11 Smoked Salt Christmas Cookies Gourmet Treats

Dark Chocolate Smoked Salt Cookies

Dark Chocolate Smoked Salt Cookies are a delectable twist on traditional holiday treats. These cookies combine the rich flavors of dark chocolate with a hint of savory smoked salt, creating a unique balance of sweet and savory that will delight your taste buds. Perfect for sharing with friends and family, these cookies offer a delicious surprise that will impress everyone during the festive season.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla: Beat in the large eggs, one at a time, making sure to mix well after each addition. Then add the vanilla extract and continue mixing until everything is well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in the dark chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
7. Scoop and Shape Cookies: Using a cookie scoop or tablespoon, drop heaping spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Sprinkle Smoked Salt: Lightly sprinkle the tops of the cookies with smoked salt. Use 1 to 2 teaspoons, depending on your preference for saltiness.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still appear soft.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Dark Chocolate Smoked Salt Cookies with a glass of milk or your favorite hot beverage during this festive season!

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Spiced Gingerbread With Smoked Salt

Spiced Gingerbread with Smoked Salt is a delightful holiday treat that combines the warm, aromatic spices of traditional gingerbread with a surprising kick of savory smoked salt. This unique blend of flavors makes for a comforting and festive cookie that will be a hit during the holiday season. Perfect for enjoying with a cup of tea or coffee, or for gifting to friends and loved ones, these gingerbread cookies offer a memorable twist on a classic favorite.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until thoroughly combined. This mixture of dry ingredients will create the aromatic base of your gingerbread.
3. Cream Butter and Sugar: In a separate large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add Molasses and Egg: Mix in the molasses, followed by the large egg. Beat the mixture until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix, as this can lead to tougher cookies.
6. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld together and makes the dough easier to handle.
7. Scoop and Shape Cookies: Once chilled, use a cookie scoop or tablespoon to portion out the dough and roll each piece into a ball. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
8. Sprinkle Smoked Salt: Before baking, lightly sprinkle the tops of the cookie balls with smoked salt. Use 1 to 2 teaspoons in total, depending on your preferred saltiness.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set, and the centers appear soft. The cookies will firm up as they cool.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Spiced Gingerbread with Smoked Salt fresh or store them in an airtight container for later!

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Smoked Salt Caramel Pecan Bars

Smoked Salt Caramel Pecan Bars are an indulgent holiday treat that combines the rich, nutty flavor of toasted pecans with a gooey caramel layer, enhanced by a pinch of smoked salt for a surprising twist. These bars are perfect for a festive dessert table or for gifting during the holiday season, as they offer both sweetness and depth of flavor with every bite.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, allowing the paper to hang over the edges for easy removal later.
2. Prepare the Base: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring that each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
6. Spread the Batter: Pour the batter into the prepared baking pan and spread it evenly across the bottom with a spatula.
7. Bake the Base: Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Remove the base from the oven and let it cool slightly.
8. Prepare the Caramel Layer: In a saucepan over medium heat, combine the sweetened condensed milk and ½ cup of the smoked salt. Stir constantly until the mixture begins to bubble and thicken, about 5-7 minutes.
9. Assemble the Bars: Pour the caramel mixture over the baked pecan base, spreading it evenly. Return the pan to the oven and bake for an additional 10-12 minutes, allowing the caramel to set slightly.
10. Cool and Sprinkle: Once baked, remove the pan from the oven and let it cool completely on a wire rack. Once cooled, sprinkle with additional smoked salt to taste.
11. Slice and Serve: Using the edges of the parchment paper, lift the bars out of the pan and transfer them to a cutting board. Cut into squares or bars and serve. Enjoy your Smoked Salt Caramel Pecan Bars as a festive treat!

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Peppermint Mocha Cookies With a Twist

Peppermint Mocha Cookies With a Twist are a delightful holiday treat that combines the rich flavors of chocolate and coffee with a revitalizing hint of peppermint. These soft, chewy cookies are perfect for festive gatherings and are sure to impress your friends and family with their unique flavor profile. The addition of smoked salt adds an unexpected depth, making these cookies even more delicious and memorable.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butters and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and peppermint extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, smoked salt, and instant coffee granules.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in the dark chocolate chips until they are evenly dispersed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Add Topping: Sprinkle the crushed peppermint candies on top of each cookie dough ball for an extra festive touch.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, indulge in these delicious Peppermint Mocha Cookies with a Twist, and share with family and friends during the holiday season!

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Smoked Salt Snickerdoodles

Smoked Salt Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie. With the addition of smoked salt, these soft and chewy treats take on a unique flavor that balances the sweetness of the sugar and the warmth of cinnamon, making them perfect for holiday gatherings or simply enjoying with a cup of coffee or tea.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, ground cinnamon, and smoked salt until well mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Prepare Sugar-Cinnamon Mixture: In a small bowl, combine additional granulated sugar and ground cinnamon for rolling the cookies.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, form the dough into rounded balls, about 1 inch in diameter.
8. Roll in Cinnamon-Sugar: Roll each ball of dough in the sugar-cinnamon mixture until fully coated, then place them on the prepared baking sheets, spaced about 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly cracked. They should still look soft in the center.
10. Cool the Cookies: 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.

Enjoy your delicious Smoked Salt Snickerdoodles with a hint of smokiness that elevates this classic cookie!

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Maple Pecan Smoked Salt Biscotti

Maple Pecan Smoked Salt Biscotti are a delightful Italian cookie that combines the warm flavors of maple syrup and toasted pecans with a hint of smoky salt. These crunchy treats are perfect for dipping in coffee or tea, making them an excellent addition to your holiday cookie platter or a cozy snack during chilly evenings.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and smoked salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs lightly, then add the maple syrup, melted butter, and vanilla extract. Mix until fully combined.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredient mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in Pecans: Gently fold in the chopped pecans into the dough until evenly distributed.
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. Make sure the log is even for uniform baking.
7. Bake the Dough: Bake in the preheated oven for 25-30 minutes, or until the dough is firm to the touch and lightly golden. Remove from the oven and let it cool on the baking sheet for about 10 minutes.
8. Slice the Biscotti: Once slightly cooled, use a serrated knife to slice the log diagonally into 1-inch thick slices.
9. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-12 minutes to dry them out and become crunchy. Flip the biscotti halfway through baking for even crispness.
10. Cool and Serve: Remove the biscotti from the oven and allow them to cool completely on a wire rack. Enjoy your Maple Pecan Smoked Salt Biscotti with a warm cup of coffee or tea!

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Choco-Mint Smoked Salt Sandwich Cookies

Choco-Mint Smoked Salt Sandwich Cookies are a festive and indulgent treat that perfectly marries the rich flavors of chocolate and mint with a touch of savory smokiness. These delightful sandwich cookies feature a luscious mint chocolate filling, making them an irresistible addition to your holiday cookie platter and a delightful surprise for your guests.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, granulated sugar, brown sugar, salt, and smoked salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs lightly. Add the melted butter and vanilla extract, mixing well until combined.
4. Combine Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Be careful not to overmix; just combine until the ingredients are integrated.
5. Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or the bottom of a glass.
6. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes or until the edges are set but the centers may look slightly soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Filling: While the cookies are cooling, prepare the filling. In a medium bowl, beat together the powdered sugar, heavy cream, and peppermint extract until smooth and creamy.
8. Assemble the Sandwich Cookies: Once the cookies are completely cool, spread or pipe a generous amount of the mint filling onto the flat side of half of the cookies. Top each filled cookie with another cookie, flat side down, to create a sandwich.
9. Serve and Enjoy: Enjoy the Choco-Mint Smoked Salt Sandwich Cookies right away, or store them in an airtight container at room temperature for up to a week. These unique cookies are a delightful treat for any holiday gathering!

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Cranberry Orange Cookies With Smoked Salt

Cranberry Orange Cookies with Smoked Salt are a delightful holiday treat that combines the tartness of cranberries and the brightness of orange zest with a hint of savory smokiness from the smoked salt. These cookies are not only visually appealing but also pack a flavorful punch that makes them a perfect addition to any festive cookie platter or gift box.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, granulated sugar, brown sugar, salt, and smoked salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, cream together the softened butter, eggs, vanilla extract, orange juice, and orange zest until the mixture is smooth and creamy.
4. Combine Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in Cranberries: Gently fold in the chopped dried cranberries, ensuring they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. 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.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. (Optional) Dust with Powdered Sugar: Once the cookies are completely cool, you may choose to dust them with powdered sugar for an extra festive touch before serving.

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Classic Sugar Cookies With Smoked Salt Glaze

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining 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, salt, and smoked salt. Set the mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture, mixing until well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, blending on low speed until just combined. Be careful not to overmix.
6. Shape Cookies: Using a cookie scoop or your hands, form tablespoon-sized balls of dough and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
7. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers no longer appear wet. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes.
8. Transfer and Cool: Carefully transfer the cookies to a wire rack to cool completely.
9. Prepare Smoked Salt Glaze: In a small mixing bowl, whisk together the powdered sugar, milk, and smoked salt until the mixture is smooth and has a pourable consistency. If desired, add a few drops of food coloring to achieve the desired hue.
10. Glaze the Cookies: Once the cookies are completely cool, drizzle the smoked salt glaze over the tops using a spoon or a piping bag for more control. Allow the glaze to set for about 30 minutes before serving or packaging.

Enjoy your Classic Sugar Cookies with Smoked Salt Glaze as a festive treat that brings a unique twist to a beloved classic!

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Triple Chocolate Chip Cookies With Smoked Salt

Triple chocolate chip cookies with smoked salt are a decadent treat that combines the rich flavors of dark, milk, and white chocolate with the unique, savory notes of smoked salt. These cookies are soft and chewy, making them the perfect indulgence for chocolate lovers looking to add a twist to their classic cookie experience.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, regular salt, and smoked salt. Set it aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or a stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Mix until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, blending on low speed until just combined. Be careful to avoid overmixing.
6. Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the dark, milk, and white chocolate chips until evenly distributed throughout the cookie dough.
7. Shape Cookies: Using a cookie scoop or your hands, form tablespoon-sized balls of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake 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 are still soft. Be careful not to overbake.
9. Cool on Baking Sheets: Once baked, allow the cookies to cool on the sheets for about 5 minutes to set, before transferring them to a wire rack to cool completely.
10. Finish with Smoked Salt: After cooling, lightly sprinkle a pinch of smoked salt over the tops of the cookies to enhance the flavors and add a touch of gourmet flair before serving. Enjoy your triple chocolate chip cookies!

Bourbon Oatmeal Raisin Cookies With Smoked Salt

Bourbon oatmeal raisin cookies with smoked salt are a delightful twist on a classic cookie recipe, combining the chewy texture of oats and plump raisins with a hint of bourbon for warmth and depth. The addition of smoked salt enhances the flavor profile, providing a savory undertone that perfectly complements the sweetness of the raisins and the richness of the bourbon. These cookies are perfect for holiday gatherings or enjoying with a warm cup of tea or coffee.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, regular salt, and smoked salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs, Vanilla, and Bourbon: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract and bourbon until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Raisins: Using a spatula or wooden spoon, gently fold in the raisins until evenly distributed throughout the cookie dough.
7. Shape Cookies: Use a cookie scoop or your hands to form tablespoon-sized balls of dough and place them on the prepared baking sheets, ensuring there is about 2 inches of space between each cookie.
8. Bake Cookies: Put the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown while the centers remain soft. Be cautious not to overbake; the cookies will continue to firm up as they cool.
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 bourbon oatmeal raisin cookies with a sprinkle of additional smoked salt if desired!