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Our Favorite Holiday Cookie Recipes

The only thing better than milk and cookies, is wine and cookies! We hope you enjoy a few of our favorite holiday cookie recipes!

Holiday Cookies

Peanut Butter Blossoms


1 3/4 cups flour

1 tsp baking soda

1/2 tsp kosher salt

1/2 cup softened butter

1/2 cup smooth peanut butter

1/2 cup packed brown sugar

1/4 cup white sugar, plus more for rolling

1 egg

2 tbsp milk

1 tsp vanilla extract

Hershey Kisses



  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper. In a small bowl, whisk dry ingredients.
  2. In a large bowl using an electric mixer, beat butter and peanut butter until smooth. Add sugars and beat until light and fluffy. Add egg, milk, and vanilla and mix until combined. Gradually add flour mixture and stir on low until just combined.
  3. Roll a tablespoon of cookie dough into a ball then roll in white sugar and place on a baking sheet, leaving 2 inches between each. 
  4. Bake 10 minutes until the cookies have poofed (they won't brown).
  5. Remove from oven and press a Hershey Kiss into the center on each cookie



Homemade Peanut Butter Cups



For Chocolate layer:

10oz semi-sweet chocolate chips

2 tbsp coconut oil

1/2 tsp sea salt

1/4 tsp vanilla extract

For Peanut Butter Filling:

3/4 cups peanut butter

1/4 cup maple syrup

1/4 tsp sea salt

1 tbsp coconut palm sugar



  1. Melt coconut oil in a saucepan on low heat. Once melted add chocolate chips, stirring on low heat until melted.
  2. Once the chocolate has melted, mix in the salt and vanilla and remove from heat.
  3. Line a mini muffin tin with paper liners and pour 1 spoonful of chocolate into each cup. Pickup the tin and tilt so the chocolate coats up the sides of the liner.
  4. Place muffin tin into the freezer for 10 minutes or until the chocolate is set.
  5. While the chocolate is hardening, combine the peanut butter filling ingredients in a bowl and mix until well combined.
  6. Once the chocolate has set, remove the muffin tin from the freezer and place one spoonful of the peanut butter filling in each cup. Top with the remaining and place chocolate in the freezer for 15 minutes or until it sets.



Almond Shortbread Sugar Cookies



2 cups flour

3/4 tsp salt

8 oz softened unsalted butter

1/2 cup confectioners sugar

1 tsp almond extract


Icing: Stir together confectioners sugar, water, and almond extract to desired consistency. Add food coloring as desired and decorate!



  1. Whisk flour and salt together. In a large bowl, beat butter with an electric mixer until light and fluffy. Add sugar and continue to beat until pale and fluffy. Add vanilla and mix.
  2. Add flour mixture and mix on low speed, scraping sides regularly until flour is just incorporated and dough sticks together when squeezed with fingers. 
  3. Wrap dough in plastic and refrigerate until firm (at least an hour).
  4. Remove dough from fridge and let soften a few minutes. In the meantime, line 2 rimmed baking sheets with parchment paper and preheat oven to 325 degrees.
  5. Flour the counter and your rolling pin and roll out dough to 1/4 inch thickness. Use cookie cutters to create desired shapes. Repeat until all dough has been used. 
  6. Bake until golden, 13-15 minutes and let cool completely before decorating.






2 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup softened unsalted butter

1 1/2 cup sugar

2 eggs

1/4 cup sugar

4 tsp cinnamon



  1. Preheat oven to 350 degrees and grease or line baking sheets with parchment paper.
  2. In a small bowl, combine flour, cream of tartar, baking soda, and salt and set aside.
  3. In a large bowl, using an electric mixer, beat together the butter, 1 1/2 cups sugar until light and fluffy, add the eggs. 
  4. Add flour mixture to the wet ingredients and mix until well combined. 
  5. In a small bowl combine 1/4 cup sugar and cinnamon.
  6. Using your hand, roll dough into 1 1/4 inch balls and roll in the cinnamon sugar mixture before placing on baking sheets, leaving 2-3 inches between each cookie.
  7. Bake for 10+ minutes or until cookies are light golden brown around the edges. 






1 cup softened unsalted butter

6oz softened sour cream

2 1/4 cups flour

1/3 cup sugar

1 tsp cinnamon

8 oz raspberry jam

3/4 cup raisins or mini chocolate chips

2 tablespoons cinnamon sugar

1/2 cup crushed walnuts



  1. Using an electric mixer, cream the butter and cream cheese until just well blended (15-20 seconds). Add flour and mix on low speed. 
  2. Divide the dough into 3 equal parts, flatten each into a rectangle roughly 6x4 inches. Wrap each in plastic and chill in refrigerator for at least 1 hour (can be chilled for up to 1 week if making an advance).
  3. Remove dough from the refrigerator and let warm slightly. In the meantime, preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  4. In a small bowl, combine 1/3 cup sugar and 1 tsp cinnamon, set aside.
  5. Generously flour the counter and your rolling pin as well as the top of the unwrapped piece of dough and roll the dough out to a rectangle approximately 1/8 inch thick. Brush the excess flour from the dough and turn the long edge of the dough towards you.
  6. Leaving a 1/4 inch border, spread each rectangle of dough with a layer of jam.
  7. Along the edge of the jam on the long side of the dough, place a line of raisins.
  8. Sprinkle the jam with 2 tbsp cinnamon sugar and  2 1/2 tbsp crushed walnuts. 
  9. Starting at the raisin edge, roll the dough, gently tucking and tightening as you go. Finish with the seam of the roll facing down (important!) and cut the roll into 1 1/2 inch pieces.
  10. Brush water or melted butter on top of each piece and sprinkle with remaining cinnamon sugar.
  11. Place baking sheet in the oven and bake for 25 minutes or until the bottoms are light golden brown and enjoy!
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