11 Omaha Christmas Cookie Recipes From Warren Buffett’s Favorite Bakery

Classic Sugar Cookies

Classic sugar cookies are a holiday favorite, known for their soft, tender texture and sweet vanilla flavor. They are perfect for decorating with colorful icing or sprinkles, making them a beloved choice for Christmas parties and family gatherings. This simple recipe will guide you through making delicious sugar cookies that everyone will enjoy.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the large eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract until everything is well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Chill the Dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
7. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Use a cookie scoop or your hands to form small balls of dough and place them on ungreased baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
9. Cool & Decorate: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Once cooled, feel free to decorate with icing, sprinkles, or enjoy them plain.

Enjoy your classic sugar cookies with friends and family this holiday season!

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Gingerbread Men

Gingerbread men are a classic Christmas treat, known for their spicy flavor and distinctive shape. These delightful cookies are perfect for decoration and can be enjoyed plain or adorned with icing and candy. They take on a festive appearance that adds to the holiday spirit, making them an ideal choice for family baking sessions and holiday gatherings.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will help guarantee even baking of your gingerbread men.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt. This mixture forms the base of your cookie dough.
3. Cream Butter and Sugar: In another mixing bowl, use an electric mixer to cream the unsalted butter and brown sugar together on medium speed until light and fluffy, approximately 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses and then add the large egg. Beat until everything is well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just blended and a dough forms. Avoid overmixing to maintain a tender cookie.
6. Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the cookies keep their shape during baking.
7. Roll Out the Dough: Once chilled, take the dough out of the refrigerator. On a lightly floured surface, roll the dough to about ¼ inch thickness.
8. Cut Out Shapes: Use a gingerbread man cookie cutter to cut out shapes from the rolled dough. Place the cutouts on ungreased baking sheets, leaving about 2 inches of space between them.
9. Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are set and slightly crisp. The centers may appear soft, but they will firm up while cooling.
10. Cool and Decorate: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with icing, candies, or enjoy them as they are.

Indulge in these delicious gingerbread men with your loved ones, and embrace the joy of the holiday season!

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Snickerdoodles

Snickerdoodles are a delightful type of cookie that are characterized by their soft and chewy texture, rolled in a mix of cinnamon and sugar. These cookies have a slightly tangy flavor thanks to the cream of tartar, which is a key ingredient that sets them apart from other sugar cookies. Their warm, buttery richness, combined with a hint of spice, makes snickerdoodles a beloved treat during the holiday season and all year round.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will cook evenly.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Whisk these ingredients together until well mixed and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and 1 ½ cups of granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Eggs: Beat in the large eggs one at a time, mixing well after each addition until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a soft dough.
6. Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the ground cinnamon and ¼ cup of granulated sugar. Mix well to create your rolling mixture.
7. Shape the Dough: Scoop out tablespoon-sized portions of the cookie dough and roll them into balls.
8. Roll in Cinnamon-Sugar: Roll each ball in the cinnamon-sugar mixture until fully coated.
9. Place on Baking Sheets: Place the coated dough balls on ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
11. Cool: Remove the baking sheets from the oven and let the cookies cool for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Enjoy your freshly baked snickerdoodles with a glass of milk or as a sweet addition to your holiday cookie platter!

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Peppermint Bark Cookies

Peppermint Bark Cookies are a festive and delicious treat perfect for the holiday season. These cookies combine a rich chocolate base with invigorating peppermint flavors and are topped with a delightful white chocolate and crushed candy cane layer. Whether enjoyed at home or shared as gifts, these cookies are sure to spread holiday cheer.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake correctly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
4. 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 on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Eggs and Extracts: Beat in the large eggs one at a time, mixing well after each egg. Then, add the pure vanilla extract and peppermint extract, blending until fully incorporated.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stir in the semi-sweet chocolate chips until they are evenly distributed.
7. Scoop and Shape Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
9. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Prepare Topping: While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until the chocolate is smooth.
11. Top Cookies: Once the cookies are completely cooled, drizzle the melted white chocolate over the cookies. Immediately sprinkle the crushed candy canes on top of the chocolate drizzle, pressing lightly to confirm they stick.
12. Let Set: Allow the white chocolate topping to set for at least 30 minutes before serving or storing the cookies in an airtight container.

Enjoy these delightful Peppermint Bark Cookies throughout the holiday season!

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a classic holiday treat known for their rich chocolate flavor and beautiful crackled appearance. These soft, fudgy cookies are rolled in powdered sugar before baking, creating a stunning contrast against their dark cocoa base. Perfect for sharing at holiday gatherings or as a sweet indulgence for yourself, these cookies bring warmth and joy to the festive season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent your cookies from sticking.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this bowl aside.
4. Mix Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Use an electric mixer to beat the sugars until they are well blended.
5. Add Wet Ingredients: Beat in the large eggs one at a time to the sugar mixture, mixing well after each addition. Then, add the pure vanilla extract and continue to mix until incorporated.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be thick and fudgy.
7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. This will help the cookies maintain their shape and enhance their texture.
8. Prepare for Baking: Once chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and then roll the balls in confectioners’ sugar until they are fully coated.
9. Bake Cookies: Place the powdered sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. Enjoy these delightful Chocolate Crinkle Cookies fresh or store them in an airtight container for later!

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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti are delightful Italian cookies that are perfect for the holiday season or any time you want a crunchy, flavorful treat. These twice-baked cookies are loaded with tart cranberries and crunchy pistachios, making them a wonderful accompaniment to coffee or tea. Their satisfying texture and sweet-salty flavor profile are sure to impress your guests or brighten your day.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, beat the large eggs and add the pure vanilla extract. Mix well until combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be thick and slightly sticky.
5. Add Mix-ins: Gently fold in the dried cranberries and chopped pistachios until they are evenly distributed throughout the dough.
6. Shape Dough: Divide the dough in half. With floured hands, form each half into a log about 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet, making sure to leave space between them.
7. First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and allow to cool on the baking sheet for about 10 minutes.
8. Slice Biscotti: Once cooled, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into ½ inch thick pieces.
9. Second Bake: Arrange the sliced biscotti cut-side down on the baking sheet. Bake again for 10-12 minutes, flipping them halfway through, until they are crispy and golden.
10. Cool & Store: Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to two weeks or share them with friends and family for the holidays!

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Molasses Cookies

Molasses Cookies are a classic holiday treat that fill your home with warm, spicy aromas as they bake. These soft and chewy cookies are flavored with rich molasses, ginger, and cinnamon, creating a perfect balance of sweetness and spice. Enjoy them with a cup of tea or coffee, or share them with family and friends during the festive season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well blended.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Molasses: Add the large egg and unsulfured molasses to the butter and sugar mixture. Beat until fully incorporated and smooth.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the dough.
6. Shape Cookies: Chill the dough in the refrigerator for about 30 minutes to help firm it up. Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
7. Bake Cookies: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
8. Cool on Wire Rack: 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.
9. Store & Enjoy: Once cooled, enjoy your molasses cookies immediately or store them in an airtight container at room temperature for up to one week.

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Eggnog Cookies

Eggnog Cookies are a delightful twist on traditional holiday cookies, perfect for spreading festive cheer. These soft and buttery cookies are infused with the warm flavors of eggnog, vanilla, and nutmeg, making them a seasonal favorite. Topped with a sweet glaze, they add a cheerful touch to any holiday cookie platter and are sure to impress family and friends.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt until they are well mixed. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
4. Add Egg and Eggnog: Beat in the large egg, eggnog, and vanilla extract into the butter mixture until everything is well combined and smooth.
5. Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Scoop Cookies: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the lined baking sheet, leaving about 2 inches in between each cookie.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly soft.
8. Cool on Wire Rack: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk, adjusting the consistency to your liking (thick or pourable).
10. Glaze Cookies: Once the cookies are completely cooled, drizzle the glaze over the top of each cookie or dip them in the glaze for a more decadent treat.
11. Store & Enjoy: Enjoy your eggnog cookies fresh or store them in an airtight container at room temperature for up to a week. Happy holidays!

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Raspberry Linzer Cookies

Raspberry Linzer Cookies are a delightful variation of the classic Austrian treat, featuring two almond-flavored butter cookies sandwiched together with a sweet raspberry jam filling. These festive cookies not only display a beautiful design but also offer a perfect balance of buttery richness and fruity tartness, making them a favorite during the holiday season or at any special occasion.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground almonds, and salt. This will help guarantee even distribution of the nuts in the dough.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and powdered sugar 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 mixture, and continue to mix until everything is well incorporated.
5. Incorporate Dry Ingredients: Gradually add the flour and almond mixture to the wet ingredients. Mix on low speed until the dough comes together, being careful not to overmix.
6. Chill the Dough: Divide the dough into two equal halves, shape each into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps the cookies maintain their shape during baking.
7. Roll Out the Dough: Once chilled, remove one disk from the refrigerator and place it on a lightly floured surface. Roll out the dough to about ¼ inch thick.
8. Cut Out Cookies: Using a cookie cutter, cut out shapes for the cookies. For half of the cookies, use a cutter with a center cut-out to create a window effect. Place the cut-out cookies on the prepared baking sheets.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Assemble the Cookies: Once the cookies are cool, spread a teaspoon of raspberry jam onto the solid cookies, then place a cut-out cookie on top like a sandwich, gently pressing to adhere.
11. Dust with Powdered Sugar: Before serving, dust the top of each layered cookie with powdered sugar for a charming presentation.

These Raspberry Linzer Cookies are perfect to enjoy during the holidays or to gift to loved ones as a sweet treat!

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a rich and indulgent treat that combines the creamy sweetness of white chocolate with the crunchy, buttery flavor of macadamia nuts. These cookies are perfect for holiday gatherings or as an everyday delight, offering a chewy center and slightly crisp edges that will keep cookie lovers coming back for more.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the large eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and continue to mix until fully combined.
5. Combine Dry Ingredients with Wet: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Chocolate and Nuts: Using a spatula or wooden spoon, gently fold in the white chocolate chips and chopped macadamia nuts until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, making sure to leave enough space between each cookie as they will spread 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 while the centers remain soft.
9. Cool the 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.

Enjoy your delicious White Chocolate Macadamia Nut Cookies!

Almond Joy Cookies

Almond Joy Cookies are a delightful homage to the classic candy bar, combining the rich flavors of chocolate, coconut, and almonds into a chewy cookie. These cookies have a soft texture and are packed with shredded coconut and chocolate chips, making them a perfect treat for the holiday season or any occasion when you want a sweet and satisfying bite.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda for uniform rising.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together 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: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract until fully combined.
5. Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Add Coconut, Chocolate, and Almonds: Gently fold in the sweetened shredded coconut, semi-sweet chocolate chips, and chopped almonds with a spatula until they are evenly distributed in the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

Enjoy your Almond Joy Cookies with a glass of milk or a warm cup of coffee!