Christmas Cookies For you !

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Ingredients :
1 c. butter
1 c. sugar
1/4 c. orange juice
1/2 t. orange extract
3 c. sifted flour
1/2 t. baking soda
1 t baking powder
1/2 t salt

Preparation :
Cream butter until very light. Add sugar gradually and continue creaming until light and fluffy.
Add orange juice and extract.

Sift together flour, salt, soda and powder. Add to creamed mixture bit by bit.
When well mixed, cover bowl with plastic wrap and chill at least 1 hour (or overnight) in the refrigerator.

Roll out on floured surface and cut with cookie cutters. Brush lightly with water and add colored sprinkles if desired.
Place on ungreased cookie sheets or use baking parchment (easiest) and bake at 350 degrees F for about 13 minutes or until delicately brown. Cool before storing.


Ingredients :
1/2 cup butter
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 egg
1 cup oatmeal
Aluminum foil
3 or 4 cardboard tubes, like from paper towels, gift wrap

Preparation :
Preheat oven to 375 degrees. Butter cookies sheets well AND flour them. Wrap the cardboard tubes in aluminum foil and set aside.

Melt the butter. Stir in remaining ingredients. and mix until well blended. Drop the batter from a teaspoon approx. 3 inches apart on the cookie sheet.

Bake for 6-8 minutes.. just til cookie looks "set" It is going to be very thin looking.

After removing sheet from oven. let sit for a couple of minutes.  Remove each cookie and drape over the foil covered tubes (this gives them a neat curl). The cookies are very delicate when they are hot, so work quickly and carefully. (Draping over foil tubes is not necessary)


Ingredients :
3 cubes of butter - 3/4 pound
3 cups flour, unsifted, sifted.. I never bothered
3/4 cup sugar
1 teaspoon ammonium carbonate - this is really important. You can get this at a good delicatessan..
in a pinch, can substitute baking soda, but results won't be the same
1 teaspoon vanilla
Blanched almonds - halves or slivers (used on top of cookie)

Preparation :
Pre heat oven to 350 degrees.. get out baking sheet.. no need to grease it

Brown butter over medium heat. I mean really get it brown. The butter will get all foamy: don't be alarmed. Keep stirring occasionally.. don't want it to burn.

Stir in rest of ingredients, except slivered almonds.. and add everything right into the same pan you used to brown butter.

You might want to let this mixture cool a bit first to handle; Roll the dough into balls the size of walnuts. Place on your cookie sheet. Top with almonds. Press the almonds into the cookie a bit so it will stay, but don't flatten the cookie like a pancake.

Bake for 12 - 15 minutes. Let these cool on a sheet for a few minutes; hot cookies are pretty fragile most of the time.
Transfer to wire racks to cool the cookies completely before you store them.


Ingredients :
Makes 2 1/2 dozen
3/4 cup Crisco shortening
1 1/4 cups firmly packed brown sugar
1 egg
1/4 cup milk
1 1/2 tsp. vanilla
1 cup all-purpose flour
1 1/4 tsp. ground cinnamon
1/2 tsp salt
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
3 cups quick oats (not instasnt or old-fashioned)
1 cup peeled, diced apples
3/4 cup raisins (optional)
3/4 cup coarsely chopped walnuts (optional)

Preparation :
1. Preheat oven to 375 F. Grease cookie sheet.
2. Combine shortening, sugar, egg, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended.
3. Combine flour, cinnamon, salt, baking soda and nutmeg in small bowl. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, oats, apples, raisins and nuts with spoon.
4. Drop rounded tablespoonfuls of dough 2 inches apart onto cookie sheet.
5. Cool 2 minutes on cookie sheet. Remove to wire rack. Cool completely.
Bake at 375 F for 13 minutes or until set.


Ingredients :
(makes 64 cookies)
I cup butter (at room temp)
1/2 cup confectioners' sugar
2 tsp. vanilla extract
1 cup pecans (finely chopped)
1 3/4 cups all purpose flour (for decoration) confectioner's sugar

Preparation :
1. Mix butter, sugar and vanilla until fluffy. Stir in flour and pecans.
2. Shape into crescents. Place on ungreased baking sheets.
3. Bake in oven for 10 minutes or until firm but not brown.
4. Gently roll each cookie in powdered sugar; cool on wire racks.
350 F oven for 10 minutes
Drizzle cookies with melted chocolate. Let stand on waxed paper until chocolate is firm.


Ingredients :
Quantity/Servings:  Makes 36 bars
1 18oz. pkg. refrigerated sugar cookie dough
4 eggs (slightly beaten)
1 1/2 cups sugar
1/4 cup all-purpose flour
1 tsp baking powder
1/4 cup lemon juice
1 to 2 tsp powdered sugar

Preparation :
1. Heat oven to 350 F. Slice cookie dough as directed on pkg.
Arrange slices in bottom of ungreased 13X9-inch pan. With lightly floured fingers, press dough evenly in pan. Bake at 350 F for 15 to 20 minutes or until light brown.
2. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour mixture over warm crust.
3. Bake at 350 F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

Bake twice (read instructions) at 350 F.
For best lemon flavor, use fresh lemons.


Ingredients :
2 sticks butter
1 cup sugar
1 cup molasses
2 eggs
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoon ginger
2 teaspoon cinnamon
1/4 teaspoon ground cloves

Preparation :
Beat butter with sugar and molasses Mix in eggs
Sift dry ingredients and add to wet mixture. Mix well.
Freeze for 1 hour or refrigerate for 2 hours.
Roll out a portion of the dough to 1/4 inch thick on lightly floured board keeping balance of dough refrigerated.
Cut with cookie cutter and place on lightly greased cookie sheet.
Bake 8-10 minutes at 350 degrees. Cool , and decorate as desired.


Very Easy to do. Baking. Adult supervision is needed. Makes 15 pieces.

Ingredients :
1 box 2 layer cake mix any flavor
2 large eggs
1/2 cup oil

Preparation :
1) Mix them together in large bowl until well blended.
2) Add 1 cup of chocolate chips, nuts, candies and mix them in
3) Drop by teaspoon on cookie sheet.
4) Bake at 350 until done approx. 7-9 minutes.
5) Cool for a few minutes.


Ingredients :
3/4 cup light or dark brown sugar
1/2 cup butter or margarine (softened)
2 eggs
1/4 cup molasses
3 1/4 cups self-rising flour
2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Preparation :
In large bowl, beat sugar & butter until well blended. Add eggs and molasses. Stir in remaining ingredients. Cover and chill 1 hour. Roll dough on well-floured board or countertop until 1/8-inch thick. Cut into shapes. Place on greased backing sheet. Bake for 10 minutes at 350 degrees. Cool on rack. You can decorate with frosting if desired. This recipe makes 24 cookies.


Easy to do. Cooking necessary. Very colorful and delicious. Makes about 3 dozens cookies.
Ingredients :
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup chopped nuts (optional)
1 12 oz pkg. M&M's Semi-Sweet ..OR..
(1 12 oz pkg. Milk Chocolate Mini Baking Bits)

Preparation :
1) Preheat oven to 350 F.
2) In large bowl, cream butter and sugars until light and fluffy.
3) Beat in egg and vanilla.
4) In medium bowl, combine flour, baking soda and salt.
5) Blend in creamed mixture.
6) Stir in M&M's and nuts.
7) Drop by heaping tablespoonfuls about 2 inches apart onto un greased cookie sheet.
8) Bake 10-13 minutes.
9) Bake 10-13 minutes. Do not over bake.
10) Cool one minute on cookie sheet; cool completely on wire racks.
11) Store in tightly covered container.


Ingredients :
1 1/8 qts. self-rising flour
1 1/2 cup butter
2 1/4 cup of sugar
4 large eggs
1 tsp. vanilla
Green sugar & Red sugar (optional but, recommended)

Preparation :
Blend the dry ingredients except sugar. Cream butter and sugar; add eggs. Then add the dry ingredients. Blend. Form into a big ball & separate into 4 medium sized balls. Roll out each and use Christmas cookie cutters to cut out the cookies. Place on a greased baking pan and cook at 350 degrees. This recipe can make a lot of cookies but, it's according to what size your cookie cutters are.


Ingredients :
1 cup butter, softened
1/3 cup whipping cream
2 cups all purpose flour
Granulated sugar
1/2 cup softened butter
1 1/2 cups confectioners sugar
1 teaspoon vanilla

Preparation :
Peanut butter mixture:
red or green food coloring With electric mixer, thoroughly mix butter, cream, and flour. Cover; refrigerate dough for 1 hour. Divide into 3 pieces. Work with one piece at a time, keeping remaining pieces refrigerated until needed. Roll out dough 1/8 inch thick on floured surface. Cut into 1 1/2 inch circles. Transfer circles to a sheet of waxed paper that has been heavily coated with granulated sugar. Coat both sides with sugar. Place on un greased baking sheet. Prick each circle with a fork about 4 times. bake in preheated 350 degree oven 7 to 9 minutes, or just until set but not brown. Let cool on wire racks. For creamy filling. With electric mixer, cream butter, confectioners sugar and vanilla until smooth and fluffy. Tint with few drops of food coloring. A few drops of water may be added for proper spreading consistency. Spread one side of half the circles with filling. Top with remaining circles. Store in air tight container or freeze until needed. Makes about 5 dozen cookies.


Ingredients :
2 eggs
1 cup sugar
2 teaspoons anise extract
1 1/4 cups all purpose flour

Preparation :
Beat eggs and sugar together for 20 minutes( either by hand or with electric mixer on low speed.) Add anise and stir in flour gradually. Drop by half teaspoon on greased cookie sheets. Let these stand over night or at least 8 hours before baking. Bake at 325 degrees until cookies are a pale yellow color on the bottom (about 12 minutes.) If these get to hard in the storing process, store in tin with a couple of slices of white bread. This will soften them some what. One recipe makes 45 cookies.

Peanut Blossoms :

Ingredients :
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
10 ounce pkg of chocolate mini kisses

Preparation :
Beat shortening and peanut butter together, add sugars and beat until fluffy. Add egg, milk, and vanilla beat until well blended. Mix all dry ingredients, gradually until all is blended in. Shape dough into 1 inch balls, roll each ball in granulated sugar. Bake on un greased cookie sheet at 375 degrees for 8 to 10 minutes. Immediately after removing from oven, place 3 mini kisses on each one pressing down slightly. Makes about 4 dozen cookies.


Cooking necessary. Very easy to make. A tasty treat!
Ingredients :
2 sticks margarine (or butter)
1/2 cup powdered sugar
2 cups all purpose flour
1/2 teaspoon vanilla
1 cup pecans ( chopped fine )

Preparation :
1) Cream margarine and sugar together.
2) Add other ingredients.
3) Mix well and form into balls.
4) Place on ungreased baking sheet and ( with an adult supervision ) bake at 350 degrees for 20 minutes.
5) Let cool and then roll in powdered sugar.


Cooking necessary. Very easy to make. A tasty treat!
Ingredients :
2 cups firmly packed brown sugar
2 cups flour
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup walnuts
1/4 cup flaked unsweetened coconut

Preparation :
Mix the brown sugar and flour together. Using a pastry cutter or two knifes cut in the butter until mixture resembles coarse crumbs. Remove one cup of mixture and set aside. To the rest of mixture add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until smooth. Pour batter in greased 13x9 baking pan. Gently mix chocolate chips, nuts, and coconut together. Sprinkle reserved crumbs over top of batter. Then sprinkle chocolate chip mixture over top of crumbs. Spread evenly over top of batter. Bake at 350 degrees for 35 minutes. Cools bars completely before cutting. Cut into 24 bars. Store in air tight container for up to 5 days.