Holiday Cookie Recipe Roundup - Sweet Seasonal Treats

Holiday Cookies 

The recent launch of our Holiday Sweater Collection has us thinking of Holiday Baking and sharing...and so, we thought we'd share some of our favourite Holiday Cookie recipes with you! 

 

Kirsten's Peanut Butter Clusters

.16 ounces salted roasted peanuts

.12 ounces bittersweet chocolate

.1 (10 ounce) bag peanut butter chips

.1 (16 ounce) bag vanilla candy coating

 

INSTRUCTIONS

 1.Pour the peanuts into the slow cooker and spread into an even layer

 2.Place the dark chocolate, peanut butter chips and vanilla candy coating on top of the peanuts

 3.Set the slow cooker to low for 30 minutes.  Give it a stir and continue cooking on low for another 30 minutes or until it's melted

 4.Stir the melted candy well so it's completely combined.  Line up your mini liners on a baking sheet and fill each with a generous tablespoon of the melted candy.  Fill the liners almost half way, to make about 70 candies

 5.Chill the candy until hardened.  Keep at regular room temperature or in the fridge

Elaine's Pear Pretties

.1/2 cup butter, softened
.1 1/2 cups packed brown sugar
.1 egg
.1 tsp vanilla extract
.2 cups all-purpose flour
.1 1/2 tsp baking powder
.1 tsp ground cinnamon
.1 tsp ground ginger
.1 pear - peeled, cored and diced
.1/2 cup chopped walnuts
.1 1/2 cups confectioner's sugar
2 1/2 tbsp lemon juice
DIRECTIONS
 
.Preheat oven to 350 degrees F
 
.In a large bowl, mix butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon and ginger; mix into batter.  Stir in chopped pears, chopped walnuts and raisins
 
.Drop about 2 inches apart by rounded tablespoons onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched.  Remove to wire racks to cool
 
.Combine confectioners' sugar and lemon juice and mix until smooth.  Spoon icing over cookies

 

Lynda's Kringle Kookies

.1 cup butter, softened 
.1 cup sugar
.2 large eggs
.2 tsp pure vanilla extract
.2 1/4 cups all-purpose flour
.1 tsp baking soda
.1/2 tsp salt
.1 cup white chocolate morsels ...and a little more to garnish cookies before baking
 
.1 cup dried cranberries...and a little more to garnish cookies before baking 
 
.1/2 cup toasted chopped pecans  
DIRECTIONS
 
1. Heat oven to 375 degrees fahrenheit.  Line a large cookie sheet with parchment paper
 
2. Beat butter and sugar in a large bowl with a mixer until light and fluffy
 
3. Blend in eggs and vanilla.  Add flour, baking soda and salt; mix well.  Stir in white chocolate and cranberries.  If dough does not feel cool to the touch, chill for half an hour longer to prevent spreading when baking
 
4. Drop rounded spoonfuls of dough onto baking sheets.  Sprinkle extra white chocolate morsels, cranberries and walnuts on tops 
 

5. Bake for 9 -12 minutes.  Cool on baking sheets, and then to wire racks to cool completely

Anna's Chock-Filled Chips Cookies

.2 1/2 Cups All-Purpose Flour
.1 Cup Quick-Cooking Rolled Oats
.1 Cup Wheat Flake Cereal
.1 Tsp Baking Powder
.1 Tsp Baking Soda
.1/4 Tsp Salt
.1 Cup Butter, Softened
.1 Cup Sugar
.1 Cup Packed Brown Sugar
.2 Eggs
.1 1/2 Tsp Vanilla
.1 Cup Semisweet Chocolate Pieces
.1/2 Cup Miniature Candy-Coated Milk Chocolate Pieces
.1/2 Cup White Baking Pieces (Chips)
 
DIRECTIONS
 1. Preheat oven to 350F.  Combine rolled oats, flour, cereal, baking powder, baking soda and salt, set aside
 
2. In a large mixing bowl, beat butter for 30 seconds.  Add white and brown sugar, beat until combined.
 
3. Beat in eggs and vanilla.  Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour mixture. Stir in the semisweet chocolate pieces, miniature candy-coated chocolate pieces and white baking pieces.
 
4. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.  Bake in preheated oven 10/12 minutes or until cookies are golden brown. 
Cool one minute and transfer to a wire rack. 
 
5. Bake for 9 -12 minutes.  Cool on baking sheets, and then to wire racks to cool completely
 
6. Taste, Enjoy and Share! 

 

Iryna's White Cherry Shortbread Cookies

.1/2 Cup Maraschino Cherries, drained and finely chopped
.2 1/2 Cups All-Purpose Flour
.1/2 Cup Sugar
.1 Cup Cold Butter
.12 Ounces White Chocolate Baking Squares with Cocoa Butter, finely chopped
.1/2 Tsp Almond Extract
.2 Drops Red Food Colouring (optional)
.2 Tsps Shortening\
.Red Edible Glitter (optional)
 
DIRECTIONS
 
1.Preheat oven at 325F.  Spread cherries on paper towels to drain well
 
2. In a large bowl, combine flour and sugar in a pastry blender, cut in the butter until mixture resembles fine crumbs.  Stir in drained cherries and 4 ounces of the chopped chocolate.  Stir in almond extract and, if desired, food coloring.  Knead mixture until it forms a smooth ball.
 
3. Shape dough into 3/4 inch balls.  Place balls 2 inches apart on an ungreased cookie sheet.  Using the bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2 inch rounds
 
4. Bake in preheated oven for 10/12 minutes or until centers are set.  Cool for 1 minute on cookie sheet.  Transfer cookies to a wire rack and let cool
 
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening.  Cook and stir over low heat until melted.  Dip half of each cookie into chocolate, allowing excess chocolate to drip off.  If desired, roll dipped edge in edible glitter.  Place cookies on waxed paper until chocolate is set. 

Lori's Grandma Dot's Shortbread Cookies

.1 lb butter
.1 cup icing sugar
.3 cups sifted flour
.1/2 cup sifted corn starch
.1 tsp vanilla
DIRECTIONS
 
1. Whip altogether wiht an electric beater until it looks like whipped cream 
 
2. Roll a tsp of mix into a ball.  Press each lightly in a cookie sheet
 
3. Bake at 325F for 25 minutes.  
 
4. The cookies are delicious as is, or decorate as you wish

 Jill's Quick Chocolate Chip Bananarama 

.1 cup unsalted butter softened
.3/4 cup golden brown sugar
.1/2 cup granulated sugar
.1 tsp vanilla extract
.1 cup bananas (about 2 bananas)
.2 eggs
 
Dry Ingredients
.2 cups all-purpose flour
.3.4 tsp baking soda
.1/2 tsp salt
.1 1/2 tsp cinnamon
.1/4 tsp nutmeg
.3 cups old fashioned oatmeal
.1 cup semisweet chocolate chips
DIRECTIONS
1. In a large bowl mix 1 cup softened butter, 3/4 cups brown sugar, and 1/2 cup granulated sugar using an electric hand mixer
 
2. Mash up 2 bananas and add to the butter mixture along with 2 eggs and 1 tsp vanilla extract.  Beat on medium speed until well combined
 
3. Hold a fine mesh sieve over the bowl of the banana and butter and add in flour, baking soda, salt, cinnamon and nutmeg   Sift dry ingredients in and mix together at low speed
 
4. Add the rolled oats with the semi-sweet chocolate chips.  Mix everything together with a spatula.
 
5. Line a baking sheet with parchment paper and scoop out mounds a little bigger than a toonie
 
6. Bake at 350F for 8/9 minutes

 

Lorraine's C'est Ci Bon Cinnamon Cookies

.2 Sticks Unsalted Butter Softened
.2/3 Cup Sugar
.1/2 cup light brown sugar, packed
.1 large egg
.2 tsp vanilla extract
.2 cups + 2 tbsp flour
.1/4 cup milk powder
.1 1/2 tsp kosher salt
.1/2 tsp baking powder
.1/4 tsp baking soda
.1 tbsp ground cinnamon
.6 oz. cream cheese

DIRECTIONS

 

1. Preheat oven to 350F.  Spray or line two half shett pans with parchment paper or silicone baking mats
2. Cream together butter, sugar and brown sugar in a stand mixer with paddle attachment, on medium/high for 2-3 minutes, until well combined.  Scrape down sides of bowl, add egg and vanilla and mix for 2 more minutes 
3. Add flour, milk powder, kosher salt, baking powder and baking soda, and paddle on low speed until combined, about 1 minute
4. Divide dough in half.  Knead cinnamon in half of dough
5.Make rounds...A tbsp of cinnamon dough and 1 tspn plain dough side by side in 2 oz. cookie scoop.  Pinch and twist doughs to form a swirl.  Flip cookie upside down, and create a well big enough to hide 2 tsp of cream cheese inside.  Then wrap cookie edges around to seal completely
6.Place dough round seam down on prepared cookie pan, Use palm of your hand to flatten dough.  Repeat, placing dough 2 to 3" apart.  
7. Bake at 350F until golden brown around edges, 8 to 10 minutes
8.Let cool on pan, or store in airtight container in fridge for up to 1 week

 

 

Lisa's Marshmallow Slices

.4 cups mini marshmallows
.2 cups butterscotch chips
.1 cup smooth peanut butter
.1/2 cup butter
  
DIRECTIONS
 
1. Lightly butter and line 9"x9" pan with parchment paper.  
 
2. Place Marshmallows in a large mixing bowl and set aside
 
3. In medium saucepan, over medium heat, melt butterscotch chips, peanut butter, and butter.  Stir to fully combine
 
4. Allow mixture to cool slightly, then pour over marshmallows.  Use spatula or large spoon to gently fold marshmallows into peanut butter mixture, until fully coated
 
5. Spread marshmallows into prepared pan and give pan a shake to help settle
 
6. Refrigerate for at least 60 minutes, until mixture is fully set
Ingredients
 

Rosa's Mexican Cookies

.3 cups all purpose flour
.1 1/2 tsp baking powder
.1/2 tps salt
.3 tsp crushed anise seed
.zest of an orange
.1 1/4 cups lard
.3/4 cup sugar
.1 large egg
.1 tsp pure vanilla extract
 
The Topping 
.1 cup sugar
.2 tsp ground cinnamon
DIRECTIONS
 
1. In a medium bowl, sift together flour, baking powder and salt.  Whisk in the crushed anise and orange zest
 
2. In a separate bowl, combine the sugar and lard.  Beat the lard and sugar until light and fluffy with an electric mixer
 
3. Work through the dough into a ball with your hands. Incorporate any loose pieces of flour mixture.  Wrap in plastic and refrigerate for 30 minutes
 
4. Preheat oven to 350F.  Line baking sheet with parchment paper. In a small bowl, combine sugar and cinnamon for topping
 
5. Take chilled dough and separate in 3 balls.  Knead each ball in your hands, kneading it until it is soft and smooth.  If it feels crumbly, knead it a little more (lard needs a little extra help).  On a lightlty floured surface, roll out dough to 1/4 inch thickness.  Cut out cookies  
 
6. Place cookies on lined baking sheet and bake until just barely golden and set, 10/12 minutes.  Let cookies cool for 10 minutes on the pan (they will crumble if you take them off sooner) 
 
 
7.Sprinkle them with cinnamon and sugar on top.  
Ingredients
 

MaryAnn's Coconut Macaroons 

.1 14 ox bag sweetened flaked coconut 
.7/8 cup sweetened condensed milk
.1 tsp vanilla extract
.2 large egg whites
.1/4 tsp salt
4 ounces semi-sweet chocolate
 
DIRECTIONS
 
1. Preheat the over to 325F.  Set two oven racks near the center of the oven.  Line two baking sheets with parchment paper
 
2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract.  Set aside
 
3. Beat egg whites and salt in an electric mixer until stiff peaks form.  Fold egg whites into coconut mixture with a large spatula
 
4.  Shape cookies onto baking sheets.  Space them 1 inch apart.  Bake for 23/25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden.  Let cool on the pans for a few minutes, then transfer tro a wire rack to cool
 
5. If dipping macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power. Stop and start every 30 seconds, until just smooth and creamy. 
 
 
6. Dip bottoms of macaroons in the chocolate, and return to lined sheets.  Place macaroons in refrigerator for about 10 minutes.  Cookies will keep for about 1 week
 
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2 comments


  • Joan Robson

    So kind of all you ladies to share your special recipes. Can’t wait to try some shortbread!


  • Janis Caruana

    Thanks for posting these recipes. My daughter and I do a cookie exchange and now we have some different ones to add to the mixture.


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