Easy Christmas Cookie Recipes 

Great as homemade gifts for friends and family, lovely to have to hand when guests call around, or simply a way to keep the kids busy!

Cookie Press Butter Cookies

Prep: 20 mins, Cook: 8 mins, Total: 28 mins, Servings: 60 servings

Ingredients:

• 1/2 cup unsalted butter, softened at room temperature
• 1/2 cup shortening
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon almond or vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: almond bark, decorative sugar sprinkles

Steps to Make It:

1. Gather the ingredients.
2. In the bowl of a stand mixer or in a large mixing bowl with an electric hand beater, cream together the butter, shortening, and sugar until it turns lighter in color and fluffy, approximately doubling in size.
3. Add the egg and beat well.
4. Add the almond or vanilla extract and beat again.
5. Whisk the flour, baking powder, and salt together in a separate bowl, then add it to the butter mixture gradually, beating just until each addition becomes fully incorporated.
6. Divide the dough into oblong chunks sized to fit the cookie press tube.
7. Following the directions for your brand of a cookie press, space the cookies 1 inch apart on an ungreased aluminum cookie sheet.
8. Bake at 200°C for about 6 to 8 minutes, or until the cookies turn light brown on the edges.
9. Use a spatula to immediately transfer the cookies to a wire rack. Cool completely.
10. Decorate the cooled cookies with melted almond bark, decorative sugar, or colorful sprinkles if desired.

Candy Cane Cookies

Prep: 20 mins, Cook: 10 mins, Total: 30 mins, Servings: 48 servings

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (8 ounces) butter, softened
• 1 cup granulated sugar
• 1/2 cup milk or light cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 teaspoon red food coloring (or enough of the desired color)
• Optional: 2 tablespoons finely crushed peppermint candies mixed with 1 tablespoon granulated sugar or red decorating sugar

Steps to Make It:

1. Gather the ingredients.
2. In a mixing bowl, measure flour, baking powder, and salt.
3. In a separate mixing bowl, beat the sugar with the butter until blended.
4. Beat in the milk or cream, the egg, vanilla, and peppermint extract.
5. Stir in the flour mixture.
6. Divide the dough into two even portions.
7. In a bowl, combine one portion with the red food color; mix until well blended.
8. Cover the portions and refrigerate for 3 to 4 hours.
9. Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat.
10. For each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat using the tinted dough.
11. Place the ropes side by side and gently twist together. Pinch ends lightly to seal and curve one end to form a candy cane shape.
12. Using a spatula, move the cookie to the prepared baking sheet. Repeat with the remaining dough.
13. Bake the cookies at 200°C for 9 to 11 minutes, or until just lightly browned around edges.
14. Put the pan on a rack and immediately sprinkle with some of the decorating sugar if using.
15. Remove to racks with a spatula and let cool completely.
16. Serve and enjoy!

Sugar Cookies

Prep: 25 mins, Cook: 8 mins, Total: 33 mins, Servings: 36 servings

Ingredients:

• 1 1/2 cups sugar
• 2/3 cup shortening or butter
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 3 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Steps to Make It:

1. Early in the day or the day before, in a large bowl, cream the shortening and the sugar.
2. Add the eggs, extract, and milk.
3. In a medium bowl, mix the dry ingredients with a wire whisk.
4. Add the dry ingredients to the large bowl; mix with mixer until well combined.
5. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
6. Preheat oven to 200°C. Lightly grease cookie sheets.
7. Roll half or 1/3 dough at a time; keep the rest refrigerated.
8. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.
9. With a floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
10. Place cookies 1/2 inch apart on cookie sheets. Decorate.
11. Bake 8 minutes or until very light brown.
12. With a pancake turner, remove cookies to racks. Cool.
13. Makes about 6 dozen cookies.