Delightful Holiday Cookie Recipes to Sweeten Your Season

Delightful Holiday Cookie Recipes to Sweeten Your Season

The holiday season is upon us, and along with it comes the joy of baking and sharing delicious treats. To add a touch of sweetness to your celebrations, we're excited to share some of our favorite holiday cookie recipes with you. These delightful recipes are guaranteed to bring smiles to your loved ones' faces and create lasting memories. So, roll up your sleeves, preheat your oven, and let's embark on a delightful baking adventure!


Kirsten's Peanut Butter Clusters

  • 1 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  1. In a slow cooker, combine the creamy peanut butter, semi-sweet chocolate chips, and peanut butter chips.
  2. Set the slow cooker on low heat and let the ingredients melt together, stirring occasionally.
  3. Line a mini muffin tin with mini liners.
  4. Once the mixture is melted and well combined, spoon it into the mini liners.
  5. Place the muffin tin in the refrigerator and chill until the clusters have hardened.
  6. Once hardened, remove the clusters from the liners and serve. These clusters make a fantastic addition to any cookie platter.


Elaine's Pear Pretties

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup peeled and finely diced pears
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the butter mixture and mix until just incorporated.
  6. Fold in the diced pears, chopped walnuts, ground cinnamon, and ground nutmeg.
  7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes or until the edges are golden brown.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Drizzle with a tangy lemon icing if desired. These soft and aromatic cookies offer a delightful balance of flavors that will leave your taste buds wanting more.


Lynda's Kringle Kookies

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate morsels
  • 1 cup toasted chopped pecans
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture and mix until well combined.
  6. Fold in the dried cranberries, white chocolate morsels, and toasted chopped pecans.
  7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until golden brown around the edges.
  9. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.


Anna's Choc-Filled Chips Cookies 

  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Quick-Cooking Rolled Oats
  • 1 Cup Wheat Flake Cereal
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Cup Butter, Softened
  • 1 Cup Sugar
  • 1 Cup Packed Brown Sugar
  • 2 Eggs
  • 1 1/2 Tsp Vanilla
  • 1 Cup Semisweet Chocolate Pieces
  • 1/2 Cup Miniature Candy-Coated Milk Chocolate Pieces
  • 1/2 Cup White Baking Pieces (Chips)
  1. Preheat oven to 350F. Combine rolled oats, flour, cereal, baking powder, baking soda and salt, set aside. 
  2. In a large mixing bowl, beat butter for 30 seconds. Add white and brown sugar, beat until combined.
  3. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour mixture. Stir in the semisweet chocolate pieces, miniature candy-coated chocolate pieces and white baking pieces.
  4. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
  5. Bake in preheated oven 10/12 minutes or until cookies are golden brown.
  6. Cool one minute and transfer to a wire rack.

Iryna's White Cherry Shortbread Cookies

  • 1/2 Cup Maraschino Cherries, drained and finely chopped
  • 2 1/2 Cups All-Purpose Flour
  • 1/2 Cup Sugar
  • 1 Cup Cold Butter
  • 2 Ounces White Chocolate Baking Squares with Cocoa Butter, finely chopped
  • 1/2 Tsp Almond Extract
  • 2 Drops Red Food Colouring (optional)
  • 2 Tsp Shortening
  • Red Edible Glitter (optional)
  1. Preheat oven at 325F.
  2. Spread cherries on paper towels to drain well.
  3. In a large bowl, combine flour and sugar in a pastry blender, cut in the butter until mixture resembles fine crumbs.
  4. Stir in drained cherries and 4 ounces of the chopped chocolate. Stir in almond extract and, if desired, food colouring. Knead mixture until it forms a smooth ball.
  5. Shape dough into 3/4 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2 inch rounds.
  6. Bake in preheated oven for 10-12 minutes or until centers are set.
  7. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. 
  8. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess chocolate to drip off.
  9. If desired, roll dipped edge in edible glitter. Place cookies on waxed paper until chocolate is set.


Lori's Grandma Dot's Shortbread Cookies

  • 1 lb butter

  • 1 cup icing sugar
  • 3 cups sifted flour
  • 1/2 cup sifted corn starch
  • 1 tsp vanilla
  1. Whip altogether with an electric beater until it looks like whipped cream.
  2. Roll a tsp of mix into a ball.  Press each lightly in a cookie sheet.
  3. Bake at 325F for 25 minutes.  
  4. These cookies are delicious as-is or you can decorate them as you wish. 


Jill's Quick Chocolate Chip Bananaramas

  • 1 cup unsalted butter softened


    3/4 cup golden brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup bananas (about 2 bananas)
  • 2 eggs
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 cups old fashioned oatmeal
  • 1 cup semisweet chocolate chips


  1. With an electric mixer, combine 1 cup softened butter, 3/4 cups brown sugar, and 1/2 cup granulated sugar.
  2. Mash up 2 bananas and add to the butter mixture along with 2 eggs and 1 tsp vanilla extract. Beat on medium speed until well combined.
  3. Sift flour, baking soda, salt, cinnamon and nutmeg, add to wet ingredients and mix together at low speed.
  4.  Add the rolled oats with the semi-sweet chocolate chips.  Mix everything together with a spatula.
  5. Line a baking sheet with parchment paper and scoop out mounds a little bigger than a Toonie
  6. Bake at 350F for 8-9 minutes


Lorraine's C'est Ci Bon Cinnamon Cookies

  • 2 Sticks Unsalted Butter Softened

  • 2/3 Cup Sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups + 2 tbsp flour
  • 1/4 cup milk powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 6 oz. cream cheese
  1. Preheat oven to 350F.  Spray or line two sheet pans with parchment paper or silicone baking mats
  2. Cream together butter, sugar and brown sugar in a stand mixer with paddle attachment, on medium/high for 2-3 minutes, until well combined. Scrape down sides of bowl, add egg and vanilla and mix for 2 more minutes
  3. Add flour, milk powder, kosher salt, baking powder and baking soda, and paddle on low speed until combined, about 1 minute
  4. Divide dough in half.  Knead cinnamon in half of dough
  5. Make rounds...A tbsp of cinnamon dough and 1 tsp plain dough side by side in 2 oz. cookie scoop.  Pinch and twist doughs to form a swirl.  Flip cookie upside down, and create a well big enough to hide 2 tsp of cream cheese inside.  Then wrap cookie edges around to seal completely
  6. Place dough round seam down on prepared cookie pan, Use palm of your hand to flatten dough.  Repeat, placing dough 2 to 3" apart.  
  7. Bake at 350F until golden brown around edges, 8 to 10 minutes
  8. Let cool on pan, or store in airtight container in fridge for up to 1 week



Lisa's Marshmallow Slices

  • 4 cups mini marshmallows

  • 2 cups butterscotch chips
  • 1 cup smooth peanut butter
  • 1/2 cup butter
  1. Lightly butter and line 9"x9" pan with parchment paper.  
  2. Place marshmallows in a large mixing bowl and set aside
  3. In medium saucepan, over medium heat, melt butterscotch chips, peanut butter, and butter.  Stir to fully combine
  4. Allow mixture to cool slightly, then pour over marshmallows.  Use spatula or large spoon to gently fold marshmallows into peanut butter mixture, until fully coated
  5. Spread marshmallows into prepared pan and give pan a shake to help settle
  6. Refrigerate for at least 60 minutes, until mixture is fully set.


Rosa's Mexican Cookies

  • 3 cups all purpose flour

  • 1 1/2 tsp baking powder
  • 1/2 tps salt
  • 3 tsp crushed anise seed
  • Zest of an orange
  • 1 1/4 cups lard
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup sugar
  • 2 tsp ground cinnamon
  1. In a medium bowl, sift together flour, baking powder and salt. Whisk in the crushed anise and orange zest
  2. In a separate bowl, combine the sugar and lard. Beat the lard and sugar until light and fluffy with an electric mixer
  3. Work the dough into a ball with your hands. Incorporate any loose pieces of flour mixture. Wrap in plastic and refrigerate for 30 minutes
  4. Preheat oven to 350F. Line baking sheet with parchment paper. In a small bowl, combine sugar and cinnamon for topping
  5. Take chilled dough and separate in 3 balls. Knead each ball in your hands, kneading it until it is soft and smooth. If it feels crumbly, knead it a little more (lard needs a little extra help).
  6. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut out cookies
  7. Place cookies on lined baking sheet and bake until just barely golden and set, 10/12 minutes. Let cookies cool for 10 minutes on the pan (they will crumble if you take them off sooner)
  8. Sprinkle them with cinnamon and sugar on top.


Maryann's Coconut Macaroons

  • 1 14 oz bag sweetened flaked coconut
  • 7/8 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 1/4 tsp salt
  • 4 ounces semi-sweet chocolate
  1. Preheat the over to 325F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. Beat egg whites and salt in an electric mixer until stiff peaks form. Fold egg whites into coconut mixture with a large spatula
  4. Shape cookies onto baking sheets. Space them 1 inch apart. Bake for 23/25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer tro a wire rack to cool
  5. If dipping macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power. Stop and start every 30 seconds, until just smooth and creamy.
  6. Dip bottoms of macaroons in the chocolate, and return to lined sheets. Place macaroons in refrigerator for about 10 minutes. Cookies will keep for about 1 week


As you embrace the holiday season, let the aroma of freshly baked cookies fill your home and the joy of sharing them warm your heart. With these delightful holiday cookie recipes, you have everything you need to create moments of sweetness and happiness with your loved ones. Whether you prefer the classic flavors or want to venture into new culinary territory, these recipes will surely make your celebrations extra special. Happy baking and happy holidays!


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  • Joan Taruffi

    All of these recipes sound amazing and I’m a sucker for new cookie recipes. Thank you all so much for sharing. I really wish you could share photos of the baked cookies. That would be fabulous! Fabulous group of women!

  • Joan Dowling

    Thanks for sharing your recipes. I made Elaine’s Pear Pretties. They were a big hit with my family. I did change it up by using almonds and no raisins.

  • Manon

    What a great site ! Fashion tips
    Mix and match ideas !
    How to dress for your shape ?
    And recipes
    Wow what more could we ask for
    Thank you 🙏🙏

  • Kathryn Lanier

    What a nice treat to have all these recipes. So thoughtful. Please make this an annual Christmas tradition. Merry Christmas to you all.

  • Sharon Hint

    Thanks Ladies they all sound fabulous! I have to laugh at Lori’s grandmas shortbread recipe, it is the very same as my grandmas!!❤️

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