These Christmas ice box cookies are one of my holiday favourites. With the candied cherries and pistachios, they look like bits of Christmas on a plate! Making the dough ahead of time and slicing before baking makes them all very uniform in size which makes them look even prettier.

Christmas Ice Box Cookies Recipe:

1 cup margarine
1 1/2 cups packed brown sugar
2 eggs
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup candied cherries, quartered
1/2 cup currants
1/4 – 1/2 cup finely chopped pistachios or other nuts (I use pistachios because of the colour)

In a large bowl, cream together margarine and sugar. Beat in the eggs one at a time and add the vanilla.

Stir the flour, baking soda and salt together and mix in. Add the cherries, currants and nuts. Mix and shape into round logs approximately 2 inches in diameter. Wrap the logs and chill overnight or for a few days. The dough can also be frozen.

When you are ready to bake them, slice the dough thinly. Arrange on an ungreased baking sheet and bake them at 375° for 6-7 minutes (until lightly browned). Cool.

Cookies make a perfect homemade holiday gift. According to a recent survey conducted by Becel, 3 out of 4 Canadians agree that DIY gifts are more thoughtful than store-bought gifts.

One of my favourite things about giving baked goods for Christmas is that the making of them is something that my kids can participate in. Granola Girl helped me with every step of making these Christmas ice box cookies from helping me cut the nuts to slicing the dough. I know that she will be beaming when she hands them to our friends and neighbours! 

Inexpensive ideas for gifting cookies:

• Place them in a mason jar and wrap ribbon around the lid. Attach a gift tag to the ribbon.
• Wrap an empty Pringles can with decorative paper and fill with cookies before topping with a bow.
• Buy a beautiful plate from a second hand store and deliver the cookies on the plate.
• Place them in a gift bag decorated by your kids.
• Create a cute paper bag and toothpick pouch.
• Fill plastic cups and wrap with cellophane and tie with ribbon

What is your favourite holiday recipe to gift to others?

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Christmas Ice Box Cookies Recipe

These Christmas ice box cookies are one of my holiday favourites. With the candied cherries and pistachios, they look like bits of Christmas on a plate! Making the dough ahead of time and slicing before baking makes them all very uniform in size which makes them look even prettier.

Ingredients

• 1 cup margarine
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 3 1/2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup candied cherries quartered
• 1/2 cup currants
• 1/4 - 1/2 cup finely chopped pistachios or other nuts I use pistachios because of the colour

Instructions

• In a large bowl, cream together margarine and sugar. Beat in the eggs one at a time and add the vanilla.
• Stir the flour, baking soda and salt together and mix in. Add the cherries, currants and nuts. Mix and shape into round logs approximately 2 inches in diameter. Wrap the logs and chill overnight or for a few days. The dough can also be frozen.
• When you are ready to bake them, slice the dough thinly. Arrange on an ungreased baking sheet and bake them at 375° for 6-7 minutes (until lightly browned). Cool.

The post Christmas Ice Box Cookies appeared first on The Chaos and the Clutter.

Cinnamon buns are one of the first things that I learned to bake. They seemed like a big undertaking so I used to make the dough in my bread maker but over the years as my confidence has grown, I have tried many versions of cinnamon buns and haven’t found any yet that I don’t like because it’s hard to go wrong with delicious dough, cinnamon and sugar! What I like about this particular recipe is that they can be made much faster than my other recipes because you don’t need to leave time for them to rise and there is no yeast to contend with.

This recipe is based on one from my friend Jennifer’s mom who created it based on the dough in tea biscuits. I think that’s a pretty smart way to create a no-rise cinnamon bun for those times you’re in a hurry.

No Rise Cinnamon Buns Recipe:

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup cold butter, cut into Tablespoons
¾ cup cold buttermilk

For the filling:

1/2 cup softened butter
1 1/4 cups packed brown sugar
2 1/2 Tbsp. ground cinnamon
2 Tbsp. cornstarch

Preheat oven to 375°.

In a large bowl, mix the flour, sugar, baking powder and salt.

Cut in the butter with a pastry blender until there are pea sized pieces.

Add the cold buttermilk all at once and mix until the dough forms a ball.

Roll the dough onto a lightly floured surface, shaping into a large rectangle.

In a separate bowl, mix together the ingredients for the cinnamon filling.

Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.

Cut the cinnamon bun log into 2-3″ pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.

Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

2 oz. cream cheese, softened to room temperature
1/4 cup softened butter
1 teaspoon vanilla extract
1/2 Tbsp. corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups icing sugar (also called powdered sugar)

While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

These no rise cinnamon rolls are of course best served warm, but even if they are served once they have cooled, you won’t be hearing any complaints!

Some of our other popular recipes:

Zesty Zucchini Bread

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No Rise Cinnamon Buns Recipe

These no rise cinnamon buns are quick to make. This makes them the perfect thing to make for last minute visitors. They go well with tea or coffee. They also make a great Christmas morning breakfast since they require so little time to make.

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup cold butter cut into Tablespoons
• ¾ cup cold buttermilk

For the filling:

• 1/2 cup softened butter
• 1 1/4 cups packed brown sugar
• 2 1/2 Tbsp.  ground cinnamon
• 2 Tbsp.  cornstarch

Cream Cheese Drizzle Recipe:

• 2 oz. cream cheese softened to room temperature
• 1/4 cup softened butter
• 1 teaspoon vanilla extract
• 1/2 Tbsp.  corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups icing sugar also called powdered sugar

Instructions

• Preheat oven to 375°.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• Cut in the butter with a pastry blender until there are pea sized pieces.
• Add the cold buttermilk all at once and mix until the dough forms a ball.
• Roll the dough onto a lightly floured surface, shaping into a large rectangle.
• In a separate bowl, mix together the ingredients for the cinnamon filling.
• Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.
• Cut the cinnamon bun log into 2-3" pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.
• Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

• While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

The post No Rise Cinnamon Buns with Cream Cheese Drizzle appeared first on The Chaos and the Clutter.

On a day when we are hosting a large gathering of people for brunch or celebrating Mother’s Day with a special breakfast, cooking one recipe in the crock pot frees up the oven and stovetop for me to cook other recipes at the same time.

Slow Cooker Breakfast Casseroles:

Cheesy Slow Cooker Hash Brown Casserole from here on The Chaos and The Clutter

Smoked Sausage and Hash Brown Casserole from Lauren’s Latest (pictured)

Crock Pot Breakfast Casserole from The Typical Mom

Slow Cooker Overnight Breakfast Casserole from Crazy Adventures in Parenting

Bacon, Egg and Hash Brown Casserole from Sabrina and Company (pictured)

Sausage Egg Casserole from Recipes That Crock

Slow Cooker French Toast:

Cinnamon Roll Crock Pot French Toast from Mess for Less

Slow Cooker French Toast from Growing up Gabel

Crock Pot French Toast Casserole from Moms with Crock Pots

Chocolate Chip French Toast from Or So She Says (pictured)

Banana Blueberry French Toast from Fit Slow Cooker Queen

Slow Cooker Oatmeal:

Overnight Crock Pot Steel Cut Oatmeal from Mom Endeavors

Slow Cooker Apple Cinnamon Oatmeal from Raising Lifelong Learners

Gingerbread Oatmeal from Coffee Cups and Crayons (pictured)

Oatmeal Peanut Butter Parfait from The Sassy Slow Cooker

Slow Cooker Pancakes:

Easy Slow Cooker Pancakes from The Sassy Slow Cooker

Blueberry Vanilla Pancakes from Slow Cooker Gourmet

Cinnamon Swirl Pancake Bake from Homemaking Hacks

Slow Cooker Eggs:

Crock Pot Hard Boiled Eggs from Laura’s Little House Tips

Crock Pot Healthy Sausage Mediterranean Quiche from The Cookie Rookie

Slow Cooker Veggie Omelette from Diethood (pictured)

Spinach and Feta Quiche from Simply Stacie

Frittata with Broccoli, Ham and Swiss from Kalyn’s Kitchen

Other Slow Cooker Breakfast Ideas:

Crock Pot Orange Sweet Rolls from Kevin & Amanda

Sausage, Gravy and Biscuits from The Sassy Slow Cooker

I hope you enjoy these breakfast in the slow cooker recipes. You may also be interested in some of our other crock pot recipe collections:

Summer in the Slow Cooker

The post Breakfast in the Slow Cooker appeared first on The Chaos and the Clutter.

Sugar Cookies with Maple Icing Recipe:

2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla

Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.

Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.

For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.

Note that it is important to use real maple syrup for this recipe. I’m not just saying that because I’m Canadian either!

The simple two-ingredient maple icing can also be used on muffins (especially these pumpkin muffins), loaves or to top off ice cream. The icing is really the star of this show.

In the fall, I sometimes use leaf shaped cookie cutters and make rolled sugar cookies with maple icing. They look beautiful and taste like fall in the country.

Snickerdoodles Cookies

Eggnog Snickerdoodles

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Sugar Cookies with Maple Icing Recipe

The truth about these sugar cookies with maple icing is that the cookies are just an excuse to eat the icing. You may find yourself sampling the icing with a spoon before icing the cookies just to be sure that it passes the test. In my experience, this tasting may lead to you having to make a second batch of the icing!

Ingredients

• 2 3/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup softened butter
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp. vanilla

Instructions

• Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.
• Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.
• For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.

Notes

Note that it is important to use real maple syrup for this recipe.

The post Sugar Cookies with Maple Icing appeared first on The Chaos and the Clutter.

One of the nice things about this recipe is that you can change it by adding different vegetables or omitting the ham if you prefer. It makes a nice side dish for Easter and is perfect to bring to summer picnics and potlucks.

Summer Pasta Salad Recipe:

4 cups cooked pasta (I like using macaroni or bows)
1/2 cup pineapple chunks
1-2 cups cubed cooked ham
1 carrot, shredded
1/2 a cucumber, sliced and chopped in half
salt + pepper, to taste

Pineapple Dressing Recipe:

1/2 cup pineapple juice or liquid from can, optional
1/2 cup light mayonnaise
2 Tbsp. plain greek yogurt, optional
2 Tbsp. apple cider vinegar
1/2 – 1 Tbsp. sugar

1. Cook pasta according to package directions and then run under cold water.
2. In a large bowl, combine the pasta, pineapple, ham, carrots, and cucumber.
3. In a small bowl or measuring cup, whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar. Taste and make adjustments if needed.
4. Pour the dressing over the pasta and stir to coat.
5. Season with salt & pepper.

Store in the fridge in an airtight container until ready to serve. Serve chilled. If you’re bringing this dish to a potluck or a picnic, be sure to remember to bring some serving spoons. If it’s going to be a large group, you can double the recipe as it doubles well.

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Summer Pasta Salad with Pineapple Dressing

This fresh tasting cold pasta salad is perfect for a summer potluck or picnic.

Ingredients

• 4 cups cooked pasta I like using macaroni or bows
• 1/2 cup pineapple chunks
• 1-2 cups cubed cooked ham
• 1 carrot shredded
• 1/2 a cucumber sliced and chopped in half
• salt + pepper to taste

Pineapple Dressing Recipe:

• 1/2 cup pineapple juice or liquid from can optional
• 1/2 cup light mayonnaise
• 2 Tbsp.  plain greek yogurt optional
• 2 Tbsp. apple cider vinegar
• 1/2 - 1  Tbsp.  sugar

Instructions

• Cook pasta according to package directions and then run under cold water.
• In a large bowl, combine the pasta, pineapple, ham, carrots, and cucumber.
• In a small bowl or measuring cup, whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar. Taste and make adjustments if needed.
• Pour the dressing over the pasta and stir to coat.
• Season with salt & pepper.
• Store in the fridge in an airtight container until ready to serve. Serve chilled.

Kids like the ham and pineapple aspect of this pasta salad. You can tell them it’s “Hawaiian Pasta Salad” if it helps them be willing to try it. And once they try it, chances are, they’ll be asking for seconds!

If you’re looking for other easy pot luck salad recipes, check out this bright summery Caprese Salad or our Thai Noodle Salad. 

The post Summer Pasta Salad with Pineapple Dressing appeared first on The Chaos and the Clutter.

Until I first made snickerdoodles cookies, I thought that cream of tartar was only something used in making homemade playdough!

Snickerdoodles cookies recipe:

1/2 cup unsalted butter, softened
1/2 cup sugar, plus an additional 1/4 cup
1/3 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt, optional
2 tsp. cinnamon

1. With an electric mixer, combine the butter and white and brown sugar for 3 minutes until light and fluffy.
2. Add the egg and vanilla. Beat on medium-high speed for about 3 minutes.
3. Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.
4. Roll out 1 Tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
5. Preheat oven to 350°. Line a baking sheet with parchment paper unless using a stoneware cookie sheet.
6. Create a cinnamon sugar mixture by combining 1/4 cup sugar and 2 tsp. cinnamon in a small bowl.
7. Roll the cookie dough balls in the cinnamon sugar mixture and set them about 2″ apart on the baking sheet.
8. Bake 8-10 minutes until the edges are browned and crisp, but center is still pale and puffy. The cookies will wrinkle as they cool.

All that’s left to do is eat them! This is a pretty straightforward recipe and of course, these freeze well and the recipe can be doubled if needed.

If you’re a fan of snickerdoodles, you will surely want to try out our Eggnog Snickerdoodles. They smell as good as they taste!

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Snickerdoodles cookies recipe

There are few cookie names as fun as snickerdoodles. It's worth making them just to be able to say "snickerdoodles". It always puts a smile on my face. And makes my kids giggle!

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup sugar plus an additional 1/4 cup
• 1/3 cup light brown sugar packed
• 1 large egg
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt optional
• 2 tsp. cinnamon

Instructions

• With an electric mixer, combine the butter and white and brown sugar for 3 minutes until light and fluffy.
• Add the egg and vanilla. Beat on medium-high speed for about 3 minutes.
• Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.
• Roll out 1 Tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
• Preheat oven to 350°. Line a baking sheet with parchment paper unless using a stoneware cookie sheet.
• Create a cinnamon sugar mixture by combining 1/4 cup sugar and 2 tsp. cinnamon in a small bowl.
• Roll the cookie dough balls in the cinnamon sugar mixture and set them about 2" apart on the baking sheet.
• Bake 8-10 minutes until the edges are browned and crisp, but center is still pale and puffy. The cookies will wrinkle as they cool.

Notes

All that's left to do is eat them! This is a pretty straightforward recipe and of course, these freeze well and the recipe can be doubled if needed.

The post Snickerdoodles Cookies appeared first on The Chaos and the Clutter.

A cookie recipe like this is especially handy for someone who isn’t gluten free and therefore doesn’t have gluten free flours in their kitchen. All you need is to buy a gluten free cake mix box. After that, all you’ll need is eggs, vegetable oil, and your choice of mix-ins and you’re set.

If you are attending or hosting an event where you know there will be those who can’t have gluten, you can still make these easily. Plus, they are delicious!

Gluten Free Cake Mix Cookies Recipe:

1 gluten free chocolate cake mix
2-3 eggs*
1/3 cup vegetable oil

Begin by making this basic recipe. Mix together all three ingredients. (see note below)

*Note: The gluten free cake mixes seem to vary in terms of how dry they are, so sometimes 2 eggs is not enough to make these stay together. Start by adding two eggs and the oil to the cake mix. If you find that the dough isn’t holding together well enough and is very dry, add another egg.

To make Gluten Free Chocolate Crinkles:

Put icing sugar (also called powdered sugar) in a small bowl. Mix together the basic dough and shape into balls. Roll the balls in the icing sugar and place on a cookie sheet. Leave space in between the cookies as they will get flatter as they cook. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will help flatten the cookies a bit more.

To make Gluten Free Chocolate M+M Cookies:

Mix M+Ms or mini M+Ms into the basic cookie batter. Form balls and place on a cookie sheet, leaving room in between the cookies as they will expand as they flatten. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter.

To make Gluten Free Double Chocolate and Almond Cookies:

Stir white chocolate chips and coarsely chopped almonds into the basic chocolate cookie dough. Form balls and place them on a cookie sheet, leaving plenty of space in between them. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will further flatten the cookies.

This recipe yields at least 4 dozen cookies.

I made all three variations using just one cake box, so I didn’t give exact amounts for the white chocolate chips, icing sugar, M+Ms, and almonds because the amounts will vary depending on if you are making the entire box into one type or making two or three types with the one basic batter.

And of course, if you want a fourth variation, you can always make gluten free chocolate toffee cookies.  These are also made with the same basic cookie dough. You’ll love these cookies!

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Gluten Free Cake Mix Cookies Recipe

If you are attending or hosting an event where you know there will be those who can't have gluten, you can still make these easily. Plus, they are delicious!

Ingredients

• 1 gluten free chocolate cake mix
• 2-3 eggs*
• 1/3 cup vegetable oil

Instructions

• Begin by making this basic recipe. Mix together all three ingredients. (see note below)

To make Gluten Free Chocolate Crinkles:

• Put icing sugar (also called powdered sugar) in a small bowl. Mix together the basic dough and shape into balls. Roll the balls in the icing sugar and place on a cookie sheet. Leave space in between the cookies as they will get flatter as they cook. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will help flatten the cookies a bit more.

To make Gluten Free Chocolate M+M Cookies:

• Mix M+Ms or mini M+Ms into the basic cookie batter. Form balls and place on a cookie sheet, leaving room in between the cookies as they will expand as they flatten. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter.

To make Gluten Free Double Chocolate and Almond Cookies:

• Stir white chocolate chips and coarsely chopped almonds into the basic chocolate cookie dough. Form balls and place them on a cookie sheet, leaving plenty of space in between them. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will further flatten the cookies.

Notes

I made all three variations using just one cake box, so I didn't give exact amounts for the white chocolate chips, icing sugar, M+Ms, and almonds because the amounts will vary depending on if you are making the entire box into one type or making two or three types with the one basic batter. And of course, if you want a fourth variation, you can always make gluten free chocolate toffee cookies.  These are also made with the same basic cookie dough. You'll love these cookies!

The post Gluten Free Cake Mix Cookies 3 Ways appeared first on The Chaos and the Clutter.

If you are a fan of eggnog, you are going to love these cookies! And the smell that fills the house as they are baking is as holiday as it gets.

My husband loves eggnog, so he of course was happy to drink what was left after I bought some to make these cookies! I had to be careful to bake these directly after I bought the eggnog so that it wasn’t gone before I got the chance to use it.

Eggnog Snickerdoodles Recipe:

2 cups flour
1 1/2 tsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 cup melted butter
1/2 cup light eggnog, warmed to room temperature
2 tsp. vanilla extract
1/2 cup sugar
1/2 cup brown sugar

for coating:

5 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a bowl.

In a different bowl, mix together the melted butter, eggnog (remember to have it at room temperature so that it doesn’t lump up the butter!) and the vanilla. Stir in the sugars.

Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.

Cover the cookie dough and refrigerate it for between one and three hours.

Once the dough has chilled, preheat the oven to 350° and line a baking sheet with parchment paper or use a stoneware cookie sheet.

Mix together the sugar and spices for the coating in a small bowl.

Make balls with the cookie dough (I used a cookie scoop so that they were all the same size since I was making them for a baking exchange) and roll the balls in the coating before placing them on the baking sheet. I pressed mine down a bit to achieve the shape I wanted to, but it isn’t necessary.

Bake at 350° for 10-12 minutes. Cool them on the baking sheet for 10 minutes before removing.

This recipe makes about 3 dozen eggnog snickerdoodles, depending on the size you make them.

Other Christmas cookies you might enjoy:

Peppermint Bark Oreo Cookies

Christmas Ice Box Cookies

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Eggnog Snickerdoodles Recipe

These are a holiday twist on the classic cookie and they taste and smell delicious! If you are a fan of eggnog, you are going to love these cookies! And the smell that fills the house as they are baking is as holiday as it gets.

Ingredients

• 2 cups flour
• 1 1/2 tsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1/4 cup melted butter
• 1/2 cup light eggnog  warmed to room temperature
• 2 tsp. vanilla extract
• 1/2 cup sugar
• 1/2 cup brown sugar

for coating:

• 5 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

Instructions

• Mix together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a bowl.
• In a different bowl, mix together the melted butter, eggnog (remember to have it at room temperature so that it doesn't lump up the butter!) and the vanilla. Stir in the sugars.
• Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
• Cover the cookie dough and refrigerate it for between one and three hours.
• Once the dough has chilled, preheat the oven to 350° and line a baking sheet with parchment paper or use a stoneware cookie sheet.
• Mix together the sugar and spices for the coating in a small bowl.
• Make balls with the cookie dough (I used a cookie scoop so that they were all the same size since I was making them for a baking exchange) and roll the balls in the coating before placing them on the baking sheet. I pressed mine down a bit to achieve the shape I wanted to, but it isn't necessary.
• Bake at 350° for 10-12 minutes. Cool them on the baking sheet for 10 minutes before removing.
• This recipe makes about 3 dozen eggnog snickerdoodles, depending on the size you make them.

The post Eggnog Snickerdoodles appeared first on The Chaos and the Clutter.

Candy Cane Cookies from Joy of Baking (just like the ones I grew up making where you twist the white and red dough together to form candy canes)

Granny’s Best Sugar Cookies from Not Consumed (pictured)

White Chocolate Peppermint Kiss Cookies from Sunshine and Hurricanes (pictured)

Peppermint Bark Oreos from here on The Chaos and The Clutter (pictured)

Chocolate Chip Snowball Cookies from Pint-Sized Treasures (pictured)

Gingerbread Balls (gluten free) from Intoxicated on Life (pictured)

Blackberry Linzer Cookies from Hoosier Homemade (pictured)

Chocolate Toffee Cookies (gluten free) from here on The Chaos and The Clutter (pictured)

Snowflake Butter Cookies with Jam Filling from Homegrown Friends (pictured)

Red Velvet Christmas Cookie Sandwiches from B-Inspired Mama

Eggnog Snickerdoodles from here on The Chaos and The Clutter

Christmas Gumdrop Cookies from Crystal & Co.

Easy Slice and Bake Shortbread Cookies from True Aim Education (pictured)

Simple Coconut Macaroons (gluten free) from The Jenny Evolution

Nutella Christmas S’mores Cookies from Pint Sized Treasures

Snowballs from Sunshine Whispers

Oreo Cookie Ball Snowmen from Life Over C’s (pictured)

Ginger Christmas Cookies from Emma Owl

Chocolate Cookie Cups filled with White Chocolate Raspberry Cream from Hoosier Homemade (pictured)

Soft Ginger Cookies from The Jenny Evolution (pictured)

White Chocolate Chip and Cranberry Cookies from Happy Hooligans

Stained Glass Cookies from Homegrown Friends

Traditional Toffee from Premeditated Leftovers

You may also want to check out my list of Gluten Free Holiday Baking recipes if you or someone in your family is on a gluten free diet.

The post The Best Christmas Cookies appeared first on The Chaos and the Clutter.

You need very few ingredients to make this salad so I have often made this when we are invited to a gathering and I want to bring something along but don’t have time to run to the grocery store. I always have every one of these ingredients in the fridge and pantry.

Our son Einstein loves cucumbers (which is a big part of the reason why I always have at least one in the fridge!). He eats entire cucumbers in a single snack, so I suspected he was going to love this salad and I was right! He also happens to be our gluten free kid, so I’m always happy when I can add another gluten free recipe onto the list of ones he likes.

Creamy Cucumber Salad Recipe:

1 long English cucumber, thinly sliced and halved
1 small onion, thinly sliced and separated into rings
1/2 cup sour cream
1 Tbsp. lemon juice
1 tsp. sugar
3/4 tsp. dill
dash of pepper

Stir together the last 5 ingredients. Add the cucumber and onion slices and toss to coat. Cover and chill for 2 to 48 hours, stirring from time to time. Stir before serving.

This simple salad makes a lovely side dish and it’s a nice change from the usual lettuce salads. These are some of our family’s other favourite salads:

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Creamy Cucumber Salad Recipe

This simple salad makes a lovely side dish and it's a nice change from the usual lettuce salads.

Ingredients

• 1 long English cucumber thinly sliced and halved
• 1 small onion thinly sliced and separated into rings
• 1/2 cup sour cream
• 1 Tbsp. lemon juice
• 1 tsp. sugar
• 3/4 tsp. dill
• dash of pepper

Instructions

• Stir together the last 5 ingredients. Add the cucumber and onion slices and toss to coat. Cover and chill for 2 to 48 hours, stirring from time to time. Stir before serving.

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