Peppermint Cream Squares, White Chicken Chili, Cocoa Fritters, Gingerbread Cake Cookies, Toffee-Chocolate Chip Shortbread, Classic Rugelach, and More

New Recipes from The Kitchn

We were all about the holiday cookies this week at The Kitchn! We have these festive peppermint cream squares, pink and bright. There were soft gingerbread cake cookies sprinkled with sugar, and vegan, gluten-free coconut snowballs. There were cocoa fritters and rugelach, as well as the most scrumptious toffee-chocolate chip shortbread.

But we didn't neglect dinner. White chicken chil is here for all your winter comfort food needs! Follow it with a rye and ginger hot toddy and you'll be warm, cozy, and well-fed.

Peppermint Cream Squares
White Chicken Chili
Gingerbread Cake Cookies
Coconut Snowballs
How to Make Classic Rugelach Cookies
Hanukkah Cocoa Fritters
Toffee-Chocolate Chip Shortbread
Rye and Ginger Hot Toddy

Last Week's New Recipes: Whipped Eggnog Loaf Cake, Homemade Challah Bread, Lentil Pockets, Campari Spritz, Chicken Pasta, & More

(Images: See linked recipes for full image credits)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.