13 Frosted Christmas Cookie Recipes That Look Bakery-Worthy

Holiday baking holds a special place in my heart, especially when it comes to crafting cookies that could easily grace a bakery window. Transforming simple ingredients into beautifully frosted treats is a delightful part of the season. From zesty lemon frosting on gingerbread to refreshing peppermint on chocolate, these 13 cookie recipes are sure to add sparkle to your festive gatherings. Let’s embark on this sweet journey together and find out which flavors and designs will become your new holiday favorites!

Classic Sugar Cookies With Royal Icing

Nothing evokes the spirit of Christmas like the scent of freshly baked sugar cookies wafting through the house. These Classic Sugar Cookies with Royal Icing aren’t only delicious but also a beautiful addition to your holiday dessert table. The cookies are crisp on the edges, soft on the inside, and topped with a sweet and glossy royal icing that can be decorated to suit your festive mood.

This recipe is perfect for getting the entire family involved in the holiday baking tradition, allowing everyone to express their creativity with colorful and intricate designs. Whether you’re an experienced baker or just starting out, this recipe is simple enough for anyone to follow.

The key to making perfect sugar cookies is chilling the dough, which helps maintain their shape while baking. As for the royal icing, it’s all about achieving the right consistency for piping and decorating. This recipe will yield enough cookies for 4-6 people, making it ideal for small gatherings or as a delightful treat to share with friends and neighbors.

Ingredients for Sugar Cookies:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

Ingredients for Royal Icing:

• 3 cups powdered sugar
• 2 tablespoons meringue powder
• 5-6 tablespoons warm water
• Food coloring (optional)

Instructions:

1. Prepare the Dough:
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a bit more flour.
2. Chill the Dough:
• Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilling is crucial to prevent the cookies from spreading too much in the oven.
3. Roll Out and Cut Cookies:
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, leaving some space between each cookie.
4. Bake the Cookies:
• Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
5. Prepare the Royal Icing:
• In a large bowl, combine the powdered sugar and meringue powder. Gradually add warm water, beating on low speed until the icing holds a ribbon-like consistency when the beaters are lifted.
• If desired, divide the icing into bowls and add food coloring.
6. Decorate the Cookies:
• Once the cookies have cooled completely, use piping bags or a spoon to apply the royal icing. Decorate with sprinkles or edible glitter as desired. Allow the icing to set at room temperature.

Extra Tips:

For best results, make sure that all your ingredients are at room temperature before starting. When making the royal icing, adjust the water amount to achieve your desired thickness; less water for outlining and more for flooding.

If you plan to make multiple colors of icing, keep the bowls covered with a damp cloth to prevent them from drying out while you work. Finally, store decorated cookies in an airtight container to maintain their freshness and crispness. Enjoy your festive creations!

Peppermint Frosted Chocolate Cookies

Indulge in the rich and festive flavors of Peppermint Frosted Chocolate Cookies this holiday season. These cookies are a delightful treat that combines the deep, decadent taste of chocolate with a revitalizing minty frosting, making them the perfect addition to any Christmas cookie platter.

The soft and chewy chocolate base is elevated by the creamy peppermint frosting, creating a harmonious balance of flavors that will satisfy any sweet tooth. Perfect for gatherings and holiday parties, these cookies serve 4-6 people and are sure to impress your guests with both their taste and festive appearance.

Whether you’re an experienced baker or a beginner, this straightforward recipe will guide you through creating these delicious treats that capture the essence of the holiday spirit.

Ingredients (Serves 4-6 people):

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 2-3 tablespoons heavy cream
• 1/2 teaspoon peppermint extract
• Crushed candy canes or peppermint candies for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and guarantee even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the chocolate chips with a spatula or wooden spoon.
6. Form Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set, but the centers still appear soft. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Make Frosting: While the cookies cool, prepare the frosting. In a medium bowl, beat together the powdered sugar, softened butter, peppermint extract, and 2 tablespoons of heavy cream. Add more cream as needed to achieve a spreadable consistency.
9. Frost and Garnish: Once the cookies are completely cool, spread a generous amount of frosting on each cookie. Sprinkle with crushed candy canes or peppermint candies for a festive touch.

Extra Tips:

For perfectly chewy cookies, don’t overbake them; they’ll continue to firm up as they cool on the baking sheet. If you prefer a stronger peppermint flavor, you can increase the amount of peppermint extract in the frosting.

These cookies can also be stored in an airtight container at room temperature for up to a week, making them a great make-ahead option for holiday events. Enjoy the delightful combination of chocolate and peppermint that embodies the holiday spirit!

Gingerbread Cookies With Lemon Frosting

Gingerbread Cookies With Lemon Frosting is a delightful twist on the classic gingerbread cookie, combining the warm spices of gingerbread with the invigorating zing of lemon frosting. This recipe creates cookies that are perfect for the holiday season, offering a balance of rich, spicy flavors and a fresh, tangy finish.

These cookies aren’t only delicious but also visually appealing, making them a wonderful addition to any festive gathering or as a homemade gift. The recipe yields approximately 24-30 cookies, making it ideal for serving 4-6 people. The gingerbread dough is infused with molasses and a blend of spices, resulting in a deep, flavorful base. The lemon frosting adds a creamy, citrusy layer that complements the spices beautifully.

These cookies are sure to become a family favorite, bringing joy and warmth to your celebrations.

Ingredients:

_For the Gingerbread Cookies:_

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1 teaspoon vanilla extract

_For the Lemon Frosting:_

• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons milk (as needed)

Cooking Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and dark brown sugar together until light and fluffy, about 3-5 minutes.
4. Add Wet Ingredients: Beat in the egg, then the molasses and vanilla extract, mixing until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms. Don’t overmix.
6. Roll and Shape: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and place them on the prepared baking sheets.
7. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Lemon Frosting: In a medium bowl, beat together the powdered sugar and softened butter until smooth. Add the lemon juice and zest, and beat until well combined. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
9. Decorate Cookies: Once the cookies are completely cool, use a piping bag or a small knife to spread or pipe the lemon frosting onto the cookies as desired.

Extra Tips:

When making Gingerbread Cookies With Lemon Frosting, it’s important to allow the cookies to cool completely before frosting to prevent the frosting from melting.

For added flavor, consider chilling the dough for an hour before rolling it out; this allows the spices to meld and enhances the taste. If you want to add a decorative touch, sprinkle some festive colored sugar or edible glitter on top of the frosting before it sets.

Additionally, for a more pronounced lemon flavor, you can increase the lemon zest in the frosting. Enjoy these cookies fresh, or store them in an airtight container for up to a week.

Eggnog-Flavored Frosted Cookies

Eggnog-Flavored Frosted Cookies are the perfect holiday treat, combining the classic flavors of Christmas with a delightful twist. These cookies are soft, buttery, and infused with the rich taste of eggnog, making them a festive addition to any holiday gathering. Topped with a creamy eggnog frosting, these cookies are sure to become a family favorite, whether served at a party or enjoyed by the fireside with a warm cup of cocoa. The recipe yields enough to serve 4-6 people, making them ideal for small parties or intimate family gatherings.

The secret to these cookies lies in the use of both eggnog and nutmeg, which together create a warm and inviting flavor profile that’s quintessentially Christmas. The dough is easy to prepare and can be made in advance, allowing you to focus on decorating or spending time with loved ones. The frosting is a simple yet delicious addition, providing a smooth and creamy contrast to the soft cookie base. Whether you’re a seasoned baker or a beginner, these Eggnog-Flavored Frosted Cookies are a delightful way to celebrate the holiday season.

Ingredients for Eggnog-Flavored Frosted Cookies (serving size: 4-6 people):

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

For the Frosting:

• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 3 tablespoons eggnog
• 1/4 teaspoon vanilla extract
• Ground nutmeg for sprinkling

Cooking Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg, eggnog, and vanilla extract, and mix until well combined.
2. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm.
3. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
4. Shape the Cookies: Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake the Cookies: Bake for 10-12 minutes, or until the edges 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. Make the Frosting: In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the eggnog, and beat until the frosting is smooth and creamy. Stir in the vanilla extract.
7. Frost the Cookies: Once the cookies are completely cooled, use a butter knife or small offset spatula to spread a generous amount of frosting on each cookie. Sprinkle a pinch of ground nutmeg over the frosting for decoration.
8. Serve and Enjoy: Allow the frosting to set for a few minutes before serving. Enjoy these cookies fresh, or store them in an airtight container for up to 3 days.

Extra Tips:

For the best results, make sure your butter is softened but not melted. This will help achieve the desired texture in both the cookies and the frosting. If you don’t have eggnog on hand, you can substitute with a mixture of milk and a pinch of nutmeg, but keep in mind that the eggnog flavor will be less pronounced.

Additionally, if you prefer a more pronounced spice flavor, consider adding a pinch of cinnamon to the dough or frosting. Finally, these cookies can easily be made in advance and frozen; simply frost them after defrosting for a fresh and festive treat.

Snowflake Vanilla Almond Cookies

Snowflake Vanilla Almond Cookies are a delightful addition to any holiday cookie platter, bringing a touch of elegance and a burst of flavor. These cookies are wonderfully aromatic with the warm notes of vanilla and the subtle nuttiness of almonds, making them a perfect treat for the winter season. With their intricate snowflake designs, they not only taste amazing but also look stunning on display.

Whether you’re serving them at a festive gathering or packaging them as gifts, these cookies are guaranteed to impress both visually and taste-wise.

To achieve the perfect Snowflake Vanilla Almond Cookies, it’s important to use high-quality ingredients to enhance their flavor and texture. The recipe combines a buttery dough with finely ground almonds and pure vanilla extract, resulting in cookies that are crisp on the outside and tender on the inside.

These cookies can be decorated with royal icing to highlight their beautiful snowflake patterns, adding a touch of sweetness and creativity. The balance of flavors and the intricate designs make these cookies a memorable holiday treat for family and friends.

Ingredients for 4-6 servings:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1/2 cup finely ground almonds
• 1/2 teaspoon salt
• Royal icing (for decoration)
• Blue and white food coloring (optional)
• Sprinkles or edible glitter (optional)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. Add the egg, vanilla extract, and almond extract, mixing until well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be smooth and not sticky.
3. Chill the Dough: Divide the dough into two portions, flatten into discs, and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour to make it easier to roll out and cut.
4. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use snowflake cookie cutters to cut out shapes and place them on the prepared baking sheets.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Decorate: Prepare the royal icing according to your preferred recipe and divide it into separate bowls if using different colors. Decorate the cookies with the icing, using a piping bag and tips for intricate designs. Add sprinkles or edible glitter for an extra festive touch.

Extra Tips:

For the best results, confirm that your butter is properly softened before starting; it should leave an indentation when pressed but not be overly soft. If you find your dough is sticking while rolling, lightly dust the rolling surface with flour to prevent sticking.

When decorating, let the royal icing dry completely before stacking or packaging the cookies to avoid smudging. Additionally, if you’re new to cookie decorating, practice your designs on parchment paper before applying them to the cookies.

Red Velvet Thumbprint Cookies With Cream Cheese Frosting

Red Velvet Thumbprint Cookies with Cream Cheese Frosting are a delightful twist on the classic thumbprint cookie. These cookies bring together the rich, velvety taste of red velvet cake with the creamy goodness of cream cheese frosting. Perfect for the holiday season, these cookies not only taste divine but also add a festive touch to any cookie platter with their vibrant red hue and snowy white center.

They’re a wonderful treat to share with family and friends or to enjoy during a cozy evening by the fireplace. The recipe is designed to serve 4-6 people, making it ideal for a small gathering or a generous family dessert. The smooth and tangy cream cheese frosting perfectly complements the soft and slightly crisp red velvet cookie, creating a harmonious blend of flavors and textures.

Whether you’re a seasoned baker or a beginner looking to impress, these cookies are sure to become a favorite.

Ingredients (Serves 4-6):

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to guarantee even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will help evenly distribute the baking soda and cocoa powder, guaranteeing a consistent texture and flavor in the cookies.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air into the mixture, which is essential for the cookies’ texture.
4. Add Wet Ingredients: Add the egg, red food coloring, and vanilla extract to the butter mixture. Beat until well combined, ensuring the mixture is evenly colored.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Form Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have slightly puffed up. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Prepare Frosting: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
9. Fill Cookies: Once the cookies are completely cooled, fill each thumbprint with a spoonful of cream cheese frosting. Use a piping bag for a neater finish if desired.

Extra Tips: For a more vibrant red color, you may need to adjust the amount of food coloring based on the type and brand you use; gel food coloring typically yields a more intense color.

To guarantee the cookies keep their shape while baking, chill the dough balls in the refrigerator for about 15 minutes before baking. If you’re preparing these cookies in advance, store them in an airtight container in the refrigerator for up to a week, but bring them to room temperature before serving for the best flavor.

Linzer Cookies With Raspberry Jam and Icing

Linzer Cookies with Raspberry Jam and Icing are a delightful holiday treat that combines the buttery goodness of a classic cookie with the sweet and tart flavors of raspberry jam. These cookies are traditionally made with ground almonds or hazelnuts, which gives them a unique texture and flavor that pairs perfectly with the jam filling. The icing adds a touch of sweetness and a beautiful finish, making them an irresistible addition to your Christmas cookie platter.

Originating from Linz, Austria, these cookies have become a beloved holiday staple across the globe. Their delicate, sandwich-like structure and festive appearance make them a favorite for both bakers and those who enjoy them. The process of creating Linzer Cookies is a bit more involved than your average cookie, but the end result is well worth the effort. This recipe will guide you through the process of creating these scrumptious cookies for a serving size of 4-6 people.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup ground almonds or hazelnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon lemon juice

Instructions:

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground almonds or hazelnuts, ground cinnamon, baking powder, and salt. This will guarantee that all the dry ingredients are evenly distributed.
2. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes. This step is essential for creating a tender cookie texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture until fully combined. This will add richness and flavor to your cookies.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Make sure not to overmix, as this can make the cookies tough.
5. Chill the Dough: Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps prevent the cookies from spreading too much during baking.
6. Preheat and Roll Out Dough: Preheat your oven to 350°F (175°C). Roll out each dough half on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies, and a smaller cutter to cut out the centers of half of the cookies.
7. Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
8. Fill with Jam: Spread about 1 teaspoon of raspberry jam on each whole cookie. Place a cookie with a cut-out center on top to create a sandwich.
9. Prepare the Icing: In a small bowl, mix the powdered sugar with milk and lemon juice until smooth. Adjust the consistency by adding more milk if too thick or more sugar if too thin.
10. Decorate the Cookies: Drizzle the icing over the tops of the cookies and allow it to set before serving.

Extra Tips:

For best results, confirm all your ingredients are at room temperature before you start baking. This helps in achieving a more uniform dough and better cookie texture.

When rolling out the dough, work quickly to prevent it from becoming too warm, which can lead to sticking. If the dough becomes difficult to handle, return it to the refrigerator for a few minutes.

Finally, for a more intense flavor, you can toast the nuts before grinding them, adding an extra layer of aroma and taste to your cookies. Enjoy your Linzer Cookies with Raspberry Jam and Icing with a warm cup of tea or coffee for a perfect holiday experience!

Spiced Molasses Cookies With White Chocolate Frosting

Spiced Molasses Cookies With White Chocolate Frosting are a delightful treat perfect for the holiday season. These cookies combine the rich, robust flavor of molasses with a fragrant mix of spices like cinnamon, ginger, and cloves. The addition of white chocolate frosting adds a touch of sweetness to balance the spiced cookie base, making them an irresistible indulgence for Christmas gatherings or cozy nights by the fireplace.

Crafting these cookies is a joyful experience that fills your home with festive aromas. The dough is simple to prepare, requiring a brief chill time to enhance the flavors and guarantee the cookies maintain their shape during baking. Once baked to a perfect golden brown, the cookies are topped with a luscious white chocolate frosting, providing a creamy contrast to the spiced molasses. This recipe yields enough cookies for a serving size of 4-6 people, making it ideal for small gatherings or as a gift to share.

Ingredients (serves 4-6 people):

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Prepare the Dough: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
2. Combine and Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
3. Preheat and Shape: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
5. Prepare the Frosting: In a small saucepan over low heat, melt the white chocolate chips with the heavy cream, stirring constantly until smooth. Remove from heat and let cool slightly.
6. Frost the Cookies: Using a spoon or piping bag, spread or drizzle the white chocolate frosting over the cooled cookies. Allow the frosting to set before serving.

Extra Tips: For an extra bit of holiday sparkle, consider adding a sprinkle of edible glitter or crushed candy canes on top of the frosting before it sets. If you prefer your cookies with a bit more spice, feel free to adjust the amount of cinnamon, ginger, and cloves to your taste.

Chocolate Crinkle Cookies With Peppermint Glaze

Chocolate Crinkle Cookies With Peppermint Glaze are an enticing holiday treat that combines rich chocolatey goodness with the invigorating taste of peppermint. These cookies have a soft and fudgy center, with a beautifully cracked exterior that gives them their signature look. The peppermint glaze adds a festive touch, making these cookies a perfect addition to any Christmas cookie platter.

Whether you’re baking for a holiday party or simply to enjoy with a warm cup of cocoa, these cookies are sure to be a hit with friends and family.

The recipe for Chocolate Crinkle Cookies With Peppermint Glaze is straightforward and doesn’t require any advanced baking skills. The key to achieving the perfect crinkle effect is to roll the cookies generously in confectioners’ sugar before baking, which creates that distinctive cracked appearance as the cookies expand.

The peppermint glaze is easy to make and can be adjusted to taste, depending on how much peppermint flavor you prefer. This recipe makes enough to serve 4-6 people, making it ideal for small gatherings or as a special treat during the holiday season.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar (for rolling)
• 1 cup confectioners’ sugar (for glaze)
• 2 tablespoons milk
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies (optional, for garnish)

Cooking Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, mix the vegetable oil and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm enough to handle.
2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Shape the Cookies: Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls. Roll each ball generously in the confectioners’ sugar, guaranteeing they’re well coated.
4. 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 have spread and the tops have cracked. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
5. Prepare the Peppermint Glaze: In a small bowl, whisk together 1 cup of confectioners’ sugar, milk, and peppermint extract until smooth and slightly thickened. Adjust the consistency with more sugar or milk if necessary.
6. Glaze the Cookies: Once the cookies have cooled, drizzle the peppermint glaze over the tops. Optionally, sprinkle with crushed peppermint candies for an extra festive touch.

Extra Tips:

For best results, verify the dough is well chilled before rolling it in confectioners’ sugar. This helps the cookies maintain their shape and prevents them from spreading too much during baking.

When making the peppermint glaze, start with a small amount of peppermint extract and adjust to taste, as the flavor can be quite strong. If you prefer a thicker glaze, add more confectioners’ sugar, and for a thinner glaze, add more milk.

If you’re planning to store the cookies, wait until the glaze has set completely before stacking them to prevent any sticking. Enjoy these delightful cookies with a hot beverage for a cozy holiday treat!

Citrus-Spiced Iced Shortbread Cookies

Citrus-Spiced Iced Shortbread Cookies are a delightful twist on the traditional shortbread, infusing the classic buttery cookie with a vibrant citrus flavor and a hint of warm spices. Perfect for the holiday season, these cookies bring a revitalizing yet comforting taste to any festive gathering.

The combination of orange zest and a touch of cinnamon offers a unique flavor profile that’s sure to please both children and adults alike. The icing adds an extra layer of sweetness, enhancing the cookie’s overall appeal. With its smooth texture and a subtle hint of citrus, the icing beautifully complements the spiced shortbread base.

These cookies aren’t only delicious but also visually appealing, making them an ideal addition to your holiday cookie platter. They’re easy to make and an excellent choice for gift-giving or sharing with loved ones.

Ingredients (for 4-6 people):

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon milk
• Additional orange zest for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
3. Add Flavorings: Add the vanilla extract and orange zest to the butter mixture, mixing until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, and salt.
5. Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
6. Shape the Cookies: Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until firm.
7. Slice and Bake: Once the dough is firm, slice into 1/4-inch thick rounds and place them on the prepared baking sheets, about 1 inch apart.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Prepare the Icing: While the cookies are cooling, whisk together the powdered sugar, fresh orange juice, and milk in a small bowl until smooth.
10. Ice the Cookies: Once the cookies are completely cooled, spread the icing over the top of each cookie using a spoon or a small spatula. Sprinkle additional orange zest on top for garnish if desired.
11. Set the Icing: Allow the icing to set before serving or storing the cookies.

Extra Tips:

To guarantee your Citrus-Spiced Iced Shortbread Cookies have the perfect texture, make sure your butter is at room temperature before you start. This helps in achieving a smooth and consistent dough.

If you find the dough too sticky to handle, a brief chill in the refrigerator can help firm it up. When icing the cookies, you can adjust the consistency of the icing by adding more milk for a thinner glaze or more powdered sugar for a thicker coating.

These cookies can be stored in an airtight container for up to a week, making them a convenient make-ahead treat for your holiday festivities.

Matcha Green Tea Christmas Trees

Matcha Green Tea Christmas Trees are a delightful and festive twist on traditional holiday cookies. With a vibrant green hue and a subtle earthy flavor, these cookies not only look stunning but also bring a unique taste to your Christmas cookie platter. Matcha, a finely ground powder of specially grown and processed green tea leaves, is the star ingredient here, adding both color and flavor that pairs beautifully with the buttery cookie base.

These cookies are perfect for those who love to experiment with flavors and want to add a touch of elegance to their holiday baking. The shape of these cookies resembles charming little Christmas trees, making them a fun and fitting addition to your holiday celebrations. Not only are they visually appealing, but they also have a delicate texture that melts in your mouth.

Whether you’re hosting a holiday party, contributing to a cookie exchange, or simply enjoying a cozy night in with family, these Matcha Green Tea Christmas Trees are bound to impress. This recipe serves 4-6 people, allowing you to share the joy and flavor of matcha with your loved ones.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons matcha green tea powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Powdered sugar for dusting
• Edible decorations (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. This guarantees the matcha is evenly distributed and the dry ingredients are well combined.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, resulting in a lighter cookie.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. The mixture should be smooth and creamy.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets. Gently press each ball into a triangular shape to resemble a Christmas tree.
7. Bake the Cookies: Bake in the preheated oven 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 a wire rack to cool completely.
8. Decorate: Once cooled, dust the cookies with powdered sugar and add any edible decorations as desired to enhance their festive appearance.

Extra Tips:

For the best results, make sure your butter is at room temperature before starting, as this will make it easier to cream with the sugar. If you want a stronger matcha flavor, consider adding an extra tablespoon of matcha powder, but be mindful that this may affect the color intensity.

When shaping the cookies, you can use a small knife to create lines or patterns that mimic branches for a more realistic tree look. Finally, store the cookies in an airtight container to maintain their freshness and flavor. Enjoy your Matcha Green Tea Christmas Trees with a warm cup of tea or coffee for the perfect holiday treat!

Pecan Sandies With Brown Butter Frosting

Pecan Sandies With Brown Butter Frosting are a delightful addition to any Christmas cookie platter, offering a rich and nutty flavor that’s both comforting and indulgent. These cookies are a perfect blend of buttery shortbread and crunchy pecans, topped off with a luxurious brown butter frosting that adds an extra layer of depth and warmth to their flavor profile.

They’re ideal for holiday gatherings or simply for enjoying with a cup of hot cocoa by the fireplace.

The key to these cookies lies in the quality of the ingredients, particularly the butter and pecans. Brown butter, with its nutty aroma and deep flavor, elevates the frosting to a gourmet level, while the pecans add a satisfying crunch and a hint of earthiness.

When making Pecan Sandies With Brown Butter Frosting, it’s crucial to give yourself enough time to properly brown the butter and allow the cookies to cool before frosting, guaranteeing the best texture and taste in every bite.

Ingredients (serves 4-6 people):

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup pecans, finely chopped
• 1/2 cup unsalted butter for frosting
• 1 1/2 cups powdered sugar for frosting
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract for frosting

Cooking Instructions:

1. Prepare the Cookie Dough: In a large mixing bowl, beat 1 cup of softened unsalted butter with granulated sugar and powdered sugar until light and fluffy. Add in vanilla extract and mix well.
2. Add Dry Ingredients: Gradually add in the all-purpose flour and salt, mixing until just combined. Stir in the finely chopped pecans until evenly distributed within the dough.
3. Shape the Cookies: Divide the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with your hand or the bottom of a glass.
4. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
5. Make the Brown Butter Frosting: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Continue cooking until the butter turns a golden brown color and releases a nutty aroma. Remove from heat and let cool slightly.
6. Mix the Frosting: In a mixing bowl, combine the browned butter with 1 1/2 cups of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. Beat until smooth and creamy.
7. Frost the Cookies: Once the cookies have completely cooled, spread a generous amount of the brown butter frosting on top of each cookie. Allow the frosting to set before serving.

Extra Tips: When browning the butter, watch it closely as it can go from perfectly browned to burnt very quickly. Stir constantly and remove from heat as soon as it becomes golden brown.

For an extra festive touch, you can sprinkle a little sea salt on top of the frosted cookies to enhance the flavor. Also, verify the cookies are completely cool before frosting to prevent the frosting from melting.

If you want a thicker frosting, simply add more powdered sugar until you reach the desired consistency.

Coconut Macaroon Cookies With White Chocolate Drizzle

Indulge in the deliciousness of Coconut Macaroon Cookies With White Chocolate Drizzle this holiday season. These cookies are a delightful treat, combining the chewy texture of coconut macaroons with the rich sweetness of white chocolate. Perfect for sharing with family and friends, these cookies are sure to brighten up your dessert table.

They’re easy to make and require just a few ingredients, making them an ideal choice for busy holiday baking. The beauty of these cookies lies in their simplicity and elegance. The coconut provides a tropical flair, while the white chocolate drizzle adds a touch of sophistication.

Whether you’re an experienced baker or a novice, this recipe is straightforward and fun to follow. The result is a batch of cookies that aren’t only visually appealing but also incredibly tasty. Prepare these Coconut Macaroon Cookies With White Chocolate Drizzle for a serving size of 4-6 people and enjoy the festive flavors with your loved ones.

Ingredients:

• 3 cups sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 1 cup white chocolate chips

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir the mixture until all the coconut is evenly coated with the milk.
3. Prepare the Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. This will take about 3-4 minutes. The egg whites should be firm and hold their shape.
4. Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture. Use a spatula to incorporate the egg whites without deflating them, ensuring the mixture is light and airy.
5. Shape the Cookies: Using a tablespoon or a small cookie scoop, drop round mounds of the mixture onto the prepared baking sheet. Leave about 1 inch of space between each cookie to allow for spreading.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 20-25 minutes, or until the edges are golden brown and the tops are slightly toasted.
7. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Melt the White Chocolate: While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted.
9. Drizzle with White Chocolate: Once the cookies are cooled, use a spoon or a piping bag to drizzle the melted white chocolate over the top of each cookie. Let the chocolate set before serving.

Extra Tips:

For an added touch of flavor, consider adding a dash of almond extract to the coconut mixture. If you prefer a less sweet cookie, use unsweetened shredded coconut instead of sweetened.

To make the cookies more festive, sprinkle some colored sugar or edible glitter on the white chocolate drizzle before it sets. Store any leftover cookies in an airtight container to keep them fresh and chewy. Enjoy these delightful treats with a cup of hot cocoa or your favorite holiday beverage.