Classic Cup Christmas Cookies

Classic Cup Christmas Cookies

Cindy Carnes 120

"These cookies are very pretty, and tasty. Look great on gift trays during the holidays, with the green and red. If you don't like cherries used sweetened dried cranberries."

Ingredients {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
  3. Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.
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Reviews 4

  1. 6 Ratings


This is a great holiday cookie. I made them for the first time this year and will definitely make them again. Lot of flavor with orange zest, cherries, and pistachios. MY ONLY RECOMMENDATION would be to not freeze for 2 hours, but rather refrigerate. I froze my dough for only an hour and a half and it was too frozen to cut. Other than that, I think the cookies are great!


What is confectioner's coating?


These cookies are great! Everyone has been missing out by not making these. I only used a little bit more than 1 cup of cherries and cranberries mixed, because that was all I had. It seemed to be plenty. I didn't freeze the dough, but used parchment paper to shape into a log and refrigerated it for 2 hours. It was plenty firm enough to slice. The cookies were HUGE. When I make these again, I will make 2 logs, smaller in diameter. It did make 23 cookies, but could have made many more if the logs weren't so big. They sort of had a shortbread airy texture. I had 3 cookies that didn't fit on the first cookie sheet, so I put them on a second sheet on the bottom rack. DON'T do that! They got too dark on the bottom and not browned on top. The baking time was MUCH longer than stated (8 to 10 minutes longer), so I had to keep setting the timer for 2 more minutes (I get distracted) and checking them again. Try these cookies! only got 4 stars because the baking time was so off and the directions to freeze were unnecessary. I didn't use the white confectionary coating. It would look pretty, but I don't think it needs it.