11 New Jersey Garden State Christmas Cookie Recipes With Fresh Ingredients

Classic New Jersey Gingerbread Cookies

Classic New Jersey Gingerbread Cookies are a cherished holiday treat that capture the warm, spicy flavors of the season. These cookies are soft, chewy, and fragrant with the aroma of ginger, cinnamon, and molasses. Perfect for decorating with icing or serving as a delightful snack, they embody the festive spirit of New Jersey during the Christmas season.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your gingerbread cookies bake evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Make sure all ingredients are well combined and set aside.
3. Cream Butter and Sugar: In another bowl, cream the softened unsalted butter and packed brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Molasses and Egg: Beat in the molasses and the egg into the creamed butter and sugar mixture. Follow this by adding the vanilla extract, mixing until well incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir slowly with a spatula or wooden spoon until the dough starts to come together. Be careful not to overmix, as this can make the cookies tough.
6. Chill the Dough: Once your dough is mixed, wrap it in plastic wrap and refrigerate for at least 1 hour. Chilling helps the spices meld and makes the dough easier to roll.
7. Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured surface, roll out the dough to about ¼ inch thickness. If the dough is sticky, sprinkle a little more flour on top or on the rolling pin.
8. Cut Out Cookies: Use cookie cutters to cut out desired shapes from the rolled-out dough. Place the cut cookies on a baking sheet lined with parchment paper, leaving about an inch of space between each cookie.
9. Bake: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are firm and the centers are slightly soft.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
11. Decorate: Once your gingerbread cookies are completely cool, feel free to decorate them with royal icing or confectioners’ sugar as desired.

Enjoy your delicious Classic New Jersey Gingerbread Cookies with family and friends during the festive season!

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Cranberry Orange Pistachio Biscotti

Cranberry Orange Pistachio Biscotti are delightful Italian cookies that are perfect for the holiday season. With their crunchy texture and a harmonious blend of tart cranberries, zesty orange, and nutty pistachios, these biscotti make for a delicious accompaniment to coffee or tea. They are not only a treat but also a great gift for friends and family.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed and set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Flavorings: Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, mix in the vanilla extract and orange zest until fully combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir with a spatula until just combined. Avoid overmixing to maintain a tender texture.
6. Fold in Cranberries and Pistachios: Gently fold in the dried cranberries and chopped pistachios into the dough until evenly distributed.
7. Shape the Dough: Transfer the dough onto the prepared baking sheet and shape it into a log approximately 12 inches long and 4 inches wide. Flatten the top slightly for even baking.
8. Bake the Log: Bake the log in the preheated oven for 25-30 minutes or until it is lightly golden and firm to the touch.
9. Cool Slightly: Once done, remove the log from the oven and allow it to cool on the baking sheet for about 10 minutes.
10. Slice Biscotti: After cooling, transfer the log to a cutting board. Using a sharp knife, slice the log diagonally into ½ inch thick pieces.
11. Bake Again: Place the sliced biscotti back onto the baking sheet, cut side up. Bake for an additional 10-15 minutes until the edges are golden and crispy.
12. Cool and Store: Allow the biscotti to cool completely on a wire rack. Store in an airtight container for freshness.

Enjoy these delectable Cranberry Orange Pistachio Biscotti as a delightful holiday treat or share them as a thoughtful gift during the festive season!

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Jersey Tomato Jam Thumbprints

Jersey Tomato Jam Thumbprints are a unique twist on the classic thumbprint cookie, celebrating New Jersey’s famous tomatoes. These delightful cookies feature a buttery, crumbly base with a sweet and tangy tomato jam filling that perfectly balances the flavors, making them an unexpected yet scrumptious holiday treat.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar with an electric mixer on medium speed for about 2 minutes, until the mixture becomes light and fluffy.
4. Add Wet Ingredients: Add the egg yolk and vanilla extract to the butter and sugar mixture. Mix well until fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring with a spatula until combined. Avoid overmixing to keep the cookies tender.
6. Form the Cookies: Take about a tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet, leaving space between each cookie. Repeat with the remaining dough.
7. Create Thumbprint Indentations: Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball.
8. Fill with Tomato Jam: Spoon a small amount of Jersey tomato jam into each thumbprint indentation. Be careful not to overfill, as the jam may spill over while baking.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 15-20 minutes or until the edges are lightly golden.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Jersey Tomato Jam Thumbprints with a cup of tea or coffee!

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Creamy Vanilla Bean Almond Snowflakes

Creamy Vanilla Bean Almond Snowflakes are a delightful holiday treat that combines the rich flavors of vanilla and almond into a buttery cookie that melts in your mouth. These cookies are shaped like snowflakes, making them perfect for festive gatherings and seasonal celebrations. Once decorated with a simple glaze, they become a stunning addition to any holiday dessert spread.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar on medium speed for about 3 minutes, until the mixture is light and fluffy.
3. Add Egg and Flavorings: Add the egg yolk, vanilla bean paste, and almond extract to the butter and sugar mixture. Beat until well combined, scraping down the sides as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Form the Cookies: Lightly flour a clean surface and roll out the dough to about ¼ inch thick. Use a snowflake-shaped cookie cutter to cut shapes from the dough, placing them on the prepared baking sheets.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. Keep an eye on them to prevent overbaking.
7. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze: In a small bowl, mix powdered sugar with 2 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as necessary to achieve a drizzle-able glaze.
9. Decorate the Cookies: Once the cookies have cooled completely, drizzle the glaze over the snowflake cookies using a fork or piping bag. Allow the glaze to set before serving.
10. Serve and Enjoy: These Creamy Vanilla Bean Almond Snowflakes are ready to be enjoyed! Serve them at holiday gatherings or give them as gifts to friends and family.

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Maple Walnut Shortbread

Maple Walnut Shortbread is a rich and buttery cookie that embodies the flavors of fall and winter with its lovely maple sweetness and crunchy walnut bits. These cookies have a melt-in-your-mouth texture and are perfect for holiday gatherings or as a delightful treat with your afternoon tea or coffee. The combination of maple syrup and finely chopped walnuts creates a comforting flavor profile that is sure to please anyone.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Wet Ingredients: Next, pour in the maple syrup and vanilla extract. Mix well to combine these wet ingredients with the butter and sugar mixture.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, salt, and chopped walnuts. Gradually add this dry mixture into the wet ingredients, mixing on low speed until just combined. Make sure not to overmix the dough.
5. Shape the Cookies: Lightly flour your work surface and turn the dough out. Gather the dough into a ball, then flatten it into a disc about ½ inch thick.
6. Cut Out Cookies: Use a sharp knife or cookie cutter to slice the dough into your desired shapes or rectangles. Place the cut cookies onto the prepared baking sheet, making sure to leave some space between them.
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. Be careful not to overbake as these cookies are meant to be tender.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar: If desired, once the cookies are completely cooled, dust them with powdered sugar for an extra touch of sweetness and presentation.

Enjoy your Maple Walnut Shortbread cookies as a festive treat or share them with friends and family during the holiday season!

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Lemon Blueberry Ricotta Cookies

Lemon Blueberry Ricotta Cookies are a delightful twist on classic cookie recipes, combining the revitalizing flavors of lemon and juicy blueberries with the creamy texture of ricotta cheese. These cookies are soft, cakey, and bursting with flavor, making them a perfect treat for holiday gatherings or afternoon snacks. The ricotta adds moisture, while the lemon zest and blueberries provide a burst of brightness, creating a uniquely delicious cookie that everyone will enjoy.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside as you’ll need it later.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add Ricotta and Egg: To the butter-sugar mixture, add the ricotta cheese, egg, lemon zest, and lemon juice. Mix on medium speed until everything is well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want to retain the light and airy texture.
6. Fold in Blueberries: Gently fold in the fresh blueberries with a spatula, being careful not to break them up too much, as you want to maintain as many whole berries as possible.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie as they will spread a little while baking.
8. Bake the Cookies: Place the baking sheet in the oven and bake for about 12-15 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. Then transfer them to a wire rack to cool completely.
10. Drizzle Optional Powdered Sugar: If desired, once the cookies have cooled, you can drizzle a bit of powdered sugar mixed with a little lemon juice on top for added sweetness and decoration.

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Spiced Molasses Cookies With New Jersey Honey

Spiced Molasses Cookies With New Jersey Honey are a warm and comforting treat that captures the essence of the holidays. These cookies are soft and chewy, infused with rich molasses and the fragrant spices of cinnamon and ginger. The addition of local New Jersey honey adds a delightful sweetness that enhances the flavors, making these cookies perfect for festive gatherings or as a cozy accompaniment to your favorite cup of tea.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper for easy cookie removal after baking.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside as you’ll need it 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, which should take about 3-4 minutes.
4. Add Wet Ingredients: To the creamed mixture, add the molasses, New Jersey honey, and egg. Mix on medium speed until everything is well incorporated and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; this will keep the cookies soft and tender.
6. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
8. Cool and Dust: Once baked, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving for an extra touch of sweetness. Enjoy your delicious Spiced Molasses Cookies with a glass of milk or a cup of tea!

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Pumpkin Oatmeal Raisin Cookies

Pumpkin Oatmeal Raisin Cookies are a delightful twist on the classic oatmeal raisin cookie, incorporating the warm flavors of pumpkin and spices, which makes them perfect for the fall and holiday season. These cookies are soft, chewy, and packed with wholesome oats and sweet raisins, creating a comforting treat that pairs wonderfully with a cup of coffee or tea.

Cooking Steps Instructions:

1. Preheat the Oven: First, preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easier cleanup.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
3. Cream Butter and Sugars: In a separate large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer. Mix until the mixture is light and fluffy, which will take about 3-4 minutes.
4. Add Wet Ingredients: To the creamed mixture, add the pumpkin puree, egg, and vanilla extract. Mix on medium speed until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the wet mixture. Mix on low speed until just combined. Be careful not to overmix to maintain the soft texture of the cookies.
6. Fold in Raisins and Nuts: With a spatula or wooden spoon, gently fold in the raisins and chopped walnuts (if using) until evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool and Enjoy: Once baked, 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 them warm or store for later!

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Chocolate Chip Cookies With Garden State Sea Salt

Chocolate Chip Cookies with Garden State Sea Salt are a delightful treat that epitomizes the classic American cookie, enhanced with a touch of local flavor. These cookies are crispy on the edges while remaining chewy in the center, and the addition of Garden State Sea Salt elevates the sweetness of the chocolate chips, creating a perfect balance. Ideal for holiday gatherings or any time you crave a comforting dessert, these cookies are sure to be a hit.

Cooking Steps 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 and guarantee even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
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 should take about 2-3 minutes.
4. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing well until everything is smooth and fully combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to maintain the chewy texture of the cookies.
6. Fold in Chocolate Chips: With a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Sprinkle with Sea Salt: Before baking, sprinkle a small pinch of Garden State sea salt on top of each cookie dough mound. This will enhance the flavor and balance the sweetness during baking.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft.
10. Cool and Enjoy: 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 a wire rack to cool completely. Enjoy these delicious cookies warm or at room temperature!

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Snickerdoodles With Fresh Nutmeg

Snickerdoodles with Fresh Nutmeg are a delightful twist on the classic snickerdoodle cookie. These cookies are known for their soft, chewy texture and subtle cinnamon flavor, but the addition of fresh nutmeg makes them uniquely aromatic and festive. Perfect for holiday cookie trays or gift-giving, these treats are certain to please with their comforting flavors and beautiful appearance.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy clean-up and to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, freshly grated nutmeg, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Verify that the mixture is fully blended and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined. Avoid overmixing to maintain a light texture.
6. Prepare the Rolling Mixture: In a small bowl, combine the additional granulated sugar and ground cinnamon for rolling.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and roll each ball into the sugar-cinnamon mixture to coat thoroughly.
8. Space the Cookies: Place the rolled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake, as they will continue to firm up as they cool.
10. Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delightful flavors of these snickerdoodles with fresh nutmeg either warm or at room temperature!

Espresso Chocolate Truffle Cookies

Espresso Chocolate Truffle Cookies are an indulgent, rich treat that perfectly combines the deep flavors of chocolate with a bold espresso kick. These soft, fudgy cookies are filled with gooey chocolate centers, making them an irresistible option for dessert lovers, especially during the holiday season. They are perfect for sharing at festive gatherings or enjoying with a cup of coffee.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking while baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and salt. This mixture will provide the essential dry elements for your cookies.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing until fully incorporated after each addition. Then, add the vanilla extract and mix until smooth.
5. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Be careful not to overmix, as this may result in tougher cookies.
6. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough, rolling it into balls. Place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set while the centers remain slightly soft for that chewy texture.
9. Cool and Serve: 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. Serve them warm or at room temperature and enjoy the rich flavors!