Homemade Jingles Cookies
Jingles Cookies: sweet shortbread cookies with anise extract.
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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…
…I decided to attempt it myself.
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.
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!
Homemade Jingles Cookies
Yield: 40-50 cookies
- 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
- 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.
- 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!
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Recipe originally posted December 9, 2012
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