Christmas Cookies–Two Recipes

Christmas and cookies, they go together!

Cookies are everywhere right now—-cookie exchanges, posts of recipes all over the internet, a holiday cookie truck handing out free cookies (yes, it IS real if you are in NYC), a newspaper’s annual cookie issue, even a “Cookies of the World” guide. Yesterday, my favorite blog about cookies was certainly my own daughter’s latest post at MadCity Kitchenette where she explains the legendary, season-less cookie of our family.

Here at my house, a few cookies are only made once a year! They are special and expected by all. They have been made and eaten in our home at parties and for dessert on Christmas or New Years Eve.  They are sent off in care packages for college final exams, mailed with snowman pj’s for a cute granddaughter and have been sent as gifts to those who will not be home for Christmas.

These cookies are so easy to make! We love them! Enjoy!


Chocolate Christmas Crinkle Cookies

2 cups flour

2 teaspoons baking powder

4 squares of unsweetened chocolate (I use Guittard unsweetened chocolate)

3 beaten eggs

1 and 1/2 cups sugar

1/2 cup vegetable oil

2 teaspoons vanilla

powdered sugar

Measure and combine the flour and baking powder, mix with a fork. Set aside.

Melt the chocolate squares in the microwave on the “melt chocolate” setting in a medium sized microwave safe bowl.  Or, melt the chocolate in a small bowl fitted over a pan of water that’s simmering on the stove.  Stir to help melt the chocolate.

Let the chocolate cool a few minutes, then add the sugar and stir well with a wooden spoon.  Add each egg, one at a time, with each stirring well to incorporate. Add the oil and vanilla and stir well.

Add the flour mixture and stir again, making sure that all the dry ingredients are combined with the chocolate mixture. This dough is very thick!  Set the bowl of dough in the fridge and let it cool for 1 -2 hours.


Shape dough into 1 inch balls.  Place the powdered sugar in a bowl, and roll the cookies in it.

Place the dough balls 1 inch apart on a parchment lined cookie sheet.  Bake at 375 degrees for 8 to 10 minutes or until the tops of the cookies “crack.”  Transfer to a cooling rack.  Makes about 48 cookies.




Seven Layer Cookies

1/2 cup butter (1 stick)

1 cup crushed graham cracker crumbs

1 cup butterscotch chips

1 cup chocolate chips

1 cup unsweetened coconut (find it in the health food section)

1 cup chopped walnuts

1 can sweetened condensed milk (I use Eagle brand)–don’t confuse it with evaporated milk!

Preheat the oven to 350 degrees.

Place the stick of butter in a 13 x 9 pan and put the pan in the oven to let the butter melt completely. Remove from the oven.



Layer the rest of the ingredients: sprinkle the graham crackers crumbs evenly on top of the butter, then sprinkle of top, also evenly, the butterscotch chips, chocolate chips, coconut and walnuts.



Pour the sweetened condensed milk in an even stream on top of the layers.

Bake for about 1/2 hour, until the edges are brown and a bit crispy.

Let cool completely before you slice into squares.  Because these are so rich, I usually cut them into 1/2 to 1 inch squares.

Enjoy this once a year dessert and don’t even think about the calories!

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