Are you feeling the crunch of a long, holiday to-do list like I am? This is the most wonderful time of the year, but it’s also one of the busiest. Last weekend, our family crammed in shopping and other errands, a Christmas parade, church, buying/picking out/decorating a Christmas tree, baking cookies for and attending a Mother-Daughter Cookie Swap, not to mention watching the SEC Championship Football Game. All of these things were enjoyable and important to us, but they made for a very full schedule.
When it came time to bake cookies for the Cookie Swap we were attending, I opted for two low-stress recipes. If you’re planning on baking cookies for the holidays, you might want to try them, too.
First, we made traditional Christmas sugar cookies. It’s become an annual tradition for our family and the girls love to decorate them. Confession: Against every ounce of foodie that I have in my being, I bought pre-made dough this year. The Pillsbury sugar cookie dough that comes in a tube. Sigh.
Now that I’ve gotten that off my chest, I must say it actually worked out pretty well. The longer the dough was out of the refrigerator, the easier it was to roll out onto parchment paper, so keep that in mind if you are trying this at home. We used a snow flake cookie cutter I bought a while back for my Frozen-obsessed four-year-old and a heart-shaped cookie cutter, because all of my traditional Christmas cookie cutters were packed away with all the decorations we hadn’t yet brought out of storage. We made a few round cookies, too. Once we baked the cookies according to the package directions, we let them cool. When it was safe to ice them, we used homemade icing (recipe here), plus a few tubes of store-bough accent icing and assorted sprinkles to give them a finished festive look. I love the flavor that almond extract gives to the icing, and the cookies were quite tasty.
The other cookie recipe we tried, 2-Ingredient Pumpkin Cookies, was Straight Outta Pinterest (can I get that on a T-shirt? There should be one if there isn’t). I try so many Pinterest recipes, and most of them have worked out for me. This one was almost too simple to mess up. It involved a spice cake mix (again, store bought. I don’t even know who I am anymore.) and a single can of pumpkin. I mixed these in the bowl of my stand mixer. Once these ingredients combined, I scooped out spoonfuls onto the cookie pan we were using. I did this with about half of the cookie batter. To the remaining batter, I stirred in semi-sweet chocolate chips before placing spoonfuls on the cookie pan. So we made two variations of this recipe and both baked quickly.
Meanwhile, I mixed room-temperature butter with a packet that came in the cake mix box to make pumpkin spice icing. We added dollops of the icing to the top of the cookies without chocolate chips. If you’re looking for a dense, crunchy cookie, these are not the cookies for you, but otherwise they are a good, foolproof option. I liked the ones with chocolate chips the best. And who doesn’t love pumpkin spice?
So there you have it – two recipes that worked for us during a very busy weekend. The cookies were well received at the Cookie Swap and the few we had left over at home passed the ultimate test – they disappeared quickly.
What are you baking this Christmas? Do you have any holiday baking traditions? Leave a comment by clicking the link just below the headline of this post.
Also, while typing this blog post, I learned about Food Network’s Bake It Forward campaign. Share a photo of whatever you are baking this season in social media using #BakeItForward and nominate a friend. For each share, Food Network will donate $1 to No Kid Hungry.