Cookies and milk are a classic combo at any time of year, and the holidays are no exception. But don’t overlook other beverage options when serving up your baked goods while celebrating the season. You might discover a combination you like so much that you’ll make it a holiday tradition.
An intentional pairing is a simple way to elevate the cookie experience. If eggnog is a staple at your celebratory brunch, pair it with nutmeg-spiced shortbread cookies, which will complement the eggnog’s flavor and aroma while offering some contrasting crunch to its creaminess. When friends drop by in the afternoon, be ready for them with citrus-glazed sugar cookies and a pot of brisk black tea. It might be another tradition-in-the-making. Hosting a tree-trimming party? Lean into nostalgia with a tried-and-true duo: hot cocoa and peppermint meringue cookies. And there is never a better time to uncork some port than after a sumptuous holiday dinner, to serve alongside some fig and walnut biscotti.
Malted Chocolate Chip Cookies (With Milk)
Pair malted chocolate chip cookies with a glass of cold milk. Credit: Yvonne Albinowski
Leave a few of these malt-flavored chocolate chips cookies out for Santa with a tall glass of milk to temporarily transport him to an old-fashioned soda shop, and to fortify him for his travels.
You can use this dough to make drop cookies, but I like to roll it into logs, refrigerate, and then have the logs on hand to slice and bake (the dough logs can also be frozen for up to 2 weeks; defrost overnight in the refrigerator before proceeding). Before slicing, I brush the dough logs with some egg white and then roll them in a mixture of turbinado sugar and sea salt. The mixture gives the cookies sparkling edges and a little crunch, and the sea salt nicely balances and enhances the sweetness and deep butter flavor of the cookies.
11 tablespoons unsalted butter, cut into 11 pieces2 cups unbleached all-purpose flour1/3 cup malted milk powder½ teaspoon baking powder¼ teaspoon salt6 tablespoons granulated sugar6 tablespoons light or dark brown sugar2 large eggs1 teaspoon pure vanilla extract1 cup milk chocolate chips1 egg white, lightly beaten1/2 cup turbinado sugar (“Sugar in the Raw”)1 teaspoon medium-fine sea salt such as fleur de sel
1. Heat the butter in a large, heavy skillet over medium heat until the milk solids on the bottom are a dark chocolate brown, 6 to 9 minutes. Transfer the butter and solids to the bowl of a stand mixer and chill in the freezer until just congealed, about 15 minutes.
2. Whisk together the flour, malted milk powder, baking powder and salt in a medium-size bowl.
3. Add the granulated sugar and brown sugar the bowl with the butter and beat on medium speed until incorporated. Beat in the eggs and vanilla, scraping down the sides of the bowl as necessary, until smooth. With the mixer on low, add the flour mixture, ½ cup at a time, until incorporated. Stir in the chocolate chips.
4. Divide the dough into two equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 8 inches long and 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours and up to 1 day. Repeat with the remaining dough.
5. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
6. Combine the turbinado sugar and sea salt in a small bowl. Spread the mixture onto a baking sheet. Brush each log with some egg white and roll in the sugar and salt mixture to coat the outside completely.
7. Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on the baking sheets, at least an inch apart. Bake until they are pale golden around the edges but still soft on top, 13 to 15 minutes.
8. Let them stand on the baking sheet for 5 minutes to cool, then remove them with a metal spatula to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Makes about 48 Cookies
Stamped Nutmeg Shortbread Cookies (With Eggnog)
Serve stamped nutmeg shortbread cookies with eggnog. Credit: Yvonne Albinowski
Delicate and buttery, these cookies are simply decorated with easy-to-use cookie stamps before baking. Alternatively, the dough can be cut into any shapes you’d like. You can use preground nutmeg here (and in your eggnog, too), but nothing beats freshly grated nutmeg for vibrant flavor and aroma. Cookie stamps are available online and at cookware shops at this time of year. You’ll also need a biscuit cutter to cut stamped cookies into neat rounds.
1 cup (2 sticks) unsalted butter, softened¼ cup packed light brown sugar¼ cup granulated sugar½ teaspoon salt1 large egg1 teaspoon pure vanilla extract1 teaspoon freshly grated nutmeg2 ½ cups unbleached all-purpose flour, plus extra for dusting stamps
1. In the bowl of a stand mixer, beat butter on medium speed until light and fluffy, about 3 minutes. Add the brown sugar, granulated sugar and salt. Beat until well combined, about 1 minute, and. Add the egg, vanilla, and nutmeg, and mix to combine.
2. With the mixer on low, add the flour in three separate batches. Mix just until combined.
3. Divide the dough in half and shape into two 8-inch round discs. Cover each disc in plastic wrap and chill the dough for 2 hours and up to 48 hours.
4. Take one disc out of the refrigerator. On a lightly floured surface, roll dough until ¼ inch thick. Dip the cookie stamps in flour and tap off any excess. Press the stamp into the dough. Using a 3″ round cutter, cut out stamped cookies and transfer them to the prepared pans. Reroll scraps and stamp and cut cookies until no dough remains.
5. Place cookies on a parchment lined baking sheet and place in the refrigerator for about 15 minutes. Repeat process with second dough disc.
6. Preheat oven to 350 F. Bake the cookies, one sheet at a time, for 10 to 12 minutes or until the edges are set and the bottoms are light golden. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Makes about 24 cookies
Citrus-Glazed Sugar Cookies (With Black Tea)
Citrus-glazed sugar cookies with black tea make for a sweet afternoon treat. Credit: Yvonne Albinowski
Bright, brisk, and balanced, these tender cookies pair nicely with strong black tea like Darjeeling or Earl Grey. The recipe calls for candied lemon peel and lemon extract, but feel free to substitute orange or lime extract and peel if you’d like.
For the cookies:
2 cups unbleached all-purpose flour1 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt½ cup (1 stick) unsalted butter, softened½ cup full-fat cream cheese¾ cup granulated sugar1 large egg2 teaspoons pure vanilla extract¼ cup diced candied lemon peel
For the glaze:
2/3 cup confectioners’ sugar3 tablespoons heavy cream, plus more if necessary¼ teaspoon lemon extractGold sanding sugar or edible glitter (optional)
1. Make the cookies: Preheat the oven to 350 degrees. Line three baking sheets with parchment paper.
2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
3. Combine the butter, cream cheese, and sugar in the bowl of a stand mixer and beat on medium speed until well combined, scraping down the sides of the bowl once or twice as necessary.
4. Add the egg and vanilla extract and beat at medium speed until combined. Add the flour mixture and mix at low speed until just combined. Stir in the lemon peel. Place the bowl in the refrigerator for 15 minutes to let the dough firm up.
5. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, leaving about 3 inches between each cookie. With moistened palms, flatten the mounds into 1 ½-inch disks. Bake until the centers are firm and the edges are just light golden, 13 to 15 minutes. Cool for 5 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.
6. Make the glaze: Whisk together the confectioners’ sugar, cream, and lemon extract until smooth, adding more cream, a ½ teaspoon at a time, if necessary, so the glaze is spreadable but not too loose. Dip a fork in the glaze and wave back and forth over cookies to decorate. Sprinkle with sanding sugar if desired. Let stand until the glaze hardens, about 30 minutes, before serving. Store cookies in an airtight container at room temperature, between sheets of parchment paper, for up to 3 days.
Makes about 28 cookies
Espresso Brownie Bites (With Coffee)
Espresso brownie bites go well with coffee. Credit: Yvonne Albinowski
Tiny, fudgy brownie bites infused with espresso powder are an energizing treat. When paired with rich, dark coffee they will really help you focus when you’re wrapping gifts. You don’t need mini muffin tins to make them. Purchase paper mini baking cups at the supermarket and place them on a baking sheet for stability before filling with batter and popping them in the oven.
4 ounces unsweetened chocolate, finely chopped1 ½ cups bittersweet chocolate chips½ cup (1 stick) unsalted butter½ cup unbleached all-purpose flour2 teaspoons instant espresso powder1/4 teaspoon baking powder½ teaspoon salt4 eggs1 ½ cups sugar2 teaspoons pure vanilla extractFlaky sea salt for garnish (optional)
1. Preheat the oven to 350 degrees. Set 48 wax paper-lined mini baking cups on a baking sheet. Combine the unsweetened chocolate, chocolate chips and butter in a microwave-safe bowl; microwave on high until the butter is just melted and the chocolate is very soft. Whisk until smooth.
2. Combine the flour, espresso powder, baking powder and salt in a small bowl
3. Whisk together the eggs and sugar in a large mixing bowl until pale, 2 to 3 minutes. Stir in the chocolate mixture and vanilla. Stir in the flour mixture until just combined.
4. Fill each cup about ¾ full with batter. Sprinkle each brownie cup with a few flakes of sea salt. Bake until the cookie tops are shiny and cracked, 12 to 15 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Makes 48 individual brownies
Fig and Walnut Biscotti (With Dessert Wine)
Fig and walnut biscotti can be paired with dessert wine. Credit: Yvonne Albinowski
Chewy dried figs, toasty walnuts, and a hint of orange zest — these grown-up cookies are rich with texture and depth. Nibble slowly with some Port or Sauternes for an elegant finish to a holiday fete. Drizzle them in a little white chocolate, if you’d like, to dress them up.
This recipe is practical for the busy holiday season, since the cookies can be made a week or two in advance and are meant to soften up when dipped in wine. The recipe is also endlessly adaptable. Try golden raisins and pine nuts with a half-teaspoon of fennel seeds, apricots and pistachios with lemon zest, or dried pineapple and macadamia nuts with coconut extract in place of the figs, walnuts and orange zest.
¾ cup walnut pieces2 cups unbleached all-purpose flour1 cup sugar½ teaspoon baking powder¼ teaspoons salt3 large eggs2 large egg yolks1 teaspoon grated orange zest¾ cup stemmed and chopped dried figs4 ounces white chocolate, melted (optional)
1. Preheat the oven to 350 degrees.
2. Spread the walnuts on a large baking sheet and toast them until fragrant, 6 to 8 minutes. Set them aside to cool. When they are cool, coarsely chop. Line another large baking sheet with parchment paper.
3. Combine the flour, sugar, baking powder and salt in the bowl of a stand mixer. Add 2 of the whole eggs, the egg yolks, and orange zest, and mix on low speed until just combined. Mix in the walnuts and figs.
4. Turn the dough out onto a lightly floured work surface and divide it in half. Shape each half into a flat log about 18 inches long and 2 inches wide. Place the logs on the prepared baking sheet several inches apart.
5. Beat the remaining whole egg and brush it over the dough. Bake the logs until they are firm to the touch, about 35 minutes. Remove them from the oven and allow them to cool completely.
6. Reduce the oven temperature to 325 degrees. Transfer the logs to a cutting board and cut them into ¾-inch-thick slices. Lay the slices cut side down on the baking sheet and return them to the oven. Bake them until they are crisp, 9 to 12 minutes. Transfer sliced cookies to wire racks and let them cool completely. Drizzle with white chocolate, or dip the ends of the cookies in white chocolate, letting the excess chocolate drip back into the bowl, if desired. Store cookies in an airtight container at room temperature for 1 to 2 weeks.
Makes 48 biscotti
Peppermint Meringue Cookies (With Hot Chocolate)
Light as snowflakes, these melt-in-your-mouth meringues are made to accompany mugs of steaming hot chocolate. Bonus styling points if you serve the cocoa with candy cane stirrers.
To get the most volume out of your egg whites, let them come to room temperature before whipping them briefly until they are frothy before adding sugar in a slow, steady stream. Make sure your bowl and whisk are clean and grease-free, since fat will inhibit prevent the egg whites from achieving maximum volume. Use them right away, and handle the batter gently as you scrape it into the pastry bag to avoid deflating them.
3 large egg whites, room temperature1 cup sugar1 teaspoon pure vanilla extract1/8 teaspoon peppermint extractRed gel food coloring
1. Position one oven rack in the top third of the oven and the other rack on the bottom third of the oven. Preheat the oven to 250 degrees. Line two baking sheets with parchment paper.
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium speed until they are frothy, about 30 seconds. Turn the speed to high and pour the sugar into the bowl in a slow, steady stream. Continue to beat until the egg whites are stiff and shiny. Fold the vanilla and peppermint extracts into the egg whites, taking care not to deflate the meringue.
3. Place two disposable plastic pastry bags inside two large drinking glass, folding the plastic edges over the top of the glasses. With a skewer or small paint brush, paint three or four vertical lines of food coloring inside each bag from the tip to the top of the glass.
4. Scrape the meringue mixture into the pastry bags, taking care not to smudge the food coloring too much. Remove the bag from the glass, snip off the bottom so the opening is about the diameter of a dime. Twist the top closed, and pipe 12 mounds, each about an inch in diameter, onto each of the prepared baking sheets, leaving about 1 ½ inches between each mound.
5. Bake until the meringues come cleanly off the paper, about 45 minutes. Let cool for 5 minutes on the baking sheets and then carefully peel them off the parchment paper and transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 4 days.
Makes about 24 cookies
Dining and Cooking