TTaabbllee ooff CCoonntteennttss - The Cookie Elf · 2014-11-08 · variation of what you order at the pizza parlor. Another reason this recipe is so much fun to make is the opportunity

TTTaaabbbllleee ooofff CCCooonnnttteeennntttsss Welcome to Easy Kids Christmas Cookies Recipes! …… 3

1. Chocolate Crinkles ………………………….…………….. 5

Just 4 Ingredients

2. Chocolate Mint Layer Bars ………………………………. 7

Two Favorite Flavors - Together

3. Christmas Cookie Pizza ……………………………………. 9

Everybody Loves Pizza!

4. Coconut Snowballs ………………………………….……. 11

Easy No-Bake Christmas Cookie Recipe

5. Easy Thumbprint Cookies ………………………….………. 13

A Simple Variation of the Original

6. No-Bake Holly Cookies …………………………………… 15

They Look Like the Real Thing

7. Peanut Butter Krispie Balls ………………………………… 17

A Fun Version of Jingle Bells

8. Red Velvet Chip Cookies …………………………………. 19

A Holiday Variation of Chocolate Chip Cookies

Easy Kids Christmas Cookies Recipes

© 2014 The Cookie Elf | www.cookie-elf.com 3

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Baking cookies at Christmas is fun for kids of all ages!

Can there be a sweeter way to celebrate the holiday? Smells and tastes from

the kitchen reflect the warmth and love of Christmas. Family and friends spend

time together. Baking cookies is a wonderful way to build memories, especially

during the holidays.

Plus baking cookies need not be complicated. In fact the best kids Christmas

cookie recipes are simple to make.

What Makes These Cookie Recipes Great for Kids

The recipes in this collection are especially fun for kids and families because …

They’re easy. The Cookie Elf is on a mission to help everyone have fun

baking cookies. Easy cookie recipes are a big part of that! One of the

best-kept secrets about baking homemade cookies is that the process

can be incredibly simple. The cookie recipes here are easy enough for

anyone to use.

They’re festive. The cookie recipes in this collection are colorful (green,

red, and white), traditional (thumbprints and crinkles), or symbolize the

Christmas season (holly and snow).

They’re varied. Bar cookies, molded cookies, drop cookies, no-bake

cookies – this collection includes all different types.

What Makes These Cookie Recipes Easy

The recipes here are simpler than usual cookie recipes because they use …

Simple Ingredients. A recipe with fewer ingredients or a recipe with pre-

mixed ingredients means less measuring.

Simple Steps. Simpler, basic baking steps mean less mess.

Yet don’t make the mistake in thinking that an easy cookie recipe makes boring

cookies. An easy cookie recipe can be colorful and fun!



More Reasons to Use This Collection

The recipes are also helpful for both grown ups and kids alike when …

You need to make homemade cookies quickly for an event

Guests are coming and you’ve run out of time

You want to give homemade gifts

You want to save money during the holidays (simple recipes, for the most

part, are less expensive to make than more complicated ones.)

If You’re Younger than a Grown Up

If you’re a kid, The Elf is especially excited that you are getting ready to use

these recipes! Just make sure you have your parent’s permission to work in the

kitchen before you start baking cookies. Please be extra careful as you use

baking gear and the oven.

What You Need to Know Before You Get Started

The recipes in this collection are arranged in alphabetical order so you can find

them easily. Each follows basic baking principles for measuring ingredients and

combining them together. If you are not sure how to follow any of the

instructions, look for tutorials on The Cookie Elf website under Baking Cookies

How-Tos (www.cookie-elf.com).

Have Fun Baking With These Easy Cookie Recipes!

Enjoy using these cookie recipes in your kitchen as you build memories during

the holiday season. Please drop by www.cookie-elf.com to tell The Cookie Elf

about your experience … and maybe get more easy cookie recipes, too.

Happy Baking … and Merry Christmas!

http://www.cookie-elf.com/

http://www.cookie-elf.com/



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Chocolate Crinkles are a variation of standard chocolate cookies.

They have just 4 ingredients! These

rich, sweet cookies are super-easy

to put together from a cake mix.

They are rolled in powdered sugar

for a touch of added sweetness

and to add contrast to the dark-

colored dough.

The surface of the cookie crinkles

during baking, giving the cookies

their name.

Prep time: 15 minutes

Bake time: 7-10 minutes

Makes about 4 dozen cookies

Ingredients

1 box (16 ounces) devil’s food or

chocolate cake mix

½ cup vegetable oil

2 eggs

1 cup powdered sugar



Directions for Chocolate Crinkles

1. Preheat oven to 350º F. Line baking sheets with parchment paper.

2. Place cake mix, oil, and eggs in a medium mixing bowl. Use a large spoon

to combine the ingredients by hand, scraping the bowl regularly. Mix until

dough is well blended, the cake mix has been absorbed, and the dough

forms a large ball.

3. Place the powdered sugar in a shallow dish or on a plate.

4. Form the dough into round, scant 1-inch balls in a consistent size, using an

ice cream scoop, kitchen teaspoon, or a measuring teaspoon. Roll each

ball in powdered sugar. Be sure each ball is not just coated with sugar, but

that it is nearly caked on. (Oil absorbs powdered sugar easily.) Place

cookies on prepared baking sheets 2 inches apart.

5. Bake cookies for 7-10 minutes, one baking sheet at a time, until cookies

are set. Cookie surfaces will appear crinkled. Do not over bake.

6. Remove cookie sheets from the oven. Allow cookies to sit for a few

minutes before using a spatula to transfer them to a wire rack. Cool

completely.

7. Store cookies in an airtight container using waxed paper or parchment

paper to separate layers.

Special Tips for Chocolate Crinkles

You can use any chocolate cake mix brand when making these cookies,

but The Elf has had best success with Betty Crocker Super Moist® brand.

Form all balls first before rolling in powdered sugar. This allows the oil to

absorb into the dough before applying the sugar. This way the sugar

coating does not disappear as readily when baking. Apply powdered

sugar thickly for best results.

If cookies flatten too much while baking, use these tips:

Try baking at 375º F so cookies set quicker.

Be careful not to add more oil than called for by the recipe, as oil

encourages spreading.

Roll cookies slightly larger than 1” – even up to 1 ½ inches in diameter.

Increase baking temperature 1-2 minutes.



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Chocolate Mint Layer Bars bring together the luscious combination of chocolate

and mint.

These cookies look pretty with green and white of the Christmas season.

As bar cookies, they

are also very easy to

make. Assemble the

bars, bake them, and

then cut them!


Bake time: 25-30

minutes

Makes 24-36 bars

Ingredients

¼ cup (½ stick) butter

or margarine

2 cups (about 24-30)

crème-filled

chocolate sandwich

cookies (like Oreos)

1 ½ cups chopped

nuts

1 cup sweet flaked coconut

1 (14 ounce) can sweetened condensed milk

1 2/3 cups (10-ounce bag) dark chocolate and mint morsels



Directions for Chocolate Mint Layer Bars

1. Preheat oven to 350º F (325º F for a glass dish).

2. Place the chocolate sandwich cookies in a food processor. Using a steel

blade, pulse the cookies until they are finely ground. Or place the cookies

in a plastic bag and use a rolling pin to crush them.

3. Spray the sides of a 13 x 9 baking pan with baking spray. (This will prevent

bars from sticking to the sides of the pan.) Cut margarine into the pan. Set

the pan in the heated oven to melt.

4. Remove the pan from the oven. Sprinkle the cookie crumbs over melted

margarine. With a spoon, combine margarine and crumbs until they are

well mixed. Use the back of the spoon to press the mixture evenly into the

bottom of the pan.

5. Sprinkle chopped nuts and coconut evenly over crust.

6. Pour sweetened condensed milk evenly over bars. Sprinkle with morsels.

7. Bake bars 25-30 minutes until coconut is lightly browned. Remove the pan

from the oven. Allow bars to cool completely on a wire rack. Chill if

desired. Cut into bars.

8. Store bars loosely covered at room temperature.

Special Baking Tips for Chocolate Mint Layer Bars

Dark chocolate and mint morsels are often only available seasonally in

stores.

Buy an extra bag or two to keep in the freezer to use in Chocolate Mint

Layer Bars and other recipes during the year.



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Who doesn’t love pizza? Cookie Pizza is a fun and easy holiday cookie recipe

variation of what you order at the pizza parlor.

Another reason this

recipe is so much fun

to make is the

opportunity it gives

you to be creative.

You can choose

sprinkles, candies, or

other decorations to

suit the occasion or

holiday.

Prep time: 10-15

minutes, divided

Bake time: 15 minutes

Cooling Time: 60

minutes

Makes 8-20 wedges,

depending how you

slice them

Ingredients

20-ounce roll of refrigerated sugar cookie dough (such as Pillsbury® Sugar

Cookie Dough)

8 ounces vanilla candy melts or candy coating, such as CandiQuick® or Wilton

CandyMelts®

Assorted sprinkles, colored sugar, or assorted decorative candies



Directions for Cookie Pizza

1. Preheat oven to 350º F. Prepare a 12-inch round pizza pan by greasing or

spraying its bottom and sides with vegetable spray.

2. Remove cookie dough roll from packaging and place it on a cutting

surface. Use a serrated knife to cut dough into 1/4 inch thick slices.

Arrange slices on the bottom of the pizza pan. Press cookie dough until it

evenly covers the bottom and up ¼ inch sides of the pan.

3. Bake the pizza for 15-20 minutes. Do not over bake. Remove pizza from

the oven and allow it to cool completely.

4. Place candy melts or candy coating in a microwave-safe dish.

Microwave on high for 45-60 minutes, stirring once, until smooth. Remove

from the microwave. Spread the “pizza sauce” candy coating onto the

pizza. Sprinkle pizza with “toppings” – sprinkles, candy pieces, or colored

sugar. Allow coating to harden, about 30 minutes.

5. Use a pizza wheel or a serrated knife to cut pizza into wedges. Remove

pizza wedges from the pan with a metal spatula.

6. Store wedges loosely covered at room temperature.

Special Baking Tips for Cookie Pizza

You can substitute your favorite sugar cookie recipe for the refrigerated

cookie dough.

Do not over bake the cookie base or pizza wedges will be crisp and

difficult to remove from the pan.

You can substitute vanilla candy melts with any flavor to vary the pizza

“sauce.” Or you may choose to use vanilla but add 2-3 drops of gel food

coloring to tint the “sauce” to suit the occasion. Melt the candy coating

completely before adding food coloring. Be sure to use an oil-based or

powdered-base food coloring (not water-based).



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Coconut Snowballs are easy to make.

But what makes this no bake Christmas cookie recipe so much fun is “rolling

snowballs” with the dough. Your fingers don’t get cold … and when you’re

done, you get to eat these yummy no-bake cookies.

Prep time: 20-30 minutes

Chilling time: 30 minutes

Makes about 4 dozen

balls

Ingredients

3 cups crushed vanilla

crème sandwich cookies

(about 30 cookies or 12

ounces)

1 package (8 ounces)

cream cheese, softened

3 ½ cups flaked coconut,

divided

2 teaspoons coconut

extract



Directions for Coconut Snowballs

1. Line a baking sheet line with waxed paper. Set aside.

2. Using a food processor with a steel blade, crush the vanilla crème

sandwich cookies until finely ground.

3. Slice cream cheese into the food processor bowl. Pulse the cream cheese

with cookie crumbs until well combined. Turn the food processor on to a

low speed and add ½ cup shredded coconut and the coconut extract to

the cookie dough, pulsing about 10-15 times to incorporate. The mixture

will be thick. (You will use the remaining coconut to cover dough balls.)

4. Set out a piece of waxed paper on the work surface. Place the bowl of

dough and the remaining shredded coconut within easy reach.

5. Now comes the fun part: roll the cookie dough into snowballs! Working

over the covered surface, place 1-2 tablespoons of coconut in the palm

of your hand. With the other hand, break off a small piece of cookie

dough, about the size of a kitchen teaspoon. Set the dough into your

palm full of coconut. Sprinkle the top of the piece of dough with another

1-2 tablespoons of coconut. Squeeze the cookie dough and the coconut

together and roll the dough into a ball, allowing the coconut to coat its

exterior. The excess coconut (snow) will fall on the waxed paper surface.

Set the coconut snowball on the prepared baking sheet.

6. Repeat “rolling snowballs” until you have used all the “snow” (cookie

dough).

7. Chill balls in the refrigerator until firm, about 30 minutes.

8. Store balls in an airtight container in the refrigerator with waxed paper

between layers.

Special Baking Tips for Coconut Snowballs

Making the Snowballs can be messy. Protect yourself and your kitchen by

wearing aprons or smocks.

Have extra coconut on hand for rolling snowballs

If cookie dough is too loose or sticky before rolling it into snowballs, set it in

the refrigerator for about 30 minutes. The dough will become stiffer and

easier to roll.



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These Easy Thumbprint Cookies are a simplified version of the traditional classic –

small rolled cookies with wells pressed in the center, filled with a scrumptious

topping, usually jam.

It is fun to roll the dough into balls and press a finger or thumb in the middle. The

process gives the cookies their name.

Thumbprint cookies have also been dubbed elsewhere as Bird’s Nest Cookies,

Butter Balls, Polish Tea

Cakes, and in Swedish

Hallongrotta (which

means “Raspberry

Cave”).

Prep time: 20-30 minutes

Bake time: 10-12

minutes

Makes about 3-4 dozen

cookies

Ingredients

1 cup butter, room

temperature

½ cup packed brown sugar

2 egg yolks

½ teaspoon vanilla or almond extract

2 cups cup all-purpose flour

½ - 1 cup jam of your choice (such as strawberry or raspberry)



Directions for Easy Thumbprint Cookies

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

2. In a medium bowl, using an electric mixer on medium speed, cream

butter and sugar until light and fluffy, scraping the bowl continually, about

1-2 minutes.

3. Add egg yolks and extract. Beat until smooth.

4. Reduce speed to low. Gradually stir flour mixture into creamed mixture a

bit at a time until well blended, scraping the bowl constantly. Dough will

be thick. If dough is too sticky to work with, cover the bowl with plastic

wrap and set it in the refrigerator for 15-30 minutes until chilled.

5. Scoop dough into large, marble-sized balls about 1 inch in diameter. Roll

balls in between the palms of your hands until smooth. Set the balls onto

prepared baking pan, about 2 inches apart.

6. Dip your thumb or your knuckle into a bit of water until it is damp, but not

dripping wet. Press your thumb or knuckle in the center of each ball,

leaving a small well. Spoon ¼ teaspoon of jam into the well.

7. Bake cookies for 10-12 minutes or until they are set but have not begun to

brown. Remove baking sheets from the oven.

8. Let cookies cool for a minute on baking sheets before using a spatula to

remove them from the sheet to a cooling rack.

Allow cookies to cool completely. Store in an airtight container with

waxed paper in between layers.

Special Baking Tips for Easy Thumbprint Cookies

Save the egg whites to make meringues or to use in scrambled eggs.

Cookies are prettiest when you roll balls no larger than 1 inch in diameter.

Allow cookies to cool completely before you eat them. Otherwise, hot

jam may burn your mouth.

You can freeze Easy Thumbprint Cookies. To do so, prepare cookies with

wells but do not fill with jam. Bake as directed. Freeze cookies. After you

thaw them, spoon jam into wells and serve.



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No-Bake Holly Cookies are an easy Christmas cookie recipe for kids and a

colorful addition to a Christmas cookie tray. They are fun to make and set

quickly, too, so they are ready fast.

The cookies are a variation of traditional Rice Krispie Treats. This recipe substitutes

corn flakes for rice cereal.

The corn flakes imitate the

leaves on a holly branch.

Cinnamon candies mimic

holly berries.


Setting time: 20-30 minutes

Makes about 30 cookies

Ingredients

1/3 cup butter or

margarine

30 large marshmallows

1 teaspoon green food

coloring (about 30-40

drops)

3 cups corn flakes

2 tablespoons small red cinnamon candies



Directions for No-Bake Holly Cookies

1. Measure out 3 cups of corn flakes. Set aside.

2. Set a large saucepan on the stove top. Place butter and marshmallows in

the pan. Turn heat onto low. Cook butter and marshmallows together,

stirring continually, until melted and smooth, about 3-4 minutes. Stir in food

coloring. Or place butter and marshmallows in a microwave-safe bowl.

Microwave on high at 30-second intervals, stirring after each interval, until

the mixture is melted and smooth when stirred, about 2 minutes, and then

add food coloring.

3. Remove the mixture from the heat (or from microwave.) Use a wooden

spoon to add corn flakes in 2-4 additions, turning over the cereal quickly

to coat surfaces completely with each addition before the mixture gets

too sticky. Make sure all cereal is coated completely or some “holly

leaves” won’t be green.

4. Use vegetable spray to coat surfaces of a small ice cream scoop, cookie

scoop, or kitchen teaspoon. Scoop rounded tablespoonfuls of the cookie

mixture onto the prepared baking sheets. Press 2 or 3 cinnamon candies

into the center of each cookie, mounding each one slightly.

5. Allow the cookies to set either at room temperature or in the refrigerator.

Cut into bars. Store cookies loosely in an airtight container with waxed

paper in between layers.

Special Baking Tips for No-Bake Holly Cookies

While a teaspoon of food coloring may seem like a large amount, don’t

skimp on it. The green marshmallow mixture appears intense in the pan,

but that color covers the yellow corn flakes. A lighter green marshmallow

mixture, colored with less than 20 drops of food coloring, loses its intensity

when combined with cereal and produces less-festive, brownish-greenish

“holly leaves.”

Expect No- Bake Holly Cookies to be different shapes. They look natural

that way!



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Peanut Butter Krispie Balls are a no-bake cookie variation made with crisp rice

cereal, marshmallows, and melted butter. This recipe also includes peanut

butter. The mixture is shaped into balls and rolled in colored sprinkles.

It is an easy cookie recipe is perfect for kids to make. As an added bonus, the

cookies are gluten-free!

Mixing time: about 10

minutes

Shaping time: 15-30 minutes

Makes about 36-48 balls

Ingredients

3 ½ cups crisp rice cereal

(such as Rice Krispies®)

3 tablespoons butter or

margarine

3 ½ cups miniature

marshmallows (about 5-6

ounces)

1/3 cup smooth peanut butter

Rainbow sprinkles

http://www.ricekrispies.com/

http://www.ricekrispies.com/



Directions for Peanut Butter Krispie Balls

1. Line a baking sheet with waxed paper. Set aside.

2. Measure rice cereal into a mixing bowl. Set aside.

3. Pour sprinkles into a small bowl. Set aside.

4. Set butter, marshmallows, and peanut butter in a large, microwave-safe

bowl. Microwave on high for 30 seconds. Remove the bowl from the oven

and stir. Return bowl to the oven. Repeat. Stir the marshmallow mixture

until it is smooth.

5. Pour marshmallow mixture into rice cereal. Mix thoroughly to coat cereal.

Allow mixture to sit for 5-10 minutes until it is cool to the touch so you can

handle it.

6. With wet fingers, shape cookie mixture into 1-inch balls, squeezing

together each one firmly. Roll formed balls in between your hands until

the surfaces are smooth. Transfer each cookie to the bowl filled with

sprinkles. Coat each cookie with sprinkles and set it on lined cookie tray.

Allow cookies to set until completely cool, about 30 minutes.

7. Store cookies in an airtight container with waxed paper in between layers.

Special Baking Tips for Peanut Butter Krispie Balls

You can substitute 5-6 ounces of regular marshmallows for miniature

marshmallows. For best results, use fresh marshmallows.

If you do not wish to use the microwave, you can melt butter and

marshmallows in a large saucepan on the stove top at low heat, stirring

continually, until they are melted and smooth.

Peanut Butter Krispie Balls will keep for 2 days at room temperature or 5

days in the refrigerator (if they last that long.)

The cookies will be even more festive and appropriate for Christmas when

you use red, green, and white sprinkles.



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Red Velvet Chip Cookies are a double variation.

First, the cookies are one

version of American red

velvet cake, a

chocolate-flavored

classic with a unique

deep red or red-brown

color.

These cookies are also a

chocolate chip cookie

recipe variation. The

cookie dough is

chocolate-flavored, with

added white chocolate

chips.


Bake time: 7-10 minutes

Makes about 3 dozen

cookies

Ingredients

1 box (16 ounces) red

velvet cake mix

½ cup vegetable oil

2 tablespoons water

2 eggs

2 cups (12 ounce bag) white chocolate chips



Directions for Red Velvet Chip Cookies

1. Preheat oven to 375º F.

2. Place cake mix, oil, water, and eggs in a medium mixing bowl. Use a large

spoon to combine the ingredients by hand, scraping the bowl regularly.

Mix until dough is well blended and the cake mix has been absorbed.

3. Stir white chocolate chips into the dough.

4. Form the dough into round, scant 1-inch balls in a consistent size, using a

tiny scoop, small kitchen teaspoon, or a measuring teaspoon. Drop

rounded teaspoonfuls onto ungreased cookie sheets, 2 inches apart.

5. Bake cookies for 7-10 minutes, one baking sheet at a time, until cookies

are set. Do not over bake.

6. Remove cookie sheets from the oven. Allow cookies to sit for 1 minute

before using a spatula to transfer them to a wire rack. Cool completely.

7. Store cookies in an airtight container using waxed paper or parchment

paper to separate layers.

Special Baking Tips for Red Velvet Chip Cookies

You can use any brand of Red Velvet cake mix to make Red Velvet Chip

Cookies.

For softer, chewier cookies, bake on the low side of the recommended

time. For crisper cookies, bake a few minutes longer.

Documents

TTaabbllee ooff CCoonntteennttss - The Cookie Elf · 2014-11-08 · variation of what you order at the pizza parlor. Another reason this recipe is so much fun to make is the opportunity