15 Christmas Cookie Recipes Worth Baking This Year

15 Christmas Cookie Recipes Worth Baking This Year

By Sara Taylor

15 Christmas Cookie Recipes Worth Baking This Year

By Sara Taylor
•
Updated
•
Recipes

Do your holidays even begin if you don't get out the cooling racks and make handprint cookies? The holidays aren't complete without the 15 cookies I return to year after year. From holiday baking classics to new ones that everyone will want the recipe for, these are the ones to have. So, pour the coffee, preheat that oven and let's get to baking.

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1) Gingerbread Snowflakes

decorated gingerbread snowflake cookies with white piped icing arranged on a wooden board in a wide horizontal shot, scattered powdered sugar and a sprig of pine, natural window light, shallow depth of field, landscape orientation

Soft centered gingerbread is cut into snowflake shapes with perfect edges and made to look a lot fancier than they really are.

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decorated gingerbread snowflake cookies with white piped icing arranged on a wooden board in a wide horizontal shot, scattered powdered sugar and a sprig of pine, natural window light, shallow depth of field, landscape orientation

Gingerbread Snowflakes

Delicately cut and rolled into snowflakes, these warm and spiced molasses gingerbread cookies have a quick finishing touch of royal icing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 36 cookies
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.75 tsp baking soda
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg
  • 0.5 cup molasses
  • 1 cup powdered sugar for icing
  • 2 tbsp milk for icing

Method
 

  1. Whisk flour, ginger, cinnamon, cloves, baking soda, and a pinch of salt.
  2. Beat butter and brown sugar until fluffy, then beat in egg and molasses.
  3. Mix in the dry ingredients until a soft dough forms, then chill 1 hour.
  4. Roll to 1/4 inch on a floured surface and cut snowflakes. Bake at 350F for 9-10 minutes.
  5. Cool fully, then whisk powdered sugar with milk and pipe snowflake lines.

Notes

Chilling is non-negotiable here or your snowflakes will spread into blobs.

2) Peppermint Bark Cookies

chocolate cookies topped with white chocolate and crushed red candy cane pieces on a white marble counter in a wide horizontal shot, a striped tea towel and full candy canes beside them, soft natural light, shallow depth of field, landscape orientation

All the magic of soft and creamy peppermint bark has been baked into a chocolate cookie!

chocolate cookies topped with white chocolate and crushed red candy cane pieces on a white marble counter in a wide horizontal shot, a striped tea towel and full candy canes beside them, soft natural light, shallow depth of field, landscape orientation

Peppermint Bark Cookies

Chocolate fudge cookies finished with white chocolate and crushed candy cane pieces for the peppermint bark crunch.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1.25 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 1 cup sugar
  • 1 egg
  • 0.5 tsp peppermint extract
  • 1 cup white chocolate chips
  • 0.33 cup crushed candy canes

Method
 

  1. Whisk flour, cocoa, baking soda, and a pinch of salt.
  2. Cream butter and sugar, then beat in egg and peppermint extract.
  3. Stir in the dry mixture until combined, then scoop onto lined sheets.
  4. Bake at 350F for 10-11 minutes until set at the edges; cool on the pan.
  5. Melt white chocolate, spread a spoonful on each cookie, and sprinkle with crushed candy canes before it sets.

Notes

Crush the candy canes in a zip bag with a rolling pin so the kids can help (loudly).

3) White Chocolate Cranberry Shortbread

round shortbread cookies dotted with red cranberries and white chocolate on a rustic linen napkin in a wide horizontal shot, a few loose cranberries and a brass cup of tea nearby, warm natural light, shallow depth of field, landscape orientation

Shortbread cookies with white chocolate and cranberries are the ultimate Christmas mini dessert.

round shortbread cookies dotted with red cranberries and white chocolate on a rustic linen napkin in a wide horizontal shot, a few loose cranberries and a brass cup of tea nearby, warm natural light, shallow depth of field, landscape orientation

White Chocolate Cranberry Shortbread

Cranberry white chocolate chip shortbread melt in your mouth and contain no eggs or any other fuss.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 30 cookies
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 cup dried cranberries chopped
  • 0.5 cup white chocolate chopped

Method
 

  1. Beat butter and powdered sugar until smooth, then beat in vanilla.
  2. Mix in flour and a pinch of salt until a crumbly dough forms.
  3. Fold in cranberries and white chocolate, then press together and shape into a log.
  4. Chill 30 minutes, slice into rounds, and place on lined sheets.
  5. Bake at 325F for 13-14 minutes until just barely golden at the edges.

4) Eggnog Snickerdoodles

cinnamon-sugar snickerdoodle cookies with crackled tops piled on a vintage plate in a wide horizontal shot, a glass of eggnog dusted with nutmeg beside them, soft morning light, shallow depth of field, landscape orientation

Your favorite cinammon-sugar cookie went to a holiday party and returned with an eggnog flavor.

cinnamon-sugar snickerdoodle cookies with crackled tops piled on a vintage plate in a wide horizontal shot, a glass of eggnog dusted with nutmeg beside them, soft morning light, shallow depth of field, landscape orientation

Eggnog Snickerdoodles

These soft and pillowy snickerdoodle cookies have a nutmeg holiday twist that will warm your heart! They are rolled in eggnog-cinnamon sugar for a festive treat.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 1.25 cups sugar
  • 1 egg
  • 3 tbsp eggnog
  • 0.33 cup sugar for rolling
  • 1 tsp cinnamon for rolling

Method
 

  1. Whisk flour, cream of tartar, baking soda, nutmeg, and a pinch of salt.
  2. Cream butter and sugar, then beat in egg and eggnog.
  3. Stir in the dry ingredients until a soft dough forms.
  4. Mix the rolling sugar with cinnamon, then roll dough balls to coat.
  5. Bake at 350F for 10-11 minutes until puffed and just set; they finish firming as they cool.

Notes

Pull them while the centers still look slightly underbaked for that signature chew.

5) Spiced Chai Sugar Cookies

soft golden chai-spiced sugar cookies dusted with sugar on a dark slate board in a wide horizontal shot, a steaming mug of chai and a cinnamon stick alongside, warm moody light, shallow depth of field, landscape orientation

You're welcome for imagining the soft sugar cookie version of your coziest chai latte.

soft golden chai-spiced sugar cookies dusted with sugar on a dark slate board in a wide horizontal shot, a steaming mug of chai and a cinnamon stick alongside, warm moody light, shallow depth of field, landscape orientation

Spiced Chai Sugar Cookies

These sugar cookies are bursting with cardamom, ginger, and cinnamon. They are rolled in sugar that is spiced with chai for a wonderful aroma.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.75 tsp ground cardamom
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup unsalted butter softened
  • 1.25 cups sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.25 cup sugar for rolling

Method
 

  1. Whisk flour, baking powder, cinnamon, cardamom, ginger, cloves, and a pinch of salt.
  2. Cream butter and sugar until light, then beat in egg and vanilla.
  3. Mix in the dry ingredients until a soft dough forms.
  4. Roll dough balls in plain sugar and place on lined sheets.
  5. Bake at 350F for 10-11 minutes until edges are set but centers stay soft.

Notes

Reserve a pinch of the spice blend to stir into the rolling sugar for extra aroma.

6) Cranberry Pistachio Biscotti

sliced cranberry pistachio biscotti standing upright on a wooden cutting board in a wide horizontal shot, an espresso cup and scattered pistachios beside them, bright natural light, shallow depth of field, landscape orientation

These are twice-baked, perfectly dunkable, and pretty enough to be gifted in a bag with ribbon!

sliced cranberry pistachio biscotti standing upright on a wooden cutting board in a wide horizontal shot, an espresso cup and scattered pistachios beside them, bright natural light, shallow depth of field, landscape orientation

Cranberry Pistachio Biscotti

Deliciously crunchy almond biscotti is enriched with bright red cranberries and festive green pistachios for a perfect treat to have with your coffee.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.75 cup sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs
  • 1 tsp almond extract
  • 0.5 cup dried cranberries
  • 0.5 cup shelled pistachios

Method
 

  1. Whisk flour, baking powder, sugar, and a pinch of salt.
  2. Stir in melted butter, eggs, and almond extract until a stiff dough forms, then fold in cranberries and pistachios.
  3. Shape into two flat logs on a lined sheet and bake at 350F for 25 minutes.
  4. Cool 10 minutes, then slice diagonally into 3/4-inch pieces.
  5. Lay cut-side down and bake 7-8 minutes per side until crisp and golden.

Notes

Let the logs cool before slicing or they'll crumble on you.

7) Cherry Almond Thumbprint Cookies

buttery thumbprint cookies with glossy red cherry centers and white icing drizzle on a white plate in a wide horizontal shot, a small jar of jam and a linen napkin nearby, soft natural light, shallow depth of field, landscape orientation

Buttery little cups with a shiny cherry in the middle are the first to disappear from the tray.

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buttery thumbprint cookies with glossy red cherry centers and white icing drizzle on a white plate in a wide horizontal shot, a small jar of jam and a linen napkin nearby, soft natural light, shallow depth of field, landscape orientation

Cherry Almond Thumbprint Cookies

Almond thumbprint cookies with cherry jam in the center and drizzled on top.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.75 cup unsalted butter softened
  • 0.66 cup sugar
  • 1 egg
  • 1 tsp almond extract
  • 0.33 cup cherry jam
  • 0.5 cup powdered sugar for drizzle
  • 1 tbsp milk for drizzle

Method
 

  1. Cream butter and sugar, then beat in egg and almond extract.
  2. Mix in flour and a pinch of salt until a soft dough forms.
  3. Roll into balls, press a deep thumbprint into each, and fill with cherry jam.
  4. Bake at 350F for 12-13 minutes until the edges are lightly golden.
  5. Cool, then whisk powdered sugar with milk and drizzle over the tops.

Notes

Re-press the thumbprints right out of the oven if they puffed closed.

8) Hot Cocoa Fudge Cookies

rich chocolate cookies topped with golden toasted marshmallows on a dark wooden table in a wide horizontal shot, a mug of hot cocoa with cocoa powder nearby, warm cozy light, shallow depth of field, landscape orientation

Like a cup of hot cocoa, marshmallows and all, you can hold it in your hands.

rich chocolate cookies topped with golden toasted marshmallows on a dark wooden table in a wide horizontal shot, a mug of hot cocoa with cocoa powder nearby, warm cozy light, shallow depth of field, landscape orientation

Hot Cocoa Fudge Cookies

These chocolate cookies have an exquisite fudgy texture and include toasted mini marshmallows atop for full hot-cocoa nostalgia.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 20 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 0.66 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 cup chocolate chips
  • 20 mini marshmallows

Method
 

  1. Whisk flour, cocoa, baking soda, and a pinch of salt.
  2. Cream butter and brown sugar, then beat in egg and vanilla.
  3. Stir in the dry ingredients and chocolate chips until combined.
  4. Scoop onto lined sheets and bake at 350F for 9 minutes.
  5. Press a marshmallow into each cookie and bake 2 more minutes until just melted.

Notes

Pop them under the broiler for 30 seconds if you want toasty golden marshmallow tops.

9) Red Velvet Crinkle Cookies

bright red velvet crinkle cookies with cracked powdered-sugar tops on a white ceramic plate in a wide horizontal shot, evergreen sprigs and red ribbon beside them, soft bright light, shallow depth of field, landscape orientation

The deep red color with the pure holiday drama is the gorgeous crackly powdered-sugar top.

bright red velvet crinkle cookies with cracked powdered-sugar tops on a white ceramic plate in a wide horizontal shot, evergreen sprigs and red ribbon beside them, soft bright light, shallow depth of field, landscape orientation

Red Velvet Crinkle Cookies

Red velvet cookies, with a gentle cocoa flavor, are rolled in powdered sugar for a beautiful crinkled finish.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 0.5 cup unsalted butter softened
  • 1 cup sugar
  • 1 egg
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 0.75 cup powdered sugar for rolling

Method
 

  1. Whisk flour, cocoa, baking powder, and a pinch of salt.
  2. Cream butter and sugar, then beat in egg, food coloring, and vanilla.
  3. Mix in the dry ingredients to form a soft dough, then chill 30 minutes.
  4. Roll dough balls generously in powdered sugar to coat thickly.
  5. Bake at 350F for 10-11 minutes until cracked and set at the edges.

Notes

A thick, generous sugar coating is what makes those crinkles pop.

10) Maple Pecan Sandies

golden pecan sandie cookies with visible nuts on a rustic wooden board in a wide horizontal shot, a small pitcher of maple syrup and scattered pecans nearby, warm natural light, shallow depth of field, landscape orientation

These are just sweet enough and have a crumbly and nutty texture. They are the sleeper hits of the cookie tins.

golden pecan sandie cookies with visible nuts on a rustic wooden board in a wide horizontal shot, a small pitcher of maple syrup and scattered pecans nearby, warm natural light, shallow depth of field, landscape orientation

Maple Pecan Sandies

Shortbread-style pecan sandies are buttery and maple-flavored, and they melt in your mouth.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 30 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 3 tbsp maple syrup
  • 2 cups all-purpose flour
  • 0.75 cup pecans toasted and chopped

Method
 

  1. Beat butter and powdered sugar until creamy, then beat in maple syrup.
  2. Mix in flour and a pinch of salt until a soft dough forms.
  3. Fold in the toasted pecans and gently knead together.
  4. Roll into balls and flatten slightly on lined sheets.
  5. Bake at 325F for 13-14 minutes until the bottoms are lightly golden.

Notes

Toasting the pecans first makes a huge difference, so don't skip it.

11) Chocolate Orange Cookies

dark chocolate cookies flecked with orange zest on a slate board in a wide horizontal shot, orange slices and a few chocolate squares beside them, moody natural light, shallow depth of field, landscape orientation

Now it's possible to bake that chocolate and orange combination from the soft and foil wrapped Christmas treat!

dark chocolate cookies flecked with orange zest on a slate board in a wide horizontal shot, orange slices and a few chocolate squares beside them, moody natural light, shallow depth of field, landscape orientation

Chocolate Orange Cookies

Rich chocolate cookies with bright orange zest and flaky sea salt.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 1 cup sugar
  • 1 egg
  • 1 tbsp orange zest
  • 0.5 cup dark chocolate chips

Method
 

  1. Whisk flour, cocoa, baking soda, and a pinch of salt.
  2. Cream butter and sugar, then beat in egg and orange zest.
  3. Stir in the dry ingredients and chocolate chips until combined.
  4. Scoop onto lined sheets and flatten slightly.
  5. Bake at 350F for 10-11 minutes, then sprinkle with a touch of flaky salt while warm.

Notes

Zest your orange before juicing anything; you only need the bright outer peel.

12) Caramel Apple Pie Cookies

soft spiced cookies with visible apple pieces and caramel drizzle on a wooden table in a wide horizontal shot, a whole red apple and cinnamon sticks beside them, warm golden light, shallow depth of field, landscape orientation

All the cozy feelings of a warm apple pie, and you won't have to roll out a single pie crust!

soft spiced cookies with visible apple pieces and caramel drizzle on a wooden table in a wide horizontal shot, a whole red apple and cinnamon sticks beside them, warm golden light, shallow depth of field, landscape orientation

Caramel Apple Pie Cookies

Caramel bits and chopped apple fill soft spiced cookies so you can enjoy handheld apple-pie comfort.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 22 cookies
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup apple peeled and finely diced
  • 0.5 cup caramel bits

Method
 

  1. Whisk flour, baking soda, cinnamon, and a pinch of salt.
  2. Cream butter with both sugars, then beat in egg and vanilla.
  3. Mix in the dry ingredients, then fold in the diced apple and caramel bits.
  4. Scoop generous mounds onto lined sheets.
  5. Bake at 350F for 11-12 minutes until set; let cool so the caramel firms up.

Notes

Dice the apple small so it bakes through and doesn't leave wet pockets.

13) Lemon Rosemary Biscotti

lemon rosemary biscotti arranged on a pale linen cloth in a wide horizontal shot, fresh rosemary sprigs and lemon halves beside them, bright airy natural light, shallow depth of field, landscape orientation

An adult, herby little biscotti for when the tin needs to have a little something sophisticated in it.

lemon rosemary biscotti arranged on a pale linen cloth in a wide horizontal shot, fresh rosemary sprigs and lemon halves beside them, bright airy natural light, shallow depth of field, landscape orientation

Lemon Rosemary Biscotti

Lovely with tea, these twice-baked biscotti have a hint of lemon zest and fresh rosemary.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.75 cup sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs
  • 2 tbsp lemon zest
  • 1 tbsp fresh rosemary finely chopped

Method
 

  1. Whisk flour, baking powder, sugar, and a pinch of salt.
  2. Stir in melted butter, eggs, lemon zest, and rosemary until a stiff dough forms.
  3. Shape into two flat logs on a lined sheet and bake at 350F for 25 minutes.
  4. Cool 10 minutes, then slice diagonally into 3/4-inch pieces.
  5. Lay cut-side down and bake 7-8 minutes per side until crisp.

Notes

Chop the rosemary very fine so you get aroma without woody bits.

14) Peanut Butter Cup Blossoms

sugar-rolled peanut butter cookies each topped with a peanut butter cup on a white plate in a wide horizontal shot, a glass of milk and scattered cups nearby, soft natural light, shallow depth of field, landscape orientation

An upgraded version of the classic blossom cookie. This version features a whole peanut butter cup pressed into the center.

sugar-rolled peanut butter cookies each topped with a peanut butter cup on a white plate in a wide horizontal shot, a glass of milk and scattered cups nearby, soft natural light, shallow depth of field, landscape orientation

Peanut Butter Cup Blossoms

Sugar rolled soft peanut butter cookies crowned with mini peanut butter cups and fresh out of the oven.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 0.75 cup peanut butter
  • 0.5 cup brown sugar packed
  • 0.5 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.25 cup sugar for rolling
  • 24 mini peanut butter cups unwrapped

Method
 

  1. Whisk flour, baking soda, and a pinch of salt.
  2. Cream butter, peanut butter, and both sugars, then beat in egg and vanilla.
  3. Mix in the dry ingredients, then roll dough balls in sugar.
  4. Bake at 350F for 9-10 minutes until just set.
  5. Press a peanut butter cup into the center of each cookie the moment they come out, then cool to set.

Notes

Chill the peanut butter cups first so they hold their shape when pressed in.

15) Chewy Molasses Cookies

crackle-topped molasses cookies dusted with sugar stacked on a vintage plate in a wide horizontal shot, a glass of milk and cinnamon sticks beside them, warm cozy light, shallow depth of field, landscape orientation

These old-fashioned cookies have a crackly top, an amazing chewy texture, and would be perfect with a glass of milk.

crackle-topped molasses cookies dusted with sugar stacked on a vintage plate in a wide horizontal shot, a glass of milk and cinnamon sticks beside them, warm cozy light, shallow depth of field, landscape orientation

Chewy Molasses Cookies

Every time, the center remains soft and chewy while the edges remain crisps and sugary and the entire cookie is DRIPPING with molasses.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 0.75 cup unsalted butter softened
  • 1 cup sugar
  • 1 egg
  • 0.33 cup molasses
  • 0.33 cup sugar for rolling

Method
 

  1. Whisk flour, baking soda, cinnamon, ginger, cloves, and a pinch of salt.
  2. Cream butter and sugar, then beat in egg and molasses.
  3. Mix in the dry ingredients until a soft dough forms, then chill 30 minutes.
  4. Roll dough balls in sugar and place on lined sheets.
  5. Bake at 350F for 10-11 minutes until the tops crackle; pull them while centers are soft.

Notes

For extra chew, slightly underbake and let them finish setting on the hot pan.
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