5 of the Best Most Loved Classic Christmas Cookies are here! Welcome to week 5 of my Holiday Cookie Series! These 5 recipes will bring the total to 25 different Christmas Cookie recipes for you guys to choose from. This last category is the classics. These are simple yet great recipes for cookies that everyone knows. We are not reinventing the wheel this week just bringing it home with some timeless classics!
Let’s Talk About Almond Brittle
I have been making this Almond Brittle for YEARS. It could have made an appearance in the “Family Favorites” category last week. It is simple, quick and only 4 ingredients! Using a graham cracker base gives this brittle the best texture. It’s buttery, salty and sweet all at the same time. Honestly this brittle is just a party in your mouth!
Almond Brittle
Ingredients
- 2 sticks SALTED butter
- ⅔ cup (147g) brown sugar
- 13-15 sheets graham cracker
- 1 cup sliced almonds
Instructions
- preheat oven to 325°
- using a small cookie sheet lay sheets of graham cracker top down in a single layer covering the whole cookie sheet (this should take 13-15 crackers) break the last cracker into pieces to cover the whold thing if necessary
- sprinkle sliced almonds on top of graham crackers
- in a pot on the stove bring to a boil butter and sugar, once boiling cook for 2 minutes stirring constantly until caramel becomes frothy and light in color
- pour evenly over crackers and nuts trying to cover as much of the surface as possible (there will be spots not covered, thats ok because it will spread as it bakes)
- bake for 18 min
- cool completely and break in to pieces, store in an airtight container
Notes
Nutrition
Peppermint Bark Is Another Easy Classic Christmas Treat
I am a huge fan of peppermint. Peppermint ANYTHING! Even though peppermint bark is readily available and all of it good, it’s also super easy to make your own. What else are you going to do with all of those candy canes you’ve got lying around?
Peppermint Bark
Ingredients
- 10 oz good quality semi-sweet chocolate melting wafers like Ghirardelli or Guittard
- 10 oz good quality white chocolate melting wafers like Ghirardelli or Guittard
- 1 cup crushed candy canes
- ½ tsp peppermint extract
Instructions
- line a 9×13 pan with parchment paper
- melt chocolate acording to package directions
- once melted add peppermint extract
- pour into pan and spread it evenly
- pop in refrigerator for 20 min to set
- melt white chocolate according to package directions
- pour on top of chocolate and sprinkle crushed candy canes on top
- let set until hard, break into pieces, store in an airtight container
Nutrition
The Cut Out Sugar Cookie Is A Total Classic
This is the best sugar cookie I’ve ever had. My sister Mary got this recipe from her friend Tracy years ago. The first time she made them and brought them to our family holiday party none of us would let her bring anything else! For YEARS!! Eventually we all started asking her for the recipe and we all make them now. This cookie recipe has been a part of our holiday family traditions for almost 40 years! That’s crazy to think about.
Cut outs can be a little labor intensive and for years I made them bite sized. Now THAT was a ton of work! When the volumn of my holiday baking grew to where it is now I had to simplify. I just cut out circles and squares now and try and make them christmasy. Guess what you guys, turns out they taste the same!!
Classic Cut Out Cookies
Ingredients
- 2 cups (400g) sugar
- 1 cup shortening
- 2 large eggs
- 1 tsp vanilla bean paste or extract
- 1 cup milk
- ½ tsp salt
- 1 tsp baking soda
- 5 tsp baking powder
- 7 cups (1050g) all-purpose flour
- 1 bag (32oz) powdered sugar
- 1 stick unsalted butter, room temperature
- ½ cup whole milk, added 2 tbsp at a time until desired frosting consistency (you may not use the whole amount or you might need a little more)
Instructions
- preheat oven to 375°, line two large cookie sheets with parchment paper
- cream together sugar, shortening, eggs and vanilla
- add 1 cup milk
- sift together flour, salt, baking powder and baking soda
- add dry ingredients until dough comes together
- roll out to ¼" thickness and cut out with cookie cutters
- bake 7-9 minutes, transfer to a rack and cool completely
- combine powdered sugar, butter and milk (2 tbsp at a time)
- frost and decorate cookies
Nutrition
The Infamous Peanut Butter Blossom
The Hershey Kiss cookie! Everyone makes the Hershey Kiss cookie. This recipe is also very available to you everywhere. I’ve seen it call for butter, shortening or a combination of the two. It is rare I choose shortening over butter. I think strongly that butter should be in EVERYTHING. That being said this is the rare exception for me. I prefer shortening in this recipe. They stay soft and don’t get over crispy on the bottom which is in my opinion the perfect cookie!
Peanut Butter Blossom
Ingredients
- 1¾ cup (263g) all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (100g) sugar
- ½ cup (110g) brown sugar
- ½ cup shortening
- ½ cup peanut butter
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla bean paste or extract
- 48 Hershey Kisses
- 3 tbsp sugar (for rolling cookie dough in)
Instructions
- Preheat oven to 375°, line two cookie sheets with parchment paper
- sift together flour, salt and baking soda
- cream together shortening, sugars and peanut butter
- add egg and vanilla, combine well
- add dry ingredients until dough comes together
- using a small cookie scoop to grab dough, roll each scoop into a ball and roll in sugar
- bake for 9-11 minutes
- as soon as you remove from oven top each cookie with a Hershey Kiss, let cool and chocolate reset
Nutrition
Last But Not Least The Raspberry Linzer Cookie
I love everything about this cookie. It’s so pretty, it’s fun to make and that raspberry jam! It’s just so good. The perfect combination. Also a rare exception for me to love and appreciate a crisp cookie but it’s totally necessary here. It has to hold up to that beautiful jam. You could actually use any flavor of jam. Blueberry or blackberry would be great but it’s the raspberry that makes this a classic for me. If you don’t have one i’m going to suggest investing in a Linzer Cookie Cutter set. They make it so easy and every cookie comes out perfect. You can totally make these with just two different size cookie cutters but I love how perfect my cookies come out when I use this set.
Raspberry Linzer Cookies
Ingredients
- 1½ cups (144g) almond flour
- 1½ cups (225g) all purpose flour
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 large egg
- 2 tsp vanilla bean paste or extract
- ½ cup unsalted butter, room temperature
- ½ cup (100g) sugar
- ½ cup raspberry jam
- 2 tbsp powdered sugar
Instructions
- preheat oven to 375°, line two cookie sheets with parchment paper
- sift together flours, spices and salt
- cream together butter and sugar until light and fluffy
- add egg and vanilla, combine well
- add dry ingredients, combine until dough comes together
- roll out to ⅛" thick, using round cookie cutter cut out rounds, using a smaller cookie cutter cut out a shape in every other round (these are the lids to your sandwich)
- bake 7-9 minutes, cool completely
- combine 1 teaspoon of water with jam, add a teaspoon of jam to the center of each bottom circle
- put the lid on top
- dust with powdered sugar
Nutrition
I hope you enjoyed this post for 5 of the best most loved classic christmas cookies. This holiday cookie series was so fun to do. Check out the following posts for the other TWENTY cookie recipes. Let me know if you make any of these recipes and how they work out for you! Merry Christmas and Happy Holidays to you all!
