Mother-Approved Christmas Cookies to Sweeten the Season

A plate of golden sugar-topped cookies paired with a glass of milk, set on a cozy wooden table.
Delicious sugar cookies sparkling with granulated sugar, served with a glass of milk for the perfect holiday treat.

Golden Sugar-Topped Cookies Recipe

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar (plus extra for sprinkling)
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the Butter and Sugars:
    In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Add Egg and Vanilla:
    Mix in the egg and vanilla extract until fully combined.
  4. Combine Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Mix the Dough:
    Gradually add the dry ingredients to the wet ingredients. Mix until the dough is smooth.
  6. Shape and Sprinkle:
    Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten slightly with your fingers or the bottom of a glass. Sprinkle a generous pinch of sugar on top of each cookie.
  7. Bake:
    Bake for 10-12 minutes, or until the edges are lightly golden. The centers should look slightly underbaked for a soft texture.
  8. Cool and Serve:
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestion:

Place the cookies on a plate and pair them with a chilled glass of milk. For extra appeal, use a decorative plate and a clear milk glass to enhance the presentation. Enjoy! 🍪🥛

A plate of freshly baked snickerdoodle cookies, golden-brown with cinnamon-sugar coating, placed on a wooden table with a glass of milk and a cinnamon stick in the background.
A cozy presentation of snickerdoodle cookies, showcasing their signature cinnamon-sugar coating and inviting cracks on the surface.

Snickerdoodle Recipe

Ingredients

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Cinnamon-Sugar Coating

  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. Preheat Oven
    Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients
    In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar
    In a large mixing bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy (about 2–3 minutes).
  4. Add Eggs and Vanilla
    Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
  5. Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet ingredients. Mix just until combined, avoiding overmixing.
  6. Prepare Cinnamon-Sugar Coating
    In a small bowl, mix the granulated sugar and cinnamon for the coating.
  7. Form and Coat Dough Balls
    Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Bake
    Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the tops are slightly cracked.
  9. Cool and Serve
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

  • Ensure the butter is softened but not melted for optimal texture.
  • For chewier cookies, slightly underbake them, as they will continue to set while cooling.
  • Store in an airtight container at room temperature for up to a week.

Enjoy your classic snickerdoodles! 🍪

A plate of chocolate crinkle cookies dusted with powdered sugar, paired with a glass of milk on a wooden table.

Here’s a classic recipe for Chocolate Crinkle Cookies! These cookies are a favorite because of their soft, fudgy center and crackled, powdered sugar-coated exterior.

Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)
  • 1/2 cup (60g) powdered sugar, for rolling

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Combine wet ingredients: In a separate bowl, mix the melted butter and granulated sugar until smooth and combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using chocolate chips, fold them into the dough.
  5. Chill the dough: Cover the dough and refrigerate for at least 30 minutes. This will make it easier to shape the dough into balls.
  6. Form the cookies: Once chilled, scoop about 1 tablespoon of dough and roll it into a ball using your hands. Then roll each dough ball generously in powdered sugar until fully coated.
  7. Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops have cracked. The cookies will look soft, but they’ll firm up as they cool.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

  • If you want the cookies to have a more intense chocolate flavor, you can substitute the cocoa powder with dark cocoa powder.
  • For a chewy texture, do not overbake the cookies.
  • The dough can be made in advance and chilled for up to 3 days before baking.

Enjoy your delicious, fudgy, and crackly Chocolate Crinkle Cookies!

Freshly baked thumbprint cookies on a wooden tray, filled with raspberry and apricot jams, dusted with powdered sugar, surrounded by a rustic kitchen setup."
Golden thumbprint cookies filled with raspberry and apricot jam, perfect for a cozy afternoon treat.

Here’s a Thai-inspired recipe for Thumbprint Cookies, infused with local flavors like coconut and tropical fruit jams. These cookies are a delightful twist on the classic recipe!

Thai-Inspired Thumbprint Cookies Recipe

Ingredients

  • For the cookie dough:
    • 1 cup (225g) unsalted butter, softened
    • 2/3 cup (135g) granulated sugar
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 2 cups (250g) all-purpose flour
    • 1/2 cup (40g) desiccated coconut (optional, for added texture)
  • For the filling:
    • 1/4 cup mango jam
    • 1/4 cup passion fruit jam (or pineapple jam)
    • 1/4 cup Thai chili jam (optional, for a savory-sweet twist)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
    • Add the egg yolks, vanilla extract, and salt, mixing until combined.
    • Gradually add the flour (and desiccated coconut, if using), mixing until a smooth dough forms.
    • Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
  2. Shape the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Roll the chilled dough into 1-inch balls and place them on the baking sheet, spaced about 2 inches apart.
    • Use your thumb or the back of a small spoon to press an indent into the center of each dough ball.
  3. Add the Filling:
    • Spoon a small amount of your chosen jam into the indent of each cookie.
    • Be careful not to overfill to prevent the jam from spilling over during baking.
  4. Bake the Cookies:
    • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
    • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Serve and Enjoy:
    • Once cooled, dust the cookies with powdered sugar if desired.
    • Enjoy with a cup of tea or coffee, or serve as part of a dessert platter.

Tips:

  • Substitute the jams with any tropical fruit preserve you prefer, like lychee or guava.
  • For a more Thai flavor, you can add 1/2 teaspoon of pandan extract to the dough.
  • Store the cookies in an airtight container for up to 1 week.

Enjoy these tropical, buttery cookies with a unique Thai twist! 🍪

Thai Chocolate Chip Cookies with a Holiday Twist

This recipe brings a festive flair to the classic chocolate chip cookie by infusing Thai-inspired ingredients and holiday flavors. Think rich chocolate, coconut, and a hint of warming spices—perfect for the season!

Ingredients

For the cookie dough:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom (optional, for a Thai touch)

For the mix-ins:

  • 1 1/2 cups (260g) dark or semi-sweet chocolate chips
  • 1/2 cup (40g) toasted shredded coconut
  • 1/2 cup (70g) chopped candied ginger or dried mango (optional for a fruity holiday twist)

Optional topping:

  • Sea salt flakes for sprinkling

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extract.
  2. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cardamom.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Add the Mix-Ins:
    • Fold in the chocolate chips, toasted coconut, and candied ginger or dried mango (if using).
  4. Chill the Dough:
    • Cover the dough and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld and the dough to firm up.
  5. Shape and Bake:
    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Scoop tablespoon-sized portions of dough and place them on the baking sheets, spaced about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  6. Cool and Finish:
    • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
    • Sprinkle with sea salt flakes for an extra burst of flavor (optional).

Tips for a Thai Holiday Touch:

  • Use Thai milk tea powder in place of 1 tablespoon of flour for a unique flavor twist.
  • Drizzle the cooled cookies with white chocolate ganache and sprinkle with crushed toasted coconut for a festive look.
  • Store in an airtight container at room temperature for up to 5 days—or freeze the dough for future baking.

These Thai Chocolate Chip Cookies with a Holiday Twist are the perfect blend of warm spices, tropical sweetness, and gooey chocolate. Share them with friends and family for a deliciously unique treat! 🍪✨

Thai-Inspired Molasses Cookies

This recipe takes the warm, spiced flavor of classic molasses cookies and gives it a Thai twist. The addition of coconut and a hint of exotic spices like ginger and cardamom creates a unique holiday treat that’s rich, chewy, and irresistibly fragrant!

Ingredients

  • Dry Ingredients:
    • 2 1/4 cups (280g) all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cardamom (optional, for a Thai touch)
  • Wet Ingredients:
    • 3/4 cup (170g) unsalted butter, softened
    • 1 cup (200g) brown sugar
    • 1/4 cup (60ml) unsulfured molasses
    • 1 large egg
    • 1 teaspoon vanilla extract
  • Optional Thai Flavor Add-Ons:
    • 1/4 cup (20g) toasted shredded coconut
    • 1/4 teaspoon coconut extract
  • For Rolling:
    • 1/4 cup (50g) granulated sugar or coconut sugar

Instructions

  1. Prepare the Dough:
    • In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and cardamom. Set aside.
    • In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
    • Add the molasses, egg, and vanilla extract (and coconut extract, if using), mixing until smooth.
  2. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
    • If adding toasted shredded coconut, fold it in at this stage.
  3. Chill the Dough:
    • Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling helps enhance the flavor and makes the dough easier to handle.
  4. Shape and Roll:
    • Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
    • Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar or coconut sugar to coat.
  5. Bake:
    • Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
    • Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
    • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions:

  • Serve these cookies with a cup of Thai tea or spiced chai for a cozy pairing.
  • For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with more toasted coconut.

Storage:

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the dough balls and bake them fresh as needed.

These Thai-Inspired Molasses Cookies are soft, chewy, and packed with bold flavors that capture the warmth of the holidays with a tropical twist! 🎄🍪

Soft Italian ricotta cookies topped with white glaze and colorful sprinkles, arranged on a decorative plate in a cozy kitchen setting
Delightful Italian ricotta cookies with a sweet glaze and festive sprinkles, perfect for holidays or special occasions.

Italian Ricotta Cookies

This recipe takes the classic Italian ricotta cookies and adds twist with ingredients like coconut, pandan, and tropical citrus flavors. These soft, cake-like cookies are perfect for holidays or any occasion when you want something unique and indulgent.

Ingredients

For the cookies:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) whole milk ricotta cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 teaspoon pandan extract (optional for a light green color and unique Thai flavor)
  • Zest of 1 lime or kaffir lime (for a Thai citrus touch)

For the glaze:

  • 1 1/2 cups (180g) powdered sugar
  • 2-3 tablespoons fresh lime or calamansi juice (or regular lemon juice)
  • 1/2 teaspoon coconut extract (optional)
  • Toasted shredded coconut or lime zest, for garnish

Instructions

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2 minutes).
  4. Incorporate the Wet Ingredients:
    • Add the ricotta cheese, egg, vanilla extract, coconut extract, pandan extract (if using), and lime zest to the butter-sugar mixture. Mix until smooth.
  5. Combine and Chill:
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft and sticky. Cover and refrigerate for 30 minutes to make it easier to handle.
  6. Shape and Bake:
    • Using a spoon or cookie scoop, drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 12-15 minutes, or until the edges are lightly golden and the tops look set.
    • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare the Glaze:
    • In a small bowl, whisk together the powdered sugar, lime juice, and coconut extract (if using) until smooth. Adjust the consistency by adding more powdered sugar or lime juice as needed.
  8. Glaze and Garnish:
    • Dip the tops of the cooled cookies into the glaze or drizzle the glaze over them with a spoon.
    • Sprinkle with toasted shredded coconut or extra lime zest for decoration.

Tips for a Thai Twist:

  • Substitute pandan extract with Thai tea powder for a rich tea flavor.
  • Add 1/4 teaspoon ground ginger to the dough for a warm spice note.
  • Pair with a glass of iced Thai tea or coconut milk for a delicious tropical treat.

Storage:

Store the cookies in an airtight container at room temperature for up to 4 days. These cookies also freeze well—glaze them after thawing for the best texture.