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Christmas Cookie Recipes
Liberty Recipe Exchange
We’re asked for your favorite Christmas cookie recipes and here are the responses.
Click on the links below and let’s get baking!
Next month: Send us your favorite crockpot recipes!
White Chocolate Peppermint Cookies
Submitted by Paige Farmer (Liberty Ward)
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter (room temp)
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy canes (plus more for dipping)
- 1 pinch salt
- 1/4 tsp baking soda
- 1 pinch baking poder
- 1 egg (room temp)
- 1/2 cup sugar plus 1 tbsp
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint oil
Directions
Whisk together the flour, baking soda, baking powder, and salt.
Beat the butter and sugar until light and fluffy.
While the mixer is running, add the egg then the vanilla and peppermint oil.
Slowly add the flour mixture and scrape the bowl down.
Add the white chocolate chips and crushed candy canes and mix until they are just incorporated
Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
Dip each ball of cookie dough into a bowl filled with crushed candy canes.
Chill on baking sheet for 5-10 minutes in the refrigerator.
Bake at 350 F for about 6-7 minutes. Allow to cool on cookie sheet.
Salty Chocolate Chip Cookies
Submitted by Allyson Blanch (Liberty Ward)
Ingredients
1 stick unsalted butter, melted
1 cup brown sugar
1/2 cup white sugar
1 TBSP vanilla
1 whole egg
1 egg yolk
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
2 cups chocolate chips (recipe calls for Guittard—in the shiny bag—they are bigger than normal chocolate chips and are good quality).
Kosher salt or sea salt
Directions
Preheat oven to 325 degrees.
Combine melted butter, brown sugar, and white sugar in a bowl. Mix until creamy.
Add vanilla, egg, and egg yolk to bowl and mix until creamy.
Add dry ingredients to wet and mix until blended.
Add 2 cups of chocolate chips and combine.
Scoop dough onto baking pan in ¼ cup portions.
Bake at 325 for about 14 minutes.
When they come out of the oven and are still hot, sprinkle with kosher salt or sea salt. Be as generous as you prefer.
Let cool and enjoy!
Mississippi Mud Cookies
Submitted by Christina Casas (Liberty Ward)
Ingredients
Part A:
1/2 C shortening
1 C sugar
Part B:
1 egg
1/4 C milk
1 t vanilla
Part C:
1/2 C cocoa
1 3/4 C flour
1/2 t salt
1/2 t baking soda
mini marshmallows
Frosting:
2 C powdered sugar
5 T cocoa
1/8 t salt
3 T soft margarine
5 T milk
pecan halves
Directions
- Cream A.
- Make mixture of B and add to A.
- Make mixture of C and add to A and B.
- Drop and bake at 350 degrees no more than 8 minutes.
- Put marshmallows on cookies and bake for 2 minutes.
- Cool. Frost. Top with pecan halves. Enjoy 🙂
Big Soft Ginger Cookies
Submitted by Kelli Holman (Shoal Creek Valley Ward)
Ingredients
- 2 1/4 c. flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
- 3/4 cup softened margarine
- 1 cup sugar
- 1egg
- 1 Tbsp. water
- 1/4 cup molasses
- 2 Tbsp. sugar
Directions
- Preheat oven to 350°.
- Sift together flour, ginger, baking soda, spices, and salt. Set aside.
- In a large bowl, cream together the margarine and one cup sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape dough into walnut sized balls and roll in remaining sugar.
- Place balls 2 inches apart on a greased cookie sheet and flatten slightly.
- Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for five minutes before moving them to a wire rack to cool completely.
- Store in an airtight container.
Send us your favorite crockpot recipes!
Calling all cooks, bakers and recipe makers! We’re starting a Liberty Recipe Exchange. Share with us your favorite recipes and we’ll share them with our church members and our community at large.
This next month we’re looking for your favorite crockpot recipes.
Send us your recipe (and bonus points if you have a picture of your recipe or you and your recipe as well.)
Do you have to be a member of our church to share? No way! We love all God’s children, and all their recipes!