Ultimate Holiday Cookie Collection

The holiday season is the perfect time to bake and share delicious treats with loved ones. Nothing says festive more than a batch of homemade cookies. This article features four incredibly tasty cookie recipes that will elevate your holiday baking and bring joy to your gatherings. Whether you’re making Cranberry Christmas Cookies, Buckeye Brownie Cookies, Orange Cranberry Ricotta Cookies, or Pecan Pie Cookies, these mouthwatering treats will surely become a favorite. Let’s dive into each recipe!

Cranberry Christmas Cookies: A Festive Treat for the Holidays

Cranberry Christmas Cookies are soft, buttery, and packed with the tart sweetness of dried cranberries and creamy white chocolate. These cookies are perfect for cookie platters, gifting, or enjoying by the fire. Their festive red color and delicious flavor make them an essential part of your holiday celebrations.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips
• 1/4 tsp ground cinnamon (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and mix until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, salt, and ground cinnamon (if using). Gradually incorporate the dry mixture into the wet ingredients until just combined.
4. Add Cranberries and White Chocolate: Gently fold in the dried cranberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
5. Scoop and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips:

• For extra festive flair, drizzle cooled cookies with melted white chocolate or sprinkle coarse sugar before baking.
• You can substitute dried cranberries with dried cherries or raisins for a different twist.
• Store cookies in an airtight container at room temperature for up to a week.

Buckeye Brownie Cookies: A Peanut Butter and Chocolate Lovers’ Dream

These Buckeye Brownie Cookies combine two beloved treats—brownies and peanut butter cups. These cookies are soft, chewy, and filled with a creamy peanut butter center, topped with a rich chocolate coating. They’re perfect for anyone who loves the combination of peanut butter and chocolate!

Ingredients:

For the cookies:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt

For the peanut butter filling:

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened

For the chocolate coating:

• 2 cups semi-sweet chocolate chips
• 2 tablespoons vegetable oil

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Cookie Dough: In a large bowl, combine the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract and mix well. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet mixture.
3. Scoop and Bake: Scoop tablespoon-sized balls of dough and place them on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set. Let them cool completely on a wire rack.
4. Peanut Butter Filling: In a separate bowl, combine the peanut butter, powdered sugar, and softened butter. Mix until smooth.
5. Assemble the Cookies: Once the cookies are cool, take a small scoop of the peanut butter mixture and place it in the center of each cookie. Gently press to flatten.
6. Chocolate Coating: Melt the chocolate chips and vegetable oil in a microwave-safe bowl until smooth. Dip each filled cookie into the chocolate, ensuring it is fully coated. Place back on the parchment-lined sheet and refrigerate for 30 minutes to set.

Orange Cranberry Ricotta Cookies: A Tangy and Sweet Holiday Delight

The Orange Cranberry Ricotta Cookies are the perfect balance of tart cranberries and sweet orange zest, making them an irresistible holiday treat. The addition of ricotta cheese ensures these cookies are soft and moist, offering a unique texture that will have everyone reaching for more.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh cranberries, chopped
• 1 tbsp orange zest

Optional: Powdered sugar for dusting

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the ricotta cheese, egg, and vanilla extract, beating until smooth.
4. Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients until just combined. Fold in the chopped cranberries and orange zest.
5. Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.
6. Optional Sugar Dusting: If desired, dust with powdered sugar before serving.

Pecan Pie Cookies: A Bite-Sized Version of a Classic Pie

Pecan Pie Cookies are the perfect combination of buttery shortbread dough and gooey pecan pie filling. These bite-sized treats pack all the rich, nutty flavor of a traditional pecan pie, making them the ultimate indulgence during the holidays.

Ingredients:

For the dough:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the pecan filling:

• 1 cup pecans, chopped
• 1/2 cup light brown sugar, packed
• 1/4 cup corn syrup (light or dark)
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Whole pecan halves for garnish

Instructions:

1. Prepare the Dough: Cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing well. Gradually add the flour and salt, stirring until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. Shape the Cookies: Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in each ball.
4. Make the Pecan Filling: In a small saucepan, combine the chopped pecans, brown sugar, corn syrup, and butter. Cook over medium heat, stirring until it comes to a boil. Remove from heat and stir in the vanilla extract.
5. Fill the Cookies: Spoon a small amount of the pecan filling into each indentation. Top each cookie with a whole pecan half.
6. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.