Seasonal cookie and cocktail recipes

Seasonal cookie and cocktail recipes

by Shereece Spain
Stripes Europe

The holidays are super stressful! Getting enough sleep, eating well and exercise are all ways to help you stay sane amid all the insanity. However, sometimes your family (you know, that cousin Eddie that just doesn’t think before they speak) and that mile-long “To Do” list is just more than you want to take on at times. I wouldn’t blame you if a holiday inspired treat and cocktail was in order. To help you out, I’ve compiled a few to make your search for the perfect beverage a little easier.


This cookie paired with the Winter Sangria will make for a heart-warming nightcap on a chilly night.

Courtesy of

Start to finish: 50 minutes

Service size: 5 dozen

1 cup butter, softened
2 cups sugar
2 large eggs
3 ounces semisweet chocolate, melted and cooled
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and chocolate. Combine flour and cinnamon and gradually add to the creamed mixture and mix well. Wrap the dough in plastic wrap. Refrigerate for one hour or until easy to handle.

On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Chill and reroll scraps if desired.

Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks.


Erase the thought of the black and white cookie you would buy from the bakery in New York City. These vanilla and chocolate cookies are crafted into very playful spiral and checkerboard patterns. You can even get creative and make your own designs.

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8 ounces butter (2 sticks, softened)
3/4 cup sugar
1 large egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder 

In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix thoroughly. Add the flour and work into a smooth dough. Divide dough in half and mix cocoa powder into half the dough.

For Pinwheel Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/8- to 1/4-inch rectangle. Lightly brush one rectangle with egg white. Lay the contrasting color rectangle of dough on top and roll up. Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.


I don’t think this is what Bing Crosby had in mind, but I’m sure he wouldn’t mind this chilled interpretation.

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Servings: one martini

2 ounces vanilla vodka
2 ounces white chocolate liqueur
1 ounce white crème de cacao
1 ounce half-and-half
Honey and coarse sanding sugar for rim garnish

Pour the honey into a shallow dish and put the sanding sugar in another shallow dish. Coat the rim of the glass in the honey; then dip the rim in the sugar to coat evenly. Set the glass aside.

In a cocktail shaker filled with ice, add the vodka, white chocolate liqueur, crème de cacao and half-and-half. Shake vigorously and strain into the prepared martini glass.


Sangria brings to mind warm summer days in Spain. However, this recipe adds the essence of the season to this Spanish favorite.

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1 bottle of sweet red wine
1 bottle sparkling cran-apple cider
2 clementines, sliced thin, peel on
2 granny smith apples, cored and diced
1/2 cup pomegranate arils
1 cup cranberries sliced in half
Rosemary to garnish each glass  

Mix wine, cider, and fruit in a large pitcher. Serve over ice and garnish with rosemary.

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