easy christmas cookies

Looking for an easy Christmas cookie recipe? These Santa's Trash Cookies are loaded with pretzels, potato chips, and chocolate chips for the salty-sweet cookie of your dreams.

Santa's Trash Cookies

c. (2 sticks) butter, softened

c. sugar

brown sugar

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

c. crushed potato chips

c. crushed pretzels

c. chocolate chips

c. red and green sprinkles

Flaky sea salt,

These cookies are yummy! Used over the 1/4 cup of both pretzels and chips and doubled the chocolate chips. They are far from bland, nor are they dry. I’d make these again!

Very dry when made as directed. Will try again, but I’ll decide when I’ve added enough flour mixture. The taste was good.

Made them this morning. Doubled the Chipits, increased the chips and pretzels to a quarter cup. Turned out amazing!! A keeper.

I was surprised by the lack of flavor.  I thought there would be distinct salty and sweet taste.  I doubled the chocolate chips and baked them for 9 minutes.  The bottoms we're a nice golden brown.  The tops did not brown at all.  But, they were not dry.  There was nothing about these cookies that made them stand out.  Doubt I'll make them again.

These are not good. Not even a little bit. They have no flavor except salt.

These are tasty, but I recommend 1/2 cup (each) of pretzels and potato chips, and doubling the amount of chocolate chips. Also, I found that they needed to cook more like 9-10 minutes.

I really loved the idea of these! I followed the recipe exactly. The dough was very thick, as noted, which made it very hard to stir in the chocolate chips, potato chips, and pretzels evenly. They baked up fine, but I found them to be a bit bland. I couldn't really taste the potato chips or the pretzels much. Next time, I'd omit the pretzels and replace with more chocolate and potato chips, or omit the potato chips and replace with more chocolate and pretzels. I suggest dipping these in melted chocolate and sprinkling more crushed potato chips and pretzels on top to give them a flavor boost and make them look more festive.

These came out nothing like the picture and are super dry.

if you add another egg, more sugar, more butter, and some cream then they’re decent...

Holiday hit. Everyone asked for the recipe. Texture is a bit like a pecan sandies, which might be perceived as dryness.

I wanted to love these. But they turned out horrible. The dough was so dry and crumbly, so I formed them in my hands. Baked, cooked, and they’re SO dry. They’re awful. So disappointed.

they looked pretty, but were too dry when I ate them. Would not recommend.

I made these for a pot luck at work and they were gone within minutes! Everyone loved them and I am making them again next week for a baby shower! <strong>Amazing, easy and tasty!</strong>

These came out great. I like the idea of adding m&ms. I’ll try that next time. I’ll see what everyone at school thinks tomorrow. I’m entering them in our cookie contest.

https://streaming.hearstdigitalstudios.com/539b706f-93a5-4cdf-9a39-fa3a804d7b0c/video_rover_16x9_1080p_hd_1582309313_23642.mp4

Chocolate chips, pretzels, potato chips, sprinkles come together to make the holiday season the happiest it's ever been.

Santa's Trash Cookies Are The Best Thing About Christmas

These Spritz Cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there's so many ways to decorate them. A great make-ahead cookie!

Buttery Classic Spritz Cookies

(224 grams) unsalted butter, room temperature

(155) granulated sugar

tsp vanilla extract

almond extract

(293 grams) all purpose flour

tsp salt

Red gel icing color, optional

Green gel icing color, optional

Sprinkles

Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. I don&#8217;t recommend parchment paper with these cookies. You want the cookie dough to stick to the surface you press them onto and parchment paper is non-stick. Set cookie sheets aside.
2

. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
3.

Add the egg and mix until well combined.
4.

Add the vanilla extract and almond extract and mix until well combined.
5.

Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
6.

If coloring some of the cookie dough, divide it into parts. I used white, red and green, so I divided it evenly into three parts.
7.

Use the gel icing color to color the dough. Add small amounts to begin with, then add more as needed. You can always add additional color, but can&#8217;t remove it if you add too much. Adding too much liquid will thin out your cookie dough a bit.
8.

Add one of the colors of cookie dough to your cookie press (I use this one) and follow the directions for your press to set it up. Hold the cookie press perpendicular to your cookie sheet and press out the cookies. They can be fairly close together, since they don&#8217;t really spread.
9.

Decorate the cookies with sprinkles, if desired.
10

Bake cookies for 5-8 minutes. I prefer them nice and soft, so I went with 5 minutes, but feel free to increase that time and adjust based on your oven.
11

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
12

Store cookies in an air tight container for up to about 1 week.

I’ve made many different butter spritz cookie recipes over the years, and these have got to be my favorite! The powdered sugar makes such a difference in the texture and the flavor is perfect! The dough came together easily and worked fabulously in my cookie press. 
Thanks for sharing Lindsay!
~Lexi

Thank you for the great recipe!! I’ve made spritz cookies before and thought they were kind of boring, but these ones were so literally so addicting. Really good flavour and just melted in my mouth 😍 (I also half dipped mine in chocolate for a lil extra somethin- but they’re also delicious on their own) 

Made these today and I'm thrilled with the results. The dough came together so easily and I had no problems using it in my press. I baked for 5 minutes and they were perfect!! The only change I did make was, I used citrus extract instead of the vanilla and almond. I wanted a brighter flavor as I already have sugar cookies and thumbprints. LOVE this recipe and it will be a go to for me.

Festive, fun, delicious! This was my first shot at a cookie press, and after the learning curve, it was a blast!

Thank you!

I just tried this recipe, it's my first time making spritz, and they came out perfect! The dough was so easy to work with and they came out so buttery soft and delicate. Thank you for sharing!

This was super easy! Years ago I tried spritz cookies with my kids got frustrated and tossed my cookie press. I got the Oxo this year. I let my butter sit at room temp until soft. I used salted butter and omitted the salt. I used 3/4 teaspoon almond extract since I have a picky kiddo. They were SO EASY and delish! Now if you could tell me how to stop eating them! 

https://www.youtube.com/watch?v=98DK-4PAzkQ

These Spritz Cookies are buttery, tender and so festive! The cookie dough is super easy to put together, there’s so many ways to decorate them and they are a great make-ahead cookie!

Recipe: https://www.lifeloveandsugar.com/

Classic Spritz Cookies

These easy Christmas butter cookies are perfect for the holiday season! Ready in only 20 minutes and made with 6 ingredients! Dipped in chocolate and decorated with Christmas sprinkles!

Easy Christmas Butter Cookies - Ready in 20 Minutes!

cake flour ((200 grams))

white sugar ((100 grams))

salt ((2 grams))

butter

egg ((60 grams))

vanilla extract ((1 grams))

oz bar of bittersweet chocolate

heavy cream

Christmas sprinkles

red and green cookie icing

Cream butter and sugar

Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt. Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes. You can use a hand mixer on high speed or use a whisk by hand.

Add the egg and vanilla

Next, add the egg and vanilla into the bowl and beat it together until it&#039;s fully incorporated. About 1 minute. 

Add the cake flour

Sift in the cake flour in three parts and mix together on medium speed until the flour is fully incorporated. The dough will be thick and sticky. Be careful not to over mix the dough as you want to minimize gluten development.

Pipe the cookies

Transfer the dough into a piping bag fitted with a large closed star tip. I use Ateco piping tips. I recommend Ateco 846 or Ateco 844. Line a baking sheet with parchment paper or a silicone baking mat. Pipe rosettes, straight lines, or any other shape you want. 

Bake the cookies

Bake at 375 degrees F for 10 minutes or until the edges turn golden brown. Let them completely cool before dipping in chocolate.

Make the ganache

When the cookies are completely cool, make the ganache. Break the chocolate bar into small pieces and add them to a medium microwave safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring after each time. When the chocolate pieces start to melt, keep stirring until you have a silky, smooth chocolate ganache. Makes ¾ cup of chocolate ganache.

Decorate

Dip each cookie into the ganache and lay it flat on parchment paper. Add sprinkles before the chocolate sets. Makes about 40 cookies.

Soft and chewy, and a festive green! These Pistachio Pudding Cookies are excellent for cookie swapping! A holiday favorite recipe.

Pistachio Pudding Cookies

unsalted butter, softened

¾ cup packed light brown sugar

sugar

vanilla

all purpose flour

(3 ounce) package pistachio instant pudding mix

baking powder

salt

pistachios

green food coloring (optional)

Preheat the oven to 375.

In a large bowl beat together the butter...

In a large bowl beat together the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined.

Mix in the flour, pudding mix, baking powder,...

Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough *just* comes together.

Stir in the chopped pistachios and the food...

Stir in the chopped pistachios and the food coloring until the color is distributed evenly.

About a tablespoon at a time, portion the...

About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2" apart.

Bake for 9-11 mins (10 is always perfect...

Bake for 9-11 mins (10 is always perfect for me). Your cookies might look slightly under-cooked - it's ok!!! They are done. Over baking takes away the chewy texture.

Let them cool for a few minutes before...

Let them cool for a few minutes before removing to a rack to cool completely.

These thin and crispy Lace Cookies are a quick and easy treat made with just 7 ingredients. They're sweet, buttery caramels in crispy cookie form!

Lace Cookies

tbsp (84 grams) unsalted butter

(150 grams) packed brown sugar

tbsp milk

(43 grams) all-purpose flour

almond flour

Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mats.

In a medium-sized saucepan, combine butter, brown sugar and milk. Cook over low heat, stirring regularly, until butter and sugar have melted.

Once butter and sugar are melted, turn heat up to medium and cook mixture just until it begins to boil.

Remove from heat and add vanilla extract, flours and salt, stirring until completely combined.

Allow to cool for about 5 minutes, then drop by 1 1/2 teaspoons (half a tablespoon) onto prepared cookie sheet. Space cookies about 2-3 inches apart. The cookies will spread quite a bit in the oven. The cookie dough mixture will thicken as it cools, but that won&#8217;t affect the outcome of the cookies.

Bake for 7-10 minutes, or until the cookies are golden in color. Keep an eye on them towards the end of baking because they can burn quickly.

Allow cookies to cool for 3-4 minutes or until they are firm enough to move, then transfer to a cooling rack to finish cooling.

Hi, 
How much is 6 tbsps butter in grams ? 
Also can you put a video of dropping the cookies it will be easier to understand if possible 

Thanks 
Mayanka 

Great recipe to have on hand when emergency cookie requests are made by grands! Are these also able to be rolled up and then cooled in order to make a cigar shape to dip?

So a few things... 
1. I LOVED the taste of this batter! 
2. I used Anthony's unblanched almond flour. Do not recommend doing this. Lol super hard to tell when they were golden brown, and it gave it a mealy texture (which I didn't mind! It got me thinking of russian tea cakes.....) but I don't think that texture was intended in this recipe. 
3. I also used coconut milk, instead of regular. Not sure if that could have contributed to the following issues I had. 🤔
4. I just greased the pan with spray grease, like Pam. First pan I think was in the oven a little too long, and not greased enough. They ended up being a little too crunchy, and stuck horribly! And I only let them cool about 3 minutes before trying to move. 
5. Second and third pan, I heavily greased, and didn't bake as long. They still stuck, but not as bad. When I tried to transfer them, they ended up looking kind of scrunched. Lol   I also may have greased them a little too much, as I could taste the Pam. 😂  

Sooo...I'm guessing the parchment paper or silicone mat recommended, is a necessity for this. Lol 
I would definitely try these again, using blanched almond flour, and parchment paper!!

Yes, because of the nature of these cookies, you'll need something nonstick, like parchment paper or a silicone mat.

Really taste and texture great. Mine just came out very buttery (greasy) on the bottoms, which is why I didn't end up coating them with chocolate, like I wanted to. Is this normal? Can I use less butter in the recipe?

The have become "crack" cookies with my family and friends. Making these for the 3rd time since the holidays.

Christmas Shortbread Cookies are simple to make and loaded with festive sprinkles, making these easy Christmas cookies the perfect addition to your holiday cookie platter!

Christmas Shortbread Cookies

(2 sticks) unsalted butter

vanilla extract

all-purpose flour

sprinkles

Almond extract

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

sprinkle

Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.

Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into a 7 1/2- to 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes (or refrigerate for at least 4 hours and up to a week).

Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer (or refrigerator). Cut dough into 1/4-inch to 1/3-inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Arrange cookies on lined baking sheet. Bake until cookies just barely turn a light golden color around the edges, between 10 and 15 minutes. Allow to cool on baking sheets.

Repeat steps with the second log of cookie dough. Once cookies are completely cool, store in an airtight container.

https://content.jwplatform.com/videos/X3CXlH6y.mp4

Easy Christmas Shortbread Cookies are simple to make and loaded with festive sprinkles, making this recipe the perfect addition to your holiday cookie platter!

Easy Christmas Shortbread Cookies

These light, airy cookies are perfectly sweet with the jam and glaze on the top!

Thumbprint Cookies with Jam

salted butter, softened

vanilla (or 1 TBSP + 1 tsp)

cornstarch (or 1 TBSP + 1 tsp)

raspberry jam

Preheat your oven to 375°.

Cream the butter and sugar for about 5...

Cream the butter and sugar for about 5 minutes in a stand mixer. Scrape down the sides as you go.

Add in the egg yolks and vanilla, and...

Add in the egg yolks and vanilla, and mix until they are combined.

Mix together the flour, cornstarch, and salt. Mix...

Mix together the flour, cornstarch, and salt. Mix into the creamed butter mixture. Scrape down the bottom and sides as you go!

Roll small balls of the dough in your...

Roll small balls of the dough in your hands and place on a parchment paper-lined baking sheet. Press your thumb into the balls to make an imprint and a little "bowl" for the jam.

Microwave some jam for 15-20 seconds. Spoon into...

Microwave some jam for 15-20 seconds. Spoon into the depression made by your thumb.

Bake for 9-11 minutes, or until light golden...

Bake for 9-11 minutes, or until light golden brown around the bottom edge of the cookie.

Remove and let cool for 2-3 minutes, and...

Remove and let cool for 2-3 minutes, and then move to a rack. 

Let cool 15-20 minutes before icing.

To make the icing, whisk together the cream,...

To make the icing, whisk together the cream, powdered sugar, and vanilla. Place it into a plastic bag and cut the end off before piping it in a zig-zag pattern.

These Shortbread Thumbprint Cookies are easy to make with just five ingredients and no chilling required. Includes 7 fun and festive ways to decorate making them perfect for your holiday cookie platter!

Shortbread Thumbprint Cookies – 7 Ways

128 g white granulated sugar

cornstarch

217 g gluten-free 1-to-1 baking flour

almond milk

Classic Jam Thumbprints

Hershey's Kisses (- chocolate peppermint

Turtle Thumbprints (- caramel squares heavy cream, pecan halves, melted chocolate and caramel sauce)

Nutella M&M's (- Nutella and mini festive M&M's)

white chocolate crushed candy canes)

Snowman

Rudolph (- pretzels Red Smarties, cut black licorice

Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicone mat. Set aside.

In the bowl of a stand mixer or using a hand mixer on medium speed, cream butter and sugar together until smooth and creamy (about 5-6 minutes). Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer off then slowly add in cornstarch and flour. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet - add more flour (1 tablespoon at a time up to 2 tablespoons). If dough is too wet, add 1-2 teaspoons milk. Turn mixer off and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball. This might take about 2 minutes. The warmth from your hands will soften the dough and form together. Pick off 1&quot; pieces and roll and squish tightly into round cookie dough balls (you can roll them in granulated sugar for an extra crunch and sheen if desired) and place about 1.5&quot; apart onto prepared baking sheets. Make an **indentation with thumb or using a 1/4 teaspoon in the center of each dough ball.Bake in preheated oven until set but still pale &amp; not golden, about 10 - 12 minutes. Be careful not to overbake, as the cookies will continue cooking as they are cooling. Remove from oven and indent center again if necessary. Dough will continue to cook as it cools.

Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely. Fill with your favorite jam or decorate with choices below.

Hershey&#39;s Kisses thumbprints: once the cookies are baked and hot out of the oven, immediately press a Hershey&#39;s Kiss into the center while the cookies are still warm. Do not move and allow to dry. The Hershey&#39;s Kiss will stick to the cookie once it is dry.

Turtle Thumbprints - fill with melted caramel squares and cream filling, top with pecan then drizzle with melted chocolate and caramel sauce. Full recipe can be found HERE

For the Nutella M&amp;M&#39;s cookies: allow baked cookies to dry then fill with Nutella and top with festive mini M&amp;M&#39;s.

For the white chocolate peppermint cookies: Allow baked cookies to dry then fill with melted white chocolate and top with crushed candy canes. Allow to set.

For snowmen cookies: Once cookies are baked and still warm, immediately place a white chocolate melt in the center and bake in the oven for an additional 1 minute just until the chocolate melt sticks to the cookie. Then immediately decorate with blue sprinkles for the eyes, 1 orange jimmies sprinkle for the nose and top with cut black licorice pieces for the eyes and mouth. If the sprinkles and licorice do not stick, place back in the oven for another one minute so they all stick. Remove from oven and allow to dry and set.

**For Rudolph cookies: instead of pressing an indent in the middle when you bake the dough, flatten the dough balls with a glass and then stick on the broken pretzels to form the antlers. Once the cookie is baked, immediately press with a Red Smarties&#39; candy for the nose and cut black licorice pieces for the eyes and the mouth.

When you don't have time for a full fruitcake, these cookies keep things festive. 

Top 14 easy christmas cookies recipes from across the web

The most viewed easy christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Santa's Trash Cookies

Buttery Classic Spritz Cookies

Easy Christmas Butter Cookies - Rea...

Pistachio Pudding Cookies

Lace Cookies

Christmas Shortbread Cookies

Buttery Classic Spritz Cookies

Thumbprint Cookies with Jam

Shortbread Thumbprint Cookies – 7 W...

Fruitcake Cookies

Delicious Peanut Butter Christmas C...

Blood Orange Stained-<br>Glass Cook...

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Top 14 easy christmas cookies recipes from across the web

The most viewed easy christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Santa's Trash Cookies

Buttery Classic Spritz Cookies

Easy Christmas Butter Cookies - Rea...

Pistachio Pudding Cookies

Lace Cookies

Christmas Shortbread Cookies

Buttery Classic Spritz Cookies

Thumbprint Cookies with Jam

Shortbread Thumbprint Cookies – 7 W...

Fruitcake Cookies

Delicious Peanut Butter Christmas C...

Blood Orange Stained-<br>Glass Cook...

Cherry Amaretto Checkerboard Cookie...

The Best No-Chill Cutout Cookie Rec...

The most viewed easy christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine