Christmas Cookie Recipes

Few traditions capture the spirit of December quite like baking Christmas cookies. The kitchen fills with the scent of vanilla, cinnamon, and melting chocolate, trays come out of the oven golden and warm, and everyone gathers to taste, decorate, and share. Whether you bake a single beloved family recipe or a whole assortment for gifting, Christmas cookies are about far more than dessert: they are memories, handmade gifts, and a delicious excuse to slow down together. This guide brings together twenty Christmas cookie recipes, from classic sugar cookies and gingerbread men to peppermint treats, snowballs, and festive platters. Each recipe includes practical tips on mixing, baking, decorating, and storing, so even first-time bakers can fill their tins with confidence. Preheat the oven, put on some holiday music, and enjoy the sweetest season of the year.

Classic Sugar Cookies

Classic sugar cookies are the foundation of every Christmas cookie collection. A good sugar cookie is soft in the center, lightly crisp at the edges, and sturdy enough to hold frosting and sprinkles. Start with room-temperature butter and sugar creamed until fluffy, then add eggs and vanilla before mixing in flour, baking powder, and a pinch of salt. Chill the dough for at least thirty minutes so the cookies hold their shape in the oven. Roll the dough evenly, cut with festive cutters, and bake just until the edges set. A simple powdered-sugar glaze or buttercream frosting turns these plain cookies into edible art. For extra sparkle, press colored sanding sugar onto the tops before baking, and store the finished cookies in an airtight tin for up to a week. For cutouts that keep crisp edges, chill the cut shapes on the baking sheet for ten minutes before they go into the oven.

Soft Gingerbread Men

Soft gingerbread men are a holiday icon, spiced with ginger, cinnamon, and molasses for a deep, warm flavor. Cream butter with brown sugar, then beat in molasses and an egg before adding flour, baking soda, and a generous measure of ground spices. Chill the dough well so the little figures keep their arms and legs during baking. Roll to about a quarter inch thick, cut carefully, and bake just until set, because overbaking makes them hard. Let them cool completely before decorating with royal icing eyes, smiles, and buttons. Raisins or mini chocolate chips make charming buttons too. These cookies stay soft for days in a sealed container, and they make wonderful gifts tied in cellophane bags with ribbon. A little extra molasses deepens the color and spice, while a tablespoon of cocoa powder gives the dough a darker, richer hue.

Buttery Shortbread

Buttery shortbread proves that the simplest recipes are often the best. With only butter, sugar, and flour, shortbread bakes into tender, crumbly fingers or rounds that melt on the tongue. Use good-quality butter, since its flavor carries the whole cookie, and mix just until the dough comes together to keep the texture delicate. Press the dough into a pan or roll and cut it into fingers, then prick the tops with a fork in a traditional pattern. Bake at a low temperature until barely golden, and sprinkle with a little extra sugar while still warm. Shortbread keeps beautifully for weeks, dips perfectly into tea or hot chocolate, and can be dipped in chocolate or studded with dried cranberries for a festive twist. For a chocolate-dipped version, melt good dark chocolate and dip half of each cooled finger, then rest them on parchment until set.

Peppermint White Chocolate Cookies

Peppermint white chocolate cookies taste like Christmas in every bite. A soft vanilla cookie base is loaded with white chocolate chips and crushed candy canes, giving each cookie a cool minty crunch. Crush the candy canes in a sealed bag with a rolling pin, and fold most of them into the dough, saving some for pressing onto the tops. A drop of peppermint extract goes a long way, so measure carefully to avoid an overpowering mint flavor. Bake until the edges are just golden, then cool on the pan for a few minutes so the chocolate sets. These cookies look beautiful on a holiday tray, pair wonderfully with hot cocoa, and disappear quickly at cookie exchanges. Store these cookies away from strongly flavored treats, since the peppermint scent can transfer to plainer cookies in the same tin.

Snowball Cookies

Snowball cookies, also called Mexican wedding cookies or Russian tea cakes, are melt-in-your-mouth treasures. The dough combines butter, powdered sugar, flour, and finely chopped nuts, then bakes into small rounds that are rolled twice in powdered sugar. The first roll happens while the cookies are warm, so the sugar sticks, and the second roll after cooling gives them their snowy coating. Pecans are traditional, but walnuts or almonds work just as well, and toasting the nuts first deepens their flavor. Handle the warm cookies gently, since they are delicate before they set. Snowballs keep well in a tin for two weeks, ship beautifully, and look like little snowdrifts on any holiday platter. A dusting of cocoa in the second sugar roll gives a chocolate-snowball variation that looks lovely beside the classic version.

Cinnamon Snickerdoodles

Cinnamon snickerdoodles are soft, chewy, and rolled in cinnamon sugar for a crackly, spiced crust. The dough is a simple butter cookie base with cream of tartar, which gives snickerdoodles their signature tang and pillowy texture. Roll generous balls of dough in a mixture of granulated sugar and cinnamon, then bake until the edges set while the centers stay soft. Do not overbake them, because they firm up as they cool and the centers should stay slightly underdone for the best chew. A pinch of nutmeg in the cinnamon sugar adds warmth for the holidays. These cookies are a crowd favorite, easy enough for beginner bakers, and perfect with a glass of cold milk or a mug of coffee. Chilling the dough for an hour before rolling keeps the cookies thick and chewy instead of spreading thin across the baking sheet.

Chocolate Thumbprint Cookies

Chocolate thumbprint cookies combine a rich cocoa cookie with a fudgy chocolate center and festive sprinkles. Roll the dough into balls, press a thumb or the back of a measuring spoon into the center, and fill the well with melted chocolate or ganache after baking. Red and green sprinkles scattered over the chocolate before it sets make them instantly Christmassy. The dough is forgiving and easy to shape, which makes this a great recipe for baking with kids. Let the chocolate set completely before stacking the cookies, or the centers will smudge. These cookies keep for a week in an airtight container and add a chocolatey contrast to lighter cookies on a mixed holiday tray. A pinch of flaky sea salt over the warm chocolate centers balances the sweetness and makes the chocolate flavor pop.

Peanut Butter Blossoms

Peanut butter blossoms are a beloved classic: a soft peanut butter cookie crowned with a chocolate kiss or peanut butter cup. Roll the dough into balls, coat them in granulated sugar, and bake until just set. Press the chocolate into the center the moment the cookies come out of the oven, while they are still soft, then let them cool undisturbed so the chocolate holds its shape. Use creamy peanut butter for the smoothest dough, and unwrap all the chocolates before you start baking, since the timing matters. For variety, try dark chocolate kisses, caramel-filled chocolates, or mini peanut butter cups. These cookies are always the first to vanish from a holiday tin. If the chocolate kiss slides, hold it gently in place for a few seconds until the warm cookie softens it enough to grip.

Glazed Eggnog Cookies

Glazed eggnog cookies turn the season’s favorite drink into a soft, spiced treat. The dough uses actual eggnog in place of milk, along with nutmeg, cinnamon, and a hint of rum extract for that unmistakable holiday flavor. The cookies bake up pillowy and tender, then get a simple eggnog glaze made from powdered sugar and a few spoonfuls of eggnog, with extra nutmeg grated over the top. Let the glaze set before stacking, and add festive sprinkles while it is still wet if you like. These cookies taste like a holiday party in cookie form, pair beautifully with coffee or cocoa, and make a thoughtful addition to any cookie gift box. A splash of bourbon or rum extract in the glaze adds grown-up warmth, but leave it out for a kid-friendly batch.

Chewy Molasses Cookies

Chewy molasses cookies are dark, spicy, and deeply comforting, with crackled tops and soft centers. Molasses gives them their rich color and old-fashioned flavor, while ginger, cinnamon, and cloves add warmth. Rolling the dough balls in coarse sugar before baking creates a sparkling, crunchy crust that contrasts with the chewy interior. Do not overbake these cookies: pull them from the oven when the centers still look slightly soft, and they will set into perfect chewiness as they cool. A glass of milk is the ideal companion, and the cookies stay soft for days in a sealed tin. They also make excellent ice cream sandwiches with a scoop of vanilla. These cookies taste even better the next day, once the spices have settled and the centers have turned perfectly chewy.

Raspberry Linzer Cookies

Raspberry linzer cookies are as beautiful as they are delicious. Two buttery almond-flavored rounds sandwich a layer of raspberry jam, with a small cutout in the top cookie revealing the jewel-red filling beneath. Dust the tops generously with powdered sugar before assembling, so the jam stays bright and the sugar stays snowy. Use a good-quality seedless jam for the prettiest result, and a small star or heart cutter for the window. These cookies look like they came from a European bakery, yet the dough is a simple shortbread-style mix. Linzer cookies keep well for a week, travel nicely in a tin layered with parchment, and make a stunning gift. Assemble the cookies only once the jam has cooled, and fill them shortly before serving if you want the crispest texture.

Holiday Biscotti

Holiday biscotti are twice-baked Italian cookies that are crisp, dunkable, and perfect for gifting. The dough is shaped into logs, baked, sliced on the diagonal, and baked again until dry and crunchy. For Christmas, dip one end in melted chocolate and shower it with red and green sprinkles, crushed candy canes, or chopped pistachios. Dried cranberries and orange zest in the dough add seasonal flavor and color. Biscotti keep for weeks in an airtight container, which makes them ideal for mailing to faraway friends. They are wonderful dunked in coffee, tea, or hot chocolate, and a bag of biscotti tied with ribbon is one of the easiest elegant gifts of the season. Wrap pairs of biscotti in cellophane with a ribbon for a simple, elegant gift that travels well through the mail.

Cream Cheese Spritz Cookies

Cream cheese spritz cookies are buttery, tender, and pressed into festive shapes with a cookie press. Adding cream cheese to the dough makes these cookies softer and richer than classic spritz, and helps them hold their pretty ridged shapes. Tint portions of the dough green and red for Christmas trees and wreaths, or leave it plain and decorate with colored sugars and sprinkles. If the dough is too soft to press cleanly, chill it briefly, but do not chill it so long that it will not release from the press. Bake until just set, and cool on the pan for a minute before moving them. Spritz cookies are a holiday showpiece that look far more complicated than they are. A cookie press with interchangeable discs makes stars, trees, and wreaths quickly, so one batch can fill a whole platter.

Chocolate Crinkle Cookies

Chocolate crinkle cookies are fudgy, brownie-like treats rolled in powdered sugar that cracks beautifully as they bake. The dough is rich with cocoa and a little oil, chilled until firm, then rolled into balls and coated generously in powdered sugar. As the cookies spread in the oven, the sugar coating splits into a striking black-and-white crackled pattern. For the best contrast, roll the balls twice in sugar, and bake them on parchment so the bottoms do not stick. Serve them slightly warm for a molten center, or at room temperature for a chewier bite. These dramatic cookies anchor any holiday tray and are a favorite with chocolate lovers of all ages. For a mint-chocolate twist, add a few drops of peppermint extract to the dough and roll the balls in powdered sugar twice.

Decorated Royal Icing Cookies

Decorated royal icing cookies are the centerpiece of a Christmas cookie collection. Start with a sturdy sugar cookie that holds its shape, then outline and flood with royal icing made from powdered sugar, meringue powder, and water. Thin the icing to two consistencies: a thicker outline icing and a thinner flood icing that smooths into a glossy finish. Work in sections, letting each color set before adding details like dots, stripes, and snowflakes. Food coloring gels give vivid reds and greens without thinning the icing. Let the cookies dry overnight before stacking or packaging. With a little practice, anyone can create cookies beautiful enough to hang on the tree, though they taste too good to save. A toothpick is the best tool for dragging icing into hearts, marbling colors, and popping tiny air bubbles before they dry.

Building a Christmas Cookie Platter

A Christmas cookie platter turns a collection of bakes into a celebration. Choose a mix of colors, shapes, and flavors: something chocolate, something spiced, something nutty, and something brightly decorated. Arrange larger cookies first as anchors, then fill gaps with smaller treats, candy canes, and sprigs of fresh rosemary or pine for a festive look. A sturdy board or large plate works best, and parchment underneath keeps everything tidy. Include a few non-cookie treats like chocolate truffles or peppermint bark for variety. Label any cookies containing nuts for guests with allergies. A well-built platter is the easiest way to impress at a party, and it lets everyone sample a little of everything. Tuck small paper cups of loose treats like truffles or nuts between cookies to fill gaps and add another layer of color.

Hosting a Cookie Exchange

A cookie exchange is the happiest way to fill a holiday tin without baking a dozen batches yourself. Each guest bakes one recipe in quantity, then everyone swaps so each person leaves with an assortment. Set the number of dozen per guest in advance, usually three to six, and ask everyone to bring copies of their recipe. Provide tins, boxes, or bags for carrying cookies home, and set out drinks and snacks for the swapping itself. A simple voting game for categories like most festive or most creative adds fun. Remind guests to label cookies containing nuts, gluten, or dairy. A cookie exchange is part party, part baking shortcut, and a wonderful annual tradition with friends. A printed sign with each baker’s name beside their cookies turns the swap table into a showcase everyone enjoys browsing.

Freezing Cookie Dough Ahead

Freezing cookie dough ahead is the secret to stress-free holiday baking. Scoop drop-cookie dough into balls, freeze them solid on a baking sheet, then transfer to labeled freezer bags where they keep for up to three months. Bake straight from frozen, adding just a minute or two to the baking time. Roll-and-cut dough can be frozen as flat discs, thawed briefly in the refrigerator, then rolled and cut as usual. Label each bag with the cookie name, oven temperature, and baking time so future-you has no guessing to do. This make-ahead trick means warm, fresh cookies are always minutes away, even on the busiest December evening. Slice-and-bake logs are another freezer-friendly option: shape, wrap tightly in plastic, and slice straight from the fridge.

Cookie Decorating with Kids

Cookie decorating with kids is messy, joyful, and wonderfully imperfect. Bake sturdy sugar cookies in simple shapes ahead of time, then set up a decorating station with bowls of icing, sprinkles, colored sugars, and small candies. Cover the table with parchment or a plastic cloth for easy cleanup, and give each child a small plate or tray for their creations. Let kids choose their own colors and designs rather than correcting them, because the charm is in the creativity. Keep icing in squeeze bottles for little hands, and save the fanciest cookies for display while the rest are eaten warm. The memories made at the decorating table last far longer than the cookies themselves. Edible markers let older kids draw faces and patterns on plain iced cookies without any mess at all.

Storing and Gifting Cookies

Storing and gifting cookies properly keeps them tasting fresh and looking beautiful. Store crisp cookies and soft cookies in separate containers, since soft cookies will make crisp ones go soggy. A slice of bread tucked into the tin keeps soft cookies moist, and most cookies stay fresh for a week at room temperature or three months in the freezer. For gifting, layer cookies between sheets of parchment in a sturdy tin or box, fill gaps with tissue paper so they do not shift, and add a handwritten tag with the recipe name. A mix of three or four varieties makes the most exciting gift box. Homemade cookies are a gift from the heart, and a little care in packing shows it. For mailed gifts, choose sturdier cookies like shortbread and biscotti, and cushion the box well with crumpled parchment.