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Article
25 Holiday Cookie Recipes
By Jeanne Benedict,
Celebrations Expert
Comments: 0 | Rating: 9.00
Ingredients
- 2 cups graham cracker crumbs, finely ground
- 1/2 Cup butter, melted
- 1 1/4 Cup brown sugar
- 2 cups cream cheese, room temperature (2 8oz packages)
- 1 Cup canned pumpkin
- 2 eggs
- 3 tablespoons Goldschlager Cinnamon Liqueur
Directions
- Line the bottom of an 8 x 8-inch baking pan with a sheet of wax paper and spray with a non-stick cooking spray.
- Combine graham cracker crumbs, melted butter, and 1/4 cup brown sugar in a large mixing bowl and mix together until crumbs are thoroughly moistened.
- Pat an even layer of crumb mixture in bottom of prepared baking pan. Freeze for 30 minutes.
- Preheat oven to 350F (175C). Add cream cheese into a mixing bowl and beat until whipped.
- Add the pumpkin and beat until creamy.
- Beat in sugar until smooth. Add eggs and Goldschlager Cinnamon Liqueur and beat until thoroughly combined.
- Pour pumpkin cream cheese mixture in an even layer over graham cracker crust.
- Bake for 35 - 40 minutes or until a knife inserted in center of the pumpkin cream cheese comes out clean. Remove from oven and cool to room temperature.
- Cover with plastic wrap and chill for 3 hours or overnight. Cut into 1 /12 x 1 1/2-inch bars. Store in an airtight container in the refrigerator. Makes 25 cookies.
Ingredients
- 1 cup unsalted butter
- 1/2 oz. almond paste (1/3 cup packed)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- Raspberry Glaze
- 1/2 cup red raspberry jam
- 2 tablespoons Royale Chambord Liqueur de France
- Chocolate Zig Zag Accent
- 1/4 cup semi-sweet chocolate chips
- 1/2 tablespoon unsalted butter
- 1 tablespoon Royale Chambord Liqueur de France
Directions
- Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray.
- Add butter and almond paste into a mixing bowl and beat until creamy.
- Beat in sugar until smooth. Add flour and beat until combined. Pat dough in an even layer on bottom of prepared pan.
- Bake for 15 minutes.
- Meanwhile, make Raspberry Glaze. Heat raspberry jam and Chambord in top of a double boiler, stirring occasionally, until jam melts into liquid. Remove from heat.
- Remove cookie from oven and immediately pour glaze in an even layer over top surface. Cool to room temperature or until glaze sets.
- To make Chocolate Zig Zag, melt chocolate, butter, and Chambord in top of a double boiler, stirring constantly, until smooth and combined.
- Dip a knife tip in the melted chocolate.
- Hold the knife 2 inches above the glazed surface.
- Quickly drizzle chocolate across glaze in a zig zag motion. Repeat process until a desired pattern is achieved.
- Allow chocolate to set. Cut into 2 x 2-inch bars. Store in an airtight container in the refrigerator. Makes 16 cookies.
More Holiday Cookie Ideas
- Cookies for Santa & Treats for His Gang
- Creative Ways to Wrap Holiday Cookies
- Easy Gourmet Holiday Cookies
Ingredients
- 1/2 Cup margarine
- 1/2 Cup brown sugar
- 1/2 Cup light corn syrup
- 2 tablespoons Tanqueray Gin
- 1 Teaspoon Dry Vermouth
- 3/4 Cup all-purpose flour
- 1/4 Cup maraschino red cherries, coarsely chopped
- 1/4 Cup green cherries, coarsely chopped
- 1 Cup pistachios, unsalted, coarsely chopped
Directions
- Preheat oven to 350F (175C). Butter a baking sheet and then scatter flour over butter until flour heavily coats entire sheet.
- Combine margarine, sugar, corn syrup, gin, and dry vermouth in a heavy bottom medium saucepan.
- Bring to a boil over high heat, stirring constantly, and cook for five minutes more. Remove the pan from heat and stir in the cherries, pistachios, and flour until thoroughly combined.
- Spoon by level teaspoon 3 inches apart on prepared baking sheet. Bake for 7 minutes until the cookies are a deep golden brown.
- Remove cookies from oven and cool for 2 minutes until slightly firm. Remove from baking sheet with a thin spatula. If cookies tear, cool a minute longer before removing.
- Allow to harden at room temperature. Store for three days in an airtight container in your refrigerator. Makes 32 cookies.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup butterscotch chips
- 1 cup brown sugar
- 1 egg yolk
- 1 egg
- 3 tablespoons Tuaca Liqueur
- 1 1/2 cup all-purpose flour
- 3/4 cup coarsely chopped Skor candy bar
- 3/4 cup hazelnuts, unsalted, skinned, coarsely chopped
Directions
- Preheat oven to 325F (165C) .
- Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt butterscotch chips in top of double boiler.
- Cool for 5 minutes. Add butterscotch chips and butter into a mixing bowl and beat until smooth.
- Beat in sugar until fluffy. Add egg yolk, egg and Tuaca and beat well.
- Fold in flour until just combined. Stir in chopped Skor candy bar and hazelnuts.
- Spread evenly into prepared baking pan.
- Bake for 20-25 minutes, until center springs back when touched. Remove from oven and cool to room temperature.
- Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 bars.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs
- 3 tablespoons Frangelico Liqueur
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup hazelnuts, unsalted, skinned
- Frangelico Chocolate
- 2 cups semi-sweet chocolate chips
- 1/4 cup Frangelico Liqueur
- 2 tablespoons unsalted butter
Directions
- Sift together sugar, flour, baking powder, and salt.
- Add butter to dry mixture and beat until thoroughly combined.
- Beat eggs, and Frangelico in a separate bowl and stir into dry mixture.
- Stir in hazelnuts. Cover with plastic wrap and chill for 1 hour or until firm.
- Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray.
- Divide dough in half. Form two loaves from each half measuring 14 inches long by 4 inches wide.
- Place each loaf on prepared baking sheet.
- Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes.
- Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices.
- Place slices flat, on their side, 1 inch apart on baking sheet.
- Bake for 10 minutes or until lightly toasted. To make Frangelico Chocolate, melt chocolate and
- Frangelico in top of a double boiler, stirring constantly.
- Remove from heat and stir in 2 tablespoons chilled butter.
- Dip one end of each Frangelico Biscotti in chocolate and let dry on a sheet of wax paper until chocolate sets. Store in an airtight container at room temperature. Makes 32 cookies.
Ingredients
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 3 tablespoons Jim Beam Bourbon
- 2 teaspoons cinnamon
- 1 1/2 cups all-purpose flour
- 1 cup Brazil nuts, unsalted, skinned, coarsely chopped
Directions
- Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt 1/2 cup of white chocolate chips in top of a double boiler.
- Cool for 5 minutes. Add butter and sugar into a mixing bowl and beat until fluffy.
- Beat in melted white chocolate chips.
- Add eggs and bourbon and mix well.
- Sift together dry ingredients and gradually fold into mixture. Stir in Brazil nuts.
- Spread evenly into prepared baking pan. Bake for 20-25 minutes, until center springs back when touched.
- Remove from oven and cool thoroughly.
- Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
Ingredients
- 2/3 Cup semi-sweet chocolate chips
- 1/2 Cup unsalted butter, room temperature
- 1 Cup granulated sugar
- 2 eggs
- 1/4 Cup Green Crme de Menthe
- 1/2 Cup all-purpose flour
- 1/2 Cup unsweetened cocoa powder
- Chocolate and Mint Crme de Menthe Glaze
- 1/2 Cup white chocolate chips
- 1/4 Cup semi-sweet chocolate chips
- 1 Tablespoon Green Creme de Menthe
- 1 Tablespoon plus 2 tablespoons unsalted butter
Directions
- Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray.
- Melt chocolate chips in top of a double boiler. Cool for 5 minutes.
- Add chocolate and butter to a mixing bowl and beat until combined. Beat in sugar until smooth.
- Add eggs and Crme de Menthe and mix well. Gently fold in flour and cocoa powder until just combined.
- Pour mixture into prepared baking pan.
- Bake for 20 minutes or until center springs back to the touch.
- Remove from oven and cool thoroughly.
- To make Chocolate and Mint Crme de Menthe Glaze, melt white chocolate chips, Green Crme de Menthe and 1 tablespoon butter in top of a double boiler.
- Stir until smooth. In another double boiler, melt regular chocolate chips and remaining 2 teaspoons butter. Stir until smooth.
- Drizzle green-tinted and brown chocolate on top surface of brownies, creating your own design.
- When chocolate sets, cut brownies into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 brownies.
Ingredients
- 2 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 tablespoon Green Crme de Menthe
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 275F (135C). Line a baking sheet with wax paper and spray paper with a non-stick cooking spray.
- Beat egg whites on high speed until soft peaks form. Add cream of tartar.
- Gradually add sugar, beating on high speed until stiff peaks form.
- Beat in Green Crme de Menthe. Gently fold in chocolate chips.
- Drop by heaping teaspoon 2 inches apart on prepared baking sheet. Use back of spoon to form meringue into peaks.
- Bake for 15-20 minutes.
- 3Turn off oven and let dry for another 10 minutes.
- Remove from oven and cool thoroughly.
- Gently peel off paper. Store for 1 day in an airtight container at room temperature. Makes 36 Cookies.
Ingredients
- 1/2 cup cream cheese (4 oz. )
- 1/4 cup vegetable shortening
- 3/4 cup granulated sugar
- 2 tablespoons Pear Brandy
- 2 cups all-purpose flour
- Brandied Chocolate Icing
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon Pear Brandy
Directions
- Preheat oven to 400F (205C). Add cream cheese and shortening into a mixing bowl and beat together until creamy.
- Beat in granulated sugar. Add Brandy and mix well. Add flour and beat into mixture until combined.
- Spoon dough into a cookie press or pastry bag with a large tip.
- Force dough through cookie press 2 inches apart on an ungreased cookie sheet.
- Bake for 5 - 7 minutes.
- To make the Brandied Chocolate Icing, melt chocolate chips in a small saucepan over a larger pot of simmering water.
- Stir in Pear Brandy. Remove cookies from the oven and transfer to a sheet of wax paper.
- Immediately glaze the tops of the cookies with a thin coat of Brandied Chocolate Icing.
- Store in an airtight container at room temperature. Makes 36 cookies.
Ingredients
- 1 cup unsalted butter, room temperature
- 2/3 cups sugar
- 2 hard-cooked egg yolks, mashed
- 1 egg yolk, slightly beaten
- 2 tablespoons B&B Liqueur
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
Directions
- Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray.
- Add butter and sugar into a mixing bowl and beat until creamy.
- Mix in cooked and raw egg yolks, B&B
- Liqueur, and lemon zest. Gently fold in flour.
- Roll out dough on a heavily floured surface to 1/2-inch thickness.
- Cut out cookies with 2-inch in diameter cookie cutters.
- Place 2 inches apart on prepared baking sheet.
- Bake for 10 minutes or until pale golden color.
- Store in an airtight container at room temperature. Makes 32 cookies.
Ingredients
- 4 eggs
- 2/3 cups granulated sugar
- 3 tablespoons Grand Marnier
- 1 Tablespoon orange zest
- 2 cups all-purpose flour
- 1/4 Teaspoon baking powder
- 1/4 Cup unsalted butter
- 1/4 Cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
- Grand Marnier Chocolate Glaze
- 1/2 Cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
- 2 tablespoons Grand Marnier
- 2 tablespoons unsalted butter
Directions
- Beat eggs for a minute on medium speed.
- Add sugar and beat until smooth. Add
- Grand Marnier and orange zest and beat well. Sift together dry ingredients and beat into mixture.
- Melt butter and dark chocolate in top of a double boiler. Remove from heat and cool for 5 minutes.
- Stir chocolate butter into mixture until thoroughly combined.
- Heat and oil an electric pizzelle iron according to the manufacturer’s instructions.
- When iron is ready, spoon 1 tablespoon of batter in center of iron and close lid until pizzelle is a deep cocoa brown, about 3 - 5 minutes.
- Carefully remove pizzelle from iron and let cool on a rack.
- To make Grand Marnier Chocolate Glaze, melt dark chocolate, Grand Marnier, and butter in top of a double boiler, stirring constantly until smooth.
- Remove from heat and drizzle in a zigzag pattern over top of cooled pizzelles. Store in an airtight container at room temperature. Makes 24 cookies.
Ingredients
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, room temperature
- 1 cup pitted dates
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon espresso, diluted
- 1/4 cup Southern Comfort
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup pecans, coarsely chopped
- Praline Pecan Frosting
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup sweetened, flaked coconut
- 1 1/2 cups pecans, coarsely chopped
- 3 tablespoons Southern Comfort
- 1/4 cup light cream
Directions
- Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray.
- Combine chocolate chips, butter, and dates in a food processor and process into a fine grind.
- Add eggs into a mixing bowl and beat for a minute. Add sugar and beat until fluffy.
- Add chocolate, butter, and date mixture, espresso, and Southern Comfort and mix well.
- Fold in flour, cocoa powder, and pecans until just combined. Pour mixture into prepared baking pan. Bake for 17 - 20 minutes.
- Remove cookies from oven. Cool to room temperature.
- To make Praline Pecan Frosting, combine melted butter and brown sugar in a mixing bowl and stir until smooth.
- Add coconut, pecans, and Southern
- Comfort and mix well. Stir in cream until combined. Spread frosting over the surface of cookie and place under a hot broiler for about 3 - 5 minutes or until frosting is bubbly and begins to brown on edges.
- Cool thoroughly until the frosting sets.
- Cut into 2 x 2-inch diamonds. Store in an airtight container at room temperature. Makes 16 cookies.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons Villa Massa Liquore di Limoni or Lemon liqueur
- 1 cup plus 3 tablespoons all-purpose flour
- 2 eggs
- 3/4 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon baking powder
Directions
- Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray.
- Add butter and 1/2 cup powdered sugar into a mixing bowl and beat until creamy.
- Beat in 1 tablespoon Villa Massa Liquore.
- Add 1cup flour and beat into mixture until thoroughly combined. Pat dough into bottom of prepared baking pan.
- Bake for 12 minutes. Meanwhile, beat eggs for 10 seconds.
- Add granulated sugar and beat into a pale yellow mixture. Add remaining 1 tablespoon of Villa Massa Liquore, lemon juice, and lemon zest and mix well..
- Sift together remaining 3 tablespoons of flour and baking powder and beat into mixture until thoroughly combined.
- Remove cookies from oven and pour lemon mixture evenly over top surface.
- Return to oven and bake for 20 more minutes.
- Remove cookies from oven and immediately dust top with remaining 1/4 cup powdered sugar.
- Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 eggs
- 3 tablespoons Anisette
- 3 tablespoons anise seeds
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
Directions
- Add butter and sugar into a mixing bowl and beat until fluffy
- Beat in eggs, Anisette, and anise seeds. Sift together dry ingredients and beat into mixture until thoroughly combined.
- Cover with plastic wrap and chill for one hour or until firm.
- Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Divide dough in half.
- Form two loaves from each half measuring 14 inches long by 4 inches wide.
- Place each loaf on prepared baking sheet.
- Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes.
- Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices.
- Place slices flat, on their side, 1 inch apart on baking sheet.
- Bake for 10 minutes or until lightly toasted. Store in an airtight container at room temperature. Makes 32 cookies.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 tablespoons Di Saronno Amaretto
- 1/2 teaspoon baking powder
- 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
Directions
- Add butter and sugar into a mixing bowl and beat until creamy. Add egg yolk and Amaretto or Cognac.
- Sift together dry ingredients and beat into mixture until combined. Form 2 long ropes from each cookie dough measuring 12 inches long.
- Place 2 ropes of each different dough next to each other on a sheet of wax paper.
- Place other 2 ropes on top of the bottom ropes with Cognac rope on top of Amaretto rope and Amaretto rope on top of Cognac rope.
- Gently press sides, squeezing ropes together and squaring off top surface and sides. Wrap block in wax paper and place in freezer for 2 hours.
- Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Remove dough from freezer and cut into 1/2-inch slices.
- Place slices flat 2 inches apart on prepared baking sheet. Bake for 12 - 15 minutes. Store in an airtight container at room temperature. Makes 24 cookies.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cut into pieces
- 1/8 teaspoon salt
- 1 egg
- 1 tablespoon Black Haus Blackberry Schnapps
- Blackberry Crumb Topping
- 1/4 cup granulated sugar
- 3 tablespoons Black Haus Blackberry Schnapps
- 2 cups fresh blackberries
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
Directions
- Preheat oven to 400F (205C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray.
- Combine flour, sugar, butter and salt in a food processor and process into a coarse meal. Add egg and Blackberry Schnapps and pulse until dough just begins to hold together.
- Pat an even layer of dough in bottom of prepared pan. Bake 400 for 10-12 minutes. Remove from heat and cool to room temperature.
- To make Blackberry Crumb Topping, place granulated sugar and Blackberry Schnapps in a small saucepan.
- Cook over low heat, stirring constantly, until mixture thickens into a syrup. Place blackberries in a mixing bowl and pour syrup over blackberries.
- Gently stir until blackberries are moistened. In another mixing bowl, add butter, brown sugar, and flour and stir until just combined.
- Pour an even layer of blackberries over surface of cookie. Crumble brown sugar mixture over blackberries.
- Return to oven and bake for 20 minutes. Cool to room temperature. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
Thank you!
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