• Preheat the Oven
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
• Mix Dry Ingredients
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
• Cream the Butter and Sugar
• In a large mixing bowl, beat the softened butter and 1 1/4 cups of sugar together until light and fluffy. This should take about 2-3 minutes.
• Add Wet Ingredients
• Add the egg, egg yolk, vanilla extract, and almond extract (if using) to the butter mixture. Beat until the mixture is smooth and fully combined.
• Combine Wet and Dry Ingredients
• Gradually add the dry flour mixture to the wet ingredients in two parts. Mix on low speed until just combined.
• Prepare for Rolling
• Pour the remaining 1/3 cup of sugar onto a plate or shallow dish.
• Shape the Cookies
• Scoop about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the sugar and place them about 2 inches apart on the prepared baking sheets.
• Bake the Cookies
• Bake one tray at a time on the middle rack of the oven for 8-10 minutes, or until the tops of the cookies are just set and slightly cracked.
• Cool the Cookies
• Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Preheat the Oven

• Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly coat them with nonstick spray.

Mix Dry Ingredients

• In a medium-sized bowl, whisk together 3 1/4 cups flour, 1 1/2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside.

Cream the Butter and Sugars

• In a separate large bowl, beat 1 cup softened butter with 1 1/3 cups granulated sugar and 1/3 cup brown sugarusing an electric mixer. Beat for about 2 minutes, until the mixture is light and creamy. Scrape down the sides of the bowl as needed.

Add the Wet Ingredients

• Add 2 large eggs and 1 1/2 teaspoons vanilla extract to the creamed butter and sugar. Mix until smooth and fully incorporated.

Combine Wet and Dry Ingredients

• Gradually add half of the dry flour mixture to the wet ingredients and beat until just combined. Add the remaining dry ingredients and mix until the dough is formed. You may need to finish mixing by hand to ensure all the flour is incorporated. Be careful not to overmix the dough.

Prepare the Cinnamon-Sugar Coating

• In a shallow dish or plate, combine 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Stir to mix.

Form and Coat the Dough

• Scoop about 1 tablespoon of dough and roll it into a ball with your hands. Roll each ball in the cinnamon-sugar mixture, making sure it is evenly coated.

Arrange on Baking Sheets

• Place the cinnamon-sugar-coated dough balls about 2 inches apart on the prepared baking sheets.

Bake the Cookies

• Bake for 6-8 minutes or until the cookies are set and slightly golden around the edges. Remove them from the oven and let them sit on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.
• Add the egg and vanilla extract, and continue mixing until the dough is smooth and well combined, about 1-2 minutes.
• In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar until evenly combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
• Roll the dough into 1-inch balls (about 15 grams each) using your hands or a cookie scoop. Roll each ball in the cinnamon-sugar mixture until evenly coated, then place them on the prepared baking sheets. Use your thumb or the back of a small spoon to press a well into the center of each dough ball. If the dough cracks, gently press it back together.
• Bake in the preheated oven for 7-8 minutes. The cookies should be slightly puffed with cracks forming on top. If the indentation has filled in during baking, simply press down gently again while the cookies are still warm.
• While the cookies are cooling, prepare the eggnog ganache filling: In a microwave-safe bowl, combine the white chocolate, eggnog, and rum. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Stir in the freshly grated nutmeg if you like. The ganache will be loose initially but will firm up as it cools.
• Once the cookies are cooled, fill each thumbprint with about ½ teaspoon of the eggnog ganache. Top each cookie with a pinch of freshly grated nutmeg for an extra touch of holiday flavor.
• Allow the cookies to sit at room temperature for a few hours to allow the ganache to set. For quicker results, you can refrigerate them for 15-20 minutes to firm up the filling.

Toast the Coconut

• Start by toasting the shredded coconut in a small, dry skillet over medium heat. Stir frequently until the coconut is golden brown and fragrant—this usually takes 3-5 minutes. Be careful, as coconut can burn quickly. Once toasted, set it aside to cool.

Cream the Butter and Sugars

• In a large bowl, use an electric hand mixer or stand mixer to beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy. This should take about 3 minutes. The smoother the mixture, the better your cookies will turn out.

Add Wet Ingredients

• Add the egg and vanilla extract, beating until fully incorporated. Then add the ground cinnamon, nutmeg, ginger (if you’re using it), and salt, mixing until everything is evenly combined.

Incorporate the Dry Ingredients

• In a separate bowl, whisk together the baking powder and flour. Gradually add this dry mixture to the butter mixture, stirring until the dough comes together. The dough should be soft but firm enough to hold its shape.

Fold in the Toasted Coconut

• Once the dough is ready, gently fold in the toasted coconut. This will give the cookies their signature texture and tropical flavor.

Shape and Flatten the Dough

• Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon to help them spread evenly as they bake.

Bake the Cookies

• Bake the cookies at 350°F (175°C) for 10-12 minutes. Keep an eye on them—they should be set but not golden brown. Overbaking will result in dry cookies, so pull them out when the edges are just starting to look golden.

Cool the Cookies

• Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cinnamon Glaze

• While the cookies are cooling, whisk together the powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl. The glaze should be smooth and slightly runny. If it’s too thick, add a bit more milk until you reach the desired consistency.

Glaze the Cookies

• Once the cookies are cool, drizzle the cinnamon glaze over each one using a spoon or piping bag. The glaze will set as it dries, leaving a lovely, glossy finish.

Serve and Enjoy

• Allow the glaze to set for a few minutes before serving. Pair these cookies with a mug of hot cocoa, spiced cider, or—of course—some eggnog for the ultimate holiday treat!

Prepare the Cookie Dough:

• Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, making sure the paper hangs over the sides for easy removal later.
• In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy. This will take about 3-4 minutes.
• Add the egg yolks, vanilla extract, and almond extract to the butter-sugar mixture, and mix until fully incorporated.
• In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
• Press about ¾ of the dough into the prepared baking dish, spreading it evenly to cover the bottom. You want a nice, even base layer. The dough will be a bit thick, but that’s okay!

Add the Raspberry Filling:

• Once you’ve pressed the dough into the pan, spread a thin layer of raspberry jam (or your jam of choice) over the dough. You can also add fresh lemon juice to the jam to give it a bit of a tart contrast if you like. The jam layer should be about ½ inch thick—just enough to give each bite a fruity burst without overflowing.

Add the Crumbly Topping:

• Now, crumble the remaining dough over the jam layer. You don’t need to cover it completely, as you want the jam to peek through in some places, but make sure the jam is well-covered in most areas.

Bake the Bars:

• Bake the bars in the preheated oven for about 30-35 minutes, or until the top is lightly golden and firm to the touch. The jam should bubble around the edges, and the top should be slightly crisp. Be careful not to overbake the bars, as you want them soft and chewy in the middle.

Cool and Serve:

• Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, use a sharp knife to cut the bars into squares or rectangles.
• Finish the Almond Raspberry Linzer Bars with a light dusting of powdered sugar for a beautiful, snowy look.

Enjoy!

• These delicious bars are perfect for a holiday treat, party platter, or simply for indulging in with a cup of tea or coffee. The nutty almond base, the sweet raspberry filling, and the crumble topping make every bite a little piece of heaven.

Cream the Butter and Cream Cheese

• Start by creaming together the butter and cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat on medium speed until the mixture is smooth and fluffy. It’s important that both the butter and cream cheese are softened to room temperature before you begin. Cold butter and cream cheese will make the dough lumpy and harder to mix.

Mix in the Sugar and Wet Ingredients

• Once the butter and cream cheese are well combined, slowly add in the powdered sugar. Continue mixing until the sugar is fully incorporated and the mixture is smooth. Next, add the egg, vanilla extract, and a pinch of kosher salt. Beat until the dough is light and fluffy.

Add the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture. Mix on low speed, scraping down the sides of the bowl as necessary. The dough should be soft but slightly sticky. Don’t worry if it’s a bit on the thicker side—it will firm up nicely after chilling.

Chill the Dough

• Now it’s time to chill the dough. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough is an important step that helps the cookies keep their shape while baking. It also makes the dough easier to handle when rolling it into balls.

Prepare the Cinnamon-Sugar Coating

• While the dough is chilling, prepare the cinnamon-sugar coating by combining the granulated sugar and ground cinnamon in a small bowl. Stir until well-mixed. This will be used to coat the dough balls before baking, giving your cookies their signature cinnamon flavor.

Shape the Dough

• Once the dough has chilled, scoop out about 1 tablespoon of dough (or about 15 grams per ball) and roll it into a smooth ball. The dough should be easy to handle after chilling. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for some spreading.

Bake the Cookies

• Preheat your oven to 375°F (190°C). Bake the cookies for 8-9 minutes. These cookies won’t brown like traditional cookies, so you’ll know they’re done when they’ve puffed up and the edges are set. Be careful not to overbake them; the key is to pull them out while they’re still soft in the center. They’ll firm up as they cool.

Cool and Coat with Powdered Sugar

• Allow the cookies to cool on the baking sheet for about 5-10 minutes. After they’ve cooled slightly, roll them in powdered sugar for the classic snowball cookie finish. This adds a touch of sweetness and a beautiful snowy effect to the cookies. If you want to make them look even more festive, dust them with extra powdered sugar right before serving.

Enjoy!

• Once the powdered sugar has set, your Cinnamon Snowball Cream Cheese Cookies are ready to enjoy! They’re perfect for cookie swaps, holiday parties, or simply as an afternoon treat with a cup of tea or hot chocolate. These cookies store well for up to a week in an airtight container, so feel free to make them ahead of time for a stress-free holiday season.

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This ensures your cookies bake evenly and are easy to remove once they’re done.
• In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
• In another small bowl, combine granulated sugar and instant espresso powder for the optional rolling step. This will give the cookies an extra burst of espresso flavor on the surface. If you love coffee, you won’t want to skip this!

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This should take about 3-4 minutes using a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl to ensure everything is well incorporated.
  
• Next, add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Step 3: Add the Dry Ingredients

• Gradually add the dry ingredients (flour, baking soda, and salt) into the butter-sugar mixture. Mix until just incorporated—don’t overwork the dough. You want the dough to be thick but soft.
  

Step 4: Add the Espresso and Chocolate

• Fold in the espresso powder, dark chocolate chunks, and chopped chocolate-covered espresso beans (if using). The dough will start to smell heavenly as the coffee and chocolate combine!
  

Step 5: Shape the Cookies

• Using a tablespoon, scoop out portions of dough and roll them into balls (about 1 1/2 inches in diameter). If you’re using the optional espresso-sugar coating, roll each dough ball in the mixture of granulated sugar and espresso powder. This adds a lovely crunch to the exterior and an extra layer of coffee flavor.
• Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press down lightly on each ball to slightly flatten it. If you prefer thicker cookies, you can skip this step and leave the dough balls as-is.
  

Step 6: Bake the Cookies

• Bake the cookies in the preheated oven for 9-11 minutes. Keep an eye on them, as they should just begin to turn golden around the edges. The centers will still look slightly soft, but don’t worry—they’ll firm up as they cool.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

• Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth using an electric mixer or stand mixer. Add both sugars (brown and white) and continue beating until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl occasionally.
• Add Wet Ingredients: Add the egg, molasses, and vanilla extract. Mix well until everything is fully incorporated.
• Combine the Dry Ingredients: In a separate bowl, whisk together the flour, oats, cinnamon, ginger, nutmeg, cloves, and baking soda.
• Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Avoid over-mixing to keep the cookies tender.
• Shape the Dough: Scoop the dough into approximately 3 tablespoons per cookie (you can use a small ice cream scoop for uniform size). Gently divide each dough ball in half, then press the halves back together with the rough side facing up. This will help create the classic “dunked” appearance once iced. Arrange on the prepared baking sheet, spacing them about 2 inches apart.
• Bake the Cookies: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. The cookies should look soft but slightly firm up as they cool.
• Prepare the Icing: While the cookies cool, whisk together the powdered sugar, vanilla extract, milk, and a dash of cinnamon and ginger until smooth. The icing should be thick enough to coat the cookies but not run off.
• Ice the Cookies: Once the cookies are fully cooled, dip the top of each cookie into the icing, scraping off any excess on the side of the bowl. Place them on a wire rack to allow the icing to set.
• Let the Icing Harden: Allow the icing to firm up before serving or storing. Enjoy the festive, spiced flavors!

• Pre Heat Oven 350 °F
• Melt the butter in a large skillet over medium-high heat. Allow it to cook for about 5 minutes, swirling the pan occasionally, until it becomes fragrant and turns a rich brown color. It will initially foam but will calm down once it’s browned. Carefully transfer the brown butter into a large, heat-resistant bowl, ensuring you scrape up all the browned bits, as they will enhance texture and flavor. Chill the butter in the refrigerator for a minimum of one hour, or until it solidifies yet remains soft.
• In a medium bowl, combine the flour, sea salt, and baking soda, whisking them together well. Next, mix both sugars into the brown butter using electric beaters for about one minute. Incorporate the eggs, water, and vanilla, beating the mixture until it’s well combined. Gradually add the flour mixture, mixing until it starts to come together before folding in the chopped chocolate.
• Cover the cookie dough with a sheet of parchment paper directly in the bowl. Refrigerate the bowl for at least 2 hours, or up to 5 days for optimal flavor development.
• When you're ready to bake, preheat your oven. Scoop the dough into balls, placing 6 balls on each baking sheet. Be sure not to overcrowd the sheets, as the cookies will spread significantly during baking! Bake for 12-16 minutes, turning the sheets halfway through. As soon as they come out of the oven, generously sprinkle them with coarse sea salt.