Decadent holiday cookie recipes

Cookies are a tasty given during the holidays, but we prefer to go beyond the expected holiday desserts and make awe-inspiring cookies that stand out. Here are three decadent holiday cookie recipes that will have cookie lovers groaning in delight with every sweet, savor-worthy bite.

Giant spicy oatmeal raisin chocolate chip cookies

The secret ingredient in these holiday cookies is cayenne. The spicy heat adds an exciting counter to the chocolate, sugar and raisin sweetness.

Makes 2-1/2 dozen

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• 2-3/4 cups rolled oats
• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 1/2 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 egg
• 2/3 cup coarsely chopped dark chocolate
• 1/2 cup raisins

Directions:

1. In a large bowl, whisk together flour, baking soda, cinnamon and cayenne. Stir in oats. Set aside.
2. In the bowl of a standup mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until well-combined. Add the egg and beat until incorporated.
3. Reduce mixer speed to low and slowly add flour mixture and mix until just blended. Add chocolate and raisins and continue to blend until incorporated.
4. Cover bowl with plastic wrap and refrigerate overnight. When ready to bake, set the bowl on the counter while the oven preheats.
5. Preheat oven to 350 degrees F. and line two baking sheets with silicone mats or parchment paper. Scoop out 2-1/2 to 3 tablespoon size balls of dough and place on the baking sheets.
6. Bake for 10 to 12 minutes or until cookies are lightly browned. Let cool on the baking sheet for five minutes then transfer to wire racks to continue to cool.

Flourless dark chocolate cookies

Chocolate elevates the enjoyment level of every cookie. These chocolate-rich cookies are not only knee-weakening delicious, they are quick to bake and will be a sweet-tooth joy for your gluten-free friends.

Makes 3 dozen

Ingredients:

• 1-1/2 cups Dutch-processed cocoa powder
• 1/2 teaspoon ground cinnamon
• 5 cups superfine granulated sugar
• 1/4 teaspoon salt
• 5 cups toasted walnuts, coarsely chopped
• 1 cup finely chopped dark chocolate
• 10 egg whites, at room temperature
• 1 tablespoon pure vanilla extract

Directions:

1. Preheat oven to 325 degrees F. and line two baking sheets with silicone mats or parchment paper.
2. In the bowl of a standup mixer fitted with the paddle attachment, combine cocoa, cinnamon, sugar, salt, walnuts and chocolate. Blend on low speed until combined.
3. Lightly beat egg whites and vanilla together in a medium bowl. With food processor running on low, slowly pour egg whites into cocoa mixture. Turn up to medium speed and beat for two to three minutes or until mixture starts to thicken.
4. Drop by the generous tablespoonful of cookie dough onto prepared baking sheets. Bake for 15 minutes, rotating baking sheets at seven minutes, or until cookies have spread and have a crackled appearance.
5. Let cookies cool on the baking sheets for five minutes then transfer to parchment-lined wire racks to continue to cool.

Christmas spice cookies with white chocolate ginger frosting

Makes 3 dozen

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1-1/2 cups (3 sticks) unsalted butter, divided
• 1/2 cup firmly packed brown sugar
• 3 eggs
• 1 cup dried currants (optional)
• 1/2 cup toasted pecans, chopped
• 4 ounces cream cheese softened at room temperature
• 2-1/2 cups confectioners’ sugar
• 1/4 cup finely chopped crystallized ginger
• 1/4 cup finely shaved high-quality white chocolate
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 325 degrees F. and line two baking sheets with silicone mats or parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice and cloves. Set aside.
3. In the bowl of a standup mixer fitted with the paddle attachment, combine one cup (2 sticks) butter and brown sugar. Beat until creamy. Add eggs, one at a time, and beat until well-incorporated.
4. Gradually add the flour mixture and mix just until incorporated. Add pecans and currants, if using, and blend until mixed in.
5. Drop cookie batter onto prepared baking sheets by the generous tablespoonful. Bake for 12 to 14 minutes or until the edges of the cookies are lightly browned and the cookies are set. Cool on the baking sheets for five minutes, and then transfer to wire racks to continue to cool.
6. While cookies are cooling, combine cream cheese and remaining 1/2 cup (1 stick) of butter in a large bowl. Using an electric hand mixer on medium-high speed, beat cheese and butter until creamy.
7. Reduce mixer speed to low and slowly add sugar and continue to mix on low until sugar is incorporated, then increase speed to medium-high and beat until light and fluffy.
8. Add ginger, white chocolate, vanilla and salt and beat on medium speed until well-combined. Generously frost the cookies before serving.

More holiday dessert ideas

Classic pumpkin pie with maple whipped cream
3 Non-pie Thanksgiving pumpkin desserts
Easy homemade pie crust recipe