5 New Santa Cookie Flavors to Try This Year

Sugar cookies never get old, but this year, shake up the type of cookies you leave for Santa! Gingersnaps, peppermint sandwiches, the options are endless.

Michelle Malie shares five Santa cookie flavors that will spice up Christmas Eve.

Find more recipes from Michelle on Instagram, @thecookiekitchenbakery

Chewy Browned Butter Gingersnap Cookies

Ingredients

Directions

Preheat oven to 375 degrees.  In a stand mixer, cream together your cooled browned butter and your sugars (you can find a tutorial on how to make browned butter on my Instagram page, @TheCookieKitchenBakery, in the highlight bubbles at the top).  This will take a couple of minutes.  Be patient and you’ll see the mixture transform from a dry mixture into a creamy, light and fluffy mixture.  Add your eggs, one at a time, and your vanilla.  Cream again until light and fluffy.  Add molasses and mix well.  Next up is your dry ingredients.  Add dry ingredients to your bowl, adding flour one cup at a time.  Using a cookie scoop, drop dough balls onto a parchment-lined baking sheet (12 cookies per sheet) and bake at 375 degrees for 8-10 minutes.  Recipe yields 28-30 cookies.

Chocolate Chip Cookie Bars

Ingredients

Directions

Preheat oven to 375 degrees.  Cream together butter and sugars.  Add eggs, one at a time, and vanilla.  Mix togetheruntil creamy and fluffy.  Add dry ingredients, adding flour one cup at a time.  Add your favorite chocolate chips, caramel bits, nuts, etc. (2 cups chips, one cup nuts).  Press into 9×13 pan or separate into three pie tins.

For 9×13 pan, bake for 15-20 mintues (check at 15 minutes)

For pie tin, bake for 9-12 minutes.

Deep Dish Oatmeal Butterscotch Cookies 

Yields 3 cookies

Ingredients

Directions

Preheat oven to 375 degrees.  In a bowl, mix together butter and sugars with a spoon.  Stir in vanilla and egg.  Add dry ingredients.  If mixture is dry, add 1 teaspoon water and mix.  Add butterscotch chips.  Put three cupcake liners into a muffin tin.  Press dough into muffin tins.  Bake for 10-13 minutes.  Let cool and enjoy!

Homemade Candy Cane Oreos

Cookies:

Frosting:

Directions

For cookies:  Preheat oven to 350 degrees.  Cream together sugars and butter.  Add eggs, one at a time, and vanilla.  Slowly stir in cocoa powder.  Add dry ingredients, adding flour one cup at a time.  Using a cookie scoop, drop dough onto parchment lined cookie sheet and bake for 8-10 minutes.  Let cookies cool completely before frosting.

For frosting:  Cream together butter and cream cheese.  Add vanilla and cream.  Add powdered sugar, one cup at a time.  If runny, add more powdered sugar, 1/2 cup at a time until desired consistency is reached (it shouldn’t be runny).  Put a generous amount of frosting on a cookie.  Put another cookie on top to create a cookie sandwich.  Roll sides in crushed candy canes. Enjoy!

Candy Cane Sugar Cookie Bars w/ White Chocolate Buttercream

Bars:

Frosting:

Directions

For the bars:  Preheat oven to 375 degrees.  In a stand mixer, stir butter and cream cheese together. Add sugars and mix until fluffy.  Add vanilla and eggs, one at a time.  Cream together until light and fluffy again.  Add dry ingredients, adding the flour one cup at a time.  Stir in Andes baking chips.  Spread in greased 9×13 pan or greased half-sheet pan and bake at 375 for 15-20 minutes (10-15 for half-sheet pan).  Let completely cool before adding frosting.

For the frosting: In a large bowl (I use a stand mixer but you can use a hand mixer), cream together butter and vanilla.  Add powdered sugar, one cup at a time.  When well-incorporated, add melted white chocolate (you can melt the chocolate in a microwave-safe bowl – microwave for one minute, stir, and microwave in 30 second increments until chocolate chips are melted).  Mix well before adding the cream, one tablespoon at a time.  Once cream is all added, beat frosting for 2-3 minutes.  Spread over cooled sugar cookie bars and top with crushed candy cane.  Cut and serve.