Struggling with what to get your loved ones this holiday? The best gifts come from the heart — and satisfy the sweet tooth. Why not give some homemade treats made with love in your very own kitchen?
Three of the Coast’s most talented bakers have shared their go-to holiday cookie recipes — the ones that remind them of home, family and the simple joy of baking. These goodies are the perfect present for acquaintances, loved ones and anyone who would appreciate a thoughtful gesture. They’re guaranteed to bring smiles and a little extra cheer to everyone on your list.
PEPPERMINT MOCHA CUT-OUT COOKIES WITH ROYAL VANILLA ICING
Get into the holiday spirit with these rich, chocolatey cookies from Huong Nguyen, owner and baker with Huongry Cookies. Infused with espresso and peppermint, they’ll make your kitchen smell just like the holidays.
Ingredients
Cookies:
- 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup cocoa powder
- 3 cups all-purpose flour
- 1 cup Andes peppermint crunch baking chips
Icing:
- 2 pounds powdered sugar
- ⅓ cup meringue powder
- ½ cup warm water
- 1 tsp vanilla extract
- 1 tablespoon corn syrup
Instructions
Cookies:
- Cream butter and sugars together until light and fluffy.
- Mix in eggs, vanilla and peppermint extract.
- Add flour, baking powder, salt, cocoa powder and espresso powder. Mix until combined.
- Fold in peppermint chips.
- Roll dough to one quarter-inch thickness, then chill for at least 30 minutes.
- Cut out shapes using your favorite holiday cookie cutters.
- Bake at 375 degrees for about 12 minutes.
- Let cookies cool completely before decorating.
Icing:
- Whisk meringue powder, water and vanilla together.
- Add powdered sugar and corn syrup, then mix on high for about three minutes until fluffy.
- Divide and color icing as desired. Create two consistencies:
- Outline icing: thicker for borders and details
- Flood icing: thinner for filling in designs
- Add icing to piping bags
- Decorate your cookies with sprinkles, edible glitter and piping tips
- Dry overnight (or enjoy right away).
Tips
- Store in an airtight container at room temperature for up to two weeks.
- Materials can be found at your local craft store (Michael’s, Hobby Lobby or Amazon).
PUMPKIN COFFEE CAKE COOKIES
“I chose this recipe because it is so versatile, and we have used it in so many ways here at the bakery,” says Brooke Rester, owner of Dolce Bakeshop. You can leave off the streusel and glaze and add cream-cheese filling to the top or substitute sweet potato for the pumpkin and add mini marshmallows to the top, she suggests. You also can enjoy them on their own.
Ingredients
- 2 sticks plus two tablespoons unsalted butter, softened and divided
- 1 ¾ cup brown sugar, divided
- 2 1/2 cups all-purpose flour, divided
- 5 teaspoons pumpkin pie spice, divided
- 3/4 teaspoons salt, divided
- ½ cup canned pumpkin puree
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 egg yolks, room temperature
- 3 teaspoons vanilla extract, divided
- 1 cup powdered sugar
- 2-4 teaspoons whole milk
Instructions
Cookies:
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a small bowl, whisk together one-and three-quarter cups flour, one tablespoon pumpkin pie spice, baking powder, baking soda, and one-half teaspoon salt.
- In the bowl of a stand mixer, cream together three-quarter cup butter and one cup brown sugar until light and fluffy.
- Add in egg yolks and vanilla. Slowly add in dry ingredients and mix just until incorporated.
- Scoop the dough using an ice-cream scoop and place each ball of dough two inches apart on the baking sheet. Top each one with a generous amount of streusel.
- Bake for 11-12 minutes or until middle is set. Let cool and then drizzle with glaze.
Streusel:
- Mix six tablespoons unsalted butter and three-quarters cup brown sugar. Add three-quarters cup flour, two teaspoons pumpkin spice, and one-quarter teaspoon salt.
Glaze:
- Whisk together one cup powdered sugar, one teaspoon vanilla extract and milk (or water).
FUNFETTI FROSTED STUFFED COOKIES
These bright, chewy, sprinkle-filled cookies have a surprise creamy-frosting center, says Jennifer Mayfield-Echols, owner of owner of Sugar Tribe Sweets and Events, who describes them as “pure happiness in every bite!”
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 large eggs (room temp)
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup mini milk chocolate chips
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- 3 tablespoons sprinkles
Frosting Filling:
- 6 tablespoons salted butter (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- 2 tablespoons sprinkles
Instructions
Make the Dough:
- Beat butter and sugars until light and fluffy. Add eggs and vanilla; mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Gradually add to wet ingredients. Stir in all the chips and sprinkles.
- Cover and chill 30 minutes.
Make the Frosting Filling:
- Beat butter until smooth. Add powdered sugar, vanilla and lemon juice; mix until creamy.
- Fold in sprinkles. Scoop one-tablespoon portions onto parchment and freeze for 15–20 minutes.
Assemble the Cookies:
- Scoop ¼-cup (about 83 grams) dough balls. Flatten slightly and press a frozen frosting scoop into the center.
- Wrap dough around filling to seal and shape into smooth balls.
- Place two inches apart on a parchment-lined baking sheet.
Bake and Cool:
- Bake at 375 degrees for 12–13 minutes, until edges are just golden.
- Cool 15 minutes on the pan before transferring to a rack.
Tip
- For thick, bakery-style cookies, chill filled dough balls another 15 minutes before baking.