Did you know that the tradition of baking Christmas Cookies dates to Medieval times? Before Christmas was widely celebrated, people would celebrate the winter solstice. Much like today celebrations revolved around food. Spices like nutmeg and cinnamon were delicacies, along with butter and sugar. This meant that families could only afford to cook with these ingredients on rare occasions, this led to a baking craze in preparation for the solstice. Cookies were easier to share with friends and neighbors than pies or cakes.
The tradition of sharing baked goods has carried on through modern times. Baking also tends to bring people together and lends itself to memories made with family. There is also something to be said about making and gifting consumable items. I like to share my favorite edible gift ideas around the winter holidays so that you can make memories with your family in the kitchen and make some yummy treats to enjoy and share. In this article you will find 15 of my favorite edible holiday gifts infused with essential oils.
You will find recipes for:
I made these party pretzels for my daughter’s birthday party. They are super simple to make and can be a fun activity to make with kids. We like to make treats to give to our neighbors around the holidays.
Ingredients:
- 2 cups pretzels
- 1/2 cup chocolate chips (white, milk, or dark)
- 1-4 drops doTERRA essential oils (I recommend cinnamon, peppermint, wild orange, or cardamom).
- Sprinkles (optional)
Directions:
- Lay pretzels in a single layer on a parchment-lined baking sheet.
- Melt chocolate.
- Stir in 1 drop of essential oil at a time and taste the chocolate in between, until you have the desired amount of flavor.
- Pour melted chocolate into a Ziplock bag.
- Seal bag and cut off a 1/8 inch from 1 corner of the bag.
- Squeeze chocolate out of the bag and drizzle on pretzels.
- Decorate with sprinkles if using.
- Refrigerate until chocolate is solid.
Each essential oil will require a different number of drops. My preference is approximately 1 drop for cardamom, 2 drops for cinnamon, 3 drops for peppermint, and 4 drops for wild orange. Adjust to meet your tastes.
This recipe is one of my top recipes for holiday treats or to take to potlucks. In fact, it is so good that doTERRA published this recipe in one of their magazines.
Ingredients:
- 8 clementines, peeled and segmented
- 1 cup dark chocolate
- 2 drops of doTERRA wild orange (get it here)
- 1 drop of doTERRA cassia (get it here)
- Pink Himalayan sea salt
Directions:
- Line a baking sheet with parchment paper.
- Gently melt chocolate over medium-low heat string frequently (do not over melt).
- Once melted, remove from heat and stir in essential oils.
- Dip clementine segments into the spiced chocolate and place on parchment lined baking sheet.
- Sprinkle with sea salt. Allow chocolate to harden.
- Serve at room temp.
Ready to spice up your snack life? Check out these simple and delicious chocolate spiced pretzels made with the immune boosting properties of OnGuard essential oil. OnGuard is a blend of cinnamon, clove, rosemary, eucalyptus, and wild orange essential oils. This blend is designed to support a healthy immune system and protect against seasonal threats. It smells divine and reminds me of the smells of Christmas as a little girl.
Ingredients:
- 1 bag of your favorite pretzels (I use gluten free pretzels)
- 1 cup of chocolate chips
- 2 drops OnGuard essential oil (get it here)
Directions:
- On a parchment lined baking sheet, spread a single layer of pretzels.
- Heat chocolate chips over low heat stirring constantly until melted.
- Do not overheat.
- Once melted, remove from heat and add OnGuard essential oil.
- Drizzle chocolate over pretzels with a spoon (see pro tip).
- Cool until chocolate is hard.
To gift this at Christmas time, you would need to start making it in January. It only takes one minute to make, but it takes 12 months until the extract is ready.
This one isn't essential oil based but I do typically gift it with peppermint essential oil and teach the recipient how to use the essential oils in place of extracts! You can replace peppermint extract with a few drops of peppermint essential oil. I've also done this with cinnamon, lemon, and orange essential oils. You have to experiment a bit with the number of drops to get the flavor just right. My tip is to start with one drop, taste, and increase from there.
Needed Ingredients:
- Vanilla Beans
- Vodka
- A Glass Jar
Directions:
- Use 1-ounce of vanilla beans per 1-Cup of alcohol.
- I typically use a 3-cup mason jar and add 3oz of vanilla beans.
- Now if you're a scientist you know that when I pour in my vodka that the beans are going to disperse some of the volume, so if I were to measure, I'm going to have a little bit less than three cups as I add it, but that's OK.
- Your vanilla is going to taste delicious if the ratio is about 1-Cup of alcohol of vodka to about 1-ounce of vanilla beans.
- Place your vanilla beans to the jar and then add 1-cup of vodka for every ounce of vanilla beans in your jar.
- Make sure that your beans are completely covered. If any of them are sticking up you can cut off the tops, tie them together, or push them down in the jar.
- Then you're going to put your lid on and that is all friends.
If you're super sophisticated you can shake it occasionally when you think about it, but otherwise just put it in a cabinet for about 12 months.
This will make a perfect gift for the winter holidays and the people in your life will love it! The blog post that gets the most traffic is my original Elderberry Syrup recipe. I recently revamped the recipe and added different essential oils. The original recipe has a more traditional taste while the newer one has a sweeter taste, I put the same amount of honey in each recipe. You can grab the recipes for both versions below.
This Pistachio Cranberry Bark with Cardamom essential oil is one of my favorite holiday desserts. It's both delicious and simple to make! It pairs wonderfully with a holiday dinner and it's also a favorite gift to bring to the foodies in my life. Plus, it would probably give you some good karma if you made some for your co-workers to share some Christmas cheer!
Ingredients:
- 1 bag of your favorite chocolate chips (I used Ghirardelli 60% cocoa semisweet chocolate chips)
- 1/2 cup of shelled pistachios
- 1/2 cup of dried cranberries
- 1 drop doTERRA Cardamom essential oil (get it here)
- Dash of sea salt
Directions:
- Slowly melt the chocolate chips either on the stove or in 30 second increments in the microwave.
- Stir frequently and remove just before the chocolate is fully melted.
- Then stir until melted.
- Slowly melting the chocolate helps create the best chocolate base for the bark!
- Stir in 1-2 drops of doTERRA Cardamom oil into the melted chocolate. Pro tip, start out with 1 drop and taste it before you add anymore to ensure that you put in the right amount of Cardamom oil for your taste buds.
- Spread out the chocolate onto a baking sheet lined with parchment paper until the mixture is about 1/4 inch thick.
- Top the chocolate with the pistachios, cranberries, and a sprinkle of sea salt.
- Let the bark set until hard.
- You can up the process by placing in the fridge for 15-20 minutes.
- Once, hard break the chocolate up into smaller pieces.
That's it! Now you have a delicious holiday dessert to use as a gift or at your dinner table.
Put this popcorn in a pretty tin to give as a DIY gift. Your loved ones will thank you.
Ingredients:
- 10 cups plain popped popcorn
- 2 TBS melted coconut oil
- 2 TBS cane sugar
- 2 tsp unsweetened cocoa powder
- 3 drops doTERRA peppermint essential oil (get it here)
- sea salt to taste
Directions:
- Mix sugar, cocoa powder, & peppermint oil together.
- Drizzle melted coconut oil over popcorn.
- Sprinkle cocoa mixture over popcorn and mix well.
- Salt to taste.
This gift is perfect for the foodie in your life. Not only is it extremely easy and inexpensive, it is also delicious. This combo tastes similar to the seasoning salts I have purchased from local spice shops. Seasoning salt is best added as a finishing salt at the end of cooking or at the table to add a whole new dimension of flavor.This seasoning salt infused with rosemary, lemon, and black pepper essential oils tastes lovely on roasted veggies, poultry, pasta, many soups, and even popcorn.
Ingredients:
Directions:
- Mix ingredients together and store in airtight glass container.
- Grind and add to marinades, poultry, vegetables, soups, pasta or even popcorn.
9. On Guard Popcorn
Ingredients:
- 1 cup popcorn kernels
- ¼ cup unrefined coconut oil
- ¼ cup pure maple syrup
- 5-6 drops doTERRA On Guard essential oil (get it here)
- 2-3 drops Cinnamon Bark essential oil (get it here)
- ground cinnamon to taste
- salt to taste
Instructions:
- Air-pop the popcorn and place in a large mixing bowl.
- Melt coconut oil. Stir in maple syrup and essential oils.
- Pour mixture over popcorn, pausing to toss and mix.
- Sprinkle with ground cinnamon and salt. Mix thoroughly and enjoy. (1 cup of kernels makes approximately 28 cups of popped popcorn).
10. Chocolate Peppermint Holiday Cookies
Ingredients:
- 1 cup butter, softened
- 1 ½ cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2-5 drops Peppermint Essential Oil (get it here)
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugars.
- Add remaining wet ingredients.
- In separate bowl, sift together dry ingredients.
- Combine wet, dry, and other ingredients.
- Roll into balls and place on cookie sheet.
- Bake for 10 to 12 minutes.
11. Gingersnap Holiday Cookies
Ingredients:
- ¾ cup butter, softened
- 1 cup white sugar
- 1 large egg
- ¼ cup dark molasses
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1-3 drops Ginger essential oil (get it here)
- 1 tsp ground cinnamon
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugars.
- Add remaining wet ingredients.
- In a separate bowl, sift together dry ingredients.
- Combine wet, dry, and other ingredients.
- Roll into balls and place on a cookie sheet.
- Bake for 10 to 12 minutes.
12. Peanut Butter Cardamom Holiday Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1-2 drops Cardamom essential oil (get it here)
- 2 cups all-purpose flour
- 1 tsp baking soda
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugars.
- Add remaining wet ingredients.
- In separate bowl, sift together dry ingredients.
- Combine wet, dry, and other ingredients.
- Roll into balls and place on cookie sheet.
- Bake for 10 to 12 minutes.
13. Snickerdoodle Holiday Cookies
Ingredients:
- 1 cup butter, softened
- 1 ½ cup white sugar
- 2 eggs
- 2 tsp vanilla
- 1-2 drops Cinnamon essential oil (get it here)
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butters and sugars.
- Add remaining wet ingredients.
- In separate bowl, sift together dry ingredients.
- Combine wet, dry, and other ingredients.
- Roll into balls and place on cookie sheet.
- Bake for 10 to 12 minutes.
Roll cookie balls in:
- 2 tbsp white sugar
- 2 tbsp ground sugar
14. Chocolate Treats
Ingredients:
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- ½ cup almonds
- Peppermint essential oil (get it here)
- Wild Orange essential oil (get it here)
- Candy Canes (optional)
Directions:
- Place chocolate chips and coconut oil in a double boiler or you can put a glass bowl on top of a gentle boiling pot of water and melt until smooth.
- Add in essential oils of choice (Peppermint or Wild Orange).
- Note: 1-2 drops of essential oil is perfect for a subtle taste, add more as needed.
- Pour melted chocolate onto wax paper on a cookie sheet and spread the chocolate around with a spoon.
- Crush almonds or candy canes and sprinkle over the chocolate layer.
- Place in the refrigerator and allow to chill.
- Once solidified, break into pieces.
15. Blueberry Cardamom Scones
Ingredients:
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 12 tbsp butter (cut into pieces)
- 1 pint of blueberries
- ¾ cup of milk (set aside an additional 2 tbsp)
- 2 drops Cardamom essential oil (get it here)
- 2 drops of Ginger essential oil (get it here)
- 2 tbsp turbinado sugar for sprinkling
Directions:
- Preheat oven to 375 and line a rimmed baking sheet with a piece of parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut blueberries.
- Measure the milk then drop in the two drops Cardamom and 2 drops of Ginger.
- Pour the milk into the batter and stir gently to combine.
- Divide the dough in half and form two large balls.
- Form them into 6-inch circles and cut each circle into 6 triangles.
- Place scones onto the baking sheet and sprinkle sugar onto each scone.
- Bake for 25-30 minutes or until golden brown.
I hope some of these recipes find their way into your kitchen this holiday season. Baking is often a tradition that is handed down from generation to generation, so go make some lasting memories with those you love.
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