holiday cookies 2023

Bake up a batch of these triple-layer bars with an Oreo cookie crust, layer of peanut butter cheesecake, and a chocolate ganache topping.

Buckeye Cheesecake Bars

full-fat cream cheese

sour cream

eggs

sugar

chocolate-hazelnut spread,

vanilla extract

salt

unsalted butter

Oreo cookies

chocolate chips (about 1 1/3 cups)

heavy cream

Make ahead: The crust can be made up to 1 day ahead. Let cool, then cover tightly in plastic wrap and store at room temperature. Unwrap before filling and baking.Storage: The bars can be refrigerated in an airtight container for up to 1 week. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes.

The Kitchn

Alexis deBoschnek

Step 1

Place 16 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1/2 cup sour cream and 2 large eggs on the counter. Let everything sit at room temperature until the cream cheese is softened. Meanwhile, make the crust.

Step 1: Make the crust: 

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line the bottom and two opposite sides of a 9x9-inch baking pan with a sheet of parchment paper long enough to hang over the sides by 1 inch to form a sling.

Step 2: Make the crust: 

Melt 5 tablespoons unsalted butter in the microwave or on the stovetop. Place 20 Oreo cookies and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse until finely ground, about 30 (1-second) pulses. Add the butter and pulse until the mixture resembles wet sand, about 15 (1-second) pulses.

Step 3: Make the crust: 

Transfer the mixture to the baking pan. Press it evenly into the bottom with the bottom of a flat measuring cup.

Step 4: Make the crust: 

Bake until the crust is just set and fragrant, about 10 minutes. Place on a wire rack and keep the oven at 350ºF.

Step 1: Make the filling:

Add 3/4 cup granulated sugar to the bowl of cream cheese. Beat with the paddle attachment on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl with a flexible spatula.

Step 2: Make the filling:

Add the sour cream, 3/4 cup smooth peanut butter, 1/4 cup chocolate-hazelnut spread, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until just combined, 30 seconds to 1 minute. Scrape down the sides of the bowl again.

Step 3: Make the filling:

Beat in the eggs one at a time, beating after each addition until combined and the mixture is smooth. Pour into the crust and spread into an even layer.

Step 4: Make the filling:

Bake until the filling is just set but has a slight jiggle in the center still, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 1 hour. Refrigerate for at least 4 hours or up to overnight.

Step 1: Make the ganache:

Place 8 ounces semisweet chocolate chips in a medium heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium-high heat until simmering. Pour over the chocolate chips and let sit for 2 minutes. Whisk until smooth and glossy.

Step 2: Make the ganache:

Pour over the cheesecake in an even layer. Let sit at room temperature until the chocolate begins to firm up, about 15 minutes. Sprinkle with 1 teaspoon flaky sea salt. Refrigerate until set, at least 1 hour or up to overnight.

Step 3: Make the ganache:

Grasping the excess parchment, lift the slab out of the baking dish and place on a cutting board. Cut into 16 pieces, dipping the knife in hot water and wiping it dry between each cut for the cleanest-looking pieces.

Use up your discard sourdough starter in these thick and chewy cookies.

Sourdough Chocolate Chunk Cookies

all-purpose flour

spelt flour

baking soda

dark chocolate chunks or chopped chocolate (about 4 cups), divided

discard sourdough starter

Flaky salt (optional)

Make ahead: The cookie dough balls can be frozen solid on a baking sheet, then stored in a zip-top bag in the freezer for up to 2 months. Bake from frozen; they may need 2 more minutes baking time.Storage: The baked cookies can be stored in an airtight container at room temperature for up to 4 days.

Bryan Ford

Melt 3 sticks unsalted butter in a large, light-colored skillet over medium heat. Continue to cook, stirring occasionally, until the milk solids have separated from the fat and turn dark golden brown and smell nutty, 8 to 10 minutes more. Carefully scrape the browned butter into the bowl of a stand mixer (or large heatproof bowl if using an electric hand mixer). Refrigerate until firm and cold to the touch, 1 1/2 to 2 hours.

Step 2

Place 2 1/4 cups all-purpose flour, 2 tablespoons spelt flour, 2 teaspoons baking soda, and 1 teaspoon kosher salt in a medium bowl and whisk to combine. Chop 20 ounces dark chocolate into pieces no larger than 1/4 inch if needed (about 4 cups).

Step 3

Add 1 cup plus 1 1/2 teaspoons granulated sugar and 1/4 cup plus 2 tablespoons packed brown sugar to the browned butter. Beat with the paddle attachment on medium speed until lightened in color and fluffy, about 3 minutes. Beat in 2 large eggs, one at a time, waiting until the first is completely incorporated before adding the next. Stop and scrape down the sides of the bowl with a flexible spatula.

Step 4

Add 1/4 cup sourdough starter and 1 tablespoon plus 1 1/2 teaspoons vanilla extract and beat on medium speed until combined and smooth, about 1 minute.

Step 5

Add half of the flour mixture and beat on the lowest speed until just combined. Add the remaining flour mixture and beat until just combined. Add half of the chocolate chunks (about 2 cups) and beat until just combined. Cover the bowl and refrigerate until the dough is firm enough to scoop, 1 to 2 hours.

Step 6

Place the remaining chocolate chunks in a medium bowl. Scoop the dough out in 1/4-cup portions (50 grams each). Form into balls, then roll in the chocolate chunks so some of them adhere. Place in a single layer on a baking sheet. Cover and refrigerate overnight or for up to 2 days.

Step 7

Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silicone baking mats.

Step 8

Transfer the dough balls to the baking sheets, spacing them at least 3 inches apart, 8 per baking sheet. Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the edges are starting to brown and the centers are set, 6 to 7 minutes more.

Step 9

Sprinkle with flaky salt if desired. Let cool on the baking sheets for 10 minutes. Transfer to wire racks and let cool completely. Repeat baking the remaining dough balls on cooled baking sheets, you can reuse the parchment or baking mats.

They’re buttery, crumbly, and perfect with a cup of tea.

Brown Butter Raspberry Shortbread

jam,

Make ahead: The butter can be browned and refrigerated for up to 3 days. Beat the butter with the paddle attachment on medium speed for a minute or two to soften slightly before adding the sugar and salt and proceeding with the recipe.Storage: The shortbreads can be stored in an airtight container for up to 5 days or frozen between layers of parchment paper for up to 3 months. Thaw overnight at room temperature.

Zaynab Issa

Melt 3 sticks unsalted butter in a large, light-colored skillet or small pot over medium heat. Continue to cook, stirring occasionally, until the milk solids have separated from the fat and turn dark golden brown and smell nutty, 8 to 10 minutes. Carefully scrape the browned butter into the bowl of a stand mixer (or large heatproof bowl if using an electric hand mixer).

Refrigerate until firm and cold to the touch, about 1 1/2 hours. Meanwhile, line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Add 2/3 cup granulated sugar and 1 teaspoon kosher salt to the brown butter. Beat with the paddle attachment on medium-low speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.

Add 3 1/3 cups all-purpose flour and beat on the lowest speed until a dough just comes together, about 1 1/2 minutes. Transfer 3/4 of the dough (23 ounces or 2 2/3 cups) to the baking pan. Press into an even layer with your hands or the bottom of a measuring cup.

Dock the dough by pricking all over with a fork. Spread 3/4 cup jam evenly over the top. Crumble the remaining dough in small pieces and scatter evenly over the jam, covering most of the jam. Freeze while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 350ºF.

Bake until lightly browned on top, 45 to 55 minutes. Sprinkle with 1/4 teaspoon flaky salt. Immediately run a thin knife or offset spatula along the edges of the shortbread to loosen from the parchment. Let cool completely in the pan, 1 to 1 1/2 hours.

Grasping the excess parchment paper, lift the shortbread slab out of the pan and place on a cutting board. Discard the parchment paper. Cut into 16 (4x1-inch) pieces.

These buttery cookies use apricot jam and finely chopped pecans, and come together in a muffin tin.

Mom’s Apricot Jammies

Cooking spray

pecan halves (about 6 ounces)

navel orange

apricot preserves or jam

Substitutions: Pecans can be substituted with almonds or walnuts. Any preserves can be used.Make ahead: The dough can be made and refrigerated up to 1 day ahead. Wrap tightly in plastic wrap or store in an airtight container. Let the dough sit at room temperature for 30 minutes before dividing and pressing into the muffin tins.Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Thaw for 1 to 2 hours, covered, at room temperature.

Dale Gray

Let 1 1/2 sticks unsalted butter sit at room temperature until softened.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Lightly coat 2 standard (12-well) muffin pans with cooking spray.

Place 1 1/2 cups pecan halves in the bowl of a food processor fitted with the blade attachment. Process until finely chopped, about 10 seconds. Transfer 1/2 cup of the pecans to a small bowl; leave the remaining in the food processor.

Add the butter, 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 large egg yolks, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt to the food processor. Finely grate the zest of 1 medium navel orange into the food processor. Process until the dough comes together away from the sides of the food processor (there may be some loose flour at the bottom), about 20 seconds.

Transfer the dough and any remaining crumbs left at the bottom of the processor to a work surface and gently knead until it comes together.

Divide the dough into 24 (1-ounce or 1 heaping tablespoon) portions and place each portion into a muffin well. Using your hands or the bottom of a glass, flatten the dough evenly to cover the bottom of the muffin well until about 1/4-inch thick. Use the rounded part of a teaspoon to make an indentation in the center of each cookie. Sprinkle 1 teaspoon of the reserved pecans around each indentation, pressing down gently to adhere if needed. Spoon 1 teaspoon apricot preserves into each indentation.

Bake for 8 minutes. Rotate the muffin pans between racks and from front to back. Bake until the edges of the cookies are light golden-brown, 6 to 7 minutes more. Let the cookies cool in the pans for 5 minutes. Transfer the cookies to a wire rack and let cool completely.

Blend store-bought butter cookies with cream cheese, nutmeg, cinnamon, and rum for a boozy no-bake treat.

Boozy Holiday Cookie Truffles

cream cheese

gold or dark rum

nutmeg

cinnamon

(10-ounce) package white vanilla-flavored candy melts

nutmeg,

Edible gold stars,

Make ahead: Freeze the coated and decorated truffles on the baking sheet for 30 minutes. Transfer to a zip-top bag and freeze for up to 1 month. Let the truffles thaw in the refrigerator before serving.Storage: Refrigerate leftovers in an airtight container for up to 1 week.

Abi Balingit

Let 4 ounces cream cheese sit at room temperature until softened. Line a rimmed baking sheet with parchment paper.

Place 1 (7.25-ounce) package butter cookies in the bowl of a food processor fitted with the blade attachment. Pulse until fine crumbs form, 30 to 35 (1-second) pulses.

Add the cream cheese, 1 tablespoon gold or dark rum, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Pulse until combined and the mixture resembles a thick cookie dough, 30 to 40 seconds.

Scoop out 1-tablespoon portions of the dough, roll them into balls, and place on the baking sheet. Freeze until firm, 15 to 20 minutes.

Melt 1 (10-ounce) package of white vanilla-flavored candy melts according to package directions.

Dip the truffles one at a time: Drop into the melted candy and flip with a fork to evenly coat. Using the fork, pull the truffle out of the melted candy and gently tap the fork on the side of the bowl to knock the excess melted candy back into the bowl. Return to the baking sheet. If you would like no excess candy melt at the bottom of the truffles, trace a circle around the bottom of each truffle with a toothpick.

Sprinkle with freshly grated nutmeg and edible gold stars immediately before the coating hardens if desired. Refrigerate until the coating is set before serving, at least 30 minutes.

Keep a log of these chocolate-orange-flavored cookies in your freezer to bake at a moment’s notice.

Cocoa Ribbon Cookies

dark chocolate (about 70%, not chocolate chips)

oranges

olive oil

all-purpose flour, divided

Dutch-processed cocoa powder

orange

Flaky salt,

Carolina Gelen

Step 1: Make the cookies:

Let 1 stick unsalted butter sit at room temperature until softened. Meanwhile, coarsely chop 3 ounces dark chocolate (heaping 1/2 cup) and place in a small microwave-safe bowl.

Step 2: Make the cookies:

Finely grate the zest from 5 medium oranges (about 2 tablespoons) into the bowl of a food processor fitted with the blade attachment. Add 1 cup granulated sugar and 1/2 teaspoon kosher salt. Pulse in short bursts until the sugar turns a bright yellow color and is very fragrant, about 30 seconds.

Step 3: Make the cookies:

Add the butter and 1/4 cup extra-virgin olive oil. Process until the butter becomes fluffy and loose in consistency, 2 to 3 minutes. Add 1/4 cup sour cream and pulse until combined, about 10 (1-second) pulses.

Step 4: Make the cookies:

Transfer 1 cup of the batter to a medium bowl. Add 1 cup of the all-purpose flour to this batter and mix with a flexible spatula until an orange dough forms.

Step 5: Make the cookies:

Melt the chocolate in the microwave on high in 15-second intervals, stirring between each. Add the chocolate to the remaining batter in the food processor. Sift 2 tablespoons Dutch-processed cocoa powder over the batter. Pulse, stopping and scraping down the sides of the food processor as needed, until combined and a glossy and smooth batter forms, about 10 (1-second) pulses.

Step 6: Make the cookies:

Add the remaining 1 cup all-purpose flour to the food processor and pulse until combined and the dough forms a ball around the blade, about 15 (1-second) pulses.

Step 7: Make the cookies:

Place the chocolate dough in between 2 sheets of parchment paper. Using a rolling pin, roll the dough out into a rough 8 1/2 x 11 1/2-inch rectangle about 1/2-inch thick.

Step 8: Make the cookies:

Remove the top layer of parchment paper and reserve for baking. Evenly dollop the orange dough over the chocolate batter. Using a spatula or your hands, spread the orange dough into an even layer. Grasping the parchment, slide the cookie dough sheet onto a baking sheet or large plate. Refrigerate until slightly hardened but still malleable enough to push your finger into and make a dent, 8 to 10 minutes.

Step 9: Make the cookies:

Slide the dough sheet, still on the parchment, onto a work surface and position with a longer side closer to you. Make 3 parallel cuts, spaced evenly apart, across the dough so that you are left with 4 (2 1/8 x 11 1/2-inch) strips. Slide a long offset spatula or metal bench scrape under the strips to help loosen them, then stack the strips on top of each other. Gently press down on the stack to ensure all the layers are sticking to each other.

Step 10: Make the cookies:

Freeze until fully hardened, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with the reserved parchment paper.

Step 11: Make the cookies:

Using a knife or bench scraper, trim off the rough edges for the stack of dough. (Don’t throw away the scraps: press them together to form a marbled cookie dough, chill it, slice it, and bake at the end.)

Step 12: Make the cookies:

Working quickly to keep the dough as cold as possible, cut the dough crosswise into 1/2-inch-thick slices. If some cookie dough layers fall apart as you’re slicing, simply push them back together. Arrange the cookies on the baking sheet, spacing them at least 1 inch apart.

Step 13: Make the cookies:

Bake until the cookies are light golden-brown on the bottom, 12 to 15 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely before making the toppings.

Make the cookies:

Step 1: Make the toppings:

Finely grate the zest from 1/4 medium orange (about 1/8 packed teaspoon) into a small bowl. Add 1 tablespoon granulated sugar and rub the zest into the sugar with your fingers until the sugar is fragrant and yellow in color.

Step 2: Make the toppings:

Coarsely chop 4 ounces dark chocolate (about 3/4 cup). Transfer heaping 1/2 cup to a small microwave-safe bowl. Heat in the microwave on high in 15-second intervals, stirring between each, until melted and smooth. Add the remaining chocolate and stir until all the chocolate is melted and smooth.

Step 3: Make the toppings:

Dip each cookie halfway into the melted chocolate and return to the baking sheet. Freeze until the chocolate is almost set, 2 to 3 minutes. Immediately sprinkle the chocolate-covered side with the orange sugar and flaky salt. Let sit until the chocolate is completely set, about 10 minutes more.

Make the toppings:

Substitutions: The orange zest can be substituted with lemon zest for a different citrus flavor. Dutch-processed cocoa powder can be substituted with regular cocoa powder, but the chocolate cookie portion will be lighter in color.Make ahead: The trimmed cookie log can be made up to a few weeks in advance, tightly wrapped in plastic wrap, and frozen. Carefully slice the log into cookies (thaw for 5 minutes at room temperature first if too firm to cut) and bake immediately for the same amount of time.Storage: Leftover cookies can be stored in an airtight container for up to 4 days.

Top 6 holiday cookies 2023 recipes from across the web

The most viewed holiday cookies 2023 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buckeye Cheesecake Bars

Sourdough Chocolate Chunk Cookies

Brown Butter Raspberry Shortbread

Mom’s Apricot Jammies

Boozy Holiday Cookie Truffles

Cocoa Ribbon Cookies

Top 6 holiday cookies 2023 recipes from across the web

The most viewed holiday cookies 2023 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buckeye Cheesecake Bars

Sourdough Chocolate Chunk Cookies

Brown Butter Raspberry Shortbread

Mom’s Apricot Jammies

Boozy Holiday Cookie Truffles

Cocoa Ribbon Cookies

The most viewed holiday cookies 2023 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine