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4 Amazing Christmas Cookie Recipes

Eight Christmas Cookie Recipes That Will Change Your Life

Christmas in July is here, and as we celebrate with kids home for the summer, we can already hear them asking: "What's for dessert tonight?"

Well, to help answer that question, we’ve pulled together four of the best cookie recipes we could find. Here’s a range of ideas for the desserts you can make to bring a sweet treat and a little "holiday spirit" to everyone in the family. Each of these cookies is unique and delicious.

We’ve got cookies, balls, and bark... if we’re going to cheat on your diets this July, let’s do it right!

We made sure every recipe has something healthy inside of it, so that you won't feel too guilty while treating yourself.

1. Chocolate Coconut Balls

Chocolate Coconut Balls

For this recipe, you will need:

  • Toasted chopped Macadamia nuts
  • Sweetened condensed milk
  • Almond extract
  • Sweetened shredded coconut
  • Semisweet chocolate morsels, melted
  • Shortening

Directions: In a bowl, mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour. After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

Get the full recipe here: Chocolate Coconut Balls

2. No-Bake Peanut Butter Blossoms

Peanut Butter Blossoms

For this recipe, you will need:

  • Peanut butter cereal puffs, such as Puffins
  • Light brown sugar
  • Creamy peanut butter, plus more as needed
  • Corn syrup
  • Pure vanilla extract
  • Hershey's Kisses or Hugs

Directions: Pulse the peanut butter cereal in a food processor until finely ground. Add the brown sugar to the cereal crumbs in the bowl of the food processor and pulse to combine. Pulse in the peanut butter until combined. Add the corn syrup and vanilla to the food processor. Pulse until the dough holds together when pressed with your fingers. Roll the mixture into 24 balls and place on a parchment-lined baking sheet. Gently press each ball with the palm of your hand to flatten slightly. Spread a little peanut butter on the bottom of the chocolate candies and press to adhere to the cookies.

Get the full recipe here: No-Bake Peanut Butter Blossoms

3. White Chocolate Bark

White Chocolate Bark

For this recipe, you will need:

  • Whole shelled salted pistachios
  • White chocolate, finely chopped
  • Dried cranberries
  • Dried apricots

Directions: Line a baking sheet with parchment paper. Place the pistachios on another sheet pan and bake. Set aside to cool. Place the white chocolate in a glass bowl and melt the chocolate. Immediately stir in the remaining chocolate. Allow it to sit at room temperature. Stir it often, until it's completely smooth. Pour the melted chocolate onto the parchment paper. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside and let cool, or place in in the refrigerator. Cut or break the bark in 16 pieces and serve at room temperature.

Get the full recipe here: White Chocolate Bark

 4. Eggnog Melt Away Cookies

For this recipe, you’ll need:

  • Blanched almonds (skinless)
  • Confectioners' sugar
  • Unsalted butter
  • Bourbon
  • Rum extract
  • Pure vanilla extract
  • All-purpose flour
  • Fine salt
  • Freshly grated nutmeg

Directions: Line 2 baking sheets with parchment. Put the almonds and confectioners' sugar in the bowl of a food processor. Process until very finely ground. Add the butter and process until smooth. Add the bourbon, rum, and vanilla extracts. Pulse until smooth. Add the flour and salt and pulse until the dough forms a ball. Roll mounded teaspoons of the dough into balls and refrigerate them. Bake, rotating the baking sheets from top to bottom and front to back halfway through. Meanwhile, put the nutmeg and confectioners' sugar in a pie plate or wide baking dish. Mix well. Toss the warm cookies in the sugar mixture until evenly coated. The cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely. Toss again in the sugar mixture so they are very white. Sprinkle with grated nutmeg.

Get the full recipe here: Eggnog Meltaway Cookies