4 Deliciously Festive Holiday Cookie Recipes

Here are some great holiday cookie recipes that will undoubtedly become staples in your household–So be sure to save these recipes!

Chocolate Cherry Snowballs

Tender tea cookies are enhanced with pretty specks of candied cherries and a delightful chocolate drizzle.

Total Time: 2 hours 5 min
Makes: About 4 dozen cookies

You will need:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (8oz) candied cherries, finely chopped
• 1/2 cup dark chocolate chips

1. Heat oven to 400°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in almond extract. In medium bowl, mix flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries.

2. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.

3. Bake 9 to 11 minutes or until edges just begin to brown. Cool slightly. Measure 1/2 cup powdered sugar into small bowl. Roll each cookie in powdered sugar. Place on cooling rack to cool completely.

4. Place chocolate chips in small resealable freezer plastic bag. Microwave on high 45 to 60 seconds, turning bag over every 20 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled cookies. Let stand at room temperature at least 30 minutes until chocolate hardens before storing.

Candy Cane Cookies

Hooked on traditional holiday baking? It’s a twist to make these fun peppermint cookies!

Total Time: 6 hours
Makes: 4 1/2 dozen cookies

You will need:

• 1 cup sugar
• 1 cup butter or margarine, softened
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1 egg
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon red food color
• 2 tablespoons finely crushed peppermint candies
• 2 tablespoons sugar

1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

2. Heat oven to 375ºF.

3. Stir together peppermint candy and 2 tablespoons sugar, set aside.

4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cooking sheet; curve top of cookie down to form handle of cane.

5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Pecan Shortbread Trees

Butter, flour and sugar come together to create rich, delicate cookies.

Total Time: 1 hour 15 min
Makes: 32 cookies

You will need:

• 1 cup butter, softened
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 5 drops green food color
• 1 3/4 cups all-purpose flour
• 1/2 cup coarsely chopped pecans
• 32 pecan halves
• 3/4 cup white vanilla baking chips
• granulated sugar if desired
• 32 yellow decorating stars, if desired

1. Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.

2. Divide dough into 4 equal parts; shape each into ball. Place 2 balls on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.

3. Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.

4. Place cooled tree wedges on cooking racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on high 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar, top each tree with star.

Gingerbread Cutouts

Bring a tempting aroma and goodness into your kitchen with hard-to-pass classic gingerbread cookies.

Total Time: 2 hours 40 min
Makes: 10 dozen cookies

You will need:

• 1 1/2 cups granulated sugar
• 1 cup butter or margarine, softened
• 3 tablespoons molasses
• 1 egg
• 2 tablespoons water or milk
• 3 1/4 cups all-purpose flour
• 2 tablespoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• currants or assorted candies, if desired
• colored sugar or additional sugar, if desired

1. Beat granulated sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in egg and water until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.

2. Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2inch gingerbread boy or girl cooking cutters. Place 1 inch apart on ungreased cookie sheet. Decorate with currants or candies. Sprinkle with colored sugar.

3. Bake 6 to 7 minutes or until set. Remove from cookie sheet to wire rack; cool.