Jul 14 2026
Restaurants›The Emporium: An American Brasserie›Assorted Christmas Cookies Recipe

Assorted Christmas Cookies Recipe

Inspired by The Emporium: An American Brasserie
Time3h
Serves60

Snickerdoodles, Peppermint Chocolate, French Macarons

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Ingredients

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Snickerdoodles

Peppermint Chocolate Cookies

French Macarons

Method

Snickerdoodles

  1. 1

    Prepare Dough

    In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.

  2. 2

    Combine Dry Ingredients

    In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.

  3. 3

    Mix Together

    Gradually add the dry ingredient mixture to the wet ingredients, mixing until combined.

  4. 4

    Chill Dough

    Cover the dough and chill in the refrigerator for at least 30 minutes.

  5. 5

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  6. 6

    Form Cookies

    Roll the chilled dough into balls about 1 inch in diameter. Roll each ball in a mixture of sugar and cinnamon.

  7. 7

    Bake

    Place the balls on baking sheets lined with parchment paper and bake for 8-10 minutes or until the edges are lightly golden.

Peppermint Chocolate Cookies

  1. 8

    Prepare Dough

    In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.

  2. 9

    Combine Dry Ingredients

    In another bowl, combine the flour, cocoa powder, and baking powder.

  3. 10

    Mix Together

    Gradually add the dry ingredients to the wet mixture, mixing until well combined. Stir in the peppermint extract and chocolate chips.

  4. 11

    Chill Dough

    Cover the dough and chill in the refrigerator for 30 minutes.

  5. 12

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  6. 13

    Form Cookies

    Drop spoonfuls of dough onto baking sheets lined with parchment paper.

  7. 14

    Bake

    Bake for 10-12 minutes or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

French Macarons

  1. 15

    Prepare Dry Mix

    In a bowl, sift together the almond flour and powdered sugar until well combined.

  2. 16

    Whip Egg Whites

    In a clean bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar and continue to whip until stiff peaks form.

  3. 17

    Combine Mixtures

    Gently fold the dry mixture into the whipped egg whites until fully incorporated. If desired, add food coloring at this stage.

  4. 18

    Pipe Macarons

    Transfer the mixture to a piping bag and pipe small circles onto baking sheets lined with parchment paper.

  5. 19

    Rest Macarons

    Let the piped macarons rest for 30-60 minutes until a skin forms on top.

  6. 20

    Preheat Oven

    Preheat your oven to 300°F (150°C).

  7. 21

    Bake

    Bake macarons for 15-20 minutes. Let cool completely on the baking sheets.

  8. 22

    Fill Macarons

    Once cool, fill the macarons with your choice of buttercream or ganache.

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