Rachael Ray gingerbread cookies
Last minute lady

Christmas Cookie of the day blog!

Sunday, December 9th:

My kids are young so we make a big deal out of leaving Santa some cookies and milk and the reindeer some carrots. Somehow all of those cookies and milk all get eaten up and come morning, there are nothing but crumbs and carrot stubs by the fireplace. This year is no exception, but we’ll be kicking it up a notch, as our friend Emeril likes to say. We’re making all kinds of cookies and we wanted to share some of these recipes with you as we perfect them! So keep checking back because I’ll be adding to this list daily.

You can’t have Christmas without the traditional Gingerbread people cookies. Here is “The Rock’s” Gingerbread cookie recipe that he gave to us over at Yum-o! You can make this with your kids and they’ll love the decorating part almost as much as the eating part!


Monday, December 10th:

My Aunt Rachel used to make these Italian Fig Cookies, also known as “Cucidatis” or coo-chee-daaa-tees every Christmas. Don’t ask me where she found the energy to make these, but let me tell you, if you can find the time and a few little helpers-they are worth it! If you decide to go for it, make a big batch so you can share them with your neighbors, family and teachers. They are a unique treat that brings out some of the best flavors of Sicily-figs, oranges, almonds, raisins-this year I am going to try to make them!

Read Rachel’s recipe and story here

Tuesday, December 11th:

This has got to be the easiest recipe I have for making holiday cookies-so easy kids could make it. Since you are making little wreath shapes, you could even add a few drops of green food coloring to make them look even more the part! Why not go all the way and add a little red cinammon drop in the middle?

My friend Susan Crandall sent this one to me along with the story of how she and her daughter make cookies every year. Here’s her Grandma Kirstine’s Butter Cookie recipe.


Today I got this great tip from someone in the rachaelray.com community and wanted to share it with you cookie makers:

“Hello. I have a tip for cleaning cookie cutters,and I thought it would be good for Rachael’s website.
I recently had to clean all of my cookie cutters, and found that the easiest way to do this was putting them all in a mesh laundry bag, and sending them through my dishwasher on the top rack. You can get the mesh bag in the laundry aisle, and they make small ones that are about 11×11. It got all my cookie cutters clean with out losing a single one. Now, I store them in the mesh bag as well, so I don’t lose it. ”

from Amber Suarez

Thanks Amber!

Wednesday, December 12

Jennifer, a friend of a friend, sent me this Cream Cheese and Jelly cookie recipe that reminds me alot of my Rugelach recipe. Either way, these cookies are out of this world and super easy. You can cut some of her chilling in the fridge time down, but the key is you want to be working with cold dough. If you are making cookies with little kids, these are good ones to do because they can’t really mess them up. My daughter, who is 5, loves to make Rugelach with me and feels sense of accomplishment when she gets the shape of the rolled cookie just right. Jennifer’s recipe makes it even easier by just having you fold a square in half!

Thursday, December 13

One of our site friends and visitors, Lisa Russell, sent us two easy recipes for holiday cookies from her mom, Peg’s collection. This first one is called Snowballs and sounds like alot of fun to make. I think I just might try these with my little ones, especially since we will be getting our own share of snow today and there’s no school!


Friday, December 14

I keep coming back to good old chocolate chip cookies because not only does Santa love these, but so does everybody else! One of our site visitors, Terri, sent us these amazing Triple Chocolate Chip cookie recipes. Check it out!


Saturday, December 15

Now this isn’t a cookie recipe, but we’ve had so many requests for Rachael Ray’s 5-Minute Fudge Wreath that I wanted to make it easy for you to find. I am going to make it this weekend! Like cookies, you can turn it into a gift by attaching a pretty bow to it. But since this is a cookie of the day blog, I also wanted to give you a real cookie recipe. If you liked the Snowballs we posted the other day, you gotta try Chocolate Snowballs next! Another great recipe from our friend Peg Russell.

Sunday December 16

Today’s cookie recipe comes from Rachael Ray herself. We know she doesn’t think she can bake, so if she can make these cookies, you can too! Kahlua Chocolate Chunk Cookies are amazing and easy to make!

Monday, December 17

I don’t know if you guys have heard of or tasted Brickle, but I had not had it until Saturday and whoa-it blew me away! What’s more is it is supposed to be the easiest thing in the world to make. I cornered my friend, Lisa, and made her cough up her recipe. Here it is: Lisa’s Brickle.

Extra recipe! Alot of people are looking for the recipe Robin McGraw cooked today on Rach’s show. While it looks almost exactly like our Snowball recipe here, Robin uses almonds in her version. You can find her recipe at www.rachaelrayshow.com

Tuesday, December 18

Now I always thought of paraffin wax as something manicurists use when giving you a moisturizing hand treatment but apparently it is safe to eat and alot of bakers use it with chocolate to give candies a sheen. Here our very own Plan B Mom shares one of her Aunt Missy’s traditional Christmas cookie recipes called Peanut Butter Balls. They couldn’t be easier-no baking involved-and they can last for up to two weeks. I’ll be trying these babies this week!

Wednesday, December 19

I was lucky enough to wrestle this recipe for an Italian cookie from my friend Raymond’s wife, Sherry. It’s Raymond’s Aunt Grace’s recipe for Pasticelli cookies, but Sherry is the one keeping the tradition alive in that house by continuing to bake these Christmas cookies that are so good.

Thursday, December 20

I can hardly believe Christmas is almost here. I have not finished my shopping but I’ll save that for another blog. In the meantime, I’m having so much fun trying all of these family cookie recipes that people have sent my way. This next one hails from Canada from my neighbor, Andrea’s grandmother Evelyn. They’re called Christmas Hermits and apparently they were considered quite decadent at one time because they’ve got nuts, dates and cherries all in one cookie! I may need to add chocolate chips to mine just to make them extra sinful!

Friday, December 21

The countdown is on! It’s almost time to stop making Christmas cookies and focus on the big events ahead, but we’ll keep you baking cookies all weekend on this blog. If you are like me, then you are still making cookies for class parties, co-workers and neighbors. Plus, don’t forget to leave a few cookies for the big guy on Monday night.

Tonight’s treat is a classic cut-out from Plan B mom’s Aunt Missy. Everybody loves the cut-outs becsuse you can go crazy decorating them with glazes and sprinkles. Call all the neighborhood kids, your nieces, nephews and anyone else who loves to get creative “paint” cookies. This one is where the kids have all the fun. Isn’t that what it’s all about???

Saturday, December 22

Today’s recipe is for a brownie, not a cookie, but they are so cool and festive that I had to share them with you! All you do is take your favorite brownie recipe-whether you make them yourself from scratch or from a mix, it’s up to you. Allow them to cool and while that is happening, you mix in a bowl:

  • 1 1/2 cups confectioner’s sugar
  • 3 Tablespoons softened, unsalted butter
  • 2-3 Tablespoons heavy cream
  • 3/4 Teaspoon Peppermint extract
  • A few drops of green food coloring

Cream the butter and sugar until it is smooth and thoroughly combined. Add cream until it becomes of frosting consistency. Add the extract and food coloring until it is the desired color of green. Frost your brownies with this and then you can get creative by drizzling chocolate sauce or even putting silver ball sprinkles on the brownies to make them extra festive!

Sunday, December 23

Thank you Whitty for posting all those awesome cookies recipes, especially the low-sugar ones.  People will really appreciate it I am sure!  See the posts from today below to see what I am talking about.

As for my recipe of the day, I am going back to my Italian roots again and sharing with you a classic Sesame Cookie. I don’t know how you really spell it, but we used to call these something that sounded like this- “Joo-joo-lay-knees.”  Anyway you spell it, they taste good!

59 Responses to “Christmas Cookie of the day blog!”

  1. Whitty says:

    No Sugar Added Cookies
    3/4 cup butter
    2 ripe bananas
    1 egg
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    3/4 teaspoon ground cinnamon
    1 cup rolled oats
    1/2 cup chopped walnuts

    Preheat your oven before beginning to 375 F

    Cream the butter or margarine until light and fluffy. Add the bananas and mix well. Beat in the eggs and vanilla.
    Sift together the flour, baking soda, salt, ground nutmeg and ground cinnamon. Add the dry mixture to the creamed mixture and mix well. Stir in the oats and the chopped nuts. Cover and chill dough for 1 hour.
    Preheat the oven to 375 degrees F. Lightly grease baking sheets.
    Drop chilled teaspoon-sized rounds of cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes.

  2. Newsy says:

    How can a sugar-free cookie be no better for someone with diabetes than a regular one? The reason is that, for the most part, it’s the total amount of carbohydrates eaten that influences blood sugar, or glucose, levels in someone with diabetes, not just the amount of simple sugar. And the sugar-free versions have as many grams of carbohydrates as the regular cookies—and pretty much the same number of calories, too. That’s because much of the carbohydrate in cookies comes from flour, not just sugar. Thus, taking out the sugar and putting in a sugar substitute doesn’t really change things much. Indeed, often the substances used to replace sugar are not totally carbohydrate-free themselves.

  3. Whitty says:

    Day Ahead No Sugar Added Raisin Cookies

    1 1/2 cups golden raisins
    1/2 cup peeled, cored and chopped apple
    1 cup water
    1/2 cup butter
    1 cup all-purpose flour
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    1 cup quick cooking oats
    2 eggs, beaten
    3/4 cup chopped walnuts
    Preheat oven to 350 F

    In a medium saucepan, combine the raisins, apples and water. Bring to a boil and cook for 3 minutes. Remove from heat and stir in the butter. Set aside to cool.
    In a medium bowl, stir together the flour and baking soda. Stir in the vanilla, eggs and the apple mixture until well blended. Fold in the oats and nuts. Cover dough and chill 8 hours or overnight.

    Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  4. Whitty says:

    Apple Sour Cream Squares
    2 cups all-purpose flour
    2 cups packed brown sugar
    1/2 cup butter , softened
    1 cup chopped nuts
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sour cream
    1 teaspoon vanilla extract
    1 egg, beaten
    2 cups chopped, peeled apples
    Whipped cream
    Preheat oven to 350 F

    In a mixing bowl, combine flour, brown sugar and butter; blend at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350F degrees F for 35-40 minutes or until tests done. Cool on a wire rack. Cut into squares. Garnish with whipped cream if desired.

  5. Mo says:

    Butterscotch Apple Cookies

    2 1/2 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 1/3 cups packed brown sugar
    10 tablespoons butter, softened
    1 egg 2/3 cup apple juice
    2 cups butterscotch chips
    3/4 cup grated apple
    3/4 cup chopped walnuts
    2 tablespoons butter
    1 cup confectioners’ sugar

    1. Preheat oven to 350 degrees F Lightly grease cookie sheets.
    2. Mix together flour, cinnamon, baking soda and salt in medium bowl.
    3. Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
    4. Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
    5. While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
    6. When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners’ sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

  6. Whitty says:

    Date Bars

    For the filling:
    3 cups coarsely chopped dates
    1/4 cup granulated sugar
    1 1/2 cups water
    For the crust and topping:
    1 cup firmly packed brown sugar
    1 3/4 cups flour
    1/2 teaspoon baking soda
    1 teaspoon salt
    1 1/2 cups old-fashioned rolled oats
    3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

    Preheat oven to 400 degrees F.
    In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

    Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature.

  7. Whitty says:

    No Sugar Chocolate Chip Cookies

    pre-heat oven to 370F

    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup melted butter
    1 cup Splenda Brown Sugar Blend
    2 large eggs
    1 tablespoon vanilla
    2 cups semi-sweet chocolate chips

    Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. (yes u can try without parchment, use Bakers Joy)
    Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
    Mix butter and Slenda Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
    Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

  8. whitty says:

    Black Peppercorn Cookies

    Makes 2 dozen

    Prep Time
    20 minutes
    Bake Time
    20 to 25 minutes

    This cookie is sure to spark great conversation….it’s not often that pepper is the featured ingredient in a cookie!
    1 cup flour
    2/3 cup sugar
    1 teaspoon baking powder
    3/4 teaspoon Medium Grind Black Pepper
    1/4 teaspoon Ground White Pepper
    1/2 cup butter
    1 tablespoon sugar
    24 Whole Black Peppercorns

    Preheat oven to 300ºF.

    Combine flour, sugar, baking powder, medium grind black pepper and white pepper in a food processor OR electric mixer; process or mix to blend thoroughly.

    Melt butter in a small skillet over medium heat; cook and stir occasionally until browned. Add browned butter to flour mixture; process or mix until dough forms a compact ball, about 1-1/2 minutes.

    Shape dough into 1-inch balls. Place 1-inch apart on an ungreased baking sheet. Place 1 tablespoon sugar in a small shallow bowl. Lightly butter the bottom of a flat bottomed glass; dip into sugar and press each ball slightly to 1/2-inch thickness. Press a whole black peppercorn in the center of each cookie. Bake on the lowest rack in the oven until browned on bottom, about 20 to 25 minutes. Remove to a wire rack to cool completely.

    I know someone who puts a bit of ground black pepper in her pumpkin pie!

  9. Whitney says:

    I made some of your cookies for a Christmas party for my kid’s. They loved them! Thank you so much for your recipes and for your marvelous charater. I watch your show and thanks to you and your crew cook family Italian dinners almost every night! We love all your tips! Keep up the good work Rachael!

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