Poinsettia Cookies are nutmeg-flavored, ball-shaped cookies sweetened with honey and rolled in chopped pecans for a crunchy finish. Topped with red and green cherries to mimic poinsettia flowers, they’re a beautiful and festive addition to any holiday spread.
The very first time I made these Poinsettia Ball Cookies was back in 2008 and have made them every holiday ever since, along with my candy cane cookies.
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Why You'll Love Poinsettia Cookies
Festive Cookies: The red and green cherries give these cookies total holiday vibes—they look like little poinsettia flowers!
Great Flavor: The mix of nutmeg and honey makes them taste so different and are seriously delicious.
Great Holiday Gifts: They’re cute, unique, and tasty—basically the perfect homemade food gift.
Ingredients
- All purpose flour
- Baking soda
- Salt
- Nutmeg
- Butter
- Honey
- Large egg
- Orange juice
- Pecans
- Red and Green Candied Cherries
Prep Hint: when cutting the candied cherries, lightly coat the knife with cooking oil to prevent sticking.
See recipe card below for ingredient amounts.
How to Make Poinsettia Cookies
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, stir together flour, baking soda, salt, and nutmeg. Set aside.
- In a small mixer bowl, using an electric mixer on medium speed, beat butter till creamy. Add honey and continue to mix on medium speed until honey is well incorporated into the butter.
- Add egg yolk and orange juice to the butter mixture and mix until well combined.
- Add dry ingredients to wet ingredients and using the hand mixer on low speed, beat until well mixed, increasing mixer speed as more flour is incorporated.
- Cover dough and chill for 3 hours.
- Remove dough from fridge and shape into 1-inch balls. Dip cookie balls in egg white, then roll in chopped nuts.
- Place cookie balls 2 inches apart on an un-greased cookie sheet.
- Arrange four or five petals on top of each ball and press lightly.
- Bake in 325 degree oven for 15-18 minutes or till done.
- Cool completely on a wire rack.
Substitutions
Pecans: Swap pecans with finely chopped walnuts or almonds for a different nutty flavor.
Honey: Use maple syrup or a combination of maple syrup and brown sugar for the honey.
Nutmeg: Replace it with cinnamon or a pinch of allspice for a warm, cozy flavor twist.
Equipment
- Mixing bowls
- Electric mixer
- Rubber scraper
- Large baking sheet
- Measuring spoons
- Parchment paper
- Sharp knife
- Shallow bowls (2)
Prep Tip: These cookies are shaped into balls then dipped into the egg white before rolling it onto the chopped pecans. Use the 2 shallow bowls for this process.
Storage
Store Poinsettia Cookies in an airtight container at room temperature up to 4 days. For longer storage, can be stored in the freezer up to 3 months.
Top Tip
As the cookies bake, the dough will expand. This may displace the cherries so place the "cherry petals" close together at the center of the dough ball and press to embed into the cookie dough somewhat. If the cherries do move during baking, just move the pieces to redistribute them over top of the baked cookies.
What is your favorite Christmas-y cookie to make? I'd love to have you tell me in the comment section. Feel free to link me up to the recipe!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Poinsettia Cookies
Equipment
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Ingredients
- 1½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup butter
- ⅓ cup honey
- 1 large egg , separated
- 4 teaspoons orange juice
- 1 cup finely chopped pecans
- ½ cup red or green candied cherries
Instructions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, stir together flour, baking soda, salt, and nutmeg. Set aside.
- In a small mixer bowl, using an electric mixer on medium speed, beat butter till creamy. Add honey and continue to mix on medium speed until honey is well incorporated into the butter.
- Add egg yolk and orange juice to the butter mixture and mix until well combined.
- Add dry ingredients to wet ingredients and using the hand mixer on low speed, beat until well mixed, increasing mixer speed as more flour is incorporated.
- Cover dough and chill for 3 hours.
- Remove dough from fridge and shape into 1-inch balls. Dip cookie balls in egg white, then roll in chopped nuts.
- Place cookie balls 2 inches apart on an un-greased cookie sheet.
- Arrange four or five petals on top of each ball and press lightly.
- Bake in 325 degree oven for 15-18 minutes or till done.
- Remove from oven and cool on baking sheet 5 minutes. Transfer baked cookies to a wire rack and cool completely.
Erica (@Erica's Recipes)e says
Love the touch of orange! These look just so pretty - i need to try these!
Carrie @Frugal Foodie Mama says
I just love old-fashioned holiday recipes like these! 🙂 And these are so festive!
Christie says
I am going to love these. Orange is one of my favorite flavors for a cookie and it has to have nuts. These are going on my must make list.