Grandma’s Christmas Cookies: A Treasury of Timeless Holiday Recipes

The aroma of warm spices, the soft glow of Christmas lights, and the sweet taste of homemade cookies – these are the quintessential ingredients for a perfect holiday season. And who better to trust with your Christmas cookie baking than Grandma? This year, ditch the store-bought sweets and embrace the comforting tradition of Grandma’s Christmas cookies. We’ve compiled a collection of classic, time-tested recipes that will fill your home with joy and create memories that will last a lifetime.

This article is more than just a collection of recipes; it’s a journey back to simpler times, a celebration of family traditions, and a tribute to the woman who likely sparked your love of baking. Get ready to roll up your sleeves, flour your counters, and embark on a delicious adventure! We’ll cover several beloved cookie recipes, complete with detailed instructions, helpful tips, and heartwarming anecdotes.

## Before You Begin: Grandma’s Baking Wisdom

Before we dive into the recipes, let’s absorb some essential wisdom passed down through generations of grandmothers:

* **Use Quality Ingredients:** Grandma always insisted on using the best butter, freshest eggs, and finest extracts. The quality of your ingredients directly impacts the flavor and texture of your cookies.
* **Cream Butter and Sugar Properly:** This step is crucial for achieving a light and airy texture. Cream the butter and sugar together until they are pale and fluffy, incorporating plenty of air.
* **Don’t Overmix the Dough:** Overmixing develops gluten, which can result in tough cookies. Mix until just combined.
* **Chill the Dough (When Required):** Chilling the dough allows the gluten to relax, prevents the cookies from spreading too much during baking, and enhances the flavor.
* **Use Parchment Paper or Silicone Baking Mats:** These prevent cookies from sticking to the baking sheet and ensure even baking.
* **Don’t Overbake:** Overbaked cookies are dry and crumbly. Bake until the edges are golden brown and the centers are set.
* **Let Cookies Cool Completely:** Allow the cookies to cool completely on a wire rack before decorating or storing. This prevents them from becoming soggy.
* **Store Properly:** Store cookies in an airtight container to maintain their freshness.
* **Bake with Love:** Grandma always said the most important ingredient is love. Pour your heart into your baking, and your cookies will be extra special.

## Recipe 1: Grandma’s Classic Sugar Cookies

These sugar cookies are the foundation of any great Christmas cookie collection. They are perfect for decorating with frosting, sprinkles, and other festive embellishments.

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* 1 ½ cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt

**Instructions:**

1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
2. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. **Chill the Dough:** Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours).
6. **Preheat Oven and Prepare Baking Sheet:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
7. **Roll Out the Dough:** On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
8. **Bake:** Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. **Decorate:** Once the cookies are completely cool, decorate with your favorite frosting, sprinkles, and candies.

**Grandma’s Tip:** For extra flavorful cookies, add a pinch of lemon zest or almond extract to the dough.

## Recipe 2: Grandma’s Gingerbread Cookies

Gingerbread cookies are a Christmas classic, known for their warm spices and charming shapes. These cookies are perfect for building gingerbread houses or simply enjoying with a cup of hot cocoa.

**Ingredients:**

* ½ cup (1 stick) unsalted butter, softened
* ½ cup packed brown sugar
* ½ cup molasses
* 1 large egg
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* ½ teaspoon ground cloves
* ¼ teaspoon salt

**Instructions:**

1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
2. **Add Molasses and Egg:** Beat in the molasses and egg until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
5. **Chill the Dough:** Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 2 hours (or up to 24 hours).
6. **Preheat Oven and Prepare Baking Sheet:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
7. **Roll Out the Dough:** On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
8. **Bake:** Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 8-10 minutes, or until the edges are firm.
9. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. **Decorate:** Once the cookies are completely cool, decorate with royal icing or your favorite icing.

**Grandma’s Tip:** For softer gingerbread cookies, add a tablespoon of applesauce to the dough.

## Recipe 3: Grandma’s Peanut Butter Blossoms

These cookies are a holiday favorite for their perfect combination of peanut butter flavor and chocolatey sweetness. The Hershey’s Kiss on top adds a festive touch.

**Ingredients:**

* ½ cup (1 stick) unsalted butter, softened
* ¾ cup peanut butter
* ½ cup granulated sugar
* ½ cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 ¾ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* Hershey’s Kisses, unwrapped

**Instructions:**

1. **Cream Butter, Peanut Butter, and Sugars:** In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. **Shape the Dough:** Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
6. **Preheat Oven and Prepare Baking Sheet:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
7. **Bake:** Place the cookies on the prepared baking sheet, about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden brown.
8. **Add Hershey’s Kisses:** Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie.
9. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

**Grandma’s Tip:** For a fun twist, use different flavors of Hershey’s Kisses, such as caramel or dark chocolate.

## Recipe 4: Grandma’s Chocolate Crinkle Cookies

These cookies are known for their striking appearance – a deep chocolate color with cracks covered in powdered sugar. They are fudgy, chewy, and incredibly delicious.

**Ingredients:**

* 4 ounces unsweetened chocolate, melted and cooled
* ½ cup (1 stick) unsalted butter, softened
* 1 ½ cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* Powdered sugar, for coating

**Instructions:**

1. **Melt Chocolate:** Melt the unsweetened chocolate in a double boiler or microwave. Let it cool slightly.
2. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. **Add Melted Chocolate, Eggs, and Vanilla:** Beat in the cooled melted chocolate, eggs, and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
6. **Chill the Dough:** Cover the bowl and chill the dough for at least 2 hours (or up to 24 hours).
7. **Preheat Oven and Prepare Baking Sheet:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. **Shape the Dough:** Roll the dough into 1-inch balls. Roll each ball in powdered sugar, ensuring it is completely coated.
9. **Bake:** Place the cookies on the prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

**Grandma’s Tip:** For extra fudgy cookies, underbake them slightly.

## Recipe 5: Grandma’s Spritz Cookies

Spritz cookies are delicate and buttery, made using a cookie press. Their intricate shapes and festive colors make them a Christmas staple.

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* ¼ teaspoon salt
* Food coloring (optional)
* Sprinkles (optional)

**Instructions:**

1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
5. **Color the Dough (Optional):** If desired, divide the dough into portions and add food coloring to each portion. Mix well.
6. **Prepare Cookie Press:** Load the dough into a cookie press fitted with your desired disc.
7. **Preheat Oven and Prepare Baking Sheet:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. **Press Cookies:** Press the cookies directly onto the prepared baking sheet, about 1 inch apart.
9. **Decorate (Optional):** Sprinkle with sprinkles before baking.
10. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden brown.
11. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

**Grandma’s Tip:** For easier pressing, make sure the dough is at room temperature and the cookie press is clean and dry.

## Recipe 6: Russian Tea Cakes (Snowball Cookies)

These melt-in-your-mouth cookies are covered in powdered sugar, resembling little snowballs. They are buttery, nutty, and perfect for a winter holiday celebration.

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* ½ cup powdered sugar, plus more for coating
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* ¼ teaspoon salt
* 1 cup finely chopped walnuts or pecans

**Instructions:**

1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy.
2. **Add Vanilla:** Beat in the vanilla extract.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. **Stir in Nuts:** Stir in the chopped walnuts or pecans.
6. **Chill the Dough:** Cover the bowl and chill the dough for at least 30 minutes.
7. **Preheat Oven and Prepare Baking Sheet:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. **Shape the Dough:** Roll the dough into 1-inch balls.
9. **Bake:** Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the bottoms are lightly golden brown.
10. **Coat with Powdered Sugar:** While the cookies are still warm, roll them in powdered sugar. Let them cool completely, then roll them in powdered sugar again.

**Grandma’s Tip:** For extra flavor, toast the nuts before adding them to the dough.

## Recipe 7: Shortbread Cookies

Simple, buttery, and elegant, shortbread cookies are a classic treat that everyone loves. They are perfect for serving with tea or coffee.

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* ½ cup powdered sugar
* 2 cups all-purpose flour
* ¼ teaspoon salt
* Optional: Sanding sugar for topping

**Instructions:**

1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt.
3. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be crumbly at first, but will come together as you mix.
4. **Shape the Dough:** There are several ways to shape shortbread:
* **Roll and Cut:** Roll the dough out to about ½ inch thickness and cut out shapes with cookie cutters.
* **Press into a Pan:** Press the dough evenly into an 8-inch square baking pan.
* **Form into Logs:** Shape the dough into logs about 1 ½ inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes. Then, slice into ½-inch thick rounds.
5. **Preheat Oven and Prepare Baking Sheet (or Pan):** Preheat oven to 325°F (165°C). If rolling and cutting, line a baking sheet with parchment paper. If pressing into a pan, no need to line it.
6. **Dock the Dough (if pressing into a pan):** If you’ve pressed the dough into a pan, use a fork to prick the surface all over. This prevents the shortbread from puffing up unevenly.
7. **Sprinkle with Sanding Sugar (optional):** Sprinkle the cookies with sanding sugar before baking.
8. **Bake:**
* **Cookies:** Bake for 12-15 minutes, or until the edges are lightly golden brown.
* **Pan:** Bake for 25-30 minutes, or until the edges are lightly golden brown. Let cool completely in the pan before cutting into squares or triangles.
9. **Cool:** Let the cookies cool on the baking sheet or in the pan for a few minutes before transferring them to a wire rack to cool completely.

**Grandma’s Tip:** For an even more tender shortbread, use cake flour instead of all-purpose flour.

## General Frosting Recipe: Grandma’s Simple Icing

This easy icing is perfect for decorating sugar cookies, gingerbread cookies, and more. It’s simple to make and can be customized with different flavors and colors.

**Ingredients:**

* 2 cups powdered sugar
* 3-4 tablespoons milk (or water)
* ½ teaspoon vanilla extract (or other flavoring)
* Food coloring (optional)

**Instructions:**

1. **Combine Ingredients:** In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Start with 3 tablespoons of milk and add more as needed to reach your desired consistency.
2. **Color the Icing (Optional):** If desired, divide the icing into portions and add food coloring to each portion. Mix well.
3. **Decorate:** Use a piping bag or a spoon to decorate your cookies.
4. **Let Icing Set:** Let the icing set completely before storing the cookies.

**Variations:**

* **Lemon Icing:** Substitute lemon juice for the milk and add lemon zest for extra flavor.
* **Almond Icing:** Use almond extract instead of vanilla extract.
* **Chocolate Icing:** Add 2 tablespoons of unsweetened cocoa powder to the icing.

## Storing Grandma’s Christmas Cookies

Proper storage is essential for keeping your cookies fresh and delicious. Here are some tips:

* **Airtight Containers:** Store cookies in airtight containers to prevent them from drying out.
* **Separate Layers:** If stacking cookies, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.
* **Cool Completely:** Make sure the cookies are completely cool before storing them.
* **Freezing Cookies:** Many cookies can be frozen for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw completely before serving.

## Bringing Grandma’s Christmas Cookie Magic to Your Home

Baking Grandma’s Christmas cookies is more than just following recipes; it’s about creating memories, sharing traditions, and spreading holiday cheer. Gather your family, put on some Christmas music, and enjoy the process of baking together. These cookies are a tangible expression of love and a reminder of the warmth and joy of the holiday season. So, this Christmas, embrace the spirit of Grandma’s kitchen and create your own treasured cookie memories.
Enjoy baking, and Happy Holidays!