The holidays are coming . . . as if you can't tell by all that festive music, the bazillion holiday gatherings, and all that shopping!
Amidst the hustle and bustle of December, there's one tradition that brings everyone together in the kitchen — baking cookies! From the classic gingerbread to unique vanilla crescents, these three cookie recipes are more than just treats. They are a way to create memories and share joy. We hope these recipes add a touch of sweetness to your festive holiday celebrations.
They are perfect for Christmas too - Santa would approve!
 Ann Zhuravleva | Canva |
Vanilkové Rohlíčky
This cookie might be hard to pronounce, but this simple and traditional Czech Christmas cookie recipe is definitely easy to eat! You can call it by the translation, Vanilla Crescents, if you prefer.
Ingredients:
Makes about 2 dozen cookies, depending on size
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter - 1 stick, at room temperature
- 3/4 cup powdered sugar
- 1 cup ground almonds or walnuts
- 1 egg yolk
- 1 teaspoon vanilla extract
- A pinch of salt
- Additional powdered sugar for dusting
Instructions:
- Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour with ground almonds or walnuts and a pinch of salt.
- In another bowl, cream together the softened butter and powdered sugar until smooth and creamy.
- Add the egg yolk and vanilla extract to the butter-sugar mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Take portions of the dough and roll it into small logs about 2 to 2.5 inches long. Shape them into crescents and place them on the prepared baking sheet.
- Bake the crescents in the preheated oven for about 12-15 minutes or until they turn a light golden color.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, lightly dust the crescents with powdered sugar.
Contributed by Charlotte Linde, editor of Macaroni KID EATS
 aykutsevinc from Getty Images | Canva |
Peppermint Meringue Cookies
This recipe is handed down to me from my mother. She and many of her siblings make these cookies for their families every Christmas — definitely a family favorite!
Ingredients:
Makes about 2 dozen cookies
- 2 egg whites
- 1/8 tsp. salt
- 1/2 tsp. peppermint extract
- 1/8 tsp. tartar
- 1/2 cup sugar
- 6 oz. package of semi-sweet chocolate chips
Directions:
- Preheat oven to 325 degrees.
- In a glass bowl - not metal!, with an electric beater, beat the egg whites, salt, tartar, and extract until soft peaks form.
- Add sugar VERY gradually while beating until soft peaks form again.
- Gently fold in the chocolate chips.
- Cover a cookie sheet with plain brown paper - use a paper grocery bag.
- Drop a teaspoon of cookie mix onto the paper, leaving space between each drop.
- Bake for 20-25 minutes and slide the cookies off the paper when they come out of the oven, while they are still warm. You can reuse the paper for additional batches.
Contributed by Kara Murphy, publisher of Macaroni KID Erie, Pa.
 m.kucova | Canva |
Jessica's Gingerbread Cookies
My favorite Holiday cookie for Christmas? The classic Gingerbread Cookie. To me, it screams tis the season! Here is my recipe and I must say that the elves barely let them cool before they're devoured.
Ingredients:
Makes 4-6 dozen cookies, depending on the size of your cookie cutters
- 6 cups all-purpose flour, plus more for work surface
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup packed dark-brown sugar
- 1 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. finely ground pepper - optional
- 1 1/2 tsp. salt
- 2 large eggs
- 1 cup unsulphured molasses
- Fine sanding sugar, for sprinkling
Directions:
- Sift together baking powder, baking soda, and flour into a large bowl. Set aside.
- Put butter and brown sugar in a mixing bowl and mix on medium speed until fluffy.
- Add spices and salt, then molasses and eggs. Mix until well incorporated. On low speed, gradually add flour mixture. Divide dough into thirds, place in plastic wrap, and refrigerate for about an hour, or until cold.
- When ready to bake, preheat oven to 350 degrees.
- Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut with your choice of cookie cutter. Space cookies 2 inches apart on baking sheets lined with parchment paper and place in refrigerator for about 10 minutes.
- Bake cookies for 12 to 14 minutes, remove from cookie sheet, and let cool.
- Add your favorite icing to a pastry bag fitted with a small, plain round tip and decorate to your liking! Sprinkle with sanding sugar for that extra special touch.
