christmas cookies for kids
Christmas Cookies for Kids
With the festive season around the corner, here are some great Christmas cookies for kids that are not only enticing, but also easy to make.
Christmas is a festival where we get quality as well as quantity time to spend with our family. As the holidays finally come around, we start feeling excited thinking about the Christmas decorations, Christmas gifts, family get together, sweets, etc. Of all other Christmas traditions, one which excites most of us is preparing Christmas sweets, especially Christmas cookies. So this time, why not try something different by asking your kids to prepare the cookies? Since kids are bubbling with energy and unique ideas, making them do this will not only boost their self-esteem, but will also encourage their imagination. But if you are wondering where to get such fun and delicious kid-friendly Christmas cookie recipes, scroll down for some delicious and mouth-watering Christmas cookies.
Christmas Cookies to Make with Kids
Peppermint Snowball Cookie
Ingredients
- 3½ cups all-purpose flour
- 2 cups butter
- 1 cup powdered sugar
- 8 oz white chocolate chips
- 1 cup sweetened shredded coconut
- 1½ tsp peppermint extract
- Take a large mixing bowl, cream together the butter and powdered sugar; add in peppermint extract.
- Slowly add in flour, ½ cup at a time, until fully incorporated and refrigerate for 2 - 3 hours to firm the dough.
- Roll out the dough into 1 inch balls and place them on a baking sheet. Bake the cookies for 15 - 20 minutes in a preheated oven at 350° F.
- Meanwhile, put the white chocolate chips into a microwave resistant bowl and microwave on high for 30 - 40 seconds.
- Stir well and return to the microwave at 15 second intervals, stirring in between, until completely melted.
- Dip each cooled cookie into the white chocolate to coat, then roll in the shredded coconut and keep it aside until the chocolate has set.
- 1 Angel food cake mix
- 2 cups shredded coconut
- ½ cup chopped walnuts
- ½ cup strawberry soda
- 2 tsp vanilla extract
- Preheat an oven at 350° F and cover a baking sheet with an aluminum foil.
- Take a mixing bowl and combine together the cake mix, strawberry soda, and vanilla extract.
- Mix well and then fold in the coconut and walnuts.
- With the help of a teaspoon, drop the batter on to the baking sheet at a distance of 2 inches apart. Bake for 10 minutes or until golden brown and then store in an air tight container.
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ¾ cup butter, melted
- 2 large eggs
- ¾ cup confectioners sugar
- 2 cups all-purpose flour
- 1 (6 oz) bag semisweet chocolate chips
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- In a mixing bowl, combine together the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
- Take a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Gradually mix in the wet ingredients, stir in the chips and refrigerate for 2 hours or overnight.
- Form the dough into 1 inch balls and roll in confectioners sugar. In a preheated oven, bake the cookies for 12 - 15 minutes at 350° F.
- Butter - 2/3 cups
- Vanilla extract - 1 teaspoon
- Salt - ¼ teaspoon
- Flour - 1½ cup
- Egg - 1 or 2 (depending on the preferred consistency)
- Topping flavors of your choice (jam of any flavor, peanut butter, marshmallow cream, even Nutella would do)
- For the first step, the hand mixer would serve the purpose. Beat the butter into a creamy consistency, add vanilla extract and eggs, however make sure that you maintain the consistency, with no granule formation in the process
- The salt and dough must go in next, but mind you that the addition must be gradual. Stir well and make sure that the dough forms easily.
- The bowl in which the mixture resides, must be covered with a plastic wrap and refrigerate the dough, preferably overnight. If an overnight refrigeration is not possible for some reason, make sure that you let it stand in the refrigerator for an hour or two.
- Prepare yourself for the cookie making endeavor! Start with preheating the oven at 375 degree F.
- In the process, make little balls from the refrigerated dough. Make little indents into the balls you have made. Use your thumb or a spoon to make those indents. Place the cookies in the baking rack and bake them for 10 minutes, or let's say until they turn golden brown.
- When they are done, let them stand for sometime, until they cool down. Fill the dents with your favorite topping flavor and the cookies are ready to serve your taste buds!
- 1½ cup shortening
- 4 cups all-purpose flour
- 2 cups white sugar
- 4 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- ½ cup molasses
- 1 tsp salt
- 2 eggs
- In a pan, melt the shortening and add sugar, eggs, and molasses; beat well.
- In another bowl, sift all dry ingredients together and then add to the pan; mix well and refrigerate for 3 hours or overnight.
- Form the dough into walnut-sized balls, roll in the granulated sugar and put the balls on a greased cookie sheet about 2 inches apart.
- In a preheated oven, bake the cookies for 8 - 10 minutes at 375° F and once cooled, store in an air tight container.