15 Naturally Colored Christmas Cookie Recipes (Beet, Cocoa & More)

Beetroot Red Velvet Cookies

Beetroot Red Velvet Cookies are a delightful twist on the classic red velvet cookie, offering a vibrant color and a nutritious punch. The natural sweetness of beetroot combined with rich cocoa creates a soft, chewy treat that’s perfect for holiday gatherings or any occasion. Not only do these cookies look festive, but they also bring a unique flavor that will surprise and impress your guests.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy.
5. Add Eggs and Beetroot: Mix in the large egg and vanilla extract until combined. Then, add the beetroot puree, mixing until the batter is smooth and uniform in color.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined; be careful not to overmix. If you’re using white chocolate chips, fold them into the dough at this point.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, leaving 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 for 10 to 12 minutes, or until the edges are set and the tops are slightly cracked. The centers may look underbaked, but they’ll firm up as they cool.
9. 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.
10. Serve and Enjoy: Once cooled, your Beetroot Red Velvet Cookies are ready to be enjoyed! Serve them with a glass of milk or gift them to friends for a festive surprise.

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Cocoa Brownie Cookies

Cocoa Brownie Cookies are a luscious blend of fudgy brownies and chewy cookies, offering the best of both worlds in every bite. These decadent treats are rich in chocolate flavor, often enhanced with chocolate chips, and are perfect for chocolate lovers during the festive season. With their crispy edges and soft centers, Cocoa Brownie Cookies are bound to be a hit at any holiday gathering or special occasion.

Cooking Steps Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly throughout.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to keep the cookies from sticking during baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until thoroughly combined. Set this mixture aside for later use.
4. Combine Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and brown sugar. Stir continuously until the mixture appears smooth and glossy.
5. Add Eggs and Vanilla: Crack in the large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
6. Incorporate Dry Ingredients: Gradually add the dry ingredient mix to the wet mixture, stirring gently until just combined. If desired, fold in the semi-sweet chocolate chips for extra indulgence.
7. Scoop the Dough: Use a tablespoon or a cookie scoop to place mounds of dough on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes. The cookies should have cracked tops and a soft center; they will continue to cook slightly as they cool on the baking sheet.
9. Cool the Cookies: After baking, 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 delectable Cocoa Brownie Cookies!

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Spinach Green Sugar Cookies

Spinach Green Sugar Cookies are a fun and festive twist on traditional sugar cookies, incorporating spinach for a vibrant green hue while still maintaining a sweet and delicious flavor. These cookies are perfect for the holiday season and are sure to be a hit with both kids and adults. Not only do they look appealing, but they also sneak in some greens for added nutrition!

Cooking Steps Instructions:

1. Prepare the Spinach: Start by washing the fresh spinach leaves thoroughly. Blanch them in boiling water for about 2 minutes until wilted, then drain and immediately transfer to a bowl of ice water to stop cooking. Once cooled, squeeze out excess water and chop finely.
2. Preheat Your Oven: Preheat your oven to 350°F (175°C) to guarantee it reaches the right temperature for baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
4. Blend Spinach and Butter: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat with a mixer until light and fluffy. Add the chopped spinach, ensuring it’s evenly mixed in.
5. Add Egg and Vanilla: Crack the large egg into the spinach and butter mixture, followed by the vanilla extract. Beat until fully incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
7. Scoop the Dough: Utilize a tablespoon or cookie scoop to place rounded mounds of dough onto a baking sheet lined with parchment paper. Space the cookies about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops have set.
9. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once completely cool, dust the tops of the cookies with powdered sugar for an attractive finish. Enjoy your delightful Spinach Green Sugar Cookies!

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Turmeric Golden Snickerdoodles

Turmeric Golden Snickerdoodles are a delightful and uniquely flavored twist on the classic snickerdoodle cookie. These cookies infuse the warm, earthy tones of turmeric, offering not only a vibrant golden color but also a hint of spice that perfectly complements the sweetness. Ideal for the holiday season, these cookies are sure to impress your friends and family with their flavor and visual appeal.

Cooking Steps Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C), preparing it for the cookies to bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground turmeric, baking soda, cream of tartar, and salt until well combined. This will guarantee that the spices are evenly distributed.
3. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Crack the large eggs into the butter and sugar mixture, followed by the vanilla extract. Beat until fully combined, confirming there are no lumps.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
6. Prepare Rolling Mixture: In a small bowl, combine the cinnamon and additional sugar. This will be used to roll the cookie dough.
7. Scoop and Roll Dough: Using a tablespoon or cookie scoop, take rounded mounds of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place on Baking Sheet: Arrange the coated dough balls on a baking sheet lined with parchment paper, ensuring there is about 2 inches between each cookie to allow for spreading during baking.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Look for the edges to be set and slightly golden, while the centers should remain soft.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Enjoy your Turmeric Golden Snickerdoodles with a cup of tea or coffee for a cozy treat!

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Blueberry Lemon Drop Cookies

Blueberry Lemon Drop Cookies are a rejuvenating and vibrant treat that perfectly embodies the flavors of summer in a sweet, soft cookie. The combination of tangy lemon zest, juicy blueberries, and a hint of sweetness makes these cookies an ideal addition to your holiday cookie platter. They are not only delicious but also visually appealing, featuring a burst of color that will captivate anyone who tries them.

Cooking Steps Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly once you place them in the oven.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This step is important to incorporate the leavening agents evenly throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add the Egg and Flavoring: Add the large egg, vanilla extract, and lemon zest to the butter mixture. Beat on low speed until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to crush them too much. This will keep the cookies light and guarantee you have bursts of blueberry in every bite.
7. Scoop and Place on Baking Sheet: Using a tablespoon or cookie scoop, place rounded mounds of cookie dough onto a baking sheet lined with parchment paper. Space them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are slightly golden around the edges and firm to the touch. Do not overbake; they will continue to firm up as they cool.
9. Cool the Cookies: Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare Lemon Glaze (Optional): In a small bowl, mix the powdered sugar with the fresh lemon juice until smooth to create a glaze. Drizzle over the cooled cookies for an extra burst of lemon flavor, if desired.

Enjoy your delightful Blueberry Lemon Drop Cookies with a cup of tea or coffee, or share them with friends and family during the holiday season!

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Matcha Mint Chocolate Chip Cookies

Matcha Mint Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, infused with the earthy flavor of matcha green tea and a revitalizing hint of mint. These vibrant green cookies are not only visually striking but offer a unique taste experience that combines the rich flavors of chocolate with the herbal notes of matcha and the coolness of mint.

Cooking Steps Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake correctly from the moment they go in.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, matcha green tea powder, baking soda, and salt. This is important for evenly distributing the dry ingredients and guaranteeing the matcha is well incorporated.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Flavoring: Mix in the large egg and the vanilla extract. Beat on low speed until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually mix the dry ingredient blend into the wet mixture using a spatula. Stir gently until just combined; be cautious not to overmix.
6. Fold in Mint and Chocolate Chips: Gently fold in the finely chopped mint leaves and semi-sweet chocolate chips. Make sure they are evenly distributed throughout the cookie dough.
7. Scoop and Place on Baking Sheet: Using a tablespoon or cookie scoop, drop rounded mounds of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are set and the tops are lightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Your Matcha Mint Chocolate Chip Cookies are ready! Enjoy them warm or at room temperature as a delightful treat any time of the day.

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Carrot Cake Cookies With Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting are a delicious spin on traditional carrot cake, transforming it into a portable sweet treat perfect for any holiday celebration. These soft and chewy cookies carry the warm spices associated with carrot cake, while the luscious cream cheese frosting adds a delightful finish, making them a favorite during the festive season.

Cooking Steps Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) to guarantee that the cookies bake evenly and properly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. This step helps to distribute the leavening agents and spices evenly throughout the cookies.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture. Beat on low speed until everything is smoothly combined.
5. Incorporate Grated Carrots: Gently fold in the grated carrots into the wet mixture until fully combined. If you are using chopped walnuts or pecans, fold them in at this stage as well.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough.
7. Scoop and Place on Baking Sheet: Using a tablespoon or cookie scoop, drop rounded mounds of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops are lightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, before transferring them to a wire rack to cool completely.
10. Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and mix until well combined and creamy. Add the milk and vanilla extract, and beat until the frosting reaches your desired consistency.
11. Frost the Cookies: Once the cookies are completely cool, pipe or spread a generous amount of cream cheese frosting on top of each cookie.
12. Serve and Enjoy: Allow the frosting to set slightly before serving. Enjoy these delectable cookies as a delightful dessert during the holiday season!

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Purple Sweet Potato Shortbread

Purple Sweet Potato Shortbread is a delightful twist on traditional shortbread, incorporating the vibrant color and natural sweetness of purple sweet potatoes. These buttery cookies have a unique flavor profile, making them a perfect treat for holiday gatherings or any time you want to impress your guests with something a little different.

Cooking Steps Instructions:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Prepare the Sweet Potato: If you haven’t done so already, cook your purple sweet potato until tender. You can steam or boil it, then let it cool slightly before mashing it until smooth.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Sweet Potato and Vanilla: Mix in the mashed purple sweet potato and vanilla extract into the butter and sugar mixture. Beat on low speed until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step guarantees that the baking powder is evenly distributed.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the shortbread tender.
7. Shape the Dough: Lightly flour your work surface, then turn the dough out onto it. Divide the dough into two portions, shaping each into a log or disk, depending on your preferred cookie shape. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Slice and Bake: Once chilled, remove the dough from the refrigerator and slice into ¼-inch thick rounds, or cut into desired shapes. Place the cookies on a baking sheet lined with parchment paper, leaving space between each cookie.
9. Bake Your Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary based on your oven.
10. Cool: 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.
11. Enjoy: These Purple Sweet Potato Shortbread cookies are now ready to be enjoyed! Perfect with tea or coffee, they also make a lovely gift during the holiday season.

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Avocado Chocolate Chip Cookies

Avocado Chocolate Chip Cookies are a delicious and healthier alternative to traditional chocolate chip cookies. By using ripe avocados as a substitute for butter, these cookies achieve a moist texture and rich flavor while also offering healthy fats. They are perfect for satisfying your sweet tooth without the guilt!

Cooking Steps Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
2. Prepare the Avocados: Cut the ripe avocados in half, remove the pit, and scoop the flesh into a large mixing bowl. Mash the avocados with a fork or a potato masher until smooth.
3. Mix Sugar and Avocado: Add the brown sugar and granulated sugar to the mashed avocados. Beat the mixture with an electric mixer or a whisk until combined and fluffy, about 1-2 minutes.
4. Add Vanilla Extract: Pour in the vanilla extract and mix it into the avocado-sugar mixture until well incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This guarantees that the leavening agents are evenly mixed with the flour.
6. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this could make the cookies tough.
7. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a cookie scoop or two tablespoons, drop rounded portions of cookie dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie to allow for spreading.
9. Bake Your Cookies: Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes, or until the edges are lightly golden and the centers look set.
10. Cool and Enjoy: 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 delicious Avocado Chocolate Chip Cookies!

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Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies are delightful, buttery cookies that feature a sweet raspberry jam filling at the center. The combination of soft, almond-flavored dough and fruity jam creates a perfect balance of flavors and textures, making them a lovely addition to any holiday cookie platter or a charming treat for tea time.

Cooking Steps Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add Almond Extract: Pour in the almond extract and mix until well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the butter-sugar mixture, mixing until the dough comes together. Be careful not to overmix.
6. Shape the Cookies: Scoop out tablespoon-sized portions of the cookie dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Create Thumbprints: Gently press your thumb or the back of a rounded measuring teaspoon into the center of each dough ball to create a small indentation for the raspberry jam.
8. Fill with Jam: Spoon about ½ teaspoon of raspberry jam into each thumbprint you created.
9. Top with Almonds: If desired, sprinkle a few sliced almonds on top of the jam filling for added texture and flavor.
10. Bake Your Cookies: Place the baking sheet in the preheated oven and bake the cookies for about 12-15 minutes, or until the edges are lightly golden.
11. Cool and Enjoy: After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious Raspberry Almond Thumbprint Cookies!

Orange Zest Gingerbread Cookies

Orange Zest Gingerbread Cookies are a festive twist on the classic gingerbread cookie, incorporating bright and aromatic orange zest for a revitalizing flavor. These cookies are soft and chewy, with the warm spices of ginger, cinnamon, and molasses creating a cozy holiday treat perfect for cookie exchanges, decorating, or simply indulging with a cup of hot cocoa.

Cooking Steps Instructions:

1. Preheat Your Oven: Start by preheating 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, beat the unsalted butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add Molasses and Egg: Pour in the molasses and add the large egg, mixing until well combined.
4. Incorporate Spices and Zest: Next, add the ground ginger, ground cinnamon, ground nutmeg, salt, and grated orange zest into the wet mixture. Mix well until all spices and zest are incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
7. Chill the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
8. Roll Out the Dough: Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼-inch thickness.
9. Cut the Cookies: Use cookie cutters to cut out shapes from the dough and carefully transfer them to the prepared baking sheets, leaving about 1 inch of space between each cookie.
10. Bake Your Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are set and the cookies are slightly puffed.
11. Cool and Decorate: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, you can decorate them with icing sugar once they are completely cool.

Enjoy your delightful Orange Zest Gingerbread Cookies as you celebrate the holiday season!

Charcoal Black Sesame Cookies

Charcoal Black Sesame Cookies are an intriguing and visually striking treat that combines the nutty flavor of black sesame with a hint of sweetness and a unique charcoal color. These cookies are not only perfect for the holiday season, but they also bring a contemporary flair to your cookie platter. The combination of flavors and the rich, dark color will impress your family and friends, making them a great conversation starter.

Cooking Steps Instructions:

1. Preheat Your Oven: Start by preheating 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, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add the Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, charcoal powder, baking soda, baking powder, and salt until evenly mixed.
5. Mix in Black Sesame Seeds: Gently fold the black sesame seeds into the dry ingredients mixture.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft dough forms. Be careful not to overmix; just combine until everything is incorporated.
7. Scoop Dough Balls: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Flatten Slightly: Lightly press down on each cookie dough ball with your fingers or the bottom of a glass to flatten them slightly without completely squashing them.
9. Bake Your Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are just starting to turn golden.
10. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these unique cookies with friends and family!

Pomegranate Molasses Cookies

Pomegranate Molasses Cookies are a delightful twist on traditional holiday cookies, infusing sweet and tangy flavors from pomegranate molasses into a soft and chewy treat. These cookies not only offer a unique taste but also a beautiful jewel-toned color that will brighten any cookie platter during the festive season. The addition of pomegranate juice and molasses gives these cookies a rich depth of flavor, making them a perfect balance of tart and sweet.

Cooking Steps Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until the texture is light and fluffy, which should take about 2-3 minutes.
3. Add Pomegranate Molasses and Egg: Mix in the pomegranate molasses, followed by the large egg. Beat until well combined and smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until fully blended.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to maintain the tenderness of the cookies.
6. Add Chopped Walnuts (if using): If desired, fold in the chopped walnuts for added texture and flavor.
7. Scoop Cookie Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, ensuring you leave about 2 inches of space between each cookie.
8. Flatten Slightly: Gently press down on each dough ball with your fingers or the bottom of a glass to flatten them slightly, ensuring even baking.
9. Bake Your Cookies: Place the baking sheets in the oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers may seem soft but will firm up as they cool.
10. Cool and Dust with Powdered Sugar: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Once cool, dust with powdered sugar if desired for a festive touch.

Enjoy the unique flavor of these Pomegranate Molasses Cookies this holiday season!

Hibiscus Floral Sugar Cookies

Hibiscus Floral Sugar Cookies are a unique and vibrant twist on classic sugar cookies. Infused with hibiscus tea, these cookies offer a subtle floral flavor and a beautiful pink hue, making them a delightful addition to any holiday cookie platter. The delicate taste of hibiscus pairs wonderfully with the sweetness of sugar, creating a treat that is not only visually stunning but also deliciously invigorating.

Cooking Steps Instructions:

1. Prepare Hibiscus Tea: Start by brewing the hibiscus tea by steeping 2 tablespoons of dried hibiscus flowers in ½ cup of hot water for about 10 minutes. Once brewed, strain the tea to remove the flowers and let it cool to room temperature.
2. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Hibiscus Tea: Beat in the egg and the cooled hibiscus tea (make sure it’s fully cooled) into the butter and sugar mixture. Mix until combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until blended.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to make certain the cookies remain tender.
7. Add Vanilla Extract: Stir in the vanilla extract to enhance the flavor of the dough.
8. Scoop Cookie Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Flatten Cookies Slightly: Lightly press down on each cookie dough ball with the palm of your hand or the bottom of a glass to flatten them slightly, which helps them bake evenly.
10. Bake Your Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
11. Cool 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.
12. Dust with Powdered Sugar: Once the cookies are completely cooled, you can dust them with powdered sugar for an extra touch of sweetness and decoration, if desired.

Enjoy your Hibiscus Floral Sugar Cookies during the holiday season or any time for a sweet floral treat!

Pumpkin Spice Chocolate Cookies

Pumpkin Spice Chocolate Cookies are a delightful blend of warm autumn spices and rich chocolate, ideal for cozy gatherings during the holiday season. These cookies are soft and chewy, featuring a unique flavor profile that combines the sweetness of pumpkin with the indulgence of chocolate. The inclusion of spices like cinnamon and nutmeg adds a comforting warmth, making these cookies a perfect treat for any festive occasion.

Cooking Steps Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream the mixture together until it becomes light and fluffy, which should take about 2-3 minutes.
3. Add Pumpkin and Egg: Mix in the pumpkin puree and the egg until fully incorporated. Make sure to blend well so that the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice until evenly blended.
5. Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until the dough is just combined. Be careful not to overmix, as this could result in tougher cookies.
6. Add Chocolate Chips: Stir in the semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
7. Scoop Cookie Dough: Utilizing a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
9. Cool 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 these Pumpkin Spice Chocolate Cookies warm or at room temperature, perfect for sharing with friends and family this holiday season!