Cookie Recipes s ta r r i n g r e a lÂŽ b u t t e r
During the holiday season, cookies are a welcome treat amidst the constant hustle and bustle. This year, spoil your family and friends with the rich textures and irreplaceable flavor that can only come from cookies made with REAL® Butter. Once again, we've compiled a collection of our favorite cookie recipes. In the following pages, you’ll find cookies inspired by quintessential holiday treats like eggnog and candy canes, ideas for festive cookie decorations and much more. And, the one ingredient that shines in every recipe, of course, is pure, all-natural butter. For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.
Happy Holidays! American Buer Institute / America’s Dairy Farmers
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Benne Wafer Sandwich Cookies Makes 3 Dozen Sandwich Cookies
1 cup flour
Preheat oven to 375Â°F. In large mixing bowl, whisk together flour, salt and baking powder. Add sesame seeds, brown sugar, melted butter, egg and vanilla extract; mix until blended.
1/4 teaspoon salt 1/4 teaspoon baking powder 1 cup sesame seeds, lightly toasted* 1 1/2 cups light brown sugar, packed 3/4 cup (1 1/2 sticks) butter, melted 1 egg 1 teaspoon pure vanilla extract
Filling: 1 cup dark, semi-sweet or milk chocolate, chopped * To toast sesame seeds: Place the sesame seeds on ungreased baking sheet and toast 10 minutes, watching closely, until lightly browned.
Shape dough into dime-sized balls, place 2 inches apart on parchment-lined baking sheets (cookies will spread). Bake 4 to 6 minutes, or until lightly browned. Cool cookies directly on baking sheet until set (about 3 minutes) transfer to rack to cool completely.
Filling: Place chocolate in medium microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Spread 1 teaspoon chocolate between two cookies; allow chocolate to set. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 5 days.
Fudgy Rocky Road Bars Makes 2 Dozen Bars
By Annie, Annieâ€™s Eats
1/2 cup (1 stick) unsalted butter, softened
Preheat oven to 350Â°F. Line 9x9-inch baking pan with parchment paper. Combine butter and chocolate in large, heat-proof bowl. Microwave in 20- to 30-second intervals, stirring in between, until fully melted and smooth. Whisk in sugar and eggs. Whisk in vanilla, salt and espresso powder. Stir in flour just until incorporated.
4 1/2 ounces bittersweet chocolate, finely chopped 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract
1/2 cup all-purpose flour
Pour batter into prepared pan. Bake, rotating halfway through, until center is just set, about 20 to 22 minutes. Transfer to wire rack to cool completely. Then cover and transfer to fridge or freezer to chill.
8 ounces bittersweet chocolate, finely chopped
Place chopped chocolate in medium bowl. Bring cream to simmer in small saucepan (or microwave.) Pour hot cream over chocolate and let stand 1 to 2 minutes. Whisk together in small circles until chocolate melts and smooth ganache forms. Pour ganache over chilled brownie layer. Sprinkle peanuts and marshmallows over top of ganache. Chill until ganache is completely set before slicing.
1/4 teaspoon salt 1 teaspoon espresso powder
1 cup heavy cream 3/4 cup honey roasted peanuts 3/4 cup mini marshmallows
Poppy Seed Pockets Makes 3 Dozen Cookies
Ingredients: 8 ounces cream cheese, softened 1 cup (2 sticks) butter, softened 1 cup granulated sugar 1 1/2 teaspoons lemon zest 2 teaspoons vanilla 2 3/4 cups all-purpose flour 1 12.5-ounce can poppy seed filling 1 cup confectioners’ sugar
Directions: In bowl of electric mixer, combine cream cheese and butter, mix until well combined. Add sugar; beat until light and fluffy. Add lemon zest and vanilla; mix to combine. Slowly add flour and mix just until thoroughly incorporated. Remove dough and divide into four equal pieces. Flatten each into round disc and cover with plastic wrap. Refrigerate at least 1 hour. Preheat oven to 350°F. On well-floured surface, roll out 1 piece dough at a time to about 1/8-inch thick. Using 2-inch, round cookie cutter, cut circles from dough and transfer half to baking sheet covered with parchment paper. Reserve remaining circles to use as tops for each cookie. Re-roll and cut any remaining dough scraps. Place 1 teaspoon poppy seed filling in center of each dough circle on baking sheet. Dip tip of your finger or small pastry brush in water and lightly brush water around edge of each circle with poppy seed filling. Quickly cover each with reserved dough circle and use tines of fork to gently crimp edges of the two circles together. Use tip of sharp knife to cut an “x” into top of each cookie. Bake 8 to 10 minutes or until edges of cookies just start turning golden brown. Remove cookies from oven and dust generously with confectioners’ sugar. Let cookies cool 3 to 4 minutes on baking sheets before removing to wire rack to cool completely.
Red Velvet Pinwheel Cookies Makes 2 Dozen Cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsweetened cocoa powder 1/2 teaspoon red gel food coloring
By Annalise, Completely Delicious
Directions: In bowl of stand mixer fitted with paddle attachment, beat butter and sugar together until pale and creamy. Mix in egg, followed by vanilla. In separate bowl, combine flour, baking soda and salt. Add flour to butter mixture all at once and mix until incorporated. Remove half of dough from bowl and set aside. Add cocoa powder and red food coloring to other half and mix on low until ingredients are incorporated and dough is uniform red color. Place red dough between 2 sheets of wax paper and use rolling pin to roll it into large rectangle about 1/2-inch thick; remove top sheet of wax paper. Repeat with plain dough and 2 more sheets of wax paper. Peel away wax paper from one side of plain dough and place dough side down directly on top of red dough. Remove top piece of wax paper from plain dough. Starting with long side, tightly roll up dough into long log, carefully pealing red dough away from remaining wax paper as you roll. Wrap finished dough log in plastic wrap and freeze at least 2 hours. Preheat oven to 350Â°F. Line sheet pan with parchment paper. Unwrap cookie dough and slice into 1/2-inch cookies. Place on sheet pan. Bake until cookie bottoms just begin to turn golden brown, about 10 minutes. Let cool on pan 10 minutes, then transfer to wire rack to cool completely.
Eggnog Crumble Bars Makes 16 Bars
By Annie, Annieâ€™s Eats
2 cups all-purpose flour
Preheat oven to 350Â°F. Line 8x8-inch baking pan with foil or parchment paper.
2/3 cup sugar
3/4 teaspoon baking powder
Combine flour, sugar, baking powder, salt, nutmeg and cinnamon in medium bowl; mix well. Add butter and cut into dry ingredients using pastry cutter or two knives until mixture resembles coarse meal. Add eggnog and stir with fork or knead very briefly just until crumbly dough comes together.
1/2 teaspoon salt 1/2 teaspoon grated nutmeg 1/8 teaspoon cinnamon 12 tablespoons cold unsalted butter, cut into small pieces 6 tablespoons eggnog
Transfer two-thirds of dough mixture to prepared baking pan and press down into bottom of pan to form even layer.
8 ounces cream cheese, softened
Combine cream cheese and sugar in bowl of electric mixer. Beat on medium-high speed until smooth, light and fluffy. Blend in egg, eggnog and vanilla until smooth. Pour mixture over layer of dough in baking pan. Crumble reserved dough over top of eggnog mixture.
1/4 cup granulated sugar 1 large egg 1/2 cup eggnog 1 teaspoon vanilla extract
Bake, rotating pan halfway through baking, until just set, about 25 minutes. Let cool to room temperature on wire rack. Chill well before slicing and serving.
Wintermint Wafers Makes 3 Dozen Cookies
1 cup (2 sticks) butter, softened
Combine butter and confectioners’ sugar in large bowl using electric mixer; beat until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
1 cup confectioners’ sugar 1 teaspoon peppermint extract 1/2 teaspoon salt 1 cup unsweetened cocoa powder 1 1/2 cups flour
Coating: 1 pound semi-sweet chocolate, chopped 1 teaspoon peppermint extract Nonpareils for decoration
Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes. Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.
Coating: Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
To Frost: Place one cookie on slotted spatula, carefully dip into chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack; sprinkle with nonpareils. Repeat with remaining cookies. Place coated cookies in freezer 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
Gingersnap Biscotti Makes 2 Dozen Cookies
Ingredients: 1/2 cup (1 stick) unsalted butter, softened 1 cup light or dark brown sugar, packed 1 large egg 1 tablespoon molasses 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger Granulated sugar, for sprinkling 5 ounces high-quality white chocolate, chopped
By Annalise, Completely Delicious
Directions: Preheat oven to 350Â°F. Line sheet pan with parchment paper. In bowl of stand mixer fitted with paddle attachment, or in large bowl with handheld mixer, beat butter and brown sugar on high speed until light in color and creamy. Mix in egg, followed by molasses. In large bowl, stir together flour, baking soda, cinnamon, cloves and ginger. Add flour mixture to butter mixture all at once and mix on low until incorporated. Divide dough in half and shape each piece into log about 4 inches wide and space evenly on the prepared sheet pan. Flatten each log to about 2 inches tall. Sprinkle generously with granulated sugar. Bake until edges are golden and surface is cracked, 20 to 25 minutes. Remove from oven and let cool on pan 20 minutes. Use serrated knife to slice logs into 1-inch thick slices. Place slices cut side-up on pan lined with parchment paper and bake additional 12 to 14 minutes until edges are brown. Let cool completely. In small heat-proof bowl, melt white chocolate in microwave at 60% power for 1 minute. Stir until smooth. If not completely melted, continue to microwave in 10-second intervals, being careful not to scorch. Drizzle melted chocolate over cooled cookies. Let sit 15 minutes before serving or storing. Store biscotti in airtight container at room temperature up to 1 week.
Mini GingerSnap Whoopie Pies Makes 1 Dozen Cookies
By Melissa, The Faux Martha
2 cups all-purpose unbleached flour
Preheat oven to 350Â°F. Line two baking sheets with parchment paper; set aside. In medium bowl, whisk together flours, ginger, baking soda, cinnamon, salt, cloves and nutmeg; set aside.
2/3 cup white whole wheat flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cloves 1/4 teaspoon grated nutmeg 1/2 cup (1 stick) unsalted butter, softened 1 cup pure cane sugar 1/3 cup light molasses 1/2 cup heavy cream 1 large egg 1 teaspoon pure vanilla extract
Filling: 1 cup (2 sticks) unsalted butter, softened 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon pure vanilla extract
In large bowl, using handheld or stand mixer, cream together butter and sugar until evenly combined. Add in molasses until incorporated. Scrape down sides of bowl and mix in heavy cream, egg and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Dough will be dry but still hold together. Using 1 tablespoon scoop, drop 24 cookies on baking sheets, placing about 1 inch apart. Bake 10 minutes. Cookies will still be soft but will firm up after cooling. Allow to cool on baking sheet 2 minutes before removing to cooling rack.
Filling: Using stand or handheld mixer, whip butter in large bowl until creamy. Add powdered sugar and cream together until well incorporated. Add cream and vanilla. Continue to beat until light and fluffy. Once cookies have cooled, generously spread filling over half of cookies (on flat side). Use other half of cookies to top and create sandwich. Serve or store in airtight container for up to 3 days.
Raspberry Limoncello Linzers Makes 2 Dozen Cookies
Ingredients: 1 cup (2 sticks) butter, softened 4 ounces cream cheese, softened 1 cup light brown sugar, packed 1 egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2 3/4 cups flour 1/2 cup cornstarch 1 1/2 cups seedless raspberry jam 4 cups confectioners’ sugar 3 tablespoons powdered egg whites 1 tablespoon lemon juice 1 tablespoon lemon zest 1/2 to 3/4 cup Limoncello liqueur
Directions: In large bowl, cream together butter, cream cheese and brown sugar using electric mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended. Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes. Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely. Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, insert candy thermometer. Simmer, stirring constantly, until jam reaches 225°F; cook 1 minute more. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie. In medium bowl, combine confectioners’ sugar and powdered egg whites. Add lemon juice and zest; stir in Limoncello beginning with 1/2 cup. Add more, if necessary, to reach desired consistency. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing. Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.
Chocolate Candy Cane Sandwich Cookies Makes 1 Dozen Sandwich Cookies
By Annalise, Completely Delicious
3/4 cup (1 1/2 sticks) unsalted butter, softened
Preheat oven to 350Â°F. Line sheet pan with parchment paper. In bowl of stand mixer fitted with paddle attachment, or in large bowl with handheld mixer, beat butter and sugar together on high speed until pale and creamy. Add eggs one at a time, mixing after each, followed by vanilla.
1 1/2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 teaspoon baking soda
In separate bowl, combine flour, cocoa powder, baking soda and salt. Add to butter mixture all at once and mix until incorporated.
Shape into rounded tablespoons and place on prepared sheet pan. Bake until surface is cracked and edges are dry, about 10 minutes. Let cool completely.
3 cups powdered sugar, sifted
3/4 cup (1 1/2 sticks) unsalted butter, softened
In bowl of electric mixer, beat powdered sugar, butter, salt, heavy cream and peppermint extract on low speed until it comes together. Increase speed to high and beat for 2 to 3 minutes until light and creamy.
1/2 teaspoon salt
Pinch salt 3 tablespoons heavy whipping cream 2 teaspoons peppermint extract Red gel food coloring
Use clean paintbrush to paint red gel food coloring up interior sides of large piping bag fitted with star tip, making 4 lines total. Fill bag with frosting. Pipe frosting onto bottom of 1 cooled chocolate cookie and place another chocolate cookie on top. Repeat with remaining cookies. Store cookies in airtight container at room temperature for up to 5 days.
Marbled Ornament Cookies If decorating cookies is part of your holiday tradition, perhaps this is the year to step up your game with a new technique. Marian, cookie decorating expert and author of the blog Sweetopia, shares a tutorial that will help make your cookie plate extra special. Follow her easy steps and master the art of marbling (also called feathering or swirling). To marble, you simply add one or more colors of icing to a base coat and then drag a toothpick through the icing to create a marbled effect. Sounds easy, right? It is! If you’ve tried cookies like these before you know how simple they are to make, and if you haven’t, you’re about to find out just how easy they are to create.
you will need: ❄ 1 batch Gingerbread or Sweetopia’s Sugar Cookies — recipes to follow ❄ Royal icing — recipe to follow ❄ Christmas ornament cookie cutters ❄ Piping bags ❄ Piping bag couplers ❄ #2 piping tips ❄ Icing bag ties or rubber bands ❄ Toothpicks ❄ Food gel coloring ❄ Ribbon
Sweetopia’s Sugar Cookies
Makes 30 Cookies
Makes 30 Cookies
1 cup (2 sticks) plus 2 tablespoons unsalted butter 1 cup packed dark brown sugar
2 cups (4 sticks) butter, softened
3 teaspoons ground cinnamon
2 cups sugar
3 teaspoons ground ginger
2 large eggs
1 teaspoon ground cloves
3 teaspoons vanilla extract
2 large eggs
5 cups flour
1 cup molasses
1 teaspoon salt
6 1/2 cups (800 grams) all-purpose flour
Directions: Cream butter and sugar together in bowl of electric mixer on low to medium speed using paddle attachment. Mix until thoroughly incorporated, about 1 minute. Scrape down sides of bowl with plastic spatula and mix again for few seconds more. Add eggs slowly and mix. Scrape down bowl with spatula at least once and mix again. Add vanilla extract. Stir briefly. In separate bowl, sift flour and salt together. Add flour mixture to butter mixture. Mix on low speed for 30 seconds. When dough clumps around the paddle attachment it's ready. Roll out dough between 2 large pieces of parchment paper to 1/3-inch thickness. Place on baking sheet and refrigerate at least 1 hour. Roll out dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. Return cookie dough shapes to refrigerator for 10 minutes to 1 hour to chill again. Cold dough allows cookies to hold their shapes better when baked. Preheat oven to 350°F. Bake cookies 8 to 12 minutes or until edges become golden brown. Cool cookies to room temperature and decorate!
1 teaspoon salt 1 teaspoon baking powder*
Directions: In bowl of electric mixer fitted with paddle attachment, cream butter and brown sugar on medium speed until fluffy. Mix in spices, then eggs and molasses. Reduce speed to low. In separate bowl, whisk together flour, salt and baking powder. Add to butter mixture, and mix until just combined. Form dough into disc shape and wrap in plastic wrap. Refrigerate until cold, about 1 hour. Roll out dough on lightly floured work surface or between 2 sheets of parchment paper to about 1/4-inch thick. Cut shapes out with cookie cutters and cut small hole in top of each cookie for ribbon. Place cookies approximately 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm; at least 15 minutes to 1 hour. Preheat oven to 350°F. Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks. * Omit baking powder if you do not want cookies to spread/rise.
Royal Icing Makes 3 Cups Icing
Ingredients: 3/4 cup warm water 5 tablespoons meringue powder* 1 teaspoon cream of tartar 2 1/4 pounds (about 5 2/3 cups) powdered sugar * If meringue powder is not vanilla flavored, add 1 teaspoon clear vanilla extract.
Directions: In bowl of electric mixer, add warm water and meringue powder. Add vanilla extract, if necessary. Whisk by hand until frothy and thickened, about 30 seconds. Add cream of tartar and mix for 30 seconds more. Add all powdered sugar at once. Using paddle attachment on lowest speed, mix slowly for 10 minutes. Icing will become thick and creamy. Tint with food colorings or thin icing with small amounts of warm water to reach the desired consistency.
Marbled Ornament Cookies Decorating Tutorial
Decorating Instructions: Once you’ve made your icings, baked your cookies, and let them cool to room temperature, they’re ready to be decorated. Let's start with the royal icing. The consistency of icing is key for easy decorating. To check the consistency, drag the tip of a butter knife through the surface of your icing, letting the knife go approximately an inch deep, and slowly count to 10. If the surface of the icing smoothes over in approximately 10 seconds, then your icing is ready to use. If it takes longer, the icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix your icing longer or slowly add more sifted powdered sugar to thicken it. Once your icing is ready, follow these simple steps to decorate your cookies: 1. Once you have your cookies baked and icing made, it’s time to begin by piping your outline. Use a piping bag fitted with a coupler and #2 tip. 2. Let the outline dry for a few minutes to create a solid border. You’ll be able to see the border somewhat when the icing dries, so alternately you could fill or flood your cookie in right after piping the outline. 3. Once you’ve filled the whole cookie in, shake it gently left to right on your work surface, to help smooth the icing out. 4. Add your second (or more) layer or color of icing. Work as quickly as you can before the icing sets. 5. Take a toothpick and drag it through the icing. In this case, I drew S-like shapes. Follow the arrows shown in the photos as you drag your toothpick. Each combination of colors creates another look. Just by changing the way you set up your lines and drag the toothpick, completely different designs emerge. 6. Once the marbled icing has had time to set (at least 15 minutes), pipe the grey icing at the top of the ornament. Let that set and pipe a few line details.
For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.