13 Unique Christmas Cookie Recipes That Stand Out on the Dessert Table

As the holiday season approaches, my kitchen transforms into a cozy haven filled with the smells and sights of festive cookies. There’s something truly special about creating treats that not only taste amazing but also look stunning on the dessert table. From the invigorating aroma of Peppermint Mocha Crinkle Cookies to the cheerful hues of Cranberry Pistachio Biscotti, each cookie is crafted to bring joy. These unique recipes are a delightful twist on traditional favorites, perfect for capturing the holiday spirit. Which of these charming cookies will be your go-to this year?

Peppermint Mocha Crinkle Cookies

Peppermint Mocha Crinkle Cookies are a delightful and festive treat that combines the rich flavors of chocolate and coffee with a revitalizing hint of peppermint. These cookies are perfect for the holiday season, bringing warmth and joy to any gathering.

The crinkle effect on the cookies’ surface gives them a charming, snow-dusted appearance, making them a beautiful addition to your Christmas cookie platter.

These cookies are soft and chewy on the inside, with a slightly crisp exterior. They’re best enjoyed fresh out of the oven, with a cup of hot cocoa or coffee. The recipe is straightforward and perfect for baking with family and friends, allowing everyone to join in on the holiday fun. This recipe will yield enough cookies to serve 4-6 people.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon peppermint extract
• 1 teaspoon instant coffee granules
• 1/2 cup powdered sugar, for rolling

Instructions:

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This guarantees that the dry ingredients are well combined.
3. Combine Sugar and Oil: In a large mixing bowl, combine the granulated sugar and vegetable oil. Use a hand mixer or stand mixer to beat on medium speed until the mixture is smooth and well combined.
4. Add Eggs and Flavors: Add the eggs, one at a time, into the sugar and oil mixture, beating well after each addition. Stir in the peppermint extract and instant coffee granules until evenly distributed.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. The dough will be sticky, which is normal for crinkle cookies.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle and helps create the crinkle effect.
7. Form and Coat Cookies: Scoop the chilled dough into tablespoon-sized balls. Roll each ball in powdered sugar until fully coated. This will give the cookies their signature crinkled appearance.
8. Bake: Place the sugar-coated dough balls onto the prepared baking sheet, 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.
9. Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For a more intense peppermint flavor, consider adding a few crushed peppermint candies or candy canes to the dough before baking. If you prefer a less pronounced coffee taste, reduce the amount of instant coffee granules.

These cookies can be stored in an airtight container for up to a week, but they’re best enjoyed fresh. If you’re planning to make them ahead of a holiday event, they can be frozen after baking and reheated slightly before serving.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti is a delightful and festive treat perfect for the holiday season. Combining the tartness of dried cranberries with the nutty flavors of pistachios, this biscotti is both crunchy and satisfying.

These twice-baked cookies are excellent for dipping in coffee, tea, or even a glass of milk. They also make for a great homemade gift, beautifully packaged in a decorative tin or bag.

Biscotti, meaning “twice cooked” in Italian, is a classic Italian cookie that has become a favorite in many households during Christmas. The Cranberry Pistachio variation adds a seasonal twist, bringing a burst of red and green to the mix.

Perfect for serving 4-6 people, this recipe will fill your home with the inviting aroma of freshly baked cookies and is sure to impress guests at any holiday gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup dried cranberries
• 1 cup shelled pistachios

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these ingredients together until well blended.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs, vanilla extract, and almond extract together. Verify the mixture is well combined and slightly frothy.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. The dough should be sticky but manageable.
5. Incorporate Cranberries and Pistachios: Fold in the dried cranberries and shelled pistachios, making sure they’re evenly distributed throughout the dough.
6. Shape the Dough: On a floured surface, divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide.
7. First Bake: Place the logs on the prepared baking sheet, ensuring they’re spaced apart. Bake in the preheated oven for 25-30 minutes or until the logs are firm and golden brown.
8. Cool and Slice: Remove the logs from the oven and let them cool for about 10 minutes. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
9. Second Bake: Arrange the slices cut-side down on the baking sheet. Return to the oven and bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until they’re crisp and golden.
10. Cool Completely: Allow the biscotti to cool completely on a wire rack before serving or storing.

Extra Tips:

When shaping the biscotti logs, verify they’re of uniform thickness to promote even baking. If you prefer a softer biscotti, reduce the second baking time slightly.

For an added festive touch, consider drizzling the cooled biscotti with melted white chocolate. When storing, keep the biscotti in an airtight container to maintain their crisp texture, and they’ll stay fresh for up to two weeks.

Chocolate Chai Spice Cookies

Indulge your taste buds this holiday season with these delightful Chocolate Chai Spice Cookies. Combining the rich, decadent flavor of chocolate with the warm, aromatic spices of chai, these cookies are perfect for cozy gatherings or as a sweet treat to enjoy by the fireside.

The fusion of cocoa and spices like cinnamon, cardamom, and ginger creates a symphony of flavors that are both comforting and exciting. Whether you’re an experienced baker or a novice looking for a festive project, these cookies are a simple yet impressive addition to your holiday baking repertoire.

Ideal for serving 4-6 people, this recipe yields a scrumptious batch of cookies that are sure to become a holiday favorite. The cookies have a soft, chewy texture with a slightly crisp edge, making them irresistible to cookie lovers of all kinds.

The spices not only add flavor but also fill your kitchen with the inviting aroma of the holidays. So gather your ingredients, preheat your oven, and prepare to commence on a baking adventure that captures the essence of Christmas in every bite.

Ingredients:

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

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 bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, cardamom, ginger, and cloves. This guarantees that all the dry ingredients are evenly distributed and helps to incorporate the spices fully.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. This will give the cookie dough a smooth consistency.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Stir until just combined, being careful not to overmix, as this can make the cookies tough.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon until they’re evenly distributed throughout the dough.
7. Shape and Bake: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool.
9. Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

To enhance the chai flavor, you can add a pinch more of your favorite spice, such as cinnamon or cardamom, depending on your taste preference.

If you like a bit of texture, consider adding a handful of chopped nuts like walnuts or pecans to the dough. For a festive touch, drizzle some melted white chocolate over the cooled cookies or sprinkle them with powdered sugar before serving.

Lemon Cardamom Snowballs

Lemon Cardamom Snowballs are a delightful twist on the classic holiday cookie. These cookies combine the zesty brightness of lemon with the warm, aromatic spice of cardamom, making them a standout on any Christmas cookie platter. Perfect for those who enjoy a balance of sweet and tangy flavors, these cookies are as beautiful as they’re delicious. The powdered sugar coating gives them a snowball-like appearance, making them a fun and festive treat for the season.

This recipe yields about 4-6 servings, making it ideal for a small family gathering or for sharing with friends. The dough is easy to prepare and can be made ahead of time, which is a boon during the busy holiday season. As they bake, your kitchen will be filled with the inviting aroma of lemon and cardamom, setting the perfect mood for your holiday celebrations.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup finely chopped nuts (such as almonds or walnuts)
• Additional powdered sugar for rolling

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or a stand mixer.
3. Add Flavorings: Mix in the lemon zest and vanilla extract until well combined, guaranteeing the lemon zest is evenly distributed throughout the butter mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground cardamom, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.
5. Incorporate Nuts: Stir in the finely chopped nuts until evenly distributed throughout the dough. The dough will be slightly crumbly.
6. Form the Cookies: Using your hands, form the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake: Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden on the bottom. Be careful not to overbake them, as they should remain pale on top.
8. Cool and Roll in Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes, then gently roll them in additional powdered sugar while they’re still warm. Let them cool completely on a wire rack. For an extra snowy appearance, roll them in powdered sugar again once they’ve cooled completely.

Extra Tips:

For the best results, make sure your butter is at room temperature, which will help in achieving a smoother dough. If you’re making the dough ahead of time, you can refrigerate it for up to two days; just let it come back to room temperature before forming the cookies.

Additionally, cardamom can be quite potent, so verify it’s measured carefully to avoid overpowering the lemon flavor. These cookies store well in an airtight container at room temperature for up to a week, making them a convenient make-ahead option for your holiday festivities.

Matcha Gingerbread Trees

Matcha Gingerbread Trees are a delightful twist on the classic holiday treat. By incorporating matcha, a finely ground green tea powder, into the traditional gingerbread dough, these cookies offer a unique blend of flavors that are both festive and invigorating. The vibrant green hue of matcha not only adds a visual appeal but also contributes a subtle earthy taste that perfectly complements the warm spices typically found in gingerbread.

These cookies are perfect for holiday gatherings, adding a touch of elegance and novelty to your dessert table. Making Matcha Gingerbread Trees is a fun and creative activity that can involve the whole family. The process begins with preparing a matcha-infused gingerbread dough, which is then rolled out and cut into tree shapes using cookie cutters. The cookies can be decorated with royal icing or left plain to highlight their natural color.

This recipe yields approximately 24 to 30 cookies, making it ideal for serving 4-6 people as a sweet treat during the holiday season.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon matcha powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• Royal icing (optional, for decoration)

Cooking Instructions:

1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, matcha powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Set the mixture aside for later use.
2. Cream the Butter and Sugar: In a separate large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Wet Ingredients: Beat in the egg, followed by the molasses and vanilla extract. Mix until all the ingredients are well combined and the mixture is smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough should be slightly sticky but firm enough to roll out.
5. Chill the Dough: Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps firm up the dough, making it easier to handle and cut.
6. Roll Out the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness. Use tree-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
7. Bake the Cookies: Bake the cookies 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. Decorate (Optional): Once the cookies are completely cool, you can decorate them with royal icing if desired. Use a piping bag to create intricate designs or simply add dots and lines to enhance the tree shape.

Extra Tips:

When working with matcha powder, verify it’s sifted to prevent clumps in your dough, as this can affect both texture and color. If you find the dough sticking while rolling it out, dust your rolling pin and the surface with a little more flour.

Also, remember that the cookies will firm up as they cool, so don’t overbake them to guarantee they remain soft and chewy. For an extra festive touch, consider adding sprinkles or edible glitter to the icing decorations.

Salted Caramel Pecan Shortbread

Salted Caramel Pecan Shortbread is a delightful treat that combines the rich, buttery texture of classic shortbread with the sweet and salty allure of caramel and pecans. This cookie is perfect for those who appreciate a balance of flavors and textures, making it a wonderful addition to any holiday dessert spread.

The crumbly shortbread base is complemented by a luscious layer of homemade salted caramel, and the crunchy pecans add a delightful nutty flavor that elevates this dessert to a whole new level.

Creating this sophisticated cookie requires a bit of patience and attention to detail, but the end result is well worth the effort. The key to achieving the perfect shortbread texture is using high-quality butter and ensuring that it’s properly chilled before baking. The salted caramel can be made ahead of time, allowing it to cool and thicken to the ideal consistency.

As for the pecans, toasting them before adding them to the caramel enhances their flavor and adds an extra layer of depth to the cookie.

Ingredients for 4-6 servings:

• 1 cup unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup granulated sugar (for caramel)
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, cubed (for caramel)
• 1 teaspoon sea salt
• 1 cup pecans, roughly chopped

Cooking Instructions:

1. Prepare the Shortbread Base: In a large mixing bowl, cream together 1 cup of room temperature butter and 2/3 cup of granulated sugar until light and fluffy. Add 1 teaspoon of vanilla extract and mix until combined. Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing until a dough forms.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help prevent the cookies from spreading too much while baking.
3. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Roll and Bake the Shortbread: Roll out the chilled dough to about 1/4-inch thickness on a floured surface. Cut into desired shapes using cookie cutters and place them on the prepared baking sheet. Bake for 15-18 minutes, or until the edges are light golden brown. Allow to cool completely on a wire rack.
5. Make the Salted Caramel: In a medium saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly until it turns a deep amber color. Carefully add 1/2 cup of heavy cream and 1/4 cup of cubed butter, continuing to stir until smooth. Remove from heat and stir in 1 teaspoon of sea salt. Allow the caramel to cool and thicken slightly.
6. Toast the Pecans: In a dry skillet over medium heat, toast 1 cup of roughly chopped pecans until they’re fragrant, about 5 minutes. Set aside to cool.
7. Assemble the Cookies: Spoon a generous amount of salted caramel onto each shortbread cookie and sprinkle with toasted pecans. Allow the caramel to set slightly before serving.

Extra Tips:

When making the caramel, it’s important to keep a close eye on the sugar as it melts to prevent burning. If you find the caramel getting too thick, you can gently reheat it over low heat to loosen the consistency.

Additionally, if you prefer a stronger salt flavor, you can sprinkle a bit more sea salt over the top of the assembled cookies. These cookies can be stored in an airtight container at room temperature for up to a week, making them a perfect make-ahead option for holiday gatherings.

Eggnog Snickerdoodles

Eggnog Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with the rich and creamy flavors of eggnog. These cookies are perfect for the holiday season, combining the warmth of cinnamon and nutmeg with the festive taste of eggnog.

They’re soft, chewy, and a wonderful treat to share with family and friends during Christmas gatherings. This recipe yields enough Eggnog Snickerdoodles for 4-6 people, making it ideal for a cozy holiday dessert.

The process involves creating a simple dough that’s flavored with eggnog and spices, then rolling it in a cinnamon-sugar mixture before baking to perfection. These cookies are sure to become a new holiday favorite, delighting both children and adults alike.

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 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup eggnog

For the cinnamon-sugar coating:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, cinnamon, and salt. This will guarantee even distribution of the dry ingredients.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined.
5. Add Eggnog: Gradually mix in the eggnog, allowing it to fully incorporate into the wet mixture.
6. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
7. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
8. Shape and Coat the Dough: Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Then roll each ball in the cinnamon-sugar mixture until fully coated.
9. Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked but will firm up as they cool.
10. 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 the best flavor, use high-quality eggnog, as it greatly impacts the taste of the cookies. If you prefer a stronger eggnog flavor, add an extra tablespoon of eggnog to the dough, but be cautious not to make it too wet.

Additionally, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much, keeping them nice and chewy. Enjoy these Eggnog Snickerdoodles with a cup of hot cocoa or a glass of eggnog for a truly festive treat.

Spiced Orange and Almond Crescents

Spiced Orange and Almond Crescents are a delightful twist on the classic crescent cookie, adding a burst of citrus and a warm hint of spice. These cookies are perfect for holiday gatherings, offering a unique blend of flavors that evoke the festive spirit of Christmas. The combination of orange zest and ground almonds, along with spices like cinnamon and nutmeg, creates a delicious treat that’s both aromatic and comforting.

Whether enjoyed with a cup of tea by the fire or shared with loved ones at a holiday party, these crescents are sure to be a hit.

The dough for these cookies is rich and buttery, making it easy to shape into crescent moons that bake to a golden perfection. The added orange gives the cookies a revitalizing tang, while the almonds add a satisfying crunch. The spices infuse the cookies with warmth that complements the nutty sweetness of the almonds.

With a dusting of powdered sugar to finish, these Spiced Orange and Almond Crescents not only taste amazing but also look beautiful on any Christmas cookie platter.

Ingredients for 4-6 servings:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup ground almonds
• 2 cups all-purpose flour
• Powdered sugar, for dusting

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream 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 with an electric mixer on medium speed.
3. Add Flavorings: Mix in the orange zest, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
4. Incorporate Dry Ingredients: Gradually add the ground almonds and all-purpose flour to the butter mixture. Mix until just combined, forming a soft dough.
5. Shape the Crescents: Take small pieces of dough (about a tablespoon each) and roll them into small logs. Curve each log into a crescent shape and place them on the prepared baking sheets.
6. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just starting to turn golden. Be careful not to overbake, as they can quickly become too hard.
7. Cool and Dust: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack. Once cooled completely, dust generously with powdered sugar.

Extra Tips: When zesting the orange, be careful to only grate the outermost orange layer, avoiding the white pith underneath, which can be bitter. If you don’t have ground almonds, you can finely chop whole almonds or use almond meal. For a more pronounced orange flavor, you can add a few drops of orange extract in addition to the zest.

And remember, the dough shouldn’t be overworked to maintain the cookies’ tenderness and crumbly texture.

Raspberry Linzer Stars

Raspberry Linzer Stars are a delightful addition to any holiday cookie platter. These buttery, nutty cookies filled with sweet raspberry jam aren’t only delicious but also visually appealing with their star-shaped cutouts.

Originating from Austria, Linzer cookies are a classic Christmastime treat that have become popular around the world. The combination of almonds and raspberry jam creates a perfect balance of flavors, making them a favorite for both children and adults alike.

These cookies are made by rolling out a buttery almond dough, cutting it into star shapes, and sandwiching a layer of raspberry jam between two cookies. The top cookie has a smaller star cutout that allows the vibrant red jam to peek through, adding to the festive appearance.

Whether you’re making them for a holiday party or as a gift, Raspberry Linzer Stars are sure to impress with their elegant appearance and delicious taste.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup almond flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam
• Powdered sugar, for dusting

Cooking Instructions:

1. Prepare the Dough:

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined.

2. Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this to the butter mixture, mixing until a dough forms.

3. Chill the Dough:

Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This helps the dough firm up and makes it easier to roll out.

4. Preheat Oven and Roll Dough:

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a star-shaped cookie cutter to cut out cookies.

Repeat with the second disc, but use a smaller star cutter to cut out the centers of half of these cookies.

5. Bake the Cookies:

Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. Assemble the Cookies:

Once the cookies are cooled, spread a thin layer of raspberry jam on the whole star cookies. Place the cookies with the star cutout on top, pressing gently to sandwich them together.

7. Dust with Powdered Sugar:

Dust the tops of the cookies with powdered sugar for a festive touch.

Extra Tips:

When rolling out the dough, make sure to use enough flour to prevent sticking, but not too much that it alters the texture of the cookies.

If the dough becomes too soft while working with it, pop it back in the refrigerator for a few minutes to firm up. For a creative twist, try using different flavors of jam or preserves, such as apricot or strawberry.

Also, remember to store the cookies in an airtight container to maintain their freshness throughout the holiday season.

Caramel Apple Thumbprints

Caramel Apple Thumbprints are a delightful twist on the traditional thumbprint cookie, perfect for adding a touch of autumnal flavor to your Christmas cookie spread. These cookies combine the buttery richness of a classic thumbprint with the sweet and tangy essence of caramel apples, making them a hit among both kids and adults.

Not only are they delicious, but they’re also visually appealing, with a luscious pool of golden caramel nestled in the center of each cookie. These cookies are ideal for serving at holiday gatherings or as a part of a festive gift basket.

The buttery shortbread base pairs perfectly with the gooey caramel and apple flavors, creating a harmonious blend that captures the spirit of the season. With a serving size of 4-6 people, this recipe guarantees there’s plenty to share or enjoy with loved ones during your Christmas celebrations.

Ingredients (for 4-6 servings):

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup apple butter
• 20 soft caramel candies
• 3 tablespoons heavy cream
• 1/2 cup finely chopped walnuts (optional)

Instructions:

1. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and guarantee even baking.
2. Make the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the vanilla extract and mix until combined. Gradually add the flour and salt, mixing on low speed until just combined. The dough should be soft but not sticky.
3. Shape 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 teaspoon to create an indentation in the center of each cookie.
4. Add Apple Butter: Spoon about 1/2 teaspoon of apple butter into the center of each indentation, filling it almost to the top.
5. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare the Caramel: While the cookies are cooling, place the caramel candies and heavy cream in a small saucepan over low heat. Stir constantly until the caramel is melted and smooth.
7. Fill with Caramel: Once the cookies are completely cool, spoon a small amount of the melted caramel into the center of each cookie, over the apple butter. If desired, sprinkle finely chopped walnuts on top for added texture and flavor.
8. Cool Completely: Allow the caramel to set at room temperature before serving. This will guarantee the caramel is firm enough to hold its shape when the cookies are served.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of cinnamon to the cookie dough or the melted caramel. If you prefer a stronger apple flavor, you can use apple pie filling instead of apple butter, finely chopped and drained.

These cookies can be stored in an airtight container at room temperature for up to a week, but for the freshest taste, enjoy them within a few days. If you’re making these cookies in advance, wait to add the caramel until just before serving to guarantee the centers remain soft and gooey.

Maple Bacon Sugar Cookies

Maple Bacon Sugar Cookies are a delightful twist on the traditional sugar cookie, bringing together the sweet, rich flavor of maple syrup with the savory, crispy goodness of bacon.

These cookies are perfect for holiday gatherings or a cozy night in, offering a unique flavor profile that will surprise and delight your taste buds. The combination of sweet and salty, with a touch of smokiness from the bacon, makes these cookies an irresistible treat that will surely become a favorite in your holiday baking repertoire.

These cookies not only taste amazing but also fill your kitchen with the warm and inviting aroma of maple syrup and freshly baked cookies. The preparation is straightforward and involves a few simple steps, making it an ideal recipe for both novice and experienced bakers.

Whether you’re looking to impress your holiday guests or simply want to enjoy a cozy baking session, Maple Bacon Sugar Cookies are a perfect choice. This recipe serves 4-6 people, making it ideal for small gatherings or family treats.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup cooked and crumbled bacon (about 4-5 strips)
• ¼ cup maple syrup for brushing

Instructions:

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and 1 tablespoon of maple syrup, mixing until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crumbled bacon, guaranteeing it’s evenly distributed throughout the dough.
5. Shape the Cookies: Using a tablespoon or cookie scoop, form dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Add Maple Syrup: Once the cookies are cool, brush the tops with the remaining ¼ cup of maple syrup for an extra burst of maple flavor and a shiny finish.

Extra Tips:

For best results, make sure your butter is at room temperature before you start mixing. This guarantees a smooth and creamy texture in your cookie dough.

Additionally, cooking the bacon until it’s extra crispy will help it maintain its texture in the cookies. If you prefer a stronger maple flavor, consider adding a touch of maple extract to the dough.

Finally, these cookies can be stored in an airtight container at room temperature for up to one week, making them a convenient and delicious option for holiday preparations.

Coconut Lime Snowmen

Coconut Lime Snowmen cookies are a delightful treat that combines the tropical flavors of coconut and lime with the whimsy of a winter wonderland. These cookies are perfect for celebrating the holiday season, adding a touch of sunshine to your Christmas cookie platter. The combination of sweet coconut and zesty lime creates a revitalizing and unique flavor profile that’s sure to impress family and friends.

The Coconut Lime Snowmen cookies aren’t only delicious but also fun to make, especially if you have little ones enthusiastic to help in the kitchen. Shaping the cookies into snowmen adds a playful element to the baking experience, making it an enjoyable activity for all ages. Whether you’re hosting a holiday party or looking to bake something special for Santa, these cookies are sure to be a hit.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 limes
• 2 tablespoons lime juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded coconut
• 1 cup powdered sugar
• 2 tablespoons milk
• Mini chocolate chips (for eyes and buttons)
• Orange candy melts or similar (for noses)

Cooking Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream 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 with an electric mixer.
3. Add wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lime zest, and lime juice, and mix until fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Incorporate coconut: Fold in the shredded coconut using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Shape cookies: Take small portions of dough and roll them into balls to form the snowmen. You’ll need three different sizes for each snowman: large for the bottom, medium for the middle, and small for the head. Stack them on the prepared baking sheets.
7. Bake: Place the baking sheets in the preheated oven and bake for 12-15 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.
8. Prepare icing: While the cookies cool, mix the powdered sugar and milk in a small bowl until smooth to create a simple icing.
9. Decorate: Once the cookies have cooled completely, use the icing to “glue” the snowman parts together. Use mini chocolate chips for the eyes and buttons, and small pieces of orange candy melts for the noses. Let the icing set before serving.

Extra Tips:

For a more pronounced lime flavor, consider adding a bit more lime zest or a few drops of lime extract to the dough. Be sure to chill the dough for about 30 minutes if it becomes too soft to handle, which will make shaping the snowmen easier.

If you want to make the cookies ahead of time, they can be stored in an airtight container for up to a week. Additionally, encourage creativity by offering different candies and decorations to personalize each snowman.

Hazelnut Espresso Sandwich Cookies

Hazelnut Espresso Sandwich Cookies are a delightful treat, perfect for the holiday season or any time you crave a sophisticated cookie. These cookies combine the rich, nutty flavor of hazelnuts with the bold taste of espresso, creating a decadent and aromatic experience. The cookies are sandwiched together with a creamy espresso filling, making them not only indulgent but also an eye-catching addition to any festive cookie platter.

This recipe yields 4-6 servings, making it ideal for a small gathering or a special dessert for a family meal. The combination of flavors and textures in these cookies is sure to impress both young and old alike. Whether you’re a coffee lover or simply enjoy a unique twist on traditional cookies, these Hazelnut Espresso Sandwich Cookies are sure to become a favorite in your holiday baking repertoire.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup hazelnut flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 cup powdered sugar
• 1 tablespoon cocoa powder

Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, hazelnut flour, and salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the creamed mixture, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
2. Chill the Dough: Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or until firm.
3. Preheat and Roll Out: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies and place them on a baking sheet lined with parchment paper. Repeat with the second disk of dough.
4. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Make the Filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the instant espresso powder until dissolved. In a separate bowl, beat the powdered sugar, cocoa powder, and butter until smooth. Gradually add the espresso cream mixture, beating until the filling is thick and creamy.
6. Assemble the Cookies: Spread a generous amount of espresso filling on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies.

Extra Tips:

Toasting the hazelnuts before grinding them into flour can enhance their nutty flavor, giving the cookies even more depth. If you don’t have hazelnut flour, you can grind whole hazelnuts in a food processor until finely ground.

Additionally, if the dough becomes too soft to handle while rolling out, return it to the fridge to firm up again. This will make cutting the cookies easier and will help them maintain their shape during baking. Enjoy these cookies with a cup of coffee or hot chocolate for a truly indulgent holiday treat!