To me, the sign that Christmas was around the corner was the first tin full of homemade cookies. Here are 24 recipes for Christmas cookies that you can share with the family, at the office, or through the post this holiday season.
Classic Sugar Cookies
This is the template. A sugar cookie is hardly something that gets people excited, so decorate and top it to your own taste.
Ingredients
Method
- Beat butter and sugar 2 minutes until smooth and slightly fluffy. Beat in egg and vanilla, scraping bowl.
- Whisk flour, baking powder, and salt; mix into butter on low just until dough forms. Flatten into two discs; wrap and refrigerate 1 hour, additional to listed active time.
- Heat oven to 350°F; parchment-line two sheets. Roll discs between parchment to 1/4 inch thick. Use simple 2 1/2-inch cutters, rerolling scraps once, for about 24 cookies.
- Bake one sheet at a time 10 to 11 minutes until edges set and bottoms pale gold. Cool on sheet 5 minutes; transfer to rack.
- Whisk sugar and water into thick spreadable icing. Thinly spread on fully cooled cookies; dry 1 hour before stacking.
Italian Christmas Cookies
"Anisette," as they're called, is a personal favorite (anything anise is for me, to be honest). The light, cakey texture is also pleasantly different.
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Ingredients
Method
- Heat oven to 350°F; parchment-line two sheets. Beat butter and sugar 2 minutes; add eggs, anise, and vanilla.
- Whisk flour, baking powder, and salt; mix into butter with dough milk just until soft dough forms.
- Divide into 30 portions. Roll into 4-inch ropes; tie loose knots and space 2 inches apart.
- Bake one sheet at a time 11 to 12 minutes until bottoms lightly golden and tops set. Rack-cool completely.
- Whisk powdered sugar and glaze milk smooth. Dip tops; add measured sprinkles. Dry at least 45 minutes before stacking.
Gingerbread Cookies
It took me a while to like gingerbread, but when it's soft and not rock-hard, it's great. These cookies will banish all memories of tooth-shattering gingerbread.
Ingredients
Method
- Beat butter and sugar 2 minutes; add molasses and egg. Separately whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
- Mix dry into butter just until combined. Form two discs; wrap and refrigerate 2 hours, additional to listed active time.
- Heat oven to 350°F; parchment-line sheets. Roll dough between parchment to 1/4 inch thick; cut about 36 small 2 1/2-inch shapes, rerolling scraps once.
- Space 1 inch apart; bake in three batches 9 to 10 minutes each until edges firm and centers no longer damp.
- Cool on sheets 5 minutes; rack-cool completely before packing.
Snickerdoodles
Cream of tartar is what makes a snickerdoodle a snickerdoodle. A fully baked snickerdoodle will still look undercooked coming out of the oven, so be forewarned.
Ingredients
Method
- Heat oven to 375°F; parchment-line two sheets. Beat butter and dough sugar 2 minutes; add egg, yolk, and vanilla.
- Whisk flour, cream of tartar, baking soda, and salt; mix into butter just until flour disappears.
- Mix coating sugar and cinnamon. Form 24 dough balls; roll in cinnamon sugar.
- Space 2 inches apart; bake one sheet at a time 9 to 10 minutes until rims set and centers puffed but soft.
- Stand on hot sheets 5 minutes; transfer to racks. Centers settle into wrinkles as they cool.
Peanut Butter Blossoms
The peanut butter cookie is an American classic on par with the '57 Corvette and the Beach Boys' Pet Sounds. Use the cheap shelf-stable peanut butter — fancy peanut butter just won't taste right in this context.
Ingredients
Method
- Heat oven to 375°F; parchment-line two sheets. Beat butter, peanut butter, brown sugar, and dough granulated sugar smooth.
- Beat in egg and vanilla. Whisk flour, baking soda, and salt; mix into dough just until combined.
- Form 30 balls; roll in remaining sugar and space 2 inches apart. Unwrap chocolates before baking.
- Bake one sheet at a time 9 to 10 minutes until bottoms lightly browned. Immediately press one chocolate into each center.
- Cool on sheets 10 minutes; carefully transfer to rack until chocolates firm again.
Jam Thumbprint Cookies
I love a jam cookie in all its forms. This recipe uses raspberry jam, but I think apricot might be even better.
Ingredients
Method
- Heat oven to 350°F; parchment-line two sheets. Beat butter and sugar creamy; add yolk and vanilla.
- Mix flour and salt just until dough forms; shape 24 balls.
- Lightly beat egg white. Dip outer sides in white, roll in almonds, and place on sheets with bottoms mostly bare.
- Wooden-spoon press deep hollows, keeping bases intact. Fill each with about 1/2 teaspoon jam.
- Bake one sheet at a time 11 to 12 minutes until edges pale golden. Cool on sheets 10 minutes before moving; hot jam stays very soft.
Shortbread Fingers
In the same way that the sugar cookie is the Christmas standard stateside, Brits have shortbread. Top it with a little chocolate and caramel for a "millionaire's shortbread."
Ingredients
Method
- Heat oven to 325°F; parchment-line 9-by-13-inch metal pan with lifting overhang.
- Beat butter and 1/2 cup sugar 1 minute until smooth without much air. Mix in vanilla, then flour, cornstarch, and salt to crumbly clumps.
- Press evenly into pan; fork-prick all over. Lightly knife-mark 24 fingers; scatter tablespoon sugar over.
- Bake 30 to 35 minutes until surface dry and edges pale gold. Stand 5 minutes; recut marks while warm.
- Cool completely in pan; parchment-lift and separate fingers.
Pecan Snowball Cookies
The key to a snowball cookie is two separate layers of sugar. You could probably use any nut here, but pecans seem the most naturally dessert-like of the bunch.
Ingredients
Method
- Heat oven to 350°F; parchment-line two sheets. Beat butter and dough sugar creamy; add vanilla.
- Mix flour and salt just until combined; fold in pecans. Form 30 compact balls.
- Space 1 inch apart; bake one sheet at a time 13 to 14 minutes until bottoms pale gold and tops dry.
- Cool 5 minutes; gently roll warm cookies in coating sugar. Rack-cool completely.
- Roll again in remaining powdered sugar; tap off loose excess before storing.
Chocolate Peppermint Cookies
These chocolate peppermint cookies are packed with 3 different types of chocolate and then topped with crushed candy canes! They are incredibly rich, indulgent, and perfect for any winter occasion!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Vanilla Crinkle Cookies
Tasty vanilla crinkle cookies are a holiday staple that make a wonderful addition to Christmas cookie swaps, Easter desserts, or just because! They're easy enough to make that you don't need an excuse like a holiday to whip up these tender cookies any day of the year!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Cream cheese provides a cakey, crinkled texture as well as richness and tang. There's little better than a crinkle cookie dipped into a mug of black tea.
Butter Spritz Cookies
If you've got a cookie press, you can play with all kinds of shapes and don't need to bother with icing for effect. This is a simple butter cookie with just a touch of almond flavor.
Ingredients
Method
- Heat oven to 375°F; set out ungreased, unlined metal sheets. Beat butter and sugar 2 minutes until smooth and light.
- Beat in egg, vanilla, and almond extract. Mix flour and salt just until smooth soft dough.
- Load simple flower disc in cookie press. Press about 48 small cookies onto cool bare sheets, 1 inch apart; add measured sanding sugar.
- Bake in three batches 7 to 8 minutes each until bottoms barely golden and ridges set. Fully cool empty sheets before pressing next batch.
- Stand on sheets 2 minutes; gently lift with thin spatula and rack-cool.
Linzer Cookies
These Austrian linzer cookies are soft, buttery almond flour cookies filled with your favorite flavor of jam before being dusted with powdered sugar. You can easily get creative with your cookie cutters to create some truly stunning cookies that are worthy of any special event.
Angela Latimer, Bake It With Love
In Austria, a Linzertorte is an elaborate dessert with a nut dough, but you shouldn't feel the need to compete with Vienna's master pastry chefs. An almond cookie with a jam filling and a window does the job perfectly.
Crisp Molasses Cookies
Molasses cookies always felt pretty old-fashioned to me, but I never saw that as a bad thing. These are on the crisper side, so I like having them with a cup of coffee.
Ingredients
Method
- Heat oven to 350°F; parchment-line two sheets. Whisk melted butter, sugars, molasses, and yolk smooth.
- Whisk flour, ginger, cinnamon, baking soda, and salt; stir into butter mixture just until combined.
- Form 24 small balls; flatten to 1/4-inch discs, 2 inches apart. Add coarse sugar.
- Bake one sheet at a time 11 to 12 minutes until surfaces cracked and centers dry, not glossy.
- Stand on sheets 5 minutes; rack-cool fully to crisp.
Cranberry White Chocolate Cookies
White chocolate is a bit controversial as an ingredient — some people love its simplicity; others say it's candle wax. But if you've got white chocolate lovers in the house, it plays particularly well with berries, and a little orange zest on top really adds a lot.
Ingredients
Method
- Heat oven to 350°F; parchment-line two sheets. Beat butter and sugars creamy; add egg, vanilla, and zest.
- Whisk flour, baking soda, and salt; mix into butter just until combined. Fold in cranberries and chips.
- Form 24 rounded portions, 2 inches apart; slightly flatten very tall mounds.
- Bake one sheet at a time 10 to 11 minutes until edges light gold and tops lose wet shine.
- Cool on sheets 5 minutes; transfer to racks. Let chocolate firm completely before packing.
Pecan Tassies
Pecan pie fans rejoice — you can enjoy it without having to make a full pie. The cream cheese crust is traditional and works great in this context.
Ingredients
Method
- Beat crust butter and cream cheese smooth. Mix flour and 1/8 teaspoon salt; form 24 balls. Refrigerate 30 minutes, additional to active prep time.
- Heat oven to 350°F. Press balls evenly across bottoms and up sides of 24-cup mini muffin pan.
- Whisk egg, sugar, filling butter, vanilla, and remaining salt. Add some pecans per shell; divide filling without exceeding three-quarters full. Add remaining pecans.
- Bake 22 to 25 minutes until pastry edges golden and filling puffed and set.
- Cool in pan 15 minutes; thin-knife loosen edges. Rack-cool completely.
Chocolate Crinkle Cookies
A chocolate crinkle cookie has a lot of brownie DNA, and like brownies, you should pull them out of the oven when they're still a bit soft. The rims of the cookies should be just set.
Ingredients
Method
- Whisk cocoa, 3/4 cup granulated sugar, and oil evenly. Beat in eggs individually, then vanilla.
- Whisk flour, baking powder, and salt; fold into chocolate mixture. Cover; refrigerate 2 hours until scoopable, additional to listed active time.
- Heat oven to 350°F; parchment-line two sheets. Form 24 balls; roll in coating granulated sugar, then thickly in powdered sugar.
- Bake one sheet at a time 10 to 11 minutes until tops crack, rims firm, and centers soft.
- Cool on sheets 5 minutes; rack-cool completely before stacking.
No-Bake Haystack Cookies
No-bake haystack cookies are a tasty vintage no-bake cookie made with peanut butter, peanuts, butterscotch, and salty chow mein noodles! These retro cookies are beyond easy to make, and they have just the right amount of crunch!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Buckeyes
These are really more candy than cookies, but in Ohio, they're cultural icons. Be sure to leave a touch of exposed peanut butter for the authentic look.
Ingredients
Method
- Beat peanut butter and butter smooth. Mix in sugar, vanilla, and salt to firm dough.
- Form 30 balls on parchment-lined tray. Refrigerate 30 minutes until firm enough to lift cleanly, additional to listed active time.
- Microwave chocolate and coconut oil in microwave-safe bowl at 50% power in 30-second bursts, stirring between, 2 to 3 minutes total. Cool 2 minutes until warm, not hot.
- Toothpick-dip each ball mostly in chocolate, leaving small bare top circle. Drip off excess; return to tray and remove toothpick.
- If desired, smooth holes with small spoon back. Refrigerate 20 minutes until chocolate set; store chilled and covered.
Amaretti Cookies
Amaretti cookies are crisp on the outside, chewy on the inside, loaded with almond flavor, and completely gluten-free! They are made with almond flour and almond extract for a sweet and nutty, insanely delicious taste!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Oatmeal Cranberry Cookies
Oatmeal raisin cookies are a bit stodgy, and I think oatmeal cranberry works way better. Walnuts add a nice crunch.
Ingredients
Method
- Heat oven to 350°F; parchment-line two sheets. Beat butter and sugar creamy; add egg and vanilla.
- Whisk flour, baking soda, cinnamon, and salt; mix into butter. Fold in oats, cranberries, and walnuts.
- Stand dough at room temperature 10 minutes while oven finishes heating. Form 24 slightly flattened mounds, 2 inches apart.
- Bake one sheet at a time 11 to 12 minutes until edges browned and centers set but yielding.
- Cool on sheets 5 minutes; rack-cool fully before sealing in container.
Chocolate Vanilla Pinwheel Cookies
A pinwheel cookie looks just so good on a holiday platter. The process is simple — roll two separate doughs together into a spiral, chill, chop, and bake.
Ingredients
Method
- Beat butter and sugar creamy; add egg and vanilla. Whisk flour, baking powder, and salt; mix into butter just until combined.
- Halve dough equally; knead cocoa and milk into one half, leaving other plain. Roll each between parchment to about 8 by 12 inches.
- Lay chocolate over vanilla; remove upper parchment. Tightly roll from long edge into 12-inch log using lower parchment. Wrap; refrigerate 2 hours, additional to active time.
- Heat oven to 350°F; line two sheets. Cut cold log into 36 rounds about 1/3 inch thick; space 1 inch apart.
- Bake one sheet at a time 11 to 12 minutes until pale edges lightly golden. Cool on sheets 5 minutes; transfer to racks.
Lemon Crinkle Cookies
Lemon cookies often use lemon extract, which will do in a pinch, but it is no substitute for fresh zest. A little extra zest on top after baking certainly wouldn't hurt either.
Ingredients
Method
- Rub zest into 3/4 cup sugar with clean fingertips until fragrant. Beat with butter until creamy; add egg, lemon juice, and vanilla.
- Whisk flour, baking powder, and salt; mix into butter just until combined. Cover; refrigerate 1 hour, additional to active prep time.
- Heat oven to 350°F; line two sheets. Form chilled dough into 24 balls; roll in coating granulated sugar, then powdered sugar.
- Bake one sheet at a time 11 to 12 minutes until tops cracked and rims set without dark browning.
- Cool on sheets 5 minutes; rack-cool before stacking.
Gingerbread Crinkle Cookies
Most gingerbread cookies I had growing up were crinkle style, which I preferred. They're soft enough to be kid-friendly, but have that grown-up gingerbread flavor.
Ingredients
Method
- Beat butter and sugar creamy; add molasses and egg. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
- Mix dry into butter just until combined. Cover; refrigerate 1 hour, additional to listed active time.
- Heat oven to 350°F; line two sheets. Form 24 balls; roll in granulated sugar, then thick powdered sugar layer.
- Bake one sheet at a time 11 to 12 minutes until white tops split into brown cracks, rims set, and centers soft.
- Cool on sheets 5 minutes; rack-cool completely before packing.
Cake Mix Cookies
Today's cookies bake up soft and moist, and feature a delicious combination of cherries, chocolate chips, and nuts. This combination provides a delicious contrast of textures, going from soft to crunchy, along with layers of flavors, from sweet to fruit to chocolatey to nutty.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
Cookies that ship and cookies that don’t
Firm cookies with modest decoration handle a mailing box better than soft sandwiches and fragile glazed shapes. Shortbread fingers, undecorated gingerbread, pinwheels and crisp molasses cookies are good starting points. Let them cool completely before packing. Residual warmth becomes condensation inside a sealed bag, and a crisp cookie can soften before the package reaches the post office.
Wrap small stacks snugly or put a few cookies in each food-safe bag, then cushion those bundles inside a rigid container. Fill empty space so the cookies can’t slide across the box when it tilts. Separate crisp cookies from soft ones because their moisture moves around inside the packaging. Give peppermint cookies their own sealed compartment or bag; even a short trip can make vanilla cookies pick up mint flavor.
Jam windows, tall chocolate blossoms and crumbly snowballs need extra protection, and I prefer handing over linzer cookies or tassies rather than putting them through a long, warm trip. Buckeyes and soft chocolate toppings are poor choices for hot weather without temperature control. For a local exchange, pack those delicate pieces in a single layer. Label the cookie names and major ingredients clearly so the person opening the box can identify nuts, peanut butter or milk without guessing from the shape.
Freezing cookie dough for December
Freeze dough in the shape you’ll eventually bake. Portion snickerdoodles, oatmeal cranberry cookies and ordinary drop-cookie dough onto a lined tray, freeze until firm and move the portions to a labeled freezer bag. Keep sugar coatings and jam fillings separate until baking day when practical. A bag of frozen dough balls is useful; a frozen block that needs thawing, rolling and cutting is another project waiting for a free afternoon.
For pinwheels, wrap the dough log tightly in parchment and then a freezer bag, protecting its ends so the spiral stays round. Cutout dough can be rolled between parchment, wrapped flat and frozen on a tray. Thaw it in the refrigerator until flexible enough for cutters. Dough for a cookie press is the exception to the cold-dough rule: spritz needs to return to a soft, pressable consistency before you load the barrel.
Write the cookie name, oven temperature, portion size and date on every bag. Use dough within about two months for good flavor, and bake a small trial batch if you change from chilled to frozen portions. Frozen drop cookies often need one to three extra minutes, but size and dough richness matter more than a universal number. Keep shaped dough refrigerated while one sheet bakes, then load the next batch onto a cool sheet rather than a hot one.
