Holiday Cookie Recipes

Adulting, Author: Claire Greene

Christmas is a special time of year, and the time we throw our diets out the window. A quick Google search will bring up numerous websites designed solely to help those individuals who have a bit too much of a sweet tooth around the holidays. One barely has to walk out the door before they are bombarded with hot cocoa, candy, Christmas cookies, and of course, candy canes.

Many of us, myself included, cannot resist the temptation. This article is for those people. Here are three great holiday cookie recipes.

Kris Kringle Cookies


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This recipe is a more in depth version of the traditional cookie cutter sugar cookies. This is a recipe my father’s mother uses every year around the holidays. Last year, when he was feeling nostalgic, he asked if we could make them for Christmas. Our waistlines regretted the decision.


  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 ½ tsp. cream of tartar
  • 1 ½ tsp. baking soda dissolved in 2 tbsp. milk
  • 4 ½ cups flour
  • 1/3 tsp. anise oil (or 1 tsp. vanilla)
  • 1 tsp. salt
  • various holiday themes cookie cutters


  • Preheat oven to 350°F.
  • Cream butter and sugar.
  • Add anise oil, milk, soda and eggs.
  • Then, add salt and cream of tartar sifted with 2 cups flour.
  • Add enough more flour to make a dough that may be rolled (chilling helps with handling).
  • Roll on lightly floured board to desire thickness. Cut and bake on ungreased cookie sheets for 8-15 minutes.
  • Frost and sugar to decorate.


Hot Cocoa Cookie Cups


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This is a recipe that my sister-in-law found on Pinterest and treated us to two years ago. They look absolutely adorable, and they combine two beloved holiday favorites: hot cocoa and cookies. Oh, and it has chocolate ganache. Bam.


  • 1 package Pillsbury Sugar Cookie Dough
  • ½ cup heavy whipping cream
  • 2 tablespoons hot cocoa mix
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • 12 mini pretzels
  • 1 cup Jet-Puffed Mallow Bits
  • *optional – granulated sugar


  • Preheat oven to 375°F.
  • Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
  • *Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
  • Bake for 12-14 minutes at 375°F. Allow the cookies to cool completely in the pan before gently removing them.
  • Make the chocolate ganache by bringing the whipping cream to a boil.
  • Stir in the hot cocoa mix.
  • Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
  • Break off the loops on some mini pretzels to use as handles.
  • Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
  • Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.

For best results, store the hot chocolate cookie cups in the refrigerator.


Leg Lamp Cookies


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A Christmas Story is a classic Holiday movie. In fact, I know first-hand that this is the favorite Christmas movie of the founder of #NAMB. Of course, who can forget the infamous leg lamp? Try your best to not shoot your eye out while munching on these cookies.

  • 1 tube sugar cookie dough
  • 1/2 cup flour
  • 1 container black cookie icing
  • 6 packages Reese’s Big Cups
  • 1 jar peanut butter (16-ounce or less)
  • Yellow icing


  • Preheat oven to 350°F.
  • In a large mixing bowl, combine cookie dough and flour. Roll out to 1/4 inch thick, then use a paring knife to draw the shape of a heeled leg for each cookie.
  • Bake for 10-11 minutes, or until cookies are lightly golden around the edges. Set aside to cool.
  • Use the black cookie icing to draw a heel on the leg lamp, as well as a crosshatch design to mimic the fishnet stockings. Place in the refrigerator to harden, about 10 minutes.
  • Remove Reese’s cups from wrappers, slice each in half length-wise. Dab a little peanut butter on the cut side of each Reese’s cup, then gently press it against the top of the sugar cookie.
  • Coat the Reese’s cup with yellow icing, using a small silicone spatula or pastry brush to spread it, filling in the crevices on the peanut butter cup, so it looks like the yellow lampshade. Place in the refrigerator to cool, about 10 minutes.


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