It’s December, so that means it’s time to bake cookies! Ideally, I would have hosted a cookie swap party, but I just couldn’t find a convenient time. So instead, I spent the weekend baking for friends and neighbors.
If you’ve read other posts, you know that I’m obsessed with my recent discovery of speculoos, otherwise known as the gingerbread/graham cracker cookie spread yumminess called Biscoff. So when I saw these Biscoff Glazed Soft Oatmeal Cookies from Bake at 350, I knew I had to make them to spread the skeculoos joy!
Growing up, I remember the one time of year my mom made Mexican Wedding Cookies was Christmastime. I love all the messy powdered sugar and the small “pop in your mouth” size of these pecan flavored balls.
If you want to make a super easy cookie, always consider Coconut Macaroons dipped in chocolate, or as I prefer, not dipped in chocolate. All you need to make these is sweetened coconut from a bag, an egg, vanilla extract, and a can of Eagle sweetened condensed milk. And the recipe yields a lot, so it’s a very cheap and delicious gift.
And, of course, it isn’t Christmas without lots of sugar and gingerbread cookies decorated with Royal Icing. If you want a fantastic book that gives you tips on how to decorate cookies, consider purchasing Decorating Cookies: 60+ Designs for Holidays, Celebrations & Everyday by the blogger who writes Bake at 350.