Happy Holidays from Lexico!

This season, fill your home with warmth and joy by baking a batch of our beloved holiday cookies!

Baileys Irish Cream Chocolate Chip

Indulge in the perfect blend of rich Baileys Irish Cream and sweet chocolate chips ✨

Prep Time: 20 min

Cook Time: 10 min 

Total Time:  2:30 min

Servings: 24

  • 2 and 1/2 cups all-purpose flour 
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons espresso powder
  • 1 cup unsalted butter, at room temperature
  • 1 cup dark brown sugar, packed 
  • 1/2 cup granulated sugar 
  • 1 and 1/2 teaspoons vanilla extract
  • 3 Tablespoons Baileys Irish Cream Liqueur
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet chocolate chips 
  • In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well then set aside. 
  • In a separate large bowl, using an electric mixer, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
  • Add in the vanilla extract and baileys Irish cream, and beat until combined.
  • Beat in the eggs, one at a time, beating for 15 seconds after each addition. Using a wooden spoon or spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
  • Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they’ll be thinner but still delicious!!!). 
  • Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
  • Roll 3 tablespoon sized scoops of dough between your palms to form a ball (make sure to leave enough room in between each cookie for inevitable spreading).
  • Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes before transferring to a wire rack to cool completely.

Triple Chocolate Turtle Cookies

Turtle cookies, coated in mini chocolate chips and pecans, are filled with smooth, luscious caramel and topped with a chocolate drizzle for a decadent triple chocolate delight!🍫

Prep Time: 20 min

Cook Time: 10 min 

Total Time:  30 min

Servings: 30


  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup pecans roughly chopped


  • 14 soft caramel candies (I use Kraft)
  • 3 tablespoons heavy cream


  • 4 oz. semi-sweet chocolate chips or baking chocolate
  • 1 teaspoon shortening
  • In a large bowl, mix together flour, cocoa, and salt; set aside.
  • In a hand or stand mixer, beat butter until creamy, add sugars and beat until light and fluffy, about 2 minutes. Add egg, milk, molasses, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
  • Wrap dough in plastic wrap and refrigerate for 2 hours. After 2 hours, remove dough. (Let sit for a few minutes if its too hard to work with.)
  • Preheat oven to 350F degrees. Line baking sheets with nonslip mats or parchment; set aside.
  • Mix together the mini chocolate chips and pecan pieces in a small bowl. Roll chilled dough into 1-inch balls, then roll in chocolate chips/pecans, pressing them firmly into the dough. Place 10 balls per baking sheet (it makes a total of 30 cookies) about 2 inches apart.
  • Using a ½ teaspoon measuring spoon, make a slight indentation in the center of each dough ball.
  • Bake for 10 minutes then let cool on the pan for 10 minutes before transferring to cooling rack. Once cookies are transferred to rack, gently re-press the indentations.
  • While cookies are cooling, prepare the caramel filling by microwaving caramels and cream together in a small bowl until smooth, stirring every 30 seconds until melted, about 1-2 minutes.
  • Fill each indentation with about ½ teaspoon of the caramel.
  • To make the Chocolate Drizzle, microwave chocolate in a small bowl on 50% power, stirring every 30 seconds until melted. Stir in shortening. Transfer chocolate to a Ziploc bag, snip off a small corner and drizzle over cookies

Pecan Snowball Cookies

Delight in the buttery, nutty goodness of Pecan Snowball Cookies (also known as Russian tea cakes or Mexican wedding cakes). ⛄

Prep Time: 15 min

Cook Time: 15 min 

Total Time:  1:30 min

Servings: 34

  • 1 cup unsalted butter, softened to room temperature
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup pecans, finely chopped
  • 1 cup confectioners’ sugar (for rolling)
  • Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
  • Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
  • Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
  • Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
  • Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners’ sugar while still warm, until completely coated. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners’ sugar once completely cooled.

Dark Chocolate Candy Cane Cookies

Savor the festive fusion of dark chocolate and refreshing candy cane bits in these delightful holiday cookies. 🍬

Prep Time: 1:30 min

Cook Time: 10 min 

Total Time:  1:40 min

Servings: 36

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa powder sifted
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light-brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp peppermint extract optional
  • 1 bag Bright White Candy Melts or white chocolate, melted
  • vegetable shortening as needed to thin candy melts
  • crushed candy canes
  • In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
  • Chill dough for at least 1 hour or overnight.
  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
  • Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
  • Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
  • Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.