There’s something about the smell of cookies baking that instantly makes the season feel brighter. At Linen & Clove, our holiday open house wouldn’t be complete without homemade treats fresh from our kitchen — and this year, our team favorites were too good not to share. Whether you’re hosting a festive gathering or simply cozying up at home, these recipes are simple, timeless, and guaranteed to bring a little extra joy to your holiday table.

(P.S.- Looking for beautiful ways to serve your sweets? Explore our collection of platters and serveware perfect for every occasion.)

Hot Cocoa Cookies

Rich, chewy, and topped with a fluffy marshmallow and silky chocolate frosting — these cookies capture the comfort of a cozy mug of cocoa.

Ingredients & Instructions:

1/2 cup unsalted butter

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

15 large marshmallows, halved

Frosting:

1/2 cup butter, softened

2 Tablespoons unsweetened cocoa powder

2 1/2 Tablespoons milk

2 cups powdered sugar

1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well. 
3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the bowl with the creamed butter mixture and stir just until combined. 
4. Scoop the dough by rounded tablespoons and roll into balls. Put onto a metal baking sheet and chill for three hours in the fridge. Then transfer balls onto your cookie sheet. Bake for 7-8 minutes. Remove from oven and top with a marshmallow half (cut-size down). Return to oven for 2 minutes. 
5. Allow to cool completely while you make the frosting. 

Frosting:

1. Add butter to a mixing bowl and beat with electric mixers for 1 minute. Add the cocoa powder and milk and mix to combine. Add powdered sugar and mix for at least 2-3 minutes or until smooth. Mix in vanilla. Add more powdered sugar if needed.
2.  Once cookies have cooled, cover the tops of the marshmallow and cookie with frosting. Top with white sprinkles.
3. Store leftovers in an airtight container. These cookies freeze well.

Tip: Serve these cookies on a natural wood tray or stoneware platter to add warmth and charm to your dessert spread.

Gingerbread Muffins

Soft, spiced, and topped with buttery streusel and a sweet vanilla glaze — these muffins are perfect for a relaxed holiday morning.  CREDIT- The Pioneer Woman 

Ingredients

FOR THE STREUSEL:

1/2 cup all-purpose flour

1/3 cup light brown sugar

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 tsp. kosher salt

1/2 tsp. vanilla extract

4 Tbsp. unsalted butter, melted

FOR THE MUFFINS:

3/4 cup buttermilk, at room temperature

1/3 cup molasses

1/2 cup unsalted butter, melted

1/4 cup canola oil

1/2 cup packed light brown sugar

1 large egg, at room temperature

1 1/2 tsp. vanilla extract 

2 cups all-purpose flour 

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

3/4 tsp. baking soda

1/2 tsp. kosher salt

2 Tbsp. turbinado sugar

FOR THE GLAZE:

1 cup powdered sugar

1/8 tsp. kosher salt

1 tsp. vanilla extract

2 Tbsp. half-and-half, heavy cream, or milk

Instructions:

For the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add the vanilla and melted butter to the flour mixture, stirring until the mixture resembles wet sand. Cover and chill the streusel for at least 30 minutes and up to 1 day ahead.

1. For the muffins: Preheat the oven to 425°F. In a medium bowl, whisk together the buttermilk, molasses, melted butter, oil, brown sugar, egg, and vanilla.
2. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a large bowl.
3. Add the wet ingredients to the dry ingredients, and stir just until combined. Spoon the batter evenly into a standard 12-cup muffin tin lined with paper liners.
4. To bake immediately: Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F, and continue baking until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached, 14 to 16 minutes. Remove the muffins to a wire rack to cool completely, about 30 minutes.
5. To make ahead: Cover and refrigerate the muffin tin for up to 12 hours. Preheat the oven to 425°F. Let the muffins sit at room temperature for 30 minutes. Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F, and continue baking until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached, 16 to 20 minutes. Remove the muffins to a wire rack to cool completely, about 30 minutes.
6. For the glaze: In a medium bowl, whisk together the powdered sugar, salt, vanilla, and half-and-half until smooth. Drizzle the glaze evenly over the cooled muffins.

Tip: We love serving these on our white stone cake stand or stacking them in a linen-lined basket for a casual brunch display.

White Chocolate Cranberry Oatmeal Cookies with Pistachios

A mix of chewy oats, tart cranberries, creamy white chocolate, and salty pistachios — festive colors and flavors in every bite.

Ingredients:

1 cup all-purpose flour (spooned & leveled)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1  1/2 cups old-fashioned rolled oats

1/2 cup sweetened dried cranberries

1/2 cup white chocolate chips

1/2 cup salted pistachios, chopped

Instructions

1. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
3. Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, pistachios, and white chocolate chips and mix until fully combined.
4. Cover the dough and refrigerate for at least 30 minutes.
5. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
6. Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
7. Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

Tip: Pair with your favorite coffee mugs and a few evergreen sprigs for a simple, seasonal cookie moment.

From our kitchen to yours — we hope these recipes add a touch of sweetness to your season. Keep them bookmarked; they’re classics worth revisiting year after year.

With love,
The Linen & Clove Team