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  • 12 Days of Cookies

12 Days of Cookies

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12 Days of Cookies Recipes

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Showing 61 - 75 of 329
There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.

Peanut Butter Nanaimo Bar (Canada)

Recipe courtesy of Food Network Kitchen
79 Reviews
These festive sheet-pan cookies are an ideal mashup of spritz and bar cookies. We flavored a classic rich butter cookie dough with a hint of vanilla and peppermint extract and used it in two ways: as a tender bottom crust and as melt-in-your-mouth top cookies piped out of a cookie press as lovely snowflakes. A generous layer of chocolate is sandwiched between the cookie layers, and a sprinkle of nonpareils and crushed peppermint candies adds a fun finish on top. Cut the sheet pan cookie into small rectangles and you’ll have a generous batch for cookie swaps, gifting and delicious holiday snacking alike.

Peppermint Spritz Cookie Bars

Recipe courtesy of Food Network Kitchen
Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.

Peppermint Muffin-Tin Cookies

Recipe courtesy of Food Network Kitchen
25 Reviews
unknown

Pecan Chipsters

Recipe courtesy of Food Network Kitchen
2 Reviews
We packed these cookies with cinnamon, pecans and chocolate toffee chunks for the ultimate snickerdoodle experience--and then added one finishing touch. Inspired by blogger Sarah Kieffer's internet-famous crinkled chocolate chip cookies, we pulled the snickerdoodles out of the oven midway through cooking and banged the baking sheet on the counter, producing a cookie with the best of both worlds--crispy ripples around the edge and a soft, chewy center.

Pan-Banging Pecan Snickerdoodle Cookies

Recipe courtesy of Food Network Kitchen
21 Reviews
These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.

Peppermint Meringues

Recipe courtesy of Food Network Kitchen
14 Reviews
This biscotti-like cookie is derived from the Eastern European/Jewish cookie Mandelbrot. Australians adopted it, and renamed it Mandel-Melba, due to its textural similarity with the Australian favorite Melba toast (named, of course, for the opera singer Dame Melba). We've used pistachios here, with lemon and orange zests to brighten the flavor. They're not super-sweet; they're more of a cookie to have with your tea or coffee. The key to this is to slice it super-thin so it crumbles in the mouth.

Pistachio Melbas

Recipe courtesy of Food Network Kitchen
21 Reviews
This fun, savory take on classic thumbprint cookies combines all the best parts of pizza into one-bite treats. The cookies have just a hint of sweetness and balance out the zesty tomato sauce, gooey melted mozzarella and nutty Parmesan filling. They’re elegant enough to serve cocktail party guests and also great to have on hand when a pizza craving hits.

Pizza Thumbprint Cookies

Recipe courtesy of Food Network Kitchen
2 Reviews
This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table.

Moravian Spice Cookie Wafers (United States)

Recipe courtesy of Food Network Kitchen
21 Reviews
unknown

Mixed-Nut Honey Baklava

Recipe courtesy of Food Network Kitchen
5 Reviews
unknown

Meringue Swirls

Recipe courtesy of Food Network Kitchen
6 Reviews
These Greek cookies, scented with warm spices like cinnamon and cloves, are traditionally served around Christmas. The dough, made with semolina flour and olive oil, has a tender, crumbly texture. Once baked, the cookies are soaked in an aromatic orange honey syrup which makes them even more delicious. Most recipes for melomakarona don’t call for salt so it's not included here. However, some call for brandy while others just add orange juice. Melomakarona keep well for a long time and can be prepared well in advance of serving. As an added bonus, they just happen to be egg- and dairy-free.

Melomakarona

Recipe courtesy of Food Network Kitchen
24 Reviews
These buttery date-filled cookies with hints of orange zest are a beloved part of holiday traditions throughout the Middle East. We left out the semolina flour typically used and whipped up three mouthwatering fillings made from dried fruits and nuts.

Maamoul: Stuffed Date-Orange Cookies

Recipe courtesy of Food Network Kitchen
20 Reviews
These holiday sugar cookies sparkle like winter snow! Vegan marshmallows don't have gelatin in them and are the key to an ooey gooey center that stays fluffy throughout baking.

Marshmallow-Stuffed Blizzard Cookies

Recipe courtesy of Food Network Kitchen
14 Reviews
Marranitos, also known as puerquitos, cochinitos or gingerbread piggies, are pan dulce with a distinctive pig shape (hence the name) and a texture somewhere between a cookie and a bread or cake, with crispy edges and a slightly soft and chewy center. Found in panaderias all over Mexico, these popular large cookies get their deep molasses-like flavor and color from piloncillo. They are traditionally mild in flavor — not overly sweet — and lightly spiced; my recipe includes a cinnamon stick-infused piloncillo syrup for the dough.

Marranitos (Mexican Gingerbread Pigs)

Recipe courtesy of Food Network Kitchen
3 Reviews
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