Top 10 Holiday Cookie Recipes with Chef John

Ingredients

• 1/2 cup Granulated White Sugar (measure by volume)
• 1/2 cup Brown Sugar (packed)
• 2 tablespoons Honey (light honey works best)
• 1 tablespoon Water (room temperature)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cardamom
• 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
• 1/4 teaspoon Ground Allspice
• 1/8 teaspoon Ground Clove
• 1/8 teaspoon Cayenne Pepper (adjust to taste; optional white pepper can be used instead)
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 2 tablespoons Heavy Cream (or whole milk for a lighter texture)
• 1 Large Egg (room temperature)
• 2 cups All‑Purpose Flour (sifted)
• 2 cups Powdered Sugar (for the dip‑drip‑flip icing; plus extra for dusting)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Combine Sugars and Honey

   Add the granulated sugar, brown sugar, honey, and water to a saucepan.

   Time: PT2M

2. Add Spices

   Stir in cinnamon, ground ginger, cardamom, freshly grated nutmeg, allspice, clove, and cayenne pepper.

   Time: PT1M

3. Heat Sugar‑Spice Mixture

   Place the saucepan over medium heat and stir until the mixture just begins to simmer and the sugars dissolve (about 2 minutes). Do not let it boil.

   Time: PT2M

   Temperature: Medium heat

4. Cool Slightly

   Remove the pan from heat and let the mixture sit for 4–5 minutes to cool.

   Time: PT5M

5. Add Wet Ingredients

   Stir in salt, baking soda, heavy cream (or milk), and the egg. Whisk until fully incorporated.

   Time: PT3M

6. Incorporate Flour

   Add the sifted all‑purpose flour. Using a wooden spoon, stir until a soft, slightly sticky dough forms.

   Time: PT3M

7. Shape and Chill Dough

   Transfer the dough onto a piece of plastic wrap, press into a flat slab, wrap tightly, and refrigerate for 24–48 hours (minimum 1 day).

   Time: PT2M

8. Portion Cookies

   After chilling, portion the dough using a sorbet scoop (≈ 1 tsp) onto a parchment‑lined baking sheet. Roll each ball gently between your palms for a smooth top.

   Time: PT5M

9. Bake

   Bake in a pre‑heated 375°F (190°C) oven for 9–10 minutes, until the tops are lightly golden and the bottoms are pale golden.

   Time: PT10M

   Temperature: 375°F

10. Cool Completely

    Allow the cookies to cool on the baking sheet to room temperature before icing.

    Time: PT15M

11. Prepare Dip‑Drip‑Flip Icing

    In a small bowl, whisk together powdered sugar and lemon juice until a thick but pourable glaze forms.

    Time: PT2M

12. Dip, Drip, and Flip

    Dip each cooled cookie into the glaze, let excess drip off, then place on a rack (or newspaper) to set. Once the glaze is dry, optionally flip the cookie and dust with additional powdered sugar or festive sprinkles.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Granulated White Sugar: Coconut sugar, Caster sugar
• Instead of Brown Sugar: Dark muscovado sugar, Molasses + white sugar
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Ground Cinnamon: Ground sweet spice
• Instead of Ground Ginger: Fresh grated ginger (use less)
• Instead of Ground Cardamom: Ground coriander (different flavor)
• Instead of Ground Nutmeg: Mace
• Instead of Ground Allspice: Additional cinnamon
• Instead of Ground Clove: Allspice
• Instead of Cayenne Pepper: White pepper, Black pepper
• Instead of Heavy Cream: Whole milk, Half‑and‑half
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of All‑Purpose Flour: Bread flour (will be slightly chewier)
• Instead of Powdered Sugar: Confectioners’ sugar
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Wooden Spoon
• Plastic Wrap
• Parchment Paper
• Baking Sheet
• Sorbet Scoop (≈ 1 tsp) (optional)
• Cooling Rack (optional)
• Oven
• Small Bowl (for icing)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Do not let the sugar‑spice mixture boil; it should only simmer to dissolve sugars.
• Allow the hot mixture to cool 4–5 minutes before adding the egg to avoid curdling.
• Chill the dough for at least 24 hours for proper texture and easier handling.
• Bake only 9–10 minutes at 375°F to keep the centers soft and chewy.
• Ice the cookies only after they are completely cool to prevent a sugary mess.

Chef Tips from the Video

• Use a small sorbet scoop for perfectly uniform, nut‑sized cookies.
• Roll each dough ball between your palms for a smooth, dome‑shaped top.
• For an extra festive look, sprinkle a pinch of colored sprinkles onto the glaze while it’s still wet.
• If the dough feels too sticky to handle, lightly flour your hands or wet them briefly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; good for up to 3 months.

Room temperature: Can sit out for 2 days in a sealed tin, but texture will soften.

Make-Ahead Tips

• The dough can be chilled up to 3 days before baking.
• Baked cookies keep well; ice them a day ahead for a crisp glaze.
• If you need to speed up chilling, place the wrapped dough on a metal tray in the freezer for 30 minutes, then transfer to the fridge.

Frequently Asked Questions