13 Christmas Cookie Baking Ideas Everyone Will Be Obsessed With

As the holiday season approaches, I’m so excited to share these 13 Christmas cookie baking ideas with you. They are sure to impress your loved ones. From decadent Chocolate Peppermint Crinkle Cookies to zesty Cranberry Orange Shortbread, these recipes offer a delightful mix of traditional flavors and creative twists. The aroma of Gingerbread Latte Cookies wafting through your kitchen is a holiday dream. Let’s get started on these festive treats that will certainly become favorites!

Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies are a delightful addition to any holiday cookie platter. These cookies are rich and fudgy on the inside, with a satisfying crackle on the outside, and a revitalizing hint of peppermint.

They’re perfect for sharing with family and friends or as a festive gift. The combination of chocolate and peppermint is always a holiday favorite, making these cookies a must-try for your Christmas baking list.

This recipe yields approximately 24 cookies, perfect for serving 4-6 people. The crinkle effect is achieved by rolling the dough in powdered sugar before baking, which creates a beautiful and delicious contrast to the deep chocolate flavor. The peppermint extract adds a revitalizing note, enhancing the overall taste of these cookies.

Whether you enjoy them with a glass of milk or as part of a holiday dessert spread, Chocolate Peppermint Crinkle Cookies are sure to be a hit.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup powdered sugar (for rolling)
• 1/2 cup semisweet chocolate chips (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Extracts: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and peppermint extract until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, fold in the chocolate chips with a spatula.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and makes it easier to handle.
7. Form the Cookies: Scoop tablespoons of dough and roll them into balls. Roll each ball in the powdered sugar, making sure they’re generously coated.
8. Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops have cracked.
9. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best crinkle effect, make sure the dough is thoroughly chilled before rolling in powdered sugar. This helps prevent excessive spreading and keeps the crinkle pattern defined.

You can experiment with the amount of peppermint extract to suit your taste preferences. If you find the flavor too strong, reduce it to 1/2 teaspoon. Additionally, these cookies can be stored in an airtight container for up to a week, making them a great option for early holiday preparation. Enjoy your festive baking!

Gingerbread Latte Cookies

Gingerbread Latte Cookies are a delightful twist on traditional holiday treats, combining the warm spices of gingerbread with the rich flavors of a latte. These cookies are perfect for coffee lovers who want to infuse a bit of caffeine into their holiday baking.

With a soft and chewy texture, they offer a comforting taste that pairs perfectly with a hot cup of coffee or tea, making them a wonderful addition to any festive gathering.

These cookies aren’t only delicious but also easy to make, requiring ingredients that are commonly found in most kitchens. The combination of molasses, ginger, cinnamon, and espresso powder creates a complex flavor profile that’s sure to impress your friends and family.

Whether you’re baking them for a holiday party or just to enjoy at home, Gingerbread Latte Cookies are bound to become a seasonal favorite.

Ingredients (Serves 4-6)

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 3/4 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and espresso powder. This guarantees the spices and espresso are evenly distributed throughout the dough.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. This step incorporates air into the mixture, which helps to create a lighter cookie.
4. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to verify all ingredients are evenly mixed.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape Cookies: Using a tablespoon or cookie scoop, portion out dough and roll into 1-inch balls. Roll each ball in granulated sugar to coat.
7. Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
8. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips

For an extra burst of flavor, consider adding a pinch of nutmeg to the dry ingredients. If you prefer a stronger coffee flavor, increase the amount of espresso powder slightly.

To guarantee even baking, rotate the baking sheets halfway through the baking time. For a more decorative touch, drizzle a simple glaze made from powdered sugar and a bit of brewed coffee over the cooled cookies.

Store the cookies in an airtight container to keep them fresh for up to a week.

Eggnog Snickerdoodles

Eggnog Snickerdoodles are a delightful and festive twist on the classic cookie favorite, perfect for your Christmas cookie baking adventures. These cookies combine the warm, comforting flavors of traditional snickerdoodles with the rich, creamy taste of eggnog, creating a holiday treat that’s both nostalgic and exciting. The subtle hints of nutmeg and cinnamon, along with the sweetness of eggnog, make these cookies a must-have on any holiday dessert table.

Whether you’re an eggnog enthusiast or just looking to try something new, these cookies are sure to impress your family and friends.

When baking Eggnog Snickerdoodles, it’s important to verify that the cookies remain soft and chewy, with a slightly crisp exterior. The key to achieving the perfect texture lies in the balance of ingredients and precise baking times. This recipe is designed to serve 4-6 people, making it ideal for a cozy gathering or as a thoughtful homemade gift. With just a few simple ingredients and easy-to-follow steps, you’ll have a batch of delicious cookies ready to share in no time.

Ingredients (Serving Size: 4-6 people):

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1/2 cup eggnog
• 1 teaspoon vanilla extract

For Rolling:

• 3 tablespoons granulated sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, cinnamon, and salt. This verifies that the leavening agents and spices are evenly distributed throughout the dough.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg, eggnog, and vanilla extract until well combined. The mixture may look slightly curdled due to the eggnog, but this is normal.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Prepare Rolling Mixture: In a small bowl, combine the sugar, nutmeg, and cinnamon for rolling. Mix well.
7. Shape and Roll Cookies: Using a tablespoon, scoop out dough and roll it into balls. Roll each ball in the sugar and spice mixture until fully coated.
8. Arrange on Baking Sheet: Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are just beginning to crack. The centers will appear soft but will firm up as they cool.
10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure your butter is softened to room temperature, as this helps achieve the ideal cookie texture. If you prefer a stronger eggnog flavor, consider adding a touch more nutmeg or a splash of rum extract to the dough.

Additionally, to keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to a week. Enjoy these festive treats with a glass of cold eggnog or a warm cup of tea for the ultimate holiday indulgence.

Cranberry Orange Shortbread

Cranberry Orange Shortbread is a delightful holiday treat that combines the tartness of cranberries with the zesty flavor of orange, all encased in a buttery shortbread cookie. This festive cookie is perfect for sharing with family and friends during the Christmas season. The vibrant red cranberries and orange zest not only provide a burst of flavor but also add a touch of holiday color to your cookie platter.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or as a special treat for your loved ones. The shortbread dough can be prepared in advance and baked when ready, allowing you to enjoy freshly baked cookies with minimal effort. These cookies are perfect on their own or can be paired with a warm cup of tea or coffee for a cozy winter afternoon.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 3/4 cup dried cranberries, chopped
• 1 tablespoon orange juice

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 2-3 minutes on medium speed using an electric mixer.
2. Add Flavors: Mix in the vanilla extract, orange zest, and orange juice until well combined. The orange zest and juice will infuse the dough with a lovely citrus aroma and flavor.
3. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
4. Fold in Cranberries: Gently fold in the chopped dried cranberries using a spatula, guaranteeing they’re evenly distributed throughout the dough.
5. Shape the Dough: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.
6. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
7. Slice and Bake: Remove the dough from the refrigerator and slice each log into 1/4-inch thick rounds. Place the slices onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake as this can make the cookies dry.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature.

Extra Tips:

For a more pronounced orange flavor, consider adding a few drops of orange extract along with the vanilla extract. If you prefer a tart cranberry flavor, you can use fresh cranberries instead of dried, but be sure to pat them dry before adding to the dough to prevent excess moisture.

The shortbread dough can be frozen for up to a month, making it easy to prepare in advance and bake fresh cookies as needed. When slicing the dough, use a sharp knife to guarantee clean edges, and if the dough becomes too soft while slicing, place it back in the refrigerator to firm up.

Pistachio Cranberry Biscotti

Pistachio Cranberry Biscotti are a delightful treat perfect for the holiday season. These twice-baked Italian cookies combine the rich, nutty flavor of pistachios with the sweet and tangy taste of dried cranberries. Their crunchy texture makes them an excellent companion for a warm cup of coffee or tea, especially during the festive winter months.

Whether you’re gifting them to friends and family or serving them at your holiday gatherings, these biscotti are sure to be a hit. This recipe is designed to serve 4-6 people, making it ideal for a small group or for sharing.

With a hint of orange zest and vanilla, the biscotti have a subtle yet complex flavor profile that complements the pistachios and cranberries beautifully. The process involves creating a dough, shaping it into logs, and baking it twice to achieve the perfect crunch. Let’s explore the ingredients needed and the steps to create these delightful holiday cookies.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 3/4 cup shelled pistachios
• 3/4 cup dried cranberries

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together in a large bowl until light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract and orange zest until the batter is smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.
6. Incorporate Nuts and Berries: Gently fold in the shelled pistachios and dried cranberries until evenly distributed throughout the dough.
7. Shape the Dough: Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them a few inches apart.
8. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they’re lightly golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
9. Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Transfer the logs to a cutting board and use a serrated knife to slice them into 1/2 inch thick biscotti. Arrange the slices cut side down on the baking sheet.
10. Final Bake: Return the biscotti to the oven and bake for an additional 10-12 minutes. Flip them over and bake for another 10-12 minutes until they’re dry and crisp. Let the biscotti cool completely on a wire rack before serving.

Extra Tips:

When making biscotti, using a serrated knife to slice the logs ensures clean cuts without crumbling the cookies. If you find the dough too sticky to handle, lightly dust your hands with flour.

For an extra festive touch, consider drizzling the cooled biscotti with melted white or dark chocolate. Store the biscotti in an airtight container to maintain their crunchy texture for up to two weeks, making them a perfect make-ahead holiday treat.

White Chocolate Raspberry Thumbprints

White Chocolate Raspberry Thumbprints are a delightful addition to any Christmas cookie platter, combining the sweet richness of white chocolate with the tartness of raspberry preserves. These cookies aren’t only delicious but also visually appealing, with their beautiful white and red color contrast. Perfect for holiday gatherings or as a homemade gift, they’re sure to impress friends and family alike.

The combination of flavors and textures makes them irresistible, and they’re surprisingly easy to prepare, even for novice bakers. The buttery, melt-in-your-mouth cookie base is complemented by a dollop of raspberry preserves and topped with a drizzle of white chocolate, creating a harmonious blend that’s both decadent and festive.

Making approximately 24 cookies, this recipe is perfect for serving 4-6 people, allowing everyone to indulge in a couple of these delightful treats. Gather your ingredients and follow these simple instructions to create a batch of White Chocolate Raspberry Thumbprints that will fill your home with the comforting aroma of holiday baking.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup raspberry preserves
• 1/2 cup white chocolate chips
• 1 teaspoon vegetable oil

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to guarantee the cookies don’t stick and are easy to remove after baking.
2. Make the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add the vanilla extract and mix until well combined. Gradually add the flour, mixing until the dough comes together and is smooth.
3. Form the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to make an indentation in the center of each ball.
4. Add the Preserves: Fill each indentation with about 1/4 teaspoon of raspberry preserves. Be careful not to overfill, as the preserves will spread slightly during baking.
5. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Melt the Chocolate: While the cookies are cooling, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
7. Drizzle and Serve: Once the cookies are completely cooled, use a spoon or a piping bag to drizzle the melted white chocolate over the cookies in a decorative pattern. Allow the chocolate to set before serving or storing.

Extra Tips:

For best results, confirm that the butter is at room temperature before you begin mixing. This helps in achieving a smooth and creamy texture for the dough. If the dough feels too soft or sticky, you can refrigerate it for about 15-20 minutes before forming the cookies.

Additionally, when making the thumbprints, try to make a deep enough indentation to hold the preserves securely, but be gentle to avoid cracking the dough. If you prefer a different fruit flavor, feel free to substitute the raspberry preserves with your favorite jam. Enjoy these cookies with a cup of tea or coffee for a delightful holiday treat!

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are a delightful twist on the traditional chocolate crinkle cookies, infusing a vibrant red hue and a hint of cocoa with a touch of cream cheese flavor. These cookies are perfect for adding a festive touch to your Christmas cookie platter, with their striking color and classic crackled sugar coating. The combination of cocoa and red velvet flavor creates a unique, rich taste that’s sure to become a favorite during the holiday season.

This recipe for Red Velvet Crinkle Cookies is designed to serve 4-6 people, making it ideal for a small family gathering or a cozy holiday celebration. The process is straightforward, guaranteeing that even novice bakers can achieve beautifully crinkled cookies with a soft, chewy center. Follow the steps below for a batch of cookies that are sure to impress both visually and taste-wise.

Ingredients (Serving Size: 4-6 people):

• 1 and 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring
• 2 teaspoons white vinegar
• 1/2 cup confectioners’ sugar

Cooking Instructions:

1. Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and guarantee easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This guarantees the dry ingredients are evenly distributed.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. This step is essential for creating a soft texture in the cookies.
4. Add Wet Ingredients: To the creamed mixture, add the egg, vanilla extract, red food coloring, and white vinegar. Beat until well combined, making sure the color is evenly distributed.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be slightly sticky but firm enough to handle.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough is important as it helps prevent the cookies from spreading too much while baking.
7. Roll and Coat: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in confectioners’ sugar until fully coated. The sugar coating will create the signature crinkle effect during baking.
8. Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and maintain their shape.

Extra Tips:

When making Red Velvet Crinkle Cookies, it’s important to use gel-based red food coloring for a vibrant color without altering the dough’s consistency.

If you prefer a deeper chocolate flavor, you can increase the cocoa powder by a tablespoon, but be sure to adjust the flour accordingly to maintain the dough’s balance.

Finally, for an extra festive touch, consider adding a dusting of edible glitter to the confectioners’ sugar before coating the dough balls. This will give your cookies a sparkling holiday finish.

Maple Pecan Cookies

Maple Pecan Cookies are a delightful treat that combines the rich flavors of maple syrup and toasted pecans, perfect for the holiday season. These cookies are crisp on the outside and chewy on the inside, with a nutty aroma that fills your kitchen as they bake. Not only are they delicious, but they also make for a beautiful addition to any Christmas cookie platter, adding a touch of warmth and sweetness to your festive gatherings.

Whether you’re a seasoned baker or a beginner, this recipe for Maple Pecan Cookies is straightforward and easy to follow. Ideal for a serving size of 4-6 people, it yields a batch of cookies that are sure to be a hit with family and friends. The combination of maple syrup and pecans provides a unique twist to the traditional cookie, making it a standout choice for your Christmas cookie selection.

Ingredients for 4-6 people:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• Optional: 1/4 cup maple glaze or icing for drizzling

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
3. Add Wet Ingredients: Beat in the maple syrup, eggs, and vanilla extract until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in Pecans: Gently fold the chopped pecans into the cookie dough until evenly distributed.
6. Shape the Cookies: Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
8. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Optional Drizzle: If desired, drizzle the cooled cookies with maple glaze or icing for an extra touch of sweetness.

Extra Tips:

When making Maple Pecan Cookies, it’s important to use real maple syrup for the best flavor. Avoid using pancake syrup, as it doesn’t provide the same rich taste.

Toasting the pecans before adding them to the dough can enhance their flavor and provide a delightful crunch. Additionally, chilling the dough for about 30 minutes before shaping the cookies can help prevent excessive spreading during baking.

Remember to store the cookies in an airtight container to keep them fresh and chewy for several days.

Hot Cocoa Cookies

Hot Cocoa Cookies are a delightful twist on the classic winter beverage that brings the warmth and comfort of hot cocoa into a deliciously chewy cookie form. Perfect for holiday gatherings or a cozy night in, these cookies combine rich chocolatey flavors with marshmallow and a hint of warmth from spices, making them an irresistible treat. Ideal for sharing with family and friends, these cookies capture the essence of the season in every bite.

Creating Hot Cocoa Cookies is a wonderful way to infuse your holiday baking with a touch of whimsy and nostalgia. The recipe combines the deep flavors of cocoa powder with the sweetness of chocolate chips and the gooeyness of mini marshmallows, giving you all the joy of a cup of hot cocoa in portable cookie form. This recipe serves 4-6 people, making it perfect for a small gathering or a larger household where everyone can enjoy a couple of cookies each.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup mini marshmallows
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. If you choose to use ground cinnamon for an extra hint of spice, add it to this mixture.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until they’re well incorporated into the butter and sugar mixture.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and mini marshmallows using a spatula, ensuring they’re evenly distributed throughout the dough.
7. Shape and Bake: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have just started to crack.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips:

For the best results, make sure the butter is properly softened before creaming it with the sugars, as this affects the texture of the cookies. If you find your marshmallows are melting too much during baking, try freezing them for about 10 minutes before folding them into the dough. This can help them hold their shape better.

Additionally, consider adding a pinch of cayenne pepper for a subtle kick that complements the chocolate flavors beautifully. Enjoy your Hot Cocoa Cookies with a cup of hot cocoa for an extra indulgent treat!

Almond Snowball Cookies

Almond Snowball Cookies are a delightful treat that perfectly captures the essence of the holiday season. These cookies, known for their delicate texture and rich almond flavor, are a favorite during Christmas time. Their small, round shape and powdered sugar coating resemble little snowballs, making them a whimsical addition to your holiday cookie platter.

Whether you’re hosting a festive gathering or simply enjoying a cozy afternoon indoors, Almond Snowball Cookies are certain to bring a smile to anyone’s face.

The charm of these cookies lies not only in their flavor but also in the simplicity of their preparation. With just a few basic ingredients, you can whip up a batch of these delicious cookies in no time. The combination of buttery dough and finely chopped almonds creates a crumbly texture that melts in your mouth.

Once baked, the cookies are rolled in powdered sugar, giving them their signature snowy appearance. This recipe yields enough cookies to serve 4-6 people, making it perfect for a small gathering or as a thoughtful homemade gift.

Ingredients (Serves 4-6)

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped almonds
• 1/4 teaspoon salt
• Additional powdered sugar for rolling

Cooking Instructions

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar together until light and fluffy. This should take about 2-3 minutes.
3. Add Vanilla: Mix in the vanilla extract until fully incorporated, enhancing the flavor of the cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely chopped almonds, and salt. This guarantees even distribution of the almonds and salt throughout the dough.
5. Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. It should be slightly crumbly but hold its shape when pressed.
6. Shape the Cookies: Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1 inch apart.
7. Bake: Bake the cookies in the preheated oven for 15-18 minutes, or until the bottoms are lightly golden. Avoid overbaking as this can dry them out.
8. Cool and Coat in Sugar: Allow the cookies to cool on the baking sheets for about 5 minutes. While still warm, gently roll each cookie in the additional powdered sugar until fully coated. Let them cool completely on a wire rack.

Extra Tips

For the best results, verify that the butter is at room temperature before starting, as this helps in achieving a smooth and creamy mixture.

If you prefer, you can substitute the almonds with other nuts like pecans or walnuts for a different flavor profile. Additionally, a second coating of powdered sugar after the cookies have completely cooled will give them an extra snowy appearance.

Store the cookies in an airtight container to maintain their freshness, and enjoy them with a warm cup of cocoa or coffee for a truly festive experience.

Brown Butter Nutella Stuffed Cookies

Brown Butter Nutella Stuffed Cookies are a delightful twist on classic cookies, perfect for the Christmas season. These cookies combine the rich, nutty flavor of browned butter with the creamy, chocolatey goodness of Nutella, creating a treat that’s sure to impress family and friends. The browned butter adds a depth of flavor that elevates the cookie dough, while the Nutella center provides a luscious surprise in every bite.

These cookies are perfect for holiday gatherings, gift exchanges, or simply as a special treat for yourself. These cookies aren’t only delicious but also fun to make. The process of browning the butter adds an extra layer of complexity to the flavor profile, and the Nutella filling is easy to work with. Whether you’re an experienced baker or a novice in the kitchen, you’ll find that these cookies come together effortlessly. Make sure to prepare a batch or two; these cookies are sure to disappear quickly!

Ingredients (Serves 4-6 people):

• 1 cup (2 sticks) unsalted butter
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup Nutella
• 1 cup semi-sweet chocolate chips

Cooking Instructions:

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns a golden brown color, with a nutty aroma. This should take about 5-7 minutes. Remove from heat and let it cool for about 10 minutes.
2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine Sugars and Butter: In another large bowl, mix the browned butter with the brown sugar and granulated sugar until well combined. Add the eggs and vanilla extract, and beat until smooth and creamy.
4. Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
6. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Shape Cookies: Scoop about 2 tablespoons of dough and flatten it slightly. Place a teaspoon of Nutella in the center, then fold the dough around it, sealing the edges. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still a bit soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Extra Tips:

When browning the butter, keep a close eye on it as it can quickly go from browned to burnt. Stir constantly and remove from heat as soon as it reaches a rich, amber color. If the dough is too sticky to handle, you can chill it longer, or lightly flour your hands when shaping the cookies.

For an extra touch, sprinkle a pinch of sea salt on top of each cookie before baking to enhance the flavors. Enjoy these cookies warm or at room temperature, and store any leftovers in an airtight container to maintain their freshness.

Salted Caramel Chocolate Chip Cookies

If you’re looking to add a decadent twist to your holiday baking, Salted Caramel Chocolate Chip Cookies are the perfect festive treat. Imagine the classic chocolate chip cookie, but with an indulgent surprise of gooey salted caramel in every bite.

These cookies combine the rich flavors of semi-sweet chocolate with the buttery sweetness of caramel, all elevated by a hint of sea salt. They’re bound to be a hit at any holiday gathering, providing a delightful balance of sweet and salty that will leave your guests reaching for more.

The process of making these cookies is both fun and rewarding, allowing you to experiment with flavors and textures. The key to their success is the quality of the ingredients, especially the caramel. You can opt for store-bought caramel squares, but if you’re feeling adventurous, making your own caramel can elevate the cookies to a whole new level.

Regardless of your choice, the result is a batch of cookies with a tender interior, a slightly crispy edge, and a luscious caramel center that melts in your mouth.

Ingredients for 4-6 servings:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 12-15 soft caramel candies, halved
• Sea salt flakes for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This guarantees even baking and easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This step guarantees the baking soda and salt are evenly distributed throughout the flour.
3. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes. Add the vanilla extract and eggs, one at a time, beating well after each addition.
4. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined. Avoid overmixing to guarantee the cookies remain tender.
5. Add chocolate chips: Stir in the chocolate chips until evenly distributed throughout the dough. This step guarantees every cookie is packed with chocolatey goodness.
6. Shape cookies: Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Press a halved caramel candy into the center of each dough ball and gently fold the dough around it to cover.
7. Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and immediately sprinkle a pinch of sea salt flakes over each cookie.
8. Cool and serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set properly.

Extra Tips:

For the best results, confirm that your butter is at room temperature before starting the recipe, as this will help achieve the desired creamy texture when creaming with the sugars.

If you prefer a chewier cookie, you can slightly underbake them, as they’ll continue to cook on the baking sheet after being removed from the oven. Additionally, make sure the caramel candies are completely covered by the dough to prevent them from oozing out during baking.

Enjoy these cookies with a glass of cold milk or a warm cup of your favorite holiday beverage!

Spiced Molasses Cookies

Christmas is a time of warmth, family, and the delightful aroma of freshly baked cookies wafting through the house. Among the myriad of cookie options, Spiced Molasses Cookies stand out with their rich, deep flavors and chewy texture.

These cookies, with their blend of spices and the robust sweetness of molasses, are perfect for those chilly winter evenings. Whether you’re planning a cozy night in with a cup of hot cocoa or hosting a festive gathering, these cookies are sure to impress.

The secret to these cookies’ depth of flavor lies in the combination of spices that evoke the essence of the holiday season. Cinnamon, ginger, and cloves come together to create a symphony of warmth that pairs perfectly with the dark, caramel notes of molasses.

This recipe makes enough to serve 4-6 people, guaranteeing that everyone can enjoy a taste of this holiday classic. So, roll up your sleeves, preheat your oven, and let’s get baking!

Ingredients (Serves 4-6)

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Additional sugar for rolling

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This guarantees that all the spices and leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the molasses, followed by the egg and vanilla extract, mixing until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in additional granulated sugar to coat and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips

When baking Spiced Molasses Cookies, make sure your butter is softened to create a smooth and creamy mixture with the sugar.

If you prefer a slightly crispier texture, you can bake the cookies for an additional 1-2 minutes. For a more festive touch, try adding a sprinkle of coarse sugar on top before baking for an extra sparkle.

Finally, storing the cookies in an airtight container will keep them fresh and chewy for up to a week, making them perfect for holiday gifting or snacking throughout the season.