The Best Holiday Cookie & Wine Pairings

Holiday Cookie & Wine Pairings

Back by popular demand, we’re pleased to bring you the jolliest cookie and wine pairings of the season. A cookie exchange remains a favorite holiday tradition, and when the cookies are paired with our artisan wines at an in-home Wine Tasting, all the better. To get inspired for a cookie pairing Wine Tasting, refer to our handy holiday cookie and wine pairings chart!

 

Christmas Cookie & Wine Pairings

 

Important Cookie Guidelines
As cookie veterans know, a quick spin online will take you to dozens of “rules” for cookie exchanges. If you are new to an exchange, though, fear not. Here are the main things to know:

Cookie Exchange Guidelines:

1. All cookies should be homemade – not store-bought or refrigerated or pre-made dough.
2. Everyone should bring a dozen cookies to share and a dozen cookies for each guest. Guests should let the host know in advance which cookies they’re bringing to avoid duplicates.
3. Cookies should be baked 24 hours beforehand if possible, and transported in an airtight storage container (cookies get stale quickly).
4. Bakers should plan on occasional “failures” and only bring the best-looking cookies. Generally, this means tripling the batches (but remember, you get to eat the rejects yourself).
5. Hosts should have food storage containers/bags on hand.
6. Guests should email their recipes to the host in advance so recipes (and potential allergies) can be shared.

 

Bake Those Cookies, Pop Those Corks! - Gingerbread men

It’s not the holidays without little gingerbread people.

Gingerbread Men Cookies
Servings: 24

PAIRS WITH: Joy Cellars 2018 Jubilant

INGREDIENTS: 

3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS:

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men/women shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in an airtight container up to 5 days.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Peanut Butter Cookies

Your favorite peanut butter cookie is all dressed up for the holidays with a double dash of cinnamon.

Peanut Butter Cinnamon Cookies
Servings: 18

PAIRS WITH: Ceres Goddess

INGREDIENTS: 

1 1/4 cups flour
1 tablespoon plus 1/4 teaspoon McCormick® Cinnamon, Ground, divided
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar, divided
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS:

1. Mix flour, 1 tablespoon of the cinnamon, baking soda, baking powder and salt in medium bowl. Set aside. Beat butter, 1/2 cup of the granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.

2. Preheat oven to 375°F. Mix remaining 1/4 cup granulated sugar and remaining 1/4 teaspoon cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place about 3 inches apart on ungreased baking sheets. Gently flatten with fork, pressing a crisscross pattern onto tops of cookies.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Bake Those Cookies, Pop Those Corks! - chocolate kiss powder puff cookie

A flaky, buttery puff with a kiss inside, rolled in powdered sugar

Chocolate Kiss Powder Puff Cookies
Servings: 15

PAIRS WITH: Credia 2018 Riesling

INGREDIENTS: 

1 one sheet pie crust that makes a 9-inch pie, thawed
About 15 chocolate kisses (mini Peanut Butter Cups or Rolos may be substituted)
About 3/4 cup confectioners’ sugar, for dredging

DIRECTIONS:

1. Preheat oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.

2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.

3. Place one chocolate kiss in the center of each section.

4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.

5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t over-bake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.

6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

*Recipe and Photo Courtesy of McCormick & Company, Inc. and Averie Cooks .

 

Bake Those Cookies, Pop Those Corks! - red velvet white chocolate chip cookie

Chewy, creamy, red-velvety and chocolatey, this cookie pairs especially well with a bold red.

Red Velvet White Chocolate Chip Cookies
Servings: 15

PAIRS WITH: Talmage Cellars “Happy Holidays” Cabernet Sauvignon

INGREDIENTS: 

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
2 teaspoons McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 package (12 ounces) white chocolate chips

DIRECTIONS:

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.

2. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Bake Those Cookies, Pop Those Corks! - spiced shortbread cookie

With a hint of holiday spice, this butter cookie is a traditional classic.

Spiced Butter Cookies
Servings: 25

PAIRS WITH: Elance Cellars 2018 Chardonnay

INGREDIENTS: 

1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 pinch salt
1 egg
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Nutmeg, Ground
2 cups flour
Confectioners’ sugar

DIRECTIONS:

1. Beat butter, granulated sugar, salt, egg, cinnamon, vanilla and nutmeg in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in flour on low speed until well mixed. Refrigerate 1 hour.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased baking sheets. Dip fork in confectioners’ sugar. Gently flatten cookies with fork.

3. Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

 

Snickerdoodles

Soft, chewy and covered in cinnamon sugar—what’s not to love?

Snickerdoodles
Servings: 30

PAIRS WITH: Panache Lane Flamboyant

INGREDIENTS: 

2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 tablespoon McCormick® Cinnamon, Ground

DIRECTIONS:

1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.

2. Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.

3. Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Bake Those Cookies, Pop Those Corks! - orange holiday sugar cookie

Bright orange flavor takes your favorite sugar cookies to new levels of yum.

Orange Holiday Sugar Cookies
Servings: 24

PAIRS WITH: le Cadeau Semi-Seco Sparkling

INGREDIENTS: 

SUGAR COOKIES
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 egg
1 cup (2 sticks) butter, softened
1 teaspoon McCormick® Pure Orange Extract

COLORFUL COOKIE ICING
1 cup confectioners’ sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors & Egg Dye

DIRECTIONS:

1. Mix flour, baking soda and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and orange extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.

2. Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners’ sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, colored sugar may be sprinkled onto freshly iced cookies.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Bake Those Cookies, Pop Those Corks! - jam thumbprint

Heavenly buttery pillows with a center of gooey spiced jam

Thumbprints with Spiced Jam
Servings: 27 (2 cookies each)

PAIRS WITH: Elance Cellars 2018 Rosé

INGREDIENTS: 

3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tablespoons heavy cream
1 egg
1 teaspoon McCormick® Pure Vanilla Extract

SPICED JAMS
1/2 cup berry jam, such as strawberry, raspberry or blueberry
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 cup apricot or peach preserves or orange marmalade
1/4 teaspoon McCormick® Ginger, Ground

DIRECTIONS:

1. For the sugar cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 30 minutes or until firm.

2. Preheat oven to 350°F. For the spiced jams, mix berry jam with cinnamon in small bowl until well blended. Mix apricot or peach preserves or orange marmalade with ginger in another small bowl. Shape dough into 3/4-inch balls. Place on baking sheets. Use a measuring teaspoon to make an indentation in center of each cookie. Fill each with 1/2 teaspoon of the spiced jam.

3. Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Bake Those Cookies, Pop Those Corks! - cinnamon shortbread cookie

Cinnamon, shortbread, chocolate—these cookies check all the holiday boxes.

Browned Butter Cinnamon Shortbread Cookies
Servings: 18 (2 cookies each)

PAIRS WITH: Cookie Cellars Red Velvet

INGREDIENTS: 

1 cup (2 sticks) butter, cut into chunks
3/4 cups flour
1/4 cup cornstarch
1 1/2 teaspoons McCormick Gourmet™ Organic Cinnamon, Ground Saigon, divided
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 tablespoon McCormick® Pure Vanilla Extract
8 ounces semi-sweet chocolate

DIRECTIONS:

1. Melt butter in a medium heavy-bottomed saucepan on medium heat. Cook 3 to 4 minutes or until butter forms browned specks on bottom of pan, stirring occasionally. Pour butter into large bowl. Cool slightly. Refrigerate 1 hour or until butter returns to the consistency of room temperature butter.

2. Line 9-inch square baking pan with foil. Spray with no-stick cooking spray. Mix flour, cornstarch, 1/2 teaspoon of the cinnamon and salt in medium bowl. Set aside. Add sugars and vanilla to browned butter; beat with electric mixer on medium speed until light and fluffy, scraping sides occasionally. Gradually beat in flour mixture on low speed until well mixed. Press dough evenly in prepared pan.

3. Bake in preheated 300°F oven 55 to 60 minutes or until center is firm and edges are lightly browned. Immediately, cut shortbread into 4 squares then cut each square crosswise into 4 triangles. While still warm but not hot, remove shortbread from pan to wire rack to cool.

4. Melt chocolate as directed on package. Stir in remaining 1 teaspoon cinnamon. Drizzle chocolate over shortbread triangles. Let stand on wax paper-lined tray until chocolate is set.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

Chocolate Chip Cookies

Sometimes all Santa wants is a classic chocolate chip cookie.

Vanilla Rich Chocolate Chip Cookies
Servings: 30

PAIRS WITH: Family Ranch 2018 Cabernet Franc

INGREDIENTS: 

3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 teaspoons McCormick® Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips
1 cup chopped walnuts, optional

DIRECTIONS:

1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts, if desired.

2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

 

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