Taste of Christmas Sugar Cookies
I’m giving you a double whammy of recipes today, because I never got a chance to write one out yesterday.
My Taste of Christmas Sugar Cookies are a lazy way to make a sophisticated cookie.
Every year, I make homemade jelly to give as gifts, in addition to my baked yummies, but I didn’t have time to do that this year. One of my holiday specials is A Taste of Christmas, a cranberry, orange, spice, and vanilla jelly that smells heavenly when cooking, and tastes delicious on a warm buttered biscuit. Using that as inspiration, I made these cookies and they are just as good as the jelly.
17.5 oz package of your favorite brand of sugar cookie mix
1 stick of salted butter, softened
Naval orange, zested and half squeezed to make about 1/4 cup of juice
1 tsp. vanilla
1/2 cup flour
1 cup chopped dried cranberries
Mix the cookie mix, butter, egg, vanilla, and orange juice until fully mixed. Spoon in the flour and mix until incorporated. Add in a tablespoon of the zest and the chopped cranberries. Mix again.
Using a small scooper, scoop out the cookies onto a parchment lined baking sheet and bake at 350 for about 8 minutes or until lightly browned.
Those leftover graham crackers I mentioned in my Cheesecake Cookie recipe, were a shining star in these cookies.
Inspired by the recipe found at Like Mother, Like Daughter, these cookies have become a holiday favorite in my abundant tribe.
In the first run of these cookies, they came out flatter than pancakes. The taste was good, but the look…UGLY!
I increased the flour and then the cookies were perfect.
2 cups flour
1 1/2 cups graham cracker crumbs
1 tsp. baking soda
1/2 tsp salt
1 cup salted butter, softened
1/2 cup granulated sugar
1 cup brown sugar
3 tsp vanilla
12 large marshmallows cut in half (I used my kitchen scissors)
24 unwrapped chocolate kisses
Cream butter with sugars. Add in eggs and vanilla, beating after the addition of each egg. Mix until light and fluffy. In another bowl, whisk together flour, crumbs, baking soda, and salt. Spoon the dry mix into the butter mix until fully mixed in.
Using a scooper, scoop dough onto a parchment lined sheet and bake at 350 for about 9 minutes. Remove the cookies from the oven and lightly press a marshmallow half on the cookie, sticky side down. Place the cookies back in the oven and bake for two to three minutes until the marshmallows have fluffed up. Remove from oven again, and place a kiss on the marshmallow.
Eat one while it’s still warm and indulge on a s’more experience. Your taste buds will thank you for it 😉