Editorial note for Marney before publication: These are proposed, untested recipe versions based on the seven cookie names in your email. Please confirm Grandma’s original ingredients, quantities, methods and family attribution before this draft is published.
A holiday cookie plate is at its best when every cookie brings something different. A snowy pecan bite, a soft cinnamon cookie, a little chocolate and a bright guava center make the whole tray feel generous and inviting.
This collection brings together the seven cookies on Marney’s holiday baking list: pecan snow balls, sugar cookies with a cherry kiss, double chocolate chip cookies, cinnamon snickerdoodles, Hawaiian guava Christmas cookies, white chocolate macadamia nut cookies and Mama’s peanut butter cookies. They offer a lovely balance of buttery, fruity, nutty and chocolate flavors.
You do not need to bake all seven in one afternoon. Choose two or three favorites, make the dough in stages and give yourself time to enjoy the kitchen. For another festive assortment, explore my Christmas cookie collection.
Before you begin
Use level measurements, line baking sheets with parchment and read each recipe through before starting. In the recipes below, a cup of all-purpose flour means flour spooned into the cup and leveled rather than packed. Butter should be softened enough to cream, not melted. A cool baking sheet helps keep the next batch from spreading too quickly.
Ovens, scoop sizes and ingredients affect timing, so the visual cues matter alongside the suggested minutes. Bake one small test batch before preparing gift boxes. Do not taste raw dough; the FDA’s flour safety guide explains why uncooked flour and dough need care.
1. Pecan Snow Balls
These little buttery cookies bring the prettiest snowy finish to a holiday tray. Finely chopped pecans add texture without making the dough difficult to shape. A second dusting of powdered sugar after cooling creates the soft white coating.
Proposed yield: About 30 small cookies. Oven: 350°F.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus about 1 cup for coating
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3/4 cup finely chopped pecans
Method
- Cream the butter and 1/2 cup powdered sugar until smooth. Mix in the vanilla.
- Add flour and salt, mixing just until combined. Fold in the pecans. If the dough is very soft, refrigerate it for 20 to 30 minutes.
- Roll tablespoon portions into balls and space them on lined baking sheets.
- Bake for about 12 to 15 minutes, until set with lightly golden bottoms. The tops should remain pale.
- Let them rest on the pan for 5 minutes, then gently roll in powdered sugar while still warm. Cool completely and coat once more.
Little detail: Chop the nuts quite finely so the finished cookies hold together and feel delicate.
2. Sugar Cookies With a Cherry Kiss
A soft sugar cookie with a cherry-colored center adds a cheerful accent to the platter. This proposed version uses a well-drained maraschino cherry as the “kiss”; Marney should confirm whether the family original uses a cherry or a cherry-flavored candy.
Proposed yield: About 24 cookies. Oven: 350°F.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 24 maraschino cherries, drained and patted dry
- 2 tablespoons granulated sugar for rolling
Method
- Cream butter and sugar. Beat in the egg and vanilla.
- Combine flour, baking powder and salt separately, then mix into the butter mixture. Chill for 30 minutes.
- Roll tablespoon portions into balls, coat lightly in the extra sugar and place on lined sheets.
- Make a shallow indentation in each ball and add a dry cherry, pressing gently.
- Bake for about 10 to 12 minutes, until the edges are set and the bottoms are lightly golden. Cool on the pan for 5 minutes before transferring.
Little detail: Drying the cherries helps prevent a wet patch around the center.
3. Double Chocolate Chip Cookies
Every holiday assortment deserves one rich chocolate cookie. Cocoa in the dough and chocolate chips throughout give these a deep flavor that pairs beautifully with the lighter sugar and pecan cookies.
Proposed yield: About 24 cookies. Oven: 350°F.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup semisweet chocolate chips
Method
- Cream butter and both sugars. Beat in the egg and vanilla.
- Whisk flour, cocoa, baking soda and salt. Mix into the wet ingredients, then fold in chocolate chips.
- Chill for 30 minutes. Scoop tablespoon portions onto lined sheets, leaving room to spread.
- Bake for about 9 to 11 minutes, until the edges are set and the centers no longer look wet. Cool on the pan for 5 minutes before moving to a rack.
Little detail: Because cocoa hides browning, watch the surface and edges rather than waiting for a color change.
4. Cinnamon Snickerdoodles
Snickerdoodles bring a warm cinnamon scent to the kitchen and a familiar, soft texture to the cookie tray. Cream of tartar is part of the traditional flavor and works with baking soda in this version.
Proposed yield: About 30 cookies. Oven: 375°F.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/8 cups all-purpose flour, measured as 1 cup plus 6 tablespoons
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 tablespoons granulated sugar mixed with 1 1/2 teaspoons cinnamon for coating
Method
- Cream butter and sugar, then beat in the egg and vanilla.
- Whisk flour, cream of tartar, baking soda and salt separately. Mix into the butter mixture.
- Chill the dough for 20 to 30 minutes if soft. Roll scant tablespoon portions into balls and coat in cinnamon sugar.
- Place on lined sheets and bake for about 8 to 10 minutes, until puffed and set around the edges. Let them cool on the pan briefly before moving to a rack.
Little detail: Use the same scoop for the whole batch so the cookies finish baking at roughly the same time.
5. Hawaiian Guava Christmas Cookies
Guava adds a bright tropical note among the chocolate and cinnamon flavors. These proposed thumbprint cookies use thick guava jam in a buttery vanilla dough. The flavor is inspired by guava sweets; this draft does not claim to reproduce a specific traditional Hawaiian recipe.
Proposed yield: About 24 cookies. Oven: 350°F.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine salt
- About 1/3 cup thick guava jam
Method
- Cream butter and sugar, then mix in the egg yolk and vanilla.
- Add flour and salt, mixing just until the dough comes together. Chill for 30 minutes.
- Roll scant tablespoon portions into balls and place on lined sheets. Make an indentation with the back of a small measuring spoon.
- Add about 1/2 teaspoon guava jam to each center. Bake for about 12 to 15 minutes, until set and lightly golden underneath.
- Cool on the tray until the filling is no longer hot, then transfer gently to a rack.
Little detail: Keep the filling below the rim of the indentation so it has room to bubble.
6. White Chocolate Macadamia Nut Cookies
Creamy white chocolate and buttery macadamia nuts make a beautiful pairing. Leave some of the nuts in slightly larger pieces for a satisfying bite, but chop them small enough that each cookie gets a little of everything.
Proposed yield: About 24 cookies. Oven: 350°F.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup white chocolate chips
- 1/2 cup chopped unsalted macadamia nuts
Method
- Cream butter and both sugars. Beat in the egg and vanilla.
- Whisk flour, baking soda and salt. Mix into the wet ingredients, then fold in chocolate and nuts.
- Chill for 30 minutes. Scoop tablespoon portions onto lined sheets.
- Bake for about 10 to 12 minutes, until the edges are lightly golden and the centers are set. Cool on the pan for 5 minutes, then move to a rack.
Little detail: Use unsalted nuts for this version so the salt level stays consistent.
7. Mama’s Peanut Butter Cookies
A simple peanut butter cookie belongs beside the more decorative holiday favorites. The familiar fork marks make them easy to recognize and flatten the dough so it bakes evenly. Marney should confirm the family recipe behind this requested name.
Proposed yield: About 24 cookies. Oven: 350°F.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy, no-stir peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
Method
- Cream butter, peanut butter and both sugars. Beat in the egg and vanilla.
- Whisk flour, baking soda and salt, then mix into the wet ingredients.
- Chill for 30 minutes. Roll tablespoon portions into balls and place on lined sheets.
- Press each cookie gently with a fork in two directions to make a crosshatch.
- Bake for about 10 to 12 minutes, until the edges are set and lightly golden. Cool on the pan for 5 minutes before transferring.
Little detail: Stirred natural peanut butter can change spreading and texture, so use the specified style when reviewing this version.
Build a beautiful holiday cookie box
Choose a mix of colors and textures: snowy pecan cookies, cinnamon rounds, dark chocolate and guava centers look lovely together. Let every cookie cool completely before packing. Use parchment between layers, and keep especially delicate cookies in their own little section.
Label the varieties and major allergens. This collection includes wheat, eggs, milk, peanuts and tree nuts; chocolate and other packaged ingredients can introduce additional allergens. Check every package and avoid promising an allergen-free gift from a shared kitchen.
A small handwritten card with the cookie names makes the box feel personal. For more seasonal ideas, browse Marneys Tidbits recipes and the Christmas baking collection. For measuring technique, the King Arthur Baking ingredient weight chart is a helpful reference when checking cup measurements against weights.
Frequently asked questions
Can I make the dough ahead?
Many cookie doughs can be prepared ahead, but chilling changes texture and spreading. Cover and refrigerate promptly, then bake a small test batch. Let very firm dough soften just enough to scoop safely. These proposed recipes still need a kitchen test before their make-ahead instructions are finalized.
Why did my cookies spread too much?
Very warm butter, a hot baking sheet or too little flour can contribute. Use cool sheets, measure flour carefully and chill soft dough. Check that the oven has reached the intended temperature before baking.
Can I replace the nuts?
Removing or replacing nuts can change the dough and yield. Test a small batch rather than assuming a direct substitution will work. For allergy concerns, verify all ingredients and equipment, including possible cross-contact.
Are these Grandma’s confirmed original recipes?
Not yet. This editorial draft follows Marney’s seven requested cookie names, but the proposed quantities and methods require her review and confirmation against the family originals before publication.
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About Marney Dornan
Marney Dornan is the founder and editor-in-chief of Marneys Tidbits, a Cardiff-by-the-Sea lifestyle publication devoted to beauty, wellness, travel, home and garden inspiration, recipes, restaurants and living life beautifully.
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Last updated: October 6, 2026
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