Whether you’re a seasoned baker or just starting out, nothing says Christmas like the aroma of freshly baked cookies filling your home. We’ve gathered 20 festive recipes that range from classic favorites to creative new twists—perfect for sharing with loved ones, leaving out for Santa, or simply enjoying with a warm cup of cocoa. Get ready to roll up your sleeves and spread some holiday cheer!
Peppermint Swirl Christmas Cookies
Holiday baking just got more festive with these eye-catching cookies. Peppermint swirl Christmas cookies combine buttery dough with vibrant red stripes for a treat that looks as good as it tastes. They’re surprisingly simple to make but deliver impressive results every time.
Ingredients
For the cookie dough:
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
For the peppermint swirl:
– 1/2 teaspoon peppermint extract
– Red gel food coloring
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
3. Beat 3/4 cup softened butter and 3/4 cup sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add 1 egg and 1 teaspoon vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Divide the dough in half, placing one portion in a separate bowl.
7. Add 1/2 teaspoon peppermint extract and red gel food coloring to one dough portion, mixing until evenly colored.
8. Roll each dough portion into a 12-inch log on a lightly floured surface.
9. Twist the plain and red dough logs together, then roll into a single combined log.
10. Slice the twisted log into 1/4-inch thick rounds using a sharp knife.
11. Place cookies 2 inches apart on prepared baking sheets.
12. Bake for 10-12 minutes until edges are lightly golden.
13. Transfer cookies to a wire rack to cool completely.
A perfect balance of buttery cookie and refreshing peppermint makes these irresistible. The vibrant red swirls create beautiful patterns that hold their shape beautifully during baking. Serve them stacked on a holiday platter or package in clear bags as edible gifts for neighbors and friends.
Gingerbread Men with Royal Icing
Baking gingerbread men fills your kitchen with the warmest holiday aromas. These classic cookies are perfect for decorating with family. Follow these precise steps for crisp, flavorful results every time.
Ingredients
For the Gingerbread Dough
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
For the Royal Icing
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 3 tbsp warm water
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk together 3 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt in a medium bowl.
- Beat 3/4 cup softened butter and 3/4 cup brown sugar in a large bowl until creamy.
- Add 1 egg and 1/2 cup molasses to the butter mixture, beating until fully combined.
- Gradually mix in the dry ingredients until a stiff dough forms.
- Divide the dough in half and flatten each portion into a disk.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.
- Lightly flour your work surface and rolling pin.
- Roll one dough disk to 1/4-inch thickness.
- Cut out shapes using a gingerbread man cookie cutter.
- Transfer cutouts to prepared baking sheets, spacing them 1 inch apart.
- Bake for 8-10 minutes until edges are lightly browned.
- Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
- Combine 2 cups powdered sugar, 2 tbsp meringue powder, and 3 tbsp warm water in a bowl.
- Beat the icing mixture on high speed for 5 minutes until stiff peaks form.
- Divide icing into separate bowls and tint with food coloring if desired.
- Transfer icing to piping bags fitted with small round tips.
- Pipe outlines and details onto completely cooled cookies.
- Let icing dry completely for at least 2 hours before serving.
Crunchy edges give way to soft, spiced centers in these gingerbread men. Their deep molasses flavor pairs perfectly with the sweet royal icing. Create edible ornaments by adding ribbon loops before the icing sets completely.
Snowball Cookies with Powdered Sugar
Never underestimate the power of these simple snowball cookies. Nutty, buttery, and coated in snowy powdered sugar, they melt in your mouth with every bite. Perfect for holiday gatherings or whenever you need a sweet, comforting treat.
Ingredients
For the dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup finely chopped pecans
- 1/4 teaspoon salt
For coating:
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 375°F.
- Line two baking sheets with parchment paper.
- Beat 1 cup softened butter with an electric mixer on medium speed for 2 minutes until creamy.
- Add 1/2 cup powdered sugar and beat for 1 minute until fully combined.
- Mix in 1 teaspoon vanilla extract until incorporated.
- In a separate bowl, whisk together 2 1/4 cups flour, 3/4 cup chopped pecans, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Tip: Don’t overmix or the cookies will become tough.
- Scoop 1 tablespoon of dough and roll into 1-inch balls between your palms.
- Place dough balls 2 inches apart on prepared baking sheets. Tip: Chill the dough for 15 minutes if it becomes too soft to handle.
- Bake for 12-14 minutes until the bottoms are lightly golden.
- Remove cookies from oven and let cool on baking sheets for 5 minutes.
- Place 1/2 cup powdered sugar in a shallow bowl.
- While still warm, roll each cookie in powdered sugar until fully coated. Tip: Roll them in powdered sugar again once completely cooled for a thicker, snowier appearance.
- Transfer cookies to a wire rack to cool completely.
Crumbly and delicate, these cookies literally dissolve on your tongue with rich butter and toasted pecan flavors. Consider serving them alongside strong coffee or hot chocolate to balance their sweetness. For a festive twist, drizzle with melted white chocolate or sprinkle with edible glitter before the final sugar coating.
Christmas Tree Sugar Cookies
Mixing up these Christmas tree sugar cookies brings festive cheer to any holiday gathering. They’re simple to make yet impressive with their classic shape and sweet flavor. Decorate them with colorful icing for a truly merry treat.
Ingredients
For the cookie dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the royal icing:
- 3 cups powdered sugar
- 2 large egg whites
- ½ teaspoon cream of tartar
- Green food coloring
- Sprinkles for decorating
Instructions
- Preheat your oven to 375°F.
- Line two baking sheets with parchment paper.
- Whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
- Beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a large bowl until light and fluffy.
- Beat in 1 large egg until fully incorporated.
- Mix in 2 teaspoons vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide the dough in half and shape each half into a disk.
- Wrap each disk in plastic wrap and refrigerate for 30 minutes.
- Roll out one disk of dough to ¼-inch thickness on a lightly floured surface.
- Cut out Christmas tree shapes using a tree-shaped cookie cutter.
- Transfer the cut cookies to the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes until the edges are lightly golden.
- Cool the cookies on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Combine 3 cups powdered sugar, 2 large egg whites, and ½ teaspoon cream of tartar in a clean bowl.
- Beat the icing mixture on high speed for 5-7 minutes until stiff peaks form.
- Add green food coloring until you reach your desired shade.
- Pipe the green icing onto the cooled cookies in tree-shaped patterns.
- Immediately add sprinkles to the wet icing for decoration.
- Let the icing set completely before serving, about 2 hours.
Expect crisp edges with a soft, tender center that melts in your mouth. The vanilla-scented cookies pair perfectly with the sweet royal icing. Elevate your holiday platter by stacking them to create a 3D tree display or package them as edible gifts.
Reindeer Thumbprint Cookies
Savor these festive reindeer thumbprint cookies that combine rich chocolate with sweet jam centers. They’re simple to make with basic pantry ingredients and perfect for holiday gatherings. Kids especially love helping shape the reindeer faces and fill their noses.
Ingredients
For the cookie dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For decoration:
- 1/2 cup red jam (raspberry or strawberry)
- 24 mini pretzel twists
- 48 candy eyeballs
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat 1 cup softened butter and 2/3 cup sugar together in a large bowl until light and fluffy, about 2 minutes.
- Mix in 1/2 teaspoon vanilla extract until fully incorporated.
- Whisk together 2 cups flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on prepared baking sheets.
- Press your thumb into the center of each ball to create a deep indentation. Tip: Dip your thumb in flour to prevent sticking.
- Fill each indentation with about 1/2 teaspoon of red jam, being careful not to overfill.
- Press two mini pretzel twists into the top of each cookie to form antlers.
- Add two candy eyeballs just below the antlers on each cookie.
- Bake for 12-14 minutes until the edges are firm but centers are still soft. Tip: Rotate baking sheets halfway through for even browning.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Tip: The jam centers will be very hot, so allow proper cooling time.
- Cool completely before serving or storing.
These cookies offer a delightful contrast between the crisp pretzel antlers and the soft, fudgy chocolate base. The sweet jam centers provide a burst of fruity flavor that complements the rich cocoa perfectly. Try serving them on a platter arranged to look like a reindeer herd for extra holiday charm.
Hot Chocolate Crinkle Cookies
Frosty mornings and cozy evenings demand these rich hot chocolate crinkle cookies. They deliver deep cocoa flavor with that signature crackled top and fudgy center that makes them irresistible holiday favorites.
Ingredients
For the cookie dough:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For coating:
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
- Combine 1 cup granulated sugar, 1/4 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract in a separate large bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover the dough and chill in refrigerator for exactly 2 hours to prevent spreading.
- Scoop 1-tablespoon portions of chilled dough and roll into smooth balls.
- Roll each ball thoroughly in 1/2 cup powdered sugar until heavily coated for maximum crackle effect.
- Place cookies 2 inches apart on prepared baking sheets to allow for spreading.
- Bake at 350°F for 10-12 minutes until tops are crackled and edges are set.
- Cool cookies on baking sheets for 5 minutes before transferring to wire rack.
Unbelievably fudgy centers contrast with crisp, sugar-dusted crackle tops that shatter with each bite. These cookies taste like baked hot chocolate with intense cocoa richness that deepens overnight. Serve them warm with cold milk for the ultimate comfort pairing or crumble over vanilla ice cream for an elegant dessert upgrade.
Candy Cane Shortbread Cookies
Savor the perfect holiday treat with these buttery shortbread cookies swirled with peppermint candy canes. They’re crisp, festive, and simple to make with just a few pantry staples. Crushed candy canes create a beautiful marbled effect and refreshing mint flavor throughout each bite.
Ingredients
For the shortbread dough:
– 1 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
For the candy cane swirl:
– 1/2 cup crushed candy canes (about 6 standard candy canes)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Using an electric mixer on medium speed, beat 1 cup softened butter and 1/2 cup sugar together for 2 minutes until light and fluffy.
3. Add 1 teaspoon vanilla extract and mix for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together 2 1/4 cups flour and 1/4 teaspoon salt.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
6. Gently fold in 1/2 cup crushed candy canes until evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a log about 2 inches in diameter.
8. Wrap each log tightly in plastic wrap and refrigerate for 1 hour until firm.
9. Slice the chilled dough logs into 1/4-inch thick rounds using a sharp knife.
10. Arrange the cookie rounds on prepared baking sheets, spacing them 2 inches apart.
11. Bake for 15-18 minutes until the edges are lightly golden and the centers look set.
12. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
13. Let the cookies cool completely on the wire rack for 30 minutes before serving.
During baking, the candy cane pieces will melt slightly, creating pretty red and white swirls throughout the cookies. Don’t overmix the dough after adding the candy canes to maintain those distinct marbled patterns. These shortbread cookies develop their signature crisp texture as they cool completely on the wire rack.
Eggnog Snickerdoodles
Get ready for holiday baking with these spiced cookies. Golden snickerdoodles get a festive twist with rich eggnog flavor. They’re soft, chewy, and perfect for cookie exchanges.
Ingredients
For the cookie dough:
– 2 ¾ cups all-purpose flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– ½ cup prepared eggnog
– 1 tsp vanilla extract
– 1 tsp ground nutmeg
For the coating:
– ¼ cup granulated sugar
– 2 tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups flour, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp salt, and 1 tsp nutmeg in a medium bowl.
3. Cream 1 cup softened butter and 1 ½ cups sugar in a large bowl until light and fluffy, about 3 minutes.
4. Beat in 2 eggs one at a time, scraping the bowl between additions.
5. Mix in ½ cup eggnog and 1 tsp vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain.
7. Chill the dough for 30 minutes to prevent spreading.
8. Combine ¼ cup sugar and 2 tsp cinnamon in a small bowl for the coating.
9. Scoop 1-tablespoon portions of dough and roll into balls.
10. Roll each ball in the cinnamon-sugar mixture until fully coated.
11. Place dough balls 2 inches apart on prepared baking sheets.
12. Bake for 8-10 minutes until edges are set but centers appear slightly underdone.
13. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
Let these cookies cool completely for the perfect chewy texture. The eggnog adds subtle creaminess that pairs beautifully with the cinnamon sugar coating. Try serving them warm with a glass of cold eggnog for the ultimate holiday treat.
Frosted Christmas Wreath Cookies
Decorating these festive wreath cookies brings holiday cheer to any kitchen. Dough shaped into rings gets a vibrant green buttercream frosting. They’re perfect for cookie swaps or as edible ornaments.
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
For the frosting and decoration:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- Green food coloring
- Red cinnamon candies
Instructions
- Preheat your oven to 350°F.
- Line two baking sheets with parchment paper.
- Beat 1/2 cup softened butter and 3/4 cup granulated sugar together in a large bowl until light and fluffy.
- Add 1 egg and 1 tsp vanilla extract to the butter mixture.
- Mix until fully combined.
- Whisk 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients.
- Mix until a soft dough forms.
- Divide the dough into 12 equal portions.
- Roll each portion into a 6-inch rope.
- Shape each rope into a circle, pressing ends together to seal.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool cookies completely on a wire rack.
- Beat 1/2 cup softened butter for the frosting until creamy.
- Gradually add 1 1/2 cups powdered sugar, beating until smooth.
- Mix in 1 tbsp milk and 1/2 tsp vanilla extract.
- Add green food coloring until desired shade is reached.
- Spread frosting over cooled cookies using a knife or piping bag.
- Immediately decorate with red cinnamon candies to resemble holly berries.
The cookies have a tender, buttery crumb that contrasts with the sweet, creamy frosting. For a festive display, arrange them on a platter with sprigs of fresh rosemary to mimic wreaths. The vibrant green and red make them a standout addition to any holiday dessert table.
Chocolate Dipped Spritz Cookies
You know those buttery spritz cookies from holiday baking? Dipping them in chocolate takes this classic to irresistible new heights.
Ingredients
For the cookies:
– 1 cup unsalted butter, softened
– 2/3 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 tsp salt
For the chocolate coating:
– 8 oz semi-sweet chocolate chips
– 1 tsp coconut oil
Instructions
1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. Beat 1 cup softened butter and 2/3 cup sugar together in a large bowl until light and fluffy.
3. Add 1 egg and 1 tsp vanilla extract, mixing until fully incorporated.
4. Gradually mix in 2 1/4 cups flour and 1/4 tsp salt until a soft dough forms.
5. Load the dough into a cookie press fitted with your desired disk shape.
6. Press cookies directly onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 7-9 minutes until the edges are lightly golden.
8. Transfer cookies to a wire rack to cool completely.
9. Melt 8 oz chocolate chips with 1 tsp coconut oil using a double boiler or microwave in 30-second intervals.
10. Dip each cooled cookie halfway into the melted chocolate.
11. Place chocolate-dipped cookies on parchment paper and let set at room temperature.
Using room temperature butter ensures proper dough consistency for the cookie press. The coconut oil creates a smoother chocolate coating that sets with a slight snap. These cookies develop a crisp texture with a tender crumb that contrasts beautifully with the rich chocolate shell. Try serving them stacked in clear jars for gifting or alongside coffee for an elegant dessert pairing.
Santa Hat Sugar Cookies
Mixing up these festive cookies brings holiday cheer to any gathering. These Santa hat sugar cookies combine buttery dough with sweet strawberry icing for a classic Christmas treat. They’re perfect for cookie exchanges or decorating with kids.
Ingredients
For the cookie dough:
– 2 ¾ cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 1 large egg
– 2 tsp vanilla extract
– ½ tsp baking powder
– ¼ tsp salt
For the decoration:
– 2 cups powdered sugar
– 3 tbsp milk
– ½ tsp vanilla extract
– Red food coloring
– 24 mini marshmallows
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Cream together 1 cup softened butter and 1 ½ cups granulated sugar in a large bowl until light and fluffy, about 3 minutes.
3. Beat in 1 large egg and 2 tsp vanilla extract until fully incorporated.
4. Whisk together 2 ¾ cups flour, ½ tsp baking powder, and ¼ tsp salt in a separate bowl.
5. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
6. Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
8. Bake for 8-10 minutes until the edges are lightly golden.
9. Transfer cookies to a wire rack and cool completely, about 30 minutes.
10. Whisk 2 cups powdered sugar, 3 tbsp milk, and ½ tsp vanilla extract in a medium bowl until smooth.
11. Divide the icing in half, tinting one portion red with food coloring and leaving the other white.
12. Spread white icing over the top third of each cooled cookie to create the hat’s fur trim.
13. Pipe or spread red icing over the remaining cookie surface to form the hat body.
14. Press one mini marshmallow into the white icing at the tip of each cookie to complete the Santa hat design.
15. Let the icing set completely before storing, about 1 hour.
Buttery cookies provide the perfect base for these festive treats. The crisp edges contrast nicely with the soft marshmallow tip, while the sweet icing adds just enough holiday color. Serve them arranged in a circle to create a wreath pattern on your dessert platter.
Cinnamon Roll Christmas Cookies
Baking these cinnamon roll cookies brings holiday warmth to your kitchen in under an hour. They combine soft cookie dough with a sweet cinnamon swirl that bakes up beautifully. Perfect for cookie exchanges or cozy weekend treats.
Ingredients
For the cookie dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the cinnamon filling:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat 1 cup softened butter and 3/4 cup granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
- Mix in 1 egg and 2 teaspoons vanilla extract until fully incorporated.
- Whisk together 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Roll the dough into a 10×12-inch rectangle between two sheets of parchment paper.
- Brush the entire surface with 1/4 cup melted butter using a pastry brush.
- Sprinkle evenly with 1/2 cup brown sugar and 1 tablespoon cinnamon.
- Tightly roll the dough into a log starting from the long side, using the parchment paper to help guide the roll.
- Chill the log in the freezer for 15 minutes until firm enough to slice cleanly.
- Cut the log into 1/2-inch thick slices using a sharp knife.
- Place slices 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Keeping these cookies yields soft, chewy textures with distinct cinnamon swirls throughout. The buttery dough complements the spiced filling perfectly for a holiday treat that smells as good as it tastes. Serve them warm with coffee or package in cellophane bags for festive gifts.
Peanut Butter Blossoms with Hershey Kisses
Holiday baking calls for these classic peanut butter blossoms. Hershey Kisses crown soft, chewy cookies that disappear fast. They’re simple enough for beginners but beloved by all.
Ingredients
– For the dough: 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, ½ cup granulated sugar, ½ cup packed light brown sugar, ½ cup unsalted butter (softened), ½ cup creamy peanut butter, 1 large egg, 1 tsp vanilla extract
– For finishing: ¼ cup granulated sugar (for rolling), 48 Hershey Kisses (unwrapped)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. In a large bowl, beat ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar with an electric mixer on medium speed for 2 minutes until creamy.
4. Add ½ cup creamy peanut butter, 1 large egg, and 1 tsp vanilla extract to the butter mixture, beating until fully combined.
5. Gradually mix in the dry ingredients on low speed just until no flour streaks remain—don’t overmix.
6. Scoop 1 tablespoon of dough and roll into a ball between your palms.
7. Roll each ball in the ¼ cup granulated sugar to coat completely.
8. Place dough balls 2 inches apart on prepared baking sheets.
9. Bake one sheet at a time for 8–10 minutes until the edges are lightly golden and tops are slightly cracked.
10. Immediately press one unwrapped Hershey Kiss firmly into the center of each hot cookie.
11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Cool completely until the chocolate sets, about 1 hour.
Chewy peanut butter cookies get a chocolate surprise with each Hershey Kiss. The sugar coating adds a subtle crunch against the soft center. For a festive twist, swap in holiday-wrapped Kisses or drizzle melted chocolate over cooled cookies.
Red Velvet Christmas Cookies
Whip up these festive red velvet cookies that combine rich cocoa flavor with vibrant holiday color. They’re soft, slightly chewy, and perfect for Christmas cookie exchanges. Simple to make yet impressive enough for any holiday gathering.
Ingredients
For the cookie dough:
– 2 ¼ cups all-purpose flour
– ¼ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 1 tbsp red food coloring
For the cream cheese frosting:
– 4 oz cream cheese, softened to room temperature
– ¼ cup unsalted butter, softened to room temperature
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups flour, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. Cream 1 cup softened butter with ¾ cup granulated sugar and ¾ cup brown sugar in a large bowl for 2 minutes until light and fluffy.
4. Beat in 2 eggs one at a time, then mix in 2 tsp vanilla extract and 1 tbsp red food coloring until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined—do not overmix.
6. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 9-11 minutes until edges are set but centers still look slightly soft.
8. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
9. For frosting, beat 4 oz softened cream cheese with ¼ cup softened butter until smooth.
10. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until creamy and spreadable.
11. Frost cooled cookies with cream cheese frosting using a knife or piping bag.
These cookies stay wonderfully soft with a subtle cocoa flavor that pairs perfectly with the tangy cream cheese frosting. Try sandwiching two cookies together with extra frosting for an indulgent treat, or sprinkle with crushed candy canes for added holiday crunch.
White Chocolate Cranberry Cookies
Kick off your holiday baking with these festive cookies that balance sweet white chocolate with tart cranberries. They’re soft, chewy, and packed with flavor in every bite. Perfect for cookie exchanges or cozy nights in.
Ingredients
– For the dough: 2 ¼ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt
– For creaming: 1 cup unsalted butter (softened), ¾ cup granulated sugar, ¾ cup brown sugar, 2 large eggs, 1 tsp vanilla extract
– For mixing in: 1 cup white chocolate chips, 1 cup dried cranberries
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. In a separate large bowl, beat 1 cup softened butter with ¾ cup granulated sugar and ¾ cup brown sugar until light and fluffy.
4. Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
6. Fold in 1 cup white chocolate chips and 1 cup dried cranberries until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9–11 minutes until edges are lightly golden but centers still look slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Enjoy these cookies warm when the white chocolate is still melty, or store them in an airtight container for up to five days. Their chewy texture and sweet-tart flavor pair wonderfully with a cold glass of milk or crumbled over vanilla ice cream for an easy dessert upgrade.
Christmas Lights Sugar Cookies
Zesty holiday baking calls for these vibrant Christmas lights sugar cookies. They combine classic sugar cookie simplicity with festive decorating fun. Perfect for cookie exchanges and holiday parties.
Ingredients
For the cookie dough:
– 2 ¾ cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 1 large egg
– 2 tsp vanilla extract
– ½ tsp baking powder
– ¼ tsp salt
For the royal icing:
– 2 cups powdered sugar
– 2 tbsp meringue powder
– 3 tbsp warm water
– Food coloring (red, green, yellow)
Instructions
1. Preheat your oven to 375°F.
2. Cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
6. Roll the dough to ¼-inch thickness between two sheets of parchment paper.
7. Chill the rolled dough in the refrigerator for 30 minutes to prevent spreading.
8. Cut dough into round shapes using a 3-inch cookie cutter.
9. Place cookies 2 inches apart on parchment-lined baking sheets.
10. Bake for 8-10 minutes until edges are lightly golden.
11. Cool cookies completely on wire racks before decorating.
12. Combine powdered sugar, meringue powder, and warm water to make royal icing.
13. Divide icing into three bowls and tint with red, green, and yellow food coloring.
14. Pipe thin lines across cookies to create “wires” for the lights.
15. Add small dots of colored icing along the wires to represent bulbs.
16. Let icing set completely, about 4 hours, before stacking or packaging.
A buttery, crisp texture contrasts beautifully with the sweet royal icing. The vibrant colors make these cookies stand out on any holiday dessert table. Try arranging them in a light string pattern on your serving platter for maximum visual impact.
Nutella Stuffed Christmas Cookies
Zesty holiday baking gets a decadent upgrade with these Nutella-stuffed Christmas cookies. They combine soft, buttery dough with a rich chocolate-hazelnut center for irresistible treats. Perfect for cookie exchanges or festive gatherings.
Ingredients
For the cookie dough:
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened to 68°F
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
For filling and finishing:
– 1/2 cup Nutella, chilled for 30 minutes
– 1/4 cup granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
3. Beat 3/4 cup softened butter and 3/4 cup sugar in a separate bowl until light and fluffy, about 2 minutes.
4. Add 1 egg and 1 tsp vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined—don’t overmix.
6. Scoop chilled Nutella into 24 teaspoon-sized portions and roll into balls.
7. Take 1 tablespoon of cookie dough and flatten it in your palm.
8. Place one Nutella ball in the center of the flattened dough.
9. Wrap the dough completely around the Nutella, sealing all edges tightly.
10. Roll each filled dough ball in 1/4 cup granulated sugar to coat evenly.
11. Place cookies 2 inches apart on prepared baking sheets.
12. Bake at 350°F for 10-12 minutes until edges are lightly golden.
13. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Soft centers ooze warm Nutella when broken open, contrasting with the crisp sugared exterior. Serve them slightly warm with cold milk, or crumble over vanilla ice cream for an indulgent dessert. The cookies maintain their chewy texture for days when stored in an airtight container.
Orange Cardamom Snowflakes
Fragrant orange zest and warm cardamom transform simple sugar cookies into elegant holiday treats. These delicate snowflakes offer a refreshing citrus twist on classic cut-out cookies. Their crisp texture and aromatic flavor make them perfect for festive gatherings.
Ingredients
For the dough:
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp orange zest
- 2 tsp ground cardamom
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
For finishing:
- 1 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream together 1 cup softened butter and 1 cup granulated sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in 1 large egg until fully incorporated.
- Mix in 2 tbsp orange zest, 2 tsp ground cardamom, and 1 tsp vanilla extract.
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Don’t overmix to maintain a tender texture.
- Divide the dough in half and shape each portion into a disk.
- Wrap each disk in plastic wrap and refrigerate for 30 minutes until firm.
- Roll one dough disk to ¼-inch thickness on a lightly floured surface.
- Cut out snowflake shapes using cookie cutters and transfer to prepared baking sheets. Tip: Space cookies 2 inches apart to allow for spreading.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
- Whisk together 1 cup powdered sugar and 2 tbsp orange juice until smooth. Tip: Adjust consistency with more juice or sugar as needed for drizzling.
- Drizzle the orange glaze over cooled cookies in a snowflake pattern.
- Allow glaze to set completely before serving, about 30 minutes.
Keep these cookies crisp in an airtight container for up to one week. The cardamom’s warmth balances beautifully with the bright orange notes, while the delicate snowflake shapes make them visually stunning. Try stacking them with alternating orientations for a dimensional dessert display that highlights their intricate designs.
Caramel Stuffed Chocolate Cookies
Kicking off cookie season with these decadent caramel-stuffed chocolate delights. Perfectly chewy centers meet rich chocolate flavor in every bite. They disappear fast, so bake a double batch.
Ingredients
For the cookie dough:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 2 tsp vanilla extract
– 2 ¼ cups all-purpose flour
– ¾ cup cocoa powder
– 1 tsp baking soda
– ½ tsp salt
For assembly:
– 24 soft caramel candies, unwrapped
– ½ cup granulated sugar for rolling
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Cream together softened butter, 1 cup granulated sugar, and brown sugar in a large bowl until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing just until no flour streaks remain.
6. Chill the dough for 30 minutes to prevent spreading—this ensures thick, chewy cookies.
7. Scoop 2 tablespoons of dough and flatten slightly in your palm.
8. Place one caramel candy in the center of the dough circle.
9. Wrap dough completely around caramel, pinching seams to seal tightly.
10. Roll each filled dough ball in the ½ cup granulated sugar until fully coated.
11. Place dough balls 2 inches apart on prepared baking sheets.
12. Bake for 10-12 minutes until edges are set but centers still look slightly soft.
13. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
14. Cool completely before serving—the caramel centers will be extremely hot.
Amazingly chewy centers ooze warm caramel when broken open. The sugar coating creates a delicate crackle against rich chocolate dough. Serve slightly warmed with vanilla ice cream for an elevated dessert experience.
Pistachio and Cranberry Biscotti
Nothing beats homemade biscotti with your morning coffee. Pistachio and cranberry biscotti offer the perfect balance of nutty crunch and tart sweetness. They’re surprisingly simple to make and keep well for weeks.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- For the mix-ins:
- 3/4 cup shelled pistachios
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Beat the eggs and vanilla extract in a separate bowl until frothy.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the pistachios and cranberries until evenly distributed throughout the dough.
- Divide the dough in half and shape each portion into a 12-inch log on the prepared baking sheet. Tip: Lightly wet your hands to prevent sticking when shaping.
- Bake for 25 minutes until the logs are firm and lightly golden.
- Remove from the oven and let cool for 10 minutes on the baking sheet.
- Reduce the oven temperature to 325°F.
- Transfer the logs to a cutting board and slice diagonally into 1/2-inch thick pieces using a serrated knife. Tip: A gentle sawing motion prevents crumbling.
- Arrange the slices cut-side down on the baking sheet.
- Bake for 10 minutes, then flip each biscotti and bake for another 10 minutes until crisp and dry. Tip: They will harden further as they cool, so don’t overbake.
- Transfer to a wire rack to cool completely.
Snap-worthy texture meets festive flavor in these twice-baked treats. Serve them alongside espresso for dipping or crumble over vanilla ice cream. Their sturdy crunch makes them ideal for holiday gift boxes or afternoon tea.
Summary
Holiday baking just got merrier! These 20 festive cookie recipes offer endless inspiration for your Christmas celebrations. We hope you’ll whip up some of these delicious treats, share which ones become your family favorites in the comments below, and pin this roundup to your Pinterest boards to spread the holiday cheer. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
