15 Irresistibly Easy Christmas Cookie Recipes for a Festive Season
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Hello Ladies, The holiday season is upon us, and what better way to spread the festive cheer than with some delicious homemade Christmas cookies?
Whether you're planning to bake these cookies as gifts for loved ones or simply enjoy them with a warm cup of cocoa by the fireplace, we've got you covered with 15 easy and mouthwatering Christmas cookie recipes.
From classic sugar cookies to unique gingerbread creations, these recipes are sure to delight your taste buds and bring a touch of magic to your holiday celebrations.
# 1. Classic Sugar Cookies
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
Directions:
1. In a bowl, mix flour, baking soda, and baking powder. Set aside.
2. Cream together butter and sugar until smooth. Beat in the egg and vanilla.
3. Gradually blend in the dry ingredients.
4. Roll rounded teaspoons of dough into balls and place on a baking sheet.
5. Flatten each ball with the bottom of a glass.
6. Bake at 375°F (190°C) for 8 to 10 minutes.
#2. Gingerbread Cookies
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
Directions:
1. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2. In another bowl, beat butter and brown sugar until fluffy.
3. Add egg, molasses, and vanilla extract; mix well.
4. Gradually add dry ingredients to the wet mixture.
5. Divide the dough into two discs, wrap in plastic, and chill for at least 2 hours.
6. Roll out the dough and cut into your favorite holiday shapes.
7. Bake at 350°F (175°C) for 10-12 minutes.
#3. Peppermint Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup crushed peppermint candies
Directions:
1. Cream together butter, white sugar, and brown sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Fold in the chocolate chips and crushed peppermint candies.
6. Drop by rounded tablespoons onto ungreased baking sheets.
7. Bake at 350°F (175°C) for 10-12 minutes.
#4 . Cranberry White Chocolate Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips
Directions:
1. Cream together butter, white sugar, and brown sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Fold in dried cranberries and white chocolate chips.
6. Drop by rounded tablespoons onto ungreased baking sheets.
7. Bake at 350°F (175°C) for 10-12 minutes.
#5. Snickerdoodle Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Directions:
1. Cream together butter and 1 1/2 cups sugar until smooth.
2. Beat in the eggs one at a time.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Shape dough into 1-inch balls and roll them in a mixture of 2 tablespoons sugar and cinnamon.
6. Place balls on ungreased baking sheets.
7. Bake at 350°F (175°C) for 10-12 minutes.
#6. Chocolate Crinkle Cookies
Ingredients:
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Directions:
1. In a bowl, mix cocoa, white sugar, and vegetable oil.
2. Beat in eggs one at a time, then stir in vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Cover and chill dough for at least 4 hours or overnight.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll dough into 1-inch balls and coat with confectioners' sugar.
8. Bake for 10-12 minutes.
#7. Almond Butter Thumbprint Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup white sugar
- 2 large egg yolks
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
- Your favorite jam or preserves
Directions:
1. Cream together butter and sugar until smooth.
2. Beat in egg yolks and almond extract.
3. In a separate bowl, whisk together flour and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Shape dough into 1-inch balls, roll in chopped almonds, and place on baking sheets.
6. Use your thumb to make an indentation in the center of each cookie.
7. Fill each indentation with a small amount of jam.
8. Bake at 350°F (175°C) for 10-12 minutes.
#8. Lemon Snowball Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1/2 cup finely chopped pecans
- Additional powdered sugar for rolling
Directions:
1. Cream together butter and 1/2 cup powdered sugar until smooth.
2. Stir in vanilla extract, lemon zest, and salt.
3. Gradually add flour and chopped pecans.
4. Shape dough into 1-inch balls and place on baking sheets.
5. Bake at 350°F (175°C) for 12-15 minutes.
6. While still warm, roll the cookies in powdered sugar.
#9. Oatmeal Raisin Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Directions:
1. Cream together butter, white sugar, and brown sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Stir in rolled oats and raisins.
6. Drop by rounded tablespoons onto ungreased baking sheets.
7. Bake at 350°F (175°C) for 10-12 minutes.
#10. Chocolate-Dipped Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, melted
Directions:
1. Cream together butter and powdered sugar until smooth.
2. Stir in vanilla extract and salt.
3. Gradually add flour and mix until the dough comes together.
4. Roll dough into a log, wrap in plastic, and chill for at least 1 hour.
5. Preheat oven to 350°F (175°C) and slice the dough into 1/4-inch rounds.
6. Place on baking sheets and bake for 10-12 minutes.
7. Dip cooled cookies into melted chocolate.
#11. Chocolate-Hazelnut Sandwich Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate-hazelnut spread
Directions:
1. Cream together butter and powdered sugar until smooth.
2. Beat in egg yolks and vanilla extract.
3. In a separate bowl, whisk together flour, cocoa powder, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Shape dough into 1-inch balls and flatten with a fork.
6. Bake at 350°F (175°C) for 10-12 minutes.
7. Once cooled, spread chocolate-hazelnut filling between two cookies to create a sandwich.
#12. Peanut Butter Blossom Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup white sugar (for rolling)
- 48 chocolate kisses, unwrapped
Directions:
1. Cream together butter, peanut butter, white sugar, and brown sugar until smooth.
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Shape dough into 1-inch balls, roll in sugar, and place on baking sheets.
6. Bake at 375°F (190°C) for 8-10 minutes.
7. Immediately press a chocolate kiss into the center of each cookie.
#13. Buttery Pecan Sandies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- Additional powdered sugar for dusting
Directions:
1. Cream together butter, white sugar, and vanilla extract until smooth.
2. In a separate bowl, whisk together flour and salt.
3. Gradually add dry ingredients to the wet mixture.
4. Stir in chopped pecans.
5. Shape dough into 1-inch balls and place on baking sheets.
6. Flatten each ball with the bottom of a glass.
7. Bake at 350°F (175°C) for 12-15 minutes.
8. Dust cooled cookies with powdered sugar.
#14. Coconut Macaroons
Ingredients:
- 3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
Directions:
1. In a bowl, combine shredded coconut, sugar, flour, and salt.
2. In a separate bowl, beat egg whites until stiff peaks form.
3. Gently fold egg whites and vanilla extract into the coconut mixture.
4. Drop by rounded tablespoons onto parchment paper-lined baking sheets.
5. Bake at 325°F (160°C) for 20-25 minutes or until golden brown.
#15. Raspberry Linzer Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup white sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Directions:
1. Cream together butter and sugar until smooth.
2. Beat in egg yolks and vanilla extract.
3. In a separate bowl, whisk together flour and salt.
4. Gradually add dry ingredients to the wet mixture.
5. Divide the dough in half and shape into disks. Wrap in plastic and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Roll out one disk and cut out shapes with a hole in the center.
7. Bake for 10-12 minutes.
Bonus Recipe: Festive Chocolate Chip and M&M Cookies Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup red and green M&Ms
- Optional: 1 cup chopped nuts (like walnuts or pecans)
Instructions:
1. Preheat Oven: Set your oven to 375°F (190°C).
2. Cream Wet Ingredients: In a large bowl, use a mixer to cream the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, fully incorporating each before adding the next.
3. Mix Dry Ingredients: In another bowl, mix together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
4. Add Chocolate and M&Ms: Fold in the chocolate chips and M&Ms (and nuts if you're using them).
5. Prepare Cookies: Drop spoonfuls of the dough onto ungreased cookie sheets.
6. **Bake: Bake in the preheated oven for 9 to 11 minutes or until the edges are nicely browned.
7. Cool: Let the cookies cool on the baking sheets for a couple of minutes before transferring them to wire racks to cool completely.
To Wrap It Up
As we conclude this delightful exploration of 15 irresistibly easy Christmas cookie recipes, I hope you're feeling inspired and ready to spread some festive cheer through your baking.
These recipes are just a taste of the joy and warmth that this holiday season brings.
So, fire up your ovens, gather your loved ones, and let the aroma of freshly baked cookies fill your home with love and laughter.
May your holiday season be filled with sweetness, and may you create cherished memories with each batch you bake. Happy baking and a very Merry Christmas to you all! 🎄
✗⚬ﾒ𝟶,
Till Next Time,
Lily
Frequently Asked Questions
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A: Absolutely! Many of these cookie recipes can be prepared in advance and stored in airtight containers for several days. Just be sure to keep them in a cool, dry place to maintain their freshness.
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A: Yes, you can make ingredient substitutions to accommodate dietary restrictions or allergies. For example, you can use gluten-free flour for a gluten-free option or dairy-free margarine for lactose-free cookies. Make sure to check the specific dietary needs and adjust accordingly.
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A: To ensure your cookies turn out perfectly, follow the recipe instructions closely, and use fresh, high-quality ingredients. Additionally, pay attention to baking times and temperatures, as slight variations can affect the final result. Don't forget to have fun and get creative with decorating if you like!
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A: Yes, you can freeze cookie dough for later use. Simply shape the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the dough balls to a freezer-safe container or bag. When you're ready to bake, you can place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
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A: Absolutely! Here are some tips for making perfect cookies:
- Use an oven thermometer to ensure the correct baking temperature.
- Measure ingredients accurately, especially flour, for consistent results.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Experiment with different cookie shapes and decorations to add a personal touch to your creations.
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