2024 Holiday Cookie Roundup

4 New Recipes to Celebrate the Season

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editor
@lisathompsonLisa Thompson

 

It's that time...
Feedfeed's 2024 Holiday Cookie Roundup! 
Can you believe our team has been talking about holiday cookies since August? This year's cookie roundup includes a mix of nostalgic, "low-bake," and out-of-the-box recipes that suit every palate (and yes, includes gluten-free and vegan options). My favorite thing about these recipes is that they are suitable for baking year-round, not just in December! Whenever you bake these delicious cookies, I hope they fill you with joy.

Happy Baking,
Lisa & The Feedfeed Team


If you make any of these recipes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured.

Recipes and photos by Feedfeed's Lisa Thompson
 

These pine nut cookies are truly the MVP of the Italian cookie spread. A chewy almond-scented dough comes together easily in a food processor with just 7 ingredients. Pine nuts (also known as pignoli nuts) are notoriously expensive and have a rich, fatty flavor. I have found the best place to buy them is at Trader Joe’s. While the cookie itself does not contain any wheat, you will need to check the package on the almond paste you purchase if you need to keep these absolutely gluten-free, as some do contain traces of wheat.  

This classic cookie recipe came to me when I first met my husband, and I am happy to say I have perfected it over the past 8 years. I have made dozens and dozens of them. I use three forms of ginger: freshly grated ginger, ground ginger, and crystallized ginger, plus a little kick of black pepper that delivers a true punch of spicy ginger flavor. The use of coconut oil in this recipe might be unexpected, but it’s my way of substituting for shortening in this old-school recipe. Like shortening, the coconut oil keeps these cookies chewy and soft even after the water from the butter has evaporated off. These cookies are the star of our holiday cookie tins we ship out annually to family and friends.

 

These cookies kind of happened by accident. I had set out to develop tortilla chip sugar cookie because I thought that flavor combination sounded like it would go well together in my mind. It turns out, it did not. That’s when I turned to potato chips instead. I took it one step further covered the potato chips in chocolate, let them set, then crushed them up to distribute throughout the cookie dough. The result is magical. The chewy, complex flavor of the brown sugar cookie dough highlights the salty, savory taste of the potato chips so beautifully, and the crushed chips make pockets of crunchy goodness throughout. Make sure to let these cookies cool COMPLETELY before eating so you get the most of the potato chip flavor.

While they aren't quite cookies, these little chocolate turtles taste decadent and look amazing with only 4 ingredients. This is the perfect recipe for people who claim they can’t bake but want to participate in the magic that is holiday baking! I like to consider these "low-bake." I arrange the pecan halves in the “turtle” shape, toast them in the oven, press the dates right onto the pecans, and top it with a square of chocolate. The residual heat helps the dates stick to the pecans, so no turtles lose a limb on your way to the cookie swap. I love to use an orange-flavored chocolate here, the brightness compliments the toasted pecan and caramelly dates just perfectly. Sprinkle with a little pinch of flaky sea salt once the turtles come out of the oven so it stays put.

 
 
Shop our website and Amazon Storefront to find some of our favorite baking ingredients, tools, appliances, packaging, and gifting ideas to set yourself up for success this holiday season!