A Cookie Charcuterie Board Is the Ultimate Holiday Treat

This cookie charcuterie board might just be my crowning glory. As a self-proclaimed cookie queen, there’s nothing I love more than assembling cookie boxes, organizing cookie exchanges, and baking all the new cookie recipes I can find—especially during the holidays. And when it comes to get-togethers, I would choose a plate of cookies over fancy desserts any day.

As we round out the holiday season, I’m here with one more take on a charcuterie board for y’all. We started the season out with the ultimate crudite platter, a bruschetta board with all my favorite toppings, and an appetizer board that everyone will be talking about. So, it only makes sense to round out our series with the penultimate cookie board.

Ahead, discover all my favorite ways to elevate this holiday dessert—and step-by-step instructions for making it your own.

The best part of a board like this is that the options are truly endless and you can customize based on what you and your guests like best. But like any cheese board formula, I like to think about having a few staples that will anchor the board and then go from there.

Chocolate cookies. Any good cookie board needs a chocolate varietal. Whether you go with a chocolate chip cookie, chocolate sandwich cookie, brownie cookie, or even a chocolate-peppermint version, you need chocolate somewhere on the board.

Fruit cookies. Having cookies with a bit of tangy fruit in them helps balance out all the other, super-sweet options. Think fruity jam and linzer sandwich cookies, citrus and lemon cookies, cookies made with dried fruits, or any other version you like.

Butter cookies. The unsung hero of the cookie world. Butter cookies are simple but rich, and they’re the perfect blank canvas of a cookie. Plus, with all the shapes and textures they come in, there’s something for everyone from the simple shortbread square to buttery spritz cookies.

The fun cookies. All cookies are fun but think of this category of cookies as a little extra. Especially for a cookie charcuterie board, these will help add visual interest and texture. Lean into cookies you may not always go for and try something new and different.

Cookie charcuterie board.
Cookie grazing board.

We certainly have our favorites, but a cookie board is the perfect chance to use a blend of store-bought, bakery-made, and homemade cookies. You don’t have to bake every recipe yourself! I polled our editors for some of their favorite cookies when building this board. These are our favorites:

  • Store-bought soft sugar cookies with frosting
  • Almond pizelles from the bakery
  • Shortbread stars
  • Strawberry linzer cookies
  • Hazelnut wafer cookies
  • Store-bought gingerbread tiles and biscuits
  • Peppermint bark
  • Regular and walnut brownies
  • Chocolate biscuits
  • Chocolate chip cookies

And a few recipes I love to include as well:

Holiday hot chocolate.
Holiday cookie board.

Assembly Tips and Tricks

There’s no right or wrong way to assemble a cookie charcuterie board. But I have learned a few tricks along the way to help make it look more elevated and festive.

  • Organize with cupcake liners. For smaller cookies or candies like peppermint bark, using muffin liners helps keep the cookies and treats organized while also adding a bit of texture.
  • Use plates and bowls to help group cookies. Not only does using a small plate on the board help add some extra height and dimension, but it also gives you a chance to help separate cookies so their flavors don’t mix.
  • Group cookies together in separate places. You don’t need fifty different cookie recipes to make your board feel lush and cozy. By creating groups of the same cookie in separate parts of the board, you can give the illusion of more abundance while keeping the board cohesive.
  • Add extras. Peppermint bark, candy canes, caramel candies, candied nuts, marshmallows, and little items like these can help fill in any gaps on the board while also giving guests who may not love sweets as much as everyone else a chance to nibble on something small.

And that’s it! A cookie charcuterie board is the ultimate aesthetic dessert—and it couldn’t be easier to create and customize. I hope you have fun piling yours high with all the treats. And be sure to share your masterpieces with us @camillestyles.

The Linzer Cookie from Birdhouse Bakery is Everything We Love About the Holidays

There’s so much to love about the art of baking, and one of my favorite things is discovering recipes that fully reflect the person behind them. Anyone can bake a good cookie recipe, but it’s pure magic when a recipe can transport you straight into someone’s kitchen. You’re right there beside them walking you through each step—sharing secret tips and swapping stories along the way. And that’s exactly how I felt when Elizabeth Ho from Birdhouse Bakeshop shared this holiday linzer cookie recipe.

In fact, I immediately headed straight into the kitchen to make a batch for myself. Elizabeth’s approach to sweets and desserts is as beautiful as it is approachable, and the celebration of seasonal ingredients in their greatest form is an art that Elizabeth excels at.

We’re big holiday cookie box fans over here, and I’m stoked to add Elizabeth’s linzer cookie recipe to my gifting exchange this year. Linzer cookies, especially for the holiday season, feel extra special. I shared this chocolate orange version last year. And while the idea of sandwich cookies can be intimidating, once you get in the groove, you’ll impress everyone with the fanciful treat that looks like you’ve spent days baking.

Ahead, Elizabeth shares her recipe with us and her approach to baking with the beauty of the seasons. Plus, get ready for her delicious flavor variations for these linzers, so there’s something for everyone on your list.

Elizabeth Ho

Elizabeth Ho

Owner of Birdhouse Bakeshop, Liz’s work is rooted in the beauty that comes from quality and simplicity. Always flourished with seasonal blooms, her bakes are an outpouring of love, memory, and sharing of her Chinese Malaysian heritage. In her little home kitchen, Liz spends her days creating inventive cakes, alongside a small everchanging menu of pastries, for locals in Edmonton, Canada.

Winter citrus.

How would you describe your baking and food philosophy?

I think baking should be loving and emotional, but also practical. I always create in a way that feels nurturing, intimate and calming to me. Often that means focusing on simple (and nostalgic) ingredients, thoughtfully paired and prepared. I want my recipes to tie into something personal—whether that’s memory, family tradition, or place. But I also think it’s important to make the most of what surrounds you. I love the ways food and pastry can bring us closer to the cycles of nature and of a season.

How did you develop this recipe?

I’m almost always very inspired by transitions—in life, in mood, amid seasons. I wanted a recipe that adapted easily to all those changes. These cookies make it very easy to embrace my current cravings, surroundings, and what catches my eye at the farmer’s market or grocer.

I thought about the filling first, and that’s really what makes this cookie. It’s a soothing shade of pastel—balanced, tangy, and allows you to use the winter citrus available to you. I like to approach recipes by looking at the ingredients in front of me and considering how they’ll intertwine, not only in taste but in color and in palate. The buttery biscuit is a classic shortbread. It takes on flavoring well and pairs nicely with any jam, curd, cream… whatever lights you up in the moment. 

What makes this recipe your go-to for holiday baking?

These are versatile and nut-free (many traditional linzer cookies contain almond). The dough can be made in advance and comes together in a pinch. Perhaps most importantly, they look stunning in a holiday cookie box!

What are your must-have kitchen tools for this recipe?

This recipe doesn’t call for any fancy equipment, but a mixer (handheld or stand) will come in handy. Have you been waiting all year to use those darling cookie cutters? This is your moment! If all you have is a glass cup, use the top as a cookie cutter. If you don’t have a small enough cutter for the center of the cookie, the back-end of a piping tip works just as well. 

Linzer cookies recipe.
Lemon curd recipe.

What standout ingredients make this recipe special? 

Winter can be a melancholy time of year—sometimes excruciatingly so if you live in a colder climate, like I do. Playing with bright and boldly-colored fruit helps! These cookies’ filling pulls from the natural abundance of winter’s produce. Citrus is easily found, and any leftover filling can be eaten on toast, pancakes, cake, ice cream, or by the spoonful. The cardamom in the cookies adds a nice warmth, but a teaspoon of coconut extract would be dreamy as well. 

I’m all about unexpected flavor pairings—or rather, weaving together simple ingredients, in a unique way.

What ingredient swaps can be made in this recipe?

For the citrus curd, use whatever is available to you. Grapefruit, blood oranges, and Satsuma mandarins are my favorite. Some flavor variations include:

Lavender & Strawberry. Replace the cardamom and orange zest with two teaspoons dried culinary lavender rubbed into the sugar before beating. Use your choice of strawberry jam, in lieu of the citrus curd.

Orange Blossom & Pistachio. Replace the cardamom with ½ teaspoon orange blossom water/essence, and a spoonful of your favorite pistachio cream, or butter (store-bought or homemade). Hazelnut works great with the orange blossom, too. 

These are such a great vessel for your favorite spices, zests, extracts, fillings. So play around with it! Apricot and anise, blueberry and black tea, coconut and dulce de leche. Follow your baking heart and intuition. These cookies do not discriminate. 

What favorite baking hacks have you learned over the years?

Thankfully this recipe is so simple, it doesn’t require any hacks. I do like to make the dough a few days in advance, to save some time the day of. A good rest in the fridge allows the flavor to develop too. Here’s a tip: almost any cookie dough will taste better after a 1-3 day rest in the fridge! 

After rolling and cutting out the dough, you can store the cut-outs in the freezer (sealed in a ziplock or airtight container, for up to a month), to be baked when you need them. A bit of time in the freezer before baking helps the cookies maintain their shape as well. 

What advice would you share with beginner bakers?

Baking is not about having all the professional equipment, a perfectly stocked pantry, or access to specialty ingredients. It’s about finding wonder and inspiration in simplicity, in your surroundings, in memories, and using that to create something nourishing.

Curiosity can be your biggest strength, and perfection is more an idea than a way of life.

For me, baking allows me to be ambitious and open to possibilities, yet humble enough to know when to let go—of an idea, of control. Maybe you didn’t find quince at the market; choose seasonal pears or apples instead. Don’t feel compelled to drive 20 minutes for orange blossom extract? Use a few teaspoons of orange zest, or use a floral that is exciting and nostalgic to you. Anything can be a starting point for a recipe.

If you show up, do your best, and don’t let imperfection or fear of failure be a deterrent, you’ll improve every time. 

What is the best part of creating recipes to share for people to bring into their own homes?

Every recipe is an extension of me—what moves me, what evokes memories of childhood, of my family’s heritage. It’s a passionate outlet, a personal labor of love, and it makes me happy knowing others can enjoy or find inspiration in it as well.

I hope people feel a sense of warmth, ease, and connection while baking one of my recipes. And I hope they feel inspired to punctuate the recipes in their own unique ways. Baking has taught me that while we can predict certain elements of the process, the outcome does not have to be perfect to be enjoyed. Embrace that! There’s a comfort and a romance to it. 

And I hope in sharing these cookies, people are reminded to cling tightly to what’s important—to cultivate love, community, and presence. 

Anything else you’d like to share?

A few things that have my love and attention right now:

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Easier than you think, Elizabeth Ho’s linzer cookies are endlessly adaptable to fit any of-the-moment craving. They’ll be the standout star of your cookie box.


Citrus Curd (makes just over 1 cup, enough to fill your cookies generously, with some leftover):

  • 1/3 cup (78 ml) citrus juice
  • 1 large egg
  • 2 large egg yolks
  • 1/3 cup + 1 tablespoon (75 grams) granulated sugar
  • pinch of sea salt
  • 1/2 cup unsalted butter, cut into 8 pieces

Cookies:

  • 2 1/4 cups (282 grams) all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, 225 grams) unsalted butter, softened
  • 1/2 cup (64 grams) powdered sugar
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon vanilla paste or seeds from 1 vanilla bean
  • 1 teaspoon orange zest

For the citrus curd:

  1. Bring a small pot, with a few inches of water, to a boil. In a medium sized heat-proof glass or stainless steel bowl (one that can sit atop the pot of water) whisk together the citrus juice, whole egg, egg yolks, sugar, and salt. 
  2. Keeping the pot of water at a simmer, on medium heat, place the bowl on top of the pot– like a double broiler. Using a rubber spatula, cook the mixture, stirring constantly, until it is very thick– thick enough that your spatula leaves a trail through the curd. Be patient, this might take up to 25 minutes.
  3. Once thickened, remove from the bowl from the heat, and stir in the butter. Gently press a piece of plastic wrap over the top of the curd (this will prevent a layer of film from forming), and refrigerate overnight, or until fully cooled.

For the cookies:

  1. In a large bowl, beat together the butter, sugars, orange zest and vanilla (with the paddle attachment, if using a stand mixer), until light and creamy—about 3 minutes. 
  2. Add the flour, cardamom (if using), and salt. Mix on low speed, until the dough starts coming together into moist clumps.
  3. At this point, you could press the dough into a disc, wrap in plastic wrap and refrigerate (or freeze) for a later day. Let it soften slightly before rolling out.
  4. I like to roll out the dough immediately after making, between two sheets of parchment paper– roll it out to ¼ inch thickness. Place the rolled out dough, on the parchment, onto a large surface (a hard placemat, cutting board, cookie sheet), and freeze for at least 20 minutes.
  5. Preheat the oven to 350 F, and line two cookie sheets with parchment. Using your cookie cutter (or the rim of a cup), cut out an even number of cookies (you should get 28-34, with a cutter that is 1.5-2 inches in diameter). Using a smaller cookie cutter, or back of a piping tip, cut a small hole from the center of half the cookie cut-outs. 
  6. Place the cut-outs on your cookie sheets, about 1-2 inches apart; they won’t spread too much. Bake for 8-11 minutes, or until golden on the bottom. Allow them to cool completely before filling. 

Assembly

  1. Dust the tops of the cooled cookies with powdered sugar. Flip over the bottom halves, add a spoonful of curd on top of each (about 2 teaspoons, or however much you desire). Place the cut-out cookies on top. Enjoy!

The filled cookies will stay fresh for a few days, in an airtight container, in the fridge. Any longer and they may start to soften.

Notes

  • You’ll want to make the citrus curd first (the night before), so it has time to set and chill. 
  • Use any citrus you love, in the curd! Grapefruit, mandarins, meyer lemons, cara cara or blood oranges oranges, or a mix of all
  • The cardamom is optional. A pinch of cinnamon, or a teaspoon of coconut extract pairs beautifully with the citrus too.

The Best Christmas Cookie Recipes to Make This Holiday Season

There are few things in the world more evocative of holiday memories than the scent of cookies baking in the oven. For me, the aromas of Mexican wedding cookies (or, “sand tarts,” as my grandmother called them) and sugar cookies cut in reindeer or ornament shapes are like Christmas bottled up in a scent. The big question? Whether to stick with the old favorites or give some new, more adventurous flavors a whirl. The answer, of course, is to do both. And don’t worry, because our roundup of the best Christmas cookie recipes is sure to include just the one you’re craving. Keep scrolling for all the recipes you’ll ever need—this holiday and beyond.

Psst… If you’re craving more creative cookie recipes, we have just the thing! The Camille Styles team partnered with the best food bloggers and recipe developers to create our free Holiday Cookie Guide: 10 Exclusive Recipes From Your Favorite Bakers. This guide includes 10 exclusive recipes, tips for how to host your own cookie swap, and movie pairings for the perfect cozy night in. Enjoy!

Chocolate Peppermint Snowball Cookies

Why We Love It: These treats are Christmas cookie gold. Chocolate and peppermint is a pairing I look forward to enjoying every holiday season, and a batch of these satisfies the seasonal craving. These feature a molten chocolate center and a double dose of peppermint flavor. Cancel all my plans—I’m staying in tonight and baking these.

Hero Ingredient: A chocolate baking disc tucked into each cookie is the secret to the ooey-gooey lava goodness.

Chocolate Orange Linzer Shortbread Cookies

Why We Love It: Chocolatey, buttery, and oh-so-beautiful, these cookies roll all the wholesome parts of the holidays into one delicious bite. While most Linzer cookies use jam for the filling, these make stunning use of an orange-infused chocolate ganache. They’ll pretty up any cookie plate they’re a part of.

Hero Ingredient: Chocolate and orange is a dream cookie combo. Using the citrus zest in both the dough and the ganache makes it happen.

Chewy Pumpkin Chocolate Chip Cookies

Why We Love It: Raise your hand if you could eat pumpkin cookies all throughout the year. (Me!) Sure, pumpkin is most associated with October, but I love its sweet, warming flavor well into the holidays. If I found these beyond-chewy, chocolate chip-laced delights in a holiday cookie box, you can bet I’d be a happy eater.

Hero Ingredient: Chocolate chip cookies—yes, even those that feature pumpkin as their primary flavor—benefit from a little sprinkle of sea salt. It’s key to giving them a boost of

Orange Cranberry, Pistachio, and Cardamom White Chocolate Slice and Bake Cookies

Why We Love It: I love slice-and-bake cookies because 1) they’re absolutely delish and 2) they’re a breeze to make ahead of time and bake whenever you’re in need of a fresh cookie. Simply mix your dough together, roll it into wax paper, and store in the freezer until you’re ready to, well, slice and bake. This particular recipe makes the most of this easy method and brings tons of festivity and flavor to the final result. They’re creative, whimsical, and totally drool-worthy.

Hero Ingredient: The drizzled white chocolate is exactly what you need to send these cookies over the top.

Chocolate Bourbon Biscuits

Why We Love It: There’s nothing more nostalgic than a sandwich cookie, but these biscuits are a step up from your expected Oreo affair. The shortbread dough keeps these cookies soft and chewy and espresso powder brings out the chocolatey flavor. All you need is your favorite tea for dipping.

Hero Ingredient: I can’t think of a more perfect filling for these cookies than chocolate hazelnut spread.

Peppermint Hot Chocolate Shortbread Cookies

Why We Love It: These cookies agree: there’s nothing more comforting than sipping a mug of warm cocoa on a cold winter day. Get ready to transform your hot chocolate craving.

Hero Ingredient: Peppermint hot cocoa mix is the no-fail solution to ensuring that these cookies taste just like your favorite wintertime drink.

Chocolate Hazelnut Cookies

Why We Love It: The key to perfecting these cookies’ soft, almost cake-like texture is baking them in a muffin tin. Call them a cookie, call them a brownie, call them a brookie (actually, don’t do that)—but regardless of your chosen moniker, these treats are sure to delight. If you want a chocolate cookie that’s fudgy and full of frosting, this is the one to bake.

Hero Ingredient: Ferrero rocher chocolates as an added topping delivers just the right amount of decadence that I’m craving this time of year.

Chai Chocolate Dipped Christmas Cookies

Why We Love It: I love my chai sweet and spicy, and these cookies have the nuanced flavor down pat. They do the classic sugar cookie justice by creating slightly crisp edges and a soft, tender middle. The chai spices combined with the added orange zest keep the dough from leaning too sweet. And when you add sprinkles and dip it in chocolate, you’ve got a Christmas cookie recipe for the books.

Hero Ingredient: I can’t choose between all the spice options—they bring a little something special to each bite.

Chewy Pumpkin Spice Cookies with Cinnamon Glaze

Why We Love It: Sure, these don’t necessarily scream Christmas, but truthfully, I crave a little pumpkin all throughout the colder months. If you can’t stand a dry cookie and crave a melt-in-your-mouth texture, these deliver. I like them best straight from the oven (with the warm, pumpkin aroma still in the air) and I can’t get enough of the sweet cinnamon glaze. These deserve a spot in your Christmas cookie recipe book.

Hero Ingredient: Pumpkin pie spice. Need I say more?

Pistachio Truffles

Why We Love It: Truffles are the simple, elegant, and tasty best friend of any jam-packed holiday schedule. I’m talking six ingredients and a few hands-free hours spent setting in the freezer. You can make these (vegan!) truffles with absolute ease.

Hero Ingredient: It’s all about the toppings. Roll your truffles in coconut or toasted pistachios. Either option gives you a perfectly crunchy complement to your truffles’ creamy center.

Buttered Rum Shortbread Cookies from Hummingbird High

Why We Love It: Four words sealed the deal for me on these holiday cookies: marbled buttered rum glaze. I’m sure you had the idea when you took in that picture, but these cookies aren’t just aesthetic. With a cup of butter in the dough itself (these are shortbread, after all) plus four tablespoons in the glaze, these are sure to be a favorite amongst all your cookie testers. As far as the best Christmas cookie recipes, this one features a relatively short ingredients list—making the journey from mixing bowl to mouth all the more streamlined.

Hero Ingredient: It’s a toss-up between the butter and the rum. Paired together, they’re unstoppable.

Soft Gingerbread Latte Cookies with Brown Butter Icing from Half Baked Harvest

Why We Love It: Tieghan Gerard (the baking genius behind Half Baked Harvest) has a knack for ensuring that everything emerging from her kitchen is a delicious delight. But these gingerbread latte cookies? They’re my absolute fave. I love the spicy-sweet flavor they have going on, plus the soft and chewy texture makes them all the more comforting. And with that brown butter icing to boot, these holiday cookies are in a category unto themselves.

Hero Ingredient: Espresso powder is key for giving these cookies’ their distinguished latte flavor.

Dreamy Soft Vegan Coconut Meltaway Cookies from Sincerely Tori

Why We Love It: Whether you’re a year-round fan of coconut or just crave a bit of its tropical flavor in the dead of winter, you can count on these cookies to satisfy you when a Piña Colada craving hits. With a soft shortbread base and a coconut flavor that doesn’t taste artificial or overwhelming, you’ve got everything you need to win at the game of holiday baking.

Hero Ingredient: Coconut oil, coconut cream, and coconut extract make these cookies a true holiday delight. Not much more needs to be said.

Vegan & Grain-Free Ginger Molasses Softies from The First Mess

Why We Love It: For anyone who’s vegan or gluten-free but still wants to enjoy the cookie season, here’s the dough you need to whip up. If you thought paleo ginger cookies sounded more like a paradox than a delicious reality, get ready for these appropriately-named treats to blow your mind.

Hero Ingredient: Dates are the secret to making these cookies free of refined sweeteners while still tasting like a treat. Honestly too, because the dough isn’t saturated with sugar, the other ingredients are given the opportunity to let their flavors shine.

White Christmas Sugar Cookies from Julie Blanner

Why We Love It: Hot take: “White Christmas” was actually written about these cookies. I’ve been dreaming about their simple and incredibly satisfying taste since I had them this time last year. A sort of sugar cookie-shortbread hybrid, these combine the best of everything you could ever want in your cookie.

Hero Ingredient: If you’ve ever wondered why your favorite cookie recipes call for cream of tartar, here’s your answer: Cream of tartar acts as a leavening agent and helps keep the sugar in your cookies from crystallizing, so they’ll bake evenly and be devoured by everyone.

Eggnog Snickerdoodles from So Much Food

Why We Love It: Every holiday party seems to involve a debate over whether eggnog is delicious or… not. While I’m in the camp that loves sipping on a cup come December 1st (or, admittedly, earlier), I know it’s not for everyone. What is? These cookies. Mimicking the flavor of eggnog (nutmeg! rum!) and rolled in a cinnamon-sugar mixture, there’s really no argument that these cookies are downright delicious.

Hero Ingredient: 1/3 cup of eggnog gets added to the cookie dough, just to be sure these taste like the real deal.

Chewy Ginger Molasses Cookies from Hummingbird Thyme

Why We Love It: There’s nothing that evokes the essence of Christmas more than the scent of ginger wafting through the air. Sinking my teeth into one of these streusel-topped cookies is buttery bliss at its best.

Hero Ingredient: Crystallized ginger bumps up the heat while also providing a little extra texture to these already deliciously-soft cookies.

Soft and Chewy White Chocolate Cranberry Walnut Cookies from Ahead of Thyme

Why We Love It: When white chocolate meets cranberries, the result is pure cookie magic. Adding walnuts into the mix offers just enough crunch while also providing a bit of nuttiness that’s welcome in any box of holiday cookies.

Hero Ingredient: Why the additional egg yolk, you may ask? Including an extra egg yolk creates a fudgier cookie. Dense, tender, and rich—a roundup of the best adjectives you can associate with a cookie.

Slice-And-Bake Chocolate Chip Cookies from Hummingbird High

Why We Love It: This recipe requires a little added context to understand the full scope of its Christmas cookie superiority. Full title? Any Time You Need ‘Em Slice-And-Bake Chocolate Chip Cookies. Because here’s the thing: I always need cookies, and I always need cookies available to bake at the ready. If that’s true for you too, make these.

Hero Ingredient: Bittersweet chocolate, you can really do no wrong.

The Santa Clause Cookies from Half-Baked Harvest

Why We Love It: Tieghan Gerard set out on a mission to make sugar cookies that taste good, and honestly, that can be a bit harder than it might initially sound. She’s clearly succeeded with this recipe. The ingredients list features hazelnut liqueur, lots of vanilla, and brown sugar to give a complex flavor and melt-in-your-mouth bite.

Hero Ingredient: Keep the creamy vanilla bean glaze coming, please.

Easy Vegan Macaroons from Minimalist Baker

Why We Love It: These macaroons don’t disappoint. I love any and every Minimalist Baker recipe for their ability to combine just a few ingredients and create a result that captures everything I could ever want in something sweet. 

Hero Ingredient: Let me introduce you to the magic of aquafaba. If you’re unfamiliar with the go-to vegan ingredient, know that you’ll soon start saving every last drop from your can of chickpeas. An amazing egg replacement, it beautifully binds the ingredients here for the chewiest cookie of your life.

Mexican Wedding Cookies from Love & Lemons

Why We Love It: In my household, these are a Christmas cookie classic. I love that they simultaneously melt and crunch in your mouth, giving off their signature puff of powdered sugar. For me, these epitomize the holiday season. Not just because they look like snow themselves, but because every bite is a study in edible comfort.

Hero Ingredient: Almond extract deserves its spot in the sun. It’s fruity, nutty, and oh-so delish. I consider it an essential in every pantry.

Chocolate Cherry Almond Biscotti from My Baking Addiction

Why We Love It: The only way to improve upon a morning cup of coffee is by sipping your brew alongside a crispy, crunchy slice of biscotti. The only way to improve upon biscotti? A hearty handful of dried tart cherries and chocolate chips mixed into the dough. 

Hero Ingredient: It’s more a fact than an opinion: Every biscotti gets better with chopped almonds.

Salted Caramel Turtle Thumbprint Cookies from Cooking Classy

Why We Love It: ‘Tis the season for thumbprints of all sorts. While some recipes opt for the classic jam filling, these get a bit more indulgent with a salted caramel center. Trust me, they might look fancy, but the preparation really couldn’t be simpler.

Hero Ingredient: Is there a more perfect pairing of flavors than salted caramel? While it’s a toss-up between the two for who gets to be named this recipe’s standout ingredient, I’m happy to settle on giving the combination the trophy. 

Chocolate-Dipped Crisp Peanut Butter Cookies from Joy the Baker

Why We Love It: These cookies’ classic cross-hatched pattern lets you know immediately that you’re about to bite into peanut buttery goodness. What’s unexpected though, but nonetheless easy to embrace, is the dip they take in a bowl of melted chocolate. Golden and endlessly comforting, as peanut butter cookies should always be.

Hero Ingredient: A good peanut butter is always an essential part of any peanut butter cookie. I’m not opposed to choosing one that’s made with slightly salted and roasted peanuts for an added depth of flavor.

Cranberry Bliss Cookies from Gimme Some Oven

Why We Love It: Inspired by the favorite Starbucks pastry, these cookies brilliantly blend tart and sweet. While clearly a dessert, I definitely wouldn’t consider them out of place alongside my morning beverage. Breakfast is served.

Hero Ingredient: The frosting’s cream cheese base gives just the right amount of tang, making it so you can have two (or more) without getting a sugar-induced headache.

Autumn Brittle from Adventures in Cooking

Why We Love It: This brittle puts the best parts of your favorite granola front and center while binding them with honey for sweetness and an irresistible crunch. With almonds, cashews, pumpkin seeds, and plenty more wholesome ingredients, it wouldn’t be too much of a stretch to consider this brittle a relatively-healthy indulgence.

Hero Ingredient: Pumpkin seeds not only add texture but also bring forth a little bit of festive color that’s eye-catching and elegant.

Chocolate Swirled Meringue Cookies from Sally’s Baking Addiction

Why We Love It: The presentation of these cookies is everything. Melted chocolate is mixed into a meringue base, creating a stunning swirl of black and white. And can we talk about those cute Christmas sprinkles?

Hero Ingredient: You might be wondering about the cream of tartar—I was, too. Turns out, they help your egg whites hold onto air, keeping these meringues soft, crispy, and sky-high

Olive Oil & Sea Salt Brownie Cookies from Butterlust

Why We Love It: All the deliciousness of your favorite brownie in the form of a cookie? This recipe delivers. They’re unique in their rich and complex flavor, and they’re all the proof you need that the limit for chocolatey goodness doesn’t exist.

Hero Ingredient: Hesitant to use olive oil in your baking? These cookies are your invitation to dive in. Instead of being savory, the cookies retain their fudgy, chocolatey sweetness. Plus, opting for olive oil instead of butter ensures your cookies will stay moist for days. Just make sure you’re using high-quality olive oil and skip anything you wouldn’t want to taste in your cookie.

Snowballs from In the Little Red House

Why We Love It: Nope, these are not the Hostess Snoballs found next to the register at many gas station convenience stores. Instead, these offer a buttery bite with a satisfying dusting of snow-white powdered sugar. The recipe has it right—these truly are Santa’s favorite cookies.

Hero Ingredient: Again, they’re not snowballs without the snow. A dip in powdered sugar makes that happen.

French Butter Cookies from Owl Baking

Why We Love It: In France, these cookies are traditionally known as sablés. They’re a round shortbread cookie that while sounding simple is nothing short of revelatory. If you’ve always wanted to try your hand at French baking but are intimidated by the thought of pastry, these cookies are an easy way to get started.

Hero Ingredient: If you can find a vanilla bean, amazing. If not, you can still capture these cookies’ almost caramelly flavor with vanilla bean paste. In a pinch, vanilla extract can work as well.

Gingerbread Donut Cookies from Studio DIY

Why We Love It: These are just about the cutest cookies I’ve ever seen. If you need a break from the many expected gingerbread men that make their appearance around this time of year, here’s a quick solve. 

Hero Ingredient: All the best things are inspired by doughnuts. Sure, they’d still look like the breakfast favorite without the sprinkles, but do you really want to pass up the opportunity for a little added pizzazz? Answer: You definitely don’t. 

Swiss Walnut Christmas Cookies from Eat, Little Bird

Why We Love It: Fun fact: Läckerli, the Swiss name for these biscuits, comes from the German word lecker, which translates to “delicious.” And it totally makes sense—hazelnuts and walnuts are blitzed in the food processor and create a sticky dough when mixed with the sugar and egg whites. Drizzling a little glaze on top never hurt anyone.

Hero Ingredient: The frosting is flavored with a tiny bit of Kirsch for a pronounced cherry flavor that adds just enough sweetness to these otherwise wholesome cookies.

This post was originally published on December 1, 2020, and has since been updated.

The Cookie Tiramisù From Maman Is Out-Of-This-World

Tiramisù, an Italian classic, is an internationally-loved dessert for countless reasons. I’ll cite a few: it’s easy to make, best prepped in advance, and I’ve never met anyone who doesn’t immediately melt over its luscious, creamy layers. What’s more, tiramisù is decidedly grown-up. Of course, with espresso being a core ingredient, I wouldn’t consider it a kid-friendly sweet. (Although, truth be told, with tiramisù being my mom’s favorite dessert, my sisters and I indulged annually on her birthday from elementary age onwards.)

And as is the case for many of our favorite desserts, tiramisù is easy to interpret. With all respect to the traditional ladyfingers, mascarpone, and aforementioned espresso, sometimes, it can be good to change things up. (Case in point, Camille’s raspberry tiramisù that’s made many an appearance on my summertime table.) But if true indulgence is the assignment, Elisa Marshall’s cookie tiramisù delivers.

A favorite at her NYC-based restaurant and café, Maman, this cookie tiramisù delights diners every time. Recently, Elisa served this cozy, homey dessert at her whimsical, flower-fueled gathering. In lieu of ladyfingers, Elisa soaks large chunks of Maman’s signature nutty chocolate chip cookies in the espresso. To elevate the treat further, Elisa layers the mascarpone cream and soaked cookies in stemmed glasses—emphasizing that yes, you’re about to dip your spoon into something truly special.

Below, discover additional insights into this show-stopping dessert in Maman: The Cookbook.

“You can use any homemade or store-bought chocolate chip cookies, but if they are particularly sweet, you may need to pull back on the sugar. This tiramisù is ideal for entertaining because it’s super simple to prepare and is best made in advance—it actually tastes even better the next day!”

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

A whimsical, delicious take on the Italian classic, this tiramisù is easy to prep and will please any party guest.


  • 2 cups (480 ml) heavy cream
  • 2 cups (480 grams) mascarpone
  • 1/4 cup (50 grams) sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) strong brewed espresso, warm (about 6 shots)
  • 8 Maman’s Nutty Chocolate Chip Cookies or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
  • 2 tablespoons unsweetened natural cocoa powder

  1. In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3 minutes. Transfer to a medium bowl.
  2. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, sugar, and vanilla and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy, about 1 minute. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.
  3. Pour the espresso into a wide, shallow bowl. Set aside half of 1 cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso, and let soak, flipping once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies on the bottom of an 8-inch square baking pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly on top of the cookies. Using a small fine-mesh sieve, dust 1 tablespoon of the cocoa powder over the mascarpone whipped cream.
  4. Soak the remaining cookies in the reserved espresso. Use the soaked cookies, the remaining mascarpone whipped cream, and the remaining cocoa powder to create a second layer. Crumble the reserved half cookie and sprinkle on top of the tiramisù. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve chilled.

Notes

If you don’t have an espresso machine at home, brew a dark-roast coffee or use instant espresso powder. What’s important is that you don’t forgo the espresso or coffee—its flavor is essential to tiramisù. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between the layers.

Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House