Our next guest is one of the most joyful bloggers we know. Her blog, her writing, her life, exudes and spills over with pure, unadulterated joy. We hope to meet her in person one day. We just know she’s the kind of person everyone needs in their life. She moved from the south and now lives life to the fullest on her island. She has two very important men in her life, her husband and her Doogan. She loves to wear flip flops year round, is enamored with the color pink and (even on her About Me page) is in love with sugar cookies and all the sprinkles and decorations they come with. It’s only fitting that’s the cookie recipe she’s sharing today. Welcome Theresa from Blooming in Bainbridge.
For as long as I’ve know there was a Christmas these traditional Christmas cookies have represented the twinkle of magic that awakens the holiday season. In our family, it’s not Christmas until the first batch of Christmas cookies have been taken out of the oven. 
We also decorated the cookies with candied fruit which gives the cookie a chewy texture.
The only thing I’ve ever changed from the original recipe is the amount of almond extract added.
I like lots of almond in these cookies. This is the perfect recipe for Christmas cookies.
It’s easy-peasy with two star ingredients: almond extract and SPRINKLES!
Spread the Christmas MAGIC!
Start a new tradition in your family.
ENJOY making these yummy Christmas cookies with your family!
- 1 cup/2 sticks butter {room temperature}
- 1 cup/2sticks margarine {room temperature}
- 2-4 teaspoons almond extract
- ½ teaspoon salt
- 2 extra-large eggs
- 1 cup sugar
- 4 - 4½ cups all-purpose flour
- small bowl of sugar & flour mixed for rolling dough on pastry mat
- Lots of SPRINKLES, red hots and candied fruit.
- Christmas cookie cutters
- Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, whip butter and margarine together.
- Add sugar and continue to mix on medium speed.
- Add the eggs one at a time continuing to blend.
- Add 2 - 4 teaspoons of almond extract depending on how much you'd like the cookies to taste like almond. I always use four teaspoons, but the original recipe only called for two.
- Next, add the salt and whip the dough for a minute or so until well blended.
- Add flour one cup at a time. If the dough is a good consistency after adding four cups, don't add the remaining ½ cup of flour.
- The dough will pick up a little flour when you roll it out on the pastry mat.
- Chill the dough for at least 2 hours.
- Preheat oven to 375 degrees.
- Grab a handfull of dough.
- Roll it out on a pastry mat using a mix of flour and sugar and a rolling pin.
- Cut the dough using Christmas cookie cutters and place cookies on baking sheet.
- Decorate cookies with sprinkles, red hots and candied fruit.
- Bake at 375 degrees for 10 - 12 minutes.
- Red hots should pop open and bubble. So yummy!
These cookies are perfect to decorate with kids, family and friends.
One last thing!
Make a CHRISTMAS WISH on the first bite of your Christmas cookie!
It’s a tradition!
Thanks to Chris Ann and Kristin for inviting me to take part in the Holiday Cookie Exchange! It’s always a delight to share the LOVE at their lovely table.
Wishing you all a happy holiday season filled with JOY, PEACE and MAGIC!
xo
Hi! I’m Teresa!
I’m a Southern girl at heart living on an island in the Pacific Northwest. I’m the content creator of Blooming on Bainbridge, a blog where I share favorite recipes and write about living and loving life on Bainbridge Island. I love a Fur-ball named Doogan and a Sweet-Pea named Isabelle, both are Soft Coated Wheaten Terriers. Favorite days are spent hiking, practicing yoga, ferrying to Seattle, baking and sewing for Bags by Bloom. Favorite things include sugar cookies piled high with icing and sprinkles, wearing flip-flops year round, pink lipstick and birthdays!
Delighted to meet you!
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