15 Instagrams That Will Give You All the Christmas Cookie #GOALS

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World

Taylor Swift Chai Sugar Cookies

I probably made these 5 times last year, and I can't wait to do it all again this season! These chai cookies, popularized by none other than Taylor Swift herself, are perfectly plump, chewy, crispy, and sweet all at once. The warm chai spice is fall's best flavor match, especially when you enjoy 'em with a hot PSL or spiked coffee. The sweet icing is non-negotiable! (via Brit + Co)

Paleo Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate, what more could you want?! These Paleo-approved cookies are crafted with wholesome ingredients, so you can feel good about indulging any time of day. (via Sarah Anderson for Brit + Co)

Pumpkin Pie Cookies

Crumbl, who? These copycat cookies are like a tasty hybrid between a pie and a cookie, and they couldn't be yummier. Each one is super dense, so just one will do you in perfectly this fall. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Gluten-Free Chocolate Chip Cookies

Fear not, gluten-free babes. Here's a fall cookie recipe for you! These GF chocolate chip cookies are just as ooey-gooey as their non-GF counterparts, and they're super easy to whip up. Plus, you can freeze the dough in individual portions to stretch the shelf life of this recipe and have cookies on-deck all fall long! (via Brit + Co)

Spider Halloween Cookies

If you just can't wait for Halloween, these cute lil' spider cookies will help you dish up all the spooky vibes ahead of time. A Reese's cup spider sits atop an "oh-so tender" snickerdoodle cookie base, which is a total match made in Halloween dessert heaven. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Chocolate Marshmallow Cookies

Forget s'mores – these marshmallow cookies look entirely too appetizing. The chocolate cookie base is chewy and soft, complementing the melty 'mallow seamlessly. Each bite is topped off with a layer of melted chocolate to really seal the deal. Add this fall cookie recipe to your bake list, stat! (via Completely Delicious)

Bakery Style Oatmeal Raisin Cookies

Oatmeal raisin cookies will always hit the spot no matter the time of year, but the warm spices and oatmeal notes they deliver seem especially perfect for eating on a cozy fall evening. This recipe emulates fresh cookies from a bakery, so you can snack on a high-quality sweet treat without ever leaving the house – or paying a premium price for a single cookie! (via Kathryn's Kitchen)

Vegan Peanut Butter Kisses

These vegan cookies are a total classic. The "tender and moist peanut butter cookie" will have you in a trance, while the "irresistible dark chocolate ganache center" will leave you craving more! (via Vanilla and Bean)

Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter is the best (and easiest) way to level up your fall cookie recipes. It adds some nuanced flavor notes that you just don't get from un-browned butter, plus a nice nuttiness that feels super fall-like. These oatmeal-packed cookies also boast pumpkin, so they'll work really well with your morning PSL. (via Half Baked Harvest)

Thumbprint Cookies

I love making thumbprint cookies because you can customize them based on the jam you have on-hand, or even make a few different varieties depending on your mood. These "buttery" shortbread cookies are complete with whatever you choose! (via Feel Good Foodie)

Pumpkin Oatmeal Cookies with Cranberries and Chocolate Chunks

Talk about loaded. These fall cookies settle into the season in such a tasty way, thanks to dried cranberries and copious amounts of chocolate chunks. They're made with whole grains and no refined sugar, so they've gotta be healthy, right?! Sweetened with maple syrup and finished with a dash of cinnamon and pumpkin spice, you'll be baking these (and devouring them) every week. (via Bowl of Delicious)

Five Spice Snickerdoodle Cookies

These cookies boast star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds to form their flavor. Think of them like a more complex snickerdoodle! They come together in just 30 minutes, which is definitely preferred on busy fall evenings. (via Takes Two Eggs)

One-Bowl Vegan Chocolate Chunk Cookies

One bowl and 15 minutes is all you need to create some seriously good vegan chocolate chunk cookies. The best part about this recipe in particular is it leverages wholesome ingredients, so your cookies come out healthier than most other fall cookie recipes. They're totally snack-worthy, no matter what time of day it is! (via Rachel Mansfield)

Brown Butter & Maple Chewy Pumpkin Cookies

These chewy cookies satisfy every fall craving you could possibly have: brown butter, maple, and pumpkin. Top 'em off with some chunky sea salt, and prepare to be impressed. (via Butternut Bakery)

Who's returning to the One Tree Hill sequel?

One Tree Hill Sequel Cast

According to Variety, Sophia Bush and Hilarie Burton would return as Brooke Davis and Peyton Sawyer, respectively. Daneel Ackles would also return — and all three would serve as executive producers on the TV show alongside Warner Bros. Television, who was behind the original show.

When asked if he would return as Lucas Scott, Chad Michael Murray simply responded with “No clue." Considering previous reports suggested he had "no plans to return," this is promising news to me! He then added he hopes the sequel series “comes together for the fans.”

“I mean, this fandom that has grown, I mean, literally, I was just in Halifax a week ago and, sure enough, I’m running into 11, 12, 13-year-old kids who are in love with Tree Hill,” he continues. “They’re seeing it on Hulu and they’re going, ‘Oh, my gosh.’ It’s stood the test of time and I think to have some new stories, whatever iteration of the show that’s created, I want it for the fans.”

Will One Tree Hill have a season 10?

One Tree Hill Sequel Plot

One Tree Hill doesn't have a season 10, and it's unclear what kind of sequel this new One Tree Hill series would be. But it looks like star Hilarie Burton is confident the new series would be told through the female experience. "What has been really cool for [the entire cast and crew], they're all really proud of the work that we did back then too," she told Brit + Co in September. And so to see the public support this little show we made 20 years later, that's so special and it's so rare."

“Being able to work with a team of women and look at these stories [and] these characters through a female lens is something that — whether I was doing a reboot or a brand-new show or a different movie at this phase in my life, female teamwork is something that is so vital to me,” she adds in an interview with People. “It is the core of anything I've done that's successful...So I'm excited to be able to team up with people that I look up to, people that I love dearly.”

After the One Tree Hill finale featured all of our favorite characters' kids, I've always wanted to see a One Tree Hill next generation series that brings the kids into high school, which is something other fans have been wanting too!

One viral TikTok imagines an intro for a fictional Next Gen series starring Dylan O'Brien, Candice King, and Vanessa Marano. "Could you imagine this as a reboot with the kids though," one comment reads. "We can only dream."

And good news for OTH fans! Jana Kramer, who played Alex during the later seasons of the show, teased she thinks Peyton and Brooke "are coming back as moms."

"I had spoken to Hilarie about it, about Alex making an appearance when I knew about it," she tells People. "We had discussed it before the news broke...I think their intention is to bring back people that make sense. And Hilarie was like, 'I never got to meet Alex, so it'd be fun to have us meet,' and I'm like, 'I would love that. Sign me up.' So, we'll see. TBD."

Brooke having to deal with her kids' TikToks? Peyton thinking about the future of art and AI? Mouth leading the Tree Hill podcast empire? There is so much to dive into here. But all in all, One Tree Hill is one TV show that gives me so much hope, no matter how many times I watch it. And I know that bringing back our favorite found family is the perfect way to bring some of that hope right back into today's TV.

One Tree Hill also starred Chad Michael Murray, James Lafferty, Austin Nichols, Bethany Joy Lenz, Paul Johansson, Barbara Alyn Woods, Lee Norris, and Antwon Tanner. Check back here for the latest updates on the One Tree Hill reboot cast!

What do you think about the One Tree Hill sequel?! Stay tuned for the latest news and read up on how This One Moment Proves Brooke Davis Is The Best Character On One Tree Hill.