It’s Cookie Time!


Happiness is … cookies! Who doesn’t like to indulge in a few “to die for” Christmas cookies during the holidays? One way to enjoy a variety of the tasty treats is to host or attend a Christmas Cookie Exchange with your family members or co-workers. Sometimes called a Cookie Swap, each guest brings a different type of homemade cookie, which they swap with the other guests. It’s always nice to share your recipe, as well. Here are some of my favorite cookie recipes friends have shared with me.

Danielle’s “To Die For” Chocolate Chip Cookies

These are a longtime family Christmas favorite!


 1 1/3 c. shortening (Crisco)

 1 c. sugar

 1 c. brown sugar (packed)

 2 Eggs

 2 t. vanilla

 1 t. salt

 1 t. baking soda

 3 c. flour

 Chocolate Chips

To Make

Preheat oven to 375oF. Mix shortening, sugars, eggs and vanilla until creamy. Combine flour, baking soda and salt, then mix into the creamed mixture. Add chocolate chips and combine.

Drop by rounded tsp. (or tbsp.) onto a parchment lined baking sheet. Bake for approximately 12 minutes. Cookies are done when lightly browned. For a crispy cookie, bake a little longer. Cool for 2 minutes, then move to a wire rack.

Variations: Butterscotch chips, white chocolate chips and chopped macadamia nuts/and/or dried cherries or cranberries; red and green M&Ms; mint chips or crushed Andes Mints. The base mixture works well with many combinations. Use your imagination!

Marianne’s Nutty Cookies

My good friend, Heidi, shared one of her mother’s Christmas Cookie recipes with me. Marianne Weirstahl immigrated from Germany to the U.S. in 1961 with her husband and two children. Her family loves these melt-in-your-mouth cookies!


 4 c. flour

 1 lb. butter, softened

 6 egg yolks

 1/2 pint sour cream

Mix well and refrigerate for 2 hours.


 1 lb. pecans, finely ground

 1 c. sugar

 Beat 6 egg whites until stiff and

    add 2 T. rum.

Mix well and refrigerate for 1 hour.

To Make

Roll refrigerated dough into small balls (use a teaspoon for size) and refrigerate for 1 hour.

Dust the dough balls lightly with flour so they won’t stick to the cutting board. Using a rolling pin, flatten the balls into discs. Add the filling to the center of the disc, form a ball again and “smush” it. Bake at 350oF for 15-20 minutes until golden brown. When cool, dust with powdered sugar.

Cheryl’s Gingerbread Cookies
with Cream Cheese Frosting

Rich in flavor, soft and delicious, this is one of my family’s favorite Christmas cookies – I make them only during the holidays.


 3 c. all-purpose flour

 2 t. ginger

 1 t. cinnamon

 1 t. baking soda

 1/4 t. nutmeg

 1/4 t. salt

 2 sticks butter, softened

 1/4 c. brown sugar

 1/4 c. white sugar

 1/2 c. molasses

 1 egg

To Make

Mix flour, spices, salt and baking soda, set aside. In a mixing bowl, cream the butter, brown sugar and white sugar until fluffy. Add molasses, egg and beat again until creamy. Slowly
add flour mixture and combine well. Wrap dough in plastic wrap and chill in the refrigerator for at least four hours. Roll dough into 1-inch balls and roll them in white sugar until they are coated. Place on a baking sheet 2 inches apart. Bake in a 350oF oven for about 8 minutes for chewy cookies.

Cool, then top with frosting made from 1 (8 oz.) package of softened cream cheese, 1 1/2 c. powdered sugar, 1/2 stick softened butter, 1 t. vanilla and 1/2 t. salt. Add a sprinkle of cinnamon sugar, if desired.
I top them with red and green sugar sprinkles.


Buttercream Frosting

 3 3/4 c. confectioners’ sugar

 1/2 c. (one stick) butter, softened

 3-4 T. milk

 1 t. vanilla extract

In a large bowl, combine all ingredients and mix with a mixer at low speed until creamy. Add more milk if needed to reach spreading or piping consistency.


If you don’t get a chance to “swap” your cookie creations, they always make the perfect holiday gift!
Don’t forget to set aside a couple for Santa, too.


This Betty Crocker all-time classic is always a special treat during the holidays – and easy to make!


 1 1/2 c. sugar

 1/2 c. butter, softened

 1/2 c. shortening

 2 eggs

 2 3/4 c. Gold Medal all-purpose or unbleached flour

 2 t. cream of tartar

 1 t. baking soda

 1/4 t. salt

 1/4 c. sugar

 2 t. ground cinnamon

To Make

Preheat oven to 400oF. In a large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls.

Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture and place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Remove from cookie sheet to a wire rack.

Kathy’s Christmas Cookies

My family looks forward to Kathy’s rich and delicious sugar cookies with buttercream frosting every year!  


 4 1/2 c. flour

 1 t. baking soda

 1 t. baking powder

 1 t. salt

 1 c. butter, softened

 1 1/2 c. sugar

 2 eggs (room temp)

 1 c. sour cream (room temp)

 1 t. vanilla

To Make

Sift together the flour, baking soda, baking powder and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add vanilla. Add dry ingredients
alternately with sour cream, mixing well with each addition. Chill dough for at least an hour. Preheat the oven to 350oF. On a floured board, roll dough to ¼-inch thickness. Cut into desired shapes with cookie cutters dipped in flour. Place on an ungreased cookie sheet and bake for 8-12 minutes. Cool 1-2 minutes before removing to wire racks.



  1. Hello – I made Danielle’s chocolate chip cookies over the holidays and I guessed that there were 2 eggs in the recipe because eggs were not listed in the ingredients. The cookies turned out fine, but could you please verify the number of eggs in the recipe? Thanks so much!