11 Hudson Valley Christmas Cookie Recipes With Dutch Colonial Influence

Spiced Windmill Cookies

Spiced Windmill Cookies are a delightful treat that embodies the warmth and comfort of the holiday season. These festive cookies, often associated with traditional Scandinavian baking, are flavored with aromatic spices like cinnamon and nutmeg, creating a rich, inviting taste. The unique windmill shape adds a playful touch that makes them a favorite at holiday gatherings.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt until evenly combined. Set this mixture aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract into the butter-sugar mixture. Continue mixing until well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough; it should come together but still be slightly crumbly.
6. Shape the Cookies: Take about a tablespoon of dough and roll it into a ball. Press each ball into a flat disc and then use a cookie cutter to cut out windmill shapes. If you don’t have a windmill cookie cutter, any similar shape will do! Using your hands, reshape the cookies to guarantee they hold their shape.
7. Add Almonds: Place sliced almonds on top of each cookie for added texture and flavor. Gently press the almonds into the dough.
8. Bake the Cookies: Place the cookies on the prepared baking sheets, leaving space between them for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a tad soft, but they 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 sheets for about 5 minutes. Then transfer them to wire racks to cool completely.
10. Dust with Powdered Sugar (optional): If desired, lightly dust the cooled cookies with powdered sugar before serving for an extra festive touch.

Enjoy your Spiced Windmill Cookies with a warm cup of cocoa or your favorite holiday beverage!

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Chewy Ginger Snaps

Chewy Ginger Snaps are a classic holiday cookie known for their warm, spicy flavor and delightful chewy texture. These cookies feature molasses and a blend of aromatic spices including ginger, cinnamon, and cloves, which create a cozy and comforting treat perfect for sharing with family and friends during the festive 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 guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisk these together until well mixed and set aside.
3. 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. Mix on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Molasses and Egg: Slowly blend in the molasses and then add the egg. Continue mixing until everything is well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in the large bowl. Mix on low speed until just combined. Be careful not to overmix; the dough should come together without being too sticky.
6. Shape the Cookies: Using your hands, scoop out about a tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and the tops have cracked slightly. The cookies should still be chewy in the center.
8. Cool the Cookies: Once baked, 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.

Enjoy your Chewy Ginger Snaps with a cup of tea or hot cocoa for a delightful holiday treat!

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Dutch Almond Biscuits

Dutch Almond Biscuits are delightful little cookies known for their rich almond flavor and crisp texture. These biscuits are often enjoyed during the holiday season, making them a perfect treat for sharing or serving alongside coffee and tea. Traditionally made with almond flour and slivered almonds, these cookies are both simple to make and utterly delicious.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). Line two baking sheets with parchment paper to guarantee the biscuits do not stick.
2. Prepare the Egg Whites: In a large mixing bowl, whisk the egg whites until they become frothy, but don’t beat them to stiff peaks. This will help give the biscuits a lighter texture.
3. Combine Dry Ingredients: In a separate bowl, combine the almond flour, granulated sugar, and salt. Mix well to combine the dry ingredients evenly.
4. Mix Wet and Dry Ingredients: Slowly add the dry mixture to the frothy egg whites while gently folding with a spatula. Mix until just combined, being careful not to over-mix. Then, stir in the vanilla extract.
5. Fold in Slivered Almonds: Gently fold in the slivered almonds until they are evenly distributed throughout the batter.
6. Shape the Biscuits: Using two teaspoons or a small cookie scoop, drop tablespoons of the mixture onto the prepared baking sheets, leaving about 2 inches of space between each mound. The biscuits won’t spread much during baking, so shape them as you want them to look.
7. Bake the Biscuits: Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the biscuits are lightly golden on the edges and firm to the touch. Be sure to keep an eye on them to avoid over-baking.
8. Cool and Dust: Once baked, remove the biscuits from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar for an elegant finish.

Enjoy your Dutch Almond Biscuits with a cup of tea or coffee during the festive season!

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Apple Cider Cookies

Apple Cider Cookies are a deliciously spiced treat that captures the essence of autumn in every bite. These soft and chewy cookies are infused with the flavors of apple cider and warm spices such as cinnamon and nutmeg, making them a perfect addition to your holiday cookie platter. They are ideal for savoring with a warm cup of cider or tea, bringing a touch of seasonal joy to any gathering.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Flavorings: Beat in the egg until well combined. Then, mix in the apple cider and vanilla extract, ensuring everything is well incorporated.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This will help to evenly distribute the leavening agents and spices.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to over-mix; it’s okay if there are some lumps.
6. Fold in Chopped Apples: Gently fold in the chopped apples, ensuring they are evenly distributed in the cookie dough.
7. Scoop the Cookies: Using a cookie scoop or two tablespoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are set and lightly golden. The centers might look slightly undercooked, but they will continue to firm up as they cool.
9. Cool and Dust: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once they’re cool, you can dust them with powdered sugar for an extra festive touch if desired.

Enjoy your delightful Apple Cider Cookies with family and friends this holiday season!

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Oliebollen (Dutch Doughnuts)

Oliebollen, often referred to as Dutch doughnuts, are a beloved festive treat traditionally enjoyed during New Year’s celebrations in the Netherlands. These deep-fried pastries are typically filled with raisins or currants, dusted with powdered sugar, and are delightfully soft and airy. They make a perfect accompaniment to hot chocolate or mulled wine during the colder months.

Cooking Instructions

1. Prepare the Yeast Mixture: In a small bowl, dissolve the active dry yeast in warm milk (about 110°F or 43°C) along with the granulated sugar. Allow it to sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture. Add the eggs and lemon zest. Stir everything together with a wooden spoon or spatula until a sticky dough forms.
3. Add Raisins: Fold in the raisins or currants, ensuring they are evenly distributed throughout the dough.
4. Let it Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area. Let the dough rise for at least 1 hour, or until it has doubled in size.
5. Heat the Oil: In a large, deep skillet or pot, heat vegetable oil over medium heat. You will need enough oil to submerge the dough balls, about 4-6 cups. The oil is ready when it reaches a temperature of about 350°F (175°C).
6. Fry the Oliebollen: Using a spoon or small ice cream scoop, carefully drop rounded tablespoons of dough into the hot oil. Be sure not to overcrowd the pot; fry in batches if necessary. Cook each side for about 3-4 minutes, or until golden brown.
7. Drain the Oliebollen: Once cooked, use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Dust and Serve: Once all the oliebollen are fried, generously dust them with powdered sugar while they’re still warm. Serve immediately, enjoying them fresh for the best experience.

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Speculaas Spice Cookies

Speculaas spice cookies are traditional Dutch cookies, characterized by their warm spices and crisp texture. Often enjoyed during the holiday season, these cookies offer a delightful combination of flavors from cinnamon, nutmeg, and cloves, making them a perfect treat to accompany festive gatherings or cozy evenings by the fireplace. Their intricate shapes, often resembling windmills or other Dutch symbols, add a special touch to your Christmas cookie platter.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt until well combined.
3. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy (about 2-3 minutes).
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Continue mixing until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out desired shapes (like windmills or other festive shapes).
8. Decorate (Optional): If desired, place a few sliced almonds on top of each cookie before baking for added decoration and crunch.
9. Bake the Cookies: Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
10. Cool and Store: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Transfer them to a wire rack to cool completely. Store the cooled cookies in an airtight container.

These speculaas spice cookies are not only festive but also bring a comforting aroma to your home, making them a delightful addition to your holiday celebrations. Enjoy them with a warm drink for a truly festive treat!

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Cranberry Orange Cookies

Cranberry orange cookies are a delightful holiday treat that combines the tartness of dried cranberries with the bright, zesty flavor of fresh orange. These cookies are soft and chewy, perfect for enjoying with a warm cup of tea or coffee. The festive combination is sure to evoke the spirit of the season and please your holiday guests.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients: Add the egg, fresh orange zest, fresh orange juice, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined, being careful not to overmix.
6. Fold in Cranberries: Gently fold in the chopped dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
9. Cool the Cookies: 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 homemade cranberry orange cookies as a festive addition to your holiday celebrations!

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Honey Cake Cookies

Honey Cake Cookies are a delightful and aromatic holiday treat that combines the rich sweetness of honey with warm spices for a cozy flavor. These cookies are soft and chewy with a hint of vanilla, making them a perfect addition to your Christmas cookie platter. Enjoy them alongside a cup of hot cider or cocoa during the festive season.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, baking soda, and salt until well-mixed. Set this mixture aside.
3. Cream Butter and Sugars: 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, about 2 minutes.
4. Add Honey and Egg: Pour in the honey, and add the large egg and vanilla extract. Mix well until all wet ingredients are fully incorporated into the butter-sugar mixture.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

These Honey Cake Cookies are sure to warm hearts and homes during the holiday season! Enjoy your delicious cookies.

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Lemon Verbena Shortbread

Lemon Verbena Shortbread is a buttery and crumbly cookie that combines the zesty flavor of lemon with the aromatic notes of verbena, making it an exquisite addition to your holiday cookie collection. These shortbread cookies are perfect for an elegant dessert table or as a thoughtful gift during the festive season. The invigorating lemon flavor pairs beautifully with tea or coffee, creating a delightful treat for your guests.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Flavorings: Mix in the finely chopped lemon verbena leaves, lemon zest, salt, and vanilla extract until well incorporated into the butter-sugar mixture.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, mixing on a low speed until just combined. Be careful not to overmix; the dough should come together but remain slightly crumbly.
5. Shape the Dough: Turn the dough out onto a lightly floured surface. Using your hands, gently form it into a log shape or press it into a square or rectangular shape, about 1 inch thick. You can wrap it in plastic wrap and refrigerate for about 20-30 minutes for easier slicing, if desired.
6. Slice the Cookies: If you formed a log, slice it into ¼-inch thick rounds. If you pressed it into a shape, cut the dough into squares or rectangles of similar thickness. Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers may still appear slightly soft.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar: If desired, sprinkle the cooled cookies with powdered sugar for an elegant finish before serving.

These Lemon Verbena Shortbread cookies are a delightful way to celebrate the holiday season and bring a touch of brightness to your cookie platter! Enjoy your baking!

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Hazelnut Mocha Cookies

Hazelnut Mocha Cookies are a delightful combination of rich hazelnut flavor and the boldness of coffee, making them a perfect treat for the holiday season or any cozy gathering. These cookies boast a crispy exterior with a chewy center, and the addition of chocolate chips elevates them to an indulgent level. They are ideal for pairing with a warm cup of coffee or hot chocolate, making them a wonderful addition to your festive cookie platter.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavors: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract and instant coffee granules until fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Hazelnuts & Chocolate Chips: Using a spatula, gently fold in the chopped hazelnuts and semi-sweet chocolate chips until they are evenly distributed throughout the batter.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place one baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges feel set and the centers appear glossy.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy your Hazelnut Mocha Cookies with a warm beverage or store them in an airtight container to keep them fresh for later!

Dutch Chocolate Pfeffernüsse

Dutch Chocolate Pfeffernüsse are traditional spiced cookies often enjoyed during the holiday season. These delightful treats have a unique blend of warming spices and a hint of rich chocolate, giving them a distinctive flavor profile. The subtle sweetness coupled with the fragrant spices makes them perfect for holiday gatherings or as a festive gift for loved ones. Dust them with powdered sugar for an elegant finish and an extra touch of sweetness.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground spices (cinnamon, cloves, nutmeg, and ginger), and salt. Set this mixture aside.
3. Cream Butter and Sugars: In another mixing bowl, use an electric mixer to cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy, approximately 3-4 minutes.
4. Combine Wet Ingredients: Beat in the two eggs, followed by the molasses. Mix well until the mixture is smooth and fully combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix, as this can affect the texture of the cookies.
6. Scoop the Dough: With a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, making sure to leave enough space between each cookie (about 2 inches apart).
7. 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 may still look soft in the center.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
9. Dust with Powdered Sugar: Once the cookies are completely cooled, dust them lightly with powdered sugar for a festive touch before serving. Enjoy your Dutch Chocolate Pfeffernüsse!