Christmas without cookies? No Way! Searching for Christmas Cookie recipe? Here I am presenting 4 Extraordinary Christmas coockies for you. Try these super delicious cookies and impress your peers.

Candy Cane Cookies
Ingredients:

• 1 cup sugar
• 1 cup butter or margarine, softened
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1 egg
• 3 1/2 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon red food color
• 2 tablespoons finely crushed peppermint candies
• 2 tablespoons sugar

Directions:

Mix 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in a bowl. Pour in flour, baking powder and salt then stir. Divide dough in half. Stir food color into a half. Cover the mix and put in a freezer for at least 4 hours. You’re your oven to 375ºF. Stir peppermint candy and 2 tablespoon sugar together. To make a candy cane, make a shape of 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on flour mix. Place 1 red and white rope side by side; press together lightly and twist. Put them on fresh and clean cookie sheet; curve up top of cookie make handle of cane. Then Bake 9 to 12 minutes, sprinkle candy mixture over cookies. Remove from cookie sheet and cool completely, it will take 30 minutes.
Raspberry Poinsettia Blossoms

Ingredients:

• 3/4 cup butter softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 box (4-serving size) Raspberry-flavored gelatin
• 1 egg
• 2 cups flour
• 2 tablespoons yellow candy sprinkles

Directions
Mix beat butter, sugar, vanilla, gelatin and egg with electric mixer on a bowl using a spoon in medium speed. Beat in flour on low speed. Structure dough into 1 1/4-inch balls, and cover and keep it in a freezer1 hour. Heat your oven up to 375°F. On fresh cookie sheets, place balls 2 inches apart. Make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Form flower petals through spreading the wedges. Eventually the cookies will separate and flatten while baked up. Spread about 1/8 teaspoon yellow candy sprinkles on the middle of each cookie. Bake for 9 to 11 minutes. You will see edges begin to brown. Then the backing is done! Cool the cookies 2 to 3 minutes. Take the cookie sheets to cooling rack. Cool for 15 minutes.

Christmas Peanut Butter Blossoms
Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• Sugar
• 36 Brand milk chocolates, unwrapped

White decorating gel
Holiday candy sprinkles
Red decorating icing

Directions
Heat oven up to 375°F. On a bowl, pour cookie mix, oil, water and egg and stir to form the dough. Structure dough into thirty-six 1-inch balls; then roll in sugar. Put the mix 2 inches apart on neat and fresh cookie sheets. Bake for 10 to 12 minutes it will become light golden brown. Then press 1 chocolate in middle of each cookie. Take away from cookie sheets. Cool about 20 minutes. Decorate as you prefer using decorative ingredients.

Peppermint Snowball Cookies
Ingredients
1/4 cup finely crushed peppermint candies (12 candies)
1/4 cup powdered sugar
1 cup butter, softened
1/3 cup powdered sugar
1/4 cup finely crushed peppermint candies (12 candies)
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Directions
Heat your oven to 325ºF. Combine 1/4 cup crushed candies and 1/4 cup powdered sugar. Create a mixture of butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and vanilla in a bowl. Pour flour and salt.Structure dough by level measuring tbsp. into ball. Put about 2 inches apart on neat and fresh cookie sheet.Bake for 12 to 15 minutes so the cookies become light brown. Immediately take away from cookie sheet; roll in on candy mixture. Cool properly on wire rack. Then roll in candy mixture again.
Hope you liked my pick of 4 Christmas Cookies recipe. Try them if you like. More recipe coming up. Stay in touch for more like this Christmas Cookies recipe.