Cookies to Get You Through the Holidays

During the holiday season, the importance of a good cookie transcends its role as a mere sweet treat—it becomes a comforting tradition, a delightful indulgence that adds warmth and joy to the cold winter months. Whether it’s Thanksgiving, Christmas or any celebration in between, the presence of a well-crafted cookie seems to elevate the festive spirit. The allure lies not only in the delectable taste but also in the nostalgic associations that come with each bite. 

This week’s blog will feature five distinct cookie recipes, each made to capture the essence of the season. First on the list are Chai Cookies with a Vanilla Bean Glaze, infusing the cozy, spiced notes of chai into a soft, buttery cookie. The addition of a luxurious vanilla bean glaze adds a touch of sophistication, making them perfect for holiday gatherings. 

Peppermint Christmas Cookies follow suit, embodying the essence of the season with their cool and refreshing peppermint flavor. These cookies not only taste amazing but also serve as edible ornaments that will add wonders to any holiday dessert spread.

For those seeking a chewy and warmly spiced option, the Chewy Ginger Snap Cookies offer a perfect balance of molasses, ginger and cinnamon. The satisfying chewiness combined with the aromatic spices makes these cookies a nostalgic nod to traditional holiday flavors, reminiscent of gingerbread houses and family gatherings.

Pumpkin pies are always the star of the show at holiday parties, and chocolate chip cookies are the cookies that are the ultimate sweet treat any time of year. Now, let me introduce you to a new holiday favorite: Pumpkin Chocolate Chip Cookies. This adds a seasonal twist, incorporating the beloved taste of pumpkin into a soft, pillowy cookie, with the classic chocolate addition. Making them is a must-have for any festive occasion.

In essence, these five cookie recipes are carefully curated to embody the best flavors of the season, offering a diverse array of tastes and textures that cater to the varied preferences of holiday enthusiasts. As the winter chill sets in, the aroma of these freshly baked cookies will undoubtedly fill homes with a sense of warmth, creating lasting memories and sweet moments of joy during this special time of the year.

Chai Cookies with a Vanilla Bean Glaze

I originally found this recipe while scrolling on Instagram. Tawnie Graham (@krolls_korner), an author, dietitian, Mom and lover of food from Fresno, CA posted a video of these cookies and I immediately saved the recipe for later. I knew right away this would be a sweet treat I would cook up this season, and it was a hit! All of my friends kept coming back for seconds. If you like Snickerdoodle cookies, then this is definitely a cookie for you! 

When it comes to the chai spice blend used in this recipe, you can add any flavors and spices that you would typically use in chai at home. For this recipe specifically, we will be using spices of cinnamon, cardamom, cloves, nutmeg, allspice and ginger.

Ingredients

▢ 2 1/2 cups all-purpose flour

▢ 1 1/2 cups cake flour

▢ 2 tsp. Cornstarch

▢ 1 tsp. baking soda

▢ 1 tsp. baking powder

▢ 1 tsp. Salt

▢ 2 Tbsp. chai spice blend, divided (recipe below)

▢ 16 Tbsp. unsalted butter, cold, cubed (1 cup butter)

▢ 1 cup sugar (+ 1 Tbsp. for rolling)

▢ 1/4 cup brown sugar, packed (light or dark)

▢ 2 large eggs

▢ 2 large egg yolks

▢ 2 tsp. vanilla extract

Chai Spice Blend

▢ 2 tsp. ground cinnamon

▢ 1 tsp. ground ginger

▢ 1 tsp. cardamom

▢ 1/2 tsp. allspice

▢ 1/2 tsp nutmeg

▢ 1/2 tsp. Cloves

Vanilla Bean Glaze

▢ 1 1/2 cups confectioners’ sugar

▢ 3 Tbsp. milk (plus more as needed)

▢ 1 tsp. vanilla bean paste

Instructions

1. Preheat oven to 400°F.
2. Mix together all of the spices for your chai spice blend. 
3. Combine the dry ingredients: all-purpose flour, cake flour, corn starch, 1 heaping tablespoon of chai spice, baking soda, baking powder and salt. Set to the side.
4. Using a mixer, blend together the cold butter and all of the sugars until smooth. 
5. To the mixer, add in the eggs, egg yolks and vanilla extract.
6. After that is all smooth, slowly add in the dry ingredients from earlier. 
7. This mixture will make about 6-7 large cookies, but you can make them into small balls if preferred. 
8. After you separate the mixture into your balls of cookie dough, you will roll them in the remaining spice mix along with some sugar. 
9. Place on a baking sheet and cook for 10-11 minutes. 
10. For the glaze: mix together the three ingredients until smooth. Add milk as needed. Once the cookies are completely cool, add to the top of the cookies. 

Peppermint Christmas Cookies

If you’re a fan of peppermint during the holidays, then this recipe is for you. I also found this on Instagram Reels. Baker, Winnie (@homemeide), shared this recipe to start the holiday season off right. 

Ingredients

▢ 1/2 cup butter (softened)

▢ 1/2 cup white sugar

▢ 1/4 cup brown sugar

▢ 1 large egg

▢ 1 1/4 cups flour

▢ 1/4 tsp baking soda

▢ 1 tsp peppermint extract

▢ 1/2 cup crushed candy canes

▢ 1/2 cup white chocolate chips

Instructions

1. Mix together all of the sugars and the softened butter. 
2. Add in the egg and peppermint extract to taste. 
3. Add in the flour and baking soda. 
4. Lightly fold in half a cup of crushed peppermints and the white chocolate chips. 
5. After you scoop the dough onto a baking sheet, you’ll bake it at 350°F for 8-11 minutes and enjoy! 

Chewy Ginger Snap Cookies

Now this is a classic in my home growing up. Here is my mother’s recipe for her famous Chewy Ginger Snap Cookies. 

Ingredients

▢ ¾ cup unsalted butter softened (170g)

▢ ½ cup granulated sugar 100g

▢ ½ cup dark brown sugar firmly packed (100g)

▢ 3 Tablespoons molasses

▢ ¾ teaspoon vanilla extract

▢ 2 ½ teaspoons ground ginger

▢ ¾ teaspoon ground cinnamon

▢ ½ teaspoon ground cloves

▢ ⅛ tsp ground cayenne pepper

▢ 1 large egg

▢ 2 ¼ cups all-purpose flour 280g

▢ 1 teaspoon baking powder

▢ ¾ teaspoon baking soda

▢ ¾ teaspoon salt

▢ Additional granulated sugar for rolling

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, beat together the butter and sugars.
3. Stir in the molasses, vanilla extract and spices.
4. Add in the egg. 
5. In a separate bowl, whisk together your dry ingredients (flour, baking powder, baking soda and salt).
6. Gradually add the dry mixture to the wet mixture. 
7. After all mixed, scoop the cookie dough into 1 ½ tablespoon-sized balls and roll until smooth. Chill in the fridge. 
8. After chilled, roll and coat the cookie dough balls in sugar. 
9. Place on a baking sheet and bake at 350°F for 10-11 minutes. 

Pumpkin Chocolate Chip Cookies

This is the best holiday twist on a cookie classic. Once you try these pumpkin chocolate chip cookies, you may never be able to go back to the OG chocolate chip. This recipe is from my favorite chef, The Pioneer Woman –– small flex, I’ve met her 3 times and do own signed copies of her cookbooks. My family and I have been big fans of Ree Drummond for years now. 

Ingredients

▢ 1 c. unsalted butter, melted and cooled slightly

▢ 1 c. light brown sugar

▢ 1/2 c. granulated sugar

▢ 2 tsp. vanilla extract

▢ 2/3 c. canned pumpkin

▢ 3 c. all-purpose flour

▢ 4 tsp. pumpkin pie spice

▢ 1/2 tsp. baking soda

▢ 1/2 tsp. baking powder

▢ 1 1/2 tsp. kosher salt

▢ 2 c. semi-sweet chocolate chips

Instructions

1. Mix together your melted butter, brown sugar, granulated sugar, vanilla and pumpkin.
2. In a separate bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. 
3. Combine your wet and dry mixtures into one bowl.
4. Fold in your chocolate chips and let the dough sit in the fridge to set for anywhere from 1 hour to 3 days. 
5. Separate the cookie dough into 1 1/2 tablespoon-sized portioned balls and bake at 350°F for 11-13 minutes.