Best 7 Christmas Butter Cookies Recipes

AUNT EILEEN'S CHRISTMAS BUTTER COOKIES

Steps:

• In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
• Preheat the oven to 400 degrees F.
• Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

PEANUT BUTTER CHRISTMAS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Cream butter, white sugar, and brown sugar together in a bowl using an electric mixer. Beat in peanut butter and egg. Stir in sour cream and vanilla extract.
• Stir flour, baking powder, and baking soda together in a separate bowl. Add to the peanut butter mixture; stir to blend well.
• Scoop a teaspoonful of dough and shape into mini balls. Place about 2 inches apart on the prepared baking sheets. Indent the center of each cookie using a chopstick.
• Bake in the preheated oven until lightly browned, about 15 minutes. Let cool completely, 20 to 30 minutes. Fill each with strawberry jam.

CHRISTMAS CARDAMOM BUTTER COOKIES

Steps:

• Heat oven to 375°F, oven rack in center of oven.
• Grease a heavy cookie sheet (use a veggie oil).
• Combine salt (if using) and flour in a bowl.
• Cream Butter sugar and 2 tsp of cardamom until fluffy.
• Add flour and beat at low speed.
• Stir in 1/2 cup almonds.
• Combine powdered sugar and remaining cardamom.
• Roll dough into 1 Tbsp balls one at a time.
• Roll each in the powdered sugar mixture, coat well.
• Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
• Have cookies at least a 1/2" apart.
• Bake about 14 minutes or until they are light brown.
• Cool on a rack.
• Put in airtight container.
• You can freeze and they will keep at least a couple of months.

MAGICAL SPARKLING SNOWFLAKES: CHRISTMAS BUTTER BISCUITS-COOKIES

Steps:

• Place flour and the icing sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. If it is too dry, add some milk.
• Transfer to a lightly floured surface. Knead dough until smooth. Press or roll into a 9"/20cm circle. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
• Preheat oven to 180C/360F, and line 2 flat baking/cookie trays with baking paper. Roll out dough between 2 sheets of baking paper until about 1/4"/5mm thick.
• Using snowflake biscuit/cookie cutters, cut shapes out of dough. Place on them gently on to the trays. Press leftover dough together and repeat cutting out shapes. Refrigerate for 30 minutes or until firm.
• Bake the cookies/biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden in colour. Allow to cool on trays completely.
• Pipe trellis-work patterns following the snowflake shapes, or drizzle glace icing over the top; then dust them with edible glitter/edible silver dusting powder whilst the icing is still wet.
• Dust with remaining sugar or edible glitter/silver dust just before serving.
• Note for making holes for hanging on the Christmas Tree: Just before baking, take a plastic drinking straw and press into the top of the snowflake shapes - to make a small hole - then gently wiggle the straw around a bit to widen the hole, and bake as before. On taking them out of the oven, if the holes have closed up a bit, gently wiggle around again with a plastic drinking straw, to make the holes bigger! Excuse the language, I don't know how else to put it! LOL!

GRANDMA'S CHRISTMAS BUTTER COOKIES

Steps:

• 1. Preheat oven to 350.
• 2. In large bowl(use my large 6qrt casserole bowl), cream butter & sugar until light and fluffy.
• 3. Add eggs & vanilla; blend together.
• 4. In another bowl, combine flour, baking powder, & salt. Then add to butter mixture.
• 5. Knead/mix (inside bowl) thoroughly-(at this point I have to use my hands).
• 6. Load dough into cookies press and press into desired shapes onto non-greased cookies sheets. Decorate with colored sugars as desired.
• 7. Bake 6 to 8 minutes until edges are light brown-DO NOT OVER BAKE.
• 8. HINT: If dough stays too sticky, add a little more Wondra flour and knead into dough. Also, dampen paper towel and cover dough in-between pressing cookies onto sheets so dough will not dry out.

CREAMY CHRISTMAS BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease 2 cookie sheets.
• In a large bowl of an electric mixer at medium speed, mix butter, sugar and vanilla just until blended.
• Add the egg and mix well.
• In a separate bowl, mix together the flour, soda, cream of tartar, and salt. Add to the butter mixture and mix at low speed until well combined.
• Shape the dough into 3/4-inch balls. Arrange the balls 2-inches apart on the cookie sheets. Flatten each ball with a fork as you would a peanut butter cookie. Do this one time. To prevent the fork from sticking to the cookie dough;, dip it occasionally in confectioners' sugar. Sprinkle tops of the cookies with colored sanding sugar.
• Bake 8-10 minutes or until lightly colored around the edges. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.

CHRISTMAS BUTTER COOKIES

Steps:

• Add flour, baking powder, salt, and butter- need like pie dough. Make a hole in center of dough so that the middle of the bottom of the bowl shows through.
• Add egg yolks, sugar, cream, lemon juice and rind.
• Knead till blended.
• Divide dough into 4 balls and place in fridge and chill for a few hours (I usually chill overnight).
• Roll out dough and use cookie cutters.
• Bake at 325°F for about 15 minutes.