Sugar, spice & everything nice, celebrate this holiday season baking up a batch (or two) from the 15 recipes hailing from around the world. Go ahead and give your whisk a whirl and remember the secret ingredient is always love.
Click into the cookie title for a link to the cookie recipe. Bake the world a better place!
Sugar Cookies – Modern incarnation of the authentic sugar cookie can be traced back to the mid 1700s in Nazareth Pennsylvania. There, German Protestant settlers created the round, crumbly, buttery cookie that came to be known as the Nazareth Sugar Cookie. Sugar cookies probably derived from an earlier, unleavened cookie called a “jumble,” which is a biscuit that gained popularity in the 17th and 18th century in Europe chiefly because of the fact that, as a non-leavened food, it could be dried and stored for many months.
Rugelach – The traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. … An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking. These cookies are very popular in Israel & Eastern Europe.
Pizzelle – (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, but also vanilla or lemon zest).
Pepparkakor Swedish Gingerbread Cookies– Commonly referred to as “ginger thins” or “gingernuts” in the UK. Although they are similar in taste to the United States’ gingersnaps, they are very different cookies. Pepparkakor are generally spiced a bit heavier, with a smooth finish and are extremely thin. Pepparkakor is an integral part of the Christmas feast in Sweden and is also used to decorate their Christmas trees.
Dutch Speculaas – These Dutch spice cookies taste similar to the windmill cookies we enjoy in the United States. In Holland, it’s tradition to mold the dough into the shape of St. Nicholas and serve the baked cookies on Sinterklaas (St. Nicholas Day).
Glazed Pfeffernuesse – This classic German cookie is nice to have on hand throughout the holiday season. They stay fresh—and become more intense in flavor—when stored in an airtight container for weeks.
Cuccidati -The compliments are well worth making these Sicilian cookies— best recipe I’ve found!
Finnish Pinwheels – These cookies are a favorite Finnish holiday tradition. These pastry cookies are best when they come straight out of the oven, barely cool enough to consume. The warm, gooey center is a perfect match for the flaky, crackling puff pastry.
French Christmas Cookies – They’ve perfected baguette and pastry, something tells me they also perfected the Christmas cookie!
Raspberry Linzer Cookies– A Linzertorte is a tart hailing from Austria made of a rich buttery dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. In America, raspberry has replaced black currant as the jam of choice.
Chinese Almond Cookies – A type of Chinese pastry that is made with ground almonds. The biscuit is one of the most standard pastries in Canton, Hong Kong, Macau, and in some overseas Chinese bakeries. They are small, containing no filling.
Strufoli – Italian Holiday Cookie – A Neapolitan dish made of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients.
Dannish Crispies – These tender, flaky treats make holiday breakfasts even more special.