An Invitation to Indulge, Intentionally: Christmas Cookies Made with Real Ingredients + Joy
‘Tis the season for sweetness
Cookies are one of my favorite sweet treats, especially during the holiday season. This year, I found myself reminiscing on Christmas cookie making with my mom when I was little girl. We’d roll out Pillsbury sugar cookie dough, cut them out into fun winter shapes like snowmen, wreaths, and presents, and then top them with Betty Crocker frosting dyed every color imaginable. I loved squeezing those tiny vials of McCormick food dye into bowls of frosting, mixing my own shades of green, red, purple, pink, and blue. And I can’t forget the artificially dyed sprinkles!
Looking back, it’s wild to realize that many of those dyes (Red No. 3, Red No. 40, Yellow No. 5, Blue No. 1) are now in the process of being banned in the U.S. Oh, how times have changed. Hallelujah.
Today, I do encourage a little more discernment when it comes to ingredients. I recommend steering clear of frostings and treats that rely on artificial dyes, synthetic flavors, and ultra-processed additives. What I don’t recommend, however, is fearing or avoiding traditional ingredients like butter, milk, eggs, or cane sugar.
‘Tis the season of decadent, delicious treats… and what makes these treats so decadent and delicious… usually, fat + sugar!
Why Fat + Sugar Aren’t the Villains We’ve Been Taught to Fear
For decades, we’ve been conditioned to believe that fat and sugar are indulgences we must earn, fear, or repent. Somewhere along the way, pleasure at the table became moralized, and food (especially sweets) became something to feel guilty about.
The truth is: fat and sugar are not inherently harmful. In fact, they are essential nutrients that play a vital role in healthy metabolic function, hormone balance, nervous system regulation, and overall vitality. Especially when they come from clean, quality sources and are enjoyed in a grounded, nourished body.
SUGAR: YOUR BODY’S PREFERRED FUEL
Glucose (sugar) is the body’s most efficient and preferred energy source - particularly for the brain, nervous system, and thyroid.
When consumed in a balanced context, sugar can:
Support healthy metabolism and thyroid function
Lower stress hormones like cortisol and adrenaline
Improve mood, warmth, and energy levels
Help stabilize blood sugar when paired with fat and protein
Source: How To Heal Your Metabolism by Kate Deering
During the holidays, when days are shorter, stress is higher, and nervous systems are more taxed, a little sweetness can actually be regulating, not destabilizing.
The problem isn’t sugar itself… it’s refined, depleted diets, chronic stress, under-eating, and consuming sugar without fat, protein, or minerals.
Fat: Satiety, Hormones, + Cellular Health
Dietary fat is essential for:
Hormone production (including progesterone, estrogen, and testosterone)
Brain health and nervous system stability
Blood sugar balance and satiety
Absorption of fat-soluble vitamins (A, D, E, K)
Source: How To Heal Your Metabolism by Kate Deering
Traditional holiday treats - i.e., cookies made with butter, eggs, and milk - contain fats that slow digestion, provide nourishment, and help keep blood sugar steady. This is why a homemade cookie can feel grounding and satisfying in a way that a fat-free dessert never does.
Clean Ingredients Matter
Not all sweets are created equal, and this is where discernment comes in.
Choosing treats made with:
Real butter or ghee
Organic eggs
Whole milk or cream
Cane sugar, maple syrup, or honey
Natural flavors and colors
Isolated extracts: peppermint, ginger, vanilla, cocoa, citrus, coconut, etc.
Colors / dyes: Beet juice or beet powder (reds/pinks), turmeric or annatto (yellows/oranges), spirulina or chlorophyll (greens/blues), carrot or paprika extracts).
…is very different from consuming ultra-processed desserts full of industrial seed oils, artificial colors, and chemical additives.
You don’t need perfection, you just need intention.
Indulgence Without Shame Is Part of Wellness
Wellness isn’t about restriction. It’s about relationship.
When we eat slowly, joyfully, and without guilt, our bodies digest better, assimilate nutrients more efficiently, and feel safer overall. Shame, on the other hand, is far more damaging to metabolism than a Christmas cookie ever could be.
So this season, I invite you to enjoy the cookie, savor the butter and sweetness, let your nervous system soften, and remember that nourishment includes pleasure.
Sometimes, the most healing thing you can do… is bake cookies, eat them with people you love, and let your body enjoy being alive.
This is the same no-shame, real-food approach I bring into my 1:1 coaching. If you’re ready for gentle, grounded nutritional guidance, I’d love to support you.
Below are two festive cookie recipes for you to indulge in. I hope they bring you joy!
❆❆❆❆ RECIPES ❆❆❆❆
CHOCOLATE GINGER Spice Cookies
Ingredients*
❆ 1/2 cup butter, softened
❆ 1 cup white sugar
❆ 1 egg
❆ 1 tbsp molasses
❆ 1 tsp vanilla extract
❆ 1–2 tbsp fresh grated ginger
❆ 1 1/4 cups all-purpose flour
❆ 1/4 cup cacao powder
❆ 1 tbsp baking powder
❆ 1/4–1/2 tsp salt
❆ 1 tsp pumpkin pie spice
❆ Optional: extra cinnamon or sugar for rolling
*Opt for local, regeneratively sourced, or organic when possible
Instructions (No Mixer Needed)
Soften the butter: let it sit out until very soft.
Cream butter and sugar: mash and stir by hand until fluffy.
Add wet ingredients: mix in the egg, molasses, vanilla, and fresh grated ginger.
Add dry ingredients: stir in flour, cacao, baking powder, salt, and pumpkin spice until just combined.
Chill: refrigerate dough for 20–30 minutes.
Shape: roll into 1–1.5 tablespoon balls. Roll in sugar if desired (highly recommend).
Bake: bake at 350°F for 9–12 minutes. Edges should be set, centers soft.
SNICKER-DOODLE COOKIES
Ingredients*
❆ 1 cup butter, softened
❆ 1 1/2 cups white sugar
❆ 2 large eggs
❆ 2 tsp vanilla extract
❆ 2 3/4 cups all-purpose flour
❆ 1-1 1/2 tsp cream of tartar
❆ 1/2 tsp baking soda
❆ 3/4 tsp salt
Cinnamon-Sugar Coating:
❆ 1/4 cup white sugar
❆ 1 1/2 tbsp ground cinammon
*Opt for local, regeneratively sourced, or organic when possible
Instructions (No Mixer Needed)
Soften the butter: let it sit out until very soft.
Cream butter and sugar: mash and stir by hand until light and fluffy.
Add wet ingredients: mix in eggs and vanilla until well combined.
Add dry ingredients: stir in flour, cream of tartar, baking soda, and salt until just combined.
Make coating: in a small bowl, mix sugar and cinnamon.
Chill (optional): refrigerate dough for 20–30 minutes if time allows.
Shape: roll dough into 1–1.5 tablespoon balls. Roll generously in cinnamon-sugar. For flatter cookies, gently press the center of each ball before baking.
Bake: place on a parchment-lined baking sheet and bake at 350°F for 9–11 minutes. Edges should be set, centers soft. Cool for a few minutes before transferring.