The kitchen smells like butter and warm spices—you're ready to bake gifts, cookies for cookie exchanges, and a few sweet surprises just for yourself. These easy Christmas cookie recipes are perfect whether you're a beginner or a seasoned baker who wants quick, reliable treats that look like they took more time than they did.
You'll find classics (sugar cookies and gingerbread), chocolatey favorites, no-bake options, and a few gluten-free and vegan-friendly swaps. Each recipe includes exact measurements, oven temps, and timing so your cookies turn out right the first time. I often mix dough in my KitchenAid stand mixer or simply use a hand mixer when I'm making small batches. Line pans with parchment paper for easy release and cleanup.
Bookmark this list for holiday baking marathons, pin your favorites, and gather a few cookie tins—you're about to create 26 wonderful cookies that are truly giftable.
1. Classic Soft Sugar Cookies (Cut-Out & Decorate)
These soft sugar cookies keep their shape for cut-outs but stay tender inside. They have a buttery vanilla flavor and a smooth surface for decorating. Kids will love cutting shapes; adults will appreciate how easy the dough is to roll.
- I use a rolling pin with rings to get an even thickness every time.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 2–3 tbsp whole milk (if needed)
- For royal icing: 3 cups powdered sugar, 2 egg whites or 3 tbsp meringue powder + 5–6 tbsp water, 1 tsp vanilla
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with a silicone baking mat or parchment.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- Beat butter and sugar until light and fluffy, about 3 minutes in a stand mixer on medium speed.
- Add egg, vanilla, and almond extract; beat until combined.
- Gradually add dry ingredients. If dough is crumbly, add 1 tbsp milk at a time until it holds.
- Divide dough, wrap, and chill at least 1 hour (easier to roll).
- Roll dough to 1/4-inch thickness using your rolling pin rings. Cut shapes and place 1 inch apart.
- Bake 8–10 minutes until edges are just set and pale golden. Let cool 2 minutes on pan, then transfer to a cooling rack.
- Decorate with royal icing once fully cooled. Use Wilton decorating tips for piping.
How to Serve It
Serve on a white cake stand for a festive look. Garnish with edible glitter or crushed candy canes. These keep in an airtight container at room temp for 4–5 days. Dough can be made ahead and frozen for up to 3 months.
2. Easy Ginger Molasses Cookies
Deep, spiced, and slightly chewy—these molasses cookies fill the kitchen with warm holiday aroma. They have crisp edges and a soft center thanks to brown sugar and molasses.
- I bake these on a heavy-duty baking sheet to prevent warping and get even browning.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1/4 cup unsulfured molasses
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
- Cream butter and brown sugar until fluffy, about 2–3 minutes.
- Beat in egg, then molasses.
- Gradually add dry ingredients until just combined.
- Scoop 1.5 tbsp dough, roll into balls, then roll in granulated sugar.
- Place 2 inches apart and bake 8–10 minutes until edges set; centers may look soft.
- Let cool on the sheet 5 minutes, then transfer to a cooling rack to finish firming.
How to Serve It
Serve with a hot mug of spiced tea or cocoa. Stack in mason jars tied with ribbon for gifting. Store in an airtight container at room temp for up to 1 week.
3. Easy Christmas Cookie Recipes: Chocolate Crinkle Cookies
These fudgy chocolate crinkles have a crackled powdered sugar top and a brownie-like interior. They’re rich, chocolatey, and chewy—perfect for chocolate lovers at holiday parties.
- For evenly sized cookies, use a cookie scoop.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed if available)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Whisk flour, cocoa, baking powder, and salt.
- In another bowl, whisk sugars, melted butter, eggs, and vanilla until smooth.
- Fold dry ingredients into wet until just combined. Chill 30 minutes (easier to roll).
- Preheat oven to 350°F (175°C) and line pans.
- Scoop 1 tbsp dough balls, roll in powdered sugar until thickly coated.
- Bake 9–11 minutes; centers should be soft but set. Cracks will form as they cool.
- Cool on baking sheet 5 minutes, then transfer to a cooling rack.
How to Serve It
Plate on a dark serving platter to show contrast with powdered sugar. Pair with espresso or a peppermint latte. Store in an airtight cookie tin for up to 5 days.
4. Peppermint Bark Chocolate Cookies
These cookies combine chocolate cookie bases with a layer of white chocolate and crushed candy canes for a peppermint bark feel. They’re minty, crunchy, and festive.
- Temper the chocolate on a double boiler setup or microwave in short bursts.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 4 oz dark chocolate, chopped
- 4 oz white chocolate, for topping
- 1/2 cup crushed candy canes (about 6 small canes)
Instructions
- Preheat oven to 350°F (175°C). Line pans.
- Whisk flour, cocoa, baking soda, and salt.
- Cream butter and brown sugar until smooth, 2–3 minutes.
- Add egg and vanilla; beat until combined.
- Stir in dry ingredients and fold in chopped dark chocolate.
- Scoop 2 tbsp portions and bake 10–12 minutes until edges set.
- Cool on rack. Melt white chocolate and spread thinly over cookies with an offset spatula. Sprinkle crushed candy canes and let set.
How to Serve It
Arrange on a decorative platter. These are great with hot chocolate. Store in layers separated by parchment inside an airtight container for up to 4 days.
5. Snickerdoodle Holiday Twists
Cinnamon-forward with a soft, tangy center thanks to cream of tartar. These twist a classic snickerdoodle by adding a little orange zest for a festive note.
- Zest oranges with a microplane grater for bright flavor.
Ingredients
- 2 3/3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp orange zest (about 1 small orange)
- For rolling: 1/4 cup sugar + 2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line pans.
- Whisk flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar for 2–3 minutes until fluffy.
- Add eggs one at a time, then vanilla and orange zest.
- Mix in dry ingredients until combined.
- Roll into 1.5 tbsp balls, then roll in cinnamon sugar.
- Bake 8–10 minutes until edges set and centers puff; they will flatten slightly.
- Cool on a rack.
How to Serve It
Serve with mulled cider. These travel well in a food storage container for cookie exchanges. Dough can be refrigerated overnight for fresher flavor.
6. Thumbprint Cookies with Raspberry Preserves
Buttery shortbread cookies cradle tart raspberry jam for a sweet-tart bite. They’re small, giftable, and look charming in cookie tins.
- A small cookie scoop makes uniform sizes.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tsp vanilla extract
- 1 large egg yolk
- 3/4 cup raspberry preserves (seedless works well)
- Optional: zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Pulse flour, powdered sugar, and salt with butter in a food processor until coarse crumbs.
- Add vanilla and egg yolk, pulse to form a dough. Add lemon zest if using.
- Chill dough 30 minutes if soft.
- Roll into 1-inch balls and place on prepared pan.
- Press thumb into center to make an indentation.
- Fill each indentation with about 1/2 tsp preserves.
- Bake 10–12 minutes until edges turn light golden. Cool on rack.
How to Serve It
Arrange on a festive platter or stack in mason jars for gifting. Store in a single layer or separated by parchment in an airtight container for up to 5 days.
7. Easy Christmas Cookie Recipes: Peppermint Chocolate Thumbprint
A chocolate thumbprint cookie filled with peppermint-infused ganache—this recipe blends rich chocolate with a crisp peppermint finish. It’s bright, minty, and perfect for candy-cane season.
- Use a double boiler pot set or microwave-safe bowl for melting chocolate.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz dark chocolate, chopped
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
- 1/3 cup crushed candy canes for topping
Instructions
- Preheat oven to 350°F (175°C). Line sheets.
- Whisk flour, cocoa, and salt.
- Cream butter and sugar until pale. Beat in egg and vanilla.
- Mix in dry ingredients until a soft dough forms. Chill 20 minutes.
- Roll into 1-inch balls, press centers to create wells.
- Bake 9–11 minutes until set. Cool slightly.
- Make ganache: heat cream until simmering; pour over chopped chocolate. Stir until smooth, add peppermint extract.
- Spoon ganache into wells and sprinkle crushed candy canes. Let set.
How to Serve It
Place on a decorative tray and add a sprig of rosemary for aroma. Store in a shallow tin lined with parchment and separate layers with parchment for up to 4 days.
8. Easy Christmas Cookie Recipes: Brown Butter Shortbread Stars
Browning the butter gives shortbread a nutty depth that feels luxurious. These star-shaped shortbreads are crisp, melt-in-your-mouth, and ideal for gifting.
- Brown butter in a light-colored skillet so you can see the color change; I use a stainless steel skillet.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly (about 1 cup browned)
- 1 tsp vanilla extract
- Optional: 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets.
- Brown butter over medium heat until nutty aroma and amber solids form; cool slightly.
- Whisk flour, sugar, salt, and nutmeg.
- Stir in browned butter and vanilla until dough forms.
- Chill 30 minutes if too soft.
- Roll out to 1/4-inch and cut stars.
- Bake 12–15 minutes until edges are light golden.
- Cool on a rack; dust with powdered sugar if desired.
How to Serve It
Serve on a slate board to contrast the golden color. These are great stacked in a cookie tin for gifting. Keep in an airtight container for up to 1 week.
9. Peanut Butter Blossoms
Soft peanut butter cookies rolled in sugar and crowned with chocolate kisses. The classic sweet-salty combo is always a crowd-pleaser.
- Use a cookie scoop for even cookies.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- About 36 chocolate kisses (unwrapped)
Instructions
- Preheat oven to 375°F (190°C) and line sheets.
- Whisk flour, baking soda, and salt.
- Cream butter and sugars until light. Add peanut butter, then egg and vanilla.
- Mix in dry ingredients until just combined.
- Roll into 1-inch balls and roll in granulated sugar.
- Bake 8–10 minutes. Immediately press a chocolate kiss into center; cookie will crack slightly.
- Let cool completely on rack.
How to Serve It
Serve with cold milk. Package in clear cellophane bags tied with ribbon for gifts. Store in an airtight container at room temp for 4–5 days.
10. Oatmeal Cranberry White Chocolate Cookies
Chewy oats, tart dried cranberries, and sweet white chocolate create a balanced cookie that's chewy and packed with texture.
- Measure oats and flour by weight for consistent results; try a digital kitchen scale.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line sheets.
- Whisk flour, baking soda, salt, and cinnamon.
- Cream butter and sugars until fluffy. Add eggs and vanilla.
- Stir in dry ingredients, then fold in oats, cranberries, and white chips.
- Scoop 2 tbsp portions onto baking sheet.
- Bake 10–12 minutes until golden at edges and still soft in center.
- Cool on rack.
How to Serve It
Serve warm with tea or coffee. These keep well in a glass meal prep container for up to 5 days. Freeze baked cookies for longer storage.
11. Lemon Sugar Drop Cookies
Light, zesty lemon cookies with a tender crumb and a sweet-tart glaze—bright contrast to richer holiday flavors.
- Use fresh lemon juice and zest; a microplane grater works best.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp lemon zest (about 2 medium lemons)
- 2 tbsp fresh lemon juice
- For glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time.
- Mix in lemon zest and juice.
- Fold in dry ingredients until just combined.
- Scoop 1.5 tbsp tablespoons and place 2 inches apart.
- Bake 10–12 minutes until edges set.
- Cool and drizzle with lemon glaze. Let glaze set.
How to Serve It
Serve with sparkling water or tea. Stack in airtight containers with parchment between layers for up to 4 days. Dough freezes well.
12. Almond Joy Thumbprint Cookies (Coconut & Almond)
These combine coconut, toasted almonds, and a chocolate drizzle—think Almond Joy candy in cookie form. They’re chewy, nutty, and tropical.
- Toast coconut on a sheet pan in a 350°F oven for 5–7 minutes, stirring occasionally; use a thermometer if browning quickly.
Ingredients
- 1 1/2 cups shredded sweetened coconut
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup toasted sliced almonds
- 2 oz dark chocolate, melted for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets.
- Toast coconut lightly if desired and cool.
- Whisk almond flour, all-purpose flour, and salt.
- Cream butter and sugar until fluffy. Add egg and vanilla.
- Mix in coconut and dry ingredients to make a soft dough.
- Roll into balls, press centers to make wells, and fill with a few toasted almonds.
- Bake 10–12 minutes until golden. Cool and drizzle with melted chocolate.
How to Serve It
Place on a decorative platter and pair with coconut macarons for variety. Store in an airtight container for up to 5 days.
13. Double Chocolate Peppermint Cookies
Deep chocolate flavor with pockets of white chocolate and peppermint crunch. These are chewy and festive.
- Chop chocolate by hand for rustic chunks; a chef's knife makes quick work.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 large egg + 1 yolk, room temperature
- 1 tsp vanilla extract
- 1 cup chopped dark chocolate or chips
- 1/2 cup white chocolate chunks
- 1/3 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (175°C). Line sheets.
- Whisk flour, cocoa, baking soda, and salt.
- Cream butter and brown sugar until fluffy. Add egg and yolk, then vanilla.
- Mix in dry ingredients, then fold in chocolates and peppermint.
- Scoop 2 tbsp mounds and bake 10–12 minutes until edges are set.
- Cool on a rack.
How to Serve It
Serve warm with milk or coffee. Store in an airtight container for up to 4 days. Freeze for longer storage.
14. Easy Christmas Cookie Recipes: Gluten-Free Chewy Chocolate Chip Cookies
These use a gluten-free flour blend for the same chewy, golden chocolate chip cookie you love. Great for guests who avoid gluten without sacrificing texture.
- I use a 1:1 gluten-free flour blend for easy swaps.
Ingredients
- 2 1/4 cups 1:1 gluten-free flour blend (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
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