‘Twas the start 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.
But 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, shortbread and more,
We’ve rounded up the best cookies for Santa that he’s sure to adore.

Let us do the cooking for you this Christmas Day. Here’s a guide to Lettuce restaurants that are open on December 25.

 

Raspberry Thumbprint Cookies – Shaw’s Crab House

From the family of Partner Steve LaHaie

To download and print the full recipe for Raspberry Thumbprint Cookies, click here.

Shaw's raspberry thumbprint cookies

Raspberry Thumbprint Cookies – Shaw’s Crab House

Makes 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 holiday cookies and candies. These thumbprint cookies were Steve’s favorite. He likes them best with homemade raspberry jam, however any jam or preserve can be substituted.

INGREDIENTS

  • ½ cup butter, softened
  • ¼ cup light brown sugar
  • 1 cup all-purpose flour
  • 1 egg yolk (reserve egg white)
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup walnuts, finely chopped

METHOD

  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, place ½ teaspoon of raspberry jam on each cookie.

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

 

Peppermint Meringue Cookies –  Beatrix

From Partner & Executive Pastry Chef Yasmin Gutierrez

Click here to download and print the recipe for Peppermint Meringue Cookies.

Peppermint Meringue Cookies –  Beatrix

Makes 48 cookies

These fluffy, peppermint-y balls of bliss are ideal for the holiday table.

INGREDIENTS

  • 11 egg whites
  • 2 cups sugar
  • 2 teaspoons white vinegar
  • Crushed King Leo (peppermint) for garnishing
  • ¼ teaspoon peppermint extract
  • Red food coloring (amount will vary based on color desired)

METHOD

  1. Preheat oven to 300°F.
  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. Add ¼ 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°F.
  12. Bake 25 minutes and then turn oven off.
  13. Let meringues sit in oven for 1 hour.

Want to build the ultimate gingerbread house for the holidays? Here’s a handy guide from Chef Yasmin.

 

Snickerdoodle Cookies – Community Canteen

From Executive Chef Jason Mayle

Download and print the full recipe for Snickerdoodle Cookies.Community Canteen snickerdoodles

Snickerdoodles – Community Canteen

Makes 60 cookies

These holiday cookies are the perfect canvas for decorating. Or top with some brown and granulated sugar for a simplistic, delicious look.

INGREDIENTS

For snickerdoodle cookies

  • 1 lb. butter, softened
  • 1 ¼ lb. granulated sugar
  • 5 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ lb. all-purpose flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

For the topping

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 ½ teaspoons cinnamon

METHOD

  1. Preheat the oven to 300°F.
  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°F 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

From Divisional Pastry Chef Erin Mooney

Download and print the full recipe for Cranberry Shortbread Cookie Bars here.

Summer House's Cranberry shortbread cookie bars

Cranberry Shortbread Cookie Bars – Summer House Santa Monica

Makes 40 cookie bars

Two shortbread cookie bars with layers of cranberry jam on the inside? Yes, please!

INGREDIENTS

For the cranberry jam

  • 1 cup ruby port
  • 1 ½ cups sugar
  • 20 ounces fresh cranberries
  • Zest of 2 oranges
  • ½ teaspoon sea salt
  • 1 vanilla bean, split and scraped

For the shortbread

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 lb. butter, softened
  • 2 cups sugar
  • 4 egg yolks
  • Zest from one lemon
  • 1 vanilla bean, split and scraped

METHOD

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°F.
  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 Macaroons with Candied Orange – Osteria Via Stato

From Executive Chef David DiGregorio

Click here to download and print the recipe for Almond Macaroons with Candied Orange.

Osteria via stato's almond macaroons with candied orange

Almond Macaroons with Candied Orange – Osteria Via Stato

Makes 40 cookies

These golden, dainty almond macaroons topped with candied orange are simply stunning on a holiday dessert table.

INGREDIENTS

  • 14 ounces American Brand Almond Paste
  • 5 ounces candied orange, finely minced
  • 2 1/2 ounces pasteurized egg whites
  • 1 ¼ cups powdered sugar
  • Sliced, blanched almonds – approximately 1 tablespoon per cookie

METHOD

  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 10 – 15 minutes, rotating the pan as needed.

 

Chocolate Snickers Cookies – Wildfire

From Executive Chef & Partner Joe Decker

Click here to download and print the recipe for Chocolate Snickers Cookies.

chocolate snickers cookies from Wildfire

Chocolate Snickers Cookie – Wildfire

Makes 48 cookies

Is there anything better than a Snickers? Only when it’s inside of a chocolate cookie!

INGREDIENTS

  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 lb. bittersweet chocolate (Guayquil)
  • 2 ounces unsalted butter, softened
  • 1 ¾ cup dark brown sugar, packed
  • 4 whole eggs
  • 1 tablespoon vanilla extract
  • 7 ounces Snickers, broken up into large pieces
  • 1 cup walnuts, toasted and chopped

METHOD

  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 gently fold in Snickers and walnuts.
  6. Chill dough for approximately 45 minutes.
  7. Scoop 40 cookies, about 6 x 4, bake at 325°F for 12 minutes.

Find a Wildfire location near you and make a reservation.

 

Almond Cookies – Big Bowl

From Partner & Executive Chef Raul Gutierrez

Click here to download and print the recipe for Almond Cookies.Big Bowl's almond cookies

Almond Cookies – Big Bowl

Makes 60 cookies

Inspired by the classic cookies found at Chinese restaurants, these light, almond cookies are even better with a scoop of vanilla ice cream.

INGREDIENTS

  • 1 lb. butter, softened
  • 1 lb. sugar
  • 2 egg yolks (reserve the white for an egg wash)
  • 1 tablespoon vanilla extract
  • ½ ounces almond extract (Nielsen Massey Almond Extract)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder

METHOD

  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 (using reserved egg whites) over the tops of the cookies.
  8. Bake at 325°F for 12 minutes.

Find a Big Bowl location near you and make a reservation.

 

Chocolate Chunk Gingersnap Cookies – Beatrix

From Partner & Executive Pastry Chef Yasmin Gutierrez

Click here to download and print the recipe for Chocolate Chunk Gingersnap Cookies.
Beatrix's chocolate chunk gingersnap cookies

Chocolate Chunk Gingersnap Cookies – Beatrix

Makes 24 cookies

With flavors of both ginger and dark chocolate, these large and in charge cookies are a holiday stand-out.

INGREDIENTS

  • 8 ounces butter, softened
  • 1 cup brown sugar
  • ½ cup molasses
  • 1 tablespoon water
  • 6 tablespoons fresh ginger, grated
  • 3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 1 lb. dark chocolate, chopped
  • 1 cup granulated sugar

METHOD

  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°F for 14 minutes or until firm around the edges but still soft in the center.

Find a Beatrix location near you and make a reservation.

Dont’ have time to bake? 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. Click here to purchase a LEYE gift card – they never expire!

chocolate chip cookies with gift cards surrounding them

Hungry for more cookie content? Learn how to make the best Hanukkah cookies here.