I love holidays, especially Christmas holidays, and there is nothing that I adore more than Christmas cookies. And I love to be in the kitchen and get the smell of just made cookies.
And every year I try a new recipe of cookies. That’s why in this post I decided to share with you my favorite Christmas cookies recipe.
From very sweet sugar cookies to very hot gingerbread man.
The 14 Best christmas cookie recipes
1. Gingerbread Cookies
With the holiday season fast-approaching, I find myself thinking of gingerbread cookies. There’s that lovely smell of them baking in the oven, of brown sugar and molasses and cinnamon and ginger, and I always appreciate a touch of cloves.
I tend to bake mine with brown sugar and butter, with the sort of chewy texture that I love.
Ingredients
- 3 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 3/4 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
1.Whisk the flour, brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg and salt together in a large bowl.
2. In a separate bowl, whisk the eggs, sugars, eggs, butter and vanilla extract until fluffy.
2. Put the butter and molasses in a bowl with an electric mixer and beat until smooth. Then add the egg and vanilla and beat until well mixed.
3. Add the dry ingredients gradually to the butter mixture, and mix until the dough comes together. Divide the dough into two pieces, flatten into disks, wrap in plastic wrap and refrigerate at least one hour.
4. Preheat the oven to 350°F (175°C). Roll the dough out on a floured surface to 1/4-inch thickness. Press out shapes with cookie cutters and place onto a parchment-lined baking sheet.
5. Bake for 8-10 minutes, or until the edges are just starting to brown. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
6. Decorate as desired once completely cool.
2. Sugar Cookies
I love making sugar cookies. There is something comforting about a simple dough recipe with only a handful of pantry staples – flour, sugar, butter.
Mine will also have a good pinch of vanilla; and sometimes a bit of baking powder, for a little lift. The result is a treat for any time of year, but especially Christmas!
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons heavy cream
- Sprinkles or colored sugar (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Whisk flour, baking soda and baking powder in a small bowl.
3. Cream butter and sugar together in a large bowl. Add egg, vanilla extract and almond extract. Blend in the dry ingredients and mix in heavy cream.
4. Roll into balls, and place onto prepared baking sheets; then flatten each ball slightly with the bottom of a glass, and, if you want, sprinkle them with some colorful sugar.
5. Bake for 8 to 10 minutes, until edges are golden. Allow cookies to cool on baking sheet for 2 minutes, then remove to wire rack to cool completely. Enjoy your festive sugar cookies!
3. Snickerdoodles
It’s such a fun cookie to make – I have such fond memories from my childhood – and I always start with the basics: flour, sugar, butter. I find that the real magic happens when I add cinnamon and a pinch of cream of tartar, and I like to eat them right out of the oven when they’re nice and crispy around the edges and soft in the middle.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and 1½ cups of sugar until light and fluffy. Beat in the eggs one at a time until well combined.
3. In a separate bowl, mix the flour, cream of tartar, baking soda, and salt. Beat in the butter mixture and mix until a soft dough is formed.
4. In a bowl, combine the 2 tablespoons of sugar and the cinnamon. Then, roll the dough into 1 1/2 inch balls and roll the balls in cinnamon-sugar until completely coated.
5. Plate the honey-coated balls of dough on the baking sheet about 2 inches apart. Bake in the preheated oven for 8-10 minutes, until edges set and cookies are lightly golden.
6. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely.
7. Enjoy your snickerdoodles!
4. Shortbread Cookies
I turn to shortbread – simple, dropped cookies made of flour, sugar and butter. Soft and buttery, you can add flavor (vanilla or a pinch of sea salt) and bake in minutes.
Short bread is a classic, classic.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Instructions
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. 2) Cream the butter and granulated sugar in a large mixing bowl until light and fluffy using a hand mixer or stand mixer.
3. Add the vanilla extract and salt to the mixture, and blend well.
4. Add all-purpose flour a fourth at a time, mixing only until just incorporated to form a soft dough. Do not overmix.
5. Working on a floured surface, roll out the dough to 1/2-inch thickness, stamp out cookies using the floured cookie cutters, and place them on the prepared baking sheet.
6. Bake for 15 to 18 minutes, until the cookies just start to go golden around the edges. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
5. Linzer Cookies
Linzer cookies are my go-to holiday cookie. I’m obsessed with raspberry jam, almond flour and vanilla extract smashing each other into a symphony of flavors and textures; mine are given a brightness boost with some lemon zest and top with a light veil of powdered sugar for a festive touch.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely ground almonds (or almond flour)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup raspberry jam (or any preferred flavor)
Confectioners’ sugar (for dusting)
Instructions
1) Put sugar and butter into large bowl; beat until fluffy. Beat in egg and vanilla.
2. In a separate bowl, whisk together the all-purpose flour, finely ground almonds, salt, and ground cinnamon. Stir the dry ingredients into the butter mixture until just combined.
3. Divide the dough into two pieces and roll each into a disk. Wrap and cool in the fridge for at least 1 hour.
4. Roll out one piece of dough about 1/8 inch thick – sprinkle a little flour to your working surface if things start to stick – then use a round cutter to cut out the cookie shapes. Cut out the centres from half of the cookies (these will be your ‘top’ cookies).
5. Put on a parchment-lined baking sheet and bake for 10-12 minutes, until edges are lightly golden. Let cool on a wire rack.
6. Spread a thin layer of raspberry jam over the flat side of the whole cookies. Sprinkle the tops (cutout cookies) with confectioners’ sugar and place them over the jam-covered cookies, gently pressing down to adhere them.
6. Peppermint Bark Cookies
Nothing says the holiday season has arrived like a big batch of these cookies. Rich dark chocolate, crystallized crushed peppermint candies, and vanilla – it’s hard to beat.
Use good quality chocolate for this recipe, something silky dark and a creamy white for the peppermint.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces white chocolate, melted
- ½ cup crushed peppermint candies
Instructions
1) Set the oven to 350°F (175°C), line a baking sheet with parchment paper, and.
2. In a mixing bowl, cream softened butter and sugar with an electric mixer until light and airy, then add in egg and vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until a dough forms.
4. Roll the dough into balls about 1 inch in diameter, then place them on the prepared baking sheet. Flatten slightly with the bottom of a glass. Now, cover with plastic and let them sit for 2 days.
5. Bake for 10-12 minutes, or until the edges are just barely golden. Let them cool completely on a wire rack.
6. Once cool, spread white chocolate over the top, and sprinkle with crushed peppermint candies. Allow chocolate to set before serving.
7. Pecan Snowball Cookies
I love pulling a batch of these out of the oven and rolling them in a mix of pecans, powdered sugar and butter. They’re always better with a splash of vanilla added to the mix, although you can make them with just the three main ingredients if you want.
I think a little salt can be just the ticket to balance the sweetness in a holiday cookie. Roll them in extra powdered sugar when they first come out of the oven and they look like snow outside.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cream the remaining butter and remaining sugar in a standing mixer fitted with the whisk attachment on medium-high speed for about 5 minutes, until it is very light and fluffy.
3. Stir in the vanilla extract.
4. Add the flour and salt in batches, mixing just until the dough comes together. Fold in the finely chopped pecans.
5. Roll dough into balls 1 inch in diameter and place them 2 inches apart on an ungreased baking sheet.
6. Bake for 12-15 minutes or until the bottoms are just beginning to brown. Remove from the oven and allow to cool slightly, then roll in powdered sugar. Roll them in sugar again once they’re completely cool.
8. Spritz Cookies
Holiday traditions evoke spritz cookies for me. I love the buttery dough being pressed into shapes.
I add my own touches – almond extract, vanilla, a tiny amount of colouring – and sprinkles of coloured sugar, or mini chocolate pieces.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, beat the butter and sugar until light and fluffy, about 3 to 4 minutes with a mixer.
3. Mix in the egg and the vanilla and almond extracts (if using). 4) Add the flour and salt gradually and mix until the dough comes together and is smooth.
5. Fit the cookie press with the desired disk and fill with the dough. Squeeze out cookies about 2 inches apart on an ungreased baking sheet.
6. Cook for 6 to 8 minutes, until the edges of the cookies just start to turn golden. Let the cookies cool on the sheet pan a few minutes before transferring them to a wire rack to cool completely.
9. Thumbprint Cookies
Whenever I make these sweets, I like to use creamy butter, rich brown sugar and a touch of vanilla, but adding finely chopped nuts for a little extra crunch is nice. A little almond extract might just add the right amount of something special.
Of course, a jam filling goes without saying, and the greater variety of flavours the better.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fruit jam (such as raspberry or apricot)
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy
3. Beat in the egg yolks and the vanilla extract until blended.
4. Stir in the flour and salt gradually until a soft dough is formed.
5. Roll the balls out of the dough and place them on your prepared baking sheet. Use your thumb or the back of a spoon to indent them in the middle.
6. In each indent place a scant 1/2 teaspoon of fruit jam. Bake for 12-15 minutes or until the edges are pale golden around the edges. Remove from the oven and let the cookies cool on a wire rack before dusting with powdered sugar.
10. Chocolate Crinkle Cookies
Something about them – the combination of rich cocoa powder and vanilla – seems at once timeless and enchanting. A perfect smell begins to fill the kitchen after a few minutes of stirring.
I’m likely to add brown sugar for depth and a pinch of salt for balance. I can’t help but be hooked by these classic cookies.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for coating
Instructions
1. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl.
2. In the bowl of an electric stand mixer, whisk together the granulated sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla.
3. Mix in the dry ingredients gradually with the wet until a dough forms. Wrap the bowl with plastic wrap and refrigerate for at least 2 hours.
4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Roll tablespoon-sized balls of dough, then roll each ball in powdered sugar until completely covered and cook for 10-12 minutes.
6. Let cool on the baking sheet for a few minutes then transfer to a rack to cool completely.
11. Red Velvet Cookies
It doesn’t happen often, but when I make the perfect batch of red velvet cookies, I can’t believe how good they are. I’ll bake in preparation for a dinner party or just because I’m craving them, and the cookies seem to always rise to the occasion.
The cocoa powder, buttermilk and pinch of vanilla extract creates a rich and slightly tangy combination that nicely offsets the added white chocolate chips, giving these cookies a unique and delicious flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream butter, granulated sugar and brown sugar in the bowl of an electric mixer on low speed until light. Add egg, milk, vanilla and red food coloring, beating well after each addition.
4. Gradually stir in dry ingredients, mix until blended. Fold in the white chocolate chips, the semi-sweet chocolate chips and the pecans if using.
5. Spoon out tablespoons of dough at least 2 inches apart on the prepared baking sheet. Bake 10-12 minutes or until the edges are set and the centres are still quite soft.
6. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
12. Eggnog Cookies
Holiday baking! I love making cookies from a recipe that has eggnog with a touch of nutmeg and cinnamon to warm up the flavors.
Does anybody think that a little vanilla extract would enhance the holiday eggnog flavors you’re going for here?
And some white choc chips on top really make them! (Optional)
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
3. Cream butter and sugar in a large bowl until light and fluffy. Beat in the egg, then stir in eggnog and vanilla.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until edges are golden. Cool on wire racks.
14. Molasses Cookies
They’re so easy to make, and I like when I use a good, dark molasses and warm spices like cinnamon and spicy ginger to bring out deep, warm flavors. They’re always flavored with a hint of vanilla extract to balance the spices, and I like to add some brown sugar for a chewy texture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. Beat the butter and sugar together in a large bowl until light and fluffy. Beat in the egg, and then the molasses.
4. Slowly stir the dry ingredients into the wet ingredients until combined. Don’t over mix.
5. Scoop up dollops of the dough and roll them into balls. Place them on the baking sheet, spaced 2 inches apart.
6. Bake for 10 to 12 minutes, or until the edges are set and the centres are soft but not wet. Let cool on sheets 2 to 3 minutes before transferring to a wire rack to cool completely.
