Looking for a new holiday cookie idea? Then look no further than these scrumptious treats.
Feel free to share your favorite holiday cookie recipe in the commenting section below.
Some recipes are listed below that you saw in the photo gallery:
Pink Peppercorn Pfeffernüsse
5 tbsp milk
3 tsp baking powder
Juice of 1/2 an lemon
Juice of 1/2 an orange
1/2 tsp ground white pepper
1/2 tsp ground pink pepper
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ginger
1 tbsp cinnamon
For the icing:
200g icing sugar
2 tbsp water
- Preheat oven to 180˚C. Line 2- 3 baking trays with baking paper.
- Place all ingredients in a bowl and mix together by hand until a ball of dough forms. If it's too sticky, sprinkle some more flour. If it's too hard, add some more milk.
- With your hands, pull a small piece off and form into a small round ball using both hands. Place ball on baking tray and repeat process until you've used up all your dough and have filled your trays with dough balls. Make sure to leave some distance between each ball.
- Bake for 15 minutes or until slightly golden brown. While the pfeffernüsse are baking, make the icing by mixing the icing sugar with water. You can thin this icing out further by adding more water, but don't add too much, you want a thick icing, nothing too watery.
- Remove the pfeffernüsse from the oven and allow to cool. Peel them off the baking paper and place on a wire rack. Brush with icing and sprinkle with some ground pink peppercorn.
Vanilla Shortbread Cookies
2 cups all purpose flour
3/4 cup powdered sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted European-style butter, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
- Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually beat in granulated sugar and vanilla.
- Stir in dry ingredients in 3 additions, mixing until just blended each time.
- Gather dough into ball; divide in half.
- Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.
- Position racks in top third and center of oven; preheat to 325°F.
- Cut each log crosswise into 1/3-inch-thick slices.
- Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little).
- Bake cookies 9 minutes.
- Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer.
- Cool cookies on sheets 1 minute.
- Using thin metal spatula, transfer cookies to racks; cool.
Pistachio wreath cutout cookies
1 (4 oz.) box instant pistachio pudding mix
1 pkg. white cake mix (one without pudding in it), add 2 tbsp. flour
2/3 c. oil
1/2 c. chocolate chips
1/2 c. chopped nuts (optional)
- Combine ingredients and drop by teaspoons onto greased cookie sheet.
- Use a cookie cutter to cut out the shapes that you want.
- Bake at 350 degrees for 8 to 10 minutes.
- Frost with white or green decorative frosting.
3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
1/4 teaspoon pure vanilla extract
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Drip in raspberry flavoring.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Pecan Diamond cookie
1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
3⁄4 cup sugar
1 whole egg
1 teaspoon vanilla extract
3 2⁄3 cups cake flour, sifted
2 cups (4 sticks) unsalted butter, cubed
2 cups light brown sugar, packed
1⁄2 cup sugar
1 cup honey
1⁄2 cup heavy cream
7 1⁄2 cups pecans, chopped
- Cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth and light, 1–2 minutes.
- Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary.
- Add flour and mix on low speed until just blended, about 30 seconds. Do not overmix.
- Place dough onto parchment paper or a lightly floured surface and shape into a flat square.
- Wrap dough well with plastic wrap and refrigerate at least an hour.
- Preheat oven to 350 degrees F and line bottom of a 15-inch x 10-inch jelly roll pan with parchment.
- Roll dough out to a rectangle 17 inches x 12 inches x 1⁄8-inch thick. Transfer the rolled dough to the baking pan, gently pressing it to the pan. Trim the edges