Everyone likes a good Christmas cookie, but deciding which kinds to make can be difficult. The classic go-to cookie is of course, chocolate chip, but repetitive chocolate chip cookies can get old. “Decorating Christmas cookies is a great way to show your holiday spirit with your friends,” stated, senior, Natalie Adams. According to the students of PV, their favorite holiday cookies are chocolate chip. Figuring out a new recipe to share with friends or bring to cookie exchanges will now be made easier! Here are some easy and unique cookies to make for the holidays.

Double Chocolate Oat Cookies

Ingredients

• 1 cup butter
• 1 1/4 cups dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups flour

• 1 cup uncooked rolled oats
• 1/2 teaspoon baking soda
• Salt
• 1/4 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 1 cup chocolate chips

DIRECTIONS

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips.

Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.

Chill for 30 minutes.

Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Ingredients

• 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for the pan
• 3/4 c. granulated sugar
• 2/3 c. packed light brown sugar
• 3 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 1/4 tsp. pure peppermint extract
• 2 2/3 c. all-purpose flour, spooned and leveled
• 3/4 tsp. baking powder
• 1/4 tsp. Kosher salt
• 1 1/2 c. coarsely chopped white chocolate
• 16 oz. cream cheese
• 1 c. confectioners’ sugar
• 3/4 c. peppermints, crushed

Directions

1. Preheat oven to 325°F. Butter a 13-by-9-inch baking pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
2. Whisk together butter, granulated sugar, brown sugar, eggs, 1 teaspoon vanilla, and peppermint extract in a bowl until combined. Whisk together flour, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture just until combined. Stir in chocolate. Spread batter in prepared pan.
3. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.
4. Beat cream cheese and confectioners’ sugar on medium speed with an electric mixer until light and fluffy,1 to 2 minutes. Beat in remaining 1 teaspoon vanilla. Spread frosting on blondies; sprinkle with peppermints. Freeze until frosting is set, 30 minutes. Lift blondies from pan using parchment overhangs. Cut into 18 squares.

Red Velvet Snowballs

Ingredients

• 2 1/2 c. all-purpose flour, spooned and leveled
• 1/4 c. cocoa powder
• 2 tsp. baking powder
• 1/4 tsp. Kosher salt
• 3/4 c. unsalted butter (1 1/2 sticks), at room temperature
• 3 c. confectioners’ sugar
• 1 tbsp. red food coloring
• 1 tsp. pure vanilla extract
• 1 tsp. white vinegar

Directions

1. Preheat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a bowl.
2. Beat butter and 1 ½ cups confectioners’ sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Add food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat just until dough is crumbly and holds together when squeezed, 15 to 20 seconds.
3. Squeeze dough into balls (about 2 tablespoons each). Place balls, 1 inch apart, on prepared baking sheets; freeze 10 minutes. Bake, rotating sheets halfway through, until dry around the edges, 15 to 18 minutes. Cool on baking sheets on wire racks 5 minutes.
4. Place remaining 1 ½ cups confectioners’ sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely; reserve remaining sugar. Once cool, toss again, in batches, in remaining sugar.

“My favorite cookies are sugar cookies because they are fun to make and a great way to bond with friends,” says, senior, Gracie Wilson. Hopefully these recipes bring a new trend into the holiday parties and spread the seasonal cheer with something new.