EZ-Bake Holiday Cookies

Meet the sweeties gorgeous enough to swap, but simple enough to mix up in a single bowl. Finally, cookies that won't make you crazy!


By Yvonne Ruperti
Photos by Andrew Purcell
Above Image | Fat Mints

Quickie Nutella Truffles

Prep | 15 minutes Chilling | 2 hours


  • 2 cups chocolate wafer crumbs (like Nabisco Famous Chocolate Wafers, about 30 wafer cookies) or chocolate graham cracker crumbs
  • ½ cup Nutella
  • 6 Tbsp cream cheese
  • 1 tsp vanilla extract
  • Nonpareils, for decorating

In a large bowl, mix crumbs, Nutella, cream cheese, and vanilla extract until mixture is moistened and forms a dough (use your hands if needed). Form into tablespoon-size balls and roll balls in nonpareils. Place in an airtight container and chill until set and crumbs have softened, about 2 hours.

Makes about 20 truffles.

Fat Mints

Prep | 15 minutes Chilling | 1 hour Cooking | 12 minutes


Vanilla dough

  • 1 stick plus 2 Tbsp (10 Tbsp total) unsalted butter, very soft
  • ½ cup sugar
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • ½ tsp vanilla extract
  • 1½ cups all-purpose flour

Chocolate dough

  • 1 stick plus 2 Tbsp (10 Tbsp total) unsalted butter, very soft
  • ⅔ cup sugar
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • ½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • ¼ cup cocoa

Filling

  • 1 (7.5-oz) jar Marshmallow Fluff
  • 1 cup crushed candy canes (2 cups if making vanilla and chocolate dough)

  • In a large bowl, stir butter, sugar, and a pinch of salt until combined. Stir in egg yolk, peppermint extract, and vanilla extract until combined. Stir in flour—and cocoa, if you are making the chocolate dough—until the mixture forms a cohesive dough (use your hands if needed). Divide dough between 2 sheets of parchment paper and form each into a log about 5 to 6 inches long. Roll up in parchment and twist to secure ends. Chill until firm, about 1 hour.
  • Adjust oven racks to upper and lower middle positions. Heat oven to 350°F. Line 2 baking sheets with parchment. Slice logs into ¼-inch-thick rounds and space rounds evenly on both baking sheets. Bake until just set and light golden around the edges, 12 to 14 minutes, swapping pans between oven racks halfway through.
  • Remove cookies from oven, let cool on pan 5 minutes, then transfer to a wire rack. When completely cool, sandwich cookies together with a generous teaspoon of Marshmallow Fluff and press crushed candy-cane pieces along the edges.

Each dough recipe makes about 21 sandwich cookies.

Spiked Eggnog Chews

Prep | 15 minutes Chilling | 1 hour Cooking | 22 minutes


  • 1 stick unsalted butter, melted
  • 1½ cups sugar, plus more for rolling
  • 1 Tbsp canola oil
  • 1 large egg
  • 2 Tbsp milk
  • 1 Tbsp dark rum (or 1 tsp rum flavoring)
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp nutmeg
  • ¼ cup decorating sugar

  • Heat oven to 350°F. Line 2 baking sheets with parchment.
  • In a large bowl, stir butter, sugar, oil, and a pinch of salt until combined. Stir in egg, milk, rum, and vanilla extract until combined. Add flour, baking powder, baking soda, and nutmeg; stir until just combined. Tightly cover bowl with plastic wrap and chill for 1 hour.
  • Form 3-Tbsp dough balls; place onto pans. Place sugar for rolling in the same bowl. Roll each dough ball in sugar and place back on pan, leaving at least 2 inches between each cookie. Flatten each dough ball to about 1 inch thick and sprinkle with decorating sugar. Bake one pan at a time, until cookies' centers have risen and are beginning to crack, 11 to 13 minutes.
  • Remove pan from oven and tap on counter to help cookies deflate. Let cookies cool on pan, 5 minutes, then transfer to a wire rack. Repeat with second pan.

Makes 15 large cookies.

Malted Milk Ball Bites

Prep | 15 minutes Chilling | 1 hour Cooking | 12 minutes


  • 1 stick plus 3 Tbsp (11 Tbsp total) unsalted butter, very soft
  • ⅔ cup malted milk powder (like Ovaltine)
  • ½ cup light brown sugar, packed
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 large egg yolk
  • 1½ cups all-purpose flour
  • 30–35 malted milk balls
  • ¼ cup each milk and white chocolate chips

  • Adjust oven racks to upper and lower middle positions. Heat oven to 350°F. Line 2 baking sheets with parchment.
  • In a large bowl, stir butter, malted milk powder, brown sugar, and salt until combined. Stir in vanilla extract and egg yolk. Add flour to bowl, then stir until the mixture forms a cohesive dough (gently press with your hands if needed). Tightly cover bowl with plastic wrap and chill for 1 hour.
  • Roll dough into scant tablespoon-size balls and space evenly on pans. Using the end of a wooden spoon handle, poke a deep "thumbprint" into each ball. Bake until golden, 10 to 12 minutes, swapping pans between oven racks halfway through.
  • Remove pans from oven and immediately press a malted milk ball into the center of each cookie. Transfer cookies to a wire rack to cool.
  • Melt chocolate chips in microwave and drizzle chocolate over cooled cookies with a spoon.

Makes about 30 cookies.

Tropical Snowballs

Prep | 15 minutes Cooking | 12 minutes


  • 1 stick plus 2 Tbsp (10 Tbsp total) unsalted butter, very soft
  • ⅔ cup plus 1 Tbsp confectioners' sugar
  • ½ tsp salt
  • 2 tsp lime zest
  • 1 tsp vanilla extract
  • ¼ tsp coconut extract
  • ½ cup macadamia nuts, finely chopped
  • 2 Tbsp sweetened, flaked coconut, finely chopped
  • 1¼ cups all-purpose flour
  • ½ cup confectioners' sugar, for dusting

  • Adjust oven racks to upper and lower middle positions. Heat oven to 350°F. Line 2 baking sheets with parchment.
  • In a large bowl, stir butter, confectioners' sugar, salt, and lime zest until combined. Stir in vanilla extract, coconut extract, macadamia nuts, and coconut until combined. Stir in flour until the mixture just forms a cohesive dough (gently press mixture with your hands if needed).
  • Divide dough into scant tablespoon-size portions, roll into balls, and evenly space on baking sheets. Bake until cookies are just set and bottoms are golden, 12 to 14 minutes, swapping pans between oven racks halfway through.
  • Remove cookies from oven, let cool on pan 5 minutes, then transfer to a wire rack. When cool, dust generously with confectioners' sugar.

Makes about 24 cookies.

Blizzard Blondies

Prep | 15 minutes Cooking | 25 minutes


  • 1 cup sugar
  • ⅔ cup light brown sugar, packed
  • 1 stick plus 6 Tbsp (14 Tbsp total) unsalted butter, very soft
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • 1½ cups dried cranberries
  • 1¼ cups shelled, unroasted pistachios, chopped
  • 1½ cups white chocolate chips

  • Heat oven to 350°F. Grease a 9x13-inch baking dish.
  • In a large bowl, stir sugar, brown sugar, butter, and salt until combined. Stir in vanilla extract, then eggs, one at a time, until combined. Add flour, baking powder, and baking soda to bowl, then stir until almost combined. Stir in 1 cup of the cranberries, ¾ cup of the pistachios, and 1 cup of the white chocolate chips until combined.
  • Spread batter into pan and smooth top. Scatter with remaining ½ cup cranberries and ½ cup pistachios. Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes.
  • Just before removing blondies from oven, sprinkle remaining ½ cup white chocolate chips over the top and return to oven briefly, about 30 seconds. Cool on a wire rack, cut into bars, and serve.

Makes about 24 blondies.