25 Traditional New Years Cookies Ideas Everyone Will Love
There’s something magical about starting a new year with a plate of freshly baked cookies. These 25 traditional New Years cookies bring together centuries of celebration, from buttery Italian biscotti to delicate Swedish dreams.
Whether you’re hosting a midnight toast or preparing treats for family gatherings, these timeless recipes transform simple ingredients into edible memories. I still remember my grandmother’s kitchen on New Year’s Eve, filled with the warm scent of cinnamon and vanilla—a tradition I’m thrilled to share with you today.
What Are Traditional New Years Cookies?
Ever wonder why we celebrate fresh starts with sweet treats? Traditional New Years cookies aren’t just desserts—they’re edible wishes for prosperity, health, and happiness. From Dutch oliebollen symbolizing good fortune to Greek melomakarona representing abundance, each cookie carries meaning beyond its delicious taste.
As the saying goes, “the way to a man’s heart is through his stomach,” but these cookies reach everyone’s heart! They’re your ticket to starting the year deliciously. Ready to bake some luck into your celebration?
Why You’ll Love These Traditional New Years Cookies
Budget-Friendly Celebration
Skip the expensive bakery prices and create these gorgeous cookies at home for a fraction of the cost. A single batch often makes dozens of cookies, perfect for large gatherings or gift-giving. You’ll save money while adding that irreplaceable homemade touch that store-bought treats simply can’t match.
Celebration Made Simple
These cookies transform your New Year’s celebration without the stress of complicated recipes. Most require basic pantry ingredients you already have, and the techniques are straightforward enough for beginners yet impressive enough to wow your guests. The beauty lies in their versatility—make them ahead, freeze them, or bake fresh on New Year’s Eve while champagne chills.
Flavors That Tell Stories
From the warm spices of German pfeffernüsse to the delicate almond notes in Italian amaretti, each cookie brings authentic cultural flavors to your table. The combination of textures—crispy edges, soft centers, sugary coatings—creates an exciting variety that keeps everyone reaching for just one more. If you love exploring international flavors, you’ll also enjoy my collection of holiday cookies from around the world, where tradition meets taste in every bite.
Ready to fill your cookie jar with luck and sweetness? Let’s explore these wonderful recipes together!
How to Make Traditional New Years Cookies
Quick Overview
These traditional cookies range from simple drop cookies ready in 30 minutes to elegant shaped cookies that take about an hour. Most recipes are beginner-friendly and forgiving.
Time Breakdown:
- Prep Time: 15-30 minutes
- Baking Time: 10-20 minutes per batch
- Cooling Time: 15-30 minutes
- Total Time: 1-2 hours (varies by recipe)
The beauty of these cookies is their versatility. You can prepare dough ahead, freeze it, and bake fresh whenever needed. Most cookies stay fresh for weeks when stored properly, making them perfect for early preparation.
Key Ingredients for Traditional New Years Cookies
Basic Cookie Foundation:
- 2-3 cups all-purpose flour
- 1 cup butter (or oil for some recipes), softened
- ¾-1 cup sugar (white, brown, or powdered)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
Flavor Enhancers:
- Ground spices (cinnamon, nutmeg, cardamom, ginger)
- Citrus zest (lemon, orange)
- Nuts (almonds, walnuts, pecans)
- Dried fruits (raisins, dates, figs)
- Honey or molasses
- Chocolate chips or cocoa powder
Toppings and Decorations:
- Powdered sugar for dusting
- Pearl sugar or coarse sugar
- Sesame seeds or poppy seeds
- Melted chocolate for drizzling
- Jam or preserves for filling
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Set your oven to the temperature specified in your chosen recipe (typically 350°F). Line baking sheets with parchment paper to prevent sticking and ensure even browning. Gather all ingredients and let butter and eggs come to room temperature for 30 minutes—this ensures better mixing and texture.
Step 2: Mix the Dough
In a large bowl, cream softened butter with sugar using an electric mixer for 3-4 minutes until light and fluffy. This incorporates air for tender cookies. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and any other liquid flavorings like citrus juice.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and any ground spices. This distributes the leavening agents evenly throughout the flour. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing creates tough cookies, so stop as soon as you no longer see dry flour.
Step 4: Add Mix-Ins
Gently fold in any nuts, dried fruits, chocolate chips, or other additions using a wooden spoon or spatula. The key word is “fold”—lift the dough from the bottom and gently turn it over to incorporate ingredients without deflating the mixture.
Step 5: Shape the Cookies
Depending on your chosen recipe, you’ll either drop spoonfuls of dough, roll it into balls, or roll it out and cut shapes. For uniform cookies, use a cookie scoop. If rolling dough, chill it for 30 minutes first—cold dough is easier to handle and holds its shape better during baking.
Step 6: Bake to Perfection
Place cookies on prepared baking sheets, spacing them 2 inches apart to allow for spreading. Bake for the time specified in your recipe, usually 10-15 minutes. Watch for the edges to turn golden while centers remain slightly soft. They’ll firm up as they cool. Rotate the baking sheet halfway through for even browning.
Step 7: Cool and Finish
Let cookies cool on the baking sheet for 5 minutes—they’re too fragile to move immediately. Transfer to a wire rack to cool completely. Once cool, add any finishing touches like powdered sugar dustings, chocolate drizzles, or jam fillings. The waiting is hard, but warm cookies crumble easily!
25 Traditional New Years Cookies – Complete Recipes
1. German Anise Cookies (Springerle)
These stunning embossed cookies are a German tradition dating back centuries. The anise flavor develops over time, making them perfect for baking ahead.
Ingredients:
- 4 large eggs
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons anise seeds
- 1 teaspoon anise extract
Instructions:
Beat eggs and sugar for 10 minutes until thick and pale yellow. This extended beating is crucial for the right texture.
Sift flour and baking powder together, then gradually fold into egg mixture. The dough should be stiff but pliable.
Roll dough to ½-inch thickness on a floured surface. Press springerle molds firmly into the dough to create deep impressions.
Cut cookies along mold lines and place on parchment paper sprinkled with anise seeds. Let dry at room temperature for 24 hours uncovered—this creates the characteristic white top.
Preheat oven to 300°F. Bake for 12-15 minutes until bottoms are light golden but tops remain white. Store in airtight containers for 2-3 weeks to soften and develop flavor.
2. Italian Amaretti Cookies
These gluten-free almond cookies are crispy outside, chewy inside, with an intense almond flavor that’s simply addictive.
Ingredients:
- 2 cups almond flour (or finely ground almonds)
- 1½ cups powdered sugar
- 2 large egg whites
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ¼ cup granulated sugar for rolling
Instructions:
Mix almond flour, powdered sugar, and salt in a large bowl until well combined.
In a separate bowl, whisk egg whites until frothy but not stiff. Add almond extract.
Pour egg whites into almond mixture and stir until a thick paste forms. The dough will be sticky—that’s perfect.
Refrigerate dough for 30 minutes to make handling easier. Scoop tablespoon-sized portions and roll into balls.
Roll each ball in granulated sugar until completely coated. Place on parchment-lined baking sheets 2 inches apart.
Bake at 325°F for 15-18 minutes until tops crack and edges turn golden. The cracks are traditional and beautiful. Cool completely before storing.
3. Russian Tea Cakes (Mexican Wedding Cookies)
These melt-in-your-mouth buttery balls have many names but one universal appeal—pure, simple deliciousness.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus 2 cups for rolling
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions:
Cream butter and ½ cup powdered sugar until light and fluffy, about 3 minutes. Add vanilla extract and mix well.
Gradually add flour and salt, mixing on low speed until just combined. Fold in chopped nuts with a spatula.
Roll dough into 1-inch balls and place on ungreased baking sheets 1 inch apart. These cookies don’t spread much.
Bake at 350°F for 12-15 minutes until bottoms are light golden. Tops should remain pale.
Let cool for 5 minutes, then roll warm cookies in powdered sugar. Cool completely and roll again in powdered sugar for that signature snowy coating.
4. Greek Melomakarona (Honey Cookies)
These honey-soaked walnut cookies symbolize abundance and are essential at Greek New Year celebrations.
Ingredients:
For Cookies:
- 1 cup olive oil
- ½ cup sugar
- ½ cup orange juice
- Zest of 1 orange
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
For Syrup:
- 1 cup honey
- ¾ cup water
- ½ cup sugar
- 1 cinnamon stick
For Topping:
- 1 cup finely chopped walnuts
- 1 teaspoon cinnamon
Instructions:
Whisk olive oil and sugar until well combined. Add orange juice and zest, mixing thoroughly.
In another bowl, combine flour, baking powder, cinnamon, and cloves. Gradually add to wet ingredients, kneading to form soft dough.
Shape dough into oval cookies about 2 inches long. Place on baking sheets and press tops with a fork to create texture.
Bake at 350°F for 25-30 minutes until golden brown. Cool completely—this is crucial for proper syrup absorption.
Make syrup by boiling honey, water, sugar, and cinnamon stick for 5 minutes. Remove cinnamon stick.
Dip cooled cookies in warm syrup for 10 seconds each side. Let excess drip off, then place on a rack. Sprinkle immediately with walnut-cinnamon mixture.
5. Dutch Speculaas (Spice Cookies)
These windmill-shaped spiced cookies are a Dutch tradition, crispy and perfectly spiced for New Year celebrations.
Ingredients:
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup sliced almonds (optional)
Instructions:
Combine flour, baking powder, all spices, and salt in a bowl. Mix well to distribute spices evenly.
Cream butter and brown sugar for 3 minutes until fluffy. Beat in egg until fully incorporated.
Gradually add flour mixture, mixing until dough comes together. Divide dough in half, wrap in plastic, and refrigerate for 2 hours.
Roll dough to ⅛-inch thickness between parchment paper. Cut with speculaas molds or cookie cutters. Press almond slices on top if using.
Bake at 350°F for 10-12 minutes until edges are firm and cookies are fragrant. They’ll crisp as they cool.
6. Swedish Pepparkakor (Ginger Snaps)
These thin, crispy ginger cookies are a Swedish tradition. Legend says if you place one on your palm and tap it with your finger—if it breaks into three pieces, you get to make a wish!
Ingredients:
- ¾ cup butter
- 1 cup sugar
- 1 large egg
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon cardamom
- ¼ teaspoon salt
Instructions:
Cream butter and sugar until light. Beat in egg and molasses until smooth and glossy.
Combine flour, baking soda, all spices, and salt. Gradually mix into wet ingredients until dough forms.
Divide dough in half, flatten into disks, wrap, and refrigerate overnight. This develops the spice flavors beautifully.
Roll dough very thin (⅛ inch or less) on a floured surface. Cut with small cookie cutters—traditional shapes include hearts, stars, and pigs.
Bake at 375°F for 5-7 minutes until edges darken slightly. Watch carefully—they burn quickly! Cool on sheets for 2 minutes before transferring.
7. Polish Chrusciki (Angel Wings)
These delicate fried pastries are light, crispy, and dusted with snow-like powdered sugar. They’re a labor of love but absolutely worth it.
Ingredients:
- 6 large egg yolks
- 3 tablespoons sugar
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons spirits (traditional uses vodka)
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions:
Beat egg yolks with sugar until thick and pale, about 5 minutes. Mix in sour cream, vanilla, and spirits.
Add flour and salt gradually, mixing until smooth dough forms. Knead briefly on a floured surface until elastic.
Divide dough into 4 portions. Roll each portion paper-thin—you should almost be able to see through it.
Cut into strips 4 inches long and 1 inch wide. Make a slit in the center of each strip and pull one end through to create a bow shape.
Heat oil to 375°F in a deep pot. Fry bow ties a few at a time for about 30 seconds per side until golden and puffy.
Drain on paper towels and dust generously with powdered sugar while still warm.
8. French Sablés (Butter Cookies)
These elegant French cookies literally melt on your tongue. The name “sablé” means “sandy” in French, describing their delicate, crumbly texture.
Ingredients:
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 egg white for brushing
- Coarse sugar for sprinkling
Instructions:
Cream butter and powdered sugar until very light and fluffy, about 5 minutes. Beat in egg yolks and vanilla.
Sift flour and salt together, then mix into butter mixture until just combined. Don’t overmix.
Shape dough into logs 2 inches in diameter. Wrap in plastic and refrigerate for 2 hours or freeze for 30 minutes.
Brush logs with egg white and roll in coarse sugar to coat. Slice into ¼-inch rounds.
Place on parchment-lined sheets and bake at 350°F for 12-15 minutes until edges just start to color. Centers should remain pale.
9. Scottish Shortbread
The classic three-ingredient cookie that proves simplicity creates perfection. Each bite is pure buttery bliss.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup sugar (superfine works best)
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions:
Cream butter and sugar for 5 full minutes until very light. The extra creaming time makes shortbread tender.
Add flour and salt, mixing on low speed until dough just comes together. It will look crumbly at first—keep mixing.
Press dough into an ungreased 9-inch round pan or pat into a rectangle ¾-inch thick on a baking sheet.
Prick all over with a fork (this prevents bubbling) and score into wedges or rectangles before baking.
Bake at 325°F for 25-30 minutes until pale golden. Don’t let it brown. Cool for 10 minutes, then cut along score lines while still warm.
10. New Mexican Biscochitos
The official state cookie of New Mexico, these anise-flavored cookies have a tender, flaky texture thanks to the addition of lard.
Ingredients:
- 1 cup lard (or butter for a different texture)
- ¾ cup sugar, divided
- 1 large egg
- 2 tablespoons anise seeds
- ¼ cup orange juice
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions:
Cream lard with ½ cup sugar until fluffy. Beat in egg until smooth, then mix in anise seeds and orange juice.
Combine flour, baking powder, and salt. Gradually add to wet ingredients, mixing to form soft dough.
Roll dough to ¼-inch thickness on a floured surface. Cut with decorative cutters—the fleur-de-lis is traditional.
Mix remaining ¼ cup sugar with cinnamon. Sprinkle generously over cookies before baking.
Bake at 350°F for 10-12 minutes until set but not browned. These should remain pale with crispy edges.
11. Greek Kourabiedes (Almond Butter Cookies)
These crescent-shaped cookies practically dissolve in your mouth, leaving behind the sweet taste of almonds and powdered sugar.
Ingredients:
- 1 cup unsalted butter, softened
- ¼ cup powdered sugar, plus 3 cups for coating
- 1 egg yolk
- 2 tablespoons brandy or ouzo
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup toasted almonds, finely chopped
- ¼ teaspoon salt
Instructions:
Beat butter for 10 minutes until white and fluffy. This is the secret to their melt-in-your-mouth texture.
Add ¼ cup powdered sugar, egg yolk, brandy, and vanilla. Beat until smooth.
Mix flour, baking powder, and salt. Gradually add to butter mixture. Fold in chopped almonds.
Shape dough into crescents or balls about 1 inch in size. Place on ungreased baking sheets.
Bake at 325°F for 20 minutes until set but still pale. Don’t let them brown.
While still warm, generously dust with powdered sugar. Cool completely and dust again with more powdered sugar.
12. Italian Pizzelles
These beautiful waffle cookies are pressed into intricate patterns and can be flavored with anise, vanilla, or lemon.
Ingredients:
- 3 large eggs
- ¾ cup sugar
- ½ cup butter, melted and cooled
- 1 tablespoon anise extract (or vanilla)
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
Instructions:
Beat eggs and sugar together until thick and lemon-colored, about 3 minutes.
Add melted butter and extract, mixing until combined.
Sift flour and baking powder together, then stir into egg mixture until smooth. The batter should be thick but pourable.
Heat pizzelle iron according to manufacturer’s instructions. Drop about 1 tablespoon of batter onto the center of each pattern.
Close iron and cook for 30-45 seconds until golden brown. Remove carefully with a fork—they’re delicate when hot.
Cool flat on wire racks for crispy pizzelles, or immediately shape over a rolling pin for curved cookies.
13. German Zimtsterne (Cinnamon Stars)
These elegant cinnamon stars feature a glossy white meringue topping that contrasts beautifully with the spiced cookie base.
Ingredients:
For Cookies:
- 3 large egg whites
- 2 cups powdered sugar, divided
- 3 cups ground almonds
- 2 tablespoons cinnamon
- 1 teaspoon lemon zest
- ¼ teaspoon ground cloves
For Glaze:
- 1 egg white
- 1 cup powdered sugar
- 1 teaspoon lemon juice
Instructions:
Beat 3 egg whites until stiff peaks form. Gradually beat in 1¾ cups powdered sugar until glossy.
Reserve ½ cup of this meringue for glaze. To the remaining meringue, fold in ground almonds, cinnamon, lemon zest, cloves, and remaining sugar.
Refrigerate dough for 2 hours. Roll out on a surface generously dusted with powdered sugar to ¼-inch thickness.
Cut with star-shaped cutters. Place on parchment-lined sheets.
Make glaze by beating 1 egg white with 1 cup powdered sugar and lemon juice until smooth. Brush or spread over each star.
Bake at 300°F for 20-25 minutes until glaze is set but still white. Don’t let them brown.
14. Austrian Vanillekipferl (Vanilla Crescents)
These delicate vanilla crescents are a staple at Austrian celebrations, with their distinctive crescent shape and vanilla sugar coating.
Ingredients:
- 2 cups all-purpose flour
- ⅔ cup ground almonds or hazelnuts
- ½ cup sugar
- 1 cup cold butter, cut into small pieces
- 2 egg yolks
- 1 vanilla bean, seeds scraped
- ½ cup vanilla sugar for coating
Instructions:
Combine flour, ground nuts, and sugar in a bowl. Add cold butter pieces and work quickly with your fingertips until mixture resembles coarse crumbs.
Add egg yolks and vanilla bean seeds. Knead briefly to form dough. Don’t overwork or butter will melt.
Wrap dough and refrigerate for 30 minutes.
Break off small pieces of dough and roll into finger-thick ropes. Cut into 2-inch pieces and shape into crescents.
Place on parchment-lined sheets and bake at 350°F for 12-15 minutes until pale golden. They should barely color.
While still warm but cool enough to handle, roll in vanilla sugar. The warmth helps the sugar stick beautifully.
15. South American Alfajores
These tender sandwich cookies filled with dulce de leche are popular across South America, especially in Argentina.
Ingredients:
For Cookies:
- 1¾ cups all-purpose flour
- 1¼ cups cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup butter, softened
- ½ cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For Filling:
- 1 cup dulce de leche
- Powdered sugar for dusting
Instructions:
Sift flour, cornstarch, baking powder, and baking soda together.
Cream butter and sugar until fluffy. Beat in egg yolks one at a time, then add vanilla and lemon zest.
Gradually add dry ingredients, mixing just until dough forms. It will be soft and slightly sticky.
Roll dough to ¼-inch thickness between parchment paper. Cut into 2-inch rounds.
Bake at 350°F for 8-10 minutes. They should remain very pale—don’t let them color. Cool completely.
Spread dulce de leche on flat side of half the cookies. Top with remaining cookies. Roll edges in coconut if desired, then dust tops with powdered sugar.
16. German Pfeffernüsse (Spice Nuts)
These small, round spice cookies get better with age. Traditional recipes call for aging them for weeks to soften and develop deep, complex flavors.
Ingredients:
- ½ cup honey
- ½ cup molasses
- ¾ cup packed brown sugar
- ¼ cup butter
- 1 large egg
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon cardamom
- ½ teaspoon black pepper
- ¼ teaspoon anise seeds, crushed
- Powdered sugar glaze
Instructions:
Heat honey, molasses, brown sugar, and butter in a saucepan until butter melts and sugar dissolves. Cool to room temperature.
Beat egg into cooled mixture. In a large bowl, combine flour, baking soda, baking powder, and all spices.
Add wet ingredients to dry, stirring to form stiff dough. Cover and refrigerate overnight—this develops the flavors.
Roll dough into ¾-inch balls. Place on greased baking sheets.
Bake at 350°F for 12-15 minutes until firm. They should be slightly soft in the center.
While warm, dip in thin powdered sugar glaze (powdered sugar mixed with just enough milk to make it pourable). Store in airtight containers for at least a week before serving.
17. Classic Thumbprint Cookies
These buttery cookies with jewel-like jam centers are endlessly versatile and beautiful on any cookie platter.
Ingredients:
- 1 cup butter, softened
- ⅔ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 egg whites, lightly beaten
- 1½ cups finely chopped nuts (walnuts or pecans)
- ½ cup jam or preserves (raspberry, apricot, or strawberry)
Instructions:
Cream butter and sugar until fluffy. Beat in egg yolks and vanilla until smooth.
Mix flour and salt, then gradually add to butter mixture. Dough will be stiff.
Roll dough into 1-inch balls. Dip each ball in egg white, then roll in chopped nuts to coat completely.
Place on parchment-lined sheets 2 inches apart. Use your thumb to make a deep indentation in the center of each cookie.
Bake at 350°F for 10 minutes. Remove from oven and press indentations again if they’ve puffed up.
Bake for another 5-7 minutes until edges are lightly golden. Cool completely, then fill each indentation with about ½ teaspoon of jam.
18. Classic Snickerdoodles
These cinnamon-sugar cookies have a distinctive tangy flavor from cream of tartar and a slightly crackled surface that’s incredibly appealing.
Ingredients:
- 1½ cups sugar, divided
- ½ cup butter, softened
- ½ cup shortening
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons cinnamon
Instructions:
Cream 1 cup sugar, butter, and shortening until light and fluffy, about 3 minutes. Beat in eggs until well combined.
In another bowl, whisk flour, cream of tartar, baking soda, and salt together.
Gradually mix dry ingredients into wet until dough forms. It should be soft but not sticky.
Mix remaining ½ cup sugar with cinnamon in a small bowl.
Roll dough into 1½-inch balls. Roll each ball in cinnamon-sugar mixture until completely coated.
Place on ungreased baking sheets 2 inches apart. Bake at 375°F for 10-12 minutes until edges are set but centers are still soft. They’ll look slightly underdone—that’s perfect. Cool on sheets for 5 minutes before transferring.
19. Italian Biscotti
These twice-baked cookies are perfect for dunking in coffee, tea, or even champagne at midnight. They stay fresh for weeks.
Ingredients:
- ½ cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whole almonds, toasted
Instructions:
Cream butter and sugar until light. Beat in eggs one at a time, then add vanilla and almond extracts.
Combine flour, baking powder, and salt. Gradually mix into wet ingredients. Fold in toasted almonds.
Divide dough in half. Shape each half into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet. Flatten tops slightly.
Bake at 350°F for 30 minutes until golden and firm. Cool for 10 minutes.
Using a serrated knife, slice logs diagonally into ½-inch thick slices. Arrange cut-side down on baking sheets.
Bake again at 325°F for 10 minutes, flip, and bake another 10 minutes until golden and crispy. Cool completely—they’ll crisp up more as they cool.
20. Jewish Rugelach
These cream cheese pastries rolled with sweet fillings are tender, flaky, and absolutely irresistible.
Ingredients:
For Dough:
- 8 oz cream cheese, softened
- 1 cup butter, softened
- ¼ cup sugar
- ¼ teaspoon salt
- 2 cups all-purpose flour
For Filling:
- ½ cup sugar
- 2 tablespoons cinnamon
- 1 cup finely chopped walnuts
- ½ cup raisins or currants
- ¾ cup jam (apricot or raspberry)
For Topping:
- 1 egg beaten with 1 tablespoon water
- Cinnamon sugar
Instructions:
Beat cream cheese, butter, sugar, and salt until smooth. Gradually mix in flour until dough forms.
Divide dough into 4 equal portions. Flatten into disks, wrap, and refrigerate for at least 2 hours or overnight.
Mix sugar, cinnamon, walnuts, and raisins for filling.
Roll one dough disk into a 9-inch circle on a floured surface. Spread with 3 tablespoons jam, then sprinkle with ¼ of the filling mixture.
Cut circle into 8 wedges like a pizza. Roll each wedge from the wide end to the point. Place point-side down on parchment-lined sheets.
Brush with egg wash and sprinkle with cinnamon sugar. Bake at 350°F for 20-25 minutes until golden brown.
21. German Lebkuchen (Honey Spice Cookies)
These soft, chewy honey cookies are traditionally heart-shaped and decorated with icing for special occasions.
Ingredients:
- ¾ cup honey
- ¾ cup packed brown sugar
- 1 large egg
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ cup candied citrus peel, chopped
- ½ cup chopped almonds
For Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla
Instructions:
Heat honey and brown sugar in a saucepan until sugar dissolves. Cool to room temperature.
Beat egg into honey mixture. Add lemon juice and zest.
In a large bowl, combine flour, baking soda, and all spices. Mix in candied peel and almonds.
Pour wet ingredients into dry, mixing until dough forms. Cover and refrigerate overnight for best flavor development.
Roll dough to ¼-inch thickness. Cut into heart shapes or rectangles. Place on parchment-lined sheets.
Bake at 350°F for 12-15 minutes until edges are set but centers are still soft. Don’t overbake—they should stay soft.
Cool completely. Mix glaze ingredients and drizzle or spread over cookies. Decorate with additional candied peel if desired.
22. Puerto Rican Mantecaditos
These tender shortbread cookies crumble beautifully and often feature a cherry or guava paste center.
Ingredients:
- 1 cup butter, softened
- ½ cup sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Maraschino cherries or guava paste for centers
Instructions:
Cream butter and sugar until very light and fluffy, at least 5 minutes. Beat in almond and vanilla extracts.
Gradually mix in flour and salt until dough comes together. It should be soft but not sticky.
Scoop tablespoon-sized portions and roll into balls. Place on ungreased baking sheets.
Make a deep indentation in each cookie center with your thumb. Press a piece of cherry or small cube of guava paste into each indentation.
Bake at 350°F for 15-18 minutes until bottoms are lightly golden but tops remain pale. These should be tender, not crispy.
Cool for 5 minutes on sheets before transferring. They’re delicate when warm but firm up as they cool.
23. Spanish Polvorones (Almond Cookies)
These crumbly Spanish cookies literally dissolve on your tongue like snow. The name comes from “polvo” meaning dust or powder.
Ingredients:
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 cup powdered sugar, plus extra for dusting
- ¾ cup lard or butter, softened
- 1 teaspoon cinnamon
- Zest of 1 lemon
- Pinch of salt
Instructions:
Toast flour in a dry skillet over medium heat, stirring constantly, for 5-7 minutes until lightly golden and fragrant. Cool completely. This step is traditional and adds a nutty flavor.
Mix toasted flour, ground almonds, powdered sugar, cinnamon, and salt in a bowl.
Add lard and lemon zest. Mix with your hands until dough comes together. It will seem dry at first but will bind as you work it.
Roll dough to ½-inch thickness. Cut with round cutters.
Bake at 350°F for 15-18 minutes until set but still very pale. They should barely color.
Cool for 5 minutes, then dust heavily with powdered sugar while still warm. Wrap each cookie individually in tissue paper for a traditional presentation.
24. Fortune Cookies
While not traditionally homemade, these crispy cookies with personalized New Year messages add fun to any celebration.
Ingredients:
- 3 large egg whites
- ¾ cup sugar
- ½ cup butter, melted
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- Pinch of salt
- 2 tablespoons water
Instructions:
Write fortunes on small strips of paper (½ inch by 3 inches). Prepare messages about good luck, prosperity, and happiness for the new year.
Whisk egg whites and sugar until frothy but not stiff. Add melted butter, vanilla, almond extract, and water.
Fold in flour and salt until smooth. Batter should be thin and pourable.
Draw 3-inch circles on parchment paper as guides. Spoon 1 tablespoon batter into each circle and spread very thin.
Bake at 375°F for 5-7 minutes until edges turn golden brown. Work quickly for the next steps!
Remove one cookie at a time while hot. Place fortune in center, fold cookie in half, then bend over the edge of a cup to create the classic shape. Hold for a few seconds until it sets.
Work fast—cookies become brittle as they cool. If they harden before shaping, return to the oven for 30 seconds.
25. Austrian Linzer Cookies
These elegant sandwich cookies feature raspberry jam peeking through decorative cutout windows, creating a stunning presentation.
Ingredients:
For Cookies:
- 1 cup butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2½ cups all-purpose flour
- 1 cup ground hazelnuts or almonds
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
For Assembly:
- 1 cup raspberry jam
- Powdered sugar for dusting
Instructions:
Cream butter and sugar until light and fluffy. Beat in egg, vanilla, and lemon zest.
In another bowl, combine flour, ground nuts, cinnamon, baking powder, salt, and cloves.
Gradually add dry ingredients to wet, mixing until dough forms. Divide in half, flatten into disks, wrap, and refrigerate for 1 hour.
Roll dough to ⅛-inch thickness between parchment paper. Cut equal numbers of cookies with a 2-inch round cutter.
Cut small shapes (hearts, stars, circles) from the centers of half the cookies. These will be the tops.
Bake at 350°F for 10-12 minutes until edges are lightly golden. Cool completely.
Spread about 1 teaspoon jam on each solid cookie. Dust cutout cookies with powdered sugar and place on top, pressing gently. The jam should show through the window.
Top Tips for Perfecting Traditional New Years Cookies
Temperature Matters More Than You Think
Always use room temperature butter unless the recipe specifically calls for cold or melted butter. Room temperature butter (around 65-68°F) creams properly with sugar, creating air pockets that make cookies tender. Press it gently—if your finger leaves an indent but the butter doesn’t lose its shape, it’s perfect. Cold butter won’t incorporate properly, and overly soft butter makes cookies spread too much.
Measure Flour Correctly
Scooping flour directly from the bag packs it down, giving you up to 25% more flour than needed. This creates dry, tough cookies. Instead, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife. Better yet, weigh your flour—120 grams equals one cup. This single tip will transform your baking.
Chill When Needed
If your dough feels too soft or sticky to handle, refrigerate it for 30 minutes to an hour. This firms up the butter, making the dough easier to work with and preventing excessive spreading during baking. Some traditional recipes actually taste better when the dough rests overnight, allowing flavors to develop and melding the spices beautifully.
Don’t Overbake
Cookies continue baking on the hot pan after you remove them from the oven—this is called carryover cooking. Pull them out when they’re slightly underdone in the center. The edges should be set and maybe lightly golden, but the middle can look barely done. Trust the timing in the recipe and resist the urge to add “just two more minutes.” Overbaked cookies become dry and hard.
Rotate for Even Baking
Most home ovens have hot spots that cause uneven baking. Rotate your baking sheet 180 degrees halfway through the baking time. If baking two sheets at once, swap their positions—top to bottom and front to back—for uniformly golden cookies. This ensures every cookie is perfect.
Cool Completely Before Storing
This seems obvious but is often ignored in excitement. Storing warm cookies creates condensation inside the container, making them soggy within hours. Let them cool completely on a wire rack for at least 30 minutes. The wait is worth it for cookies that stay fresh and maintain their intended texture for days.
Use Quality Ingredients
Traditional recipes rely on simple ingredients, so quality matters enormously. Use real butter (not margarine), pure vanilla extract (not imitation), and fresh spices. Old spices lose potency and won’t give you authentic flavors. If your cinnamon or nutmeg has been sitting for over a year, replace it for dramatically better results.
Don’t Skip the Parchment Paper
Even on non-stick pans, use parchment paper or silicone baking mats. They ensure even browning on the bottom, prevent sticking without added grease, and make cleanup effortless. They also help cookies bake more evenly because the parchment creates a barrier between the hot metal pan and the dough.
Storing and Reheating Tips
Room Temperature Storage
Most traditional New Years cookies stay fresh at room temperature for 5-7 days when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. Keep different cookie types separate—soft cookies make crispy ones soggy, and strongly flavored cookies (like anise or spice cookies) transfer their taste to mild ones.
Store cookies in a cool, dry place away from direct sunlight and heat sources. Never store cookies in the refrigerator unless they contain perishable fillings—the moisture will make them soggy.
Refrigerator Storage
Cookies with cream cheese frosting, fresh fruit fillings, custard, or other perishable ingredients need refrigeration. Store them in airtight containers for up to two weeks. Let them come to room temperature for 15 minutes before serving for the best texture and flavor. The butter-based cookies will soften beautifully as they warm up.
Freezer Storage for Make-Ahead Magic
Freeze baked cookies for up to three months without any loss of quality. Flash-freeze them on a baking sheet for one hour, then transfer to freezer bags with as much air removed as possible. Label with the cookie type and date. They’ll taste freshly baked when thawed at room temperature for 20-30 minutes. This is perfect for baking ahead during busy holiday seasons.
You can also freeze cookie dough! Shape dough into balls or logs, freeze solid, then store in freezer bags. Bake from frozen, adding 1-2 minutes to the original baking time. For rolled cookies, freeze dough disks wrapped tightly—thaw just until you can roll them out. This is perfect for having fresh cookies ready whenever guests arrive unexpectedly.
Refreshing Cookies
If cookies lose their freshness or become soft when they should be crispy, revive them in a 300°F oven for 3-5 minutes. This works magic on cookies that have absorbed moisture from humid air. Let them cool completely—they’ll crisp up beautifully as they cool.
For soft cookies that have hardened, place them in an airtight container with a slice of bread or a damp paper towel overnight. The cookies absorb moisture, becoming tender again. Remove the bread or towel before it gets moldy. This trick works wonderfully for cookies like pfeffernüsse or lebkuchen.
Shipping Cookies
If you’re sending cookies as gifts, choose sturdy varieties that travel well—biscotti, shortbread, and twice-baked cookies are excellent choices. Avoid delicate meringue-based cookies or those with soft fillings.
Wrap cookies individually in plastic wrap, then pack tightly in sturdy boxes lined with bubble wrap or parchment paper. Fill empty spaces with crumpled paper to prevent shifting. Ship early in the week to avoid weekend delays, and consider overnight shipping during warm months.
Top Common Baking Mistakes to Avoid
Using Expired Leavening Agents
Baking powder and baking soda lose potency over time. If yours is older than six months, test it first. For baking powder, mix a teaspoon with hot water—it should fizz vigorously. For baking soda, mix it with vinegar—it should bubble enthusiastically. Weak leavening means flat, dense cookies instead of light, tender ones. Write the opening date on your containers to track freshness.
Skipping the Parchment Paper
Even on non-stick pans, use parchment paper or silicone baking mats. They ensure even browning on the bottom, prevent sticking, and make cleanup effortless. Greasing pans with butter or oil can cause excessive spreading and dark bottoms because the extra fat affects how cookies bake. Parchment is a small investment that makes a huge difference.
Opening the Oven Too Often
Every time you open the oven door, the temperature drops by 25-50 degrees. This affects baking time and texture, causing uneven baking and longer cooking times. Use your oven light and look through the window instead. Only open the door once to rotate sheets halfway through. Your cookies will bake more evenly and predictably.
Not Accounting for Carryover Baking
Cookies continue baking on the hot pan for several minutes after leaving the oven. Remove them when they’re almost done—slightly soft in the center with set edges. They’ll finish baking and firm up perfectly as they cool. This is especially important for cookies meant to be soft and chewy. Overbaked cookies are the most common complaint, and carryover baking is usually the culprit.
Crowding the Baking Sheet
Cookies need space to spread—typically 2 inches apart. Crowded cookies bake unevenly, merge together, and have pale, undercooked edges because they’re steaming each other. It’s better to bake in multiple batches than to squeeze everything onto one sheet. Your oven can only bake so many cookies at once properly.
Forgetting About Oven Calibration
Your oven’s temperature may not match what the dial says. Invest in an oven thermometer—it costs less than $10 and is invaluable. If your oven runs hot or cold, adjust accordingly. This single tool eliminates so many baking mysteries and ensures consistent results every time.
Using Warm Baking Sheets
Always let baking sheets cool completely before adding new dough. Warm sheets cause butter in the dough to melt immediately, leading to excessive spreading and thin, crispy edges. Have multiple sheets on hand, or run used sheets under cold water and dry thoroughly before reusing.
Substituting Ingredients Without Understanding
Not all substitutions work equally. Butter and margarine behave differently. Salted and unsalted butter affect flavor balance. All-purpose and cake flour have different protein contents affecting texture. If you must substitute, research how it affects the recipe first. Traditional recipes developed over generations use specific ingredients for good reasons.
Not Adjusting for Humidity
Humidity affects flour absorption dramatically. On humid days, flour absorbs moisture from the air and you may need slightly less liquid in your recipe. If dough seems too sticky, add flour a tablespoon at a time. If too dry, add liquid by the teaspoon. Trust your hands and the dough’s texture, not just measurements.
Mixing Dough Too Much
Once flour is added, mix just until combined. Overmixing develops gluten, creating tough, chewy cookies when you want tender ones. For most cookies, you should still see a few streaks of flour when you stop mixing—they’ll incorporate as you shape the dough. This is especially crucial for delicate butter cookies and shortbread.
Frequently Asked Questions
Can I make cookie dough ahead of time?
Absolutely! Most cookie doughs actually improve with resting time. Refrigerate dough for up to 3 days or freeze for up to 3 months. Chilling allows flavors to develop and makes rolling and shaping easier. Some recipes, like springerle and pfeffernüsse, specifically call for aging the dough overnight or longer. Just let refrigerated dough sit at room temperature for 10-15 minutes before working with it if it’s too hard to handle.
Why did my cookies spread too much?
Excessive spreading usually happens because butter was too warm, dough wasn’t chilled enough, or there wasn’t enough flour. Make sure butter is at proper room temperature (not melted or greasy). Chill dough for 30 minutes if it seems too soft. Also check that you measured flour correctly—spooning and leveling rather than scooping. Using old baking soda can also cause spreading because it weakens the structure.
How do I prevent cookies from burning on the bottom?
Use light-colored baking sheets instead of dark ones, which absorb more heat. Always line sheets with parchment paper, which insulates cookies from direct heat. Position your oven rack in the center—too low and bottoms burn before tops are done. Double-stacking baking sheets (one inside another) also helps for delicate cookies. Finally, make sure your oven isn’t running too hot by checking with a thermometer.
Can I substitute butter with oil in cookie recipes?
Generally, no—not in traditional recipes. Butter provides structure, flavor, and texture that oil cannot replicate. Butter contains water and milk solids that affect spreading and browning. Oil-based cookies have completely different textures, usually softer and cake-like. Some traditional recipes specifically use oil (like certain Middle Eastern cookies), but don’t substitute butter for oil in recipes calling for creaming butter and sugar.
Why are my cookies too hard?
Overbaking is the number one cause of hard cookies. Remove cookies when centers still look slightly underdone—they’ll firm up as they cool. Overmixing dough develops too much gluten, creating tough cookies. Using too much flour (from incorrect measuring) also makes cookies dry and hard. Finally, make sure you’re using enough fat—butter, oil, or lard provides tenderness.
How can I make my cookies softer?
Underbake them slightly—remove when centers look barely set. Use more brown sugar than white sugar, as brown sugar contains molasses which retains moisture. Add an extra egg yolk for richness and softness. Store cookies with a slice of bread in an airtight container. Replace some butter with shortening, which creates a softer texture. And never skip the resting time—letting dough rest hydrates the flour, creating softer cookies.
What’s the best way to get uniform cookie sizes?
Use a cookie scoop! They come in various sizes and ensure every cookie is identical, which means they all bake evenly. For rolled cookies, use a ruler to measure dough thickness and cut shapes the same size. You can also weigh dough portions on a kitchen scale for perfect uniformity. Uniform sizes aren’t just aesthetic—they ensure even baking and professional results.
Can I reduce sugar in cookie recipes?
Sugar does more than sweeten—it affects texture, spread, and browning. Reducing sugar significantly will give you drier, tougher cookies that don’t spread properly and lack that beautiful golden color. If you must reduce sugar, don’t go below 25% reduction, and expect texture changes. Consider using naturally sweet additions like vanilla, cinnamon, or almond extract to enhance sweetness perception without adding sugar.
Why do my cookies look flat and greasy?
Using melted butter when the recipe calls for softened butter causes flat, greasy cookies. Too much sugar also creates excessive spreading. Make sure you measured ingredients correctly—too little flour is a common culprit. Baking on greased pans (rather than parchment) adds extra fat that makes cookies spread. Finally, check that your oven temperature is accurate—low temperatures cause excessive spreading before cookies set.
How do I know when cookies are done?
Look for set edges and slightly underdone centers for most cookies. They should no longer look wet or glossy in the middle. For soft cookies, the center will look barely done but the edges will be set. For crispy cookies, edges should be golden brown. Gently touch the top—it should spring back slightly for soft cookies or feel firm for crispy ones. Always err on the side of underbaking; you can’t fix overbaked cookies.
Can I freeze baked cookies?
Yes! Most cookies freeze beautifully for up to 3 months. Flash-freeze on a baking sheet first, then pack in airtight containers or freezer bags with layers separated by parchment paper. Thaw at room temperature for 20-30 minutes. Cookies with delicate decorations or meringue toppings don’t freeze well, but most traditional butter cookies, spice cookies, and nut cookies freeze perfectly.
Nutrition Information (Per Cookie – Average Values)
| Nutrient | Amount |
|---|---|
| Calories | 80-150 kcal |
| Total Fat | 4-8g |
| Saturated Fat | 2-5g |
| Cholesterol | 15-25mg |
| Sodium | 40-80mg |
| Total Carbohydrates | 10-18g |
| Dietary Fiber | 0-1g |
| Sugars | 5-12g |
| Protein | 1-2g |
Note: Nutritional values vary significantly based on specific recipes, ingredients used, and cookie size. These are approximate averages for traditional butter-based cookies.
Final Thoughts
These 25 traditional New Years cookies represent centuries of celebration, cultural heritage, and the universal language of sweetness that connects us all. Each cookie carries wishes for prosperity, health, and happiness into the new year.
The beauty of these recipes is that they’re not just about baking—they’re about creating memories, sharing traditions, and starting the year surrounded by love and delicious treats. Whether you choose to make one recipe or attempt all 25, you’re participating in traditions that have brought joy to countless families for generations.
I love how these cookies tell stories—the German springerle with their elaborate molds, the Greek melomakarona soaked in honey symbolizing abundance, the Swedish pepparkakor used for making wishes. Every bite connects us to the past while celebrating the future.
Start your baking journey early—many of these cookies improve with age and can be made weeks ahead. Create a baking schedule, invite family or friends to help, and make the process part of your celebration. There’s something magical about a kitchen filled with the scent of cinnamon, vanilla, and butter as the new year approaches.
Remember, perfection isn’t the goal—connection is. Even if your cookies don’t look exactly like the pictures, they’ll taste wonderful and carry your good wishes into the new year. That’s what truly matters.
Here’s to a sweet new year filled with delicious traditions, warm kitchens, and cookie jars that never stay empty for long. Happy baking, and may your new year be as sweet as these wonderful cookies!
Have you tried any of these traditional New Years cookies? Share your favorite in the comments below! I’d love to hear which cookies are part of your family traditions.
