Kitchen Princess Christmas Cookies Recipes

KITCHEN-SINK CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

KITCHEN PRINCESS CHRISTMAS COOKIES

Steps:

• Soften the butter at room temperature and crush it in a bowl with a wooden spoon. Add sugar and stir more.
• Add the egg and mix.
• Sieve the flour into the mix and stir. It is ready when the white flour chunks are gone.
• Wrap the mix in saran wrap and put it in the refrigerator for over 30 to 35 minutes.
• Pour some flour on a cutting board and put the mix from step 4 onto it and flatten the mix with a rolling pin.
• Cut out pieces using cookie cutters.
• Lay out on cookie sheet covered with wax paper and bake in the oven at 350 degrees Fahrenheit for 12 to 13 minutes. After it is baked, let the cookies cool.

HOLIDAY MONSTER COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
• Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.