Warm, cozy kitchens and the scent of butter and vanilla—that's the heart of holiday baking. If you want easy cookie recipes for holidays that look beautiful on a platter and taste like comfort, you've landed in the right spot. These recipes are real-home-baker friendly, from quick cutouts to no-chill drop cookies, and they work when you bake for a party or a last-minute hostess gift.
You'll find 29 recipes here—classic and modern, gluten-free and vegan swaps suggested, plus troubleshooting tips so your cookies bake reliably. I usually mix dough in my KitchenAid stand mixer, but a hand mixer works fine too. Line your pans with parchment paper so cookies lift off perfectly. Read on and pin the ones you love—these easy cookie recipes for holidays are meant to be shared.
1. Classic Chewy Chocolate Chip Cookies
These are the ultimate crowd-pleasers: crisp-on-the-edge, chewy-centers, and studded with semi-sweet chocolate. The brown sugar keeps them tender and chewy while a short chill prevents spread—perfect for cookie swaps and trays. Fans of soft, buttery cookies will reach for seconds.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a bowl; set aside.
- In a mixer, cream butter and sugars until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating after each. Mix in vanilla.
- Reduce speed and add dry ingredients until just combined.
- Fold in chocolate chips (and nuts if using) with a spatula.
- Drop 2-tablespoon scoops onto prepared sheets, leaving 2 inches between.
- Bake 9–11 minutes until edges are golden and centers are set but soft.
- Cool on pan 5 minutes, then transfer to a rack to cool completely.
How to Serve It
Serve warm with a glass of milk or coffee. Plate on a white serving platter for parties. Store cooled cookies in an airtight container at room temp up to 4 days; freeze for longer. Make dough ahead and refrigerate up to 48 hours for deeper flavor.
2. Peppermint Chocolate Crinkle Cookies
These chocolatey crinkles deliver crackly powdered-sugar tops and a hint of peppermint—perfect for holiday cookie trays. The soft, fudgy interior comes from a slightly underbaked center and quality cocoa. Candy cane crunch adds seasonal flair.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup powdered sugar (for rolling)
- 1/3 cup crushed candy cane pieces
Instructions
- Whisk flour, cocoa, baking powder, and salt.
- In a bowl, mix melted butter and sugar until slightly cooled.
- Add eggs, vanilla, and peppermint; whisk well.
- Stir dry ingredients into wet until just combined. Cover and chill 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with a silicone baking mat or parchment paper.
- Scoop 1 1/2-tablespoon rounds, roll in powdered sugar, and place on sheet.
- Bake 10–12 minutes; centers will crack and be slightly glossy.
- Cool 5 minutes, then transfer to rack and sprinkle with crushed candy cane.
How to Serve It
Serve on a cake stand with holiday decor. Keep cookies in an airtight container layered with parchment to avoid sticking. These freeze well for up to 3 months.
3. Easy Cookie Recipes for Holidays: Gingerbread Cutouts
Classic spiced gingerbread that cuts cleanly and holds decorated details. Robust molasses and warming spices give depth, while chilling helps the dough roll thin for crisp edges. Kids and cookie decorators adore this one.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup unsulphured molasses
- 1 tsp vanilla extract
Instructions
- Whisk flour, spices, baking soda, and salt in a bowl.
- In a mixer, cream butter and brown sugar until fluffy, about 2–3 minutes.
- Beat in egg, molasses, and vanilla until combined.
- Gradually add dry mixture until a dough forms. Divide into two disks, wrap, and chill 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets.
- Roll dough between floured sheets to 1/4-inch thickness using a rolling pin.
- Cut shapes with cutters, transfer to sheet, bake 8–10 minutes until edges set.
- Cool completely before decorating.
How to Serve It
Decorate with royal icing piped using a Wilton decorating tips set and sprinkle with sanding sugar. Arrange on a white cake stand for display. Store decorated cookies in an airtight container layered with parchment for up to 1 week.
4. Eggnog Snickerdoodles
These snickerdoodles bring eggnog spices into a soft, tangy cookie—thanks to a touch of cream of tartar. A cinnamon-sugar crust and pillowy center make them festive and comforting.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1/4 cup eggnog
- 1 tsp vanilla extract
- For rolling: 1/4 cup granulated sugar + 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets.
- Whisk flour, cream of tartar, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then eggnog and vanilla.
- Mix in dry ingredients until combined.
- Roll dough into 1 1/2-inch balls, roll in cinnamon-sugar, and place spaced on sheet.
- Bake 10–12 minutes until edges set and tops crack slightly.
- Cool 5 minutes on sheet, then transfer to rack.
How to Serve It
Serve with eggnog or coffee. Keep cookies soft in an airtight container with a slice of bread to retain moisture. Make dough a day ahead and store chilled.
5. Lemon Shortbread Stars
Tender shortbread with bright lemon zest is a light counterpoint to richer holiday treats. These hold crisp edges and melt-in-your-mouth texture—great for elegant platters.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3/4 cup powdered sugar
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 tsp vanilla extract
- 1–2 tbsp cold heavy cream (if needed)
Instructions
- Pulse flour, cornstarch, and salt in a food processor briefly. Add butter and pulse until crumbly.
- Mix in powdered sugar, lemon zest, and vanilla until dough holds; add cream only if dry.
- Form into a disk, wrap, and chill 30 minutes.
- Preheat oven to 325°F (165°C). Roll to 1/4-inch and cut stars.
- Place on lined baking sheet and bake 12–14 minutes until edges are pale golden.
- Cool on rack and dust with powdered sugar.
How to Serve It
Serve on a ceramic platter with candied citrus slices. Store in a tin or airtight container for up to 5 days.
6. Cranberry Orange Oatmeal Cookies (Chewy)
Chewy oats, bright orange, and tart cranberries create a cookie that feels wholesome yet festive. Rolled oats add texture while brown sugar keeps these soft.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tbsp orange zest
- 1/2 cup dried cranberries
- Optional: 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets.
- Whisk oats, flour, baking soda, salt, and cinnamon.
- Cream butter and sugars until fluffy. Add egg and orange zest.
- Stir dry ingredients into wet, fold in cranberries and nuts.
- Drop 2-tablespoon scoops onto sheets and flatten slightly.
- Bake 10–12 minutes until edges are set and centers look slightly soft.
- Cool 5 minutes on pan, then move to rack.
How to Serve It
Pair with tea or mulled cider. Store in an airtight container layered with parchment for up to 4 days. Freeze dough balls for quick baking later.
7. Maple Pecan Thumbprints with Brown Butter
Browned butter adds toasty depth to these maple-filled thumbprints. The pecan coating brings crunch and a nutty aroma that’s irresistible at gatherings.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely chopped pecans
- 1/3 cup pure maple syrup
- 2 tbsp maple sugar or brown sugar for filling thickening
Instructions
- Brown butter in a skillet over medium heat until nutty; cool to warm. (Use a cast iron skillet for even browning.)
- Preheat oven to 350°F (175°C) and line sheets.
- Beat cooled brown butter with sugars until fluffy. Add yolk and vanilla.
- Mix in flour and salt to form dough. Chill 30 minutes.
- Roll 1-inch balls, roll in chopped pecans, place on sheet.
- Press thumb into center to create well. Bake 12–14 minutes until edges golden.
- Warm maple syrup with maple sugar until slightly thickened; spoon 1/2 tsp into wells.
- Cool before serving.
How to Serve It
Arrange on a wooden board and garnish with extra chopped pecans. Store in a glass container in the fridge up to 1 week. Bring to room temp before serving.
8. Festive Pistachio Cranberry Sandwich Cookies (Matcha Buttercream)
Buttery pistachio cookies filled with a lightly sweet matcha buttercream and a tart cranberry dot. The green and red combo is holiday-ready and elegant on cookie trays.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered pistachios (pulse pistachios in a grinder)
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup finely chopped pistachios (for rolling)
- For buttercream: 3/4 cup unsalted butter, room temperature, 1 1/2 cups powdered sugar, 1 tsp matcha powder, 2–3 tbsp milk
- For filling: dried cranberries
Instructions
- Whisk flour, powdered pistachios, and salt.
- Cream butter and powdered sugar, add egg and vanilla.
- Mix dry into wet until a soft dough forms. Chill 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, roll in chopped pistachios, and place on lined sheet.
- Bake 10–12 minutes until edges set. Cool.
- Beat buttercream ingredients until smooth, adding milk to reach piping consistency.
- Pipe buttercream on half the cookies and top with another cookie and one cranberry in the center.
How to Serve It
Stack on a decorative cake stand. Store in an airtight container layered with parchment for up to 3 days in the fridge.
9. Salted Caramel Molasses Bars (Cookie-Style)
Thick, cookie-like bars with deep molasses flavor and gooey salted caramel on top. These slice into neat squares that look impressive with minimal effort.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, soft
- 3/4 cup brown sugar
- 1/3 cup molasses
- 1 large egg
- For topping: 1/2 cup prepared salted caramel sauce, flaky sea salt to finish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- Whisk flour, leaveners, salt, and spices.
- Cream butter and sugar; add molasses and egg.
- Mix in dry until combined. Press into prepared pan evenly, using an offset spatula.
- Bake 18–22 minutes until set and a toothpick shows few moist crumbs.
- Cool 10 minutes, spread caramel, sprinkle sea salt, then cool completely before slicing.
How to Serve It
Cut into squares and serve on a serving platter. Store in an airtight container for up to 4 days, or freeze slices wrapped individually.
10. Easy Cookie Recipes for Holidays: Vegan Almond Joy Cookies
These vegan cookies capture the classic Almond Joy combo—coconut, almonds, and chocolate—using plant-based butter and flax egg. They're chewy, rich, and perfect for guests with dietary preferences.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded sweetened coconut
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1/2 cup vegan butter, room temperature
- 2 tbsp ground flax + 6 tbsp water (flax egg)
- 1 tsp vanilla extract
- 1/2 cup chopped almonds
- 3/4 cup dairy-free chocolate chips
Instructions
- Make flax egg and let sit 5 minutes.
- Preheat oven to 350°F (175°C). Line sheets.
- Whisk flour, baking soda, and salt.
- Cream vegan butter and sugars, add flax egg and vanilla.
- Stir in dry ingredients, coconut, almonds, and chocolate chips.
- Drop 2-tablespoon scoops and bake 10–12 minutes until edges set.
- Cool on rack.
How to Serve It
Serve with almond milk or coffee. Store in an airtight container for up to 4 days. These also freeze well.
11. Browned Butter Toffee Chocolate Cookies
Browned butter adds caramel notes to this chocolate-forward cookie studded with toffee bits—rich and slightly chewy. Use real toffee for added crunch. They pair beautifully with espresso.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped toffee bits
- 1 cup dark chocolate chips
Instructions
- Brown butter in a light pan until fragrant; cool to warm.
- Preheat oven to 350°F (175°C) and line sheets.
- Beat browned butter with sugars; add eggs and vanilla.
- Sift in flour, cocoa, baking soda, and salt; fold until combined.
- Stir in toffee and chocolate chips.
- Drop 2-tablespoon scoops and bake 10–12 minutes until edges set.
- Cool before serving.
How to Serve It
Serve warm for gooey chocolate. Store in an airtight container up to 4 days; reheat briefly for that just-baked feel.
12. Gluten-Free Almond Snowball Cookies
Buttery, nutty snowballs rolled in powdered sugar make an elegant gluten-free option when made with almond flour and rice flour. They crumble delicately and are a holiday classic.
Ingredients
- 1 3/4 cups blanched almond flour
- 1/2 cup fine rice flour
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, soft
- 1/3 cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/3 cup chopped toasted almonds
Instructions
- Preheat oven to 325°F (165°C). Line baking sheet.
- Beat butter and powdered sugar until light. Add vanilla and almond extract.
- Mix in almond and rice flours, salt, and chopped almonds until dough comes together.
- Roll 1-inch balls and place on sheet.
- Bake 12–14 minutes until edges lightly golden.
- While warm, roll in powdered sugar twice for snowy coating.
How to Serve It
These are fragile—transport in layers separated by parchment in an airtight container. They keep well for 4–5 days.
13. Triple Ginger Molasses Drops
Ginger in three forms—ground, fresh crystallized, and molasses—gives a spicy, warming cookie with chewy texture. They fit cozy kitchen vibes and go well with black tea.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, soft
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 cup chopped crystallized ginger
- Optional: coarse sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line sheets.
- Whisk flour, spices, baking soda, and salt.
- Cream butter and sugar; beat in molasses and egg.
- Mix dry into wet and fold in crystallized ginger.
- Roll into balls, optionally roll in coarse sugar, and bake 10–12 minutes.
- Cool on rack.
How to Serve It
Serve with spiced tea. Store in an airtight container. Dough freezes well for quick future baking.
14. Chocolate-Dipped Linzer Cookies
Buttery almond cookies sandwich raspberry jam and get a chocolate-dipped finish for contrast—elegant and festive. The jam adds bright acidity to balance rich butter.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup raspberry jam
- 4 oz dark chocolate, melted (for dipping)
Instructions
- Whisk flours and salt.
- Cream butter and powdered sugar; add yolk, vanilla, and lemon zest.
- Mix in dry ingredients to make dough. Chill 1 hour.
- Preheat oven to 350°F (175°C). Roll dough and cut rounds; cut small center from half.
- Bake 10–12 minutes until edges are just golden. Cool.
- Sandwich jam between base and cutout top. Dip half of each cookie in melted chocolate and set to harden.
How to Serve It
Present on a white serving platter. Store in a single layer in an airtight container to keep chocolate coating intact.
15. Hazelnut Espresso Biscotti
Crunchy biscotti flavored with espresso and toasted hazelnuts are perfect for dunking. Twice-baking ensures crispness, and these store very well—great for gifting.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 3/4 cup toasted hazelnuts, chopped
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar. Beat in eggs, espresso, and vanilla.
- Gradually add dry ingredients and fold in hazelnuts and chocolate.
- Form dough into a log about 12 inches long; flatten slightly. Bake 20–25 minutes until firm.
- Cool 10 minutes, slice diagonally into 1/2-inch slices.
- Place cut sides down and bake 10–12 minutes per side until golden and crisp.
- Cool completely.
How to Serve It
Serve with espresso or hot chocolate. Store in an airtight container for up to 2 weeks. Package in a mason jar for gifting.
16. Red Velvet Crinkle Cookies
Soft, slightly tangy red velvet crinkles are a colorful addition to holiday trays. The powdered sugar cracking is visually festive and fun to make.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp plain yogurt or sour cream
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Whisk flour, cocoa, baking powder, and salt.
- In a bowl, mix sugar, oil, eggs, yogurt, food coloring, and vanilla until smooth.
- Stir in dry ingredients until just combined. Chill 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough into 1 1/2-inch balls and coat with powdered sugar.
- Bake 10–12 minutes until edges set.
- Cool on rack.
How to Serve It
Display on a holiday platter. Keep in an airtight container for up to 4 days.
17. Maple Walnut Rugelach (Cream Cheese Dough)
Rugelach made from a tender cream-cheese dough rolled with maple, walnuts, and a hint of cinnamon—flaky, layered, and buttery. Cut into crescents for an elegant but easy treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 8 oz cream cheese, cold
- 1 cup (2 sticks) unsalted butter, cold
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup pure maple syrup
- 1 egg beaten (for egg wash)
- Optional: 1 tbsp coarse sugar
Instructions
- Cut flour and salt into cold cream cheese and butter until dough forms. Chill 1 hour.
- Preheat oven to 375°F (190°C) and line baking sheets.
- Roll dough into a rectangle. Mix brown sugar, cinnamon, walnuts, and maple syrup; spread over dough.
- Roll tightly into a log, chill 15 minutes, then slice into 3/4-inch slices.
- Place slices on sheet, brush with egg wash, sprinkle coarse sugar.
- Bake 18–22 minutes until golden. Cool on rack.
How to Serve It
Warm slightly before serving. Store in an airtight container up to 3 days, or freeze for longer.
18. Black Pepper and Chocolate Chunk Cookies (Savory-Sweet)
A grown-up cookie pairing dark chocolate with a touch of freshly cracked black pepper—subtle heat that enhances chocolate complexity. Unique and memorable on a cookie tray.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chunks
- 1 tsp freshly cracked black pepper (plus more to finish)
Instructions
- Preheat oven to 350°F (175°C). Line sheets.
- Whisk flour, baking soda, and salt.
- Cream butter and sugars. Add eggs and vanilla.
- Stir in dry ingredients and fold in chocolate and black pepper.
- Scoop 3-tablespoon mounds and bake 12–14 minutes until edges set.
- Sprinkle a touch of fresh cracked pepper while still warm.
How to Serve It
Serve with strong black coffee or bitter dark beer. Store in an airtight container.
19. Thumbprint Cookies with Lemon Curd
Tender shortbread with tart lemon curd makes for a bright, refreshing cookie. The curd can be homemade or store-bought for speed.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup lemon curd (homemade or store-bought)
- Zest of 1 lemon for garnish
Instructions
- Preheat oven to 350°F (175°C) and line sheets.
- Beat butter and powdered sugar until light. Add yolk and vanilla.
- Mix in flour and salt to form dough. Chill 30 minutes.
- Roll into 1-inch balls, press thumb to make an indentation.
- Bake 12–14 minutes until edges are golden. Cool.
- Fill centers with lemon curd and zest lightly.
How to Serve It
Serve on a dessert platter. Refrigerate if using homemade curd; store in an airtight container for 3–4 days.
20. White Chocolate Cranberry Biscotti (Gluten-Free Option)
Crunchy biscotti studded with white chocolate and cranberries make a pretty holiday treat. Swap in a gluten-free flour blend for a GF version that still stays crisp.
Ingredients
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar; add eggs and vanilla.
- Add dry ingredients, cranberries, and white chips.
- Shape into a log and bake 20–25 minutes until set.
- Cool 10 minutes, slice, and bake sliced pieces 10 minutes per side until crisp.
How to Serve It
Serve with tea. Store in an airtight container for up to 2 weeks.
21. Easy Cookie Recipes for Holidays: Orange Cardamom Spritz
Piped spritz cookies flavored with orange zest and cardamom are delicate, buttery, and perfume the kitchen. The dough is easy to pipe using a cookie press or bag.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp orange zest
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- For glaze: 1 cup powdered sugar + 2 tbsp orange juice
- Optional: crushed pistachios
Instructions
- Whisk flour and salt.
- Cream butter and sugar until fluffy. Add egg, orange zest, cardamom, and vanilla.
- Mix in dry ingredients to form a soft dough. Chill 15 minutes.
- Preheat oven to 350°F (175°C). Fit cookie press or piping bag with star tip.
- Press/piped shapes onto lined sheet and bake 8–10 minutes until pale golden.
- Mix glaze and drizzle; sprinkle pistachios before glaze sets.
How to Serve It
Serve on a decorative tin or plate. Store in an airtight container up to 5 days.
22. Chocolate Peppermint Shortbread Thumbprints
A chocolate shortbread base meets peppermint ganache in these rich thumbprints. The cool peppermint cuts the richness, making them addictive in small bites.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
- 1/4 cup crushed candy cane
Instructions
- Preheat oven to 325°F (165°C) and line sheets.
- Whisk flour, cocoa, and salt.
- Cream butter and powdered sugar, add vanilla.
- Mix in dry ingredients to form dough and chill 30 minutes.
- Roll 1-inch balls, press wells, bake 12–14 minutes.
- Warm cream and pour over chocolate chips, stir into ganache, add peppermint oil if desired; fill centers and sprinkle crushed candy cane.
How to Serve It
Arrange on a white platter. Keep chilled if ganache is soft; store in a glass container.
23. Coconut Macaroons with Dark Chocolate Drizzle (Paleo Option)
Chewy macaroons with a toasted exterior and a rich chocolate drizzle. Use maple syrup and almond flour for a paleo-friendly twist that's dense and satisfying.
Ingredients
- 3 1/2 cups shredded unsweetened coconut
- 1/2 cup almond flour (optional for texture)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 large egg whites
- 4 oz dark chocolate, melted for drizzle
Instructions
- Preheat oven to 325°F (165°C) and line sheets.
- Whisk coconut, almond flour, maple syrup, coconut oil, vanilla, and salt.
- Beat egg whites to soft peaks and fold into coconut mixture.
- Drop 2-tablespoon mounds and bake 18–22 minutes until golden.
- Cool and drizzle with melted chocolate.
How to Serve It
Serve with coffee. Store in an airtight container at room temp for 3–4 days.
24. Saffron & Pistachio Snowdrops (Delicate Shortbreads)
Subtle saffron and crunchy pistachios make a refined shortbread that feels festive and exotic. Lightly dusted powdered sugar resembles fresh snow—perfect for upscale platters.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, cold cubed
- 1/4 tsp salt
- 1/4 tsp saffron threads, steeped in 1 tbsp warm milk
- 1/2 cup finely chopped pistachios
- Extra powdered sugar for dusting
Instructions
- Preheat oven to 325°F (165°C).
- Cut flour and powdered sugar into butter until crumbly; add saffron-infused milk and pistachios to form dough.
- Roll into logs, chill 30 minutes, slice into coins.
- Bake 12–14 minutes until edges turn slightly golden.
- Cool and dust with powdered sugar.
How to Serve It
Serve on a decorative plate. Store in an airtight container for up to 5 days.
25. Brown Sugar Chews with Toasted Coconut
These chewy brown sugar cookies with toasted coconut are caramel-forward and soft—great for when you crave a deeply flavored cookie without fuss.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup toasted shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line sheets.
- Whisk flour, baking soda, and salt.
- Mix melted butter and sugars; add eggs and vanilla.
- Stir in dry ingredients and coconut.
- Drop 2-tablespoon scoops and bake 9–11 minutes until edges caramelize.
- Cool on rack.
How to Serve It
Serve with tea. Keep in an airtight container for up to 4 days.
26. Brownie-Stuffed Cookies (Brookie Bites)
A cookie exterior with a gooey brownie center—these brookie bites combine two favorites into one decadent treat. Slightly underbake the brownie layer for the best fudgy middle.
Ingredients
- For brownie centers: 1/2 cup butter, 1 cup sugar, 2 large eggs, 1/3 cup cocoa, 1/2 cup flour
- For cookie dough: 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp vanilla, 1 cup chocolate chips
Instructions
- Make brownie batter and pour into a parchment-lined small baking dish; bake 15–18 minutes until just set. Chill and cut into 1-inch squares.
- Preheat oven to 350°F (175°C).
- Make cookie dough by creaming butter and sugars, adding eggs and vanilla, then dry ingredients.
- Flatten 3-tablespoon cookie dough, place a brownie square in center, wrap dough to enclose.
- Bake 12–14 minutes until edges are set.
- Cool on rack.
How to Serve It
Serve warm so the center is gooey. Store in an airtight container; reheat briefly for softer centers.
27. Chai-Spiced Oatmeal Sandwich Cookies with Vanilla Cream
Oatmeal cookies infused with chai spices sandwich a silky vanilla cream—warm, aromatic, and comforting for winter tea service.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- For filling: 1/2 cup unsalted butter, 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 1–2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and line sheets.
- Whisk oats, flour, baking soda, salt, and spices.
- Cream butter and brown sugar, add egg, then mix in dry ingredients.
- Drop 2-tablespoon scoops and bake 10–12 minutes until set.
- Beat filling ingredients until smooth; sandwich cookies when cooled.
How to Serve It
Serve with chai tea. Store in an airtight container for 3–4 days.
28. Classic Peanut Butter Blossoms
Soft peanut butter cookies crowned with chocolate kisses are nostalgic and quick to bake—holiday-friendly and adored by kids and adults alike.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- Granulated sugar for rolling
- 36 chocolate kisses, unwrapped
Instructions
- Preheat oven to 375°F (190°C) and line sheets.
- Whisk flour, baking soda, and salt.
- Beat butter and sugars, add peanut butter, egg, and vanilla.
- Mix in dry ingredients. Roll into 1-inch balls and roll in granulated sugar.
- Bake 8–10 minutes until edges are set. Press chocolate kiss into center immediately and let set.
- Cool on rack.
How to Serve It
Arrange on a festive tin. Store in an airtight container for up to 5 days.
29. Brown Butter Sage & Parmesan Savory Shortbread (Savory Holiday Twist)
A savory cookie to balance sweet platters: brown butter, crisp sage, and Parmesan in a shortbread format. Great alongside cheeses or as a unique stocking stuffer.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 cup (2 sticks) unsalted butter
- 3/4 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh sage leaves
- 1 tsp lemon zest (optional)
- 1–2 tbsp cold water if needed
Instructions
- Brown butter until nutty, strain and cool slightly.
- Preheat oven to 350°F (175°C).
- Whisk flour, salt, and pepper. Mix in Parmesan and sage.
- Stir in brown butter to form dough; add cold water if dry.
- Roll into a disk, chill 30 minutes, then roll and cut shapes or slice a log into rounds.
- Bake 12–15 minutes until edges golden. Cool.
How to Serve It
Serve with a cheese board and spiced nuts. Store in an airtight container for up to 5 days.
These 29 recipes cover classic and contemporary takes so you can find easy cookie recipes for holidays that match your time, taste, and dietary needs. Try a few that surprise you—maybe the black pepper chocolate or the saffron shortbreads—and pin your favorites for next year. If you bake for a party, a reliable silicone baking mat set or a KitchenAid stand mixer will make prep smoother and cleanup easier. Which of these will you bake first? Share with friends and family—cookies taste better when they're shared.
