December is here, which means it’s time to bake Christmas cookies! Back by popular demand is the second addition to Make Christmas Cookies Better Them Mrs. Claus For Your Office Christmas Party. So, if you’re gunning for that promotion or want to be the hero of your work Christmas Party; then this blog is dedicated to you. These recipes are simple and fun. Enjoy baking these awesome Christmas Cookie Recipes with friends and family for that extra dose of LOVE. To you and yours, Season’s Greetings from all of us here at Temple Display, and happy baking!
Grandma’s Gingersnap Cookies
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
- Add all ingredients to list
Prep: 20 min. Cook: 10 min. Ready In: 30 min.
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Double Whammy Eggnog Cookies
- Total Time: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
- Makes: 4 dozen
- 1-1/3 cups butter, softened
- 1 cup packed brown sugar
- 4 large egg yolks
- 2 tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups all-purpose flour
- 4-1/2 cups confectioners’ sugar
- 3/4 cup butter, softened
- 1-1/2 teaspoons rum extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons eggnog
- Additional ground nutmeg
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
- Shape into 1-in. balls; place 2 in. apart on un-greased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely.
- In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.
This recipe was tested with commercially prepared eggnog.
Brought to you by: Taste of Home https://www.tasteofhome.com/recipes/double-whammy-eggnog-cookies/
Soft-Baked Cake Batter Cookies
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Servings: 2 dozen cookies
- 3/4 cup (1 and 1/2 sticks) unsalted butter cold
- 1/4 cup white sugar
- 3/4 cup light brown sugar lightly packed
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon imitation butter extract optional (gives a stronger cake flavor)
- 1 package (5.1 ounces) family-sized instant vanilla pudding mix dry, not prepared
- 3/4 cup yellow cake mix dry
- 1 and 1/2 cups white all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup sprinkles
- 1 cup chocolate chips (white, milk, semi-sweet, or dark, OR a mix of a few different kinds)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner.
- In a large bowl, beat together the butter, brown sugar, and white sugar. (TIP: The butter should not be melted AT all, or these cookies will spread a lot. Try to keep it as cool as possible while still being able to beat it with the sugars.)
- Beat until light and creamy.
- Add in the eggs, one at a time, beating after each addition.
- Beat in the vanilla extract and imitation butter extract.
- Add in the pudding mix and cake mix. Beat and then scrape down the sides with a spatula.
- Add in the flour and baking soda. Beat. The mixture gets super thick, so you will likely need to mix with a wooden spoon. It is supposed to be very thick.
- Stir in the sprinkles and chocolate chips. You may need to knead these add-in’s a bit with your hands because of how thick the dough is.
- Form cookie dough balls (see video for shape I roll the balls into) that are about 1.5 ounces in size.
- Place no more than 9 cookie dough balls per cookie sheet to give ample room for the cookies.
- Bake for 8-10 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center).
- Remove from the oven and allow to continue to “cook” on the cookie sheet for another 3-4 minutes. While they are on the cookie sheet I add in a few more chocolate chips and sprinkles just to make them look pretty. This is, of course, optional.
- If you want to chill the dough (I like it chilled for a slightly different texture and better flavor (ingredients meld and become richer), chill the dough covered for at least 30 minutes to 2 hours). Roll the balls and place on a cookie sheet. With cold dough, these cook for a bit longer — closer to 12-15 minutes. Every oven is different though so mainly watch for a slight browning at the edges and bottom of the cookies.
- Store cooled cookies in an airtight container.
Brought to you by: https://www.chelseasmessyapron.com/soft-baked-cake-batter-cookies-video/
Christmas Tree Cookie Stacks
YIELDS: 16 – 18
TOTAL TIME: 30 MINS
3/4 c. unsalted butter, at room temperature
1 c. sugar
1 tsp. vanilla extract
1 tsp. almond extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1 c. butter
4 c. powdered sugar
1 tsp. vanilla extract
3 tbsp. water or milk
Green gel icing color
3 tbsp. red and white pearl sprinkles
18 yellow star sprinkles
- Preheat oven to 350º and line two cookie sheets with parchment.
- Cream butter and sugar together until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla and almond extracts. In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Dough will be thick.
- Make three sizes of cookie dough balls: 1 teaspoon, 2 teaspoons, and 3 teaspoons. (You should have an even number of each.) Place medium and large cookies on a cookie sheet and press down slightly on each. Bake until center looks mostly cooked, 7 to 8 minutes. Place smallest balls of dough on another cookie sheet and press down slightly. Bake until center looks mostly cooked, 5 to 6 minutes. When cookies are done, remove from oven and let cool 2 to 3 minutes, then transfer to a cookie rack to finish cooling.
- Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth. Add vanilla and 2 tablespoons water and mix until smooth. Add remaining powdered sugar and mix until smooth. Add green gel icing color to frosting and mix until your desired shade of green.
- Assemble cookies: Get one size of each cookie. Fit a piping bag with a medium sized star piping tip (I used Wilton 32) and fill bag with green frosting.
- Pipe a swirl of frosting onto the largest cookie, then add the second medium sized cookie on top. Pipe a swirl of frosting onto the second cookie, then top with the smallest cookie. Pipe a swirl on top of the final cookie and decorate with a star and round ornament sprinkles. Continue building cookie trees, then refrigerate until ready to serve.
Brought to you by: Delish https://www.delish.com/cooking/recipe-ideas/recipes/a50445/christmas-tree-cookie-stacks/
Hershey’s Secret Kisses Cookies
1 hour 20 mins
Total time: 1 hour 32 mins
- 1 cup butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1¾ cups flour
- 1 cup walnuts, finely chopped
- 6 ounces Hershey kisses milk chocolate (about 36)
- Confectioners’ sugar (Powdered Sugar)
- In a large bowl combine butter, sugar and vanilla.
- Add flour and walnuts. Stir until well blended.
- Cover and leave the mixture in the fridge for 1 hour to cool.
- Heat oven to 375 F degrees.
- Remove wrappers from chocolates.
- When dough is firm enough to handle, take the dough with a measure of about 1 tablespoon and shape it around each chocolate kiss and roll it to make a ball.
- (Cover each chocolate completely.)
- Place balls on a baking sheet lined with baking paper.
- Bake at 375’F for 12 minutes or until cookies are set but not browned. Cool slightly and remove from baking sheet.
- Roll them in powdered sugar while they’re still warm.
- Before serving, add more powdered sugar, if desired.
Brought to you by: cakescottage.com https://cakescottage.com/2015/12/14/hersheys-secret-kisses-cookies/
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