21+ Delicious Christmas Cookies for the Holidays

By

Christmas is not complete without those sweet crumbly cookies, that’s why we are here talking about Christmas cookie recipes. This post is all about celebrating the joy of baking during the holiday season.

Each recipe is a cherished creation from talented bakers, bringing you easy holiday cookies that are perfect for sharing with family and friends. Make fun Christmas cookies to decorate with the kids or simple Christmas cookie recipes to whip up in a hurry, we have something for everyone.

Get ready to fill your home with the sweet aroma of homemade holiday cookies and create lasting memories with your loved ones.

So, roll up your sleeves, gather your ingredients, and let’s dive into these delicious Christmas treats cookies that will surely become your new favorites.

1. Grinch Cookies

This recipe from Trish at Mom On Timeout is sure to bring a smile to your face this holiday season. These Grinch Cookies are not only festive with their vibrant green color, but they are also incredibly easy to make, making them a perfect addition to your holiday cookie trays.

The combination of cake mix and mint extract gives these cookies a unique flavor that captures the spirit of Christmas.

Ingredients

  • 15.25 ounces white cake mix
  • 8 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons peppermint or mint extract
  • ½ teaspoon vanilla extract
  • Green gel food coloring
  • ¼ cup powdered sugar
  • 3 tablespoons cornstarch
  • Red heart-shaped sprinkles

Cooking Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the cake mix, softened butter, and eggs until well blended.
  • Add the peppermint and vanilla extracts, along with green food coloring, mixing until combined.
  • In a separate bowl, whisk together the powdered sugar and cornstarch.
  • Scoop the dough using a cookie scoop, roll in the powdered sugar mixture, and place on the prepared baking sheet.
  • Bake for 10 to 12 minutes, until the edges are set and the tops appear dry.
  • Immediately press a heart-shaped sprinkle onto each cookie after removing from the oven.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Special Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a freezer-safe bag for up to 2 months.
  • Expert Tip: If you can’t find red heart sprinkles, use red M&Ms or draw small hearts with red icing.

Nutrition Information

  • Calories: 93 per cookie

For the detailed recipe, visit Mom On Timeout

2. Soft Frosted Christmas Cookies

This recipe from Heather at The Toasty Kitchen is thick, fluffy, and topped with a luscious layer of homemade buttercream frosting.

Perfect for cookie trays or as a festive treat for gatherings. You can easily customize the frosting with food coloring and sprinkles to match any holiday theme, making them a delightful addition to your festive baking lineup.

Ingredients

For the Sugar Cookies:

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (198 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360 g) all-purpose flour, properly measured
  • 1 teaspoon baking powder
  • ¾ teaspoon salt

For the Buttercream Frosting:

  • ¾ cup (170 g) unsalted butter, room temperature
  • 2 ½ cups (284 g) confectioner’s sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • Food coloring and sprinkles (optional)

Cooking Instructions

  • Prepare the Sugar Cookies:
    • In a large bowl, beat the room temperature butter and sugar until light and fluffy.
    • Add the eggs and vanilla extract, mixing until fully incorporated.
    • In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until just combined.
    • Cover the dough and chill in the refrigerator for 30 minutes.
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Scoop the dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
    • Bake for 10-12 minutes, until the tops are set and edges are barely browned. Allow to cool for 5 minutes before transferring to a wire rack.
  • Prepare the Buttercream Frosting:
    • In a medium bowl, whip together the room temperature butter, confectioner’s sugar, heavy cream, vanilla, and salt until smooth and spreadable.
    • Frost the cooled cookies with a knife or piping bag, and decorate with sprinkles if desired.

Special Notes

  • Storage: Store cookies in a sealed container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container.
  • Expert Tip: For best results, measure flour by weight or use the spoon and level method to avoid dry cookies.

Nutrition Information

  • Calories: 179 per cookie

For the detailed recipe, visit The Toasty Kitchen

3. Hershey Kiss Cookies

This delightful recipe from Sarah at Savoring The Good is a classic that everyone loves. These Hershey Kiss Cookies, also known as peanut butter blossoms, are the perfect combination of soft, chewy peanut butter cookies topped with a rich chocolate kiss.

They come together in less than 30 minutes, plus, these cookies are freezer-friendly, so you can make them ahead of time and enjoy them whenever the craving strikes.

Ingredients

  • 48 Hershey’s Kisses (unwrapped)
  • ½ cup shortening (Crisco recommended)
  • ¾ cup creamy peanut butter (Reese’s)
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar (lightly packed)
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup additional granulated sugar (for rolling)

Cooking Instructions

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, cream together the shortening and peanut butter until well blended.
  • Add the granulated sugar and brown sugar, beating until light and fluffy.
  • Mix in the egg, milk, and vanilla extract until well combined.
  • In a separate bowl, stir together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.
  • Portion the dough into 1-inch balls and roll them in granulated sugar.
  • Place the cookie dough balls on an ungreased cookie sheet or one lined with parchment paper.
  • Bake for 8-10 minutes, until slightly brown.
  • Immediately press an unwrapped Hershey’s Kiss into the center of each cookie after removing them from the oven.
  • Allow the cookies to cool completely on a wire rack.

Special Notes

  • Storage: These cookies freeze beautifully! Store them in a single layer with parchment paper between them in a freezer-safe container for up to a month.
  • Expert Tip: Unwrap the Hershey’s Kisses while the cookies are baking to save time. If the chocolate becomes glossy, that’s normal; it will set back up as the cookies cool.

Nutrition Information

  • Calories: 95 per cookie

For the detailed recipe, visit Savoring The Good

4. Peppermint Oreo Cookies

This festive recipe from Jocelyn at Inside BruCrew Life is a delightful twist on traditional cookies that will make your holiday season even sweeter.

These Peppermint Oreo Cookies are loaded with cookie chunks and peppermint chips, creating a deliciously soft and chewy treat that tastes like Christmas in every bite.

The use of a cake mix makes these cookies incredibly easy to prepare, and they stay soft for days.

Ingredients

  • 1 box white cake mix
  • 8 tablespoons unsalted butter, softened
  • 1 large egg
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint Crunch pieces (plus extra for topping)
  • ½ cup dark chocolate chips (plus extra for topping)

Cooking Instructions

  • Make the Dough: In a mixing bowl, combine the dry cake mix, softened butter, egg, peppermint extract, vanilla extract, and cream cheese. Beat until a soft dough forms.
  • Add Mix-Ins: Gently stir in the Oreo cookie chunks, peppermint crunch pieces, and dark chocolate chips.
  • Refrigerate: Cover the dough and refrigerate for at least 60 minutes. The longer you refrigerate, the better the dough will hold its shape.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Form Cookies: Scoop the dough into 24 balls. Place half on a baking sheet lined with parchment paper and keep the other half in the fridge.
  • Bake: Bake for 10-11 minutes. The cookies will look soft and slightly underbaked when you take them out, but they will set as they cool.
  • Cool: Let the cookies sit on the baking sheet for 2-3 minutes before transferring them to a wire rack. If desired, press extra chocolate chips or peppermint pieces into the tops of the warm cookies.

Special Notes

  • Storage: Store cooled cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze them in layers separated by parchment paper for 1-2 months.
  • Expert Tip: Make sure the butter and cream cheese are not overly soft to ensure the right cookie texture.

Nutrition Information

  • Calories: 179 per cookie

For the detailed recipe, visit Inside BruCrew Life

5. Cool Whip Cookies

These cookies from Stacey at The Soccer Mom Blog are light, airy, and incredibly easy to make. With just three ingredients, these cookies come together in no time and are perfect for any occasion.

The unique use of Cool Whip gives them a fluffy texture and a chewy finish, making them a hit with everyone who tries them. Whether you’re baking for a holiday gathering or just for fun, these cookies are sure to impress.

Ingredients

  • 1 box cake mix (any flavor)
  • 1 (8-ounce) container of whipped topping (such as Cool Whip)
  • 1 large egg
  • Powdered sugar (optional, for rolling)

Cooking Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and mist a large cookie sheet with non-stick spray or line it with a silicone baking mat or parchment paper.
  2. Mix: In a large mixing bowl, combine the cake mix, Cool Whip, and egg. Mix until well combined using a spatula (no electric mixer needed!).
  3. Form Cookies: Use a medium cookie scoop to form tablespoon-sized dough balls. If desired, roll the dough balls in powdered sugar for a crinkled look.
  4. Bake: Place the cookie dough balls on the prepared baking sheet and bake for 12-15 minutes. Remove from the oven and let them cool on a wire rack.

Special Notes

  • Flavor Variations: You can use any flavor of cake mix, such as chocolate, strawberry, or funfetti, to create different cookie flavors.
  • Storage: Store cooled cookies in an airtight container at room temperature for 3-4 days. They can also be frozen for up to 2 months.
  • Chilling the Dough: If the dough is too sticky to handle, consider chilling it in the refrigerator for 30 minutes to an hour before rolling.

Nutrition Information

  • Calories: 110 per cookie

For the detailed recipe, visit The Soccer Mom Blog

6. Italian Christmas Cookies

This recipe is from Lauren Mechelle. Soft and lightly sweet, they are flavored with vanilla and almond extracts, making them a treat that everyone will enjoy.

The colorful icing and sprinkles add a joyful touch, perfect for the season.

Plus, they can be stored in an airtight container for several days, making them a great make-ahead option for the busy holiday season.

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup butter (softened)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon zest (optional)
  • 2 cups powdered sugar
  • 2-3 tablespoons milk (or water)
  • 1 teaspoon vanilla extract (for icing)
  • Food coloring (red, green, or any festive colors)
  • Sprinkles (for decoration)

Cooking Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  • Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
  • Add Wet Ingredients: Mix in the eggs, vanilla extract, almond extract, and lemon zest (if using) until well combined.
  • Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
  • Form the Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  • Prepare the Icing: In a medium bowl, mix the powdered sugar with enough milk (or water) to reach your desired consistency. Divide the icing into separate bowls and add food coloring to each for festive hues.
  • Decorate the Cookies: Once the cookies are cool, dip the tops in the icing and then sprinkle with festive sprinkles. Allow the icing to set before serving.

Special Tips

  • For extra flavor, try adding a bit of citrus zest—lemon or orange zest works wonderfully with the almond and vanilla extracts.
  • If you prefer a softer cookie, slightly underbake them by reducing the baking time by a minute or two.
  • Use gel food coloring for more vibrant icing colors.

Portion Sizes

  • Yield: 24 servings (1 batch)
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes

For the detailed recipe, visit My Homemade Recipe

7. Buttery Pecan Snowball Cookies

This recipe from Jaclyn Shimmel is the epitome of festive treats. With their rich, buttery flavor and delightful crunch from finely chopped pecans, they are a must-have for your holiday cookie platter.

Rolled in powdered sugar, these cookies resemble little snowballs, making them perfect for the season.

Ingredients

  • 1 cup unsalted butter (room temperature)
  • ½ cup confectioners’ sugar (powdered sugar)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup pecans (finely chopped)
  • Additional confectioners’ sugar for coating (about 1-2 cups)

Cooking Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone liners.
  • Prepare the Cookie Batter: In a large bowl, beat the butter, ½ cup confectioners’ sugar, vanilla extract, and almond extract until light and fluffy (about 3-5 minutes).
  • Mix in Dry Ingredients: Add the flour and salt, mixing until a dough forms. Fold in the chopped pecans.
  • Roll and Bake: Scoop out the dough, roll it into 1-inch balls, and place them on the prepared cookie sheets at least 1 inch apart. Bake for 10 minutes, or until the bottoms are light brown. Allow cookies to cool for 3-5 minutes before rolling.
  • Roll in Sugar: Roll the warm cookies in confectioners’ sugar and place them on a cooling rack. For best results, roll them in sugar again after they are completely cooled.

Special Tips

  • If the dough is too soft, chill it in the refrigerator until you can work with it more easily.
  • Toast the pecans before adding them for an extra layer of flavor.
  • For a fun twist, try adding mini chocolate chips or different nuts.

Portion Sizes and Calorie Info

  • Yield: 24 servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Calories: Approximately 170 calories per cookie

For the detailed recipe, visit Crayons & Cravings

8. Cranberry Orange Shortbread Cookies

This recipe is from Trish of Mom On Timeout combine two delightful holiday flavors into one easy-to-make treat.

With a buttery, melt-in-your-mouth texture, these cookies are a perfect addition to your holiday baking list. The refreshing zing from the orange zest complements the tartness of the cranberries beautifully.

Ingredients

  • ½ cup dried cranberries (Craisins)
  • ¾ cup sugar (divided)
  • 2½ cups all-purpose flour (spooned and leveled)
  • 1 cup butter (cubed and cold)
  • 1 teaspoon almond extract
  • Zest of 1 orange
  • 1 to 2 tablespoons of fresh orange juice (optional)
  • Additional sugar to coat cookies before baking (if desired)

Cooking Instructions

  • Prepare the Dough: Line a baking sheet with parchment paper. In a food processor, combine cranberries and ¼ cup of sugar, processing until the cranberries are broken down into smaller pieces. Set aside.
  • Mix Dry Ingredients: In a large bowl, combine flour and remaining sugar. Use a pastry cutter or two forks to cut in the cold butter until you achieve very fine crumbs.
  • Combine Ingredients: Stir in the almond extract, cranberry mixture, orange zest, and optional orange juice. Use your hands to knead the dough until it forms a ball. If the dough is crumbly, add orange juice, one tablespoon at a time, until it comes together.
  • Chill the Dough: Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for 2 hours or up to 72 hours.
  • Preheat the Oven: Preheat your oven to 325°F (160°C). Cut the chilled dough into ¼-inch thick slices.
  • Coat and Bake: Coat each cookie slice in sugar and place them on the prepared baking sheet. Bake for 12-15 minutes or until the cookies are set but not overbaked. Remove from the oven and let cool for a few minutes before transferring to a wire rack.

Special Tips

  • For a sparkly finish, coat the cookies in sugar before baking.
  • These cookies can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Portion Sizes and Calorie Info

  • Yield: 30 servings
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 22 minutes
  • Calories: Approximately 117 calories per cookie

For the detailed recipe, visit Mom On Timeout

9. Best Butter Cookies

These Best Butter Cookies from Beth Pierce are rich with buttery flavor. These cookies are incredibly easy to make and can be dressed up with melted chocolate and festive sprinkles for an extra special touch.

Perfect for cookie trays, these delightful treats will bring joy to any holiday gathering!

Ingredients

  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg (room temperature)
  • 2-3 teaspoons milk (if needed)
  • White chocolate chips (optional)
  • Semi-sweet chocolate chips (optional)
  • Coconut oil (optional)
  • Sprinkles (for decoration)

Cooking Instructions

  • Prepare the Dry Ingredients: Whisk together the flour and salt; set aside.
  • Mix Wet Ingredients: In a stand mixer with the paddle attachment, beat the softened butter and sugar for about 2 minutes. Add the vanilla extract and egg, mixing until well combined.
  • Combine Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Check the dough; it should be stiff but pipeable. If too stiff, add 1 teaspoon of milk at a time until it reaches the right consistency.
  • Pipe the Cookies: Pipe swirls about 2½ inches apart on ungreased cookie sheets. Refrigerate the piped cookies uncovered for 30-40 minutes.
  • Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until lightly browned. Let them sit for 5 minutes before transferring to a wire rack to cool completely.
  • Decorate: If desired, melt chocolate in the microwave and dip the cooled cookies. Dust with assorted sprinkles before the chocolate sets.

Special Tips

  • For best results, use high-quality butter and pure vanilla extract.
  • Store the cookies at room temperature in an airtight container for up to 1 week.
  • These cookies can be frozen; just ensure they are completely cool before freezing.

Portion Sizes and Calorie Info

  • Yield: 24 cookies
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Calories: Approximately 138 calories per cookie

For the detailed recipe, visit Small Town Woman

10. Whipped Shortbread Cookies

If you’re looking for an easy and delightful cookie to add to your holiday baking list, these Whipped Shortbread Cookies are the perfect choice.

With just four simple ingredients, these cookies are buttery, melt-in-your-mouth soft, and incredibly easy to make. Their light and airy texture makes them a favorite for any Christmas cookie tray.

Plus, you can customize them with your favorite flavors and toppings.

Ingredients

  • 1 ½ cups salted butter (at room temperature)
  • ¾ cup confectioners’ sugar (powdered sugar)
  • 2 ¼ cups all-purpose flour
  • ¾ cup cornstarch
  • Optional flavorings: 2 teaspoons pure vanilla extract, lemon extract, or orange extract
  • Optional toppings: ¼ cup sprinkles (of choice)

Cooking Instructions

  • Prepare the Dough: In a large mixing bowl, beat the softened butter and confectioners’ sugar together for 3-4 minutes until light and fluffy. If using, add your chosen flavorings and mix well.
  • Combine Dry Ingredients: Gradually add the sifted flour and cornstarch to the butter mixture, beating only until combined.
  • Shape the Cookies: Scoop and roll the dough into 36 equal-sized balls. Place the cookie dough balls on a parchment-lined baking tray. Press the tops with a fork dipped in cornstarch or flour and top with sprinkles if desired.
  • Chill the Dough: Chill the dough balls in the refrigerator for about 2 hours or until firm. For a quicker method, you can chill them in the freezer.
  • Bake: Preheat your oven to 300°F (150°C). Bake the cookies for 19-20 minutes or until their tops look set. Allow them to cool on the baking tray.

Special Tips

  • Ensure the butter is at room temperature for the best texture.
  • Chilling the dough is crucial for preventing spreading during baking.
  • These cookies can be stored in an airtight container at room temperature for up to a week or in the refrigerator for another week.

Portion Sizes and Calorie Info

  • Yield: Approximately 36 cookies
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Chill Time: 2 hours
  • Calories: Approximately 66 calories per cookie

For the detailed recipe, visit Greedy Eats

11. Christmas Pinwheel Cookies

This recipe from Julie Espy is a festive holiday treat that will be the star of your Christmas cookie plate.

With their vibrant colors and delicious flavor, they are sure to impress your family and friends.

These cookies are essentially a colorful sugar cookie rolled into a pinwheel shape, making them not only beautiful but also fun to make.

Ingredients

  • 2 cups all-purpose flour (plus more for dusting)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter (at room temperature)
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • ½ to 1 teaspoon liquid red food coloring (to your color liking)
  • ½ to 1 teaspoon liquid green food coloring (to your color liking)

Cooking Instructions

  1. Prepare Dry Ingredients: In a medium mixing bowl, mix together the flour, baking powder, and salt. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, beat together the butter and sugar for 1-2 minutes until pale and fluffy. Add the egg and vanilla extract, beating until combined. Scrape the sides of the bowl as needed.
  3. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Scrape the sides of the bowl as needed.
  4. Color the Dough: Divide the dough into three equal pieces and roll each piece into a ball. Add red food coloring to one piece and green food coloring to another, mixing until the colors are fully incorporated. Leave the third piece of dough uncolored.
  5. Chill the Dough: Press each piece of dough into a flat square, wrap in plastic wrap, and refrigerate for 1 hour or until firm.
  6. Roll the Dough: After chilling, roll out each colored dough between two sheets of parchment paper to about a 10-inch square. Refrigerate again for 30 minutes.
  7. Assemble the Cookies: Layer the colored dough squares on a flat surface, with the red on the bottom, followed by the white, and then the green. Trim the edges to make them straight. Carefully roll the dough into a log shape, pinching the seams closed. Wrap the log in plastic wrap and refrigerate for 1 hour or until firm.
  8. Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a sharp knife to cut the dough log into ¼-inch thick slices. Place the cookies 2 inches apart on the prepared baking sheet and bake for 12-15 minutes, or until the cookies are set.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4-5 days. These cookies freeze well; you can make them up to 2 months ahead of Christmas and freeze them in a plastic bag. Thaw at room temperature before serving.

Special Tips

  • For vibrant colors, use gel food coloring instead of liquid.
  • Be careful not to roll the dough too thin, and flour your surfaces often to prevent sticking.
  • Feel free to experiment with different flavored extracts, such as almond or peppermint.

Portion Sizes and Calorie Info

  • Yield: 16 cookies
  • Prep Time: 2 hours 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours
  • Calories: Approximately 173 calories per cookie

For the detailed recipe, visit Yellow Bliss Road

12. Christmas Kitchen Sink Cookies

This recipe is from Ginny Dyer for Christmas Kitchen Sink Cookies.

They are a delightful combination of sweet and salty flavors, filled with pretzel and potato chip pieces, M&M’s, white chocolate chips, and festive sprinkles.

Ingredients

  • ¾ cup salted butter (softened)
  • ¾ cup light brown sugar (packed)
  • ¼ cup granulated white sugar
  • 2 egg yolks (at room temperature)
  • 2 teaspoons vanilla bean paste or extract
  • 1½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup red and green M&M’s
  • ⅓ cup white chocolate chips
  • ⅓ cup pretzel pieces
  • ⅓ cup potato chip pieces
  • 2 tablespoons red and green jimmies (sprinkles)

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar with an electric mixer for about 2 minutes, until light and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla, beating on medium speed for another 2 minutes until the mixture is pale and fluffy.
  4. Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Mix until just combined.
  5. Fold in Mix-Ins: Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles using a spatula until evenly distributed.
  6. Scoop the Dough: Scoop the dough into 20 balls and arrange them 2 inches apart on the prepared baking sheets. Optionally, add a few extra mix-ins on top of each dough ball for a decorative touch.
  7. Bake: Bake for 10-12 minutes (10 minutes for chewier centers, 12 for crisper edges). If desired, use a large circular cookie cutter to shape the cookies right after they come out of the oven.
  8. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store leftover cookies in an airtight container for up to 3 days. The dough can be refrigerated for up to 3 days or frozen for up to 2 weeks. Bring to room temperature before baking.

Special Tips

  • Measure Flour Properly: Always spoon flour into your measuring cup and level it off with a knife to avoid using too much flour.
  • Shape Cookies: Use a cookie cutter to shape the cookies while they are still warm for a perfect round shape.
  • Mix-Ins: Feel free to substitute or add other mix-ins like butterscotch chips, peanut butter chips, or nuts.

Portion Sizes and Calorie Info

  • Yield: 20 cookies
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Calories: Approximately 150 calories per cookie

For the detailed recipe, visit In Bloom Bakery

13. Hot Chocolate Cookies

This Christi Johnstone‘s recipe of Hot Chocolate Cookies are a delightful twist on traditional cookies, bringing the rich flavor of hot cocoa into a delicious cookie form.

Perfect for the holiday season, these cookies are sure to be a hit at cookie exchanges and festive gatherings.

Ingredients

  • 1 cup butter (softened)
  • 1 cup granulated sugar
  • ⅔ cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cups all-purpose flour (spooned and leveled)
  • 4 packages hot cocoa mix (or ¾ cup hot cocoa mix; do not use sugar-free versions)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup chocolate chips
  • 1 cup Mallow Bits (mini marshmallows do not work the same)

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper.
  2. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a standing mixer until light and fluffy.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and mix well.
  4. Combine Dry Ingredients: In a separate bowl, combine the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually beat the dry ingredients into the butter mixture until blended.
  5. Stir in Mix-Ins: Gently stir in the chocolate chips and Mallow Bits. Cover the dough and chill for at least 30 minutes (up to 24 hours).
  6. Scoop the Dough: Drop 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake: Bake for 9-11 minutes or until the edges are lightly browned. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Special Tips

  • Dough Consistency: The dough may seem dry, but this is normal. Do not add extra liquid; it will yield a soft cookie.
  • Chilling the Dough: Chilling the dough enhances the flavor and appearance of the cookies. For a flatter cookie, use 3 cups of flour; for a taller cookie, use 3 ¼ cups and chill longer.
  • Mallow Bits: If you find Mallow Bits hard to locate, consider using hot cocoa mixes that include marshmallows.

Portion Sizes and Calorie Info

  • Yield: 36 cookies
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Calories: Approximately 157 calories per cookie

For the detailed recipe, visit Love From The Oven

14. White Chocolate Candy Cane Cookies

These cookies from Fiona Dowling are a delightful twist on classic chocolate chip cookies, infused with peppermint flavor and filled with melty white chocolate chips.

Ingredients

  • ½ cup unsalted butter (softened)
  • ½ cup shortening
  • 1 cup white sugar
  • ¾ cup brown sugar (packed)
  • 1½ teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup crushed candy canes
  • 1 cup white chocolate chips (plus more for dotting on top)

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
  2. Cream the Butter and Sugars: In a large bowl, beat together the softened butter, shortening, white sugar, and brown sugar until fluffy (about 2 minutes).
  3. Add Extracts and Eggs: Mix in the vanilla extract and peppermint extract, then add the eggs one at a time, mixing well after each addition.
  4. Combine Dry Ingredients: Turn the mixer down to low speed and mix in the flour, baking soda, and salt. If the dough sticks to your fingers, add a little more flour, one tablespoon at a time.
  5. Add Mix-Ins: Gently fold in the crushed candy canes and white chocolate chips.
  6. Form the Cookies: Form the dough into balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the lined cookie sheets.
  7. Bake: Bake for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few extra white chocolate chips on top of each cookie (optional).
  8. Cool: Allow the cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.

Special Tips

  • For Larger Cookies: If you prefer larger cookies, form the dough into balls about 3 tablespoons in size and bake for 12-14 minutes.
  • Freezing the Dough: To freeze the cookie dough, make the recipe through step 5, form the dough into balls, and place them in a freezer bag. They can be baked from frozen; just add an extra minute or two to the baking time.

Portion Sizes and Calorie Info

  • Yield: 36 cookies
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Calories: Approximately 150 calories per cookie

For the full recipe, visit Just So Tasty

15. Chocolate Thumbprint Cookies

This recipe from Ginny Dyer of chewy dark chocolate cookies filled with velvety smooth chocolate ganache centers is Perfect for the holiday season.

Ingredients

For the Chocolate Thumbprint Cookies:

  • 1½ cups (188 g) all-purpose flour (spooned and leveled)
  • ½ cup (40 g) Dutch process cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup (168 g) unsalted butter (softened)
  • ¾ cup (165 g) light brown sugar (packed)
  • ¼ cup (50 g) granulated white sugar
  • 2 large egg yolks (at room temperature)
  • 1½ teaspoons vanilla bean paste or extract

For the Chocolate Ganache:

  • 1 cup (200 g) semi-sweet chocolate chips
  • ½ cup (120 ml) heavy whipping cream
  • Nonpareils for sprinkling on top (optional)

Cooking Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes until fluffy.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla until the mixture is pale and fluffy, about 1-2 minutes.
  5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture and mix until just combined.
  6. Form Cookies: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Place the dough balls on the prepared baking sheets. Using a ¼ teaspoon, press down in the center of each ball to create an indent.
  7. Chill the Dough: Chill the prepared dough balls in the refrigerator for at least 1 hour.
  8. Bake: Preheat the oven to 350°F (175°C). Arrange the chilled dough about 1½ inches apart on the baking sheets. Bake for 9-11 minutes. If the indents have lost their shape, gently press down again with the ¼ teaspoon after baking.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make Ganache: In a small bowl, add the chocolate chips. Heat the heavy cream until just boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth.
  11. Assemble Cookies: Fill each cookie’s indent with about 1 teaspoon of ganache. Optionally, sprinkle nonpareils on top. Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.

Storage

Store leftovers in an airtight container for up to three days. These cookies can also be frozen for up to two weeks.

Special Tips

  • Measure Flour Properly: Always spoon flour into your measuring cup and level it off with a knife to avoid using too much flour.
  • Shaping Cookies: Use a circular cookie cutter to reshape the cookies while they are still warm for a perfect round shape.

Portion Sizes and Calorie Info

  • Yield: 34 cookies
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Chill Time: 1 hour
  • Total Time: 45 minutes
  • Calories: Approximately 150 calories per cookie

For the full recipe, visit In Bloom Bakery

16. Italian Anise Christmas Cookies

These cookies made by Joanne Schweitzer are traditional holiday treats that are moist, flavorful, and topped with a delicious anise glaze.

Perfect for Christmas and Easter, these cookies are a delightful addition to any holiday cookie tray.

Ingredients

For the Cookies:

  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 1 teaspoon anise extract
  • 2 large eggs
  • ¼ cup milk
  • 2¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon nonpareils (any color desired)

For the Anise Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon anise extract (or ½ teaspoon if you prefer)
  • 2 tablespoons milk (or slightly more)

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until well combined.
  3. Add Wet Ingredients: Mix in the anise extract, milk, and eggs one at a time until fully incorporated.
  4. Combine Dry Ingredients: Gradually add the flour, baking powder, and salt, mixing until just combined.
  5. Shape the Cookies: Using about 1½ tablespoons of dough, form balls and place them on lined baking sheets, spacing them about 2 inches apart.
  6. Bake: Bake the cookies for 10-15 minutes, or until the tops are set and not wet. A toothpick inserted in the center should come out clean.
  7. Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
  8. Make the Anise Glaze: In a small bowl, combine the powdered sugar, milk, and anise extract. Stir until smooth, adjusting the consistency with more milk or powdered sugar as needed.
  9. Decorate the Cookies: Dip the tops of the cooled cookies into the anise glaze and twist to cover completely. Optionally, sprinkle nonpareils on top while the glaze is still wet.

Storage

  • Refrigerator: Store cookies in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Freeze decorated cookies on baking sheets for 15 minutes, then transfer to gallon freezer bags for up to 6 months.

Special Tips

  • Measure Ingredients Accurately: Use a knife to level off excess flour from the measuring cup to avoid using too much.
  • Avoid Overbaking: Keep an eye on the cookies to ensure they remain moist and chewy.

Portion Sizes and Calorie Info

  • Yield: 24 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Cooling Time: 10 minutes
  • Total Time: 37 minutes
  • Calories: Approximately 140 calories per cookie

For the full recipe, visit No Plate Like Home

17. Butter Cookies

This recipe is from Kristin Maxwell. These Homemade Christmas Butter Cookies are soft, tender, and bursting with buttery flavor, making them a must-have for your holiday cookie tray.

Ingredients

  • 1 cup unsalted butter (softened; use high-quality, name-brand butter)
  • 1 cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract (preferably pure)
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1-2 tablespoons milk (or more if needed)
  • Sprinkles (optional, for decoration)

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the Dough: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-low speed until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
  3. Incorporate Dry Ingredients: Gradually add the flour and salt, mixing just until fully incorporated. Be careful not to overmix.
  4. Adjust Consistency: Add milk one tablespoon at a time until the dough reaches a piping consistency.
  5. Pipe the Cookies: Transfer the dough to a piping bag fitted with a medium-large star tip. Pipe small circles onto the prepared baking sheet. If desired, add sprinkles on top. Chill the piped cookies in the refrigerator for 20-30 minutes.
  6. Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are just golden brown. Remove from the oven and let cool completely before serving.

Storage Tips

  • Room Temperature: Store cookies in an airtight container at room temperature for 5-7 days.
  • Freezing: Freeze cookies for up to 6-8 months in a plastic freezer bag or airtight container. Thaw at room temperature.

Expert Tips

  • Chocolate Dipping: For a fun twist, dip half of each cookie in melted chocolate and top with sprinkles.
  • Chill the Dough: Chilling the dough after piping is crucial to maintain the cookie shape during baking.
  • Testing Consistency: Test a small spoonful of dough in the piping bag to ensure it can be piped easily before filling the entire bag.

Portion Sizes and Calorie Info

  • Yield: 24 cookies
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 47 minutes
  • Calories: Approximately 142 calories per cookie

For the full recipe, visit Yellow Bliss Road

18. Santa Claus Macarons

This festive recipe from Camila Hurst features vibrant red macarons filled with a delicious Sugar Cookie Buttercream and decorated with royal icing to resemble Santa Claus.

Ingredients

For the Macaron Shells:

  • 100 grams Domino® Golden Sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams Domino® Powdered Sugar
  • Red gel food coloring (about 1 tablespoon)

For the Royal Icing:

  • 1½ cups Domino® Powdered Sugar (187 grams)
  • 1 tablespoon meringue powder
  • 4 tablespoons water
  • 2 drops black gel food coloring
  • 1 drop yellow gel food coloring

For the Sugar Cookie Buttercream:

  • ½ cup all-purpose flour (63 grams)
  • ½ cup unsalted butter (113 grams)
  • ¼ cup Domino® Golden Sugar (50 grams)
  • 1¼ cups Domino® Powdered Sugar (156 grams)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • ½ tablespoon milk or heavy cream
  • ¼ cup desiccated coconut (shredded, 50 grams)

Cooking Instructions

  1. Prepare the Macaron Shells:
    • Preheat your oven to 300°F (150°C) for 60-90 minutes to stabilize the temperature.
    • Line two baking sheets with parchment paper or silicone mats.
    • Sift together the almond flour and powdered sugar; set aside.
    • In a bowl over simmering water, combine the granulated sugar and egg white powder (if using). Whisk until the sugar is melted, then add the egg whites and whisk until the mixture is warm and smooth.
    • Transfer the mixture to a stand mixer and whip until stiff peaks form (about 13-15 minutes).
    • Gently fold in the sifted almond flour and powdered sugar mixture, along with the red gel food coloring, until the batter is glossy and flows easily.
    • Transfer the batter to a piping bag fitted with a large round tip. Pipe small circles onto the prepared baking sheets.
    • Let the macarons rest until they form a skin (about 30-60 minutes) before baking.
    • Bake for 15-20 minutes, or until the macarons have formed feet and are not jiggly.
  2. Make the Royal Icing:
    • In a mixing bowl, combine the powdered sugar and meringue powder. Gradually add water while mixing until the icing is glossy and thick, similar to sweetened condensed milk.
    • Divide the icing into two bowls and color one black and the other yellow. Transfer to piping bags fitted with appropriate tips.
  3. Prepare the Sugar Cookie Buttercream:
    • Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes. Let it cool.
    • In a mixing bowl, beat the butter and sugars until creamy. Add the cooled flour, vanilla, almond extract, and mix until smooth. Adjust consistency with milk if needed.
  4. Assemble the Macarons:
    • Pipe a dollop of Sugar Cookie Buttercream onto the flat side of one macaron shell and sandwich with another shell.
    • Roll the sides of the macarons in shredded coconut for a festive touch.
    • Decorate the top with royal icing to create Santa’s belt and buckle.

Storage

  • Refrigerator: Store macarons in an airtight container for up to 5 days.
  • Freezer: Freeze for 1-2 months in a plastic freezer bag or airtight container.

Portion Sizes and Calorie Info

  • Yield: 22 macarons
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Calories: Approximately 90 calories per macaron

For the full recipe, visit Pies and Tacos

19. Christmas Crinkle Cookies

This festive recipe from Lisa Kerhin features colorful crinkle cookies that are easy to make and perfect for holiday cookie platters. With their vibrant colors and delightful taste, these cookies are sure to be a hit.

Ingredients

  • 1 box white cake mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • Red and green food coloring gel
  • ⅓ cup powdered sugar (for rolling)

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with a silicone baking mat or parchment paper.
  2. Mix the Dough: In a large bowl, combine the eggs, vegetable oil, vanilla extract, and cake mix. Mix until well combined.
  3. Color the Dough: Divide the dough into two equal portions. In one bowl, add red food coloring gel, and in the other, add green food coloring gel. Mix each until the color is fully incorporated.
  4. Chill the Dough: Refrigerate the colored dough for at least 30 minutes to make it easier to work with and to achieve fluffier cookies.
  5. Form the Cookies: Using a tablespoon cookie scoop, measure out the dough. Roll each dough ball in powdered sugar and place them on the prepared baking sheet.
  6. Bake: Bake for 9-11 minutes, or until the cookies are set. Allow them to cool for a minute or two on the baking sheet before transferring them to a cooling rack.

Storage Tips

  • Store cookies in an airtight container at room temperature for up to 5-7 days.
  • These cookies can also be frozen for up to 2 months. Thaw at room temperature before serving.

Portion Sizes and Calorie Info

  • Yield: Approximately 24 cookies
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 51 minutes
  • Calories: Approximately 90 calories per cookie

For the full recipe, visit Blogghetti

20. Taylor Swift Chai Cookies

This delightful recipe from Haley features soft and flavorful chai cookies topped with a delicious eggnog icing.

Perfect for the holiday season, these cookies are sure to warm your heart and satisfy your sweet tooth.

Ingredients

For the Cookies:

  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (120 ml) vegetable oil
  • ½ cup (100 g) granulated sugar, plus extra for sprinkling
  • ½ cup (60 g) powdered sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teabag chai tea (cut open and use the crushed leaves)

For the Icing:

  • 1½ cups (180 g) powdered sugar, sifted
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2-3 tablespoons eggnog (or whole milk)

Cooking Instructions

  1. Prepare the Dough:
    • In the bowl of a stand mixer (or using a hand mixer), beat the butter on medium speed until creamy, about 1 minute.
    • Mix in the vegetable oil, then the granulated sugar and powdered sugar. Add the egg and vanilla, mixing until incorporated. Scrape down the sides and bottom of the bowl as necessary.
  2. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, salt, and chai tea leaves. Add this mixture to the wet ingredients and mix just until combined. The dough will be soft.
  3. Chill the Dough:
    • Cover the bowl and chill the dough in the refrigerator for at least 1 hour. For best results, chill overnight to allow the chai flavor to infuse.
  4. Bake the Cookies:
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Scoop tablespoons of dough and place them on the baking sheet about 2 inches apart. Press the dough balls gently with the palm of your hand and sprinkle the tops with sugar.
    • Bake for 9-10 minutes or until the edges are turning golden and the centers are soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Icing:
    • In a bowl, whisk together the powdered sugar, nutmeg, cinnamon, and 2 tablespoons of eggnog (or milk). If the icing is too thick, add more eggnog or milk until it reaches a spreadable consistency.
  6. Decorate the Cookies:
    • Spoon the icing onto the cooled cookies and use the back of a spoon to spread it slightly, leaving the edges bare.

Storage Tips

  • Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
  • Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking. Baked cookies can also be frozen for up to 2 months.

Portion Sizes and Calorie Info

  • Yield: Approximately 24 cookies
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Chilling Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Calories: Approximately 172 calories per cookie

For the detailed recipe, visit If You Give a Blonde a Kitchen

21. Italian Christmas Cookies

These Italian Christmas Cookies are a classic holiday treat that brings warmth and tradition to your festive season. With their soft, cake-like texture and sweet vanilla and almond flavor, they are perfect for cookie exchanges, gifting, or simply enjoying with a cup of coffee.

Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup powdered sugar (for the glaze)
  • 2-3 tablespoons milk (for the glaze)
  • Sprinkles for decoration

Cooking Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add the Eggs and Extracts: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla and almond extracts.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Shape and Bake: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Slightly flatten each ball. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. Glaze and Decorate: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk until smooth. Dip the top of each cooled cookie into the glaze and immediately sprinkle with your choice of sprinkles. Allow the glaze to set for about 30 minutes before serving or storing.

Storage Tips

  • Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.
  • Freezing: You can freeze the cookies (with or without glaze) for up to 3 months. If freezing without glaze, decorate them after thawing. To thaw, leave them at room temperature until soft.

Variations

  • Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy flavor.
  • Nutty Crunch: Add finely chopped nuts, such as pistachios or almonds, to the dough or sprinkle them over the glaze for added texture.
  • Gluten-Free: Use a 1:1 gluten-free baking flour to make these cookies gluten-free.

Portion Sizes and Calorie Info

  • Yield: Approximately 24 cookies
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Calories: Approximately 120 calories per cookie

For the full recipe, visit Then and Now Recipes

22. Pistachio Shortbread Cookies

These Pistachio Shortbread Cookies are buttery, crumbly, and packed with chopped pistachios, then dipped in dark chocolate for an extra touch of indulgence.

Ingredients

  • 2 sticks (227 g) salted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 cup (120 g) shelled pistachios, roughly chopped
  • 4 oz (113 g) dark chocolate, for dipping

Cooking Instructions

  1. Prepare the Dough:
    • In a mixing bowl, beat the softened butter lightly with a wooden spoon to soften it further.
    • Add the granulated sugar and mix until combined. You can use an electric mixer, but it’s not necessary.
    • Gradually add the flour and mix until the dough starts to clump together, resembling large, chunky breadcrumbs. Use your hands to bring the dough together into a smooth ball.
  2. Incorporate the Pistachios:
    • Roughly chop the pistachios and add ⅔ of them to the dough. Reserve the remaining pistachios for topping later. Knead the pistachios into the dough until evenly distributed.
  3. Shape the Dough:
    • Shape the dough into a log about the width of a paper towel roll. Wrap it in plastic wrap and roll it on your work surface to smooth out the edges. Chill the dough in the refrigerator for at least 1 hour or until firm.
  4. Bake the Cookies:
    • Preheat your oven to 320°F (160°C) and line a cookie sheet with parchment paper.
    • Remove the dough from the fridge and unwrap it. Use a sharp knife to slice the log into ½-inch rounds and place them on the prepared baking sheet with enough space to spread.
    • Bake for 15-20 minutes, or until the edges are just starting to turn golden brown. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  5. Dip in Chocolate:
    • Once the cookies are cooled, chop the dark chocolate into small pieces and melt it in the microwave in 30-second increments until fully melted.
    • Dip each cookie halfway into the melted chocolate, allowing any excess to drip off. Place the cookies on parchment paper and immediately sprinkle the tops with the reserved chopped pistachios. Optionally, sprinkle a tiny bit of sea salt on top.
  6. Set and Enjoy:
    • Allow the chocolate to set completely before serving. Enjoy your delicious pistachio shortbread cookies with a cup of tea or coffee!

Storage Tips

  • Store the cookies in an airtight container at room temperature for up to 2 weeks.
  • You can freeze the unbaked cookie dough in log shape, tightly wrapped in plastic wrap, for up to 3 months. Thaw in the refrigerator overnight before baking.

Variations

  • Leave out the chocolate: These cookies are delicious on their own without the chocolate dip.
  • Extra flavor: Add almond extract for a different flavor profile.
  • Different nuts: Substitute pistachios with walnuts or pecans for a different taste.
  • Shapes: Roll out the dough and cut into shapes instead of using the slice-and-bake method.

Portion Sizes and Calorie Info

  • Yield: Approximately 12 cookies
  • Total Time: 25 minutes
  • Calories: Approximately 223 calories per cookie

For the full recipe, visit Bonni Bakery