11 Charleston Low Country Christmas Cookie Recipes With Gullah Heritage

Benne Wafers

Benne Wafers are a traditional Charleston treat that pays homage to the African heritage in Southern cooking. These delightful cookies boast a nutty flavor thanks to ground sesame seeds (benne), and they are crisp and slightly sweet, making them a perfect addition to your holiday cookie platter or a thoughtful gift during the festive season.

Ingredients	Quantity
Unsalted butter	½ cup (1 stick)
granulated sugar	½ cup
packed brown sugar	½ cup
All-purpose flour	1 cup
Baking soda	½ teaspoon
Salt	¼ teaspoon
Ground benne (sesame seeds)	¼ cup
Vanilla extract	1 teaspoon
Water	1 tablespoon

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy.
Add the vanilla extract to the creamed mixture, and mix well to combine.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground benne until evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
If the dough is too dry, gradually add in the tablespoon of water until it reaches a manageable consistency. The dough should be firm but not sticky.
Using a teaspoon, scoop small amounts of dough (about 1 teaspoon each) and place them on the prepared baking sheet, spacing them a couple of inches apart to allow for spreading as they bake.
Gently flatten each dough ball with the back of a fork or the palm of your hand to guarantee they spread evenly during baking.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden brown.
Remove the wafers from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Benne Wafers with a cup of tea or coffee, or package them up as sweet gifts for friends and family!

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Sweet Potato Cookies

Sweet Potato Cookies are a delightful Southern treat that brings warmth and comfort, especially during the holiday season. These cookies are soft, chewy, and infused with the natural sweetness of sweet potatoes, while warm spices like cinnamon and nutmeg add to their cozy flavor profile. Perfect for sharing with friends and family, these cookies are sure to be a hit at any holiday gathering.

Ingredients	Quantity
Cooked and mashed sweet potatoes	1 cup
Unsalted butter	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	¼ cup
Egg	1 large
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Salt	¼ teaspoon
Vanilla extract	1 teaspoon
Chopped pecans or walnuts (optional)	½ cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the beaten egg and vanilla extract to the butter and sugar mixture, mixing until well combined.
Stir in the cooked and mashed sweet potatoes until evenly incorporated.
In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until well blended.
Gradually add the dry ingredients to the wet mixture, gently folding them in until just combined. Be careful not to overmix.
If desired, fold in the chopped pecans or walnuts for added texture and flavor.
Using a tablespoon or a cookie scoop, drop heaping spoonfuls of cookie dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden on the edges and set in the center.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your Sweet Potato Cookies warm or store them in an airtight container for future indulgences!

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Coconut Macaroons

Coconut Macaroons are a delightful treat, especially around the holidays. These chewy, sweet morsels made primarily from shredded coconut are a classic favorite in the South. With a crispy outer layer and a soft, chewy center, they’re often dipped in chocolate for an extra indulgence. Simple to make and naturally gluten-free, Coconut Macaroons are guaranteed to be a hit at any festive gathering.

Ingredients	Quantity
Sweetened shredded coconut	3 cups
Granulated sugar	¾ cup
Egg whites	2 large
Vanilla extract	1 teaspoon
Almond extract (optional)	½ teaspoon
Pinch of salt	–
Semi-sweet chocolate chips	½ cup (for dipping, optional)

Cooking Steps:

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, combine the sweetened shredded coconut, granulated sugar, and a pinch of salt. Mix well to guarantee that the coconut is evenly coated with the sugar.
In a separate bowl, whisk the egg whites until they are frothy, but not stiff. You want to incorporate some air into them.
Gently fold the whisked egg whites into the coconut mixture. Add the vanilla extract and almond extract, if using. Mix until well combined; the mixture should be moist and hold together when squeezed in your hand.
Using a small ice cream scoop or your hands, form the mixture into small mounds (about 1 to 2 inches in size) and place them onto the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 20-25 minutes, or until the macaroons are lightly golden brown on top. Keep an eye on them to prevent over-baking.
Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely.
If desired, melt the semi-sweet chocolate chips in a microwave-safe bowl or using a double boiler. Once melted, dip the bottoms of the cooled macaroons into the chocolate and place them back on the parchment paper to set.
Allow the chocolate to harden completely before serving. Enjoy your Coconut Macaroons as a sweet treat during the holiday season or any time of the year! Store any leftovers in an airtight container at room temperature.

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Peach Cobbler Cookies

Peach Cobbler Cookies are a delightful fusion of two beloved Southern desserts: cookies and peach cobbler. These delicious treats embrace the flavors of warm, sweet peaches and buttery cookie dough, creating a chewy, fragrant cookie topped with a hint of cinnamon and a drizzle of icing. Perfect for holiday gatherings or an afternoon treat, Peach Cobbler Cookies bring a taste of the South to your dessert table.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Ground cinnamon	1 teaspoon
Salt	¼ teaspoon
Unsalted butter, softened	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Canned peaches (drained, chopped)	1 cup
Pecans, chopped (optional)	½ cup
Powdered sugar	1 cup (for icing)
Milk	1-2 tablespoons (for icing)

Cooking Steps:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
Add the egg and vanilla extract to the butter and sugar mixture, beating until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just blended. Be careful not to overmix.
Gently fold in the chopped canned peaches and chopped pecans (if using) with a spatula until evenly distributed in the dough.
Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, but the centers are still soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the icing by mixing powdered sugar with 1-2 tablespoons of milk until you reach your desired drizzle consistency.
Once the cookies are completely cooled, drizzle the icing over them with a spoon or a piping bag.
Allow the icing to set before serving. Enjoy your Peach Cobbler Cookies with friends and family during the holiday season or any time of year! Store leftovers in an airtight container at room temperature.

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Gullah-inspired Ginger Snaps

Gullah-inspired Ginger Snaps are a deliciously spiced cookie that embodies the rich culinary heritage of the Gullah people from the Low Country of South Carolina. These crispy treats are infused with warm ginger, molasses, and a hint of cinnamon, making them perfect for holiday festivities or as an everyday snack. Their delightful crunch and sweet, aromatic flavors will transport you straight to the heart of Southern cooking.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Ground cloves	½ teaspoon
Salt	½ teaspoon
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup
Molasses	½ cup
Large egg	1
Powdered sugar (for rolling)	½ cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk to combine and set aside.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the butter and sugar mixture, mixing until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using your hands or a cookie scoop, form the dough into small balls, about 1 inch in diameter. Roll each ball in powdered sugar to give it a sweet coating.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops have cracks. The cookies will harden as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely.
Enjoy your Gullah-inspired Ginger Snaps with a warm cup of tea or coffee, and celebrate the warmth of Southern flavors!

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Pecan Sandies

Pecan Sandies are classic shortbread cookies featuring the rich, nutty flavor of toasted pecans. These buttery treats have a delightful crumbly texture and a hint of sweetness, making them a favorite during the holiday season and beyond. Pecan Sandies are perfect as a snack, paired with coffee, or as a delightful treat for any gathering.

Ingredients	Quantity
Unsalted butter, softened	1 cup (2 sticks)
Granulated sugar	¾ cup
Brown sugar	¼ cup
All-purpose flour	2 cups
Chopped pecans	1 cup
Vanilla extract	1 teaspoon
Salt	½ teaspoon

Cooking Steps:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the vanilla extract and salt to the butter and sugar mixture, mixing until well incorporated.
Gradually add the all-purpose flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped pecans using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie as they will spread while baking.
Gently press down on each dough ball using the palm of your hand to flatten them slightly.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. The centers may look a bit soft but they’ll firm up as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve your delicious Pecan Sandies with a cup of tea or coffee, or enjoy them as a tasty treat any time of the day!

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Lemon Zest Butter Cookies

Lemon Zest Butter Cookies are a delightful treat that combines the rich, buttery goodness of traditional cookies with a revitalizing burst of citrus flavor. These cookies are perfect for holiday gatherings or any occasion when you want a sweet, zesty snack. The addition of lemon zest not only brightens up the taste but also adds a wonderful aroma that fills your kitchen while they bake.

Ingredients	Quantity
Unsalted butter, softened	1 cup (2 sticks)
Granulated sugar	¾ cup
Brown sugar	¼ cup
All-purpose flour	2 cups
Lemon zest	2 tablespoons
Vanilla extract	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Eggs	1 large

Cooking Steps:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to facilitate easy cookie removal.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Mix until the mixture becomes light and fluffy, approximately 3-4 minutes.
Add the lemon zest and vanilla extract to the butter and sugar mixture, and mix until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients.
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
Beat in the egg until the dough is well blended.
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets. Remember to leave about 2 inches between each cookie to allow for spreading during baking.
If desired, gently press down on the tops of each dough ball with a fork or your palm to flatten them slightly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown. The centers may appear soft but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Serve these delightful Lemon Zest Butter Cookies with a cup of tea or share them with friends and family for a revitalizing treat!

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Buttermilk Molasses Cookies

Buttermilk Molasses Cookies are a warm and comforting holiday treat that envelops your taste buds with rich spices and the deep, sweet flavor of molasses. These cookies are soft and chewy, offering a delightful texture that pairs perfectly with a cup of coffee or tea. The addition of buttermilk results in a tender crumb, making these cookies a must-have during the festive season.

Ingredients	Quantity
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup
Molasses	½ cup
Buttermilk	¼ cup
Large eggs	1
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	1 teaspoon
Ground nutmeg	½ teaspoon
Salt	½ teaspoon

Cooking Steps:

Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper, which will help prevent the cookies from sticking.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, which should take about 3-4 minutes.
Next, add the molasses and buttermilk to the butter and sugar mixture. Mix well until the ingredients are thoroughly combined.
Crack in the large egg and stir the mixture until the egg is fully integrated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. This will guarantee that the spices are evenly distributed throughout the flour.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as you no longer see any dry flour.
Using a cookie scoop or a tablespoon, drop rounded scoops of cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches between each scoop to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and the centers look slightly soft. Keep an eye on them to guarantee they don’t overbake.
Once they are done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
Enjoy your Buttermilk Molasses Cookies with a glass of milk or share them with friends and family for a taste of holiday cheer!

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Chocolate Dipped Anise Cookies

Chocolate Dipped Anise Cookies are a delightful twist on traditional holiday cookies, combining the warm, aromatic flavors of anise with rich chocolate. These crisp yet tender cookies offer a perfect balance of sweetness and spice, making them an ideal treat for festive gatherings or as a thoughtful gift for loved ones. Dipping them in chocolate elevates their flavor and adds a lovely finishing touch.

Ingredients	Quantity
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Anise extract	1 tablespoon
All-purpose flour	2 cups
Baking powder	1 teaspoon
Salt	¼ teaspoon
Ground anise	1 teaspoon
Dark chocolate, chopped	6 oz
Vegetable oil	1 teaspoon
Coarse sugar (for garnish)	Optional

Cooking Steps:

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
Add the large egg and anise extract to the butter-sugar mixture. Mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground anise. This guarantees that the leavening agents and flavors are well distributed.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Once the dough is formed, use a tablespoon or cookie scoop to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. Keep an eye on them to verify they don’t overbake.
After baking, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Transfer cookies to a wire rack to cool completely.
While the cookies cool, melt the chopped dark chocolate using a microwave or double boiler. If using the microwave, heat in 30-second intervals, stirring in between until smooth.
Once the cookies are completely cool, dip the edges or half of each cookie into the melted chocolate. Place the dipped cookies on a clean sheet of parchment paper.
If desired, sprinkle coarse sugar on top of the chocolate for added texture and sweetness.
Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 15 minutes to firm up the chocolate. Enjoy your Chocolate Dipped Anise Cookies as a festive treat!

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Hushpuppy Cookies

Hushpuppy Cookies are a delightful reinterpretation of the classic Southern dish, hushpuppies. These cookies blend the savory flavors of cornmeal and spices with a touch of sweetness, making them a unique and satisfying treat for the holiday season. Perfectly crisp on the outside and tender on the inside, these cookies can be enjoyed alongside a warm cup of cider or as a fun twist at any festive gathering.

Ingredients	Quantity
Cornmeal	1 cup
All-purpose flour	1 cup
Granulated sugar	½ cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Large egg	1 large
Milk	¾ cup
Unsalted butter, melted	¼ cup
Vanilla extract	1 teaspoon
Coarse sugar (for sprinkling)	Optional

Cooking Steps:

Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until they are evenly mixed.
In a separate medium bowl, whisk together the large egg, milk, melted unsalted butter, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Use a tablespoon or cookie scoop to drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Optionally, sprinkle coarse sugar on top of each cookie for an added touch of sweetness and texture.
Bake the cookies in the preheated oven for about 10-12 minutes, or until they are golden brown and slightly firm to the touch.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Enjoy the Hushpuppy Cookies warm or at room temperature, perhaps paired with a festive drink for a delightful holiday treat.

Red Velvet Gullah Cookies

Red Velvet Gullah Cookies are a festive twist on the classic red velvet cake, infused with Southern charm. These cookies are soft, chewy, and bursting with a rich cocoa flavor, complemented by the signature red hue. Perfect for holiday gatherings or as a sweet treat any time of the year, they are certain to be a hit with family and friends.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Unsweetened cocoa powder	½ cup
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Large egg	1 large
Buttermilk	1 cup
Vegetable oil	½ cup
Vanilla extract	1 teaspoon
Red food coloring	2 tablespoons
Cream cheese, softened	8 oz
Powdered sugar	2 cups
Milk	2 tablespoons

Cooking Steps:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to facilitate easy removal of the cookies.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate bowl, mix together the large egg, buttermilk, vegetable oil, vanilla extract, and red food coloring. Whisk these wet ingredients until the mixture is smooth and evenly colored.
Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be somewhat thick and slightly sticky.
Use a tablespoon or cookie scoop to drop mounds of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the tops appear slightly cracked. The cookies will continue to firm up as they cool.
While the cookies are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Add the milk, one tablespoon at a time, to reach your desired frosting consistency.
Once the cookies are baked, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, spread a generous amount of the cream cheese frosting on the bottom side of one cookie, then top it with another cookie to make a sandwich. Repeat with the remaining cookies.
Serve the Red Velvet Gullah Cookies and enjoy the delightful blend of flavors and textures, perfect for the holiday season!