Christmas cookies. Source: sarsmis/
Christmas cookies. Source: sarsmis/

Holiday Goodies

One of the most fun ways to spread Christmas cheer is to create homemade goodies. This is a great tradition When your family gets together to have fun! Homemade treats also make delightful Christmas presents for your family, friends and neighbors.

You can also use cookie cutters with play dough to create Christmas decorations. Once the play dough hardens, glue the shapes onto a wreath for a unique decoration. You can also tie ribbons onto individual play dough shapes to hang on the tree as ornaments.

Here are some recipes to get you started:

Mexican Hot Chocolate Cookies


Adapted from Martha Stewart


2 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 ¾ cups sugar

2 large eggs

2 teaspoons cinnamon

½ teaspoon chili powder


1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 ½ cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

2. In a small bowl, combine remaining ¼ cup sugar, cinnamon, and chili powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Naptime Recipe Serving Ideas:

These are most excellent when dipped in milk or hot chocolate. To be extra decadent, put a layer of buttercream frosting in the middle to make a sandwich cookie!

Peanut-Butter-Cup Cookies



1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 package (13-ounce) miniature peanut-butter cups

Chocolate Drizzle

1 cup (6 ounces) chocolate chips

1 tablespoon creamy peanut butter

1 teaspoon shortening


In a large bowl, cream the butter, peanut butter and sugars. Using a fork or whisk, combine egg and vanilla. Mix into butter mixture. In medium bowl, combine flour and baking soda. Gradually mix dry flour mixture into creamed mixture. Cover with plastic wrap, and chill in refrigerator for minimum of 1 hour. Roll into 1-1/4 inch balls. Insert a miniature peanut-butter cup into each cookie-dough ball; reshape dough into balls. Place 2 inches apart on baking sheet. Bake at 350 F for 12 to 15 minutes. Cool for 2 minutes before removing from pans to wire racks. For drizzle: In a glass bowl, add the chocolate chips, peanut butter and shortening; microwave until melted, stir until smooth. Drizzle over cooled cookies. — Nancy, Virginia

Gingerbread Snowflakes



6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing

Fine sanding sugar, for sprinkling

Cook’s Note:

Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.


1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.

2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.

4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. 

3D Printed Cookie Cutters

WhiteClouds is a 3D printing company and we offer a variety of 3D printed cookie cutters to suit your needs. Check out our cookie cutters and start creating today!