Perfect Christmas Cookies for your Holiday Bakng - 365 Days of Baking

Christmas M&M Cookies

Lynne — Wed, 11 Nov 2026 09:00:00 +0000

These Christmas M&M Cookies are made with loads of chocolate and mini red and green M&Ms for a festive and delicious treat.

There’s just something special about M&Ms! They’re a great thing to eat when you want to feel like a kid again. They’re fun, colorful, and of course, absolutely delicious! When you put them in cookie dough, they make tasty Christmas cookies that are perfect for this time of year! Make them for holiday cookie trays, cookie exchanges, and especially the guy in the big red suit!

SAVE THIS EASY M&M COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Christmas M&M Cookies

There’s nothing fancy in these cookies—just standard baking ingredients. Here’s what you need:

Dry Ingredients—All-purpose flour and unsweetened cocoa powder make the base of these cookies, with salt added to enhance flavor and baking soda included as a leavening agent.

Wet Ingredients—Butter and sugar add substance to the cookie, with large eggs acting as a binder and pure vanilla extract providing some flavor.

Mix-ins—Semi-sweet chocolate chips are my favorite, but you can use dark or milk chocolate chips if you prefer. I also use mini red and green M&M candies, though you could easily substitute regular-sized M&Ms or even other flavors!

Make sure to check out the printable recipe card for a detailed list of ingredients!

Equipment:

Use your baking staples to make these cookies:

Mixing bowl and electric mixer, or stand mixer with paddle attachment
Measuring cups and spoons
I swear by these Rubber spatulas or wooden spoon
I prefer using a Cookie scoop as opposed to a large spoon
Baking sheets with parchment paper or nonstick cooking spray
Wire cooling racks

How To Make M&M Christmas Cookies

Prepare: I preheat my oven to 350 degrees F, then line a baking sheet or two with parchment paper. You can also spray them with nonstick cooking spray.

Wet Ingredients: In a large bowl, I cream the butter and sugar together on medium speed until light and fluffy, about 4 minutes. Then I add the eggs and vanilla extract, mixing again until well combined.

Dry Ingredients: In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. Once it’s mixed well, I add the flour mixture to the butter mixture and beat until just combined.

Add mix-ins: I use a rubber spatula to gently stir in the M&Ms and chocolate chips until well-distributed.

Bake Cookies: I use a cookie scoop to place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Then I bake the cookies for 8-10 minutes. Once baked, I let them cool on the baking sheet for about a minute. Then I’ll put the open end of a glass over each one, moving it around gently in a circular motion. This helps to make the cookies rounder if their shape is off. Then after a couple more minutes, I’ll transfer them to a cooling rack to cool completely.

Recipe Tips:

Don’t skimp on the time it takes to properly cream the butter and sugar. It will help the wet ingredients adhere to the dry.
Use pure vanilla extract if you can. I know it costs a bit more, but the flavor is so worth it.
Don’t overmix when adding the dry ingredients. You want to mix the wet and dry ingredients just until the dry ingredients are incorporated because you’ll be mixing again when you add the chocolate chips and M&M’s.
Know that, when baked, the cookies will swallow up the chocolate chips and M&M’s.
If you want them to have more color, reserve ¼ cup of the mini M&M’s and 1/3 cup of the chocolate chips.
After removing the cookies from the oven, gently press 2-3 M&M’s and chocolate chips into the top of each cookie. Then cool on the cookie sheet before moving to a wire rack.

Frequently Asked Questions

How do I store leftover Christmas M&M Cookies?

Cookie Sticks

Lynne — Tue, 10 Nov 2026 16:24:25 +0000

If you need an easy cookie recipe with a fun twist for your Christmas Cookie Tray, then you have to make these chocolate chip Cookie Sticks!

I love holiday baking and always try to bring some variety to my cookie platter. I love a good Christmas Sugar Cookie, and of course, I have to include classics like Mexican Wedding Cookies and Chocolate Cherry Thumbprints. But you don’t see Cookie Sticks very often, so you know this amazing treat will stand out!

Made with mini chocolate chips and chopped walnuts, these buttery cookies are baked, then dipped into melted chocolate and sprinkled with even more nuts and sprinkles.

They are crisp, reminiscent of shortbread. They taste like a mix between sugar cookies and classic nutty chocolate chip cookies. The best part is, no cookie cutters are needed!

These cookie sticks are delicious with a cold glass of milk or a cup of coffee or hot cocoa for an after-school snack. They also make a great gift!

These chocolate chip sticks are easy to make with all the classic cookie ingredients.

Dry Ingredients—I use all-purpose flour as the base of these cookies, with kosher salt added for flavor.

Wet Ingredients—Butter and granulated sugar provide structure, with a large egg to bind everything together and pure vanilla extract for flavor.

Extras–I use mini chocolate chips in the dough and for melting, and also mix in some finely chopped walnuts. You could also use some finely chopped pecans. Coconut oil helps the chocolate melt smoothly for dipping, and I use a combination of holiday nonpareils and more chopped nuts for decorating.

Equipment Needed

Mixing bowls and electric mixer, or stand mixer with paddle attachment
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Parchment paper
Pizza cutter
Baking sheets
Wire cooling rack

First, we’ll make the dough; then, we’ll shape it into sticks, refrigerate the dough, and bake the sticks. Finally, we will dip and decorate the cookies.

Prepare: I preheat oven to 350 degrees F and line two baking sheets with parchment paper.

Make the Cookie Dough: In a large bowl or stand mixer, I cream the butter and sugar together until light and fluffy, about 2-3 minutes. Next, I add the egg and mix until combined, then I stir in the vanilla.

Now I whisk together the flour and salt in a separate medium bowl. Then I pour the dry ingredients into the wet ingredients and mix until just combined. I finish by mixing in 1 cup of the mini chocolate chips and 1 cup of the chopped walnuts.

Make the Cookie Sticks: On a clean work surface, I place the dough onto a sheet of parchment paper and flatten it slightly. I put another sheet of parchment on top and gently roll the dough into a rectangle that measures about 8.5 X 11 inches and is about ½-inch thick. Then I refrigerate the dough for 30 minutes.

After it’s chilled, I remove the baking sheet from the refrigerator and, with a pizza cutter, slice the dough into sticks that are ½ – ¾ inch thick and 3 ¾ – 4 inches long (see picture above). Then I refrigerate the sticks for 1 hour.

Bake the Cookie Sticks: I separate the sticks and place them onto the prepared baking pan about an inch apart. Then I bake the sticks for 12 – 15 minutes, until lightly golden. I let them cool for at least 10 minutes on the baking sheet before removing them to a wire rack to cool completely before dipping and decorating.

Make the Chocolate Coating: Later, I put the remaining 1/2 cup of chocolate chips and 1 ½ teaspoons of coconut oil into a small bowl. I melt it for 30 seconds and stir well to combine. (Melt again in 10-second increments, if necessary, stirring in between.)

Decorate: Next, I prepare a flat surface with a sheet of parchment paper. I dip one end of the cooled cookie into the melted chocolate, scraping the excess off the bottom on the rim of the bowl, and then sprinkle the end of the stick with the remaining walnuts or sprinkles. You can choose to leave some plain or just dipped in chocolate. I place the finished cookie sticks onto the parchment and allow the chocolate to set.

Notes:

You can also decorate these cookie sticks with sprinkles or colored sugar for a festive touch.
You can substitute dark chocolate or white chocolate chips for the coating and even add red or green food coloring to make them extra jolly!
Make sure to allow the chocolate to cool and harden before serving the cookies.
The ½ cup of chocolate chips and 1 ½ teaspoons of coconut oil will be enough to dip about 28 of the 45 cookies. Just double the ingredients if you’d like to dip them all.

Frequently Asked Questions

How do I store Chocolate Chip Cookie Sticks?

Brownie Cookies

Lynne — Mon, 12 Oct 2026 08:00:00 +0000

Brownie Cookies are perfectly chewy and fudgy with crackly tops, just like the best brownies– only this time, no pan is required!

Want to feel a little rebellious? Use that box of brownie mix to make COOKIES instead. Satisfy those chocolate cravings with this easy recipe. We created this easy cookie recipe with all you chocolate lovers in mind!

That’s right. I’m asking you to ignore the directions on the back of the box. We’re breaking rules today, friends. When it comes to desserts, a little rule-breaking can get you delicious results!

These Brownie Cookies combine the best qualities of cookies and brownies in one easy dessert. Chewy, moist, and loaded with chocolatey goodness, these rich cookies are begging to be enjoyed with a tall glass of milk.

Best of all, this brownie cookie recipe is quick, easy, and foolproof, with no chill time required! Start with a box of Duncan Hines Brownie Mix and make delicious chocolatey cookies in less than 30 minutes!

Ingredients for Fudgy Brownie Cookies

Unlike other iterations of this recipe online, these are brownie mix cookies with a small amount of flour added to the dough. The flour thickens the batter so you can scoop it right onto the baking sheet! It makes all the difference between thin, flat cookies and thick, chewy ones.

Dry Ingredients: I used Duncan Hines brownie mix for these brownie cookies, but feel free to use your own favorite brand. All-purpose flour helps thicken the batter.

Wet Ingredients: Large eggs add stability to the batter, with vegetable oil and water providing the moisture. Depending on your choice of brownie mix, the ingredient amounts may differ slightly, so follow the recipe included here rather than the one on the box!

Additions: Semi-sweet chocolate chips or chocolate chunks taste great, or you can mix and match flavors with nuts and other flavors of chips, such as peanut butter or white chocolate.

Equipment Needed

Mixing bowl and electric/hand mixer (or a stand mixer with whisk attachment)
Measuring cup and spoons
Whisk
Rubber spatula or wooden spoon
Baking sheet with parchment paper
Cookie scoop or two tablespoons

How to Make Brownie Cookies From a Mix

Prepare: First, I preheat the oven to 350 degrees. Then I line a cookie sheet with parchment paper.

Dry Ingredients: To make the cookie batter, I combine the brownie mix with the flour in a large bowl and whisk them together.

Wet Ingredients: I add the eggs, oil, and water to the flour mixture. Then I use an electric mixer to blend everything together on medium speed until smooth. I usually scrape down the sides of the bowl with a rubber spatula a couple of times as you go. Finally, I gently stir in the chocolate chunks.

Bake the Cookies: I scoop the brownie batter by the spoonful onto the prepared baking sheet. I use a 2-tablespoon or medium cookie scoop to make sure the cookie dough balls are relatively even in size and shape.

Then I bake the brownie cookies in the preheated oven until they have a crackly top. The baking time can be anywhere from 12 to 15 minutes, depending on your oven.

The center of the cookies might still look soft and a little doughy when they’re done baking. I move the cookies to cool on a wire rack, where they will firm up to the perfect thick, chewy, and fudgy center. Meanwhile, you get crackly, crisp edges and that amazing shiny top!

Keep a close eye on the brownie mix cookies! These are cookies that can go from perfect to burnt very quickly.
Leave about 2 inches of space between cookies on the baking sheet. They spread as they bake!
Add a little sprinkle of sea salt or kosher salt on top to really bring out the sweet chocolate flavor!

Frequently Asked Questions

How do I store leftover Brownie Cookies?

Christmas Sprinkle Cookies

Lynne — Thu, 08 Oct 2026 08:00:00 +0000

These Cream Cheese Christmas Sprinkle Cookies are so easy to make, with no need to chill or roll out the dough!

I love soft sugar cookies, especially around the holidays–but who always has time to roll and cut out the dough, not to mention the time it takes to chill the cookie dough?

These Cream Cheese Sprinkle Cookies require no rolling or cutting. That’s right–you can make incredible, holly-jolly cookies without once touching a cookie cutter or rolling pin.

SAVE THESE EASY SPRINKLE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Christmas Sprinkle Cookies look amazing fresh from the oven. Most importantly, they have a rich flavor and soft crumb, just like my original Cream Cheese Cookies.
Did I mention you don’t need to frost them either?
This is the perfect Christmas cookie recipe to make when you’re short on time or energy, which happens a lot this time of year!

Ingredients for Christmas Sprinkle Cookies

You will need the following ingredients to make these fun little holiday treats:

Dry Ingredients: I sift together all-purpose flour and salt to make the base of this dough.

Wet Ingredients: Cream cheese and shortening are creamed with granulated sugar to give this recipe structure, with an egg yolk for binding everything together and pure vanilla extract for flavor.

Extras: I use my favorite holiday sprinkles to roll the cookie dough in before baking.

Find a detailed ingredient list in the printable recipe card below!

Equipment Needed

Large mixing bowl and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Flour sifter or sieve
Tablespoon-sized cookie scoop or large spoon
Baking sheets with parchment paper or nonstick cooking spray
Wire cooling rack

How to Make Christmas Sprinkle Cookies

These Christmas cookies are quick and easy to make!

Prepare: I preheat my oven to 350 degrees F and line a cookie sheet with parchment paper. You could also spray it with nonstick cooking spray.

Make the Batter: I start by mixing together the cream cheese and shortening on medium speed until smooth and well-combined. Then I add the egg and vanilla and mix until smooth. Using a fine sieve or a flour sifter, I sift the flour and salt together and add it to the wet ingredients, then mix to combine.

Scoop and Bake: I pour my Christmas sprinkles into a small bowl, then use a tablespoon-sized scoop to drop cookie dough balls into the sprinkles and roll to coat. Then I transfer the dough to my prepared baking sheet and bake in the preheated oven for 15-17 minutes, just until the edges are lightly golden brown.

Make sure to use room temperature cream cheese and shortening.
Let cookies cool for a couple of minutes on the baking sheet before transferring to a wire rack to finish cooling.
Store your homemade Christmas cookies in a tight container at room temperature.

Frequently Asked Questions

What’s the purpose of sifting the flour?

Pizzelles

Lynne — Tue, 06 Oct 2026 08:00:00 +0000

Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie!

I’m so excited to introduce you to one of my favorite holiday cookies, Pizzelles! These tasty treats are traditional Italian waffle cookies made on specialty irons called pizzelle irons. Loosely translated, the name of this cookie means “thin, round, and flat”, which is exactly what these are! They’re not too sweet like a lot of other cookies you’ll find this time of year. I know you’ll love them as much as I do!

SAVE THIS PIZELLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Pizelles

These classic Pizzelles are a great choice for a cookie swap, as they are so beautiful and reminiscent of the holiday season with their intricate pattern and powdered sugar dusting!

You will need a pizzelle maker, though. This is one of those times when there really is no substitution if you want to make perfect pizzelles. Waffle irons and griddles just don’t produce the same result. The great news is, there is an iron for every budget and they will all get the job done!

Pizzelle Ingredients

Dry Ingredients—I use all-purpose flour, salt, and baking powder as a leavening agent in this recipe, with granulated white sugar for a little sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use pure vanilla extract for flavor.

Extras—Fresh orange zest and anise seed are optional, but provide a fresh, holiday flavor to these cookies. I also use powdered sugar for dusting, using this OXO Dusting Wand to sprinkle the sugar over the pizzelles.

You can find a detailed ingredient list in the recipe below.

Equipment Notes

Gather the following equipment to make your pizzelles:

Wire racks for cooling
Mixing bowl
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Pizzelle iron with a little vegetable oil

How to make this classic Pizzelle Recipe

It’s easy to make these thin Italian waffle cookies!

Prepare to Bake: First, I grease and heat up the pizzelle iron as described above. I melt the butter and set it aside to cool.

Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, salt, orange zest, and anise seeds.

Wet Ingredients: Then, in a large bowl, I beat the sugar and eggs until light in color, about 3 minutes. Then I add the unsalted butter and vanilla extract to the egg mixture and mix well.

Make the Batter: I add half of the dry ingredients to the wet and mix until just blended. Next, I fold in the remaining flour mixture and combine until just mixed

Bake Pizzelles: I drop the batter by placing a heaping tablespoon of batter into the center of the pizzelle pattern and close. I’ll bake each pizzelle for about 1 – 1 ½ minutes or until golden (the times will vary depending on the pizzelle iron you are using). Your pizzelles should be lightly golden brown.

Cooling: Finally, I carefully remove each pizzelle with a spatula and place it on a wire rack to cool completely before dusting it with powdered sugar.

Recipe Notes:

This recipe makes 2 dozen pizzelle cookies.
You can substitute anise extract for vanilla extract if you want. Anise is the traditional flavor of pizzelles and tastes somewhat like black licorice. It pairs really well with the orange zest. Other choices are almond extract, lemon extract (or lemon zest), or orange extract.
Excess batter on the cookie edges? No worries! Just gently trim around the cookie with some scissors as it cools.

More Pizzelle Recipes

We have several biscotti recipes here, which is another classic Italian recipe. Try one of these variations next time:

Frequently Asked Questions

How do I use a Pizzelle maker?

12 Days of Cookies 2025

Alexandra Feifer — Wed, 10 Dec 2025 20:56:00 +0000

Here’s your recap of our 12 Days of Cookies 2025! We’ve had recipes like Christmas cookie cups, no bake Haystacks, Buckeye Cookies, and chai biscotti! If you are still looking to add some Christmas cookies to your holiday trays or give them as gifts, you’ve come to the right place! All recipes are Santa-approved.

I think you’re going to like this 12 Days of Cookies 2025 selection of cookies because we sure did! It was just as much fun making them as it was presenting them to you. Have fun sharing them with family and friends, and I’d love to hear which one(s) is your favorite, so please leave me a comment below!

Day 1 – Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are delightfully chunky cookies loaded with two different kinds of peppermint candy and chocolate chips! The soft cookie base is the perfect vehicle for the festive add-ins, providing a festive twist to a classic cookie recipe. Make a batch for your cookie tray or Christmas party today!

Find Peppermint Chocolate Chip Cookies here!

Day 2 – Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and are the perfect choice for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats. Whip up a batch for your next holiday party, cookie exchange, or just to enjoy after dinner!

Find the Chocolate Crinkle Cookies here!

Day 3 – Chai Biscotti

Fill up your cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for the holidays. Enjoy these crunchy cookies with warm beverages, like a mug of tea, coffee, or hot cocoa!

Find Chai Biscotti here!

Day 4 – Haystacks

Haystacks are no-bake cookies made from crunchy chow mein noodles covered in a coating with a peanut butter base and your favorite chocolate chips. They’re easy to make, with only five simple ingredients, and take hardly any time at all! Make a batch of Haystack Cookies for your next cookie exchange or party this holiday season!

Find the no bake Haystacks recipe here!

Day 5 – Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars! Enjoy all the luscious flavors of cherry pie without all the work. Make it with store-bought sweet cherry pie filling or, for an extra special touch, make your own!

Find Cherry Pie Bars here!

Day 6 – Cookies and Cream Cookies

These chunky Cookies and Cream Cookies will be your new favorite treat! With chunks of Oreo cookies and plenty of white chocolate chips, these rich, buttery cookies are a hit with fans of all ages!

Find the Cookies and Cream Cookies here!

SAVE THIS 12 DAYS OF COOKIES 2024 COLLECTION TO YOUR FAVORITE PINTEREST BOARD!

Day 7 – Cranberry Orange Cookies

Light and delicious, these Cranberry Orange Cookies have delightfully crispy edges and a soft-centered and slightly chewy inside. The bright orange flavors in the dough and the sugared orange zest sprinkled on top pair well with the tart cranberry. These cookies are simple to make but full of holiday flavor!

Find holiday Cranberry Orange Cookies here!

Day 8 – Brown Butter Shortbread

This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never go back to store-bought shortbread again!

Find melt-in-your-mouth Brown Butter Shortbread here!

Day 9 – Buckeye Cookies

Buckeye Cookies combine rich chocolate and creamy peanut butter for a cookie that’s reminiscent of the classic buckeye candy! These chewy cookies are made with a brownie base and a satisfying peanut butter middle, topped with a rich chocolate ganache. You’ll need a glass of cold milk to wash these ones down!

Find delicious Buckeye Cookies!

Day 10 – Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Find festive Ricotta Cookies here!

Day 11 – Chocolate Pizzelle Recipe

Make this Chocolate Pizzelle Recipe for a tasty twist on the classic Italian cookies! This delicate cookie is easy to make with a pizzelle iron and is a beautiful addition to any cookie tray or special occasion. Enjoy this chocolate version during the holiday season or for a brunch or bridal shower!

Find classic Chocolate Pizzelle Recipe here!

These Christmas Cookie Cups are festive, sweet treats that are perfect for a cookie exchange or holiday parties! With a delightful sugar cookie crust, creamy frosting, and merry Christmas sprinkles, this holiday cookie will be a hit at your next gathering!

Find easy Christmas Cookie Cups here!

We love to hear from you! Please let us know with a comment below which of our 12 Days of Cookies 2025 you made and how you shared them.

The post 12 Days of Cookies 2025 appeared first on 365 Days of Baking.

Christmas Cookie Cups

Lynne — Tue, 09 Dec 2025 09:00:00 +0000

I know the holidays can have us all feeling a little bit crazy, with lots of events on the schedule and extra responsibilities to cover. That’s one reason I love to share easy recipes with you! I look for things that can be made quickly and with minimal ingredients– no cookie cutters needed!

Welcome to 2025’s 12 Days of Cookies!
These Christmas Cookie Cups are Day 12, the final day of our 12 Days of Cookies!
Be sure to check out all of the other days below for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – You’re on it!

You can make these cookies with tasty shortcuts, like using a prepackaged sugar cookie mix as well as store-bought frosting. Sure, if you have a little extra time, you can make your own from scratch. But why not save a little time and make life easier for yourself?

Your completed ingredient list may vary slightly depending on which cookie mix you use. I used a Betty Crocker mix to test this recipe. Here are the basic ingredients you need to make these Christmas cookies:

A dry sugar cookie mix pouch, unprepared
Large Egg
Unsalted butter
Christmas sprinkles (you can use holiday shapes or just red and green sprinkles)
Canned cream cheese frosting (or make your own!)

Review the printable recipe card at the end of the post for a detailed ingredient list!

Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
In a large bowl, combine the sugar cookie mix with the ingredients listed on the package (mine called for egg and butter). Mix until a soft dough forms.
Once combined well, add ¼ cup of Christmas sprinkles to the mix. Next, fold the sprinkles in gently. Do not overmix, or the color from the sprinkles will start to color the cookie dough. Red and green dye makes an unpleasant color dough.
Using a 1-inch cookie scoop (#60) or a tablespoon, drop 1-inch sugar cookie dough balls into each muffin cup on your prepared mini muffin pan. Spray the back of a round ½ teaspoon spoon with non-stick spray and press the bottom of the spoon into the center of each dough ball, an easy way of creating a crater in the dough.
Bake for 8-10 minutes, or until the cookie cups are just starting to turn golden brown. Remove them from the oven and then quickly repeat the step above to reinforce the cratered center of each cookie cup with a teaspoon.
Allow them to cool in the tray for about 10 minutes before popping them out onto a cooling wire rack to completely cool (about 45-60 minutes). Once they cool to room temperature, place the cream cheese icing into a piping bag and pipe icing into each cookie cup crater. Sprinkle with the remaining Christmas sprinkles and enjoy!

FAQs

Yes you can! Get creative and try it with gingerbread, peanut butter cookie dough, or even snickerdoodle mix!

Of course! You could use plain vanilla, chocolate, or any favorite flavor!

Store these Christmas sugar cookie cups in an airtight container in a single layer for up to 5 days, or up to a week in the fridge.

Yes, freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw on the counter for a few hours or overnight, then frost and decorate them before serving.

If you loved these Christmas Cookie Cups, then you’ll want to try all the different varieties on my blog:

If you love peanut butter, then these Reese’s Cookie Cups are the perfect cookie for you! You’ll drool over these peanut butter chocolate chip cookies that are filled with creamy peanut butter and Reese’s Pieces candies.
Peppermint Sugar Cookie Cups burst with holiday cheer! This sugar cookie is filled with a Hershey’s Candy Cane Kiss and is covered in peppermint frosting for a fun, festive, and easy Christmas Cookie recipe!
These Reese’s Peanut Butter Cookie Cups are hard to resist. Made of peanut butter cookies stuffed with my favorite part– a mini Reese’s Peanut Butter Cup! They’re then frosted with creamy chocolate buttercream.
A fan-favorite cookie featuring chocolate, pecans, and caramel, these Turtle Tassies are the perfect bite-sized treat for your next holiday party or family gathering!

Pin or print this Christmas Cookie Cups recipe for your next holiday baking session. And don’t forget to come back every day this week for new cookie recipes!

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Christmas Cookie Cups

Christmas Cookie Cups are perfect for a cookie exchange or parties! With a sugar cookie crust, creamy frosting, and colorful sprinkles, this easy holiday cookie will be a hit at your next gathering!

Course Cookies, Dessert

Cuisine American

Keyword Christmas Cookie Cups

Prep Time 5

Cook Time 10

Cooling Time 1

Total Time 1 15

Servings cookies

Author Lynne Feifer

Ingredients

17 ounces sugar cookie mix, (1 pouch unprepared)
ingredients called for on the cookie mix package (typically egg and butter)
½ cup Christmas sprinkles, divided
16 ounces canned cream cheese frosting

Instructions

Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
In a large bowl, combine the sugar cookie mix with the ingredients listed on the package (mine called for egg and butter). Mix until a soft dough forms.
Once combined well, add ¼ cup of Christmas sprinkles to the mix. Fold the sprinkles in gently; do not overmix, or the color from the sprinkles will start to color the cookie dough. Red and green dye makes an unpleasant color dough.
Using a 1-inch cookie scoop or a tablespoon, drop 1-inch sugar cookie dough balls into each muffin cup of your prepared mini muffin pan. Spray the back of a round ½ teaspoon spoon with non-stick spray and press the bottom of the spoon into the center of each dough ball, creating a crater in the dough.
Bake for 8-10 minutes, or until the cookie cups are just starting to turn golden brown. Remove them from the oven and quickly repeat the step above to reinforce the cratered center of each cookie cup with a teaspoon.
Allow them to cool in the tray for about 10 minutes before popping them out onto a cooling wire rack to completely cool (about 45-60 minutes). Once they are cooled to room temperature, place the cream cheese icing into a piping bag and pipe about 1-2 tablespoons of icing into each cookie cup crater. Sprinkle with the remaining Christmas sprinkles and enjoy!

The post Christmas Cookie Cups appeared first on 365 Days of Baking.

Ricotta Cookies

Lynne — Sun, 07 Dec 2025 09:00:00 +0000

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Ricotta Italian Cookies are some of my favorite cookies, both to make and to eat! Plus, you can make the cookie dough in advance, so they are great to make for your holiday baking sessions.

Welcome to 2025’s 12 Days of Cookies!
These Ricotta Cookies are Day 10 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – You’re on it!
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

The crunchy sprinkles contrast nicely with the softness of the cookie and add a sweet, festive touch. You can use any color sprinkles if you want to make them for other holidays.

Ingredients for Ricotta Cookies

This recipe calls for some simple ingredients you probably already have on hand. Here’s what you need:

Unsalted butter, room temperature
Granulated white sugar
Large eggs
Pure vanilla extract
Ricotta cheese
All-purpose flour
Baking powder
Kosher salt

For the Glaze

Unsalted butter, room temperature
Powdered sugar
Light corn syrup (optional – see recipe note)
Almond extract (or you can use vanilla extract)
Milk
Red, white, and green nonpareils

For a detailed list of ingredients, make sure you check out the printable recipe card at the end of the post!

How to make Italian Ricotta Cookies

In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until smooth. Add the two eggs one at a time, mixing well after each addition. Add the vanilla and the ricotta cheese. Gradually add the dry ingredients to the wet ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for at least an hour or up to two days.
When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment paper.
Using a #60 cookie scoop or a tablespoon, place the cookie dough onto the prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Glaze the Cookies

In a medium bowl, cream together the butter and confectioners’ sugar. Add light corn syrup (if using), almond extract and gradually add the milk until the glaze can be dripped from a spoon.

Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.

Recipe Notes

Many recipes use baking soda, but I think the cookies rise more consistently using baking powder.
Refrigerate the cookie dough for a minimum of 1 hour and up to two days before baking. This is essential to help prevent the cookies from spreading as they bake.
I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any drips will be contained on the paper, and I won’t have to clean my counters!
Use rainbow-colored nonpareils when making these cookies for Easter or other occasions.

FAQs

What are some flavor variations for these cookies?

Citrus: Add some lemon, lime, or orange flavor! You can use juice in the glaze (1 tablespoon) and zest in the dough (1 tsp) for a citrusy flavor, and add extra zest for more flavor (up to 2 Tbsp).
Chocolate chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
Nuts: Add 1 cup chopped walnuts or pecans to the dough.

How do I store Ricotta Cookies?

Store ricotta cookies in an airtight container. If layering, be sure to place a piece of parchment paper between them. Store them in the fridge for up to 4 days.

Can I freeze Italian Ricotta Cookies?

Yes, you can freeze them for up to 3 months. However, I recommend freezing them unglazed as it can wrinkle over time. Thaw and glaze before serving.

More Italian Cookies

If you loved these Ricotta Cookies, then you might also like these Italian cookies:

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Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Course Dessert

Cuisine Italian

Keyword Ricotta Cookies

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings cookies

Calories 81kcal

Author Lynne Feifer

Ingredients

½ cup butter room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup ricotta cheese
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

Glaze

2 tablespoons butter room temperature
2 cups powdered sugar
3 tablespoons light corn syrup optional, *See note
¼ teaspoon almond extract can substitute vanilla extract
4 tablespoons milk
red, white, and green colored nonpareils

Instructions

In a small bowl, whisk together the 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In a medium mixing bowl, cream together the 1/2 cup of butter and 1 cup of sugar, until smooth. Add the two eggs one at a time, mixing well after each addition. Add the 1 teaspoon of vanilla and the 1 cup of ricotta cheese. Gradually add the dry ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for a minimum of an hour or up to two days.
When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment.
Using a #60 cookie scoop or tablespoon, place dough onto prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow cookies to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Glaze

In a medium bowl, cream together the butter and confectioners' sugar. Add the 1/4 teaspoon almond extract and gradually add the 4 tablespoons of milk until the glaze can be dripped from a spoon. Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.

Notes

Many recipes use baking soda, but I find the cookies rise more consistently using baking powder.
Refrigerate the cookie dough for a minimum for 1 hour and up to two days before baking. This will help prevent the cookies from spreading as they bake.
You may substitute pure vanilla extract for the almond extract in the glaze if you prefer.
Optional – you may also add 3 tablespoons of light corn syrup to the glaze before adding the milk. I’ve found that it gives the glaze more of a shine.
I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any dips will be contained on the paper, and I won’t have to clean my counters.
Use rainbow colored nonpareils when making the cookies for Easter or other occasions.

Nutrition

The post Ricotta Cookies appeared first on 365 Days of Baking.

Buckeye Cookies

Lynne — Sat, 06 Dec 2025 09:00:00 +0000

Welcome back to the 12 Days of Cookies! Today’s cookie is the perfect combination of peanut butter and chocolate. These Buckeye Brownie Cookies are decadent enough for a holiday dessert, but also wonderful as part of your cookie tray. Or just eat one as an afternoon snack. I won’t judge!

Welcome to 2025’s 12 Days of Cookies!
These Buckeye Brownie Cookies are Day 9 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – You’re on it!
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

SAVE THIS RECIPE FOR BROWNIE BUCKEYE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

What is a Buckeye?

Unless you’re an Ohio State fan, you might not be familiar with Buckeyes. The classic peanut butter balls dipped in chocolate ganache got its name for its resemblance to the nuts of the Buckeye tree, Ohio’s state tree. It’s also the mascot of THE Ohio State University, hence my intro.

I wanted to re-create these flavors in cookie form, so I’m sharing this Buckeye Cookie recipe with you today!

Ingredients for Buckeye Brownie Cookies

This easy cookie recipe starts with a brownie mix to save you some time. Here are all the ingredients you need to make these delicious cookies:

Brownie Cookies

Brownie mix, boxed
All-purpose flour
Large eggs
Vegetable oil
Water
Semisweet mini chocolate chips

Peanut Butter Layer

Creamy peanut butter
Butter, room temperature
Pure vanilla extract
Powdered sugar

Chocolate Ganache

Heavy cream
Semisweet chocolate bar, finely chopped
Maldon Sea Salt or coarse sea salt (optional, for sprinkling. See note below!)

You’ll find a detailed list of ingredients and instructions in the printable recipe card at the end of the post!

How to Make Buckeye Cookies

First, we’ll make the brownie cookies.

Preheat oven to 350°F. Then, prepare two large baking sheets with parchment paper.
In a large bowl, add the boxed brownie mix and all-purpose flour, then whisk until mixed. Next, add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
Using a #40 (2-tablespoon) cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to overbake!
Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

In a mixing bowl, cream together the peanut butter, butter, and vanilla. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter mixture into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place one disc on top of each cookie.

Chocolate Ganache Topping

In a small saucepan, heat the heavy cream over medium-high heat to just boiling. Add the chopped chocolate bar, but DO NOT stir. Remove from heat and cover. Let the melted chocolate stand for 5 minutes.
Remove the cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the chocolate coating has completely set, sprinkle with a bit of Maldon salt.

Recipe Note

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. It is a bit fancy, but it is a great finishing addition to many dishes, including grilled meats, seafood, roasted veggies, salads, and desserts! My favorite way to use it is in these Salted Chocolate Chip Cookies. Yum!

FAQs

What size brownie mix do I need?

Use an 18-oz brownie mix. You need one that’s meant to be baked in a 9×13-inch pan.

How do I store leftover Buckeye Cookies?

Store these cookies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge.

Can I freeze these brownie cookies?

Yes, they freeze well. After they cool, place cookies in a freezer bag or other airtight container and freeze for up to 3 months. I think they taste best within the first month, though.

Chocolate and Peanut Butter Treats

If you love chocolate and peanut butter together, then these treats are for you:

And if you enjoyed this Buckeye Cookies Recipe, let me know in the comments or leave a recipe review below!

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Buckeye Cookies

Buckeye Cookies combine chocolate and peanut butter for the classic buckeye candy in cookie form! These chewy cookies have a brownie base, peanut butter middle, and are topped with chocolate ganache.

Course Dessert

Cuisine American

Keyword Buckeye Cookies

Prep Time 30

Cook Time 20

Total Time 50

Servings cookies

Calories 368kcal

Author Lynne Feifer

Ingredients

Brownie Mix Cookies

18 ounces brownie mix
½ cup all-purpose flour
2 large eggs
⅓ cup vegetable oil
1 tablespoon water
½ cup semi-sweet mini chocolate chips

Peanut Butter Layer

1 ½ cups creamy peanut butter
¼ cup butter room temperature
½ teaspoon pure vanilla extract
2 ¼ cups powdered sugar

Chocolate Ganache Topping

½ cup heavy cream
6 ounces semisweet chocolate bar, finely chopped
Maldon Sea Salt or coarse sea salt optional for sprinkling. See Note

Instructions

Brownie Mix Cookies

Preheat oven to 350°F. Prepare two large baking sheets with parchment paper.
In a large mixing bowl, add the 18 ounces of boxed brownie mix and ½ cup all-purpose flour and whisk until mixed. Add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
Using a #40 (2-tablespoon) cookie scoop, place the dough onto the prepared baking sheets about 2-inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to over bake!
Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

In a mixing bowl, cream the 1 1/2 cups peanut butter, 1/4 cup butter and 1/2 teaspoon vanilla together. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place on top of each cookie.

Chocolate Ganache Topping

In a small saucepan, heat heavy cream over medium-high heat to just boiling. Add 6 ounces chopped chocolate bar – DO NOT stir. Remove from heat and cover. Let stand for 5 minutes. Remove cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the ganache has completely set, sprinkle with a bit of Maldon salt.

Notes

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt.

Nutrition

The post Buckeye Cookies appeared first on 365 Days of Baking.

Brown Butter Shortbread

Lynne — Fri, 05 Dec 2025 09:00:00 +0000

This classic shortbread recipe is super simple, making these cookies perfect for a cookie exchange or holiday party. These are the best cookies and one of my favorites to make for Christmas. The dough can be a little finicky if you’re new to shortbread, but if you follow my tips, your cookies will come out perfect every time!

Welcome to 2025’s 12 Days of Cookies!
These Brown Butter Shortbread are Day 8 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – You’re on it!
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

SAVE THIS BROWN BUTTER SHORTBREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is Brown Butter?

Browned butter is literally butter that is cooked beyond the melting point until it darkens and begins to caramelize. It gives a wonderfully nutty, rich flavor that adds depth to your recipes. I love to use it in baking, especially when paired with warm spices like cinnamon and nutmeg.

In this shortbread recipe, brown butter will elevate the flavor of the cookie without adding any other ingredients, keeping shortbread true to its classic flavor profile.

Brown Butter Shortbread Ingredients

All shortbread uses the same three ingredients, and this recipe is no different! You need the following things:

Butter (room temperature)
Granulated white sugar
All-purpose flour

That’s it! There are no leavening agents like baking soda or powder, and that’s intentional. Some people add a teaspoon of vanilla extract to add a little more flavor, but purists will keep to the basics!

See the recipe card below for detailed ingredient amounts and instructions.

How to make Homemade Brown Butter Shortbread

Plan ahead! Set out your butter for 30 minutes to 1 hour before baking to come to room temperature. This will ensure it melts evenly as it browns. Then you’ll need another hour to let it solidify to use in the recipe.
Brown the Butter: Use a medium saucepan or skillet to melt butter over medium-high heat, stirring constantly with a wooden spoon or rubber spatula. (A dark-bottomed pan makes it harder to see the color of the butter). Once the butter melts, continue to cook it until golden brown with a nutty aroma. Immediately remove the melted butter from the heat and pour it into a heat-proof bowl. Refrigerate the butter for one hour to solidify before continuing.
Prepare the Pan: Preheat the oven to 350 degrees F and line an 8×8 inch square pan with parchment paper.
Make the Dough: In a medium bowl or bowl of a stand mixer fitted with the paddle attachment, cream the brown butter and sugar on medium speed until lighter in color and fluffy, about 2-3 minutes. Add the flour and mix on low speed until just combined, being careful not to overmix. I actually like to use my hands to really incorporate the flour.
Press the Dough: Transfer the dough to the prepared pan and press it evenly into the bottom of the pan. It may seem like there isn’t enough, but you should be able to spread it to all sides.
Bake Shortbread: Prick the top of the shortbread cookie dough all over with the tines of a fork. Lightly score the dough into 16 bars with a sharp knife to make cutting easier later. Then bake for 50-60 minutes until lightly golden brown. Cool on a wire rack for 20-30 minutes, then remove the bars using the parchment paper and carefully cut along the scored lines.

Tips for Amazing Shortbread

If your shortbread dough seems crumbly, work it with your hands. That really helps it come together.
Bring the brown butter back to room temperature once solidified to make it easier to incorporate into the cookie dough.
Don’t roll the dough out- just use your hands to press it out and keep it from crumbling apart.
Use a kitchen scale to measure your flour in grams (120 g= 1 cup) to ensure you’re using the right amount. Also, make sure to stir your flour before spooning it out as it will settle on the shelf.
You can use a round cookie cutter or Christmas shapes for shortbread cookies instead of bars if desired! Bake these on a parchment-lined baking sheet.

Recipe Variations

Sugar: Dust finished cookies lightly with powdered sugar for added sweetness, or sprinkle some turbinado sugar as they come out of the oven.

Spices: Add warm seasonal spices like cinnamon and nutmeg for some spiced shortbread.

Citrus: Add orange or lemon zest.

Add-ins: Stir in chopped nuts, mini chocolate chips, or dried fruit for added flavor and texture.

Dipping: Dip half of the cookies in melted chocolate once cool!

Sandwich: Sandwich two cookies around your favorite jam or filling!

FAQs

How do you store Brown Butter Shortbread Cookies?

Shortbread does not need to be refrigerated. Store it in an airtight container at room temperature for up to a week.

Can I make these in advance?

Yes! If you like to do your holiday baking early, these are a great choice. Make and freeze them following the directions below, then just thaw them before serving or gifting them.

You can also just make the dough, then wrap it well in plastic wrap and keep it in the fridge for up to a week. Once you’re ready to bake, let it warm up enough to press into the pan and bake as directed.

Can you freeze Shortbread Bars?

Yes, this shortbread cookie recipe freezes wonderfully! Once the shortbread is completely cool, put the cookies in an airtight container with a layer of parchment paper in between layers, or in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.

How are these different from sugar cookies?

Sugar cookies typically use eggs, while shortbread does not. The ratio of ingredients is also different. Shortbread has a higher ratio of butter to flour, so is usually more tender and crumbly.

Should I use Salted or Unsalted Butter?

You can use either one in this recipe.

Looking for More Easy Recipes?

These 3-ingredient recipes are perfect for the busy holiday season!

3-Ingredient Pretzel Hugs– Sweet chocolate and salty pretzels are the perfect combination, and you can make a whole tray of these little treats in no time!
3 Ingredient Whipped Cream– Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
3 Ingredient Peppermint Bark– This easy candy bark with white chocolate, dark chocolate, and a touch of peppermint is a great gift for everyone on your list.
3 Ingredient Grape Jelly Meatballs– With only a few simple ingredients and hardly any prep, these meatballs are the perfect appetizer for a holiday party, tailgates, and game day gatherings!
3 Ingredient Peanut Butter Cookies– They’re the perfect thing to make when you need something sweet to eat or have little ones wanting a quick snack.

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Brown Butter Shortbread

This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never buy store-bought shortbread again!

Course Dessert

Cuisine American

Keyword Brown Butter Shortbread

Prep Time 10

Cook Time 50

Resting Time and Refrigeration 2

Total Time 3

Servings servings

Calories 91kcal

Author Lynne Feifer

Ingredients

1 cup all-purpose flour
½ cup butter
¼ cup granulated sugar

Instructions

Before starting, cut butter into tablespoons and set out to come to room temperature at least 30 minutes – 1 hour before starting. This will make sure it melts evenly as it browns.
Melt butter in a medium light-colored skillet over medium-high heat while stirring constantly. If using a dark bottomed pan, it may be difficult to see the butter browning which could result in in burning. As it cooks, the butter solids will begin to a golden brown while emitting a nutty aroma. Once golden, immediately remove from stove to stop cooking, and pour into a heat-proof bowl. Refrigerate for 1 hour for it to solidify before continuing.
Preheat oven to 300°F and line an 8 x 8-inch pan with parchment.
In a medium mixing bowl, cream the butter and sugar until light, about 2-3 minutes.
Add flour and mix until just combined, being careful not to overmix.
Press the dough evenly into the prepared baking pan. It may not seem as if there is enough dough, but you will be able to spread it to the sides.
Prick the top of the dough all over with the tines of a fork. Lightly score into 16 bars with a knife, so that it is easier to cut when cooled.
Bake for 50-60 minutes. Place pan on a wire rack and let it cool for 20-30 minutes before removing the bars from the pan with the parchment. Cut along scored lines.

Notes

Do not leave the butter unattended as it cooks because it could burn. It can go from golden brown to burnt quickly, so keep an eye on it.

Nutrition

The post Brown Butter Shortbread appeared first on 365 Days of Baking.

Perfect Christmas Cookies for your Holiday Bakng - 365 Days of Baking

Christmas M&M Cookies

SAVE THIS EASY M&M COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Christmas M&M Cookies

Equipment:

How To Make M&M Christmas Cookies

Recipe Tips:

Frequently Asked Questions

Cookie Sticks

SAVE THIS RECIPE FOR COOKIE STICKS TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Chocolate Chip Cookie Sticks

Equipment Needed

How to Make Cookie Sticks

Notes:

Frequently Asked Questions

Brownie Cookies

SAVE THIS EASY BROWNIE COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Fudgy Brownie Cookies

Equipment Needed

How to Make Brownie Cookies From a Mix

Frequently Asked Questions

Christmas Sprinkle Cookies

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Ingredients for Christmas Sprinkle Cookies

Equipment Needed

How to Make Christmas Sprinkle Cookies

Frequently Asked Questions

Pizzelles

SAVE THIS PIZELLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Pizelles

Pizzelle Ingredients

Equipment Notes

How to make this classic Pizzelle Recipe

Recipe Notes:

More Pizzelle Recipes

Italian Cookie Recipes

Frequently Asked Questions

12 Days of Cookies 2025

Day 1 – Peppermint Chocolate Chip Cookies

Day 2 – Chocolate Crinkle Cookies

Day 3 – Chai Biscotti

Day 4 – Haystacks

Day 5 – Cherry Pie Bars

Day 6 – Cookies and Cream Cookies

SAVE THIS 12 DAYS OF COOKIES 2024 COLLECTION TO YOUR FAVORITE PINTEREST BOARD!

Day 7 – Cranberry Orange Cookies

Day 8 – Brown Butter Shortbread

Day 9 – Buckeye Cookies

Day 10 – Ricotta Cookies

Day 11 – Chocolate Pizzelle Recipe

Day 12 – Christmas Cookie Cups

Christmas Cookie Cups

SAVE THIS EASY RECIPE FOR HOLIDAY SUGAR COOKIE CUPS TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Christmas Sprinkle Cookie Cups

How to Make Christmas Cookie Cups

FAQs

Can I use other flavors of cookie dough with this recipe?

Can I use other flavors of frosting for Christmas Cookie Cups?

How do I store leftover Cookie Cups?

Can I freeze Christmas Cookie Cups?

Cookie Cup Recipes

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Christmas Cookie Cups

Ingredients

Instructions

Ricotta Cookies

SAVE THIS RICOTTA COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Ricotta Cookies

For the Glaze

How to make Italian Ricotta Cookies

Glaze the Cookies

Recipe Notes

FAQs

How do I store Ricotta Cookies?

Can I freeze Italian Ricotta Cookies?

More Italian Cookies

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FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

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INSTAGRAM ~ TWITTER
YOUTUBE

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