11 Fruity Christmas Cookies Fresh Flavors

Cranberry Orange Oatmeal Cookies

Cranberry Orange Oatmeal Cookies are a delightful twist on traditional oatmeal cookies, combining the tartness of cranberries with the invigorating zest of oranges. Perfect for the holiday season, these cookies are chewy and flavorful, making them an excellent addition to your festive dessert table or a sweet treat to share with loved ones.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: 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 an electric mixer on medium speed.
3. Add Egg and Zest: Beat in the egg, orange zest, and vanilla extract. Continue mixing until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
6. Fold in Cranberries and Orange Juice: Gently fold in the dried cranberries and orange juice into the cookie dough using a spatula or wooden spoon, ensuring an even distribution.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. The cookies will continue to firm up as they cool.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, enjoy your delicious Cranberry Orange Oatmeal Cookies with a glass of milk or a warm cup of tea.

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Lemon Blueberry Sugar Cookies

Lemon Blueberry Sugar Cookies are a revitalizing and vibrant treat that perfectly captures the essence of sunny summer days, making them a delightful addition to any festive occasion or casual gathering. These cookies feature a buttery sugar base infused with fresh lemon zest and loaded with juicy blueberries for bursts of flavor in every bite. Soft, chewy, and bursting with citrusy goodness, they are sure to become a new favorite in your cookie repertoire.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes using an electric mixer on medium speed.
3. Add Egg and Flavors: Beat in the egg, lemon zest, lemon juice, and vanilla extract until everything is well combined and uniformly mixed.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly blended.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough forms and no dry flour remains visible.
6. Fold in Blueberries: Gently fold in the blueberries using a spatula or wooden spoon, being careful not to crush the berries too much to maintain their shape.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of cookie dough onto the prepared baking sheets, ensuring to leave about 2 inches of space between each cookie as they will spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges begin to turn golden and the centers appear set and slightly puffed.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, serve your Lemon Blueberry Sugar Cookies to family and friends, or enjoy them yourself with a nice cup of tea or coffee!

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Spiced Apple Cinnamon Cookies

Spiced Apple Cinnamon Cookies are a warm and cozy treat that beautifully blends the flavors of tender apples and aromatic spices. Perfect for holiday gatherings or as an indulgent snack, these cookies offer a delightful chewy texture, with hints of cinnamon and nutmeg complementing the sweet and tart apples. They embody the essence of fall and winter, making them an ideal addition to any festive cookie platter.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to beat the mixture until it is light and fluffy, which should take about 3-4 minutes.
3. Incorporate the Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a dough forms and no dry flour remains visible.
6. Fold in Diced Apples: Carefully fold the diced apples into the dough using a spatula or wooden spoon, ensuring the apples are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. Look for the edges to turn golden brown and the centers to appear set.
9. Cool the Cookies: Once baked, 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.

Enjoy your Spiced Apple Cinnamon Cookies, perfect with a warm drink or as a sweet treat during the festive season!

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Raspberry Almond Shortbread

Raspberry Almond Shortbread cookies are a deliciously buttery treat that combines the nutty flavor of almonds with the tartness of fresh raspberries. These cookies are perfect for holiday celebrations or as a delightful addition to afternoon tea. The rich shortbread texture pairs beautifully with the fruity filling, making each bite a delightful balance of flavors.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. 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.
3. Add Almond Extract: Stir in the almond extract to the butter and sugar mixture, blending well until combined.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornstarch, and salt. Whisk them together until they are evenly mixed.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until a soft dough forms, ensuring that no dry flour remains.
6. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for about 30 minutes to firm up.
7. Prepare the Raspberries: While the dough is chilling, wash the raspberries gently and remove any stems. If using larger berries, you may want to slice them in half.
8. Slice the Cookies: Remove the chilled dough log from the refrigerator and, using a sharp knife, slice it into rounds about ¼ inch thick. Place the cookie slices on the prepared baking sheet, leaving some space in between them.
9. Add Raspberries: Gently press a few raspberries into the center of each cookie slice.
10. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden. Watch them closely to prevent over-baking.
11. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. If desired, dust with confectioners’ sugar before serving.

Enjoy your Raspberry Almond Shortbread cookies with a cup of tea or coffee!

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Tropical Coconut Pineapple Cookies

Tropical Coconut Pineapple Cookies are a delightful treat that transports you to a sunny beach with every bite. These cookies feature the tropical flavors of shredded coconut and juicy pineapple, resulting in a chewy cookie with a burst of fruity sweetness. Perfect for holiday baking or summer gatherings, they offer a taste of the tropics no matter the season.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract until well blended.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Coconut and Pineapple: Gently fold in the shredded coconut and crushed pineapple (and chopped macadamia nuts if using) with a spatula until evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a chewy texture.
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. Enjoy: Once cooled, your Tropical Coconut Pineapple Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature.

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Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies are a scrumptious blend of sweet cherries and rich chocolate chips, making them a perfect choice for cookie lovers. These cookies offer a delightful combination of soft, chewy texture and bursts of fruity flavor, complemented by the decadent taste of chocolate. They’re ideal for holiday gatherings or simply to satisfy your sweet tooth year-round.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to 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.
3. Add Eggs and Vanilla: Add the eggs to the butter-sugar mixture one by one, mixing well after each addition. Then, stir in the vanilla extract until fully blended.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt until the ingredients are well combined.
5. Combine Mixtures: Gradually mix the dry ingredients into the wet ingredients, using a lower speed on your mixer to combine. Be cautious not to overmix the dough.
6. Fold in Cherries and Chocolate: Carefully fold in the chopped cherries and semi-sweet chocolate chips using a spatula or wooden spoon until they are evenly distributed in the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, making sure to leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
9. Cool the Cookies: After baking, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these Cherry Chocolate Chip Cookies as a delicious treat any time of the year!

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Strawberry Basil Cookies

Strawberry Basil Cookies are a unique and invigorating twist on traditional cookies, blending the sweetness of ripe strawberries with the subtle, aromatic flavor of fresh basil. These cookies are soft and chewy, with a delightful herbaceous hint that elevates the fruity taste, making them an ideal and memorable treat for any holiday or casual gathering.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking.
2. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, approximately 3-4 minutes.
3. Incorporate Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, ensuring you mix well after each addition. Stir in the vanilla extract until everything is well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until fully combined.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture while mixing on a low speed. Avoid overmixing; combine just until there are no dry streaks.
6. Add Strawberries, Basil, and Chocolate Chips: Gently fold in the chopped strawberries, finely chopped basil, and semi-sweet chocolate chips using a spatula or wooden spoon until they are evenly distributed in the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
9. Cool the Cookies: Once baked, 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. Enjoy your invigorating Strawberry Basil Cookies!

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Kiwi Lime Cookie Bites

Kiwi Lime Cookie Bites are a revitalizing and zesty treat that perfectly encapsulates the essence of summer in a cookie form. These small, chewy bites combine the tartness of fresh kiwi with a bright splash of lime, creating a delightful flavor profile that’s both sweet and tangy. Ideal for holiday gatherings or as a light dessert, these cookies are sure to impress anyone with their unique taste and vibrant color.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Cream Butter and Sugars: In a medium bowl, use an electric mixer to combine the softened unsalted butter, granulated sugar, and brown sugar. Beat the ingredients together until the mixture is fluffy and light, which should take about 3-4 minutes.
3. Add the Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture. Beat well until fully combined.
4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This helps to aerate the flour and evenly distribute the leavening agents.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed to avoid overworking the dough. Stop mixing when there are no visible dry ingredients left.
6. Fold in Kiwi and Lime: Gently fold in the chopped kiwi, lime zest, and lime juice using a spatula. Be careful not to smash the kiwi pieces too much; you want them to remain in small chunks for texture.
7. Scoop the Dough: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are slightly golden. The centers should look a little soft but will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Dusting: If desired, lightly dust the cooled cookie bites with powdered sugar for an extra touch of sweetness before serving. Enjoy your colorful Kiwi Lime Cookie Bites!

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Peach Melba Cookies

Peach Melba Cookies are a delightful treat that captures the classic flavors of the beloved dessert. These soft and chewy cookies combine the sweetness of ripe peaches with the tanginess of raspberries, all complemented by the creamy richness of vanilla. Perfect for the holiday season or any festive gathering, these cookies are guaranteed to become a favorite among friends and family.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee that the cookies don’t stick.
2. Cream Butter and Sugars: In a medium bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy, which typically takes about 3-4 minutes.
3. Add the Egg and Vanilla: Introduce the large egg and vanilla extract to the butter and sugar mixture. Mix well until fully incorporated and smooth.
4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This step adds air to the flour and helps guarantee an even consistency in your cookies.
5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, mixing on low speed. Continue until no dry flour remains, being careful not to overmix.
6. Fold in Peaches and Raspberries: Gently fold in the diced peaches and fresh raspberries using a spatula. Take care to maintain the shape of the fruit, as you want pieces to be visible in the final cookies.
7. Scoop the Dough: Use a cookie scoop or two tablespoons to drop rounded balls of dough onto the lined baking sheet. Make sure to leave about 2 inches between each cookie for spreading when baking.
8. Bake the Cookies: Place the baking sheet in the oven and bake the cookies for 10-12 minutes, or until the edges turn lightly golden brown. Guarantee not to overbake for a soft texture.
9. Cool and Dust: Once baked, 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. If desired, dust with powdered sugar before serving for a decorative touch. Enjoy your delightful Peach Melba Cookies!

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Pomegranate White Chocolate Cookies

Pomegranate White Chocolate Cookies are a festive and indulgent treat that beautifully combines the tartness of pomegranate arils with the sweet creaminess of white chocolate. These cookies are soft, chewy, and packed with vibrant flavors, making them a perfect addition to your holiday dessert table or cookie exchange.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a medium bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture for about 3-4 minutes until it is light and fluffy.
3. Add Egg and Vanilla: Crack in the large egg and add the vanilla extract to the butter and sugar mixture. Mix until well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This helps to aerate the flour for even baking.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Continue until the mixture is just combined, being cautious not to overmix.
6. Fold in Pomegranate and White Chocolate: Gently fold in the pomegranate arils and white chocolate chips using a spatula, ensuring that the fruit and chocolate are evenly distributed throughout the dough.
7. Scoop the Dough: Use a cookie scoop or two tablespoons to drop balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. If desired, dust the cookies with powdered sugar before serving. Enjoy your festive Pomegranate White Chocolate Cookies!

Mulled Wine Fruitcake Cookies

Mulled Wine Fruitcake Cookies are a delightful twist on traditional fruitcake, combining the rich flavors of mulled wine with the festive essence of holiday spices. These cookies are soft and chewy, packed with dried fruits and nuts, and infused with aromatic spices that will fill your kitchen with the essence of Christmas. Perfect for cookie exchanges or holiday gatherings, these treats are certain to be a hit.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, approximately 3-4 minutes.
3. Incorporate the Eggs and Vanilla: Add the two large eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground allspice, and salt. This guarantees all the dry ingredients are evenly mixed.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Add Dried Fruits and Nuts: Fold in the chopped dried mixed fruits and chopped pecans or walnuts with a spatula. Make sure they are evenly distributed throughout the dough.
7. Incorporate Mulled Wine: Pour in the mulled wine and gently mix until everything is well combined. The dough will be slightly sticky.
8. Scoop the Dough: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake the Cookies: Place the sheet in the preheated oven and bake for 12-15 minutes, or until lightly golden around the edges. The centers may appear soft, which is perfect as they will set as they cool.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy your festive Mulled Wine Fruitcake Cookies!