Mrs. Claus's Cookie Recipes



Remember, boys and girls to get a grown up to help you make any treats for Santa.

Snowball Cookies


  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1/2 cup chopped pecans
  • additional powdered sugar

Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend throughly. Add nuts and mix well. Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool, then roll in powdered sugar.


Ginger Cookies


  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup unsulfured molasses
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoon baking soda
  • extra granulated sugar

Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 - 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.


Rice Krispies Peanut Butter Bars


  • 1 10.5-ounce bag of miniature marshmallows
  • 1/2 stick margarine
  • 6 cups Rice Krispies
  • 2 tablespoons peanut butter

Grease a 9x13 pan and set aside. In large glass mixing bowl, place 1/2 stick of margarine and marshmallows. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well. Pour mixture into greased pan. Let stnand for 10 minutes. Cut into squares.


Pistachio Christmas Ribbon Bars


  • 1/2 pound unsalted butter or margarine, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt (omit this if your pistachios are salted)
  • 1/2-2/3 cup raspberry or strawberry jam
  • 2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.


Gingerbread Men Cookies


  • 6 cups flour
  • 1 Tbs. baking powder
  • 1 Tbs. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1 cup shortening, melted and cooled slightly
  • 1 cup molasses
  • 1 cup brown sugar
  • 1/2 cup water
  • 1 egg
  • 1 tsp. vanilla extract

Mix together the flour, baking powder, ginger, nutmeg, cloves and cinnamon, set aside. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg and vanilla until smooth.

Gradually stir in the dry ingredients until completely mixed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto a cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done they will be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.