Your holiday baking doesn’t have to be complicated to be delicious and creative. These simple Christmas cookies from a mix took me a fraction of the time they would have taken had I made them from scratch. And no one will ever be able to tell the difference!
Simple Christmas Cookies
How did the holidays get here so fast?!
I can’t believe Christmas is in a few days. Every year the holidays creep up on me. To be honest, this time of year overwhelms me. With parties and other events and all the shopping that needs to be done, I feel like I barely have time to do my holiday baking.
Making cookies are one of my favorite parts about the holidays though. I’m excited to share with you an easy solution to my time constraints. Your holiday baking doesn’t have to be complicated to be delicious and creative. And no one needs to know that you didn’t spend hours in the kitchen.
I have a new holiday cookie tradition in my house!
With these Betty Crocker® Sugar Cookie and Peanut Butter Cookie Mixes that I purchased at Walmart, I found a way to simplify my holiday baking in a big way! I made beautiful and delicious white chocolate peppermint sugar cookies and PB&J Thumbprint cookies using Betty Crocker® cookie mixes! It took me a fraction of the time it would have taken me if I had made them from scratch…and no one would ever know I took a shortcut by using a mix.
I actually had plans to “Elf” a friend with some of the cookies that I made. I recently saw an idea where you leave a little gift on someone’s doorstep with a note saying “You’ve been Elfed”…I thought it would be a fun way to do something nice and spread holiday cheer with simple surprises.
Imagine my surprise when I went to pack up some cookies a couple days later and found one lone thumbprint cookie in the back refrigerator.
When I asked my teenagers about them, my oldest son said “you didn’t say we couldn’t eat them.” I guess that was true. I just didn’t expect them all to disappear so fast!
Thank goodness I have more mixes in the pantry!
Both of these cookies are very easy to make.
White Chocolate Peppermint Sugar Cookies
To make this beautiful cookie, you’ll follow the package directions on the Betty Crocker® Sugar Cookie Mix to make drop cookies (versus cutout cookies), and allow them to cool.
For the white chocolate dipping process, you will melt your white chocolate in the microwave in 30 second intervals, stirring until you have the right consistency. Dip half your cookie, then immediately sprinkle with peppermint sprinkles. Done! How easy was that?! Aren’t they pretty? They’re delicious too!
How are you spreading cheer this holiday season?!
White Chocolate Peppermint Sugar Cookies PB&J Thumbprint Cookies
A beautiful white chocolate peppermint sugar cookie, worthy of any holiday cookie exchange!
Ingredients
- Betty Crocker® Sugar Cookie Mix
- 1/2 cup (1 stick) butter, softened
- 1 egg
- white chocolate morsels (I used an entire 12 oz package)
- peppermint sprinkles
- Betty Crocker® Peanut Butter Cookie mix
- 3 tablespoons vegetable oil
- 2 teaspoons water
- 1 egg
- 3/4 cup of fruit preserves of your choice (I used cherry preserves)
Instructions
- Heat oven to 375 degrees (350 degrees for dark or nonstick cookie sheets)
- Combine cookie mix, softened butter and egg in a medium size bowl, and stir until soft dough is formed.
- Drop balls of rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet.
- Bake 7-9 minutes, until edges are a light golden brown.
- Allow cookies to cool for a minute before removing them from the cookie sheet.
- Once cookies are completely cool, you can start the white chocolate dipping process.
- Melt white chocolate morsels in microwave, in 30 second intervals, stirring each interval. It is important to melt the chocolate slowly...you don't want to burn it.
- Once you have a good dipping consistency, dip half your cookie into the white chocolate, and then immediately sprinkle with peppermint sprinkles.
- Allow white chocolate to harden.
- Heat oven to 375 degrees. (350 degrees for dark or nonstick cookie sheet).
- Mix cookie mix, oil, water and egg together in a medium size bowl until a soft dough forms.
- Shape dough into 36 balls.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake for 8-10 minutes, until edges are light golden brown.
- Cool for 2 minutes before removing from cookie sheet.
- While cookies are just out of the oven and still relatively hot, make an indentation in the center with the back of a spoon. You can use your thumb to indent a little further once the cookies are a little less hot.
- Fill indentation with fruit preserves of your choice.
Janine Huldie
Monday 21st of December 2015
I love Betty Crocker cookie mixes when in doubt and have used them here, too. Love the two cookies you made and will most certainly keep these in mind now when I use Betty Crocker cookies mixes here again now ;)