Christmas in July-Inspired Cookie Recipes

There’s nothing better than coming home to the smell and taste of freshly baked cookies. This sweet treat can turn any frown upside down!  

Our friends at Faith & Home have curated some scrumptious homemade cookie recipes that are sure to knock your socks off! Whip up a batch of any of these while you’re streaming Christmas in July on Great American Pure Flix. 

Cameron Mathison’s Mom’s World-Famous Sugar Cookies 

Cameron Mathison is joined by his daughter, Leila, to bake their family-favorite cookies. 

Ingredients 

• 1 cup butter or margarine 

• 1 ½ cups sugar 

• 3 eggs 

• 1 teaspoon vanilla 

• 3 ½ cups sifted enriched flour 

• 2 teaspoons cream of tartar 

• 1 teaspoon baking soda 

Directions

1. Cream butter. Add sugar gradually, creaming until light and fluffy.
2. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift together dry ingredients; add gradually to creamed mixture.
3. Wrap the dough in plastic wrap and chill thoroughly (3 to 24 hours).
4. On well-floured surface, roll to 1/8 to ¼ inch. Cut in shapes. Bake on ungreased cookie sheets at 400F for 6 to 8 minutes. Cool slightly on cookie sheet; remove to rack.
5. Frost with colored frosting and add sprinkles. Enjoy! 

Lauren Makk’s Twist on Take-N-Bake 

If you’re running low on time or don’t enjoy the mess baking homemade cookies creates, Lauren’s got the perfect hack for you! 

Peanut Butter & Chocolate 

Ingredients

• Peanut butter ready-to-bake cookie dough 

• Hershey’s kiss candies 

• Chocolate sprinkles 

Directions

1. Take a package of peanut butter ready-to-bake cookie dough and roll them each into a ball.
2. Pour some chocolate sprinkles (or any color you desire) on a plate and roll the cookie dough balls through the sprinkles.
3. Place on a greased cookie sheet and bake according to the package instructions.
4. Right out of the oven, place a Hershey’s kiss candy in the center of each cookie. 

Peppermint Sugar Cookie 

Ingredients

• Peppermint candies or candy canes 

• Sugar cookie ready-to-bake cookie dough  

• White drizzle icing 

Directions

1. Unwrap 20 or so peppermint candies and pulse them through your food processor or blender until their texture is fine.
2. Take a package of sugar cookie ready-to-bake cookie dough and roll the edges of each cookie through the candies.
3. Place on a greased cookie sheet and bake according to the package instructions.
4. Drizzle white icing over the cookies when they come out of the oven. 

Emily Hutchinson’s Disney-Inspired Gingerbread Salted Caramel Cookie Sandwich 

Emily and her friend Jules make buttercream and caramel to recreate this cookie sandwich found at Disney World. 

Ingredients 

For Buttercream:

• 1 cup unsalted butter softened, out of fridge 20-30 minutes 

• 1 cup vegetable shortening 

• 1/2 tsp salt 

• 2 tsp pure vanilla extract 

• 9 cups Confectioners powdered sugar 

• 5-6 tbsp milk or heavy cream 

For Caramel: 

• 1 cup packed brown sugar 

•  1/2 cup unsalted butter  

• 1/4 cup milk 

•  1 teaspoon vanilla extract (Optional) 

For Cookie sandwiches: 

• Your favorite gingersnap cookies 

• Buttercream 

• Caramel 

Directions

1. Make the caramel first so it has time to sit and cool before adding into the buttercream. Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes.
2. Remove from the heat and stir in vanilla extract, if using. Set aside to cool. 
3. Cream butter, shortening and salt together in a stand mixer with paddle attachment on medium speed for 2 minutes. Both must be softened and out of fridge for 20-30 minutes top prevent over clumping of the fats.
4. Once creamed, add vanilla and mix for one minute on medium speed.
5. Add in powdered sugar, can sift after measuring. Put a towel over mixer to prevent a powdered sugar storm in your kitchen.
6. Once mixed, add in milk, starting with 5 Tbsp and add more if needed. You can always add more but you can't take it out. Continue to add more than recipe states if it's too thick. The temperature and humidity will play a factor in. If buttercream is too soft, add in 1/4 cup powdered sugar to thicken it up.
7. Add caramel to the batter. Don’t add all the caramel you used, because you’ll need some to drizzle on the sandwich! Mix until smooth, about one to two minutes. Don't over whip because it can become grainy, we want smooth for piping on our cookies.
8. Now assemble the sandwich. Transfer buttercream into a piping bag (or use an icing spatula) and spread on the bottom of one gingersnap cookie. Drizzle some caramel on top of the frosting. Top with second cookie and enjoy! 

As we come to the sweet end of our cookie adventure, we hope these recipes have given you plenty of dough-lightful inspiration. For more recipes, watch episodes of Faith & Home from Great American Family right here on Great American Pure Flix.