Mia Heintzelman shares TWO perfect Christmas cookie exchange recipes from her recent release, “Last Christmas Crush”.

Need a fun new cookie recipe to try out before the holiday season hits? Want some fun and festive sweet treats for the mountain of cookie exchanges you’re likely going to sign up for?

Check out two of the cookie exchange recipes from Mia Heintzelman’s LAST CHRISTMAS CRUSH and take a bite of something sweet today!

LAST CHRISTMAS CRUSH is book three in The Fortemani Family series. Be sure to keep an eye out for book four ONE-NIGHT CRUSH, releasing in February 2025.

A Very Merry Turned Up Tuesday Frosted Sugar Cookies 

For the cookies 

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter softened (2 sticks, see note 1)
• 1 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup milk

For the frosting 

• 2/3 cup butter cold and firm
• 4 cups powdered sugar sifted
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons milk or cream, cold
• Food coloring

Instructions 

To make the cookie dough:

• In a large bowl, sift together flour, baking powder, and salt. Set aside.
  
• In a standing mixer with the paddle attachment on medium speed, or with an electric mixer, beat butter and sugar until pale and fluffy. Beat in egg yolks and vanilla.
  
• Reduce mixer speed to low and gradually add flour mixture and milk until just incorporated. Scrape dough on to a floured work surface, shape into a ball, and wrap in plastic wrap. Chill at least 2 hours or up to 2 days in advance.
  

To bake the cookies:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
  
• Roll chilled dough between parchment paper or wax paper to 1/8-inch thickness. Cut with Christmas cookie cutters. Transfer to prepared baking sheets with an offset spatula.
  
• Repeat with the remaining dough. Scrape all remnants together and re-roll. If the dough becomes too soft or sticky, refrigerate an additional 10 minutes.
  
• Bake until the edges are lightly browned, about 8 to 10 minutes (if thicker than ⅛ inch, they may take 10 to 15 minutes). Transfer to wire racks and cool completely before decorating with frosting (recipe follows).
  

To make the frosting:

• In a standing mixer with the paddle attachment on high speed, or with an electric mixer, beat butter and sugar together.
  
• Add vanilla and milk and beat until smooth. Add more milk as necessary to achieve the desired consistency for writing on cookies.
  
• Divide frosting into small portions and color each with food coloring as desired. Transfer to piping bags and decorate cooled cookies. 

Cocoa Cabana Hot Chocolate Cookies 

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all purpose flour
• 4 packages hot cocoa mix or 3/4 cups hot cocoa mix (not sugar free version)
• 1 Tablespoon Cocoa Powder
• 1 teaspoon salt
• 1 teaspoon baking soda
•  2 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup mini marshmallows (add after chilling; press onto the top before baking along with chocolate chips)

Instructions 

• Beat the butter and both sugars in large bowl with standing mixer until light and fluffy. Add the eggs and vanilla; mix well.
• In a separate bowl combine all the dry ingredients. This is a dry dough but be sure to measure the flour properly (see notes below) so you don’t end up with too much flour. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips. Cover and chill for at least 30 minutes and up to 24 hours.  After chilling add the Mallow bits before baking.  I take about 2 Tablespoons worth of dough and press a few mallow bits into the dough as I form them for baking, adding the most on top with a few extra chocolate chips too.
• When ready to bake, preheat oven to 350 degrees. Place dough balls , 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

About the Author.

Mia Heintzelman is a polka-dot-wearing, horror movie lover, who always has a book and a to-do list in her purse. When she isn’t busy writing fictional happily-ever-afters, she is likely reading, or playing board games and eating sweets with her husband and two children. She writes fun, unforgettable, more than just laughs romcoms about strong women and men with enough heart to fall for them.