Classic Holiday Cookie Recipe

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Season’s Greetings!

I hope you all are enjoying this holiday season as much as I am. I have the fortunate opportunity to stay at home with my new born daughter for a few months and with that I’ve had the pleasure of doing things I’ve often dreamt of while I was at work. Like crafting, cooking and baking like I used to in my pre mom years.

Being in the holiday season there are certain flavors that your taste buds crave, like pumpkin spice, peppermint and mocha so I’ve come up with a few recipes passed down from my grandma and I hope you enjoy.

Classic Holiday Cookie Recipe

Snowy Sugar Cookie

2 ¾ cups

all-purpose flour

1 teaspoon

baking soda

½ teaspoon


1 ¼ cups


2 cups

white sugar



2 teaspoons

vanilla extract

¼ cup

white sugar (for decoration)

Sugar cookie Recipe

Preheat oven to 350 degrees F (175 degrees In a medium bowl, stir together the flour, baking soda, and salt; set aside.

In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool

OMG Oatmeal Cookies

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 cups quick cooking oats

Get a medium bowl, Blend together butter, white sugar, and brown sugar until creamy. Beat eggs in one at a time, stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into miniature sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Gingerbread Cookies

6 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup shortening, melted and cooled slightly

1 cup molasses

1 cup packed brown sugar

1/2 cup water

1 egg

1 teaspoon vanilla extract

Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.