5 Holiday Cookies from Our Cookie Queen, Dorie Greenspan

5 Holiday Cookies from Our Cookie Queen, Dorie Greenspan

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Sheela Prakash
Dec 14, 2017
(Image credit: Dorie Greenspan)

While I have many well-worn cookbooks on my stacked shelf, Dorie Greenspan's original baking book is one that's received more love than most. Dorie is the ultimate baking guru, in my opinion, and she especially knows her way around cookies. That's why, come the holiday season, she's the first person I turn to when building my long list of cookies to bake.

Luckily she's been kind enough to share a handful of her favorite holiday cookie recipes with us at Kitchn, so we have a great little collection of some of the best right here. From butter, jam-filled creations to chocolatey, no-bake treats, these are five of Dorie's delicious cookies that are must-makes this holiday season.

(Image credit: Lauren Volo)

1. Dorie Greenspan's Coconut Patties

These macaroon-like cookies get hit with a healthy dose of lime zest, which gives them a fun, margarita-like quality to them. Note that the lime zest can also be swapped out for orange zest or more vanilla extract.

(Image credit: Lauren Volo)

2. Dorie Greenspan's Chocolate Chip Mandelbrot

Mandelbrot are similar to biscotti in that they are baked twice, but they are cakey and tender rather than crisp. This version is filled to the brim with mini chocolate chips and scented with plenty of cinnamon.

(Image credit: Lauren Volo)

3. Dorie Greenspan's Classic Jammer Cookies

These buttery cookies are filled with sweet jam (may we suggest blueberry or raspberry?) and topped with crumbly brown sugar streusel. That pretty much makes them the perfect holiday cookie.

(Image credit: Lauren Volo)

4. Dorie Greenspan's Chocolate Matzo Morsels

These two-bite treats are especially great because they are no-bake, which means you can whip them together while the oven is working overtime baking all the rest of your cookies.

(Image credit: Lauren Volo)

5. Dorie Greenspan's Blondies

While most blondies are baked in a brownie pan and cut into squares, Dorie inspired us to bake these pecan-studded ones in muffin tins, which means more crispy, chewy edges.

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