11 Southern Christmas Cookies Regional Favorites

Pecan Tassies

Pecan tassies are delightful little pastry tarts that are a Southern holiday favorite. These bite-sized treats feature a buttery, flaky crust filled with a sweet, gooey mixture of pecans, sugar, and eggs. Often served during festive gatherings, pecan tassies are perfect for sharing and are bound to be a hit at any Christmas celebration.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This will guarantee that the pecan tassies bake evenly.
2. Prepare the Crust: In a medium-sized bowl, mix the all-purpose flour, softened unsalted butter, and cream cheese until well combined. The mixture should become soft and pliable. Once mixed, divide the dough into 24 equal parts.
3. Form the Shells: Take each part of the dough and press it into the bottom and up the sides of a mini muffin tin to create small cups. Make certain the dough is evenly distributed.
4. Make the Filling: In another bowl, combine the sugar, brown sugar, eggs, vanilla extract, and salt. Whisk together until smooth. Then, fold in the chopped pecans until they are evenly coated with the mixture.
5. Fill the Shells: Spoon the pecan filling into each of the prepared dough shells, filling them to about ¾ full. Avoid overfilling as the filling may expand during baking.
6. Bake: Place the mini muffin tin in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the edges of the shells are golden brown.
7. Cool and Remove: Once done, remove the tin from the oven and let the pecan tassies cool in the pan for about 10 minutes. Then gently use a knife to loosen the edges before transferring them to a wire rack to cool completely.
8. Serve: Enjoy your pecan tassies as a festive dessert at your holiday celebrations or package them up as gifts for friends and family!

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Red Velvet Whoopie Pies

Red velvet whoopie pies are a festive twist on the classic dessert, combining the rich flavor of red velvet cake with a creamy filling. These soft, cake-like cookies are sandwiched together with a luscious cream cheese frosting, making them a delightful treat perfect for holiday gatherings or as a sweet indulgence.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set them aside.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Mix Wet Ingredients: In another bowl, beat together the granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until thoroughly combined.
4. Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter.
5. Scoop and Shape: Using a cookie scoop or spoon, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter will spread as it bakes.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Filling: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until you reach a creamy consistency.
8. Assemble the Whoopie Pies: Once the cookies are cool, pair them up based on size. Spread or pipe a generous amount of the cream cheese filling onto the flat side of one cookie, then top it with another cookie, flat side down. Press gently to create a sandwich.
9. Serve: Serve your red velvet whoopie pies immediately, or store them in an airtight container in the refrigerator for up to a week. Enjoy these delightful treats at your holiday festivities!

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Lemon Icebox Cookies

Lemon icebox cookies are a revitalizing and zesty addition to any holiday cookie platter. These delightful treats have a crisp exterior and a soft, buttery center, all infused with bright lemon flavor. Perfectly chilled and served straight from the fridge, they offer a burst of citrus that is sure to brighten up any gathering.

Cooking Instructions:

1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
2. Add the Egg and Flavorings: Beat in the large egg, lemon zest, and lemon juice until well combined. The mixture should be smooth and creamy.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
5. Shape the Cookies: Divide the dough in half and shape each half into logs, about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours, or up to overnight. This helps develop the flavor and makes slicing easier.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Slice and Bake: Remove the logs from the refrigerator and unwrap them. Use a sharp knife to slice the logs into rounds, about ¼ inch thick. Place the slices onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should still look slightly soft.
9. Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once cooled, dust the cookies with powdered sugar before serving for an elegant finish.

Enjoy your revitalizing lemon icebox cookies as a delightful holiday treat!

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Coconut Macaroons

Coconut macaroons are sweet, chewy confections that perfectly embody the flavors of the holidays. Made primarily with shredded coconut, these delightful treats feature a crispy exterior and a soft, moist center. Whether dipped in chocolate or enjoyed plain, coconut macaroons are a simple yet satisfying addition to any festive dessert platter.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Combine Coconut and Condensed Milk: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until the coconut is evenly coated with the condensed milk.
3. Beat Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. This may take about 3-5 minutes. The egg whites should be glossy and hold their shape when the beaters are lifted.
4. Fold in Egg Whites: Gently fold the beaten egg whites into the coconut mixture. Use a spatula to combine them carefully, ensuring that you maintain the lightness of the egg whites.
5. Shape the Macaroons: Using a small cookie scoop or your hands, form small mounds of the mixture and place them onto the prepared baking sheet. Leave about 2 inches of space between each mound, as they will spread slightly while baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown on the tops and edges.
7. Cool: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Optional Chocolate Dipping: If desired, melt the semi-sweet chocolate in a microwave-safe bowl or over a double boiler. Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the wire rack to set.
9. Store: Store the coconut macaroons in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. Enjoy this delicious treat during the holidays or any time of the year!

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Gingerbread Cookies

Gingerbread cookies are a classic holiday treat, known for their delightful blend of warm spices and sweet molasses. With a soft, chewy texture, these cookies can be cut into festive shapes and decorated with icing to celebrate the Christmas season. Their fragrant aroma wafts through the house, evoking a sense of nostalgia and warmth, making them a favorite for both kids and adults alike.

Cooking Instructions:

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, sift together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and packed brown sugar until light and fluffy, about 2-3 minutes.
4. Add Molasses and Egg: Add the molasses, large egg, and vanilla extract to the butter mixture. Beat until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined; be careful not to overmix. The dough will be thick.
6. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This will make it easier to roll out and cut into shapes.
7. Roll Out the Dough: Once chilled, turn out the dough onto a lightly floured surface. Roll it out to about ¼-inch thickness.
8. Cut Out Cookies: Use cookie cutters to cut out shapes from the rolled dough. Place the cookies on the prepared baking sheets leaving about 1 inch of space between each cookie.
9. Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are firm to the touch and slightly darker around the edges.
10. Cool: Once baked, remove the sheets 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.
11. Optional Icing: If desired, mix powdered sugar with a small amount of milk until you reach your desired icing consistency. Pipe or spread the icing onto cooled cookies for decoration.
12. Store: Store the gingerbread cookies in an airtight container to maintain their freshness, where they can last for several weeks. Enjoy your festive treats!

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Chocolate Chip Cookies

Chocolate chip cookies are a beloved classic that brings comfort and joy during the holiday season and year-round. These cookies boast a perfect balance of chewy and crispy textures, with a rich flavor enhanced by sweet chocolate chips melted into the warm dough. Baking chocolate chip cookies fills your kitchen with a mouthwatering aroma that can evoke fond memories and make your home feel inviting.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium 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 to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes. This will help incorporate air and create a soft texture in your cookies.
4. Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue to mix until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined, being careful not to overmix the dough.
6. Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Scoop the Dough: Use a tablespoon or cookie scoop 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: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown but the centers are still soft.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up while retaining a chewy interior.

Enjoy your freshly baked chocolate chip cookies warm, or store them in an airtight container for later indulgence!

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Jam Thumbprint Cookies

Jam thumbprint cookies are delightful treats featuring a buttery, tender base studded with a sweet fruit jam filling. These cookies are characterized by their signature “thumbprint” indentation, where a dollop of jam is placed, creating a beautiful contrast of colors and flavors. Perfect for holiday gatherings or as a special afternoon snack, jam thumbprint cookies not only taste amazing but also look appealing on any dessert platter.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar. Beat until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter-sugar mixture, mixing until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Shape the Cookies: Using your hands, form small balls of dough (about 1 inch in diameter) and place them onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
6. Create Thumbprints: With your thumb or the back of a teaspoon, gently press down in the center of each cookie ball to create an indentation for the jam.
7. Fill with Jam: Spoon a small amount of fruit jam into each thumbprint, making sure not to overfill to avoid spilling during baking.
8. Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges of the cookies are lightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade jam thumbprint cookies!

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Butter Spritz Cookies

Butter spritz cookies are classic, beautifully shaped cookies that are rich in buttery flavor and melt in your mouth. These delicate treats are perfect for holiday cookie platters and can be made in a variety of shapes with the help of a cookie press. Their simplicity and delightful texture make them a favorite among both bakers and cookie lovers alike.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will take about 2-3 minutes.
3. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter mixture, mixing on medium speed until just combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until everything is well blended. Be careful not to overmix.
5. Prepare the Cookie Press: Fill a cookie press with the prepared dough, following the manufacturer’s instructions to select your desired shape.
6. Shape the Cookies: On the prepared baking sheets, press out the dough into desired shapes, ensuring to leave about 1-2 inches between each cookie for spreading during baking.
7. Bake: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Cool the Cookies: After baking, remove the cookies 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.

Enjoy your delightful butter spritz cookies!

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Southern Peanut Butter Cookies

Southern peanut butter cookies are a beloved treat known for their rich, nutty flavor and crumbly texture. These cookies are often characterized by the iconic crisscross pattern made with a fork on top, creating a sweet treat that is both simple and satisfying. They’re perfect for holiday gatherings or as a comforting snack any time of the year.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix the Peanut Butter and Sugars: In a large mixing bowl, combine the unsalted peanut butter, granulated sugar, and light brown sugar. Use an electric mixer to mix them together until the mixture is smooth and well blended.
3. Add the Egg and Vanilla: Beat in the large egg and vanilla extract into the peanut butter mixture. Mix well until fully incorporated and the batter is creamy.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step guarantees that the leavening agents are evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the peanut butter mixture, mixing on low speed until all components form a cohesive dough. Make sure not to overmix; stop as soon as everything is combined.
6. Shape the Cookies: Using a small cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each ball for spreading during baking.
7. Create the Signature Crisscross: Using a fork, gently press down on each ball of dough to flatten it slightly, then turn the fork 90 degrees and press down again to create a crisscross pattern.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set, and the cookies might look slightly underbaked in the center.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

Enjoy your delicious Southern peanut butter cookies!

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White Chocolate Cranberry Cookies

White chocolate cranberry cookies are a delightful treat that perfectly balances the creamy sweetness of white chocolate with the tartness of dried cranberries. These cookies are chewy and soft on the inside, with a slight crunch on the edges, making them an excellent addition to any holiday cookie platter or a sweet snack any time of the year.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), and prepare your baking sheets by lining them with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Vanilla: Crack the large egg into the bowl and pour in the vanilla extract. Mix until the egg is fully incorporated and the batter is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step guarantees that the leavening agents are evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
6. Fold in Cranberries and White Chocolate: Gently fold in the dried cranberries and white chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, while the centers might look slightly underbaked.
9. Cool the Cookies: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy your delicious white chocolate cranberry cookies!

Hummingbird Cookies

Hummingbird cookies are a delightful twist on the classic Southern dessert, hummingbird cake. These cookies are bursting with flavor and feature ingredients like ripe bananas, crushed pineapple, and chopped nuts, creating a chewy and moist texture reminiscent of the beloved cake. Perfect for holiday gatherings or any time of year, hummingbird cookies are a sweet treat that will surely impress friends and family.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Whisk together until well blended and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Crack the large eggs into the mixture and pour in the vanilla extract. Beat on medium speed until the eggs are fully incorporated and the mixture is smooth.
5. Combine Bananas and Pineapple: Add the mashed ripe bananas and drained crushed pineapple to the butter mixture, and mix until well combined.
6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix the dough.
7. Fold in Nuts: Using a spatula or wooden spoon, gently fold in the chopped pecans or walnuts, ensuring they are evenly distributed throughout the cookie dough.
8. Shape the Cookies: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the lined baking sheets, leaving about 2 inches of space between each cookie to accommodate spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes. The edges should be lightly browned, and the centers may look slightly soft but will firm up as they cool.
10. Cool and Enjoy: 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 delightful hummingbird cookies!