Christmas Cookie Recipes Roundup

While these are classic Christmas cookies, I always include some chocolate chip cookies. Swap out the chocolate chips for red and green M&Ms, and it’s an instant holiday classic.

These Christmas cookie recipes make the perfect gift, either by themselves or with something else. I have used both these cookie boxes and the traditional cookie tins when gifting my baked goods. I also print out the recipe and include it with the box.

Christmas Cookie Recipe: Classic Gingerbread

Create a batch of classic gingerbread cookies with this simple recipe:

Ingredients:

• 3 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together the flour, baking soda, spices, and salt.
2. In a separate bowl, beat the butter and brown sugar until fluffy. Add the egg, molasses, and vanilla, and mix until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for at least 1 hour.
5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Roll out the dough to 1/4-inch thickness and cut into desired shapes using cookie cutters.
7. Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are set.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These delicious gingerbread cookies can be decorated with icing or enjoyed as is.

Christmas Cookie Pro Tip: Don’t roll out all your dough at once. Divide it into smaller sections so that you can keep it cold. Make sure you use good cookie cutters like this set from Amazon and freeze your cut cookies before you put them in the over so they keep their shape.

Traditional Sugar Cookie Recipe

Here’s a simple and traditional sugar cookie recipe that will bring the warmth of the holiday season to your kitchen:

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla.
4. Gradually blend in the dry ingredients.
5. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets.
6. Bake 8 to 10 minutes in the preheated oven, or until golden. Let them cool on wire racks before decorating.

Snickerdoodles

Snickerdoodles remind me of my childhood Christmases and are a staple in my kitchen each year. I will also use the more traditional recipe that uses Crisco as half of the fat/butter.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar
• 3 teaspoons ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and 1 1/2 cups sugar until smooth. Add in the eggs and mix well.
3. In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until well combined. [If possible, cover with plastic wrap and let the dough sit overnight.]
4. In a small bowl, mix 3 tablespoons of sugar and 3 teaspoons of cinnamon.
5. Shape the dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
6. Place the coated dough balls onto the prepared baking sheet, leaving space between each cookie.
7. Bake for 8 to 10 minutes, or until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Christmas Cookie Pro Tip: Don’t leave all the baking to the last minute. Bake the cookies ahead of time and freeze them!

Peppermint Bark Cookies: A Delicious Christmas Treat

To create these Peppermint Bark Cookies, you will need the following ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup crushed peppermint candies
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract and egg until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Gently fold in the crushed peppermint candies, semi-sweet chocolate chips, and white chocolate chips.
5. Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet.
6. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

I also make this version of Christmas Bark each year, including milk and dark chocolate. It is so easy, but hard not to eat it right as it comes out of the oven.

Linzer Cookies

A friend gifted me an incredible set of Linzer cookie cutters, so I added these to my annual baking list.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup almond flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup seedless raspberry jam
• Confectioners’ sugar, for dusting

Instructions:

1. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, and cinnamon.
4. Gradually add the dry ingredients to the creamed mixture until well combined.
5. Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Chill for at least 1 hour.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll out one disk of dough to about 1/8-inch thickness on a lightly floured surface.
8. Use a cookie cutter to cut out an equal number of the top and bottom cookies. For half of the cookies, use a smaller cookie cutter to cut out a small shape in the center.
9. Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.
11. Once the cookies are completely cooled, spread a thin layer of raspberry jam on the bottom cookies and sandwich with the top cookies.
12. Dust the assembled cookies with confectioners’ sugar before serving.

Thumbprint Cookies

When it comes to classic Christmas cookies, Thumbprint Cookies are an absolute essential. The melt-in-your-mouth, buttery cookie dough, often rolled in chopped nuts and filled with jam or chocolate, makes for a delightful addition to any holiday spread. An easy way to get the kids involved in baking, too.

Thumbprint Cookie Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large egg whites, lightly beaten
• 1 1/2 cups finely chopped nuts (such as almonds, pecans, or walnuts)
• Your choice of jam or chocolate for filling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
3. Gradually add the flour and salt, mixing until well combined.
4. Shape the dough into 1-inch balls. Dip each ball into the lightly beaten egg whites, then roll in the chopped nuts to coat.
5. Place the coated balls 1 inch apart on the prepared baking sheet. Press your thumb into the center of each ball to create a well.
6. Bake for 12-14 minutes or until set but not browned.
7. Remove from the oven and immediately re-press the centers with the back of a spoon if needed.
8. Allow the cookies to cool on the baking sheet for a minute, then transfer to a wire rack to cool completely.
9. Once cooled, fill each cookie with your choice of jam or chocolate.

Chocolate Crinkle Cookies

Ingredients:

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners’ sugar for rolling

Instructions:

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
2. In a separate bowl, combine the flour, baking powder, and salt. Gradually stir the dry ingredients into the cocoa mixture. Cover dough and chill for at least 4 hours.
3. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
4. Roll dough into 1-inch balls and then roll them in confectioners’ sugar. Place them onto the prepared cookie sheets and flatten slightly.
5. Bake for 10 to 12 minutes in the preheated oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Oatmeal Raisin Cookies: A Classic Holiday Treat

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 1/2 cups raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the creamed mixture.
5. Stir in the oats and raisins until well blended.
6. Use a cookie scoop to drop rounded scoops of dough onto the prepared baking sheet.
7. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft.
8. Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.