Snowball Cookies — A holiday favorite! 

Countdown to Christmas Cookies — Week 7

If I had to choose an all-time favorite Christmas cookie, hands down these would be the one.  In our family, Christmas isn’t complete without these cookies.  Each bite is a reminder of all the wonderful Christmas celebrations we have had throughout the years.  From laughing at goofy Christmas presents, to silly pranks we have played on my mom, good times with family is what this time of year is all about. 

My problem with these cookies is I can’t stop eating them.  I had about five when I was shooting these photographs.  If I don’t stop eating them, I’ll turn into a snowball by Christmas.  They are a total treat, but so worth every bite. 

This is my mom’s recipe that she has used for years.  These Snowball Cookies, or as we like to call them Snowballs, are pretty much a Mexican Wedding Cookie.  Soft, melt-in-your-mouth cookies that are tossed in lots of powdered sugar.  With the ton of snow we have had here in Western New York (you can check out my Instagram for a peek of my snowy view), these cookies are the perfect treat on a snowy day with a cup of hot cocoa. 

Miss a week of the 2013 Countdown to Christmas Cookies?

Week 1 – Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops
Week 4 — Mint Chocolate Chip Cookies
Week 5 – Frosted Gingerbread Cookies
Week 6 – Double Chocolate Crinkles

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Snowball Cookies

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 3 dozen

Ingredients

• 1 cup (2 sticks) butter, softened
• 1/4 cup white granulated sugar
• 2 cups all-purpose flour
• 2 cups chopped walnuts
• 2 cups confectioners' sugar

Instructions

1. Preheat oven to 300 degrees.
2. In a large mixing bowl, cream butter and white sugar using an electric mixer.
3. Stir in flour and walnuts until combined.
4. Roll tablespoon size balls and place on baking sheet.
5. Bake for 45 minutes.
6. Cool for about 10 minutes on baking sheet.
7. Generously toss in confectioners' sugar and place on wire rack to cool completely.
8. Once cooled, toss again in confectioners' sugar if desired.
9. Store in an airtight container.

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Simply delicious Double Chocolate Crinkles are the perfect cookies for any chocolate lover.  A great addition to your holiday baking, or to enjoy anytime of year!

Countdown to Christmas Cookies — Week 6

These Double Chocolate Crinkles are one of my favorite holiday cookies.  I have made these for many years.  I don’t know why I wait until the holidays to make them as they can be enjoyed year round.  They are soft and chewy with chocolate chips nestled in each yummy cookie for an extra chocolatey surpise.  

Speaking of surprises, this year I made these for 3rd Annual The Great Food Blogger Cookie Swap.  622 food bloggers particpated in this year’s event.  Yes, 622!  That’s a lot of cookies! 

I sent these Double Chocolate Crinkles to three lovely food bloggers.  In return, I received a dozen cookies from three talented food bloggers.  It’s a total surprise on who you get cookies from until you receive the package at the door.  Who doesn’t love fresh cookies arriving at their doorstep?  I have participated in this fun event for each year, and I always look forward to it.  Not only for the yummy cookies, but more importantly money raised goes to Cookies for Kids’ Cancer which is a fantastic cause. 

This year I was matched with Julie from She’s Almost Always Hungry, Elizabeth from Floating Kitchen and Ashton from Something Swanky.  Each of these lovely ladies received a package of these Double Chocolate Crinkles. 

In return, I received Brown Butter Nutella Chip Cookies from Culinary Couture, Mocha Peppermint Pudding Cookies from What’s Cooking Love, and Iced Sugar Cookies from My Little Red Mixer. 

Are you hungry for cookies now?  I sure am! 

Thankfully I have a shelf of frozen cookies in my freezer.  I think I may need to go ahead and sneak a few.  Cookies are acceptable for breakfast, right? 

A huge thank you to Love and Olive Oil and The Little Kitchen for coordinating this amazing event! 

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Double Chocolate Crinkles

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: 3 dozen

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup Dutch-processed unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups good quality milk chocolate chips
• 3/4 cup confectioners sugar

Instructions

1. In a medium bowl mix flour, cocoa powder, baking powder and salt.
2. Using an electric mixer cream butter and sugar.
3. Add in eggs and vanilla.
4. Gradually stir in flour mixture until combined.
5. Stir in chocolate chips.
6. Cover dough in plastic wrap and refrigerate for 1 hour.
7. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
8. Place confectioners sugar in a shallow bowl.
9. Form 1 tablespoon size balls with dough and generously roll in confectioners sugar without shaking exess sugar off.
10. Place on baking sheet spacing 2 inches apart and bake for 10-12 minutes until cookies have cracked on top and slightly firm.
11. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
12. Store in an airtight container.

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Soft and chewy Mint Chocolate Chip Cookies, perfect with a tall glass of cold milk!

Countdown to Christmas Cookies — Week 4

Chocolate Chip Cookies are my absolute favorite!  A plate of Chocolate Chip Cookies and a tall glass of milk, I’m a happy mommy.

Another favorite of mine is Mint Chocolate Chip Ice Cream.  Combining my two favorites into one soft Mint Chocolate Chip Cookie is the perfect match.

My holiday cookie tray wouldn’t be complete without these cookies, they are always a hit.  It is hard to resist these perfect Chocolate Chip Cookies with a hint of mint.  The addition of the green makes them festive for the holidays. 

I usually use semi-sweet chocolate chips but I have used chocolate chunks as well.  When it comes to Chocolate Chip Cookies, since the chips are such a key ingredient to the quality of the cookie, using good quality chocolate chips is essential.  It really makes a difference.

If you love chocolate mint desserts as much as I do, another holiday favorite is my Chocolate Mint Pudding Poke Cake. 

Miss a week of the 2013 Countdown to Christmas Cookies?   
Week 1 — Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops

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Mint Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: PT9-10M

Yield: 4 dozen

Ingredients

• 2 sticks unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon peppermint extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoons salt
• 8-10 drops green food coloring
• 12 ounce bag semi-sweet or milk chocolate chips

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
2. Using an electric mixer cream butter and sugar.
3. Add in eggs, peppermint extract and food coloring until blended.
4. In a medium bowl stir flour, baking soda and salt. Gradually stir into butter mixture.
5. Stir in chocolate chips.
6. Make tablespoon size balls and place on baking sheet. Bake for 9-10 minutes until bottoms is just brown, don't over bake. Cool on baking sheet for about 5 minutes until transferring to wire rack to cool completely.

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These buttery soft Pecan Sandies melt in your mouth and are so easy to bake.  They will quickly become one of your favorite cookies to make.    

Countdown to Christmas Cookies — Week 2

I love Pecan Sandies.  Yes, the Keebler kind.

Making Pecan Sandies are incredibly easy and that is why they are one of my favorite classic cookies to make, especially during the holidays. 

During the holidays I prefer to bake easy cookies.  It allows me time to make a variety of cookies to have on hand throughout the holiday season.  I like to plan my holiday cookie menu ahead of time that include a variety of cookies that offer different textures and flavors.  I like to freeze cookies so when the holiday rush hits, I have cookies on hand to quickly thaw when needed. 

To freeze cookies, I wrap several cookies depending on size tightly in plastic wrap then place them in freeze safe bags or containers.  Thaw at room temperature before serving.  It’s easy as that.  I don’t freeze frosted cookies.  I will freeze them without the frosting and when ready to serve I will thaw and frost them. 

These soft and buttery Pecan Sandies are one of my favorites.  Don’t expect these to taste like the Keebler kind.  I think they are actually better.  They are a great addition to include in your holiday baking.  Whether you package these cookies to give, freeze for later or take to a cookie exchange, these will become a favorite of yours year round. 

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Pecan Sandies

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: About 2 dozen

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/4 cup white granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 cup finely chopped pecans

Instructions

1. Using an electric mixer cream butter and sugars. Add in vanilla.
2. In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.
3. Stir in pecans.
4. Wrap dough in plastic wrap and chill for one hour.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
6. Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass.
7. Bake for 10-12 minutes, don't overbake.
8. Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely.
9. Store in an airtight container.

To freeze, allow cookies to cool completely. Wrap cookies tightly in plastic wrap. Place in a freezer safe bag or container. Thaw at room temperature before serving.

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