1. Heat oven to 375 F. Line a large cookie sheet/baking pan with parchment paper or a silicone mat.
2. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in white chocolate and cranberries.
4. Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets.
5. Bake for about 9 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.

Courtesy of www.yummly.com/

Chocolate Kiss Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Dutch process or unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 egg yolk, at room temperature
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 3/4 cup nonpareil sprinkles
• 25 Hershey’s Kisses, unwrapped

Directions:

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or Silpat baking mats and set aside.
2. In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
3. In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
5. Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
6. Bake the cookies for 10-12 minutes.
7. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.

Courtesy of www.twopeasandtheirpod.com

Santa’s Trash Cookies

Ingredients:

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 2 tsp. vanilla
• 2 1/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/3 cup crushed potato chips
• 1/3 cup crushed Pretzels
• 1/3 cup semi-sweet chocolate chips
• 3 tbsp red and green sprinkles
• Flaky sea salt, for garnish

Directions:

1. Preheat oven to 350º and line two cookie sheets with parchment.
2. Cream together butter and sugars until light and fluffy, 3 to 4 minutes.
3. Mix in egg and vanilla.
4. In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.
5. Gently stir in chips, pretzels, chocolate chips, and sprinkles.
6. Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.
7. Bake until edges are just starting to get golden, 7 to 8 minutes.
8. Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.

Courtesy of Delish.com 

Peppermint Shortbread Cookies

Ingredients:

• 2½ cups all-purpose flour
• ¾ cups sugar
• 1 cup butter, cubed (and cold)
• 1¼ cups Andes peppermint crunch chips (found in baking aisle
  or here)
• 1 tsp extract (vanilla, almond, or peppermint)
• red food coloring (optional)
• more sugar to coat cookies before baking if desired

Directions:

1. Combine flour and sugar in a large bowl.
2. Stir in extract, food coloring, and Andes peppermint crunch chips.
3. Use your hands to knead the dough until it comes together and forms a ball.
4. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two
   hours.
5. Preheat oven to 325F.
6. Line a baking sheet with parchment paper.
7. Cut slices of cookie dough about ¼ inch thick and place on baking sheet. Bake for 10-12 minutes or
   just until cookies are set. Do not over bake.
8. Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
9. Store in airtight container for 3 days or freeze for up to 3 months.

Red Velvet Cookies

Ingredients:

• 1 box Red Velvet Cake Mix
• 2 eggs
• 1/3 cup vegetable oil
• Powdered sugar for the topping

Directions:

1. Preheat the oven to 375 degrees.
2. Mix everything except the powdered sugar into a bowl (Batter will be thick).
3. Spoon into balls and roll in the powdered sugar.
4. Place on cookie sheets leaving about 2 inches between cookies.
5. Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.