Picture this: your kitchen filled with the warm, inviting aroma of freshly baked cookies, the sound of holiday music playing softly in the background, and a beautiful platter of festive treats ready to share. Whether you’re a seasoned baker or just starting out, these 20 easy holiday cookie recipes will bring joy to your celebrations and create delicious memories. Let’s dive into these irresistible seasonal favorites!
Classic Sugar Cookies with Holiday Sprinkles
Gosh, you know those perfect sugar cookies that hold their shape but still melt in your mouth? These classic sugar cookies with holiday sprinkles are exactly that—simple to make but impressive enough for any festive gathering.
Ingredients
Flour – 2 ¾ cups
Baking powder – 1 tsp
Salt – ½ tsp
Unsalted butter – 1 cup
Granulated sugar – 1 ½ cups
Egg – 1
Vanilla extract – 2 tsp
Holiday sprinkles – ½ cup
Instructions
1. Preheat your oven to 375°F.
2. Line two baking sheets with parchment paper.
3. Whisk together 2 ¾ cups flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl.
4. Beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a large bowl until light and fluffy.
5. Add 1 egg and 2 tsp vanilla extract to the butter mixture, beating until fully combined.
6. Gradually mix in the dry ingredients until a soft dough forms.
7. Roll tablespoon-sized portions of dough into balls.
8. Roll each ball in ½ cup holiday sprinkles to coat completely.
9. Place the coated balls 2 inches apart on the prepared baking sheets.
10. Flatten each ball slightly with the bottom of a glass.
11. Bake for 8-10 minutes until the edges are just beginning to turn golden.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Keep these cookies stored in an airtight container to maintain their soft texture. The buttery vanilla flavor pairs wonderfully with a cold glass of milk, or you could sandwich two cookies together with frosting for an extra festive treat.
Easy Peanut Butter Blossoms
These peanut butter blossoms are the perfect holiday cookie that comes together in no time. They’re soft, chewy, and that chocolate kiss on top makes them irresistible for any gathering.
Ingredients
Peanut butter – 1 cup
Butter – ½ cup
Brown sugar – ¾ cup
Granulated sugar – ½ cup
Egg – 1
Flour – 1¾ cups
Baking soda – 1 tsp
Salt – ½ tsp
Hershey’s Kisses – 48
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Cream together the peanut butter, butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
3. Beat in the egg until fully incorporated.
4. Whisk together the flour, baking soda, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Roll the dough into 1-inch balls using your hands.
7. Roll each ball in granulated sugar to coat completely.
8. Place the sugar-coated balls 2 inches apart on your prepared baking sheets.
9. Bake for 8-10 minutes until the edges are lightly golden but centers are still soft.
10. Immediately press one Hershey’s Kiss into the center of each cookie as soon as they come out of the oven.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Allow cookies to cool completely before serving or storing.
Don’t be surprised when these disappear quickly! The cookies stay wonderfully soft and chewy for days, with that perfect salty-sweet peanut butter flavor balanced by the creamy chocolate center. Try serving them warm with a cold glass of milk, or crumble them over vanilla ice cream for an extra special treat.
Soft Gingerbread Cookies
Holiday baking just got cozier with these soft gingerbread cookies. You’ll love how simple they are to whip up, and your kitchen will smell absolutely incredible while they bake. They’re perfectly spiced and stay wonderfully soft for days.
Ingredients
Flour – 2 ¼ cups
Baking soda – 1 tsp
Salt – ½ tsp
Ground ginger – 2 tsp
Ground cinnamon – 1 tsp
Unsalted butter – ¾ cup
Brown sugar – ¾ cup
Molasses – ⅓ cup
Egg – 1
Instructions
1. Preheat your oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Whisk together 2 ¼ cups flour, 1 tsp baking soda, ½ tsp salt, 2 tsp ground ginger, and 1 tsp ground cinnamon in a medium bowl.
4. Beat ¾ cup softened unsalted butter and ¾ cup brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
5. Add ⅓ cup molasses and 1 egg to the butter mixture.
6. Beat the wet ingredients for 1 minute until fully combined.
7. Gradually add the dry ingredients to the wet ingredients while mixing on low speed.
8. Mix just until the dough comes together and no dry streaks remain.
9. Scoop 1 ½ tablespoon portions of dough and roll into balls.
10. Place dough balls 2 inches apart on prepared baking sheets.
11. Flatten each ball slightly with the bottom of a glass.
12. Bake at 350°F for 8-10 minutes until the edges are set but centers still look slightly soft.
13. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
14. Let cookies cool completely on the wire rack.
Just out of the oven, these cookies have the most wonderful soft, chewy texture with that classic gingerbread warmth. The molasses gives them a deep, rich flavor that pairs perfectly with the spice blend. Try sandwiching two cookies with cream cheese frosting for an extra special treat!
Chocolate Crinkle Cookies
Aren’t these the cookies that scream holiday baking? You know, the ones with that gorgeous crackled top and fudgy center. They’re surprisingly simple to make and always disappear fast from the cookie tray.
Ingredients
Flour – 1 ½ cups
Unsweetened cocoa powder – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Eggs – 4 large
Granulated sugar – 2 cups
Vegetable oil – ½ cup
Vanilla extract – 2 tsp
Powdered sugar – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl until fully combined.
3. Beat the eggs, granulated sugar, vegetable oil, and vanilla extract in a large bowl with an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—don’t overmix.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for exactly 2 hours; this prevents spreading and creates those signature cracks.
6. Place the powdered sugar in a shallow bowl.
7. Scoop 1 tablespoon of chilled dough and roll it into a ball between your palms.
8. Roll each dough ball heavily in the powdered sugar until completely coated.
9. Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes until the tops are crackled and the edges are set but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Get ready for that irresistible contrast—crisp, sugary shells give way to rich, brownie-like centers that melt in your mouth. They’re perfect with a cold glass of milk, or try crumbling them over vanilla ice cream for an instant dessert upgrade.
Shortbread Snowflake Cookies
Gosh, there’s something so magical about snowflake cookies that just screams holiday cheer. You get to create these delicate, buttery treats that look almost too pretty to eat, but trust me, you’ll want to devour every last crumb. They’re surprisingly simple to make and perfect for gifting or enjoying with a warm cup of cocoa.
Ingredients
Butter – 1 cup
Powdered sugar – ½ cup
Flour – 2 cups
Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Beat 1 cup of softened butter in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
3. Add ½ cup powdered sugar and ¼ tsp salt to the butter, then beat for another 2 minutes until light and fluffy.
4. Gradually mix in 2 cups of flour on low speed just until the dough comes together—be careful not to overmix.
5. Tip: Chill the dough for 30 minutes if it feels too soft; this makes rolling much easier and prevents spreading.
6. Roll the dough out on a lightly floured surface to ¼-inch thickness.
7. Use snowflake-shaped cookie cutters to cut out shapes, pressing firmly straight down.
8. Tip: Dip your cutter in flour between cuts to prevent sticking and get clean edges.
9. Transfer the cutouts to the prepared baking sheets, spacing them 1 inch apart.
10. Bake for 12-14 minutes until the edges are just barely golden—the centers should remain pale.
11. Tip: Rotate the pans halfway through baking for even browning, especially if your oven has hot spots.
12. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack.
Every bite of these cookies melts in your mouth with rich, buttery flavor and a satisfying crumbly texture. Enjoy them plain for that classic shortbread experience, or drizzle with white chocolate and sprinkle with edible glitter for a festive winter wonderland effect.
Oatmeal Cranberry White Chocolate Cookies
Baking up a batch of these cookies feels like wrapping yourself in a warm hug on a chilly day. You get chewy oatmeal, tart cranberries, and creamy white chocolate all in one perfect bite. Honestly, they’re the kind of treat that disappears fast, so maybe double the batch if you’re sharing.
Ingredients
- Butter – 1 cup
- Brown sugar – ¾ cup
- Granulated sugar – ½ cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Flour – 1½ cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Oats – 3 cups
- Dried cranberries – 1 cup
- White chocolate chips – 1 cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain.
- Fold in the oats, dried cranberries, and white chocolate chips until evenly distributed.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Here’s the best part: these cookies stay wonderfully chewy thanks to the oats, with little bursts of tart cranberry cutting through the sweet white chocolate. Honestly, they’re even better warm with a glass of cold milk, or crumbled over vanilla ice cream for an easy dessert upgrade.
Snickerdoodle Holiday Cookies
Every holiday season needs that one cookie that fills your kitchen with warmth and cinnamon spice. You know, the kind that makes everyone gather around the baking sheet. These snickerdoodles are exactly that—soft, chewy, and perfectly festive.
Ingredients
Flour – 2 ¾ cups
Baking soda – 2 tsp
Salt – ½ tsp
Unsalted butter – 1 cup
Granulated sugar – 1 ½ cups
Eggs – 2
Vanilla extract – 2 tsp
Cinnamon – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Line two baking sheets with parchment paper.
3. Whisk together flour, baking soda, and salt in a medium bowl.
4. Cream softened butter and 1 ¼ cups sugar in a large bowl for 2 minutes until light and fluffy.
5. Beat in eggs one at a time until fully incorporated.
6. Mix in vanilla extract.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8. Chill the dough in the refrigerator for 30 minutes to prevent spreading.
9. Combine remaining ¼ cup sugar and cinnamon in a small bowl.
10. Scoop 1-tablespoon portions of dough and roll into balls.
11. Roll each ball in the cinnamon-sugar mixture until fully coated.
12. Place dough balls 2 inches apart on prepared baking sheets.
13. Bake for 8-10 minutes until edges are lightly golden but centers still look slightly underdone.
14. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
15. Cool completely for 1 hour before serving.
Fresh from the oven, these cookies have that signature crackly top and chewy center that makes snickerdoodles so irresistible. The cinnamon-sugar coating creates a delightful crunch that gives way to soft, buttery goodness inside. For an extra festive touch, stack them with a dusting of powdered sugar or serve warm with a glass of cold milk.
Red Velvet Crinkle Cookies
Sometimes you just need that perfect red velvet treat without all the fuss of a layer cake. Seriously, these cookies deliver that classic flavor in a fun, crinkly package that’s impossible to resist. They’re the ideal project for when a baking craving strikes.
Ingredients
Flour – 1 ¾ cups
Unsweetened cocoa powder – ¼ cup
Baking soda – 1 tsp
Salt – ¼ tsp
Unsalted butter – ½ cup
Granulated sugar – 1 cup
Egg – 1 large
Red food coloring – 2 tbsp
Vanilla extract – 1 tsp
Powdered sugar – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until fully combined.
3. Beat the softened butter and granulated sugar in a separate large bowl with an electric mixer on medium speed for 2 minutes, until light and fluffy.
4. Add the egg to the butter mixture and beat for 1 minute until fully incorporated.
5. Mix in the red food coloring and vanilla extract until the batter is uniformly red.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Tip: Don’t overmix, or your cookies could become tough.
7. Place the powdered sugar in a shallow bowl.
8. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
9. Roll each dough ball thoroughly in the powdered sugar until heavily coated. Tip: A thick coating is key for achieving those beautiful crinkles.
10. Place the coated dough balls 2 inches apart on your prepared baking sheets.
11. Bake for 10-12 minutes, until the cookies have puffed up and the tops are crackled. Tip: The centers should still look slightly soft when you take them out.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Getting that first bite is pure joy. The cookies are wonderfully soft and fudgy inside, with a subtle chocolate flavor that pairs perfectly with the sweet, crackly exterior. Try sandwiching a scoop of cream cheese ice cream between two for an incredible, over-the-top dessert.
Lemon Snowdrop Cookies
Craving something sweet and tangy? These lemon snowdrop cookies are the perfect little treat when you want something bright and cheerful. They come together quickly and fill your kitchen with the most amazing citrusy aroma.
Ingredients
Butter – ½ cup
Sugar – ¼ cup
Flour – 1 cup
Lemon zest – 1 tbsp
Powdered sugar – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Beat the butter and sugar together in a medium bowl until light and fluffy, about 2 minutes.
3. Mix in the flour and lemon zest until a soft dough forms.
4. Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on the prepared baking sheet.
5. Bake for 12-14 minutes until the bottoms are lightly golden but the tops remain pale.
6. Let the cookies cool on the baking sheet for 5 minutes until firm enough to handle.
7. While still warm, roll each cookie in powdered sugar until fully coated.
8. Transfer the cookies to a wire rack to cool completely.
9. Once cooled, roll the cookies in powdered sugar a second time for that classic snowdrop appearance.
What makes these cookies special is their delicate, melt-in-your-mouth texture that contrasts beautifully with the bright lemon zing. They’re perfect with afternoon tea or crumbled over vanilla ice cream for an extra special dessert.
Eggnog Cookies with Rum Glaze
Wondering how to capture that cozy holiday flavor in cookie form? You’ve found your answer with these eggnog cookies. They’re soft, spiced, and topped with a rum glaze that makes them totally irresistible.
Ingredients
Flour – 2 ¼ cups
Baking soda – 1 tsp
Nutmeg – 1 tsp
Unsalted butter – 1 cup
Granulated sugar – ¾ cup
Brown sugar – ¾ cup
Eggnog – ½ cup
Vanilla extract – 1 tsp
Powdered sugar – 1 cup
Rum – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and nutmeg in a medium bowl.
3. Cream the butter, granulated sugar, and brown sugar in a large bowl for 2 minutes until light and fluffy.
4. Mix in the eggnog and vanilla extract until just combined.
5. Gradually add the flour mixture to the wet ingredients, mixing until no dry streaks remain.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes until the edges are lightly golden but centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
9. Whisk together the powdered sugar and rum in a small bowl until smooth.
10. Drizzle the glaze over the completely cooled cookies.
Perfectly soft with a subtle spice from the nutmeg, these cookies taste like holiday cheer in every bite. The rum glaze adds a nice kick that pairs wonderfully with the creamy eggnog flavor. Try serving them alongside coffee for an extra cozy treat.
Maple Cinnamon Butter Cookies
Fall just got a whole lot cozier with these maple cinnamon butter cookies. You’re going to love how simple they are to whip up, and your kitchen will smell absolutely incredible while they bake.
Ingredients
Butter – 1 cup
Brown sugar – ¾ cup
Maple syrup – ¼ cup
Egg – 1
Flour – 2 ½ cups
Cinnamon – 2 tsp
Baking soda – 1 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat 1 cup of softened butter with ¾ cup brown sugar until light and fluffy, about 2-3 minutes.
3. Mix in ¼ cup maple syrup and 1 egg until fully combined.
4. In a separate bowl, whisk together 2 ½ cups flour, 2 tsp cinnamon, 1 tsp baking soda, and ½ tsp salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
8. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
9. Cool completely before storing in an airtight container.
Make sure your butter is properly softened for the best texture—it should give slightly when pressed but still hold its shape. Don’t overmix the dough once you add the flour, or your cookies might become tough. The cookies will continue to set as they cool, so don’t worry if they seem a bit soft when they first come out of the oven.
Double Chocolate Peppermint Cookies
Gosh, you know those holiday seasons when you just need a cookie that’s both festive and ridiculously chocolatey? These double chocolate peppermint cookies are exactly what you’re craving. They’re soft, fudgy, and packed with that cool minty kick that makes them totally irresistible.
Ingredients
Flour – 1 ½ cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – ¾ cup
Brown sugar – ½ cup
Egg – 1
Vanilla extract – 1 tsp
Peppermint extract – ½ tsp
Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
3. Cream the butter, sugar, and brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg until fully combined.
5. Mix in the vanilla extract and peppermint extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
7. Fold in the chocolate chips with a spatula.
8. Scoop 1 ½ tablespoon-sized portions of dough and roll them into balls.
9. Place the dough balls 2 inches apart on the prepared baking sheets.
10. Bake for 10–12 minutes until the edges look set but the centers still appear slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Cool completely for 30 minutes before serving.
Just out of the oven, these cookies have that perfect crackly top and a soft, almost brownie-like center. The double dose of chocolate with that refreshing peppermint makes them a holiday hit—try crumbling one over vanilla ice cream for an extra-decadent treat.
Almond Joy Cookies
Let’s be honest—sometimes you just need that perfect combination of chocolate, coconut, and almonds in cookie form. These Almond Joy Cookies deliver exactly that nostalgic candy bar flavor in a warm, chewy package that’s impossible to resist.
Ingredients
Flour – 1 ½ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Shredded coconut – 1 cup
Chocolate chips – 1 cup
Almonds – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl until fully combined.
3. Beat the softened butter and brown sugar in a separate large bowl for 2 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating for 1 minute until smooth.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the shredded coconut, chocolate chips, and almonds with a spatula.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are golden but centers still look slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Really, the magic happens when you bite into these warm cookies—the chewy coconut center contrasts beautifully with the crisp almonds and melted chocolate pockets. They’re fantastic with a cold glass of milk, or try crumbling one over vanilla ice cream for an extra-indulgent dessert.
Cinnamon Roll Sugar Cookies
Just imagine the cozy warmth of cinnamon rolls meeting the buttery crispness of sugar cookies. You get the best of both worlds in one delightful treat. These cinnamon roll sugar cookies are surprisingly simple to make and perfect for any occasion.
Ingredients
Flour – 2 cups
Butter – 1 cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Baking powder – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tbsp
Brown sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together 1 cup softened butter and ¾ cup sugar in a large bowl for 2 minutes until light and fluffy.
3. Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
4. Whisk together 2 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Combine 1 tablespoon cinnamon and ¼ cup brown sugar in a small bowl.
7. Roll the dough into 1-inch balls between your palms.
8. Roll each dough ball in the cinnamon-sugar mixture until completely coated.
9. Place the coated balls 2 inches apart on your prepared baking sheets.
10. Flatten each cookie slightly with the bottom of a glass.
11. Bake at 350°F for 10-12 minutes until the edges are lightly golden.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
13. Allow cookies to cool completely before serving.
Really, the magic happens when you bite into that crisp cinnamon-sugar exterior giving way to a soft, buttery center. The warm spice notes make these cookies feel extra special, almost like you’re enjoying fresh-baked cinnamon rolls without the wait. Try serving them warm with a scoop of vanilla ice cream for the ultimate cozy dessert experience.
Pumpkin Spice Cookies with Cream Cheese Frosting
Tis the season for cozy baking, and these pumpkin spice cookies are exactly what you need. They’re soft, warmly spiced, and topped with the creamiest frosting you can imagine. You’ll want to make these all autumn long.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Pumpkin puree – 1 cup
Sugar – 1 cup
Butter – ½ cup
Egg – 1
Vanilla extract – 1 tsp
Cream cheese – 8 oz
Powdered sugar – 2 cups
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a separate large bowl, beat pumpkin puree, sugar, and softened butter until smooth.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes until the edges are lightly golden and centers look set.
8. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
9. While cookies cool, beat cream cheese and powdered sugar together until smooth and creamy.
10. Frost completely cooled cookies with cream cheese frosting.
Out of the oven, these cookies stay wonderfully soft with a cake-like texture that pairs perfectly with the tangy frosting. The pumpkin spice flavor shines through without being overwhelming. Try serving them with hot apple cider or crumbling them over vanilla ice cream for an extra special treat.
Toffee Pecan Cookies
You know those days when you need something sweet, crunchy, and just a little bit fancy? These toffee pecan cookies are your answer. They’re buttery, loaded with toffee bits and toasted pecans, and come together in no time.
Ingredients
– Unsalted butter – 1 cup
– Brown sugar – 1 cup
– Granulated sugar – ½ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– All-purpose flour – 2 ¼ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Toffee bits – 1 cup
– Chopped pecans – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat 1 cup softened unsalted butter with 1 cup brown sugar and ½ cup granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
3. Add 1 large egg and 1 tsp vanilla extract to the butter mixture, and beat until fully combined.
4. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
6. Fold in 1 cup toffee bits and 1 cup chopped pecans until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
A perfect balance of crisp edges and chewy centers, these cookies are packed with buttery toffee and nutty pecans. Try serving them warm with a scoop of vanilla ice cream for an extra-indulgent treat, or crumble them over your morning yogurt for a sweet start to the day.
Funfetti Holiday Cookies
You know those festive treats that instantly put you in the holiday spirit? These funfetti holiday cookies are exactly that—colorful, cheerful, and perfect for sharing with friends and family. They come together quickly and fill your kitchen with the sweetest aroma.
Ingredients
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1 ½ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Sprinkles – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, then beat for 1 more minute until fully combined.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—be careful not to overmix.
6. Gently fold in the sprinkles with a spatula until they’re evenly distributed throughout the dough.
7. Scoop 1-tablespoon portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the center of the oven for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Just imagine biting into one of these soft, cake-like cookies with their buttery vanilla flavor and bursts of colorful crunch from the sprinkles. They’re fantastic with a glass of cold milk or packaged in cute boxes as edible holiday gifts.
Summary
Kick off your holiday baking with these 20 festive cookie recipes—simple, delicious, and perfect for sharing joy. We hope you find a new favorite! Try them out, leave a comment with which ones you loved, and don’t forget to pin this roundup on Pinterest to spread the cheer. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
