★★★★★

Homemade Jingles Cookies

Jingles Cookies: sweet shortbread cookies with anise extract. You’ll love these melt in your mouth Christmas cookies!

Jingles Cookies: sweet shortbread cookies with anise extract.

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If you’ve been following me for awhile, you might remember that a couple weeks ago I posted on Instagram and Facebook I had bought my first box of Jingles cookies this season. I love them.

Well, I thought I loved them. They don’t taste the same as previous years. Seems like every year they lose a little bit of that “zip” that makes them special.

So after asking if anyone had a homemade recipe…

…crickets

…I decided to attempt it myself.

Jingles Cookies: sweet shortbread cookies with anise extract.

Adapting my shortbread cookie recipe by adding in some nutmeg and anise extract, I think I came pretty close to the “old” original Jingles cookies. The ones with the zip!

And, if you’ve never had Jingles, don’t worry about it. Just make these cookies and you will totally understand the love I have for them.

Jingles Cookies: sweet shortbread cookies with anise extract.

I’m sharing another shortbread cookie today too, over at In Katrina’s Kitchen. She is hosting a series called, “I’ll Bring the Cookies” that you better not miss! So many great recipes have been shared already…and some talented bakers yet to come! Today I shared my classic Shortbread Cookie, dipped in dark chocolate and peppermint! Perfect for the holidays! Be sure to head over and check it out!

What are YOUR favorite cookies?

Or a classic recipe that’s been in the family for years?

These Peppermint Puff Cookies have been around for a long time in our family, always making an appearance during the holidays!

Minty Meringue Cookies– such a perfect little bite of a cookie. Light and minty!

 Almond Kringle– Grandma always bought these, and now I make them myself!

More Cookie Recipes

Yield: 40-50 cookies

Homemade Jingles Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 50 minutes

Jingles Cookies: sweet shortbread cookies with anise extract. You'll love these melt in your mouth Christmas cookies!

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 3/4 cup all purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1 tsp pure anise extract
  • red/green sugar crystal sprinkles

Instructions

  1. In mixer, beat butter and powdered sugar until combined. Add in flour, salt, nutmeg and anise extract. Mixture will be crumbly, use hands to form a ball. Lay on saran wrap and roll into a log shape. Wrap up tightly and refrigerate for 30 minutes.
  2. Line a baking sheet with parchment paper. Cut slices of cookies 1/4 inch thick and lay on baking sheet. Sprinkle with red/green sugar. Bake in a 350 degree oven for 13-15 minutes. Cool completely and store in air tight container. ENJOY!

Nutrition Information:

Yield:

50

Serving Size:

1

Amount Per Serving: Calories: 56Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 12mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally posted December 9, 2012

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 23, 2018

Comments & Reviews

  1. I tried these and they turned out really nice but my family did not like the anise flavoring.  Just too strong for them. Great recipe for those who do.  

  2. Trying out the recipe for the first time…hope they have that “Jingles” flavor. I eliminated the chilling, rolling and cutting steps by shaping the dough into balls and pressing each one flat with the bottom of a drinking glass. To keep the dough from sticking, dampen the bottom of the glass with a little water and dip it into granulated white sugar before pressing each ball. After pressing, decorate with the colored sugar before baking. This little hack saves time and you can press your cookies thinner than if you cut them.

  3. I’ve seen them in the stores but i’ve never tried them, being a baker I usually make cookies when I’m craving them so I can’t compare these to the store bought ones but you had me at nutmeg and Anise so I just HAD to try them. OMG these are delish! I Loved them! I can see where others might like more anise and i love anise and more wouldn’t be a bad thing but as is this cookie is perfect! I’m adding this recipe to my Christmas cookie rotation. Thank You!

  4. Absolutely yummy! I had never heard of these cookies. I used this extra special anise extract I get from an Italian grocery. I had been looking for a recipe using this because it smells incredible. I am certainly enjoying these. Thanks so much for the recipe.

  5. This is awesome! The combination of flavors sounds like a great authentic taste. I love everything about this recipe, need to try this!

  6. These did NOT turn out for me. The mixture was incredibly crumbly. It didn’t hold its form putting it into a ball (rolling into a log was impossible) or even after 40 minutes in the fridge. I cut it, and it would immediately crumble. Tried cooking the broken bits, and the anise flavor is not what I remember of the Jingle cookies. Just not the recipe for me.

  7. I’m so glad you reshared this recipe. My husband has wanted these cookies and we have hunted the stores for them with no luck. Now I can make them for him instead! Thank you!!

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