Unique Christmas Cookie Recipes from Around the World

The holiday season is in full swing! Whether you’re prepping for Santa’s arrival or baking goodies to share with friends and family, it’s a great time to experiment with some new recipes. It can be hard to stray away from the classic gingerbread or sugar cookies. Check out these five Christmas cookie recipes from around the world. Want more recipes? Head over to Food Network for hundreds of fun holiday recipes the whole family will enjoy.

Italy: Chocolate-Chestnut Tortelli
Greece – Kourambiedes
Sweden – Swedish Christmas Cookies
Austria – Linzer Cookies
Germany – German Christmas Cookies

Italy: Chocolate-Chestnut Tortelli
(Yields 28-30 cookies) 

Ingredients

• 1 cup steamed or roasted chestnuts from a jar (about 6 ounces; not water chestnuts)
• 1/3 cup sugar
• Pinch Kosher salt
• 2 tablespoons amber rum
• 2 teaspoons unsweetened cocoa powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground ginger
• ¼ cup (about 1 ½ ounces) mini semisweet chocolate chips
• 3-4 refrigerated pie crusts (pre-made), at room temperature
• 1 large egg, beaten to blend
• Powdered sugar, for dusting

Directions

1. Position a rack in the center of the oven and preheat to 425 degrees F. Line a large-rimmed baking sheet with parchment paper.
2. Blend the chestnuts, sugar and salt into a food processor until the chestnuts are finely ground. Add the rum, coca, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scaping down the work bowl as necessary. Add the chocolate chips and pulse until combined.
3. Working with 1 pie crust at a time, unroll the pie crusts on a work surface, and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
4. Transfer to a rack and cool to room temperate. Dust with powdered sugar and serve.

Greece – Kourambiedes
(Yields 3 ½ dozen cookies) 

Ingredients

• 3 sticks unsalted butter, soft
• ½ teaspoon kosher salt
• ¼ cup powdered sugar, plus additional for coating
• 1 egg yolk
• 2 tablespoons brandy
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, sifted
• About 45 whole cloves

Directions

1. In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3-5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
2. Preheat the oven to 350 degrees F.
3. After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
4. Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll in powdered sugar.

Sweden – Swedish Christmas Cookies
(Yields 3 ½ dozen cookies) 

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons ground cardamom
• ¼ teaspoon fine salt
• 1 cup unsalted butter (2 sticks), at room temperature
• 1 cup confectioners’ sugar
• 1 large egg, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• Colored sanding sugars or chopped toasted pecans

Directions

1. Whisk the flour, cardamom, and salt in a bowl.
2. Put the butter and confectioners’ sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft and buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just first enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
3. Preheat oven to 325 degrees F.
4. Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into ¼-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature up to 2 weeks.

Austria – Linzer Cookies
(Yields 3 dozen) 

Ingredients

• 1 ¼ cups butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 cups ground almonds
• 6 tablespoons seedless raspberry jam
• 3 tablespoons confectioners’ sugar

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 350 degrees F. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a floured 2 ½-inch round cookie cutter. From the center of half the cookies, cut out a 1 ½-inch shape.
3. Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely.
4. Spread bottom of each solid cookie with ½ teaspoon jam. Sprinkle cutout cookies with confectioners’ sugar; carefully place over jam.

Germany – German Christmas Cookies
(Yields 12 dozen) 

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 large eggs
• ½ cup butter, melted
• ½ teaspoon grated lemon zest
• ½ teaspoon anise extract
• 1 ½ cups chopped almonds
• ½ cup chopped candied citron
• Confectioners’ sugar

Directions

1. Preheat oven to 350 degrees F. Combine flour, sugar, baking soda, cinnamon, and spices. In another bowl, combine eggs, butter, lemon zest and anise extract. Stir into dry ingredients just until moistened. Fold in almonds and citron.
2. Shape into ½-inch balls and place 1-inch apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioner’s sugar and cool on wire racks. Store in airtight container.

Photos courtesy of the Food Network.

By Celia Reid, TDS Communications Intern