Hear that? It’s the sound of the start of Christmas cookie season!
This is quite possibly my very favorite time of year. Since I’m the Smart Cookie Cook, you can probably guess that I love cookie-making. Christmastime gives me an excuse to make mass quantities of a dozen cookie varieties and then eat garbage truck-loads of them.
That, my friends, is the magic of Christmas.
We’re kicking off the xmas cookie season here at Smart Cookie with these exceptionally festive Christmas Oreo Mint Chocolate Cookies. Not only are they adorned with pretty red and green colors, but they’ve got a kiss of holiday minty sweetness.
Between crunchy, beloved Oreos, creamy mint and dark chocolate chips, and a wonderfully chewy, chocolatey cookie, there ain’t a thing here you won’t love. It’s a beautiful combination that’s exactly what a Christmas cookie should taste like. They bake up big and puffy with crisp edges and a super soft center.
If you’re looking for a new cookie to add to the collection this year, these festive chocolate-mint cuties are certainly a delectable choice.
A Few Tips Before You Get Cooking:
Over-baking is the most common cause of undesirably crunchy cookies. Take ‘em out of the oven just before you think they’re actually done.
You can use all mint chips instead of the chocolate/mint mix.
Prepare the dough or cookies up to 3 weeks before Christmas then freeze until the big day.
4 oz. unsweetened chocolate, melted & cooled to room temperature
1 large eggs + 1 egg yolk
2 tsp. vanilla extract
1 cup chopped red Oreos
1 cup mint & dark chocolate chip mix (like Nestle)
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the chocolate, egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the Oreo chunks and chips. Chill the dough in the fridge for at least 2 hours before continuing. Do not skip the full chilling time or you will not have thick cookies.
Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Form dough into balls, about 1 tablespoon’s worth. Place on trays and bake for 10-12 minutes, or until puffed and set. Transfer to wire racks to cool.
It seems that no matter what fancy kinds of Christmas cookies get rolled out every year, you still can’t beat the classics. My Babci’s Tassles have been a part of The Smart Cookie Family Christmas for as long as I can remember, and every year they get better. They are so simple, with only a few ingredients required, but the end result is truly magical. My Christmas would not be complete without these cute little cookies. I’m sharing them with you in the hopes that you’ll allow them to brighten your holidays too.
Not only are these Tassles adorable, but they’re completely delicious as well. The filling, of course, is my favorite part. It’s sweet, buttery, and filled with deep flavor from the brown sugar. Pecans add crunch in every bite and a flaky, buttery crust envelops it all. Basically, it’s an edible cup of deliciousness.
It’s no secret that Christmas cookies are a seasonal staple. The month of December is dedicated to (lovingly) slaving away in the kitchen over a plethora of different kinds of cookies while your naive face is covered in flour because no one in your family was kind enough to let you know. Christmas cookie baking may seem daunting, but it’s really quite fun, especially if you get your family involved. It’s a must-do activity when Christmas time rolls around.
Or at least, it is for most people. For avid bakers and cookie lovers like myself, it may be hard to believe that some people don’t bake Christmas cookies.
They buy them.
I know, I know. It’s shocking. But some people just don’t like baking. Or perhaps they like it, but they aren’t particularly skilled at it. Now, if you’re one of those people, here is my appeal to you: bake some cookies this year. I’m not asking you to scratch-make sugar cookie dough, roll it out, cut it into Christmas shapes, then whip up some royal frosting and elaborately decorate each one. Let’s be honest; I’m not even going to do that. What I am asking you to do is take the semi-homemade route. It’s still tastier than store-bought, and you get to spend quality time in the kitchen with your loved ones. Don’t have anyone to bake with? Bake with yourself! Baking can be very relaxing; it’s a great stress-reliever.
My Christmas Cookie Sammies are made for those of you looking for simple yet yummy and festive cookies that you won’t have a meltdown over making. They’re as easy as they are delicious. Cute as can be, these frosting-filled cookie sandwiches are sure to impress all your family and friends.
Christmas has long since been synonymous with many pleasures: sparkling snow, creamy eggnog, quality time with loved ones, bountiful gifts to give and receive, and the glorious color combination that is red and green. Children tend to love the time off from school. Adults tend to love the time off from work. I myself enjoy a nice, long break from the strenuous and turbulent toils of college. However, above all these wonderful things, there is one Christmas tradition that takes precedence.
The Christmas cookies!
In America, we love our Christmas cookies. Open up any search engine, type in “Christmas cookies,” and you will find literally millions of results. There is a recipe for every holiday cookie imaginable and thousands of different variations on each one. Almost every home in America participates in the consumption of Christmas cookies, whether they bake them from scratch or purchase them from a store. But when did this Christmas cookie craze begin? Why are we so set on baking up batches of these festive treats every year?
Have you ever looked at a recipe and immediately felt skeptical? I have. Did you then say things to the recipe like, “What? Are you sure?” I have. Did the recipe talk back?
…neither did mine.
Anyway, I had one of those experiences when I looked at the recipe for these Easy Applesauce Cookies. There were no eggs, few ingredients, it used powdered sugar instead of granulated, and no mixer/beater was required, only good ol’ elbow grease. Typically, I don’t delve into anything I’m too uncertain about (I’m not a big risk-taker), but this recipe was sent to me by a reader, yankeegospelgirl, who spoke very highly of it. Who am I to doubt one of you little cookies? And so, I set aside my skeptical attitude and tackled these cookies with confidence.