Every year at about this time, Associated Press recipe developer and chef Alison Ladman releases the much-anticipated “cookie package” — 12 fresh recipes for the “12 Days of Christmas” … and bunco, garden club, cookie swaps, church socials, caroling, neighborly gifts or just warming our tired feet by the fire.
These crowd pleasers boast some decidedly holiday flavors — rich chocolate, peppermint, coconut, cinnamon, walnuts and pecans. And maybe a few surprises, too — cardamom pods, fennel seeds, anise. From luscious mocha brigadeiros to no-bake snowballs and spiced maple-chestnut clusters (vegan and gluten-free), this year’s recipes cater to a variety of tastes and kitchen time constraints.
Enjoy the annual cookie collection: There may be a new holiday favorite in it for your household — and these recipes are great for a New Year’s celebration, too.
TOASTED MINT-MARSHMALLOW BROWNIES
Start to finish: 1 hour, plus cooling
Makes 16 brownies
For the brownie layer:
2 cups packed brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 teaspoon table salt
2 teaspoons vanilla extract
3 eggs
1 3/4 cups all-purpose flour
3/4 cup extra-dark cocoa powder, sifted
1 cup chopped chocolate-mint candies (such as Andes Creme de Menthe)
For the marshmallow frosting:
1 cup plus 1 tablespoon granulated sugar
1/4 cup plus 2 tablespoons water, divided
2 tablespoons corn syrup
1 1/2 teaspoons gelatin (less than a packet)
4 egg whites
1 teaspoons peppermint extract
Heat oven to 350 F. Mist a 9-by-12-inch baking pan with cooking spray.
In a medium bowl, use an electric mixer to beat together the brown sugar, melted butter, salt and vanilla. Beat in eggs, one at a time, scraping down sides of bowl as necessary to thoroughly combine all ingredients. Stir in flour and cocoa powder just until mixed, then stir in chocolate mint candies. Transfer batter to prepared pan and smooth the top. Bake for 20-25 minutes, or until just set at the center.
When brownies are done, make frosting.
In a small saucepan over medium-high, combine 1 cup of the sugar, 1/4 cup of the water and the corn syrup. Bring to a boil. Using a candy thermometer, heat until mixture reaches 240 F.
While mixture boils, in a small bowl or cup, sprinkle gelatin over remaining 2 tablespoons of water, ensuring that it all gets moistened.
In the bowl of a stand mixer, beat the egg whites until very foamy. Add remaining 1 tablespoon of sugar and beat until soft peaks form. It’s important to time the sugar syrup and egg whites to finish at close to the same time. Adjust speed of mixer or heat of the burner to speed up one or slow down the other.
Once sugar syrup reaches 240 F and egg whites are at soft peaks, with mixer running, slowly pour hot sugar syrup down side of the bowl into egg whites. Add gelatin mixture immediately after, then scrape down bowl to ensure it’s all mixed in. Beat until just warm, then stir in the extract. Spread warm frosting over cooked brownies.
Using a creme brulee torch or broiler of your oven, carefully toast the top of the marshmallow frosting to desired degree of brown, turning pan to prevent any burnt spots. Allow to fully cool before cutting. Store at room temperature in airtight container for 5 days.
SPICED MAPLE-CHESTNUT CLUSTERS
Start to finish: 30 minutes
Makes 36 cookies
Two 5.2-ounce packages peeled chestnuts
1 teaspoon cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon table salt
6 tablespoons maple syrup
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup chopped bittersweet chocolate
1/2 cup dried cranberries
1/4 cup chopped crystallized ginger
Coarse sugar or red sanding sugar
Heat oven to 350 F. Line a baking sheet with kitchen parchment.
In a food processor, pulse chestnuts, cinnamon, ginger, cloves, nutmeg and salt until chestnuts are finely chopped. Transfer to a bowl and mix in maple syrup, then add pepitas, bittersweet chocolate, cranberries and crystallized ginger. Mix well, using hands if necessary. Roll mixture by the tablespoonful into 1 inch balls, rolling each in your choice of sugar before arranging on prepared baking sheet. Repeat until all mixture is used.
Bake 10 minutes, then allow to fully cool on pan. Store in airtight container at room temperature for 1 week.
DIRTY SNOWBALLS
Start to finish: 30 minutes
Makes 48 cookies
1 cup almond butter
1 cup honey
1/2 teaspoon kosher salt
3 cups crispy puffed rice cereal
2 1/2 cups shredded sweetened coconut, divided
In medium pan over medium-high, bring almond butter, honey and salt to a simmer. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in cereal and 1 cup of the coconut. Allow to cool until just warm so that it is easily handled. Roll mixture into 1-inch balls, then roll each ball through the remaining coconut, squeezing gently to stick coconut to the balls. Set aside to cool. Store in airtight container at room temperature for 1 week.
COCONUT-CHAI MERINGUE BREAKAWAY
Start to finish: 2 1/2 hours (30 minutes active)
Makes 16 cookies
4 green cardamom pods
2 star anise
2 whole cloves
Pinch of fennel seeds
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon ground dry ginger
2 teaspoons hot water
2 teaspoons honey
Hefty pinch of saffron
4 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup sugar
2/3 cup unsweetened shredded coconut
Heat oven to 200 F. Line baking sheet with kitchen parchment.
Break open cardamom pods, placing seeds in a mortar or a spice grinder and discarding shells. Add seeds from the star anise, discarding the star shell. Add the cloves and fennel. Pound with a pestle or grind until you have a powder. Stir in nutmeg, pepper and ginger. Set aside.
In a small bowl or cup, combine the hot water, honey and saffron, smashing saffron with the back of a spoon. Set aside.
In a large bowl use an electric mixer to beat the egg whites, cream of tartar and salt until very foamy. About 1 tablespoon at a time, add the sugar while continuing to beat, beating until all the sugar is incorporated. Continue to beat until thick and glossy peaks form, 5-7 minutes. Gently stir in the spice mixture and half of the coconut.
Spread mixture onto prepared baking sheet. Drop small dribbles of saffron mixture onto surface, then swirl with a butter knife or a toothpick to make bright yellow saffron-honey swirls. Sprinkle with remaining coconut. Bake 2 hours, or until dry. Allow to cool. Break into pieces and store in airtight container at room temperature for about 1 week (if kept very dry and away from humidity).
BOURBON CHERRY BARS
Start to finish: 45 minutes
Makes 16 bars
1 cup pecans, toasted and cooled, plus extra to garnish
1 cup all-purpose flour
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon table salt
3/4 cup packed brown sugar, divided
1 egg
2 cups dried cherries
1/2 teaspoon cinnamon
1/4 cup orange juice
1/4 cup plus 4 teaspoons bourbon, divided
3/4 cup powdered sugar
Heat oven to 350 F. Mist 8-by-8-inch baking pan with cooking spray, then line bottom with kitchen parchment, letting it also go up the sides.
In a food processor, pulse together pecans and flour until pecans are very finely chopped. Don’t over process or mixture will become gummy.
In medium bowl, use electric mixer to beat together butter, salt and 1/2 cup of the brown sugar together until creamy. Add egg and mix thoroughly. Stir in pecan-flour mixture just until a dough is formed. Press dough evenly into the prepared pan. Bake 20 minutes, or until light golden brown.
Meanwhile, make the cherry topping. In a food processor, pulse cherries until pieces are no bigger than 1/4 inch.
In a small saucepan, combine cherries, cinnamon, orange juice, 1/4 cup of the bourbon, and remaining 1/4 cup of brown sugar. Cook, stirring frequently, for 5 minutes, or until all liquid is absorbed. When crust is ready, spread cherry mixture over top. Allow to cool. Using the parchment paper to assist, pull bars from pan, removing and discarding paper.
In a small bowl, stir together remaining 4 teaspoons of bourbon and powdered sugar until smooth. Drizzle over tops of bars, then garnish with pecans. Cut into pieces and serve. Store at room temperature in airtight container for 1 week.
SECRET HONEY NUT COOKIES
Start to finish: 45 minutes
Makes 48 cookies
1 cup mixed unsalted nuts, such as almonds, walnuts, pecans and pistachios
1/4 cup honey
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups hazelnut or almond flour
Powdered sugar, to finish
Heat oven to 375 F. Line 2 baking sheets with kitchen parchment.
In the bowl of a food processor, pulse nuts until finely chopped but not powdered. Stir in honey to make a sticky but malleable dough of sorts. Set aside.
In bowl of a stand mixer, beat together butter, sugar, salt and vanilla until well combined. Stir in both flours. Scoop into 48 equal balls of dough, about 1 rounded teaspoonful of dough each. A number 70 cookie scoop works well for this.
Working one at a time, flatten a ball of dough in palm of your hand, then place 1/2 teaspoonful of honey-nut mixture in center. Fold dough up and around the honey-nut ball to completely enclose it. Repeat with remaining dough and honey-nut mixture, arranging them on the prepared baking sheets as you go. Bake 10-12 minutes, or until lightly golden brown around edges. Allow to cool on pans.
Roll cooled cookies in powdered sugar, then store in airtight container at room temperature for 1 week. Roll in powdered sugar again, if desired, just before serving.
CHOCOLATE RYE SPICE CRINKLES
Start to finish: 30 minutes, plus chilling
Makes 48 cookies
1 cup all-purpose flour
1 cup dark rye flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground dry ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground mace (or nutmeg)
1 cup cocoa powder, sifted
2 cups packed brown sugar
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
2 tablespoons molasses
4 eggs
Granulated sugar or powdered sugar, for rolling
In medium bowl, whisk together flour, rye flour, baking powder, salt, cinnamon, ginger, cardamom and mace. In another medium bowl, mix together cocoa powder, brown sugar, oil, vanilla, molasses and eggs. Scrape down the bowl to ensure all parts are incorporated. Stir in the flour mixture until well mixed. Cover and refrigerate 4 hours.
Heat oven to 375 F. Line 2 baking sheets with kitchen parchment.
Scoop dough balls by the tablespoonful to make 1-inch balls. Roll in granulated or powdered sugar and arrange on prepared pans, leaving 2 inches between cookies. Bake 10-12 minutes, or until just set. Allow to cool on pans 10 minutes before transferring to a cooling rack. Store in airtight container at room temperature for 1 week.
ROASTED TOASTED SHORTBREAD
Start to finish: 1 hour
Makes 30 cookies
2 1/4 cups all-purpose flour
1/2 cup wheat germ
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
2 tablespoons barley malt syrup
1/4 teaspoon table salt
1/2 cup chopped smoked almonds
Heat oven to 350 F. Line a baking sheet with kitchen parchment.
In a large deep skillet over medium, toast flour, stirring often, until fragrant, 8-10 minutes. Scrape out into a bowl, then repeat with wheat germ, which will take only 1-3 minutes. Set aside to cool.
In a larger bowl, use electric mixer to beat together butter, sugar, malt syrup and salt just until creamy. Stir in cooled flour, wheat germ and almonds until a dough forms. It should be a dry, crumbly dough.
Place dough between 2 sheets of parchment or waxed paper and roll out to an even 3/8 inch thick. Cut out using 2-inch biscuit or cookie cutters of your choice. Transfer to prepared baking sheet and reroll the scraps to cut as many cookies as can. Bake 13-17 minutes, or until golden brown. Allow to fully cool on pan. Store in airtight container at room temperature for 3 weeks.
RAINBOW BUTTER COOKIES
Start to finish: 45 minutes plus chilling
Makes 60 cookies
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1/4 teaspoon baking powder
2 egg yolks
1 3/4 cups all-purpose flour
2 1/4 cups powdered sugar
1/4 cup milk
2 tablespoons corn syrup
Freeze-dried fruit (such as strawberries, mangos, pineapple or blueberries), coarsely crushed
In bowl of a stand mixer, beat together butter, sugar, vanilla, salt and baking powder until light and fluffy. Add egg yolks, one at a time, scraping down the bowl between additions. Stir in flour just until well mixed.
Set 2 sheets of waxed paper on counter, then scoop half the dough onto each. Using slightly moistened hands and the paper to help, form dough into logs about 2 inches in diameter and 8 inches long. Wrap paper around the dough. Smooth paper and twist the ends. Refrigerate 2 hours.
Heat oven to 350 F. Line 2 baking sheets with kitchen parchment paper.
Unwrap 1 log of dough and slice into scant 1/4-inch-thick rounds. Turning the log as you cut it will help to keep the round shape.
Arrange rounds on prepared pans, leaving 1 inch between cookies. Bake 9-11 minutes, or until just starting to turn golden around edges. Allow to cool on pan 5 minutes, then transfer to cooling rack to finish cooling. Repeat with remainder of dough.
Once cookies are cool, make glaze. In a small bowl, stir together powdered sugar, milk and corn syrup. Spoon or pipe a small amount of glaze over tops of each cookie, then immediately sprinkle with crushed fruit pieces. Allow to set up completely, then store in airtight container at room temperature for 1 week.
MEXICAN TORTILLA CUT OUTS
Start to finish: 30 minutes
Makes 48 cookies
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Pinch of cayenne
2 teaspoons cocoa powder
Four 10-inch flour tortillas
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon lime juice
1 tablespoon corn syrup
3/4 cup powdered sugar
Colored sugars and sprinkles, to decorate
Heat oven to 350 F. Line a baking sheet with kitchen parchment.
In small bowl, stir together sugar, cinnamon, cayenne and cocoa powder. Brush tortillas liberally on both sides with the butter. Using 2-inch cookie cutters of choice, cut out as many cookies from tortillas as can fit.
Sprinkle cut tortillas all over on both sides with the sugar mixture, then arrange on prepared baking sheet. Bake 10 minutes, or until crisp. Allow to cool, then prepare icing.
In a small bowl, stir together lime juice, corn syrup and powdered sugar, adjusting consistency with more sugar or a couple drops of additional lime juice as needed to make a thick glaze. Drizzle glaze over cookies, then sprinkle immediately with choice of sprinkles or sugars. Allow to set up for several hours. Store in airtight container at room temperature for 2 weeks.
PUMPKIN BREAD BISCOTTI
Start to finish: 2 hours (30 minutes active)
Makes 40 cookies
1 cup pumpkin puree
2 eggs
3/4 cup vegetable or canola oil
1 tablespoon vanilla extract
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup chopped dark chocolate
1/2 cup toasted sliced almonds
Heat oven to 350 F. Coat 2 standard loaf pans with cooking spray.
In a medium bowl, whisk together pumpkin, eggs, oil, vanilla, both sugars, and salt. Stir in the flour, baking soda and pumpkin pie spice just until well mixed. Divide mixture between the 2 pans and bake 30-40 minutes, or until a toothpick inserted at center comes out clean. Leave oven on.
Carefully transfer pumpkin bread from pans to a cooling rack and allow to cool. Once cooled, use serrated knife to slice loaves into thin slices, about 1/4 inch thick.
Working in batches if necessary, set a rack over a baking sheet. Arrange pumpkin bread slices in a single layer on rack. It’s fine if they touch. Bake 15-20 minutes, or until almost crisp (they’ll finish crisping as they cool).
After biscotti have cooled, melt chocolate by microwaving in a small microwave-safe dish in 20 second intervals, stirring frequently. Drizzle over biscotti, then sprinkle with toasted almonds. Allow to set before transferring to airtight container to store at room temperature for 2 weeks.
MOCHA GINGERBREAD BRIGADEIROS
Start to finish: 45 minutes
Makes 36 cookies
1 tablespoon butter, plus more for buttering hands and bowl
14-ounce can sweetened condensed milk
1/4 cup cocoa powder
1 tablespoon instant coffee powder
1 tablespoon molasses
1 tablespoon grated fresh ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup finely chopped crystallized ginger
Crushed gingerbread cookies or chopped pistachios
Use a bit of butter to coat inside of a medium bowl.
In a medium saucepan over medium, combine sweetened condensed milk, cocoa powder, 1 tablespoon of butter, instant coffee, molasses, ginger, cinnamon and cloves. Cook, stirring constantly, 10-12 minutes, or until thickened. Mixture should hold a line when you drag a spoon through it. Stir in the crystallized ginger, then pour into buttered bowl and allow to cool.
Once mixture is cool, use buttered hands to roll mixture into 3/4-inch balls, then roll through crushed gingerbread or pistachios. Serve in small cupcake papers. Can be refrigerated for 3 weeks in tightly sealed container.
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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