15 Nut‑Free Christmas Cookie Recipes (Allergy‑Friendly)

Gingerbread Cookies

Gingerbread cookies are a delightful holiday treat that fills the home with the warm and inviting scents of ginger, cinnamon, and molasses. These cookies are perfect for decorating and sharing during the festive season, and best of all, they are nut-free, making them a great option for those with nut allergies.

Instructions:

1. Prepare the Oven and Baking Sheets: 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, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground cloves, and salt until well combined. Set this mixture aside.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract to the butter and sugar mixture until it is smooth and fully combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until everything is well incorporated. The dough will become thick, so it may take some effort to mix it thoroughly.
6. Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. This helps the flavors meld and makes it easier to roll out.
7. Roll Out the Dough: On a lightly floured surface, remove the chilled dough and roll it out to about ¼-inch thickness. Use cookie cutters to cut out desired shapes, and transfer the shapes to the prepared baking sheets.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are firm and the centers are slightly soft. Keep an eye on the cookies, as baking times may vary.
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. Decorate (Optional): Once the cookies are completely cool, feel free to decorate them with icing, sprinkles, or any other festive toppings. Enjoy your homemade nut-free gingerbread cookies!

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Sugar Cookies

Sugar cookies are a classic holiday treat characterized by their sweet, buttery flavor and crisp edges. These cookies are versatile and can be enjoyed plain or decorated with colorful icing and sprinkles, making them perfect for holiday celebrations and cookie exchanges. Best of all, this version is nut-free, ensuring it’s safe for those with nut allergies.

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
3. Cream the 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. This should take about 3-5 minutes.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract to the butter and sugar mixture, mixing until everything is well incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until everything is fully combined and a dough forms. Be careful not to overmix.
6. Scoop and Shape Dough: Using a cookie scoop or a tablespoon, portion out the dough and roll each piece into a ball. Place the balls onto the prepared baking sheets, leaving space between them to allow for spreading.
7. Sugar Coating: Once all the dough is shaped on the baking sheets, sprinkle granulated sugar over the tops of the balls of dough to give them a sweet coating.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until their edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them maintain their shape and texture.

Enjoy your delicious, nut-free sugar cookies!

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Snickerdoodles

Snickerdoodles are a beloved holiday cookie known for their soft, chewy texture and distinct cinnamon-sugar coating. These nut-free treats are perfect for sharing during festive gatherings and are sure to delight cookie enthusiasts of all ages. Their unique combination of buttery sweetness and warm spice makes them a cozy addition to any holiday cookie platter.

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside for later use.
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 until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture using a spatula or the mixer on low speed. Mix until just combined – be careful not to overmix, as this can make the cookies tough.
6. Prepare the Cinnamon Sugar Coating: In a small bowl, combine the ground cinnamon and granulated sugar for the topping. Mix well until evenly distributed.
7. Shape the Cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll the ball in the cinnamon sugar mixture until fully coated.
8. Place on Baking Sheets: Arrange the coated cookie balls on the prepared baking sheets, leaving about 2 inches of space between each 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 set but the centers are still soft. They will continue to firm up as they cool.
10. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to maintain their chewy texture. Enjoy your delicious snickerdoodles!

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Peppermint Bark Cookies

Peppermint Bark Cookies are a festive addition to any holiday cookie platter, combining the classic flavors of peppermint and chocolate. These delightful cookies feature a rich chocolate base adorned with crunchy pieces of peppermint candy, making them both visually appealing and deliciously indulgent. Their minty flavor and sweet aroma make them a fantastic treat for sharing at Christmas gatherings or holiday parties.

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set the dry ingredients aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and combine thoroughly.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Add Chocolate Chips and Peppermint: Fold in the semi-sweet chocolate chips and crushed peppermint candies until they’re evenly distributed throughout the dough.
7. Shape the Cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and place them onto the prepared baking sheets, leaving about 2 inches of space between each.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. They should appear set at the edges but slightly soft in the center.
9. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Drizzle with White Chocolate: Once the cookies are completely cooled, melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Drizzle the melted chocolate over the cookies using a fork or a piping bag for a decorative touch.
11. Finish with More Peppermint: For an extra festive touch, sprinkle a few additional crushed peppermint candies over the white chocolate drizzle before it sets.
12. Enjoy: Let the cookies rest for a bit until the chocolate hardens, then enjoy your delightful Peppermint Bark Cookies with family and friends!

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Chocolate Chip Cookies

Chocolate Chip Cookies are a classic favorite, loved by both kids and adults alike. These cookies offer a perfect balance of soft, chewy texture with a rich, buttery flavor that complements the sweetness of the chocolate chips. They are delightful treats that can be enjoyed anytime, but are especially popular during the holiday season. Baking a batch fills your home with a warm, inviting aroma that brings everyone together for a sweet moment.

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will confirm that the baking soda and salt are evenly distributed throughout the flour.
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 together until the mixture is light and fluffy, typically taking about 3-4 minutes.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugars, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
5. Combine Wet and Dry Mixtures: Gradually blend the dry ingredients into the wet mixture by adding them in thirds, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips with a spatula or wooden spoon, confirming they are evenly distributed in the dough.
7. Shape the Cookies: Using a cookie scoop or a tablespoon, portion out the dough and roll each piece into a ball. Place them onto the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool on the baking sheet.
9. 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 your freshly baked chocolate chip cookies with a glass of milk or your favorite beverage!

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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are a wholesome and chewy delight that combines the heartiness of oats with the natural sweetness of raisins. These cookies make for a perfect snack or dessert during the holiday season, offering a slightly healthier alternative to traditional cookie options. With a hint of cinnamon and a comforting texture, oatmeal raisin cookies are guaranteed to satisfy both young and old alike.

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and ground cinnamon. Confirm all dry ingredients are evenly combined.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter with the granulated and brown sugars until the mixture is light and creamy, about 3-4 minutes.
4. Add Egg and Vanilla: Add the egg to the butter mixture and mix until well combined. Then, stir in the vanilla extract until thoroughly incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in three parts, mixing on low speed until just combined. Be careful not to overmix to guarantee a tender cookie texture.
6. Fold in the Raisins: Using a spatula or wooden spoon, gently fold the raisins into the dough until they are evenly distributed.
7. Shape the Cookies: Use a cookie scoop or spoon to portion out the dough, rolling each piece into a ball. Place them onto the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading while baking.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will firm up as they cool on the baking sheets.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade oatmeal raisin cookies!

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Holiday Spritz Cookies

Holiday Spritz Cookies are delightful, buttery cookies that are typically made during the festive season and are famous for their pretty shapes and colorful decorations. This classic cookie is easy to make using a cookie press, which gives them their unique designs, making them a perfect addition to your holiday cookie platter. These cookies are not only lovely to look at but also provide a rich, melt-in-your-mouth taste that everyone will love.

Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Mix Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Extracts: Crack the egg into the butter-sugar mixture, followed by the vanilla and almond extracts. Mix until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This guarantees that the leavening agent is evenly distributed in the dough.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; stop once the flour is incorporated and the dough is smooth.
6. Prepare the Cookie Press: Fill your cookie press with the dough according to the manufacturer’s instructions. Choose your desired disk shape to create fun patterns for the cookies.
7. Pipe the Cookies: Press the cookie press onto the lined baking sheets, applying even pressure to squeeze out the dough in your chosen design. Leave about 1 inch of space between each cookie.
8. Add Decorations: If desired, sprinkle colored sugar or sprinkles on top of each cookie for a festive touch before baking.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes or until the edges are lightly golden. The centers might look slightly soft, which is fine as they will firm up upon cooling.
10. Cool the Cookies: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely before serving.

Enjoy your beautifully crafted Holiday Spritz Cookies!

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Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, melt-in-your-mouth cookies with a delightful citrusy flavor that makes them perfect for any festive occasion. Made with creamy ricotta cheese and enhanced with lemon zest and juice, these cookies deliver a lovely balance of sweetness and tanginess. Their light texture and bright flavor make them a rejuvenating treat on your holiday cookie platter.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. Add the ricotta cheese, egg, fresh lemon juice, and lemon zest. Mix until fully combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to confirm even distribution of the ingredients.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; stop once everything is incorporated.
5. Scoop the Dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between cookies, as they will spread slightly while baking.
6. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.
7. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and extra lemon zest until smooth. Adjust the consistency by adding more milk if necessary; it should be pourable but not too runny.
9. Glaze the Cookies: Once the cookies are completely cool, drizzle the lemon glaze over the top of each cookie using a fork or a piping bag for a more decorative touch.
10. Let the Glaze Set: Allow the glaze to set for about 15-20 minutes before serving or storing the cookies. Enjoy your delightful Lemon Ricotta Cookies!

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Molasses Cookies

Molasses Cookies are a classic holiday treat, known for their rich, warm flavors and chewy texture. With the aromatic blend of spices like ginger, cinnamon, and cloves, these cookies not only evoke the essence of the festive season but also fill your home with a cozy scent. Soft and slightly chewy, Molasses Cookies are perfect for sharing with friends and family during holiday gatherings.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid sticking while baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until evenly combined. Set this mixture aside.
3. 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. This will usually take about 2-3 minutes.
4. Incorporate Molasses and Egg: Add the molasses and the egg to the butter and sugar mixture. Mix on low speed until combined, ensuring that everything is well blended.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the cookie dough should come together into a soft consistency.
6. Scoop and Roll the Dough: Using a cookie scoop or two spoons, scoop rounded tablespoons of dough and roll them into balls in your hands. Then, roll each ball in powdered sugar until they are evenly coated.
7. Place on Baking Sheets: Arrange the sugar-coated cookie balls on the prepared baking sheets, leaving about 2 inches of space between each, as they will spread slightly during baking.
8. Bake the Cookies: Put the baking sheets in the oven and bake for 8-10 minutes, or until the edges appear set and the tops are crackly. The centers may seem slightly soft, but they will firm up as they cool.
9. Cool the Cookies: After baking, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

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Coconut Macaroons

Coconut Macaroons are delightful little cookies that combine the sweet, chewy texture of shredded coconut with a crispy exterior. These treats are perfect for those who may have nut allergies, as they are naturally nut-free and can be enjoyed by everyone during the holiday season. They are simple to make and can even be dipped in chocolate for an extra decadent touch.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Ingredients: In a mixing bowl, combine the sweetened shredded coconut, granulated sugar, egg whites, vanilla extract, and salt. Stir until all the ingredients are well incorporated, and the coconut is evenly coated with the mixture.
3. Forming the Cookies: Using a tablespoon or a small cookie scoop, scoop out the mixture and form it into compact mounds. Place the mounds onto the prepared baking sheet about 1 inch apart, allowing space for slight baking expansion.
4. Bake the Macaroons: Bake the macaroons in the preheated oven for 20-25 minutes or until the tops are golden brown. Keep an eye on them towards the end to avoid overbaking.
5. Cooling: Once baked, remove the macaroons 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.
6. Optional Chocolate Dipping: If desired, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Dip the bottom of each cooled macaroon into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back onto the parchment paper to set.
7. Serve and Enjoy: Allow the chocolate to harden at room temperature or in the refrigerator. Once set, your delicious Coconut Macaroons are ready to be served and enjoyed by everyone!

Double Chocolate Cookies

Double Chocolate Cookies are a rich and indulgent treat that every chocolate lover will adore. These cookies are perfectly soft and chewy, with both cocoa powder and chocolate chips ensuring a deliciously chocolatey experience in every bite. They are easy to make and will surely delight your family and friends during the holiday season.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened 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, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
5. 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, as this can lead to tougher cookies.
6. Fold in Chocolate Chips: Using a spatula, gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed.
7. Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
9. Cooling: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your delicious Double Chocolate Cookies are ready to be served. Enjoy them with a glass of milk or share with friends and family!

Pumpkin Spice Cookies

Pumpkin Spice Cookies are a delightful seasonal treat that capture the warm, comforting flavors of fall. These soft and chewy cookies are spiced with cinnamon, nutmeg, and ginger, and they are perfect for sharing with loved ones during the holiday season. The addition of pumpkin puree keeps them moist and adds a subtle sweetness that complements the spices beautifully.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: 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, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this dry mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg until fully incorporated. Then add the vanilla extract and mix until combined.
5. Incorporate Pumpkin: Stir in the pumpkin puree, mixing until well blended and smooth.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the pumpkin mixture. Mix on low speed until just combined, being careful not to overmix. If desired, gently fold in chocolate chips or nuts at this stage.
7. Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges start to set and the centers look slightly soft.
9. Cooling: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy!

Shortbread Cookies

Shortbread Cookies are a classic holiday treat known for their crumbly, buttery texture and rich flavor. These simple yet elegant cookies are perfect for any festive occasion, whether enjoyed on their own or delicately decorated. With just a few ingredients, shortbread cookies can be quickly whipped up and are always a crowd-pleaser during the Christmas season.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies do not stick.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt until combined.
4. Incorporate Flour: Gradually add the all-purpose flour to the butter mixture. Mix on low speed until the flour is just incorporated, forming a soft dough.
5. Shape the Dough: Turn the dough out onto a lightly floured surface. Use your hands to shape the dough into a disc or rectangle, about ½ inch thick.
6. Cut the Cookies: Using a sharp knife or cookie cutter, cut the dough into desired shapes (squares, rectangles, or circles). Place the cut-out cookies onto the prepared baking sheet, ensuring they are spaced 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 should remain pale.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, enjoy the shortbread cookies as they are, or decorate them with icing or sprinkles if desired. These cookies can be stored in an airtight container for up to a week.

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are a delightful treat perfect for the holiday season. These cookies combine the sweetness of white chocolate with the tartness of dried cranberries, resulting in a chewy and delicious dessert that is sure to impress family and friends. Ideal for cookie exchanges or festive gatherings, they are easy to make and offer a wonderful seasonal flavor.

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until everything is combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in White Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
8. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve the cookies as a festive treat for any occasion. Store any leftovers in an airtight container for up to a week. Enjoy the delicious combination of white chocolate and cranberry flavors!

Pecan-Free Biscotti

Pecan-Free Biscotti are a wonderful Italian cookie that is perfect for dunking in coffee or tea. These twice-baked cookies are crisp and crunchy, making them an ideal treat for the holiday season or any occasion. The versatility of biscotti allows for endless flavor combinations, and this nut-free version uses dried fruits and spices to create a flavorful and satisfying snack.

Instructions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon. Set this bowl aside.
3. Mix Wet Ingredients: In another bowl, mix the granulated sugar and melted unsalted butter until well combined. Then add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
4. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture. Stir with a spatula or wooden spoon until a sticky dough forms. Avoid overmixing.
5. Fold in Dried Fruit: Gently fold in the chopped dried fruit until evenly distributed throughout the dough.
6. Shape the Dough: Transfer the dough to the prepared baking sheet and shape it into a log approximately 12 inches long and 3 inches wide. Flatten the top slightly with your hands or a spatula.
7. First Bake: Bake in the preheated oven for 25-30 minutes, or until the log is firm and lightly golden on top.
8. Cool and Slice: Remove the log from the oven and allow it to cool on the baking sheet for about 10 minutes. Once slightly cooled, transfer it to a cutting board and slice the log diagonally into 1-inch thick pieces.
9. Second Bake: Place the sliced biscotti back on the baking sheet, cut-side down. Bake for an additional 10-12 minutes, flip them, and bake for another 10-12 minutes until they are dry and crispy.
10. Cool Completely: Remove from the oven and allow the biscotti to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Pecan-Free Biscotti with your favorite beverage!