Make Christmas Cookies Better Then Mrs. Claus

By: Temple Display
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Oswego - Illinois - US


OSWEGO, Ill. - Dec. 2, 2018 - PRLog -- Back by popular demand is the second addition to Make Christmas Cookies Better Them Mrs. Claus For Your Office Christmas Party ( So, if you're gunning for that promotion or want to be the hero of your work Christmas Party; then this blog is dedicated to you. These recipes are simple and fun. Enjoy baking these awesome Christmas Cookie Recipes with friends and family for that extra dose of LOVE. To you and yours, Season's Greetings from all of us here at Temple Display, and happy baking!

Soft-Baked Cake Batter Cookies

Prep Time: 15 mins         Cook Time: 10 mins        Total Time: 25 mins

Servings: 2 dozen cookies


• 3/4 cup (1 and 1/2 sticks) unsalted butter cold
• 1/4 cup white sugar
• 3/4 cup light brown sugar lightly packed
• 2 large eggs
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon imitation butter extract optional (gives a stronger cake flavor)
• 1 package (5.1 ounces) family-sized instant vanilla pudding mix dry, not prepared
• 3/4 cup yellow cake mix dry
• 1 and 1/2 cups white all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 cup sprinkles
• 1 cup chocolate chips (white, milk, semi-sweet, or dark, OR a mix of a few different kinds)


• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner.
• In a large bowl, beat together the butter, brown sugar, and white sugar. (TIP: The butter should not be melted AT all, or these cookies will spread a lot. Try to keep it as cool as possible while still being able to beat it with the sugars.)
• Beat until light and creamy.
• Add in the eggs, one at a time, beating after each addition.
• Beat in the vanilla extract and imitation butter extract.
• Add in the pudding mix and cake mix. Beat and then scrape down the sides with a spatula.
• Add in the flour and baking soda. Beat. The mixture gets super thick, so you will likely need to mix with a wooden spoon. It is supposed to be very thick.
• Stir in the sprinkles and chocolate chips. You may need to knead these add-in's a bit with your hands because of how thick the dough is.
• Form cookie dough balls (see video for shape I roll the balls into) that are about 1.5 ounces in size.
• Place no more than 9 cookie dough balls per cookie sheet to give ample room for the cookies.
• Bake for 8-10 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center).
• Remove from the oven and allow to continue to "cook" on the cookie sheet for another 3-4 minutes. While they are on the cookie sheet I add in a few more chocolate chips and sprinkles just to make them look pretty. This is, of course, optional.
• If you want to chill the dough (I like it chilled for a slightly different texture and better flavor (ingredients meld and become richer), chill the dough covered for at least 30 minutes to 2 hours). Roll the balls and place on a cookie sheet. With cold dough, these cook for a bit longer — closer to 12-15 minutes. Every oven is different though so mainly watch for a slight browning at the edges and bottom of the cookies.
• Store cooled cookies in an airtight container.

Brought to you by:

Christmas Tree Cookie Stacks

YIELDS: 16 – 18




3/4 c. unsalted butter, at room temperature

1 c. sugar

1 egg

1 tsp. vanilla extract

1 tsp. almond extract

2 1/4 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. kosher salt


1 c. butter

4 c. powdered sugar

1 tsp. vanilla extract

3 tbsp. water or milk

Green gel icing color

3 tbsp. red and white pearl sprinkles

18 yellow star sprinkles


• Preheat oven to 350º and line two cookie sheets with parchment.
• Cream butter and sugar together until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla and almond extracts. In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Dough will be thick.
• Make three sizes of cookie dough balls: 1 teaspoon, 2 teaspoons, and 3 teaspoons. (You should have an even number of each.) Place medium and large cookies on a cookie sheet and press down slightly on each. Bake until center looks mostly cooked, 7 to 8 minutes. Place smallest balls of dough on another cookie sheet and press down slightly. Bake until center looks mostly cooked, 5 to 6 minutes. When cookies are done, remove from oven and let cool 2 to 3 minutes, then transfer to a cookie rack to finish cooling.
• Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth. Add vanilla and 2 tablespoons water and mix until smooth. Add remaining powdered sugar and mix until smooth. Add green gel icing color to frosting and mix until your desired shade of green.
• Assemble cookies: Get one size of each cookie. Fit a piping bag with a medium sized star piping tip (I used Wilton 32) and fill bag with green frosting.
• Pipe a swirl of frosting onto the largest cookie, then add the second medium sized cookie on top. Pipe a swirl of frosting onto the second cookie, then top with the smallest cookie. Pipe a swirl on top of the final cookie and decorate with a star and round ornament sprinkles. Continue building cookie trees, then refrigerate until ready to serve.

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