Christmas Cookies & Champs Party: More Cookies!

  • on December 4, 2013
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gingerbread man

So, since this is a cookie exchange, we know you expect lots of recipes so, here are the cookie recipes “of choice” from Nicole, Tonya and Ashley.

Nicole’s Choice: Strawberry Cookies & Cream Cake Balls

(Recipe from The Smart Cookie Cook)

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  • 1 9×13 strawberry cake (I used box mix)
  • 1 stick (1/2 cup) butter
  • 2 4.4-oz. white chocolate bars
  • 5 cups white chocolate chips
  • 2 1/2 cups powdered sugar
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 tbsp. heavy cream
  • 1 1/2 cups crushed Oreos


  1. Prepare & bake cake according to box directions. However, I recommend checking the cake after 20 minutes regardless of what the box says because mine was done in 22 minutes even though the box said 30.
  2. Let cake cook for 15 minutes then loosen with a knife and flip out onto a cutting board to cool completely.
  3. When cake is completely cool, crumble into a large mixing bowl. Set aside.
  4. Place the white chocolate in a large microwave-safe bowl. Microwave on high for 30 second intervals, stirring well in-between. This will make it melt faster and prevent burning. It should only take a few intervals. Set aside.
  5. Make the frosting: place the butter and 1/2 cup of the melted white chocolate in the bowl of a standing mixer. Beat on medium speed until combined. Beat in powdered sugar 1 cup at a time, starting at low speed and increasing gradually. It should be very thick.
  6. Add the vanilla, salt, and cream and beat on high until fluffy and and puffed up in volume (you’re whipping the heavy cream essentially), about 2 minutes. Be careful not to overbeat. Gently fold in the Oreos until evenly distributed.
  7. Mix 1  cup of the frosting into the cake crumbles, stirring well until homogenous. Grab a tablespoon’s worth and see if you can roll into a ball. If it’s too dry, add more frosting. I wound up using 1 1/2 cups.
  8. Line a baking sheet with parchment or wax paper. Roll the cake mixture into tablespoon or bigger-sized balls (mine were like golf balls). Place on the prepared baking sheet. Once all the cake mixture has been rolled, stick the baking sheet in the freezer to firm up, about 15 minutes.
  9. Make sure your chocolate is still good and runny. You will probably want to pop it back in the microwave for a few seconds. Use a fork to dunk the chilled cake balls into the chocolate. In a swift and gentle motion, give it a turn so it’s completely coated. The less fussing you do, the better. You don’t want the balls to break up and leave crumbs in the chocolate. Place coated cake balls back on the baking sheet. Transfer finished cake balls to the fridge to set completely.
  10. Add any decorations you would like and store in the fridge in an airtight container.

Tonya’s Choice: Chocolate Dipped Candy

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“My family has a Christmas tradition to make chocolate dipped candy and I have my grandmother’s recipe.  She wrote it 6 years ago for me and our family cherishes it.  Anyway, even though this isn’t an actual “cookie recipe” these are small like cookies and perfect for the holidays.”

  • 2 sticks of margarine
  • 1 can of Eagle brand milk (not pet milk)
  • 2 1/2 boxes (1 lb box size) of confectioners’ sugar
  • 1 tablespoon vanilla
  • Food coloring (and flavoring such as nuts, coconut, peanut butter, etc)
  • Nuts (if desired)
  • (2) 12 ounce package of semi sweet chocolate chips
  • 1/4 lb paraffin
  1. Mix all ingredients thoroughly.  Separate into small bowls.  Flavor and color each lot according to desire. I personally prefer the peanut butter.  Shape into small balls (less than 1 inch each).  Chill overnight in refrigerator.
  2. Melt chocolate and paraffin in double boiler.  Stir lightly to mix.  Dip chilled balls into melted chocolate using a toothpick to handle the balls. Place on a sheet of wax paper to cool.  Allow to sit for 24 hours.
Yields approximately 6 pounds of candy
Ashley’s Choice: Gingerbread Cutouts
Picture 125
Recipe from The Food Network
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 sticks unsalted butter, at room temperature
1/3 cup molasses
1/3 cup superfine sugar
1 cup confectioners’ sugar

  1. Whisk the flour, ginger, cinnamon, baking soda, allspice, salt and pepper in a medium bowl. Beat the butter, molasses and superfine sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
  2. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut out shapes using 3-inch cookie cutters and arrange on 2 ungreased baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 10 minutes.
  3. Bake the cookies, switching the position of the pans halfway through, until the edges are just browned and set, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
  4. Meanwhile, make the icing: Whisk the confectioners’ sugar with 1 tablespoon boiling water in a small bowl; add 1 teaspoon water if the icing is too thick. Transfer to a resealable plastic bag; snip off a small corner and pipe the icing onto the cookies. Let set, about 30 minutes.

Which recipe will you be making? Remember, since guests will likely be munching on cookies with their champagne, its a good idea to have 1/2 salty apps out to balance out the sweetness. Try our Chutney Baked Brie or Less Guilty Spinach Dip – recipes on



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