It’s that time yall. It’s mutha flippin cookie season. Each year I like to bake a little with my little niece and nephew. My nephew is old enough now to actually do the baking on his own with auntie supervising to make sure it goes smoothly and that he doesn’t eat half of the raw dough or lick the spoon and put it back in the mixing bowl. I caught him trying to scrape the sides of the mixing bowl while it was running. That’s why I still hover in the kitchen.
This year we made Christmas Crinkle Cookies and Cream Cheese Crunch Cookies. JJ made the Cream Cheese Crunch mostly by himself, his little sister didn’t want to help mixing and like any siblings, they clash and pick on each othee just because.
Lil is a great helper in the kitchen, even if she insists on being in the literal middle of the counter space and you have to walk and reach around her. She doesn’t want to miss a thing and wants to be involved in every detail and thats something I love about her!
Cream Cheese Crunch Cookies
Soft and pillowy cookies with a bite from the sugar crystals they are coated in.
- 1 stick of unsalted butter, softened
- 1 8oz package of cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 eggs
- 2 teaspoons of vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- Colored sugar crystals, found in the sprinkle section
*Use a stand mixer, this dough is tough to mix by hand and broke one of my (older) spring loaded scoopers last December. We just used a spoon this year.
Preheat your oven to 350 degrees F
- Cream together cream cheese and butter with the sugar until smooth. I like to mix the cream cheese and butter first then add the sugar to be sure it’s evenly distributed through the batter.
- Add vanilla, then the eggs one at a time on a low speed. Crack each egg into a small bowl or cup to keep shells from ending up in the batter.
- Sift together the baking soda, salt and flour. Add the flour mixture 1/4-1/2 cup at a time to prent a giant flour cloud, mixing thoroughly and scraping the sides of the bowl before each addition. Nobody wants to end up looking like the flour version Stay Puft Marshmallow Man while baking. Not cool.
- After the dough is mixed together, use a greased tablespoon or small spring loaded scoop, spoon out about a tablespoon into the sugar crystals. Roll them around or just cover one side if you don’t want to blow through yoursugar crystals because these will go quickly.
- Place on a lightly greased cookie pan about 1 1/2 inches apart, a standard cookie sheet will fit 12 safely, and bake for 13-15 minutes.
Let the cookies cool completely and enjoy!
Baking usually is a group activity for me and it’s a great chance to teach the little ones to be presice and follow all the steps!
Cake Mix Crinkle Cookies
Make with or without food coloring
- 1 box vanilla cake mix
- 1 egg
- 1 tub of Cool Whip
- Food coloring, optional
- 1 cup sifted powdered sugar, set aside
Preheat oven to 350 degrees.
I recommend using a stand mixer, this is a fairly elastic dough
- In your mixer bowl, beat together Cool Whip and the egg while slowly adding the vanilla cake mix to prevent flour clouds. We used the gluten free Funfetti mix from Pilsbury.
- If you want to add food coloring, divide the dough into two bowls and add the food coloring now. Last year I made some festive red and green cookies.
- Using a greased tablespoon, spoon cookie dough into the powdered sugar and roll to coat the dough ball.
- Space the sugar coated dough balls on a lightly greased or parchment-lined cookie sheet spaced about 1 1/2 inches apart.
- Bake at 350• for 13-15 minutes. Let the cookies cool for 5 minutes on the pan before transfering to a cooling rack.
Let cool and enjoy!
Cookies are a great way to share a smile this holiday season. It doesn’t take much to give a heartfelt gift while making memories with your family. 🎄