7th Annual Twelve Days of Christmas Cookies Recap

Here is a quick recap of the twelve new cookie recipes for this year. Time to head to the store to restock on flour, sugar and butter.

Merry Christmas and Happy Baking!

Pecan-Sandies_thumb4

DAY 1: Pecan Sandies

 Oatmeal-Pumpkin-Chip-Cookies-1_thumb[1]

DAY 2: Oatmeal Pumpkin Spice Chip Cookies

 Chocolate Peppermint CookiesThin Mints 2

DAY 3: Homemade Thin Mint Cookies

Chocolate Chip Cookie Bars 2

DAY 4: Chocolate Chip Cookie Bars

Caramel Christmas Chex Mix

DAY 5: Caramel Christmas Chex Mix

Texas Sheet Cake Cookies 2

DAY 6: Texas Sheet Cake Cookies

Cake Mix Snowball Cookies 1

DAY 7: Cake Mix Snowball Cookies

 Cranberry Orange Bread 1

DAY 8: Cranberry Orange Bread

  Buckeye Brownie Cookies

DAY 9: Buckeye Brownie Cookies

 Marshmallow Blondies

DAY 10: Butterscotch Marshmallow Blondies

Candy Cane Snowball Cookies

DAY 11: Candy Cane Snowball Cookies

 Christmas M&M Cookies

DAY 12: Christmas M&M Cookies


I hope that you all have a wonderful Christmas season, a season full of lasting memories made with family and friends as we celebrate the birth of the Savior of the world.

A Savior is Born

#ASaviorIsBorn

Need more cookie inspiration? Try the links below for some of our family’s other Christmas favorites:

First Annual Twelve Days of Christmas Cookies (2009)

Second Annual Twelve Days of Christmas Cookies (2010)

Third Annual Twelve Days of Christmas Cookies (2011)

Fourth Annual Twelve Days of Christmas Cookies (2012)

Fifth Annual Twelve Days of Christmas Cookies (2013)

Sixth Annual Twelve Days of Christmas Cookies (2014)

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Twelve Days of Christmas Cookies: Christmas M&M Cookies

Christmas M&M Cookies

DAY 12: Christmas M&M Cookies

Chewy delicious cookies made festive for the Christmas season.

I made these cookies with M&M’s designed for baking called “M&M’s Christmas Baking Bits” which are smaller than regular sized M&M’s. The mini-sized candies are less likely to split when baked.

RECIPE:

Christmas M&M Cookies

Christmas M&M Cookies

¾ cup (1 ½ sticks) unsalted butter, softened
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
2 cups flour
2 Tbs cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 bag (11oz) M&M’s Christmas Baking Bits (or use regular M&M’s)
½ cup mini chocolate chips

Preheat oven to 375°F.

In a mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk and vanilla.

In a medium bowl, mix together flour, cornstarch, baking powder, baking soda and salt. Beat into butter mixture. Set aside 1/4 cup of the M&M’s. Stir remaining M&M’s and chocolate chips into the dough.

Drop by tablespoonsful onto baking sheets. Press a few of the reserved M&M’s into the top of each cookie ball. Bake for 8-10 minutes. Cool on wire racks.

Makes 3 dozen cookies.

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Twelve Days of Christmas Cookies: Candy Cane Snowball Cookies

Candy Cane Snowball Cookies

DAY 11: Candy Cane Snowball Cookies

These cute cookies come from Inside Bru Crew Life.

The cookies themselves are not at all sweet, but with the addition of the melted white chocolate and crushed candy canes, you end up with just the right amount of sweetness.

Great cookies for peppermint fans.

RECIPE:

Candy Cane Snowball Cookies

Candy Cane Snowball Cookies
(adapted from Inside Bru Crew Life)

½ cup butter
1 cup powdered sugar (don’t pack tightly)
1 egg
½ tsp peppermint extract
½ tsp vanilla
¼ tsp salt
2 ¼ cups flour
4 oz white candy melts
8 whole candy canes, crushed

Preheat oven to 350°F. Grease baking sheets, or use silicone mats.

In a large mixing bowl, use an electric mixer to beat butter and sugar until creamy. Beat in egg and peppermint and vanilla extracts. On low speed, beat in flour and salt.

Shape dough into 1 inch balls and bake on prepared baking sheets. Bake for 10-12 minutes. Move cookies to a wire rack and cool completely.

Place white candy melts in a small microwave safe bowl. Cook on high for 30 seconds; stir. Add 20-30 seconds if not completely melted. Dip the tops of the cookies into the melted chocolate and then roll in crushed candy canes. Place on waxed paper to harden.

Makes about 3 dozen.

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Twelve Days of Christmas Cookies: Butterscotch Marshmallow Blondies

Marshmallow Blondies

DAY 10 : Butterscotch Marshmallow Blondies

Blondies are a fast way to make a week’s worth of lunchbox treats for the kids. These have mini marshmallows that melt down and help keep the bars soft and gooey. You could also add some chocolate chips for a Smores-like flavor.

RECIPE:

Marshmallow Blondies

Butterscotch Marshmallow Blondies

¼ cup butter, softened
½ cup white chocolate chips
2/3 cup flour
1 small package butterscotch pudding mix
½ cup brown sugar
1 tsp baking powder
¼ tsp salt
1 egg
1 tsp vanilla extract
1 cup mini marshmallows
½ cup white or regular chocolate chips (optional)

Preheat oven to 350°F. Line a square baking dish (8×8”) with nonstick foil.

In a small microwave safe bowl, combine butter and 1/2 cup white chocolate chips. Cook on high for 30 seconds. Stir. Cook for another 30 seconds if not completely melted.

In a large mixing bowl, whisk together the flour, pudding mix, brown sugar, baking powder and salt. Stir in melted butter mixture. Mix in egg and vanilla until smooth. Stir in marshmallows and ½ cup white or regular chocolate chips (if using).

Press batter into prepared pan and bake for 20 minutes, or until center is barely set. Cool completely. Cut into squares to serve.

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Twelve Days of Christmas Cookies:Buckeye Brownie Cookies

Buckeye Brownie Cookies

DAY 9: Buckeye Brownie Cookies

These cookies start with a simple cookie made from a brownie mix (and cream cheese to make them soft and gooey). Then they are topped with a mound of peanut butter fluffiness and drenched in dark chocolate.The topping is similar to the traditional Buckeye Candy, but not quite as sweet and dense (again, thanks to the addition of cream cheese). I think cream cheese is probably the most versatile of ingredients. It is perfectly at home in just about any recipe!

RECIPE:

Buckeye Brownie Cookies

Buckeye Brownie Cookies
———
(adapted from Inspired by Charm)

Cookies:
2 boxes brownie mix
½ cup butter, melted
8 oz cream cheese, softened
2 eggs

Topping:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 tsp vanilla extract
1 cup powdered sugar
8 oz dark/bittersweet chocolate (about 1 ½ cups chips)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

Topping (Prepare topping before baking cookies):
In a mixing bowl, combine peanut butter, 8 oz cream cheese, vanilla and powdered sugar. Beat with an electric mixer until smooth and fluffy. Set aside.

Cookies:
In a large mixing bowl, use an electric mixer to beat together the brownie mixes, melted butter, 8 oz cream cheese and eggs.

Use a medium cookie scoop, or tablespoon, to drop batter onto baking sheets. Bake for 12-15 minutes.

Use a small cookie scoop, or teaspoon, to spoon a ball of peanut butter topping onto each HOT cookie. Flatten topping just slightly with the palm of your hand. Allow cookies to cool for 5-7 minutes on the baking pan. Transfer to a wire rack and cool completely.

Melt chocolate in a double boiler or in the microwave (in 30 second increments). Spoon melted chocolate over the top of each cookie. Allow chocolate to set before serving or storing.

If cookies are not going to be eaten the same day, store them in the refrigerator.

Makes about 4 dozen cookies.

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Twelve Days of Christmas Cookies: Cranberry Orange Bread

Cranberry Orange Bread 3

DAY 8: Cranberry Orange Bread

Another non-cookie recipe, but this comes at the request of my brother-in-law. Now he just needs to buy himself a plane ticket from Seattle to Baltimore so that he can eat some with us!

Cranberry Orange Bread 1

Cranberries and oranges are one of my favorite holiday flavor combinations. Which is why I also love these Cranberry Orange Buttermilk Cookies:

Cranberry Orange Cookies 3

Cranberry Orange Bread makes a great neighbor gift, especially when you find these adorable small loaf pans in the dollar section of Michaels!

Cranberry Orange Bread 2

RECIPE:

Cranberry Orange Bread 3

Cranberry Orange Bread

½ cup butter
½ cup sugar
½ brown sugar
2 eggs
¼ cup orange juice
1 tsp grated orange peel
1 tsp vanilla extract
2 cups flour, divided
2 tsp baking powder
¼tsp baking soda
½ tsp salt
¼ cup buttermilk (or additional orange juice)
1 cup fresh or frozen cranberries, coarsely chopped
(do not thaw cranberries before chopping)
½ cup coarsely chopped pecans, optional

Preheat oven to 350°F. Grease and flour (or use baking Pam): 1 large loaf pan, or 3-4 small loaf pans, or 6 mini loaf pans.

In a large mixing bowl, beat butter, sugar and brown sugar with a mixer until light and fluffy. Beat in eggs. Mix in ¼ cup orange juice, orange peel and vanilla. Add 1 cup flour, baking powder, baking soda and salt to the bowl and mix until just combined. Mix in buttermilk (or additional orange juice). Mix in remaining 1 cup flour until just combined. Fold in cranberries and nuts.

Pour batter into prepared loaf pans.

Baking times (check doneness with a toothpick in center of loaf):

Large loaf pan: 60-80 minutes
Small loaf pans: 45-60 minutes
Mini loaf pans: 25-35 minutes

**NOTE: If you use frozen cranberries, baking times will be on the higher end of the range. Cover bread with foil if the top begins to brown before center is cooked.

Cool for 10 minutes in pan and then remove to a rack to cool. Cool completely before slicing.

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Twelve Days of Christmas Cookies: Cake Mix Snowball Cookies

Cake Mix Snowball Cookies 1

DAY 7: Cake Mix Snowball Cookies

Cookie Making Simplified. Easy to throw together, and a delicious cookie for those who like their cookies soft and gooey.

Cake Mix Snowball Cookies 2

These cookies are also delicious made with a lemon cake mix, but then you might not want to call them Snowball Cookies. You might not get many takers when you offer “Yellow Snow”ball Cookies.

RECIPE:

Cake Mix Snowball Cookies 1

Cake Mix Snowball Cookies

½ cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
1 egg
1 box white or yellow cake mix (or lemon)
Powdered sugar

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, combine butter, cream cheese and vanilla. Use an electric mixer to beat until light and fluffy. Beat in egg and then cake mix. Chill dough in the refrigerator for at least 1 hour.

Place powdered sugar in a small bowl. Roll dough into balls (about 1” in diameter) and then roll in powdered sugar. Place on baking sheets. Bake for 10-12 minutes. Cool on baking sheets for 2 minutes, and then remove to a wire rack to cool completely.

Dust cooled cookies with additional sifted powdered sugar.

 

Makes 2 ½ – 3 dozen cookies

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Twelve Days of Christmas Cookies: Texas Sheet Cake Cookies

Texas Sheet Cake Cookies 2

DAY 6: Texas Sheet Cake Cookies

A cookie for fans of the crowd-feeding chocolate cake with pour-on frosting known as Texas Sheet Cake. Now you don’t need a crowd to feed to have an excuse to indulge in a rich, chocolaty, nutty treat.

Also available without nuts. In fact, a great alternative is to make the icing without nuts, and stir in ¼ tsp peppermint extract for a fudgy, mint brownie-like cookie.

Texas Sheet Cake Cookies 1

These cookies are super rich and fudgy: serve with a tall glass of ice-cold MILK!

Texas Sheet Cake Cookies 3

RECIPE:

Texas Sheet Cake Cookies 2

Texas Sheet Cake Cookies
————
(adapted from Cookies & Cups)

Cookies:
1 cup butter
1 cup sugar
2 eggs
2 tsp vanilla extract
2 2/3 cups flour
2 tsp baking powder
1 tsp salt
1 cup chocolate chips

Icing:
½ cup butter
2 Tbs cocoa powder
3 Tbs milk
1 tsp vanilla extract
2 cups powdered sugar
¼ cup finely chopped pecans

Cookies:

Preheat oven to 350°F.  Line baking sheets with parchment paper or use silicone mats.

Combine butter and sugar in a large mixing bowl. Beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt.

In a microwave safe bowl heat chocolate chips on high for 30 seconds. Stir. If chunks still remain, add another 20 seconds and stir again. Mix warm melted chocolate into cookie dough until evenly mixed.

Use a medium cookie scoop (or Tablespoon sized measure) to drop dough onto baking sheets. Bake for 7-8 minutes until cookies just appear set. Do not overbake. Cool for 2 minutes on baking sheet and then cool completely on a wire rack.

Icing:

**DO NOT MAKE ICING UNTIL COOKIES ARE COOL AND READY TO ICE

In a medium saucepan, melt butter over medium heat. Stir in cocoa powder and cook for 30 seconds, stirring with a whisk. Stir milk and vanilla into pan. Remove from heat and whisk in powdered sugar. Stir in pecans.

Spoon 1-2 tsp of frosting over each cooled cookie. Stir icing if it begins to harden on top. If icing becomes too hard to easily spoon, place pan over low heat and stir until smooth.

Allow icing to set on cookies completely before serving or storing.

 

Makes about 4 dozen

 

**NOTE: These can also be made without nuts. For a mint chocolate icing, stir ¼ tsp peppermint extract into icing with the vanilla (do not use nuts).

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Twelve Days of Christmas Cookies: Caramel Christmas Chex Mix

Caramel Christmas Chex Mix

DAY 5: Caramel Christmas Chex Mix

Not a cookie, but a fun treat to make for family and friends. And maybe slightly addicting. Just a friendly warning.

Caramel Christmas Chex Mix 2

RECIPE:

Caramel Christmas Chex Mix

Caramel Christmas Chex Mix

1 cup butter
1 ½ cups brown sugar
½ cup light or dark corn syrup
1 tsp baking soda
1 tsp vanilla extract
14 0z box Chex cereal (Rice and/or Corn)
1 ½ cups dry roasted peanuts
1 ½ cups whole cashews
½ cup Christmas sprinkles

Preheat oven to 350°F. Line 1 large or 2 medium rimmed baking sheets with non-stick foil.

In a medium saucepan, combine butter, brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in baking soda and then vanilla (mixture will foam).

Place cereal and nuts in a very large bowl. Pour caramel over the cereal/nuts and gently stir with a large rubber spatula. Spread mixture onto prepared baking sheets.

Bake for 10 minutes. Let mixture cool in pan for 2 minutes. If your sprinkles DO NOT melt when heated, stir them into the mixture now. Let Chex mix cool completely in pan, stirring 2-3 times as the mixture cools. If your sprinkles DO melt when heated, wait until mixture is cool to touch, and then stir in the sprinkles.

Break into pieces and store in an airtight container.

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Twelve Days of Christmas Cookies: Easy One-Bowl Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars 2

DAY 4: Chocolate Chip Cookie Bars

These should be called “Super-Easy-One-Bowl-No-Mixer-I-Forgot-To-Make-Cookies-For-The-Bake-Sale-Tomorrow-Don’t-Even-Have-To-Soften-The-Butter-Chocolate-Chip-Cookie-Bars”

They are that easy.

These cookies will stay nice and chewy (without burnt edges and soggy middle) if you bake them in two 8×8” pans instead of one 9×13” pan.

Since we have one non-chocolate eater, I usually prepare the batter without the chocolate chips, put half of the batter in one pan and sprinkle the top with cinnamon/sugar. Then stir some chocolate chips into the remaining batter and put the chocolate chip version in the other pan.

Chocolate Chip Cookie Bars 1

RECIPE:

Chocolate Chip Cookie Bars 2

Easy One-Bowl Chocolate Chip Cookie Bars

1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
2 tsp baking powder
½ tsp salt
1 ½ cups chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Stir sugar and brown sugar into melted butter until incorporated. Mix in the eggs and vanilla. Stir in the  flour, baking powder and salt. Stir in chocolate chips and nuts. Spread the batter into the prepared baking pans.

Bake at 350°F for 28-30 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

Makes 32 bars

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