Who doesn’t love a yummy Christmas cookie? Baking Christmas cookies is one of my favorite activities at Christmas and this recipe is a family favorite. My kids love this cookie and let’s just say, they don’t last long in our house. But with both boys having a peanut allergy, I have to get creative and tweak the recipe a bit using Sunflower Butter, instead of peanut butter. To me, it tastes just a good as the original recipe but of course, you can use either butter option.
I’ve already made one batch and yes, they are now gone. Guess I’ll be making more of these in the coming weeks. Happy Baking, friends!
- 1 stick (1/2 cup) unsalted butter, at room temp
- 1/2 cup Sunflower butter (or peanut butter, your choice)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1.5 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Hershey Kisses to go on top
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Mix together the butter, sunflower butter, and sugars in a bowl until smooth and combined.
- Add in the egg and mix until smooth.
- In a separate bowl, mix the flour, baking powder, and salt.
- Slowly, add the flour mixture into the butter mixture and combine to form the cookie dough.
- Add a few tablespoons of sugar to a small, separate bowl.
- Scoop the dough into balls using about 1/5 Tbs of dough. Roll them between your hands and then into the sugar. Place them on the baking sheet about 2 inches apart.
- Bake for about 12 minutes. They should spread slightly and be golden on the bottom. Once baked, place the cookies on a cookie rack.
- Quickly, place a Hershey Kiss in the center of each cookie.
Enjoy, and try not to eat them all at once!