11 Finger Lakes Christmas Cookie Recipes With Wine Country Elegance

Red Wine Chocolate Chip Cookies

Red Wine Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, adding a touch of sophistication and richness. The red wine not only enhances the flavor of the cookies but also brings a unique depth that pairs wonderfully with the chocolate. These cookies are perfect for holiday gatherings or cozy nights in, offering a festive touch with each bite.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
3. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
4. Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully incorporated.
5. Gradually pour in the red wine while continuing to mix until combined. The batter may appear slightly thinner due to the wine, which is normal.
6. Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Fold in the semi-sweet chocolate chips and chopped nuts (if using) with a spatula until they’re evenly distributed throughout the dough.
8. Using a cookie scoop or tablespoon, drop dollops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. The cookies will continue to firm up as they cool.
10. Once done, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy your Red Wine Chocolate Chip Cookies fresh, or store them in an airtight container to savor later!

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Riesling Glazed Lemon Shortbread

Riesling Glazed Lemon Shortbread cookies are a delightful and zesty treat that perfectly blend the buttery flavor of classic shortbread with a invigorating lemon twist. The addition of a sweet Riesling glaze elevates these cookies to a new level, making them a perfect gift for the holidays or a lovely accompaniment to afternoon tea. With their melt-in-your-mouth texture and bright citrus flavor, these cookies are sure to impress.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add in the lemon zest, lemon juice, vanilla extract, and salt to the butter-sugar mixture. Mix until everything is well combined.
4. Gradually sift in the all-purpose flour, mixing on low speed until the dough just comes together. Do not overmix.
5. On a lightly floured surface, roll the dough into a log shape, about 12 inches long and 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
6. Once the dough is chilled, unwrap it and slice the log into ¼ inch thick rounds. Place the cookie rounds onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. While the cookies are cooling, prepare the Riesling glaze. In a small bowl, mix the powdered sugar with the Riesling wine until smooth and well combined.
9. Once the cookies have cooled completely, drizzle the Riesling glaze over the top of each cookie using a spoon or a piping bag. Allow the glaze to set before serving.
10. Enjoy your Riesling Glazed Lemon Shortbread cookies fresh, or store them in an airtight container for up to a week.

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Cabernet Sauvignon Merlot Cookies

Cabernet Sauvignon Merlot Cookies are a unique and indulgent treat that infuses the rich, bold flavors of red wine into a chewy cookie base. The combination of chocolate and wine creates a decadent dessert that is perfect for holiday gatherings or as a special treat during the colder months. These cookies have a deep flavor that will impress your guests and add a touch of sophistication to your dessert table.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
3. In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add the eggs and vanilla extract to the butter-sugar mixture, and mix until fully incorporated.
5. Slowly pour in the Cabernet Sauvignon Merlot wine and mix until the wet ingredients are combined and smooth.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the cookie dough.
8. Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look a bit soft, but they will firm up as they cool.
10. 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. Enjoy your Cabernet Sauvignon Merlot Cookies warm, or store them in an airtight container at room temperature for up to a week.

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Spiced Apple Cider Snickerdoodles

Spiced Apple Cider Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm flavors of apple cider and seasonal spices to create a cookie that perfectly captures the essence of fall and the holiday season. With a soft, chewy texture and a hint of cinnamon and nutmeg, these cookies are sure to become a favorite at your holiday gatherings.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, combine the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and ground nutmeg. Whisk together until well incorporated, then set aside.
3. In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs and vanilla extract to the butter-sugar mixture, and mix until fully combined.
5. Gradually add the apple cider to the mixture while continuing to mix until smooth.
6. Slowly incorporate the dry flour mixture into the wet ingredients, mixing at low speed until the dough comes together. Be careful not to overmix.
7. In a separate small bowl, combine the granulated sugar and ground cinnamon for the coating.
8. Using a cookie scoop or tablespoon, drop rounded mounds of dough into the sugar-cinnamon mixture, rolling to coat thoroughly.
9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly cracked. The centers may look soft but will firm up as they cool.
11. Once baked, 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.
12. Enjoy your Spiced Apple Cider Snickerdoodles with a warm cup of cider or tea!

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Pinot Noir Cherry Almond Biscotti

Pinot Noir Cherry Almond Biscotti is a sophisticated and delightful Italian cookie that provides a unique twist with the addition of rich Pinot Noir wine, tart cherries, and crunchy almonds. These twice-baked cookies are perfect for dipping into coffee or tea and are an excellent addition to any holiday dessert platter. With their delightful flavors and satisfying crunch, they are sure to impress your guests.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the flour mixture aside.
3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is creamy and light in color, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and Pinot Noir wine until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Fold in the chopped dried cherries and sliced almonds using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Flatten the tops slightly.
8. Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
9. Once baked, remove the baking sheet from the oven and let the logs cool for about 10-15 minutes.
10. Carefully transfer the logs onto a cutting board. Using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
11. Place the sliced biscotti back on the baking sheet, cut side down, and bake for an additional 10-15 minutes, until they are crisp and lightly toasted.
12. Remove from the oven and allow the biscotti to cool completely on a wire rack before serving. Enjoy dipping them in coffee or tea!

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Maple Pecan Holiday Thumbprints

Maple Pecan Holiday Thumbprints are a delightful variation of the classic thumbprint cookie that combines the rich flavors of maple syrup with the crunch of pecans. These buttery cookies are filled with a sweet and sticky maple caramel, making them an irresistible treat for the holiday season. Their charming appearance and delectable taste make them perfect for sharing at festive gatherings or for indulging at home.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, combine the all-purpose flour and salt. Whisk together and set aside.
3. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes with a hand mixer or stand mixer.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually incorporate the flour mixture into the wet ingredients, mixing on low speed until just combined.
6. Fold in the chopped pecans into the dough using a spatula until evenly distributed.
7. Using your hands, form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Using your thumb or the back of a measuring spoon, make an indentation in the center of each dough ball.
9. In a small saucepan, combine the maple syrup and cornstarch over medium heat. Stir continuously until the mixture comes to a gentle simmer and thickens slightly, around 3-4 minutes.
10. Remove the saucepan from heat and carefully fill each indentation in the cookies with the maple filling.
11. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
12. Once baked, remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

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Vanilla Bean White Chocolate Macadamia

Vanilla Bean White Chocolate Macadamia cookies are a luxurious twist on the beloved classic cookie. They combine the rich flavors of creamy white chocolate with crunchy macadamia nuts and the aromatic essence of vanilla bean. These cookies deliver a delightful texture, and their sweet, buttery flavor makes them a perfect treat for holiday celebrations or everyday enjoyment.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Then incorporate the scraped seeds from the vanilla bean (or vanilla extract) until fully combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough comes together and is just combined. Be careful not to overmix.
6. Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula or wooden spoon until evenly distributed throughout the cookie dough.
7. Using a cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy your Vanilla Bean White Chocolate Macadamia cookies with a glass of milk or your favorite hot beverage!

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Cranberry Orange Oatmeal Cookies

Cranberry Orange Oatmeal Cookies are a delightful treat that perfectly captures the flavors of the holiday season. With the chewiness of oats, tartness of cranberries, and a hint of citrus from fresh orange zest, these cookies are both wholesome and indulgent. They make for a perfect snack or dessert during family gatherings or cozy evenings at home.

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Mix well and set aside.
3. In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
4. Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract and orange zest until fully combined.
5. Gradually add the dry oat mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in the chopped dried cranberries using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, ensuring to leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers remain soft.
9. Once baked, 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. Serve the Cranberry Orange Oatmeal Cookies either warm or at room temperature, and enjoy them with your favorite drink!

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Chocolate Cabernet Truffles

Chocolate Cabernet Truffles are a luxurious treat that combines the rich flavors of chocolate with the deep, fruity notes of Cabernet Sauvignon wine. These indulgent truffles are perfect for holiday gatherings or as a sweet gift for loved ones. With a smooth ganache filling and a dusting of cocoa powder, they’re sure to impress any chocolate lover.

Cooking Instructions:

1. Start by finely chopping the semisweet chocolate and placing it in a heatproof bowl. Set aside.
2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
3. Once the cream is simmering, remove it from the heat and pour it over the chopped chocolate. Allow it to sit for about 2-3 minutes to soften the chocolate.
4. Whisk the chocolate and cream together until smooth and fully combined. If there are any unmelted chocolate pieces, you can place the bowl over a pot of simmering water (double boiler method) and stir until melted.
5. Stir in the Cabernet Sauvignon wine, vanilla extract, and sea salt into the ganache mixture until everything is well incorporated.
6. Cover the bowl with plastic wrap and refrigerate the ganache for about 2 hours, or until it is firm enough to handle.
7. Once chilled, use a small cookie scoop or tablespoon to portion out the ganache. Roll each portion into a ball between your palms to form a truffle.
8. Place the cocoa powder in a shallow dish. Gently roll each truffle in the cocoa powder until fully coated. Shake off any excess powder.
9. Place the finished truffles onto a parchment-lined baking sheet or plate.
10. Store the truffles in an airtight container in the refrigerator until ready to serve. Allow them to sit at room temperature for a few minutes before enjoying for the best flavor and texture.

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Rosemary Wine Spritz Cookies

Rosemary Wine Spritz Cookies are a delightful twist on traditional holiday cookies, incorporating the aromatic flavor of fresh rosemary and a splash of white wine for a unique taste. These buttery, melt-in-your-mouth cookies are perfect for sharing at Christmas gatherings and can be decorated in festive shapes.

Cooking Instructions:

1. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it is light and fluffy, about 2-3 minutes.
2. Add the egg and white wine to the butter-sugar mixture and continue to beat until fully incorporated.
3. Stir in the finely chopped fresh rosemary, mixing until evenly distributed.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Once the dough is formed, cover it with plastic wrap and refrigerate for about 30 minutes, allowing it to firm up.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Using a cookie press or piping bag fitted with your desired shape attachment, pipe the dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly during baking.
9. Optionally, sprinkle additional rosemary on top of each cookie for garnish.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
11. 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. Once cooled, enjoy the Rosemary Wine Spritz Cookies with your favorite holiday beverages or store them in an airtight container for up to a week.

Sweet Riesling Butter Cookies

Sweet Riesling Butter Cookies are rich and buttery treats infused with the delightful sweetness of Riesling wine. These festive cookies have a tender texture and are perfect for holiday gatherings, offering a unique flavor that pairs wonderfully with a cup of tea or coffee. Decorate them with powdered sugar or colorful sprinkles to add a festive touch.

Cooking Instructions:

1. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for about 2-3 minutes or until the mixture is light and fluffy.
2. Add the egg, sweet Riesling wine, and vanilla extract to the butter and sugar mixture. Beat until all the ingredients are well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
4. Once the dough is formed, cover it with plastic wrap and refrigerate for at least 1 hour. This helps to firm it up for easier handling.
5. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
6. After chilling, remove the dough from the refrigerator. Using a cookie scoop or spoon, scoop out portions of the dough and roll them into balls (about 1 inch in diameter). Place them on the lined baking sheets, leaving space between each cookie.
7. Gently flatten each dough ball slightly with the palm of your hand.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Take care not to overbake.
9. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. If desired, once cooled, dust the cookies with powdered sugar for a lovely finish.
11. Serve your Sweet Riesling Butter Cookies with your favorite beverages or store them in an airtight container for up to a week. Enjoy!