3 Ingredient Christmas Cookies

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The ultimate BEST EVER 3-ingredient COOKIES!! These easy cookies are so delicious and everyone goes crazy over them! Turtle cookies, palmiers, chocolate-covered macaroons, and white chocolate peppermint sugar cookies via chelseasmessyapron.com | #christmas #cookie #dessert #three #3 #ingredient #ingredients #family #friendly #easy #quick #turtle #sugar #sugarcookie #peppermint #palmiers #desserts

Three “ingredients” to make these amazingly delicious Christmas cookies! PLUS two free printables to festively package up these cookies!

Today I have four different 3-ingredient cookie recipes that are perfect for holiday baking! The best thing about these cookies is they can be easily adjusted — by default they are very simple to make (as the instructions indicate) BUT it’s easy to jazz them up a bit and use your favorite stand-in cookie recipes as a base for several of the recipes.

If you forget to set aside enough time to make cookies for Santa, you have guests coming over sooner than anticipated, you need to clean instead of bake…, OR you just want a treat and you want it NOW, these recipes are just what you need this December 🙂

At the end of this post I have some fun ideas for packaging these cookies as well as TWO free printables.

CHOCOLATE DRIZZLED TURTLE COOKIES

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Easy Turtle Cookies

5 from 4 votes
Only three ingredients to have all of the flavors you know and love from classic turtle candies! 
Print Recipe

Easy Turtle Cookies

5 from 4 votes
Only three ingredients to have all of the flavors you know and love from classic turtle candies! 
Course Dessert
Cuisine American
Keyword 3 Ingredient Christmas Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Author Chelsea
Cost $4.28

Ingredients

  • 1 package (16 ounces) refrigerated (ready to bake) chocolate-chip cookie dough*
  • 1 package (4.7 ounces) turtles candies (I used DeMet's Original Turtles found at Smiths/Kroger)
  • 1/2 cup milk, dark, or semi-sweet chocolate chips
  • Optional: 1/4 teaspoon shortening

Instructions

  • Preheat the oven according to cookie package directions. Bake cookies on parchment or silpat lined baking sheets according to package directions.
  • Remove from the oven and let cool for 2 minutes and then press a turtle candy into the center of each cookie. Let cool 3 minutes and then remove from cookie sheets to cooling racks. (Cool completely, about 30 minutes.)
  • Once cooled, place the chocolate chips (and shortening if desired; makes it a little easier to drizzle) in a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
  • Spoon the melted chocolate in a drizzle over each cookie.
  • Allow to set up at room temperature.
  • Best enjoyed within 2-3 days.

Video

Recipe Notes

*Not a fan of store-bought cookies? You can use this recipe to make a homemade cookie dough

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WHITE CHOCOLATE PEPPERMINT COOKIES

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White Chocolate Dipped Peppermint Sugar Cookies

5 from 4 votes
Print Recipe

White Chocolate Dipped Peppermint Sugar Cookies

5 from 4 votes
Servings 24 cookies
Author Chelsea

Ingredients

  • 1 package (16 ounces) Refrigerated (read to bake) sugar cookies (OR you can use already baked sugar cookies from a bakery or your favorite recipe!)*
  • 1 bag white chocolate chips
  • 2 tablespoons shortening, optional
  • 1/3 cup crushed candy canes

Instructions

  • Preheat the oven according to cookie package directions. Bake cookies on parchment or silpat lined baking sheets according to package directions.
  • Allow the cookies to cool completely on wire cooling racks. While they are cooling, prepare a large sheet pan lined with parchment paper. You can also crush the candy canes. Place unwrapped candy canes in a plastic bag, seal it, and then hit it with a rolling pin until crushed. Once the cookies are completely cooled, you can dip them in the white chocolate.
  • Add the white chocolate chips and shortening (if desired, makes it easier/smoother) in a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
  • Dip half of the completely cooled cookies in white chocolate mixture. Slide the bottom of the cookie against the edge of the bowl to get rid of excess chocolate and immediately transfer to a large sheet pan lined with parchment paper. (IF the white chocolate is getting hard to work with, just put it back in the microwave for 15-20 seconds)
  • Immediately, add the crushed peppermint to the melted white chocolate. Allow cookies to harden at room temperature.

Recipe Notes

*You can use this recipe as a "from-scratch" stand-in for the sugar cookie base!

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I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

PALMIERS

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Palmiers

5 from 4 votes
Print Recipe

Palmiers

5 from 4 votes
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 40 cookies
Author Chelsea, adapted from The Food Network

Ingredients

  • 2 cups cane sugar
  • 1/4 teaspoon kosher salt
  • 2 sheets puff pastry, defrosted defrosted (you can find these in the frozen dessert aisle near frozen pies)

Instructions

  • Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper and set aside.
  • Combine the sugar and salt. Pour 1/4th of that mixture on a flat surface and unfold one sheet of THAWED puff pastry onto the sugar. Add another 1/4th of the sugar mixture on top spread it evenly.
  • Using a rolling pin, roll the dough until it's 13 by 13 inches and the sugar is really pressed into the puff pastry on top and bottom.
  • Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold those two halves together.
  • Slice that log of dough into 3/8-inch slices and place the slices on the prepared baking sheet. Sprinkle leftover sugar mixture on top of the sliced cookies.
  • Repeat with the other puff pastry.
  • Bake the cookies for 6-8 minutes or until caramelized and brown on the bottom, and then flip over with a spatula and bake another 5-7 minutes, until caramelized on the other side. 
  • Transfer to a baking rack to cool.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

COCONUT MACAROONS (WITH AN OPTIONAL CHOCOLATE DRIZZLE)

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Easy Coconut Macaroons

5 from 4 votes
My mom made these for my sister's wedding a couple of years ago and they were a huge hit! They're great with or without the chocolate, but you know I'll always choose to add chocolate 🙂
Print Recipe

Easy Coconut Macaroons

5 from 4 votes
My mom made these for my sister's wedding a couple of years ago and they were a huge hit! They're great with or without the chocolate, but you know I'll always choose to add chocolate 🙂
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Author Chelsea

Ingredients

  • 2/3 cup white all-purpose flour
  • 5 and 1/2 cups sweetened flaked coconut
  • 1 can (14 ounces) full fat, regular sweetened condensed milk (NOT evaporated milk!)
  • 1/4 teaspoon salt, optional
  • 1/2 tablespoon pure vanilla extract, optional
  • Optional: 2/3 cup milk chocolate chips, melted

Instructions

  • Preheat oven to 350 degrees F. Line two large trays with parchment paper or a silpat liner and set aside.
  • In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk (and vanilla if desired) using your hands until completely combined. Do not overmix. Use an ice cream scoop get about golf ball sized cookies. Place cookies on the prepared sheet pans.
  • Bake for 11 to 14 minutes or until coconut is lightly toasted on top. Remove an allow to cool completely.
  • TO DIP IN CHOCOLATE: if you want to dip these in chocolate, add the chocolate chips to a microwave safe bowl and microwave in bursts of 15 seconds, stirring in between burst for 10 seconds until the chocolate is melted and smooth.
  • Dip the bases of the completely cooled cookies in the milk chocolate and then transfer to a parchment paper lined tray. Using a spoon, drizzle remaining chocolate over the cookies.
  • Allow to set up at room temperature.
  • Cookies best within 1-2 days of making. These cookies freeze and defrost really well WITHOUT the chocolate!

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

DOWNLOAD THE FREE PRINTABLE COOKIE COVERS HERE: 

Click on the links below and save to your computer to print!

MRS. CLAUS COOKIES

SANTA’S COOKIES

Earlier this week, I did a segment “everything cookies” on Facebook LIVE. We talked cookie baking tips, cookie exchange parties, saving money on baking supplies, cookie traditions, and cookie packaging tips. (You can still watch it here!)

As part of the show, we talked about cookie packaging! You can jazz up a “plate” of cookies for neighbors, friends, family, coworkers, etc. SO easily. One of my favorite ways is using a windowed-kraft paper boxes. You can tie some colored twine around and add a sprig of pine or rosemary to the top for a beautiful rustic gift. Another thing you can do is use CD Sleeves (you can find them in festive colors!) and add one cookie in the sleeve. You can put some cute sticker paper over the CD sleeve to really jazz it up and today I have TWO FREE printables for you to do just that!

(I printed these at Office Max (emailed the files) and had them print it on sticker paper. I then cut them out myself and attached them on the CD sleeves after a cookie was put in the center. If you are making these way ahead of giving them, you’ll want to line the bottom of the CD sleeve with parchment paper to keep the oils from the cookies from “bleeding” through.

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