Let’s make this holiday season extra special with cookies that go beyond the traditional! From sparkling snowflake shortbread to peppermint mocha crinkles, these 18 festive creations will delight your family and impress your guests. Get ready to fill your kitchen with magical aromas and create edible works of art that capture the joy of Christmas.
Gingerbread Linzer Cookies with Raspberry Filling
Fragrant with warm spices and filled with jewel-toned raspberry preserves, these elegant gingerbread Linzer cookies transform classic holiday flavors into a sophisticated treat that bridges tradition with contemporary baking artistry. Their delicate lattice tops reveal a vibrant crimson filling, creating a stunning visual contrast that promises both beauty and exceptional flavor in every bite.
Ingredients
– 2 cups of all-purpose flour
– A generous cup of brown sugar
– A couple of sticks of unsalted butter, softened
– A good glug of molasses
– One large egg
– A heaping teaspoon of ground ginger
– A couple of pinches of ground cinnamon
– A tiny pinch of ground cloves
– A half teaspoon of baking soda
– A splash of vanilla extract
– About a cup of raspberry preserves
– A dusting of powdered sugar for finishing
Instructions
1. In a large bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed for exactly 3 minutes until light and fluffy.
2. Beat in the egg, molasses, and vanilla extract until fully incorporated, scraping down the sides of the bowl with a spatula.
3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, and baking soda until thoroughly combined.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together—be careful not to overmix.
5. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours until firm to prevent spreading during baking.
6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
7. On a lightly floured surface, roll one disc of chilled dough to exactly 1/4-inch thickness.
8. Using a 2-inch round cookie cutter, cut out circles and transfer them to the prepared baking sheets, spacing them 1 inch apart.
9. From the second disc, cut out the same number of circles, then use a smaller cutter to remove centers from these to create rings.
10. Bake for 10-12 minutes until the edges are lightly golden and the centers look set.
11. Cool the cookies completely on wire racks—the rings will be more fragile, so handle them gently.
12. Spread about 1 teaspoon of raspberry preserves on each solid cookie base, staying within 1/4 inch of the edge.
13. Carefully place the ring cookies on top of the jam-covered bases, pressing lightly to adhere.
14. Dust the assembled cookies lightly with powdered sugar through a fine-mesh sieve.
Zesty with ginger and warmly spiced, these cookies offer a delightful contrast between their crisp, buttery texture and the bright, fruity raspberry filling. The intricate lattice design makes them perfect for holiday cookie exchanges, while their sophisticated flavor profile elevates them beyond typical seasonal treats. Serve them alongside afternoon tea or as an elegant dessert finale, where their stunning appearance will undoubtedly impress your guests.
Cranberry Orange Shortbread Cookies
Vividly capturing the essence of winter’s bounty, these Cranberry Orange Shortbread Cookies blend the tart sweetness of seasonal cranberries with the bright citrus notes of fresh orange. Each delicate cookie offers a buttery, crumbly texture that melts effortlessly on the tongue, creating an elegant treat perfect for holiday gatherings or cozy afternoon tea. The vibrant red cranberry flecks against the pale golden shortbread make them as visually appealing as they are delicious.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of softened unsalted butter
– ½ cup of granulated sugar
– a generous handful of dried cranberries
– the zest from one large orange
– a splash of pure vanilla extract
– a pinch of fine sea salt
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
3. Add the orange zest and vanilla extract to the butter mixture, mixing for 30 seconds until fully incorporated.
4. Gradually add the all-purpose flour and sea salt to the wet ingredients, mixing on low speed just until the dough comes together—be careful not to overmix.
5. Gently fold in the dried cranberries using a spatula until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and shape it into a log approximately 2 inches in diameter.
7. Wrap the dough log tightly in plastic wrap and refrigerate for exactly 1 hour to firm up—this prevents spreading during baking.
8. Remove the chilled dough from refrigerator and slice into ¼-inch thick rounds using a sharp knife.
9. Arrange the cookie rounds on the prepared baking sheet, spacing them 2 inches apart to allow for even baking.
10. Bake for 18-20 minutes until the edges are lightly golden while the centers remain pale.
11. Transfer the cookies to a wire rack and let them cool completely for about 30 minutes before serving.
Ultimately, these cookies achieve a perfect balance between the rich, buttery shortbread and the vibrant fruit flavors. The texture remains delightfully crisp yet tender, with the cranberries providing occasional bursts of tartness. Consider serving them alongside a pot of Earl Grey tea or crumbling them over vanilla ice cream for an elegant dessert variation.
White Chocolate Matcha Snowflakes
Yield to winter’s charm with these exquisite White Chocolate Matcha Snowflakes, where the earthy sophistication of premium matcha meets the creamy sweetness of white chocolate in a delicate, melt-in-your-mouth confection perfect for holiday gatherings or quiet moments by the fire.
Ingredients
– 1 cup of white chocolate chips
– 2 tablespoons of high-quality matcha powder
– A splash of heavy cream
– A couple of tablespoons of powdered sugar
– A pinch of fine sea salt
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Place 1 cup of white chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds, then stir thoroughly.
3. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is completely smooth and melted—this prevents scorching.
4. Add a splash of heavy cream to the melted chocolate and whisk until fully incorporated and glossy.
5. Sift 2 tablespoons of matcha powder and a couple of tablespoons of powdered sugar into the chocolate mixture to avoid lumps.
6. Stir in a pinch of fine sea salt until all ingredients are evenly combined.
7. Drop teaspoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
8. Use a fork to gently flatten each portion into a snowflake shape, creating indentations for a textured look.
9. Chill the snowflakes in the refrigerator for at least 30 minutes, or until firm to the touch.
10. Store them in an airtight container in the fridge until ready to serve to maintain their shape.
Melt-in-your-mouth and visually stunning, these snowflakes offer a crisp exterior that gives way to a creamy, matcha-infused center, with the sea salt enhancing the white chocolate’s richness. Serve them as edible decorations on a holiday cheeseboard or alongside a warm cup of sencha tea for a harmonious flavor experience that delights both the eyes and palate.
Pistachio Cranberry Icebox Cookies
Radiant with festive colors and rich with nutty complexity, these pistachio cranberry icebox cookies offer effortless elegance for any gathering. Their slice-and-bake convenience belies a sophisticated flavor profile that marries buttery shortbread with vibrant tart-sweet bursts. Perfect for impromptu entertaining or thoughtful gifting, they require no special equipment yet yield bakery-worthy results every time.
Ingredients
- 2 sticks of softened unsalted butter
- 3/4 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 2 1/4 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- A generous pinch of fine sea salt
- 3/4 cup of roughly chopped pistachios
- 1/2 cup of dried cranberries
Instructions
- Beat the softened butter and granulated sugar together in a large bowl using an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
- Mix in the vanilla extract until fully incorporated, scraping down the bowl with a spatula to ensure even blending.
- Whisk the flour, baking powder, and sea salt in a separate bowl to evenly distribute the leavening agent.
- Gradually add the dry ingredients to the butter mixture on low speed, mixing just until no white streaks remain to avoid tough cookies.
- Fold in the chopped pistachios and dried cranberries by hand until evenly distributed throughout the dough.
- Divide the dough in half and shape each portion into a 2-inch diameter log on parchment paper.
- Wrap the logs tightly in parchment and refrigerate for at least 2 hours until firm enough to slice cleanly.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Slice the chilled dough logs into 1/4-inch thick rounds using a sharp knife, rotating the log slightly after each cut to maintain round shape.
- Arrange the cookie rounds 2 inches apart on prepared baking sheets to allow for even spreading.
- Bake for 12-14 minutes until the edges turn golden brown while centers remain pale.
- Transfer the cookies to a wire rack immediately and let cool completely for about 30 minutes.
Buttery and crisp with a satisfying snap, these cookies reveal a tender crumb studded with emerald pistachios and ruby cranberries. Their sophisticated balance of rich nuttiness and bright fruitiness pairs beautifully with afternoon tea or after-dinner coffee. For an elegant presentation, arrange them on a vintage platter dusted with powdered sugar or package in cellophane bags tied with festive ribbon.
Black Forest Cookie Cups
A sophisticated twist on classic German confection, these Black Forest Cookie Cups transform the beloved cherry-chocolate combination into elegant, single-serving desserts that impress with both visual appeal and rich flavor complexity.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 3/4 cup of unsalted butter, softened
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1/2 cup of cocoa powder
– 1 teaspoon of baking powder
– A pinch of salt
– 1 cup of dark chocolate chips
– 1 cup of cherry pie filling
– A generous dollop of whipped cream
Instructions
1. Preheat your oven to 350°F and generously grease a muffin tin with butter or cooking spray.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until thoroughly combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together—be careful not to overmix.
6. Gently fold in the dark chocolate chips using a spatula until evenly distributed throughout the dough.
7. Divide the dough evenly among the prepared muffin cups, pressing it firmly into the bottom and up the sides to create cup shapes.
8. Bake for 12-15 minutes until the edges are firm and the centers appear set but still slightly soft.
9. Immediately use the back of a spoon to gently press down the center of each cookie cup to create a deeper well for the filling.
10. Let the cookie cups cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
11. Once completely cooled, spoon about 1 tablespoon of cherry pie filling into each cookie cup.
12. Top each filled cookie cup with a dollop of whipped cream just before serving.
Kissed with the deep richness of dark chocolate and bright bursts of cherry, these elegant cups offer a delightful contrast between the crisp cookie shell and the luscious, creamy filling. For an extra special presentation, garnish with chocolate shavings or a fresh cherry atop the whipped cream, making them perfect for dinner parties or holiday gatherings where you want to impress without spending hours in the kitchen.
Brown Butter Sage Cookies
Nestled between the worlds of savory sophistication and sweet indulgence, brown butter sage cookies offer a surprising harmony of flavors that will captivate your palate. The nutty richness of carefully browned butter mingles elegantly with earthy sage, creating a sophisticated treat that transcends ordinary cookie expectations. These delicate confections promise to become your new favorite autumn baking project, perfect for impressing guests or elevating your afternoon tea ritual.
Ingredients
– 1 cup of that gorgeous brown butter you just made (cooled but still pourable)
– ¾ cup of granulated sugar
– 1 large egg
– 2 cups of all-purpose flour
– ½ teaspoon of baking soda
– A good pinch of fine sea salt
– 2 tablespoons of finely chopped fresh sage leaves
– A couple tablespoons of turbinado sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the brown butter and granulated sugar, whisking vigorously for exactly 2 minutes until pale and fluffy.
3. Crack in the egg and continue whisking for another full minute until completely incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and sea salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
6. Fold in the chopped fresh sage until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll each into smooth balls between your palms.
8. Roll each dough ball in turbinado sugar, coating completely for a sparkling finish.
9. Place the sugared dough balls 2 inches apart on prepared baking sheets.
10. Bake for 12-14 minutes until the edges are lightly golden but centers still appear slightly soft.
11. Immediately transfer cookies to a wire rack using a spatula, allowing them to cool completely.
12. Repeat with remaining dough, ensuring baking sheets cool between batches.
Remarkably crisp edges give way to tender, chewy centers in these sophisticated cookies, with the brown butter’s nutty depth perfectly complementing the sage’s herbal notes. The subtle crunch of turbinado sugar provides delightful textural contrast against the melt-in-your-mouth crumb. Consider serving these alongside a sharp cheddar cheese plate or crumbling over vanilla bean ice cream for an unexpectedly elegant dessert experience.
Rosemary Dark Chocolate Shortbread
Kindling memories of cozy winter evenings, this sophisticated rosemary dark chocolate shortbread combines earthy herbal notes with rich cocoa in a buttery, crumbly cookie that elevates traditional shortbread to new heights. Perfectly balanced between savory and sweet, each bite offers a delightful complexity that will impress at holiday gatherings or elevate your afternoon tea ritual. The aromatic rosemary infuses the dough with its pine-like fragrance, while dark chocolate chunks provide pockets of bittersweet luxury throughout the golden-brown cookies.
Ingredients
– 2 cups of all-purpose flour
– 1 cup (2 sticks) of cold unsalted butter, cubed
– 1/2 cup of granulated sugar
– 2 tablespoons of finely chopped fresh rosemary
– 3/4 cup of chopped dark chocolate (around 70% cacao)
– A generous pinch of fine sea salt
– 1 teaspoon of pure vanilla extract
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, chopped rosemary, and sea salt until well combined.
3. Add the cold cubed butter and vanilla extract to the dry ingredients.
4. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Gently fold in the chopped dark chocolate until evenly distributed throughout the dough.
6. Tip: Keep the butter cold for flakier shortbread—if the dough feels warm, chill it for 15 minutes before proceeding.
7. Turn the dough out onto a lightly floured surface and press it together into a cohesive ball.
8. Roll the dough out to 1/2-inch thickness between two sheets of parchment paper to prevent sticking.
9. Use a sharp knife to cut the dough into 2-inch squares or rectangles.
10. Carefully transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart.
11. Prick each cookie 2-3 times with a fork to allow steam to escape during baking.
12. Tip: Chilling the shaped cookies for 20 minutes before baking helps them hold their shape and develop a finer texture.
13. Bake for 18-22 minutes until the edges are lightly golden but the centers still appear slightly pale.
14. Tip: Rotate the baking sheet halfway through baking for even browning.
15. Remove from the oven and let the shortbread cool on the baking sheet for 10 minutes.
16. Transfer the cookies to a wire rack to cool completely.
Delicately crisp with a satisfying snap, these shortbread cookies reveal their complex character through the herbal rosemary aroma that precedes each buttery bite. The dark chocolate provides occasional pockets of rich, bittersweet contrast that perfectly balances the cookie’s subtle sweetness. For an elegant presentation, dust with edible gold powder or serve alongside a glass of port wine to highlight the rosemary’s earthy notes.
Peanut Butter Cup Stuffed Ginger Cookies
Zestfully bridging the gap between nostalgic comfort and sophisticated flavor, these peanut butter cup stuffed ginger cookies transform classic holiday baking into an irresistible year-round indulgence. The warm spice of gingerbread embraces rich chocolate and creamy peanut butter in a delightful surprise that elevates the humble cookie to dessert-worthy status.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup molasses
- 1 tablespoon granulated sugar for rolling
- 24 miniature peanut butter cups, unwrapped and frozen
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl until fully combined.
- Beat the softened butter and brown sugar in a large bowl with an electric mixer on medium speed for exactly 2 minutes, until light and fluffy.
- Add the egg and molasses to the butter mixture, beating for 1 minute until smooth and well incorporated.
- Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix the dough.
- Place the granulated sugar in a small bowl for coating the cookie dough balls.
- Scoop 1 tablespoon of dough and flatten it slightly in your palm.
- Place one frozen peanut butter cup in the center of the flattened dough.
- Wrap the dough completely around the peanut butter cup, sealing all edges tightly to prevent leaking.
- Roll the stuffed dough ball in the granulated sugar until lightly coated on all sides.
- Place the cookies 2 inches apart on the prepared baking sheets, as they will spread during baking.
- Bake for 10-12 minutes, until the cookies appear set at the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly balancing crisp edges with chewy centers, these cookies reveal molten peanut butter cups that create delightful textural contrast. The spicy warmth of ginger and molasses beautifully complements the sweet chocolate, making them exceptional when served slightly warm with a cold glass of milk or crumbled over vanilla ice cream for an elevated dessert experience.
