Starbucks-inspired Christmas Cookies Decorated Like Holiday Drinks You’ll Crave

What if your favorite holiday coffee drinks showed up… as cookies? Cute, cozy, and insanely festive, these Starbucks-inspired Christmas cookies are buttery sugar-cookie bases dressed up like the most iconic seasonal sips. Think Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, Toasted White Chocolate Mocha, and even a frosty Iced Sugar Cookie Almondmilk Latte—only in cookie form. They’re perfect for cookie swaps, gifting, or a “build-your-own coffee shop” dessert board. Let’s bake joy, one sippable (well, edible) cookie at a time.

1. Peppermint Mocha Cup Cookies That Taste Like a Cozy Sweater

Meet the crowd-pleaser. These cookies mash up cool peppermint, deep cocoa, and a creamy “whipped cream” frosting swirl. They’re shaped like tiny to-go cups with a swirl of white on top and crushed candy cane “sprinkles.” Bring these to a party and watch them disappear faster than your holiday PTO.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon peppermint extract
• 2 tablespoons milk or cream (as needed)
• Royal icing: 3 cups powdered sugar, 2 tablespoons meringue powder, 4–5 tablespoons water
• White buttercream (store-bought or homemade), for “whipped cream”
• Crushed candy canes, for garnish
• Dark chocolate chips (melted), for details
• Green fondant or green royal icing, optional “logo” detail

Instructions:

1. Whisk flour, cocoa, baking powder, and salt. Set aside.
2. Beat butter and sugar until fluffy, 2–3 minutes. Mix in egg, vanilla, and peppermint extract.
3. Add dry ingredients in two additions, mixing just until combined. If dough seems dry, add milk 1 tablespoon at a time until it comes together.
4. Divide dough, flatten into discs, wrap, and chill 45 minutes.
5. Roll to 1/4 inch thick on lightly floured surface. Cut “cup” shapes: rectangle with angled sides and a curved top for the lid (a coffee cup cookie cutter helps, but a knife works).
6. Transfer to parchment-lined sheets. Chill 10 minutes. Bake at 350°F for 8–10 minutes. Cool completely.
7. Make royal icing: Beat powdered sugar, meringue powder, and water to soft peaks. Adjust water to pipeable consistency. Separate some white icing; tint a portion light brown if desired for “sleeve.”
8. Outline and flood the cup body with white icing. Let set 20–30 minutes. Add a brown “sleeve” rectangle across the center. Pipe a lid line at the top.
9. Pipe a swirl of white buttercream on top as “whipped cream.” Drizzle with melted chocolate and sprinkle crushed candy cane.
10. Optional: Add a little green circle or star with fondant/icing for that coffeehouse vibe.

Serve with hot cocoa or—obviously—peppermint mochas. For extra mint, add 1/4 teaspoon more peppermint to the dough. Pro tip: Keep crushed candy cane in small pieces so it doesn’t weep moisture onto the icing overnight.

2. Caramel Brulée Latte Cookies With A Crackly Sugar Top

Think buttery sugar cookie meets caramel latte with a brulée crunch. These cookies get a rich caramel icing and a torch-kissed sugar sprinkle on top that snaps when you bite. No torch? Don’t worry—there’s a broiler hack.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder (or fine instant coffee)
• Caramel icing: 1/2 cup caramel sauce, 1 cup powdered sugar, 1–2 tablespoons milk
• Turbinado sugar (or granulated), for brulée topping
• White royal icing for “lid and sleeve” details (optional)

Instructions:

1. Whisk flour, baking powder, and salt. Set aside.
2. Cream butter with both sugars until light, 2–3 minutes. Beat in egg, vanilla, and espresso powder until smooth.
3. Mix in dry ingredients until a soft dough forms. Chill 30–45 minutes.
4. Roll to 1/4 inch and cut cup shapes (or circles if you prefer simple discs). Bake at 350°F for 8–10 minutes until set. Cool.
5. Stir caramel sauce with powdered sugar and milk to make a thick glaze. Dip or spread onto cooled cookies, leaving a rim for the “lid.” Let set 10 minutes.
6. Sprinkle turbinado sugar in a stripe at the top, then lightly torch until caramelized. No torch? Set under a hot broiler for 30–45 seconds, watching closely.
7. Pipe minimal white royal icing at the top to mimic a lid, and a thin band across the middle for a sleeve, if using cup shapes.

Serve these with tea for a sweet-salty pairing. Variations: Add 1/4 teaspoon flaky sea salt to the caramel icing for salted caramel vibes. If you prefer softer tops, skip the brulée sugar and drizzle extra caramel with a pinch of sea salt.

3. Chestnut Praline Latte Almond Cookies With Toasty Crunch

Nutty, cozy, and a little fancy, these cookies channel chestnut-praline warmth with almond and hazelnut twists. A touch of brown butter deepens the flavor, and a praline crunch topping makes them sparkle. They’re the grown-up cookie you’ll still want to dunk in milk.

Ingredients:

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup finely ground toasted hazelnuts or almonds
• Glaze: 1 1/4 cups powdered sugar, 2–3 tablespoons milk, 1 tablespoon maple syrup
• Praline crunch: 1/2 cup chopped pecans, 1/4 cup granulated sugar, 1 tablespoon water, pinch of salt
• Cinnamon sugar for dusting

Instructions:

1. Brown the butter: Melt butter over medium heat, stirring, until golden and nutty, 5–7 minutes. Cool 15 minutes.
2. Whisk flour, baking soda, and salt with the ground nuts. Set aside.
3. Beat cooled brown butter with both sugars until creamy. Mix in egg, yolk, vanilla, and almond extract.
4. Stir in dry ingredients until combined. Chill 45 minutes.
5. Roll to 1/4 inch and cut cup shapes or simple rounds. Bake at 350°F for 9–11 minutes. Cool fully.
6. Make praline crunch: In a skillet, heat sugar and water until bubbling. Add pecans and a pinch of salt; stir until coated and glossy, 1–2 minutes. Spread on parchment to cool, then chop.
7. Whisk glaze ingredients to a thick, glossy pour. Spoon or dip cookies. Before set, sprinkle praline pieces and dust lightly with cinnamon sugar.

These pair beautifully with black coffee or chai. Swap hazelnuts for chestnut flour if you can find it (replace 1/4 cup all-purpose with chestnut flour). Bonus: Add a thin white royal icing “lid” arc if you want the latte look without extra sweetness.

4. Toasted White Chocolate Mocha Snowcap Cookies With Raspberry Sparkle

White chocolate, but make it festive. These cookies get a creamy white chocolate ganache, a blush of raspberry dust, and a toasted edge that looks like a snowy peak kissed by the fireplace. They’re pretty enough for a dessert platter and easy enough for weeknights.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 large egg
• 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
• Ganache: 8 ounces white chocolate, finely chopped; 1/3 cup heavy cream; pinch of salt
• Freeze-dried raspberries, crushed to a powder
• White sanding sugar, optional
• Kitchen torch (optional, for light toasting)

Instructions:

1. Whisk flour, baking powder, and salt. Set aside.
2. Cream butter with both sugars until fluffy, 2–3 minutes. Beat in egg and vanilla.
3. Add dry ingredients and mix until dough forms. Chill 30 minutes.
4. Roll 1/4 inch thick; cut circles or cup shapes. Bake at 350°F for 8–10 minutes until edges just set. Cool.
5. Make ganache: Warm cream to steaming, pour over white chocolate with a pinch of salt. Sit 1 minute, then stir smooth. Cool to a spreadable consistency.
6. Spread a generous swoop of ganache on each cookie. Dust the top with crushed freeze-dried raspberries for that signature pink sparkle. Add sanding sugar if you’re feeling extra.
7. Optional: Gently torch the very edge of the ganache for a “toasted” look—quick passes only to avoid melting.

Serve with sparkling wine or a hot latte. Variations: Swirl 1 teaspoon instant espresso into the ganache for mocha vibes, or add 1/4 teaspoon almond extract for a marzipan note. If you’re transporting these, chill briefly to set the ganache before packing.

5. Iced Sugar Cookie Almondmilk Latte Cutouts With Sprinkle Magic

These are the winter wonderland version—soft sugar cookies with a hint of almond, almondmilk glaze, and cheerful sprinkles. The design mimics an iced drink: clear “cup,” pastel “latte,” tiny ice cubes, and a green straw. They’re adorable and surprisingly simple once you set up your icing station.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1–2 tablespoons almond milk (as needed)
• Almondmilk glaze: 2 1/2 cups powdered sugar, 3–4 tablespoons almond milk, 1/2 teaspoon vanilla
• Gel food coloring: pastel pink or blue (for “latte”), a touch of tan (optional), and green (straw)
• Clear sprinkles or tiny white marshmallow bits for “ice”
• Royal icing for outlines and detail (optional but helpful)

Instructions:

1. Whisk flour, baking powder, and salt. Set aside.
2. Cream butter and sugar until light. Beat in egg, vanilla, and almond extract.
3. Add dry ingredients and mix just to combine. If crumbly, add almond milk 1 tablespoon at a time until it holds together.
4. Chill 30 minutes. Roll to 1/4 inch. Cut tall rectangles with a slight curve at top to mimic an iced cup; use a knife to notch a lid band if you want.
5. Bake at 350°F for 8–10 minutes. Cool completely.
6. Make glaze: Whisk powdered sugar, almond milk, and vanilla to a thick but flowing consistency. Divide and tint a portion pastel pink/blue for the latte, keep some white for the lid, and color a bit green for the straw.
7. Outline with royal icing for clean edges (optional). Flood the bottom two-thirds with pastel glaze for the “latte.” Let set 10–15 minutes.
8. Flood the top with white glaze for the “lid.” While wet, add clear sprinkles or mini marshmallow bits as “ice.”
9. Pipe a thin green straw from lid up. If you like the branded look, add a small green circle on the cup front.
10. Let dry 2–4 hours until the glaze is fully set. Patience pays off—trust me.

Serve these on a platter with pastel sprinkles scattered like confetti. Variation: Swap almond extract for lemon for a brighter sugar-cookie vibe. If you’re baking with kids, pre-outline the shapes and let them go wild with the “ice” and straw.

Pro Tips For Cookie Shop-Level Results

Want that bakery finish without the stress? Here’s how you nail it every time.

• Chill the dough. It prevents spreading and keeps edges crisp for clean decorating.
• Use two icing consistencies. A thicker royal icing for outlines and a slightly thinner one for flood gives polished edges.
• Dry time matters. Let each layer set before adding the next to avoid color bleed. Seriously, walk away.
• Keep it simple. A sleeve band, a lid line, and one signature garnish are enough for instant “coffee cup” vibes.
• Flavor the dough. Extracts like peppermint, almond, or vanilla bean make the theme pop without extra fuss.

Make-Ahead And Storage

• Dough: Wrap and refrigerate up to 3 days or freeze up to 2 months. Thaw overnight in the fridge.
• Baked cookies: Store undecorated in an airtight container at room temp for 3–4 days, or freeze up to 1 month.
• Decorated cookies: Once icing is fully dry, store between parchment layers at room temp for up to 1 week.
• Buttercream toppings: Add day-of if storing at room temp; otherwise refrigerate and bring to room temp before serving.

Tools You’ll Love

• To-go cup cookie cutter (or a sharp paring knife and a ruler)
• Piping bags and small round tips (No. 2 or 3)
• Offset spatula for smooth icing
• Kitchen torch for brulée touches (optional but fun)
• Food-safe markers for quick details if you’re not into piping

That’s your cookie coffeehouse menu, all dressed up for the holidays. Pick one or bake the whole lineup for a cookie board that doubles as party decor. Brew something cozy, queue the carols, and get decorating—the merriest treats are the ones you share (and sneak for breakfast the next day, no judgment). Enjoy and happy baking!