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Spiced Christmas Cookies

 Spiced Christmas Cookies
"This delicious cookie recipe has been passed down through six generations and was brought to America from Germany in 1846! It's a holiday tradition in our house and we're proud to share this wonderful recipe with you." - Tanya Juhasz, Newberry, Florida
90 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

  • 2 cups molasses
  • 1 cup butter, melted
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice
  • 8 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3 teaspoons each ground cinnamon, nutmeg and cloves
  • 2-1/4 teaspoons baking soda
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 3 cups chopped walnuts
  • 1-2/3 cups raisins
  • 1/4 cup chopped candied lemon peel
  • 1/4 cup chopped candied orange peel
  • FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • GARNISH:
  • 4 cups red and/or green candied cherries, cut as desired

Directions

  • In a very large bowl, beat the molasses, butter, sour cream and lemon
  • juice until well blended. Combine the flour, brown sugar, spices,
  • baking soda, lemon peel and salt; gradually add to butter mixture

2 of 2

Spiced Christmas Cookies (continued)

Directions (continued)

  • and mix well. Stir in the walnuts, raisins and candied peels. Cover
  • and refrigerate for 30 minutes or until easy to handle.
  • Divide dough into four portions. On a lightly floured surface, roll
  • out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in.
  • round cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until bottoms are lightly
  • browned. Remove to wire racks to cool.
  • Combine frosting ingredients until smooth. Frost cookies; decorate
  • with cherries. Store in an airtight container.
  • Yield: 7-1/2 dozen.
Nutritional Facts: 1 cookie equals 187 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 81 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.