Discover Your Perfect Holiday Treat with Cup of Jo's Go-To Cookie Guide

Seven Favorite Holiday Cookie Recipes from Food Experts

Choosing the perfect holiday cookie can be challenging when there are so many sweet treats to choose from. To help you decide, we've asked some food experts to share their go-to holiday cookie recipes. Read on to discover their favorite festive cookies!

Rum Balls

• 1 cup vanilla wafer crumbs
• 1 cup finely chopped walnuts
• 1 cup confectioners' sugar
• 2 tablespoons cocoa powder
• 1/4 cup spiced rum
• 3 tablespoons honey
• Additional confectioners' sugar for rolling

1. In a food processor, combine the vanilla wafer crumbs, chopped walnuts, confectioners' sugar, and cocoa powder until finely ground.
2. Add the spiced rum and honey and pulse until the mixture comes together to form a dough.
3. Form the dough into 1-inch balls and roll in confectioners' sugar.
4. Refrigerate the rum balls for at least 1 hour before serving.

Peanut Butter Blossoms

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• About 48 Hershey's kisses, unwrapped

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
3. Add the peanut butter, egg, and vanilla extract and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Use a cookie scoop or spoon to make balls of dough. Roll each ball in granulated sugar and place on the prepared baking sheet.
7. Bake for 8 to 10 minutes, or until the cookies are golden brown.
8. Immediately press a Hershey's kiss into the center of each cookie.
9. Cool the peanut butter blossoms on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

German Chocolate Cookies

• 2-1/2 cups sweetened shredded coconut
• 1-1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the shredded coconut, flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, and beat until well combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the chopped pecans.
7. Roll the dough into balls and place them on the prepared baking sheet.
8. Bake for 12 to 15 minutes, or until the cookies are set.
9. Cool the German chocolate cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Chewy Almond Cookies

• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chickpea liquid (aquafaba)
• 1/2 teaspoon almond extract

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
3. Add the chickpea liquid and almond extract and mix until well combined.
4. Spoon the dough onto the prepared baking sheet in tablespoon-sized balls.
5. Bake for 12 to 15 minutes, or until the edges are golden brown and the cookies are set.
6. Cool the almond cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Honey-Walnut Bars

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 egg yolk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped walnuts

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, beat the butter, granulated sugar, honey, and egg yolk until creamy.
3. In a separate bowl, whisk together the flour and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the chopped walnuts.
6. Spread the batter evenly in the prepared baking pan.
7. Bake for 20 to 25 minutes, or until the edges are golden brown.
8. Cool the honey-walnut bars in the pan for 5 minutes, then cut into squares while still warm.
9. Let the bars cool completely in the pan before removing and serving.

Coronado Cookies

• 1 cup unsalted butter, softened
• 1-1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned rolled oats
• 2 cups crispy rice cereal
• 1 cup semisweet chocolate chips

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and granulated sugar until light and fluffy.
3. Add the eggs and vanilla extract and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the rolled oats, crispy rice cereal, and chocolate chips.
7. Drop the dough onto the prepared baking sheet in tablespoon-sized mounds.
8. Bake for 12 to 15 minutes, or until the edges are golden brown and the cookies are set.
9. Cool the Coronado cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Linzer Tarts

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• 1/4 cup confectioners' sugar

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and granulated sugar until light and fluffy.
3. Add the vanilla extract and beat until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Dust a work surface with flour.
7. Roll out the dough to 1/4-inch thickness and cut out circles with a cookie cutter.
8. Use a smaller cookie cutter to cut out the centers of half of the circles.
9. Place the solid circles on the prepared baking sheet. Spoon a small amount of raspberry jam onto each one.
10. Place the cut-out circles on top of the jam-covered circles.
11. Bake for 12 to 15 minutes, or until the edges are golden brown.
12. Cool the Linzer tarts on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
13. Dust the tarts with confectioners' sugar before serving.

Originally Post From https://cupofjo.com/2023/11/29/whats-your-go-to-holiday-cookie/

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