BHG Delish Dish

Stirring Up Ideas In The Kitchen

Christmas Cookies

Hello! My name is Anna and I am the creator of Crunchy Creamy Sweet, a blog with easy and delicious recipes for busy parents. My site is a collection of new and traditional recipes, all of them family-approved. My goal is to inspire families to cook and bake together, enjoy the meals and create memories. What better time than the holidays!


I couldn’t be more excited to guest post on Better Homes and Gardens’ Delish Dish blog. I still have and treasure my plaid BHG New Cookbook Bridal Edition — it taught me so much about cooking and baking right after my hubby and I got married. It may have loose pages now and scribbles here and there but it is a pearl in my cookbook collection. I have so many recipes from BHG that I love and choosing just one to feature today was not an easy task.


Since the holiday season is in full swing, our Christmas tree and fireplace mantel are both decorated, sparkly and gorgeous, and I have cookies on my mind. Biscotti just happens to be one of my favorite holiday cookies and I only make them at this time of year. They are perfect to dip in a tall mug of an afternoon latte or a steaming mug of hot chocolate. They are also one of my favorite cookies to gift to family and friends.


Since I already love BHG’s Gone Bananas Biscotti, I decided to jazz it up holiday style! I swapped the nuts for dried cranberries and dipped the baked cookies in white chocolate. This flavor combo is one of my favorites when it comes to baked treats.  Simply perfect!


I love this biscotti for so many reasons but most of all because my kiddos can help me make them — my oldest daughter loves to help with shaping the logs of dough. After the cookies are baked and cooled, my youngest daughter and my son dip them in chocolate. They enjoy them with hot cocoa while watching their favorite holiday movies and my hubby and I have plenty for our morning coffee for days.


I hope I inspired you to whip up a batch of these beauties and enjoy with your family and friends!

‘Tis the season of gingerbread, apple, peppermint, and pumpkin. While Trader Joe’s never fails us with their seasonal treats every year, try making your favorites in the kitchen this holiday season with our favorite copycat recipes.

Looking for a unique treat to bring to a cookie exchange party this season? Craftberry Bush‘s Lucy makes her own version of one of Trader Joes’ most popular holiday treats – Gingerbread Cookie Sticks. Not only are these cookie sticks crispy and yummy, but Lucy sprinkles them in powdered sugar, wraps in parchment paper and ties off with twine for a pretty finish.

Oh So Delicioso recreated the Dark Chocolate-Covered Peppermint Joe-Joe’s into her “Ho-Ho’s” version, sandwiching creamy peppermint frosting between homemade chocolate wafers. Tip: For easy frosting piping, cut the corner of a Ziploc baggie and fill with the peppermint frosting. Roll the sides of the finished cookies in crushed candy canes for more crunch.

Every year around Thanksgiving, Trader Joe’s releases their ever-so-delicious Pumpkin Butter. Food blogger Samantha of Pancake Warriors claims her Maple Pumpkin Butter is like eating a pumpkin pie out of a jar with a spoon. Mix it into oatmeal, spread over an English muffin, or top over warm pancakes for a yummy holiday breakfast.

Peanut brittle is a necessity at any holiday function during the season. While Trader Joes’ good ‘ole packaged peanut brittle never lets us down, there’s just something about making Homemade Peanut Brittle that feels right — it fills our kitchens with sweet peanut aroma and we can festively gift it to share with friends and family. Nikki of Chef in Training‘s recipe makes a huge batch for more to enjoy!

Cooking Classy mimics TJ’s Chewy Egg Nog Cookies with her homemade Melt-In-Your-Mouth Eggnog Cookies. These refreshment-inspired goodies are soft and generously coated with an eggnog frosting and sprinkled with nutmeg. Make sure you sneak a couple for yourself before they’re all gone!

Alright, enough sweets (for now). Every year, Trader Joe’s provides pre-made cheese trays, which are handy and convenient — but you can let your creativity shine by making your own cheese tray. Not sure where to start? Honest Cooking, a so-called charcuterie expert, gives us tips on perfecting a holiday cheese tray, covering everything from ingredients to pairings to presentation.

If there’s one thing that Trader Joe’s is known for, it’s their wide selection of unique beer, wine (three-buck Chuck, anyone?) and spirits. Their collection of spiced ciders is also plentiful, whether you’re looking for a juice or a cider beer. Nicole from The Marvelous Misadventures of a Foodie creates a Mulled Apple Cider that sets up camp in your slow cooker all day. Results include a swoon-worthy cider and a marvelously delicious-smelling house. To make this cider more “adult-friendly”, add brandy or dark rum to your cup.

Ah, gingerbread, we meet again. This time, we’re talkin’ cake. Trader Joe’s sells a boxed Gingerbread Cake & Baking Mix if you’re in a hurry, but Great Grub, Delicious Treats gives us the gift of a homemade gingerbread cake with a molasses cream frosting — how can that be beat? The gingerbread and molasses flavors complement each other well and will get you in the holiday spirit.

Samantha Merritt is the recipe developer, writer, and photographer behind Sugar Spun Run, a sweet food blog created to satiate even the fiercest sweet tooth. She lives in southern Pennsylvania with her husband and their two dogs, and seems to always have powdered sugar on her clothes, frosting in her hair, and a stash of chocolate chip cookies hidden in the pantry.

When Better Homes & Gardens asked me (me!?) to adapt a recipe, I knew right away that I wanted to make a cookie.

Of all of the different recipes I’ve made in my lifetime, cookies have always been a favorite, and I’ve been on the lookout for a good, really, truly chocolate cookie recipe for quite some time. When I saw this recipe for Triple Chocolate Cookies, they practically were screaming my name through the computer screen.

These cookies came out looking just like they did in their picture (which, if you’re a seasoned baker, you know that doesn’t always happen). Perfectly light, almost delicate, and thin with gorgeous, shiny, crackly tops, they were dream cookies.

I made very few changes to the original recipe, but I used only semisweet chocolate (which I guess makes them “Double” Chocolate Cookies), and omitted the pecans. After drizzling them with chocolate sauce, I peppered them with broken candy canes for the perfect combination of chocolate and mint.

Because I suffer from an insatiable sweet tooth and because I’ve got the holidays on my brain,  I took things a step further and made them extra festive by sandwiching them with a light, white chocolate and peppermint buttercream frosting.

I used this white chocolate peppermint frosting but omitted the sour cream and made a few minor alterations (covered below) and stirred in a third cup of crushed peppermints. It was light, smooth (other than the peppermint crunchies, of course) and decadent.

While the cookies are rich in and of their own right, they’re supremely chocolatey and I think a refreshing peppermint filling complemented them nicely rather than make them overbearing. They’re the perfect Christmas cookie and I have a feeling if you leave a few of these out for Santa you’ll be kindly rewarded. ;)

Just to recap the changes I made to the triple chocolate cookies: Omitted pecans & used only semisweet chocolate.

And to the white chocolate peppermint frosting: I used a little less sugar (about 2 1/2-3 cups), a full cup of butter instead of ½ cup, and I nixed the sour cream, substituting ¼ cup of heavy cream instead, which I beat in on high speed for one minute after adding. Don’t forget to stir in a third cup of crushed candy canes for a nice little crunch!

Just a tip — when you’re making your frosting, make sure your white chocolate isn’t too hot or you’ll melt your sugar and have a mess on your hands, in which case you will have to spoon gobs of melty frosting on top of your cookies and messily devour them like an animal instead of sandwiching them neatly inside. Not that I know this from experience or anything, of course. ;)


Christmastime is when bakers pull out all their tricks. But not all of us are blessed with the steady hand that some of these baking-marvels demand. We’ve compiled bloggers’ most inspiring Christmas cookies into a list that  has a decorated cookie for every type of baker!

For the chocolate lovers. “Christmas Cookies Covered with Modeling Chocolate” from Roxy’s Kitchen will make cookie decorating way easier this season.

For the steady-handed. To make your own intricate Snowflake Cookies, watch SweetAmbs‘ video! Plus, if you don’t have a go-to gingerbread cookie, the blogger provides her own recipe.

For the artist. Christi, the blogger behind Love From The Oven, is known for her cookie decorating — even guest blogging on other baking sites. Her “How To Paint Sugar Cookies” tutorial makes it seem so easy!

For the traditional — with a twist. Sweet Sugar Belle uses scalloped Christmas tree cookie cutter to take “bites” out of the gingerbread people. Though they look a little down, we think these Bitten Gingerbread Men Cookies are downright adorable.

For the cartoonist. The Bearfoot Baker gives readers step-by-step directions (complete with pictures!) for decorating these so-cute Simple Penguin Cookies. She even throws in how-tos for easy snowflakes and “fish flakes!”

For the thrifty. Get your full use out of gingerbread men cookie cutters with this Reindeer Cookies recipe from Noshing With The Nolands. Just turn the gingerbread men upside down and follow the decorating directions!

For the pros. These complex Nutcracker Decorated Cookies from Sweetopia require a projector. We just watched the video tutorial in awe!


Ultimate Chocolate CookieCalling all espresso addicts, I’ve gone and rippled our love through the Ultimate Chocolate Cookie. It’s a soft and chewy chocolate cookie with a deep espresso flavor. Does it get any better?

Ultimate Chocolate Cookie

I’m sure it can, but for today, right now—the only way it is going to get better is if someone else makes me a second batch for tomorrow’s breakfast. Because yes, that happens in my home when the children are away.

For those times when they are around, which is a lot now that it’s summer, the little guy and I are whipping these up together since they are a favorite in my home. And since these are such a versatile cookie, beyond enjoying them straight up we sometimes stuff them with ice cream, and of course, sometimes dunked—him milk, me coffee.

Ultimate Chocolate Cookie

But today, I gave it a spin and threw in some coffee—Starbucks Via French Roast to be exact. That is Starbuck’s instant coffee blend, I prefer it over espresso powder because it’s stronger and bolder to bake with. Try it. You’ll see. Then tell me what you think in the comment section.

Along with tweaking the recipe for an espresso-like slant I also swapped out the chocolate chips for butterscotch chips. The sweetness of the butterscotch pairs well with the slight bitterness of that espresso flavor. You can then dunk the cookie like the original recipe here. But I skipped for fear it would make the cookie too sweet or too busy.

The only thing I might change next time with this version is rolling it some chunky sugar for a little crunch.

Hi, there! I’m Erin and I blog over at Texanerin Baking, which is all about making healthier sweet treats that taste just as delicious as their unhealthy counterparts. All of my recipes are either 100% whole grain, gluten-free, or grain-free. Today’s recipe is actually all of those things! I don’t have any dietary restrictions but sometimes it’s so easy to make something dietary-friendly, so I figure – why not?

Gluten-free Ultimate Chocolate Dipped Cookies

I found myself digging through the BHG chocolate archives, and when I came across these ultimate chocolate dipped cookies, I knew I had to make them. They looked so decadent and perfect for Valentine’s Day! I’ve made them several times now and this is what I did to make them more dietary-friendly.

To make these ultimate chocolate dipped cookies gluten-free:

  • Use buckwheat flour. It’s that simple! No need to add any xanthan gum. Contrary to its name, buckwheat isn’t related to wheat and isn’t even a grain – it’s a pseudo-grain!

Gluten-free Ultimate Chocolate Dipped Cookies

To make the cookies dairy-free:

  • Use melted coconut oil instead of butter. If you use unrefined coconut oil instead of refined coconut oil, the cookies may have some coconut taste to them. Rather than beating the coconut oil with an electric mixer, just mix the brown sugar and oil together and continue on with the recipe. The dough will be quite soft so I refrigerated it for 30 minutes and then rolled it into 3 logs about 1 1/2″ thick. Refrigerate for another 30 minutes. Slice cookies about 1/3″ thick and place on the baking sheet. Bake for 8 minutes. You can skip the log step and just roll out balls using your hands, but the dough will be pretty sticky.
  • Make sure your chocolate chips are dairy-free.

To make the cookies grain-free and paleo-friendly:

  • Make all of the above changes.
  • Instead of 1 teaspoon baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
  • Use dark chocolate instead of semi-sweet.
  • Instead of brown sugar, use coconut sugar.
  • Melt 1 cup dark chocolate chips with 1 tablespoon of coconut oil instead of making ganache.

Gluten-free Ultimate Chocolate Dipped Cookies

As decoration, I crumbled some freeze-dried raspberries and sprinkled them over the chocolate dipped portion of the cookies. Nothing beats naturally colored decoration and they suit the chocolate so well!

Ready to go? Click on over here for the full recipe!

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