American bakers share 3 Christmas cookie recipes

Christmas cookies are one of the most popular treats of the holiday season.

However, with so many options and varieties—not to mention food allergies, special diets, and other sensitivities—it can be difficult to know which variety to make for a holiday cookie exchange party.

Here are three cookie recipes that are likely to please even the pickiest eater on your Christmas list.

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Chewy Sesame Gingersnaps by Joy Wilson

These cookies are the “perfect mix of spicy and sweet, with a deep molasses flavor that makes them a holiday favorite,” Joy Wilson, a Houston-based blogger and cookbook author better known as “Joy the Baker,” told Fox News Digital .

“Rolled in sesame seeds before baking, the cookies get an extra layer of toasted nuttiness that pairs beautifully with their warm, spicy center,” she said. “They’re a classic addition to any holiday cookie jar.”

The sesame seeds on these cookies provide “an extra layer of toasty nuttiness,” said Joy Wilson. (Karlee Flores)

In addition to their “irresistible” chewy texture and bold flavors, these cookies can be made up to four weeks in advance and kept frozen, Wilson said.

Ingredients

4 ½ cups all-purpose flour

4 teaspoons of baking powder

1 teaspoon kosher salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¾ cup (1 ½ sticks) unsalted butter, softened to room temperature

1 cup granulated sugar

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1 cup light brown sugar

½ cup unsulfured molasses

2 teaspoons pure vanilla extract

2 large eggs, room temperature

⅓ cup sesame seeds for garnish

Instructions

1. In a large bowl, stir together the flour, baking powder, salt, ginger, cinnamon and nutmeg. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugar on medium-low speed until well combined and fluffy, about 3 to 5 minutes. Add the molasses and vanilla extract on low speed, stopping the mixer to scrape down the sides of the bowl as needed. Add eggs one at a time and mix for 30 seconds before adding the next.

These cookies have a bold flavor and a chewy texture, Wilson said. (Karlee Flores)

3. Add the dry ingredients to the wet ingredients all at once and mix on low speed until the flour is just gone. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough. As you do this, scrape the bottom of the bowl to find any hidden pockets of butter or flour. Once the dough is incorporated, cover the bowl with plastic wrap (or transfer the dough to wax paper or plastic wrap) and refrigerate for at least two hours.

(Dough can also be wrapped in a log and sealed in a freezer-safe bag and frozen for up to four weeks.)

4. When ready to bake, position racks in center and upper third of oven and preheat to 350 degrees Fahrenheit. Line two baking trays with baking paper. Place sesame seeds in a shallow bowl. Portion out tablespoon-sized balls of cookie dough and roll them in sesame seeds until completely coated. Place on the prepared baking sheets, about two inches apart. Press the dough balls a little flatter with the heel of your hand.

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5. Bake for 10 to 12 minutes, until spread on the surface and dry. Remove from oven and cool completely on wire racks before storing in cookie tins or an airtight container. Cookies are delicious for several days when stored in sealed containers.

Mama Fran’s Italian Almond Orange Biscotti from Alon Gontowski

These cookies are the childhood favorite of Chef Alon Gontowski, the executive pastry chef at the Palmetto Marriott Resort & Spa in Brandenton, Florida.

As a child, he made these with his Italian mother and then distributed them to family and friends.

Chef Alon Gontowski told Fox News Digital that these cookies were some of his childhood favorites. (Alon Gontowski)

“These are the sweet memories I wish for those who use this recipe,” he told Fox News Digital, noting that the recipe can easily be adapted to other flavor profiles if almond and orange are not his favorites.

“The addition of dried cranberries, fruit, chocolate chips and assorted nuts makes this a delicious, fun recipe,” he said.

They also taste good dipped in chocolate after baking, Gontowski said.

Ingredients

2 ¼ cups all-purpose flour

1 ¼ cups sugar

1 pinch of salt

3 eggs

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¼ tsp almond extract

Peel of an orange

½ cup chopped almonds

2 tsp baking powder

Chocolate (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix together the flour, sugar, baking powder and salt.

2. Lightly beat the three eggs in a small bowl and add to the dry mixture. Mix lightly. Add zest, extract and nuts. Mix until incorporated.

3. Remove the dough from the bowl and place it on a lightly floured table. Halve the dough. Shape each half into flat, long cylinders (2.5cm high, 6.5cm wide, 20cm long). Place on a baking tray lined with baking paper.

After baking, the biscotti are cut into pieces and then baked again. (Alan Gontowski)

4. Bake for 30 to 35 minutes or until golden brown. Remove from the oven and let cool slightly. Cut the cylinders into ¾-inch slices and place them back on the baking sheet. Bake for 15 minutes or until lightly browned. Remove from oven and allow to cool completely.

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5. Once cooled, dip into melted chocolate if desired.

Vegan Christmas cookies from Nandor Barta

Even though these cookies are vegan and contain no animal products, that doesn’t mean they lack flavor, Nandor Barta, one of the founders of vegan recipe blog My Pure Plants, told Fox News Digital.

Since these cookies contain no eggs or butter, they are an option for those with food allergies and can also be made gluten-free by substituting gluten-free flour.

These festive cookies contain no eggs or butter and can also be made gluten-free. (Nandor Barta)

Barta, who lives in New York with his wife, told Fox News Digital these cookies are “chewy in the middle and crispy on the outside.”

“The key is to emulsify the wet ingredients for longer than you think is necessary,” he said. “You need to combine the oil, sugar, applesauce and vanilla and mix with a hand mixer on low speed for two minutes.”

This results in a dough that is “airy and perfect,” he said.

Ingredients

½ cup vegetable oil, sunflower oil or liquid refined coconut oil

¾ cup dark brown sugar

½ cup granulated sugar

⅓ cup unsweetened applesauce

1 teaspoon vanilla extract

½ teaspoon cinnamon (optional but recommended)

2½ cups all-purpose flour or gluten-free flour blend

1 teaspoon baking powder

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½ teaspoon salt

¼ cup dark chocolate chips

¼ cup white chocolate chips

½ cup vegan candy-coated chocolates

2 tablespoons edible mini sugar pearls

2 tablespoons vegan Christmas sprinkles

Instructions

1. In a large mixing bowl, combine oil, brown and white sugar, applesauce and vanilla extract. Use an electric hand mixer to beat the ingredients on low speed for two minutes until well emulsified.

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2. Stir in the dry ingredients (flour, cinnamon, salt, baking powder) until well mixed with the other ingredients. The mixture will be very thick but still soft. (If it’s too stiff, add a tablespoon or two of non-dairy milk to loosen it up.)

3. Carefully fold in the sprinkles, pralines and sugar pearls with a spatula. Cover the bowl and place in the refrigerator for at least 30 minutes to prevent the dough from spreading.

These Christmas cookies come together in just one bowl. (Nandor Barta)

4. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or baking paper. Take two teaspoons of dough balls and roll them into balls. Place the cookie dough balls on the parchment-lined baking sheet, leaving 2 to 3 inches (5 to 7.6 cm) between them.

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For thinner, chewier cookies: Using a small glass, flatten the cookie dough balls until they are about 1 inch thick.

These three holiday cookies—sesame ginger snaps, biscotti, and vegan sugar cookies—are some suggestions for a cookie swap. (Karlee Flores; Alon Gontowski; Nandor Barta)

5. Bake for eight to twelve minutes, until the edges are barely golden brown. Let the cookies cool on the baking sheet for at least 10 minutes before removing them to a wire rack to cool further.

These recipes from the above bakers were all shared with Fox News Digital.