Nothing gets me into the Christmas spirit like baking up batches of Christmas cookies. This year was extra special because my kids helped me make most of them. Honestly, it might be my favourite memory this year – I can’t remember the last time I laughed as hard. Both of my kids are big on inventing their own recipes, because apparently recipes are for unoriginals, while my children are very much Originals. We came away with the uber-sweet “Honey Dees” (honey mixed with sugar, chocolate chips and mint) and Chocolate Chip Mint Surprise (chocolate chip cookie dough wrapped around chocolate and candy cane). Awesome ideas all around, although if you’re going for a Honey Dee, be prepared for the sugar rush!
But if, like me, you are super unoriginal and prefer to follow a tried-and-true recipe, I have some great ideas for you! I dived into the world of no-bake truffles this season, and I’ve come away with my favourites here.
Also known as Chocolate Covered Peanut Butter Balls. These are awesome, and have been my favourite Christmas cookie since childhood! It’s a special recipe for me to share, so if you do make these, I hope you love them. They are reminiscent of Reese’s Peanut Butter Cups, with a tasty walnut crunch.
1 cup peanut butter
1 cup icing sugar
2 tbsp butter
1/2 cup walnuts
1 cup coconut
3 blocks semi-sweet chocolate
2 blocks bitter-sweet chocolate
Mix together ingredients from peanut butter to coconut. Roll into balls and chill in fridge for one hour.
Once balls are hardened, melt chocolate together in bain-marie (or microwave for 30 secs at a time, stirring between until just melted). Roll balls through the chocolate with two forks until coated. Chill and keep refrigerated.
Super easy and as decadent as sin, these Gingerbread Truffles are one of my surprise new favourites. The combination of the ginger spice with the meltingly sweet white chocolate works so well together.
8 oz softened cream cheese
8 oz gingersnap cookies (can find gluten-free alternatives in stores)
12 oz white chocolate
Crush cookies in a food processor; add cream cheese and combine until smooth
Form balls and place on parchment paper-covered cookie sheet. Freeze for 30 minutes.
Once hard, melt white chocolate in bain-marie (or microwave for 30 secs at a time, stirring between until just melted). Roll balls through the chocolate with two forks until coated. Chill and keep refrigerated.)
This recipe comes from lifestyle blog Moms Need to Know.
Healthier Gingerbread Truffles
I became so obsessed with the gingerbread truffles, I ended up finding two recipes I liked. This version has a healthier spin as they are gluten-free and paleo, while still being absolutely delicious. You can find the recipe I found on recipe blog Erin Lives Whole. I liked this because I didn’t need to use the food processor – everything mixes up super easy. I used milk chocolate for this truffle so I could get the full colour spectrum of chocolates on my truffles (but I suspect the white chocolate-gingerbread combination is the winner.)
Want more holiday baking? I got you covered with my Christmas Cookie Round Up. I guarantee you’ll find something you love in there.
Happy baking! And to all of you, have a very happy holidays. I will be back in the new year with more recipes, book recommendations, and lots of exciting publishing news from Cordelia Kelly. I wish you a season of joy – that you may find light in the darkest days and warmth in the coldest nights. Merry Christmas and Happy New Year!