25 Days of Christmas Cookies: Peppermint Butter Cookies

Day 6 is here and if it isn’t already obvious, I love peppermint!!!  I have always been drawn to anything peppermint and peppermint ice cream was my weakness when I was a kid. During the 25 days of Christmas Cookies, I can almost guarantee that at least 5 of them will involve peppermint flavor in some way.

These cookies come from another blog and I stumbled across them when looking for non-traditional Christmas cookies. They are super light and just the perfect hint of peppermint.  The crushed candy canes make them festive, but also add a fun crunch.  I did have a little bit of trouble with the dough.  It was extremely sticky and if I made them again, I would use more flour when rolling them out.

Peppermint Butter Cookies

You will notice that I did them a little bit differently, but here is the recipe I used:  Peppermint Butter Cookies


6 down and 19 more Christmas cookies to go!


25 Days of Christmas Cookies: Chocolate Chip

A couple years ago, I started making these Brown Butter Chocolate Chip Cookies that were to die for. My coworkers begged me to bring them in for our holiday potluck, but I was hoping to bring in something a little more festive.  The recipe I use calls for sea salt on top, so I might as well use colored sea salt! I simply add a few drops of food coloring to the salt and stir it up.  You can make it before baking, but it is best to let it dry out for a few days.  I dry it on parchment paper for 48 hours. If you don’t let it dry, you might get dyed fingers from sprinkling the salt!

Brown Butter Chocolate Chip Cookies with Sea SaltI use this recipe from Ambitious Kitchen: Brown Butter Chocolate Chip Cookie with Sea Salt

Recipe notes:  You MUST chill the dough (freezing is fine).  The cookies will spread if you don’t.  I prefer mine a little thinner, so I freeze for about 20 minutes before baking. Also, I sometimes eliminate the greek yogurt and they still turn out great! Lastly, Ghiradelli chocolate chips are my favorite.  To save money on ingredients, choosing just one type of chocolate chip is certainly fine.

Brown Butter Chocolate Chip Cookies with Sea Salt

Brown Butter Chocolate Chip Cookies with Sea Salt

25 Days of Christmas Cookies: Butter Riches

This recipe comes straight from my grandmother who recalls getting the recipe from a friend or neighbor years ago. I grew up eating Butter Riches when we visited her in Colorado for Christmas.  My husband and I visited Denver for a wedding this summer and I finally asked for the recipe (I should have done that sooner)! Before we left Denver, she wrote the recipe out on a recipe card and gave it to me (I lost it twice).  Today was only my 2nd time making them because I want them to remain special as Christmas time cookies. I considered adding sprinkles to make them more festive, but why mess with tradition?!

Butter Riches

Butter Riches


For the cookie:

3/4 cup softened butter

1/2 firmly packed brown sugar

2 tbsp sugar

1 unbeaten egg yolk

1 tsp vanilla

1 3/4 -2 cups sifter flour

For the icing:

1/4 cup browned butter

2 1/2 cups powdered sugar

1 tsp vanilla

3-4 tbsp heavy cream


1. Preheat the oven to 350 degrees.

2. Cream the softened butter. Then, add the sugars and cream well.

3. Add the unbeaten egg yolk and vanilla. Beat well.

4. Slowly add the sifted flour to form a stiff dough.

5. Shape into balls the size of small walnuts and place on cookie sheet. I used a 1 inch cookie scoop, then rolled them into balls.

6. Butter the bottom of a glass and dip it in sugar. Flatten each ball to the size of a 50 cent piece.  You will want them to still be somewhat thick.

7. Bake for 8-9 minutes. Let cool.

8. Meanwhile, start browning the butter.  Be careful not to burn it.  Once browned, slowly add the powdered sugar; it will be very thick.  Add the vanilla and gradually add the cream. The texture should be spreadable, but not so thin that it drips.  Add more powdered sugar if needed.

9. Frost and enjoy!

Butter Riches for two!

Let me know if you make these delicious cookies!