Christmas Cookies, Ranked In Order From Worst To Best

Huffpost ^ | 12/3/24 | Julie R. Thomson

[DallasBiff]

We're grateful for any gift we receive -- especially when it's edible. Come the holidays, that happens more and more and it is grand (because it almost always means COOKIES).

While most Christmas cookies are 100 percent awesome, they aren't all created equal. Some are better than others. And actually some, some are just downright bad. We ranked them in order from best to worst because, well, someone had to. If you're planning on doing any holiday baking, this list may be a helpful guide as to which cookies you should bake and which you need to steer clear of -- especially if you're planning on sending any those cookies our way.

[Sirius Lee]

I do love eating melty, buttery chocolate chips, but yes, word to the wise, never pick up a banana bread - or zucchini or pumpkin bread unless you have napkins or a little plate, no matter how inviting it looks. Just go for the gingerbread man and call it a day.

[rlmorel]

"Just go for the gingerbread man and call it a day..."

And eat the head first!

[rlmorel]

LOL, I sure could have remembered that BEFORE I laid my cash down for that chocolate chip banana bread! I was astonished at how messy it became!

But I survived, and it succumbed to my choppers!

[NEMDF]

I have rosettes recipe. Just need the irons (do you have them?), which you can buy online or specialty cooking stores.

Also, my understanding was that the rosettes were of Scandinavian origin, not Italian.

Here you go:
Yield approx 4 dozen

Rosettes (from Taste of Home)
2 large eggs
2 teaspoons sugar
1 cup 2% milk (or whatever you have)
3 teaspoons vanilla extract
1 cup all purpose flour
Oil for frying (I just use store brand vegetable oil, and can re-use it for a couple days, if you don’t finish or want to make another batch.)

Powdered sugar for dusting.

Beat eggs and sugar (with a spoon is fine) and stir in milk and vanilla. Gradually add flour and salt, whisk until smooth.

Heat oil (I would say at least 1-2 inches; the recipe says 2.5 inches). I will try using a heavy skillet that is over 2 inches deep, but always used a saucepan in the past. As kids, mom used the big spaghetti pan, so at least 2 of us could fry them at once. Heat oil to 375 degrees, which I measure with a candy thermometer. Let the irons pre-heat in the oil.

When ready, dip iron in batter, being careful not to let the batter go over the top edge. Immerse iron covered with batter in the hot oil. Per your suggestion, I would now try to knock the cookie off the iron (using skillet), and get another one going. In the past, I have always held the iron in the oil until that cookie was done (golden brown), before making another.

When golden brown after 1-2 minutes, put cookies on paper towels to drain, “upside down”. Once cooler, dust with powdered sugar.

You need to stir the batter periodically, as each time you dip the iron, a tiny bit of it will “cook” and clump a little, but not a problem.

[NEMDF]

See comment #64.

[rlmorel]

Why thank you! I had not thought seriously about making them, but...once I saw your recipe, I think I am going to have to do it! Thank you!

And a Merry Christmas to you...:)

[rlmorel]

See above-NEMDF provided a nice recipe!

[MeneMeneTekelUpharsin]

Just wow.

[metmom]

THANK YOU!!!!

[NEMDF]

Merry Christmas to you, too! I made the rosettes tonight. It made ALOT. Is kind of long to stand by the stove, but went faster using the skillet. I used probably just about 1.25 inch of oil, and it worked out well. I would sort of drop each one off the iron into the oil (you kind of have to dunk it under once, to get it to release), but could have 5 or 6 going in various stages of frying at one time. Had a big cookie sheet lined with paper towels to put them on when done. I wish I had a better size of tongs for flipping and removing them.

I didn’t dust with powdered sugar until I finished frying them all.

[minnesota_bound]

George Strait - Christmas Cookies
https://www.youtube.com/watch?v=YDCmeKs8Zpk