Christmas cookies decorated with olives and pepperoni are a savory sugar cookie built on a butter-and-cream-cheese dough, topped with mozzarella, sliced black olives and pepperoni, then baked until the cheese bubbles. Each cookie lands at roughly 285 calories with 12 g protein, so it eats like a snack, not a dessert.
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The logic is simple: a sweet base plus salty, fatty toppings creates contrast. Cream cheese in the dough adds tang and keeps the cookie tender at 350 F (177 C). Blind-baking for 8 minutes first prevents the wet toppings from turning the center soggy.
You get 24 cookies from one batch in about 50 minutes total. Prep takes 15 minutes, baking runs 35 minutes across two trays. No chilling required, no royal icing, no piping bags.
Why You'll Love This Recipe
About the Ingredients
2 1/4 cups (280 g) all-purpose flour
Standard all-purpose flour gives the right structure here. Swap in white whole wheat at a 1:1 ratio for 2 g more fiber per cookie; the texture turns slightly denser.
1/2 tsp (3 g) fine sea salt
Salt balances the sweet dough against the salty toppings. If you only have kosher salt, use 3/4 tsp since the crystals are larger and lighter.
1 tsp (4 g) baking powder
Check the date on your tin; baking powder loses potency after 12 months and the cookies will spread flat. Buy small tins you finish within a year.
3/4 cup (170 g) unsalted butter, softened
Softened means 65 F to 68 F (18 C to 20 C) and dents when pressed. Salted butter works but drop the added salt to 1/4 tsp.
4 oz (113 g) full-fat cream cheese, softened
Full-fat only; the low-fat tub versions carry extra water and make the dough sticky. Neufchatel is an acceptable substitute at the same weight.
3/4 cup (150 g) granulated sugar
Fine granulated sugar dissolves evenly into the butter. Do not substitute honey or maple syrup; the added liquid changes the dough hydration and the cookies spread.
1 large egg (50 g), room temperature
Room-temperature egg emulsifies better and prevents curdling. Out of time? Submerge it in warm tap water for 5 minutes.
1 1/2 cups (170 g) shredded low-moisture mozzarella
Low-moisture is critical or the cheese releases water and pools on top. Pre-shredded bags contain anti-caking starch, which is fine here.
1/2 cup (70 g) sliced black olives, drained
Drain and pat dry on paper towels for 2 minutes. Kalamata olives are a sharper substitute but blot them well or they bleed purple into the cheese.
3/4 cup (85 g) pepperoni, cut into 1/4-inch strips
Buy a whole stick and slice it yourself; pre-sliced rounds are cut too thin and burn at 350 F. Turkey pepperoni works and cuts 30 calories per cookie.
1 tsp (2 g) dried oregano
Crushed between your palms before sprinkling releases more oil. Dried basil is a fine substitute at the same amount.
1/4 tsp (1 g) red pepper flakes
Optional but recommended for a background heat. Skip it entirely if serving kids under 8.
Tips & Tricks
Weigh Your Flour
Spooning flour from the bag can add 20 percent extra and dry out the dough. Use a scale at 280 g or spoon-and-level into the cup.
Blind-Bake First
Eight minutes in the oven sets the dough surface so the wet toppings do not sink. Skipping this step produces soggy centers every time.
Pat Toppings Dry
Olives and pepperoni both carry surface moisture. Two minutes on paper towels prevents the cheese from sliding off the cookie.
Cool 5 Minutes on the Tray
The cheese firms as it cools. Moving cookies immediately off the hot pan tears the melted topping.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven
Set the rack to the middle position and preheat to 350 F (177 C). Line two rimmed baking sheets with parchment paper; the rim catches any cheese that drips.
2. Cream Butter and Sugar
Beat the softened butter, cream cheese and granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy. The mixture should lighten by two shades and feel airy when you scrape the bowl.
3. Add Egg and Dry Mix
Beat in the egg for 30 seconds, then add the flour, baking powder and sea salt. Mix on low just until the flour disappears, about 20 seconds; overmixing develops gluten and makes the cookies tough.
4. Portion the Dough
Scoop 24 level tablespoons (about 30 g each) onto the prepared sheets, spacing them 2 inches apart. Press each ball into a 2 1/2-inch round with the flat bottom of a measuring cup.
5. Blind-Bake 8 Minutes
Bake one tray at 350 F (177 C) for 8 minutes until the edges are set and the surface looks dry but not browned. This step creates a moisture barrier for the toppings.
6. Add the Toppings
Pull the tray out and top each cookie with 1 tablespoon mozzarella, then 3 to 4 olive slices and 3 pepperoni strips. Leave a 1/4-inch bare border so the cheese stays contained.
7. Bake Until Bubbling
Return to the oven at 350 F (177 C) for 6 to 8 minutes until the cheese melts and bubbles at the edges and the pepperoni curls slightly. The internal temperature of the cookie center reads 200 F (93 C) on an instant-read thermometer.
8. Cool and Finish
Slide the parchment onto a wire rack and cool 5 minutes; the cheese sets as it cools. Sprinkle with oregano and red pepper flakes, then serve warm.
Delicious Variations
Greek Style
Swap the pepperoni for crumbled feta and use Kalamata olives; add 1/2 tsp lemon zest to the dough.
Spicy Version
Use hot calabrese pepperoni and add 1/2 tsp smoked paprika to the dry mix for a deeper red color and heat.
Mini Bites
Portion 48 half-tablespoons and cut the blind-bake to 6 minutes and the topping bake to 5 minutes for party-sized cookies.
How to Store Christmas Cookies Decorated with Olives and Pepperoni
Refrigerator
Store baked cookies in an airtight container in the refrigerator for up to 4 days; the cheese and pepperoni are perishable. Reheat at 325 F (163 C) for 5 minutes to restore the crisp edge.
Freezer
Freeze baked cookies in a single layer on a sheet pan for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes or reheat from frozen at 325 F (163 C) for 8 minutes.
Reheating
Reheat in a 325 F (163 C) oven for 5 to 6 minutes; the microwave makes the dough rubbery and the pepperoni greasy. A toaster oven works for 2 to 3 cookies at a time.
Frequently Asked Questions
Q: Can I make these Christmas cookies ahead of time?
Yes, the dough holds in the refrigerator for up to 3 days wrapped in plastic. Let it sit at room temperature for 20 minutes before scooping, since cold dough cracks when pressed. Baked cookies also reheat well at 325 F (163 C) for 5 minutes.
Q: Why are my savory cookies soggy in the middle?
You skipped the blind-bake step, which sets the dough surface before wet toppings go on. Bake the plain rounds for 8 minutes at 350 F (177 C) first, then add cheese, olives and pepperoni for the second bake. Patting the olives dry also removes surface moisture that causes sogginess.
Q: What cheese melts best on these cookies?
Low-moisture shredded mozzarella melts evenly without releasing water. Fresh mozzarella and burrata contain too much moisture and will pool liquid on the cookie. Provolone is a solid substitute with a sharper flavor.
Q: Are these cookies served warm or cold?
Serve them warm, within 20 minutes of baking, when the cheese is still soft and the pepperoni edges are crisp. They are edible at room temperature but the cheese firms up and the texture turns chewy rather than tender.
Q: How many calories are in one Christmas cookie with olives and pepperoni?
Each cookie runs about 285 calories with 12 g protein, 22 g carbs and 9 g fat based on 24 cookies per batch. Using turkey pepperoni drops it to roughly 255 calories per cookie.
Mix the dough, blind-bake the rounds, load the toppings and you have a savory holiday cookie that holds its own on any party table. Weigh your flour, dry your olives and bake one tray at a time. Keep it simple, keep it growing.
Christmas Cookies Decorated with Olives and Pepperoni
Christmas cookies decorated with olives and pepperoni turn sugar cookies into a savory, salty, cheese-topped holiday snack ready in 50 minutes.
🧂 Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 tsp (3 g) fine sea salt
- 1 tsp (4 g) baking powder
- 3/4 cup (170 g) unsalted butter, softened
- 4 oz (113 g) full-fat cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg (50 g), room temperature
- 1 1/2 cups (170 g) shredded low-moisture mozzarella
- 1/2 cup (70 g) sliced black olives, drained
- 3/4 cup (85 g) pepperoni, cut into 1/4-inch strips
- 1 tsp (2 g) dried oregano
- 1/4 tsp (1 g) red pepper flakes
📋 Instructions
- 1Heat the Oven — Set the rack to the middle position and preheat to 350 F (177 C). Line two rimmed baking sheets with parchment paper; the rim catches any cheese that drips.
- 2Cream Butter and Sugar — Beat the softened butter, cream cheese and granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy. The mixture should lighten by two shades and feel airy when you scrape the bowl.
- 3Add Egg and Dry Mix — Beat in the egg for 30 seconds, then add the flour, baking powder and sea salt. Mix on low just until the flour disappears, about 20 seconds; overmixing develops gluten and makes the cookies tough.
- 4Portion the Dough — Scoop 24 level tablespoons (about 30 g each) onto the prepared sheets, spacing them 2 inches apart. Press each ball into a 2 1/2-inch round with the flat bottom of a measuring cup.
- 5Blind-Bake 8 Minutes — Bake one tray at 350 F (177 C) for 8 minutes until the edges are set and the surface looks dry but not browned. This step creates a moisture barrier for the toppings.
- 6Add the Toppings — Pull the tray out and top each cookie with 1 tablespoon mozzarella, then 3 to 4 olive slices and 3 pepperoni strips. Leave a 1/4-inch bare border so the cheese stays contained.
- 7Bake Until Bubbling — Return to the oven at 350 F (177 C) for 6 to 8 minutes until the cheese melts and bubbles at the edges and the pepperoni curls slightly. The internal temperature of the cookie center reads 200 F (93 C) on an instant-read thermometer.
- 8Cool and Finish — Slide the parchment onto a wire rack and cool 5 minutes; the cheese sets as it cools. Sprinkle with oregano and red pepper flakes, then serve warm.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
