I love sharing these new cookie recipes with you every year for the holidays and I hope you enjoy browsing and making them as much as I did.
I am already looking forward to 2024’s 12 Days of Cookies starting Black Friday November, 29!

Here we go! Make sure to pin them, so you can save them, make them, and share them throughout the year.

Day 1 – Cherry Biscotti

These Cherry Biscotti are traditional Italian cookies filled with maraschino cherries. Their sweet almond taste, crisp crunch combined with the sweetness of the drizzled white chocolate make these the perfect accompaniment to a cup of tea or coffee.

Day 2 – Sour Cream Cookies

Change up your chocolate chip cookie game and make these Sour Cream Cookies! With more of a cake-like, fluffy texture these cookies sweetened with brown sugar can be made with chopped nuts, dried fruit or chocolate chips.
Psst! I put chocolate chips in mine and stored them in the freezer and LOVED eating them cold!! Try it and let me know what you think.

Day 3 – Chai Spritz Cookies

Chai Spritz Cookies with the chai spices of cardamom, ginger, cinnamon and cloves mixed into a cream cheese spritz cookie dough and shaped with a cookie press are a delightful cookie. You’ll love the comforting smell as they bake in the oven and make your home feel all warm and cozy.

Day 4 – Millionaire Bars

These Millionaire Bars also known as homemade Twix bars are a layer of buttery shortbread crust, covered with caramel, and topped with semi-sweet chocolate. You’ll definitely want to go back for more after just one bite and I give you permission to have both the right AND the left bars! 😉 No judgement here.

Day 5 – Chocolate Chip Potato Chip Cookies

Potato chips in your cookies?? YES!! If you love that sweet and salty combination then you must give these Chocolate Chip Potato Chip Cookies as try. Use the wavy potato chips as you’ll enjoy more of a crunch and then sprinkle an extra pinch of salt on top to really make the flavors pop.

Day 6 – Nana’s Oatmeal Cookies

This recipe for Nana’s Oatmeal Cookies is a tried and true family favorite that was given to me by my mother-in-law. She has fond memories of her Nana making these cookies for her and her siblings when she was a child. Crunchy walnuts, sweet chewy raisins, oats, cinnamon and nutmeg make these cookies ones you’ll be asked to make all throughout the year. You can never go wrong with a recipe that’s been handed down through generations!

Day 7 – No Bake Peanut Butter Cookies

Reminiscent of the chocolate no bake cookies we ate in school, these No Bake Peanut Butter Cookies are going to be a huge hit with the peanut butter lovers in your life. Just six ingredients and less than 10 minutes, these cookies will be great to make for any occasion or just because.

Day 8 – Coffee Cake Cookies

Eating these Coffee Cake Cookies is like having breakfast for dessert. A soft cookie with a surprise of cinnamon inside, cinnamon streusel topping and vanilla glaze will make you swoon at first bite. Who says you can’t have cookies for breakfast? Not me!

Day 9 – Meringue Christmas Trees

You’ll be singing, “O, Christmas Tree. Oh, Christmas Tree.” with every bite of these Meringue Christmas Trees! These gluten-free, dairy-free cookies are a beautiful addition to cookie trays and dessert tables and they’re surprisingly easy, too!

Day 10 – Cookie Sticks

Cookie Sticks. Cookie Sticks. Cookies Sticks!! Mini chocolate chips and finely chopped walnuts in a slightly sweet, buttery dough make these different cookies A LOT of fun to eat. Dip them into melted chocolate, sprinkles and more nut to add some decoration and extra flavor, too. They’re super fun to dip into milk, and Santa will love them.

Day 11 – Christmas Buckeye Recipe

This festive Christmas Buckeye recipe, featuring chocolate-dipped peanut butter bliss, have become a cherished holiday delight for our family! Luscious peanut butter balls coated in velvety melted chocolate will elevate the holiday spirit and be even more fun when decorated with vibrant festive sprinkles. It’s a celebration of flavors that’s impossible not to adore!

Day 12 – Melted Snowman Cookies

Spread some holiday cheer with our super cute Snowman Cookies, crafted with the goodness of hot cocoa mix and topped with fluffy marshmallow frosting. Adorably shaped like melting snowmen, these festive cookies are guaranteed to bring a joyful grin to your face this season. Plus, they make a charming addition to any holiday cookie tray!

More 12 Days of Cookies Recipes

• 12 Days of Cookies 2022
• 12 Days of Cookies 2021
• Review of the 12 Days of Cookies

Christmas Cookie Recipes

• Viennese Crescents
• Peppermint Chocolate Biscotti
• Cream Cheese Meltaways
• Chocolate Spritz Cookies
• Easy Peppermint Brownie Bites {Surprise Inside!}
• Stained Glass Cookies
• Whipped Shortbread
• Chocolate M&M Christmas Cookies
• Lace Cookies
• Double Chocolate Peppermint Kisses
• Gingerbread Biscotti
• Spritz Cookie Recipe

Easy Cookie Recipes

• Peanut Butter Chip Chocolate Cookies
• 3 Ingredient Sugar Free Peanut Butter Cookies
• Apple Cinnamon Oatmeal Cookies
• Lemon Cake Mix Cookies
• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Cream Cheese Cookies

The post 12 Days of Cookies 2023 appeared first on 365 Days of Baking.

No Bake Cookie Recipes

1. No Bake Peanut Butter Cornflake Cookies
2. No Bake Chocolate Bourbon Balls
3. No Bake Chocolate Peanut Butter Cornflake Cookies
4. No Bake Peanut Butter S’Mores Cookies

Chocolate Cookie Recipes

5. Brownie Mix Cookies
6. Chocolate Cherry Crinkle Cookies
7. Chocolate M&M Christmas Cookies
8. Chocolate Spritz Cookies
9. Peppermint Chocolate Biscotti
10. Oreo Chocolate Chip Cookies
11. Peanut Butter Chip Chocolate Cookies
12. Chocolate Dipped Orange Cookies
13. Chocolate Cherry Cookies
14. Frosted Oreo Cookies
15. Cosmic Brownie Cookies
16. Wasabi Chocolate Crinkle Cookies
17. Double Chocolate Peppermint Kisses
18. Double Chocolate Almond Cookies
19. Soft and Chewy Chocolate Chip Cookies
20. Dark Chocolate Cherry Oatmeal Cookies
21. Double Chocolate Peppermint Cookies
22. Chocolate Cherry Thumbprints
23. Chocolate Caramel Turtle Tassies

Christmas Cookie Recipes

24. Peppermint Frosted Sugar Cookies
25. Cranberry Ginger Pistachio Sugar Cookies
26. Linzer Cookies
27. Pebernødder
28. Spritz Cookies
29. Lace Cookies
30. Whipped Shortbread
31. Vanilla Cut-Out Sugar Cookies
32. Peppermint Blossom Cookie
33. Christmas Sprinkle Cookie
34. Stained Glass Cookies
35. Cream Cheese Meltaways
36. Peppermint Sugar Cookie Cups
37. French Butter Cookies
38. Italian Pizelles
39. Cornflake Wreaths
40. Coconut Macaroons
41. Gingerbread Biscotti
42. Viennese Crescents
43. Chai Snickerdoodles
44. Cream Cheese Cookies
45. Ginger Molasses Snickerdoodles
46. Bourbon Toffee Cookies
47. Oatmeal Cranberry White Chocolate Chip Cookies
48. Peanut Butter Sandwich Cookies

Celebration Cookie Recipes

49. Funfetti Birthday Cookies
50. Fluffernutter Sandwich Cookies
51. Root Beer Float Cookies
52. Peanut Butter Crinkle Cookies
53. Lemon Coconut Sugar Cookies
54. Lemon Sugar Snaps
55. Peanut Butter M&M Cookies
56. Caramel Apple Pie Crust Cookies
57. Fruity Pebble Cookies
58.Apple Peanut Butter Oatmeal Cookies
59. Carrot Cake Mix Cookies
60. Lemon Cookies
61. Funfetti Cookies
62. Old Fashioned Peanut Butter Cookies
63. Pumpkin Crinkle Cookies
64. 3 Ingredient Sugar Free Peanut Butter Cookies
65. Lemon Cake Mix Cookies
66. Apple Cinnamon Oatmeal Cookies
67. 13 Minute, 3 Ingredient Peanut Butter Cookies

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What is it about the Christmas time of year that just makes me want to put peppermint in everything? From Peppermint White Chocolate Coffee Creamer to Peppermint Blossom Cookies, I can’t seem to get enough of that cool minty flavor in November and December. 

Don’t want to bake cookies? Then these no bake Peppermint Dream Bars have your name on them. This holiday lush recipe is going to be a highlight on your dessert table for sure!

Soft Peppermint Sugar Cookies take two classic holiday treats–candy canes and frosted cookies–and put them together in one tasty indulgence. 

This recipe was Day 1 of 2013’s 12 Days of Cookies! This is a fun tradition I do almost every holiday season on the blog, and I’m so excited to share all my favorite cookie recipes with you!
You can find past many of our holiday cookie recipes from years passed here!

The Perfect Sugar Cookie

Everyone loves a frosted sugar cookie, especially around the holidays. What I personally DON’T love is a frosted sugar cookie that gets hard just hours after it’s taken out of the oven. This frosted sugar cookie recipe has never once failed to make the perfect cookie that stays soft even days later. Greek yogurt in the dough helps give them a soft and tender texture. 

Adding peppermint extract to the frosting turned these cookies into a treat that tastes just like Christmas should. I like to decorate mine with crushed candy canes, but they are delicious just as is. 

Ingredients for Peppermint Frosted Sugar Cookies

You need just a handful of simple ingredients for this classic sugar cookie dough:

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 ½ cups plain Greek yogurt – can substitute sour cream
• 6 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Ingredients for Peppermint Frosting

• 1 cup butter, room temperature
• 1 teaspoon peppermint extract
• 4 cups confectioners’ sugar
• Pinch of salt
• 6 tablespoons heavy cream
• Food coloring, if desired
• Colored sprinkles and/or crushed candy cane pieces for decoration

How to make Sugar Cookies with Peppermint Frosting

This sugar cookie dough requires you to refrigerate it for at least 2 hours, but preferably overnight. I like to make the dough the day before I want to bake the cookies.

1.  First, cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a large bowl and electric mixer. Mix on medium speed for about 4 minutes until the butter mixture is light and creamy.
2. Add eggs one at a time, incorporating each one completely. Add vanilla and yogurt, then mix well.
3. In a separate large bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. The dough will be sticky, but that’s okay!
4. Divide the dough in half onto separate sheets of plastic wrap. Form each half into a rectangle about 1 ½ inches thick. Cover completely in plastic wrap, then refrigerate overnight.
5. When you’re ready to bake, heat oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper. You can prepare two sheets ahead of time if you want.
6. Flour your work surface and rolling pin, then remove one dough rectangle from the fridge, unwrap it, and roll it out to about ¼ inch thickness.
7. Use a 2.5-inch cookie cutter to cut the dough into circles. Place each cookie on the cookie sheet about 1 inch apart.
8. Bake cookies for 7-9 minutes or until just barely golden. Remove the cookies from the sheets immediately and transfer them to a wire rack to cool completely.

Then you’ll do it all over again with the second rectangle of dough.

Tips for Rolling Cookie Dough

• Don’t skip the refrigeration process. You need cold, somewhat stiff dough for these peppermint cookies.
• Avoid over-flouring by laying out a large sheet of plastic wrap over the dough before you roll it out. Then roll on top of the plastic wrap until the dough is ¼ inch thick. Remove the wrap and cut as directed. Less mess this way!
• I have also rolled dough directly onto a Silpat, cut out the cookies an inch apart, and then removed the excess. Then you can just pick up the SilPat and put it on the baking sheet.

How to make Peppermint Frosting

Once the cookies have completely cooled, it’s time to add the frosting!

1. In the bowl of the stand mixer fitted with the paddle attachment, cream butter, and peppermint extract until light and fluffy.
2. Add confectioners’ sugar and salt with the mixer on low speed. Mix until smooth and creamy, though it will be somewhat dry at this point.
3. Add the cream one tablespoon at a time, incorporating each completely. Once it is all mixed in or has reached the consistency you want (you may not need all the heavy cream), beat on medium-high speed for about two minutes to make it all light and airy.
4. Add food coloring if desired and mix until thoroughly combined, scraping the sides of the bowl if necessary.

Frost the cookies and top with sprinkles or peppermint candy.

How to store Peppermint Frosted Sugar Cookies

Allow the frosting to set before storing them in an airtight container with layers separated by wax paper. Keep them at room temperature for 3-5 days, or for longer storage, put them in the freezer. They will freeze for up to 1 month.

Can you make peppermint sugar cookies ahead of time?

Yes, you can also bake these cookies ahead of time, store them in the freezer, and then make a batch of frosting when you’re ready to serve them. 

More Christmas cookie recipes

If you like this cookie you may enjoy some other favorites from the blog:

• Cream Cheese Meltaways
• Salted Caramel Thumbprints
• Whipped Shortbread
• Peanut Butter Reindeer Cookies
• Cream Cheese Cookies, 
• French Butter Cookies 
• Oreo Chocolate Chip Cookies

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Back in the day, I used to rate everything I made on a scale of 1-4 with 4 being the best and these Peppermint Frosted Sugar Cookies earned 3 rolling pins. I admit that I personally prefer them without the peppermint in the frosting, using just the vanilla extract.
Mr. 365 said and I quote (with a turned up nose, resembling Mr. Scrooge), “I don’t need candy canes on my cookies.”

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Peppermint Frosted Sugar Cookies

Peppermint Frosted Sugar Cookies for your next cookie exchange! Pillowy soft sugar cookies frosted with a hint of peppermint, topped with crushed candy canes, for some extra special holiday flavor.

Course Dessert

Cuisine American

Keyword Peppermint Sugar Cookies

Prep Time 45 minutes minutes

Cook Time 9 minutes minutes

Refrigeration 8 hours hours

Total Time 8 hours hours 54 minutes minutes

Servings 36 cookies

Calories 281kcal

Author Lynne Feifer

Ingredients

Cookie

• 1 cup butter, room temperature
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 ½ cups plain Greek Yogurt can use sour cream
• 6 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Peppermint Frosting

• 1 cup butter, room temperature
• 1 teaspoon peppermint extract
• 4 cups confectioners’ sugar
• pinch of salt
• 6 tablespoons heavy cream
• food coloring, if desired
• colored sprinkles and crushed candy canes for decoration

Instructions

Cookies

• In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4 minutes.
• Add eggs, one at a time, completely incorporating each. Mix in vanilla and yogurt.
• In a large bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients with the mixer on low speed. The dough will be sticky, but that’s ok.
• Divide the dough in half onto separate sheets of plastic wrap. Form each half into a rectangle about 1 1/2 inches thick. Cover in plastic wrap and refrigerate overnight.
  
• When ready to bake, preheat oven to 425 degrees F. Prepare two cookie sheets by lining them with parchment paper or Silpat.
  
• Sufficiently flour your work surface and remove one of the dough halves from the refrigerator. Flour the top of the dough, also, and rolling pin if necessary. 
• Roll the dough out so that it is about 1/4-inch thick.
  
• Using a 2 1/2-inch round cookie cutter, cut the dough into circles and place on cookie sheets about 1 inch apart.
• Bake for 7-9 minutes until just barely golden. Remove cookies from sheets immediately and transfer to a wire rack to cool completely before frosting. Repeat process with remaining refrigerated dough.

Peppermint Frosting

• In the bowl of an electric mixer, fitted with the paddle attachment, cream butter, and peppermint extract until light and fluffy.
• With the mixer on low speed, gradually add the confectioners’ sugar and the salt.
• Frosting will be dry but should be smooth and creamy. Add the cream, one tablespoon at a time, incorporating each completely.
• After all the cream has been mixed in, beat on medium-high speed for about two minutes, till light and fluffy.
• Add food coloring, if desired, and thoroughly combine. Frost cookies and allow frosting to set before storing in an airtight container.

Nutrition

Serving: 1cookie | Calories: 281kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 154mg | Potassium: 57mg | Fiber: 1g | Sugar: 25g | Vitamin A: 372IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 1mg

This post was originally published December 6, 2013. It has been updated in format and with pictures on November 15, 2023.

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

The holiday season is not complete without a few kinds of gingerbread cookies in the mix. Maybe it’s the nostalgia factor, but even the smell of these spiced biscotti as they bake is enough to get me in the seasonal spirit.

Then, there’s the taste: a perfect combination of warm spices including ginger, cinnamon, and cloves all baked to toasty perfection in classic biscotti!

These are simply too good to enjoy just once a year. Why not let gingerbread biscotti become a regular accompaniment to your morning cup (or pot) of coffee no matter the season?

What do I need for this delicious biscotti recipe?

You will need these ingredients to make this easy homemade biscotti:

• vegetable oil
• sugar
• large eggs (room temperature)
• molasses
• all-purpose flour
• whole wheat flour
• baking powder
• ginger
• cinnamon
• cloves
• nutmeg

Why whole wheat flour?

You might be surprised to see whole wheat flour in a cookie recipe! Using the higher fiber, grainier flour makes biscotti harder by absorbing more water. In this recipe, I use a combination of white and whole wheat so that the biscotti have a hard bite without tasting nutty or grainy.

Ground spices or freshly grated?

It is sure hard to beat the convenience of ground spices when you’re baking! In this recipe, I use primarily ground spices, with one exception: nutmeg. You only need a tiny amount of it to make a huge difference in the aromatic flavor of these gingerbread biscotti with molasses.

You can find containers of whole nutmegs in the spice aisle at most well-stocked grocery stores. Grate the nutmeg with a sharp food razor or this grating tool I have in my kitchen, just before adding it to the biscotti dough.

That being said, if you can’t find whole nutmeg or simply prefer not to use it, feel free to use ground nutmeg in this recipe. I guarantee it will still taste (and smell) fantastic.

How to make Gingerbread Biscotti

If you’ve never made biscotti before, this easy biscotti recipe is the perfect way to start, and making it is much easier than you would think!

First, beat together oil, eggs, sugar, and molasses with an electric mixer in a medium bowl until combined. Then mix the dry ingredients together in a separate large bowl at low speed. Gradually add the flour mixture to the wet ingredients and combine until a thick dough forms.

On a lightly floured surface, divide this stiff dough into two logs about the length of your baking sheet.

Place your biscotti logs onto your prepared baking sheet lined with parchment paper and set the timer for a first bake to about 25 minutes. Then, using a sharp serrated knife and a cutting board, cut the logs into half-inch-wide slices. Place slices on their side and put them back in the oven again for a second bake, about 5 minutes.

Finally, flip them once last time and let them bake until crisped and golden brown (another 5 minutes or so).

As difficult as it will be to resist biting into a crunchy cookie as soon as they come out of the oven, make sure to let them cool on a wire rack first!

Serving Suggestions

Everyone knows that biscotti are best served with something hot to dunk them in! A freshly-brewed hot cup of coffee or strong espresso is the traditional dunker of choice, but why not get a little creative to make your biscotti breakfast even more fun?

The lightly sweetened cookies pair well with sweeter beverages like our homemade Hot Chocolate and White Chocolate Mocha. Or, for a breakfast combination that ginger lovers will go crazy for, try gingerbread biscotti with a Cookie Butter White Chocolate Mocha too!

If you’re more of a tea person than a coffee connoisseur, I can’t think of anything better than fresh gingerbread biscotti dipped in sweet and spicy Chai Tea on a cold winter day.

Biscotti Recipes

Once you have mastered the art of homemade biscotti, there are nearly endless combinations of flavors and mix-ins to try! These Peppermint Chocolate Biscotti with white chocolate drizzle are a hit at Christmas cookie exchanges and make a great gift!

These fruity Cranberry Orange Pistachio Biscotti and Citrus Biscotti recipes are two more of our reader favorites. Store-bought biscotti just can’t compare with a freshly homemade treat! They’ll also make great gifts, too.

More Cookie Recipes

From more ginger cookie variations to revamped childhood favorites, we have all the cookie recipes you need to satisfy your sweet tooth all year long.

• Ginger Molasses Snickerdoodles
• Cranberry Ginger Pistachio Sugar Cookies
• Ginger Chewies
• Chai Snickerdoodles
• Cream-Filled Molasses Cookies
• Classic Molasses Cookies
• Fluffernutter Cookies
• Peanut Butter Crinkle Cookies

Get cozy with homemade Gingerbread Biscotti! This easy biscotti recipe has the perfect blend of spices and rich molasses flavor.

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Gingerbread Biscotti

These crunchy biscotti are filled with the warming spices of classic gingerbread. Lightly sweetened and baked to crisp perfection, they're the perfect match for your Christmas morning coffee.

Course Breakfast, Dessert

Cuisine American

Keyword Gingerbread Biscotti

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 48 biscotti

Calories 63kcal

Author Lynne Feifer

Ingredients

• ⅓ cup vegetable oil
• 3 large eggs
• 1 cup sugar
• ¼ cup molasses
• 2 ¼ cup all purpose flour
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1 ½ tbsp ground ginger
• 1 ¼ tsp ground cinnamon
• 1 ½ tsp ground cloves
• ¼ tsp freshly grated nutmeg
• ⅓ cup White Chocolate Chips
• red and green colored sprinkles

Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
• In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. 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 18 inches). Place the logs on the baking sheet. 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). Use a serrated knife to cut biscotti logs 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 in melted chocolate.
• Prepare a work surface or room temperature cookie sheet with a sheet of parchment.
• In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat for additional 1o second increments, stirring in between until chocolate is melted and completely smooth. Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Decorate with colored sprinkles.

Notes

• Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks of baking for best taste. 

Nutrition

Serving: 1cookie | Calories: 63kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 7mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 18IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg

This post was originally published 12/9/11. It has been updated in format and with pictures 11/14/22. Recipe adapted from AllRecipes.

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Remember these Peanut Butter Cookie Cups?

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Today’s recipe offers another easy variation on homemade cookie cups. This combines the classic taste of Frosted Sugar cookies with cool peppermint buttercream!

Did I mention there’s a surprise at the center of each one? A Hershey’s Candy Cane Kiss turns these soft peppermint sugar cookies into “Surprise Cookies”!

These Cookie Cups with Peppermint Frosting are Day 12 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – You’re on it!

SAVE THESE SUGAR COOKIE CUPS TO YOUR FAVORITE PINTEREST BOARD.

I love bite-sized desserts, especially during the holidays. When I’m surrounded by so many incredible treats, it’s hard to choose which one to eat! With these cookie cups, I get to enjoy all the amazing flavor of a good peppermint-frosted sugar cookie and still have room to try everything else on the table I’m craving.

In this recipe, the sugar cookie dough is shaped into mini-muffin tins. A generous dollop of peppermint frosting in the center–along with the Candy Cane Kiss–makes them look and taste so impressive that no one will suspect how easy they are to make. 

What do I need?

For the sugar cookies, you will need these ingredients:

• unsalted butter
• sugar
• egg
• peppermint extract
• whole milk
• all purpose flour
• kosher salt
• baking powder
• Hershey’s White Chocolate Candy Cane Kisses

And for the peppermint butter cream, you will need:

• butter
• peppermint extract
• confectioner’s sugar
• kosher salt
• heavy cream
• crushed candy canes

How do I make them?

Make the dough first by creaming together butter and sugar. Add the egg, peppermint extract and milk followed by the dry ingredients. Roll the dough into balls and place each one in the cavity of a greased mini muffin tin.

Now bake the cookie cups for about 15 minutes. Press a Hershey’s kiss into the center of each cookie while they’re still warm.

While the cookies are cooling, make the frosting. Use a frosting bag to pipe the peppermint buttercream onto the cookies.
For the piping tips, I use the Wilton 1M and Wilton 4B.

Tips and Tricks for Peppermint Sugar Cookie Cups

• Freeze the Hershey’s Kisses. The night before baking these cookie cups, unwrap the Hershey’s candies and place them in the freezer. This keeps them from melting into the warm cookies.
• Use real peppermint. Make sure you’re baking with PURE peppermint extract, not imitation flavor, for best results.
• Piping tips. I prefer to use Wilton frosting tips 1M and 4B for these frosted cookie cups. They create the prettiest designs!
• Storing. Transfer cookie cups to an airtight container. Store at room temperature and enjoy within 3 to 5 days.

Do you have to chill the dough?

Not for this recipe! This is a sugar cookie dough that doesn’t need to be chilled. Instead of rolling out the dough, it is pressed into mini muffin tins, eliminating the need to chill.

While chilling isn’t necessary, the dough does stay good in the fridge for a day or two tightly wrapped. You can prep the sugar cookies and freeze the kisses ahead of time. When you’re ready to bake the sugar cookie cups will be ready in no time!

Can I freeze these cookie cups?

Yes, these cookie cups can be frozen. I recommend freezing them unfrosted, then adding the frosting once the sugar cookies have thawed.

Peppermint Recipes

Christmas time means ALL things peppermint are on my radar. 

These Peppermint Blossom Cookies are one of my all time favorite easy peppermint desserts. For a chocolate-y variation, you’ll love these Double Chocolate Peppermint Kisses too. 

If you like bite-sized holiday goodies as much as I do, these Peppermint Brownie Bites are an absolute MUST try! Fudgy brownie, extra chocolate, and a peppermint patty in each one. What more is there to say?

We’ve been all about the cookies this week here on the blog, so if you need to change it up, let me suggest this Chocolate Peppermint Cream Pie for your holiday menu. It’s super easy and always a crowd pleaser!

Cookie Cups and Cookies

Bring more sweetness any season with these other amazing cookies and cookie cups!

• Frosted Peanut Butter Cookie Cups
• Cranberry Ginger Sugar Cookies
• Strawberry Buttercream Sugar Cookies
• Lemon Coconut Sugar Cookies
• Peanut Butter Reindeer Cookies
• Reese’s Peanut Butter Cup Cookies
• Peppermint Snowball Cookies
• Cut Out Sugar Cookies
• Double Chocolate Nutella Cookies
• Mantecaditos con Guayaba (shortbread almond cookies with guava)

May all your Christmases be filled with desserts as delicious as these Peppermint Sugar Cookie Cups!

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Peppermint Sugar Cookie Cups

Peppermint Sugar Cookie Cups are positively bursting with holiday cheer! Sugar cookie dough is soft baked and filled with peppermint frosting. A Candy Cane Hershey's Kiss adds the finishing touch to this easy Christmas Cookie recipe!

Course Cookies, Dessert

Cuisine American

Keyword Cookie Cups, Peppermint Sugar Cookie Cups, Peppermint Sugar Cookies, Sugar Cookie Cups

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookie cups

Calories 190kcal

Author Lynne Feifer

Equipment

• mixing bowl
• rubber spatula
• mini muffin tin
• wire cooling rack
• piping bag(s)
• Piping Tips – Wilton 4B and Wilton 1M

Ingredients

• 36 Hershey's Candy Cane Kisses
• ½ cup unsalted butter room temperature
• ¾ cup sugar
• 1 egg
• ½ teaspoon pure peppermint extract
• 1 tablespoon whole milk
• 1 ¼ cups all-purpose flour
• 2 tablespoons all purpose flour
• ⅛ teaspoon kosher salt
• ¼ teaspoon baking powder

Peppermint Buttercream Frosting

• 1 cup butter room temperature
• 1 teaspoon pure peppermint extract
• 4 cups confectioner's sugar
• pinch of kosher salt
• 6 tablespoons heavy cream
• 2 candy canes crushed

Instructions

• The night before, unwrap the Hershey's Candy Cane Kisses, and place into a bowl. Put bowl into freezer overnight until ready to use.
• When ready to bake the cookies, preheat the oven to 350° F, and spray each muffin cup of a mini muffin tin with cooking spray.
• Cream the butter and sugar together until light, about 3 minutes in the bowl of an electric mixer.
• Mix in the egg, peppermint and milk.
• In a small bowl, whisk together all of flour, salt and baking powder.
• Add the flour mixture to the wet ingredients and mix until combined.
• Using tablespoons full of dough, roll into balls. Place one ball into each muffin cup and flatten slightly.
• Bake for about 15 minutes, until cookies are slightly golden. Cool in tin for about a minute then gently press a Hershey's Kiss into the middle of each. Remove cookie from muffin cups and place on a wire rack to cool completely before frosting

Peppermint Buttercream Frosting

• In a mixer, cream the butter and peppermint extract until light and fluffy.
• With the mixer on low speed, gradually add the confectioners’ sugar and the salt.
• Frosting will be dry but should be smooth and creamy. Add the cream, one tablespoon at a time, incorporating each completely.
• After all the cream has been mixed in, beat on medium-high speed for about two minutes, till light and fluffy.
• Put frosting into a piping bag or bags fitted with Wilton piping tips 1M and 4B.

Nutrition

Serving: 1cookie cup | Calories: 190kcal | Carbohydrates: 25g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 61mg | Potassium: 15mg | Fiber: 1g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites as well as ShareASale.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

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

These cookies look impressive and fancy and will have everyone “ooh-ing” and “ahh-ing.”

I absolutely love the way these cookies look and everyone always enjoys them whenever I make them, too.

These Stained Glass 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 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – You’re on it!
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups

SAVE THIS EASY STAINED GLASS COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Sugar cookies with candy

Here’s the secret: they are super easy to make! 

Stained Glass Window Cookies are just a simple sugar cookie using two cookie cutters, and crushed Jolly Rancher candies. The candies melt to fill the center of the cookie with a jewel toned layer that resembles stained glass.

You can make them into any shape you like and any colors you like. Unlike most holiday sugar cookie recipes, they require no frosting or sprinkles.

I love frosted sugar cookies too but sometimes it’s nice to have one less step (and less mess) on your baking day!

What do I need?

These cookies start with a homemade sugar cookie dough. For the dough, you’ll need these ingredients.

• butter
• sugar 
• egg
• vanilla
• heavy cream
• flour
• salt
• baking powder

To make the stained glass center, you’ll need crushed jolly ranchers. Any color will do. I chose festive red and green for the holidays.

Put candies in plastic zipped bags. Use a mallet to crush them into fine pieces. They don’t need to be totally pulverized, just fine enough to melt quickly in the oven.

How to Make Stained Glass Christmas Cookies

First, you just mix together the sugar cookie dough and roll it out.
Then you’ll need two of the same shape cookie cutters, but different sizes.

Separate the Jolly Rancher candies by color and put them into sandwich bags.
Using a rolling pin or flat heavy mallet, crush the candy.

Use one cookie cutter to cut out the cookie shapes. Then use the smaller cookie cutter of the same shape to cut out the center.

Halfway through the baking time, you pull the sugar cookies out of the oven. Sprinkled crushed up candy into the center of each cookie. Put them back in the oven and let them finish baking as the candy melts.

PRO TIP: Be careful not to get any crushed candy on the actual cookie itself. Keep the cookie part clean and neat for best looking cookies!

Can I use life savers instead?

I’ve seen people online mention making Stained Glass Cookies with Life Savers instead of Jolly Ranchers. So I gave it a shot to find out if the results would be just as good.

My answer will always be a resounding no.

In the picture ABOVE, Lifesavers are on the left, Jolly Ranchers on the right. Even though it’s a blurry picture, you can still see the difference. Jolly Ranchers melt so much more smoothly than Life Savers. There’s no contest which candies work best in Stained Glass Cookies recipes. Jolly Ranchers will win every time.

These Stained Glass Sugar Cookies were a hit for Thanksgiving along with Caramel Apple Pie Crust Cookies. The kids LOVED them–and so did all the adults!

Sugar Cookies

Since we’re talking about sugar cookies today and especially Christmas cookies, I also don’t want to forget to talk about the other ones I love on this blog.

Classic Peppermint Frosted Sugar Cookies make your kitchen smell like candy cane heaven. These Peppermint Blossom Cookies bring tons of festivity to my Christmas cookie platters every year, too.

Have you made Viennese Crescents yet? Those are easy to make and fancy enough to serve at a more formal Christmas soiree or tea party.

Need a little more cookie inspiration? We’ve got you covered with these tasty sugar cookie recipes!

• Cranberry Ginger Sugar Cookies
• Jelly Roll Sugar Cookies 
• Jam-Filled Sugar Cookies
• Cinnamon Sugar Cookies
• Coconut Macadamia Sugar Cookies
• Strawberry Buttercream Sugar Cookies
• Cream Cheese Cookies
• Jackie’s Vanilla Cut-Out Sugar Cookies

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Turn simple sugar cookies into an eye-catching treat with this Stained Glass Cookies Recipe! 

Print

Stained Glass Cookies

These Stained Glass Cookies are rolled and cut out sugar cookies that are filled with crushed Jolly Rancher candies which melt and create a stained-glass effect.

Course Cookies, Dessert

Cuisine American

Keyword Christmas Cookies, cookies, Stained Glass Cookies, Sugar Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting time 5 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 91kcal

Author Lynne Feifer

Equipment

• Mixer
• mixing bowl
• Baking Sheet

Ingredients

• 8 tablespoons unsalted butter room temperature
• ¾ cup granulated sugar
• 1 egg
• ½ teaspoon pure vanilla extract
• 1 tablespoon heavy cream
• 1 ½ cups all-purpose flour
• ⅛ teaspoon salt
• ¼ teaspoon baking powder
• Assorted Jolly Rancher Hard Candies 10-15 of each, crushed – I put them in two plastic bags and crushed them with a mallet and you can use any color you prefer.

Instructions

• Preheat oven to 350 degrees, F.
• Prepare two baking sheet by lining them with parchment paper.
• Cream the butter, then gradually add the sugar, beating until light.
• Add the egg, vanilla and cream. Beat throughly.
• In a medium mixing bowl, whisk together the flour, salt and baking powder.
• Add to the butter/sugar mixture and blend well.
• Prepare a clean flat surface by covering it with flour, enough so that the dough will not stick to the surface.
• Using a floured rolling pin, roll dough to 1/4 -inch thick.
• Using the larger cookie cutter, cut shapes into the dough.
• Transfer the cut-outs to prepared cookie sheets.
• Center the smaller cookie cutter in to the larger cut-out and gently remove.
• Bake cookies for 5 minutes, until slightly set.
• Remove tray from oven and with a small spoon or small utensil sprinkle crushed Jolly Rancher candy into the center of each cookie.
• Return tray to oven and bake for 5-7 minutes more, until candy has melted and cookies are golden.
• Allow to cool on baking sheet for about 5 minutes before setting on wire rack to cool completely.

Notes

Makes about 24 cookies depending on your cookie cutter sizes.

Nutrition

Serving: 1cookie | Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 16mg | Potassium: 17mg | Fiber: 1g | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

This post was originally published 12/8/2013. It has been updated in format and with new pictures on 12/6/2021.

I took the sugar cookie recipe from my Fannie Farmer Cookbook Thirteenth Edition, p. 617; author, Marion Cunningham; publisher, Alfred A. Knopf, a division of Random House, Inc.; ISBN 0-394-56788-9.

Christmas Cookies

Check out more recipes from the 12 Days of Cookies past!

• Chocolate Chip Caramel Peanut Butter Pretzel Cookies
• Pumpkin Spice White Chocolate Cookies
• Cranberry Ginger Sugar Cookies 
• Salted Caramel Thumbprints
• Greek Honey-Walnut Cookies
• Peanut Butter Reindeer Cookies
• Mexican Wedding Cookies

The post Stained Glass Cookies appeared first on 365 Days of Baking.

I love soft sugar cookies, especially around the holidays–but who always has time to roll and cut out the dough, not to mention refrigerate it if need be?

These Cream Cheese Sprinkle Cookies require no rolling or cutting.

You heard me.

You can make incredible, holly-jolly cookies without once touching a cookie cutter or rolling pin.

These Christmas Sprinkle Cookies are Day 9 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – You’re on it!
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups

SAVE THESE EASY SPRINKLE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Cream Cheese Christmas Sprinkle Cookies look amazing fresh from the oven. Most importantly, they have a rich flavor and soft crumb, just like my original Cream Cheese Cookies.

Did I mention you don’t need to frost them either?

This is the perfect Christmas cookie recipe to make when you’re short on time (or energy! And I’m guessing there’s quite a bit of that this time of year, right?).

What do I need?

You will need the following ingredients to make our Christmas Sprinkle Cookies:

• cream cheese
• shortening
• sugar
• egg yolk
• sifted flour
• kosher salt
• vanilla extract
• Christmas sprinkles

How to Make Christmas Sprinkle Cookies

Start by mixing together the cream cheese and shortening. Then mix in the remaining ingredients to form a smooth dough.

Form the dough into balls and roll in sprinkles to coat. Place the cookies on a baking sheet and bake until the edges are lightly golden (about 15 minutes).

What’s the purpose of sifting the flour?

Sifting flour breaks up any clumps so your cookies have a softer, smoother consistency after baking.
It aerates the dry flour giving it a lighter texture and helps the we ingredients adhere to it better.

What kind of sprinkles are best for Christmas cookies?

You can use just about any kind of sprinkles in this easy cookie recipe! I like it best with jimmies sprinkles or nonpareils. Quins (“sequin”) sprinkles look wonderful too.

I tend to avoid super fine sprinkles like sanding sugar, as they can get absorbed into the dough while the cookies bake.

Tips and Tricks for Cream Cheese Sprinkles

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

Can I freeze these cream cheese cookies?

These are not my favorite cookies for freezing. The sprinkles tend to “bleed” their color as they thaw which changes the appearance. For a freezer friendly cookie recipe try our Peanut Butter Cookies.

Christmas Cookie Recipes

‘Tis the season for cookies, cookies and more cookies!

Our Toffee Coconut Oatmeal Cookie Bars have the perfect combination of buttery toffee and coconut flavor. If you love chocolate, bake up some Double Chocolate Peppermint Kisses or Chocolate Coconut Cookies to share around the tree.

Even more holiday cookies you’ll love . . .

• Pebernødder – a Danish Cookie
• Peppermint Blossom Cookies
• Peanut Butter Crinkle Cookies
• Peanut Butter Reindeer Cookies
• Spritz Cookies

Christmas Sprinkle Cookies make the holidays merry and bright! These super soft cookies with colorful sprinkles are the one of the easiest Christmas Cookies you’ll ever make.

Print

Cream Cheese Christmas Sprinkle Cookies

These Cream Cheese Christmas Sprinkle Cookies are so easy to make. No chilling or rolling the dough necessary! A cream cheese cookie dough gets rolled in sprinkles then baked for an irresistible holiday cookie.

Course Cookies, Dessert

Cuisine American

Keyword Christmas Sprinkle Cookies, Cream Cheese Cookies, Sprinkle Cookies

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 28 cookies

Calories 73kcal

Author Lynne Feifer

Equipment

• sieve or flour sifter
• Mixer
• mixing bowl
• tablespoon sized cookie scoop
• baking sheets

Ingredients

• 3 ounces cream cheese room temperature
• ½ cup shortening
• ½ cup granulated sugar
• 1 egg yolk
• 1 cup sifted flour
• ¼ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• Christmas sprinkles for rolling

Instructions

• Preheat oven to 350°F. Prepare a cookie sheet(s) by lining it with a piece of parchment.
• In a mixer, beat the cream cheese and shortening together until smooth.
• Add the sugar, egg yolk, flour, salt, and vanilla and thoroughly combine.
• Using a level tablespoon of dough or cookie scoop of the same size, form dough into a ball and roll into colored sprinkles. Place onto prepared cookie sheet.
• Bake for 15-17 minutes, just until edges are lightly golden.

Nutrition

Serving: 1cookie | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 9mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Calcium: 4mg | Iron: 1mg

The post Christmas Sprinkle Cookies appeared first on 365 Days of Baking.

Remember my classic Spritz Cookie Recipe? Like most things in life, they’re even better with chocolate!

*This post contains an affiliate link(s).

Chocolate Spritz Cookies look complicated with their intricate designs, but they’re surprisingly easy to make. All you need is a few simple ingredients and a good cookie press!

These Cream Cheese Spritz Cookies are Day 6 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – You’re on it!
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups

SAVE THESE EASY CHOCOLATE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Christmas isn’t Christmas for me unless I’ve made some form of spritz cookie! These light and buttery cookies are piped through a cookie press and dusted with sprinkles before baking.

This year I took my spritz cookie game to the next level by adding a chocolate-y twist. The rich cocoa flavor is spectacular and the colorful sprinkles really pop against the darker cookie.

Chocolate Spritz Cookies take just a few minutes to come together making them the perfect last minute addition to your holiday cookie trays!

What do I need?

You will need the following ingredients for this Chocolate Spritz Cookies recipe:

• cream cheese
• shortening
• sugar
• egg yolk
• sifted flour
• cocoa powder
• vanilla
• salt
• sprinkles for decorating

You’ll also need an electric mixer and a cookie press. Fit your cookie press with disks in holiday shapes to make these cookies even more festive!

Why do you have to sift the flour?

Sifting flour for spritz cookies serves two purposes. First, sifting helps break up any large clumps of flour which allows for a more even mixing of ingredients. Sifting also incorporates air into the flour giving these cookies their light consistency.

How do you measure sifted flour?

Accurate measuring is essential to baking, especially when it comes to flour. In this cookie recipe, I recommend measuring the flour both before and after sifting for consistency.

Spoon flour into your measuring cup. Use a knife to level off the top. Transfer measured flour to your sifting tool (I use a fine mesh sieve) and sift over a bowl. After sifting spoon the flour back into the measuring cup and level off the top again before adding it to the cookie recipe.

What is a cookie press?

A cookie press is a utensil that is used to create uniform cookies with a consistent shape. Cookie dough is placed in the barrel then pressed through a disk onto a baking sheet.

Cookie presses are fairly inexpensive and easy to use with amazing results. With differently patterned disks you can use it to shape your cookies all year long, not just during the holidays!

I’ve used a few different cookie presses over the years, and I’ve found this one to be the best.

Tips for Making Spritz Cookies

• Make sure your cookie press and all its attachments are clean and dry before using. If it’s been a while since your cookie press was last used, it’s a good idea to give it a scrub with warm soapy water before getting it back in action.
• If the dough sticks to the cookie press, use your finger or a butter knife to gently remove it.
• Add the sprinkles BEFORE baking the spritz cookies. These Christmas Cookies are not frosted so if you try to add the garnishes after baking, they’ll have nothing to stick to.
• Use an unlined baking sheet for this recipe! The dough needs something to stick to when it’s being piped out of the cookie press.
• Do not overbake. It’s okay if the cookies still look a little soft when they come out of the oven. They will continue to cook as they cool on the baking sheet.

Can you freeze Chocolate Spritz Cookies?

Yes, Chocolate Spritz Cookies hold up well to freezing. Keep in mind that the sprinkles may bleed color into the cookies as they thaw so they may not look quite as “neat” after freezing and thawing.

Cookie Recipes

Love spritz cookies but don’t have a cookie press? I based both my original Spritz Cookie Recipe and this chocolate variation on these Cream Cheese Cookies! They have the same great flavor of spritzes in easy drop cookie form.

If you like today’s Chocolate Spritz Cookies, you’ll love these other Christmas cookies too:

• Chocolate M&M Christmas Cookies
• Lace Cookies
• Toffee Coconut Oatmeal Bars
• Fluffernutter Cookies
• Pumpkin Spice Cream Cheese Cookies
• Vanilla Cut-Out Sugar Cookies

Cream cheese cookies and chocolate come together in this easy Chocolate Spritz Cookies recipe! Grab your cookie press and get ready to impress your friends with beautifully delicious holiday cookies.

Print

Chocolate Spritz Cookies

These Chocolate Spritz Cookies taste as good as they look! A simple cocoa cookie dough is pressed into beautiful holiday designs and covered with sprinkles in this easy recipe.

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Spritz Cookies, Christmas Cookies, Spritz Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 58 cookies

Calories 36kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• Cookie press
• baking sheets
• Mixer

Ingredients

• 3 ounces cream cheese room temperature
• ½ cup shortening
• ½ cup granulated sugar
• 1 egg yolk
• 1 cup sifted flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon pure vanilla extract
• ¼ teaspoon kosher salt
• various holiday sprinkles, cookie decorations and/or melted chocolate if desired

Instructions

• Preheat oven to 350° F.
• In a mixer, cream the shortening and cream cheese until smooth and well combined. Add the sugar and beat well until light and fluffy, about three minutes.
• Add the egg yolk and vanilla and mix well.
• In a medium bowl, whisk together the flour, cocoa and salt. Add to wet ingredients and blend until combined.
• Using a spatula or knife, press dough into the barrel of the cookie press and use according to manufacturer’s directions. Place the cookie press on a baking sheet, squeeze the trigger, and gently lift up. If dough should stick to the press, gently remove with the tip of a knife or finger. Cookies can be about 1 ½ inches apart on the baking sheet. Decorate with sprinkles, etc. if desired.
• Bake for 10 minutes.
• Allow to cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 2mg | Iron: 1mg

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites as well as ShareASale.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

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

A good shortbread cookie is hard to find.

*This post contains an affiliate link(s).

The best shortbread cookies have a crisp bite that yields to a delicate buttery crumb.
There’s nothing more disappointing than taking a bite of a shortbread Christmas cookie only to find it’s hard, dense and bland.

These Whipped Shortbread Cookies never disappoint!

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

These Shortbread Cookies are Day 5 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – You’re on it!
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups

These shortbread Christmas cookies are made with whipped butter and cornstarch. The result is melt-in-your-mouth cookies that are light as air! The buttery flavor is enhanced with a hint of aromatic vanilla making your kitchen smell extra cozy as they bake.

Best of all? These cookies are easy enough for anyone to make! The kids will love helping decorate them with different colorful sprinkles.

 What do I need?

We use these ingredients to make the best Whipped Shortbread cookies:

• all-purpose flour 
• cornstarch 
• sea salt 
• unsalted butter 
• icing sugar (powdered sugar) 
• vanilla extract

You will need the following supplies to make these cookies too:

• Parchment paper 
• Cookie sheet 
• Medium mixing bowl 
• Whisk 
• Stand mixer 
• Spatula 
• Cookie scoop
• Fork
• Cooling rack

How to Make Whipped Shortbread

Start by whisking together the dry ingredients. Then beat softened butter with powdered sugar and vanilla with an electric mixer until it’s fluffy and smooth. This is essential for achieving the best shortbread texture.

Now add the dry ingredient mixture in gradually. Mix until fully incorporated.

Scoop the dough by the spoonful onto a baking sheet. Dip a fork in flour then use the tines of the fork to gently flatten each cookie. Cover with sprinkles, bake until golden brown and let cool. Easy!

Why do you use cornstarch in shortbread cookies? 

Adding cornstarch to Shortbread Cookies ensures that the crumb stays soft and delicate. I’ve made shortbread both with and without cornstarch and the difference is obvious: without the cornstarch, the cookies easily become crunchy and hard. In this recipe, the cornstarch gives the cookies their crumbly and tender texture.

I’ll be adding corn starch to all my shortbread cookies from now on!

What is the benefit of using butter instead of margarine? 

There is a taste difference between the two. Butter gives the shortbread most of its flavor so using margarine changes the taste dramatically. Margarine is also thicker and stickier than butter which makes the dough a lot harder to work with.

Last but not least, butter has a higher fat content than margarine. The fat is essential to give Whipped Shortbread Cookies their structure.

What kind of sprinkles are best?

I like to use sugar sprinkles on my shortbread cookies. You can also use nonpareils or jimmies sprinkles with delicious and festive results.

Christmas Cookies

Get caught up on all the tasty holiday treats we’re baking this year!

If you have chocolate lovers in your life, show them some love with a batch of Chocolate M&M Christmas Cookies this holiday season. For toffee fans we have Toffee Coconut Oatmeal Bars and these toffee-like French Lace Cookies. Fluffernutter Cookies bring marshmallows and peanut butter together in one easy sandwich cookie.

Check out even more of our readers’ favorite Christmas Cookie recipes next.

• Cream-Filled Molasses Cookies
• Peppermint Frosted Sugar Cookies
• Double Chocolate Toffee Cookies
• Peanut Butter Crinkle Cookies
• Spritz Cookies

Sprinkle-dusted Whipped Shortbread Cookies are airy, light and melt-in-your-mouth delicious. This easy shortbread recipe is bound to become a new favorite part of your holiday traditions!

Print

Whipped Shortbread

If you need the perfect, melt-in-your-mouth shortbread cookie recipe, you can stop here. Whipped Shortbread is easy to make and fun to decorate. Add some colorful holiday sprinkles or mix it up for the New Year!

Course Cookies, Dessert

Cuisine American

Keyword Shortbread, Shortbread Cookies, Whipped Shortbread

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 48 cookies

Calories 72kcal

Author Lynne Feifer

Equipment

• parchment paper
• cookie sheet
• medium mixing bowl
• whisk
• Stand mixer
• spatula
• Cookie scoop
• Fork
• cooling rack

Ingredients

• 2 cups all-purpose flour plus additional for tamping
• ⅓ cup cornstarch
• ¼ teaspoon kosher salt
• 1 ¼ cup unsalted butter room temperature
• ¾ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• red and green sprinkles if desired

Instructions

• Preheat oven to 300°F, and line a cookie sheet with a piece of parchment.
• In a medium mixing bowl, whisk together all-purpose flour, cornstarch and salt and put aside.
• Using a stand mixer with the paddle attachment, beat the softened butter, powdered sugar, and vanilla together until light and fluffy (about 3-5 minutes). Scrape down the sides and bottom of the bowl as needed.
• Gradually add in the flour mixture, about ½ cup at a time, mixing until fully incorporated.
• Using a 1 tablespoon cookie scoop, place dough about 1 inch apart on a baking sheet.
• Lightly dip a fork in flour and tap any excess off. Flatten the cookies about 1/3 of the way down. Add sprinkles and bake for 12-13 minutes.
• Allow them to cool for at least 15 minutes on the cookie sheet before transferring to a wire rack.

Nutrition

Serving: 1cookie | Calories: 72kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 13mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Calcium: 2mg | Iron: 1mg

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites as well as ShareASale.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Whipped Shortbread appeared first on 365 Days of Baking.

Today’s Christmas cookies are a delicious hybrid of candy and cookie.

If you’ve never tasted Almond Lace Cookies before, get ready to have your world rocked!

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

What are Lace Cookies?

Lace Cookies are thin crackly cookies with a buttery sweet taste. Imagine caramel or toffee shaped and baked in cookie form and you have a (delicious) idea of what these taste like. Made with almonds and brown sugar, they’re easy to make and impossible to resist!

These cookies taste delicious all on their own–especially if you love caramel and toffee–but also make a wonderful garnish for cheesecakes, puddings and all kinds of desserts.

These Lace Cookies are Day 4 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – You’re on it!
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free Peanut Butter Cookies

What do I need?

• flour
• ground almonds
  I’ve made this recipe with ground pecans, but like the taste with the almonds MUCH better!
• salt
• butter
  I also tried making them with shortening, but butter is DEFINITELY the way to go!
• corn syrup
• brown sugar
• semi-sweet chocolate chips

How to Make Lace Cookies

First, combine the flour, almonds and salt in a bowl. Set aside.

Then heat the butter, brown sugar and corn syrup in a sauce pan, stirring continuously until it comes to a boil. Now you’ll stir the flour mixture into the butter mixture until combined.

Drop the batter by the teaspoonful onto baking pans lined with parchment paper. Make sure to keep the cookies at least 3 inches apart. They will spread quite a bit when they bake.

Bake the cookies until lightly golden. From here, you can let them cool flat, roll them into a cylinder or decorate them with chocolate.

To make rolled lace cookies: wrap the cookies one at a time, with a flat side down, around the handle of a wooden spoon while still warm, then slide the rolled cookies off before letting cool completely.

Chocolate dipped lace cookies: Dip the ends of rolled cookies into melted chocolate chips. Or simply drizzle melted chocolate over flat lace cookies for a beautiful finishing touch.

How do you grind the almonds?

I grind the almonds for this recipe using my food processor. Pulse them a few times until they resemble fine crumbs. Make sure to measure out the almonds after grinding (not before) for consistent results.

How do you store Lace Cookies?

After baking and cooling, crispy cookies should be stored sealed in a cool dry place. Keep the cookies away from moisture and humidity to keep them crisp and crackly.

More Cookie Recipes

Have you made our other 12 Days of Cookies recipes yet?

We kicked off the most wonderful baking time of the year with a big batch of Fluffernutter Cookies. Then I shared this decadent Toffee Coconut Oatmeal Bars recipe for all you coconut lovers. If you like an extra cheery looking holiday cookie, our Chocolate M&M Christmas Cookies are just the ticket!

Stay tuned for the rest of my picks for the 12 Days of Cookies. In the meantime, go bake up some perfect French Lace Cookies. I recommend a double batch because once you taste these toffee-like treats you won’t want to share!

French Almond Lace Cookies taste like a caramel candy baked into cookie form! Dipped in chocolate or enjoyed on their own, they’re a beautiful addition to any dessert table.

Print

Lace Cookies

Course Cookies, Dessert

Cuisine American

Keyword Almond Lace Cookies, French Lace Cookies, Lace Cookies

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 81 cookies

Calories 43kcal

Author Lynne Feifer

Equipment

• medium bowl
• medium saucepan
• rubber spatula
• cookie sheets
• parchment paper
• wooden spoon

Ingredients

• 1 cup all-purpose flour
• 1 cup finely ground almonds use a blender or food processor
• ¼ teaspoon kosher salt
• ½ cup butter
• ½ cup light corn syrup
• ⅔ cup packed light brown sugar
• ½ cup semi-sweet chocolate chips for drizzling and dipping

Instructions

• Preheat oven to 375°F, and prepare two baking sheets by lining the with a piece of parchment paper.
• In a medium bowl, whisk together the flour, finely ground almonds, and salt.
• Put the butter, corn syrup, and brown sugar in a medium saucepan, and bring to a boil over medium heat, stirring constantly. This should take about 5-7 minutes. Remove from heat and gradually stir in the flour mixture until completely combined.
• Put level teaspoonfuls of batter onto prepared cookie sheets, about 3" apart. The cookies will spread, so you will only be able to bake 6 -9 cookies at a time depending on the size of your cookie sheets.
• Bake for 5-7 minutes until lightly golden. Allow to cool on baking sheet for about 5 minutes before removing to a wire rack if keeping them flat.
• If rolling the cookies: after cooling on the baking sheet for 3-4 minutes, place the flat surface of cookie on the handle of a wooden spoon and wrap it completely around. Gently slide it from the handle, and place seam side down on a wire rack to cool completely. If the cookies harden and crack when attempting to roll, return the baking sheet to the oven very briefly to soften.
• To decorate with chocolate: Melt the chocolate chips in a small microwavable bowl. Dip the ends of the rolled cookies in the chocolate and place on a cookie sheet lined with parchment to set.
• To decorate the flat cookies, arrange them on some parchment paper. Put some of the melted chocolate into one side of a Ziploc sandwich bag and cut just a bit of the opposite corner off. Gently squeeze the bag to pipe the chocolate and decorate with chocolate drizzles.

Nutrition

Serving: 1cookie | Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 36IU | Calcium: 6mg | Iron: 1mg

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