Kids Christmas cookies

Christmas is a special time for treats. We might make some to indulge ourselves, some to give as presents, and, of course, some to treat Santa and his reindeers.

Let the kids help with the baking. It will give them something productive to do while they wait for the Christmas day to arrive. Here there are some recipes. These kids Christmas cookies are ideal to satisfy their desire to make and eat sweet things. These cookies will please Santa, aunts and grandmothers alike.

It’s Christmas! Or, actually, it’s almost Christmas. Still I can’t wait. I wake up at five a.m., though I am not to leave my room and wake anyone until six a.m., more the pity. But I just can’t help sneaking out of my room just to peek at what Santa has left me and rushing back so no one knows I was out. Now I have to sit, wide awake, for an hour before I can wake my children. If I was lucky Santa left a few cookies on the plate, and I can take those with me.

And that brings us to the question, what types of cookies does Santa like? He goes all over the world and gets to taste so many different cookies, how can we make sure that ours stand out? Let’s think, what do we know about Santa? He is happy, lives with elves and reindeer, lives in the snow and is married to Mrs. Clause. Besides that, he likes to bring us presents!

We know that Santa Clause is jolly, and what makes us a little happy? Chocolate! We could leave Santa a plate of chocolate chip cookies, but how good have we actually been this year? We need to make up for pushing our little brother or cutting our little sister’s hair. Why not make chocolate, chocolate chip cookies with a little mint that is sure to tell him we are sorry.

Santa lives with elves, right? Elves make toys and love candy canes. Maybe Santa is homesick on Christmas Eve. We should really make him feel a little better. A great why to do that is to make candy cane cookies. You can cut them out in different shapes, and decorate them with white and red. Santa might even take a few home, to share them with his elf friends. They might remember us a little better come next year. And then there are the reindeer. Why stop at sprinkling reindeer food on your front lawn? Santa would be grateful for some oatmeal, raisin and chocolate chip cookies that he can share with his deer.

Our next problem is snow. Since Santa lives in the North Pole and is always surrounded by snow, Would he like to be reminded of snow, or warmed up? I know if I was him I would rather be warmed up and would prefer molasses spiced cookies, with some snowflake cookies on the side. Then we really should think about Mrs. Clause and what she might like Mr. Clause to have. I like to think she would serve him either egg free banana cookies, or super cookies.

All these Santa cookies should be made with a grown-up; we don’t want them to feel left out. Try not to eat all the dough before you have a chance to cook them up, and remember to leave some out on a plate, with some eggnog, hot cocoa or a glass of milk on Christmas Eve. I hope you have a wonderful and Merry Christmas.

Candy cane cookies recipe | top

This candy cane cookies will make Santa feel better and they are guaranteed to please your family and friends too.

Ingredients

USA Imperial
1/2 lbs    unsalted butter, softened - equivalent to 2 sticks  
1 cup    superfine sugar,  
1/2 tsp    salt  
1   large egg plus 1 yolk  
2 tsp   vanilla extract  
2½ cups   all purpose flour  
¼ cup   crushed candy canes  
 
Metric
225 grs   unsalted butter, softened  
225 grs     superfine sugar  
1/2 tsp    salt  
1   large egg plus 1 yolk  
2 tsp   vanilla extract  
300 grs   all purpose flour  
100 gr   crushed candy canes  

Yield: 36 cookies

Procedure

  1. Whisk together the flour, baking powder, and salt and set aside.
  2. Cream together 1 cup of the sugar and butter for 3 minutes, or until light a fluffy. Remember to scrape the sides of the bowl. Add the egg yolk, beat well and then add the whole egg and vanilla and continue to beat for 30 seconds longer. Add the flour and beat for an additional 30 seconds.
  3. Divide the dough in two. Cover with plastic wrap and allow chilling in the refrigerator for 1 hour.
  4. Adjust your oven racks to the upper and lower middle positions and preheat oven to 375° F, 190-200° C.
  5. Working with only one of the dough segments, roll it out on a lightly floured surface to a 1/8 inch, about 4 mm, thickness. Cut out shapes with a lightly dusted cookie cutter.
  6. Place cut out dough on a non-greased cookie sheet, sprinkled crushed candy cane over tops, press gently to set them.
  7. Bake for 6-8 minutes or until evenly golden in color.
  8. Remove immediately from sheet and cool completely on a wire rack before decorating.

Cooking tips

When baking these cookies, start with the baking sheet on the top rack. Half way through the cooking time, turn the sheet and move it to the bottom rack.

To create snowflakes, omit the crushed candy cane, and use a sharp knife to cut out different designs. Dust the tops with powdered sugar, or use white icing to decorate. Remember that no two snowflakes are a like.

Chocolate chip mint cookies recipe | top

Santa will forgive us any little tricks we have played on little sister when he tries our chocolate chip mint cookies.

Ingredients

USA Imperial
6 Tbs    butter  
1/2 cup    packed brown sugar  
1   egg  
1 tsp    vanilla  
1 tsp    mint extract  
3/4 cup    unbleached flour  
3/4 cup    toasted wheat germ  
1/2 tsp    baking powder  
1 cup    chocolate chips  
 
Metric
100 grs     butter  
125 grs     packed brown sugar  
1   egg  
1 tsp    vanilla  
1 tsp    mint extract  
125 grs     unbleached flour  
125 grs    toasted wheat germ  
1/2 tsp    baking powder  
175 grs     chocolate chips  

 

Yield: 2 dozen

 

Procedure

  1. Preheat oven to 350° F, 180° C.
  2. Cream butter and sugar together. Beat in the egg, then the vanilla and mint.
  3. In separate bowl, mix the flour, wheat germ and baking powder until just combined. Stir in the butter mixture and the chocolate chips.
  4. Drop by spoonful onto lightly butter cookie sheets. Bake for 10-12 minutes.

Cooking tips

Use shiny cookie sheets when baking cookies, it will allow them to bake more evenly while dark sheets absorb the heat faster and will brown the crust prematurely.

Egg free banana cookies recipe | top

Maybe Mrs. Clause serves this wonderful cookies to Santa Clause when he is having a tea break!

Ingredients

USA Imperial
1 cup    butter  
2 cups    sugar  
1 tsp    vanilla extract  
1 cup    mashed brown speckled bananas - 1 large banana.  
3 1/2 cups    all purpose flour  
2 tsp    baking powder  
1/2 tsp    salt  
 
Metric
225 grs   butter  
400 grs    sugar  
1 tsp    vanilla extract  
250 ml   mashed brown speckled bananas - 1 large banana  
400 grs     all purpose flour  
2 tsp    baking powder  
1/2 tsp    salt  

 

Yield: 10 dozens

 

Procedure

  1. Pre-heat oven to 375° F, 190-200° C .
  2. Cream together the butter sugar and vanilla, adding the bananas and beat until well combined.
  3. Shift together the flour, baking powder and salt. Add a bit of the banana mix, beat well and add another addition. Beat well after each time you add the banana. Dough will be sticky.
  4. Divide into four parts. Place one part on each one of the four sheets of wax paper. Wet hands and form dough into long rolls, about 1 inch -about 2.5 cm- in diameter.
  5. Wrap the rolls with the wax paper and place in the fridge until firm. They will be easy to slice through, keeping them in a circular pattern and not flattening.
  6. Use a serrated knife to cut into ½ inch -about 12 mm- thick slices. Place 2 inches -5 cm- apart on an oiled cookie sheet.
  7. Bake for 10 minutes or until the edges just begin to brown. They will burn if not careful.
  8. Cool on rack, serve or store in airtight container.

Molasses spiced cookies recipe | top

The right cookies to make Santa feel warm and cozy. He is sure to forget about the snow.

Ingredients

USA
2 1/4 cups    all purpose flour  
2 tsp    baking soda  
1/2 tsp    salt  
1 1/2 tsp    cinnamon  
1 tsp    ground ginger ale  
3/4 tsp    ground cloves  
1/4 tsp    allspice  
12 Tbs    (1 1/2 sticks) unsalted butter, softened  
1/2 cup    dark brown sugar packed  
1/2 cup    granulated sugar, plus 1/3 cup for rolling  
1   large egg  
1 tsp    vanilla extract  
1/3 cup    blackstrap molasses  
 
Metric
250 grs     all purpose flour  
2 tsp    baking soda  
1/2 tsp    salt  
1 1/2 tsp    cinnamon  
1 tsp    ground ginger ale  
3/4 tsp    ground cloves  
1/4 tsp    allspice  
12 Tbs    unsalted butter, softened  
100 grs    dark brown sugar packed  
100 grs     granulated sugar, plus 2-3 Tbs for rolling  
1   large egg  
1 tsp    vanilla extract  
5 Tbs   blackstrap molasses  

 

Procedure

 

  1. Adjust your oven racks to the upper and lower-middle positions and preheat oven to 375° F, 190-200° C. In a medium bowl, whisk together the flour, baking soda, salt and spices then set aside.
  2. Cream the butter, brown sugar and 1/2 cup -100 grs- granulated sugar until fluffy; it will take about 3 minutes. Scrape the side of the bowl and add the egg, vanilla, and molasses. Beat for 30 seconds, scrape the bowl sides.
  3. Place the 1/3 cup -100 grs- granulated sugar that remains into a shallow bowl. Working with a generous 2 tablespoons of dough each time, roll it into 1 3/4 inch -3.5 cm- balls and roll in the sugar. Place on an ungreased cookie sheet, keeping the balls 2 inches -5 cm- apart.
  4. Bake 11-13 minutes or until the outer edges begin to set and the centers are soft and puffy. Cool the cookies on the sheet for 2 minutes before moving them onto a cooling rack.

Cooking tips

Reverse the position of the cookie sheets half way through the baking time. Turn the sheets font to back, and move them from the top to lower rack. Be sure to have a wide spatula to remove these oversized cookies.

Reindeer food cookies recipe | top

TSanta would be grateful for some oatmeal, raisin and chocolate chip cookies that he can share with his deer, because this is the kind of oats that Santa's reindeers prefer.

Ingredients

1 1/2 cups    all purpose flour  
1/2 tsp    salt  
1/2 tsp    baking powder  
1/2 lbs    (2 sticks) unsalted butter, softened  
1 cup    packed light brown sugar  
1 cup    granulated sugar  
2   large eggs  
3 cups    rolled oats  
1 1/2 cup    raisins  
1 1/2 cups    semisweet chocolate chip cookies  
    mini marshmallows
 
175 grs    all purpose flour  
1/2 tsp    salt  
1/2 tsp    baking powder  
225 grs     unsalted butter, softened  
225 grs     packed light brown sugar  
225 grs   granulated sugar  
2   large eggs  
3 cups    rolled oats  
225 grs     raisins  
200 grs     semisweet chocolate chip cookies  
    mini marshmallows

 

Procedure

 

  1. Adjust your oven racks to the low and middle positions, preheat oven to 350° F, 180° C. Line 2 cookie sheets with parchment paper.
  2. In a medium sized bowl, whisk together the flour, salt, and baking powder
    Beat butter until it is cream, add the sugars and beat for 3 minutes, or until fluffy. Beat in the eggs one at a time.
  3. Stir in the dry mix into the butter, using a wooden spoon. Stir in the oats, raisins and chocolate chips.
  4. Working with 2 heaping tablespoons spoons of dough, roll them into 2-inch balls. Place the balls on the parchment paper, leave 2 inches -5 cm- between each ball. Using your finger, make an indentation into the dough and set a single marshmallow inside.
  5. Bake for 22-25 minutes, or until golden brown. DO NOT OVERBAKE. Cool on wire rack for 30 minutes, before peeling the cookies away from the parchment paper.

Cooking tips

Remember to turn the cookie sheets from front to back and top to bottom rack halfway during the baking time.

The edges of these cookies should be a very light brown, while the rest of the cookie may be a lighter color.

If you do not use parchment paper, cool the cookies on the baking sheet for 2 minutes before transferring them to a cooling rack.

Super cookies recipe | top

These super cookies are the ones Mrs. Clause would like Santa to have.

Ingredients

1 cup    softened butter  
3/4 cup    sugar  
3/4 cup    packed light brown sugar  
1 tsp    vanilla  
2   eggs  
2 1/4 cups    all purpose flour  
1 tsp    baking soda  
1/2 tsp    salt  
1 cup    coconut milk  
1/2 cup    chocolate chips  
1/2 cup    butterscotch chips  
1/2 cup    oatmeal  
1/2 cup    raisins  
3/4 cup    colored hard candy coated chocolates
 
225 grs   softened butter  
175 grs    sugar  
175 grs    packed light brown sugar  
1 tsp    vanilla  
2   eggs  
250 grs    all purpose flour  
1 tsp    baking soda  
1/2 tsp    salt  
250 ml     coconut milk  
100 grs   chocolate chips  
100 grs   butterscotch chips  
50 grs   oatmeal  
75 grs   raisins  
100 grs    colored hard candy coated chocolates

 

Procedure

 

  1. Preheat oven to 375° F, 190-200° C.
  2. Cream the butter, sugars, and vanilla together until light and fluffy. Beat in the eggs.
  3. In a separate bowl, mix together the flour baking soda and salt.
  4. Add flour to creamed mixture and beat well.
  5. Stir in the reaming ingredients, except the colored hard candy coated chocolates.
  6. Drop by the spoonful onto an ungreased cookie sheet.
  7. Flatten with the backside of spoon and place the colored hard candy coated chocolates over top.
  8. Bake 8-10 minutes until light brown, cool on rack.

Erin Phelan combines cooking, writing and talking about food with her love for the countryside. She has a modern homestead and raises her own organic food.

Erin lives in a lovely farm in Kansas, with her husband and young children. You can read about her adventures in her blog, A Homesteading Neophyte; her recipes were published regularly at All Foods Natural.