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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.
Classic Chocolate Chip Christmas Cookies
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*
Peanut Butter Christmas Cookies
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.
Snickerdoodle Christmas Cookies
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.
Oatmeal Raisin Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F 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 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Fold in the oats and raisins until evenly distributed throughout the dough.
- 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.
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!”
Double Chocolate Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter, granulated sugar, and brown sugar together until fluffy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract, beating until well combined and smooth.
- Gradually mix in the dry ingredients on low speed until just combined—don't overmix!
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop heaping tablespoons of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes—the cookies should look slightly underdone in the center with set edges.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. They'll continue to set as they cool.
Brown Butter Christmas Cookies
If you’ve never tried brown butter cookies before, prepare to have your mind blown! The nutty, caramel-like flavor of brown butter takes a simple sugar cookie to gourmet status. These cookies are crispy on the edges, chewy in the middle, and absolutely irresistible—plus they look gorgeous with their golden-brown color and slightly rustic appearance.
Brown Butter Christmas Cookies
Ingredients
Method
- Melt the butter in a light-colored saucepan over medium heat, stirring constantly. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully so it doesn't burn!
- Pour the brown butter into a heatproof bowl and let it cool to room temperature, about 30 minutes. You can speed this up by placing the bowl in the refrigerator for 15 minutes.
- Once cooled, add both sugars to the brown butter and beat with an electric mixer until well combined, about 2 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft.
- Cover the dough and refrigerate for at least 30 minutes (or up to 3 days) to firm up.
- When ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheets. Sprinkle with flaky sea salt if desired.
- Bake for 10-12 minutes until the edges are golden and the centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container!
Gingerbread Christmas Cookies (No Icing)
Gingerbread Christmas Cookies (No Icing)
Ingredients
Method
- Whisk together flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl and set aside.
- In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Add molasses and egg, beating until well combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll out dough on a lightly floured surface to ¼-inch thickness. Cut with cookie cutters and place on prepared baking sheets, spacing 2 inches apart.
- Sprinkle cookies generously with sparkling sugar. Bake for 8-10 minutes until edges are set. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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
Lemon Crinkle Christmas Cookies
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg, lemon juice, lemon zest, and vanilla, beating until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
- Place powdered sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll into balls. Roll each ball generously in powdered sugar until completely coated.
- Place cookies on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are set and cookies have crackled. The centers will look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire 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
Peppermint Chocolate Christmas Cookies
Ingredients
Method
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add egg, vanilla extract, and peppermint extract, mixing until well combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Fold in chocolate chips and ¼ cup of crushed candy canes.
- Place remaining ¼ cup crushed candy canes in a shallow bowl. Scoop dough by rounded tablespoons, roll into balls, and roll each ball in the crushed peppermint.
- Place cookies on prepared baking sheets, spacing 2 inches apart. Bake for 9-11 minutes until edges are set but centers still look slightly soft. Cool on baking sheet for 5 minutes before transferring to a wire 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!
Shortbread Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing just until a soft dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use a fork to gently press down on each cookie, creating a crisscross pattern. Sprinkle with granulated sugar.
- Bake for 10-12 minutes, until the edges are just barely golden. Don't overbake!
- Let cool on the baking sheet for 5 minutes before transferring to a wire 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!
Molasses Christmas Cookies
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until fluffy, about 3 minutes.
- Beat in the molasses and egg until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place the granulated sugar in a shallow bowl. Roll dough into 1-inch balls, then roll each ball in sugar to coat completely.
- Place cookies 2 inches apart on prepared baking sheets and bake for 9-11 minutes, until edges are set but centers still look slightly soft.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will continue to firm up as they cool.
Coconut Macaroon Christmas Cookies
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!
Coconut Macaroon Christmas Cookies
Ingredients
Method
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
- In a separate clean bowl, beat the egg whites and salt with an electric mixer until stiff peaks form, about 3-4 minutes.
- Gently fold the egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites.
- Using a cookie scoop or spoon, drop rounded mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 18-20 minutes, until the edges and tips are golden brown.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll crisp up as they cool!
1. Thumbprint Jam Christmas Cookies
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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!
1. Thumbprint Jam Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually mix the dry ingredients into the butter mixture until just combined.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small measuring spoon, make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of jam.
- Bake for 12-14 minutes, until the edges are lightly golden. The cookies will look soft but will firm up as they cool.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired 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.
2. Almond Crescent Christmas Cookies
Ingredients
Method
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- In a large bowl, beat the butter and 1/2 cup powdered sugar together until creamy. Mix in the vanilla and almond extracts.
- Add the flour and salt, mixing on low speed until combined. Stir in the chopped almonds until evenly distributed.
- Take about 1 tablespoon of dough and roll it into a small log, then shape into a crescent. Place on the prepared baking sheets about 1 inch apart.
- Bake for 14-16 minutes, until the bottoms are lightly golden but the tops are still pale. Don't overbake—they should stay light in color!
- Let the cookies cool on the baking sheet for 5 minutes until they're just cool enough to handle but still warm.
- Place the remaining 2 cups powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar to coat completely. Let cool completely, then roll in powdered sugar a second time for that beautiful snowy look.
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!
3. White Chocolate Cranberry Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each cookie slightly—they won't spread much on their own.
- Bake for 10-12 minutes, until the edges are set and just starting to turn golden. The centers will look slightly underbaked, but that's what you want for soft, chewy cookies!
- 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.
Cake Mix Christmas Cookies
These might just be the easiest Christmas cookies you’ll ever make! Starting with a box of cake mix means you’re already halfway done, and the best part? They look festive and beautiful straight out of the oven—no piping bags or frosting required. I love keeping the ingredients for these on hand for those last-minute baking emergencies we all know too well.
Cake Mix Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, mix together the cake mix, eggs, oil, and vanilla extract until well combined. The dough will be thick but soft.
- Gently fold in the M&M's or sprinkles, saving a few to press on top of each cookie.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra M&M's or sprinkles on top of each cookie.
- Bake for 9-11 minutes, until the edges are just set. The centers will look slightly underdone—that's perfect!
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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.
Butterscotch Christmas Cookies
Ingredients
Method
- Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and both sugars together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually stir in the flour mixture until just combined. Don't overmix!
- Fold in the butterscotch chips and pecans (if using).
- Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for 2 minutes before moving to a wire 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!
Chocolate Crinkle Christmas Cookies
Ingredients
Method
- In a large bowl, mix together the cocoa powder, granulated sugar, and vegetable oil until well combined.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir the dry ingredients into the chocolate mixture until just combined.
- Cover the dough and refrigerate for at least 3 hours or overnight. This step is important—the dough needs to be firm!
- When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper.
- Place powdered sugar in a small bowl. Roll the chilled dough into 1-inch balls, then roll each ball generously in powdered sugar until completely coated.
- Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes. The cookies will spread and crack beautifully!
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll firm up 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!
Pecan Sandies Christmas Cookies
Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add vanilla extract and mix well.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in the chopped pecans until evenly distributed throughout the dough.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until cookies are set but not browned. They should be pale golden on the bottom.
- Let cookies cool on the baking sheet for 5 minutes, then while still warm, roll each cookie gently in powdered sugar to coat completely.
- Once cookies are completely cool, roll in powdered sugar a second time for that beautiful snowy finish. Store in an airtight container for 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!
Cinnamon Sugar Christmas Cookies
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and 1 cup of sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix dry ingredients into the butter mixture until well combined.
- In a small bowl, combine the remaining ½ cup sugar with cinnamon and stir well.
- Roll dough into 1½-inch balls, then roll each ball generously in the cinnamon-sugar mixture to coat completely.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes until edges are set but centers are still soft. Cookies will puff up during baking and flatten as they cool.
- Cool on baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container for 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!
No-Bake Christmas Cookies
Ingredients
Method
- Line two baking sheets with parchment paper or wax paper and set aside.
- In a medium saucepan, combine sugar, milk, butter, and cocoa powder. Bring to a rolling boil over medium heat, stirring constantly.
- Once boiling, let mixture boil for exactly 1 minute without stirring, then remove from heat immediately.
- Quickly stir in peanut butter, vanilla extract, and salt until peanut butter is completely melted and mixture is smooth.
- Add oats and stir vigorously until all oats are evenly coated with the chocolate mixture.
- Working quickly, drop heaping tablespoons of the mixture onto prepared baking sheets, spacing them about 1 inch apart.
- Let cookies cool at room temperature for 30 minutes until firm and set. For faster setting, you can refrigerate them for 15 minutes.
- Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks. These also freeze beautifully for 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.
Nutella Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, mix together the Nutella, flour, and egg until a soft dough forms. It might seem like it won't come together at first, but keep stirring—it will!
- Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets.
- Use a fork to gently press down on each cookie, creating a crisscross pattern (just like classic peanut butter cookies).
- Bake for 8-10 minutes. The cookies should look set but still soft—don't overbake them or they'll lose that fudgy texture!
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if you want to make them extra festive!
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.
Sugar Cookie Christmas Cookies (Roll and Bake)
Ingredients
Method
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the sparkling sugar into a shallow bowl. Roll the dough into 1-inch balls, then roll each ball in the colored sugar until completely coated.
- Place the balls 2 inches apart on the prepared baking sheets. You can leave them round or gently flatten them slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are just set. The centers should still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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.
Salted Caramel Christmas Cookies
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 the caramel chips, making sure they're evenly distributed throughout the dough.
- 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, or until the edges are golden but the centers still look slightly underdone. They'll continue to cook on the baking sheet!
- Immediately sprinkle each cookie with a small pinch of flaky sea salt while they're still hot.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Try not to eat them all before they make it to the cookie platter!
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.
Kitchen Sink Christmas Cookies
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 all the mix-ins: chocolate chips, white chocolate chips, M&M's, crushed pretzels, nuts, coconut, and toffee bits. The batter will be thick and packed with goodies!
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 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.
