Christmas Cookie Recipes, From our Kitchen to Yours

There’s something magical about Christmas cookies—the familiar aromas, well-loved recipes, and moments shared in the kitchen with family. This season, our chefs are sharing their cherished holiday cookie recipes, passed down through generations and perfect for baking at home.

Chef Esther’s Chocolate Peppermint Crinkle Cookies

Yield: approximately 14 dozen cookies

Ingredients
1,134 g dark chocolate, melted
560 g unsalted butter
1,400 g golden brown sugar
500 g eggs
25 g peppermint extract
400 g milk
600 g bread flour
400 g pastry flour
324 g cocoa powder
50 g baking powder
6 g salt
Granulated sugar, for rolling
Icing sugar, for rolling

Method
Cream the butter and brown sugar until light and fluffy. Gradually add the eggs, followed by the melted chocolate, peppermint extract, and milk. In a separate bowl, combine the bread flour, pastry flour, cocoa powder, baking powder, and salt, then add to the wet mixture and mix until just combined. Chill the dough until firm. Scoop using a 1 oz scoop, roll first in granulated sugar and then in icing sugar, gently pressing each cookie slightly. Bake at 170°C (340°F) for 10–12 minutes, until set. Allow to cool before serving.

Chef Gabi’s Favourite Gingerbread Cookies

Ingredients
205 g golden Crisco (shortening)
200 g lightly packed brown sugar
30 ml molasses
30 ml honey
60 ml water
345 g flour
12 g baking soda
4 g cinnamon
4 g ground ginger
4 g ground cloves
3 g salt

Method
Preheat the oven to 175°C (350°F). Cream the shortening, brown sugar, molasses, honey, and water until smooth. In a separate bowl, combine the flour, baking soda, spices, and salt, then gradually incorporate into the shortening mixture until a soft dough forms. Portion evenly onto parchment-lined baking sheets and bake for 10–12 minutes, until set. Cool before serving.

Chef Harris’ Kourabiedes (Greek Almond Butter Cookies)

Ingredients
300 g unsalted butter
110 g icing sugar (for dough)
600 g all-purpose flour
4 g baking powder
1 tsp vanilla extract
30 ml rum or brandy
130 g almonds
200 g icing sugar (for finishing)

Method
Preheat the oven to 160°C (320°F). Roast the almonds for 15 minutes, then cool completely and roughly chop. Increase oven temperature to 170°C (340°F). Cream the butter and icing sugar until very light and fluffy. Gradually add the flour, baking powder, and vanilla, mixing gently. Add the chopped almonds and rum or brandy and mix until evenly incorporated. Shape into 30 g portions and place on parchment-lined baking trays. Bake for 30 minutes, until lightly golden. Cool completely, then coat generously in icing sugar before serving.

Chef Robert’s Pfeffernusse

Ingredients
280 g all-purpose flour
5 g baking powder
3 g baking soda
2.5 g ground cinnamon
1 g ground cloves
1 g ground nutmeg
1 g ground cardamom
1 g ground anise
0.5 g ground black pepper
100 g packed brown sugar
70 g butter
60 ml molasses
85 ml honey
2 large eggs (approximately 100 g without shell)

Method
Preheat the oven to 175°C (350°F) and line baking trays with parchment paper. In a bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, cardamom, anise, and black pepper. In a separate bowl, cream the butter and brown sugar until smooth and slightly fluffy. Add the molasses and honey and mix until well combined, then add the eggs one at a time, mixing thoroughly after each addition. Gradually add the dry ingredients to the wet mixture, mixing just until a soft, cohesive dough forms. Portion the dough into 25–30 g pieces and place on the prepared trays, leaving space between cookies. Bake for 10–12 minutes, until the edges are set and the centres remain soft. Allow the cookies to cool briefly on the tray, then transfer to a rack to cool completely.