11 Christmas Cookie Recipes From Alabama’s Sweet Tea Traditions

Classic Southern Lemonade Cookies

Classic Southern Lemonade Cookies are a delightful and invigorating treat, perfect for the holiday season or any occasion. These cookies offer a wonderful balance of sweetness and citrus flavor, reminiscent of a warm Southern summertime day. Light and tender with a zesty lemon kick, they are sure to brighten up your cookie platter.

Ingredients

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter until creamy using an electric mixer. Gradually add the granulated sugar and brown sugar, continuing to beat until the mixture is light and fluffy.
4. Add Lemon and Egg: Mix in the lemon zest and freshly squeezed lemon juice until well combined. Then, add in the large egg and vanilla extract, and beat until all ingredients are assimilated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients while mixing on low speed until just combined. Be careful not to overmix the dough—stop once there are no visible flour streaks.
6. Form the Cookies: Using a tablespoon or a small ice cream scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden, and the centers appear set but still soft.
8. Cool and Dust: Once done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for a lovely finish.
9. Serve and Enjoy: Once cooled, enjoy these delightful Classic Southern Lemonade Cookies with a cup of tea or coffee, or simply share them with friends and family during your holiday gatherings.

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Bourbon Pecan Sandies

Bourbon Pecan Sandies are a rich, buttery cookie that combines the nutty flavor of pecans with the warm, sweet notes of bourbon. Perfect for holiday gatherings or as an after-dinner treat, these cookies are loved for their crumbly texture and delightful flavor. The addition of bourbon gives them a unique twist, making them a standout option on any cookie platter.

Ingredients

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Toast the Pecans: Place the chopped pecans on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until they are fragrant and lightly golden. Remove from the oven and let cool while you prepare the cookie dough.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with an electric mixer until creamy. Gradually add the granulated sugar and brown sugar, mixing until the mixture is light and fluffy.
4. Add Bourbon and Vanilla: Mix in the bourbon and vanilla extract, ensuring that they are fully incorporated into the butter and sugar mixture.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and toasted pecans. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop once the flour is incorporated.
6. Form the Cookies: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
8. Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for an elegant touch.

Enjoy these delicious Bourbon Pecan Sandies as you indulge in the holiday spirit!

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Sweet Tea Infused Shortbread

Sweet Tea Infused Shortbread is a delightful twist on the classic buttery shortbread cookie. Infused with the nostalgic flavors of sweet tea, these cookies offer a subtle sweetness and a hint of Southern charm. They are perfect for enjoying during tea time or as a light dessert at holiday gatherings.

Ingredients

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies do not stick.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
3. Incorporate Sweet Tea and Vanilla: Add the cooled sweet tea and vanilla extract to the butter and sugar mixture. Mix until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together without being too sticky.
5. Chill the Dough: Shape the dough into a log or disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to make it easier to slice.
6. Slice and Place on Baking Sheet: Once chilled, remove the dough from the refrigerator. If shaped into a log, slice into about ¼-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the Cookies: Bake in the preheated oven for about 12-15 minutes or until the edges are light golden. The centers should remain slightly soft.
8. Cool and Dust: After removing them from the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for added sweetness.

Enjoy your Sweet Tea Infused Shortbread with a cup of your favorite tea or as a delightful treat on its own!

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Red Velvet Cookies With Cream Cheese Frosting

Red Velvet Cookies With Cream Cheese Frosting are a festive and decadent treat that perfectly combines the classic flavors of red velvet cake in cookie form. These cookies are soft, chewy, and topped with rich cream cheese frosting, making them a delightful addition to any holiday cookie platter. The vibrant red color and subtle cocoa flavor make them as visually appealing as they are tasty.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg and Flavorings: Beat in the egg, red food coloring, and vanilla extract to the butter and sugar mixture. Mix until well blended and the color is uniform.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are set. The centers may look slightly underbaked; they will continue to firm up while cooling.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Prepare Cream Cheese Frosting: While the cookies are cooling, prepare the frosting by mixing the softened cream cheese and powdered sugar in a bowl. Add milk a little at a time, mixing until you reach your desired consistency for spreading.
10. Frost the Cookies: Once the cookies are completely cooled, use a spatula or a piping bag to frost each cookie with the cream cheese frosting.
11. Serve and Enjoy: Allow the frosting to set slightly before serving. These Red Velvet Cookies With Cream Cheese Frosting can be stored in an airtight container for a few days. Enjoy them as a festive treat during the holidays or any celebration!

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Alabama Peanut Butter Blossoms

Alabama Peanut Butter Blossoms are a delightful twist on the classic peanut butter cookie, featuring a chocolate kiss nestled in the center of each cookie. These cookies are a perfect blend of sweet and salty, making them a favorite during the holiday season and beyond. Their chewy texture and rich peanut butter flavor, combined with a chocolate surprise, make them irresistible.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat until the mixture is light and fluffy, about 2-3 minutes.
4. Add Peanut Butter and Egg: Mix in the peanut butter until well combined. Then, add the egg and vanilla extract, beating until the mixture is smooth and creamy.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
6. Form the Cookies: Using a cookie scoop or tablespoon, scoop portions of the dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes. The edges should be set but the centers may still appear soft. Remove the cookies from the oven.
8. Add Chocolate Kisses: Immediately press a Hershey’s Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

With these simple steps, you’ll have delicious Alabama Peanut Butter Blossoms ready to enjoy!

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Fig Preserves Cookies

Fig Preserves Cookies are a delightful treat that beautifully combine the rich, sweet flavor of fig preserves with a soft, buttery cookie base. These cookies are perfect for the holiday season or any time you want a comforting, homemade dessert that is both unique and delicious. They are sure to impress family and friends with their lovely flavor and charming texture.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat the ingredients together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be sure not to overmix; the dough should be soft and slightly sticky.
6. Add Fig Preserves: Fold in the fig preserves gently using a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Form the Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.

With these straightforward steps, you’ll have delightful Fig Preserves Cookies ready to share with loved ones!

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Chai-Spiced Snickerdoodles

Chai-Spiced Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with warm spices that capture the essence of chai tea. These cookies are soft, chewy, and coated in a spiced sugar topping, making them a perfect addition to your holiday baking or any cozy gathering. With hints of cinnamon, cardamom, and ginger, they provide a comforting sensation that evokes the warmth of the holiday season.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, ground cardamom, ground ginger, and ground cloves. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar at medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until the dough comes together. Be careful not to overmix; the cookie dough should be soft and slightly sticky.
6. Prepare the Sugar Coating: In a small bowl, mix together additional granulated sugar with a dash of cinnamon for rolling the cookies.
7. Form the Cookies: Using a cookie scoop or your hands, form the dough into rounded balls about 1 inch in diameter, rolling each ball in the cinnamon-sugar mixture until fully coated.
8. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the center is set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

With these steps, you’ll have delicious Chai-Spiced Snickerdoodles ready to share and enjoy during the holidays!

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Holiday Gingerbread Men

Holiday Gingerbread Men are a festive and aromatic treat that embodies the spirit of the holiday season. These spiced cookies are not only fun to decorate but also deliciously chewy and packed with flavorful spices like ginger, cinnamon, and cloves. Perfect for gifting or displaying at holiday gatherings, gingerbread men bring joy and warmth to any celebration.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugars: In a separate large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, for about 3-4 minutes.
4. Add Molasses and Egg: Mix in the molasses until well combined. Then add the egg and vanilla extract, mixing until smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter-sugar mixture. Mix on low speed until the dough comes together. The dough should be somewhat thick.
6. Chill the Dough: Divide the dough into two portions and wrap each portion in plastic wrap. Refrigerate for at least 1 hour to allow the dough to firm up, making it easier to roll out.
7. Roll Out the Dough: Once chilled, take one portion of the dough and place it on a lightly floured surface. Roll it out to about ¼ inch thick. Use cookie cutters to cut out gingerbread men shapes and place them onto the prepared baking sheets.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm. The centers may look slightly soft but will firm up as they cool. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Decorate: Once the gingerbread men are completely cooled, use royal icing and decorative sprinkles to create fun designs on each cookie.
10. Enjoy: Serve your beautifully decorated gingerbread men during the holidays, or package them as delightful gifts. Happy baking!

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Maple Pecan Cookies

Maple Pecan Cookies are a delightful treat that combines the rich, earthy flavor of maple syrup with the crunch of toasted pecans. These cookies are perfect for holiday gatherings or as a cozy snack on chilly days. The warm, sweet aroma of maple fills your kitchen as these cookies bake, making them irresistible to everyone around.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will be your dry mixture.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
4. Add Maple Syrup and Egg: Blend in the maple syrup until fully incorporated. Then add the egg and vanilla extract, mixing until well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined. Be careful not to overmix.
6. Fold in Pecans: Gently fold in the chopped pecans using a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Maple Frosting: If desired, drizzle maple frosting over the cooled cookies for an extra touch of sweetness. Enjoy your Maple Pecan Cookies with a glass of milk or a warm beverage!

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Coconut Cream Pie Cookies

Coconut Cream Pie Cookies are a delightful twist on the classic coconut cream pie, capturing the creamy, tropical flavors in a convenient cookie form. These cookies feature a rich coconut base, filled with creamy goodness and topped with sweet, silky frosting. Perfect for holiday gatherings or as a special treat, these cookies are sure to be a crowd-pleaser.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will be your dry mixture.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and coconut extract, blending until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Coconut: Gently fold in the sweetened shredded coconut using a spatula, ensuring that it is evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Frosting: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth. Gradually add the heavy cream, mixing until the frosting is creamy and spreadable.
11. Frost the Cookies: Once the cookies have cooled completely, spread a generous amount of the cream cheese frosting on top of each cookie.
12. Add Toppings: Sprinkle additional sweetened shredded coconut on top of the frosted cookies for an extra touch of flavor and decoration.
13. Serve and Enjoy: Your Coconut Cream Pie Cookies are now ready to be enjoyed! Store any leftovers in an airtight container for freshness.

Chocolate Dipped Biscotti

Chocolate Dipped Biscotti are a delightful Italian treat that are perfect for dipping in your coffee or tea. These twice-baked cookies are crunchy and loaded with almonds and chocolate, offering a perfect balance of textures and flavors. The final dip in rich chocolate adds an indulgent finish, making them an ideal gift or a special addition to your holiday cookie platter.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will be your dry ingredient mixture.
3. Combine Sugars and Eggs: In a large mixing bowl, use an electric mixer to beat the granulated sugar and eggs together on medium speed until the mixture is light and frothy, about 2-3 minutes.
4. Add Extracts: Mix in the vanilla extract and almond extract until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the egg mixture, mixing on low speed until just combined.
6. Fold in Almonds: Gently fold in the sliced almonds using a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough: Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 1 inch wide. Place the logs on the prepared baking sheet, spacing them apart.
8. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let cool for about 10 minutes.
9. Slice the Biscotti: Once cooled slightly, use a serrated knife to slice the logs diagonally into ½-inch thick slices.
10. Second Bake: Place the sliced biscotti back on the baking sheet cut-side up. Bake for an additional 10-12 minutes, or until they are dry and crunchy. Remove from the oven and let cool completely on a wire rack.
11. Melt Chocolate: While the biscotti cool, melt the chopped dark chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
12. Dip Biscotti: Once the biscotti are completely cooled, dip one end of each biscotto into the melted chocolate, allowing any excess to drip off.
13. Set the Biscotti: Place the dipped biscotti back on a parchment-lined baking sheet to set. You can place them in the refrigerator for quicker setting if desired.
14. Serve or Store: Once the chocolate has hardened, your Chocolate Dipped Biscotti are ready to enjoy! Store them in an airtight container at room temperature for up to two weeks.