Posted by Michelle Feldman on

Christmas Cookies and Wine Pairings

Christmas Cookies and Wine Pairings

Christmas Cookies and Wine Pairings

Christmas is the most wonderful time of the year. Everything is lined with twinkle lights and it’s time for our favorite holiday traditions, baking (and eating) Christmas cookies…and best of all, to sip clean wine. 

Michelle always hosts the most epic cookie exchange, which has become our most cherished holiday event. Here are our chosen good clean wine and cookie pairings, with some of our favorite Christmas cookie recipes. 

Our favorite Christmas cookie and wine pairings 

Good Clean Red pairs with: chocolate chip, fudge crinkle, gingerbread, molasses, jam thumbprint, oatmeal raisin, whoopee pies, cherry kiss, peanut butter blossoms, peppermint melt aways, chocolate raspberry, pecan sandies, rocky road bars.

Good Clean White pairs with: sugar cookies, butter cookies, Italian anise, linzer, shortbread, snickerdoodles, snowball, Italian wedding cake cookies, pecan fingers, Italian sugar cookies, lemon spritz, macarons. 

Good Clean Spumante pairs with: sugar cookies, shortbread, cranberry shortbread, raspberry Rugelach, white chocolate-dipped Rice Krispie Treats, and macarons. 

Good Clean Rosé pairs with: merengue cookies, and Kolaches.

Good Clean Spumante Rosé pairs with: every cookie

Christmas Cookie Recipes

Italian sugar cookies (pair with good clean white) 

  • 3/4 cup shortening
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Food coloring and coarse sugar, optional
  • Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. cookies: Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • Shape dough into 1-1/2-inch balls. Place 1 inch apart on parchment paper lined baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • For icing: in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.

Kolaches cookies (pair with good clean rosé)

  • 2 cups butter, softened
  • 1 pint vanilla ice cream, softened
  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling
  • 1 to 2 tablespoons confectioners' sugar, optional
  • In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours.
    Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10–in. rectangle; cut into 2-in. squares. Place a teaspoonful of filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on parchment paper lined baking sheets. Repeat with remaining dough and filling.
    Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

Cherry Kiss Cookies (pair with good clean red) 

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 2 teaspoons maraschino cherry juice
  • 1/2 teaspoon almond extract
  • 6 drops red food coloring, optional
  • 2-1/4 cups all-purpose flour
  • 1/2 cup chopped maraschino cherries
  • 54 milk chocolate kisses, unwrapped
  • Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.
    Shape dough into 1-in. balls. Place 1 in. apart on parchment paper lined baking sheets.
    Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

White chocolate dipped rice crispy treats (pair with good clean spumante) 

1 package store-bought or 1 batch homemade Rice Krispie Treats

1 (1lb.) package white candy melts or 1 (24 oz.) package white chocolate chips or bark coating. 

2 Table spoons shortening

Assorted Christmas sprinkles 

Unwrap store-bought Rice Krispie treats (or cut homemade into approximately 3x2-inch rectangles, set aside. Melt chocolate and shortening together in the microwave per package directions (typically in 30 second intervals, stirring in between). Dip 3/4 of each Rice Krispie Treat in the white chocolate, letting excess chocolate drip off back into the container. Sprinkle with Christmas sprinkles as desired. Place on wax paper and let stand for chocolate to set up. Store in airtight container for up to two weeks. 

We love to drink delicious wines with friends and family during the holidays. Good clean wine is great wine and is always a good choice because it’s good company wine. All you need are Christmas cookies, the best clean wines, and the NSYNC Home for the Holidays Album. We can already feel our spirits lifting just at the thought. 


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