Christmas Cookie Mix Selection

Start with the Basic Cookie Mix

Make 6 Great Variations

Start with the Basic Cookie Mix to make this Christmas cookie mix selection: 

Rolled Sugar Cookies
Candy Cane Cookies
Gingerbread People
Lemon Linzer Cookies
Chocolate-Dipped Peanut-Brittle Fingers
Checkerboard Christmas Squares

This Christmas cookie mix selection as suggested on Santa Snacks page is truly a Christmas Cookie Bonanza whether you are baking for Santa, family or friends! As simple or as fancy as you could want.

One giant step towards Christmas baking success is to mix up a batch or two of the Basic Cookie Mix so you are ready anytime to create any one or more from the Christmas cookie mix selection.

DIY mixes area great time-saver.

You may want to package this mix up for gift giving, too. Add the recipes for the Christmas cookie mix selection plus the basic cookie mix a thoughtful Christmas gift that will be much appreciated by a busy mom or even a lonely senior.

We're giving this to kids this year so they can take turns making treats for their families for their Family Home Evenings.

There are many ways to use a basic cookie mix but this Christmas cookie mix selection is, of course, geared for the Christmas holiday season.

Christmas Cookie Mix Selection starts with:

Basic Cookie Mix

Ingredients:

2 cups un-sifted all-purpose flour
1/4 cups sugar
1/4 teaspoons salt
1/2 cup butter, softened

Directions:

1. In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal.
2. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks).
3. Bring to room temperature before using.

Recipe can be doubled or tripled.

Double Recipe:

4 cups un-sifted all-purpose flour
1/2 cups sugar
1/2 teaspoons salt
1 cup butter, softened

Triple Recipe:

6 cups un-sifted all-purpose flour
3/4 cups sugar
3/4 teaspoons salt
1 1/2 cup butter, softened

1. Rolled Sugar Cookies

Ingredients:

1 recipe basic cookie mix
1 large egg
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350F. Lightly grease 2 baking sheets.
2. In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.
3. Divide dough into thirds. Working with one third at a time, onlightly floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets.
4. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.

Makes 3 dozen.

2. Candy Cane Cookies

Ingredients:

1 recipe basic cookie mix
1 large egg
1 teaspoon vanilla extract
red paste food color
1/2 cup  (2 1/2 oz) crushed peppermint candy
red edible glitter

Directions:

1. Preheat oven to 350F. Lightly grease 2 baking sheets.
2. In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough.
3. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well.
4. On work surface, divide each half of the dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist.
5. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough.
6. Bake cookies 10 to 12 min or until golden.
7. Sprinkle with glitter; transfer to wire rack to cool.


Step by step instructions with pictures can be found right here! I should not have looked, can’t stop thinking about Pumpkin Latte and Candy Can Cookies.

Next on my list is to try Stephanie’s  Gummy Bear Thumbprint Cookies.


Christmas cookie mix selection: Yes, you can start with the Basic Cookie Mix and turn it into Gingerbread People. Or gingerbread stars or bells or even angels

3. Gingerbread People

Ingredients:

1 recipe basic cookie mix
1/3 cup molasses
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
white icing
red cinnamon candies

Directions:

1. Preheat oven to 350F. Lightly grease 2 baking sheets.
2. In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough.
3. Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough 1/8" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets.
4. Bake 8 min or until just beginning to brown. Transfer to wire rack to cool.
5. Decorate with icing and candies.
Makes 3 dozen cookies.

4. Lemon Linzer Cookies

This Christmas cookie mix selection is one of my ALL-Time Favorite Christmas Cookies -  I could eat them anytime of the year!

Ingredients:

1 recipe basic cookie mix
1 large egg
1 teaspoon grated lemon zest (colored part of peel)
1 teaspoon fresh lemon juice
1/2 cup seedless raspberry jam
Confectioners' sugar for dusting

Directions:

1. Preheat oven to 350F. Lightly grease two baking sheets.
2. In large bowl of electric mixer, combine cookie mix, egg, lemon zest and lemon juice. At low speed, beat until mixture forms a dough.
3. Divide dough in half. Working one half at a time, on lightly floured surface, with lightly floured rolling pin, roll out dough 1/8" thick; cut out with 3" round cookie cutter, cut out centers of half of the cookies with thimble or doughnut hole cutter. If desired, re-roll dough centers for additional cookies.
4. Transfer dough rounds and rings to prepared baking sheets.
5. Bake 8 min or until cookies are golden; transfer to wire rack to cool completely.
6.With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat side down, on top of each filling-topped round.

Dust tops of cookies with confectioners' sugar. Use a fine sieve to do this. Add a touch of jam to the center to make it show up well if you like.


The next 2 recipes from the Christmas cookie mix selection are a bit more involved:

5. Chocolate Dipped Peanut Brittle Fingers

Ingredients:

1 Basic Christmas Cookie Recipe Mix
2 large egg yolks
1 Tablespoon water
Topping:
1/2 cup packed light-brown sugar
1/3 cup dark corn syrup
1/4 cup butter
1/4 cup heavy cream
2 cup unsalted finely chopped dry-roasted peanuts
12 oz semisweet chocolate
3 Tablespoon vegetable shortening

Directions:

1. Preheat oven to 350F.
2. Grease 15 1/2 x 10 1/2 x 1" jelly-roll pan; line bottom and sides with sheet of aluminum foil. Grease foil.
3. In large bowl of electric mixer, combine cookie mix, egg yolks and the water. At low speed, beat just until mixture forms a crumbly dough.
4. Pat mixture over foil on bottom of prepared pan; bake 20 min or until dough is golden brown. Remove pan from oven.

5. Make peanut-brittle topping:

6. In heavy med saucepan, combine brown sugar, corn syrup, butter and heavy cream; over med heat, bring to boiling, stirring.
7. Cook, stirring constantly, until butter melts and mixture is smooth. Stir in peanuts.

8. Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or until topping is brown and bubbly.
9. Remove pan from oven; cool cookies slightly.

10. Using ends of aluminum foil, lift cookies from pan; cut crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from aluminum foil. Cool cookie "fingers" completely on rack.

11. Line another wire rack with waxed paper.
12. In top of double boiler over hot, not boiling, water, combine chocolate and shortening. Over low heat, cook mixture, stirring, until chocolate and shortening are melted and mixture is smooth.

13. Dip each cookie finger into chocolate mixture to cover halfway; place cookie on prepared rack to dry.

Makes 42 cookies.


6. Checkerboard Christmas Squares:

Ingredients:

1 Basic Christmas Cookie Recipe Mix
1 large egg
1 teaspoons vanilla extract
2 Tablespoons unsweetened cocoa powder
Chocolate icing and white icing

Directions:

1. In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough.
2. Divide dough in half; remove one half from bowl.
3. To dough in bowl, add cocoa powder; knead to mix well.
4. On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle.
5. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough.
6. Using long chef's knife, cut stacked dough lengthwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors.
7. Cut stack lengthwise into three equal strips.
8. Stack strips so colors alternate; gently press stack so dough layers stick together.
9. Wrap stack in plastic wrap; refrigerate 2 hours.

10. Preheat oven to 375F. Lightly grease 2 baking sheets.
11. Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.
12. Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.
13. Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing.

Makes 4 dozen cookies.

Enjoy!
Christmas Cookie Mix Selection 
Rolled Sugar Cookies Candy Cane Cookies Gingerbread People Lemon Linzer Cookies Chocolate Dipped Peanut Brittle Fingers Checkerboard Christmas Squares

Merry Christmas to you! If you enjoyed these recipes, please share! Thank you!

Christmas Cookie Mix Selection: Return To Homepage

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