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!

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.

There’s nothing like a homemade cherry pie, but these cherry pie bars come in a close second! I’m not going to lie, my ability to make pie dough look presentable varies, but this way I can enjoy all the gorgeous cherries without worrying about making the perfect crust.

Once they are sliced into bars, they make the perfect festive treat to fill out your holiday cookie tray or enjoy as a special dessert this Christmas season!

Welcome to 2025’s 12 Days of Cookies!
Day 5 of our 12 Days of Cookies are these Cherry Pie Bars.
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 – You’re on it!
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 – 
Day 12 – 

Cherry Pie Bars vs Cherry Cobbler

These cherry bars have a lot in common with a cherry cobbler, but there is an important difference. While they are both full of delicious cherry flavor, cherry cobbler doesn’t have a bottom crust, just a topping. These cherry pie bars, on the other hand, have a buttery shortbread crust along with a delicious topping, making this just like a cherry pie in bar form. I promise, they’ll be a huge hit with the cherry fans in your life!

Ingredients for Cherry Bars

Gather these basic ingredients to make your delicious dessert bars:

• Unsalted butter, room temperature (if using salted butter, omit the salt below)
• Shortening
• Granulated white sugar
• Baking powder
• Salt
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Canned cherry pie filling (or homemade cherry pie filling if you have some)

Powdered Sugar Glaze Ingredients

• Powdered sugar
• Milk
• Pure almond extract (or vanilla extract)

For a full recipe with amounts and instructions, check out the printable recipe card at the bottom of the post!

How to Make Cherry Pie Bars

These pie bars are easy to make, and you’ll have a sweet treat ready in less than an hour!

1. First, preheat the oven to 350°F.
2. In a large bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder, and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Using your hands or the back of a spoon, press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry–you’re going to bake them again.
5. Gently spread the cherry filling over the entire crust. Then drop the rest of the dough in mounds over the filling.
6. Bake for about 30-35 minutes in the preheated oven until golden brown. Place the pan on a baking rack to cool for 10 minutes before glazing.

Make the Powdered Sugar Glaze

1. In a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until the glaze reaches a consistency that allows it to be drizzled.
2. Using a spoon, evenly distribute this simple glaze over the top of the bars after they’ve sat for 10 minutes on the wire rack. Slice the cooled bars into individual servings and enjoy!

Tips for Easy Serving

• Make sure your bars are completely cooled. Use a sharp knife to slice through the buttery crust into bars and a small spatula to remove them.
• These are best served fresh at room temperature.
• If they are too sweet, you can just dust them with powdered sugar instead of making a glaze.
• Top them with a scoop of vanilla bean ice cream for an extra treat!

FAQs

Can I make Cherry Pie Bars ahead of time?

Yes, you could make them up to a day in advance, but I would wait to add the glaze until just before serving. Store them tightly covered in the refrigerator until ready to serve.

How do I store leftover cherry bars?

Store them covered in the fridge for 3-4 days. I just keep them in the original pan and cover them tightly with foil, but you could transfer individual bars to an airtight container.

Can I make this recipe with other pie filling flavors?

Yes, you can use any flavor of pie filling you like! I think apple pie filling, blueberry pie filling, and peach pie filling would be especially good! Just use the same size can, and the recipe should turn out just the same.

Can I use fresh cherries or frozen cherries instead of pie filling?

No, the recipe will not work the same. Pie filling has a thickened sauce along with the cooked fruit, so if you use just plain fruit, you won’t have the same flavor or consistency in the bars. Try making this Cherry Pound Cake or one of these 20+ Fresh Cherry Desserts instead!

Cherry Desserts You’ll Love

If you’re looking for a way to use up that cherry pie filling, try one of these recipes next time:

• Cherry Thumbprint Cookies
• Cherry Hand Pies
• Chocolate Cherry Dump Cake
• Red Velvet Cherry Dream Bars
• Chocolate Cherry Cheesecake Bread Pudding

Don’t forget to come back tomorrow for more Christmas cookies! Plus, if you Pin or print this recipe for Cherry Pie Bars, you’ll have it ready to go to satisfy that cherry craving. See you next time!

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Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars made with store-bought sweet cherry pie filling! Enjoy all the luscious flavors of cherry pie without all the work.

Course Dessert

Cuisine American

Keyword Cherry Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 243kcal

Author Lynne Feifer

Ingredients

• ½ cup butter ,room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 21 ounces cherry pie filling

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ¼ teaspoon pure almond extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the cherry pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Nutrition

Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 93mg | Potassium: 79mg | Fiber: 1g | Sugar: 20g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Cherry Pie Bars appeared first on 365 Days of Baking.

When my winter days get crazy (and let me tell you, they get crazy!), I especially appreciate a good no-bake recipe. I can whip up a batch of these delightfully crunchy cookies in just a few minutes, and they are great to nibble on all season long.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Haystacks are Day 4 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 – You’re on it!
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 – 
Day 12 – 

Haystacks are a no-bake treat that is perfect for your kids’ holiday parties, to fill out your cookie trays, or just to keep in the fridge for an afternoon snack. Add some festive sprinkles for an extra-fun touch!

Ingredients for Haystack Cookies

You only need five ingredients for these sweet treats:

• Creamy peanut butter
• Semisweet chocolate chips
• Salted peanuts
• Chow mein noodles
• Maldon salt for sprinkling (if desired)

Check out the printable recipe card at the end of the post for a detailed list of ingredients and amounts!

How to Make Haystacks

These no bake haystack cookies get their name from the Chow Mein noodles. When they are all stacked up together, it makes a cookie that looks like a messy haystack! Enrobing the peanuts in chocolate and peanut butter just makes them that much better! Here’s the easy recipe for this sweet treat:

1. First, prepare a baking sheet by lining it with a sheet of parchment paper.
2. Add the peanut butter and chocolate chips to a large microwave-safe bowl. Microwave at HALF power (50%) for about 4 minutes, being sure to stir after each minute of cooking. You could also use the double boiler method.
3. Once the melted chocolate mixture is completely smooth and liquidy, add the chow mein noodles and peanuts. Stir to coat completely.
4. Use a spoon or cookie scoop to drop about a tablespoon of the mixture onto the lined baking sheet. After dropping them onto the baking sheet, you can shape them into little “haystacks” using the tips of your fingers if you’d like. Then sprinkle a little bit of the Maldon salt on top of each one. If you are decorating, add Christmas colored nonpareils to each one.
5. Let the haystacks sit at room temperature for at least 2 hours to harden and cool completely, then transfer to your cookie plate to serve.

FAQs

How do I store Haystacks?

You can store these in an airtight container at room temperature. However, I like to keep mine refrigerated, especially if you live somewhere warm. They will last up to 2 weeks!

Can I freeze Chocolate Haystacks?

Yes. Once they harden, transfer them to a freezer-safe bag or container. These keep in the freezer for about 2 months. I recommend using wax paper in between cookie layers to keep them from sticking to each other.

What other variations of this Haystack cookie recipe can I make?

There are lots of variations of this cookie recipe, as people like to make them in different ways. These are ones I’ve tried:

• Make these with white chocolate chips or milk chocolate chips instead.
• Omit the peanuts if desired.
• Use peanut butter and butterscotch chips for a different flavor profile!
• Add coconut flakes or mini marshmallows if you want.

Easy No-Bake Recipes

• These No Bake Peanut Butter Cookies are a quick and easy treat you can make when you’re in a pinch! With only six simple ingredients and a hands-on prep time of less than 10 minutes, this no-bake cookie recipe will easily become one of your favorites!
• No-Bake Chocolate Bourbon Balls – these are a festive holiday treat that you won’t have to turn the oven on to make. Cocoa powder and bourbon are a great combination that all adults can enjoy any time of year!
• This No-Bake Peanut Butter Pie is the perfect dessert for peanut butter and chocolate lovers. An Oreo crust, fluffy peanut butter filling, fresh whipped cream, and the perfect toppings make this treat a great choice for company or family game night!
• These No-Bake Rice Krispies Granola Bars are a perfect bite for breakfast on the go. Soft, crunchy, and slightly sweet, they’re made with Rice Krispies cereal, Simple Truth Orange Blossom Honey, Simple Truth Organic Semi-Sweet Chocolate Chips, oats, peanut butter, and coconut. Grab one of these homemade granola bars as you’re heading out to work!
• No-Bake Pumpkin Nutella Cheesecake – the great seasonal taste of pumpkin with that favorite chocolate hazelnut spread makes this no-bake dessert an easy menu addition for your holiday gathering.

Don’t forget to come back tomorrow for more Christmas Cookies! And pin or print this recipe so you can make Haystacks any time!

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Haystacks

Made with only five simple ingredients, these easy Haystacks are no-bake cookies using crunchy chow mein noodles, peanuts, and are coated with a combination of melted chocolate chips and peanut butter.

Course Dessert

Cuisine American

Keyword Haystacks

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24 cookies

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• ½ cup salted peanuts
• 5 ounces chow mein noodles about 2 1/2 cups
• 1 tablespoon Maldon salt for sprinkling if desired

Instructions

• Prepare a baking sheet by lining it with a sheet of parchment.
• In a large microwaveable bowl, mix together the peanut butter and chocolate chips. Microwave at HALF power (50%) for about 4 minutes, being sure to mix after each minute of cooking.
• Once the mixture is completely smooth and liquidy, add the chow mein noodles and peanuts, and mix to coat completely.
• Use a spoon to drop about a tablespoon of the noodle mixture onto the prepared baking sheet. After dropping them onto the baking sheet, you can shape them into "haystacks" using the tips of your fingers if you'd like. Then sprinkle a little bit of the Maldon salt on top of each one. If decorating, add the Christmas colored non-pareils to each one.
• Let sit at room temperature for at least 2 hours to harden and cool completely.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 74mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Calcium: 10mg | Iron: 1mg

The post Haystacks appeared first on 365 Days of Baking.

I’ve come to really enjoy biscotti. They are so versatile, and they look lovely on a cookie tray! Chai Biscotti cookies make the perfect gift for friends and family, so let’s whip up a batch together!

Welcome to 2025’s 12 Days of Cookies!
These Chai Biscotti are Day 3 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 – You’re on it!
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 – 
Day 12 – 

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What are Biscotti?

Biscotti ( which means “twice-baked” in Italian) are traditional Italian cookies. These crunchy, oblong cookies were originally made without any fat or butter, making them perfect for long journeys. Biscotti cookies quickly became popular throughout Italy and eventually made their way to other parts of the world.

This Chai Biscotti recipe actually doesn’t contain any tea, but it has all the chai spices you would typically find in a warm cup of chai (tea), especially cardamom and pepper!

Ingredients for Chai Tea Biscotti

Here’s what you need to make this easy cookie recipe:

• Vegetable oil
• Large eggs
• Granulated white sugar
• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground ginger
• Cardamom
• Ground cloves
• Allspice
• White pepper
• White chocolate chips, for dipping (See note below)

For a detailed ingredient list, see the printable recipe card at the bottom of the post!

How to Make Chai Biscotti

Making biscotti is easier than it looks! Even if this is your first time making them, these cookies come together pretty quickly and easily.

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl or the bowl of a stand mixer with the paddle attachment, beat together oil, eggs, and sugar until combined.
3. In a separate bowl, whisk together the dry ingredients (flour, baking powder, cinnamon, ginger, cardamom, cloves, allspice, and white pepper). Gradually add the flour mixture to the wet mixture until a stiff dough forms.
4. Divide the dough in half. On a lightly floured surface, roll each half of the biscotti dough into long logs the length of your cookie sheet (about 16 inches). Place the logs on one of the prepared baking sheets. Use your hand to pat down the dough until it is about ½ inch thick.
5. First, bake for 20-25 minutes. Remove biscotti logs from the oven and cool slightly, just until the dough is cool enough to handle (about 5 minutes). Transfer one of the logs to the second prepared baking sheet or cutting board and use a serrated knife to cut each of them into 1/2-inch slices.
6. Flip the biscotti slices on their side with one cut side up and one cut end down. Return to the oven and bake a second time for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Allow to cool completely on a wire rack.

Dip the Cookies

7. Prepare a work surface or room temperature cookie sheet(s) with a sheet of parchment paper.
8. In a small bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat only for additional 10-second increments, stirring vigorously in between until chocolate is melted and completely smooth. Be cautious when melting the chocolate as it can seize very easily if it’s been overheated, and you will not be able to “fix” it, but will have to start over.
9. Dip one end of each individual biscotti into the melted white chocolate and place onto the parchment-lined surface. Immediately sprinkle a small amount of cinnamon over the chocolate, if desired.

Recipe Variations

While Chia Biscotti is delicious on its own, you can also get creative and add extra flavors or ingredients to make it even more delightful. Here are a few ideas:

• Drizzle the white chocolate over the top instead of dipping, or use dark chocolate instead!
• Add a teaspoon of freshly grated orange zest to give your biscotti a citrusy twist.
• Sprinkle some coarse sugar or sliced almonds on top of the biscotti before baking for an extra crunchy biscotti!

FAQs

How do I store Chai Biscotti?

To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can freeze them for up to three months.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, the texture and flavor may vary slightly.

More Biscotti Recipes

If you love biscotti, you have to try one of these different recipes next time:

• Citrus Biscotti
• Gingerbread Biscotti
• Peppermint Chocolate Biscotti
• Cranberry Orange Pistachio Biscotti

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Chai Biscotti

Fill the cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for dunking in coffee or tea during the holidays and beyond.

Course Dessert

Cuisine American

Keyword Chai Biscotti

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 58 biscotti

Calories 65kcal

Author Lynne Feifer

Ingredients

• ⅓ cup vegetable oil
• 3 large eggs
• 1 cup sugar
• 3 ¼ cup all purpose flour
• 1 tbsp baking powder
• 1 ¼ teaspoon ground cinnamon, plus additional for dusting, optional
• 1 teaspoon ground ginger
• ¾ teaspoon cardamom
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ¼ teaspoon white pepper
• 1 ⅓ cups white chocolate chips Enough chocolate to dip 30 cookies. *See Note.

Instructions

• Preheat the oven to 375°F. Line two baking sheet with parchment paper.
• In a large mixing bowl, beat together oil, eggs, and sugar until combined.
• In a separate bowl, whisk together the flour, baking powder, cinnamon ginger, cardamom, cloves, allspice and white pepper. Gradually add the flour mixture to the wet mixture until a stiff dough forms.
• Divide the dough in half. On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 16 inches). Place the logs on one of the prepared baking sheets. Use your hand to pat down the dough until it is 1/2 an inch thick.
• Bake for 25 minutes. Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). Transfer one of the logs to the second prepared baking sheet, and use a serrated knife to cut each of them into 1/2 inch thick slices.
• Flip the biscotti slices on their side with one cut end up and one cut end down. Return to the oven and bake for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Allow to cool completely before dipping (or drizzling) in melted chocolate.
• Prepare a work surface or room temperature cookie sheet(s) with a sheet of parchment.
• In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat only for additional 10 second increments, stirring vigorously in between until chocolate is melted and completely smooth. Be cautious when melting the chocolate as it can seize very easily if it's been overheated, and you will not be able to "fix" it, but will have to start over.
• Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Immediately sprinkle a small amount of cinnamon over the chocolate, if desired.

Notes

• I only chose to dip 30 of the cookies in the chocolate because I wanted some of them left plain. If you choose to dip them all, increase the amount of chocolate chips to 2 1/3 cups.
• Also, I did notice as I was dipping the cookies, that some small crumbs were being left in the chocolate, so if this will be a bother, I think a better option would be to drizzle them with the chocolate. If you choose to do this, increase the amount of chocolate chips to 2 cups. Put the melted chocolate into a resealable sandwich bag and cut a small piece off of one corner. Use that to drizzle the chocolate over all of the biscotti and then immediately sprinkle with additional cinnamon. 
• Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks of baking for best taste. 

Nutrition

Serving: 1cookie | Calories: 65kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 0.4mg

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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 – 
Day 12 – 

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 – 
Day 12 – 

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 – Peppermint Bark Cookies
Day 12 – You’re on it!

We’ve been baking up a storm these last few weeks to bring you all these different kinds of cookies. We’ve had everything from no-bake cookies to blondies and everything in between! For the finale, we’re throwing it back to a classic!

These nostalgic thumbprint cookies remind me of my childhood. It seems like a plate of these showed up at every holiday event I attended. I may not have appreciated jam thumbprint cookies as a kid—I was more interested in the brightly decorated sugar cookies. But now, as an adult, I know why these cookies were always there: they are absolutely delicious!

Where do Thumbprint Cookies come from?

There are many varieties of these sweet desserts, but they all hail back to the original Swedish treat called hallongrotta, which literally means “raspberry cave”. Today, Americans traditionally think of these as holiday treats, but with different toppings and fillings can be served all year long!

Some varieties you might see have fillings such as lemon curd, caramel, and Nutella, along with different types of jams and jellies. Feel free to try out your favorite jam!

Ingredients for Classic Thumbprint Cookies

These sweet treats only require a few simple ingredients to make the shortbread cookie dough:

• All-purpose flour
• Kosher salt
• Unsalted butter, softened
• Granulated white sugar
• Pure vanilla extract
• Almond extract
• Raspberry jam and/or apricot preserves (see recipe note below)
• Note: There are NO eggs in this recipe!

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

How to Make Buttery Thumbprint Cookies

1. First, line a large baking sheet with parchment paper or a silicon mat. 
2. Next, in a small bowl, whisk together 2 cups of flour and ½ teaspoon kosher salt.
3. In a separate bowl, cream together 1 cup (2 sticks) softened unsalted butter and the granulated sugar with an electric mixer (or stand mixer fitted with the paddle attachment) until light and fluffy, about 2 – 3 minutes. Add 1 teaspoon pure vanilla extract and ¼ teaspoon almond extract, mixing until combined.
4. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. The cookie dough should be soft but not sticky. Gather the dough into a ball. 
5. Now use a 1-tablespoon cookie scoop to portion out the dough. Roll each scoop with your hands into a dough ball and place it on the prepared baking sheet, leaving about 2 inches in between each cookie.
6. Using the back of a teaspoon or your thumb, gently press an indention into the center of each cookie dough ball. Place in the freezer and chill for 30 minutes. 
7. While the dough chills, preheat your oven to 350°F. After 30 minutes, remove the baking sheet from the freezer and spoon the raspberry and apricot preserves into the center of each of the cookies (see note below).
8. Bake for 15 – 20 minutes or until the edges are set and lightly golden brown. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Recipe Notes

This recipe includes directions on how to make half raspberry thumbprints and half apricot thumbprints. You can do all one flavor or make half and half like I did. There’s no right or wrong way!

Also, the cookie dough should be about Play-doh consistency. You should be able to roll it between your palms without sticking but you also shouldn’t have to force it to stay together. If the dough needs adjusting you can add a little more flour if it’s too sticky, or a teaspoon of milk if it’s too dry.

FAQs

Why is it called a Thumbprint Cookie?

Believe it or not, it’s just like it sounds! Each of the buttery cookies has a thumbprint in the middle. Before baking, you’ll add a thumbprint to the center of each cookie dough ball. That is where we will later add the preserves to finish off the cookies.

Can I make Thumbprints ahead of time?

This dough is perfect for making ahead and freezing until ready to bake! Simply make the dough as directed, roll the cookie dough into balls, press the thumbprint centers, and then freeze the balls until ready to bake.

I would freeze them on the cookie sheet until firm, then transfer them to a freezer bag to freeze completely. Then thaw the cookies to room temperature before adding the preserves to the center and baking.

How do I store these cookies?

Store them in an airtight container in the fridge for up to a week or at room temperature for 2-3 days. I think they taste best when enjoyed within a day or two.

Can I freeze baked Thumbprint Cookies?

Yes, you can. Once they cool completely, transfer them to an airtight container or freezer bag and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours on the counter at room temperature.

More Thumbprint Cookie Recipes

I love experimenting with different ways to make thumbprints! Here’s what I’ve tried so far:

• Caramel Thumbprint Cookies are melt-in-your-mouth shortbread cookies rolled in chopped pecans, and topped with creamy salted caramel sauce and a chocolate drizzle!
• Chocolate Thumbprints have a little cinnamon in the dough and a semi-sweet chocolate glaze for the thumbprint filling. So good!
• With aromatic cherries and rich, velvety chocolate, these Chocolate Cherry Thumbprint Cookies are delicious and addicting!
• Want Cherry Thumbprints without the chocolate? Try these Cherry Thumbprint Cookies. The soft, buttery cookie base is topped with cherry pie filling and a sweet vanilla glaze. 
• Peanut Butter and Jelly Thumbprints are made with a peanut butter cookie base and strawberry preserves in the center. It’s a peanut butter and jelly sandwich in cookie form!

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Thumbprint Cookies

These traditional Thumbprint Cookies are the perfect addition to your cookie tray! With a soft, buttery base and sweet fruit filling, these cookies are great for the holidays or any time of the year.

Course Dessert

Cuisine American

Keyword Thumbprint Cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 45 cookies

Calories 154kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• ⅓ cup apricot preserves *See note
• ⅓ cup raspberry preserves

Instructions

• Line a large baking sheet with parchment paper or a silicon mat. 
• In a small mixing bowl, combine 2 cups of all-purpose and ½ teaspoon kosher salt using a whisk.  
• In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ⅔ cup granulated sugar with a hand or stand mixer until light and fluffy, about 2 – 3 minutes. Add 1 teaspoon pure vanilla extract and ¼ teaspoon almond extract, mixing until combined.
• Gradually add the flour mixture, mixing until a soft dough forms. The dough should be soft but not sticky. Gather the dough into a ball. 
• Use a 1-tablespoon cookie scoop to portion out the dough. Roll each scoop with your hands into a dough ball and place it on the prepared baking sheet about 2 inches apart. 
• Using a teaspoon or your thumb, gently press an indention into the center of each cookie. Place in the freezer and chill for 30 minutes. 
• While the dough is chilling, preheat your oven to 350°F. After 30 minutes, remove the baking sheet from the freezer and fill each of the cookies with 1/2 – 3/4 teaspoon of the fruit preserves.
• Bake for 15 – 20 minutes or until the edges are set and lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Notes

• There are NO eggs needed in this recipe.
• Feel free to use raspberry or peach preserves exclusively or use half and half!

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Thumbprint 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 – 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.

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