11 Red And White Christmas Cookies Color Coordination

Classic Sugar Cookies With Royal Icing

Classic sugar cookies with royal icing are a beloved holiday treat, known for their sweet, buttery flavor and beautifully decorated surfaces. These cookies are perfect for festive occasions, offering a delightful canvas for creativity with colorful icing. They are soft yet sturdy enough to hold intricate designs, making them a favorite among both bakers and decorators alike.

Instructions:

1. Prepare the dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
2. Cream the butter and sugar: In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy using an electric mixer. This should take about 2-3 minutes.
3. Add eggs and extracts: Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
4. Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until the dough comes together. Be careful not to overmix; stop as soon as everything is combined.
5. Chill the dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling the dough will help the cookies maintain their shape during baking.
6. Preheat the oven: When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll out the dough: On a lightly floured surface, roll out one portion of the chilled dough to about ¼ inch thick. Use cookie cutters to cut out your desired shapes.
8. Bake the cookies: Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
9. Make royal icing: In a mixing bowl, beat the egg whites until frothy. Gradually add the powdered sugar, continuing to beat until the icing reaches a thick but spreadable consistency. For flooding icing, you can add a little water to thin it out.
10. Color the icing: Separate the royal icing into different bowls and add food coloring to each to create your desired colors.
11. Decorate the cookies: Once the cookies are completely cool, use piping bags or a small round tip to decorate with royal icing. You can use different colors for various designs, and allow the icing to set before stacking the cookies.

Enjoy your beautifully decorated classic sugar cookies as a festive treat or give them as gifts during the holiday season!

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Peppermint Crunch Chocolate Cookies

Peppermint Crunch Chocolate Cookies are a festive and delicious holiday treat that combines the rich flavor of chocolate with a invigorating peppermint twist. These cookies are perfect for sharing during the holiday season, featuring a chewy texture and a delightful crunch from crushed peppermint candies. They are sure to be a hit at any holiday gathering!

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will help combine the dry ingredients evenly.
3. Cream butter and sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate eggs and vanilla: Add the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
5. Combine dry and wet ingredients: Gradually add the flour mixture to the butter and sugar mixture, mixing on low speed just until the dough comes together. Be careful not to overmix.
6. Fold in chocolate and peppermint: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies into the dough using a spatula or a wooden spoon.
7. Scoop the cookies: Using a cookie scoop or a tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly after being removed from the oven.
9. Cool the cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Enjoy: Once cooled, enjoy the peppermint crunch chocolate cookies as a perfect festive treat or package them up as gifts for friends and family!

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Strawberry Shortbread Sandwich Cookies

Strawberry Shortbread Sandwich Cookies are a delightful treat that captures the essence of sweet, buttery shortbread paired with fresh strawberry filling. These cookies are perfect for any occasion, especially during the holiday season, as they offer a beautiful presentation and a delicious burst of flavor in every bite.

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer to beat the mixture on medium speed until it is light and fluffy, about 3-5 minutes.
3. Add vanilla: Mix in the vanilla extract, ensuring it is well incorporated into the butter and sugar mixture.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until the dough just comes together. Avoid overmixing.
5. Shape the cookies: Take about a tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheets, flattening them slightly with your palm. Leave enough space between each cookie for spreading.
6. Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden. The centers might still look soft, but they will firm up as they cool.
7. Prepare the strawberry filling: While the cookies are baking, mix the diced fresh strawberries, powdered sugar, and lemon juice in a small bowl. Set aside to let the flavors meld.
8. Cool the cookies: Once out of the oven, allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to wire racks to cool completely.
9. Assemble the cookies: Once the cookies are cool, take one cookie and spoon a small amount of the strawberry filling onto the center. Top with another cookie, gently pressing down to create a sandwich.
10. Serve and enjoy: Enjoy your delicious Strawberry Shortbread Sandwich Cookies fresh or store them in an airtight container in the refrigerator for up to a week.

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Red Velvet White Chocolate Chip Cookies

Red Velvet White Chocolate Chip Cookies are a festive twist on the classic cookie, offering a rich red velvet flavor paired with the sweetness of white chocolate chips. These cookies are perfect for the holiday season, not only for their delicious taste but also for their vibrant color that adds a cheerful touch to any dessert table.

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet 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, about 3-5 minutes.
3. Add the wet ingredients: Add the egg, vanilla extract, and red food coloring to the creamed mixture. Mix well until fully combined.
4. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold in white chocolate chips: Using a spatula, gently fold the white chocolate chips into the dough until they are evenly distributed.
6. Shape the cookies: Scoop about a tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheet, leaving sufficient space between each cookie to allow for spreading.
7. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the centers look slightly soft. They will continue to firm up as they cool.
8. Cool the cookies: Once the cookies are done baking, remove them 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. Serve and enjoy: Once cooled, serve your Red Velvet White Chocolate Chip Cookies to family and friends or store them in an airtight container for later enjoyment!

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Cranberry Almond Biscotti

Cranberry Almond Biscotti are delightful Italian cookies that are crunchy and perfect for dipping in coffee or tea. Their combination of tart cranberries and nutty almonds creates a beautiful contrast of flavors, making them an ideal treat for the holiday season or any time of the year. These biscotti are not only delicious but also visually appealing, with flecks of red and white that complement their buttery, golden hue.

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
3. Cream butter and wet ingredients: In another bowl, use an electric mixer to cream the unsalted butter until smooth. Add the eggs and vanilla extract, mixing until fully combined.
4. Combine mixtures: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until fully combined.
5. Add cranberries and almonds: Fold in the dried cranberries and sliced almonds using a spatula, ensuring they are evenly distributed throughout the dough.
6. Shape the dough: Transfer the dough onto the prepared baking sheet and shape it into a log about 12 inches long and 4 inches wide. Flatten the top slightly.
7. Bake the log: Bake the log in the preheated oven for 25-30 minutes, or until the surface is golden brown and firm to the touch.
8. Cool and slice: Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Once cool enough to handle, transfer to a cutting board and slice the log into ½-inch thick pieces using a sharp knife.
9. Second bake: Place the sliced biscotti back on the baking sheet, cut side up, and return them to the oven. Bake for an additional 10-12 minutes, turning them halfway through, until they are crisp and golden.
10. Cool completely: Remove the biscotti from the oven and let them cool completely on a wire rack before serving.
11. Serve and enjoy: Once cooled, enjoy your Cranberry Almond Biscotti with a cup of coffee or tea, or pack them as delightful gifts for family and friends.

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Candy Cane Swirl Cookies

Candy Cane Swirl Cookies are festive, colorful treats that combine buttery cookie dough with a peppermint-infused twist, making them a delightful addition to any holiday dessert spread. Their vibrant red and white swirls mimic the appearance of classic candy canes, while the invigorating mint flavor is sure to bring holiday cheer to your gatherings.

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 unsalted butter until creamy. Gradually add granulated sugar and continue beating until the mixture is light and fluffy.
3. Add egg and extracts: Mix in the egg, vanilla extract, and peppermint extract, ensuring everything is well incorporated.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
6. Divide the dough: Split the dough in half and set one half aside. To the other half, add the red food coloring; mix until the color is evenly distributed.
7. Chill the dough: Wrap both portions of dough in plastic wrap and refrigerate for about 30 minutes to firm them up.
8. Roll out the dough: On a lightly floured surface, roll out each portion of dough into rectangles about ¼ inch thick. Aim for similar sizes for easy layering.
9. Layer the dough: Gently place the red dough on top of the plain dough. Roll the layers together tightly into a log, starting from one short end to the other. Make sure the colors press together well.
10. Chill the log: Wrap the log in plastic wrap and refrigerate for an additional 30 minutes for better slicing.
11. Slice the cookies: Remove the log from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼-inch thick discs.
12. Bake: Place the slices on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
13. Cool and dust: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, dust with powdered sugar if desired.

Enjoy your delightful Candy Cane Swirl Cookies with family and friends, perfect for the holiday season!

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Raspberry Jam Linzer Cookies

Raspberry Jam Linzer Cookies are a delightful twist on the traditional Austrian treat, featuring two buttery almond-infused cookies sandwiched together with sweet raspberry jam. These charming cookies not only look festive with their lovely cut-out shapes and bright red filling but also offer a perfect balance of sweetness and tartness, making them a favorite during the holiday season.

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream wet ingredients: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Incorporate egg and flavorings: Add the egg, vanilla extract, and lemon zest to the creamed mixture, mixing until fully combined.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
5. Mix dry into wet: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Do not overmix.
6. Chill the dough: Divide the dough into two equal portions, flatten them into disks, wrap them in plastic wrap, and refrigerate for at least 1 hour to make it easier to roll out.
7. Roll out the dough: On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness. Use cookie cutters to cut out as many shapes as you can, transferring them carefully to the prepared baking sheets.
8. Cut out centers: For half of the cookies, use a smaller cookie cutter to cut out the center shapes to create a window for the raspberry jam to show through.
9. Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Assemble cookies: Once the cookies are completely cool, spread a teaspoon of raspberry jam on the bottom of each solid cookie. Top with the cut-out cookie to create a sandwich.
11. Dust with powdered sugar: Lightly dust the tops of the cut-out cookies with powdered sugar for a festive touch.
12. Serve and enjoy: Enjoy your Raspberry Jam Linzer Cookies with a cup of hot cocoa or coffee during the holiday festivities!

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White Chocolate Dipped Red Velvet Cookies

White Chocolate Dipped Red Velvet Cookies are a festive and delicious treat, perfect for the holiday season. These vibrant red cookies are infused with a hint of cocoa and buttermilk, offering a subtle richness that is elevated by a glossy white chocolate dip. With their striking color and delightful flavor, these cookies are sure to delight every guest at your holiday gathering.

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Add egg and flavors: Add the egg, buttermilk, vanilla extract, and red food coloring to the creamed mixture. Beat until all the ingredients are well combined and the mixture is uniform in color.
5. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. Do not overmix; a few flour streaks are okay.
6. Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, about 2 inches apart to allow for spreading.
7. Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
8. Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted.
9. Dip the cookies: Once the cookies are completely cooled, dip the tops of each cookie into the melted white chocolate, allowing any excess to drip off. Place the dipped cookies back on the parchment paper.
10. Let the chocolate set: Allow the white chocolate to set at room temperature or place the cookies in the refrigerator for faster setting. Once the chocolate is firm, the cookies are ready to serve.

Enjoy your beautiful and delicious White Chocolate Dipped Red Velvet Cookies this holiday season!

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Marshmallow Coconut Ruffle Cookies

Marshmallow Coconut Ruffle Cookies are delightful, chewy cookies that bring the tropical flavors of coconut and the sweetness of marshmallows together for a festive treat. These cookies feature a soft base with a delightful ruffle of shredded coconut, topped with a gooey marshmallow center, making them a fun and chewy addition to your holiday cookie platter.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking.
2. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring these dry ingredients are well combined. Set aside for later.
3. Cream butter and sugars: In a large bowl, use a mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
4. Add egg and vanilla: Beat in the egg and vanilla extract into the creamed mixture, mixing until fully incorporated.
5. Combine dry ingredients: Gradually add the previously prepared dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix; the dough should come together with a few flour streaks remaining.
6. Fold in coconut: Gently fold the shredded coconut into the dough until evenly distributed throughout.
7. Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the lined baking sheets, spaced about 2 inches apart to allow room for spreading.
8. Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown and the centers appear set but slightly soft.
9. Add marshmallows: Remove the cookies from the oven and immediately place a mini marshmallow on top of each cookie, gently pressing them down. Return the cookies to the oven and bake for an additional 2-3 minutes, until the marshmallows are puffed and slightly toasted.
10. Cool the cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delightful treats as part of your holiday spread!

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Cherry Gingerbread Cookies

Cherry Gingerbread Cookies are a delightful holiday treat that blends the warm spices of traditional gingerbread with the tart sweetness of dried cherries. These soft and chewy cookies are perfect for decorating with icing or simply enjoying as-is, making them a wonderful addition to any festive cookie platter.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Confirm that all the dry ingredients are well combined and set aside.
3. Cream butter and sugars: In another bowl, use a mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add molasses and egg: Beat in the molasses and egg into the creamed butter and sugar mixture, mixing until fully incorporated and smooth.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. Fold in cherries: Gently fold the chopped dried cherries into the cookie dough until evenly distributed.
7. Scoop the dough: Using a cookie scoop or teaspoon, drop rounded balls of dough onto the lined baking sheets, spaced about 2 inches apart to allow room for spreading.
8. Bake 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 soft.
9. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
10. Serve and enjoy: Once cooled, enjoy your Cherry Gingerbread Cookies as a festive snack or use them for holiday gifting!

Vanilla Snowball Cookies

Vanilla Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are a classic holiday treat that melt in your mouth. These buttery cookies are rolled in powdered sugar and have a nutty flavor thanks to the addition of finely chopped nuts. Their snowy appearance makes them a festive addition to any holiday cookie platter.

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened unsalted butter and ½ cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a mixer.
3. Add vanilla: Mix in the vanilla extract until well combined with the butter and sugar mixture.
4. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, salt, and chopped nuts. Combine these dry ingredients with the wet mixture, stirring until a soft dough forms.
5. Shape the cookies: Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the bottoms are lightly golden.
7. Cool and coat: Remove the baking sheet from the oven and let the cookies cool for about 5 minutes. While they are still warm, gently roll the cookies in the additional powdered sugar until evenly coated.
8. Cool completely: Transfer the coated cookies to a wire rack to cool completely. Once cooled, you can roll them in powdered sugar one more time for an extra snowy effect.
9. Serve and enjoy: Your Vanilla Snowball Cookies are now ready to be enjoyed! They make for a delightful addition to your holiday gatherings or as a sweet gift for friends and family.