One of my favorites is this Mocha Crinkle Recipe.
I have an old cookbook that use to be my grandma’s and there are a few recipes that she had put a star on the page in pencil to indicate that she was going to make it so the first year I got the book I went through and made all the recipes she had made and I fell in love with this one.
Unfortunately, the cookbook is packed away in storage, but I was so excited to find the recipe on Pinterest so that we can continue the tradition of making them! The website even has the exact same photo as my book!!
When you have kids Sugar Cookies are a must! We like to use this recipe and then make up some royal frosting so that they can decorate them. Of course we also keep plenty of sprinkles on hand as well.
Of course you can’t bake Christmas cookies and not make chocolate chip. Around here we love our Ghirardelli chocolate so we tend to make the recipe on the package, which can also be found here. We either make that, or this Toll House recipe (which also happens to be in my grandma’s cookbook), with Ghirardelli baking chips instead. (Shhhh don’t tell).
This last recipe is newer to the group, but my number one favorite!
1 package Betty Crocker Sugar Cookie Mix
1/2 cup softened butter
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 1/2 cups chopped pecans
1 bag pecan halves (16 oz or larger)
- Preheat oven to 375° (350° for dark nonstick cookie sheets)
- Mix cinnamon and sugar in a small bowl and set aside
- Prepare the sugar cookie mix according to the package directions.
- Add the chopped pecans to the dough and mix well
- Roll one tablespoon of dough into a ball
- Roll the ball of dough in the cinnamon sugar
- Place dough on ungreased cookie sheet about 2 inches apart
- Top each ball of dough with a pecan halve
- Bake for 8-10 minutes
- Cool for 1 minute before moving the baked cookies to a cooling rack to cool completely
What are you Christmas Cookie traditions? Do you stay with tried and true, or do you like to mix up a bit?