This year Christmas kind of snuck up on me. I had been so focused on all the mini deadlines that I had lost track of the fact that December is here, and almost gone! I didn’t really get all the knitting done that I wanted to. I didn’t really want to go to the malls, although I did go a few times. When I woke up on December 23rd and realized that the next day was Christmas Eve, I knew I needed a solution!
Thankfully I had stocked up on butter and flour and eggs…I got out my recipe box and on December 24th made lots and lots of cookies. Cookies are great gifts for cousins and friends. They make wonderful care packages for those who might be spending Christmas away from family, or for whom the season might be difficult.
I love all the recipes, and want to share them with everyone. For massive cookie production, I recommend clearing a large place for cookie cooling, clearing space in the fridge for chilling dough and pans between trips to the oven, and using parchment paper to line the pans! (I actually don’t recommend making all of these in one day–it left very little time for all the other Christmas Eve things, like delivering gifts, eating dinner as a family (we have lasagna every year), and singing at the late church service.
Cookies were baked and cooled, and packaged in time to deliver by 5:00pm. Delivering nicely wrapped home made cookies to people on Christmas eve who are not expecting a gift is kind of a special thing. I was able to see some of the people, but others were left as part of stealth missions of Christmas joy. I may never hear back from those ones, but I imagine that they were thrilled to receive a Christmas surprise. I enjoyed being the secret santa to about 10 unsuspecting people this year. If you get into a cookie baking marathon, you need to think up about 10 families that will eat all the treats!
Here’s my dining room table when things were winding down.

For some reason, I didn’t get to taking a picture of the disaster area that was my kitchen. It’s clean now though, I promise!
So here are the recipes:
Snickerdoodles
2 3/4 c. all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c. butter
1 1/2 c + 2tbsp sugar
2 large eggs
2 tsp ground cinnamon
Preheat oven to 350 F. Sift flour and baking powder and salt together then set aside. Put butter and 1.5 c sugar in the bowl of the mixer. Mix on medium until pale and fluffy (3 min). Mix in eggs, reduce to low speed and mix in dry ingredients.
Stir cinnamon and 2 tbsp sugar in small bowl. Shape dough into small balls then roll in cinnamon sugar. Space 3 inches apart on baking sheet. Bake cookies until edges are golden (12 minutes. Cool on sheets.
Lemon Poppyseed
1/4 c. fresh lemon juice +3.5 tsp grated zest
1c.butter
2c.flour
1tsp baking powder
1/2 tsp salt
1 large egg
2tsp pure vanilla
1 tbsp poppy seeds and more for sprinkling
Bring lemon juice to a simmer over medium heat. Cook until reduced by half. Add 1/2 cup of butter. Stir until melted. Set aside to cool.
Whisk flour, b.powder, salt in med. bowl. Put remaining 1/2 c. butter and 1.5 c sugar in bowl. Mix until creamy. Add egg and reserved cooled lemon butter. Mix until pale (3 min). Mix in vanilla and 2tsp. lemon zest. Reduce to low. Mix in flour and poppy seeds.
Stir together 1/2 cup sugar, 1.5 tsp lemon zest. Roll dough into 1.25 inch balls. Roll in lemon sugar. Press with bottom of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds. Bake at 350 F until browned (12min).
Oatmeal Raisin (These were the favourite of the season!)
3 c. rolled oats
1 c. + 2tbsp all purpose flour
1/2 c. wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon (I added more)
1/2 tsp salt
1 c. unsalted butter
1 c. granulated sugar
1 c. packed light brown sugar
2 large eggs
1 tsp vanilla
1 1/2 c. raisins
Preheat oven to 350 F. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl. Set aside.
Put butter and sugars in another bowl and mix on medium until pale and fluffy (5 min). Mix in eggs and vanilla. Reduce speed to low and add oat mixture. Mix until just combined. Add raisins.
With a 1.5 inch ice cream scoop (or large spoon) mound dough on pan. Space 2 inches apart. Bake for 14 minutes. Cool on sheets 5 min. Cool on wire rack after that.
Molasses Cookies
1/2 c butter softened
1 c packed light brown sugar
1/2 c granulated sugar and 1/4 cup for rolling
2 large eggs
1/2 c unsulfered molasses
2 tbsp vegetable oil
2 c all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground all spice
1/2 tsp salt
Put butter, brown sugar, 1/2 c granulated sugar in the mixer (3 min) on medium. Mix in eggs followed by molasses and oil.
Reduce speed and mix in flour, baking soda, cinnamon, ginger, all spice, salt. Cover and refrigerate 1 hour or more.
Preheat oven to 325 F. Put remaining 1/2 c granulated sugar in a bowl. Scoop out dough and form balls then roll in sugar. Place on a pan 3 inches apart. Bake for 17 minutes. These cookies spread a lot while baking.
Gingerbread (my great aunt’s recipe)
2.5 c flour
2 tsp b.soda
2 tsp cinnamon
2 tsp cloves
2 tsp ginger
1 1/2 c. sugar
1 c. butter
1 egg
2 tbsp. molasses
Cream the butter and sugar. Add egg and molasses. Add the dry ingredients. Chill 1 hour at least. Roll to about 1/8 inch and cut into shapes. Bake at 400 F for 5-8 minutes.