Orange Cornmeal Stars

Makes about 20 large and 20 small cookies

The secret to these shortbread-style cookies is the “crunch” from a little cornmeal. The dough is flavored with orange zest, and the orange juice-kissed dipping glaze makes them super easy to decorate.

Ingredients

1 cup butter, softened

1/2 cup granulated sugar

Zest of 2 oranges

2 tsp. vanilla extract

2 cups all-purpose flour

1/2 cup plain coarsely ground yellow cornmeal

3 cups powdered sugar

1/4 cup fresh orange juice

Yellow sanding sugar

Instructions

Beat butter and sugar at medium speed with an electric mixer until creamy. Beat in orange zest and vanilla.

Combine flour and cornmeal. Gradually add to butter mixture and beat until well combined. Shape dough into 2 discs, wrap in plastic, and refrigerate 1 hour.

Roll dough on a lightly floured surface to 1/4-inch thickness. Use star-shaped cookie cutters to cut dough into cookies (I used 3-inch and 1 1/4-inch cutters). Place 1 inch apart onto parchment paper-lined baking sheets. Refrigerate 1 hour.

Preheat oven to 325°F. Bake cookies, in batches, 18 to 20 minutes or until cookies are set. Remove to wire racks to cool completely.

Whisk together powdered sugar and orange juice. Pour into a shallow dish. Dip cookies in glaze and place on wire racks. Sprinkle with sanding sugar while glaze is still wet. Let stand until glaze is dry.

Christmas Pinwheel Cookies

Makes about 2 dozen

I think these may be my new favorite Christmas cookies because they’re show-stopping and secretly quite easy to make (if you have a little patience). Experiment with other food coloring and sprinkles to enjoy them any time of year.

Ingredients

2 3/4 cups all-purpose flour

1/2 tsp. baking powder

1/2 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla extract

4 drops Leaf Green food coloring paste (such as Americolor)

Red sanding sugar

Instructions

Stir together flour and baking powder in a medium bowl.

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until yolk disappears. Beat in vanilla.

Gradually add flour mixture and beat until well combined. Divide dough in half.

Add 4 drops food coloring paste to one dough half, and beat until well combined.

Roll green dough to a 9- by 16-inch rectangle between two sheets of parchment paper. Roll plain dough to a 9- by 16-inch rectangle between two sheets of parchment paper. Place both dough sheets in the refrigerator and chill 30 minutes.

Unwrap green dough and place on a clean surface. Turn out plain dough on top of green dough, and trim the edges if necessary. Roll dough tightly into a log, starting with one short side. Wrap with parchment paper, and refrigerate 2 hours.

Preheat oven to 350°F. Pour sanding sugar into a rimmed baking sheet. Unwrap dough and roll in sanding sugar until dough is completely covered. Trim off ends and cut into 1/4-inch-thick slices.

Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until set (don't brown). Let stand on baking sheets 2 minutes. Remove to wire racks to cool completely.

Chocolate-Peppermint Puddle Cookies

Makes about 1 1/2 dozen

I think chocolate and peppermint is one of the best flavor combos, so naturally these thumbprints are some of my favorite Christmas cookies. I’m a sucker for dark chocolate so I like bittersweet bars for the ganache filling. If you prefer a sweeter version, semi-sweet chocolate is also a great option.

Ingredients

1/2 cup plus 1 Tbsp. butter, softened

2/3 cup sugar

1 large egg yolk

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3 Tbsp. heavy cream, divided

1 tsp. vanilla extract

6 oz. bittersweet chocolate, coarsely chopped

Crushed candy canes

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Beat 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Gradually add egg yolk, and beat until combined.

Stir together flour and cocoa powder. Add to butter mixture, and beat until combined. Beat in 1 Tbsp. heavy cream and vanilla.

Roll dough into 1-inch balls and place on prepared baking sheets 1 inch apart. Use the end of a wooden spoon to make indentations in the center of cookies. Bake, in batches, 12 minutes or until cookies are firm. Remove to wire racks to cool, and reform indentations with spoon, if needed.

While cookies bake, make ganache filling. Melt chocolate with remaining 1 Tbsp. butter and 2 Tbsp. heavy cream in a small saucepan over medium heat, stirring constantly.

Fill each indentation with chocolate ganache and sprinkle with crushed candy canes.

Stained Glass Christmas Tree Cookies

Makes 2 dozen

These cookies were so fun to make with my 3-year-old. His job was smashing the Life Savers with a rolling pin and filling the “ornaments” with the crushed candy. To prevent waiting time, make the dough a day ahead and refrigerate overnight.

Ingredients

1 cup butter, softened

1 cup sugar

2 large eggs

1 tsp. vanilla extract

3 cups all-purpose flour

Crushed fruit-flavored hard candies (such as Life Savers)

Instructions

Beat the butter and sugar at medium speed in a mixer until creamy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Shape the dough into a disc and refrigerate 30 minutes.

Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a Christmas tree-shaped cookie cutter to cut dough, re-rolling as needed.

Arrange cookies 1 inch apart on parchment paper-lined baking sheets. Use a 1/2-inch wide pastry tip to cut "ornaments" from trees. Refrigerate dough 30 minutes. Fill holes with crushed candy.

Preheat oven to 350°F. Bake cookies, in batches, 12 minutes, until cookies are done and candy is melted. Let cool on pans 10 minutes before removing to wire racks to cool completely.

Ginger-Lemon Ice Cream Sandwiches

Makes 12 sandwiches

Well, it’s October and it’s still 85° outside. And while I’m craving fall flavors—pumpkin, cinnamon, and ginger—it’s still too hot for cozy desserts. My solution: These soft ginger cookies that sandwich silky lemon custard ice cream. Ginger and lemon are a natural pair, and this dessert is the perfect way to welcome the changing season. Feel free to trade the lemon ice cream for vanilla bean (or even pumpkin since it seems to take over this time of year). Want to know another secret? Sometimes I cheat and buy ginger cookie dough to make an impressive dessert in a pinch.

Ingredients

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. salt

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 Tbsp. grated fresh ginger

1/4 cup molasses

1 large egg

Lemon custard ice cream, softened

Instructions

Combine flour, baking soda, cinnamon, ground ginger, cloves, and salt in a medium bowl.

Beat butter, sugar, and grated ginger at medium speed with an electric mixer until light and fluffy. Add molasses and egg, and beat until blended.

Add flour mixture and beat until combined. Spoon dough onto a piece of plastic wrap (dough will be very soft), and shape into a disc. Refrigerate 1 hour.

Shape dough into 24 (1 1/2-inch balls) and roll in sugar. Place 2 inches apart on parchment paper-lined baking sheets. Refrigerate 10 minutes.

Preheat oven 375°F. Bake cookies, in batches, 10 to 12 minutes. Remove pans to wire racks to allow cookies to completely cool (on baking sheet).

Scoop desired amount of ice cream onto flat sides of 12 cookies. Top with remaining 12 cookies, flat sides down, and press gently to allow ice cream to reach edges. Refreeze if needed to allow ice cream to re-harden.