Two standouts from this Hillsdale bakery include its shortbread squares, which are super-buttery with dried cherry and pistachio, and the eggnog whoopie pie, whose fluffy, custardy filling easily beats out any store-bought eggnog.

6330 SW Capitol Hwy

We were impressed with this year’s offerings: the cocoa nib shortbread cookie—deeply chocolatey with crunchy, fruity cocoa nibs—and the peppermint shortbread cookie, which is vanilla shortbread flecked with crunchy bits of crushed candy cane.

If old-school sugar cookies with glossy layers of brightly colored frosting and sprinkles are your jam, Helen Bernhard’s is your bakery. Designs include ugly sweaters, penguins, elves, Christmas trees, snowflakes, and Stars of David. Just be careful when snagging a mixed dozen—you might end up with a cookie decorated to look like a poop emoji wearing a Santa hat (speaking from experience).

1717 NE Broadway #1775

Add something unusual to your holiday spread and snag a bag of small, round rye shortbread with candy cap mushrooms. The mushrooms give the cookies a subtle maple syrup–like flavor, which had our testers coming back for seconds. You also can’t go wrong with the year-round giant chewy molasses cookie from the display case, with a surprisingly complex, malty sweetness.

2600 SE Division St

At this eatery specializing in all things Sicilian and Italian-American, we’ve long been fans of the cuccidati—buttery shortbread wrapped around a fig, almond, and orange zest filling reminiscent of a Fig Newton, with lightly sweet icing and a smattering of rainbow sprinkles. (We’ve even published the recipe, but after a peek at all the steps, you might just want to buy them instead.) New to the lineup this year are tetù, Sicilian chocolate cookies with walnuts, orange zest, cinnamon, and a Marsala icing. They’re mildly chocolatey but heavy on the spice, ideal for snacking on with a hot beverage.

411 SE 81st Ave