11 Christmas Cookies And Candy Combos

Classic Gingerbread Cookies With Peppermint Bark

Classic Gingerbread Cookies with Peppermint Bark are a delightful holiday treat that combines the warm, spiced flavors of gingerbread with the festive crunch of peppermint bark. These cookies are perfect for decorating, sharing with friends and family, or simply enjoying with a cup of hot cocoa. The rich flavors of molasses and spices come together beautifully, while the sweet, minty bark adds a fun twist that makes these cookies truly special.

Cooking Instructions:

1. Prepare Ingredients: Gather all the ingredients listed above. This will guarantee a smooth cooking process.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and brown sugar together on medium speed until the mixture is light and fluffy.
4. Add Molasses and Egg: Add the molasses and the egg to the creamed mixture. Mix until well combined. Then, add the vanilla extract and mix again.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, beating on low speed until just combined. Do not overmix.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or overnight, to firm it up for easier rolling.
7. Preheat Oven: Fifteen minutes before you are ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll Out Dough: Lightly flour your work surface and rolling pin. Roll out the chilled dough to about ¼ inch thick.
9. Cut Cookies: Use gingerbread cookie cutters to cut out your desired shapes. Transfer them to the prepared baking sheets, leaving some space between each cookie.
10. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm. The centers may appear slightly soft; they will firm up as they cool.
11. Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Prepare Peppermint Bark: While the cookies cool, melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals, stirring until smooth. Pour half the melted white chocolate onto a parchment-lined tray, spreading it into an even layer. Crush the peppermint bark and sprinkle half over the chocolate. Pour the remaining white chocolate on top and finish with the rest of the peppermint bark. Refrigerate until set, then break into pieces.
13. Decorate Cookies: Once the gingerbread cookies are completely cool, feel free to decorate them with your favorite icing or enjoy them plain alongside the peppermint bark.
14. Serve and Enjoy: Serve the gingerbread cookies with the peppermint bark, and enjoy the festive flavors of the season!

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Soft Sugar Cookies With Hot Chocolate Fudge

Soft Sugar Cookies with Hot Chocolate Fudge are a delightful holiday treat that combines the buttery, tender texture of sugar cookies with a rich, gooey hot chocolate fudge filling. These cookies are perfect for holiday gatherings, as they are not only delicious but also quite festive, making them a fun addition to any dessert table. With a sprinkle of holiday-themed sprinkles or a drizzle of chocolate on top, these cookies are guaranteed to impress.

Cooking Instructions:

1. Prepare Ingredients: Gather all the ingredients listed above to guarantee a smooth baking experience.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
5. Combine Ingredient Mixtures: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft.
6. Chill the Dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for 30 minutes to 1 hour. This step will help the cookies hold their shape while baking.
7. Preheat Oven: Approximately ten minutes before you plan to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop the Dough: Remove the dough from the refrigerator. Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving a few inches of space between each cookie.
9. Create Fudge Wells: Use your finger or the back of a small spoon to create a well in the center of each cookie dough ball, making sure not to poke all the way through.
10. Fill with Fudge: Spoon about a teaspoon of hot chocolate fudge sauce into each of the wells you created in the cookie dough balls.
11. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers will appear soft.
12. Cool and Decorate: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely. Once cooled, add holiday sprinkles on top of the fudge filling for a festive touch.

Enjoy your Soft Sugar Cookies with Hot Chocolate Fudge as a delightful holiday treat!

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Peppermint Snowball Cookies With Chocolate Dipped Pretzels

Peppermint Snowball Cookies are delightful, buttery treats that are rolled in powdered sugar to resemble snowy bites of goodness. These cookies are infused with crushed peppermint candies for a revitalizing twist and are an ideal festive addition to your holiday dessert spread. Paired with chocolate-dipped pretzels, this combination offers a wonderful mix of flavors and textures—sweet, salty, and crunchy. Perfect for sharing or satisfying your holiday sweet tooth!

Cooking Instructions:

1. Prepare Ingredients: Gather all your ingredients to confirm you have everything you need at hand before you start baking.
2. Preheat Oven: Set your oven to preheat at 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and 1 cup of powdered sugar until the mixture is light and fluffy.
4. Add Vanilla: Mix in the vanilla extract to the creamed butter and sugar until well incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, crushed peppermint candies, and salt. Gradually add this mixture to the butter mixture, mixing on low speed until just combined. The dough will be soft and crumbly.
6. Form Cookies: Use your hands to shape tablespoons of dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, leaving space between each.
7. Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remove from oven and let them cool on the baking sheet for about 5 minutes.
8. Coat in Powdered Sugar: While the cookies are still warm, roll them in the powdered sugar until completely coated. Let them cool completely on a wire rack.
9. Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth.
10. Dip Pretzels: Dip each pretzel into the melted chocolate and allow the excess to drip off. Place the dipped pretzels on a parchment-lined baking sheet to set.
11. Serve Together: Once the chocolate on the pretzels is set, arrange the Peppermint Snowball Cookies alongside the chocolate-dipped pretzels on a festive platter and enjoy these delightful holiday treats with friends and family!

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Snickerdoodle Cookies With Cinnamon Candied Nuts

Snickerdoodle Cookies with Cinnamon Candied Nuts are a delightful twist on the classic snickerdoodle. These soft, chewy cookies are rolled in cinnamon sugar for that signature sweet and spicy flavor, and the addition of cinnamon candied nuts brings an extra crunch and richness that perfectly complements the cookie’s texture. This festive treat is perfect for sharing during the holidays or enjoying with a cup of hot cocoa.

Cooking Instructions:

1. Prepare Ingredients: Gather all ingredients, measuring them out beforehand to streamline your baking process.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer. Continue mixing until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition until fully incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon until evenly mixed.
6. Mix Dry with Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft but not sticky.
7. Prepare Cinnamon Sugar Coating: In a small bowl, combine the ½ cup of granulated sugar and 1 tablespoon of ground cinnamon for the coating.
8. Form and Coat Cookies: Using a cookie scoop or your hands, scoop tablespoons of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat thoroughly.
9. Bake Cookies: Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden at the edges but soft in the center.
10. Cool on Baking Sheet: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Add Cinnamon Candied Nuts: Once the cookies are cooled, gently press a few cinnamon candied nuts onto the tops of each cookie for added flavor and crunch.

Enjoy your Snickerdoodle Cookies with Cinnamon Candied Nuts as a festive treat for the holidays!

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Almond Joy Cookies With Coconut Macaroon Bark

Almond Joy Cookies with Coconut Macaroon Bark are a delightful treat that combine the classic flavors of chocolate, almond, and coconut in an irresistible cookie format. These cookies feature a rich chocolate base topped with a chewy coconut macaroon bark, making them an indulgent dessert perfect for holiday gatherings or any sweet occasion.

Cooking Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients and measuring them accordingly, guaranteeing that everything is ready for the baking process.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal of the cookies later.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and guarantee everything is well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and dark cocoa powder until everything is evenly mixed.
6. Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Make sure not to overmix; the dough should be thick and cohesive.
7. Incorporate Almonds and Chocolate Chips: Fold in the chopped almonds and semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges look set but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Make Coconut Macaroon Bark: In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and almond extract. Stir until fully combined.
11. Form Macaroon Bark: Using your hands, form small clusters of the coconut mixture and place them atop each cooled cookie, gently pressing down to adhere them.
12. Chill the Cookies: Place the cookies with the coconut macaroon bark in the refrigerator for about 30 minutes to set.

Enjoy your Almond Joy Cookies with Coconut Macaroon Bark fresh from the fridge—a perfectly sweet and crunchy treat that embodies joy and cheer!

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Pumpkin Spice Cookies With Maple Pecan Clusters

Pumpkin Spice Cookies with Maple Pecan Clusters are a seasonal delight perfect for fall and winter festivities. These soft and chewy cookies are flavored with warm spices and pumpkin, and are topped with crunchy maple pecan clusters that add a delightful texture and sweetness, making them a fantastic treat to share during the holidays.

Cooking Instructions:

1. Prepare Ingredients: Gather all your ingredients and measure them out accurately to guarantee a smooth baking process.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie release.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Add Pumpkin and Eggs: Mix in the pumpkin puree and beat in the egg until well combined. Then, add the vanilla extract and mix until fully incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until the mixture is well blended.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; your dough should be thick and slightly sticky.
7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Make Maple Pecan Clusters: In a small bowl, mix together the chopped pecans and maple syrup until the pecans are evenly coated. Spoon the mixture onto the top of each cookie, pressing down lightly to adhere.
9. Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set.
10. Cool Cookies: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy: Once completely cooled, serve the Pumpkin Spice Cookies with Maple Pecan Clusters to friends and family, or enjoy them as a cozy treat for yourself!

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Chocolate Chip Cookies With Toffee Crunch Candy

Chocolate Chip Cookies with Toffee Crunch Candy are a classic holiday treat that combines rich chocolate flavors with the irresistible crunch of toffee bits. These cookies are chewy and soft on the inside while offering a delightful texture on each bite, thanks to the added toffee. Perfect for sharing with friends and family, these cookies are bound to become a favorite during the festive season.

Cooking Instructions:

1. Prepare Ingredients: Gather all ingredients and measure them out to guarantee smooth cooking. This includes softening the unsalted butter at room temperature.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, confirming each is fully combined before adding the next. Then mix in the vanilla extract until incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix the dough.
7. Fold in Chocolate and Toffee: Gently fold in the semi-sweet chocolate chips and toffee bits using a spatula, confirming they are evenly distributed throughout the dough.
8. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious, chewy Chocolate Chip Cookies with Toffee Crunch!

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Oatmeal Raisin Cookies With Spiced Caramel Sauce

Oatmeal Raisin Cookies with Spiced Caramel Sauce offer a delightful twist on a classic favorite. These cookies are hearty and chewy, infused with warm spices and studded with plump raisins. Served with a rich, spiced caramel sauce, they make for a comforting and indulgent holiday treat that is certain to please cookie lovers of all ages.

Cooking Instructions:

1. Prepare Ingredients: Gather all ingredients and verify you have everything measured out accurately. Let the unsalted butter come to room temperature for easy mixing.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid sticking.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Mix until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure to mix well after each addition. Add in the vanilla extract and mix until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, oats, baking soda, ground cinnamon, ground nutmeg, and salt until fully incorporated.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Use a spatula or wooden spoon to stir until combined, taking care not to overmix.
7. Fold in Raisins: Gently fold in the raisins with a spatula, guaranteeing they are evenly distributed throughout the cookie dough.
8. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of the dough onto the prepared baking sheets, spacing each ball about 2 inches apart.
9. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
10. Cool: Once baked, 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.

Spiced Caramel Sauce (optional):

1. Prepare Sauce: In a small saucepan, combine 1 cup of granulated sugar, ¼ cup of unsalted butter, and ½ cup of heavy cream.
2. Cook Over Medium-Heat: Stir the mixture over medium heat until the sugar dissolves completely. Bring it to a gentle boil and cook for 5-7 minutes without stirring until the mixture turns a deep amber color.
3. Add Spices: Remove from heat and carefully stir in ½ teaspoon of ground cinnamon and a pinch of salt. Allow it to cool slightly before drizzling over the cooled oatmeal raisin cookies.

Enjoy your deliciously chewy cookies with a drizzle of spiced caramel sauce for an extra touch of sweetness during the festive season!

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White Chocolate Cranberry Cookies With Chocolate-Covered Almonds

White Chocolate Cranberry Cookies with Chocolate-Covered Almonds are a festive treat that combines the creamy sweetness of white chocolate with the tartness of cranberries, creating a delightful burst of flavor in every bite. Topped with crunchy chocolate-covered almonds, these cookies are sure to bring a touch of elegance to your holiday cookie platter.

Cooking Instructions:

1. Prepare Ingredients: Collect all your ingredients and make sure everything is measured out. Allow the butter to soften at room temperature for easy mixing.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer. Mix until the mixture becomes light and fluffy.
4. Add Egg and Vanilla: Beat in the egg, ensuring it is fully incorporated into the mix. Then, add the vanilla extract and mix until everything is well combined.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt until fully blended.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, being careful not to overmix. Stir gently until just combined.
7. Fold in Cranberries and White Chocolate: Carefully fold in the dried cranberries and white chocolate chips with a spatula, making sure they are evenly distributed throughout the cookie dough.
8. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Add Chocolate-Covered Almonds: Gently press a few chocolate-covered almonds onto the top of each cookie dough ball before baking.
10. Bake Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
11. Cool: Once done baking, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive treats!

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Raspberry Linzer Cookies With Chocolate Truffles

Raspberry Linzer Cookies with Chocolate Truffles are a delightful holiday treat that combines a rich almond-based cookie with a sweet and tangy raspberry jam filling. These classic Austrian cookies are shaped with beautiful cutouts and paired perfectly with indulgent chocolate truffles, making them an elegant addition to your festive dessert platter.

Cooking Instructions:

1. Prepare Ingredients: Gather all your ingredients and allow the butter to soften at room temperature for easy mixing.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Make Dough: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
5. Combine Mixtures: Gradually add the dry mixture to the creamed butter mixture, stirring until just combined. The dough should be firm but pliable.
6. Chill Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes to an hour.
7. Roll Out Dough: On a lightly floured surface, roll out one disc of dough to about ¼ inch thick. Use a cookie cutter to cut out cookies in your desired shapes, making sure to cut out the center of half of the cookies for the tops.
8. Bake Cookies: Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are golden. Allow them to cool completely on wire racks.
9. Fill Cookies: Once cooled, spread a teaspoon of raspberry jam on the bottom of each solid cookie, then top with a cookie that has a cut-out center, pressing gently.
10. Prepare Chocolate Truffles: In a saucepan over low heat, combine the semi-sweet chocolate and heavy cream. Stir until smooth and fully melted. Remove from heat and let it cool slightly before chilling in the refrigerator until firm.
11. Shape Truffles: Once the chocolate mixture is firm, use a melon baller or your hands to shape it into small balls (about 1 inch in diameter). Roll the truffles in cocoa powder or chopped nuts for a decorative finish.
12. Dust Cookies: Before serving, dust the tops of the filled cookies with powdered sugar for a festive touch.
13. Serve: Arrange your Raspberry Linzer Cookies and Chocolate Truffles on a platter for a beautiful holiday spread. Enjoy these rich and flavorful treats with family and friends!

Matcha Green Tea Cookies With Yuzu Citrus Candies

Matcha Green Tea Cookies with Yuzu Citrus Candies are a unique and flavorful holiday treat that marry the earthy notes of matcha with the vibrant citrusy flavors of yuzu. These cookies are not only visually appealing with their beautiful green hue, but they also deliver a delightful taste that is certain to impress your guests during the festive season.

Cooking Instructions:

1. Prepare Ingredients: Verify all ingredients are at room temperature. Measure out the necessary ingredients in advance for a smoother cooking process.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Make Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, and yuzu juice until well combined.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, matcha green tea powder, baking powder, and salt, mixing them together with a whisk to guarantee even distribution.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir just until the dough comes together; be careful not to overmix.
6. Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingers.
7. Add Yuzu Candies: Gently press a piece of candied yuzu peel into the center of each cookie to add a burst of flavor.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly soft; they will firm up as they cool.
9. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Dust with Powdered Sugar: Once cooled, lightly dust the cookies with powdered sugar for a festive presentation.

These Matcha Green Tea Cookies with Yuzu Citrus Candies make for a visually stunning and delicious holiday gift or treat to share with friends and family!