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Holiday Cookie & Wine Pairings

If you’re searching for the perfect recipe for an upcoming cookie swap, look no further! We’ve compiled our favorite cookie and wine pairings along with step-by-step recipes to make your holiday baking easier than ever! 

ONEHOPE cookie pairings

Cocoa Snickerdoodle

Wine Pairing: Limited Edition Bronze Glitter Vintner Pinot Noir

Ingredients

  • 1 cup unsalted butter (softened)
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • ¾ cup cocoa powder
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tsp salt
  • ¼ cup white sugar
  • 2 tsp cinnamon

Chocolate Snickerdoodle Cookies

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine butter and brown sugar in an electric mixer fitted with a paddle attachment, and combine until smooth. Add in eggs and vanilla, and mix until everything is combined.
  3. In a separate bowl, combine flour, cocoa powder, cream of tartar, baking soda and salt, and mix together with a whisk.
  4. With the mixer on low, slowly add the dry ingredients to the wet in small increments. Mix until dry is completely incorporated. 
  5. Scoop 2 tbsp. of dough out of the bowl and roll into balls. Combine white sugar and cinnamon together on a medium sized plate. Roll each dough ball around in the sugar mixture so that the whole ball is evenly coated. Place dough balls on a cookie sheet and press down with a flat measuring cup until it is about ½ inch thick. Bake in oven for 10 minutes.
  6. Remove cookies from oven and let cool on a wire baking rack.

Ginger Cookie with Cinnamon Orange Glaze

Wine Pairing: Monterey County Reserve Riesling

Ingredients

  • 12 oz unsalted butter
  • 1 cup brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 1/4 cups flour
  • 3 tsp grated ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼  tsp ground cloves
  • ¼ tsp salt
  • ¼ cup fresh squeezed orange juice
  • ½ cup powdered sugar
  • ½ tsp cinnamon 

Ginger Cookie with orange glaze

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine butter and brown sugar in an electric mixer fitted with a paddle attachment, and combine until smooth. Add in egg, molasses, ground ginger and vanilla and mix until everything is combined.
  3. In a separate bowl, combine flour, baking soda, cinnamon, ground cloves and salt, and mix with a whisk until combined.
  4. With the mixer on low, slowly add the dry ingredients to the wet in small increments until everything is combined. 
  5. Use an ice cream scoop to scoop dough onto a cookie sheet and bake for 10 minutes. Remove from oven and let cool on a wire baking rack.
  6. In a small bowl, combine powdered sugar, orange juice and cinnamon with a whisk. When the cookies are completely cool, spoon glaze over the cookies and let it dry and slightly harden.

Chocolate Dipped Peanut Butter Cookie

Wine Pairing: Napa Valley Reserve Red Blend

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup white sugar
  • 1 egg
  • 12 oz semi sweet chocolate chips

Chocolate peanut butter cookie recipe

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine peanut butter, sugar and egg in a medium sized bowl and mix together with a rubber spatula. Scoop dough with an ice cream scoop and place onto a baking sheet. Bake in oven for 10 minutes. Remove from oven and let cool on a wire baking rack.
  3. Place chocolate in a microwave safe bowl and heat in microwave for three to four 30-second increments. When chocolate is mostly melted but still has small morsels of unmelted chocolate, remove from microwave and stir with a rubber spatula until everything is melted.
  4. Pour chocolate onto a plate and smooth into an even layer. Dip each cookie into chocolate so that bottom is covered with chocolate. Use a fork to pick up from the chocolate, and place on a baking sheet lined with parchment paper. Repeat with all cookies and place in refrigerator for 30 minutes to let the chocolate harden onto each cookie.

Butterscotch Shortbread

Wine Pairing: Brut Millesimato DOC Prosecco

Ingredients

  • 20 oz. (4 ½ sticks) salted butter
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 2 ½ cups flour
  • ½ tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. To make the butterscotch, combine brown sugar and 8 oz of butter in a medium saucepan and heat until bubbly. Allow to cool.
  3. Mix together the rest of the butter and butterscotch sauce in a mixer with the paddle attachment.
  4. In separate bowl, mix together the flour and salt, and then with the mixer on low speed, slowly add into the wet mixture. This will have a crumbly texture. Roll into a circular disc, wrap with plastic wrap, and let sit in the refrigerator for 1 hour.
  5. Remove dough from refrigerator and use a rolling pin to roll out dough until ⅓ in. thick. Use a circular cookie cutter (2.5 – 3 inches in diameter) to cut into circles. Place on a baking sheet lined with parchment paper and bake in oven for 10 minutes.

Gifting Made Easy

Need a unique gift idea this year? Bake your favorite cookies, purchase a bottle of ONEHOPE, and wrap them up with our limited edition bags & tags for a homemade gift that gives back! 

Happy baking!

The ONEHOPE Wine Team

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