Sweet Gatherings

Bloggers Across the Valley Share Their Favorite Holiday Cookie Recipes


Cafe Coffee Cookie with White Mocha Drizzle Recipe

Recipe Courtesy of Rachel Harding; WestValley.CityMomsBlog.com



1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup butter or margarine, softened

1 egg

1 1/2 cups Gold Medal™ all-purpose flour

1 tablespoon instant coffee granules or instant espresso coffee (dry)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

Coffee Drizzle

1/2 teaspoon instant Starbucks White Chocolate Mocha mix (dry)

1 tablespoon water

1/2 cup powdered sugar


Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.

Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

Bake 12 to 15 minutes, or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in a small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Christmas Bulb Sugar Cookie with Crushed Peppermint Frosting

Recipe Courtesy of Rachel Harding; WestValley.CityMomsBlog.com



2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract


1 TBS Water

1/2 cup powdered sugar

1/2 cup crushed peppermint


Preheat oven to 375 degrees F. In a small bowl stir together flour, baking soda and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Use a Christmas cookie cutter; then pour frosting mix on shaped cookie and sprinkle crushing peppermint onto the fronting immediately. Place on cookie pan and refrigerate for 30 minutes.


Recipe Courtesy of Jenny Donnell; TheSensibleShopaholic.com


1 cup sifted powdered sugar

1/2 cup creamy peanut butter

3 tablespoons softened butter

12 oz melting and dipping chocolate


In a mixing bowl, combine powdered sugar, peanut butter and softened butter. Use an electric mixer and mix ingredients until very smooth. Shape into 1-inch balls. Place on a baking sheet lined with waxed paper and let dry for 20 minutes. Melt chocolate coating. Stick each peanut butter ball with a toothpick and dip into the chocolate, leaving the top portion bare to show peanut butter ball. Use a spoon or knife to cover toothpick hole. Store in a cool, dry place.

Cinnamon Stars

Recipe Courtesy of Theresa Greco; FoodHuntersGuide.com


2 egg whites
10.5 oz ground almonds or almond meal
1 3/4 cups powdered sugar
1 teaspoon vanilla sugar
1 teaspoon cinnamon


Separate the egg whites from the yolk (save yolks for another recipe).  Beat the whites until hard. Slowly add the sifted powdered sugar and continue to beat until you have a nice creamy consistency.

Put 60g (about 5 tablespoons) of the mixture in a separate bowl (this will be your glaze).

Now add the vanilla sugar, cinnamon and almond meal. Depending on how sticky the dough gets you may not need to add all of the almond meal. It’s best to mix the dough with your dough hooks or hands.

Dust your workspace with powdered sugar and roll out the dough about a third to half-inch thick. Cut out the stars and place them on a nonstick baking sheet then glaze. Bake at 250F for 25 minutes.