Transform your holiday season with these tried-and-true Christmas cookie recipes that will make your kitchen smell like pure Christmas magic. Whether you’re hosting a cookie exchange, filling gift boxes for neighbors, or leaving treats for Santa, these classic recipes deliver both stunning presentation and irresistible flavor.
1. Soft & Chewy Gingersnaps
These melt-in-your-mouth gingersnaps are the perfect balance of spicy warmth and sweet comfort. With their characteristic crackled tops and soft, chewy centers, they’re everything a gingerbread cookie should be.
Ingredients:
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• 1 large egg
• 1/4 cup (60ml) molasses
• 1 teaspoon vanilla extract
• 2 1/4 cups (270g) all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup (50g) granulated sugar (for rolling)
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in egg, molasses, and vanilla until well combined.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Cover dough and refrigerate for 30 minutes.
7. Roll dough into 1-inch balls and roll in granulated sugar.
8. Place 2 inches apart on prepared baking sheets.
9. Bake for 10-12 minutes until edges are set and tops are crackled.
10. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips: Don’t overbake – these cookies will look slightly underdone when you remove them, but they’ll firm up as they cool. Store in an airtight container for up to 5 days.
2. M&M Pudding Cookies
The secret to these ultra-soft, bakery-style cookies is instant vanilla pudding mix. Loaded with colorful M&Ms, they stay soft for days and are perfect for any holiday gathering.
Ingredients:
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3.4 oz (1 package) instant vanilla pudding mix
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (90g) M&Ms (regular or mini)
• 1/2 cup (90g) semi-sweet chocolate chips (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter and both sugars until light and fluffy, about 3 minutes.
3. Add the dry pudding mix, vanilla, and egg. Beat on high for 2-3 minutes until light and fluffy.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add flour mixture to butter mixture on low speed until just combined.
6. Fold in M&Ms and chocolate chips (if using) with a spatula.
7. Use a 1.5 tablespoon cookie scoop to portion dough onto prepared baking sheets, 2 inches apart.
8. Press additional M&Ms onto tops if desired.
9. Bake for 10-12 minutes until edges just begin to turn golden.
10. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips: Use instant pudding mix, not cook-and-serve. For extra thick cookies, chill the dough for 30 minutes before baking. These freeze beautifully for up to 3 months.
3. Christmas Pinwheel Cookies
These stunning swirled cookies are easier to make than they look! With festive red and green spirals rolled in colorful sprinkles, they’re the showstopper of any cookie platter.
Ingredients:
• 1 cup (226g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Red gel food coloring
• Green gel food coloring
• 1 cup Christmas nonpareil sprinkles or sanding sugar
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy, 2-3 minutes.
2. Beat in egg, vanilla extract, and almond extract until well combined.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients to wet ingredients on low speed until just combined.
5. Divide dough into 3 equal portions (use a kitchen scale for accuracy).
6. Leave one portion plain white. Color one portion red and one portion green with gel food coloring.
7. Wrap each portion in plastic wrap and refrigerate for 1-2 hours.
8. On parchment paper, roll each color into a 12×8 inch rectangle.
9. Stack layers: green, then white, then red.
10. Starting from the long edge, tightly roll the dough into a log.
11. Roll the log in sprinkles to coat the outside.
12. Wrap in plastic and refrigerate for at least 1 hour (or up to 3 days).
13. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
14. Slice log into 1/4-inch thick rounds with a sharp knife.
15. Place cookies 1 inch apart on prepared baking sheets.
16. Bake for 10-12 minutes until edges just begin to turn golden.
17. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips: Use gel food coloring for vibrant colors. If the dough gets too soft while working, refrigerate it again. Use dental floss or a sharp knife for clean slices.
4. Candy Cane Cookies
These festive twisted treats taste like peppermint and look adorable on any holiday cookie platter. Kids love helping shape these classic Christmas cookies!
Ingredients:
• 1 cup (226g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Red gel food coloring
• 1/2 cup (100g) granulated sugar
• 1/2 cup crushed peppermint candies (optional)
Instructions:
1. In a large bowl, beat butter and powdered sugar until light and fluffy, 2-3 minutes.
2. Beat in egg, vanilla extract, and peppermint extract.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add flour mixture to butter mixture until well combined.
5. Divide dough in half. Mix red food coloring into one half until evenly colored.
6. Wrap both portions separately in plastic wrap and refrigerate for 1-2 hours.
7. Mix granulated sugar with crushed peppermint candies (if using) in a shallow bowl.
8. Take 1 teaspoon of each color and roll into 4-5 inch ropes on a lightly floured surface.
9. Place one red and one white rope side by side. Twist together gently.
10. Place on parchment-lined baking sheets and curve the top to form a candy cane shape.
11. Refrigerate shaped cookies for 15 minutes.
12. Preheat oven to 375°F (190°C).
13. Bake for 8-10 minutes until very lightly golden.
14. Immediately sprinkle with peppermint sugar mixture while warm.
15. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips: Keep dough chilled while working to prevent cracking. If dough becomes too soft, return it to the refrigerator. Store in an airtight container for up to 1 week.
5. Snowball Cookies (Russian Tea Cakes)
These buttery, melt-in-your-mouth cookies are coated in powdered sugar and studded with toasted pecans. Also known as Mexican Wedding Cookies, they’re a must-have for every holiday cookie tin.
Ingredients:
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/4 cups (270g) all-purpose flour
• 1 cup (110g) finely chopped pecans, toasted
• 1-2 cups (120-240g) powdered sugar for rolling
Instructions:
1. Toast pecans in a dry skillet over medium heat until fragrant, 4-6 minutes. Cool completely and chop finely.
2. In a large bowl, beat butter and 1/2 cup powdered sugar until creamy, about 2 minutes.
3. Beat in vanilla and salt.
4. On low speed, gradually mix in flour until just combined.
5. Stir in chopped pecans by hand.
6. Cover and refrigerate dough for 30-45 minutes.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll dough into 1-inch balls using a tablespoon measure.
9. Place 2 inches apart on prepared baking sheets.
10. Bake for 12-14 minutes until bottoms are lightly golden (tops should remain pale).
11. Cool on baking sheet for 5 minutes.
12. While still warm, roll cookies in powdered sugar to coat.
13. Let cool completely on wire rack.
14. Roll in powdered sugar a second time before serving.
Pro Tips: Don’t skip the second coating of powdered sugar – it gives them that signature snowy appearance! These cookies taste even better the next day. Store in an airtight container for up to 1 week.
6. Red & Green Christmas Sugar Cookies
These festive sugar cookies are rolled in red and green sanding sugar for a beautiful sparkle. Soft, buttery, and with just a hint of almond, they’re perfect for cookie exchanges and holiday parties.
Ingredients:
• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups (360g) all-purpose flour
• 1/2 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Red and green sanding sugar or Christmas sprinkles
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
3. Add egg, vanilla extract, and almond extract. Beat until well combined.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients on low speed until just combined.
6. Place red sanding sugar in one bowl and green sanding sugar in another.
7. Use a cookie scoop to form 1.5 tablespoon balls of dough.
8. Roll half the cookies in red sugar and half in green sugar.
9. Place cookies 2 inches apart on prepared baking sheets.
10. Lightly flatten the tops with the palm of your hand.
11. Bake for 11-13 minutes until edges just begin to turn golden.
12. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips: Don’t overbake – these cookies should be soft and chewy. The cornstarch helps keep them tender. Use gel food coloring if making colored dough instead of sanding sugar.
Baking Tips for Success
Essential Tips:
• Use room temperature butter for easier creaming and better texture
• Measure flour correctly using the spoon-and-level method
• Don’t skip chilling time – it prevents spreading and helps cookies hold their shape
• Use parchment paper or silicone baking mats for even baking
• Rotate baking sheets halfway through for even browning
• Cool cookies on the baking sheet for a few minutes before transferring
Storage and Freezing:
• Most cookies stay fresh at room temperature for 5-7 days in airtight containers
• Freeze baked cookies for up to 3 months in freezer-safe containers
• Freeze cookie dough balls and bake fresh whenever needed
• Place parchment paper between layers to prevent sticking
These six classic Christmas cookie recipes will fill your home with the warm, spicy, sweet aromas of the holiday season. Whether you’re an experienced baker or just starting out, each recipe is designed for success. Happy baking!
Keywords: Christmas cookies, holiday baking, gingersnaps, M&M cookies, pinwheel cookies, candy cane cookies, snowball cookies, sugar cookies, Christmas baking recipes, holiday cookie recipes, easy Christmas cookies, festive cookies