11 Twin Cities Christmas Cookie Recipes From Minnesota Nice Kitchens

Classic Minnesota Spritz Cookies

Classic Minnesota Spritz Cookies are a beloved holiday treat, characterized by their buttery flavor and festive shapes. These charming little cookies are made using a cookie press, which allows you to create intricate designs perfect for any celebration. They are often topped with colorful sprinkles or drizzled with icing for added flair, making them a delightful addition to any Christmas cookie platter.

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper, or leave them ungreased, as the cookies do not need sticking agents.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
3. Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Then, mix in the vanilla extract until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step guarantees that the baking powder is evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the creamed butter mixture, mixing on low speed until just combined. Be careful not to overmix; you want the dough to be smooth but not tough.
6. Prepare Cookie Press: If you are using a cookie press, fill it with your prepared dough according to the manufacturer’s instructions. If you don’t have a cookie press, you can use a piping bag with a star tip for similar results.
7. Form Cookies: Using the cookie press (or piping bag), press out shapes onto the prepared baking sheets, spacing them about 1-2 inches apart. If you prefer, you can use a spoon to drop small mounds of dough onto the sheets.
8. Decorate: Before baking, sprinkle colored sugar or any desired topping onto the cookies for decoration.
9. Bake: Place the baking sheets in the preheated oven and bake for 8-10 minutes or until the edges are just lightly golden. The centers should remain pale.
10. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
11. Serve or Store: Once completely cooled, serve your Classic Minnesota Spritz Cookies immediately or store them in an airtight container for up to a week. Enjoy the festive spirit with every bite!

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Cranberry Almond Biscotti

Cranberry Almond Biscotti are a delightful Italian cookie that combines the sweetness of dried cranberries with the nutty flavor of almonds. These twice-baked cookies are crispy and perfect for dipping in coffee or tea, making them a wonderful addition to your holiday treats. They have just the right amount of sweetness and are studded with tart cranberries, providing a delightful contrast in flavor and texture.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add Nuts and Dried Fruit: Stir in the chopped toasted almonds and dried cranberries, ensuring they are evenly distributed throughout the flour mixture.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Then add in the vanilla extract and almond extract, mixing until combined.
5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture, stirring gently until the dough comes together. It should be sticky but manageable.
6. Form the Dough: Transfer the dough to your lightly floured surface. With floured hands, shape the dough into a log about 12 inches long and 2 inches wide. Place this log onto the prepared baking sheet.
7. First Bake: Bake the dough in the preheated oven for 25-30 minutes, or until it is lightly golden and firm to the touch. Remove from the oven and let it cool for about 10-15 minutes.
8. Slice the Biscotti: Once the log is cool enough to handle, transfer it to a cutting board. Use a sharp knife to slice the log diagonally into 1/2-inch thick pieces.
9. Second Bake: Lay the sliced biscotti cut-side down back onto the baking sheet. Bake for an additional 10-15 minutes or until they are golden brown and dry.
10. Cool and Store: Remove the biscotti from the oven and let them cool on a wire rack. Once cooled, store them in an airtight container for up to two weeks. Enjoy your delicious Cranberry Almond Biscotti with a warm beverage!

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Peppermint Bark Cookies

Peppermint Bark Cookies are a festive and rich holiday treat that beautifully combines the flavors of chocolate and peppermint. These cookies have a soft, chewy texture with a creamy layer of white chocolate on top, finished with a sprinkle of crushed peppermint candies for that extra holiday spirit. They’re perfect for holiday baking and sharing with friends and family!

Instructions

1. Preheat the Oven: Preheat 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 all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: 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 with an electric mixer.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the cookies tender.
6. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
7. Scoop the Dough: Use a tablespoon or cookie scoop to portion out dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking.
8. First Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Melt White Chocolate: While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
10. Top with White Chocolate: Once the cookies are completely cooled, drizzle or spread the melted white chocolate on top of each cookie.
11. Add Crushed Peppermint: While the white chocolate is still wet, sprinkle the crushed peppermint candies on top, allowing them to stick.
12. Let Set: Allow the white chocolate to set completely at room temperature or in the refrigerator for a quicker result.
13. Store and Enjoy: Store the finished cookies in an airtight container at room temperature for up to a week, and enjoy these delightful holiday treats!

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Finnish Joulutorttu (Star-shaped Pastries)

Finnish Joulutorttu, also known as “Star-shaped Pastries,” are delightful, flaky pastries traditionally enjoyed during the Christmas season in Finland. These treats are filled with a luscious plum jam and are shaped to resemble a star, making them both visually appealing and deliciously festive. The combination of buttery puff pastry and sweet jam is sure to charm anyone who tries them!

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface to smooth it out. Cut the pastry into squares that are approximately 5×5 inches.
3. Make Cuts: Take each square and make two diagonal cuts from each corner towards the center, leaving a small triangle uncut in the middle. This should create a star shape when folded.
4. Add the Filling: Place about a teaspoon of plum jam (or well-chopped, sweetened prunes) in the center of each cut pastry square.
5. Shape the Pastries: Fold the points of the pastry towards the center over the jam. You can alternate folding each point in so that it creates a star shape. Press the edges gently to seal them.
6. Apply Egg Wash: Beat the egg in a small bowl to create an egg wash. Brush the egg wash over the tops of the pastries to give them a golden color when baked.
7. Bake the Pastries: Place the shaped pastries on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes, or until they puff up and turn golden brown.
8. Cool and Dust: Once baked, remove the pastries from the oven and allow them to cool on a wire rack. If desired, sprinkle with powdered sugar before serving for an extra festive touch.
9. Serve: Enjoy your Finnish Joulutorttu warm or at room temperature as a delightful holiday treat!

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Snickerdoodle Bars

Snickerdoodle Bars are a delightful twist on the classic snickerdoodle cookie, offering the same cinnamon-sugar flavor in a convenient bar form. These soft, chewy treats are perfect for sharing during the holiday season or enjoying with a cup of hot cocoa. They’re easy to make and capture the essence of traditional snickerdoodles in every bite.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer, 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: Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until just combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture. Mix on low speed until the dough comes together and is completely combined. Be careful not to over-mix.
6. Prepare the Cinnamon Sugar: In a small bowl, combine the ground cinnamon and the 3 tablespoons of sugar. This will be sprinkled on top of the bars.
7. Spread the Batter: Pour the dough into the prepared baking dish. Using a spatula, spread it evenly across the bottom of the dish.
8. Sprinkle Cinnamon Sugar: Evenly sprinkle the cinnamon-sugar mixture over the top of the batter.
9. Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
10. Cool and Slice: Once baked, remove the dish from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing into bars.
11. Serve: Enjoy your Snickerdoodle Bars warm or at room temperature. They make a perfect treat for holiday gatherings!

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Gingerbread Men With a Twist

Gingerbread Men With a Twist are a fun and festive variation on the traditional gingerbread cookie. These treats bring together the classic spices of ginger and cinnamon with an unexpected addition of citrus zest, which adds a rejuvenating aroma and flavor. With their soft texture and charming decorations, these gingerbread men are perfect for holiday gatherings or gift-giving.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk the mixture until well combined and set aside.
3. Cream Butter and Sugar: In another bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until it is light and fluffy, about 2-3 minutes.
4. Add Molasses and Egg: Mix the molasses and egg into the butter-sugar mixture, followed by the orange zest. Beat until everything is well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a smooth dough forms. Be careful not to overmix.
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.
7. Roll Out the Dough: Once chilled, lightly flour your work surface and roll out the dough to about 1/4 inch thickness. Use gingerbread man cookie cutters to cut out the shapes.
8. Transfer to Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart.
9. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the cookies are slightly puffed. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
10. Decorate: Once the cookies are cooled, use white icing to decorate and add colored sprinkles or candies for a festive touch.
11. Enjoy: Serve your Gingerbread Men With a Twist at holiday gatherings, or package them up as delightful gifts for friends and family!

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Minty Chocolate Chip Cookies

Minty Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, combining the rich flavor of chocolate with a revitalizing minty essence. Perfect for the holiday season, these cookies offer a wonderful aroma and taste that will impress guests and satisfy your sweet cravings. The addition of peppermint extract and mint chocolate chips takes these classic cookies to a whole new level.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper to facilitate easy cookie removal.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for use later.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Extracts: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract and peppermint extract until well blended.
5. Incorporate 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: Using a spatula, gently fold in the mint chocolate chips and semisweet chocolate chips until 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, spacing them about 2 inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
9. Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Enjoy: Once cooled, enjoy your minty chocolate chip cookies with a glass of milk or your favorite beverage, and share the festive joy with family and friends!

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Pecan Pie Cookies

Pecan Pie Cookies are a delicious fusion of the classic flavors of pecan pie and the beloved cookie format. These delightful treats feature a buttery, tender cookie base with a rich, gooey filling that mimics the sweet, nutty taste of traditional pecan pie. Perfect for holiday gatherings or cookie exchanges, these cookies are guaranteed to be a hit with friends and family.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them 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 step guarantees that the leavening agent is evenly distributed throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, typically around 2-3 minutes.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter mixture until fully combined.
5. Combine Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Prepare the Filling: In a separate bowl, mix together the light corn syrup, chopped pecans, and any remaining brown sugar (optional). This will be the gooey filling that gives the cookies their pecan pie flavor.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie. Flatten each ball slightly with your hand.
8. Add the Filling: Use your finger or the back of a teaspoon to create a small indentation in the center of each cookie. Spoon a small amount of the pecan filling into the indentation of each cookie.
9. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
10. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. If desired, dust the cooled cookies with powdered sugar for an extra festive touch before serving. Enjoy your Pecan Pie Cookies!

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Raspberry Linzer Cookies

Raspberry Linzer Cookies are a delightful holiday treat that brings a touch of elegance to any cookie platter. These sandwich cookies are made with a nutty, buttery dough that is flavored with warm spices and filled with a generous layer of sweet raspberry jam. With their beautiful cut-out designs, they not only taste delicious but also look festive, making them a perfect addition to your holiday festivities or cookie exchanges.

Instructions

1. Preheat the Oven: Start 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, ground almonds, baking powder, ground cinnamon, and salt. This blend of ingredients creates the base for your cookie dough.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter mixture, mixing until fully combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together. Ascertain there are no dry flour pockets, but do not overmix.
6. Chill the Dough: Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling will make the dough easier to roll out.
7. Roll Out the Dough: On a floured surface, take one disk of dough and roll it out to about ¼ inch thickness. Use a round cookie cutter to cut out cookies. For half of the cookies, use a smaller cookie cutter to cut out the center, creating a window for the raspberry jam filling.
8. Transfer to Baking Sheets: Place the cookies onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly golden around the edges. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
10. Assemble the Cookies: Once the cookies are completely cool, spread about a teaspoon of raspberry jam on the solid cookies. Top with the cookies that have cut-out centers to create sandwich cookies.
11. Dust with Powdered Sugar: If desired, dust the tops of the cut-out cookies with powdered sugar for a festive touch.
12. Serve and Enjoy: Your Raspberry Linzer Cookies are now ready to be enjoyed! They’re perfect for sharing or indulging with a warm cup of tea or coffee.

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Maple Walnut Cookies

Maple Walnut Cookies are a deliciously sweet and nutty holiday treat that captures the essence of winter. With a rich maple flavor and crunchy walnuts, these cookies are both satisfying and aromatic, making them a great addition to your holiday dessert table or as a special gift for friends and family. They have a chewy texture and a delightful sweetness that will make them a favorite among cookie lovers.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground walnuts, baking soda, and salt. This will be your dry mixture.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Wet Ingredients: Beat in the large egg, maple syrup, and vanilla extract into the butter-sugar mixture, mixing until well blended.
5. Combine Mixtures: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want the ingredients to blend together to form a dough.
6. Incorporate Walnuts: Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft.
9. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Serve: Once cooled, enjoy your Maple Walnut Cookies with a cup of tea or coffee, or pack them in decorative tins for gift-giving during the holiday season.

Holiday Thumbprint Cookies

Holiday Thumbprint Cookies are a festive and charming dessert that features a buttery cookie base with an inviting indention in the center filled with sweet jam or chocolate. These cookies are not only easy to make, but they also offer endless possibilities for customization with different fillings, making them a delightful treat for any holiday gathering or as a thoughtful gift for friends and family.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal and to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Beat in the large egg and vanilla extract into the butter-sugar mixture, mixing until well combined and smooth.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing; stop once the dough comes together.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Create Thumbprint Indentations: With your thumb or the back of a small spoon, gently press down in the center of each mound to create an indentation for the filling.
8. Fill with Jam or Chocolate: Spoon a small amount of your preferred jam or melted chocolate into the thumbprint of each cookie. Be careful not to overfill to prevent spilling during baking.
9. Optional Topping: If desired, sprinkle chopped nuts around the edges of the filling for added texture and flavor.
10. Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft.
11. Cool: 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 Holiday Thumbprint Cookies!