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holiday cookies

My mom and I spent all day Sunday getting into the Christmas spirit and baking christmas cookies!!  We had a lot of fun creating multiple types of cookies in all different shapes, sizes and colors so that they will go nicely together to create a cookie plate.  My mom really knows her stuff…I have given a few cookie plates out and friends have loved them!

Since we were having so much fun while making the cookies, I forgot to snap some photos, so below are the finished products (much prettier anyways!) and recipes, of course!

Peanut Butter Balls (my favorite!  I just wish they were healthier!)

(from Cooks.com)

peanut butter balls

all wrapped up


  • 2 cups peanut butter (we like chunky for texture)
  • 1 lb. powered sugar
  • 1 stick butter
  • 3 cups Rice Krispies
  • 6 oz. chocolate (we used dark)


  1. Melt butter in microwave or on stovetop.
  2. Mix together PB, butter, sugar and rice krispies.
  3. Using hands, roll into tablespoon size balls.
  4. Place on cookie sheet and chill in refrigerator, approximately 1 hour.
  5. Once chilled, melt chocolate in micro or double boiler.
  6. Dip each ball half way into chocolate and place on wax paper to harden.
  7. Once hardened, package for gifts or enjoy!

Ginger Crinkles

(Mom’s Recipe)

ginger crinkles


  • 3/4 cup butter, sofened
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup molasses
  • 2 tsp white vinegar
  • 4 cups flour, sifted
  • 1.5 tsp baking soda
  • 4 tsp ground ginger
  • 1 tsp cinnamon
  • 1.2 tsp ground cloves


  1. Cream butter and sugar in medium bowl.
  2. Stir in the eggs, molasses and vinegar and beat to combine.
  3. Add flour, baking soda and spices and mix well.
  4. Form the cookie dough into one inch balls.
  5. Sprinkle sugar on a plate and roll cookie dough balls in the sugar to coat.
  6. Grease a cookie sheet and position cookies 2 inches apart.
  7. Bake at 325 degrees for 10-12 minutes.

Chocolate Mint Crinkles (the addition of mint is to die for!)

(adapted from All Recipesthis is not the exact recipe we used, but it is the closest I could find online!)

chocolate mint crinkles


  • 1/2 cup margarine
  • 4 (1 ounce) squares unsweetened chocolate, melted
  • 4 eggs
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 cup semisweet chocolate chips
  • 1 cup confectioners’ sugar


  1. In a medium bowl beat eggs and sugar until light.
  2. Stir in the oil, vanilla, melted chocolate.
  3. Sift together the flour, baking powder and salt;
  4. Stir into the chocolate mixture.
  5. Finally, stir in the chocolate chips.
  6. Refrigerate dough until firm, 1 to 2 hours.
  7. Once firm, preheat oven to 350 degrees F.
  8. Shape dough into 1 inch balls and roll them in confectioners’ sugar until heavily coated.
  9. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven.  Cookies should be firm to touch.

Lemon Wreaths

makes 6 dozen

(from Martha Stewart)

lemon wreaths


  • 3 cups all-purpose flour, plus more for surface
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 2/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 3 cups confectioners’ sugar
  • 7 to 8 tablespoons fresh lemon juice (from 4 lemons)
  • 1/4 cup plus 2 tablespoons white nonpareils, for sprinkling


  1. Preheat oven to 350 degrees.
  2. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
  3. Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Add vanilla and lemon juice. Reduce speed to low.
  6. Gradually add flour mixture, and beat until combined.
  7. Scoop 1 tablespoon dough and transfer to a lightly floured surface.
  8. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough.
  9. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work.
  10. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
  11. Make the glaze: Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth.
  12. Dip the top side of each cookie into glaze, letting excess drip off.
  13. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils.
  14. Let dry completely.

One Response

  1. […] When I embarked on my healthy eating adventure, I completely replaced all bad oils in my pantry with healthier oils, such as coconut oil.  Therefore, when a recipe calls for a different type of oil, I reach for my favorite resource, Super Natural Cooking, and try to find a healthier fat to use in it’s place.  In most baking recipes, I substitute coconut oil for canola or vegetable oil.  Canola and vegetable oil are not bad to use, but coconut oil provides many more benefits to your health, and is a healthier fat.  You will see that I did not do this for all of my holiday baking! […]

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