It’s time for holiday baking! If you’re looking to add some new recipes to your Christmas baking list this year, give one of these 3 cookie recipes a try. 

Hot Cocoa Cookies

This recipe is courtesy of Glorious Treats

Ingredients

Cookies

  • ½ cup butter
  • 12 oz semi-sweet chocolate
  • 1 ½ cups flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups brown sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 25 large marshmallows

Icing

  • 2 cups powdered sugar
  • 2 tablespoons butter, melted
  • ¼ cup unsweetened cocoa powder
  • ¼ cup hot water
  • ½ teaspoon vanilla extract
  • Sprinkles (optional)

Instructions

In a medium saucepan, melt butter and chocolate for the cookies. Once melted, set aside to cool slightly. In a medium bowl, whisk together flour, cocoa, baking powder and salt. In an electric mixer, beat sugar, eggs and vanilla on low until combined. Add cooled chocolate until combined. Slowly mix in dry ingredients until combined. Cover dough and refrigerate for at least 1 hour.

Preheat oven to 325º F (165º C) and line 2 baking sheets with parchment paper or silicone baking mat. Roll tablespoon sized scoops of dough into balls and place 2 inches apart on cookie sheet. Flatten slightly. Bake cookies for about 12 mins. 

While cookies bake, cut marshmallows in half crosswise. Once cookies are baked remove them from the oven and press 1 marshmallow half cut side down into the center of each cookie. Return to oven for 2-3 mins. Remove and allow to cool on a wire rack. 

Prepare icing by combining all ingredients in a medium bowl and whisking. Spoon a small amount of icing onto the top of each marshmallow and spread with a spoon. Finish with sprinkles and let sit for 30 mins before eating.

Christmas Gooey Butter Cookies

This recipe is courtesy of Dear Crissy

Ingredients

  • ½ cup butter, softened 
  • 8 oz cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 box white cake mix
  • ½ cup sprinkles, divided
  • ½ cup powdered sugar

Instructions

In an electric mixer bowl, cream together the butter and cream cheese until combined. Add in the egg and vanilla and beat until combined. Beat in the cake mix until well blended. Stir in ¼ cup sprinkles and refrigerate at least one hour. 

Preheat oven to 350º F (176º C) and line a cookie sheet with parchment paper or silicone baking mat. Scoop out rounded tablespoons and dough and rool into 1-inch balls. Sprinkle the ball with sprinkles and then roll in powdered sugar until covered. Place 2 inches apart on a baking sheet and bake 8-10 mins. Allow them to cool for 2 mins on sheet before transferring to wire rack.

Peppermint Chocolate Thumbprint Cookies

This recipe is courtesy of Life, Love and Sugar

Ingredients 

  • 1 tablespoon butter, room temp
  • ½ cup brown sugar
  • ½ cup sugar + 3 tablespoons for rolling
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 26-28 candy cane chocolate kisses

Instructions

Preheat oven to 350º F (176º C) and line a baking sheet with parchment paper or silicone baking mat. Combine flour, cocoa, baking soda and salt in a medium bowl and set aside. In an electric mixer, cream butter and sugars (minus the 3 tbsp) until light and fluffy. Mix in eggs and vanilla. Add dry ingredients and mix until fully blended.

Roll tablespoon sized balls of dough between your hands and then roll each one in the extra sugar coating fully. Place dough balls on a cookie sheet and bake 6-7 mins. Remove from oven and press a chocolate kiss into the center of each one. Allow to cool 2-3 mins on a cookie sheet and then transfer to wire rack.