Food

21 Cookies You Need To Make For The Holidays

It's a virtual cookie swap!

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And we were blown away because you gave us SO MANY RECIPES!!

There were 775 of them to be exact. AND, in the process, you told us about your mom, and your kids, and your grandma, and the gifts you give every year, and the place you think of as home, and your passionate love of brown butter. Cookies = the meaning of life.

We couldn't try them all, but we baked and photographed 21 of the recipes you swear by. Here they are:

1. Chocolate-Hazelnut Shortbreads From Rosemary Malloy's Mom

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Rosemary Malloy posted that these buttery, chocolate-dipped cookies are a real collaborative effort — the base shortbread recipe is her mom's and Rosemary added the chocolate and hazelnut on top. (We added a sprinkle of coarse salt, too.)

She put the recipe on her blog, here.

2. Seven-Layer Cookies From Smitten Kitchen

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Rainbow cookies: so classic, so delicious, SO PRETTY. Alaina Parness posted this recipe and commented on why she loves them so much.

"There are a lot of steps to Rainbow Cookies but holy-scrumptious-almond-paste these are deelicious. They remind me of home back in NY and as I can't find some good authentic versions of these in the Bay Area, I learned to make them myself. Now they are about the only thing I can bake really well."

Recipe here.

3. Jammy Dodgers From Catch My Party

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Jillian Tohber Leslie posted the recipe for this spiced, British-style jam sandwich cookie.

Recipe here. But NOTE that there's a mistake in the recipe: It calls for 2 cups or 500 grams of flour. It should say 2 cups or 250 grams. Also, add 1/2 teaspoon table salt to the cookie's dry ingredients — it just makes their flavor ~pop~ a little.

4. Vanilla Bean Sugar Cookies From Half-Baked Harvest

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"These are so, so, so good! Made them last year and they disappeared faster than...delicious cookies in a house full of 20-year-old boys? (I may be bad at analogies, but I am good at cookies.)" —Alice Olsen-Coons

Recipe here.

7. The Best Chocolate Chip Cookies From Serious Eats

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Guinnevere Courvoisier posted the recipe along with this truth: "They are fussy as hell but holy shit worth it. (BROWN BUTTER.)"

Recipe here.

8. Cornflake Holly Wreaths From JillAnn Meunier

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JillAnn posted to say this:

"It's not a cookie per se, but my mom and I used to make cornflake holly wreaths. You melt marshmallows over the stove (stir constantly!), add lots of green food dye, and then put in plain cornflakes. Clump them up to look like bushels [or wreaths] of holly. Add cinnamon Red Hots for the berries. These are the definition of Christmas at my house."

We found that melting a half a stick of butter with the marshmallows makes the mixture easier to handle and mold. Use about 6 cups of cornflakes and about 4 cups mini-marshmallows OR 1 (10-ounce) bag jumbo marshmallows.

9. Hot Cocoa Cookies From Pip and Ebby

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Neha Malhan wrote that these cookies are great for s'mores lovers (IT US): They're chocolate cookies topped with toasted marshmallows and melted chocolate.

Recipe here.

10. Bourbon Balls From Isabelclane

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Oh, hello, these are VERY boozy. We added 1/2 teaspoon salt to the recipe.

Here's Isabelclane's recipe:

Bourbon Balls

(Makes 30–40 cookies)

1 package vanilla wafers, crushed

1 cup powdered sugar

1 cup crushed nuts (walnuts or pecans both work)

3 Tbsp. light corn syrup

1/2 cup bourbon

powdered sugar

Mix together the wafers, 1 cup powdered sugar, nuts, corn syrup, and bourbon. Shape into quarter-sized balls and roll in powdered sugar. Refrigerate for at least two hours.

And here's what she loves about them:

1. No oven necessary.

2. “OOPS I MESSED UP THE RECIPE” = a very merry Christmas indeed

3. Even Grandma can’t judge you for getting drunk off of cookies at your family holiday party"

11. Dolly Parton Bars From Melissa Burke's Mom

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Melissa Burke posted about these chewy, chocolatey bars. We tested the recipe and added the quantities that worked for us.

"Best cookie that I dream about this time of year. When I was a kid, we called them Dolly Parton Bars (don't ask me why).

So you need a 9x13 pan, spray it with cooking spray or line it with parchment. Preheat your oven to 350˚. In a bowl you want to put a melted 1 stick of butter, 2-3 tbsp of sugar, pinch of salt, 2 sleeves of graham crackers, crushed into crumbs (eye ball it ... you want the look & feel of sand). Press it into your pan. Next spread out a small bag (about 2 cups) of shredded coconut, 1 1/2 cups chopped walnuts (or use whatever nut you prefer) & 1 12oz. bag of chocolate chips. Pour a can of sweetened condensed milk over the whole thing. Don't worry about spreading it around the oven will take care of that. Bake 30–40 mins (the top should be golden brown). Let them cool completely before trying to eat them or remove it from the pan.

These would go so fast in my house that my mom would make multiple batches & freeze them. They are good room temperature & awesome frozen. Enjoy."

12. Pistachio Cream Cheese Fingers From Allrecipes

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Alyssa Kempinski posted about these chocolate-drizzled cookies that are flavored with pistachio pudding mix. (Queen of pudding mixes.)

Recipe here.

13. Double Fudge Irish Cream Cookies From Tasty Kitchen

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"Chocolate + booze is always a good choice. I found this recipe a while back and it was a total hit." —ButlerEH04

Recipe here.

15. Rugelach From the Jewish Cookbook by Molly Goldberg

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Jennifer Stewart posted her favorite recipe for these nut-filled pastries.

"The original recipe is from my little, worn out Molly Goldberg Jewish Cookbook.

Rugelach (cream cheese pastries)

For the dough:

1 cup sifted flour

1 stick butter

1/4 lb cream cheese

Work the cream cheese and butter into the flour by hand, in a large bowl. The mixture should be crumbly, but should stick together easily when clumped together. Pull mixture together into a ball, and then roll out on a lightly floured surface, fold into thirds, and wrap in plastic. Chill in the refrigerator overnight, or for at least 2 hours. If you'd like to make both fillings below, double the dough recipe, and form into TWO balls before rolling out, folding into thirds, and wrapping each in plastic.

For chocolate filling (not from the cookbook)

1 Tbsp. cocoa

1 Tbsp. cinnamon

1/2 cup sugar

1/2 cup grated bitter-sweet chocolate (I used about 1/2 of a Lindt dark chocolate bar)

Melted butter (a couple tablespoons will do)

Mix the chocolate, cocoa, sugar, and cinnamon together. Do not mix in the butter.

To construct and bake the rugelach:

Preheat the oven to 375°F. Roll the dough into a 1/8-inch thick rectangle.

For chocolate rugelach: Brush the rolled out dough with the melted butter, then sprinkle the chocolate mixture evenly across the dough, leaving about 1/2 inch free on one of the long sides of the rectangle. Slowly (and as tightly as possible) roll the filling-spread dough into a log. Wet your finger and draw it along the long edge of the dough that does not have filling, and seal the edge to the log. Carefully slice the log into one inch pieces and stand on end on parchment lined baking sheet. Bake for 20 minutes, or until delicately browned. Some of the pieces will fall over on their sides — don't stress out about it. Cool on wire rack.

One recipe of rugelach really doesn't make all that much — so I usually make a double batch!

16. Cream Wafers From Betty Crocker

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KristinW commented with this classic sandwich cookie that she made with her grandmother:

"This cream wafer recipe from Betty Crocker is one my late grandmother made every year. They are pretty labor intensive for the small amount each batch makes, but they are melt-in-your-mouth delicious. I think of her as I roll out the dough, and sandwich the cookies together with buttercream filling. I use her set of card suit cookie cutters that have lovingly cut out thousand of these cookies before."

Recipe here.*

*Note: There is no sugar in the dough. This is not a mistake! The filling provides *plenty* of sweetness.

17. Cookies and Cream Breakaway From Lilyshop

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Shane Turner posted these two-ingredient sweets — they're just melted white chocolate mixed with chopped Oreos. OBVIOUSLY, DELICIOUS.

Recipe here.

18. Cake Batter Chocolate Chip Cookies From Sally's Baking Addiction

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Jax Stone posted this recipe, along with this tip: "I freeze the balls in a tall egg shape for 24 hours and don't take them out until the oven is preheated to ensure extra thick and chewy cookies."

Recipe here.

21. Snowball Cookies With Pecans from Land O'Lakes

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Mary Heckelmann posted these classics — sometimes she puts in colorful chocolate chips instead of pecans.

Recipe here.

DID YOU MAKE ANY OF THESE COOKIES? Let the world know by tagging #buzzfeast.

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And if you want 21 tips for making absolutely perfect cookies without losing your mind, head over here.