While chestnuts roasting on an open fire sounds nice, we would much rather have Christmas cookies baking in the oven – especially if they’re our Cinnamon Bun Swirl or Peppermint Bark cookies. We highly recommend doubling these recipes to save some for yourself since they’re bound to be the first to disappear at your next cocktail party or cookie swap!
Cinnamon Bun Swirl Cookies
Ingredients:
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the cinnamon swirl:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
For the icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- In a small bowl, mix the melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl.
- Take a portion of cookie dough and flatten it. Place a teaspoon of the cinnamon swirl mixture in the center and fold the dough around it, sealing it into a ball. Repeat for all cookies.
- Place the cookie balls on a baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- While the cookies cool, make the cream cheese icing. Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Drizzle the cream cheese icing over the cooled cookies. Enjoy!
Peppermint Bark Cookies
Ingredients:
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the peppermint swirl:
- 6 oz white chocolate, chopped
- 1/2 cup crushed peppermint candies or candy canes
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and mix well.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Melt the white chocolate in a microwave or on a stovetop using a double boiler.
- Take a portion of cookie dough and flatten it. Spoon a teaspoon of melted white chocolate on top and sprinkle crushed peppermint candies. Fold the dough around it, sealing it into a ball. Repeat for all cookies.
- Place the cookie balls on a baking sheet and bake for 10-12 minutes, or until the edges are set.
- Allow the cookies to cool. Enjoy!
