Nothing says Christmas like the aroma of freshly baked cookies wafting through your home! Whether you’re a seasoned baker or just starting out, this collection of 19 irresistible, easy cookie recipes is your ticket to festive fun. From classic favorites to creative twists, we’ve got something for every sweet tooth. Let’s dive in and make this holiday season deliciously memorable!
Chocolate Peppermint Bark Cookies
These chocolate peppermint bark cookies combine holiday flavors with chewy cookie texture. They’re perfect for festive gatherings or cookie exchanges. Make them ahead and store in an airtight container.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 2¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon kosher salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, farm-fresh and at room temperature
– 1 teaspoon pure vanilla extract
– 2 cups semi-sweet chocolate chips
– ½ cup crushed peppermint candies
– 4 ounces white chocolate baking bars, finely chopped
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking soda, and kosher salt in a medium bowl.
3. In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
4. Add the farm-fresh eggs one at a time, beating well after each addition.
5. Mix in the pure vanilla extract until just combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
7. Fold in the semi-sweet chocolate chips and crushed peppermint candies with a spatula.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are golden brown but centers are still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
11. Melt the finely chopped white chocolate baking bars in a double boiler or microwave in 30-second intervals, stirring until smooth.
12. Drizzle the melted white chocolate over the cooled cookies in a zigzag pattern.
13. Sprinkle additional crushed peppermint candies over the white chocolate drizzle before it sets.
14. Allow the cookies to cool completely until the chocolate hardens, about 30 minutes.
During baking, the cookies will spread slightly but remain thick and chewy. The semi-sweet chocolate chips melt into gooey pockets, while the peppermint adds a refreshing crunch. Serve them stacked on a festive platter or package in cellophane bags for holiday gifts.
Gingerbread Sugar Cookies
Every holiday season deserves a cookie that’s both nostalgic and delicious. Gingerbread sugar cookies deliver that warm, spiced flavor with a soft, chewy texture that’s perfect for decorating. They’re simple to make and always a crowd-pleaser.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large farm-fresh egg
– 1/4 cup robust molasses
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt until fully combined.
3. In a large mixing bowl, use an electric mixer to cream 3/4 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Add 1 large farm-fresh egg, 1/4 cup robust molasses, and 1 teaspoon pure vanilla extract to the butter mixture, and beat on low speed just until incorporated, about 30 seconds.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, scraping down the bowl as needed to ensure even mixing.
6. Cover the dough with plastic wrap and chill in the refrigerator for 15 minutes to firm it up slightly for easier handling.
7. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Flatten each ball gently with the bottom of a glass or your palm to about 1/4-inch thickness for even baking.
9. Bake the cookies in the preheated oven for 8–10 minutes, until the edges are set and lightly golden but the centers are still soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring to a wire rack to cool completely.
Perfectly baked, these cookies have a tender, chewy center with crisp edges that hold up well to icing. Their deep molasses and warm spice flavors pair beautifully with a simple glaze or festive sprinkles. Try serving them stacked with a dusting of powdered sugar for an elegant holiday treat.
Eggnog Snickerdoodles
Creamy eggnog transforms classic snickerdoodles into festive holiday cookies. These soft, spiced treats capture eggnog’s signature warmth in every chewy bite. Perfect for cookie swaps or cozy evenings by the fire.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1½ cups granulated sugar, divided
– 2 large farm-fresh eggs, at room temperature
– ½ cup rich, creamy eggnog
– 1 teaspoon pure vanilla extract
– 3 cups all-purpose flour, spooned and leveled
– 1½ teaspoons cream of tartar
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, beat softened butter and 1¼ cups granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add room-temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Pour in creamy eggnog and pure vanilla extract. Mix on low speed just until combined.
5. In a separate bowl, whisk together spooned-and-leveled flour, cream of tartar, baking soda, fine sea salt, and freshly grated nutmeg until uniform.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft dough forms. Tip: Avoid overmixing to keep cookies tender.
7. In a small shallow bowl, combine remaining ¼ cup granulated sugar and ground cinnamon for rolling.
8. Scoop dough into 1½-tablespoon portions. Roll each portion into a smooth ball between your palms.
9. Roll each dough ball in the cinnamon-sugar mixture until completely coated. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake one sheet at a time in the preheated oven for 9–11 minutes. Tip: Cookies are done when edges are set but centers still look slightly soft and puffy.
11. Remove baking sheet from oven. Let cookies cool on the sheet for 5 minutes to firm up. Tip: Transferring too soon can cause breakage.
12. Use a spatula to transfer cookies to a wire rack to cool completely.
Oozing with warm cinnamon and nutmeg, these cookies deliver eggnog’s cozy essence in chewy, sugar-crusted form. Their soft centers stay pillowy for days when stored airtight. For an extra festive touch, drizzle with white chocolate or crumble over ice cream.
Candy Cane Shortbread
Zesty peppermint meets buttery shortbread in this festive twist on a classic. These crisp cookies get their signature look from crushed candy canes and a hint of holiday spirit from pure peppermint extract. They’re simple to make but deliver impressive results for any winter gathering.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup (2 sticks) of unsalted European-style butter, softened to room temperature
– 1/2 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of pure peppermint extract
– 2 1/4 cups of all-purpose flour, sifted
– 1/4 teaspoon of fine sea salt
– 1/2 cup of finely crushed candy canes
– 2 tablespoons of sparkling sanding sugar for rolling
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted European-style butter and granulated white sugar together with an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Beat in the pure vanilla extract and pure peppermint extract until fully incorporated.
4. In a separate bowl, whisk the sifted all-purpose flour and fine sea salt together to combine evenly.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms and no dry streaks remain, being careful not to overmix.
6. Gently fold in the finely crushed candy canes with a spatula until evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter on a clean surface.
8. Roll each log in the sparkling sanding sugar to coat the outside completely, pressing lightly to adhere.
9. Wrap the logs tightly in plastic wrap and chill in the refrigerator for 30 minutes to firm up for easier slicing.
10. Remove the dough logs from the refrigerator and unwrap them, then slice into 1/4-inch thick rounds with a sharp knife.
11. Place the rounds 1 inch apart on the prepared baking sheets, reshaping gently if needed.
12. Bake in the preheated 325°F oven for 18-20 minutes, rotating the sheets halfway through, until the edges are just starting to turn golden.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these cookies fresh for a crisp, melt-in-your-mouth texture that contrasts with the crunchy candy cane bits. Each bite delivers a buttery richness balanced by a cool peppermint zing, making them perfect for holiday cookie swaps or as edible gifts. For a creative twist, crumble them over vanilla ice cream or dip half in melted dark chocolate for an extra indulgent treat.
Cranberry Almond Biscotti
Holiday baking just got better with these twice-baked Italian cookies. They’re perfect for dunking in coffee or gifting to friends. The combination of tart cranberries and nutty almonds creates a sophisticated flavor profile.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large farm-fresh eggs
– 1/2 cup unsalted butter, softened
– 1 tsp pure vanilla extract
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1 cup dried cranberries
– 1 cup whole almonds, toasted
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp fine sea salt until fully combined.
3. In a separate bowl, beat 3 large farm-fresh eggs with 1/2 cup softened unsalted butter and 1 tsp pure vanilla extract until smooth and creamy.
4. Gradually mix the wet ingredients into the dry ingredients until a stiff dough forms.
5. Fold in 1 cup dried cranberries and 1 cup toasted whole almonds until evenly distributed throughout the dough.
6. Tip: If the dough feels too sticky, lightly flour your hands before shaping.
7. Divide the dough in half and shape each portion into a 12-inch log on the prepared baking sheet, spacing them 3 inches apart.
8. Bake at 350°F for 25 minutes, or until the logs are golden brown and firm to the touch.
9. Remove from the oven and let cool on the baking sheet for 10 minutes.
10. Tip: Use a serrated knife to slice the logs cleanly without crumbling.
11. Reduce the oven temperature to 325°F.
12. Slice each log diagonally into 1/2-inch thick pieces and arrange them cut-side up on the baking sheet.
13. Bake at 325°F for 10 minutes, then flip each piece and bake for an additional 10 minutes until crisp and lightly browned.
14. Tip: For extra crunch, leave the biscotti in the turned-off oven for 5 minutes after baking.
15. Transfer to a wire rack to cool completely before serving.
Perfectly crisp and sturdy, these biscotti have a satisfying snap with bursts of tart cranberries and crunchy almonds. Serve them alongside a hot espresso for dipping, or crumble over vanilla ice cream for a festive dessert twist.
White Chocolate Cranberry Cookies
Let’s make these festive cookies. They’re chewy, sweet, and tart. Perfect for holiday gifting or a cozy treat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 ¼ cups of all-purpose flour
– 1 teaspoon of baking soda
– 1 teaspoon of fine sea salt
– 1 cup of unsalted butter, softened to room temperature
– ¾ cup of granulated sugar
– ¾ cup of packed light brown sugar
– 2 large farm-fresh eggs
– 2 teaspoons of pure vanilla extract
– 1 ½ cups of sweet white chocolate chips
– 1 cup of dried cranberries
Instructions
1. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
3. In a large bowl, use a hand mixer to cream the softened unsalted butter, granulated sugar, and packed light brown sugar for 2 minutes until light and fluffy.
4. Beat in the farm-fresh eggs one at a time, then mix in the pure vanilla extract until just combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain. Tip: Do not overmix to keep cookies tender.
6. Fold in the sweet white chocolate chips and dried cranberries with a spatula until evenly distributed.
7. Scoop dough into 1 ½-tablespoon portions, placing them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
8. Bake one sheet at a time for 10–12 minutes, or until the edges are golden brown but centers are still soft. Tip: Rotate the sheet halfway through for even baking.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Keep these cookies for a chewy texture with crisp edges. The white chocolate melts into sweet pools, balanced by the tart pop of cranberries. Serve them warm with a glass of cold milk or crumble over vanilla ice cream.
Spiced Apple Oatmeal Cookies
Oatmeal cookies get a festive upgrade with warm spices and chewy apple bits. These spiced apple oatmeal cookies are perfect for holiday baking or cozy fall mornings. They’re soft, chewy, and packed with comforting flavors.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup packed light brown sugar, for rich molasses notes
– ½ cup granulated white sugar
– 2 large farm-fresh eggs, at room temperature
– 1 tsp pure vanilla extract
– 1 ½ cups all-purpose flour, spooned and leveled
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 tsp ground cinnamon, for warm spice
– ½ tsp ground nutmeg, freshly grated if possible
– 3 cups old-fashioned rolled oats
– 1 ½ cups finely diced Granny Smith apples, peeled and patted dry
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated white sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Tip: Room-temperature ingredients blend more evenly, preventing dense cookies.
4. Beat in the farm-fresh eggs one at a time, then mix in the pure vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and ground nutmeg.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
7. Fold in the old-fashioned rolled oats and finely diced Granny Smith apples with a spatula until evenly distributed.
8. Tip: Patting the apples dry helps prevent excess moisture from making the cookies soggy.
9. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
11. Tip: For chewier cookies, slightly underbake them and let them cool on the baking sheet for 5 minutes before transferring.
12. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Not overly sweet, these cookies offer a delightful chew from the oats and tender apple pieces. The cinnamon and nutmeg add a cozy warmth that pairs perfectly with a glass of cold milk. For a festive twist, drizzle them with a simple powdered sugar glaze or serve warm with a scoop of vanilla ice cream.
Caramel Toffee Thumbprints
Perfect for holiday cookie exchanges, these caramel toffee thumbprints combine buttery shortbread with a gooey, sweet center. Pressing the dough creates little wells that hold the decadent caramel filling, making each bite a perfect balance of crisp and soft.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup (2 sticks) unsalted European-style butter, softened at room temperature
- 1/2 cup granulated white sugar
- 2 large farm-fresh egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon fine sea salt
- 24 chewy caramel candies, unwrapped
- 1/2 cup toffee bits
- 1 tablespoon heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened unsalted European-style butter and granulated white sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
- Add the 2 large farm-fresh egg yolks and 1 teaspoon pure vanilla extract to the butter mixture, beating on low speed just until combined.
- In a separate bowl, whisk together the 2 1/4 cups all-purpose flour and 1/4 teaspoon fine sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
- Scoop the dough into 1-inch balls and roll them between your palms to smooth.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
- Place one unwrapped chewy caramel candy into each indentation.
- Bake the cookies on the center rack for 10-12 minutes, or until the edges are just starting to turn a light golden brown. Tip: Rotate the baking sheets halfway through for even baking.
- While the cookies bake, combine the 1/2 cup toffee bits and 1 tablespoon heavy cream in a small microwave-safe bowl.
- Microwave the toffee mixture on high for 30 seconds, then stir until smooth.
- Remove the cookies from the oven and immediately spoon a small amount of the warm toffee mixture over the melted caramel in each cookie’s center.
- Let the cookies cool on the baking sheet for 5 minutes to allow the toffee to set slightly. Tip: The caramel will be very hot, so let them cool completely before serving.
- Transfer the cookies to a wire rack to cool completely.
Golden and irresistible, these cookies offer a delightful contrast between the crumbly, buttery shortbread and the rich, molten caramel-toffee center. For a festive touch, sprinkle a pinch of flaky sea salt over the warm toffee topping before it sets.
Holiday Spritz Cookies
Fragile, buttery, and perfect for holiday gifting, these spritz cookies are a classic that deserves a spot on your baking list. They come together quickly with a cookie press and bake into delicate, festive shapes. Keep dough chilled for clean impressions.
Serving: 36 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted European-style butter, softened to room temperature
– 3/4 cup granulated white sugar
– 1 large farm-fresh egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 1/4 cups all-purpose flour, spooned and leveled
– 1/4 cup vibrant red sanding sugar, for decorating
– 1/4 cup sparkling green sanding sugar, for decorating
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened unsalted European-style butter and granulated white sugar together with an electric mixer on medium-high speed for 3 minutes, until light and fluffy.
3. Add the large farm-fresh egg, pure vanilla extract, and fine sea salt to the butter mixture; beat on medium speed for 1 minute until fully combined.
4. Gradually add the all-purpose flour to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain. Tip: Overmixing can make the dough tough.
5. Load the dough into a cookie press fitted with a festive disc (like a star or tree).
6. Press cookies directly onto the prepared baking sheets, spacing them about 1 inch apart.
7. Immediately sprinkle the pressed cookies with the vibrant red sanding sugar and sparkling green sanding sugar before baking. Tip: Sprinkle right after pressing; if the dough warms, the sugar won’t stick as well.
8. Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are just set and very lightly golden. Tip: Bake until the bottoms are pale gold for the best tender texture; they firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Vividly colored and crisp, these cookies have a tender, melt-in-your-mouth crumb with a pure buttery flavor. Serve them stacked on a vintage platter or package them in clear cellophane bags tied with ribbon for charming edible gifts.
Nutella Stuffed Snowball Cookies
Grab these festive cookies when you need a holiday treat that feels special but comes together fast. They combine buttery shortbread with a surprise Nutella center, then get rolled in powdered sugar for a snowy finish. Perfect for cookie exchanges or last-minute gifting.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted European-style butter, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 2 1/4 cups all-purpose flour, spooned and leveled
– 1/4 teaspoon fine sea salt
– 1/2 cup creamy Nutella hazelnut spread, chilled for 30 minutes
– 1 cup powdered sugar, for rolling
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened unsalted European-style butter and granulated sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
3. Add the pure vanilla extract and beat for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour and fine sea salt.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms and no dry streaks remain. Tip: Avoid overmixing to keep the cookies tender.
6. Scoop 1 tablespoon of dough and flatten it slightly in your palm.
7. Place 1 teaspoon of the chilled creamy Nutella hazelnut spread in the center of the dough.
8. Carefully wrap the dough around the Nutella, pinching the edges to seal completely and rolling into a smooth ball. Tip: Work quickly so the Nutella doesn’t melt from the warmth of your hands.
9. Arrange the dough balls 2 inches apart on the prepared baking sheets.
10. Bake one sheet at a time in the preheated oven for 11–12 minutes, until the bottoms are just lightly golden and the tops look set but not browned.
11. Let the cookies cool on the baking sheet for 5 minutes until firm enough to handle but still warm.
12. Place the powdered sugar in a shallow bowl and gently roll each warm cookie in the sugar to coat completely. Tip: Rolling while warm helps the sugar adhere in a thick, snowy layer.
13. Transfer the coated cookies to a wire rack to cool completely.
14. Once cooled, roll the cookies a second time in the powdered sugar for an extra snowy appearance.
Now these cookies offer a delightful contrast: a crumbly, buttery exterior gives way to a soft, molten Nutella center. Nothing beats their warm, gooey texture straight from the oven, but they also keep well in an airtight container for up to five days. For a festive twist, try drizzling them with melted white chocolate or serving alongside a mug of hot cocoa.
Maple Pecan Cookies
Maple pecan cookies deliver cozy sweetness with minimal fuss. These crisp-edged, chewy-centered treats come together in one bowl. You’ll have warm cookies ready in under 30 minutes.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature
– ¾ cup pure maple syrup, grade A dark amber
– 1 cup light brown sugar, packed
– 2 large eggs, farm-fresh and at room temperature
– 1 teaspoon pure vanilla extract
– 2½ cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1½ cups pecans, toasted and roughly chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed for 1 minute until creamy.
3. Add the pure maple syrup and packed light brown sugar to the bowl; beat on medium-high speed for 2 minutes until light and fluffy.
4. Tip: Scrape down the bowl’s sides halfway through mixing to ensure even incorporation.
5. Beat in the farm-fresh eggs one at a time, waiting until each is fully combined before adding the next.
6. Mix in the pure vanilla extract until just incorporated.
7. In a separate medium bowl, whisk together the spooned and leveled all-purpose flour, baking soda, and fine sea salt.
8. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain; do not overmix.
9. Tip: For tender cookies, stop mixing as soon as the dough comes together.
10. Fold in the toasted and roughly chopped pecans with a spatula until evenly distributed.
11. Scoop 1½-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
12. Tip: For uniform cookies, use a cookie scoop or measuring spoon.
13. Bake one sheet at a time in the preheated oven for 10–12 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers look set.
14. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
15. Fresh from the oven, these cookies boast crisp edges and soft, chewy centers. Their rich maple flavor pairs perfectly with the buttery, toasted pecans. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an easy dessert upgrade.
Melted Snowman Sugar Cookies
Baking these whimsical cookies is a festive holiday project that’s as fun to make as it is to eat. They combine a classic sugar cookie base with playful melted marshmallow snowmen for a treat that delights both kids and adults. The result is a charming, slightly gooey cookie perfect for winter gatherings.
Serving: 24 cookies | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted for lightness
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar, fine-textured
– 1 large farm-fresh egg, at room temperature
– 1 teaspoon pure vanilla extract, aromatic
– ½ teaspoon fine sea salt
– 24 large marshmallows, fresh and pliable
– ½ cup powdered sugar, for dusting
– Black decorating gel, for detailing
– Orange decorating gel or sprinkles, for noses
– Assorted colorful sprinkles, for decoration
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for 3 minutes until light and fluffy.
3. Beat in the farm-fresh egg and pure vanilla extract until fully incorporated, about 1 minute.
4. Gradually add the sifted all-purpose flour and fine sea salt, mixing on low speed just until a soft dough forms; avoid overmixing to keep cookies tender.
5. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
6. Bake at 350°F for 8–10 minutes, until the edges are lightly golden; the centers should look set but not browned.
7. Remove the baking sheets from the oven and immediately press one large marshmallow onto the center of each warm cookie, allowing it to melt slightly and adhere.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
9. Once cooled, dust the marshmallow tops lightly with powdered sugar using a fine-mesh sieve for a snowy effect.
10. Use black decorating gel to draw eyes and mouths, and orange decorating gel or a sprinkle to add a small carrot nose to each marshmallow snowman.
11. Scatter assorted colorful sprinkles around the marshmallow bases for a festive, melted-puddle look.
Oozing with sweet marshmallow, these cookies offer a soft, chewy texture against the crisp sugar cookie base. The vanilla scent pairs perfectly with the playful decorations, making them ideal for serving on a platter at holiday parties or packaging as edible gifts.
Pumpkin Chocolate Chip Cookies
Savor the cozy flavors of fall with these soft pumpkin chocolate chip cookies. They combine warm spices with melty chocolate for a perfect seasonal treat. Simple to make, they’re ideal for holiday baking or a cozy afternoon snack.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup canned pumpkin puree
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2 minutes.
4. Beat in the farm-fresh egg and pure vanilla extract until just incorporated.
5. Mix in the canned pumpkin puree on low speed until smooth.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low until no streaks of flour remain, being careful not to overmix.
7. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Yield cookies that are wonderfully soft and cake-like with a hint of warm spice. Their rich chocolate chips add gooey pockets of sweetness in every bite. Try serving them slightly warm with a glass of cold milk for an extra comforting treat.
Linzer Raspberry Cookies
Holiday baking calls for something special, and these Linzer Raspberry Cookies deliver. They feature buttery shortbread layers with a jewel-like raspberry filling, perfect for festive gatherings. The process is straightforward but yields impressive results.
Serving: 24 | Pre Time: 30 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/2 cup granulated sugar
– 1 large egg, farm-fresh
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/2 cup raspberry jam, seedless and high-quality
– Powdered sugar, for dusting
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon fine sea salt.
2. Add 1 cup cold, cubed unsalted butter to the dry ingredients.
3. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together 1 large farm-fresh egg and 1 teaspoon pure vanilla extract.
5. Pour the egg mixture into the flour-butter mixture and stir until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. Divide the dough into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. On a lightly floured surface, roll out one dough disc to 1/8-inch thickness.
9. Use a 2-inch round cookie cutter to cut out circles, placing them 1 inch apart on the prepared baking sheets.
10. Roll out the second dough disc and cut out circles, then use a smaller cutter to remove the centers from half of these circles to create tops.
11. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheets halfway through for even baking.
12. Let the cookies cool completely on a wire rack.
13. Spread about 1/2 teaspoon of seedless, high-quality raspberry jam onto each solid cookie bottom.
14. Place a cut-out cookie top over each jam-covered bottom, pressing gently to adhere.
15. Dust the assembled cookies generously with powdered sugar. Tip: Use a fine-mesh sieve for an even dusting.
The cookies have a crumbly, melt-in-your-mouth texture from the buttery shortbread, balanced by the sweet-tart burst of raspberry jam. Serve them stacked on a festive platter or package them in clear bags for homemade holiday gifts.
Cinnamon Roll Cookies
A cinnamon roll in cookie form—these buttery swirls deliver the cozy warmth of the classic pastry with the satisfying snap of a shortbread. They’re the perfect holiday treat that comes together without the wait for yeast dough to rise. Expect layers of sweet cinnamon sugar in every crisp bite.
Serving: 24 cookies | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 1/4 cup light brown sugar, packed
– 1 tbsp ground cinnamon
– 1/4 tsp fine sea salt
Instructions
1. In a large mixing bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
2. Beat in 1 large farm-fresh egg and 1 tsp pure vanilla extract until fully incorporated, about 1 minute.
3. Gradually add 2 cups all-purpose flour and 1/4 tsp fine sea salt to the wet ingredients, mixing on low speed just until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
4. Turn the dough out onto a lightly floured surface and roll it into a 10×12-inch rectangle about 1/4-inch thick.
5. In a small bowl, combine 1/4 cup packed light brown sugar and 1 tbsp ground cinnamon until evenly mixed.
6. Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the dough rectangle.
7. Starting from one long edge, tightly roll the dough into a log, using a bench scraper to help lift it if it sticks.
8. Wrap the log tightly in plastic wrap and chill in the refrigerator for 1 hour until firm. Tip: Chilling prevents spreading and makes slicing cleaner.
9. Preheat your oven to 350°F and line two baking sheets with parchment paper.
10. Unwrap the chilled log and use a sharp knife to slice it into 24 even rounds, each about 1/2-inch thick.
11. Place the rounds 2 inches apart on the prepared baking sheets. Tip: For extra crisp edges, slightly flatten each round with your fingers before baking.
12. Bake at 350°F for 10–12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers are set.
13. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
The cookies emerge with a delicate, buttery crunch that gives way to a soft, cinnamon-swirled interior. Their sweet, spiced aroma fills the kitchen, making them irresistible straight from the rack. Serve them warm with a drizzle of cream cheese glaze or alongside a cold glass of milk for the ultimate treat.
Brown Butter Pecan Cookies
Holiday baking just got better with these nutty, buttery treats. They combine toasted pecans with deep, caramelized brown butter for a sophisticated twist on a classic. Expect crisp edges, chewy centers, and irresistible aroma.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted European-style butter, browned and cooled
– 1 cup packed light brown sugar, for rich molasses notes
– ½ cup granulated white sugar
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 ½ cups toasted pecans, roughly chopped
Instructions
1. Brown 1 cup unsalted European-style butter in a light-colored saucepan over medium heat, swirling constantly for 5–7 minutes until it turns amber and smells nutty. Tip: Use a light pan to monitor color easily. Transfer to a heatproof bowl and cool completely to room temperature.
2. Preheat oven to 350°F and line two baking sheets with parchment paper.
3. In a large mixing bowl, combine cooled brown butter, 1 cup packed light brown sugar, and ½ cup granulated white sugar. Beat with a hand mixer on medium speed for 2 minutes until creamy.
4. Add 2 large farm-fresh eggs and 1 teaspoon pure vanilla extract. Beat for 1 minute until fully incorporated.
5. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed just until no flour streaks remain.
7. Fold in 1 ½ cups toasted pecans with a spatula until evenly distributed. Tip: Toast pecans at 350°F for 8 minutes beforehand for deeper flavor.
8. Scoop dough into 1 ½-tablespoon portions, rolling into balls. Place on prepared sheets 2 inches apart.
9. Bake at 350°F for 10–12 minutes until edges are golden but centers look slightly underdone. Tip: Rotate pans halfway through for even baking.
10. Cool cookies on sheets for 5 minutes before transferring to a wire rack.
Crunchy pecans and nutty brown butter create a complex, toasty flavor that deepens as they cool. Serve warm with a glass of cold milk or crumble over vanilla ice cream for an elegant dessert.
Molasses Crinkle Cookies
Perfectly spiced and irresistibly chewy, these molasses crinkle cookies deliver deep, warm flavor with every bite. Their cracked, sugar-dusted tops make them a festive holiday standout.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ¼ cups all-purpose flour
– 2 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– ¾ cup unsalted butter, softened to room temperature
– 1 cup dark brown sugar, packed
– 1 large farm-fresh egg, at room temperature
– ¼ cup robust, full-flavored molasses
– ½ cup granulated sugar, for rolling
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until fully combined. Tip: Whisking the dry ingredients ensures even spice distribution and prevents dense cookies.
3. In a large bowl, use an electric mixer on medium speed to beat the softened unsalted butter and packed dark brown sugar together for 2 minutes, until light and fluffy.
4. Add the farm-fresh egg and robust, full-flavored molasses to the butter mixture. Beat on medium speed for 1 minute, scraping down the bowl once, until fully incorporated.
5. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until no dry streaks remain; do not overmix.
6. Place the granulated sugar in a shallow bowl. Scoop 1-tablespoon portions of dough, roll them into balls, and roll each ball in the granulated sugar to coat completely. Tip: Chilling the dough for 15 minutes before rolling makes it less sticky and easier to handle.
7. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes. The cookies are done when the edges are set and the centers look slightly soft and puffed with deep cracks. Tip: For chewier cookies, bake for the minimum time; for crispier edges, bake a minute longer.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Delightfully soft and chewy, these cookies boast a complex warmth from the molasses and spices. Their signature crinkled tops, coated in sparkling sugar, make them a visually stunning treat. Enjoy them slightly warm with a glass of cold milk or crumbled over vanilla ice cream for an indulgent dessert.
Conclusion
Whether you’re a baking beginner or a holiday pro, these 19 easy cookie recipes promise delicious results and festive fun. Whip up a batch, share your favorites in the comments below, and pin this roundup to your Pinterest boards to spread the Christmas cheer! Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
