Best Christmas Cookies to Make with Kids and Christmas Cookie Mix in a Jar!

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Best Christmas Cookies to Make with Kids and Christmas Cookie Mix in a Jar!

The best Christmas cookies to make with kids are the ones that are baked with good laughter and good tastes. Christmas cookie mix in a jar can be just as much a part of the fun as the actual baking process, so why not cover both?!

We’ve rounded up some of the best Christmas cookies for kids, all of which are easy Christmas cookie recipes. Because what is Christmas Eve without cookies left out for Santa?! Let’s get to it, starting with the classics.

PREFACE! All of these holiday cookie recipes can easily be made into vegan holiday treat bites by using dairy-free and egg-free alternatives like vegan butter, cream cheese, almond milk, and egg replacer.

#1:  TRADITIONAL SUGAR COOKIES

The excitement comes in the many cut-outs you can create with this type of recipe. You can make Christmas tree, gingerbread men, candy cane, and whatever else holiday festive shapes you can imagine by getting such various cookie cutters. Furthermore, you can add many different types of decorative toppings to the cookies such as colored sugar sprinkles, red and green frosting, or powdered sugar coating.

Here’s What You’ll Need:

  • 1 1/2 cups sugar
  • 2/3 cup shortening (or butter*)
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Cookie cutter
  • Food coloring (optional for decorative toppings)
  • Colored sugar sprinkles (optional for decorative toppings)

Here’s What You’ll Need To Do:

Early in the day or the day before:

  • In a large bowl, cream the shortening and the sugar. Add the eggs, vanilla extract, and milk. In a medium bowl, mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined.
  • With hands, roll the dough into balls. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Once ready to bake:

  1. Preheat oven to 400 F.
  2. Lightly grease cookie sheets.
  3. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 ” to 1/4″ thick.
  4. With floured cookie cutter, cut the dough into various shapes as aforementioned. Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
  5. Optional, top with any of the aforementioned choices. To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with the sugar. To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.

Enjoy! Store the rest away in a tight-sealing clamp jar or something of the sort.

#2: CHRISTMAS WREATH COOKIES

Christmas wreaths are pretty sweet, but Christmas wreath cookies are even sweeter! What’s more prep time is quicker because this is a no-bake recipe.

Here’s What You’ll Need:

  • 1 stick or 1 cup of Butter
  • 30 large marshmallows
  • 5 cups cornflakes – Its wreath-like texture will of course be the base and the wreath.
  • 6 tsp drops of Green food coloring
  • ½ tsp vanilla extract
  • ½ cup red candy-coated chocolates – These will be the wreaths’ holly berries, so be sure that you get small, circular candies like M&M’s.
  • Cooking spray

TIP! To buffer the inherent stickiness that takes place with this cookie, pack the cornflake mixture into a greased measuring cup, turn it out onto the cookie sheet or flat pan, and then wet your fingers or coat them with cooking spray to form the hole in the middle of the wreath. You’ll want to add the red candies right away so that they adhere while the mixture is still tacky.

Here’s What You’ll Need To Do:

  1. Line a sheet pan with parchment paper or a silicone baking mat.
  2. Place the marshmallows and butter in a large bowl. Microwave in 30 second increments until melted.
  3. Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.
  4. Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.
  5. Pack the mixture into a greased 1/4 cup measuring cup and turn out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. It’s easiest to form the wreath holes if your fingers are damp or coated in cooking spray.
  6. Cool completely until firm and serve.

#3: CANDY CANE COOKIES

Here is another sweet take on a Christmas favorite that is already pretty sweet on its own. With just thirty minutes of total prep and cook time, the kids can get right to enjoying their end product.

Here’s What You’ll Need:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (8 ounces)​ butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup milk or light cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon red food coloring (or enough of the desired color)
  • Optional: 2 tablespoons finely crushed peppermint candies mixed with 1 tablespoon granulated sugar or red decorating sugar

Here’s What You’ll Need to Do:

  1. Into a mixing bowl, measure flour, baking powder, and salt.
  2. In a mixing bowl, beat the sugar with the butter until blended. Beat in the milk or cream, the egg, vanilla, and peppermint extract. Stir in the flour mixture.
  3. Divide the dough into two even portions. In a bowl, combine one portion with the red food color. Mix until well blended.
  4. Cover the portions and refrigerate for 3 to 4 hours.
  5. For each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using the tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal and curve one end to form candy cane shape.
  6. Using a spatula, move cookies to the prepared baking sheet. Repeat with remaining dough.
  7. Bake the cookies at 375 F for 9 to 11 minutes, or until just lightly browned around edges.
  8. Put the pan on a rack and immediately sprinkle with some of the decorating sugar, if using.
  9. Remove to racks with a spatula and let cool completely.
  10. Serve and enjoy!

Store the leftovers in a tight container like a glass dome for up to one week.

#4: Christmas Cookie Mix in a Jar

We’ll make comforting oatmeal chocolate chip cookies for this one, but feel free to use any of the above recipes’ dry ingredients to store them away in a fitting 32 oz. Anchor canning jar or mason jar. Not only is this jar creation a timesaver on holiday season cookie making, but it is also a great gift in a jar for a baking enthusiast’s own cookie making!

Here’s What You’ll Need:

  • Flour
  • Dried oat flakes or rolled oats like instant Quaker Oats
  • Brown sugar
  • Raisins, dried cranberries, dates, or any other complimentary dried fruit and nuts (optional)
  • Chocolate chips

Here’s What You’ll Need To Do:

LAYER the ingredients! Essentially you’ll want to fill the entire jar in equal parts.

  1. Pour in 1/6 parts flour to the bottom of the jar.
  2. Pour in 1/6 parts rolled oats next.
  3. Pour in another 1/6 parts flour.
  4. Pour in 1/6 parts brown sugar.
  5. Pour in 1/6 parts dried fruit and nuts.
  6. Pour in 1/6 parts chocolate chips.
  7. Optional toppings of a sprinkle of salt, baking soda, and cinnamon to up the ante.

Put on the glass lid and store on the counter until ready for use. HOWEVER, if this Christmas cookie mix in a jar will be a gift, then you’ll elevate your jar on the outside with decorate Christmas adornments like white and red ribbon, lace, twine, and bow it. You can also add any Christmas-trinkets, stickers, and figurines if you’d like. Go as extreme or as simple as you’d like. Finalize the jar creation by sticking on the following cookie directions to the jar or tucking it away into a wooden craft box with the completed holiday mix.

NOW, BAKE!

The Wet Ingredients

  • 1/2 cup-1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 Tablespoon unsulphured or dark molasses* (optional for added taste)
  • 2 teaspoons pure vanilla extract
  1. Pour out and whisk the dry ingredients from the Christmas cookie mix in a jar together in a bowl. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
  2. Mix the wet ingredients together.
  3. Combine the wet and dry ingredients.
  4. Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
  5. Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
  6. Bake at 350°F. The cookies are done when the edges are set and the centers still look soft.

Enjoy!

And enjoy all of these different holiday cookie options to get you well on your way.

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