I Baked Christmas Cookies for 9 Days Straight. Here’s How I Did It.
...and I'd do it again in a snowy Christmas minute!
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I come from a year-round baking household, but things really kicked into high gear at Christmastime. I took up the mantle myself more than 20 years ago when, after a particularly stressful season at work, I decided to take a week off in December to make cookies and hibernate.
It became an annual tradition for me. Even on years when I haven’t been able to arrange a whole week off, I manage to schedule some sweet “me time.” In 2020, for the first time in a while, I had the whole nine days and I baked up a storm! Here’s how I managed to keep organized and on-task baking (and how you can do it too whether you have nine days or just a weekend).
Choosing the Cookie Recipes
Like any big project, the planning started long before the event. I started choosing my cookies in October—a combination of recipes from the new Taste of Home cookie book, some favorites from my endless pile of recipes and a few family classics.
As soon as I had my cookie choices set, I made a master ingredient list so I could catch sales on butter and other essentials. I make the list early and check it twice. The last thing I want to do is break my baking rhythm by running out for more cinnamon.
Then I schedule the cookies for each day (and the accompanying mood-setting background Christmas specials) to make the best use of my time. This year, I scheduled two cookies for each day, knowing I may throw in a simple fudge recipe to fill out my cookie gift packages.
Before it all starts, I make sure the oven is clean and I check the temperature. Catherine Ward of the Taste of Home Test Kitchen advises investing in an oven thermometer like this to check the oven temp before a baking marathon.
Then the fun begins!
Day 1: Traditional Baking
For tradition’s sake, I start with my mom’s spritz recipe. I followed up with Key Lime Butter Cookies, which I’ve made before and fell in love with their bright flavor. Since I had an abundance of first-day energy, I also whipped up some simple microwave 5-Ingredient Fudge while the cookies baked. Once the cookies were cool, I sampled one of each type and stored them in separate airtight containers in my chest freezer.
I learned: I need to set out the day’s ingredients first thing in the morning. It guarantees I have all my ingredients for the day—and makes sure I won’t forget to leave the butter out to soften.
I watched: Home Alone and Nightmare Before Christmas on the first day of baking.
Day 2: Taste of Home Cookies
I tested out two recipes from my new Taste of Home Christmas Cookies book—Lemon Snowflakes (I added lemon zest to the recipe because I think I felt guilty that they were so easy) and Carrot Cake Shortbread.
I learned: For the snowflakes (and all my drop cookies) I use a melon baller to scoop out the dough. I like smaller cookies, especially when giving away cookie packages as gifts. They’re easier to pack up and it encourages people to sample multiple cookies. For the smaller cookies, I start checking them five minutes before the bake time called for in the recipe.
I watched: the Rankin-Bass classics from my childhood: Rudolph, Frosty and Santa Claus is Coming to Town. (I’ve seen them about a million times, so it’s really more listening than watching.)
Day 3: Pecans & Walnuts
I made Tender Pecan Logs and Norwegian Cookies.
I learned: If either of a day’s cookies have dough that needs to be chilled, I make that one first and let it chill while I make the second cookie. Since both these cookies needed chilling, I made both doughs in the morning and then went on to the shaping and baking. According to Catherine from the Test Kitchen, chilling helps develop the flavor and also keeps the cookies from excess spreading.
I watched: both the original 1957 How the Grinch Stole Christmas and Jim Carrey’s 2000 version.
Day 4: Ice Box Cookies & Shortbread
Today I baked Cranberry Icebox Cookies (from the Taste of Home book) and Lemon & Rosemary Shortbread. Someone on my cookie list is not fond of walnuts, so I substituted dried cranberries for the nuts for an extra fruity cranberry cookie.
I learned: Since both recipes call for softened butter, I left it out the night before. If only one did, I’d schedule it second and let the butter soften while I worked on the first cookie. Softened butter is key when you’re creaming together butter and sugar.
It’s important to cream the butter and sugar for about five minutes to get it light and fluffy, Catherine says. The result will be cookies with a light texture from the trapped air during the creaming process. If your butter is cold, it can be microwaved at 50% power for a few seconds until it’s just softened.
Eggs are best at room temp too, according to the Test Kitchen. If you forgot to remove the eggs from the fridge, place them in a bowl of warm water. They’ll be room temperature in minutes.
I watched: the 1992 Muppet Christmas Carol and the 2009 Jim Carrey animated version.
Day 5: Year-Round Classics
Mexican Chocolate Crinkles and Oatmeal Molasses Crisps—both classics that I make all year.
I learned: I am a big believer in using real vanilla extract, but for a cookie (like the crinkles) with a strong non-vanilla flavor, I sometimes make an exception and use the artificial kind, just to give the budget a break.
I watched: Two underappreciated favorites, Arthur Christmas (2011) and Angela Lansbury’s Mrs. Santa Claus (1996).
Day 6: Melomakarona
The first recipe was Apple Peanut Butter Cookies. I added a cup of bacon pieces just because—and it was amazing. The next recipe was one of my family favorites: a melomakarona recipe from an old neighbor of my mom’s.
I learned: If I’m making a cookie that takes a few extra steps to put together, (the melomakarona, in this case) I usually pair them with something super-simple, like peanut butter cookies.
I watched: A trio of sentimental of classics, The Bishop’s Wife (1947), The Little Drummer Boy (1968) and A Charlie Brown Christmas (1965).
Day 7: Spritz Recipes
The spritz press returns for two more new cookies—Cardamom Spritz and Peanut Butter Spritz Fingers. (Both of these all-star recipes are in the Taste of Home cookbook, too.) Doing them together broke my rule of not doing two putzy cookies in one day, but it’s Day 7 and all bets are off!
I learned: I normally use parchment paper to keep my cookie sheets clean, but I skip this step with spritz cookies because they need something to stick to when they separate from the press.
I watched: Polar Express (2004) and Elf (2003).
Day 8: Simple Recipes
I followed my spritz day with two simple recipes: Whipped Shortbread and Sinterklaas. The Sinterklaas cookies call for 3/4-inch slices, but I sliced them at about 1/4 inch and adjusted the time accordingly. I also kept Day 8 simple because one of the Day 9 doughs (Ginger Thins) needs to chill overnight, so I started it on Day 8.
I learned: Even with tasting only one cookie per, I end up eating way more cookies than I normally would in nine days. So, at the beginning of the week, I made a batch of healthy soup, like Tortilla Vegetable Chicken, to eat throughout the baking marathon. When I’m shopping for ingredients, I also make sure to include other light, easy-to-prepare foods.
I watched: Bing Crosby, starting with Holiday Inn (1942) and White Christmas (1947).
Day 9: Cardamom & Ginger
I finished my adventure with another one from my own recipe file, Cardamom Caramel Crunches, and Ginger Thins from the book. They’re my final cookies because by the end, I’m a bit tired—but I can make the Crunches in my sleep.
I learned: The Ginger Thins are dipped in chocolate. They’re easier to pack if I give the chocolate time to set before I put them in an airtight container. I arranged them on cookie sheets and put them in my chilly foyer for a bit to cool.
I watched: Bing Crosby again, Going My Way (1944) and Bells of St. Mary’s (1945). That’s as Christmas-y as it gets!
How to Package Christmas Cookies
I set aside a few hours after my baking marathon to put together the gift packs. I’m always looking for a more efficient way to do this. I spread out all the containers from the chest freezer on the dining room table and packed up foil to-go boxes from a local restaurant supply store, while watching It’s a Wonderful Life (1946)—and planning for next year!
Learn more about how to pack and ship Christmas cookies.
Basic Cookie Dough
Skip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah
Christmas Candy Cane Cookies
These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin
Sweet and Salty Chocolate Reindeer
You can enlist little hands to help position the antlers, eyes and noses on these adorable, crisp reindeer cookies. —Pat Habiger, Spearville, Kansas
Swedish Spritz
A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green. —Irmgard Sinn, Sherwood Park, Alberta
Cherry Surprise Cookies
I tuck a rich chocolate surprise into each of these cute bites. Candied cherries add a colorful finishing touch.—Gloria McBride, Payson, Utah
Rosettes
These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas
Dipped Chocolate Logs
When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois
Waffle-Iron Cookies
The recipe for these cookies is the easiest to find in my book because it's a beautiful mess. It's covered with fingerprints, flour smudges and memories of more than 30 Christmases! I made these with my daughters, and now I make them with my granddaughters. —Judy Taylor, Quarryville, Pennsylvania
Vanilla Butter Rollouts
Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa
Rainbow Cookies
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Creme de Menthe Cookies
This is my mother's Christmas recipe. She made these every year and whenever I smell them baking, I think of her. —Beth Cates, Hampton, Tennessee
Gingerbread Teddy Bears
These cookies have been a Christmas tradition in my family since I was a little girl. The big bears are so soft and chewy that we can hardly wait until they come out of the oven!—Elizabeth Manzanares, Gloucester, Virginia
Jelly Sandwich Cookies
To create the stained glass effect of these cookies, I sandwich jelly between two layers of basic dough. Your favorite raisin filling is excellent here, too. —Gloria McBride, Payson, Utah
Santa and Elf Christmas Cookies
The kids will be jumping for joy when you bring out a cookie plate filled with Santas and his helper elves. These whimsical treats will be a hit with adults, too. The butter cookies are easy to shape and a delight to decorate. —Taste of Home Test Kitchen
Berry-Filled Butter Ribbons
Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland
Hot Chocolate Cookies
Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. —Lisa Kaminski, Wauwatosa, Wisconsin
Norwegian Cookies
This recipe was passed down to me from my mother-in-law. The soft sugar cookies are a favorite with our four children. —Karen Skowronek, Minot, North Dakota
Frozen Snowflake Gingerbread Cookies
These snowflake cookies will melt in your mouth as soon as they hit your tongue. Experiment with your favorite colors and give your cookie trays an unexpected twist. —Taste of Home Test Kitchen
Italian Chocolate Spice Cookies
I recently found this old family recipe in my mom’s kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. —Shawn Barto, Winter Garden, Florida
Crumb-Topped Date Bars
The basic dough doubles as a shortbread-like crust and crumbly topping for these sweet date bars. —Gloria McBride, Payson, Utah
Melomakarona
Growing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. —Paris Paraskeva, San Francisco, California
Decorated Christmas Cutout Cookies
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
White Chocolate Raspberry Thumbprints
When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
Holiday Meringue Miniatures
My kids love these light, melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado
Fruitcake Cookies with Rum Glaze
Like fruitcake—only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. —Sheisla Joan Suhan, Scottdale, PA
Santa's Elf Cookies
These rosy-cheeked elf cookies make a showstopping addition to your holiday cookie tray. Practice makes perfect to get the royal icing design just right! —Josh Rink, Milwaukee, Wisconsin
Cinnamon Twirl Cookies
These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts
Mint Sandwich Cookies
Canned frosting, peppermint extract and chocolate candy coating quickly turn crackers into these wonderful little no-bake cookies. My children and I like to assemble them for parties and holidays. I hope you and your family enjoy them as much as we do. -Melissa Thompson, Anderson, Ohio
Peppermint Stars
I make these buttery mint cookies each Christmas because they're my daughter's favorite. Use whatever cookie cutter design you prefer. —Lois White, Brookfield, Missouri
Devil's Food Whoopie Pies
These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. —Pamela Esposito, Galloway, New Jersey
Glazed Brown Sugar Shortbread Cookies
Shortbread cookies are classics and always welcome on my table. But when I want to punch up the flavor a bit, I reach for the brown sugar. It gives these tender cookies a subtle caramel flavor. —Shirley Gardiner, Clearwater, Manitoba
Coconut Orange Slice Cookies
This is a family recipe that was handed down to me. The coconut and orange combination gives them a distinctive taste unlike any other cookie I've had. They're perfect for Christmas! —Patricia Ann Stickler, Durand, Michigan
Striped Icebox Cookies
I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. —Patricia Reese, Pewaukee, Wisconsin
Red Velvet Crinkle Cookies
This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. —Jane Rundell, Alanson, Michigan
Lemon-Rosemary Cutout Trees
I recommend serving these cookies with tea. They're not too sweet and the lemon and rosemary pair well with a cup of Earl Grey tea.—Sarah Reynolds, Victoria, British Columbia
Chocolate Mallow Cookies
Cocoa, marshmallows and ready-made frosting transform the basic dough into these delightful treats. Sometimes, I’ll top each with a pecan half. —Gloria McBride, Payson, Utah
Pumpkin Sage Beurre Noisette Cookies
In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. —Jill LeMasters, Ravenna, Ohio
Stamped Cutout Cookies
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays. Plus, with some cookie stamps, you can get some great decoration! —Lynn Burgess, Rolla, Missouri
Carrot Spice Thumbprint Cookies
Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania
Mexican Crinkle Cookies
When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
Honey Walnut Delights
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North DakotaPopular Videos
