Christmas is just another excuse to make and enjoy on of my favorite treats, cookies! Christmas cookies are such a big part of Christmas. Children have left Santa cookies for generations. Cookie Swaps are a fun holiday tradition, and gingerbread cookies are synonymous with Christmas. People spend days and even weeks baking for the season. It was always our tradition when the kids were growing up to make Santa cookies on Christmas Eve. We share our baked treasures with neighbors, co-workers, hair stylists, mail carriers, and all of those we treasure. There is bound to be a platter of Christmas cookies at every Christmas party.
Cookie recipes were spreading throughout Europe by the 1500s. However, the Dutch brought the earliest Christmas cookies to America in the early 17th century.
These tasty cookies are similar to Mexican Wedding Cookies. They are crisp little shortbread-type cookies that melt in your mouth. Adding Nutella or Biscoff lends a slight flavor variation that is delicious! These cookies are exceptionally easy, and this recipe yields about 40 cookies. Santa might even leave you an extra gift if he finds these on Christmas Eve.
Nutella OR Biscoff Christmas Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chocolate hazelnut spread (Nutella) OR Biscoff Cookie Butter
- 1 cup finely chopped pecans
Instructions
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper and set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup powdered sugar on high speed until light and fluffy. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the Nutella or the Biscoff. Then fold in the pecans.
- Using a small scoop (1 tbsp.), drop balls of dough onto each baking sheet. Bake 10 to 12 minutes, until they just start to brown. Cool for 5 minutes and transfer to a wire rack to cool completely.
- Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the powdered sugar until coated. Store in an airtight container at room temperature.
