Take inspiration from traditional Christmas desserts made around the world and bake up a batch of Italian, Mexican, Norwegian, Bolivian and more unique Christmas cookies.
Anyone who celebrates Christmas knows the cookie tray is borderline sacred. Only the best of the best make the cut—it’s just as much about the look of the tray as it is about the taste of the cookies. But if you’re tired of your traditional Christmas cookies (or really want to “wow” everyone at this year’s cookie exchange), let’s take a peek at the unique Christmas cookies that are traditional to other cultures around the world. We also provide recipes, in case you get inspired!
It’s fascinating to see how Christmas cookie recipes vary between countries. Our list is wonderfully diverse in flavors, shapes and textures. Here, you’ll find one-of-a-kind Christmas cookies like spicy pfeffernusse from Germany, gingerbread from England, cinnamon-sugar-coated reganadas from Mexico, deep-fried struffoli from Italy and many more Christmas cookies popular around the world.
Once you’ve baked your unusual Christmas cookies, store them in airtight containers to keep them fresh. Most keep best at room temperature, but check the storage directions on each of these creative holiday cookie recipes, as some may need to be kept in the fridge. If you find your cookies drying out, place a piece of sandwich bread in the container. Trust me! The cookies will pull the moisture from the bread, which softens the cookies.
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Ice Cream Kolachkes
From the Recipe Creator:
These sweet pastries have Polish and Czech roots and can also be spelled kolaches. They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
These kolachkes hail from Poland, where a cream cheese dough makes each cookie just melt in your mouth. In this recipe, we traded the cream cheese for vanilla ice cream to make them even richer. They share a name with the Czech kolaches but lean more like a Danish with their yeasted bread dough.
2/37
Rosette Cookies
From the Recipe Creator:
These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas
I’m obsessed with this Scandinavian dessert. It’s more like a fritter than a cookie, but still just as sweet. You’ll dip a special rosette iron into the batter, then plunge it into hot oil to deep-fry the cookies. A gorgeous glaze finishes them, making the pattern more pronounced.
3/37
Speculaas
From the Recipe Creator:
In Holland, it’s tradition to mold this Dutch speculaas dough into the shape of St. Nicholas and serve the cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen
These warmly spiced, crispy cookies are from the Netherlands, where they’re often, unsurprisingly, shaped into windmills. But during the Christmas season, the dough gets packed into other speculaas cookie molds shaped like snowflakes, wintery nature scenes or St. Nicholas himself.
4/37
Halva-Caramel Alfajores
From the Recipe Creator:
A modern twist on a Latin American classic, my delicate butter cookies have an irresistible halvah-caramel center. —Andrea Potischman, Menlo Park, California
Several continents claim alfajores, but they are undoubtedly most popular in South America. They’re made with a shortbread-like cookie and filled with dulce de leche, then rolled in coconut. This recipe forgoes the coconut and includes halva in the cookie halves for a nuttier bite.
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Pizzelle Cookies
From the Recipe Creator:
These lovely golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida
You’re probably already familiar with pizzelle cookies: the deliciously crisp, subtly sweet and usually confectioners’ sugar-coated Italian cookies. You’ll need a pizzelle iron, but it’s a one-trick pony machine that’s worth taking up space, even if you break it out only once a year.
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German Christmas Cookies
From the Recipe Creator:
This little spice cookie tastes very European and is similar to Pfeffernüsse or “peppernut.” We make ours with cozy spices, anise flavoring, almonds and candied citron. —Carole Mueller, Florissant, Missouri
Pfeffernuesse are not for the spice-averse. These German cookies pack a lot of flavor into such a small bite. Underneath the coating of confectioners’ sugar, expect a cookie made of anise extract, candied citron, chopped almonds, lemon zest and four to five bold baking spices. Some recipes even include molasses and black pepper!
7/37
Melomakarona
From the Recipe Creator:
Growing up in Cyprus, we would see this cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. —Paris Paraskeva, San Francisco, California
No need to soften a stick of butter for these melomakarona cookies from Cyprus; the fat of choice here is olive oil. That being said, make sure to buy the best olive oil for a quality flavor. After baking, each cookie is dipped in a honey syrup for a little bit of sweetness. I love all the natural flavors!
8/37
Linzer Cookies
From the Recipe Creator:
This specialty cookie takes a little extra effort, but the results are sweet! They really help make the holidays feel special. —Jane Pearcy, Verona, Wisconsin
Linzer cookies are based on the Linzer torte—a famous dessert from Linz, Austria. The torte is one of the oldest written recipes that we still use to this day! It is traditionally filled with black currant jam, but we opted for raspberry jam for our Linzer cookies.
9/37
Anise Cookies
From the Recipe Creator:
A friend gave me this delicious anise cookie recipe. It looks so pretty on a Christmas cookie tray. —Nancy Foust, Stoneboro, Pennsylvania
The Italians really know how to bake with anise. From this spice, they’ve created pizzelle, biscotti and these wonderful anise cookies (called anisette in Italian). Each cookie is soft, pillowy and full of that quintessential licorice flavor from the anise.
10/37
Russian Tea Cakes
From the Recipe Creator:
I like to present my favorite holiday cookies in a special way. I pile this fresh-baked Russian tea cakes recipe on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa
Despite its name, this Russian dessert is in fact a cookie, not a cake. The cookies are soft, crumbly and melt in your mouth, thanks to the confectioners’ sugar in the cookie and in the coating.
11/37
Whipped Cream Krumkake
From the Recipe Creator:
Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
You’ll need a few special tools for this Norwegian Christmas classic, but they’re worth all the effort and more. Each cookie bakes in a waffle maker, rolls into a conal shape and then is filled with homemade whipped cream. I love the flavor and texture juxtapositions between the buttery, crispy waffle cookies and the milky, fluffy homemade whipped cream.
12/37
Scottish Shortbread
From the Recipe Creator:
My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba
There are only three ingredients standing between you and these traditional Scottish shortbreads. I love them as is, but one could add so many other ingredients, like citrus zest, chopped nuts, extracts or baking spices, to maximize the flavor. You could also sprinkle them with turbinado sugar before baking to add a little crunch, or wait for the baked shortbread to cool before dipping them in melted chocolate.
13/37
Torcetti
From the Recipe Creator:
Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. These cookies are melt-in-your-mouth good without being overly sweet. —Joy Quici, Upland, California
You’ll find that a few different cultures have a confectioners’ sugar-covered Christmas cookie, but these Sicilian torcetti are a little different, even by average cookie standards. Their secret? There’s yeast in them, adding a bit of bready texture to the dessert.
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Gingerbread Men
From the Recipe Creator:
No holiday treat platter would be complete without gingerbread men cookies! This is a tried-and-true recipe I'm happy to share with you. —Mitzi Sentiff, Annapolis, Maryland
While gingerbread existed long before the 16th century, it was Queen Elizabeth I who asked her chef to create gingerbread men as gifts for her VIP guests, designing each one in the likeness of the person.
15/37
Khrustyky
From the Recipe Creator:
This crispy, dainty pastry dusted with confectioners' sugar has an eggy flavor similar to cream puffs. I honor my Ukrainian heritage by serving khrustyky on Christmas Eve as part of the traditional feast of 12 dishes. Each dish symbolizes one of the apostles. —Carol Funk, Richard, Saskatchewan
These Ukrainian fried cookies are a Christmas delicacy. I love their fun design, where each piece of khrustyky dough is sliced in its center and looped through. They’re also popular Polish Christmas cookies!
16/37
Baklava Thumbprint Cookies
From the Recipe Creator:
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe; then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
This recipe not exactly traditional in Greece, but we did turn their famous baklava into an equally delicious honey-walnut Christmas cookie. You could swap in pistachios for the walnuts and add lemon zest for a version of Turkish baklava too.
17/37
Pignoli Cookies
From the Recipe Creator:
Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts. —Maria Regakis, Saugus, Massachusetts
This Sicilian favorite is totally gluten-free! Pronounced “pign-yo-lee,” these cookies are made from almond paste, pine nuts (pignoli!), sugar, confectioners’ sugar and egg whites.
18/37
Sandbakkels
From the Recipe Creator:
Translated from Norwegian, the name of these cookies is “sand tarts.” They’re most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
These almond-flavored Norwegian sugar cookies are molded into pretty little Scandinavian tart molds. Once baked, they’re delicately flipped out to make sure the design stays intact. They’re usually left as is, but you can fill them with jams, whipped cream and fruit as desired.
19/37
Swedish Almond Rusks
From the Recipe Creator:
Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee ... and travel well in care packages too! —Judy Videen, Moorehead, Minnesota
Just as they made their wonderful cardamom buns, the Swedes made another delicious cardamom (and almond!) flavored treat: rusks. They’re similar to biscotti, as they’re baked twice and best served with coffee or tea.
20/37
Mexican Wedding Cookies
From the Recipe Creator:
As part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding cookies into small gift boxes for the guests at my sister's wedding. Most folks said the cookies never made it home! We bake them around the holidays too. —Sarita Johnston, San Antonio, Texas
There are only five ingredients in these completely egg-free Mexican wedding cookies: flour, butter, pecans, confectioners’ sugar and vanilla extract. They’re crumbly but melt in your mouth thanks to all the butter and powdery sugar.
21/37
French Butter Cookies
From the Recipe Creator:
The Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich and crisp, and it has a hint of salt. You won't be able to resist having a second—or third. —Taste of Home Test Kitchen
These French cookies are traditionally known as sable Breton. Sable refers to the cookie’s “sandy” texture, and Breton refers to the Brittany region in France, an area known for its spectacular butter. As you may have guessed, butter is the main ingredient in these cookies. We don’t expect you to fly to France for their famous butter, but we do recommend buying the best butter from your local grocery store.
22/37
Ricotta Cookies
From the Recipe Creator:
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania
There’s a reason Italians love to bake with ricotta cheese: the moisture, richness and tang make desserts so soft that they melt in your mouth. Ricotta cookies are a testament to that, with a vanilla frosting to boot, because why not?
23/37
Reganadas
From the Recipe Creator:
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts, like these traditional Mexican cinnamon cookies called reganadas. —Adan Franco, Milwaukee, Wisconsin
There are two ways you can finish Mexican reganadas: Coat them in confectioners’ sugar or toss them in cinnamon sugar. We prefer half and half, because everyone has a favorite!
24/37
Palmier Cookies
From the Recipe Creator:
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen
French palmiers are usually a labor of love, but we took a shortcut with store-bought puff pastry. All you have to do is roll out the puff pastry, sprinkle it generously with sugar and roll it up from both sides to create the iconic shape. From there, just slice and bake!
25/37
Koulourakia
From the Recipe Creator:
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden cookies to keep me in touch with my heritage. —Nicole Moskou, New York, New York
Literally translating to “cookies” in Greek, koulourakia are buttery, citrusy cookies that are just sweet enough. They’re supposed to represent good luck and prosperity, so how could you not bake a batch just before the new year?
26/37
Finnish Pinwheels
From the Recipe Creator:
When my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. Now I know they're still being made in our ancestors' country. —Ilona Barron, Ontonagon, Michigan
These Finnish cookies are called joulutorttu, meaning “Christmas star” or “Christmas pastry.” The cookies’ edges bake up crispy, but the dough in the center stays soft as it holds and covers the plum and date jam.
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Meringue Cookies
From the Recipe Creator:
These sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin
If you’re guessing these meringue cookies are from France, you’re about half right. They’re also known as suspiros—a traditional Bolivian cookie made from cooked egg whites and sugar, baked in the style of meringues.
28/37
Kourambiethes
From the Recipe Creator:
My daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions, including Christmas. —Carol Dale, Greenville, Texas
Before you convince yourself that Greek kourambiethes are just another version of snowballs, Mexican wedding cookies or Russian tea cakes, take a look at the ingredient list. They’re certainly covered in confectioners’ sugar, but these cookies are enhanced with whiskey, orange juice and almonds.
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Holiday Kipferl Cookie
From the Recipe Creator:
My family has been making the classic kipferl cookie on December 1 every year since I can remember. During the last two weeks of December, we make them with the addition of dried cranberries and toasted pecans for Christmastime. —Brooke Maynard, Poughkeepsie, New York
These Austrian cookies remind me of rugelach, with their crescent shape and yummy filling. But kipferl are rolled up with chopped pecans and cranberries, giving them a wonderful wintery, festive flavor.
30/37
Cuccidati
From the Recipe Creator:
The compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York
Cuccidati are old-world Italian cookies (specifically from Sicily), but they were heavily influenced by Arab cuisine. The tender, soft cookie dough encases a lovely filling made from whole oranges, figs, dates, raisins and walnuts. You’ll need to pull out the food processor for this one.
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Zimtsterne
From the Recipe Creator:
During December, homes and bakeries in Switzerland are filled with the aroma of classic cookies like these zimtsterne. —Taste of Home Test Kitchen
Chocolate-cinnamon lovers will adore these Swiss cookies. Their traditional star shape is perfect for the holiday, but you can use any cookie cutter shape you wish.
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Struffoli
From the Recipe Creator:
Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called strufoli, bring back wonderful memories. —Sue Seymour, Valatie, New York
Yes, these little deep-fried balls of dough are Italian cookies! Once the dough balls are fried, they’re tossed in a honey syrup and arranged on a plate. Each one is crispy on the outside, soft on the inside and perfectly sweet from the honey glaze. Don’t forget to top them with Christmas-colored nonpareils—they need a pop of color!
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Austrian Nut Cookies
From the Recipe Creator:
These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookies look like poinsettias. —Marianne Weber, South Beach, Oregon
There’s a lot of great flavor in these Austrian cookies: nutty almonds, tart raspberry jam and sweet chocolate frosting. If you don’t want to make the frosting from scratch, buy a nice chocolate frosting from the store.
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Italian Lemon Cookies
From the Recipe Creator:
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio
Believe it or not, lemons are actually a winter fruit, so these Italian lemon cookies fit right in on a Christmas cookie tray. Plus, their yellow and green coloring will really help make your cookie platter pop, even if all the other cookies are beige and brown.
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Chocolate Lebkuchen
From the Recipe Creator:
Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. —Cathy Lemmon, Quinlan, Texas
German lebkuchen are cookies that are similar to gingerbread. This chocolate version has a shortbread base, lebkuchen topping and delicious chocolate glaze.
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Chocolaty Double Crunchers
From the Recipe Creator:
I first tried these fun crispy cookies at a family picnic when I was a child. Packed with oats, cornflakes and coconut, they quickly became a regular at our house. Years later, I still make them for my own family. —Cheryl Johnson, Upper Marlboro, Maryland
Also called skurwejantjies in their native Afrikaans, chocolaty double crunchers (“crunchies” for short) are very textured sandwich cookies thanks to a mixture of oats, cornflakes and shredded coconut. Their soft chocolate-cream cheese filling is the perfect textural contrast.
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Amaretti Cookies
From the Recipe Creator:
These amaretti cookies are slightly crispy on the outside with a soft and chewy center. The classic Italian cookies are mildly sweet with a pleasant almond flavor. —Taste of Home Test Kitchen
Like their pignoli cookie cousin, these Italian amaretti cookies are naturally gluten-free. Almond flour and almond extract are the nutty ingredients that help these cookies live up to their name. Add slivered almonds to the dough for a bit of texture and even more nuttiness!
Unique Christmas Cookies FAQ
What are some unique Christmas cookies that I can make ahead?
Most of these unique Christmas cookies can be made ahead of time. After you make the cookie dough, chill the cookie dough for up to three days or freeze the cookie dough for up to two months. Just make sure you tightly wrap the dough in storage wrap to keep it fresh. However, some of these unusual Christmas cookies are fried, like struffoli and khrustyky, and require different make-ahead instructions. Refer to the recipe’s storage directions for make-ahead tips.
How do you make creative holiday cookie recipes stand out on a cookie platter?
You can make your one-of-a-kind Christmas cookies stand out on a cookie platter a bit more by adding decorations to the cookies. Garnishes like edible gold, sparkles, colored glazes and unique Christmas sprinkles will really make your cookies stand out. You could also make sure each one is varied in shape and cookie dough color, so the platter doesn’t look so cohesive with just round and beige cookies. Fill in any gaps with candy canes and chocolate to make the platter look fuller.
How can I package unique Christmas cookies as gifts?
You can package one-of-a-kind Christmas cookies as gifts by working with some creative cookie packaging ideas! From upcycled oatmeal containers to festive mugs (two gifts in one!) to even dressing up a Mason jar, there are so many festive ways to package your creative holiday cookie recipes.
