Christmas cookie recipes

The holiday season is here, and what better way to spread festive cheer than with a tray full of freshly baked cookies? Whether you’re hosting a cozy gathering or looking for the perfect gift, these unique cookie recipes are sure to add a sweet touch to your celebrations. From crunchy toffee bites to spiced delights, there’s a treat for every taste. Gather your ingredients, preheat the oven, and get ready to create some delicious memories with these irresistible holiday cookies!

Crunchy Toffee Bites

Ingredients:

• 60+ saltine crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar
• 1 (12-ounce) package chocolate chips
• Chopped nuts of your choice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a large jelly roll pan (approximately 13×15 inches) with foil and lightly coat it with nonstick spray. Arrange saltine crackers in a single layer on the foil.
3. In a saucepan, melt butter and brown sugar over low heat. Once it comes to a boil, let it simmer for 3 minutes, stirring constantly.
4. Pour the caramelized mixture over the crackers and bake for 5 minutes.
5. Remove from the oven and sprinkle chocolate chips on top. Let it sit for a few minutes to melt the chocolate.
6. Spread the melted chocolate evenly and top with chopped nuts.
7. Refrigerate for at least 4 hours. Once set, break into pieces.
8. Store in an airtight container in the refrigerator.

Freezable: No
Makes about 3 dozen pieces.

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Santa’s Delightful Coconut Logs

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ¾ cup finely chopped candied cherries (red and/or green)
• ¾ cup finely chopped pecans
• ¾ cup flaked coconut

Instructions:

1. Beat butter with sugar in a large bowl until light and fluffy. Add milk and vanilla, and mix well.
2. Gradually add flour, stirring until incorporated. Stir in chopped cherries, pecans, and coconut.
3. Divide dough into thirds, and roll each portion into a 7-inch log. Roll each log in coconut to coat.
4. Wrap the logs and chill in the refrigerator for 2–24 hours.
5. Preheat oven to 375°F (190°C). Cut the chilled dough into ¼-inch thick slices and arrange on an ungreased cookie sheet.
6. Bake for 10–12 minutes until edges are lightly browned. Cool on a wire rack.
   Freezable: Yes, after cooling completely.
   Makes about 6 dozen cookies.

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White Chocolate Dipped Spice Cookies

Ingredients:

• 2 cups sugar
• 1 ½ cups vegetable oil
• 2 eggs
• ½ cup molasses
• 4 cups all-purpose flour
• 4 tsp baking soda
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp salt
• Additional sugar for rolling

For dipping:

• 2 (12-ounce) packages white chocolate chips
• ¼ cup shortening

Instructions:

1. Preheat oven to 350°F (175°C). In a large bowl, mix sugar and oil, then add eggs one at a time. Stir in molasses.
2. In a separate bowl, combine flour, baking soda, ginger, cinnamon, and salt. Gradually add this to the wet mixture and mix well.
3. Shape dough into ¾-inch balls and roll in sugar. Place 2 inches apart on an ungreased cookie sheet and bake for 10–12 minutes.
4. For dipping, melt white chocolate chips and shortening in a microwave-safe bowl. Dip each cookie halfway into the melted chocolate and place on wax paper to set.
   Freezable: Yes, but allow chocolate to harden before freezing.
   Makes 3–4 dozen cookies.

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Peppermint Magic Sticks

Ingredients:

• 2 cups all-purpose flour
• ⅛ tsp baking powder
• ¼ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup confectioners’ sugar
• 2 tsp vanilla extract

For coating:

• 4 oz German sweet chocolate, melted
• 10 red-and-white peppermints (or candy canes), crushed

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with foil.
2. Mix flour, baking powder, and salt in a bowl. Set aside.
3. Beat butter and confectioners’ sugar until fluffy, then add vanilla and mix. Gradually incorporate dry ingredients.
4. Refrigerate dough for 30 minutes.
5. Roll dough into 2 ½-inch logs and place on the prepared baking sheet. Bake for 10–12 minutes until pale golden at the edges.
6. Once cool, dip one end of each cookie into melted chocolate. Sprinkle with crushed peppermint or nuts.
   Freezable: Yes, they’re delicious frozen too!
   Makes about 7 dozen cookies.

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Choco-Pistachio Crunch Fingers

Ingredients:

• ¾ cup unsalted butter, softened
• ⅓ cup sugar
• 3 oz (about ⅓ cup) almond paste
• 1 egg yolk
• 1 ⅔ cups all-purpose flour
• 1 cup (6 oz) semisweet chocolate chips
• ½ cup finely chopped natural pistachios

Instructions:

1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
2. Cream butter and sugar in a large bowl, then add almond paste and egg yolk and mix until smooth.
3. Gradually add flour to form a dough. If too soft, chill for 30 minutes.
4. Shape dough into 1-2 tsp pieces and roll into fingers. Place on prepared cookie sheets and bake for 10–12 minutes until edges are golden.
5. Melt chocolate chips in a small bowl. Dip both ends of each cookie into chocolate and then into chopped pistachios.
   Freezable: Yes, once completely cool.
   Makes about 4 dozen cookies.

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Rosemary Pine Nut Crumble Bars

Ingredients:

• ¼ cup pine nuts
• ½ cup (1 stick) unsalted butter
• ½ cup powdered sugar
• 1 tbsp fresh rosemary, chopped
• ½ tsp salt
• 1 cup all-purpose flour

Instructions:

1. Preheat oven to 325°F (165°C). Toast pine nuts on a baking sheet for 5 minutes until slightly darker, then set aside.
2. In a saucepan, melt butter over medium heat. Stir in powdered sugar, rosemary, salt, and toasted pine nuts until well combined.
3. Add flour to form a stiff dough. Spread evenly into an ungreased 8-inch square pan.
4. Bake for 20 minutes until golden around the edges. Let cool in the pan for 15 minutes before cutting into bars or squares.
   Freezable: Yes, but cool completely before freezing.
   Makes 16 bars or 18 squares.

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Mini Almond Fudge Tarts

For the pastry:

• ¾ cup (1 ½ sticks) unsalted butter, softened
• ⅓ cup sugar
• 2 cups all-purpose flour
• 1 tbsp fruit-flavored liqueur (optional)
• 1 tsp vanilla extract

For the filling:

• 1 cup semisweet chocolate chips
• ¾ cup blanched almonds
• 2 eggs
• ½ cup sugar
• Dash of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease miniature muffin pans.
2. Cream butter and sugar, then add flour, liqueur, and vanilla extract. Stir to form moist crumbs. Press the crumbs into the muffin cups to form tart shells.
3. For the filling, process chocolate chips and almonds in a food processor until finely ground. Beat eggs with sugar and salt, then stir in the chocolate mixture.
4. Spoon filling into the tart shells and bake for 20 minutes until set.
   Freezable: Yes, but cool completely before freezing.
   Makes 3 dozen tarts.