Eggnog Snickerdoodles

December 6, 2021 by Lauren Schmidt Leave a Comment

A fun twist on the classic cookie these Eggnog Snickerdoodles are sure to be a fun addition to your holiday baking list! Flavored with rum extract and nutmeg this cookies are filled with notes of eggnog and sugar cookies!

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A large stack of eggnog snickerdoodles on a white plate with one eating up against the stack showing off a sugary coating filled with cinnamon and nutmeg.

Eggnog Snickerdoodle Cookies

I have been making a version of these cookies for years, I include them on every holiday plate and they are always a hit! So after years of messing with the recipe I am finally sharing them!

These are your basic snickerdoodles but with an eggnog twist in the form of rum extract and nutmeg which give the cookies and eggnog flavor but without being overwhelming!

I like including these cookies on my holiday baking list because the dough can be made a full day ahead of time. So that means on cookie baking day all I have to do it roll the dough up, add the spiced sugar to the outside and bake!

A white plate filled with eggnog snickerdoodles with suagrary outside with cinnamon and nutmeg.

Cookies For Kids’ Cancer

This year I am virtually sharing these Eggnog Snickerdoodles in support of Cookies For Kids’ Cancer Organization.

Did you know that cancer is the #1 cause of death by disease of children in the U.S.?

Cookies for Kids’ Cancer is a non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Absolutely amazing. If this moves you I urge you to check out Cookies for Kids’ Cancer here. Making just a small donation or even just learning about the cause can make a big impact.

Thank You!

Ingredients

All-Purpose Flour – Like most cookie recipes you will start off with flour. Make sure in order to get the proper amount of flour you are either using a kitchen scale or scooping the flour into the measuring cup with a spoon, ensuring to make a mound over the top, tapping the flour into place lightly and then scraping off any mounding flour off of the measuring cup with a spoon.
Cream of Tartar – This is an essential component of snickerdoodle cookies, not only does it help keep the cookies from spreading out it also helps with the flavor, it gives the little ‘sour’ kick that snickerdoodle are known for.
Baking Soda – I use both baking soda and baking powder in this cookie to get the right rise and spread. By splitting the rising power between the two you get an even rise where the cookie isn’t too puffy nor is it to spread out.
Baking Powder – Like noted right above, use both baking powder and baking soda to give the cookies the perfect rise.
Ground Cinnamon – Now we are getting into some of the flavors. The cinnamon is a classic part of both snickerdoodles and eggnog flavors, so of course this can’t be missed.
Ground Nutmeg – For the eggnog twist it wouldn’t be possible without adding some nutmeg flavor! It will be added both to the cookies dough itself but also to the outside of the cookie.
Salt – Did you know adding salt to the cookie not only helps the chemistry of the cookie but it also helps the cookies taste sweeter, that is pretty powerful!
Unsalted Butter – Because we do add salt we will want to make sure that we use unsalted butter here. Also we will want this butter softened to room temperature. It will need to be softened because we will cream it with the sugars.
Granulated Sugar – Granulated sugar (regular sugar) will be used from both in the cookie and rolling the snickerdoodle into so that they get that famous sugar and spice outside crunch.
Light Brown Sugar – The brown sugar will be used for the cookies dough, using brown sugar helps add some of the flavors from the molasses that help give the cookies flavor and help keep its softness.
Eggs – For the dough, if possible use room temperature eggs.
Vanilla Extract – A classic in the snickerdoodle cookie.
Rum Extract – And to give the eggnog flavor we will use Rum Extract! This is the secret to the cookies here, Surprisingly you don’t need to add that much either a little will go a long way. This should be fairly easy to find in the baking section of your grocery store.

For a complete detailed list of the ingredients continue towards the bottom of the page.

All the ingredients needed to make eggnog snickerdoodles laid out on a tabletop.

Instructions

In a mixing bowl whisk together the flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg and salt for 20 seconds, set aside.

Steps showing mixing all of the dry ingredients in with the flour.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the butter, granulated sugar, and brown sugar on medium until creamy, about 3 minutes, ensuring to scrape down the sides if needed. You are looking for a light fluffy looking mixture here once the 3 minutes are up.

Mix in the eggs, vanilla, and rum extract on medium, blend until everything is fully combined.

Steps showing creaming the butter and sugars together in a stand mixer.

Add the flour mixture to the stand mixer and mix on slow until just combined and no floury steaks are left. Use a spoon/spatula to scrape the bottom and make sure everything is mixed.

Adding dry ingredients to wet ingredients in a stand mixer to make eggnog snickerdoodles.

Cover and place in fridge at least 60 minutes but up to overnight. If you are leaving in the fridge overnight (or most of the day) I would recommend either wrapping in plastic wrap or adding to a ziptop bag to seal and keep airtight.

Once you are ready to bake preheat the oven to 350 º F. Add parchment paper to two baking sheets.

In a small bowl whisk together the remaining granulated sugar, nutmeg and cinnamon for rolling.

Scoop dough out, one heaping tablespoon at a time and shape into balls.

Steps showing the rested cookie dough, scooping the dough, and a plate full of cookie dough balls.

The step showing mixing the granulated sugar with cinnamon and nutmeg and a snickerdoodle dough ball in the sugar mixture.

Roll dough balls into mixture to evenly coat. Place 2-inches apart on the parchment paper lined baking sheets. Bake in the oven 9 – 10 minutes (they should appear slightly under-baked when done). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. (This recipe might take up to 3 batches.)

Before and after cooking of eggnog snickerdoodles on a baking sheet.

A close up of an eggnog snickerdoodle on a plate showing off the sugary cinnamon and nutmeg outside.

TIPS, TRICKS, & QUESTIONS

If resting the dough overnight ensure that the dough is wrapped/placed in an airtight container/bag.

What is the difference between sugar cookie and snickerdoodle?

Snickerdoodles are technically “sugar cookies”. But the main difference is, traditional plain sugar cookies are often rolled in just white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. So the biggest difference in the cinnamon (and in this case, nutmeg).

A tall stack of eggnog snickerdoodles on a plate with a cookie leaning against the stack.

If you like these Eggnog Snickerdoodles you might like these other recipes:

Yield: 32 cookies

Eggnog Snickerdoodles

Name: Eggnog Snickerdoodles
Prep time: 15 min
Cook time: 9 min
Total time: 1 h 24 min
Yield: 32
Cuisine: American
Ingredients: ¼ cup (56g) granulated sugar; ¾ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 2 ¾ cups (398g) all-purpose flour; 2 teaspoons cream of tartar; ½ teaspoon baking soda; ½ teaspoon baking powder; ¾ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 1 cup (8 oz) unsalted butter, softened; 1 cup (210g) granulated sugar; ½ cup (110g) packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon rum extract

A fun holiday twist on this classic cookie, Eggnog Snickerdoodles! These spiced and buttery holiday cookies are flavored with rum extract to make an Eggnog flavored favorite.

Prep Time 15 minutes

Cook Time 9 minutes

Additional Time 1 hour

Total Time 1 hour 24 minutes

Ingredients

2 ¾ cups (398g) all-purpose flour
2 teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup (8 oz) unsalted butter, softened
1 cup (210g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon rum extract

For rolling

¼ cup (56g) granulated sugar
¾ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Instructions

In a mixing bowl whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar, and brown sugar on medium until creamy, about 3 minutes. Slowly mix in eggs, vanilla, and rum extract. Blend until fully combined.
Add the flour mixture to the stand mixer and mix on slow until just combined.
Cover and place in fridge at least 60 minutes but up to overnight.
Preheat oven to 350 º F. Add parchment paper to two baking sheets.
Scoop dough out, one heaping tablespoon at a time and shape into balls.
In a small bowl whisk together the granulated sugar, nutmeg and cinnamon for rolling. Roll dough balls into mixture to evenly coat. Place 2-inches apart on the parchment paper lined baking sheets. Bake in the oven 9 - 10 minutes (they should appear slightly under-baked when done). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

If resting the dough overnight ensure that the dough is wrapped/placed in an airtight container.

Soft Glazed Gingerbread Cookies

November 30, 2020 by Lauren Schmidt Leave a Comment

Full of tons of flavor and perfectly soft these Glazed Gingerbread Cookies are a must make during the Christmas season! Perfect for enjoying with the family or for a cookie exchange, this is a recipe you will save to make year after year!

This post may contain Affiliate Links.

Soft Glazed Gingerbread Cookies arranged out on a wire cooling rack with a bowl and brush full of glaze.

Soft Gingerbread Man Recipe

Gingerbread is my favorite holiday flavor, just search ‘Gingerbread’ on this site and you will see that! So I thought this year for the Christmas season I would finally share the gingerbread cookies I have been making for my family for years!

These Glazed Gingerbread Cookies to me are the epitome of what I gingerbread man should be. These cookies are tender and soft on the inside filled with a ton of flavor from all the spices added, and the glaze on the outside doesn’t just look nice it give the cookies this little bit of a crunchy coating when you bite in. I am literally drooling…

I would not call this gingerbread recipe hard but I will admit it does, like most cookie recipes have quite a few steps so it does end up taking some time, but in batches! For example you will want to make the dough the day before you are actually ready to bake so it can chill and rest in the fridge overnight. Then it can take some time to roll out and cut that many cookies. The good news is that they bake fast! And then of course glazing the cookies, which really isn’t that hard but again another step.

I actually like this recipe when doing a cookies baking party/making a day out of baking cookies because of the fact that the dough is made the night before. It makes it easier when the time comes to just roll and bake these ones!

A pile of glazed gingerbread men on a wire cooling rack.

So let’s take a look at the supplies you will need to get these made!

Supplies for Cookies

A lot of typical supplies are needed for these gingerbread cookies as well as some specific baking supplies:

standard kitchen accessories like mixing bowls, measure cups & spoons, spatula
stand mixer, or in a pinch an electric hand mixer
plastic wrap
parchment paper
rolling pin
cookie cutters
baking trays
wire racks
pastry brush

A glazed gingerbread cookie tilted up leaning against a stack of more cookies on a wire cooling rack.

Ingredients for Gingerbread

This is one of those recipes where the list looks so long but in reality a lot of it is just spices! You’ll need:

all-purpose flour
cocoa powder
ground ginger
ground cloves
ground cinnamon
baking soda
kosher salt
unsalted butter, room temperature
granulated sugar
egg
molasses (not blackstrap)
light corn syrup
powdered/confectioners sugar
vanilla extract

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients need to make soft glazed gingerbread cookies.

Instructions for Soft Gingerbread Man Recipe

Make the Dough the Night Before

In a medium sized bowl measure out and mix together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, and salt. Set aside.

A collage showing the dry ingredients being added and mixed in a bowl.

In the bowl of a stand mixer (you can use a hand mixer if needed) with the paddle attachment beat the butter 1-2 minutes. Add the sugar and beat an additional 2-3 minutes scraping down the sides when needed. Add the egg to the butter and sugar, beat until fully incorporated and scrape down the sides. Lastly add the molasses and corn syrup, beat until combined remembering to again scrape down the sides of the bowl.

A collage showing the steps of beating the butter, sugar, and egg.

A collage showing the egg, molasses, and corn syrup being beat into the dough.

Add the dry ingredients in 3 batches mixing on low letting the dry ingredients get incorporated between each batch. Mix until fully incorporated and no streaks of flour remain, the dough should be soft and somewhat crumbly looking until you roll it together.

A collage showing the steps of adding the dry ingredients to the wet ingredients.

Roll the dough out into a ball/brick shape with floured hands then flatten the ball into a rectangle. Wrap the dough tightly in plastic wrap and refrigerate overnight.

Gingerbread Cookie Dough wrapped tight in plastic wrap.

Baking the Cookies

Remove the dough from the fridge about 10 minutes before you are ready to roll it out. Preheat the oven to 350ºF. Line baking trays with parchment paper.

To roll out cookies sprinkle flour over a clean work surface and rolling pin. Lightly roll dough just shy of ½ inch (or around 1 cm). Use cookie cutter to cut out your cookies. Place cookies 1 inch apart on the baking tray. Reroll the dough when needed and continue to cut out more cookies until all the dough is used (no need to chill inbetween*).

*Although you do not need to chill in between batches I will note that the dough can be really hard to work with if it starts to get to warm and works best when still slightly cool. So if you aren’t a quick worker and you are afraid of the dough getting warm, I would recommend doing half of the dough at a time and keeping the second half in the fridge until you are ready to use it. I made the mistake of working with the dough next to our running wood burning stove where it was hot and the dough practically melted in my hands, if this happens just return the dough to the fridge to cool down again.

A collage showing the cookies being rolled and cutout of the dough.

Now the really fun part! Press designs into the cookies if desired like eyes, buttons, and smiles… with a clean lollipop stick or similar sized skewer. Kids LOVE helping at this stage, I usually let my kids go crazy with a batch of them, the gingerbread end up with all sorts of designs, which always end up looking pretty cool when glazed!

Collage showing before the cookies go into the oven and after they are cooked.

When done pressing in the designs transfer to the oven and bake cookies 7-12 minutes depending on the size. My cookie cutter is 3 ½ inches and takes 7 minutes, any cookie cutter larger than that you will want to keep in a few more minutes.

For the best result you will want to take the cookies out of the oven before the sides and edges start to darken and look hard. A good way to tell if it is done is to give the center of one of the cookies a little tap, if the cookie bounces back into place or close to back in place it is done, if it is still gooey it needs more time.

When cookies are done transfer to a wire cooling rack.

To Glaze

Last part which is technically optional (as well as adding eyes and buttons with the lollipop stick). You could leave these plain, you could even decorate them in the more traditional sense like with frosting and candy if you wish!

But if you are using these for a cookie exchange or to give out I love the glaze addition! I swear it makes these cookies ‘fancy’.

So glazing these cookies isn’t necessary but I think it definitely sets them apart! Plus it is pretty easy:

While cookies are baking (or shortly after) make the glaze. In a small bowl whisk together the powdered sugar, vanilla, and water until smooth.

When cookies are done let cool at least 10 minutes (longer is okay) with a pastry brush gently glaze the top of each cookie being sure to cover and fill the designs you made. Let the cookies cool and the glaze harden before storing.

A wire cooling rack full of freshly glazed gingerbread cookies showing off the face and button designs.

Glazed Gingerbread Cookies arranged on a wire cooling rack with a bowl full of glaze.

Close up of a stack of glazed gingerbread men on a wire rack.

A hand holding a single glazed gingerbread man.

That is it! Have an awesome holiday season! Merry Christmas!

You might enjoy some of my other holiday favorites:

Yield: 44 cookies

Glazed Gingerbread Cookies

A large batch of soft and flavorful gingerbread cookies, complete with a glaze. These cookies will impress everyone from the people at the cookie exchange to santa himself!

Prep Time 40 minutes

Cook Time 7 minutes

Rest Time 12 hours

Total Time 12 hours 47 minutes

Ingredients

3 ¾ cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
1 ½ teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
1 egg
1/2 cup molasses (not blackstrap)
2 tablespoons light corn syrup

For the Glaze:

1 cup powdered sugar
2 tablespoons
½ vanilla extract

Instructions

Make Dough the Night Before

In a medium sized bowl measure out and mix together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, and salt. Set aside.
In the bowl of a stand mixer (you can use a hand mixer if needed) with the paddle attachment beat the butter 1-2 minutes. Add the sugar and beat an additional 2-3 minutes scraping down the sides if needed. Add the egg to butter and sugar and beat until fully incorporated. Lastly add the molasses and corn syrup, beat until well combined scraping down the sides of the bowl when needed.
Add the dry ingredients in 3 batches mixing on low letting the dry ingredients get incorporated between each batch. Mix until full incorporated and no streaks of flour remain, the doiugh should be soft.
Roll the dough out into a ball with your hands then flatten the ball into a rectangle about an inch thick. Wrap the dough tightly in plastic wrap and refrigerate overnight.

Baking the Cookies

Remove the dough from the fridge about 10 minutes before you are ready to roll it out. Preheat the oven to 350ºF. Line baking trays with parchment paper.
To roll out cookies generously sprinkle flour over a clean work surface and rolling pin. Lightly roll dough just shy of ½ inch (or around 1 cm). Use cookie cutter to cut out your cookies. Place cookies 1 inch apart on the baking tray. Reroll the dough when needed and continue to cut out more cookies until all the dough is used (no need to chill inbetween*).
Press designs into the cookies if desired like eyes, buttons, etc... with a clean lollipop stick or similar sized skewer.
Transfer to the oven and bake cookies in batches 7-12 minutes depending on the size. My cookie cutter is 3 ½ inches and takes 7 minutes, any cookie cutter larger than that you will want to keep in a few more minutes.
When cookies are done transfer to a wire cooling rack.

To Glaze

Glazing these cookies isn't necessary but I think it definitely sets them apart!

While cookies are baking make the glaze. In a small bowl whisk together the powdered sugar, vanilla, and water until smooth.
When cookies are done let cool at least 10 minutes (longer is okay) with a pastry brush gently glaze the top of each cookie being sure to cover the designs you made. Let the cookies cool and the glaze harden before storing.

Notes

*Although you do not need to chill in between batches I will note that the dough can be really hard to work with if it starts to get to warm, I made the mistake of working with the dough next to our running wood burning stove where it was hot and the dough practically melted in my hands, if this happens just return the dough to the fridge to cool down again.

Glaze hardening will depend on the climate of where you live, but it shouldn't take too long, for me it is usually dry to the touch in 15-20 minutes.

White Chocolate Dipped Peppermint Cookies

December 3, 2019 by Lauren Schmidt 9 Comments

Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!

This post may contain Affiliate Links.

close up of a white chocolate dipped peppermint Christmas cookie

Peppermint Christmas Cookies

I am pretty obsessed with Christmas flavors so when I was trying to figure out what kind of cookie to develop for the Christmas season this year I tried multiple flavors… Eggnog, Gingerbread, Peppermint…

And Peppermint won.

I started by making the perfect peppermint cookie with specks of crushed candy cane and then I went and dipped it in white chocolate.

You Are Welcome.

single white chocolate dipped peppermint cookie surrounded by Christmas lights

So the cookie itself is actually a super easy slice and bake, or icebox cookie as some call it.

The simple dough is made and then rolled into two log shapes. The dough is then set to chill in the fridge.

The cookies are then simply cut and placed on a cookie sheet to bake. So EASY right!?

And then to finish these yummy cookies off they are dipped in white chocolate and sprinkled with crushed candy canes for a festive touch!

The perfect addition to a plate of Christmas cookies and the perfect contender for a Christmas cookie baking day!

I personally love making these as part of a big baking day because I love that they are make ahead. Getting the dough together is so easy to do the night before, which makes these cookies an ‘easy win’ when you have a lot of cookies to make!

And if you are looking for more cookies, these amazing White Chocolate Dipped Peppermint Cookies happen to be a part of The Sweetest Season! A fun online cookie exchange! So once you are done making these, check out some of the other amazing cookies!

So gather your ingredients and lets get baking!

toddler hand holding up a Christmas cookie with twinkle lights in the background

Recipe for White Chocolate Dipped Peppermint Cookies

The ingredients for these cookies are super simple, you’ll need:

room temperature unsalted butter
granulated sugar
egg
vanilla extract
peppermint extract
all-purpose flour
salt
candy canes
baking white chocolate

ingredients needed to make white chocolate peppermint cookies

Simple ingredients right!?

So for the candy canes you will need to crush them up, which is actually pretty fun to do! Approximately 6 candy canes equals 1/2 a cup plus you will want about 2 more candy canes for garnishing the white chocolate.

To crush the candy canes you will want to unwrap them and add them to a large ziplock bag. On a hard surface use a heavy object such as a rolling pin, meat tenderizer, or heavy pan to crush the candies. (P.S. If you have young kids helping you or hanging out, they absolutely love helping with this!)

To make the best cookies you will want your candy canes crushed pretty small, too large of chunks will cause the cookies to bake unevenly.

The other ingredient to note is the white chocolate. I like to use Baker’s White Chocolate Baking Bar, found in the baking aisle. So the thing about the white chocolate is that if it overheats it becomes difficult to work with. So you will want to ensure you are careful when you warm it up. As I am heating it up I always remove it from the heat/ stop microwaving it when I see a few small pea sized bits of chocolate left and continue to stir to melt those last little pieces, that way the chocolate stays nice to work with.

Okay now we are ready to make some Christmas Cookies!

In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.

Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.

Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined.

Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don’t overmix.

process shots of the butter and usage being creamed and what the batter looks like once the crushed candy canes are added

Transfer the dough to a clean lightly floured surface. The dough should feel like a soft playdough.

Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. The logs don’t have to be exactly 7 inches but you will want them close.

process shots of the dough being shipped into logs and scoring the chilled dough to be cut

Wrap each log tightly in cling wrap and transfer to the fridge. Let the dough rest for at least 4 hours but is best left to chill overnight.

Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping.

Evenly cut 12 cookies (I find it best to score the dough before cutting to make the cookies as even as possible). Evenly place cookies on the cookie sheet, at least 1 inch apart.

Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely.

Repeat for second batch of cookies.

freshly baked slice and bake peppermint cookies on a baking sheet tray

Once cookies are completely cool you can melt the white chocolate. I suggest following the instructions on the wrapper OR I like to use the microwave method.

Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.

process shot of a kid dunking the cookie in white chocolate and sprinkling the chocolate with crushed candy canes

Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

Looking for more holiday baking? Check these recipes out:

stack of white chocolate peppermint cookies on a cooling rack with christmas lights

Yield: 24 cookies

White Chocolate Dipped Peppermint Cookies

Perfect for the holiday season these White Chocolate Peppermint Cookies are filled with candy canes and dipped in white chocolate for a festive cookie! These peppermint slice and bake cookies are easy to make and an impressive Christmas cookie to share with others!

Prep Time 15 minutes

Cook Time 13 minutes

Additional Time 4 hours

Total Time 4 hours 28 minutes

Ingredients

3/4 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup crushed candy canes + more for garnish (about 8 candy cans total)*
8 ounces white chocolate**

Instructions

In the bowl of a stand mixer (or in a large bowl with a hand mixer) add butter and sugar. With the paddle attachment mix on medium for 2-3 minutes scrapping the sides down if necessary until butter and sugar is light and fluffy.
Add egg, vanilla, and peppermint extracts to the bowl. Mix on medium until fully combined. Scrap the batter from the sides of the bowl.
Add flour and salt to the batter. Start mixer on low and slowly bring to high speed until everything is fully combined. Scrape down the sides of the bowl add the crushed candy canes. Mix on high speed to mix in the crushed candy canes, once the candy canes are evenly distributed stop the mixer, don't overmix.
Transfer the dough to a clean lightly floured surface. Gently divide the dough into two balls. Carefully roll each ball into a log shape roughly 7 inches long. Wrap each log tightly in cling wrap and transfer to the fridge.
Let the dough rest for at least 4 hours but is best left to chill overnight.
Once the dough is chilled all the way through preheat the oven to 350º F and line a cookie sheet with parchment paper. In 2 separate batches, remove the cookies dough from the fridge and wrapping. Evenly cut 12 cookies (I find it best to score the dough before cutting). Evenly place cookies on the cookie sheet, at least 1 inch apart.
Transfer to the oven and bake 12-14 minutes until the bottom edge starts to appear golden brown. Remove from oven and let rest on the cookie sheet 4-5 minutes before transferring to a wire rack to cool completely. Repeat for second batch of cookies.
Once cookies are completely cool you can melt the white chocolate. Before you start heating the white chocolate note that if the white chocolate overheats it becomes difficult to work with. I suggest following the instructions on the wrapper OR I like to use the microwave method. Break the chocolate into small squares and place in a microwave safe bowl. Microwave for 30 seconds, stir well. Microwave an additional 30 seconds, stir well. Continue to microwave in 10 second increments until fully melted, ensuring to stir really well in between each microwave session.
Dip cookie halfway into the chocolate, lay flat on parchment/wax paper and sprinkle with the remaining crushed candy canes. Repeat until all the cookies have been dipped in the chocolate. Let the cookies rest until chocolate sets (at least 30-45 minutes) then store in an airtight container.

Notes

*It takes about 6 candy canes to make 1/2 cup of crushed candy canes, you'll want about 2 more for garnishing. To make this recipe sucessful you will want to ensure the candy canes are crushed small, try to avoid large chuncks of peppermint. To crush candy canes, unwrap and place in a large ziplock bag, crush with a heavy object like a rolling pin, meat tenderizer, or heavy pan.

**I like to use Baker's brand white chocolate bars

Note: The dough for these cookies can be stored in the freezer instead of the fridge for the chill time

Chocolate Peppermint Crinkle Cookies

November 17, 2017 by Lauren Schmidt 8 Comments

A peppermint twist on this classic holiday cookie, this recipe for Chocolate Peppermint Crinkle Cookies results in a spectacular cookie. With a beautiful crinkle and sugary shell on the outside makes way for a moist and chocolate packed middle. Friends, family, and you won’t be able to stop eating them!

This post may contain Affiliate Links.

A bunch of chocolate peppermint crinkle cookies spread out over powdered sugar covered parchment paper with bits of crushed candy canes as garnish.

This post was originally published 11/17/2017 and updated 12/08/2021 with new photos and more information in the post, recipe remains the same.

Homemade Chocolate Peppermint Crinkle Cookies

When brainstorming what sort of Christmas cookies I wanted to develop this year chocolate was a no brainer. In the past I haven’t always necessarily been a chocolate person… I know I know… but this second pregnancy has me wanting chocolate nonstop. I haven’t had a ton of cravings this time around, besides wanting things a little spicier the only thing I have been craving is chocolate. So I decided to use this craving to my advantage and work on developing these delicious Chocolate Peppermint Crinkle Cookies.

I wanted to give these classic cookies a fun holiday time twist so I decided what better then peppermint!

So for these crinkle cookies I wanted to make them the very best so I took a step from the America’s Test Kitchen Book. To get an amazing crinkle and outside texture I roll the batter in granulated sugar first and then the classic powdered sugar. I find this little tip to make the crinkle cookies ten times better, the granulated sugar gives the cookies almost a crunchy shell on the outside avoiding the whole cookie from being to soft and falling apart.

So aside from my sugar rolling trick to make these cookies really stand out I did a few other things. You will notice I use double chocolate because well why not!? I start with the classic unsweetened cocoa powder and then add more dark chocolate! I choose to use a darker chocolate baking bar (Ghirardelli 70% Cacao Baking Bar to be exact) because I like the dark chocolate flavor mixed with peppermint.

Speaking of peppermint I choose to give these crinkle cookies a twist and go with a peppermint flavor. And they do not disappoint! I only use 1 teaspoon so you can definitely taste and smell the peppermint but it is not over powering as you are eating your cookie.

Lastly I use all brown sugar in this recipe for moisture content. Brown sugar keeps these cookies moist and soft. I would almost compare these cookies to little brownies in the sense that they hold on to their softness really well!

So now that I have given you about 100 reasons (100 right??) on why these Chocolate Peppermint Crinkle Cookies are amazing it is time to get making them yourself. I do have a video for this recipe that you can see below to help you make them! So happy baking and even happier taste testing!

Ingredients

All Purpose Flour
Unsweetened Cocoa Powder
Baking Powder
Baking Soda
Salt
Brown Sugar
Eggs
Peppermint Extract
Dark Chocolate (70% baking bar)
Cold Butter, unsalted
Granulated Sugar
Powdered Sugar (Confectioners)

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make chocolate peppermint crinkle cookies laid out on a table top.

Instructions

Preheat the oven to 325º F. Line 2 cookie sheets with parchment paper.

In a medium mixing bowl stir together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Before and after of the dry ingredients in a bowl and then all mixed together.

Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk until light and frothy.

Before and after of the wet ingredients in a bowl and then mixed together to make chocolate peppermint crinkle cookies.

Cut the butter into tablespoons and add to a microwave safe bowl. Add the chocolate bar broken into small pieces in with the butter. Microwave for 30 seconds, and stir well. Microwave an additional 15 seconds and stir again. Continue microwaving in 15 second increments stirring in between microwaving until fully melted. Be careful to not over heat your chocolate, giving a good stir at each break helps it melt faster and easier. (In TOTAL it usually only takes me between 1 minute to 1 minute and 15 seconds for my chocolate to be melted.)

Collage showing the chocolate and butter before being melted and after being melted together before adding it to the cookies.

Add the melted chocolate to the wet ingredients. Stir together.

Collage showing the melted chocolate being mixed in with the wet ingredients to make chocolate peppermint crinkle cookies.

Stir the dry flour mixture into the wet ingredients. Once fully combined let the batter rest for 15 minutes. Before resting the batter will almost seem like brownie batter, allowing it to rest will thicken it allowing it to be rolled.

Collage showing adding the dry ingredients to the wet ingredients to make the dough for chocolate peppermint crinkle cookies.

While batter is resting add the granulated sugar to a plate and the powdered sugar to another plate.

Once the batter has set use a tablespoon to scoop the batter. Drop a tablespoon of the batter onto the plate of granulated sugar (use a spoon or small spatula to help plop it into the sugar). Roll the batter in the granulated sugar, forming a ball.

Transfer the batter ball onto the powdered sugar plate and roll to cover. Transfer to the parchment paper. Repeat until the batter is gone, making about 24 cookies, 12 per cookie sheet.

Collage showing the chocolate peppermint crinkle cookies being hand formed by scooping the batter into granulated sugar, making a ball and then rolling in powdered sugar.

In two batches bake for 12 minutes, the cookies will look raw in the cracks when done. Leave on cookie sheet to cool. Enjoy.

Before and after collage of chocolate peppermint crinkle cookies being baked on a sheet pan.

Overhead view of a black and white chocolate peppermint crinkle cookie on a piece of parchment paper garnished with bits of red and white candy canes.

TIPS, TRICKS, & QUESTIONS

DO NOT skip the resting period, it will make it near impossible to roll out your cookies if you don’t give it time to thicken and set
Getting the batter out onto the sugar can be a little difficult (especially the first few), by scooping a slightly heaping tablespoon I find using a spoon or mini spatula to plop it out of the tablespoon onto the granulated sugar works best. And as you cover the batter in the granulated sugar it will become extremely easy to roll into a ball.
For my chocolates I use Hershey’s 100% unsweetened cocoa powder and Ghirardelli 70% Cacao Baking Bar, I find using good quality chocolates like these in the cookies really makes for a superior cookie

Sheet pan covered in parchment paper with black and white chocolate peppermint crinkle cookies spread out garnished with bits of candy canes.

You might also like:

Yield: 24 cookies

Chocolate Peppermint Crinkle Cookies

One of the BEST classic holiday cookies to make! Chocolate Crinkle Cookies with a Peppermint twist! Moist and soft on the inside with a perfect sugary shell on the outside, keep this recipe bookmarked because everyone will want it!

Prep Time 25 minutes

Cook Time 12 minutes

Additional Time 13 minutes

Total Time 50 minutes

Ingredients

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed brown sugar
3 eggs
1 teaspoon peppermint extract
4 ounces dark chocolate (70% baking bar)
4 tablespoons cold butter, unsalted
1/2 cup granulated sugar
1/2 cup powdered sugar (confectioners)

Instructions

Preheat oven to 325º F. Line 2 cookie sheets with parchment paper.
In a medium mixing bowl stir together flour, cocoa powder, baking powder, baking soda, and salt.
Add brown sugar, eggs, and peppermint extract to a large mixing bowl. Whisk until light and frothy.
In a microwave safe bowl add the butter, cut into tablespoons and the chocolate bar broken into small pieces. Microwave for 30 seconds, and stir. Microwave an additional 15 seconds and stir again. Continue microwaving in 15 second increments stirring in between microwaving until fully melted. Be careful to not over heat your chocolate, giving a good stir at each break helps it melt faster and easier. (In TOTAL it usually only takes me between 1 minute to 1 minute and 15 seconds for my chocolate to be melted.)
Add the melted chocolate to the wet ingredients. Stir together.
Stir the flour mixture into the wet ingredients. Once fully combined let the batter rest for 15 minutes. Before resting the batter will almost seem like brownie batter, allowing it to rest will thicken it allowing it to be rolled.
While batter is resting add the granulated sugar to a plate and the powdered sugar to another plate.
Once batter has set use a tablespoon to scoop the batter, drop the tablespoon of batter onto the plate of granulated sugar (use a spoon or small spatula to help plop it into the sugar). Roll the batter in the granulated sugar, forming a ball.
Transfer the batter ball onto the powdered sugar plate and roll to cover. Transfer to the parchment paper. Repeat until the batter is gone, making about 24 cookies, 12 per cookie sheet.
In two batches bake for 12 minutes, the cookies will look raw in the cracks when done. Leave on cookie sheet to cool. Enjoy.

Notes

adapted from America's Test Kitchen Cookbook

Do NOT skip the resting period, it is important for the consistency of the cookies!

Getting the batter out onto the sugar can be a little difficult (especially the first few), by scooping a slightly heaping tablespoon I find using a spoon or mini spatula to plop it out of the tablespoon onto the granulated sugar works best. And as you cover the batter in the granulated sugar it will become extremely easy to roll into a ball.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 91mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Cutout Sugar Cookies

December 16, 2016 by Lauren Schmidt 2 Comments

Old fashioned sugar cookies perfect for cookie cutters just the way grandma used to make them! These cookies are easy to put together and hold their shape, perfect for decorating!

This post may contain Affiliate Links.

different shaped sugar cookies on a black background

Cut-Out Sugar Cookies

There are basically two trains of thought when it comes to sugar cookies, doughs you can cut out & they maintain their shape and doughs you can’t. I love both kinds but it is important to choose the right one depending on what your end goal is with your sugar cookie.

If you are looking for the perfect sugar cookie to decorate this is your cookie. Cutout Sugar Cookies are the quintessential cookie in my book and this recipe is about as basic as you can get, and sometimes isn’t that all we want? (Unless you are looking for more exciting cookies then check out Grandma’s Oatmeal Triblys or my Gluten Free Pumpkin Oatmeal Cookies) These cookies are perfect for every occasion, whether its Christmas time, back-to-school, or a birthday party these cookies can be shaped and decorated however you wish. So let’s get down to how easy these cookies are.

These cookies are only a few short steps and they only use one bowl!

You mix together shortening, sugar, eggs, vanilla, and milk until creamy.

Add in salt, baking powder, & flour and mix until a dough forms.

And like most sugar cookies these require a chilling period. Place the dough in refrigerator for at least 1 hour or as long as overnight.

They are then rolled out, cut into whatever shapes you prefer, and only baked for 7 minutes.

So simple, so whether you need an extra sweet for a party or want some mother daughter bonding time these cookies are the way to go. They can then be decorated however you wish, I tend to use royal icing because I like my icing to harden on top of my cookies. Alternatively you can sprinkle plain or colorful sugar on the cookies before they go into the oven giving them a beautiful sugar topping complete when they come out of the oven.

So give Cutout Sugar Cookies a try and you won’t be disappointed.

Yield: about 30 cutout cookies

Cutout Sugar Cookies

old fashioned sugar cookies perfect for cookie cutters just the way grandma used to make them

Prep Time 20 minutes

Cook Time 7 minutes

Rest Time 1 hour

Total Time 1 hour 27 minutes

Ingredients

1/2 cup shortening
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 tablespoon milk
1/4 teaspoon salt
2 teaspoons baking powder
2 1/4 cups all purpose flour

Instructions

In a large bowl mix together shortening, sugar, eggs, vanilla extract, and milk until creamy and smooth.
Add salt and baking powder, mix in. Add flour and mix in until dough forms.
Create a ball with the dough and cover/wrap up. Place dough in refridrator for at least 1 hour or as long as overnight.
Preheat oven to 375º F and line cookie sheet with parchment paper.
On a lightly floured surface roll out dough. Cut into shapes. Re-roll dough and continue cutting out shapes until all dough has been used.
Place dough cutouts on the lined cookie sheets at least 1 inch apart. Bake (in batches if necessary) for 7-8 minutes until very bottom of the edges of the cookies turn a light golden brown.
Let rest on cookie sheet for 1 minute before transferring to a wire cooling rake. Decorate your cookies as wanted.

Grandma’s Oatmeal Triblys

December 9, 2016 by Lauren Schmidt 10 Comments

Grandma’s Oatmeal Triblys are an old fashioned oatmeal cookie filled with delicious date filling and complete with a brown butter icing. Perfect to make for a unique Christmas cookie!

I tried my hardest to come up with a different story to write with this recipe but the heart knows what it wants so I hope that it does not bum you out too much because these cookies, Grandma’s Oatmeal Triblys, that I am sharing today are so delicious! So with that being said, my grandmother passed away almost 2 months ago now. It has been very hard for me to process for a number of reasons, she is my first grandparent to pass away (how blessed am I), seeing my grandpa by himself after 60+ years of marriage is heartbreaking, and living 1,428 miles away is extremely difficult. Although it has been rough for many reasons I was so lucky. I was able to visit with my son just a few days before she left us to say goodbye, she was surrounded by family up until the end, still able to recognize and talk to everyone, and she passed away do to old age in her sleep, I don’t know about you but that is a pretty beautiful life. She is greatly missed everyday but I know she is looking down on us all from heaven.

So ever since she passed I have found myself carrying around and reading our family cookbook like its my job. I feel like she is still here when I read the different recipes that I know she made for her family, it brings peace to my heart, like a little part of her is still here. Some of the recipes are simple, some are classics, some are old fashioned. I have made quite a few of them and I plan on making more but today I wanted to share with you one of her favorite cookie recipes that is in that cook book. Grandma’s Oatmeal Triblys are totally an old fashioned grandma cookie and that is the beauty in them, the only update I made was adding brown butter icing to keep them relevant. I remember making these during Christmas time growing up and so much to my surprise when I did some research to see what other Tribly recipes were out there, they are pretty nonexistent. It looks like they probably originated as a Swedish sandwich cookie but otherwise just a few recipes from other grandmothers are the only other Triblys I could find. It honestly surprises me that these cookies are not more popular because I have a feeling they were probably in most of our grandmothers recipe cards. So with that being said I hope you give these cookies a try and I hope they bring you a little bit of my grandmothers love.

Grandma’s Oatmeal Triblys are not hard to make but they do take a few extra steps most cookies don’t have (mostly because of the filling). The cookie part is a super simple oatmeal dough, the filling is simply dates, sugar, & water, and the icing is just as easy as butter, powdered sugar, and milk. I made these cookies large, because personally I think they are more fun that way and easier to fill.

Hey guys these cookies are part of The Sweetest Season Cookie Exchange go and check out all of the other amazing cookies!

Yield: 10-12 large cookies

Grandma’s Oatmeal Triblys

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

For Cookies:

1 cup sugar
1 cup shortening
1/2 cup sour milk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oatmeal

For Filling:

2 cups chopped dates
1/2 cup sugar
1 cup water

For Brown Butter Icing:

1/2 cup butter
2 1/2 cups powdered sugar
2-3 tablespoons milk

Instructions

Preheat oven to 375º F. Lightly grease 2 cookie sheets.
To make date filling add dates, sugar, and water to a small saucepan. Heat over medium heat. Cook over medium heat until dates thicken into a paste, this will take 10-15 minutes.
Meanwhile in a large bowl add sugar, shortening, and sour milk*. Mix until combined. Mix in flour, salt, and baking soda. Slowly mix in oatmeal until fully combined. Dough will be sticky and that is okay, just be sure to add plenty of flour when rolling it out.
On a clean floured surface roll out the dough to about 1/4 inch thick. Using a circle cutter (I used a 4 inch martini glass, no judgement I wanted something large) cut out 12 circles, transfer half of the circles to the cookie sheet. Using a spoon heap a large amount of the date filling onto the center of each of the cookies. Cover all the cookies with the other half of the circle cutouts. For each cookie use your fingers to carefully press the outsides of the cookies together so there are no gaps for the filling to come out. Bake in oven for 11-13 minutes until edges are golden brown.
With the remaining dough repeat the last step for a second batch of cookies.
When finished baking let cookies rest on cookie sheet for 2 minutes before moving them to a cooling rack. Let cookies cool completely before icing.
To make brown butter icing. Add butter to a saucepan over medium-low heat. Slowly heat the butter 8-10 minutes stirring occasionally until butter starts to brown. Keep an eye over the butter closely because once it starts to brown it can get overcooked fast. Once you start to see the brown flecks in the butter give the butter about 30 more seconds of cooking and then start adding the powdered sugar. Whisk in the first cup of powdered sugar then add 2 tablespoons of milk. Whisk in the remaining powdered sugar. Icing should be thick and spreadable, if the icing seems too thick add one more tablespoon of milk if it seems too thin add a little bit more powdered sugar.
With icing still hot spread over the cookies. Let icing cool to harden. Enjoy.

Notes

*add 1 teaspoon of lemon juice to a measuring cup then fill the rest of the 1/2 cup with milk

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 354mgCarbohydrates: 90gFiber: 4gSugar: 63gProtein: 5g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Gluten Free Pumpkin Oatmeal Cookies

October 4, 2016 by Lauren Schmidt Leave a Comment

Get in the fall mood with these delicious Pumpkin Oatmeal Cookies! Naturally gluten-free using oats, these are sure to be a new fall favorite!

This post may contain Affiliate Links.

Pumpkin Oatmeal Cookies

I am going to start this post saying I do not follow a gluten free lifestyle, I don’t think I could, a warm loaf of fresh sourdough bread out of my oven is probably my biggest weakness. Although I cannot live without gluten some people have no choice, like my little brother Michael. He struggled with stomach issues for years until he tried cutting gluten out and all of his stomach problems went away. It is absolutely crazy wonderful how food can so easily change people’s lives. So earlier this fall (aka still during the summer) when I started going pumpkin crazy I had the knack to make something with my brother in mind. The fact that I had the urge to make something gluten free with my brother in mind during pumpkin season is a little ironic since he could care less about pumpkin and pumpkin spice season and he would end up going off on a tangent about girls in boots and scarfs (guilty 🙂 ). But I digress, I made Gluten Free Pumpkin Oatmeal Cookies anyways.

These oatmeal cookies are made with oat flour to keep them gluten free, if you are very sensitive to gluten make sure that you ensure both your oats and oat flours are gluten free varieties (I use Bob’s Red Mill). You are also able to make oat flour in your food processor by using 1 cup of finely processed oats if you do not have oat flour. Along with butter, sugar, pumpkin, and of course a variety of traditional pumpkin spices these cookies are the perfect fall treat! Enjoy your Gluten Free Pumpkin Oatmeal Cookies!

P.S. Try them along side my Pumpkin Spice Chai Latte

Yield: about 30 cookies

Gluten Free Pumpkin Oatmeal Cookies

a gluten free fall treat, Pumpkin Oatmeal Cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

1 cup butter, soft
1 cup brown sugar
2 eggs
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup oat flour*
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups oats

Instructions

Preheat oven to 350º F.
In the bowl of a stand mixer cream together the butter and brown sugar.
Add eggs, pumpkin puree, cinnamon, ginger, nutmeg, cloves to bowl. Mix together until combined.
Add oat flour, baking powder, and salt to the bowl. Mix to combine.
Add oats to mixture 1 cup at a time, slowly stirring until fully combined.
Line cookie sheet with parchment paper.
Scoop the dough onto the parchment paper using a tablespoon sized spoon. Place cookie dough 2 inches apart on cookie sheet. Gently press cookie dough down with the back of a spoon flatting it slightly (these cookies do not spread out so flatting them slightly helps them cook better).
Bake for 11-14 minutes.

Notes

*You can make your own oat flour by adding 1 cup of oats to a food processor and processing until fine like flour.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 129Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 100mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

P.S. Don’t forget to sign up for tasty recipes straight to your inbox!

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Eggnog Snickerdoodle Cookies

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Soft Gingerbread Man Recipe

Supplies for Cookies

Ingredients for Gingerbread

Instructions for Soft Gingerbread Man Recipe

Make the Dough the Night Before

Baking the Cookies

To Glaze

Ingredients

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Make Dough the Night Before

Baking the Cookies

To Glaze

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Peppermint Christmas Cookies

Recipe for White Chocolate Dipped Peppermint Cookies

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Homemade Chocolate Peppermint Crinkle Cookies

Ingredients

Instructions

TIPS, TRICKS, & QUESTIONS

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Instructions

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Cut-Out Sugar Cookies

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Grandma’s Oatmeal Triblys are an old fashioned oatmeal cookie filled with delicious date filling and complete with a brown butter icing. Perfect to make for a unique Christmas cookie!

Ingredients

For Cookies:

For Filling:

For Brown Butter Icing:

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Pumpkin Oatmeal Cookies

Ingredients

Instructions

Notes

Nutrition Information:

Yield:

Serving Size: