Make delicious Classic Christmas Crinkle Cookies for the holidays!
As we gear up for the holidays, one thing that I love to make is a recipe that has been passed on to me by loved ones. My great great aunt passed down this particular recipe.
More about Classic Christmas Crinkle Cookies
I love this recipe because it’s written on paper that is probably close to 40-50 years old now and has browned and weathered. The person who gave this to her was named ‘Edith’.
I especially love the bottom of this recipe because she made a note on it that it was a great recipe to take to shut-ins.
Basically my aunt was well known at her church and loved to bless others with food. She would take these cookies to those in the area that were homebound.
The part that gets me is she was likely nearly 80 at the time she was doing this herself. She lived to be nearly 100 and I’m sure a lot of that was due to her being so sharp and active!
These cookies are simple to make and delicious.
We added Christmas sprinkles to them to give them a little holiday flare. My family joined in to help make them, along with eating them, of course.
These cookies can be adapted to fit your taste too; we decided to add almonds to them, but you could always leave the nuts out or do walnuts or pecans too.
I think some sugared or candied pecans would be tasty in these too.
Are you ready for some delicious cookies? It’s time!
Classic Christmas Crinkle Cookies
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 1 Cup Unsalted Butter
- 2 Eggs
- 2 Cups Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Vanilla
- 2 Cups Quick Cooking Oats
- 1 Cup Chopped or Sliced Almonds Pecans, or Walnuts
- Additional White Sugar
Begin by preheating the oven to 350°.
In a large mixing bowl, cream together the brown sugar, white sugar, and butter.
Add in the eggs one at a time.
Add in flour, baking powder, baking soda, and vanilla.
Mix this well, and then add in the oats and nuts.
Once well mixed, roll the dough into walnut sized balls, and roll in a small bowl of white sugar to coat them.
Bake for 12-15 minutes at 350° or until slightly browned.
Let cool for 5 minutes once removed from the oven, before placing on a wire rack to complete cooling.
(Makes 3-4 Dozen)