15 Glazed Christmas Cookie Recipes (Shiny Finish)

Classic Vanilla Glazed Sugar Cookies

Classic Vanilla Glazed Sugar Cookies are a delightful and festive treat that perfectly embodies the spirit of Christmas. These cookies are soft, buttery, and lightly sweetened, making them the ideal canvas for a glossy vanilla glaze that gives them a beautiful finish. They are perfect for holiday gatherings, cookie exchanges, or simply as a festive snack to enjoy with a warm cup of cocoa.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsalted butter, softened	1 cup (2 sticks)
Granulated sugar	1 ½ cups
Large eggs	1
Vanilla extract	2 teaspoons
Powdered sugar	2 cups
Milk	2-3 tablespoons
Vanilla extract (for glaze)	1 teaspoon

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
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 light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until well combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not over-mix.
Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a soft cookie texture.
Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly runny. Adjust the consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin.
Glaze the Cookies: Once the cookies are completely cooled, drizzle the vanilla glaze over the tops using a fork or a piping bag. Let the glaze set for about 30 minutes before serving.
Enjoy: Once the glaze has set, enjoy your Classic Vanilla Glazed Sugar Cookies with family and friends! Store any leftovers in an airtight container for up to a week.

Happy baking and enjoy your festive delights!

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Peppermint Bark Glazed Chocolate Cookies

Peppermint Bark Glazed Chocolate Cookies are the perfect holiday treat combining rich chocolate flavors with a revitalizing peppermint twist. These cookies are chewy and fudgy, topped with a decadent glaze infused with the essence of peppermint, mimicking the delightful flavor of peppermint bark. They make a fantastic addition to your holiday cookie platter or as a gift for loved ones during the festive season.

Ingredients	Quantity
All-purpose flour	1 ¾ cups
Unsweetened cocoa powder	½ cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar, packed	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup
Crushed peppermint candies	½ cup (for garnish)
Powdered sugar	2 cups
Milk	2-3 tablespoons
Peppermint extract	½ teaspoon

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough using a spatula.
Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, leaving about 2 inches of space between each. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Peppermint Bark Glaze: In a medium bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth and slightly runny. If the glaze is too thick, add more milk; if it’s too thin, add more powdered sugar.
Glaze the Cookies: Once the cookies are completely cool, drizzle the peppermint glaze over the tops. Immediately sprinkle crushed peppermint candies on top of the glaze before it sets.
Allow to Set: Let the glaze harden for about 30 minutes before serving or storing. Enjoy your delicious Peppermint Bark Glazed Chocolate Cookies!

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Gingerbread Men With Festive Glaze

Gingerbread Men With Festive Glaze are a classic holiday treat that brings warmth and cheer to any festive gathering. With their delightful combination of spicy ginger, cinnamon, and molasses, these cookies are not only tasty but also fun to decorate. Topped with a colorful glaze, they make for an enchanting addition to your holiday cookie platter and are perfect for family baking activities.

Ingredients	Quantity
All-purpose flour	3 ¼ cups
Ground ginger	1 tablespoon
Ground cinnamon	1 tablespoon
Ground nutmeg	½ teaspoon
Baking soda	1 teaspoon
Salt	¼ teaspoon
Unsalted butter, softened	¾ cup (1 ½ sticks)
Brown sugar, packed	1 cup
Molasses	¾ cup
Large egg	1
Vanilla extract	1 teaspoon
Powdered sugar	2 cups
Milk	2-3 tablespoons
Food coloring (optional)	As needed

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In another mixing bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add Molasses and Egg: Mix in the molasses and the egg until fully incorporated. Then add the vanilla extract and mix until smooth.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to make it easier to roll out.
Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out gingerbread men shapes and place them on the prepared baking sheets.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm. The centers may look slightly soft but will firm up as they cool.
Cool Cookies: Let the gingerbread men cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze: In a medium bowl, combine powdered sugar and milk, starting with 2 tablespoons of milk. Whisk until smooth. If you want it thicker, add more powdered sugar; if you want it thinner, add a bit more milk. Optional: stir in food coloring to achieve festive colors.
Decorate: Once the cookies are completely cool, use a piping bag or a small knife to decorate the gingerbread men with the glaze. Allow the glaze to set before serving or storing.

Enjoy your delicious Gingerbread Men With Festive Glaze!

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Lemon Glazed Shortbread Cookies

Lemon Glazed Shortbread Cookies are a delightful twist on traditional shortbread, combining a rich, buttery texture with a tangy lemon flavor. These cookies are perfect for holiday celebrations or any occasion, as they can be easily decorated with a simple lemon glaze, adding a bright finish that will impress family and friends alike.

Ingredients	Quantity
Unsalted butter, softened	1 cup (2 sticks)
Powdered sugar	½ cup
Granulated sugar	¼ cup
Vanilla extract	1 teaspoon
Lemon zest	1 tablespoon
All-purpose flour	2 cups
Salt	¼ teaspoon
Lemon juice (for glaze)	2 tablespoons
Additional powdered sugar	1 cup (for glaze)

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, powdered sugar, and granulated sugar. With an electric mixer on medium speed, cream the mixture together until it becomes light and fluffy, approximately 2-3 minutes.
Add Flavorings: Incorporate the vanilla extract and lemon zest into the creamed mixture, mixing until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt until evenly distributed.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Make sure not to overmix.
Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
Cut Out Cookies: Use cookie cutters to cut out your desired shapes. Place the cookies onto the prepared baking sheets, leaving space between each one as they will spread slightly.
Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Glaze: In a small bowl, mix the powdered sugar with lemon juice until you achieve a smooth and pourable consistency. Adjust the amount of lemon juice or powdered sugar as needed.
Glaze the Cookies: Once the cookies are completely cooled, drizzle or spread the lemon glaze over the top of each cookie. Allow the glaze to set for about 30 minutes before serving.

Enjoy your delicious Lemon Glazed Shortbread Cookies with a cup of tea or coffee!

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Cranberry Orange Glazed Cookies

Cranberry Orange Glazed Cookies are a festive treat that beautifully combines the tartness of cranberries with the bright, citrusy flavor of orange. These soft, chewy cookies are perfect for holiday gatherings and are topped with a sweet orange glaze that adds an extra pop of flavor. The vibrant colors and delightful taste make them a holiday favorite for both kids and adults alike.

Ingredients	Quantity
Unsalted butter, softened	¾ cup (1 ½ sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Fresh orange zest	2 teaspoons
All-purpose flour	2 cups
Baking soda	½ teaspoon
Salt	¼ teaspoon
Dried cranberries, chopped	1 cup
Powdered sugar	1 cup (for glaze)
Fresh orange juice	2 tablespoons (for glaze)

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the mixture until light and fluffy, about 3-4 minutes.
Add Egg and Flavorings: Beat in the egg, vanilla extract, and fresh orange zest until the mixture is well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Cranberries: Gently fold the chopped dried cranberries into the cookie dough using a spatula or wooden spoon.
Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Orange Glaze: While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and fresh orange juice in a small bowl until smooth.
Glaze the Cookies: Once the cookies are thoroughly cooled, drizzle the orange glaze over the top of each cookie using a fork or a piping bag. Allow the glaze to set for a few minutes before serving.

Enjoy your festive Cranberry Orange Glazed Cookies!

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Almond Joy Glazed Coconut Cookies

Almond Joy Glazed Coconut Cookies are a delightful holiday treat that combines the flavors of almond, coconut, and chocolate. Inspired by the popular candy bar, these cookies feature a soft, chewy texture complemented by a luscious chocolate glaze and a sprinkling of toasted almonds. They are perfect for cookie exchanges and festive celebrations, bringing a taste of paradise to your holiday table.

Ingredients	Quantity
Unsalted butter, softened	¾ cup (1 ½ sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Almond extract	½ teaspoon
All-purpose flour	2 cups
Baking soda	½ teaspoon
Salt	¼ teaspoon
Sweetened shredded coconut	1 cup
Chopped almonds	½ cup
Semi-sweet chocolate chips	1 cup (for glaze)
Coconut oil	1 tablespoon (for glaze)
Sliced almonds (for garnish)	¼ cup (toasted)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the mixture until it becomes light and fluffy, approximately 3-4 minutes.
Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until everything is well mixed.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in Coconut and Almonds: Gently fold in the sweetened shredded coconut and chopped almonds using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, positioning them about 2 inches apart.
Bake the Cookies: Place the cookies in the oven and bake for 10-12 minutes, or until they are lightly golden around the edges. After baking, allow them to cool briefly on the baking sheets before transferring them to a wire rack to cool completely.
Prepare the Chocolate Glaze: While the cookies are cooling, make the glaze by melting the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and fully melted.
Glaze the Cookies: Once the cookies have cooled, dip the tops into the melted chocolate glaze, allowing the excess to drip off. Place the glazed cookies back on the wire rack.
Garnish: While the glaze is still wet, sprinkle toasted sliced almonds on top for an added crunch and decorative touch.
Let the Glaze Set: Allow the glaze to set completely before serving or storing the cookies in an airtight container. Enjoy your Almond Joy Glazed Coconut Cookies!

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Spiced Molasses Cookies With Glaze

Spiced Molasses Cookies With Glaze are a festive treat that embodies the warm, cozy flavors of the holiday season. With a delightful combination of rich molasses and aromatic spices, these cookies are soft and chewy, making them irresistible. Topped with a sweet glaze, they bring an extra touch of sweetness and holiday cheer to any gathering.

Ingredients	Quantity
Unsalted butter, softened	¾ cup (1½ sticks)
Granulated sugar	1 cup
Brown sugar	½ cup
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground cloves	½ teaspoon
Salt	¼ teaspoon
Powdered sugar (for glaze)	1 cup
Milk (or water for glaze)	2-3 tablespoons

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking.
Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Incorporate Molasses and Egg: Once creamed, add in the molasses, egg, and vanilla extract. Mix on low speed until everything is well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until evenly mixed.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
Bake the Cookies: Place the cookie sheets in the oven and bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. They should look soft but not wet in the center.
Cool the Cookies: Remove 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.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk (or water) until smooth. Adjust the consistency by adding more milk if needed, until the glaze is pourable but not too runny.
Glaze the Cookies: Once the cookies are completely cool, drizzle the glaze over the tops using a spoon or a piping bag, allowing it to set for a few minutes before serving.

Enjoy your delicious Spiced Molasses Cookies with Glaze, perfect for sharing during the holiday season!

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Red Velvet Cookies With Cream Cheese Glaze

Red Velvet Cookies with Cream Cheese Glaze are a delightful twist on a classic favorite, embodying the vibrant red color and rich cocoa flavor associated with red velvet cupcakes. These cookies are soft and chewy, making them a perfect treat for the holiday season or any special occasion. Finished off with a smooth and luscious cream cheese glaze, they are sure to impress anyone who takes a bite!

Ingredients	Quantity
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Red food coloring	2 tablespoons
All-purpose flour	2 cups
Unsweetened cocoa powder	2 tablespoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Powdered sugar (for glaze)	1 cup
Cream cheese, softened	4 oz
Milk (or cream for glaze)	2-3 tablespoons

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.
Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer to beat the mixture on medium speed for about 3-4 minutes, until it appears light and fluffy.
Add Egg and Flavorings: Next, add in the large egg, vanilla extract, and red food coloring to the butter-sugar mixture. Mix on low speed until everything is well combined and the mixture is uniformly red.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully mixed.
Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix, which could affect the cookie texture.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but still soft in the center. Remove them from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Prepare the Cream Cheese Glaze: While the cookies are cooling, prepare the glaze by beating the softened cream cheese in a bowl until smooth. Gradually mix in the powdered sugar until well combined, adding milk or cream a tablespoon at a time until the glaze reaches your desired consistency.
Glaze the Cookies: Once the cookies have cooled completely, drizzle or spread the cream cheese glaze over the tops of the cookies using a spoon or a piping bag for a more decorative touch.
Serve and Enjoy: Allow the glaze to set for a few minutes before serving. Enjoy these delightful Red Velvet Cookies with Cream Cheese Glaze with a glass of milk or your favorite holiday beverage!

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Eggnog Glazed Snickerdoodles

Eggnog Glazed Snickerdoodles are a festive twist on the classic snickerdoodle cookie, perfect for celebrating the holiday season. These soft and chewy cookies are rolled in cinnamon sugar and topped with a creamy eggnog glaze, capturing the warm and spicy flavors of eggnog in every bite. Ideal for holiday cookie exchanges or as a treat for family gatherings, they are sure to become a new favorite during Christmas time!

Ingredients	Quantity
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
All-purpose flour	2 ¾ cups
Cream of tartar	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	2 tablespoons (for rolling)
Powdered sugar	1 cup (for glaze)
Eggnog	2-3 tablespoons (for glaze)
Ground nutmeg	¼ teaspoon (for glaze)

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
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 on medium speed for 2-3 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Beat in the large eggs one at a time, making sure to mix well after each addition. Then add the vanilla extract and continue mixing until fully incorporated.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined.
Mix Dry Into Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Be careful not to overmix; the dough should be soft and slightly sticky.
Prepare Cinnamon Sugar: In a small bowl, mix together the ground cinnamon and 2 tablespoons of granulated sugar.
Scoop and Roll Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough into the cinnamon sugar mixture, rolling each ball to coat thoroughly. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until they are set and lightly golden around the edges. Remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make Eggnog Glaze: While the cookies cool, prepare the eggnog glaze. In a small bowl, whisk together the powdered sugar, eggnog, and ground nutmeg until smooth. The glaze should be pourable; if it’s too thick, add a little more eggnog until the desired consistency is reached.
Glaze the Cookies: Once the cookies are completely cooled, drizzle or dip them in the eggnog glaze. Let the glaze set for a few minutes before serving.

Enjoy your Eggnog Glazed Snickerdoodles with a cup of hot cocoa or eggnog for a delightful holiday treat!

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White Chocolate-Dipped Peppermint Cookies

White Chocolate-Dipped Peppermint Cookies are a delightful holiday treat, combining the classic flavors of peppermint and the creamy richness of white chocolate. These cookies are soft and chewy, making them perfect for holiday gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa. The finished cookies are topped with a luscious white chocolate dip and a sprinkle of crushed peppermint candies, adding a festive touch.

Ingredients	Quantity
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	¾ cup
Large eggs	2
Vanilla extract	1 teaspoon
All-purpose flour	2 cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Crushed peppermint candies	½ cup (for topping)
White chocolate chips	1 cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
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 on medium speed for about 2-3 minutes until the mixture is fluffy.
Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and continue to mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until combined. Do not overmix; the dough should be moist and slightly sticky.
Scoop and Shape Cookies: Using a cookie scoop or tablespoon, portion rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring well after each interval until smooth and fully melted.
Dip Cookies: Once the cookies are completely cool, dip the bottom half of each cookie into the melted white chocolate, allowing any excess chocolate to drip off.
Sprinkle Peppermint: Immediately sprinkle the dipped part of the cookies with the crushed peppermint candies before the chocolate sets.
Let Chocolate Set: Place the dipped cookies on a wire rack or parchment paper to allow the white chocolate to set completely before serving or storing.

Enjoy your delicious White Chocolate-Dipped Peppermint Cookies during the holiday season!

Cinnamon Roll Cookies With Sweet Glaze

Cinnamon Roll Cookies with Sweet Glaze are a delicious fusion of traditional cinnamon rolls and cookies, perfect for any holiday gathering or a cozy afternoon treat. These cookies feature a soft, chewy base swirled with a cinnamon-sugar filling and drizzled with a simple sweet glaze. They capture the warm, inviting flavors of cinnamon rolls in a convenient cookie form.

Ingredients	Quantity
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Light brown sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
All-purpose flour	2 cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	2 teaspoons
Sugar (for filling)	¾ cup
Milk (for glaze)	2 tablespoons
Powdered sugar (for glaze)	1 cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until thoroughly mixed.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be soft and slightly sticky.
Make the Cinnamon Filling: In a small bowl, mix together the sugar and ground cinnamon for the filling.
Shape the Cookies: Scoop about 2 tablespoons of dough and flatten it in your palm. Sprinkle about a teaspoon of the cinnamon-sugar filling in the center, then fold the edges of the dough over the filling to create a ball. Place the dough balls onto the lined baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. Remove from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until you achieve a smooth consistency. If it’s too thick, add a little more milk until it reaches your desired drizzle consistency.
Glaze the Cookies: Once the cookies are completely cool, drizzle the sweet glaze over the top of each cookie using a spoon or a piping bag.
Serve and Enjoy: Let the glaze set for a few minutes before serving. These Cinnamon Roll Cookies are now ready to be enjoyed with family and friends!

Pistachio Glazed Biscotti

Pistachio Glazed Biscotti is a delightful Italian cookie that’s twice-baked for an irresistible crunch. These biscotti are filled with roasted pistachios and feature a sweet glaze that adds a beautiful finish. They’re perfect for dipping in coffee or tea, making them an ideal treat for holiday gatherings or any leisurely afternoon.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	¾ cup
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter, softened	½ cup (1 stick)
Large eggs	2
Vanilla extract	1 teaspoon
Pistachios, chopped	1 cup
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	2-3 tablespoons

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
Cream Butter and Eggs: In a separate bowl, cream together the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, using an electric mixer. Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or a wooden spoon until just combined. Do not overmix. Gently fold in the chopped pistachios.
Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2-3 inches wide on the prepared baking sheet. Make sure to leave enough space between the two logs for spreading.
First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Slice the Biscotti: After cooling slightly, transfer the logs to a cutting board. Using a serrated knife, slice them diagonally into 1-inch thick pieces.
Second Bake: Place the sliced biscotti back on the baking sheet cut side down. Bake for another 10-15 minutes until the biscotti are golden brown and crisp. Rotate the biscotti halfway through baking for even crispness.
Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack.
Make the Glaze: In a small bowl, mix the powdered sugar with milk until smooth. Adjust the consistency by adding more sugar or milk as needed.
Glaze the Biscotti: Drizzle or dip the cooled biscotti in the glaze. Let them sit on a rack until the glaze sets.

Enjoy your homemade Pistachio Glazed Biscotti with a cup of coffee or tea!

Chocolate Hazelnut Cookies With Glaze

Chocolate Hazelnut Cookies with Glaze are a decadent treat that captures the rich flavors of chocolate and the earthy notes of hazelnuts. These cookies are soft and chewy in the middle with a delightful cocoa flavor, and they are topped with a glossy chocolate glaze that makes them perfect for holiday celebrations or any special occasion.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Unsweetened cocoa powder	½ cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar, packed	¾ cup
Large egg	1
Vanilla extract	1 teaspoon
Hazelnuts, chopped (toasted)	1 cup
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	2-3 tablespoons
Chocolate chips (for garnish)	¼ cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped hazelnuts.
Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Cool the Cookies: Remove the baking sheet 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.
Prepare the Glaze: In a small bowl, mix the powdered sugar with 2-3 tablespoons of milk until smooth. Adjust the consistency by adding more milk if needed.
Glaze the Cookies: Once the cookies are completely cool, drizzle the glaze over the tops of the cookies. If desired, sprinkle some chocolate chips on top while the glaze is still wet for an extra touch.
Let Set: Allow the glaze to set before serving. Enjoy your delicious Chocolate Hazelnut Cookies with Glaze!

Maple Pecan Glazed Cookies

Maple Pecan Glazed Cookies are a delightful treat that perfectly combines the rich flavor of maple syrup with the crunchy texture of pecans. These cookies are soft and chewy, infused with a warm maple essence and topped with a sweet glaze that adds a festive touch, making them an excellent choice for holiday gatherings or anytime you crave a cozy dessert.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar, packed	¾ cup
Large egg	1
Maple syrup	½ cup
Vanilla extract	1 teaspoon
Pecans, chopped	1 cup
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	2-4 tablespoons
Additional chopped pecans (for garnish)	optional

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add Egg, Maple Syrup, and Vanilla: Incorporate the egg, maple syrup, and vanilla extract into the butter-sugar mixture, mixing until everything is well combined.
Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the chopped pecans gently.
Shape the Cookies: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar with 2-4 tablespoons of milk until you achieve a smooth, pourable consistency.
Glaze the Cookies: Once the cookies have cooled, drizzle the maple glaze over the tops of each cookie. If desired, sprinkle additional chopped pecans on top for garnish.
Let the Glaze Set: Allow the glaze to set for a few minutes before serving or storing the cookies in an airtight container.

Enjoy your Maple Pecan Glazed Cookies with a cup of tea or coffee, or share them with friends and family during the holiday season!

Matcha Green Tea Glazed Cookies

Matcha Green Tea Glazed Cookies are a unique and vibrant twist on traditional holiday cookies, featuring the earthy flavor of matcha green tea and a sweet glaze that perfectly complements their soft and chewy texture. The cookies are not only delicious but also visually appealing, with their striking green color making them an attractive addition to any festive dessert platter.

Ingredients	Quantity
All-purpose flour	2 cups
Matcha green tea powder	2 tablespoons
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar, packed	¾ cup
Large egg	1
Vanilla extract	1 teaspoon
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	2-4 tablespoons

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt. Set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until well combined.
Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to guarantee the cookies remain soft.
Shape the Cookies: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are set but still soft. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 2-4 tablespoons of milk until you achieve a smooth, pourable consistency.
Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze over the top of each cookie using a spoon or a piping bag. Let the glaze set for a few minutes before serving.