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!

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!

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!

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!

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!

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!

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!

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!

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!

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!

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!

Day 12 – Christmas Cookie Cups

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!

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.

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?

Ingredients for Christmas Sprinkle Cookie Cups

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!

How to Make Christmas Cookie Cups

1. Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

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

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

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

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

How do I store leftover Cookie Cups?

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.

Can I freeze Christmas Cookie Cups?

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.

Cookie Cup Recipes

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 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 24 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 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

1. In a small bowl, whisk together flour, baking powder, and salt.
2. 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.
3. When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment paper.
4. 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:

• Cherry Biscotti
• Pizzelles
• Cranberry Orange Pistachio Biscotti
• Chai Pizzelles
• Peppermint Chocolate Biscotti

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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 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 54 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

Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 18mg | Iron: 0.3mg

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

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

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

1. 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.
2. 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.
3. Prepare the Pan: Preheat the oven to 350 degrees F and line an 8×8 inch square pan with parchment paper.
4. 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.
5. 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.
6. 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 minutes minutes

Cook Time 50 minutes minutes

Resting Time and Refrigeration 2 hours hours

Total Time 3 hours hours

Servings 16 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

Calories: 91kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 177IU | Calcium: 3mg | Iron: 0.4mg

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

I don’t know anyone who does not appreciate a batch of warm, delicious cookies. I love to whip up these fragrant cookies for an afternoon snack, for holiday gifting, and of course to serve on a holiday cookie tray at parties. Cranberry and orange is a wonderful holiday flavor combination for the Christmas season, but you can make these treats all year round!

Welcome to 2025’s 12 Days of Cookies!
These Cranberry Orange Cookies are Day 7 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 – You’re on it!
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

I love how simple these cookies are. They are made with just a handful of ingredients, many of which you already have in your pantry. You might not have an orange or some cranberries lying around, but those are easy to find at the grocery store.

Simple doesn’t mean basic. This buttery shortbread-like cookie recipe makes cookies that are meant to be savored. No one will believe that you hardly spent any time at all making them!

Ingredients for Orange Cranberry Cookies

You will need the following ingredients to make homemade cranberry orange cookies:

• An orange (for juice and zest)
• Dried cranberries, chopped
• Cornstarch
• Baking soda
• All-purpose flour
• Salt
• Unsalted butter, room temperature
• Granulated white sugar
• One large egg

You can find detailed amounts and instructions for this recipe in the card at the bottom of the post!

How to make Cranberry Orange Cookies

1. Prepare: Line 2 large baking sheets with parchment paper and set aside. Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.
2. Wet Ingredients: In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with an electric mixer on medium speed (or use the bowl of your stand mixer fitted with the paddle attachment). Add the egg to the butter mixture and mix until just combined. 
3. Dry Ingredients: Whisk together the flour, cornstarch, baking soda, and salt in a large bowl. Add the flour mixture to the wet ingredients, mixing until just combined – don’t overmix! 
4. Cranberries: Strain any excess liquid from the chopped cranberries and fold ¾ cup of the cranberries into the dough. 
5. Scoop and Bake: Using a 2-tablespoon cookie scoop, portion out even mounds of dough onto the prepared cookie sheet, spacing them 2 inches apart. Cover with plastic wrap and refrigerate for at least 2 hours, but overnight is best. Preheat the oven to 400°F and bake the cookies for 7-8 minutes, or until the cookies are just starting to turn golden brown. While the cookies bake, make the orange sugar to sprinkle on top.
6. Orange Sugared Zest: Combine the remaining orange zest and 1 tablespoon of sugar in a small bowl. Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature. 

Recipe Notes

• Make sure to zest the orange before cutting and juicing it. Once cut, zesting will be challenging. 
• The longer you let the cookies chill, the more the cranberry orange flavor will develop.
• One orange should yield about 3 teaspoons of zest. 
• Since all ovens vary in temperature and baking time, it is best to monitor the cookies; depending on your oven, they might need less time or a few more minutes. 
• If you are using a baking sheet that has a dark-colored surface, reduce the oven temperature to 375°F. 

FAQs

Can fresh cranberries be used in place of dried cranberries? 

Although fresh cranberries have a beautiful, tart, juicy flavor, they don’t have the right balance of sugars as their dried counterparts. Additionally, they release a fair amount of liquid during baking, making your cookies flat. For this recipe, it is best to stick with dried cranberries. 

Why are my cookies spreading out so much during baking?  

Chilling the cookies for the required amount of time before baking is essential. Don’t flatten the dough before baking, and ensure the oven is at the right temperature. Anything under 400°F makes them more prone to spreading out. These cookies undergo a quick bake at high heat to prevent the cookie from spreading out. Try using an oven thermometer to make sure you have the correct oven temperature. 

How can I store these cookies? 

Cranberry Orange cookies are best stored at room temperature in an airtight container for up to 5 days. 

Or store the cooled cookies in the freezer for up to 3 months. Thaw on the counter for a few hours before serving.

Cranberry Orange: The Perfect Flavor Combination

I love to feature this flavor combo together in all sorts of baked goods. Here are a few of my favorites:

• Cranberry Orange Bread Pudding: this custard-soaked dessert combines both sweet and tart flavors with cranberries, crunchy walnuts, zesty orange sugar crumbs, and a buttery orange glaze.
• Cranberry Orange Pistachio Biscotti: these Italian biscuit cookies are packed full of the seasonal flavors of tangy cranberries, crunchy pistachios, and zesty orange! These will be delicious dunked in a cup of tea or eaten with your morning coffee.
• Orange Cranberry Bread: This Orange Cranberry Bread Recipe is the perfect mix of sweet oranges and tart, juicy cranberries. It will be one of your favorite things to serve this holiday season or any time of year!
• Cranberry Orange Blondies: Cranberry Orange Blondies combine two classic holiday flavors into one sweet dessert bar! Zesty orange citrus pairs well with tart cranberries in a chewy blondie base.
• Orange Cranberry Coffee Cake: Topped with sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea!

 Which one will you try next time?

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Cranberry Orange Cookies

These slightly soft and chewy Cranberry Orange Cookies with crisp edges have a bright orange flavor that pairs well with the tart cranberry. These cookies are simple to make and full of holiday flavor!

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Orange Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill TIme 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 24 cookies

Calories 145kcal

Author Lynne Feifer

Ingredients

• 1 cup dried cranberries, chopped
• juice of one orange
• 2 ¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoons baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg

Orange Sugared Zest

• 1 teaspoon granulated sugar
• zest of one orange

Instructions

• Line 2 baking sheets with parchment paper and set aside.  
• Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.  
• Whisk together the flour, cornstarch, baking soda, and salt. Set aside. 
• In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with a hand mixer. Add the egg and mix until just combined. 
• Add the dry ingredients to the wet ingredients, mixing until just combined – don’t overmix! 
• Strain any excess liquid from the cranberries and fold ¾ cup of the cranberries into the dough. 
• Using a 2-tablespoon cookie dough scoop, portion out even mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Refrigerate for at least 2 hours, but overnight is best. 
• Preheat the oven to 400°F and bake the cookies for 7-8 minutes. Or until just starting to turn golden brown.  
• Combine the remaining orange zest and 1 tablespoon sugar in a small bowl. 
• Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature. 

Notes

If you are using a baking sheet that has a dark-colored surface, reduce the oven temperature to 375°F. 

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

The post Cranberry Orange Cookies appeared first on 365 Days of Baking.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Crinkle Cookies are Day 2 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 –  You’re on it!
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 – Christmas Cookie Cups

Crinkle cookies are my go-to choice when I need a quick and easy cookie recipe. Not only are they super simple to make, but they also look amazing and are the first to go at parties! Make these anytime, but they are especially delicious with a cup of hot cocoa on a cold winter’s night.

How Crinkle Cookies Get Their Crinkle

In the perfect example of giving things obvious names, crinkle cookies get their name from the crinkles or cracks that appear as the cookie bakes. While the cookie spreads, the powdered sugar coating remains on the surface of the cookies, highlighting the crinkle pattern that’s created during the baking and cooling process.

Ingredients for Chocolate Crinkles

These cookies only need a handful of simple ingredients. Here’s what you need for baking:

• All-purpose flour
• Baking powder
• Salt
• Granulated white sugar
• Unsweetened cocoa powder
• Vegetable oil
• Large eggs
• Pure vanilla extract
• Powdered sugar (also called confectioners’ sugar)

Looking for a detailed list of ingredients with amounts? Check out the printable full recipe card at the bottom of the post!

How to Make the Best Chocolate Crinkle Cookies

These easy cookies are ready in less than 30 minutes! However, you do need to refrigerate the dough, so plan ahead for the extra time you will need!

1. In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
2. In a mixing bowl, mix the granulated sugar, unsweetened cocoa powder, and vegetable oil together on low speed. Add the eggs one at a time, mixing until completely combined. Mix in the vanilla extract.
3. Add the flour mixture to the wet ingredients and combine thoroughly. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 4 hours.
4. When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining each with a piece of parchment paper.
5. Shape the dough into 1-inch balls using either a cookie scoop or spoons, and roll each into the powdered sugar to coat completely.
6. Place the chocolate cookies onto the prepared baking sheet at least 1 inch apart, as the cookies will spread. Bake for 10-12 minutes. Allow the baked cookies to sit on the baking sheets for a few minutes before moving them to a wire cooling rack to cool completely.

FAQS

Do I have to refrigerate the dough before baking?

Yes, you need to refrigerate the Crinkle Cookie dough. Chilling the dough helps it firm up the sticky dough, making it easier to handle and shape into balls. It also helps prevent the cookies from spreading too much while baking, ensuring they maintain that signature crinkle appearance we all love. 

How do I store my Chocolate Crinkle Cookies?

Keep your crinkle cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for a week.

Can I freeze Crinkle Cookies?

Yes, these cookies freeze really well! For longer storage of your cookies, freeze them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before eating them.

Can I make the cookie dough ahead of time?

Yes, you can make this dough up to 2 days before you plan to bake it. Store the cookie dough covered tightly in the fridge for up to 2 days, or freeze it for up to 3 months (flash freeze the cookie dough balls first on a cookie sheet, then place them in a freezer bag or other airtight container to freeze).

Thaw in the refrigerator overnight before baking.

Why didn’t my Chocolate Crinkle Cookies crinkle?

If your crinkle cookies didn’t crack, there could be a few reasons why:

• Your powdered sugar coating was too thin
• Overmixing of the dough
• The dough isn’t chilled enough
• Your oven temperature isn’t accurate

More Crinkle Cookie Recipes

As I said, crinkle cookies are my go-to for any occasion! Luckily, I have a bunch of crinkle cookie recipes you should try next time:

• Made with real pumpkin and seasonal spices, Pumpkin Crinkle Cookies are the perfect cookie for a crisp autumn day or any time of year.
• Mint Chocolate Crinkles – chopped mint Andes candies are melted throughout that classic chocolate crinkle cookie we all grew up with.
• If you like chocolate-covered cherries, this Chocolate Cherry Crinkle Cookie is for YOU!
• These Peanut Butter Crinkle Cookies combine your favorite chocolate cookie with the great flavor of peanut butter. The best part is they need NO refrigeration!
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.
• An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.

Don’t forget to Pin or print these recipes for your next cookie baking session!

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and perfect for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats.

Course Dessert

Cuisine American

Keyword Chocolate Crinkle Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Refrigeration 4 hours hours

Total Time 4 hours hours 27 minutes minutes

Servings 32 cookies

Calories 53kcal

Author Lynne Feifer

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar

Instructions

• In a medium bowl, whisk together the 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon of salt.
• In a mixing bowl, mix the 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1/4 cup vegetable oil together. Add the eggs one at a time, mixing until completely combined. Mix in the vanilla.
• Add the flour mixture and combine thoroughly. Cover the bowl with plastic wrap and refrigerate dough for a minimum of 4 hours.
• When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them each with a piece of parchment.
• Shape the dough into 1-inch balls using either a cookie scoop or spoons, and roll each into the powdered sugar to coat completely.
• Place onto the prepared baking sheets at least 1-inch apart as the cookies will spread. Bake for 10-12 minutes. Allow the cookies to sit on the baking sheets for a few minutes before moving to a wire rack to cool completely.

Nutrition

Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17IU | Calcium: 4mg | Iron: 0.4mg

The post Chocolate Crinkle Cookies appeared first on 365 Days of Baking.

Welcome back to my favorite time of year, the 🎄12 Days of Christmas Cookies🎄! Today we’re featuring my favorite candy combination—peppermint and dark chocolate! Whether you drink it in hot cocoa form or eat a minty dessert, this combination is a winner during the holiday season!

Every day for 12 days we’ll be posting a new cookie recipe. Some will be specifically Christmas themed and others will be wonderful to make all year long.

Welcome to 2025’s 12 Days of Cookies!
These Peppermint Chocolate Chip Cookies are Day 1 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – You’re on it!
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 – Christmas Cookie Cups

This recipe uses Andes peppermint baking chips, which can sometimes be hard to find. If you can’t find them at your local grocery store, you can order them online or check less-traveled stores. I found mine once at Fleet Farm, of all places!

You can also chop up a box of Andes Peppermint Crunch Thins for a very similar add-in.

Ingredients for Peppermint Cookies

If you’re doing a bunch of holiday baking, you probably already have all or most of these simple ingredients on hand. Here’s what you need:

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated white sugar
• Cream cheese (room temperature)
• Unsalted butter, melted (omit the salt if using salted butter!)
• Vegetable oil
• Large egg
• Milk
• Pure vanilla extract

Mix-ins and Garnish

• Crushed candy canes
• Andes Peppermint Baking Chips (see note above)
• Dark chocolate chips (or you can use semisweet if you prefer)

How to Make Peppermint Chocolate Chip Cookies

1. Prepare: First, preheat the oven to 350°F and line a baking sheet or sheets with a sheet of parchment paper.
2. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the cream cheese and sugar together until smooth and well combined, about 3 minutes.
4. Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. The batter should be smooth and creamy.
5. Gradually add the flour mixture to the wet ingredients until just combined. Add the dark chocolate chips, crushed candy canes, and peppermint chips, then mix completely.
6. Using a #60 cookie scoop or a tablespoon, place scoops of cookie dough onto the prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
7. In a resealable sandwich bag, place the 3 candy canes you’ll be using for garnish and roughly break them with the butt end of a knife or a rolling pin. You want larger broken pieces, not the finer bits that went into the cookies.
8. Bake cookies for 9-12 minutes or until just slightly golden brown. When you remove them from the oven, place a few of the larger chopped candy cane pieces and additional dark chocolate chips on the tops of each cookie, if desired.
9. Then, to form neater and more rounded edges on the cookies, place the opening of a glass, the top of a small bowl, or a biscuit cutter around the warm cookie. Then move it in a circular motion for a few seconds, moving the cookie around inside.
10. Allow the cookies to cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

FAQs

How do I store these Peppermint Chocolate Chip Cookies?

Store the cooled cookies in an airtight container for 4-5 days.

Can I freeze these cookies?

Yes, they freeze very well! You can store them in a freezer bag or another airtight container for up to 3 months (though I think they taste the best within a month.) Let thaw on the counter for a few hours before serving.

Can I make Peppermint Chocolate Chip Cookies ahead of time?

Yes, you can! The dough will keep in the fridge for up to 24 hours, tightly covered. Or you can freeze the dough and bake as needed!

To freeze the dough: Make the recipe as directed and scoop onto a baking sheet. Place the cookie sheet in the freezer for 30-45 minutes to harden, then transfer the cookie dough balls into a freezer bag or other container. When you’re ready to bake, take out as many as needed and bake the cookies from the frozen dough. You will probably need an extra 2-3 minutes, but there is no need to thaw them first.

More Peppermint Desserts

If you love peppermint and chocolate like I do, then these recipes are right up your alley! Try one of these next time:

• Peppermint Cheesecake Bars with a delicious chocolate cookie crust!
• Peppermint Brownie Pie: fudgy brownies with just the right amount of peppermint.
• Peppermint Chocolate Biscotti– these crunchy Italian cookies are perfect for dunking in hot cocoa or coffee.
• Peppermint Bark Cookies– these cookies are a great way to use up any of that peppermint bark you were gifted, or you can make your own!
• Chocolate Peppermint Cream Pie– a creamy chocolate and peppermint filling topped with fresh whipped cream and garnished with peppermint candy!
• No Bake Peppermint Dream Dessert – this no bake dessert has a cookie crust, peppermint cheesecake layer, Andes Peppermint Baking Chips, white chocolate or cheesecake pudding layer, and whipped topping!

What’s your favorite holiday flavor combination? Let me know in the comments. And, if you liked this Peppermint Chocolate Chip Cookie recipe, leave me a review or comment below!

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Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are loaded with peppermint candy and chocolate chips! The soft cookie base with festive add-ins provides a festive and tasty twist to a classic cookie recipe.

Course Dessert

Cuisine American

Keyword Peppermint Chocolate Chip Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 60 cookies

Calories 85kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups granulated sugar
• 2 ounces cream cheese room temperature
• 7 tablespoons unsalted butter melted
• ¼ cup vegetable oil
• 1 egg
• 1 tablespoon milk
• 1 ¼ teaspoon pure vanilla extract
• 1 cup dark chocolate chips Can use semi-sweet
• ¼ cup crushed candy canes
• ¾ cup Andes Peppermint Baking Chips Or you can chop (1) 4.67 ounce box Andes Peppermint Crunch Thins
• additional dark chocolate chips for garnish
• 3 candy canes, roughly chopped for garnish

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a mixing bowl, beat the cream cheese and sugar until smooth and well combined, about 3 minutes.
• Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. Batter should be smooth and creamy.
• Gradually add the dry ingredients until just combined. Add the 1 cup dark chocolate chips, 1/4 cup crushed candy canes, and 3/4 cup Andes Peppermint Baking Chips and mix completely.
• Using a #60 cookie scoop or tablespoon, place scoops of dough onto prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
• In a resealable sandwich bag, place the 3 candy canes you'll be using for garnish and roughly break with the butt end of a knife or a rolling pin. You want larger broken pieces, not the finer bits that went into the cookies.
• Bake cookies for 9-12 minutes or until just slightly golden. Upon removing from the oven, place a few of the larger chopped candy cane pieces and additional dark chocolate chips on tops of each cookie, if desired. Then, to form neater and more rounded edges on the cookies, use the opening of a glass, top of a small bowl or biscuit cutter to gentle circle around the cookie.
• Allow the cookies to cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 0.3mg

The post Peppermint Chocolate Chip Cookies appeared first on 365 Days of Baking.

I think you’re going to like this 12 Days of Cookies 2024 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 – Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies are the perfect treat for those times you want something sweet without heating up the oven! Made with rich chocolate, creamy peanut butter, and chewy oats, these classic cookies are a real crowd-pleaser!

Day 2 – Cherry Thumprint Cookies

These easy Cherry Thumbprint Cookies are a beautiful addition to your cookie trays! The soft, buttery cookie base is topped with cherry pie filling and a sweet vanilla glaze. They’re easy to make and taste delicious, and the bright red cherries bring a festive touch to your table for the holiday season!

Day 3 – Buttery Pecan Cookies

These warm Pecan Cookies are a comforting hug in cookie form! Tender, buttery cookies are laced with golden pecans and rich, buttery flavor for the ultimate decadent dessert. The whole family will be drooling over these chewy cookies, so whip up a batch today!

Day 4 – Grinch Cookies

These adorable Grinch Cookies are such a fun way to celebrate the holiday season with an homage to one of our favorite classic Christmas movies! These chewy green cookies are rolled in green sugar and embellished with a tiny red heart, just like the Grinch himself! Make a batch for your holiday baking tray today!

Day 5 – Chai Pizzelles

Chai Pizzelles add a twist to the classic Italian cookie by using the warm spices you’d find in a steaming mug of chai. This fragrant cookie is easy to make with a pizzelle iron and makes a statement at any event! Whip up a batch today!

Day 6 – Chocolate Mint Cake Mix Cookies

Chocolate Mint Cake Mix Cookies are delightfully chewy chocolate cookies full of fresh, minty flavor. You won’t believe how easy it is to make cookies from a cake mix!

Day 7 – Cranberry Orange Blondies

Cranberry Orange Blondies combine two classic holiday flavors into one sweet dessert bar! Zesty orange citrus pairs well with tart cranberries in a chewy blondie base. You’ll go back for “just a little more” again and again!

Day 8 – Peppermint Meltaways

These Peppermint Meltaways are rich, buttery cookies that literally melt in your mouth, topped with a sweet peppermint cream cheese frosting and crushed candy canes. These festive cookies are perfect to share for any holiday gift or gathering!

Day 9 – Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are a festive treat that’s perfect for any occasion! These rich, buttery cookies combine the classic flavors of red velvet cake with the chewy texture of a crinkle cookie. You’ll love the hint of cocoa, and the deep red color that’s signature to red velvet making these cookies look great on your holiday cookie tray!

Day 10 – Gingerbread Truffles

Gingerbread Truffles are so easy to make with just a boxed cake mix, some ready-made frosting, and a handful of other ingredients. You’ll love how the holiday flavors and presentation embody the holiday season and make these the perfect treats for your Christmas cookie tray!

Day 11 – Peppermint Bark Cookies

If you love peppermint, then these Peppermint Bark cookies are the one dessert you must make this holiday season! This recipe makes a soft and chewy cookie with just the right amount of crunch from the peppermint bark. Make these for your next holiday cookie tray or just for snacking on at home!

Day 12 – Thumbprint Cookies

These traditional Thumbprint Cookies are the perfect addition to your cookie tray! With a soft, buttery base and apricot and raspberry preserves for the filling, these cookies are great for holiday gifting or to enjoy any time of the year.

We love to hear from you! Please let us know with a comment below which of our 12 Days of Cookies 2024 you made and how you shared them.

The post 12 Days of Cookies 2024 appeared first on 365 Days of Baking.

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – You’re on it!
Day 12 – Thumbprint Cookies

Every year I get so excited when I start seeing all the peppermint-flavored goodies on the grocery store shelves. It’s a real challenge not to start loading up on them in October! But when it’s time, one of the first things I do is make this 3-ingredient Peppermint Bark. Who knew it was so easy to make at home?

Although I’d gladly eat a whole box of peppermint bark on my own, these cookies are the perfect vehicle for your peppermint bark, whether it’s homemade or store-bought.

Ingredients for Peppermint Bark Cookies

This recipe uses everything you’d expect to find in a cookie, so hopefully you have these simple ingredients on hand already. Here’s what you need:

• Salted butter
• Light brown sugar (Dark brown sugar will create a sweeter cookie and also give it a slightly chewier texture if you want to use that!)
• Granulated white sugar
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Ghirardelli Peppermint Bark, chopped (or make your own!)

Make sure to review the recipe card at the bottom of the post for detailed amounts and instructions!

How to make this Peppermint Bark Cookie Recipe

These simple holiday cookies are super easy to make!

1. Preheat the oven to 350°F. Prepare a cookie sheet or two by spraying it with cooking spray or lining it with parchment paper.
2. Combine the butter and sugars in a large bowl. Use an electric mixer or a stand mixer fitted with the paddle attachment on medium speed to cream the ingredients together for 3-5 minutes, or until smooth. The sugar should be completely dissolved.
3. Add the eggs and vanilla to the butter mixture. Continue mixing for about 2 more minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
4. Whisk the dry ingredients (flour, baking soda, and baking powder) into the wet ingredients on low speed until just combined.
5. Fold in the chopped peppermint bark until it is evenly distributed throughout your cookie dough.
6. Using a cookie scoop or your hands, drop balls of cookie dough about 1 1/2 tablespoons in size onto your prepared baking sheets and then gently flatten them into discs. Space your cookies about an inch apart to account for spreading.
7. Bake your cookies for 10-12 minutes and then let them cool on the pan for a few minutes before moving them to a wire rack. Enjoy! 

Recipe Notes and Variations

• Top your cookies with just a sprinkling of coarse sea salt. The crunch and flavor of the salt pairs perfectly with the melted peppermint bark. 
• You can also press a few pieces of roughly chopped peppermint bark into the top of the cookies as they come out of the oven. The residual heat of the pan will help melt the bark and give the cookies a uniform look. You will want to grab some extra bars of peppermint bark if you’re going to do this. 
• I like to roughly chop my peppermint bark so that I get a good variety of pieces in my cookies. The larger chunks give you that nice melted texture and the finer pieces help elevate the peppermint bark flavor in every bite. 
• Try adding in some semisweet chocolate chips, milk chocolate, or dark chocolate chunks. Or chop up a white chocolate bar and stir it in with the peppermint bark.
• Want to boost the peppermint flavor? Add a bit of peppermint extract along with the vanilla extract.

FAQs

Can I use unsalted butter in this recipe?

If you like to use unsalted butter then you should add ½ teaspoon of salt to your cookie dough. Add it along with the rest of the dry ingredients.

How do I store Peppermint Bark Cookies?

Store your cookies on the counter for up to 5 days. You can enjoy these cookies at room temperature or heat 1-2 in the microwave for about 15-20 seconds. You can also store your cookies in the fridge, but they are going to dry out a little faster.

Can I freeze them?

Yes, these cookies freeze well! Once they cool completely, transfer them to an airtight container or freezer bag and store them for up to 2 months. Thaw for a few hours or overnight at room temperature.

Can I make this dough ahead of time?

Yes, you can make the dough up to 24 hours in advance and keep it covered in the fridge, or freeze your cookie dough for up to 3 months. The best way to freeze your dough is to roll it out into balls and then place them in a large Ziploc bag or Rubbermaid container. 

Why are my cookies spreading so much?

If your cookies are spreading too much while they bake then your butter is likely too soft. To prevent this, you can bake a test cookie first. If the cookie spreads too much then chill your dough in the fridge for 30 minutes. Don’t worry about covering it with plastic wrap since it isn’t going to be in there for very long. 

Looking for More Peppermint Desserts?

Like I said, peppermint flavor is my favorite holiday flavor! I have tons of recipes here on the blog, but here are some of my favorites:

• Peppermint Brownie Pie
• Peppermint Cheesecake Bars
• Peppermint Gooey Bars
• Peppermint Chocolate Biscotti
• Peppermint Dream Dessert

What’s your favorite peppermint treat?

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Peppermint Bark Cookies

Peppermint Bark cookies are the one dessert you must make this holiday season! Soft and chewy cookies with just the right amount of crunch from peppermint bark are great for snacking or cookie trays.

Course Dessert

Cuisine American

Keyword Peppermint Bark Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Author Lynne Feifer

Ingredients

• 1 cup salted butter softened
• 1 cup light brown sugar
• ½ cup granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ cups Ghiradelli Peppermint Bark chopped

Instructions

• Preheat the oven to 350°F.  
• Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 3-5 minutes, or until smooth. The sugar should be completely dissolved.  
• Add the eggs and vanilla. Continue whisking for about 2 more minutes, or until the mixture is light and fluffy.  
• Whisk the flour, baking soda, and baking powder into the wet ingredients on low speed until just combined.  
• Fold in the chopped peppermint bark until it is evenly distributed throughout your cookie dough.  
• Using a cookie scoop of your hands, drop balls of cookie dough about 1 1/2 tablespoons in size onto a baking sheet and then flatten them into discs. Space your cookies about an inch apart to account for spreading.  
• Bake your cookies for 12 minutes and then let them cool on the pan for a few minutes before moving them to a cooling rack. Enjoy! 

Notes

Store your cookies in an airtight container on the counter for up to 5 days.

The post Peppermint Bark Cookies appeared first on 365 Days of Baking.

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – You’re on it!
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

Can you count a cake ball as a cookie? It might not technically be a cookie, but since it’s going on my cookie table, I count it! These truffles are made from baked cake that’s crumbled and mixed with frosting, then dipped in white chocolate melting wafers and topped with festive sprinkles. They taste and look so festive. I bet you won’t be able to eat just one because I sure didn’t!

I love to include some sort of cake ball or truffle on the cookie plates that I gift to family and friends, or for cookie exchanges. Usually, I make Oreo Truffles or Chocolate Caramel Macchiato Cake Balls, but I wanted to try a different flavor this time. Gingerbread seemed like the perfect place to start!

Ingredients for Delicious Gingerbread Truffles

You’ll need the following simple ingredients to make these gingersnap balls:

• Gingerbread Cake Mix
• Large egg
• Water
• Cream Cheese Frosting (make it easy with the canned version!)
• White Chocolate Melting Wafers
• Christmas Sprinkles

Review the full recipe card at the end of the post for the exact amounts of each ingredient!

How to make White Chocolate Gingerbread Truffles

These truffles are easy to make and great for little hands if you have little ones who want to help in the kitchen!

1. First, preheat your oven to 350°F, and prepare a 9 x 9-inch baking pan by spraying it with cooking spray. Line two baking sheets each with a piece of parchment paper.
2. Prepare the gingerbread cake mix according to the manufacturer’s instructions with the egg and water. Bake the cake in the pan according to the package directions.
3. Allow the cake to cool on a wire rack so that it is cool enough to handle, then crumble the warm cake with two forks or a hand mixer into a large bowl until it has the texture of fine crumbs, and add the cream cheese frosting. Mix until well combined. Feel free to use more or less frosting to your taste.
4. Using a #60 cookie scoop or 1 tablespoon of truffle dough, form cake balls and place them onto a parchment-lined baking sheet. Place them into the freezer for at least 15 minutes to set.
5. Place white chocolate wafers in a microwave-safe bowl and heat for 30 seconds, then stir. Continue to melt chocolate in 15-second increments, stirring in between until completely melted. Be careful not to overheat as the chocolate will seize and cannot be melted again.
6. Using a fork or toothpick, dip the truffle balls in the white chocolate coating, then place them on the second prepared baking sheet. If you use a toothpick, remove the toothpick and drizzle a bit of chocolate over the hole to cover it. Immediately add sprinkles and set aside so the chocolate can set.

Recipe Variations

• Use vanilla almond bark instead of white chocolate melting wafers. Or mix it up and use milk chocolate or dark chocolate!
• Use less frosting if you find cake balls to be to sweet, or you can even omit it and just mix long enough for the cake to come together into a sort of dough to make the cake balls.
• Make them into cake pops by using lollipop sticks!

Tips for Easy Dipping

Make sure your white chocolate melts completely: If it starts to cool down, the gingerbread cake balls are more difficult to dip. Pop the white chocolate back into the microwave for another 15-30 seconds and stir.

Cold cake balls give the best results! If you’re finding it difficult to dip them without crumbling, pop the truffles back into the freezer until firm.

To remove excess chocolate, use your free hand to tap the hand holding the dipped cake ball. This will help shake the extra chocolate back into the bowl.

Add sprinkles immediately: sprinkles cover a wealth of sins! The white chocolate will set quickly, so dip a few truffles, then sprinkle, and repeat until they are all done.

If your chocolate is too thick: heat it up to thin it out.

FAQs

How do you store Gingerbread Truffles?

Keep these no-bake treats in the refrigerator in an airtight container for up to 5 days. Serve them straight from the fridge or let them warm up for 10-15 minutes first.

Can you freeze Gingerbread Cake Balls?

Yes, you can freeze them before or after you dip them. This is so handy if you need to prepare some treats ahead of time.

Before Dipping: Once you’ve made the cake balls and they’ve firmed up in the freezer as directed in the recipe, transfer them to a freezer-safe bag or container and store them for up to 3 months. Then dip when you are ready to serve them!

After Dipping: Store dipped white chocolate truffles by sticking them on a plate or tray in the freezer for about 15 minutes to firm up. Then wrap them individually in plastic wrap so they don’t stick to each other, and place them in a freezer bag or container.

I like to let them sit in the fridge for a few hours before serving them.

Looking for More Ginger Treats?

You can do so much more with ginger than just make gingerbread cookies! Here are some great recipes that are perfect for the Christmas season:

• Chewy Ginger Cookies
• Apple Ginger Galette
• Cranberry Ginger Cookies
• Eggnog Dream Bars

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No Bake Gingerbread Truffles

Gingerbread Truffles are easy to make with a boxed cake mix, ready-made frosting, and a few other ingredients. You’ll love how the holiday flavors and presentation make these perfect for cookie trays!

Course Dessert

Cuisine American

Keyword Gingerbread Truffles

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Freezer 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 59 truffles

Calories 77kcal

Author Lynne Feifer

Ingredients

• 14.5 ounces Gingerbread Cake Mix
• 1 large egg
• 1 ¼ cup water
• 1 cup canned Cream Cheese Frosting
• 20 ounces white chocolate melting wafers I used (2) 10 ounce Ghirardelli White Chocolate Melting Wafers
• Christmas sprinkles

Instructions

• Preheat oven to 350°F, and prepare a 9 x 9-inch baking pan by spraying it with cooking spray. Line two baking sheets each with a piece of parchment.
• Prepare the gingerbread cake mix according to the manufacturer's instructions with the egg and water. Bake according to package directions.
• Allow cake to cool so that it is cool enough to handle then crumble the warm cake into a mixing bowl and add the cream cheese frosting. Mix well until blended.
• Using a #60 cookie scoop or 1 tablespoon of dough, form into balls and place onto one of the parchment lined trays. Place into the freezer for at least 15 minutes to set.
• Melt white chocolate wafers in a microwave-safe bowl for 30 seconds, and stir. Reheat in 15 second increments, stirring in between and until completely melted. Be careful not to overheat as chocolate will seize and cannot be melted again.
• Using a fork or toothpick, dip balls in melted chocolate, and place on second parchment lined baking sheet. If using a toothpick, remove the toothpick and drizzle a bit of chocolate over the hole to cover. Immediately add sprinkles and set aside for chocolate to set.

Notes

See the post for tips and tricks for making these Gingerbread Truffles.

Nutrition

Serving: 1truffle | Calories: 77kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 63mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg

The post Gingerbread Truffles appeared first on 365 Days of Baking.