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Cooking Inspiration - 7 Christmas Cookies That Taste Good Enough To Give

Cooking Inspiration

7 Christmas Cookies That Taste Good Enough To Give

Articles_7 Christmas Cookies

There are so many magical things about Christmas time. The best parts are the houseful of wonderful smells and yummy treats to share. That is why baking cookie baskets and passing them out to your loved ones is a perfect way to share the magic of Christmas. 

However, it seems like everyone is baking the same cookies. To prevent that, there is a list of 7 Christmas cookie recipes that will be so delicious, you will be proud to share.


Ginger Cookies

Ginger cookies are such a nostalgic cookie. Be sure to include these in your basket! This recipe for cookies can be prepared in five minutes and cooked in only twelve minutes. You are less than twenty minutes away from this delicious treat. If you are feeling extra festive, use this recipe to make gingerbread people!


Hoisin Truffle Devotion

These hoisin truffle devotion’s are such a crowd pleaser. They are delicious and decadent. Sure to win the approval of any chocolate lover. 

The best part about these hoisin truffles is the fact that they do not require any baking! 


Sesame and Soy Chocolate Chip Cookies

Who doesn’t love chocolate chip cookies? Hard to beat a classic, but this recipe is a bit unique, but will have you grabbing for more. The sesame and soy chocolate chip cookies are the perfect mixture of sweet, salty, and a slight kick of nutty undertone, to make an amazing cookie. You will never go back to regular chocolate chip cookies again!


Honey Shortbread With Sweet and Salty Soy Sauce Glaze

Inspired by this recipe from Milwaukee Journal Sentinel

If you are looking for a cookie that is going to really stand out, this is the recipe for you. It may not seem like honey, Lee Kum Kee soy sauce, and potato chips go together, but this cookie is packed with delicious surprises! 

Your taste buds will be taken on adventure with this sweet and salty, creamy and crunchy cookie, with a glaze made with Lee Kum Kee Panda Brand sweet soy sauce that takes it to the next level.



  • 2 cups flour
  • 2/3 cup granulated sugar
  • 1 tsp. salt
  • 1 Tbsp. honey
  • 2/3 cup crushed potato chips
  • 1 cup (2 sticks) salted butter, room temperature


Soy sauce honey glaze:

  • 6 Tbsp. (¾ stick) salted butter, melted
  • ¼ cup honey
  • ¼ cup powdered sugar
  • 1 tsp. salt
  • 1 tsp. Lee Kum Kee Panda Brand sweet soy sauce 


  1. Prepare dough: In a bowl, combine butter, flour, sugar, salt, honey and potato chips.


  2. When dough comes together, divide it in half. Place each half on a long piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting sticky. Using your hands, shape dough into a log by rolling it on a flat surface back and forth. Gently massage dough so that the log doesn't have any holes or gaps in the middle.


  3. You should get 2 logs about 2 inches in diameter. Refrigerate dough until firm, an hour or longer. When the log is chilled and firm, preheat the oven to 350 degrees. Slice each log into ½-inch-thick rounds. (If they turn out a little oval-shaped, that’s OK.) Each log should yield about 12. Place on a parchment-lined baking sheet about 1 inch apart.


  4. Bake in preheated oven until edges are just starting to brown, 15 to 17 minutes. Let cool.


  5. Make glaze: Whisk melted butter, honey, powdered sugar, salt and soy sauce. Dip each cookie into glaze, not too deep but just on the surface, let excess drip off, then set cookies on a parchment-lined baking sheet or a baking rack. Sprinkle more crushed potato chips on top of glazed cookies to add extra crunch and saltiness.


Soy Sauce Cookies

Recipe inspired by Aeri’s Kitchen

Use Lee Kum Kee Soy Sauce in this delicious recipe for soy sauce cookies. These cookies are sweet with a boost of flavor from cinnamon and ginger. You will not be able to resist the chewy and soft texture from these cookies. Be sure to dust them with powdered sugar as they are cooling to create the perfect cookie.

This recipe makes three and a half dozen so it is the perfect recipe to make to share with your friends and family this holiday season.

Main Ingredients

  • 2¼ cups all-purpose flour
  • 1 egg
  • 1 cup brown sugar
  • ¾ cup unsalted butter
  • ¼ cup corn syrup
  • 2 tsp. Lee Kum Kee Panda Brand sweet soy sauce
  • 1 tsp. baking soda
  • ½ tsp. cinnamon powder
  • ½ tsp. ginger powder>
  • ¼ cup powdered sugar (garnish)



  1. Mix 1 cup of brown sugar and 1 egg well in a large mixing bowl. When you measure the brown sugar, make sure that you pack the cup firmly. Preheat your oven to 350 F degrees.


  2. Mix 1 tsp of baking soda, ½ tsp of cinnamon powder, and ½ tsp of ginger powder thoroughly in a small bowl. Make sure that the baking soda doesn’t have any lumps. Then add 2 tsp of soy sauce and ¼ cup of corn syrup. The soy sauce will give a slightly salty, but nice flavor to the cookies and the corn syrup will help make them chewy. Mix everything well.


  3. Pour the soy sauce mixture into the sugar and egg mixture.Pour ¾ cup of softened unsalted butter into the sugar mixture and mix it well.Put about a third of the 2¼ cups of flour into the mixture and stir it together. Do this step 2 more times, using up the remaining flour.


  4. When all the flour is mixed together evenly, the cookie dough is ready to be baked. Scoop the cookie dough with a medium cookie scoop or spoon. If you don’t have a cookie scoop, roll the dough into balls the size of a quarter.


  5. Place the dough balls on an ungreased baking sheet. The cookies will flatten when baked, so the balls should be at least 2 inches apart.Bake the cookies in your 350 degree oven for about 9 to 11 minutes. When the cookies start to brown, they are done.


  6. Take the cookies out of the oven. Cool them on wire racks. When the cookies are still warm, sprinkle powdered sugar on them.


Chocolate Black Sesame Cookies

Inspired by this recipe from Love and Olive Oil

When you take your first bite of this delicious cookie, it will seem like just a solid chocolate cookie that is rich and chewy with chocolate chips that are the perfect degree of meltiness. Your second bite, however, will have you wondering what is making these cookies so special. There is a nuttiness tone, a bit of salt, and a whisper of exotic sesame. The wonderful blend of flavors will last even after the cookie is gone. 

For best results, use Lee Kum Kee Soy sauce. This recipe makes two dozen cookies. 


  • 1 2/3 cup all-purpose flour
  • 1/3 cup dark or dutch-processed cocoa powder, sifted
  • 1/4 cup black sesame powder or finely ground black sesame seeds
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. Lee Kum Kee Panda Brand sweet soy sauce 
  • 1 cup dark or semisweet chocolate chips
  • black sesame seeds, for topping



  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.


  2. In a bowl, whisk together flour, cocoa powder, black sesame powder, baking powder, baking soda, and salt and set aside.


  3. In a large mixing bowl or the bowl of a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, vanilla, and soy sauce and mix until smooth, scraping down the sides of the bowl as needed. Add dry ingredients and mix on low speed until incorporated. Stir in chocolate chips.


  4. Scoop 1 1/2-inch balls of dough with a medium cookie scoop (about 1 1/2 tablespoons per cookie) and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading. If desired, sprinkle cookies with a pinch of black sesame seeds just before baking.


  5. Bake cookies for 10-12 minutes or until centers are just set. Remove from oven and let cool for 5 minutes, then transfer to wire racks to cool completely.


  6. Cookies will keep for up to 3 days in an airtight container. 


Sweet Soy & Chocolate Chili Caramel Truffle

Inspired by this recipe from Great British Chefs

These milk chocolate, soy sauce and urfa chili caramel truffles are a little more time and labor intensive, but they are definitely worth it. There are so many delicious ingredients including caramel, soy sauce, urfa chili flakes, milk chocolate, and white chocolate. How could you  not fall in love with this treat. 

This soy sauce caramel truffle has a hint of warmth because of the sweet and smoky urfa chili flakes. Use the Lee Kum Kee double fermented soy sauce with caramel sauce to create a salted caramel flavor, both delicious and addictive. Don’t forget to share these with your family and friends to bring joy to their holidays because this recipe makes forty. 


  • 7 1/16 oz. of caster sugar
  • 5 1/3 oz. of double cream
  • 1 1/2 tsp. Urfa chilli flakes
  • 3 1/2 oz. of butter, chilled and diced
  • 4 Tbsp. of Lee Kum Kee double fermented soy sauce
  • 40 milk chocolate truffle shells



  • 8 3/4 oz. of white chocolate, broken into small pieces
  • 1 tsp. Urfa chilli flakes
  • 1 3/4 oz. of caster sugar
  • 1/2 tsp. citric acid
  • 5 1/3 oz. of milk chocolate, to coat the truffles



  1. To begin, make the caramel filling. Add the sugar to a heavy-based saucepan, shaking the pan to create an even layer. Heat until the sugar has all melted into a rich, golden caramel – do not stir the sugar while it is caramelising


  2. Meanwhile, add the cream and chilli flakes to a pan and heat to infuse the flavour of the chilli into the cream. When the caramel is ready, remove from the heat and gradually whisk in the infused cream – take care, as the caramel may spit and bubble


  3. Once smooth and combined, slowly whisk in the diced butter, a piece at a time. Finally, stir in the soy sauce and chill until cold. Transfer the mixture to a piping bag


  4. Pipe the caramel into the chocolate shells and place in the freezer to set. Spread out the white chocolate on a lined baking tray and bake in the oven until golden, for approximately 10 minutes. Remove from the oven and allow to cool completely


  5. Smash the white chocolate into smaller pieces using a rolling pin, then add to a blender with the chilli flakes. Gently blitz to form a crumb, taking care not to blend too much, or the mixture will stick together


  6. Tip into a bowl and gently stir in the sugar and citric acid. Transfer the mixture to a tray, ready to coat the truffles


  7. Melt the milk chocolate over a bain marie or in a microwave. Remove the truffles from the freezer and use a little melted chocolate to cap off the shells. Using a fork or spoon, gently roll the truffle shells in the melted chocolate, then roll in the tray of coating. Return the finished truffles to the freezer to set, removing 20 minutes before serving