Santa Worthy Cookies

 December 18, 2013
Posted by jenn

I don’t know about you, but I love me some cookies at this time of year : )

3 delicious Holiday Cookie recipes.

Make some to send to your loved ones, share with your co-workers, indulge in all by yourself or for some extra pressies this year; leave these sweeties for Santa! Any which way, enjoy!

Raspberry Almond ThumbprintsRaspberry-Thumbprint-Cookies
(Original recipe makes 3 dozen)

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners’ sugar
3/4 teaspoon almond extract
1 teaspoon milk


  1. Preheat oven to 350 degrees F
  2. In a medium bowl, cream together butter and white sugar until smooth
  3. Mix in 1/2 teaspoon almond extract
  4. Mix in flour until dough comes together
  5. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets
  6. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  7. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  8. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Spiced Holiday Sugar Cookiessuagr cookies
(Original recipe makes 6 dozen cookies)

2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup butter, softened
1 egg
2 teaspoons vanilla extract

Colorful Cookie Icing:
1 cup confectioners’ sugar
3 teaspoons milk, or more as needed
1/2 teaspoon vanilla extract
3 drops food dye, or more if desired


  1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside
  2. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy
  3. Add egg and vanilla; mix well
  4. Gradually beat in flour mixture on low speed until well mixed
  5. Refrigerate dough 2 hours or overnight until firm
  6. Preheat oven to 375 degrees F
  7. Roll out dough on lightly floured surface* to 1/8-inch thickness
  8. Cut into shapes with favorite cookie cutters
  9. Place on greased baking sheets
  10. Bake 8 to 10 minutes or until lightly browned
  11. Cool on baking sheets 1 minute. Remove to wire racks; cool completely
  12. For the Icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners’ sugar to thicken, if needed.)
  13. Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached
  14. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry

ginger bread cookiesGingerbread Cookies
Original recipe makes 2 1/2 dozen

1/2 cup butter
1/2 cup sugar
1/2 cup molasses (don’t use Blackstrap molasses)
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg


  1. In a large bowl, cream together the margarine and sugar until smooth
  2. Stir in molasses and egg yolk
  3. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth
  4. Cover, and chill for at least one hour.
  5. Preheat the oven to 350 degrees F
  6. On a lightly floured surface, roll the dough out to 1/4 inch thickness
  7. Cut into desired shapes with cookie cutters
  8. Place cookies 2 inches apart on ungreased cookie sheets
  9. Bake for 8 to 10 minutes in the preheated oven, until firm
  10. Remove from cookie sheets to cool on wire racks
  11. Frost or decorate when cool.