Here’s the next cookie in my series: One Cookie Recipe a Day, Thanksgiving to Christmas. Technically, this isn’t really a new recipe, more of a fun way to decorate one of my favorite cookies(and yours, judging by the number of pins it has!): The Best Sugar Cookies Ever.
So, to make those awesome sugar cookies into melting snowmen, simply melt some white frosting in a microwave safe bowl for about 15 seconds or until runny (but still a little thick). Poor the frosting onto the cookie like so:
You’ll get a nice melted snow effect.
Before the icing sets up, add a large marshmallow for the snowman’s head. Pop some sprinkles or mini chocolate chips down in a row to make the buttons on the melted snowman. Use broken pretzels for arms (they look a lot like twigs, no?) or pipe some arms on with black icing.
You can add a face with colored sprinkles or pipe them on. I like to make a big O mouth so the snowman looks surprised. Or use a sprinkle for a sideways mouth. :/
Finally, if you like, make a hat with a Reese’s cup and mini Reese’s cup or use a mini candy bar like I did for the top hat. You can even add a scarf by piping on icing or cutting a fruit roll up to size. My scarves never come out very well, but you get the idea!
While I might be an awesome baker, decorating has never been my strong suit. However, my kids think these are adorable. Almost too adorable to eat. So, I guess they get the job done!
If you’re looking for another awesome way to eat the best sugar cookies ever, try making them into Peppermint S’mores!
Well, these are delicious. Enough said.
Oh, and pretty darn simple! Just take two delicious sugar cookies, some peppermint bark, and marshmallows. Combine for awesomeness!
If you haven’t tried my Best Sugar Cookies Ever recipe, you should start there. A good sugar cookie makes these Snookies even better!
To make peppermint bark, just melt some chocolate chips (may I recommend 60% cocoa Ghiradelli chips) and add a splash of peppermint extract. Spread the melted chocolate on parchment paper to cool and sprinkle with crushed candy canes. Break into pieces once set.
To make the Snookies, take one sugar cookie, layer with peppermint bark and a big marshmallow. Top with a second cookie. Heat in microwave for 15 seconds. Or, if you making a whole batch. Place Snookies on cookie sheet, cover with tin foil and bake at 350 for about 5 minutes until melty! Then, simply devour!
Be sure to check out more of my favorite cookie recipes. I’m sharing one each day, Thanksgiving to Christmas!
Oh, and if you’re a S’mores lover, you’ll really love my S’mores Pizza recipe!
These coconut balls are delicious, and not just for Christmas either! If you like Almond Joy candy bars, you’ll love these.
Mix it up a bit and top the balls with festive sprinkels, crushed almonds, whole almonds or a combo. Yum!
Be sure to check out all my delicious recipes. I’m sharing a favorite cookie recipe each day from Thanksgiving to Christmas!
Coconut Almond Joy Balls
- 2 cups Shredded Coconut
- 3 cups Powdered Sugar
- 1/2 cup Melted Butter
- Chocolate Almond Bark
- Almonds (Crushed, Ground, and/or whole)
||Combine powdered sugar, coconut, and butter. Mix well with hands and roll into 1.5" balls. |
||Refrigerate balls for at least 30 minutes. |
||Meanwhile, use double boiler to melt almond bark. |
||Remove balls for refrigerator one at a time and dip in melted almond bark. Place on wax paper to cool. Dust with ground or crushed almonds. Alternatively, add a whole almond to the top of each ball. |
||Repeat until all coconut balls are covered. |
I once heard that the best Christmas cookies are European! That just might be the case. Because my two favorite Christmas cookies are these Almond Crescents and the Hunky Roll Ups recipe that I will share in a few days. From what I understand they are both German/Austrian/Hungarian in descent. They’re a Christmas tradition in our house. And, it just wouldn’t feel like Christmas without them. They’re pefection: light, fluffy, and buttery.
If you’ve never worked with pastry dough before, don’t get discouraged! It’s crumbly at first and needs to be squeezed quite a bit so you can shape it. But, you’ll be rewarded with delicate and delicious cookies!
The secret is to use cold butter. If you use softened butter, your cookies will run and get flat. Work the butter into the flour mixture with a pastry blender. Or, if you don’t have one, use my favorite all purpose kitchen tool: The Ninja! I also use my Ninja to grind my almonds for this recipe!
Be sure to check out all my delicious cookie recipes. I’m sharing one perfect Christmas cookie recipe each day from Thanksgiving to Christmas.
Almond Crescent Cookies
- 2 cups Flour
- 3/4 cups Ground Almonds
- 1/3 cup Sugar
- 1/2 teaspoon Almond Extract
- 1/2 cup Butter (Cold, not softened)
- 1/3 cup Powdered Sugar
||Blend flour, ground almonds, and sugar together |
||Use a pastry blender to cut butter into dough until cornmeal consistency. |
||Knead dough with hands until it comes together. |
||Pinch off small portions of dough at a time and squeeze with hands until workable. Roll into log and shape into a crescent. |
||Bake at 325 on cookie sheet lined with parchment paper for 12 minutes or until edges just start to brown. |
||Once cooled, dust with powdered sugar. |
Yum! I love these. I mean, what’s not to love about a combo of peppermint and chocolate?
These are super easy to make, delicious to eat (I dare you to eat just one!), and even fun to photograph! I took a lot of photos! You must eat these warm….delish!
So, here’s the easy peasy recipe:
Mix together your favorite chocolate chip cookie bar dough. I usually use the recipe on the back of whatever brand chocolate chips I have on hand. Divide batter in half. Press half batter into bar pan. Top with as many peppermint patties as you can muster. A single layer with some overlap usually does the trick, but a single layer with no overlap will leave you wanting more peppermint flavor. Top with remaining cookie dough and bake as directed for bar cookies.
Now, here’s the important part! Cool completely before cutting! Otherwise, you end up with a great big mess. A delicious mess, yes. But, a sticky, gooey mess nonetheless! Once cooled, cut, heat for 15 seconds in the microwave and ENJOY with your favorite beverage. And repeat!
This post is part of my series: One Cookie Recipe a Day, Thanksgiving to Christmas. Be sure to check out all the tired, true, and delicious recipes!
I just love these marshmallow truffles! They are super easy and fun to make. Perfect to pull together for last minute holiday company or a school treat.
They are so versatile, too. Vary the chocolate type and toppings for nearly endless possibilities. For Christmas, I like to use nuts, crushed candy canes, and festive sprinkles.
So, technically these aren’t cookies, but they’re so yummy I decided to include them in my series: One Cookie Recipe a Day Thanksgiving to Christmas
Step 1: Gather your ingredients. Large marshmallows, semi-sweet or dark chocolate, toppings (ie toasted pecans or sprinkles).
Step 2: Melt chocolate. I like to use a double boiler, but a crockpot works well too.
Step 3: Dip marshmallows in chocolate and tap to remove excess. I like to use a skewer, but you can use your fingers. Either way, you’re going to get a little messy. After tapping off the extra chocolate, place upright on parchment or wax paper and apply toppings.
Don’t forget to have fun with the toppings! It adds variety, fun, and lots of flavor. My favorite is toasted pecans. Yum!
I have always wanted to try making crinkle cookies. The just look so festive!
So, I thought now was the perfect time to try them out, since I’m doing one cookie recipe a day until Christmas!
I have to say, these cookies look awesome and are super easy to make. They would be great to whip up for last minute Christmas events or guests. My kids would have devoured them all if I let them. The flavor is very light and subtle. Add some peppermint extract if you like and spice it up a bit!
Colorful Crinkle Cookies
- 1 box French Vanilla Cake Mix
- 2 Eggs
- 6 tablespoons Melted Butter
- Red Food Coloring
- Green Food Coloring
- 1/2 teaspoon corn starch
- 1/3 cup powdered sugar
||Preheat oven to 375 and line cookie sheets with parchment paper. |
||Combine cake mix, eggs, and melted butter with hand mixer until well blended. Mixture will be thick. |
||Divide batter into thirds. Use food coloring to color one third red, another third green, and another with no coloring. |
||In separatel bowl, combine powdered sugar and cornstarch. |
||Working with one color mix at a time, coat hands with powdered sugar and roll mix into 1" balls. Dip balls in sugar/cornstarch mixture and place onto prepared cookie sheet. |
||Bake cookies for about 10 minutes until slightly brown on edges. |
These are by far the best sugar cookies I have ever made. I’m not a big fan of sugar cookies usually. But, these are soft and flavorful. They are anything but bland! You can roll these out and make cut out cookies are drop onto cookie sheets and flatten before baking. This is one recipe you’ll want to make and over and over again!
Add a simple, optional powdered sugar glaze if you like.
This recipe is part of my series, One Cookie Recipe a Day, Thanksgiving to Christmas. I’ll be sharing all my favorite and most yummy cookie recipes every day until Christmas. Don’t miss it!
Best Sugar Cookies (soft and delicious)
- 1 cup Butter, softened
- 1 cup White Sugar
- 1/8 cup Brown Sugar
- 2 Eggs
- 1/2 cup Milk
- 3.5 to 4 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 Zest of one half lemon
- 1/4 teaspoon salt
- 1 dash Nutmeg
- 1/2 tablespoon honey
||Cream together butter and sugar until fluffy. |
||Add eggs and milk. Mix well. |
||Add dry ingredients, adding enough flour to make a soft and sticky dough. |
||Place dough on floured surface and knead in just enough flour to make dough workable and soft. Knead until smooth and shiny. |
||Roll out to 3/8" thick and cut desired shapes. Or, roll into one inch balls and flatten before cooking. |
||Bake 325 for 12 minutes or until edges are just starting to brown. |
These cookies are quick to whip up and equally delicious. They didn’t last long in our house. Enjoy with a cup of tea or coffee! I even made some without the chocolate topping and devoured them all the same! So, that’s a great way to save some calories! Although, the just look so pretty and festive all dressed up in chocolate.
This recipe is part of my series, One Cookie a Day, Thanksgiving to Christmas. I will be sharing one delicious cookie recipe every day from now until Christmas! You won’t want to miss this.
Chocolate Shortbread Cookie Bars
- 1/2 cup Butter, softened
- 1 cup Powdered Sugar
- teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 2.5 cups Flour
- 1/2 cup Dark Chocolate Chips
- 1 tablespoon Butter
||Cream together butter and sugar until fluffy. |
||Add the egg and vanilla. Mix well. |
||Add flour and salt and mix (by hand if necessary) until dough forms. |
||Press dough into bar pan or roll out 1/4" thick and cut into bars. |
||Bake at 350 on ungreased cookie sheet for 12 minutes. |
||In glass bowl, combine chocolate chips and butter. Use microwave to melt, stirring every 20 seconds. |
||Pour chocolate over shortbread bars and decorate with sprinkles, coarse sugar, and/or crushed peppermints. |
I’m pretty thrilled about this little adventure! I’ve been gathering up my favorite cookie recipes and plan to make one cookie a day from Thanksgiving Day to Christmas Day! Since baking is one of my favorite things, this is sure to get me in the Christmas spirit! Plus, I’ll have plenty of treats on hand for neighbor/friend/teacher gifts! And, those I don’t eat or give away, I’ll freeze for later! Oh, and I just so happen to be doing a running streak during this time as well. Running at least one mile a day every day from Thanksgiving to New Years. So, hopefully, this whole cookie extravaganza will not leave me 10 pounds heavier!! Here’s my list (I do believe this is the yummiest list ever). I’ll update it with links to the recipes as I post them (so bookmark this page and refer to it at will!):
- November 29: Chocolate Shortbread Bars
- November 30: The Absolute Best Sugar Cookies EVER
- December 1: Colorful Crinkle Cookies
- December 2: Marshmallow truffles
- December 3: Peppermint Patty Chocolate Chip Bars
- December 4: Almond Crescents
- December 5: Coconut Joys
- December 6: Sugar Cookie S’mores (Snookies)
- December 7: Melting Snowmen
- December 8: Salted Chocolate Caramel Rounds
- December 9: Lemon Pecan Shortbread
- December 10: No Bake Lemon Drops
- December 11: Mini Chocolate Chip Fudge Cookies
- December 12: Cran-Pistachio Bites
- December 13: Orange Creamsicles
- December 14: Hunky Roll Ups
- December 15: Cathedral Windows
- December 16: Hot Cocoa Cookies
- December 17: Coconut Snowballs
- December 18: Hallelujah Toffee
- December 19: Hedgehog Truffles
- December 20: Cinnamon Log Slices
- December 21: Homemade Nilla Wafers
- December 22: Eggnog cookies
- December 23:Cocoa wedding cakes
- December 24: Chocolate Shortbread Bars
- December 25: Cinnamon Roll Cookies