Cranberry Noel Tea Cookies


We are in full-swing Holiday Baking mode here at Rose & Lea and today we are sharing one of our new favorite Christmas cookie recipes… Cranberry Noel Tea Cookies!

These cookies are very easy to make & you’ll most likely already have all the ingredients needed in your cupboard. They are so, so delicious, and make the perfect accompaniment to a nice hot cup of tea or coffee. Perfect for the Holidays!

We filmed a little behind the scenes/tutorial video while making these cookies last night.. Check out what went down!

Note: In the video, we used songs by a band named ‘Carroll‘. They are an amazing psychedelic-pop band based out of Minneapolis.. Do yourself a favour, and check em out! Band LinksCarroll WebsiteFacebook



Cranberry Noel Tea Cookies
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  1. (yield: approx. 40 cookies)
  2. 1 cup unsalted butter, softened
  3. 1/2 cup granulated sugar
  4. 2 tablespoons milk
  5. 1 teaspoon vanilla extract
  6. 1/2 teaspoon salt
  7. 2 1/2 cups all-purpose flour
  8. 1/2 cup chopped pecans
  9. 3/4 cup chopped dried cranberries
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar together until light and fluffy.
  2. Add the milk & vanilla, mix until just blended. Add the salt & flour, mix well.
  3. Using a spatula, fold in the pecans and cranberries.
  4. Divide batter in half. Roll batter into 2 even sized logs, and wrap in saran wrap.
  5. Chill the dough in the freezer for 30 minutes – 1 hour. (the dough needs to firm up so you can cut the cookies without losing their round shape).
  6. After chilling, slice cookies approx. 1/4″ thick.
  7. Place on baking sheets prepared with non-stick cooking spray, or parchment paper.
  8. Bake at 375 degrees F. for 10 minutes. Do not overbake.
Rose & Lea

Happy Holiday Baking!
Natasha xo

Hershey Candy Cane Kiss Cookies


Happy Holidays Everyone!
Today we are sharing yet another de-lish Christmas Cookie recipe. (Who doesn’t love Christmas Cookies?!)
They’re cute little personal treats that spread some tasty festive cheer.

Cookies are my absolute favorite thing to bake at Christmas. Not cakes, not yule logs – cookies.
I love them for the fact that they are easy to pack up and give as gifts to friends & family, and they’re not messy.

Okay, I’ll be honest – the real reason for my love of cookies is that I somehow feel less guilty devouring 10+ cookies, than eating one slice of cake or any other dessert, (Cake just seems so heavy/decadent.)
Somehow in my mind I think that because cookies are small, that makes it okay to eat way more than I should! (I know, I know. My cookie addiction is out of control.)

These Hershey Candy Cane Kiss Cookies are basically Christmas in a cookie.
They are perfect sugar cookies rolled in Christmas sprinkles & topped with a Hershey Candy Cane Kiss. Numm!
You get all the goodness of Christmas (sugar cookie dough, festive sprinkles and peppermint) wrapped up in one cookie.
These cookies are super easy to bake (no chilling or rolling dough is required!) and are a sure way to add a splash of colour to your Holiday cookie tray.

Enjoy & Happy Holiday Baking!

(pre-bake. candy cane kisses and sprinkles galore!)






Hershey Candy Cane Kiss Cookies
Soft and chewy sugar cookies rolled in sprinkles and topped with a Hershey Candy Cane Kiss! Perfect for the holidays.
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  1. (yield: 24-27 cookies)
  2. 10 tablespoons salted butter, at room temperature
  3. 1 cup sugar
  4. 2 egg yolks
  5. 1 teaspoon pure vanilla extract
  6. 1 1/2 cups all-purpose flour
  7. 3/4 teaspoon baking powder
  8. pinch of salt
  9. christmas sprinkles
  10. 24-30 Hershey Candy Cane Kiss Chocolates
  1. Line two baking sheets with parchment paper, or spray with non-stick cooking spray; set aside.
  2. Using your stand mixer fitted with the paddle attachment, cream the butter & sugar together on medium speed for 3-4 minutes until light & smooth. Add the egg yolks & vanilla extract, mix on medium speed until all ingredients are combined. Using a spatula, scrape down the sides of the bowl when necessary.
  3. In a medium bowl, whisk the flour, baking powder and salt together. Slowly add the flour mixture to the wet ingredients and mix on low speed until fully combined.
  4. Preheat oven to 350 degrees F. Using your hands, roll the dough into balls (approx. 1 tablespoon of dough each). Roll the balls into sprinkles and bake for only 9-10 minutes. The cookies will look underbaked, but that is how they should be. They shouldn’t be golden at all – Do not overbake.
  5. Allow cookies to cool on the baking sheet for 5 minutes, than once slightly cooled, press the Hershey kisses into the centers of the cookies. Once you have put the Hershey kiss on the cookies, immediately put the baking sheet into the freezer for 5 minutes to ensure that the Hershey Kiss’ don’t melt.
  1. Recipe slightly adapted from sallysbakingaddiction.
Rose & Lea



Natasha xo

Raspberry Thumbprint Cookies


Thumbprint cookies are a staple during the holidays in our house.
Most thumbprint cookie recipes use the same ingredients – they’re usually shortbread type cookies, with slight variations. These Raspberry Thumbprint cookies are very similar in taste to shortbread cookies. They’re soft, with a tender crumb and the raspberry jam adds a nice sweet holiday flavour.

One of our favorite go-to thumbprint cookie recipes is very similar to this one but the cookies are rolled in pecans, and topped with a hershey kiss candy. (We’ll be posting that recipe soon!)

These Raspberry Thumbprints are the perfect Christmas cookie – they are easy to bake, & the jam adds a nice festive touch to the cookies. Feel free to use whichever preserves/jam you have on hand. Blackberry, peach etc.

Happy Holiday Baking!

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Raspberry Thumbprint Cookies
{note: this recipe requires chilling the dough for 1 hour.}

(yield: approx. 37-40 cookies)
1 cup unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg yolk
2 cups all-purpose flour
raspberry jam


1. In the bowl of your stand mixer fitted with the paddle attachment, mix butter & sugar until light and fluffy.
Add in the vanilla extract, salt and egg yolks and beat until blended.
Add the flour and mix until it forms a stiff dough.

2. Divide dough in half. Roll dough into 2 even sized logs, and wrap each log tightly in wax paper or saran wrap.
Chill dough logs in the refrigerator for at least 1 hour. (Dough can be refrigerated overnight).
Remove dough from fridge and let sit for about 10 minutes.

3. Preheat oven to 300 degrees F. Unwrap, and slice dough into 1/2-inch-thick pieces. (Each log should make about 20 cookies.) Using your hands, roll the pieces into balls and and place 1 inch apart on ungreased cookie sheets.
Using your thumb, make a small indentation in the center of the cookies and fill each hollow with approx. 1/4 tsp of jam each.

4. Bake for approx. 18 minutes, rotating the pans once halfway. Remove from the oven and allow cookies to cool on the pans for about 5 minutes, than transfer to a wire rack to cool completely.


Natasha xo