4 holiday cookie recipes you've got to try

Peanut butter cookies with Hershey's Kisses in the middle are always delicious, as are the green and red rice crispy wreaths, but maybe it's time to try something new at this season's cookie exchange! For the more traditional baker, chewy molasses cookies might be the way to go. Decorated shortbread wreaths are the perfect project for the creative DIY queen, and ombré cake cookies are good for someone looking to really shake things up. Whichever cookies you choose to make, they're guaranteed to be a huge holiday hit, so switch up your usual holiday cookie routine and try making one of these fun recipes!

Check out the recipe for Ombré Rainbow Cookies and see links to the others below:

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombré effect. To make both red and green cookies, you'll need to double this recipe.

Ingredients
SERVINGS: MAKES ABOUT 96
Nonstick vegetable oil spray
1½ cups (3 sticks) unsalted butter, room temperature
1½ cups sugar
10 ounces almond paste (about 1 cup), crumbled
2 tablespoons vegetable oil
¾ teaspoon kosher salt
6 large eggs, room temperature
3 cups all-purpose flour
5¾ teaspoons plus 4 drops green or red food coloring, divided
5 teaspoons matcha (green tea powder) or 1 ounce (about 1 cup) freeze-dried raspberries, divided
¾ cup apricot jam, divided

Preparation
Place racks in upper and lower thirds of oven and preheat to 350°. Lightly coat three 13x9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides. Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5–8 minutes.

Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes. Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined. Divide batter evenly among 3 bowls. (Scoop out about 2¼ cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)

If making matcha cookies, mix 4 drops green food coloring and ½ tsp. matcha into batter in first bowl. Mix ¾ tsp. green food coloring and 1½ tsp. matcha to batter in second bowl. Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)

If making raspberry cookies, pulse raspberries in a food processor to create a fine powder. Mix 4 drops red food coloring and 1½ tsp. raspberry powder to batter in first bowl. Mix ¾ tsp. red food coloring and 1 Tbsp. plus 1½ tsp. raspberry powder into batter in second bowl. Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)

Scrape a bowl of batter into each prepared pan and smooth tops. Bake cakes, rotating pans halfway through, until center springs back when gently pressed, 12–15 minutes. Let cakes cool completely in pans.

Remove lightest-colored cake from pan, turning out onto a surface, and carefully peel away parchment paper. Spread half of jam evenly over top. Remove medium-colored cake from pan, peel away parchment paper, and place on top of light cake. Spread evenly with remaining jam. Remove darkest-colored cake from its pan, peel away parchment paper, and place on top. Press down gently to adhere layers and wrap tightly in plastic; chill at least 1 hour.

To make cookies, trim edges to square off; about ½" on each side should do it. Then, using a serrated knife, cut cake crosswise into 1½"-wide strips (you should have 8 total). Cut strips crosswise into ¾"-thick pieces.

Do Ahead: Cakes can be assembled 5 days ahead; wrap tightly and keep chilled. Cut into pieces just before serving.

Recipe by Alison Roman
Photograph by Peden & Munk

More from Bon Appétit:
Spiced Brown Butter Linzer Cookies
Chewy Molasses Cookies
Decorated Shortbread Wreaths