The Christmas sweets table isn't complete without tasty cookies. With flavors such as gingerbread, white chocolate and sugar, you'll wow everyone this season with these homemade cookies.

GLAZED CHOCOLATE GINGERBREAD COOKIES

-- 1/2 cup light brown sugar

-- 3 1/2 tablespoons golden syrup or honey

-- 3 1/2 tablespoons molasses

-- 1 egg, room temperature

-- 2 1/2 cups flour

-- 6 tablespoons cocoa powder

-- 2 teaspoons ground cinnamon

-- 2 teaspoons ground ginger

-- 1 teaspoon baking powder

-- 1/2 teaspoon baking soda

-- 1/4 teaspoon kosher salt

-- 1/4 teaspoon ground nutmeg

-- 1/8 teaspoon ground cloves

-- 1/8 teaspoon ground allspice

-- 1/8 teaspoon black pepper

GLAZE

-- 1 cup icing sugar

-- 2 tablespoons brandy

-- 1 teaspoon vanilla extract

-- 1-2 tablespoons milk

Yield 18 cookies

In saucepan, heat sugar, golden syrup and molasses over medium heat until sugar is dissolved. Let cool. Once cooled, add egg and whisk.

In bowl, whisk flour, cocoa powder, spices, baking powder and baking soda. Add sugar mixture and stir until just combined.

Turn on to a floured surface and knead until stiff. Shape into disc, wrap in plastic and put in fridge for 2 hours.

Preheat oven to 350 F. On floured surface, roll out dough until 1/4 inch thick. If dough is too dry, slightly wet hands with water and briefly knead until dough is softer.

Use cookie stamp to emboss dough. Use cookie cutter that is slightly larger than stamp to cut out cookies. Place dough 1-2 inches apart on baking sheets lined with parchment paper. Bake for 10-12 minutes, until a light golden brown.

In small bowl, mix together icing sugar, milk, brandy and vanilla until smooth. Use pastry brush to brush warm cookies.

-- Recipe courtesy of Ella Reiczyk, AlpineElla.com

DIVINE WHITE CHRISTMAS COOKIES

-- 1 Divine Chocolate 25% Cocoa White Chocolate Bar

-- 9 tablespoons unsalted butter, very soft

-- 3/4 cup firm-packed soft light brown sugar

-- 1 extra-large egg

-- 1 teaspoon vanilla extract

-- 1 1/8 cup all-purpose flour

-- 1/2 teaspoon baking powder

-- 1 generous pinch of salt

-- 1/3 cup dried cranberries

Yield 20 servings

Heat oven to 350 F. Break or chop the Divine Chocolate bar into pieces the size of your little fingernail. Set aside.

Add soft butter, sugar, egg, vanilla, flour, baking powder and salt into large bowl. Beat with food mixer until thoroughly combined. Stir in Divine Chocolate pieces and dried fruit.

Place heaped teaspoon of mixture on baking tray, using another teaspoon to push mixture off spoon and into a rough mound. Repeat with rest of mixture, spacing mounds well apart to allow for spreading.

Bake approximately 15 minutes until a light golden brown.

Let cool on tray for 1 minute before moving to wire rack to finish cooling. Store in airtight container and eat within 4 days or freeze up to a month.

-- Recipe courtesy of Divine Chocolate

EASY VEGAN SUGAR COOKIES

-- 2 sticks vegan butter, softened

-- 1 cup white sugar

-- 4 tablespoons oat milk

-- 1 tablespoon vanilla extract

-- 2 teaspoons baking powder

-- 3 cups all-purpose flour

Yield 32 cookies, depending on size

Preheat oven to 350 F.

Cream sugar and butter until smooth. Add vanilla and milk; stir. Add baking powder; stir. Add flour and mix until smooth.

Place dough on Silpat or lightly floured work surface with plastic wrap on top. Roll dough out to desired thickness.

Cut out with cookie cutter. Use metal spatula to move to a Silpat or greased cookie sheet.

Cook for 6-9 minutes depending on size. Do not overbake; they should be soft. Let sit on cookie sheet for 5 minutes before removing to a wire rack to cool.

-- Recipe courtesy of Courtney Hunter, CourtneysHomestead.com

With this assortment of cookies, there's sure to be something for everyone's taste. Whether you make them for a fancy party or a casual gathering, with friends and family or during a relaxed afternoon by yourself, these recipes are a great way to get into the holiday spirit -- and have a treat to show for it.