‘Tis the season of sweets! To celebrate, we’ve gathered a wanderlust-inspiring collection of cookies from around the world. Some of these recipes will be familiar and maybe even nostalgic, and others will transport you to places you’ve only dreamt of visiting. A few of these flavors might be out of your routine, but we hope you give them a try – and don’t miss the food waste-fighting tips included with each recipe.
These tender cookies are the perfect balance of sweet and slightly bitter earthiness. Plus, they’re naturally green, so they’re already dressed up for the holidays! Save any leftover matcha to enjoy in a comforting bowl of our Matcha and White Chocolate Popcorn.
Two crispy chocolate biscuits are filled with a spread of malted chocolate cream, sandwiched together, and then dipped in melted chocolate to make these popular Australian cookies. Since you probably don’t have too many go-to uses for malted milk powder, use any leftovers to make this beloved malted chocolate cake.
We used our fan-favorite Dark Chocolate Covered Cherries to make our biscotti, but you could also use leftover Halloween chocolate.
This recipe uses brewed tea to imbue a ton of rich earthy flavor. Be sure to compost your tea leaves after so they don’t end up in the landfill.
Tender, slightly sweet, buttery, and easy enough for beginner bakers to make. We topped our Nankhatai Cookies with chopped pistachios, but they can also be sprinkled with saffron, almonds, or any other nuts you happen to already have.
These shortbread cookies are often filled with chopped nuts or a delicious date paste and then dusted with powdered sugar. We’re treating ourselves to these cookies all winter, but traditionally, they’re eaten during Ramadan, in the days before Lent, or on Easter Sunday. After a day or two, be sure to keep these cookies in the fridge to keep the fillings fresh.
The chewy texture and light almond flavor are just right in these cookies, which are usually enjoyed during the Chinese New Year, but also during the holidays. Wondering what to do with the rest of your almond extract? Add a teaspoon to just about any baked good for a hint of holiday flavor.
Ghriba are cookies baked all year round in Morocco. They can vary in flavor, but their defining trait is a crackly outside and a chewy inside. Try making yours with our 64% Dark Chocolate Discs that were rescued from going to waste.
Hamantaschen are traditionally enjoyed during the Jewish holiday of Purim. How to make them just right is widely debated, so we decided to veer away from the classic prune and poppy seed filling to please chocolate-lovers and hamantaschen-lovers alike. Don’t let any of the delicious leftover chocolate hazelnut spread go to waste! Whisk it into hot milk to make a decadent hot cocoa.
Rich, chewy, and snow-dusted with lots of powdered sugar to make them extra festive, these cookies are a recipe you’ll want to make over and over. Be sure to save your leftover egg white to make one of these recipes.
Imagine gingerbread but amped up with a hint of spice and chewiness and you get Lebkuchen! This German Christmas cookie is pillow-y soft and full of all those special holiday flavors. You can use any leftover fresh ginger to make tea or add to stir frys or smoothies.