4 Holiday Cookie Recipes We Love

National Cookie Day with LIBERTY FLAGS, The American Wave®

National Cookie Day falls on December 4th each year — perfectly situated among the feasting holidays!

Here are four of our favorites that we ALWAYS look forward to enjoying...

Snowdrop Meringue Cookies

Snowdrop Meringue Cookies with LIBERTY FLAGS, The American Wave®


  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 3/4 c. sugar
  • 1/2 tsp. vanilla extract or 1/2 tsp. peppermint extract
  • pecan halves (optional)


Prep & Directions

  • Preheat the oven to 200 degrees.
  • Line 2 large cookie sheets with parchment paper
  • Using a mixer set to medium speed, beat the egg whites and cream of tartar until frothy.
  • Increase the mixer speed to high and gradually add the sugar and vanilla (or peppermint extract).
  • Continue mixing until the meringue forms stiff peaks.
  • Drop spoonfuls about two inches apart onto a parchment-lined cookie sheets and optionally:
    • place one pecan half on each, or
      sprinkle with crushed peppermint candy
  • Bake at 200 degrees for about 40 minutes, taking care no tot let them brown — the meringue should remain white.
  • Turn off the oven and allow to cool completely.
  • Remove from parchment & enjoy!

Chewy Molasses Sugar Cookies

Chewy Molasses Sugar Cookies with LIBERTY FLAGS, The American Wave®


  • 1 c. sugar
  • ¾ c. butter
  • ¼ c. molasses
  • 1 egg
  • 2 c. all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves


Prep & Directions

  • Line 2 baking sheets with parchment paper and set aside.
  • Combine the flour, baking soda, cinnamon, salt, cloves, and ginger – set aside.
  • In a large mixing bowl, cream together the butter, sugar, and molasses.
  • Add the egg and mix well.
  • Gradually stir in the dry ingredients and mix well.
  • Cover and refrigerate four hours.
  • Preheat the oven to 375 degrees.
  • Remove the dough from the refrigerator and shape into one-inch balls.
  • Roll the balls in sugar and place them three inches apart on the parchment-lined baking sheets.
  • Bake until the tops are cracked and the edges are set (7-9 minutes).
  • Cool thoroughly and store in an airtight container with parchment paper between each layer.

Divinity Candy

Divinity Candy with LIBERTY FLAGS, The American Wave®

  • ¾ c. white corn syrup
  • ⅓ c. water
  • 3 c. sugar
  • 3 egg whites
  • 1 c. chopped pecans or walnuts (optional)
  • 1 tsp. vanilla extract
  • candy thermometer


Prep & Directions

  • Place three egg whites in a large mixing bowl and set aside.
  • Line two large cookie sheets with parchment paper and set aside.
  • In a large saucepan, mix the sugar, syrup, and water and stir constantly while bringing to a boil.
  • Cook over medium heat until the candy thermometer temperature reaches 252 degrees (hard ball).
  • While the sugar mixture is cooking, prepare the egg whites by setting a mixer to high and beating the egg whites until they form stiff peaks.
  • When the sugar mixture has reached the hard ball stage, remove from heat.
  • Pour the hot sugar syrup mixture by a thin stream into the egg whites, simultaneously beating and scraping the bowl sides.
  • Add the vanilla extract.
  • Continue beating until the candy mixture forms peaks - it should no longer be glossy.
  • Fold in chopped pecans or walnuts (optional).
  • Working quickly, drop the candy by spoonfuls onto parchment lined cookie sheets.
  • Let cool at room temperature until dry to the touch.

This recipe works best when prepared on a cool, dry day because humidity will contribute to the candy remaining sticky. It also helps a lot to have a standing mixer or second person helping. Store in an airtight container with waxed paper between layers.

Pineapple Oatmeal Cookies

Pineapple Oatmeal Cookies with LIBERTY FLAGS, The American Wave®

  • 1 c. shortening
  • 1 c. sugar
  • 1 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2¾ c. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 c. raisins
  • 1 c. shopped pecans
  • 2 c. rolled oats
  • 1 c. crushed pineapple (lightly drained)


Prep & Directions

  • Preheat the oven to 350 degrees.
  • Line two large cookie sheets with parchment paper and set aside.
  • In a large mixing bowl, cream together the shortening, sugar, and brown sugar.
  • Stir in the eggs and vanilla extract.
  • Add the flour, soda, and salt — stir until combined.
  • Drop by spoonfuls onto the parchment-lined cookie sheets.
  • Bake at 350 degrees until golden brown (10 - 12 minutes).


Happy National Cookie Day!

That's it!
Hopefully one or more of these will put the finishing touches on your National Cookie Day or a holiday feast. We are so glad to share with you!

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