5 New Festive Cookies for the Holidays
Something No-Bake, Spicy, Chocolatey, Fruity, and Chinese-ish!
Have You Eaten Yet? Here’s 5 new recipes from my kitchen to yours that I hope you’ll love! This full post is free for all as a holiday thank you for all your support over the last year! If you’re not a paid subscriber, consider upgrading to support my corner of the internet!
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The holidays are nearly here and I hope you’re not tired of cookies yet! Every holiday season I like to challenge myself by developing a new collection of cookies. I get so consumed with the details of the cookies, how they balance each other out in a cookie box visually, texturally, and flavor-wise. I’m pretty pleased with this year’s variety, there is quite literally something for everyone!
I wanted to bring a whole box of my newest holiday cookies with me up to Point Reyes for my husband’s holiday party because I wanted to take advantage of being surrounded by 50+ enthusiastic people who would eat said cookies. So for 2 solid days our house smelled like sugar and butter and every sheet pan was in use. I’m happy to say that all cookies were eaten and they received 100% positive feedback (although I understand that no one is about to complain in front of the cookie lady)!
So here’s an overview of this year’s cookies and I hope at least one of them call to you! This is a long newsletter so it will get cut off if viewing in email form, but you can view the whole thing directly on Substack!
Something No-Bake | Black Sesame and White Chocolate Ritz Cookie Sandwiches
The easiest recipe out of the bunch because it doesn’t require any actual baking. These sandwich “cookies” are simply two ritz crackers with a layer of slightly sweetened black sesame paste that are coated in white chocolate. It’s a slightly fancier version of the midwestern classic. The ritz crackers are buttery and salty which makes them a perfect savory foil for the sweet white chocolate. They sort of remind me of birch trees, which is wintry enough for me.
Something Spicy | Sparkly Ginger Snaps
I love all my cookies equally but if I had to pick a favorite it would be these. I love the crisp texture and the spices (don’t skip the white pepper), it tastes like a Biscoff cookie but better. The sparkling sugar coating is such a whimsical touch, especially when they shimmer and catch the light. I’ve happily enjoyed my morning coffee with a sparkly ginger snap or two every day. The shape is perfect for dunking and the warm spices pair so well with coffee or even tea. They are very easy to make, no cookie cutters required. You essentially form the dough into a loaf, freeze it overnight, and cut it into thin slices to bake into snappy cookies. They also have a long shelf life if stored in an airtight container. If you store them with anything else with moisture they will start to lose a little bit of their snap.
Something Chocolatey | Mocha Crunch Cookies
If you’re a texture person, like me, and appreciate a cookie that is soft and chewy with a light and airy crunch, then these cookies are made for you. They look like “sno caps” but have the texture of a delicate brownie. The chocolate flavor is amped up with the addition of instant espresso and the crunch comes from masago arare or little rice cracker pearls. I’ll admit that these are not the easiest to find, which makes these otherwise easy cookies somewhat difficult to make. I buy my masago arare from my local Japanese market but if you can’t find them white pearl sprinkles will do the trick. If you can find the rice crackers, they add such a lovely crunch and toasted rice flavor (instead of more sweetness from sprinkles). If using the rice crackers, I think the cookies are best the same day as baking because after a day or two the rice crackers will lose their crunch.
Something Fruity | Spiced Pear Rugelach
Rugelach are my husband’s favorite cookies and I also naturally tend to lean towards a fruit forward cookie or dessert. These buttery rugelach are filled with an asian pear jam or butter of sorts. There’s minimal sugar involved, relying more on reducing the pears and their natural sugars instead. The pears are spiced with some five spice and cardamon to get into the winter spirit.
Something Chinese-ish | Gai Mei Bao… Cookies
In theory, all these cookies can be made outside of the holiday baking season, but I especially think baking these Gai Mei Bao Cookies should be an all year long practice. These cookies are inspired by my love of Gai Mei Bao (aka Cocktail Buns), which are a Chinese bakery classic. The buns are filled with a creamy and buttery coconut filling. It’s pretty remarkable how much these cookies taste like the bun. The cookie base is a simple tender sugar cookie and it is stuffed with a gai mei bao filling. The squiggle and sesame seeds on top drive the gai mei bao imagery home, while also sort of looking like an ugly Christmas sweater. These cookies are insanely delicious, especially while still warm from the oven, but I will admit that they are pretty labor intensive. The cookie requires making 3 components and is pretty temperature sensitive so you have to make sure your dough stays chilled. But if you’re ready for a project, these cookies will change your life.
Black Sesame and White Chocolate Ritz Cookie Sandwiches
Makes 28 cookies
100g (1/3 cup) black sesame paste + 2 tsp for coating
50g (1/3 cup) powdered sugar
42g (3 tbsp) melted unsalted butter
Pinch of coarse salt
56 ritz crackers
12 oz white chocolate
1 tbsp coconut oil
In a medium bowl, mix to combine black sesame paste, powdered sugar, butter, and salt until smooth. The texture should be like thick peanut butter, if it is too loose add an additional tablespoon of powdered sugar. Transfer to a piping bag or ziplock bag and snip the point/corner.
Line a rimmed baking sheet with parchment. Arrange 28 ritz craters on the baking sheet. Pipe a small dollop of the black sesame filling onto each cracker, about 1 1/2 tsp. Top each with another cracker and gently press down so the filling nearly reaches the edges of the cracker. Transfer the crackers to the fridge to chill and set for about 15 minutes.
Melt the white chocolate and coconut oil over a double boiler (a heat proof bowl set over a pot of gently simmer water) or in the microwave (warm in 20 second increments, stirring in between until smooth). Stir the mixture until it is smooth and slowly drizzles off a spoon or spatula.
Once the cookies are set, dip one at a time into the chocolate, using a fork to help flip and coat. Balance the cookie on your fork and gently tap it a few times on the edge of the bowl to shape off excess chocolate. Place the cookie back on the sheet. Repeat with remaining cookies. Mix 2 tsp of black sesame paste into the leftover white chocolate and drizzle it over the coated cookies. Place the cookies in the fridge to set for about 30 minutes. Store the cookies in an airtight container and in a cool spot.
Sparkly Ginger Snaps
Makes 30
218g (1 3/4 cups) all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp chinese five spice
1/4 tsp of white pepper
113g (1 stick) unsalted butter, cold
100g (1/2 cup) granulated sugar
1/2 tsp coarse salt
60g (3 tbsp) molasses
1 large egg
1 tsp vanilla
1/2 cup sparkling sugar (white or a mix of red and green)
In a medium bowl, whisk to combine flour, baking soda, ginger, five spice, and white pepper.
In the bowl of the stand mixer fitted with the paddle attachment, beat the cold butter, sugar, and salt on medium low until pale and creamy, 1 to 2 minutes. Add the molasses, egg, and vanilla, and mix on medium low until combined, it will look curdled at first just keep mixing. Add half of the dry ingredients into the bowl and mix on low until combined. Add the remaining dry ingredients and mix on low until smooth and well combined, the dough will be sticky.
Spread a sheet of plastic wrap on your counter. Scrap the dough onto the center of the plastic wrap and form the dough into a 4x6-inch loaf that’s about 1” tall (doesn’t have to be exact). Wrap the dough tightly in plastic wrap, place it on a small plate or board and set in the freeze. Freeze until very solid (it will still be sliceable), at least 8 hours or overnight.
Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper. Pour the sparking sugar onto a plate.
Unwrap the dough and cut into thin slices (about 1/8” thick or thinner). Press one side of the cookie slice into the sugar and then arrange on the baking sheet with the sugar-side facing up. Repeat and arrange the slices at least 2” apart. Bake in the oven until the edges are set, 8 to 10 minutes. Allow the cookies to cool on the baking sheet until they are warm but set, 10 minutes. Transfer to a wire rack to fully cool. Your first batch will be a good test batch to get the timing down. If the cookies are not crispy and snappy then they need an extra minute or two in the oven. Store the cookies in an airtight container for up to 1 week.
Mocha Crunch Cookies
Makes 14 cookies
125g (1 cup) all-purpose flour
1/4 tsp baking soda
141g (1 stick + 2 tbsp) unsalted butter
100g (1/2 cup) brown sugar
30g (1/4 cup) cocoa powder
5g (4 tsp) instant espresso
1 tsp vanilla
1/2 tsp coarse salt
1 large egg
1/2 cup masago arare (or sub with white pearl sprinkles)
In a medium bowl, whisk to combine flour and baking soda.
In a small saucepan, melt the butter over low heat. Pour the butter in a medium mixing bowl and allow it to cool for a few minutes. Add the cocoa powder, espresso, salt, vanilla, and brown sugar and mix with a flexible spatula until creamy and smooth. Add the egg and mix until mostly combined, it will look a little curdled at first but keep mixing. Add the flour and baking soda and mix until smooth and combined. Cover the bowl and chill in the fridge until firm but scoopable, 15 to 30 minutes (it firms up quickly).
Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper. Pour the masago arare into a small bowl.
Portion the dough into 1 1/2 tbsp balls, roll between your palms until smooth, and roll in the masago arare until fully coated. Arrange the cookies on the baking sheet at least 2” apart. Gently flatten the balls with your palm or the bottom of a measuring cup until they are about 1/2” thick.
Bake until the cookies are set in the center, 8 to 10 minutes. Allow the cookies to cool on the pan for a few minutes and then transfer to a wire rack to continue cooling. Enjoy warm or allow them to fully cool and then store in an airtight container.
Spiced Pear Rugelach
Makes 12
Spiced Pear Jam/Butter:
1090g (3 very large) asian pears, cored and diced
50g (1/4 cups) granulated sugar
1 1/2 tsp chinese five spice
1 tsp ground cardamom
1/2 tsp coarse salt
3 cups water
Dough:
160g (1 1/4 cups) all-purpose flour
25g (2 tbsp) granulated sugar
1/2 tsp coarse salt
113 (1 stick) butter, cut into cubes
113g (1/2 block) cream cheese, cut into cubes
1 large egg yolk
1 tsp vanilla
1 whisk egg, for egg wash
Toasted sesame seeds, for topping
Flaky salt, for topping
In a large pot, mix to combine diced pears, sugar, five spice, cardamom, and salt. Add the water and then bring to a simmer over medium heat. Reduce the temp to allow it to maintain a gentle simmer. Continue to reduce the pears, stirring occasionally and breaking down the fruit by pressing with the edge of the spatula, until thick and jammy, about 2 hours. Allow it to cool and then store in a jar or keep out if baking with right away. This makes a little more filling than you need.
In the food processor, combine flour, sugar, salt, butter, cream cheese, egg yolk, and vanilla. Pulse until it comes together into a dough. Transfer the dough onto a sheet of plastic wrap and then tightly wrap up. Chill in the fridge until firm, 2 to 3 hours.
On a lightly floured surface, roll out the dough into a 15” square. Continue to dust with flour as you roll out the dough, flipping the dough a few times, to prevent it from sticking. Spread a thin layer of the pear filling over the surface of the dough, leaving a 1” gap along the edge facing furthest away from you. Brush the egg wash over the gap. Roll up the dough into a log, making sure the seam of the dough is facing down. Transfer the dough to a rimmed baking sheet and chill in the fridge for at least 1 hour, if chilling longer you will want to cover with plastic wrap or parchment paper.
Preheat the oven to 375 F and line a large rimmed baking sheet with parchment.
Brush the top of the dough with egg wash and sprinkle on sesame seeds and flaky salt. Trim off either end of the log and then cut into pieces a little wider than 1” or divide equally into 12 pieces. Arrange on the baking sheet, spaced 2” apart. Bake until the rugelach are deeply golden brown, 24 to 26 minutes. Allow the cookies to cool on the pan for a few minutes and then transfer to a wire rack to continue cooling.
Gai Mei Bao… Cookies
Makes 12 big cookies
Dough:
300g (2 1/2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp coarse salt
227g (2 sticks) butter, cold and cut into cubes
200g (1 cup) granulated sugar
2 large eggs
1 tbsp vanilla
Filling:
54g (1/2 cup) shredded unsweetened coconut
50g (1/2 cup) dry milk powder
50g (1/4 cup) granulated sugar
1/2 tsp coarse salt
113g unsalted butter, melted
topping:
36g (1/4 cup) all-purpose flour
20g (2 tbsp) powdered sugar
44g (3 tbsp) unsalted butter, melted
Sesame seeds, for topping
In a medium bowl, whisk to combine flour, baking soda, and salt. In the bowl of the stand mixer fitted with the paddle attachment, cream the cold butter and sugar on medium speed until smooth and pale, 1 to 2 minutes. Add the eggs and vanilla and mix on medium-low speed until combined, it will look curdled at first but just keep mixing. Add about 1/4 of the dry ingredients in and mix on low speed until mostly combined. Continue to mix in 1/4 of the dry ingredients at a time until you have a smooth and sticky dough. Transfer the dough to a smaller bowl and cover. Chill in the fridge until the dough is firm but pliable, 2 to 3 hours. Do not rush the chilling process, if the dough is too warm it will spread too thin in the oven when baking.
While the dough is chilling, prepare the filling. In a medium bowl, mix to combine coconut, dry milk powder, sugar, and salt. Pour in the butter and mix until combined. Cover and set aside, do not chill because it will be too firm to assemble the cookies.
Preheat the oven to 350 F and line 2 large rimmed baking sheets with parchment paper.
Once the dough is chilled, scoop 3 tbsp (about 58g) portions of dough. Dust the dough balls lightly in flour if they are sticking to your hands at all. Roll the dough into a ball and then press and flatten the dough between your palms. Shape the dough slightly into a cup and fill with about 2 tablespoons of filling. Press the ends of the dough together and then roll into a ball again and slightly flatten so it's about 3/4” thick (you can also flatten on the sheet with a measuring cup). Arrange the cookie on the baking sheet spaced at least 3” apart.
If the dough is getting warm, place it on a smaller baking sheet or plate lined with parchment paper and chill in the fridge for 15 to 30 minutes to firm up before placing on the baking sheet. This is helpful too if baking the cookies in batches.
Make the topping just prior to piping because it is easier to pipe while it is slightly warm. In a small bowl, mix to combine flour and powdered sugar. Pour in the melted butter and mix into a smooth dough with a flexible spatula. Transfer to a piping bag or ziplock bag and press into the tip/corner and snip off the end so you have an opening slightly bigger than 1/8”. Pipe two squiggles (or any design you want) on top of each cookie and sprinkle on some sesame seeds.
Bake until the cookies are golden around the edges and the center looks set, 12 to 14 minutes. If baking on convection you should be able to bake both trays at a time, otherwise bake one tray at a time while keeping the second batch of cookies chilled. Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack to continue cooling. Enjoy warm or fully cool and store in an airtight container for up to 4 days.
This mix of cookies sounds amazing. I'd love to make the mocha crunch ones! Looking around the internet for the rice bits (another new ingredient!) but otherwise will go with sprinkles. They look great and, selfishly, I always want chocolate.
Where did you buy masago arare locally? Was at BBW today and could not find it there. But luckily they did have mini white pearl sprinkles.