11 Christmas Cookies Freeze Dried Strawberry Ideas

Strawberry Shortbread Cookies

Strawberry shortbread cookies are a delightful twist on the classic shortbread, perfect for the holiday season. With a buttery texture and a hint of sweetness from the strawberries, these cookies offer a delightful treat that can be enjoyed with a cup of tea or coffee. Whether you’re adding them to your holiday cookie platter or gifting them to friends, these cookies are bound to impress.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee that the cookies do not stick.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter with the powdered sugar and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it becomes light and fluffy, which usually takes about 2-3 minutes.
3. Add the Vanilla Extract: Once the butter and sugars are well combined, add in the vanilla extract and mix until fully incorporated.
4. Incorporate the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined.
5. Add Strawberry Puree: Gently fold in the pureed fresh strawberries into the dough. Confirm that the puree is evenly distributed throughout the cookie dough, but be careful not to overmix, as this could result in tough cookies.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Flatten each ball slightly with the back of a fork or your fingers.
7. Sprinkle with Sugar: If desired, sprinkle a little granulated sugar on top of each cookie for added sweetness and a nice finish.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The centers may appear soft but will firm up as they cool.
9. Cool the Cookies: Once baked, 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, these delicious strawberry shortbread cookies can be served immediately or stored in an airtight container for up to a week. Enjoy them during the festive season or any time of the year!

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White Chocolate Strawberry Swirl Cookies

White chocolate strawberry swirl cookies are a luscious treat that combine the richness of white chocolate with the fruity sweetness of strawberries. These delightful cookies not only look appealing with their beautiful swirls but also offer a contrast of flavors that make them perfect for holiday gatherings or any special occasion. The combination of creamy white chocolate and fresh strawberry puree creates a unique and satisfying cookie that everyone will enjoy.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a mixing bowl, use a hand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in White Chocolate Chips: Gently fold in the white chocolate chips, distributing them evenly throughout the dough.
6. Add Strawberry Puree: Spoon in the pureed fresh strawberries. Using a rubber spatula, swirl the puree gently into the cookie dough, aiming for a marbled effect without fully incorporating the strawberry puree.
7. Drop the Cookie Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving for an elegant touch.
10. Serve and Enjoy: Enjoy the cookies warm or at room temperature, and savor the delightful blend of white chocolate and strawberry flavors!

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Strawberry Almond Biscotti

Strawberry almond biscotti are a delightful twist on the traditional Italian cookie, featuring the bright flavor of strawberries paired with the nutty crunch of almonds. These twice-baked cookies have a sturdy texture that makes them perfect for dipping in coffee or tea. With their beautiful pink hue and nutty aroma, strawberry almond biscotti are a charming treat to serve during the holiday season or to enjoy as a snack any time of the year.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy removal of the biscotti after baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well mixed.
3. Cream Butter and Eggs: In a large mixing bowl, cream together the softened unsalted butter and sugar using a hand mixer until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in the eggs one at a time, mixing well after each addition.
4. Add Flavorings: Stir in the vanilla extract and almond extract until fully combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
6. Add Strawberries and Almonds: Gently fold in the chopped fresh strawberries and sliced almonds with a rubber spatula until evenly distributed throughout the dough. The dough will be thick and somewhat sticky.
7. Shape the Dough: Transfer the dough to the prepared baking sheet. Using your hands or a spatula, shape it into a log about 12 inches long and 4 inches wide, ensuring it’s even in thickness.
8. Bake the Log: Bake the log in the preheated oven for about 30-35 minutes, or until it is lightly golden and firm to the touch. Remove it from the oven and let it cool for about 10-15 minutes.
9. Slice the Biscotti: Once the log has cooled slightly, use a sharp knife to slice it diagonally into ½-inch thick pieces.
10. Second Bake: Place the sliced biscotti cut side up back onto the baking sheet. Bake for an additional 10-15 minutes or until they are golden brown and crisp. Flip the biscotti halfway through for even baking.
11. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack. If desired, dust with powdered sugar before serving.

Enjoy your homemade strawberry almond biscotti with your favorite beverage, or gift them to friends and family during the festive season!

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Cherry Strawberry Crinkle Cookies

Cherry strawberry crinkle cookies are a festive and colorful treat perfect for the holiday season. These soft and chewy cookies are bursting with the sweet flavors of cherries and strawberries, coated in powdered sugar to create a signature crinkle effect. Their vibrant appearance and delightful taste make them a crowd-pleaser at Christmas gatherings or any festive occasion.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder. Whisk these together until well blended.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Do not overmix; the dough should be thick.
5. Add Fruits: Gently fold in the chopped cherries and strawberries, making sure they are evenly distributed throughout the dough.
6. Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes. This will help with the dough’s consistency and make it easier to handle.
7. Form Cookies: Once chilled, scoop tablespoons of the dough and roll them into balls. Roll each dough ball in powdered sugar until fully coated.
8. Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, leaving enough space between them to spread slightly as they bake. Bake in the preheated oven for 10-12 minutes, or until they are set around the edges but still soft in the center.
9. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with additional powdered sugar if desired before serving.

Enjoy these festive cherry strawberry crinkle cookies with family and friends during the holiday season!

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Strawberry Oatmeal Raisin Cookies

Strawberry oatmeal raisin cookies are a delightful twist on the classic oatmeal raisin cookie, combining the chewy texture of oats with sweet, juicy strawberries and plump raisins. These cookies are perfect for adding a fruity flair to your holiday cookie platter, and they offer a wonderful balance of flavors and textures that will please cookie lovers of all ages.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt. Whisk these dry ingredients together until they are evenly mixed.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the brown and granulated sugars, continuing to blend until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Then stir in the vanilla extract until completely combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be thick and well combined.
6. Fold in Fruits: Gently fold in the chopped strawberries and raisins, making sure they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers appear set but still soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve the strawberry oatmeal raisin cookies to friends and family, or store them in an airtight container for later enjoyment.

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Pink Strawberry Sugar Cookies

Pink strawberry sugar cookies are a festive and colorful dessert that adds a sweet touch to any holiday celebration. Soft and chewy, these cookies are flavored with fresh strawberries for a delightful fruity taste, and their vibrant pink color makes them a visual treat on any cookie tray. Perfect for sharing with family and friends, these cookies are sure to be a hit during the Christmas season!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
2. Prepare Strawberry Puree: In a blender or food processor, puree fresh strawberries until smooth. Measure out ½ cup of the puree for the cookie dough.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Egg and Vanilla: Add in the egg and vanilla extract to the butter-sugar mixture. Mix well until fully combined. If desired, add a few drops of pink food coloring to achieve a brighter pink hue.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
6. Incorporate Strawberry Puree: Gradually add the strawberry puree to the butter-sugar mixture, mixing until thoroughly blended.
7. Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tougher cookies.
8. Scoop the Dough: Using a cookie scoop or tablespoon, scoop out rounded balls of dough and roll them into balls. Roll each dough ball in granulated sugar to coat.
9. Place on Baking Sheets: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden, but the centers look soft.
11. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
12. Serve and Enjoy: Once cooled, arrange the pink strawberry sugar cookies on a festive platter and they’re ready to share and enjoy during the holiday season!

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Strawberry Macarons With Cream Filling

Strawberry macarons with cream filling are a delightful French pastry that combines a delicate meringue shell with a rich and creamy filling. These light and airy treats are perfect for festive gatherings, offering a burst of strawberry flavor in every bite. The vibrant pink color of the macarons, paired with their unique texture, makes them a beautiful addition to your holiday cookie platter.

Cooking Instructions:

1. Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats to guarantee the macarons do not stick.
2. Sift Dry Ingredients: In a mixing bowl, sift together the almond flour and powdered sugar to break up any clumps. This mixture should be very fine to create smooth macarons.
3. Whip the Egg Whites: In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, increasing the mixer speed to high, and whisk until stiff peaks form. This should take about 5-7 minutes.
4. Add Flavor and Color: Once the meringue is ready, gently fold in the vanilla extract and, if desired, a few drops of pink food coloring. Be careful to maintain the volume of the meringue.
5. Combine Mixtures: Gently sift the almond flour and powdered sugar mixture over the whipped egg whites. Using a spatula, fold the mixture together until just combined. The batter should flow like lava, so be cautious not to overmix.
6. Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron to allow for spreading.
7. Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
8. Bake the Macarons: Bake the macarons in the preheated oven for 15-18 minutes, rotating the baking sheets halfway through. They are done when they have risen, with a smooth and shiny surface.
9. Cool the Macarons: Remove the macarons from the oven and let them cool completely on the baking sheets before carefully peeling them off.
10. Prepare the Cream Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add the heavy cream, pureed strawberries, and powdered sugar, mixing until smooth and well combined.
11. Assemble the Macarons: Pair the macaron shells together and pipe a dollop of cream filling onto the flat side of one shell, then press another shell on top to create a sandwich.
12. Chill and Serve: Place the assembled macarons in an airtight container and refrigerate for a few hours or overnight to allow the flavors to meld. Serve chilled or at room temperature as a delightful treat!

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Chocolate-Dipped Strawberry Cookies

Chocolate-dipped strawberry cookies are a deliciously sweet treat that brings together the flavors of fresh strawberries and rich chocolate. These soft, buttery cookies are infused with strawberry puree and, once baked, are elegantly dipped in smooth chocolate. They make for a festive and indulgent addition to your holiday cookie assortment, perfect for sharing with family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Flavor: Add the egg and vanilla extract to the butter and sugar mixture, mixing until fully combined. Then, gently fold in the strawberry puree until the batter is evenly colored.
5. Mix the Dry Ingredients In: 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 Cookie Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the 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 but still soft.
8. Cool the Cookies: 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.
9. Melt Chocolate: While the cookies are cooling, melt the semi-sweet chocolate chips along with coconut oil (or vegetable oil) in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until the chocolate is smooth and fully melted.
10. Dip the Cookies: Once the cookies have cooled, hold each cookie by its edges and dip the bottom half into the melted chocolate. Allow excess chocolate to drip off.
11. Set the Chocolate: Place the dipped cookies on a parchment-lined baking sheet and let the chocolate set. You can speed this up by placing the cookies in the refrigerator for about 15-30 minutes.
12. Serve and Enjoy: Once the chocolate has hardened, serve the chocolate-dipped strawberry cookies on your holiday platter and enjoy the delightful combination of flavors!

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Strawberry Lemonade Cookie Bars

Strawberry lemonade cookie bars are a delightful treat that perfectly combines the tartness of fresh lemons with the sweetness of strawberries, all baked into a chewy, buttery cookie bar. These bars are not only visually appealing with their vibrant colors but are also incredibly invigorating, making them a perfect sweet addition to any holiday gathering or summer picnic.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, roughly 2-3 minutes.
4. Mix in the Egg and Flavor: Add in the egg, lemon zest, and lemon juice, and mix until fully combined.
5. Incorporate Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Fold in Strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the cookie batter.
7. Spread the Batter: Pour the batter into the prepared baking dish, spreading it evenly into the corners with a spatula.
8. Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
9. Cool the Bars: Once baked, remove from the oven and allow the cookie bars to cool completely in the baking dish on a wire rack.
10. Prepare the Frosting: In a small bowl, mix together the powdered sugar, milk, and lemon juice until smooth. You can adjust the consistency by adding more milk or powdered sugar as needed.
11. Frost the Cookie Bars: Once the bars have cooled, use a spatula to spread the frosting evenly over the top.
12. Slice and Serve: Lift the cookie bars out of the baking dish using the parchment paper, slice into squares, and serve. Enjoy these invigorating strawberry lemonade cookie bars with family and friends!

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Strawberry Hazelnut Thumbprint Cookies

Strawberry hazelnut thumbprint cookies are a delightful and nutty twist on the classic thumbprint cookie, featuring a buttery cookie base made with crushed hazelnuts and filled with sweet strawberry jam. These cookies are not only delicious but also visually appealing, making them a perfect addition to your holiday cookie platter or a sweet treat to share with friends and family.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a medium-sized bowl, mix together the all-purpose flour, ground hazelnuts, baking powder, and salt. Set this mixture aside as you prepare the wet ingredients.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract, mixing until everything is well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls (about 1 inch in diameter) between your hands. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
7. Make Thumbprint Indents: Using your thumb (or the back of a measuring spoon), press down gently in the center of each ball to create an indent for the filling.
8. Fill with Strawberry Jam: Spoon about ½ teaspoon of strawberry jam into each thumbprint, allowing it to fill the indent without overflowing.
9. Top with Hazelnuts: Sprinkle a few chopped hazelnuts over the jam-filled thumbprints for added texture and flavor.
10. Bake the Cookies: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
11. Cool on a Wire Rack: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
12. Serve and Enjoy: These strawberry hazelnut thumbprint cookies are best enjoyed fresh, but can be stored in an airtight container for up to a week. Share them with friends and family or enjoy them with a warm cup of tea!

Strawberry Cheesecake Stuffed Cookies

Strawberry cheesecake stuffed cookies are a deliciously indulgent treat that combines the textures and flavors of classic cheesecake with a soft, chewy cookie. These cookies hide a creamy strawberry cheesecake filling inside, making them a delightful surprise in every bite. Perfect for holiday gatherings, these cookies are certain to impress your friends and family with their unique combination of flavors.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this bowl aside while you prepare the wet ingredients.
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, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, mixing until everything is smooth and well combined.
5. Combine Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined—avoid overmixing as it may toughen the cookies.
6. Prepare Cheesecake Filling: In a separate bowl, beat together the cream cheese and powdered sugar until smooth. Stir in the strawberry jam until fully incorporated. If using, fold in the chopped fresh strawberries.
7. Form Cookies: Scoop out a tablespoon of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then use another tablespoon of cookie dough to cover the filling. Roll it into a ball and ascertain the filling is sealed inside. Repeat for the remaining dough and filling.
8. Place on Baking Sheets: Arrange the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will continue to firm up as they cool.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve them warm or at room temperature, and enjoy!