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Classic Chocolate Chip Christmas Cookies
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You can’t go wrong with a classic chocolate chip cookie during the holidays! These beauties come out perfectly golden and chewy every single time, with melty chocolate in every bite. No frosting, no sprinkles, no fuss—just pure chocolate chip perfection that the whole family will devour.
Ingredients
Method
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually stir the flour mixture into the butter mixture until just combined, then fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Peanut Butter Christmas Cookies
These peanut butter cookies are ridiculously easy and come together in less than 30 minutes from start to finish! With their signature criss-cross fork pattern, they look festive without any extra decorating. Plus, that soft, melt-in-your-mouth texture with rich peanut butter flavor? *Chef’s kiss*
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, mix together the peanut butter, sugar, egg, vanilla extract, baking soda, and salt until well combined and smooth.
- Roll the dough into 1-inch balls, then roll each ball in extra granulated sugar to coat.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Use a fork to press down on each cookie ball twice, creating a criss-cross pattern and flattening the dough to about 1/2-inch thick.
- Bake for 8-10 minutes until the edges are just set but the centers still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Snickerdoodle Christmas Cookies
If you love cinnamon sugar everything, these snickerdoodles are about to become your new holiday obsession! They’re soft, chewy, and covered in that irresistible cinnamon-sugar coating that makes them look festive all on their own. Best part? The dough comes together in one bowl, so cleanup is a total breeze.
Ingredients
Method
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually stir the flour mixture into the butter mixture until just combined.
- In a small bowl, mix together the 1/4 cup sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
- Place the cookies on prepared baking sheets about 2 inches apart and bake for 8-10 minutes until the edges are set but centers still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Oatmeal Raisin Christmas Cookies
These classic oatmeal raisin cookies are packed with cinnamon and nutmeg for that cozy Christmas flavor we all crave. The best part? They’re naturally beautiful with their golden-brown color and hearty texture—no frosting or sprinkles needed! Pop a batch in the oven and let the warm spices fill your kitchen with holiday cheer.
Ingredients
Method
- Heat oven to 350°F; line two sheets with parchment.
- Cream butter and both sugars in a large bowl until fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla.
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually stir dry ingredients into butter mixture until just combined.
- Fold in oats and raisins evenly.
- Drop rounded tablespoons onto sheets, about 2 inches apart.
- Bake 10-12 minutes until edges are golden and centers look slightly underdone.
- Cool on sheets 5 minutes, then completely on a rack.
Double Chocolate Christmas Cookies
Calling all chocolate lovers! These rich, fudgy double chocolate cookies are studded with chocolate chips and have that beautiful crackled top that makes them look bakery-perfect. They’re so decadent and delicious that they’ll disappear from your cookie platter faster than you can say “Santa’s coming!”
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment or silicone mats.
- Whisk flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- Beat butter and both sugars with an electric mixer until fluffy, about 2-3 minutes.
- Beat in egg, yolk, and vanilla until smooth.
- Gradually mix in dry ingredients on low until just combined.
- Fold in chocolate chips evenly.
- Roll heaping tablespoons into balls; place 2 inches apart on sheets.
- Bake 9-11 minutes until edges set and centers look slightly underdone.
- Cool on sheets 10 minutes, then on a rack; cookies firm as they cool.
Salted Brown Butter Chocolate Chip Cookies
You'll never make chocolate chip cookies another way after trying these salted brown butter cookies. They are sweet, salty, chewy, and crispy, with layers of flavorful depth throughout.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
Gingerbread Christmas Cookies (No Icing)
Ingredients
Method
- Whisk flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl; set aside.
- Beat butter and brown sugar with an electric mixer in a large bowl until fluffy, about 3 minutes. Beat in molasses and egg.
- Gradually mix in flour mixture on low until just combined. Halve dough, flatten into disks, wrap in plastic, and refrigerate at least 2 hours or overnight.
- Heat oven to 350°F; line sheets with parchment.
- Roll dough ¼-inch thick on a lightly floured surface. Cut with cookie cutters; place 2 inches apart on sheets.
- Sprinkle generously with sparkling sugar. Bake 8-10 minutes until edges set. Cool on sheets 5 minutes, then completely on a rack.
These classic gingerbread cookies are perfectly spiced and beautifully shaped without needing a single drop of icing. The molasses gives them a gorgeous dark color and rich flavor that screams Christmas, while a simple sparkling sugar coating adds just enough sparkle. Pop them out of the oven and they’re ready to serve—no waiting for frosting to dry!
Lemon Crinkle Christmas Cookies
Ingredients
Method
- Heat oven to 350°F; line baking sheets with parchment.
- Whisk flour, baking powder, and salt in a medium bowl; set aside.
- Beat butter and granulated sugar in a large bowl about 3 minutes until light and fluffy. Beat in egg, lemon juice, zest, and vanilla.
- Gradually mix dry ingredients into wet just until combined; dough will be slightly sticky.
- Put powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough; roll into balls and coat generously in sugar.
- Space cookies 2 inches apart on sheets. Bake 10-12 minutes until edges set and cookies crackle; centers will look slightly underdone. Cool on sheet 5 minutes; transfer to a rack.
Bright, cheerful, and bursting with citrus flavor, these lemon crinkle cookies look like they’ve been dusted with fresh snow. The powdered sugar coating creates those gorgeous crackles as they bake, giving you a stunning presentation without any decorating skills required. They’re tangy, sweet, and the perfect lighter option among all those chocolate treats!
Peppermint Chocolate Christmas Cookies
Ingredients
Method
- Heat oven to 350°F; line baking sheets with parchment.
- Whisk flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- Beat butter and both sugars in a large bowl about 3 minutes until light and fluffy. Mix in egg, vanilla, and peppermint extract.
- Gradually mix flour mixture into butter on low just until combined. Fold in chips and ¼ cup candy canes.
- Put remaining ¼ cup candy canes in a shallow bowl. Scoop rounded tablespoons of dough; roll into balls and coat in peppermint.
- Space cookies 2 inches apart. Bake 9-11 minutes until edges set and centers look slightly soft. Cool on sheet 5 minutes; transfer to rack to cool completely.
These rich, fudgy chocolate cookies get their festive flair from crushed candy canes mixed right into the dough. No piping bags or frosting skills needed—just roll the dough in extra crushed peppermint before baking for a gorgeous candy-studded finish. They taste like a peppermint mocha in cookie form and look absolutely stunning on any cookie platter!
Shortbread Christmas Cookies
These buttery, melt-in-your-mouth shortbread cookies are absolute perfection just as they are—no icing, no sprinkles, no fuss. The simple combination of butter, sugar, and flour creates a rich, delicate cookie that tastes like pure Christmas magic. Plus, they’re done in under 30 minutes from start to finish!
Ingredients
Method
- Heat oven to 350°F; line two baking sheets with parchment.
- Beat butter and powdered sugar in a large bowl 2-3 minutes until light and fluffy.
- Mix in vanilla.
- Whisk flour and salt separately; gradually mix into butter just until soft dough forms.
- Roll into 1-inch balls; space 2 inches apart on sheets.
- Press gently with a fork in a crisscross pattern; sprinkle with granulated sugar.
- Bake 10-12 minutes until edges are barely golden; avoid overbaking.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
Molasses Christmas Cookies
If you love gingerbread but want something a little softer and chewier, these molasses cookies are calling your name! They’re packed with warm spices and deep molasses flavor, and they develop those gorgeous crackly tops all on their own. The best part? Rolling them in sugar before baking gives them all the sparkle they need!
Ingredients
Method
- Heat oven to 375°F; line baking sheets with parchment.
- Cream butter and brown sugar in a large bowl about 3 minutes until fluffy.
- Beat in molasses and egg until combined.
- Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in another bowl.
- Gradually mix dry into wet just until combined.
- Put granulated sugar in a shallow bowl. Roll dough into 1-inch balls; coat completely in sugar.
- Space 2 inches apart on sheets. Bake 9-11 minutes until edges set and centers look slightly soft.
- Cool on sheet 5 minutes; transfer to rack. Cookies firm as they cool.
Coconut Macaroon Christmas Cookies
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These chewy, golden coconut macaroons are naturally beautiful without any decorating at all! They’re crispy on the outside, soft and sweet on the inside, and they come together with just a handful of ingredients. If you want to make them extra festive, you can dip the bottoms in melted chocolate, but honestly, they’re perfect as-is!
Ingredients
Method
- Heat oven to 325°F; line two baking sheets with parchment.
- Mix coconut, condensed milk, and vanilla in a large bowl.
- Beat egg whites and salt in a separate clean bowl with an electric mixer 3-4 minutes until stiff peaks form.
- Gently fold whites into coconut with a spatula without deflating them.
- Scoop or spoon rounded mounds onto sheets about 1 inch apart.
- Bake 18-20 minutes until edges and tips are golden brown.
- Cool on sheet 5 minutes; transfer to rack to cool completely and crisp.
1. Thumbprint Jam Christmas Cookies
These buttery little gems are a holiday classic for a reason! The jewel-toned jam centers make them look festive and fancy, but here’s the secret—they’re actually super simple to make. No frosting bags, no decorating skills required, just your thumb and your favorite jam!
Ingredients
Method
- Heat oven to 350°F; line two baking sheets with parchment.
- Cream butter and sugar in a large bowl about 3 minutes until light and fluffy. Beat in yolks and vanilla.
- Whisk flour and salt separately; gradually mix into butter just until combined.
- Roll into 1-inch balls; space about 2 inches apart on sheets.
- Indent centers with thumb or small measuring spoon. Fill each with about 1/2 teaspoon jam.
- Bake 12-14 minutes until edges are lightly golden; cookies remain soft but firm while cooling.
- Cool on sheet 5 minutes; transfer to rack to cool completely. Dust with optional powdered sugar before serving.
2. Almond Crescent Christmas Cookies
Also known as “snowballs” or “Russian tea cakes,” these melt-in-your-mouth cookies are as elegant as they are easy! Rolled in powdered sugar while still warm, they look like little snow-dusted crescents without any fussy decorating. Plus, they taste incredible with that rich almond flavor and buttery texture.
Ingredients
Method
- Heat oven to 325°F; line two baking sheets with parchment.
- Beat butter and 1/2 cup powdered sugar in a large bowl until creamy. Mix in vanilla and almond extracts.
- Mix in flour and salt on low until combined; stir in almonds evenly.
- Roll about 1 tablespoon dough into a short log; shape into a crescent. Space about 1 inch apart on sheets.
- Bake 14-16 minutes until bottoms are lightly golden and tops remain pale; avoid overbaking.
- Cool on sheet 5 minutes until handleable but warm.
- Put remaining 2 cups powdered sugar in a shallow bowl. Gently roll warm cookies to coat completely. Cool completely; coat in sugar again.
3. White Chocolate Cranberry Christmas Cookies
These cookies are basically the holiday version of a chocolate chip cookie—and they’re just as easy! The tart cranberries and sweet white chocolate create the perfect festive flavor combo, and the red and white colors scream Christmas without you having to lift a piping bag. They’re soft, chewy, and always disappear fast at cookie exchanges!
Ingredients
Method
- Heat oven to 350°F; line two baking sheets with parchment.
- Cream butter and both sugars in a large bowl 2-3 minutes until light and fluffy. Beat in egg and vanilla.
- Whisk flour, baking soda, and salt separately; gradually mix into butter just until combined.
- Fold in chips and cranberries evenly.
- Drop rounded tablespoons of dough about 2 inches apart on sheets. Press down slightly; cookies spread little.
- Bake 10-12 minutes until edges set and start turning golden; centers should look slightly underbaked for soft cookies.
- Cool on sheet 5 minutes; transfer to rack to cool completely. Store airtight up to 5 days.
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.
Butterscotch Christmas Cookies
If you’ve never had butterscotch cookies, you’re in for a treat! These chewy, buttery cookies have that warm caramel-like flavor that just screams cozy Christmas vibes. The butterscotch chips give them such a gorgeous golden color that they look fancy even though they’re incredibly simple to make.
Ingredients
Method
- Heat oven to 375°F. Whisk flour, baking soda, and salt in a medium bowl; set aside.
- Beat butter and both sugars in a large bowl until fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla.
- Gradually stir in flour mixture until just combined.
- Fold in butterscotch chips and optional pecans.
- Drop rounded tablespoons onto ungreased sheets, about 2 inches apart.
- Bake 10-12 minutes until edges are golden. Cool on sheets 2 minutes, then on a rack.
Chocolate Crinkle Christmas Cookies
These cookies are pure magic—they look like little snowballs dusted with powdered sugar! The contrast between the dark chocolate cookie and bright white coating makes them look so festive and impressive. Everyone always asks if they’re difficult to make, and I just smile because they’re actually super easy!
Ingredients
Method
- Mix cocoa, sugar, and oil in a large bowl.
- Beat in eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt separately; gradually stir into chocolate mixture until just combined.
- Cover; refrigerate at least 3 hours or overnight until firm.
- Heat oven to 350°F; line sheets with parchment.
- Put powdered sugar in a small bowl. Roll chilled dough into 1-inch balls; coat generously and completely in sugar.
- Place 2 inches apart on sheets; bake 10-12 minutes until spread and cracked.
- Cool on sheets 5 minutes, then on a rack; cookies firm as they cool.
Pecan Sandies Christmas Cookies
These buttery, melt-in-your-mouth pecan sandies are the ultimate no-fuss Christmas cookie. The simple roll-in-powdered-sugar finish means they look festive and fancy without any decorating required. They’re perfect for busy moms who want homemade cookies that taste amazing but don’t require piping bags or frosting!
Ingredients
Method
- Heat oven to 350°F; line two sheets with parchment.
- Cream butter and sugar in a large bowl until fluffy, about 3 minutes; mix in vanilla.
- Whisk flour and salt separately; gradually mix into butter until just combined.
- Fold in pecans evenly.
- Roll dough into 1-inch balls; place 2 inches apart on sheets.
- Bake 10-12 minutes until set, not browned, with pale golden bottoms.
- Cool on sheets 5 minutes; gently roll warm cookies in powdered sugar to coat completely.
- Cool completely, then roll in powdered sugar again. Store airtight up to a week.
Cinnamon Sugar Christmas Cookies
If you love snickerdoodles, you’ll adore these simple cinnamon sugar Christmas cookies! They’re soft, chewy, and coated in a sweet cinnamon-sugar mixture that gives them that gorgeous sparkle without any decorating. Just roll, bake, and watch them disappear from your cookie plate!
Ingredients
Method
- Heat oven to 375°F; line sheets with parchment.
- Cream butter and 1 cup sugar in a large bowl until fluffy. Beat in eggs one at a time, then vanilla.
- Whisk flour, cream of tartar, baking soda, and salt separately; gradually mix into butter mixture until combined.
- Mix remaining ½ cup sugar and cinnamon in a small bowl.
- Divide dough into 30 equal portions; roll into 1½-inch balls and coat generously in cinnamon sugar.
- Place 2 inches apart on sheets.
- Bake 8-10 minutes until edges set and centers remain soft. Cookies puff, then flatten as they cool.
- Cool on sheets 5 minutes, then on a rack. Store airtight up to 5 days.
No-Bake Christmas Cookies
These classic no-bake cookies are a lifesaver during the busy holiday season! Made with cocoa, peanut butter, and oats, they come together in just minutes on the stovetop. The best part? No oven required, which means more space for all your other holiday baking!
Ingredients
Method
- Line two sheets with parchment or wax paper.
- Combine sugar, milk, butter, and cocoa in a medium saucepan. Bring to a rolling boil over medium, stirring constantly.
- Boil exactly 1 minute without stirring; immediately remove from heat.
- Quickly stir in peanut butter, vanilla, and salt until melted and smooth.
- Stir oats vigorously until evenly coated.
- Quickly drop heaping tablespoons onto sheets, about 1 inch apart.
- Cool at room temperature 30 minutes until firm, or refrigerate 15 minutes.
- Store airtight at room temperature up to a week, refrigerated up to 2 weeks, or frozen up to 3 months.
Nutella Christmas Cookies
These magical three-ingredient cookies are about to become your new best friend during the holiday rush! They’re soft, fudgy, and packed with that irresistible Nutella flavor your kids (and let’s be honest, you too) absolutely love. No fuss, no decorating, just pure chocolatey-hazelnut perfection straight from your oven.
Ingredients
Method
- Heat oven to 350°F; line two sheets with parchment.
- Mix Nutella, flour, and egg in a medium bowl until soft dough forms; keep stirring if initially crumbly.
- Roll into 1-inch balls; place about 2 inches apart on sheets.
- Gently flatten with a fork in a crisscross pattern.
- Bake 8-10 minutes until set but still soft; avoid overbaking.
- Cool on sheets 5 minutes, then on a rack. Dust with optional powdered sugar.
Sugar Cookie Christmas Cookies (Roll and Bake)
Remember those beautiful cut-out cookies that take hours to decorate? Well, forget ’em! These roll-and-bake sugar cookies have all that classic buttery, vanilla goodness but without the stress of frosting and sprinkles everywhere. Just roll them in sparkling sugar before baking, and you’ve got gorgeous cookies that taste like Christmas without the mess.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Cream butter and sugar in a large bowl until fluffy, about 3 minutes.
- Beat in egg and vanilla.
- Whisk flour, baking powder, and salt separately; gradually mix into wet ingredients until just combined.
- Put sparkling sugar in a shallow bowl. Roll dough into 1-inch balls; coat completely in sugar.
- Place 2 inches apart on sheets; leave round or gently flatten with a glass.
- Bake 10-12 minutes until edges just set and centers remain slightly soft.
- Cool on sheets 5 minutes, then completely on a rack.
Salted Caramel Christmas Cookies
If you’re Team Salted Caramel, these cookies are calling your name! They’re soft, chewy, and loaded with sweet caramel chips and just the right amount of sea salt to make your taste buds sing. The best part? That gorgeous golden color makes them look absolutely stunning on your cookie platter without lifting a single piping bag.
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
- Add the egg and vanilla extract, beating until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in caramel chips until evenly distributed.
- Scoop rounded tablespoons of dough and roll into balls. Place them about 2 inches apart on your prepared baking sheets.
- Bake for 9-11 minutes until edges are golden and centers look slightly underdone; they will keep cooking on the sheet.
- Immediately sprinkle each hot cookie with a small pinch of flaky sea salt.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Kitchen Sink Christmas Cookies
You know those cookies that have a little bit of everything? That’s exactly what makes these Kitchen Sink Christmas Cookies so perfect for busy moms! They’re a fun way to use up all those random baking bits you’ve got hanging around in your pantry—chocolate chips, pretzels, nuts, you name it. The best part is that with so much going on in each bite, they look festive and impressive without any decorating whatsoever.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in chocolate chips, white chocolate chips, M&M's, crushed pretzels, nuts, coconut, and toffee bits. The batter will be thick.
- Divide the dough into 48 equal portions, about 2 tablespoons each, and place them on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.
