Top 5 Christmas Cookie Recipes

My 27 Day Christmas Blog Series...

Greetings, welcome to my Christmas Blog Series! From now until Christmas I'm going to share some pretty fun posts with ya'll these next couple of weeks. Oh and let me just tell you that I am sooo beyond excited because I'm a Christmas lover. So far this year, I got to buy my own Christmas tree and I'm officially sending out our first Christmas cards! #Adulting.
I think that during this time of year one of my most favorite thing is the sweets. I've never had much of a sweet tooth, but I will say that Christmas is a game changer. I'm all about the hot cocoa, candy, cakes, and oh my goodness cookies. Let me tell you I can eat like 8 or more cookies in one sitting.
I'm such a lucky girl because I was blessed with a mom who bakes everything, from scratch... Yeah, I'm not joking she's literally the real deal. So yes, during this time of year we Silva's get pretty lucky with my momma's cooking. Brace yourselves, I'm going to share with you the BEST Christmas Cookie Recipes you'll ever have.

1. Savannah Cheesecake Cookies

Recipe, Courtesy of Paula Dean
Level: EASY
Time: 45 Minutes


  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar, packed 
  • 1 cup chopped pecans
  • 1 stick butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract, or almond extract
  • fresh berries, for garnish (we use raspberries)
  • fresh mint, for garnish

My mom has been making these yummy treats for us for almost 10 years now.. I'm not a huge cheesecake lover, but oh my goodness these are amazeballs. I would say they are a must-try

2. Polvorones AKA Mexican Wedding Cookies

Recipe, Courtesy of Marcela Valladolid
Level: EASY
Time: 1 Hour


  • 1 1/2 cups walnuts
  • Pinch fine salt
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar, plus more for serving
  • Ground cinnamon, for garnish (optional)

Compliments of Food Network

Arrange the balls on a large baking sheet, spacing them 1/2 inch apart. 
Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

>> Tastes like a marshmallow/soft oreo.. That's probably like the best description I can give.


Preheat oven to 350°. Combine flour, brown sugar, pecans and butter in bowl. Press dough into an ungreased 13x9x2-inch pan. Bake for 12 to 15 minutes or until lightly browned. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.



Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts. 
Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F. 
Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes. Put the confectioners' sugar in a large bowl. Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls.


 Food Network

Food Network

3. Whoopie Pies

Recipe, Courtesy of Food Network Kitchen
Level: EASY
Time: 1 Hour, 10 Minutes



Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Compliments of Food Network

  • 2 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup natural cocoa powder, such as
    Hershey's or Scharffen Berger
  • 1/2 teaspoons baking powder
  • 3/4 teaspoons fine salt
  • 18 large marshmallows, (not minis)

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve. Store in tightly sealed container for up to 1 week.

These totally make me feel like a kid again.. Absolutely LOVE.



Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

4. Chewy Sugar Cookies

Recipe, Courtesy of Linda McClure
Level: EASY
Time: 30 Minutes


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup softened butter
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons buttermilk
  • Sprinkles or colored sugar, for decorating

I meaaaan, who DOESN'T eat Sugar Cookies during Christmas? And they HAVE to be chewy, am I right?



Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. 

5. Chocolate Chip Cookies (DUH)

Recipe, Courtesy of Food Network Kitchen
Level: EASY
Time: 1 Hour, 5 Minutes


  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

Compliments of Food Network

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days.

There you have it loves! My absolute favorite Christmas cookie recipes! Love my post? Don't forget to Share, Like, Comment, and Subscribe of course! Stay tuned for tomorrow's Christmas post.
xo Layney