an array of holiday cookies fro gingerbread and chocolate to thumbprints

‘Twas the first day of the holiday season, one of cheer and treats
The best month to warm up by the fire, and eat tons of sweets.
What’s the best goodie you ask? Why, a cookie, of course!
With sprinkles and frosting, we surely endorse.
There’s so many to choose! And how are they made?
Well good news for you, Lettuce pals can aid.
From snickerdoodles to peppermint meringue, gingerbread houses and more,
We’ve rounded up the best cookie list, and there’s something for all to adore. 

Click the images below to view recipes!

an array of holiday cookies fro gingerbread and chocolate to thumbprints

One: Raspberry Thumbprint Cookies – Shaw’s Crab House
From the family of Partner Steve LaHaie
For those looking for something to sink their teeth into…and their thumb.

Shaw's raspberry thumbprint cookies

Two: Peppermint Meringue Cookies – Foodlife and Beatrix
Executive Pastry Chef Yasmin Gutierrez
These fluffy, peppermint-y balls of bliss are ideal for the holiday table.

Beatrix's peppermint meringue

ThreeSnickerdoodles – Community Canteen
Executive Sous Chef Phil Frederick 
This cookie is a perfect canvas for decorating. Top with some brown and granulated sugar for a simplistic, delicious look.

Community Canteen snickerdoodles

Four: Cranberry Shortbread Cookie Bar – Summer House Santa Monica
Pastry Chef Erin Mooney
Two shortbread cookie bars with layers of cranberry jam on the inside? Yes, please!

Summer House's Cranberry shortbread cookie bars

Five: Almond Macaroons with Candied Orange – Osteria Via Stato
Executive Chef David DiGregorio
These golden, dainty almond macaroons topped with candied orange are simply stunning on a holiday dessert

Osteria via stato's almond macaroons with candied orange
Six: Chocolate Snickers Cookie – Wildfire
Executive Chef/Partner Joe Decker
Is there anything better than a Snickers? Only when it’s inside of a chocolate cookie!

chocolate snickers cookies from Wildfire

Seven: Almond Cookies – Big Bowl
Executive Chef Raul Gutierrez
These light, almond cookies are even better with a scoop of vanilla ice cream.

Big Bowl's almond cookies

Eight: Gingerbread Man Cookies – Foodlife
Executive Pastry Chef Yasmin Gutierrez
A holiday classic that are equal parts delicious and equal parts adorable.

gingerbread men from foodlife

Nine: Chocolate Chunk Gingersnap Cookies – Beatrix
Executive Pastry Chef Yasmin Gutierrez
With flavors of both ginger and dark chocolate, these large and in charge cookies are a holiday stand-out.

Beatrix's chocolate chunk gingersnap cookies

Ten: Tips for Making a Gingerbread House

gingerbread house from foodlife

Bake your cookies one day before you assemble the gingerbread house so it doesn’t crumble during construction.
  • Make sure your icing is thick enough so that the candies and treats stick and hold well.
  • Ensure that all sides are evenly coated with frosting.
  • Use bright and fun colors in your frosting and candy choices to help bring holiday spirit.

Eleven: How to decorate the perfect holiday cookie like a pro. Look at these awesome Christmas Tree Cookies from Foodlife.

  • Wait for the cookies to cool before decorating so the frosting doesn’t melt.
  • Use different sizes when piping to make it more creative and beautiful.
  • Mix and match colors in a piping bag to create a unique tie-dye/ mixed color.

Cookies decorated like Christmas Trees

Twelve: Grab a Lettuce Entertain You gift card for the cookie lover in your life and let them choose from signature cookies and sweets at various restaurants like Summer House Santa Monica, Beatrix and many, many more.

chocolate chip cookies with gift cards surrounding them

We hope that you’re holiday dessert list just got a bit more exciting! Click on each cookie name for full recipes of how to concoct these sugary delights.

Looking for things to do this Holiday Season, here are our holiday happenings.

What are you doing this Christmas Eve, check out who is open and which restaurants are offering special holiday menus.

Not into doing the cooking this Christmas, here are the restaurants open on Christmas Day.

Happy Holidays!

Raspberry Thumbprint Cookies – Shaw’s Crab House

Serves: 16 – 18 cookies

Recipe by: Shaw’s Partner Steve LaHaie’s mother, Edra LaHaie

During the Holiday Season, Steve LaHaie’s mother, Edra LaHaie, made several cookies and candies for the holidays. These thumbprint cookies were Steve’s favorite. He likes them best with homemade raspberry jam, however any jam or preserve can be substituted.


  • ½ cup butter
  • ¼ cup light brown sugar
  • 1 cup all-purpose flour
  • 1 egg yolk (save egg white)
  • ½ tsp.vanilla
  • ¼ tsp.salt
  • 1 cup finely chopped walnuts


  1. Mix all ingredients except walnuts and roll into 1 inch balls.
  2. Roll the dough in slightly beaten egg white and then in finely chopped walnuts.
  3. Bake at 375°for 5 minutes. Remove from oven and make thumb impression in each cookie. Cook an additional 8 minutes.
  4. After cookies have cooled, place½ teaspoon of raspberry jam on each cookie.

These cookies will be featured on Shaw’s Sunday Brunch dessert table through the holidays.


Peppermint Meringue Cookies – Foodlife & Beatrix


  • 11 (300ml) egg whites
  • 2 cups sugar
  • 2 tsp. white vinegar
  • Crushed King Leo (peppermint)
  • ¼ tsp. peppermint extract
  • Red food coloring


  1. Preheat oven to 300 °.
  2. Beat the egg whites on high speed until stiff peaks form.
  3. Add the sugar very slowly while you continue to beat the whites.
  4. Once sugar has been added, beat on medium high for 8 minutes, until the mixture is stiff and glossy.
  5. Scrape down the sides of the bowl and add the vinegar.
  6. Whisk for an additional 2 minutes.
  7. Add¼ teaspoon of peppermint extract (alcohol based not oil based).
  8. Add red food coloring to make a pale shade of pink – mix.
  9. Place in piping bag with large nozzle and pipe onto parchment paper.
  10. Top with Crushed King Leo soft peppermint.
  11. Place meringues in the oven and turn down to 250 °.
  12. Bake 25 minutes and then turn oven off.
  13. Let meringues sit in oven for 1 hour.


Snickerdoodle Cookies – Community Canteen

Serves: 60 cookies


For snickerdoodle cookies

  • 1 lb. butter (softened)
  • 1¼ lb. granulated sugar
  • 5 eggs (whole)
  • 1½tsp.vanilla extract
  • 1½ lb. all-purpose flour
  • ½ tsp. Kosher salt
  • ½ tsp. baking soda

For the topping

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1½ tsp.cinnamon


  1. Preheat the oven to 300°
  2. In a mixer with the paddle attachment, cream butter and sugar until sugar is incorporated.
  3. Add eggs and vanilla; mix until incorporated.
  4. Add sugar, salt and baking soda.
  5. Scoop out 2 ounce balls and place on parchment-lined sheet tray.
  6. Bake at 300 ° for approximately 30 minutes.
  7. In a medium bowl, mix topping ingredients.
  8. Allow cookies to cool slightly and then rub warm cookies face down in the topping mix. Coat completely and serve.


Cranberry Shortbread Cookie Bars – Summer House Santa Monica

Serves: 40 cookie bars


For the cranberry jam

  • 1 cup ruby port
  • 1½ cups sugar
  • 20 oz. fresh cranberries
  • Zest of 2 oranges
  • ½ tsp. sea salt
  • 1 vanilla bean, split and scraped

For the shortbread

  • 4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 1 lb. butter (room temperature)
  • 2 cups sugar
  • 4 egg yolks
  • Zest from one lemon
  • 1 vanilla bean, split and scraped


For the cranberry jam

  1. Place all ingredients in a heavy-bottom saucepan.
  2. Over medium heat, bring to a boil.
  3. Once at a boil, reduce to a simmer.
  4. Cook until berries burst and jam has thickened.
  5. Remove the vanilla bean.
  6. Transfer to a blender. Blend until smooth and let cool.

For the shortbread

  1. Whisk together flour, baking powder and salt.
  2. Using a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add egg yolks one at a time, beating after each addition.
  4. Scrape vanilla bean and add seeds and lemon zest.
  5. Mix until smooth.
  6. Add dry ingredients and mix until combined.
  7. Divide dough into two equal portions.
  8. Form into logs and wrap in plastic wrap.
  9. Freeze at least two hours or over night.

For the cookie bar

  1. Preheat the oven to 350 °.
  2. Line a half-sheet pan with parchment paper and spray with non-stick spray.
  3. Use a box grater to grate one log of dough in an even layer in the sheet pan.
  4. Spread jam evenly on top of the grated dough.
  5. Grate second log of dough on top of jam in even layer.
  6. Bake in the oven until the top layer is a deep golden brown; about 45 minutes – 55 minutes.
  7. Let cool.
  8. Cut into bars and serve.


Almond – Candied Orange Macaroons – Osteria Via Stato

Serves: 40 cookies


  • 14 oz. American Brand Almond Paste
  • 5 oz. candied orange, finely minced
  • 2.5 oz. pasteurized egg whites
  • 1¼ cups powdered sugar
  • Sliced, blanched almonds – approximately 1 tbsp. per cookie


  1. Preheat oven to 350°F.
  2. Place finally minced orange peel and an equal amount of almond paste in a mixing bowl and mix well.
  3. Combine with remaining almond paste. Slowly incorporate the powdered sugar until combined.
  4. Add egg whites and continue to mix until incorporated. Scrape bottom of the bowl, and mix thoroughly.
  5. Scoop ½ ounce balls and roll in the sliced almonds to coat. Place on parchment lined sheet tray and press to flatten slightly. Keep them about 2 inches apart.
  6. Bake until golden brown, approximately 1O – 15 minutes, rotating the pan as needed.


Chocolate Snickers Cookies – Wildfire

Serves: 48 cookies


  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 lb. bittersweet chocolate (guayquil)
  • 2 oz. unsalted butter
  • 1¾ cup dark brown sugar (packed)
  • 4 ea. whole eggs
  • 1 tbsp. vanilla extract
  • 7 oz. snickers (large pieces, broken up)
  • 1 cup walnuts, toasted and chopped


  1. In a medium stainless steel bowl, whisk together the first 3 dry ingredients.
  2. Melt chocolate and butter together in a stainless steel bowl in a double boiler. Let cool to room temperature.
  3. Beat sugar and eggs in a small mixer with paddle for 5 minutes.
  4. Then beat in chocolate mixture and vanilla, scraping bowl down often.
  5. Stir in dry ingredients, then add snickers and walnuts.
  6. Chill dough for approximately 45 minutes.
  7. Scoop 40 cookies, about 6 x 4, bake at 325° low fan, 12 minutes.


Homemade Almond Cookies – Big Bowl

Serves: 60 cookies


  • 1 lb. butter, soft
  • 1 lb. sugar
  • 2 ea. yolks
  • 1 tbsp. vanilla extract
  • ½ oz. almond extract (Nielsen Massey Almond Extract)
  • 1½ all-purpose flour
  • 1 tsp. baking powder


  1. Cream butter and sugar together. Scrape down the sides of the bowl.
  2. Add yolks, vanilla and almond extracts.
  3. Mix all ingredients making sure you scrape down the bowl.
  4. Add dry ingredients and mix until combined.
  5. Scoop using a 1-ounce scoop.
  6. Press to flatten slightly.
  7. Brush egg wash over the tops of the cookies.
  8. Bake at 325° for 12 minutes in a convection oven with fan on.


Gingerbread Man Cookies – Foodlife


  • 1¾ brown sugar
  • 2 cups granulated sugar
  • 1 cup shortening
  • ¾ cup whole eggs
  • 2 oz. molasses
  • 6½ cups cake flour
  • 1 tbsp. salt
  • 1 tbsp. baking soda
  • ½ tbsp. ground ginger
  • ½ tbsp. cinnamon


  1. Combine both sugars with the shortening until sugar has dissolved and mixture is creamy.
  2. Add eggs slowly until thoroughly combined.
  3. Add molasses until thoroughly combined.
  4. Add all dry ingredients and mix until dough comes together and pulls away from the mixing bowl.
  5. Do not over mix.
  6. Heat at 325° for 18 minutes.


Chocolate Chunk Gingersnap Cookies – Beatrix


  • 8 oz. butter, room temperature
  • 1 cup brown sugar
  • ½ cup molasses
  • 1 tbsp. water
  • 6 tbsp. fresh ginger, grated
  • 3 cups AP flour
  • 2 tbsp. cocoa powder
  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • ¾tsp.ground nutmeg
  • 1 lb. dark chocolate, chopped
  • 1 cup granulated sugar


  1. Cream butter and brown sugar until fluffy.
  2. Add molasses, water and ginger and mix well.
  3. Add flour, cocoa powder, baking soda, ground ginger, cinnamon and nutmeg and combine.
  4. Add chocolate and mix just enough to blend into a dough.
  5. Refrigerate for 2 hours.
  6. Scoop into balls, roll in granulated sugar, place on a parchment lined sheet pan.
  7. Press down slightly.
  8. Bake at 350° for 14 minutes or until firm around the edges but still soft in the center.