Best 8 Trishas Christmas Cookies Recipes

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

JENNIFER'S ICED SUGAR COOKIES

Steps:

• For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour.
• Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.
• For the icing: In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed. Add food coloring, if desired, to the icing.
• Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.

CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
• Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
• Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
• Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.

GLAZED LIMONCELLO COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms.
• Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart.
• Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes.
• For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

MILK AND COOKIES FUDGE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
• Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
• Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
• Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
• Cut into 1-inch squares. Serve chilled or at room temperature.

LIZZIE'S CHOCOLATE PINWHEEL COOKIES

Steps:

• Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
• Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
• Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
• The next day, preheat the oven to 375 degrees F.
• Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

TRISHA'S CHRISTMAS COOKIES

Steps:

• Combine ingredients in the usual manner. Do not chill.
• Make spritz cookies.
• Bake 10-13 min at 350 degrees.