Sweet Traditions

December is typically a month of celebration around the world. While holidays and traditions may differ, there’s one thing most people have in common — freshly baked cookies.

These sweet treats play a big role in annual customs across the globe and bring joy and comfort to all ages.

We’ve rounded up 10 varieties of cookies that are universally loved, much like the classic iced sugar cookie here in the United States. The list might tempt your sweet tooth, so we’ve included a recipe to help satisfy that craving.

PANETTONE BISCOTTI

Panettone, a popular holiday sweet bread from Italy, resembles American fruitcake with its cherries, pineapples and citrus peels. It’s a staple in Italian homes this time of year, but so is panettone biscotti — another take on the panettone and, for some, an even better option.

Biscotti, which means “twice cooked” in Italian, is a long, crisp cookie studded with candied fruits and almonds often with a thin icing along the edges. While there are various stories about the creation of panettone, many believe a baker in Milan invented it using the only ingredients he had on hand. Regardless of its origin, both panettone and panettone biscotti are synonymous with the holidays in Italy and in Italian American households right here at home.

PISTACHIO SPRITZ PINWHEELS

Pistachio spritz pinwheels may appear challenging to make, but skilled bakers say these Scandinavian cookies are simple to prepare and perfect for freezing, allowing cookie lovers to enjoy them year-round.

Two pieces of dough are rolled together, sliced and baked. The pastry sports a festive green color thanks to ground pistachios and a touch of food coloring. These pinwheels are often included in Christmas cookie platters, even in the United States.

SESAME COOKIE BALLS

Pinwheels are an important part of a traditional Scandinavian Christmas holiday, which also includes venturing into the forest to chop down your own Christmas tree, lighting an advent candle every Sunday in December and enjoying large family meals, where cookies, of course, are always present.

SESAME COOKIE BALLS

In Chinese culture, many holiday foods carry symbolic meanings, and sesame cookie balls are no exception.

Known as kai kou xiao in China, these “laughing mouth” cookies are believed to resemble little laughing heads, symbolizing joy and laughter. The deep-fried balls represent a sweet life, offering even more reason to keep a stash of these delightful treats on hand.

GINGER COOKIES

During the holidays in Australia, you will find Aussies relaxing on beaches, playing cricket and enjoying picnics — where someone is likely to be munching on a ginger cookie.

Ginger is a healing spice that aids with indigestion, inflammation and even your immune system. In Australia, it’s the star ingredient of this popular treat. Fresh and candied ginger are combined with brown sugar and molasses, creating a cookie with a perfect combination — chewy on the inside, but crunchy on the outside.

CHRISTMAS HONEY COOKIES

It’s safe to say that anything drenched in honey is worth tasting, including melomakarona — Christmas honey cookies. This cookie from Greece has been described as a mixture of baklava and pecan pie.

They’re perfect for vegans because they do not contain egg or dairy. Made of sugar, orange juice, olive oil and flour, this holiday favorite is soaked in honey and topped with walnuts. The word melomakarona comes from the Greek meli, meaning honey and makarona, meaning blessed.

ANGEL WING COOKIES

Delicate angel wing cookies, dusted with powdered sugar, melt in your mouth at first bite. But before these treats are ready for a hungry crowd, there’s plenty of work involved in making them look — and taste — just right.

The Polish cookies are made from an egg yolk dough that’s rolled thin, cut into strips and twisted to resemble wings before being deep-fried.

Also called chruściki, they are a labor of love, often reserved for special occasions like weddings or the Christmas holiday season.

MERINGUE COOKIES

In Iceland, Christmas celebrations begin on Christmas Eve, and you’ll likely find meringue cookies on the menu. Egg whites, sugar, cornflakes, chocolate and sea salt make up what’s known locally as marens-kornflexkökur.

If you’ve never tried a meringue cookie, you’re in for a treat. It’s light, with a crispy crust and a gooey center, similar to a marshmallow but with a drizzle of chocolate sauce on top.

POLVORONES

Originating in Spain, polvorones are oval-shaped cookies speckled with almonds and flavored with lemon, chocolate or cinnamon. While they were once made with lard, today butter is often used instead.

Dense and crumbly, polvorones are also popular in Mexico, the Philippines and even Texas. Though traditionally made from September to January, they’ve become so popular that they are now found year-round.

RUM RAISIN COOKIES

Romania may be famous for Dracula and Transylvania, but the country is also known for its pastries, especially rum raisin cookies.

Called fursecuri cu stafide, these cookies are made with rum-soaked raisins mixed into butter, sugar, eggs and flour. As beloved in Romania as chocolate chip cookies are in the United States, children often leave them out for Santa on Christmas Eve.

SPRINGERLE COOKIES

Some cookies are easy to make, but others, like the springerle cookie, require more effort.

These German cookies can take several hours to prepare, thanks to the intricate details that go into crafting the tiny masterpieces.

Originating in the German province of Swabia in the 15th century, they were created to honor the Holy Days and look more like pieces of art than edible treats.

But that is also what makes them so special.

They are made with a firm dough that is shaped to feature raised designs, typically using either wooden molds or carved rolling pins. These cookies are so beautiful that bakers often paint them and use them as ornaments for Christmas trees.

Australian Ginger Cookies

(Recipe courtesy of marthastewart.com)

Ingredients

• 2½ cups unbleached all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon freshly ground pepper

• 1 teaspoon freshly grated nutmeg

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup (1 stick) unsalted butter, room temperature

• 1 cup packed light brown sugar

• ½ cup granulated sugar

• 1 tablespoon grated peeled ginger

• 2 large eggs, room temperature

• ¼ cup golden syrup, such as Lyle’s

• ¼ cup chopped crystallized ginger

• ¼ cup fine sanding sugar

Directions

1. Whisk together flour, ground ginger, pepper, nutmeg, baking soda and salt in a large bowl and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, brown and granulated sugars and grated ginger until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add golden syrup and continue to beat, scraping down the sides as necessary until thoroughly combined. Mix in crystallized ginger. Reduce speed to low and add flour mixture; mix until just combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

3. Using a ¼-cup ice cream scoop, drop dough onto a parchment-lined baking sheet. If dough becomes soft, refrigerate 20 minutes.

4. Roll dough into balls between your palms, then roll in sanding sugar to coat. Place 6 balls each on 2 parchment-lined baking sheets, spacing at least 2 inches apart. Freeze until firm, about 30 minutes.

5. Meanwhile, preheat oven to 350 degrees Fahrenheit. Bake, rotating halfway through, until edges are golden, 17 to 20 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for 3 days.