Glitter Cookies Two Ways: A Christmas Gift and an Elegant Holiday Trifle
Some recipes quietly become part of your Christmas rhythm. These glitter cookies are exactly that in my kitchen. Each year as Christmas approaches, I make them in generous batches by rolling, sugaring, baking and knowing they’ll be tucked into cellophane bags, stacked into tins, and slipped onto cookie trays as gifts. They’re festive without trying too hard, with a delicate sparkle that feels celebratory and joyful, the kind of cookie that looks right at home during the holidays. But this time of year, I take them one step further. I transform my glitter cookies into a Christmas trifle—an elegant, layered dessert that’s just as fitting for a holiday table as it is for gifting earlier in the season.
The glitter cookie recipe appears on page 100 of my cookbook Entertain Effortlessly Gift Deliciously, and while I originally envisioned them standing beautifully on their own, I couldn’t resist experimenting. Traditional trifles rely on sponge cake, but these lightly dense cookies were made for layering. When nestled between whipped cream, fruit, and preserves, they soften just enough while still keeping a delicate snap from their sugared tops.
I love recipes that work double duty. The same glitter cookies you gift to friends and neighbors can anchor a show-stopping dessert for Christmas dinner, a holiday luncheon, or a quiet evening at home. One recipe, two traditions. If you have my cookbook, I hope you’ll try this Christmas trifle version and make it your own. And if you do, I’d love to see it—share your version with me on Instagram @y_delicacies.
Glitter Cookie Trifle
Yvette Jemison
YvetteZunigaJemison.com
@y_delicacies instagram
Servings: 10
1 quart heavy whipping cream
1 teaspoon vanilla extract
1 ½ cups strawberry jam
From Entertain Effortlessly Gift Deliciously or brand of your choice
From Entertain Effortlessly Gift Deliciously
1 pound of strawberries, hulled and sliced
Garnish: mint and a sliced strawberry.
Special equipment: trifle bowl
1. Set the container of heavy whipping cream in the freezer for 15 minutes to chill.
2. After chilling the cream, in a medium bowl, beat the heavy cream and vanilla on high speed until until peaks form.
3. Spread about ¼ of the whipped cream in the bottom of the bowl. Arrange a few strawberry slices against the walls of the dish, resting on the whipped cream. Spread a layer of 4 coarsely broken cookies on top. Drizzle with 1/3 of the jam. Spread 1/3 of the strawberries in a layer over the jam and cookies.
4. Repeat the layers 2 more time, and finish the layering with a layer of whipped cream on top. Garnish with a couple of strawberry slices and mint. Seal with plastic wrap covering the top. Refrigerate for 1 hour and up to 24 hours. Serve chilled
