Holiday Cookies Your Kids Can Actually Help You Make!

Holiday Cookies Your Kids Can Actually Help You Make!Time for some holiday baking

The holidays always bring out my innermost baking desires! I mean, I’m a baker at heart, but when the holidays come around there are no limits. A gingerbread house made entirely from scratch (even the template)? Of course! A pavlova in the shape of a holiday wreath? Certainly! An assortment of holiday cookies for everyone to enjoy on Christmas Eve, including Santa? This isn’t my first rodeo, you guys! I live for baking. More specifically, I live for baking holiday cookies.

But since becoming a Dad, I’ve found that some of my favorite holiday cookies aren’t very kid-friendly. Some of the recipes don’t have anything for a two-year-old to do except stir dry ingredients together. And when half your holiday memories revolve around baking holiday cookies with your mom, it’s important to find recipes that both you and your child can bake together. And that’s just what I did.

All of these recipes are not only fun to bake (and eat), but the kids can actually help. So take a look through some of my favorite kid-friendly holiday cookies to bake. I hope they inspire you and your kid(s) to spend some time baking together this holiday season.

Hot Chocolate Cookies

Hot chocolate in cookie form! Kids love placing the chocolate and marshmallow pieces on the cookies before they briefly return to the oven. The recipe says to use Ghirardelli dark chocolate squares, but you can use milk chocolate if you like. You may also use another brand besides Ghirardelli. I use it because it’s easy to cut, and the quarter pieces of chocolate fit perfectly under the marshmallow.

Holiday Cookies Your Kids Can Actually Help You Make!

Hot Chocolate Cookies
Yields 40
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Prep Time
2 hr 30 min
Cook Time
15 min
Total Time
3 hr 30 min
Prep Time
2 hr 30 min
Cook Time
15 min
Total Time
3 hr 30 min
285 calories
34 g
22 g
16 g
3 g
9 g
59 g
29 g
24 g
0 g
6 g
Nutrition Facts
Serving Size
59g
Yields
40
Amount Per Serving
Calories 285
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 22mg
7%
Sodium 29mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
12%
Sugars 24g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups all purpose flour
  2. 1/4 cup unsweetened cocoa powder
  3. 1 1/2 tsp baking powder
  4. 1/4 tsp salt
  5. 1/2 cup unsalted butter
  6. 12 ounces semi-sweet chocolate chips
  7. 1 1/4 cups light brown sugar, packed
  8. 3 eggs, at room temperature
  9. 2 tsp vanilla extract
  10. 10 squares Ghirardelli dark chocolate, each quartered
  11. 20 large marshmallows, cut in half
To make the cookie dough
  1. 1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  2. 2. In a medium microwave-safe bowl, combine butter and chocolate chips. Microwave in 30-second intervals, stirring between each interval. Repeat until chocolate and butter are completely melted and form a smooth mixture. Set aside and allow to cool for five minutes.
  3. 3. While the chocolate-butter mixture cools, beat together the brown sugar, eggs, and vanilla extract in a large bowl with a hand mixer until combined (about 1-2 minutes). Add the chocolate-butter mixture, beating until well incorporated. Stir in the flour mixture until just combined.
  4. 4. Refrigerate the dough for 2 hours.
To bake the cookies
  1. 5. Remove the cookie dough from the refrigerator. Preheat the oven to 325 and line 2 cookie sheets with parchment paper.
  2. 6. Roll the dough into medium-sized balls and flatten slightly between your palms to create a thick disc. Place the discs on cookie sheets about 1 1/2 inches apart. Bake cookies for 10 minutes.
  3. 7. Remove the cookie sheets from the oven and immediately press a piece of chocolate into the center of each cookie. Lightly press a marshmallow half on top of the chocolate pieces, then return the cookie sheets to the oven for 5 minutes.
  4. 8. Allow the cookies to rest on cookie sheets for 5 minutes before placing cookies on a wire rack to cool completely.
Adapted from Averie Cooks
beta
calories
285
fat
16g
protein
3g
carbs
34g
more
Adapted from Averie Cooks
Wine Country Moms Blog http://www.citymomsblog.com/

Not your conventional sugar cookie recipe, but they turn out the best tasting sugar cookies. Plus, they don’t spread when they bake, which is awesome! Your children will have a blast helping you cut out the shapes and decorating the cookies, too. The orange zest in the dough is completely optional. However, it adds a wonderful citrus burst to your cookies and goes well with the almond extract in the icing. This dough also re-rolls nicely without ruining the texture of the baked cookies. And if you’re looking for some new decorating techniques, try using a toothpick like I did!

Holiday Cookies Your Kids Can Actually Help You Make!

Sugar Cookie Cutouts
Yields 24
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Prep Time
2 hr 45 min
Cook Time
15 min
Total Time
3 hr 15 min
Prep Time
2 hr 45 min
Cook Time
15 min
Total Time
3 hr 15 min
138 calories
21 g
28 g
5 g
2 g
3 g
36 g
33 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
36g
Yields
24
Amount Per Serving
Calories 138
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 28mg
9%
Sodium 33mg
1%
Total Carbohydrates 21g
7%
Dietary Fiber 0g
1%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
1%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cookies
  1. 10 Tbsp unsalted butter, at room temperature
  2. 10 Tbsp powdered sugar, sifted
  3. 1 raw egg yolk
  4. 1 yolk from hard-boiled egg
  5. 1 tsp vanilla extract
  6. 1 3/4 cups cake flour
  7. 1/4 tsp salt
  8. Grated zest of 1 medium orange (optional)
For the icing
  1. 2 egg whites, at room temperature
  2. 2 cups powdered sugar, sifted
  3. 1 Tbsp water
  4. 1/2 tsp almond extract
To make the cookie dough
  1. 1. To hard-boil the egg, place egg in small saucepan and fill with cold water to completely cover the egg. Place saucepan on high heat and allow water to come to a boil. Once water is at a rolling boil, turn off the heat and place a lid on the pan, leaving the pan on the burner for 12 minutes. Remove egg to ice water bath for 15 minutes to cool.
  2. 2. In a medium bowl, sift together the cake flour, salt, and orange zest; set aside.
  3. 3. Once the hard-boiled egg has cooled, beat the butter and powdered sugar on high speed until smooth (about two minutes). Add the raw egg yolk and vanilla extract, beating until fully incorporated. Push the hard-boiled egg yolk through a mesh strainer/sieve and stir in using a spatula.
  4. 4. Add the flour to the butter-sugar mixture, and beat on low speed until fully incorporated.
  5. 5. Form the dough into a disc and wrap with plastic wrap. Allow to chill for 2 hours.
To bake the cookies
  1. 6. Remove the dough from the fridge and let sit out for 15-20 minutes to soften a bit.
  2. 7. Preheat the oven to 325 and line two baking sheets with parchment paper.
  3. 8. Place dough on a lightly floured surface and use a rolling pin to roll out to 1/4-inch thick. Use your favorite cookie cutters to make various shapes. Place them on the prepared cookie sheets, leaving 1/2 inch of space between them.
  4. 9. Bake for 15 to 18 minutes until they are just beginning to lightly brown at the edges (do not overbake them). Allow cookies to cool on cookie sheets for five minutes before removing to a wire cooling rack.
To make the icing and decorate
  1. 10. Add egg whites, powdered sugar, and almond extract to the bowl of a stand mixer (or a large metal bowl, if using a hand mixer) and beat on high speed for 5 to 7 minutes. Add water and mix on high speed again for 30 to 45 seconds.
  2. 11. If making different colors of icing, place desired amounts of icing into separate bowls and add food coloring to create desired colors. Stir well to fully incorporate (unless you want a streaked icing look for your decorating).
  3. 12. Place icing into separate decorating bags with tips (or use a sandwich-style bag and cut a small portion of the corner off to make an icing bag with tip) and decorate cooled cookies as desired. Icing will be fully set after two hours.
beta
calories
138
fat
5g
protein
2g
carbs
21g
more
Adapted from Bake with Anna Olson
Wine Country Moms Blog http://www.citymomsblog.com/

Chocolate Crinkles

These cookies start as discs of dough covered in powdered sugar before they bake, but they emerge from the oven with deep cracks and crevices, allowing the chocolate to shine through. Your children will love the look of these cookies AND will think it so much fun to roll them in powdered sugar before they’re baked.

Holiday Cookies Your Kids Can Actually Help You Make!

Chocolate Crinkles
Yields 36
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Prep Time
4 hr 15 min
Cook Time
15 min
Total Time
5 hr 15 min
Prep Time
4 hr 15 min
Cook Time
15 min
Total Time
5 hr 15 min
137 calories
25 g
21 g
4 g
2 g
1 g
37 g
75 g
18 g
0 g
4 g
Nutrition Facts
Serving Size
37g
Yields
36
Amount Per Serving
Calories 137
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 21mg
7%
Sodium 75mg
3%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 18g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups all purpose flour
  2. 2 tsp baking powder
  3. 1 tsp salt
  4. 1 1/4 cups unsweetened cocoa powder
  5. 2 cups granulated sugar
  6. 1/2 cup vegetable oil
  7. 4 eggs at room temperature
  8. 2 tsp vanilla extract
  9. 2 cups powdered sugar
To make the cookie dough
  1. 1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. 2. In a large bowl, beat together the cocoa powder, sugar, and oil with a whisk or a hand mixer on medium speed. Mix in eggs and vanilla extract, beating until smooth and shiny.
  3. 3. Stir flour mixture into the cocoa mixture until smooth (batter will be fairly soft).
  4. 4. Cover dough with plastic wrap and refrigerate for at least 4 hours.
To bake the cookies
  1. 5. Remove the cookie dough from the refrigerator. Preheat the oven to 350 and line 2 cookie sheets with parchment paper.
  2. 6. Roll dough into 2-inch balls and flatten between your palms to make a thick disc. Roll each disc in powdered sugar to heavily coat (to the point that powdered sugar is falling off the dough). Place them on cookie sheets at least 1 inch apart.
  3. 7. Bake for 15 minutes. Let cookies cool on cookie sheets for 5 minutes before moving to a wire rack to cool completely.
beta
calories
137
fat
4g
protein
2g
carbs
25g
more
Adapted from www.allrecipes.com
Wine Country Moms Blog http://www.citymomsblog.com/

Peanut Butter Blossoms

Soft peanut butter cookies, adorned with a Hershey Kiss that’s gently pressed into the center once they’re baked. The combination is divine any day of the year, but I know for a fact that Santa LOVES these cookies. Kids enjoy unwrapping the Hershey Kisses (and eating a few in the process), as well as pressing them into the baked cookies. And rolling the dough in sugar is pretty fun, too.

Holiday Cookies Your Kids Can Actually Help You Make!

Peanut Butter Blossoms
Yields 48
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Prep Time
30 min
Cook Time
10 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
10 min
Total Time
1 hr 15 min
304 calories
33 g
19 g
17 g
5 g
10 g
59 g
89 g
26 g
0 g
6 g
Nutrition Facts
Serving Size
59g
Yields
48
Amount Per Serving
Calories 304
Calories from Fat 153
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 19mg
6%
Sodium 89mg
4%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 26g
Protein 5g
Vitamin A
3%
Vitamin C
0%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 48 Hershey's Kisses (whichever flavor you prefer)
  2. 1 1/2 cups all purpose flour
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 cup unsalted butter, at room temperature
  6. 3/4 cup creamy peanut butter
  7. 1/3 cup granulated sugar
  8. 1/3 cup light brown sugar, packed
  9. 1 egg, at room temperature
  10. 2 Tbsp milk (whole or 2%)
  11. 1 tsp vanilla extract
  12. Extra granulated sugar (for rolling)
Instructions
  1. 1. Preheat the oven to 375. Line 2 cookie sheets with parchment paper, then remove foil wrappers from the Hershey Kisses. Place about 1/2 cup of granulated sugar in a small bowl and set aside.
  2. 2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. 3. Using a stand mixer (or a large bowl with a hand mixer), beat butter and peanut butter on medium-high speed until well blended. Add granulated sugar and brown sugar, then beat until light and fluffy.
  4. 4. Add egg, milk, and vanilla extract, beating well on medium-high speed until fully incorporated.
  5. 5. Add half the flour mixture into peanut butter mixture and mix until combined. Add remaining flour mixture and mix until completely incorporated.
  6. 6. Shape cookie dough into 1-inch balls. Roll each ball in granulated sugar in small bowl to coat, then place dough on prepared baking sheet. Bake for 8 to 10 minutes until lightly browned.
  7. 7. Once removed from the oven, press a Hershey Kiss into the center of each cookie. The cookie may crack around the edges, which is normal.
  8. 8. Remove cookies from the cookie sheet after 2 minutes, placing them on a wire rack to cool completely.
beta
calories
304
fat
17g
protein
5g
carbs
33g
more
Adapted from Hershey's Kitchens
Wine Country Moms Blog http://www.citymomsblog.com/

Churro Chex Mix

Ok, so this isn’t a cookie recipe.  However, it’s just so delicious and really easy to make if you need a quick treat or gift. It’s so much fun to see the candy mixture bubble when the baking soda is added, and it fills your home with the delightful smell of sweet cinnamon. I promise that this will become a family holiday favorite!

Holiday Cookies Your Kids Can Actually Help You Make!

Churro Chex Mix
Yields 12
A delicious twist on the classic Chex Mix recipe! Each piece is coated in cinnamon-sugar yumminess, and just like Classic Chex Mix, it goes fast.
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Prep Time
20 min
Cook Time
16 min
Total Time
40 min
Prep Time
20 min
Cook Time
16 min
Total Time
40 min
292 calories
55 g
20 g
8 g
2 g
5 g
71 g
247 g
31 g
0 g
2 g
Nutrition Facts
Serving Size
71g
Yields
12
Amount Per Serving
Calories 292
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 20mg
7%
Sodium 247mg
10%
Total Carbohydrates 55g
18%
Dietary Fiber 2g
6%
Sugars 31g
Protein 2g
Vitamin A
13%
Vitamin C
8%
Calcium
11%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 cups Rice Chex
  2. 5 cups Corn Chex
  3. 1 cup mini pretzels
  4. 1/2 cup unsalted butter
  5. 1 cup light brown sugar, packed
  6. 1/3 cup light corn syrup
  7. 1/4 tsp baking soda
  8. 1/2 cup granulated sugar
  9. 1 Tbsp ground cinnamon
Instructions
  1. 1. Preheat the oven to 350. In a small bowl, whisk together granulated sugar and cinnamon; set aside.
  2. 2. In a large roasting pan, combine Rice Chex, Corn Chex, and mini pretzels.
  3. 3. In a large saucepan, combine butter, brown sugar, and corn syrup. Cook over medium-high heat, stirring constantly. Once mixture comes to a boil, continue cooking for one minute while stirring constantly.
  4. 4. Remove mixture from heat and add in baking soda. Stir well to fully incorporate (the mixture will lighten in color and increase in volume, which is what's supposed to happen).
  5. 5. Pour this over cereal mixture and stir with two wooden spoons or rubber spatulas to evenly coat. Sprinkle cinnamon-sugar over cereal and stir to coat again.
  6. 6. Bake for 8 minutes, then stir cereal to flip before baking for an additional 8 minutes.
  7. 7. Remove from oven and place roasting pan on a wire rack to cool for 15 minutes. Stir Chex Mix one more time, getting pieces unstuck from the bottom, then allow to cool completely before eating.
Adapted from Christmas Stuff
beta
calories
292
fat
8g
protein
2g
carbs
55g
more
Adapted from Christmas Stuff
Wine Country Moms Blog http://www.citymomsblog.com/

Which holiday cookies are a favorite to bake in your family? Let us know by sharing the recipe link in the comments. Happy holiday baking!

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