When I think Christmas cookie, I think snickerdoodle. I just adore them. Then again, I’m a fan of the “plain” cookies. You know, the sugar cookies or the shortbread. And since these are pretty much just plain cookies rolled in a little cinnamon, it makes sense that I would love them. (And by the way, doesn’t everyone know what a snickerdoodle is? When I set out to make these I asked Spencer [husband] if he liked them and his response was “What’s a snickerdoodle?” I thought this was one of those cookies everyone knew.)

These turned so perfect. I definitely like my cookies on the softer side and these were just soft enough. I’ve been halving (or even quartering) all of these sweets I’ve been making but I really wish I’d gone for a full batch on these.



1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon


  1. Preheat oven to 350F.
  2. Beat butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl with an electric mixer until light and fluffy. In a separate bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to butter mixture and still until just combined.
  3. Chill dough for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  4. Roll dough into 1 inch balls and then roll in cinnamon mixture. Place on ungreased cookie sheet. Bake 10 - 13 minutes or until lightly golden.


Okay, so peanut butter & jelly has nothing to do with the holidays. I know this but ever since the Barefoot Bloggers flooded the blog world with posts about these bars last month, I haven’t been able to stop thinking about them.

These guys are awesome. Imagine taking 2 of those old fashioned criss-cross peanut butter cookies (but a little bit softer) and smooshing them together with some jelly. That’s exactly what these are!

My only suggestion is to use real fruit preserves or something that isn’t as sugary sweet as the Smuckers stuff.

Peanut Butter & Jelly Bars

from Food Network


1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

I worked at Starbucks through 2 holiday seasons and starting about August each year, people started asking about the holiday pastries, especially the Cranberry Bliss Bars and the Mint Brownies. A few weeks back I posted my version of the Cranberry Bliss so it’s only fitting that I post a Mint Brownie knockoff too. It’s pretty darn close to the real thing too!

Mint Brownies


For the brownies:
1 cup sugar
2/3 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oil
2 eggs
1 teaspoon vanilla
For the mint layer:
1/3 cup butter, softened
1 1/2 cups powdered sugar
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Green food coloring
For the chocolate layer:
1/3 cup whole milk
1/4 cup butter
6 ounces semi-sweet chocolate
1 teaspoon vanilla
1 cup powdered sugar


    To make the brownies:
  1. Preheat oven to 350. Line an 8×8 pan with parchment (or aluminum foil). Combine sugar, flour, cocoa, baking powder, and salt. In a separate bowl, whisk oil, eggs, and vanilla. Add flour mixture and stir gently to combine Stir gently to combine. Spoon into prepared baking pan. Bake until toothpick comes out clean, about 25 to 30 minutes. Cool completely before proceeding.
  2. To make the mint layer:
  3. Use an electric mixer to beat butter until light and fluffy. Add powdered sugar a little at a time until it reaches buttercream consistency. Add extracts and food coloring. Spread over brownies. Place in refrigerator (or freezer if pressed for time) until hardened.
  4. To make the chocolate layer:
  5. Put butter and milk in a small saucepan. Once the butter has melted add chocolate and whisk vigorously until melted. Remove from heat and add vanilla. Let cool for about 5 minutes. Use an electric mixer to add powdered sugar. Spread over mint layer. Place in refrigerator to harden slightly before slicing.


This is my mom’s recipe, something she’s made every Christmas for as long as I can remember. It’s probably the thing I most look forward to during the holidays. I’ve (obviously) already made one batch and will probably make at least one more this season. It’s that good. Just be careful, it’s pretty addictive. We went through the entire batch in 24 hours! Eep!

SheeShee’s Christmas Mix


3 cup Cocoa Puffs
3 cup rice Chex (or any of the square cereals)
1 1/2 cp small twisted pretzels
1 cup dry roasted peanuts
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 teaspoon cream of tartar
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1/4 teaspoon baking soda
1/2 teaspoon vanilla


  1. Combine cereals, pretzels and nuts in 9×13 baking pan (metal works better).
  2. In medium sauce pan, cook brown sugar, butter and light corn syrup over medium
  3. heat until it comes to a boil. Let the mixture boil without stirring for 4
  4. minutes. Remove from heat. Stir in cream of tartar, baking soda and
  5. vanilla. Pour over cereal mix in 9×13 and stir gently to coat. Bake in 300
  6. degree oven for 30 minutes, stirring after 15. Spread on foil to cool. Keep
  7. in covered container. Makes a great gift in little cellophane bags!

I love cookies like these because they’re so easy to make festive. All you need is a little green and red food coloring and they’re transformed into pretty Christmas cookies. (Or if you’re like me, you’ve been out of red food coloring since you made a red velvet cake 2 years ago so you have to use sprinkles.) You could also add some mint flavor to the cream to make them extra Christmas-y. So many fun things you could do with these guys!

While these cookies kind of resemble oreos, they’re nothing like them. The cookie is much softer and not nearly as sickeningly sweet as an oreo.

Chocolate Sandwich Cookies

from Martha Stewart


For the cookies:
Vegetable oil cooking spray
3/4 cup all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup confectioners sugar, sifted
1 large egg
1/2 teaspoon pure vanilla extract
For the filling:
6 tablespoons (3/4 stick) unsalted butter, softened
2 cups confectioners sugar (sifted)


  1. Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
  2. Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
  3. Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
  4. To make filling, beat butter with an electric mixer on high until smooth. Slowly add confectioners sugar and beat until light and fluffy.
  5. Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere. Assembled cookies can be refrigerated up to 2 days in an airtight container.