Three No-fail Christmas Treats for Foodies

Have you pored over the endless Christmas cookie options on Pinterest and still can't decide what to make? I've got you covered.

I've personally made each one of these recipes many times and I can promise you:

1. They always turn out

2. Taste and texture are both amazing

3. They're worthy of gifting or sharing at a party*

*if they can last that long without being eaten.

1. Ina Garten's Ultimate Ginger Cookies

There's a reason making these is on my bucket list every year. They're spicy, rich, and chewy... and totally addictive.

I love them with my morning coffee. What? It's the holidays!

2. Blackberry Sage thumbprint Cookies

The sage is the perfect compliment to the blackberries in these soft, shortbread-like cookies. I love that the flavor combo here is grown-up and a little unexpected in a dessert Christmas. When everyone else is bringing cinnamon this and peppermint that, these cookies stand out -- in a GREAT way.

3. Superfood Dark Chocolate Bark

Here's a treat you can actually feel good about eating! Dark chocolate and superfoods... what's not to love? With just a few ingredients (one being high-quality, store-bought chocolate), it's super easy to make.

Superfood Chocolate Bark


1 Bar or dark (70% cacao or more) chocolate

1 Tsp Vanilla

Toppings: I used gogi berries, chopped pistachios, toasted coconut and fleur de sel. You could also use dried lavender or hibiscus buds, pepitas, Maldon salt, toasted nuts, and bee pollen... really, whatevr you have in your pantry!


Find a glass bowl that will rest on the top of a saucepan. You don't want the bowl to be able to touch the bottom of the pot.

Chop the chocolate and add it to the bowl.

Add enough water to your saucepan to where the water won't touch the bottom of the glass bowl when it's boiling.

Put the pot on the stove and bring the water to a boil.

Place the glass bowl with the chocolate in it, on top of the pot of boiling water. Stir with a rubber spatula until chocolate is completely melted, adding the vanilla about halfway through.

Spread the chocolate out on a piece of parchment paper. Don't spread it so thin that you can see through to the paper. About 1/4 inch thick is fine.

Add your toppings while it's still hot so they sink into the chocolate a little.

Transfer the parchment to a shelf in your refrigerator and allow to harden for about an hour.

Once completely solidified, remove it from the refrigerator and break apart into large pieces with your hands.