Holiday Cookie Recipes from Temecula Chilled: Festive Treats to Sweeten Your Season
In Temecula, we live glass full, and this time of year we live plate full. This holiday season, gather around the kitchen and create delicious memories with festive cookie recipes crafted by Temecula’s own restaurant chefs. From classic sugar cookies to unique holiday flavors, these locally-inspired treats are the perfect way to celebrate Temecula Chilled and bring the heart of Temecula Valley into your home. Ready to bake some joy? Your next batch of sweetness awaits!
Corkfire Kitchen at Temecula Creek Inn
Red Velvet Chocolate Earthquake Cookies
Get ready for a cookie twist that’s both festive and delicious! These Red Velvet Crinkle Cookies are soft, chewy, and coated in a double layer of sugar that gives them a unique, crackly look. Perfectly sweet with a hint of cocoa, these cookies bring all the holiday vibes. You’ll want to grab one fresh out of the oven—gooey center and all! Click below for the full recipe and start baking!
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Ingredients:
- 1/3 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 3 large eggs, room temperature
- 3 tsps vanilla extract
- 1/2 tsp professional red food coloring
- 2 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 tsps baking powder
- 1 tsp salt
Coating:
- 1 cup granulated sugar
- 1/3 cup powdered sugar
Preheat oven at 350°F and line baking pan with parchment paper.
Using a stand mixer, Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, mix until evenly and fluffy.
In a separate bowl combine the flour, cocoa powder, baking powder, and salt. Slowly Add the dry ingredients to the wet and beat together until combined on low.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
Raspberry Cheesecake Cookies
Raspberry cheesecake lovers, get ready for your new favorite holiday cookie! These soft, creamy treats start with a raspberry muffin mix for a burst of berry flavor, then get blended with tangy cream cheese, buttery richness, and a touch of brown sugar sweetness. White chocolate chips and crunchy macadamia nuts make every bite irresistible. Chill, bake, and enjoy warm from the oven with a glass of Cougar’s Rosa del Vignato, the perfect pairing for a cozy winter evening. Click below for the full recipe!
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Ingredients:
- 14oz Raspberry muffin mix (Jiffy or similar)
- 1/2 tsp baking soda
- 4oz cream cheese - softened
- 4oz unsalted butter - softened
- 1/2 cup brown sugar - firmly packed
- 2 eggs
- 1 1/2 cups white chocolate chips
- 1 1/2 cups chopped macadamia nuts
Combine cream cheese, butter until blended. Add eggs, baking soda and brown sugar, mix until blended. Add muffin mix and chips/nuts. Place in fridge for 1-2 hours. Scoop onto ungreased cookie sheets. Bake at 350 degrees for 12 minutes.
Enjoy with Cougar's Rosa del Vignato!
Oh Christmas Tree Cookie
Looking for a holiday cookie that’s both gluten-free and packed with flavor? The “Oh Christmas Tree Cookie” combines a tender, cinnamon shortbread base with a rich espresso ganache and a swirl of Italian meringue for a sweet and spiced treat that’s as festive as it is delicious. Perfect for sharing (or keeping for yourself)! Click for the full recipe and tips on getting that perfect cookie shape and texture.
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Ingredients (Gluten-Free Cinnamon Shortbread):
- 3/4 stick + 1 tablespoon salted butter, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 1/3 cup + 1 tablespoon gluten-free flour blend (we use Bob's Red Mill)
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon
- Pinch of sea salt (optional)
Ingredients (Cinnamon Sugar):
- 3/8 cup sugar
- 1 teaspoon ground cardamom
Instructions:
- Adjust the oven rack to the middle position, preheat the oven to 350ºF, line a large baking sheet with parchment (baking) paper.
- In a large bowl, using a wooden spoon, mix together the softened butter, sugar and vanilla until combined. Don’t cream the butter – just stir it all together until you get equivalent mixture.
- Sift together the gluten-free flour blend, cornstarch, cinnamon, salt (if you like extra) add to the butter-sugar mixture.
- Mix well until combined, it will be quite crumbly, which is what you want.
- Knead the dough by hand until it comes together- shaping a ball – this may take up to 5 minutes, the dough will come together eventually.
- Roll out the cookie dough between two sheets of baking/grease-proof paper to a thickness of about 5-7mm, dependent on how thick you like them.
- Once you’ve rolled out the dough to desired thickness- using a cookie cutter, cut out your cookies!
- Bake at 350ºF (180ºC) for 16-18 minutes until light golden brown.
- Allow to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely.
Tip: Rolling out cookie dough between two sheets of baking/grease-proof/parchment paper prevents it from cracking during rolling. It also eliminates the need for dusting your work surface with extra flour, as you don't want to incorporate more flour into the cookie dough.
Tip: Be gentle, they are fairly fragile.
Espresso Ganache
150ml double cream
50g espresso beans
250g milk chocolate, chopped
- Heat espresso and cream to just below a boiling point.
- Place chocolate in a bowl, then pour hot cream-espresso mixture through a sieve over the chocolate. Discard the beans and leave the chocolate to melt for 3 minutes, then stir to a smooth ganache.
- Leave to cook until firm, then transfer to the piping bag fitted with a 1.5cc plain nozzle.
Classic Italian Meringue
1 cup sugar (7 ounces; 200g)1/2 cup water
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
Juice from 1 lemon
- In a small saucepan, combine sugar and water.
- Heat over high heat, stirring only until it comes to a boil.
- Once it reaches a boil, stop stirring.
- Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer.
- Brush down sides of pot as necessary with a pastry brush dipped in water. Hot sugar is just as dangerous as fryer oil, so use caution!
- Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment.
- Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
- With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
- Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
Europa Village
Alfajores Snowflake
These Europa Village Alfajores Snowflake Cookies bring a taste of South American tradition to your holiday baking! Delicate, melt-in-your-mouth cookies made with cornstarch create the perfect tender texture, while a luscious dulce de leche filling adds rich, caramel sweetness. Rolled in shredded coconut for a snowy finish, these sandwich cookies are as beautiful as they are delicious. Click below for the full recipe and add an elegant, internationally-inspired treat to your holiday cookie collection!
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Ingredients
For the Cookies
- 1 c all-purpose flour
- 1 c cornstarch
- 1/2 c powdered sugar
- 1/2 c unsalted butter, softened
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- A pinch of salt
For the Filling
- 1 c dulce de leche
For the Coating
- 1 c shredded coconut (unsweetened or sweetened, depending on your preference)
Instructions
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Divide the dough into two portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Use a snowflake cookie
cutter (about 3 inches in diameter) to cut out cookies, placing them on the prepared baking sheet. Repeat with the second disc of dough. Gather any scraps, re-roll, and cut out additional cookies.
Bake the cookies for 10-12 minutes or until they are lightly golden. Be careful not to overbake. Remove from the oven and allow them to cool completely on a wire rack.
Once the cookies are cool, spread a generous amount of dulce de leche on the flat side of one cookie, then sandwich it with another cookie. Roll the edges of the filled cookies in shredded coconut until well coated.
Mexican Christmas Cookies
These Mexican Christmas Cookies are a timeless holiday favorite! Warm spices like ginger and cinnamon blend beautifully with sweet dates and crunchy pecans, creating a cookie that's both comforting and sophisticated. With a recipe that yields about 10 dozen cookies, you'll have plenty to share, gift, and enjoy all season long. Click below for the full recipe and discover your new go-to holiday cookie!
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Ingredients
- 3 cups sifted flour
- 1 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 6 ounces pitten dates, cut fine (about 1 1/8 cups)
- 1 cup chopped pecans
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 3 Tbs milk
- 1 tsp baking soda
Instructions
Mix flour, salt, and spices; add dates and nuts and mix. Cream butter, add sugar gradually until fluffy. Add well-beaten eggs and mix. Add milk in which the baking soda has been dissolved, mix well. Add flour mixture gradually and mix well. Form dough into rolls, about 2 inches in diameter, wrap in waxed paper and freeze or chill thoroughly in refrigerator. Slice thin and bake on ungreased baking sheets in preheated 375 degree oven for about 12 minutes. Store in covered container.
Recipe Yield
Makes about 10 dozen 1 - 1 1/2 inch round cookies
Chocolate Chip Cookies
Indulge in the classic comfort of Small Barn’s Chocolate Chip Cookies. Made with a blend of semi-sweet chocolate chips and dark chocolate chunks, these cookies are soft, buttery, and just the right amount of sweet. A hint of vanilla bean paste takes this favorite to the next level. Click below for the full recipe and bake a batch of these irresistible treats!
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Ingredients:
- 1/2 lb butter unsalted, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 tbl salt, kosher
- 3 cups flours
- 1 tsp baking powder
- 1 tsp baking soda
- 12 oz semi-sweet chocolate chips (Guittard or similar)
- Dark chocolate pistoles or chunks (Cordellera or similar)
- 1 tbl vanilla bean, paste
Instructions:
- Mix in a tabletop mixer sugar and butter together for about 4 minutes.
- Slowly add eggs until fully incorporated.
- Next add all dry ingredients little by little until fully incorporated.
- Scrape down sides and add vanilla bean paste and chocolate chips.
- Slowly mix until chocolate chips are evenly distributed throughout the dough.
- Bake at 325°F for 12‐15 minutes.
S'Mores Cookies
These S’mores Cookies bring the campfire classic indoors, combining gooey marshmallows, graham cracker crunch, and melted chocolate chunks in every bite. Baked to golden perfection, each cookie is topped with extra marshmallows and graham cracker pieces for that authentic s’mores feel. Click below for the full recipe and enjoy a cozy twist on a favorite treat!
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Ingredients:
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 cups mini marshmallows, divided
- 2 cups graham crackers, broken into small pieces (about 9-10 crackers), divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey bars, broken into pieces
Instructions:
- Preheat oven to 375°F.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, combine butter and sugars. Beat for 2-3 minutes until creamy.
- Add eggs and vanilla and beat well until incorporated.
- Add dry ingredients to mixer and mix just until everything is combined.
- Add 1 1/2 cups of graham cracker pieces, 1 1/2 cups of marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
- Scoop 2-3 Tbsp size balls of dough onto the parchment lined baking sheets, leaving room for the cookies to spread.
- Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar.
- Return to oven and bake for 1-2 minutes until done. If desired, switch over to broil and toast the marshmallows on top. Be careful as the small marshmallows can burn quickly.
- Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
The Restaurant at Ponte Winery
Italian Almond Cookies
Ponte Winery’s Italian Almond Cookies are a delightful, nutty treat with a hint of citrus and warmth from coriander. Made with a mix of almonds, pistachios, and a touch of brandy or orange liqueur, these biscotti-style cookies are perfect for pairing with coffee or dessert wine. Click below for the full recipe and bring a taste of Italy to your kitchen!
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Ingredients:
- ¼ cup unsalted butter, soft
- ½ cup sugar
- 1 + ½ cups all-purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp ground coriander
- Finely grated rind of 1 lemon
- ½ cup polenta
- 1 egg, lightly beaten
- 2 tsp brandy or orange-flavored liqueur
- ½ cup natural almonds – unblanched
- ½ cup pistachios
Instructions:
- Preheat oven to 325. Lightly grease baking sheet. Cream together butter and sugar with wooden spoon until smooth.
- Sift together the flour, salt, baking powder and ground coriander into the bowl with the creamed mixture. Add the lemon rind, polenta, egg and brandy or liqueur and mix together to make a soft dough.
- Stir in nuts until evenly combined. Halve the mixture. Shape each half into a flat cookie log, about 9 “ long and 2 ½ “ wide. Bake for about 30 mins until risen and just firm, a light golden brown. Remove from oven.
- When cool, cut each cookie log diagonally into 12 thin slices with a serrated bread knife. Return to baking sheet and bake another 10-15 minutes until crisp.
- Remove from oven. Cool completely and store in airtight container.
Panettone Cannolis
These Panettone Cannolis from Alessandro 'Alex' Prestifilippo put a festive Italian twist on the classic Sicilian treat! Instead of traditional fried shells, slices of sweet Panettone cake are transformed into crispy, golden cannoli shells filled with creamy ricotta and orange zest. Finish them with a drizzle of melted chocolate, a dusting of powdered sugar, and your choice of pistachios, chocolate chips, or hazelnut syrup for an elegant dessert that's as impressive as it is delicious. Click below for the full recipe and bring a taste of Sicily to your holiday table!
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Ingredients
- Cannoli Shells — or make your own using Panettone Italian cake (available at Bottega Italia during the holiday season!)
- Homemade Ricotta Cream
- 2 cups ricotta cheese
- ½ cup sugar
- Zest of 1 orange (optional)
- For Garnish
- Powdered sugar
- Melted chocolate
- Optional: crushed pistachios, mini chocolate chips, or a drizzle of hazelnut syrup
Directions
1. Prepare the Panettone Shells
Slice the Panettone into thin sheets, then gently roll each slice flat with a rolling pin (or a wine bottle if you’re feeling resourceful!).
2. Shape the Cannolis
Cut each flattened slice in half. Wrap the halves around a cannoli roller, pressing the ends together firmly so they hold their shape.
3. Bake the Shells
Place on a baking tray and bake for 5 minutes, or until golden brown.4. Cool and Remove
Allow the shells to cool completely before gently removing the rollers.5. Fill the Cannolis
Using a piping bag or spoon, fill each shell with the ricotta cream.6. Finish with Flair
Drizzle with melted chocolate, dust generously with powdered sugar, and add your chosen toppings — pistachios, chocolate chips, or hazelnut syrup.7. Serve & Enjoy!
A festive, Sicilian-inspired delight — perfect for sharing with friends and family.
Blends at Pechanga Resort Casino
Chocolate Chunk Cookies
Oatmeal Raisin Cookies
Peanut Butter Cookies
White Chocolate Macadamia Cookies
The culinary team at Blends at Pechanga Resort Casino shares four timeless holiday cookie recipes that'll become your new favorites. Classic, delicious, and perfect for the season!
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Pechanga Chocolate Chunk Cookie
*Pechanga Resort Casino houses an on-site bakery where all baked goods for the entire resort are baked fresh every day. The pastry chefs whips up thousands of cookies each day.
Here is the recipe for their chewy and very popular Chocolate Chunk Cookie. These oversized cookies can be purchased from Blends Coffee & Wine Bar and Café Cocoa, then promptly enjoyed.
Ingredients:
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground sea salt
- 3/4 cup coarsely chopped walnuts, lightly toasted
- 1/2 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoons ground sea salt, plus additional for sprinkling
- 1/4 cup unsalted butter, softened
- 1 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces coarsely chopped semisweet chocolate
Directions:
Preheat oven to 375 degrees F. Generously grease cookie sheets.
Melt 1 tablespoon butter in a small saucepan over medium heat; stir in 2 tablespoons sugar and 1/4 teaspoon salt and bring to a boil. Boil 1-2 minutes, whisking frequently, until golden brown; stir in walnuts until well coated. Place on a sheet pan, and bake for 5 minutes or until well toasted; cool.
Melt 1/2 cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 5-7 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking powder; stir in 1 teaspoon salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat 1/4 cup softened butter, brown sugar and 1/2 cup granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)
Drop by rounded tablespoons onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.
Makes 3 dozen cookies
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Pechanga Resort Casino’s Oatmeal-Raisin Cookies
*Pechanga Resort Casino houses an on-site bakery where all baked goods for the entire resort are baked fresh every day. The pastry chefs whips up thousands of cookies each day.
Here is the recipe for their chewy and very popular Oatmeal Raisin Cookies. These oversized cookies can be purchased from Blends Coffee & Wine Bar and Café Cocoa, then promptly enjoyed.
Yield: 25-30 cookies
Ingredients:
- 1 Cup unsalted butter
- 1 Cup light brown sugar
- ¼ Cup granulated sugar
- 2 ea eggs
- 1 Tablespoon Vanilla paste
- 1 Tablespoon molasses
- 1 1 /2 Cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old fashioned whole rolled oats
- 1 Cup raisins
Directions:
Preheat oven to 350F. Cream butter and sugar. Use stand mixer or hand mixer to cream the softened butter with both sugar until smooth, about 2 minutes on medium speed.
Add eggs, vanilla and molasses, then mix on high speed for about 1 minute until incorporated.
Mix in flour, baking soda, cinnamon and salt together in a separate bowl. Combine together on low speed.
Beat in the oatmeal and raisins on low speed. Dough will be sticky and wet.
Refrigerate the dough for at 30-60 minutes.
Roll the cookie dough into teaspoon-sized balls and place on a parchment paper-lined or liberally greased baking sheet.
Bake cookies for about 12 – 13 minutes until light browned. The cookie will look under baked, but they will continue to set as they cool.
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Pechanga Resort Casino’s Peanut Butter Cookies
*Pechanga Resort Casino houses an on-site bakery where all baked goods for the entire resort are baked fresh every day. The pastry chefs whips up thousands of cookies each day.
Here is the recipe for their chewy and very popular Peanut Butter Cookies. This variety is the hardest to find as it invariably sells out early every day. These oversized cookies can be purchased from Blends Coffee & Wine Bar and Café Cocoa, then promptly enjoyed.
Ingredients:
- 1 cup butter
- 1 & ½ cup peanut butter
- ¾ cup granulated sugar
- 1 cup brown sugar
- 2 ea eggs
- 1 & ¾ cup all-purpose flour
- ½ tsp salt
- 1 & ¼ tsp baking powder
- 1 & ½ tsp baking soda
- ½ cup peanut butter baking chips
Directions:
- Preheat oven to 350F.
- Cream butter, peanut butter, sugar and brown sugar together in a medium mixing bowl until creamy.
- Beat in eggs.
- In separate bowl, sift flour, salt, baking powder and baking soda, stir into butter mixture.
- Stir in peanut butter chips and refrigerate the dough for an hour.
- Scoop the dough using a medium sized ice cream scoop. Place the raw cookies onto a lightly greased baking sheet.
- Bake in a preheated oven for about 5 to 7 minutes or until cookies begin to brown.
Yield: 24 cookies
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Pechanga Resort Casino’s White Chocolate Macadamia Nut Cookies
*Pechanga Resort Casino houses an on-site bakery where all baked goods for the entire resort are baked fresh every day. The pastry chefs whips up thousands of cookies each day.
Here is the recipe for their chewy and very popular White Chocolate Macadamia Nut Cookies. These oversized cookies can be purchased from Blends Coffee & Wine Bar and Café Cocoa, then promptly enjoyed.
Yield: 4 Dozen
Ingredients
- 1 Cup butter, softened
- ¾ Cup light brown sugar
- ½ Cup granulated sugar
- 2 EA eggs
- ½ tsp vanilla bean paste
- 2 ½ Cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 Cup chopped macadamia nuts
- 1 Cup white chocolate chunks
Directions:
- Preheat the oven to 350 degrees F (175 degrees C)
- Cream butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla bean paste.
- Combine flour, baking soda, and salt in another bowl. Gradually stir the dry ingredients into the butter mixture. Fold in macadamia nuts and white chocolate.
- Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until golden brown, about 10 minutes.
Old Town Spice & Tea Merchants
Gingerbread Cookies
These classic Gingerbread Cookies are holiday baking at its best! Made with molasses and Old Town Spice & Tea Merchants' signature Baker's Blend, they're perfectly spiced and delicious. Finish with a sprinkle of Spiced Ginger Sugar while warm for an extra touch of flavor. Click below for the full recipe and grab your Baker's Blend at Old Town Spice & Tea Merchants!
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Blend together:
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1/4 cup water
Combine the following in a separate bowl:
2 1/2 cups flour
3/4 tsp salt
1/2 tsp baking soda
3 1/2 tsp Baker’s Blend.
gradually add to wet ingredients & Mix
Chill for 1 hour. Preheat the oven to 375 F. Roll out dough to 1/4” & cut with Cookie Cutter. Place on baking sheet & bake for 7 minutes. Sprinkle Spiced
Ginger Sugar on cookies while still warm.
The Baker's Blend and Spiced ginger Sugar can be found at Old Town Spice & Tea Merchants or on the website.