Christmas cookies of any flavor are a staple in my house. Throughout the Christmas season, I love flipping the pages of my cookbooks and finding different recipes to try. This year, I’m especially excited to add recipes to my book (and yours) with my first blogger cookie exchange. I’ve teamed up with some of my fave and new fave blogger babes to do a Christmas cookie recipe loop if you will. We’ve each posted the recipe for our fave Christmas cookie and at the bottom, we’ve linked the next one for you to check out. Be sure to follow the loop so you don’t miss any of these delicious cookies. Be sure to let us know which ones are your favorites in the comments!
Get It Together.
1 Cup Butter
2/3 Cup Brown Sugar
1 Cup Sugar
1 Teaspoon Vanilla
2 1/2 Cups Flour (All Purpose)
1/2 teaspoon Salt
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
2 Tablespoons Sugar
1 Teaspoon Cinnamon
- Pre-Heat your oven to 300 degrees
- Combine your butter, brown sugar, eggs, 1 cup of sugar and vanilla with a hand mixer until creamy.
- I have this mixer and it is perfect for cookies but if you only have a hand mixer (like my mom’s I used) that works too!
- In a separate bowl, mix flour, salt, cream of tartar, and baking soda.
- Slowly add the dry ingredients (from step 3) to the butter mixture (step 2) until a soft dough forms.
- Shape dough into 2″ balls and place on baking sheet.
- I use a regular cereal spoon to get the right amount of dough for the balls
- In a third bowl, combine the 2 tablespoons of sugar and cinnamon until well mixed.
- Press one side of each ball in the cinnamon sugar mixture and place back on the baking sheet.
- Flatten each ball slightly
- Again, I use a regular cereal spoon – backside this time.
- Repeat steps 7-8 until all cookie balls have a nice top coating of cinnamon sugar and are now flat cookie shaped.
- Bake cookies for 12-15 minutes.
- Depending on your oven they make take longer – watch for them to turn a golden brown color on the edges and you’ll know they’re done.
- The cookies may seem under-cooked, but do not bake any longer. Once cooled, they will form into the perfect soft consistency.
- Remove from oven and place on rack to cool.
Now it’s time to head over to the next blogger’s cookie recipe – Katie Lee from Pearls & Twirls. I just met Katie through some mutual friends and started following her blog as soon as I saw it. She’s got a fun and lively style and a great motto. Hop on over to her post today for some Cake Batter Chocolate Chip Cookies (yummmmm)