Holiday Cookies

 Is there anything better than the smell of baking cookies? We love to curl up in cozy layers around the fire and the tree with our cups of coffee and nibble on these jolly treats.

Whether you’re baking for your family at home or to give them as gifts, we’ve rounded up a few recipes that are not only delicious but are also beautifully festive.

And PS, If you’re wondering how we matched the frosting on the Fabric Swatch Sugar Cookies to our collections, well, they were done by a pro, Sugar Beez!


Ginger Molasses Cookies

Description: These gingersnap cookies have the perfect balance of warm spice and buttery flavor with a tender and chewy texture.



  • 2 and 1/4 cups all-purpose flour
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup  granulated sugar
  • 1/3 cup unsulphured or dark molasses
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup granulated or coarse sugar, for rolling


  1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
  2. Cream the butter and both sugars together on high speed, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute.
  3. On low speed, mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
  5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is very cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren’t appearing cracked, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.



Chocolate Shot Cookies

Description: These shortbread cookies are crisp, rich and buttery with a serious punch of vanilla that is balanced by the nuttiness of the rolled oats and the sweetness of the Chocolate Shots. 



  • 1 cup butter
  • 1 cup powdered sugar
  •  2 teapoons vanilla
  • 1 & 1/2 cup unbleached flour
  • 1/2 teaspoon baking soda
  • 1 cup oatmeal
  • 2 bottles chocolate shots


  1. Preheat oven to 325. 
  2. Cream butter on high until creamy. Add sugar and vanilla until fluffy. 
  3. On low speed slowly mix  flour and baking soda into the butter. Add oatmeal, mixing thoroughly. Shape into 3 rolls approx. 1 1/2” in diameter (the width of a cookie) and roll in chocolate shots.
  4. Chill for about 2 hours. Slice about 1/4” to 3/8” thick and bake on a greased cookie sheet for 20 to 25 minutes.




Cream Cheese Spritz Cookie, Developed by OXO Test Kitchen

Description: These cookies have a tang from the cream cheese that is mellowed by a touch of cinnamon. They are crisp but tender and get little burst of sweetness from the sugar sprinkle decorations.



  • 1 cup (2 sticks) unsalted butter, cold
  • 1 teaspoon vanilla extract
  • 3 ounces brick cream cheese, softened
  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 egg yolk
  • ½ teaspoon ground cinnamon



  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.
  3. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
  4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
  5. Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.