Before I tell you about my delicious Christmas cookies, have you entered my giveaway for a KitchenAid Stand Mixer yet?! Winning that mixer would definitely make baking these cookies a whole lot easier (and more stylish!).
Now, for the real reason you’re here! The holidays are officially in full swing, and do you know how I know that? My jeans feel a bit tighter this week. I’ve been munching on leftover pies from Thanksgiving and testing out new Christmas cookie recipes, and oh my gosh I love desserts! This is always the time of year I tell myself it’s okay to indulge in sweets because I need to make cookies for my neighbors and my family, and I need to test them all first to make sure they’re delicious. Right? Right.
So, on Sunday I went to my very first cookie exchange! And now a cookie exchange has quickly become my new favorite type of party. You get to go and mingle, meet new people, play fun games, and go home with approximately a million cookies–what’s not to love?
I needed to bring six dozen cookies to the cookie exchange so I was thinking about an easy cookie recipe to make in bulk (I tripled this recipe for the exchange and had about 8 dozen cookies!). I didn’t have much time to bake but I still wanted the cookies to be adorable and delicious. My mind first went to sugar cookies: They’re simple to make but oh, so delicious! And of course I wanted to make them festive, so I made red and green sugar cookies with red and green sprinkles! So much red and green. Love it.
The full recipe is at the end of the post, but let me give you a quick tutorial on how to roll the dough, in case it gets confusing. The following photos illustrates how to do steps 8 & 9 in the “Instructions” section of the recipe below. You want to roll the dough in 1/2 inch sized balls, which should look like this:
I just wanted to visually show you how to do those steps. The rest of the instructions and the recipe is below. If you have anymore questions, please leave them in the comments section and I’ll do my best to answer them!
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup white granulated sugar
- 1 egg yolk
- ¾ teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ⅛ cup red and green sprinkles
- Red & green food dye
- In large bowl, add butter, cream cheese and sugar. Mix on low setting until light and fluffy.
- Beat in egg yolks and vanilla extract until combined.
- In separate bowl, combine flour, baking powder, and nutmeg.
- Gradually add the dry mixture to the wet mixture, mixing on a low setting until combined.
- Leave half of the dough in bowl, and put the other half of the dough in a separate bowl. Dye one bowl of dough red and the other green (vibrancy will change depending on how much dye you use).
- Cover dough with plastic wrap and refrigerate for a minimum of 2 hours--overnight for best results.
- When ready to make cookies, preheat oven to 375.
- Roll the dough into about ½ inch balls, keeping the red and green balls separate.
- Take one red ball of dough and one green ball of dough and roll together to make one larger ball of dough.
- Place ball on greased baking sheet.
- Continue until all balls of dough are combined and on baking sheet.
- Bake cookies for 8 minutes and remove from the oven.
- Sprinkle each cookie with desired amount of sprinkles and then return cookies to the oven for 2-4 minutes.
- Take cookies out of the oven and let cool for 20-30 minutes.
- Dig in!