11 Christmas Cookies Coriander Spiced Exotic Ideas

Coriander Sugar Cookies With Citrus Zest

Coriander Sugar Cookies with Citrus Zest are a delightful twist on classic sugar cookies, infusing them with aromatic hints of coriander and invigorating citrus notes. These cookies not only make for a delightful treat during the festive season but also serve as a unique offering at any holiday gathering. With their unique flavor profile and soft, chewy texture, they are sure to please anyone looking for something special this Christmas.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly and come out perfectly golden.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground coriander. Set this mixture aside, as you will need it later.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Once the butter and sugars are well combined, add in the egg, vanilla extract, orange zest, and lemon zest. Continue to mix until everything is well incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling will help the cookies maintain their shape while baking.
7. Prepare to Bake: After chilling, take the dough out of the fridge and scoop out tablespoon-sized portions. Roll each portion into a ball and then roll it in granulated sugar to coat.
8. Bake the Cookies: Place the sugar-coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
9. Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: After they have cooled, serve your Coriander Sugar Cookies with Citrus Zest at holiday gatherings or enjoy them as a special treat anytime throughout the festive season!

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Spiced Chocolate Chip Cookies

Spiced Chocolate Chip Cookies are a warm and inviting twist on the classic chocolate chip cookie that brings the festive flavors of the season to your baking. Infused with warm spices like cinnamon and nutmeg, these cookies deliver a comforting aroma and delightful taste that will fill your home with holiday cheer. The combination of rich chocolate chunks and spices makes them a perfect addition to your Christmas cookie platter.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until well combined, then set this bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes of mixing.
4. Add Wet Ingredients: To the creamed mixture, add the egg and vanilla extract. Mix until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing to maintain a soft texture.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Prepare to Bake: Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, scoop out even portions of dough and place them onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to firm up as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Spiced Chocolate Chip Cookies with a glass of milk or your favorite hot beverage!

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Cardamom and Coriander Shortbread

Cardamom and Coriander Shortbread are a delightful twist on traditional shortbread cookies, infused with the aromatic and slightly spicy flavors of cardamom and coriander. These buttery cookies are perfect for the holiday season, offering a unique taste that pairs wonderfully with coffee or tea. Their crisp texture and rich flavor will make them a cherished addition to your Christmas cookie platter.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee that the cookies bake evenly and develop a lovely golden color.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, powdered sugar, ground cardamom, ground coriander, and salt. Whisk everything together until it is evenly mixed, then set this mixture aside.
3. Cream Butter: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and the powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes of mixing.
4. Add Vanilla: Once the butter and sugar are well-combined, add the vanilla extract to the mixture and mix until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the creamed butter mixture. Stir with a wooden spoon or spatula until the dough comes together. Be careful not to overmix; you want the dough to remain tender.
6. Shape the Dough: Transfer the dough onto a lightly floured surface and shape it into a log that is about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Slice Cookies: After chilling, remove the log from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼ inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The cookies should feel firm to the touch.
9. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cardamom and Coriander Shortbread with a warm cup of tea or coffee!

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Pistachio and Coriander Biscotti

Pistachio and Coriander Biscotti are a deliciously crunchy Italian cookie, perfect for the holiday season or as a delightful pairing with coffee. The nutty flavor of pistachios combined with the subtle hints of coriander creates a unique taste that stands out among traditional biscotti. These twice-baked cookies are great for gift-giving and are certain to impress your friends and family.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your biscotti bake evenly and achieve a perfect crunch.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the biscotti from sticking.
3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, ground coriander, and salt. Whisk the ingredients together until well combined, ensuring there are no lumps.
4. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until smooth and well combined.
5. Combine Mixtures: Gradually pour the wet ingredient mixture into the bowl with the dry ingredients. Stir with a spatula until a dough forms. The dough will be slightly sticky; don’t overmix.
6. Add Pistachios: Gently fold in the chopped pistachios until they are evenly distributed throughout the dough.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log, about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
8. Bake the Logs: Place the baking sheet in the preheated oven and bake for 25-30 minutes, until the logs are lightly golden and firm to the touch.
9. Cool and Slice: Once baked, remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Then, using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
10. Second Bake: Arrange the sliced biscotti cut side up on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, until they are crisp and golden.
11. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.

Enjoy these delightful Pistachio and Coriander Biscotti with your favorite beverage, or package them up as thoughtful gifts for friends and loved ones!

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Cinnamon Coriander Snickerdoodles

Cinnamon Coriander Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring a warm, spicy flavor profile. The combination of cinnamon and coriander gives these cookies a unique and aromatic taste that makes them perfect for the holiday season. Soft and chewy with a delightful crackly exterior, these cookies are a crowd-pleaser sure to become a cherished addition to your holiday baking tradition.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
2. Prepare Baking Sheet: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground coriander, and salt. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Add the large eggs and vanilla extract to the butter-sugar mixture. Mix until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
7. Prepare Rolling Mixture: In a small bowl, combine the ¼ cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1 teaspoon of ground coriander for rolling the cookies.
8. Form and Roll the Cookies: Using a cookie scoop or your hands, portion out dough and roll it into balls about 1 inch in diameter. Roll each ball in the sugar-cinnamon-coriander mixture until fully coated.
9. Arrange on Baking Sheets: Place the rolled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers may appear soft, but they will firm up as they cool.
11. Cool: 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.

Enjoy these warm, fragrant Cinnamon Coriander Snickerdoodles as a delightful treat with a cup of tea or coffee!

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Exotic Ginger-Coriander Molasses Cookies

Exotic Ginger-Coriander Molasses Cookies are a unique and flavorful holiday treat that combines the deep, rich taste of molasses with the warmth of ginger and a hint of coriander. These cookies are soft and chewy, with a delightful spiciness that makes them an enticing option for your Christmas cookie tray. They not only look lovely but also bring a festive aroma to your kitchen, making them a must-bake for the season.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee the cookies bake perfectly.
2. Prepare Baking Sheet: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground coriander, baking soda, ground cinnamon, and salt. Set aside for later use.
4. 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 dark brown sugar until the mixture is light and fluffy, about 3-4 minutes.
5. Add Egg and Molasses: Add the large egg and molasses to the butter-sugar mixture. Beat until well combined and smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until everything is just combined to avoid overmixing.
7. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will help the cookies maintain their shape while baking.
8. Form and Roll the Cookies: Once chilled, use a cookie scoop or your hands to portion out the dough into 1-inch balls. Roll each ball in granulated sugar to coat them.
9. Bake the Cookies: Place the cookie 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 set and the centers look slightly soft.
10. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious Exotic Ginger-Coriander Molasses Cookies!

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Coriander and Coconut Macaroons

Coriander and Coconut Macaroons are a delightful twist on the classic macaroon, featuring the tropical flavor of coconut paired with the warm spice of coriander. These treats are chewy on the inside and slightly crispy on the outside, making them a perfect sweet addition to your Christmas cookie platter. They’re easy to make and will captivate your guests with their unique flavor combination.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C) to guarantee the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the macaroons from sticking.
3. Whip Egg Whites: In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form. This will take about 2-3 minutes.
4. Add Sugar and Flavorings: Gradually add the granulated sugar to the egg whites while continuing to beat on medium-high speed. Once combined, add the ground coriander, vanilla extract, almond extract, and salt. Beat until the mixture is glossy and stiff peaks form.
5. Incorporate Coconut: Gently fold in the shredded coconut using a spatula, ensuring that the coconut is evenly coated with the egg white mixture.
6. Form the Macaroons: Using a cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1-2 inches apart.
7. Bake the Macaroons: Place the baking sheets in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and the macaroons look set.
8. Cool the Macaroons: Remove the baking sheets from the oven and let the macaroons cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Optional Chocolate Drizzle: If desired, melt chocolate chips in a microwave or double boiler. Once the macaroons are cooled, drizzle the melted chocolate over the top for an extra touch of sweetness.
10. Serve and Enjoy: Once the chocolate has set, your Coriander and Coconut Macaroons are ready to be served. Enjoy them with a cup of tea or coffee for a delightful holiday treat!

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Moroccan-Spiced Holiday Cookies

Moroccan-Spiced Holiday Cookies are an enchanting treat that brings the warm and aromatic spices of North Africa to your holiday spread. These cookies feature a delightful blend of cinnamon, nutmeg, and ginger, creating a cozy and flavorful bite that perfectly captures the festive spirit. With a hint of honey and a sprinkle of sesame seeds, these cookies are not only delicious but also visually appealing, making them a standout addition to your Christmas cookie lineup.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ascertain an even baking temperature.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
4. Add Honey and Egg: Mix in the honey, followed by the egg and vanilla extract. Continue to beat until everything is well combined.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Be careful not to overmix; it’s okay if some flour streaks remain.
6. Form the Cookies: Use a cookie scoop or your hands to portion out the dough, rolling it into balls about 1-inch in diameter. Place the dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each.
7. Sprinkle with Sesame Seeds: Gently press each cookie ball down slightly to flatten, then sprinkle the tops with sesame seeds for added flavor and texture.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, these Moroccan-Spiced Holiday Cookies are ready to be served. Enjoy them fresh or store them in an airtight container for up to a week, sharing the joyous flavors with friends and family.

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Maple-Coriander Pecan Cookies

Maple-Coriander Pecan Cookies are a delightful twist on traditional holiday treats, blending the rich flavors of maple syrup with the warm, earthy notes of ground coriander. These cookies are soft and chewy, packed with crunchy pecans, making them perfect for sharing at holiday gatherings or enjoying with a cup of tea. The subtle spice from the coriander enhances the sweetness of the maple, creating a unique flavor profile that is certain to impress your guests.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground coriander, baking soda, and salt. Make certain these ingredients are well mixed and set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Maple Syrup and Egg: Gradually mix in the maple syrup, followed by the egg and vanilla extract. Beat until the mixture is smooth and fully incorporated.
5. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Make certain not to overmix; it’s fine if there are a few flour streaks remaining.
6. Fold in Pecans: Gently fold in the chopped pecans using a rubber spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Form the Cookies: Using a cookie scoop or spoon, portion out the dough and roll it into balls about 1-1.5 inches in diameter. Place the dough balls onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden and the centers are set but still soft.
9. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve the Maple-Coriander Pecan Cookies to friends and family, or package them up for gifting during the holiday season. Enjoy the wonderful flavors!

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Coriander-Infused Almond Flour Cookies

Coriander-Infused Almond Flour Cookies are a gluten-free delight that combines the nutty flavor of almond flour with the unique spice of coriander. These cookies are crisp on the edges while remaining soft and chewy in the center. With a light, fragrant aroma, they make for an elegant addition to your holiday cookie platter or a perfect afternoon treat alongside your favorite beverage.

Cooking Steps:

1. Preheat the Oven: Set your oven to preheat at 350°F (175°C). This guarantees that the cookies bake properly and achieve the right texture.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, ground coriander, baking powder, and salt. Use a whisk to blend these dry ingredients evenly. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Wet Ingredients: To the butter and sugar mixture, add the honey, egg, and vanilla extract. Beat the mixture on medium speed until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture from the first step into the wet ingredients. Mix on low speed until just combined. Aim to avoid overmixing for the best texture.
6. Fold in Almonds: Using a rubber spatula, gently fold in the chopped almonds, making sure they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a cookie scoop or a tablespoon, portion out the dough and roll it into balls about 1 inch in diameter. Place the cookie balls on a baking sheet lined with parchment paper, leaving about 2 inches between each ball for spreading.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked but will firm up as they cool.
9. Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your deliciously nutty and aromatic Coriander-Infused Almond Flour Cookies!

Lavender and Coriander Butter Cookies

Lavender and Coriander Butter Cookies are a fragrant and flavorful treat that brings a touch of elegance to your holiday cookie platter. These cookies combine the floral essence of culinary lavender with the warm, spicy notes of coriander, all balanced by the rich, buttery base. Perfect for gifting or sharing at festive gatherings, these cookies will surely captivate those who indulge in them.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step guarantees your cookies bake evenly and achieve the right consistency.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and simplify cleanup.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-5 minutes.
4. Add Wet Ingredients: Beat in the egg and vanilla extract to the creamed mixture, mixing until everything is fully incorporated and smooth.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground coriander, culinary lavender, and salt. This step guarantees the spices are evenly distributed throughout the dough.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Take care not to overmix the dough to maintain a tender texture.
7. Add Optional Walnuts: If you choose to include chopped walnuts, fold them into the dough gently using a spatula, ensuring they are evenly dispersed.
8. Scoop the Dough: Using a cookie scoop or a tablespoon, portion out the dough and roll it into balls about 1 inch in diameter. Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. The centers may appear soft, but they will firm up as they cool.
10. Cool the Cookies: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.

Enjoy these delightful Lavender and Coriander Butter Cookies with a cup of tea or coffee during the holiday season!