12 Delicious Cookies Recipe to Try This Christmas

You’ve got a big family and friends to feed and we’ve got the recipes that can please them. Well, that makes us the perfect two. Nothing brings cheer and happiness around like homemade cookies made with a touch of love. Families and friends know they’re special when they get a batch, especially good ones and we appreciate their presence in our life! When it comes to cookies, you can experiment with the flavors and texture. You can add in chocolate, flowers, dried fruits, or anything you like. The option is endless.

 

You want your cookies crispy? Use granulated sugar and butter! If you’re more of a crumbly type of person, you can lessen the fat and sugar, and use bread flour instead. Brown sugar and honey make your cookies softer whereas bread flour makes it a little chewy. Fancy puffy cookies? Use margarine, pastry flour and baking powder. Chilling it before baking also helps. There’s no right or wrong. Experiment as you like till you get your holy grail recipe. Tie those aprons real tight, grab your spatulas and whisks, we’re diving head first into cookies feast!

 

1. Hot Chocolate Cookies

   

Do you ever wish you can eat hot chocolate instead of drinking it? I’ve thought about it thousand times, but never had it occur to me that it was actually possible until I came across this recipe! Making hot chocolate into a cookie turns out not only delicious, but also very easy. Of course, you can’t miss out on the marshmallows. What is hot chocolate without marshmallows anyway? A hybrid between my favorite snack and drink, these cookies are perfect to keep you warm on a cold, cold night.

Recipe

Adapted and modified from: https://www.averiecooks.com/2015/11/hot-chocolate-cookies.html

 

Ingredients

1/2 cup unsalted butter

2 cups dar chocolate chips

1 cup light brown sugar

3 egg, large

2 teaspoons vanilla extract

1/2 cup unsweetened natural cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 ½ cups dark chocolate, thin squares

12 large marshmallows, cut in half

 

Method

1. In a medium, microwave-safe bowl, add the butter and chocolate chips. Heat on high power for 1 minute with 15 second interval to stir. Mix them until the chocolate has completely melted and has a smooth consistency.
2. In a separate bowl, beat the brown sugar, eggs and vanilla with an electric mixer on medium speed until just blended.
3. Add the cooled melted chocolate and beat on medium speed until just combined.
4. Add the cocoa powder, flour, baking powder and salt, and beat on low speed until just combined. Make sure to scrape down the sides.
5. Cover the bowl and chill for at least two hours, or until it firms up significantly.
6. Preheat oven to 160 °C and line two baking sheets with parchment paper.
7. Shape 1 tablespoon portion of the dough into balls onto the prepared baking sheets.
8. Flatten it slightly and allow some gaps in between for it to spread.
9. Bake for 10 minutes or until edges and top have just set, even if the center is still undercooked and glossy.
10. Remove from the oven and add 1 piece of the thin square dark chocolate to the center. Push slightly just so it breaks the surface and sinks down.
11. Place one half marshmallow on the top and gently push it to adheres
12. Return to the oven for another 5 minutes, or just until the marshmallows have puffed.
13. Allow the cookies to cool on the sheets for 10 minutes.
14. Serve!

 

2. Matcha Cranberry Orange Cookies

   

These mini matcha meltaway cookies are perfect to pair with a cup of tea – hot or iced. Before you make them, I have to warn you that these cookies are highly addictive so make sure to make them double the recipe. Oh, just to let you know, matcha is packed with antioxidants and boosts your metabolism which helps you burn calories faster. It may be tiny, but it packs a sugary, citrusy and cranberries punch! It’s a matcha made in heaven.

Recipe

Adapted and modified from: https://www.ohhowcivilized.com/matcha-green-tea-lemon-meltaway-cookies/

 

1 cup unsalted butter, at room temperature

3/4 cup powdered sugar

3 ½  tablespoons matcha powder

3 ½ tablespoons lemon juice

1 orange, zest

2 cups all purpose flour

2 ½ tablespoons cornstarch

¼ teaspoon salt

½ cup dried cranberries

 

Method

1. Line two baking sheets with parchment paper.
2. In a bowl, mix together the butter, sugar, matcha powder, lemon juice and orange zest. Set aside.
3. In another bowl, combine the flour, cornstarch and salt and add it to the other bowl.
4. Mix to form dough
5. Shape 1 tablespoon portion of the dough into balls onto the prepared baking sheets. Allow some gaps in between for it to spread
6. Repeat the process until no more dough is left.
7. Wrap the the tray with plastic wrap and chill for at least an hour.
8. Preheat oven to 160 °C
9. Fold in the apples and walnuts.
10. Flatten it gently and allow some gaps in between for it to spread.
11. Bake for 15 minutes or until it is lightly browned on the edges.
12. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
13. Serve!

 

3. Apple Oatmeal Walnut Cookies

   

I’m pretty sure I’m not the only here who loves apple desserts. I thought that this recipe was a winning recipe until I tasted it. It was definitely one! I will not admit how many of these I ate, but let’s just say it’s enough that everyone only got to taste a bite… oops! Sorry not sorry though because an apple a day keeps the doctor away. But yes, make sure to use high quality oats and fresh walnuts to get that extra kick of flavor to the apple.

Recipe

Adapted and modified from: https://sallysbakingaddiction.com/2016/10/03/apple-cinnamon-oatmeal-cookies/

 

Ingredients

2 cups old-fashioned whole rolled oats

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoon ground cinnamon

¼  cup unsalted butter, melted and slightly cooled

1 cup brown sugar

½  cup granulated sugar

1 egg, at room temperature

1 teaspoon vanilla extract

½ cup apple, finely diced

½ cup walnuts, chopped

 

Method

1. Preheat oven to 180 °C and line two baking sheets with parchment paper.
2. In a large bowl, whisk the oats, flour, baking soda, salt and cinnamon together. Set aside.
3. In another bowl, whisk the butter, brown sugar and granulated sugar until well combined.
4. Add in the egg and vanilla.
5. Pour the wet ingredients into the dry ingredients and whisk until just combined.
6. Fold in the apples and walnuts.
7. Shape 1 tablespoon portion of the dough into balls onto the prepared baking sheets.
8. Flatten it gently and allow some gaps in between for it to spread.
9. Bake for 15 minutes or until it is lightly browned on the edge.
10. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Serve!

 

4. Rose Petal, White Chocolate and Vanilla Bean Cookies

   

When it comes to rose petal, I have a soft spot in my heart for them. Somehow or another, I will always choose it over any other best-seller flavor. So, when I came across this recipe, I had a hard time turning it down. Buttery and tender shortbread cookies with a hint of rose aroma, it feels like afternoon in Paris. Make sure to separate the rose petals from the stem and briefly blend before using them. The chocolate chip and vanilla beans complement the cookies at its best.

Recipe

Adapted and modified from: http://www.redonline.co.uk/food/recipes/rose-petal-and-white-chocolate-cookies

 

Ingredients

1 cup unsalted butter, softened

1 cup caster sugar

1 egg, large

2 ¾ cups of self raising flour

1 ½  teaspoon sea salt

¾ cup white chocolate, roughly chopped

3 fresh red roses, petals only

1 vanilla bean, scraped

 

Method

1. Beat the butter and sugar until pale and fluffy.
2. Add in the egg and mix until just combined.
3. Stir the flour and salt to form a dough.
4. Fold in the white chocolate, vanilla bean and rose petals.
5. Cover and chill for at least two hours to infuse the flavors and firm it.
6. Preheat oven to 180 °C and line two baking sheets with parchment paper.
7. Shape 1 tablespoon portion of the dough into balls onto the prepared baking sheets.
8. Flatten it gently and allow some gaps in between for it to spread.
9. Bake for 15 minutes or until it is pale golden.
10. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Serve!

 

5. Salted Caramel Popcorn, Almond and Malt Cookies

   

Salted caramel? Checked. Popcorn? Checked. Almond? Checked. Malted drinks? Checked. Imagine salted caramel popcorn with bits of almonds and hint of malt. Boom! Cookies of the year is what you get. Each of the flavor and element just balances one another very well, giving you all that you need – sweetness, saltiness, crunchiness, huskiness and crispiness.

Recipe

Adapted and modified from: https://www.epicurious.com/recipes/food/views/caramel-popcorn-salted-almond-and-malt-cookies-56390066

 

Ingredients

2/3 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1 egg

1 cup all-purpose flour, sifted

1/4 teaspoon baking powder

1/4 cup malted milk powder, sifted

1 teaspoon sea salt

2 cups store-bought salted caramel popcorn

1 cup salted roasted almonds, chopped

 

Method

1. Preheat oven to 160 °C and line two baking sheets with parchment paper.
2. Mix sugar, butter and vanilla on high speed for 5 minutes or until pale.
3. Scrape down the sides of the bowl, and add the egg and beat until well combined.
4. Add and mix the flour, baking powder, malted milk powder and salt until just combined.
5. Fold in the popcorn and almonds.
6. Shape 1 tablespoon portion of the dough into balls onto the prepared baking sheets.
7. Flatten it gently and allow some gaps in between for it to spread.
8. Bake for 15-18 minutes or until it is golden brown.
9. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Serve!

 

6. White Coffee Hazelnut Cookies

   

Coffee cookies is too mainstream. Why not add a little twist by using our nation pride white coffee instead? Using coffee beans that are roasted with palm oil margarine gives it a flavor you can’t get it anywhere else. Add in your favorite hazelnut spread enhances the cookies with its sweet and rich taste. It is the perfect pair for you cup of coffee on your afternoon delight.

Recipe

Adapted and modified from https://www.healthy-delicious.com/coffee-hazelnut-spritz-cookies/

 

Ingredients

3/4 cups unsalted butter, softened

1/2 cup sugar

1/4 teaspoon salt

1 egg

2 ½ tablespoon hazelnut spread

3 teaspoons instant white coffee granules

1 1/2 cups all-purpose flour

1/2 cup hazelnut meal

¼ cup hazelnut

 

Method

1. Preheat oven to 200 °C and line two baking sheets with parchment paper.
2. In a bowl, cream together the butter, sugar and salt until pale and fluffy.
3. Beat in the egg until just combined.
4. Add in hazelnut spread until just combined.
5. Stir in the white coffee granules, flour and hazelnut meal until it becomes a thick dough.
6. Transfer the dough into a cookie press and press the dough onto the prepared baking sheets and allow some gaps in the between for the cookies to spread.
7. Baked for 8 – 10 minutes or until the cookies are golden brown around the edges.
8. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Serve!

7. Spiced Brown Butter Toffee Cookies

   

I don’t usually make a lot of cookies at home. But when I do, it’s going to be ah-mah-zing. I can guarantee you that. My family was surprised when I made these cookies for me, myself and I. As if soft cookie slightly spiced with cinnamon, all spice, nut meg and cloves isn’t good enough. I’ve got to add the crunch toffee bits and aroma of brown butter for an explosion of flavor. The flavor just bursts like a firework in your mouth. Pop them in your air tight container for a sweet surprise treats for guests! They’ll be asking you for recipes.

Recipe

Adapted and modified from: http://evilshenanigans.com/2011/10/spiced-brown-butter-toffee-chocolate-chip-cookies/

 

Ingredients

1 cup butter, browned and at room temperature

1/2 cup white sugar

3/4 cup packed light brown sugar

2 egg, cold

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon fresh grated nutmeg

1/8 teaspoon cloves

1/2 cup toffee pieces

Method

1. Preheat oven to 175 °C and line two baking sheets with parchment paper.
2. In a bowl, cream together the butter, sugar and brown sugar until well combined.
3. Beat in the eggs gradually until well blended.
4. Stir in the vanilla.
5. Add the flour, baking soda, salt and spices, and mix until just well combined.
6. Fold in the toffee pieces until evenly distributed.
7. Scoop one tablespoon of the dough onto the prepared baking sheets and allow some gaps in the between for the cookies to spread.
8. Baked for 8 – 10 minutes or until the cookies are lightly golden.
9. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Serve!

 

8. Butterscotch Coconut Cookies

   

My family have a long time affair with coconut. It came to no surprise that they keep on coming back for more of these cookies. My family isn’t a sweet tooth but these cookies don’t even last a few days! That’s how good it is. The cookies are chewy and sweet, and who knew butterscotch and coconut goes so well together? The desiccated coconut gives a slight texture and aroma to the cookies and you got to eat them warm, fresh out of the oven. Are you ready to go loco for butterscotch coconut cookies? If you are, then get your ingredients and ready and let’s get started.

Recipe

Adapted and modified from: https://www.daringgourmet.com/butterscotch-coconut-cookies/

 

Ingredients

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

½ cup white sugar

½ cup brown sugar

1 egg, large

1 teaspoon vanilla extract

2 cups sweetened dried coconut flakes

1 cups butterscotch chips

 

Method

1. Preheat oven to 160 °C and line two baking sheets with parchment paper.
2. Sift the flour, baking powder, baking soda and salt together.
3. In a bowl, cream the butter on high speed until pale and fluffy.
4. Add the sugar and continue to beat until well combined.
5. Add in the egg and vanilla on low speed until just combined.
6. Add the flour mixture and stir until just combined using a spatula. Do not over stir.
7. Fold in the coconut flakes and butterscotch chips until evenly distributed.
8. Scoop one tablespoon of the dough onto the prepared baking sheets and allow some gaps in the between for the cookies to spread.
9. Bake the cookies for about 15 minutes, or until golden brown around the edges.
10. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Serve!

9. Honey Lavender Cookies

   

Some of you may not be familiar with it, but edible flowers add a taste dimension that varies from peppery to deeply floral. Flowers like Lavender in particular, adds unusual flavor and pleasant aroma. This cookie will remind you of summer in Europe, or a trip to Cameron Highland, when the sun is warm and the sweet scent of lavender wafts in with the breeze.

Recipe

Adapted and modified from: http://www.thebakerupstairs.com/2015/12/honey-lavender-shortbread-cookies_16.html

 

Ingredients

1 cup butter, softened

¼  cup sugar

4 tablespoons honey

2 cups flour

¼ teaspoons salt

3 teaspoons dried lavender

 

Method

1. In a bowl, cream together the butter, sugar and honey until pale and fluffy.
2. Add in the flour, salt and lavender and mix until combined.
3. Place two sheets of plastic wrap or parchment and divide the dough in half between the sheets.Using the wrap, shape the dough into 2 logs that are approximately 3 cm in diameter.  Shape the logs as desired.
4. Freeze thirty minutes or refrigerate for approximately 2 hours, or until firm.
5. Preheat oven to 160 °C and line two baking sheets with parchment paper.
6. Remove the dough from the fridge or freezer and slice into 1 cm slices.
7. Place the dough onto the prepared baking sheets and allow some gaps in the between for the cookies to spread.
8. Bake the cookies for about 15 minutes, or until light golden brown.
9. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Serve!

 

10. Lemon Earl Grey Cookies

    

I love lemon! And tea!  If you’re not enamoured with the idea of lemon and earl grey, you can infuse your favorite tea flavor. English breakfast? Oolong? With only 5 ingredients on the list, you may think it lacks in flavor but don’t judge by the ingredients. Mix it, bake it and try it. It might just surprise you. It’s crispy and soft, buttery and subtle, it just melts in your mouth. I’m not willing to share mine so go bake your own!

Recipe

Adapted and modified from: https://www.sugarandsoul.co/downton-abbey-earl-grey-cookies/

 

Ingredients

1 cup unsalted butter

½  cup confectioners’ sugar

2 cups all-purpose flour

1/2 teaspoon salt

2 bags earl grey tea leaves

 

Method

1. Preheat oven to 160 °C and line two baking sheets with parchment paper.
2. In a bowl, cream butter and confectioner sugar until pale and fluffy.
3. Add in the flour, salt and tea leaves and continue to mix until a soft dough forms. The dough will be dry and crumbly at first, but it will come together.
4. Roll the dough out on a lightly floured surface until it is 1 cm thick and cut out cookies using your desired cookie cutter.
5. Place the dough onto the prepared baking sheets and allow some gaps in the between for the cookies to spread.
6. Bake the cookies for about 20 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Serve!

 

11. Pumpkin Cheesecake Snickerdoodles

    

Frankly speaking, I have a love hate relationship with pumpkin. I don’t fancy them much, but I enjoy my occasional pumpkin soup and of course, this recipe! I wasn’t very keen on trying this recipe but seeing all the hype that has been given, I’m so glad I decided to take a shot on this recipe. You can’t resist a bite when the smell of the pumpkin and spice fills the house. It is so perfectly baked and as soon as you bite it, an soft cream cheese layer will just oozes out, blowing your taste bud away.

Recipe

Adapted and modified from: https://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

 

Ingredients

Cookies:

3¾ cups all-purpose flour

1½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup unsalted butter, at room temperature

½ cup granulated sugar

¾ cup light brown sugar

¾ cup pumpkin puree

1 large egg

3 teaspoons vanilla extract

 

Filling Ingredients:

1 cup cream cheese, softened

¼ cup sugar

2 teaspoons vanilla extract

 

Cinnamon-sugar coating:

½ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

 

Method

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together. Set aside.
2. Using the paddle attachment in an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy.
3. Gradually add in the pumpkin puree, egg and vanilla.
4. Slowly add the dry ingredients on low speed until just combined.
5. Cover and chill the dough for at least an hour.
6. To make the fillings, blend all the ingredients together until smooth and fluffy. Chill for an hour and set aside.
7. Mix the cinnamon sugar coating together and set aside.
8. Preheat oven to 160 °C and line two baking sheets with parchment paper.
9. Scoop one tablespoon of the dough onto the prepared baking sheets.
10. Flatten it gently and place a teaspoon of the cream cheese in the center.
11. Scoop another one tablespoon of the dough on top and pinch the edges together to seal the cream cheese and roll into a ball.
12. Roll the ball in the cinnamon sugar coating and place them back onto the prepared baking sheets.
13. Repeat the process and allow some gaps in between each cookies for it to spread.
14. Bake for 10 – 15 minutes or until top starts to crack
15. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
16. Serve!

 

12. Pistachio Cardamom Cookies

    

Cardamom is an essential ingredient to every Malaysians pantry. So why not take a twist of ride and bake with them instead? Making them is so fun and straightforward, nothing too fancy, except for its flavor. You can also use salted pistachios to bring out the buttery taste more. It’s like a buy one get one free: you buy the sweet goods, but you also get a bit of the salty crunchiness which perfectly pairs the cardamom.

Recipe

Adapted and modified from: http://littlespicejar.com/nanis-pistachio-cardamom-cookies/

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 cup granulated sugar

1 cup unsalted butter

1/2 cup semolina, whole

1 almond meal

1/4 teaspoon cardamom powder

24 pistachios, shelled

 

Method

1. Preheat oven to 160 °C and line two baking sheets with parchment paper.
2. In a bowl, sift the flour and baking powder together. Set aside.
3. In a large bowl, mix the butter and sugar using a rubber spatula until well combined.
4. Fold in the semolina, almond meal and cardamom powder until evenly combined.
5. Add the flour at once and form a large dough ball.
6. Roll the dough out on a lightly floured surface until it is 1 cm thick and cut out cookies using your desired cookie cutter.
7. Portion out for 24 pieces and roll each dough between both palms to form a ball.
8. Place the dough onto the prepared baking sheets and allow some gaps in the between for the cookies to spread.
9. Place a pistachio in the center and repeat the process.
10. Bake the cookies for about 16 minutes. Do not brown.
11. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
12. Serve!

 

Extra Tips

1. Regularly check with online grocers for bulk discounts that you can use so that you can save on your purchases. You may also want to dress up your kitchen with seasonal fresh flowers to make your Christmas extra special.

I honestly can’t pick a favorite in this list. They’re all special in their own way and I love them all equally. The honey lavender and rose petal is graceful, whereas the matcha cranberry and butterscotch coconut are cheeky! What do you think? Oh, can you pick a favorite? Comment down below which one is your personal favorite!