‘Tis the season for baking all things yummy and delicious—including Christmas Cookies! Over the next week, we know you’ll be headed to plenty of parties, be hosting a lot of family, and may even participate in a Christmas Cookie Exchange or two. To help you be prepared for all these events (and to help you stake your claim as “The Queen of The Christmas Cookie”) we want to share some tried and true recipes from our team at Lifeway Women. Enjoy!
Homemade Oreos
Darilynn Keith
Ingredients
OREOS
1 and 1/4 cups all-purpose flour (spoon & level)
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
CREAM FILLING
1/4 cup unsalted butter, softened to room temperature
1/4 cup vegetable shortening, room temperature
1 and 3/4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
Instructions
- Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
- Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).
- While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
- Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.
Bebe’s Oatmeal Chocolate Chip Cookies
Michelle Hicks
1 cup sugar
1 cup brown sugar
1 stick Crisco shortening
2 eggs
1 1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oatmeal
2 cups semi-sweet chocolate chips
Instructions
Mix sugar, brown sugar, and shortening. Add in eggs and vanilla. Mix thoroughly. Fold in flour, salt, and baking soda. Add oatmeal and chocolate chips. Mix well.
Bake @ 350 degrees for 10 minutes.
Peanut Butter Chocolate No-Bake Cookies
Catherine Inman
Large pinch of salt
Instructions
- Line a baking sheet with wax paper
- Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from heat. Add the oats, peanut butter, vanilla, and salt. Stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened (about 30 minutes). Yields about 60 cookies.
Date Pinwheels
Kelly King
What is your favorite Christmas Cookie recipe? Share it in the comments below!