How To Make The Best Christmas Treat Ideas

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It seems like Christmas is just around the corner, already. This is when my baking mode comes alive. I just have to share some of my favorite Christmas treat ideas with you. Mark and I can still remember when our girls were really young and we would make sugar cookies for our Christmas tree. You know the kind you roll out and make a tiny hole and then put some twine through it to hang them on the tree?

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The funny thing that particular year was that we had just started dehydrating food from our garden. We had this big old harvest gold 24-inch square dehydrator going full force.

Well, the day before we made the cookies, I started dehydrating onions. Yes, onions, and you soon learn that you never dehydrate onions in the house, ever. The whole house smelled yummy for the first few hours then the house started to smell totally like onions. And so did the cookies we were going to take to the neighbors, and the ones we were hanging on the tree.

We still hung the cookies on the tree, onion smell and all. Please tell me this happened to you, I would love to hear. I giggle every time I think of those sugar cookies.

Christmas Treat Ideas

Allison’s Cream Cheese Sugar Cookies

These cookies are my daughter Allison’s famous soft chewy sugar cookie recipe. This is our family’s favorite rolled sugar cookie.

Allison's Cream Cheese Sugar Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • Ingredients
  • 2 cups sugar
  • 2 cups butter
  • 6- ounce cream cheese (softened)
  • 1 tsp. salt
  • 1 tsp. almond or vanilla extract
  • 2 egg yolks
  • 4-1/12 cups flour
Instructions
  1. Instructions
  2. Cream all of the ingredients together except for the flour. Then slowly add the flour and mix until smooth. Chill the dough covered with plastic wrap in the refrigerator. After 2 hours, preheat the oven to 375 degrees. Grease cookie sheets and roll out the dough and use cookie cutters. I like my dough about 1/4 inch thick. Bake for 7-10 minutes depending on how thick you roll your cookies.
Recipe Notes

Frosting

3 egg whites

1-pound powdered sugar

1/2 tsp. cream of tartar

F00d coloring if desired

Instructions: Wait to make the frosting until right before you are ready to frost the cookies. The frosting will be a little runny until it starts to thicken up as it dries. Work fast when you start to frost those yummy cookies.

Chocolate Truffles by Linda

My family made these every year for over 25 years to give to neighbors as Christmas Treats. They are so fun to make as a family. Plus, they taste yummy!

Chocolate Truffles
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: American
Servings: 50 pieces
Ingredients
  • 12- ounce package real milk or dark chocolate chips
  • 3 tablespoons milk
  • 3 egg yolks
  • 3/4 cup butter no substitute cut into pieces
  • 1/2 teaspoon vanilla or any flavor of choice
  • Chocolate Shot or “Sprinkles”
Instructions
  1. In Double Boiler, melt the chocolate chips with the milk. Beat with mixer one yolk at a time into the melted chocolate. Remove the pan from heat and start adding the butter pieces a few pieces at a time using the mixer. Beat 2-3 minutes, then mix in the vanilla. Chill the chocolate in the refrigerator. When the chocolate is workable, roll into balls the size of marbles and roll in the chocolate shot or ground nuts. Serve well chilled in tiny paper/foil cups. Keep the truffles refrigerated. Makes approximately 50 Chocolate Truffles.

Linda’s Ooey Gooey Caramel Corn

This is my mother-in-law’s recipe. It’s a keeper, I promise.

Homemade Caramel Popcorn
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Dessert
Cuisine: American
Ingredients
  • 4 cups brown sugar
  • 2 cups light Corn Syrup
  • 1 cup butter (cut into pieces)
  • 2 cans Sweetened Condensed Milk
Instructions
  1. Bring the brown sugar and corn syrup to a boil. Stir constantly and add the butter pieces and sweetened condensed milk. Continue stirring constantly over a medium heat. Cook to a semi-firm ball. If I drop some caramel in a cup of cold water and if it can be made into a semi-firm ball...it's ready. This makes a lot of caramel for popcorn. I like to buy "Nu-crisp" already popped popcorn at Harmon's grocery store, or a similar grocery store. The package I used today is called "Corn Pops" (not the cereal corn pops).  Put the popped popcorn or corn pops in a very large greased/buttered bowl so you are ready to stir the caramel over 1 pound of popcorn very quickly. You can add peanuts, pecans or almonds, enjoy.

Grandma’s Raisin Filled Cookies

My mother used to make these every Thanksgiving and Christmas. I hope you like them as much as my family does.

Raisin Filled Cookies
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Dessert
Cuisine: American
Servings: 12 cookies
Ingredients
  • Ingredients for the cookie:
  • 1 cup sugar
  • 1 cup softened butter
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 5-1/2 cups flour
  • Combine all of the ingredients except the flour. Cream until smooth and slowly add the flour one cup at a time. Flour the countertop and roll out the sticky dough with a floured rolling pin to about 1/8 inch thick. Use a cookie cutter to cut out the size of circle you desire.
  • Ingredients for the raisin or date filling:
  • 1 cup raisins or dates-cut in pieces
  • 1/2 cup water
  • 1 cup sugar
  • 1 tablespoon of flour
Instructions
  1. Preheat the oven to 350 degrees. Combine the ingredients in a saucepan and stir constantly. Bring the mixture to a boil and then simmer until thick. Remove the pan from the heat and let cool slightly. Scoop one heaping tablespoon of the filling in the middle of one rolled out cookie circle and place another cookie on top. Pinch the edges together with your fingers or a fork. Bake for 10-20 minutes depending on the thickness of the cookie dough. Bake longer if you like a crisp cookie. This recipe makes 12-24 cookies depending on the size cutter you use.

Chocolate Mint Brownie Cookies

You will never make another brownie cookie recipe after you try making these. Please let me know if you make them!

Chocolate Mint Brownie Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Course: Dessert
Cuisine: American
Servings: 3 dozen
Ingredients
  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup cocoa, unsweetened natural cocoa
  • 2 cups flour
Instructions
  1. Cream all the ingredients, as in dump/cream all the ingredients in your mixer bowl and then add the flour. Blend until thoroughly mixed. I used my 1/8 cup cookie scoop.  Preheat your oven to 350 degrees and bake on a greased cookie sheet for 8-12 minutes, depending on the size of cookie scoop you use. Of course, spoons work just as well.

Chocolate Mint Brownies

These have a layer of mint that is ever so slight. These are my favorite homemade mint brownies.

Linda’s Mint Brownie Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • Ingredients:
  • 1-1/2 cups butter
  • 1 cup unsweetened baking cocoa
  • 3 cups sugar
  • 6 eggs
  • 1-1/2 cups flour
  • 1-1/2 teaspoons salt
  • 3 teaspoons vanilla
Instructions
  1. Instructions for the brownie part:
  2. Grab a saucepan and melt the butter with the cocoa and stir constantly. Remove from the stove and add the remaining ingredients. I use my hand mixer. I add the eggs one at a time because I am always afraid they may become "scrambled eggs". I use the hand mixer to combine all the above ingredients until smooth. Grease a cookie sheet. Scoop the batter onto the cookie sheet and spread evenly over the entire pan.
  3. Preheat the oven to 350 degrees and bake 25-30 minute, or until the edges come away from the pan slightly. Let cool and now onto the next step.
Mint Frosting Layer I spread the mint frosting layer on top and wow does it smell yummy! Just a few drops of peppermint goes a long way to flavor this frosting. I added a few drops of green food coloring (optional). I like the look of a little green between the layers of brownie and the ganache. Ingredients: • 9 cups powdered sugar • 1 cup butter (softened) • 1/2 cup milk (maybe a bit more if it's too thick) • 1-1/2 capfuls of peppermint extract or just a few drops of peppermint essential oils (you will need to taste test this part and gauge how much YOU like-I do not like mine too "minty") • Green food coloring (optional) Instructions: I use my hand mixer to mix the ingredients above for about 5 minutes because it needs to be very fluffy. The next step is to cover the cooled brownies with this mint frosting all the way to the edges of the brownie pan. Once this is done, place the pan in the freezer for at least an hour to "harden" up so it's ready for the ganache topping. I call it ganache topping, not sure it is, but that's how I roll. The brownie pan must be totally hard before we can frost with the ganache.
Ganache Topping Ingredients: • 3 cups chocolate chips • 3/4 cups butter (softened) I realize that most ganache's are made with heavy cream-I just don't know what to call this yummy topping! If you don't have a double-boiler to melt the chocolate chips and the butter then use your microwave. I microwave for one minute, stir and repeat this process. Once the mixture is totally melted be ready to spread the mixture over the cold brownie pan you have removed from the freezer. I do use a double boiler sometimes for my ganache. Spread the ganache quickly, covering the entire pan the best you can. Place the brownies in the refrigerator until ready to cut and enjoy!

Classic Christmas Cake Recipe

This is the infamous cake I well know for making in every neighborhood where I have lived. The secret to a moist cake, I learned from my mother is in the recipe. You freeze it before you frost it.

Classic Christmas Cake Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Course: Breakfast
Cuisine: American
Servings: 12 people
Ingredients
  • 1 package chocolate cake mix (I prefer Duncan Hine’s brand)
  • 1 package INSTANT Chocolate pudding (they come in either 5 or 5.9 ounces)
  • 1 cup sour cream
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • ¾ cup mini chocolate chips (I prefer the mini-but regular will work)
  • Cream Cheese Frosting or Freshly Whipped Cream sprinkled with crushed peppermint candy canes.
Instructions
  1. Pre-Heat oven to 350 degrees. I place everything but the chocolate chips into the mixer bowl. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips. Grease a Bundt pan and scoop the mixture into the Bundt pan. Bake for 50 minutes or until a toothpick comes out clean. I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper lined dinner plate. I freeze the cake overnight or until I need it for a party. The day of the party I remove the frozen cake and place it on the platter I will serve it on. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
  2. Frost with cream cheese frosting or whipped cream and sprinkle with crushed candy canes.
Recipe Notes
Cream Cheese Frosting
1/2 cup butter (softened), one 8-ounce cream cheese, 3-1/2 cups powdered sugar, 1 teaspoon vanilla and a few drops of peppermint essential oils if desired. Use a hand mixer to mix until smooth and creamy.
 

Grandma’s Mounds Bars

Yes, this is one of the all-time favorites my mother made for me and my sisters growing up. It’s a traditional cookie bar in our family.

Grandma's Mounds Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • 1 can sweeten condensed milk
  • 1 14-ounce pkg. flaked coconut
  • 1/2 cup chopped pecans, optional
  • 2 cups graham crackers, crushed
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • 6 ounces chocolate chips
  • 6 ounces butterscotch chips
Instructions
  1. Instructions
  2. Combine the melted butter, graham crackers, and sugar. Grease a 9-inch by 13-inch cake pan. Preheat oven to 350 degrees. Spread the graham cracker mixture into the pan and pat down evenly. Bake the crust for 10 minutes.
  3. Take the pan out of the oven and combine the condensed milk, pecans, and coconut together. Spread evenly over the crust. Return to the oven and bake another 15 minutes.
  4. Frosting: Melt the chocolate chips with the butterscotch chips over hot water. Spread over the coconut mixture. Place the pan in the refrigerator to set the chocolate chips.

Final Word

I hope you try some of my Christmas Treat Ideas this year for the holidays. It’s that time of year coming upon us, please pray for this country and the world. Keep prepping because we will need all the supplies we have on hand. May God bless this world.

Read More of My Articles  How To Make The Best Candy For The Holidays

Charla’s Cookie Exchange/Swap

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Copyright Images

Cookies: AdobeStock_59003257 by Sunny Forrest

Christmas Shoes: AdobeStock_221799073 by Lili Graphie

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14 thoughts on “How To Make The Best Christmas Treat Ideas

  • October 30, 2018 at 7:49 am
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    I never knew yhat it was so easy to make truffles. I am going to make some of these little nuggets of pleasure. Thanks Linda!

    Reply
    • October 30, 2018 at 11:33 am
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      Hi Jo Ann, I hope you like them as much as my family does. They are so easy to make!!! Enjoy, Linda

      Reply
  • October 30, 2018 at 8:30 am
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    These all look SO delicious!! The hard part is deciding which one I want to make first 🙂

    Reply
    • October 30, 2018 at 11:37 am
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      Hi Carrie, you are so cute!! I started typing last night and I just kept going. I love the holidays, let the baking begin. Linda

      Reply
  • October 30, 2018 at 8:49 am
    Permalink

    My funniest cookies-on-the-tree memory? Every morning when I came down stairs the tree would be bare of cookies from about half way down. I would march the kids in there, scold them for getting up & sneaking cookies & they would all swear they didn’t do it. For 3 days I would replace the cookies & next morning half would be gone. The kids were frantic, trying to make me believe it wasn’t them, pointing the finger at each other. On the 3rd night I heard a noise downstairs so I quietly tiptoed down, hoping to surprise the culprit. Well, I did. Our Doberman could reach about halfway up the 10 ft tree & she was having a grand ol’ time! No wonder she hadn’t been eating her breakfast. So of course I had to apologize to the kids & go buy some (non-edible) ornaments. That was many years ago but we laugh about it every Christmas.

    Reply
    • October 30, 2018 at 11:39 am
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      Oh my gosh, Linda!!! I love this story!! Isn’t it wonderful that we have these memories we can laugh and talk about for years? I so enjoyed this one. The Doberman, I can totally visualize the dog eating them. I LOVE it! Linda

      Reply
  • October 30, 2018 at 10:49 am
    Permalink

    My truffle recipe is even easier (fewer ingredients):
    1 1/2 cups heavy cream
    3 cups semi-sweet chocolate chips (or equivalent in dark chocolate)
    1 cup cocoa powder (or nuts finely ground; other things to roll them in: sprinkles, crushed peppermint candy, etc.)

    In a double boiler, heat the cream to a simmer and add the chocolate. Stir until melted. Pour into a bread pan and refrigerate until solid (about 1 hour). Using a candy scoop or teaspoon, scoop out and roll into a ball. Roll in cocoa powder or other “toppings” as desired.

    The thing I like most about these is that they are relatively sugar free. Even my daughter’s father-in-law can/will eat these because they have so little sugar.

    I have also added liqueur to these on occasion: Kahlua, Grand Marnier, etc. Just enough to give a hint of those flavors.

    Other treats that I like to make for Christmas: my mother’s almond roca; fudge; my grandmother’s date no-bake cookies.

    Reply
    • October 30, 2018 at 11:44 am
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      Hi Leanne, oh my gosh, I have got to make this truffle recipe. It sounds awesome! I forgot about my grandmother’s fudge. I have never made Almond Roca!!! I want to make a recipe card for this one. Thanks for sharing!! It would be so fun if we were neighbors we could swap recipes all the time! Hugs! Linda

      Reply
      • October 31, 2018 at 10:51 pm
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        Linda ~ What are the rents like in your area? If it is cheaper than the Puget Sound area – I might look into moving! LOL! I hate the cost of living in western Washington State! But, my daughter and her family live in Seattle so I wouldn’t want to be too far away from her and my soon to be 4 grandchildren (one is due the end of November)!

        That being said, the internet makes us neighbors! we can swap all the recipes we want! If you want the recipe for homemade almond roca, I will surely get it to you.

        Leanne

        Reply
        • November 1, 2018 at 5:04 am
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          Hi Leanne, if you live by your kids, I would stay put. I was at a Halloween party last night and this cute lady was there talking about how her mother who is 95 used to live in Seattle and has zero wrinkles due to the moisture there. She lived her whole life in Seattle! No wrinkles! I so enjoyed her story about her mom at 95 years of age and who looks like 75. Great story! Yes, we can be neighbors through the internet and yes I would love the Almond Roca recipe girlfriend! Please send it to foodstoragemoms@yahoo.com Hugs, Linda

          Reply
          • November 4, 2018 at 8:47 pm
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            Finally had a few moments to send you an email with my family’s favorite seasonal candies.

          • November 5, 2018 at 6:05 am
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            Hi Leanne, oh my gosh, thank you for the recipes! I have got to make them!! Hugs, Linda

  • October 31, 2018 at 5:31 am
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    Hey Linda,
    Have you ever tried the truffles you can make from Oreo’s? So good and so simple.
    1 package Oreo’s – crushed into a powder. 1 package cream cheese, softened and melted
    chocolate to coat. Mix the crushed Oreo’s and cream Cheese, chill, drop by teaspoon on a
    cookie sheet covered with wax paper. ( At this point you can roll into balls) Put in Fridge till
    firm then coat with melted Chocolate. Chill again, if you can stay out of them.

    Reply
    • October 31, 2018 at 6:16 am
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      Hi June, oh my gosh, these sound wonderful!!! I love Oreos, this one is a keeper. Thank you! Linda

      Reply

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