Fancy filling your home with the warm, sweet aroma of freshly baked cookies this holiday season? You’re in the right place! We’ve gathered 32 of our most irresistible and easy cookie recipes, perfect for creating festive Christmas delights. From classic gingerbread to chocolatey wonders, these treats are sure to become new family favorites. Let’s get baking and spread some delicious holiday cheer!
Chocolate Peppermint Bark Cookies
Wondering how to make holiday baking feel special without spending hours in the kitchen? These chocolate peppermint bark cookies are your answer. They combine rich chocolate, cool peppermint, and a festive crunch into one easy treat that’ll have everyone asking for the recipe.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature—I find this makes the dough creamier
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature for better mixing
– 1 tsp pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled to avoid dense cookies
– ¾ cup unsweetened cocoa powder, sifted to remove lumps
– 1 tsp baking soda
– ½ tsp salt
– 1 cup semi-sweet chocolate chips, my favorite for a balanced sweetness
– ½ cup crushed peppermint candies or candy canes, plus extra for topping
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2–3 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can make cookies tough.
6. Fold in the chocolate chips and crushed peppermint candies with a spatula until evenly distributed.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers still look slightly soft—they’ll firm up as they cool.
9. Remove from the oven and immediately press a few extra crushed peppermint pieces onto the tops of the warm cookies for extra crunch and color.
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
So, what do you get? These cookies boast a fudgy, chewy texture with a bold chocolate base that’s perfectly balanced by the refreshing peppermint crunch. Serve them stacked on a festive plate with a glass of cold milk, or crumble them over ice cream for an indulgent dessert twist.
Cinnamon Sugar Snickerdoodles
There’s nothing quite like the warm, cozy aroma of cinnamon sugar wafting through your kitchen. These snickerdoodles are the ultimate comfort cookie—soft, chewy centers with a crackly, sugary crust. You’ll want to make a double batch because they disappear fast!
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature (this makes creaming so much easier)
– 1 ½ cups granulated sugar, plus ¼ cup extra for rolling
– 2 large eggs, at room temperature for better incorporation
– 2 ¾ cups all-purpose flour, spooned and leveled to avoid dense cookies
– 2 tsp cream of tartar (the secret to that classic tangy lift)
– 1 tsp baking soda
– ½ tsp salt
– 2 tbsp ground cinnamon, my favorite for that warm spice kick
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, use a hand mixer to cream the softened butter and 1 ½ cups granulated sugar together on medium speed for 2–3 minutes, until light and fluffy.
3. Tip: Scrape down the sides of the bowl halfway through to ensure everything mixes evenly.
4. Add the room-temperature eggs one at a time, beating well after each addition until fully combined.
5. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no flour streaks remain.
7. Tip: Avoid overmixing the dough to keep the cookies tender.
8. In a small shallow bowl, stir together the remaining ¼ cup granulated sugar and ground cinnamon.
9. Scoop about 1 ½ tablespoons of dough, roll it into a ball between your palms, then roll it in the cinnamon-sugar mixture to coat evenly.
10. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
11. Tip: Gently flatten each ball slightly with the bottom of a glass for more even baking.
12. Bake in the preheated oven for 8–10 minutes, until the edges are set and lightly golden but the centers still look soft.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These snickerdoodles come out with a delightfully crisp, sugary exterior that gives way to a soft, pillowy center. The cinnamon-sugar coating caramelizes slightly in the oven, adding a warm, cozy flavor that pairs perfectly with a cold glass of milk. For a fun twist, try sandwiching them with a scoop of vanilla ice cream for an easy, irresistible dessert.
Buttery Pecan Snowball Cookies
Picture this: you’re cozied up with a warm drink, craving something sweet but not too heavy. These buttery pecan snowball cookies are just the thing—they melt in your mouth and feel like a hug in dessert form.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup unsalted butter, softened to room temperature (I find this makes the dough easier to mix)
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract (pure vanilla gives the best flavor)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans (toasting them first adds a nutty depth, but it’s optional)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using a hand mixer on medium speed for about 2 minutes, until light and fluffy.
- Add the vanilla extract to the butter mixture and mix on low speed for 30 seconds to combine.
- In a separate medium bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed just until a dough forms, about 1-2 minutes. Tip: Overmixing can make the cookies tough, so stop as soon as it comes together.
- Fold in the finely chopped pecans with a spatula until evenly distributed throughout the dough.
- Scoop out tablespoon-sized portions of dough and roll them into smooth balls between your palms.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, until the bottoms are lightly golden but the tops are still pale. Tip: They firm up as they cool, so don’t overbake for that melt-in-your-mouth texture.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely for about 30 minutes.
- Once cooled, roll each cookie in the extra powdered sugar until fully coated. Tip: For a thicker snowball effect, you can roll them twice—once after cooling and again just before serving.
So, what do you get? These cookies are delightfully crumbly with a rich, buttery flavor that’s perfectly balanced by the toasted pecans. Serve them piled high on a plate with a dusting of extra powdered sugar for a festive touch, or enjoy them as a simple treat with your afternoon coffee—they’re sure to disappear fast!
Gingerbread Molasses Cookies
You know those cozy, spiced cookies that just scream holiday season? Gingerbread molasses cookies are exactly that—a chewy, warmly spiced treat that fills your kitchen with the most incredible aroma. They’re perfect with a cup of coffee or as a sweet little gift.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ¾ cup unsalted butter, softened (I always take mine out about 30 minutes ahead—it creams so much better)
– 1 cup packed dark brown sugar (this gives them that deep, caramel-like flavor)
– ¼ cup molasses (I use Grandma’s Original for its robust taste)
– 1 large egg, at room temperature (it blends in smoothly without curdling the butter)
– 2 ¼ cups all-purpose flour, spooned and leveled (no packing it down!)
– 2 teaspoons ground ginger (freshly ground if you have it—it makes a difference)
– 1 teaspoon ground cinnamon
– ½ teaspoon ground cloves
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ¼ cup granulated sugar, for rolling (this creates that classic crackly top)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream the softened butter and dark brown sugar together for about 2 minutes, until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Add the molasses and room temperature egg to the butter mixture, and beat on medium speed until fully combined, about 1 minute.
4. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt until no streaks remain.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no flour pockets are visible. Tip: Don’t overmix here, or the cookies can become tough.
6. Place the granulated sugar in a small bowl. Scoop out about 1 tablespoon of dough per cookie, roll it into a ball between your palms, then roll each ball in the sugar to coat it completely.
7. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are set and the tops are crackled. Tip: The cookies will look soft in the center but firm up as they cool—pull them out when they’re just set to keep them chewy.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Holding one of these warm cookies, you’ll notice they’re delightfully chewy with a crisp sugar crust and a deep, spicy molasses flavor. Try serving them with a dollop of whipped cream or crumbled over vanilla ice cream for an extra festive twist.
Cranberry White Chocolate Chip Cookies
Ugh, is there anything better than a warm cookie fresh from the oven? You’re about to make the ultimate holiday treat—a chewy, sweet-tart cookie packed with festive cranberries and creamy white chocolate chips. They’re the perfect balance of flavors and so easy to whip up.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature (this is key for easy creaming!)
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs, at room temperature (they blend in much smoother)
– 1 teaspoon pure vanilla extract (I always use the real stuff for the best flavor)
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup dried cranberries (the sweetened kind add a nice pop)
– 1 cup white chocolate chips (I love the big chunks for extra melty pockets)
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar for about 2 minutes, until light and fluffy. Tip: Don’t rush this step—proper creaming gives the cookies a better texture.
3. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Tip: Overmixing the flour can make the cookies tough, so stop as soon as no streaks remain.
6. Use a spatula to gently fold in the dried cranberries and white chocolate chips until evenly distributed.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Tip: For chewier cookies, pull them out when they’re just set—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies come out wonderfully chewy with a crisp edge, and the tart cranberries cut through the sweetness of the white chocolate perfectly. Try serving them warm with a glass of cold milk or crumbled over vanilla ice cream for an extra-decadent dessert.
Almond Spritz Christmas Cookies
Aren’t those classic spritz cookies just the best? You know, the ones that scream Christmas with their buttery, melt-in-your-mouth texture and festive shapes. Today, I’m sharing my almond-spiked version—they’re a holiday staple in my house, and I bet they’ll become one in yours too.
Serving: 36 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature—this makes the dough so much easier to pipe!
– ¾ cup granulated sugar, just the right amount of sweetness for these delicate cookies
– 1 large egg, at room temperature to help everything blend smoothly
– 1 teaspoon pure almond extract, my secret for that warm, nutty aroma
– 2 ¼ cups all-purpose flour, spooned and leveled to avoid dense cookies
– ½ teaspoon salt, to balance the sweetness
– Sliced almonds for topping, because a little crunch never hurts
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy—this creaming step is key for tender cookies.
3. Add the room temperature egg and almond extract to the bowl, then beat on low speed just until combined, about 30 seconds.
4. Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until a soft dough forms, which should take 1–2 minutes; tip: don’t overmix, or the cookies might turn tough.
5. Fit a cookie press with your favorite holiday disk (I love the star shape!) and fill it with the dough, pressing out cookies directly onto the prepared baking sheets, spacing them about 1 inch apart.
6. Gently press a few sliced almonds onto the top of each cookie for decoration.
7. Bake one sheet at a time in the preheated oven for 8–10 minutes, until the edges are just lightly golden—tip: watch closely after 8 minutes to avoid overbrowning.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely; tip: they firm up as they cool, so be patient for the perfect texture.
Just out of the oven, these cookies have a crisp edge and a tender, buttery center that melts away with each bite. The almond flavor shines through subtly, making them a cozy treat with coffee or as a sweet gift in a festive tin.
Maple Walnut Shortbread Cookies
A cozy, buttery treat that’s perfect with your afternoon coffee or as a holiday gift. These maple walnut shortbread cookies are crisp, lightly sweet, and packed with nutty flavor—you’ll love how simple they are to make. Let’s get baking!
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (this makes creaming so much easier)
– ½ cup pure maple syrup, the real stuff—none of that pancake syrup!
– 2 cups all-purpose flour, spooned and leveled for accuracy
– ½ teaspoon fine sea salt, just a pinch to balance the sweetness
– 1 cup chopped walnuts, toasted for extra crunch (I do this in a dry skillet for 5 minutes)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
3. Pour in the maple syrup and beat until fully combined and smooth, scraping down the sides of the bowl as needed.
4. Tip: Add the flour and salt all at once, then mix on low speed just until a soft dough forms—overmixing can make the cookies tough.
5. Fold in the toasted walnuts with a spatula until evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a log about 1½ inches in diameter on a lightly floured surface.
7. Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
8. Tip: Use a sharp knife to slice the chilled logs into ¼-inch thick rounds, wiping the blade clean between cuts for neat edges.
9. Place the rounds about 1 inch apart on the prepared baking sheets.
10. Bake for 12–15 minutes, or until the edges are just starting to turn golden brown.
11. Tip: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely—they’ll firm up as they cool.
12. You’re all done!
You’ll love the crumbly, melt-in-your-mouth texture with a rich maple aroma and toasty walnut bits. These cookies are fantastic dunked in milk or crumbled over vanilla ice cream for a quick dessert upgrade.
Rum-Infused Cherry Thumbprint Cookies
Ugh, you know those holiday parties where you need something impressive but not fussy? These rum-infused cherry thumbprint cookies are your secret weapon—they look fancy, taste incredible, and are surprisingly simple to make. They’re the perfect little treat to have with coffee or to bring as a host gift.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened at room temperature—it should give slightly when pressed
– ⅔ cup granulated sugar, plus extra for rolling
– 2 large eggs, separated (save the yolks for another use, like a custard)
– 1 teaspoon pure vanilla extract, the good stuff makes a difference
– 2½ cups all-purpose flour, spooned and leveled to avoid dense cookies
– ¼ teaspoon fine sea salt, I always use this over table salt for better flavor
– ½ cup cherry jam or preserves, go for a quality brand with real fruit
– 2 tablespoons dark rum, for that warm, boozy kick—spiced rum works too if you prefer
– ½ cup finely chopped pecans, toasted lightly for extra crunch (optional but recommended)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and ⅔ cup granulated sugar together with an electric mixer on medium speed for about 2–3 minutes, until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Add the egg whites and vanilla extract to the butter mixture, and beat on low speed just until combined, about 30 seconds.
4. In a separate medium bowl, whisk together the flour and sea salt until well blended.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, about 1–2 minutes. Tip: Don’t overmix—stop as soon as the flour is incorporated to keep the cookies tender.
6. Place the extra granulated sugar in a small shallow bowl. If using, place the chopped pecans in another small bowl.
7. Scoop out about 1 tablespoon of dough and roll it into a smooth ball between your palms.
8. Roll each dough ball first in the sugar, then optionally in the pecans to coat lightly, and place them about 2 inches apart on the prepared baking sheets.
9. Use your thumb or the back of a small spoon to press a deep indentation into the center of each cookie, about ½ inch wide.
10. In a small bowl, stir together the cherry jam and dark rum until smooth.
11. Spoon about ½ teaspoon of the rum-infused cherry mixture into each cookie indentation, filling it almost to the top. Tip: Work quickly so the jam doesn’t make the dough soggy before baking.
12. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are just starting to turn a light golden brown. The centers will still look soft.
13. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set.
14. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
Buttery and crumbly with a chewy, boozy cherry center, these cookies are pure holiday magic. They’re fantastic served warm with a scoop of vanilla ice cream or packed into a festive tin for gifting—just try not to eat them all yourself!
Classic Chocolate Chip Christmas Cookies
Kicking off the holiday baking season with these classic chocolate chip Christmas cookies is always a highlight for me. You’ll love how simple they are to make, and the warm, buttery aroma filling your kitchen is pure holiday magic. They’re perfect for sharing with family or leaving out for Santa!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened (I always use room temp butter for easier mixing)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar (the brown sugar adds that lovely chewiness)
– 2 large eggs, at room temp (this helps them blend smoothly into the dough)
– 1 tsp pure vanilla extract (I splurge on the good stuff for the best flavor)
– 2¼ cups all-purpose flour, spooned and leveled (this prevents dense cookies)
– 1 tsp baking soda
– ½ tsp salt
– 2 cups semisweet chocolate chips (I sometimes mix in dark chocolate chips too)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed for 2 minutes, until light and fluffy.
3. Add the room temp eggs one at a time, beating well after each addition to incorporate them fully.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain—don’t overmix!
7. Fold in the chocolate chips gently with a spatula to distribute them evenly.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies have a crisp edge and a soft, chewy center that melts in your mouth. The rich chocolate chips add bursts of sweetness that pair perfectly with a cold glass of milk. For a festive twist, try sprinkling them with sea salt before baking or serving them warm with a scoop of vanilla ice cream!
Chewy Oatmeal Raisin Cookies
Picture this: you’re craving something cozy and nostalgic, and a warm, chewy oatmeal raisin cookie hits the spot perfectly. These cookies are soft in the middle with just the right amount of chew, packed with plump raisins and a hint of cinnamon. Honestly, they’re the kind of treat that makes any afternoon feel a little sweeter.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup unsalted butter, softened to room temperature (I find this makes the dough easier to mix)
- 1 cup packed light brown sugar, for that rich molasses flavor
- ½ cup granulated sugar, to balance the sweetness
- 2 large eggs, at room temperature—they blend in smoother this way
- 1 teaspoon pure vanilla extract, my go-to for a warm aroma
- 1½ cups all-purpose flour, spooned and leveled to avoid dense cookies
- 1 teaspoon baking soda, to help them puff up nicely
- 1 teaspoon ground cinnamon, because it pairs so well with oats
- ½ teaspoon salt, to enhance all the flavors
- 3 cups old-fashioned rolled oats, not quick oats for the best texture
- 1 cup raisins, plumped up in warm water for 10 minutes first (trust me, it keeps them juicy)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream together the softened butter, light brown sugar, and granulated sugar on medium speed for about 2 minutes, until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
- Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can lead to tough cookies.
- Switch to a spatula and fold in the old-fashioned rolled oats and plumped raisins until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough per cookie, rolling them into balls and placing them 2 inches apart on the prepared baking sheets. Tip: Gently flatten each ball slightly with your palm to help them spread evenly while baking.
- Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden but the centers still look soft. Tip: Rotate the baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
So, once they’ve cooled, you’ll love how these cookies stay soft and chewy with a delightful oat texture. The raisins add a sweet burst in every bite, and that cinnamon warmth makes them irresistible. Try serving them warm with a glass of cold milk or crumbled over vanilla ice cream for an easy dessert upgrade.
Red Velvet Crinkle Cookies
Fancy a cookie that’s as festive as it is delicious? These red velvet crinkle cookies are a total crowd-pleaser—soft, fudgy centers with that classic crackly powdered sugar crust. You’ll love how easy they are to whip up for holiday parties or just a cozy night in.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first for a lighter texture)
– 1/3 cup unsweetened cocoa powder (use a good-quality one for rich flavor)
– 1 teaspoon baking powder
– 1/4 teaspoon salt (a pinch of fine sea salt balances the sweetness perfectly)
– 1/2 cup unsalted butter, softened to room temperature (this helps it cream smoothly)
– 3/4 cup granulated sugar
– 1 large egg, at room temperature (it blends better with the butter)
– 1 teaspoon vanilla extract
– 1 tablespoon red food coloring (I go for gel-based—it gives a vibrant color without thinning the dough)
– 1/2 cup powdered sugar for rolling (have extra on hand for a generous coating)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar on medium speed for about 2 minutes, until light and fluffy.
4. Add the room temperature large egg and vanilla extract to the butter mixture, mixing on low until just incorporated.
5. Stir in the red food coloring with a spatula until the dough is evenly tinted—don’t overmix to keep it tender.
6. Gradually add the dry ingredients to the wet mixture, folding gently until a soft dough forms with no streaks of flour.
7. Chill the dough in the refrigerator for 30 minutes; this firms it up for easier handling and prevents spreading too much in the oven.
8. Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll them into balls, and coat each thoroughly in the powdered sugar.
9. Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake at 350°F for 9–11 minutes, until the edges are set but the centers are still soft—they’ll firm up as they cool.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
12. Lightly dust the cooled cookies with extra powdered sugar if desired for that snowy finish.
Looking at these beauties, you’ll adore their chewy, brownie-like centers contrasted with the crisp sugar shell. They’re perfect with a glass of cold milk or crumbled over vanilla ice cream for a decadent twist.
Spiced Eggnog Sugar Cookies
Remember those cozy holiday evenings with a mug of eggnog? Well, you can now capture that warm, spiced flavor in a cookie! These spiced eggnog sugar cookies are like a festive hug in dessert form—perfect for sharing with friends or enjoying with a cup of coffee. They’re soft, subtly spiced, and incredibly easy to whip up, even if you’re not a baking pro.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ¼ cups all-purpose flour (I like to spoon and level it for accuracy—no packed cups here!)
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground nutmeg (freshly grated nutmeg adds an amazing aroma, but pre-ground works too)
– ½ teaspoon ground cinnamon
– 1 cup unsalted butter, softened to room temperature (this helps it cream smoothly with the sugar)
– 1 ½ cups granulated sugar
– 1 large egg, at room temperature (I find room temp eggs blend better into the dough)
– ¼ cup eggnog (store-bought or homemade—both give that classic holiday flavor)
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground nutmeg, and ground cinnamon until well combined; set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for about 2–3 minutes, until light and fluffy—this step adds air for a tender cookie.
4. Add the room temperature large egg, eggnog, and vanilla extract to the butter-sugar mixture, and beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms; avoid overmixing to keep the cookies from becoming tough.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
7. Bake in the preheated oven for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft—they’ll firm up as they cool, so don’t overbake for that perfect chew.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
9. For an extra festive touch, you can dust the cooled cookies with a sprinkle of powdered sugar or a drizzle of simple icing.
Crunchy edges give way to a soft, cake-like center that melts in your mouth with every bite. The nutmeg and cinnamon shine through just enough to remind you of holiday gatherings, without overpowering the sweet eggnog base. Try serving these warm with a glass of cold milk or crumbled over vanilla ice cream for a decadent twist—they’re sure to become a seasonal favorite!
Festive Holiday Biscotti
Kicking off the holiday baking season, you know what I always crave? Something crunchy, festive, and perfect for dunking. Festive Holiday Biscotti is just that—twice-baked, wonderfully crisp, and packed with seasonal cheer that makes your kitchen smell amazing.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour (I like to spoon and level it for accuracy)
– 1 1/2 tsp baking powder (fresh baking powder makes all the difference)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temp butter creams beautifully)
– 2 large eggs (I prefer room temp eggs here for smoother mixing)
– 1 tsp vanilla extract (pure vanilla is my go-to for that warm flavor)
– 1 cup dried cranberries (they add a tart, chewy pop)
– 1/2 cup chopped pistachios (for a lovely green crunch)
– 1/2 cup white chocolate chips (optional, but so festive when drizzled later)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for about 2 minutes, until light and fluffy.
4. Add the room temp eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just blended.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a dough forms, being careful not to overmix.
7. Fold in the dried cranberries and chopped pistachios with a spatula until evenly distributed.
8. Tip: If the dough feels sticky, chill it in the fridge for 10 minutes—it’ll be easier to handle.
9. Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet, spacing them at least 3 inches apart.
10. Bake at 350°F for 25 minutes, until the logs are golden brown and firm to the touch.
11. Remove from the oven and let cool on the baking sheet for 10 minutes; reduce the oven temperature to 325°F.
12. Tip: Use a serrated knife to slice the logs diagonally into 1/2-inch thick pieces—saw gently to prevent crumbling.
13. Place the slices cut-side down on the baking sheet and bake at 325°F for 10 minutes.
14. Flip the slices and bake for an additional 10 minutes, until crisp and lightly toasted.
15. Let the biscotti cool completely on a wire rack for about 30 minutes.
16. Tip: For extra flair, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth, then drizzle over the cooled biscotti.
Finally, these biscotti turn out delightfully crunchy with a buttery vanilla base, studded with tart cranberries and nutty pistachios. For a creative twist, serve them alongside a mug of hot cocoa or package them in jars as homemade holiday gifts—they stay fresh for weeks!
Conclusion
Whether you’re a baking novice or a seasoned pro, these 32 easy cookie recipes offer endless inspiration for a deliciously festive Christmas. We hope you’ll whip up a batch (or two!), leave a comment with your favorite, and share the joy by pinning this roundup on Pinterest. Happy baking and happy holidays!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
