Welcome to the most wonderful time of the year for baking! Nothing says Christmas like the warm, spicy aroma of cookies fresh from the oven. Whether you’re planning a festive cookie exchange or just want to treat your family, we’ve gathered 20 of our favorite holiday cookie recipes that are sure to spread joy. Get ready to roll up your sleeves and create some delicious memories!
Classic Gingerbread Cookies
Crisp, spicy, and oh-so-festive, these classic gingerbread cookies are the ultimate holiday treat. You’ll love how simple they are to make, and your kitchen will smell amazing. Let’s get baking!
Ingredients
Flour – 2 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 – ¼ cup
Egg – 1
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, 2 tsp ground ginger, and 1 tsp ground cinnamon in a medium bowl.
3. Beat ¾ cup softened unsalted butter and ¾ cup brown sugar in a large bowl until creamy, about 2 minutes.
4. Mix in ¼ cup molasses and 1 egg until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
6. Divide the dough in half, shape each into a disc, and wrap tightly in plastic wrap.
7. Chill the dough in the refrigerator for at least 1 hour until firm. Tip: Chilling prevents spreading and makes rolling easier.
8. Roll one dough disc to ¼-inch thickness on a lightly floured surface.
9. Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
10. Bake for 8–10 minutes until the edges are lightly browned and the centers look set. Tip: Rotate the pans halfway through for even browning.
11. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
12. Repeat with the remaining dough, re-rolling scraps once. Tip: Work quickly with chilled dough to maintain shape.
Every bite delivers a warm, spicy kick with a perfectly crisp edge and chewy center. Try sandwiching them with cream cheese frosting or simply enjoy them with a cold glass of milk. They’re perfect for decorating or gifting during the holidays.
Peppermint Chocolate Crinkle Cookies
Baking these peppermint chocolate crinkle cookies feels like creating edible snowballs with a festive twist. You’ll love how the cracked powdered sugar topping gives them that classic winter look while the peppermint adds a refreshing holiday kick. They’re surprisingly simple to make but look impressively professional.
Ingredients
Flour – 1¾ cups
Cocoa powder – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Granulated sugar – 1½ cups
Vegetable oil – ½ cup
Eggs – 4 large
Peppermint extract – 1 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. In a separate large bowl, beat the granulated sugar and vegetable oil with an electric mixer on medium speed for 2 minutes until creamy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the peppermint extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for exactly 1 hour. Tip: Chilling prevents spreading and makes the dough easier to handle.
8. Place the powdered sugar in a shallow bowl.
9. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
10. Roll each dough ball thoroughly in the powdered sugar until completely coated.
11. Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
12. Bake for 10-12 minutes until the cookies have cracked surfaces and the edges look set. Tip: The centers will still look slightly soft—this keeps them chewy.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Tip: Don’t skip this resting time or the cookies may break.
14. Repeat with remaining dough.
Out of the oven, these cookies boast that perfect crackly top with a fudgy, soft center that melts in your mouth. The peppermint provides a cool contrast to the rich chocolate, making them irresistible alongside hot cocoa. Try crumbling one over vanilla ice cream for an instant holiday dessert upgrade.
Soft Sugar Cookies with Royal Icing
Sometimes you just need that classic soft sugar cookie with that perfect royal icing finish. You know, the kind that melts in your mouth and looks almost too pretty to eat. Let’s make that bakery-style treat right in your own kitchen.
Ingredients
Flour – 2 ¾ cups
Baking powder – 2 tsp
Salt – ½ tsp
Butter – 1 cup
Sugar – 1 ½ cups
Egg – 1
Vanilla extract – 2 tsp
Milk – 2 tbsp
Powdered sugar – 4 cups
Meringue powder – 3 tbsp
Water – 5-6 tbsp
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
3. Cream butter and sugar together in a large bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in egg, vanilla extract, and milk until the mixture is smooth and well incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
6. Divide the dough in half and roll each portion to ¼-inch thickness between two sheets of parchment paper.
7. Chill the rolled dough in the refrigerator for 30 minutes to prevent spreading during baking.
8. Cut out shapes with cookie cutters and place them 2 inches apart on prepared baking sheets.
9. Bake for 7-9 minutes until the edges are just barely golden and the centers look set.
10. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. For the icing, whisk powdered sugar and meringue powder together in a clean bowl.
12. Add water 1 tablespoon at a time, mixing until the icing reaches a thick but pipeable consistency.
13. Divide icing into smaller bowls and tint with food coloring if desired.
14. Outline each cookie with a thicker consistency icing using a piping bag with a small round tip.
15. Thin remaining icing with a few drops of water until it flows smoothly off a spoon.
16. Flood the outlined areas with thinned icing, using a toothpick to spread it to the edges.
17. Let cookies dry completely for 4-6 hours until the icing is firm to the touch.
Every bite gives you that perfect soft, cake-like texture with just the right amount of sweetness. The royal icing sets up with a smooth, crisp finish that makes these cookies perfect for decorating. Try stacking them with different colors or adding edible glitter for a festive touch that’ll impress everyone.
White Chocolate Cranberry Cookies
Gosh, you know those days when you just need a cookie that feels a little fancy but comes together without any fuss? These white chocolate cranberry cookies are exactly that—sweet, tart, and totally irresistible.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Unsalted butter – 1 cup (softened)
Brown sugar – ¾ cup
Granulated sugar – ½ cup
Egg – 1 large
Vanilla extract – 1 tsp
White chocolate chips – 1 cup
Dried cranberries – 1 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.
3. In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, and beat for 1 more minute until fully combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
6. Fold in the white chocolate chips and dried cranberries with a spatula 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 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.
Chewy, sweet, and studded with tart cranberries, these cookies have a soft center and just enough crunch at the edges. Try serving them warm with a cold glass of milk, or crumble them over vanilla ice cream for an easy dessert upgrade.
Eggnog Snickerdoodles
Fancy a holiday cookie that tastes like Christmas in every bite? You’re going to love these Eggnog Snickerdoodles. They combine the cozy spice of classic snickerdoodles with the rich, creamy flavor of eggnog for the perfect festive treat.
Ingredients
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1¾ cups
Cream of tartar – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Nutmeg – ½ tsp
Cinnamon – 1 tsp
Sugar – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Beat ½ cup softened butter and ¾ cup sugar together in a large bowl for 2 minutes until light and fluffy.
3. Add 1 egg and 1 tsp vanilla extract, then mix for 1 more minute until fully combined.
4. In a separate bowl, whisk together 1¾ cups flour, 1 tsp cream of tartar, ½ tsp baking soda, ¼ tsp salt, and ½ tsp nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Chill the dough in the refrigerator for 30 minutes to prevent spreading.
7. Combine 2 tbsp sugar and 1 tsp cinnamon in a small bowl for the coating.
8. Scoop 1 tablespoon of dough, roll into a ball, then roll in the cinnamon-sugar mixture until fully coated.
9. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake for 8-10 minutes until the edges are lightly golden but centers still look slightly soft.
11. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
12. Cool completely for 1 hour before serving. A warm, spiced aroma fills your kitchen as these cookies bake. They emerge with crackly tops, soft centers, and that signature eggnog warmth from the nutmeg. Try serving them alongside hot cocoa or crumbling over vanilla ice cream for an extra festive dessert.
Double Chocolate Peppermint Cookies
Aren’t you craving something festive and chocolatey? These double chocolate peppermint cookies are the perfect holiday treat that’ll make your kitchen smell amazing. You’ll love how easy they are to whip up for any winter gathering.
Ingredients
Flour – 1 cup
Cocoa powder – ½ cup
Baking soda – ½ tsp
Salt – ¼ tsp
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Chocolate chips – 1 cup
Crushed peppermint candies – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
3. Cream ½ cup softened butter with ¾ cup brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 1 egg and 1 tsp vanilla extract until fully combined.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 1 cup chocolate chips and ½ cup crushed peppermint candies.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges look set but centers appear slightly soft.
9. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
10. Let cookies cool completely before serving or storing.
Ultimate cookie perfection! These come out wonderfully fudgy with crisp edges and that classic crackled top. The double chocolate base pairs perfectly with the refreshing peppermint crunch, making them ideal with a cold glass of milk or crumbled over ice cream for an extra special dessert.
Spiced Molasses Cookies
Picture this: you’re craving something warm and cozy, with that perfect balance of spicy and sweet. These spiced molasses cookies hit all the right notes, and they’re surprisingly simple to whip up when that baking mood strikes.
Ingredients
- Flour – 2 ¼ cups
- Baking soda – 2 tsp
- Salt – ½ tsp
- Ground ginger – 2 tsp
- Ground cinnamon – 1 tsp
- Unsalted butter – ¾ cup
- Brown sugar – 1 cup
- Egg – 1 large
- Molasses – ¼ cup
- Granulated sugar – ¼ cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, salt, ground ginger, and ground cinnamon in a medium bowl.
- Cream the unsalted butter and brown sugar together in a large bowl until light and fluffy, about 2 minutes.
- Beat in the egg until fully combined.
- Mix in the molasses until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
- Place the granulated sugar in a small bowl.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in the granulated sugar to coat evenly.
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the cookies are puffed and the surfaces crack slightly.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
When you bite into one, you’ll get that crisp sugar coating giving way to a soft, chewy center packed with warm spice. They’re fantastic dunked in milk or crumbled over vanilla ice cream for an easy dessert upgrade.
Christmas Shortbread Cookies
Mmm, nothing says Christmas like buttery shortbread cookies melting in your mouth. You probably have all the ingredients in your pantry right now, and they come together so easily you’ll want to make them all season long.
Ingredients
Flour – 1 cup
Butter – ½ cup
Sugar – ¼ cup
Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
3. Add the sugar and salt, then continue beating for another minute until fully incorporated.
4. Gradually add the flour, mixing on low speed just until the dough comes together and no dry spots remain.
5. Tip: Don’t overmix once you add the flour—this keeps the cookies tender and prevents toughness.
6. Turn the dough out onto a lightly floured surface and gently press it into a ½-inch thick rectangle.
7. Use cookie cutters to cut shapes, then transfer them to the prepared baking sheet, spacing them 1 inch apart.
8. Tip: Chill the cut cookies for 15 minutes before baking—this helps them hold their shape and bake evenly.
9. Bake for 18–20 minutes until the edges are just starting to turn golden brown.
10. Tip: Let the cookies cool on the baking sheet for 5 minutes before moving them—they’re fragile when hot but firm up as they cool.
11. Transfer the cookies to a wire rack to cool completely.
Perfect with their crumbly texture and rich, buttery flavor, these cookies are holiday magic. Try dipping half in melted chocolate for an elegant touch, or stack them in a tin for gifting—they stay fresh for weeks.
Red Velvet Crinkle Cookies
Zesty and vibrant, these red velvet crinkle cookies bring that classic cake flavor into cookie form. You’ll love how the crackled powdered sugar topping gives them that festive bakery look with minimal effort. They’re perfect for holiday baking or whenever you need a colorful treat.
Ingredients
Flour – 1 ½ cups
Cocoa powder – 2 tbsp
Baking powder – 1 tsp
Salt – ¼ tsp
Unsalted butter – ½ cup
Granulated sugar – ¾ cup
Egg – 1 large
Red food coloring – 1 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 flour, cocoa powder, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a separate bowl until light and fluffy, about 2 minutes.
4. Mix in the egg until fully incorporated.
5. Add red food coloring and vanilla extract, mixing until the dough is evenly red.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
8. Place powdered sugar in a shallow bowl.
9. Scoop 1-tablespoon portions of dough and roll into balls.
10. Roll each ball thoroughly in powdered sugar until completely coated.
11. Place dough balls 2 inches apart on prepared baking sheets.
12. Bake for 10-12 minutes until the cookies have spread and the tops are crackled.
13. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Remarkably soft and chewy, these cookies have that signature red velvet tang with a rich cocoa flavor. The crackled sugar topping creates a beautiful contrast against the deep red interior. Try serving them alongside coffee or crumbling over vanilla ice cream for an extra special dessert.
Snowball Cookies (Russian Tea Cakes)
Snowball cookies are the perfect little treats that melt in your mouth with buttery, nutty goodness. You’ll love how simple they are to make with just a handful of pantry staples. They’re called Russian tea cakes too, but whatever name you use, these powdered sugar-dusted beauties are irresistible.
Ingredients
Butter – 1 cup
Powdered sugar – 1 ½ cups
Vanilla extract – 1 tsp
Flour – 2 ¼ cups
Salt – ¼ tsp
Pecans – 1 cup
Instructions
1. Preheat your oven to 375°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 of powdered sugar and 1 tsp vanilla extract to the butter and beat for 1 more minute until fully combined.
4. Whisk together 2 ¼ cups flour and ¼ tsp salt in a separate bowl.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together.
6. Finely chop 1 cup of pecans and fold them into the cookie dough until evenly distributed.
7. Scoop tablespoon-sized portions of dough and roll them into 1-inch balls with your hands.
8. Place the dough balls 2 inches apart on your prepared baking sheets.
9. Bake for 12-14 minutes until the bottoms are lightly golden but the tops remain pale.
10. Let the cookies cool on the baking sheet for 5 minutes until firm enough to handle.
11. Place the remaining 1 cup of powdered sugar in a shallow bowl.
12. While still warm, gently roll each cookie in the powdered sugar until completely coated.
13. Transfer the cookies to a wire rack to cool completely for 20 minutes.
14. Give the cookies a second coating of powdered sugar right before serving for that classic snowball look.
Buttery and crumbly, these cookies practically dissolve on your tongue with their delicate texture. The double coating of powdered sugar gives them that signature snowy appearance while adding just the right amount of sweetness. Try serving them alongside coffee or tea for the perfect cozy treat, or package them in decorative tins for holiday gifts.
Oatmeal Raisin Christmas Cookies
Remember those cozy Christmas mornings with the scent of warm spices filling the kitchen? You can recreate that magic with these oatmeal raisin cookies that taste like holiday comfort in every bite.
Ingredients
Butter – 1 cup
Brown sugar – ¾ cup
Eggs – 2
Vanilla extract – 1 tsp
Flour – 1½ cups
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Oats – 3 cups
Raisins – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the butter and brown sugar together in a large bowl for 2 minutes until creamy and light in color.
3. Add the eggs one at a time, mixing completely after each addition.
4. Stir in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until no white streaks remain.
7. Fold in the oats and raisins until evenly distributed throughout the dough.
8. Scoop 2-tablespoon portions of dough and roll them into balls.
9. Place the dough balls 2 inches apart on the prepared baking sheets.
10. Flatten each ball slightly with your palm to about ½-inch thickness.
11. Bake for 10-12 minutes until the edges are golden brown but centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
These cookies emerge from the oven with crisp edges and wonderfully chewy centers that practically melt in your mouth. The warm cinnamon perfectly complements the sweet raisins, making them irresistible straight from the cooling rack or crumbled over vanilla ice cream for an instant holiday dessert.
Peanut Butter Blossoms with Hershey Kisses
Vividly nostalgic and wonderfully simple, these peanut butter blossoms bring back all the cozy holiday feels. You’ll love how the rich peanut butter cookies cradle those classic Hershey Kisses. They’re the perfect treat to bake with friends or family during the festive season.
Ingredients
Flour – 1 ¾ cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Peanut butter – ½ cup
Brown sugar – ½ cup
Granulated sugar – ½ cup
Egg – 1
Vanilla extract – 1 tsp
Additional granulated sugar – ¼ cup
Hershey Kisses – 36
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. Beat butter, peanut butter, brown sugar, and ½ cup granulated sugar in a large bowl until creamy.
5. Mix in the egg and vanilla extract until fully combined.
6. Gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain.
7. Place the ¼ cup granulated sugar in a small bowl.
8. Scoop dough into 1-inch balls using a cookie scoop or tablespoon.
9. Roll each dough ball in the granulated sugar to coat completely.
10. Place dough balls 2 inches apart on prepared baking sheets.
11. Bake for 8-10 minutes until the edges are lightly golden and centers are puffed but soft.
12. Immediately press one Hershey Kiss into the center of each hot cookie.
13. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
14. Allow cookies to cool completely for the chocolate to set.
Perfectly soft and chewy with that signature crackled top, these cookies deliver the ultimate peanut butter and chocolate combo. The warm cookie gently hugs the melting Hershey Kiss for pure comfort in every bite. Try serving them slightly warm with a cold glass of milk for the perfect cozy treat.
Lemon Glazed Christmas Cookies
Can you smell that? It’s the scent of Christmas baking magic! These lemon glazed Christmas cookies are the perfect holiday treat that’ll have everyone asking for your recipe. They’re bright, buttery, and just sweet enough to make your whole house smell like festive joy.
Ingredients
Flour – 2 cups
Butter – 1 cup
Sugar – ¾ cup
Egg – 1
Lemon zest – 1 tbsp
Lemon juice – 2 tbsp
Powdered sugar – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together the butter and sugar in a large bowl until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated.
4. Mix in the lemon zest and 1 tablespoon of lemon juice.
5. Gradually add the flour, mixing just until the dough comes together.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes until the edges are just barely golden.
8. Let the cookies cool completely on the baking sheets for 15 minutes.
9. Whisk together the powdered sugar and remaining 1 tablespoon of lemon juice to create the glaze.
10. Dip the top of each cooled cookie into the glaze, letting excess drip off.
11. Place glazed cookies on a wire rack for 20 minutes until the glaze sets completely.
For that perfect chewy texture, don’t overbake them—they’ll continue cooking as they cool on the hot baking sheet. Fresh lemon zest makes all the difference, so use a microplane for the finest grating. When glazing, work quickly before it thickens too much. Feel that crisp exterior giving way to a soft, buttery center? The bright lemon cuts through the sweetness beautifully. Try serving them with hot tea or crumbling them over vanilla ice cream for an unexpected holiday dessert.
Almond Joy Stuffed Cookies
Very few things beat the combination of chocolate, coconut, and almonds—except maybe when they’re all stuffed inside a warm, chewy cookie. You’re going to love how these Almond Joy Stuffed Cookies turn your favorite candy bar into a bakery-style treat. They’re surprisingly simple to make and absolutely irresistible straight from the oven.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ¾ cup, softened
Brown sugar – ¾ cup
Granulated sugar – ¼ cup
Egg – 1
Vanilla extract – 1 tsp
Almond Joy mini bars – 12
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.
3. Cream the softened butter with both sugars in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
6. Scoop 2 tablespoons of dough and flatten it in your palm.
7. Place one Almond Joy mini bar in the center of the flattened dough.
8. Wrap the dough completely around the candy bar, sealing all edges.
9. Roll the stuffed cookie dough ball between your palms to smooth the surface.
10. Repeat with remaining dough and candy bars, placing 6 cookies per baking sheet.
11. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Every bite reveals that perfect Almond Joy center surrounded by soft, chewy cookie goodness. The coconut and almond pieces add wonderful texture against the smooth chocolate. Try serving them slightly warm with a cold glass of milk for the ultimate comfort food experience.
Cinnamon Roll Sugar Cookies
Tired of choosing between cinnamon rolls and sugar cookies? These cinnamon roll sugar cookies give you the best of both worlds in one delicious treat. They’re soft, swirled with cinnamon sugar, and perfect for your next baking project.
Ingredients
Butter – ½ cup
Granulated sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1 ½ cups
Baking powder – ½ tsp
Salt – ¼ tsp
Brown sugar – ¼ cup
Cinnamon – 1 tbsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cream together ½ cup softened butter and ¾ cup granulated sugar in a large bowl for 2 minutes until light and fluffy.
3. Beat in 1 egg and 1 teaspoon vanilla extract until fully combined.
4. Whisk together 1 ½ cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Combine ¼ cup brown sugar and 1 tablespoon cinnamon in a small bowl for the filling.
7. Roll the dough out between two sheets of parchment paper to a ¼-inch thickness.
8. Sprinkle the cinnamon sugar mixture evenly over the entire surface of the dough.
9. Tightly roll the dough into a log starting from the long edge, using the parchment paper to help guide the roll.
10. Chill the dough log in the refrigerator for 30 minutes to make slicing easier.
11. Slice the chilled dough into ½-inch thick rounds using a sharp knife.
12. Place the cookie rounds 2 inches apart on the prepared baking sheet.
13. Bake for 10-12 minutes until the edges are lightly golden.
14. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Just out of the oven, these cookies have that perfect soft, slightly chewy texture with swirls of warm cinnamon sugar throughout. They taste like a cross between your favorite snickerdoodle and a classic cinnamon roll. Try serving them warm with a drizzle of cream cheese glaze for an extra special treat.
Maple Pecan Cookies
Just imagine biting into a warm, buttery cookie with that perfect crunch of toasted pecans and a hint of sweet maple. You’re going to love how simple these maple pecan cookies are to whip up, and your kitchen will smell absolutely incredible while they bake. They’re the kind of treat that makes any afternoon feel a little more special.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Maple syrup – 2 tbsp
Flour – 1 ½ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Pecans – ¾ 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 brown sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Crack the egg into the bowl and pour in the maple syrup, then mix on low speed until just combined.
4. Tip: Scrape down the sides of the bowl with a spatula to make sure everything is evenly incorporated.
5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no white streaks remain.
7. Chop the pecans into small pieces using a sharp knife on a cutting board.
8. Fold the chopped pecans into the cookie dough with a spatula until evenly distributed.
9. Tip: For uniformly sized cookies, use a 1-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes until the edges are golden brown and the centers look set.
11. Tip: The cookies will continue to firm up as they cool, so pull them out when the centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Crunchy on the outside with a chewy center, these cookies have that wonderful maple warmth that pairs perfectly with the toasty pecans. Try crumbling one over vanilla ice cream for an easy dessert upgrade, or just enjoy them with your morning coffee—they’re seriously addictive.
Cherry Chocolate Chip Cookies
Kind of craving something that hits both fruity and chocolatey notes? You’re in for a treat with these cherry chocolate chip cookies. They’re the perfect sweet fix when you want a little extra something in your classic cookie.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – 1 cup
Brown sugar – ¾ cup
White sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Dried cherries – 1 cup
Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Whisk together the flour, baking soda, and salt in a medium bowl.
4. Beat the butter, brown sugar, and white sugar in a large bowl for 2 minutes until creamy.
5. Add the egg and vanilla extract to the butter mixture, then beat for 1 more minute.
6. Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Fold in the dried cherries and chocolate chips with a spatula.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10–12 minutes until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Really, these cookies are all about that chewy texture with little bursts of tart cherry against rich chocolate. They’re fantastic slightly warm with a cold glass of milk, or try crumbling one over vanilla ice cream for an easy dessert upgrade.
Pumpkin Spice Christmas Cookies
Baking holiday treats just got cozier with these pumpkin spice Christmas cookies. You’ll love how the warm spices blend with sweet pumpkin, creating the perfect festive bite that fills your kitchen with holiday cheer. They’re surprisingly simple to make but taste like you spent all day in the kitchen.
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – 1 cup
– Brown sugar – ¾ cup
– Pumpkin puree – ½ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Baking soda – 1 tsp
– Pumpkin pie spice – 2 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and brown sugar together in a large bowl for 2 minutes until creamy and light in color.
3. Add the pumpkin puree, egg, and vanilla extract to the butter mixture, then mix for 1 minute until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together—don’t overmix.
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
8. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Overbaking makes them dry, so watch the edges closely for that perfect golden color. For extra flavor, chill the dough for 30 minutes before baking—this helps the cookies hold their shape better. If your dough feels sticky, lightly flour your hands when rolling the balls.
Out of the oven, these cookies are wonderfully soft with chewy edges and a cake-like center. The pumpkin spice flavor shines through without being overwhelming, making them perfect with a glass of cold milk or crumbled over vanilla ice cream for a holiday dessert upgrade.
Caramel Stuffed Chocolate Cookies
You know those days when you need something truly decadent? Yeah, these caramel stuffed chocolate cookies are exactly that kind of treat—soft, gooey, and impossible to resist.
Ingredients
Flour – 1 ½ cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Caramel candies – 12
Instructions
1. Preheat your oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
4. Cream the butter and brown sugar in a separate bowl for 2 minutes until light and fluffy.
5. Beat in the egg and vanilla extract until fully combined.
6. Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
7. Scoop 2 tablespoons of dough and flatten it in your palm.
8. Place one caramel candy in the center of the dough.
9. Wrap the dough completely around the caramel, sealing all edges tightly.
10. Roll the stuffed dough into a smooth ball.
11. Repeat with remaining dough and caramels, spacing balls 2 inches apart on baking sheets.
12. Bake for 10-12 minutes until the edges are set but centers still look slightly soft.
13. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
14. Cool completely for 15-20 minutes before serving.
Resist eating them right away—the caramel centers are molten hot straight from the oven! Once cooled, you get that perfect fudgy cookie with rivers of liquid caramel. Try warming them slightly and serving with vanilla ice cream for the ultimate indulgence.
Orange Cardamom Cookies
Vividly fragrant and perfectly spiced, these orange cardamom cookies will fill your kitchen with the most incredible aroma. You’ll love how the bright citrus pairs with warm cardamom in every buttery bite. They’re surprisingly simple to make but taste like they came from a fancy bakery.
Ingredients
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Flour – 1¾ cups
Baking powder – 1 tsp
Salt – ¼ tsp
Orange zest – 2 tbsp
Cardamom – 1 tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together ½ cup softened butter and ¾ cup sugar in a large bowl until light and fluffy, about 2-3 minutes.
3. Beat in 1 egg until fully incorporated.
4. Whisk together 1¾ cups flour, 1 tsp baking powder, ¼ tsp salt, and 1 tsp cardamom in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 2 tbsp orange zest until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll into balls.
8. Place dough balls 2 inches apart on prepared baking sheets.
9. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
11. Cool completely before serving or storing. Crunchy around the edges with a soft, cake-like center, these cookies deliver a beautiful balance of zesty orange and aromatic cardamom. Consider serving them alongside a cup of chai tea or crumbling them over vanilla ice cream for an extra special treat.
Summary
Whether you’re baking for family gatherings, cookie exchanges, or sweet holiday gifts, these 20 festive Christmas cookie recipes offer something delicious for everyone. We hope you find new favorites to add to your traditions! Don’t forget to share which recipes you loved most in the comments below and pin this article to your Pinterest boards to spread the holiday baking joy.
