The 20 Best Christmas Cookies to Bake This Year

Discover the 20 best Christmas cookies to bake this year. From classic sugar cookies to festive gingerbread, find easy, delicious holiday cookie recipes your family will love. Perfect for gifting, parties, and cozy baking days.

20 Best Christmas Cookies to Bake This Year
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Christmas is right around the corner, and nothing captures the spirit of the season quite like the sweet aroma of freshly baked cookies filling your home.

From classic family favorites to creative new twists, these 20 Christmas cookie recipes will make your holiday baking unforgettable.

I’ve gathered the most beloved Christmas cookies that never fail to bring joy to cookie platters, gift boxes, and holiday gatherings.

Each recipe includes everything you need to create bakery-quality cookies in your own kitchen, with detailed instructions perfect for bakers of all skill levels.

Let’s dive into these festive treats that will have everyone asking for seconds.

The 20 Best Christmas Cookies to Bake This Year

Table of Contents

1. Classic Sugar Cookies

Classic Sugar Cookies Recipe

Nothing says Christmas quite like beautifully decorated sugar cookies. These buttery, tender cookies are the perfect canvas for festive icing and sprinkles.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Start by whisking together the flour, baking powder, and salt in a medium bowl.
  • Set this dry mixture aside while you prepare the wet ingredients.
  • In a large mixing bowl, use your electric mixer to cream the softened butter and sugar together on medium speed for about 3-4 minutes until the mixture becomes light and fluffy in texture. This creaming process is crucial for creating tender cookies, so don’t rush it.
  • Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they’re fully incorporated.
  • Pour in the vanilla extract and mix until combined. Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed.
  • Add about a third of the flour mixture at a time, allowing it to incorporate before adding more.
  • Mix just until the dough comes together and no flour streaks remain.
  • Divide the dough in half and shape each portion into a flat disk.
  • Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling step is essential as it makes the dough easier to roll and helps the cookies maintain their shape during baking.
  • When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  • Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly.
  • On a lightly floured surface, roll the dough to about ¼-inch thickness.
  • Use your favorite Christmas cookie cutters to cut out shapes, placing them about 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes until the edges are just set but not browned. The centers might look slightly underdone, but they’ll firm up as they cool.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • Once completely cool, decorate with royal icing and festive sprinkles.

Tips

  • Keep your dough cold to prevent spreading during baking
  • Re-roll scraps only once to avoid tough cookies
  • For extra flavor, add ½ teaspoon of almond extract along with the vanilla
  • Store decorated cookies in a single layer to prevent smudging

2. Gingerbread Cookies

Gingerbread Cookies Recipe

These spiced cookies are a Christmas essential with their warm flavors of ginger, cinnamon, and molasses.

Perfect for building gingerbread houses or creating festive cookie people.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until all the spices are evenly distributed throughout the flour.
  • This ensures every cookie has the perfect spice balance. Set this mixture aside.
  • Using an electric mixer, beat the softened butter and brown sugar together in a large bowl on medium speed for about 3 minutes until light and fluffy.
  • The mixture should look lighter in color and have increased in volume. Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
  • Pour in the molasses and vanilla extract, mixing on low speed until combined. The mixture might look slightly separated at this point, but that’s completely normal.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed.
  • Add about a cup at a time, allowing each addition to incorporate before adding more. The dough will be thick and slightly sticky.
  • Divide the dough in half, shape each portion into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or overnight for best results.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Remove one disk of dough from the refrigerator and let it rest at room temperature for 10 minutes to make rolling easier.
  • On a lightly floured surface, roll the dough to about ¼-inch thickness for soft cookies or â…›-inch for crispy cookies.
  • Use cookie cutters to cut out shapes and place them 1 inch apart on the prepared baking sheets.
  • Bake for 8-12 minutes depending on thickness. For soft cookies, bake until the edges are set but centers still look soft. For crispy cookies, bake until the edges are firm and slightly darker.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips

  • Use fresh spices for the best flavor
  • Don’t overbake if you want soft cookies
  • These cookies actually taste better the next day as the flavors develop
  • Store in an airtight container with a slice of bread to keep them soft

See Also: Gingerbread Cookies Recipe

3. Snickerdoodles Cookies

Snickerdoodles Cookies

These cinnamon-sugar coated cookies have a soft, chewy texture and a slightly tangy flavor that makes them incredibly addictive. They’re simple to make but impressive to serve.

Ingredients

For the coating:

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. The cream of tartar is what gives snickerdoodles their characteristic tangy flavor, so don’t skip it.
  • In a large bowl, beat the softened butter and 1½ cups of sugar together with an electric mixer on medium-high speed for about 4 minutes.
  • You want this mixture to be very light, fluffy, and pale in color. This extra beating time creates the soft, tender texture that makes snickerdoodles so special.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients.
  • Mix just until no flour streaks remain, being careful not to overmix as this can make the cookies tough. The dough should be soft but not sticky.
  • In a small shallow bowl, combine the ¼ cup of sugar and cinnamon for the coating, stirring well to distribute the cinnamon evenly.
  • Using a cookie scoop or spoon, form the dough into balls about 1½ inches in diameter.
  • Roll each ball generously in the cinnamon-sugar mixture until completely coated on all sides.
  • Place the coated balls on the prepared baking sheets, spacing them about 3 inches apart as these cookies will spread during baking.
  • Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone and puffy. The cookies will have a crackled surface. This is exactly what you want.
  • Let the cookies cool on the baking sheet for 5 minutes, during which time they’ll deflate slightly and finish cooking from residual heat.
  • Transfer to a cooling rack to cool completely.

Tips

  • Don’t skip the cream of tartar—it’s essential for authentic snickerdoodle flavor
  • Use a cookie scoop for uniform cookies that bake evenly
  • Slightly underbaking ensures chewy centers
  • These cookies are best enjoyed within 3 days of baking

4. Peanut Butter Blossoms

Peanut Butter Blossoms

The combination of peanut butter cookies with a chocolate kiss pressed into the center is a Christmas classic that everyone recognizes and loves.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Begin by preheating your oven to 375°F (190°C) and lining baking sheets with parchment paper.
  • Unwrap all your chocolate kisses and have them ready nearby—you’ll want to work quickly when pressing them into the hot cookies.
  • In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
  • In a large mixing bowl, beat together the softened butter, peanut butter, ½ cup granulated sugar, and brown sugar with an electric mixer on medium speed for about 3 minutes until the mixture is light and fluffy.
  • The mixture should look lighter in color and have increased slightly in volume.
  • Add the egg and beat until fully combined, scraping down the sides of the bowl to ensure everything is incorporated.
  • Mix in the milk and vanilla extract on low speed.
  • Gradually add the flour mixture to the peanut butter mixture, beating on low speed just until combined. The dough will be soft and slightly sticky to the touch.
  • Place the â…“ cup of granulated sugar in a small bowl for rolling.
  • Using a cookie scoop or your hands, shape the dough into 1-inch balls.
  • Roll each ball in the granulated sugar until completely coated, then place them about 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes until the cookies are lightly golden around the edges but still soft in the center. The cookies should look slightly underdone.
  • the baking sheet from the oven and immediately press a chocolate kiss firmly into the center of each hot cookie. The cookie will crack around the edges—this is exactly what you want.
  • The residual heat will slightly melt the bottom of the kiss, helping it adhere to the cookie.
  • Let the cookies cool completely on the baking sheet so the chocolate can firm up again.

Tips

  • Use name-brand peanut butter for best results—natural peanut butter can make cookies too crumbly
  • Press the kisses in immediately after removing from oven while cookies are hot
  • Store cookies in a cool place so the chocolate doesn’t melt
  • Make extra—these disappear fast

5. Chocolate Crinkle Cookies

Best Chocolate Crinkle Cookies Recipe

These fudgy chocolate cookies are rolled in powdered sugar before baking, creating a beautiful crackled appearance that looks stunning on any cookie platter.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Sifting is important here as it removes any lumps from the cocoa powder and ensures an even distribution of ingredients. Set this mixture aside.
  • In a large bowl, whisk together the granulated sugar and vegetable oil until well combined. The mixture will look grainy at first but will come together.
  • Add the eggs one at a time, whisking well after each addition until the mixture becomes smooth and glossy.
  • Stir in the vanilla extract. The mixture should now be smooth and have a slight sheen to it.
  • Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined.
  • The dough will be very soft, sticky, and look more like brownie batter than cookie dough. This is exactly right.
  • Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time is absolutely essential—it allows the dough to firm up enough to handle and shape.
  • When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Place the powdered sugar in a shallow bowl. Remove the chilled dough from the refrigerator.
  • Using a cookie scoop or spoon, scoop out portions of dough and roll them into 1-inch balls with your hands. The dough will still be slightly sticky, but it should be workable.
  • Roll each ball generously in the powdered sugar, making sure it’s completely coated.
  • Place the coated balls about 2 inches apart on the prepared baking sheets.
  • Bake for 10-12 minutes until the cookies have spread and the tops have crackled, revealing the dark chocolate beneath the white coating.
  • The edges should look set but the centers will still appear soft.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack. They’ll firm up as they cool.

Tips

  • Don’t skip the chilling time or the dough will be too soft to handle
  • Roll in powdered sugar twice for more dramatic crackles
  • These are best eaten the day they’re made while the outside is crisp
  • Store in an airtight container with layers separated by parchment paper

See Also: Salted Caramel Brownies Recipe

6. Shortbread Cookies

Easy Shortbread Cookies Recipe

These buttery Scottish cookies are simple, elegant, and melt-in-your-mouth delicious. They’re perfect for gifting or serving with tea.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. The lower temperature is important for shortbread as it allows the cookies to bake through without browning too much.
  • In a medium bowl, whisk together the flour, powdered sugar, and salt until evenly combined.
  • In a large bowl, beat the softened butter with an electric mixer on medium-high speed for about 2 minutes until it’s light and creamy. You want the butter to be fluffy and pale in color.
  • Add the vanilla extract and beat until incorporated. The butter should look almost white at this point.
  • Reduce the mixer speed to low and gradually add the flour mixture to the butter.
  • Mix just until the dough comes together and no flour streaks remain.
  • Don’t overmix, as this can make the shortbread tough instead of tender. The dough should be crumbly but hold together when pressed.
  • Turn the dough out onto a clean work surface and gently knead it a few times until it forms a cohesive ball.
  • You have several shaping options: you can roll the dough to ½-inch thickness and cut with cookie cutters, press it into a shortbread mold, or shape it into a log and slice it into rounds.
  • For rolled and cut cookies, place them on the prepared baking sheet about 1 inch apart.
  • Use a fork to prick the top of each cookie a few times—this is traditional for shortbread and helps prevent puffing during baking.
  • If desired, sprinkle the tops lightly with granulated sugar before baking.
  • Bake for 18-22 minutes until the edges are just barely golden. The centers should still be pale.
  • Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack. Shortbread is delicate when warm, so handle gently.

Tips

  • Use high-quality butter for the best flavor—it’s the star ingredient
  • Don’t overbake—shortbread should be pale with just golden edges
  • These keep well for up to 2 weeks in an airtight container
  • Add lemon zest or orange zest for a citrus variation

7. Linzer Cookies

Easy Linzer Cookies Recipe

These elegant sandwich cookies feature a jam filling peeking through a cut-out window. They’re as beautiful as they are delicious.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon until well combined.
  • The almond flour gives these cookies a wonderful nutty flavor and tender texture. Set this mixture aside.
  • Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl on medium speed for about 3 minutes until light and fluffy. The mixture should be pale and increased in volume.
  • Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
  • Mix in both the vanilla and almond extracts—the almond extract enhances the nutty flavor of the almond flour.
  • Reduce mixer speed to low and gradually add the flour mixture to the butter mixture.
  • Mix just until the dough comes together and no dry flour remains. The dough will be soft but not sticky.
  • Divide the dough in half, shape each half into a flat disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Remove one disk of dough from the refrigerator and let it sit at room temperature for about 10 minutes to make rolling easier.
  • On a lightly floured surface, roll the dough to about â…›-inch thickness.
  • Using a round cookie cutter, cut out an even number of cookies.
  • For half of the cookies, use a smaller cookie cutter to cut out a shape from the center—these will be your tops.
  • Place all cookies on the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes until the edges are just lightly golden.
  • Let cool completely on the baking sheet. Once the cookies are cool, dust the cut-out tops generously with powdered sugar.
  • Spread about 1 teaspoon of jam on each solid bottom cookie, then gently place a cut-out top cookie on each, pressing very lightly. The jam should show through the cut-out center.

Tips

  • Make sure jam isn’t too runny or it will seep out the sides
  • Cut-out centers can be baked separately as mini cookies
  • These are even better after a day as the jam softens the cookies slightly
  • Store in a single layer to prevent sticking

8. Molasses Cookies

Soft and Chewy Molasses Cookies Recipe

These soft, chewy cookies have deep, rich flavor with a perfectly crackled surface and a warm spice blend that’s quintessentially festive.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  • Make sure the spices are evenly distributed throughout the flour for consistent flavor in every cookie.
  • In a large bowl, beat the softened butter and 1 cup of granulated sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy. The mixture should look pale and creamy.
  • Add the egg and beat until fully combined, scraping down the sides of the bowl. Pour in the molasses and mix on low speed until incorporated. The mixture will look darker and slightly glossy.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be soft and slightly sticky.
  • Place some granulated sugar in a small shallow bowl for rolling.
  • Using a cookie scoop or spoon, scoop portions of dough and roll them into 1-inch balls with your hands.
  • Roll each ball in the granulated sugar until completely coated. The sugar coating will create a beautiful crackled surface as the cookies bake.
  • Place the sugar-coated balls about 3 inches apart on the prepared baking sheets—these cookies will spread considerably during baking.
  • Bake for 10-12 minutes until the cookies have spread, the edges are set, and the tops have developed those characteristic cracks. The centers will still look slightly soft and puffy.
  • Don’t overbake or the cookies won’t be chewy. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips

  • Use unsulphured molasses for the best flavor
  • Don’t flatten the dough balls before baking—they’ll spread naturally
  • These cookies continue to firm up as they cool
  • Store in an airtight container to maintain chewiness

See Also: Pumpkin Ginger Cupcakes

9. Spritz Cookies

Classic Spritz Cookies Recipe

These buttery pressed cookies are a Scandinavian Christmas tradition. The cookie press creates beautiful shapes that look impressive but are surprisingly easy to make.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C). For spritz cookies, you’ll want to use ungreased baking sheets—the dough needs to stick to the pan slightly for the shapes to release from the cookie press properly.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter with an electric mixer on medium-high speed for about 2 minutes until creamy and smooth.
  • Gradually add the sugar and continue beating for another 2-3 minutes until the mixture is light and fluffy.
  • Add the egg and beat until fully incorporated.
  • Mix in both the vanilla and almond extracts. The almond extract gives these cookies their distinctive flavor.
  • Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, beating just until combined. The dough should be soft and smooth but not sticky.
  • If you want colored cookies, divide the dough and mix food coloring into separate portions at this point.
  • Load the dough into your cookie press according to the manufacturer’s instructions. Choose your desired disk shape and press cookies directly onto the ungreased baking sheets, spacing them about 1 inch apart. The dough should release easily from the press.
  • If it doesn’t, the dough might be too warm—refrigerate it for 15 minutes. Immediately after pressing, decorate with sprinkles or colored sugar if desired, as decorations won’t stick once the cookies are baked.
  • Bake for 8-10 minutes until the cookies are set but not browned. The bottoms should be just lightly golden. These cookies should remain pale for the best texture and appearance.
  • Let them cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

Tips

  • Make sure butter is softened but not melted for the right consistency
  • Don’t chill the dough or it will be too firm for the press
  • Work quickly so the dough doesn’t warm up too much from handling
  • Clean the press between different colors to keep them distinct

10. Thumbprint Jam Cookies

Thumbprint Jam Cookies

These classic cookies feature a buttery base with an indentation filled with sweet jam. They’re simple, beautiful, and endlessly customizable.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour and salt, then set aside.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy. The mixture should be pale and creamy.
  • Add the egg yolks and beat until fully incorporated, scraping down the sides of the bowl as needed. The yolks make these cookies extra rich and tender.
  • Mix in the vanilla extract.
  • Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing just until combined. The dough should be soft and smooth.
  • Using your hands or a cookie scoop, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
  • Here comes the fun part that gives these cookies their name—use your thumb or the back of a rounded measuring spoon to make an indentation in the center of each cookie.
  • Press down firmly enough to create a well, but not so hard that you crack the cookie or press all the way through to the baking sheet.
  • The indentation should be about ½-inch deep and wide enough to hold a generous amount of jam.
  • Fill each indentation with about ½ teaspoon of jam. Don’t overfill or the jam will bubble over during baking.
  • Bake for 12-15 minutes until the edges are lightly golden but the centers are still pale. The jam will bubble during baking—this is normal.
  • Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack. The jam will be very hot, so handle gently.

Tips

  • Use thick jam rather than jelly for best results
  • If indentations puff up during baking, re-press them right after removing from oven
  • Try different jam flavors for variety on your cookie platter
  • These can also be rolled in chopped nuts before baking for extra flavor.
The 20 Best Christmas Cookies to Bake This Year

11. White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

The tartness of dried cranberries pairs perfectly with sweet white chocolate in these festive cookies that have beautiful pops of red throughout.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined, then set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy. The mixture should be pale and creamy.
  • Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
  • Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing just until no flour streaks remain. Be careful not to overmix.
  • Using a wooden spoon or spatula, fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough. You want to see chunks of white chocolate and cranberries in every scoop.
  • Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread during baking, so give them plenty of room.
  • If you want uniform cookies, you can roll the dough into balls before placing on the sheet.
  • Bake for 11-13 minutes until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue to bake on the hot pan after you remove them from the oven.
  • Let the cookies cool on the baking sheet for 5 minutes—they’ll be very soft when they first come out.
  • After 5 minutes, transfer them to a cooling rack to cool completely.

Tips

  • Don’t overbake or the white chocolate will become grainy
  • You can substitute fresh cranberries that have been chopped, but dried work better
  • Add orange zest for an extra layer of flavor
  • These freeze beautifully for up to 3 months

See Also: White Chocolate Cranberry Cookies

12. Red Velvet Crinkle Cookies

Easy Red Velvet Crinkle Cookies

These stunning cookies have a deep red color with powdered sugar creating a beautiful contrast, making them look like little Christmas presents.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Sifting ensures there are no lumps and creates a lighter texture. Set this mixture aside.
  • In a large bowl, whisk together the melted butter and granulated sugar until well combined. The mixture will be grainy at first but will smooth out.
  • Add the egg and whisk vigorously until the mixture becomes smooth and slightly thickened.
  • Add the red food coloring and vanilla extract, whisking until the color is evenly distributed and vibrant. The dough should be a deep, beautiful red color.
  • Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined. The dough will be very soft and sticky, similar to brownie batter.
  • Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough to prevent a skin from forming.
  • Refrigerate for at least 3 hours or overnight. This chilling time is crucial—it firms up the dough so you can shape it.
  • When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Place the powdered sugar in a shallow bowl. Remove the chilled dough from the refrigerator.
  • Using a cookie scoop, scoop out portions of dough and roll them into 1-inch balls with your hands. The dough will still be slightly sticky but workable.
  • Roll each ball generously in the powdered sugar, coating it completely.
  • Place the coated balls about 2 inches apart on the prepared baking sheets.
  • Bake for 11-13 minutes until the cookies have spread and crackled, revealing the red beneath the white coating. The edges should look set but the centers will still appear soft.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Tips

  • Use gel food coloring for the most vibrant color
  • Don’t skip the chilling or the dough will be impossible to handle
  • Roll in powdered sugar right before baking for the best appearance
  • These are stunning on a Christmas cookie platter

13. Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

The combination of chocolate and peppermint is a classic holiday pairing that tastes just like Christmas in cookie form.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • To crush the candy canes, place them in a zip-top bag, seal it, and use a rolling pin to crush them into small pieces. You want pieces that are about the size of chocolate chips, not a fine powder.
  • Set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy. The mixture should be pale and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in both the vanilla extract and peppermint extract. Be careful with the peppermint extract—a little goes a long way, and too much can be overwhelming.
  • Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined.
  • Using a wooden spoon or spatula, fold in the chocolate chips and crushed candy canes.
  • Make sure they’re evenly distributed throughout the dough. The red and white pieces of candy cane will make these cookies look festive and Christmas-ready.
  • Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly underdone. The candy cane pieces might look melted—this is normal and creates pockets of peppermint flavor.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips

  • Don’t crush candy canes too finely or they’ll dissolve during baking
  • Start with less peppermint extract and add more if desired
  • Make these right before Christmas for the freshest candy cane flavor
  • Store in an airtight container as candy canes can get sticky in humid conditions

See Also: Peppermint Hot Chocolate Recipe

14. Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

These classic cookies are chewy, wholesome, and have the perfect balance of cinnamon spice with sweet raisins throughout.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until the spices are evenly distributed.
  • Set this mixture aside.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy. The brown sugar gives these cookies their distinctive chewy texture and caramel-like flavor.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.
  • Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing just until combined.
  • Using a wooden spoon or spatula, stir in the oats and raisins. Make sure they’re evenly distributed throughout the dough. The dough will be thick and packed with oats and raisins.
  • Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • If you prefer flatter cookies, gently flatten each mound with your palm before baking. For thick, chewy cookies, leave them in mounds.
  • Bake for 12-14 minutes until the edges are golden brown but the centers still look slightly underdone.
  • Don’t overbake or the cookies will be hard rather than chewy.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. They’ll firm up as they cool but remain soft and chewy in the center.

Tips

  • Use old-fashioned oats, not quick oats, for the best texture
  • Plump raisins in warm water for 10 minutes if they’re dry
  • Add chopped walnuts or pecans for extra crunch
  • Store with a slice of bread to keep them soft

15. Almond Biscotti

Almond Biscotti

These twice-baked Italian cookies are perfect for dunking in coffee or hot chocolate. They’re crunchy, not too sweet, and have a wonderful almond flavor.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • To toast the almonds, spread them on a baking sheet and bake for 8-10 minutes until fragrant and lightly golden.
  • Let them cool, then roughly chop them into pieces. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the butter and sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in both the vanilla and almond extracts.
  • Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. The dough will be soft and slightly sticky.
  • Fold in the chopped toasted almonds with a wooden spoon or spatula, making sure they’re evenly distributed.
  • Turn the dough out onto the prepared baking sheet and divide it in half.
  • Shape each half into a log about 12 inches long and 2 inches wide. The logs should be fairly flat, about 1 inch tall.
  • Leave about 4 inches of space between the logs as they’ll spread during baking.
  • Bake for 25-30 minutes until the logs are firm to the touch and lightly golden.
  • Remove from the oven and let cool on the baking sheet for 15 minutes.
  • Reduce the oven temperature to 325°F (165°C).
  • Using a serrated knife, cut each log diagonally into ½-inch thick slices.
  • Lay the slices cut-side down on the baking sheet.

Bake for 10 minutes, then flip each slice over and bake for another 10 minutes until both sides are lightly golden and the biscotti are crisp. Transfer to a cooling rack and let cool completely. They’ll continue to crisp up as they cool.

Tips

  • Don’t skip toasting the almonds—it enhances their flavor significantly
  • Use a gentle sawing motion when slicing to prevent crumbling
  • These keep for weeks in an airtight container
  • Dip in melted chocolate for an extra-special treat

16. Toffee Pecan Cookies

Crunchy Toffee Pecan Cookies Recipe

These buttery cookies are loaded with crunchy toffee bits and toasted pecans, creating an irresistible combination of flavors and textures.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. .
  • To toast the pecans, spread them on a baking sheet and bake for 6-8 minutes until fragrant. Let them cool, then chop them roughly.
  • Set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition until fully incorporated.
  • Mix in the vanilla extract. The mixture should be smooth and creamy at this point.
  • Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no flour streaks remain.
  • Using a wooden spoon or spatula, fold in the toffee bits and chopped toasted pecans.
  • Make sure they’re evenly distributed throughout the dough. The toffee bits add a wonderful caramel crunch, while the pecans provide a buttery richness.
  • Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread during baking, so don’t crowd them.
  • If desired, press a few extra toffee bits and pecan pieces on top of each cookie before baking for a more attractive appearance.
  • Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone. The toffee bits will be melted and bubbly.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips

  • Heath Bar toffee bits work wonderfully in this recipe
  • Toast pecans for the best flavor
  • These are delicious with a sprinkle of sea salt on top before baking
  • Don’t overbake or the toffee will become too hard

See Also: Pecan Pie Bars Recipe

17. M&M Christmas Cookies

M&M Christmas Cookies Recipe

These colorful cookies are fun, festive, and perfect for kids to help make. Use red and green M&Ms for a Christmas color scheme.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined, then set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for about 3 minutes until the mixture is light, fluffy, and pale in color.
  • This creaming process is important for creating tender cookies with the right texture.
  • Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they’re fully incorporated.
  • Scrape down the sides of the bowl as needed. Mix in the vanilla extract on low speed.
  • Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing just until no flour streaks remain. Don’t overmix or the cookies will be tough.
  • Using a wooden spoon or spatula, fold in 1½ cups of the M&Ms, reserving the remaining ½ cup for pressing into the tops of the cookies.
  • Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Press a few additional M&Ms into the top of each cookie dough ball so they’re visible. This makes the cookies look more festive and appealing.
  • Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly underdone. The M&Ms will have softened slightly but won’t be melted.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips

  • Buy holiday M&Ms or sort out just red and green from a regular bag
  • Press extra candies on top before baking for a prettier presentation
  • These are great for cookie exchanges and kids’ parties
  • Store in an airtight container to keep the cookies soft

18. Butter Pecan Cookies

Easy Butter Pecan Cookies Recipe

These melt-in-your-mouth cookies have a rich, buttery flavor enhanced by toasted pecans throughout.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • To toast the pecans, spread them on a baking sheet and bake for 6-8 minutes until fragrant and lightly golden.
  • Let them cool completely, then chop them finely. You want small pieces, not large chunks, so they incorporate well into the dough.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for about 4 minutes until very light, fluffy, and pale.

This extra beating time creates the tender, melt-in-your-mouth texture these cookies are known for.

  • Mix in the vanilla extract and butter extract if using. The butter extract intensifies the buttery flavor, but it’s optional.
  • Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined.
  • Using a wooden spoon or spatula, fold in the finely chopped toasted pecans until evenly distributed.
  • Roll the dough into 1-inch balls with your hands. Place them about 2 inches apart on the prepared baking sheets. These cookies don’t spread much during baking, so you can fit more on each sheet.
  • Bake for 12-14 minutes until the bottoms are lightly golden but the tops are still pale.
  • Don’t overbake—you want these to remain tender and delicate. Let the cookies cool on the baking sheet for 3 minutes, then carefully transfer them to a cooling rack.
  • While the cookies are still slightly warm, roll them in powdered sugar until completely coated. Once they’ve cooled completely, roll them in powdered sugar again for a thicker coating.

Tips

  • Toast pecans for maximum flavor
  • Roll in powdered sugar twice for the best appearance
  • These are very delicate when warm, so handle gently
  • Store in an airtight container with layers separated by wax paper

19. Eggnog Cookies

Easy Eggnog Cookies Recipe

These soft, cakey cookies taste just like eggnog and are topped with a delicious eggnog glaze. They’re the perfect way to enjoy this seasonal beverage in cookie form.

Ingredients

For the cookies:

For the glaze:

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt until the nutmeg is evenly distributed. Set this mixture aside.
  • In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 3 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.
  • With the mixer on low speed, alternate adding the flour mixture and eggnog to the butter mixture, beginning and ending with the flour mixture.
  • Add about a third of the flour, then half the eggnog, then another third of the flour, the remaining eggnog, and finally the last of the flour.
  • Mix just until combined after each addition. The dough will be soft and slightly sticky.
  • Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread and puff up during baking.
  • Bake for 12-14 minutes until the edges are set and the bottoms are lightly golden. The tops should spring back when lightly touched.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
  • To make the glaze, whisk together the powdered sugar and 3 tablespoons of eggnog in a small bowl until smooth. If the glaze is too thick, add more eggnog a teaspoon at a time. It should be thick but pourable.
  • Once the cookies are completely cool, dip the top of each cookie in the glaze or drizzle the glaze over them with a spoon.
  • Immediately sprinkle with a tiny pinch of nutmeg. Let the glaze set before serving.

Tips

  • Use full-fat eggnog for the best flavor
  • Don’t overbake or the cookies will be dry instead of soft
  • These taste even better the next day after the flavors develop
  • Store in an airtight container once the glaze has set

20. Chocolate-Dipped Coconut Macaroons

Chocolate Dipped Coconut Macaroons

These chewy coconut cookies are naturally gluten-free and get an elegant finish with a dip in melted chocolate. They’re simple but sophisticated.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  • Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. The lower temperature helps the macaroons bake through without burning the coconut on the outside.
  • In a large bowl, whisk together the shredded coconut, sugar, flour, and salt until evenly combined.
  • In a separate medium bowl, whisk together the egg whites, vanilla extract, and almond extract until the mixture is frothy and slightly thickened.
  • Pour the egg white mixture over the coconut mixture and stir with a wooden spoon or spatula until everything is evenly moistened. The mixture should hold together when pressed.
  • Using a cookie scoop or your hands, form the mixture into mounds about 1½ inches tall. You want them to be fairly compact and cone-shaped.
  • Place them about 1 inch apart on the prepared baking sheets. The macaroons don’t spread during baking, so you can fit many on one sheet.
  • Bake for 20-25 minutes until the edges and tops are golden brown. The macaroons should be firm to the touch. Let them cool completely on the baking sheet. They’re quite delicate when warm, so don’t try to move them too soon.
  • While the macaroons are cooling, melt the chocolate. You can do this in a double boiler or in the microwave.
  • If using the microwave, heat the chocolate in 30-second intervals, stirring between each interval, until completely melted and smooth.
  • Once the macaroons are completely cool, dip the bottom of each one in the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet.
  • Alternatively, you can drizzle chocolate over the tops. Let the chocolate set completely at room temperature or place them in the refrigerator for faster setting.

Tips

  • Use sweetened coconut for the best texture and flavor
  • Make sure egg whites have no trace of yolk or they won’t whip properly
  • Let macaroons cool completely before dipping in chocolate
  • These keep well in an airtight container for up to a week

See Also: Coconut Cream Pie Recipe

The 20 Best Christmas Cookies to Bake This Year

FAQs About Christmas Cookies

1. How far in advance can I make Christmas cookies?

Most Christmas cookies can be baked 1-2 weeks before you need them if stored properly in airtight containers.

Sturdy cookies like gingerbread, biscotti, and shortbread actually improve with age as their flavors develop.

Delicate cookies like sugar cookies and cookies with frostings are best made closer to when you’ll serve them—within 3-5 days.

For maximum freshness, you can also freeze cookie dough for up to 3 months and bake cookies as needed.

Simply portion the dough, freeze on a baking sheet until solid, then transfer to freezer bags.

Bake frozen dough balls directly from the freezer, adding 1-2 extra minutes to the baking time.

2. What’s the best way to store Christmas cookies to keep them fresh?

Storage methods depend on the type of cookie you’ve made. Store soft cookies in airtight containers with a piece of bread or an apple slice to maintain moisture—replace the bread every few days.

Keep crispy cookies like biscotti in containers with loose-fitting lids to prevent them from becoming soft. Never store different types of cookies together, as they’ll exchange moisture and flavors.

Frosted or decorated cookies should be stored in single layers separated by parchment or wax paper to prevent smudging.

Most cookies can be frozen for up to 3 months—layer them with parchment paper in airtight containers or freezer bags. Thaw at room temperature for about 30 minutes before serving.

3. Can I substitute ingredients in these cookie recipes?

Some substitutions work better than others in cookie recipes. For butter, you can use margarine or shortening, but the flavor and texture will be slightly different.

Butter provides the best flavor and creates tender cookies. If you need to make recipes dairy-free, vegan butter works well in most recipes.

For eggs, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers, though this works best in recipes where eggs aren’t the main structure.

All-purpose flour can often be replaced with gluten-free flour blends on a 1:1 basis, though the texture may be slightly different.

When it comes to sugar, you can usually substitute brown sugar for white sugar and vice versa, but this will affect the texture and moisture level. Always make one substitution at a time so you can gauge the results.

4. Why did my cookies spread too much during baking?

Excessive spreading usually happens for a few reasons. The most common cause is butter that’s too warm or melted when you mix the dough—butter should be softened but still cool to the touch.

Using too little flour or too much sugar can also cause spreading, so make sure you’re measuring accurately by spooning flour into measuring cups rather than scooping.

If your baking sheets are too hot when you place the dough on them, the butter will melt too quickly, causing spreading.

Always use cool baking sheets or run them under cold water and dry them between batches.

Not chilling the dough when a recipe calls for it is another culprit—chilling solidifies the fat and prevents excessive spreading.

Finally, using too much leavening agent like baking soda or baking powder can cause cookies to spread and become flat.

5. How do I prevent my cookies from burning on the bottom?

Burning on the bottom while the tops are still pale is a common baking issue with several solutions.

First, make sure you’re using light-colored baking sheets rather than dark ones, which absorb more heat. If you only have dark pans, reduce your oven temperature by 25°F.

Line your baking sheets with parchment paper or silicone baking mats, which provide insulation between the cookies and the hot pan.

You can also try double-stacking baking sheets—place one sheet inside another to create an air gap that prevents the bottom from getting too hot.

Check your oven temperature with an oven thermometer, as many ovens run hot and bake unevenly.

Position your oven rack in the center of the oven rather than the bottom, which tends to be hotter.

Finally, watch your cookies carefully during the last few minutes of baking and remove them when the edges are set but centers still look slightly underdone—they’ll continue cooking on the hot pan after removal.

Conclusion

Baking Christmas cookies is about more than just creating delicious treats—it’s about making memories, continuing traditions, and filling your home with warmth and the irresistible aroma of fresh-baked goods.

These 20 Christmas cookie recipes offer something for everyone, from classic favorites that have been passed down through generations to creative new flavors that will become your family’s new traditions.

The beauty of cookie baking is that it’s forgiving and fun. Don’t stress if your cookies aren’t perfectly shaped or evenly sized.

Homemade cookies have character, and that’s what makes them special. Get your kids involved, invite friends over for a cookie-baking party, or spend a quiet afternoon baking alone while listening to holiday music.

The time you invest in baking will be rewarded with cookies that taste infinitely better than anything from a store.

Remember to start with quality ingredients, follow the instructions carefully, and don’t skip important steps like chilling dough or measuring ingredients accurately.

With these recipes in your collection, you’ll be ready to create stunning cookie platters for holiday parties, meaningful gifts for neighbors and teachers, or simply treats to enjoy with your own family while watching Christmas movies.

So preheat that oven, dust off your mixing bowls, and get ready to create some Christmas magic. Happy baking.

The 20 Best Christmas Cookies to Bake This Year

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