23 Delicious Classic Christmas Cookie Recipes Sweet

Nothing says Christmas like the sweet aroma of cookies baking in the oven, filling your home with warmth and joy. Whether you’re a seasoned baker or just starting out, our roundup of 23 Delicious Classic Christmas Cookie Recipes is your ticket to holiday baking success. From timeless sugar cookies to rich gingerbread, these treats are sure to delight. So, preheat your oven and let’s get baking!

Gingerbread Cookies

Alright, let’s bake some gingerbread cookies that’ll have your kitchen smelling like a holiday dream. No fluff, just the good stuff.

Ingredients

• 3 cups all-purpose flour (spooned & leveled)
• 1 tbsp ground ginger (fresh for extra zing)
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened (room temp is key)
• 3/4 cup packed brown sugar (dark for deeper flavor)
• 1 large egg
• 1/2 cup molasses (not blackstrap)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
4. Add egg, molasses, and vanilla to the butter mixture. Beat until combined, scraping down the sides as needed.
5. Gradually add the dry ingredients to the wet, mixing on low until just combined. Don’t overmix.
6. Divide dough in half, wrap in plastic, and chill for at least 1 hour (up to 3 days for deeper flavors).
7. On a floured surface, roll one dough portion to 1/4-inch thickness. Cut into shapes with cookie cutters.
8. Place cookies 1 inch apart on prepared sheets. Bake for 8-10 minutes until edges are just set.
9. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Ultimate comfort in every bite—these cookies are crisp on the edges, chewy in the middle, and packed with warm spices. Serve with a dollop of whipped cream or dunk in hot cocoa for next-level coziness.

Sugar Cookies

Kickstart your baking spree with these irresistible sugar cookies—soft, buttery, and just the right amount of sweet. Perfect for any occasion, they’re a foolproof way to satisfy your cookie cravings.

Ingredients

• 2 3/4 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1 1/2 cups white sugar (granulated for that classic texture)
• 1 egg (large, at room temperature)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the flour, baking soda, and baking powder. This prevents clumps in your dough.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl for even mixing.
4. Beat in the egg and vanilla extract until fully incorporated, about 1 minute.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing leads to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 8-10 minutes, or until the edges are just golden. The centers will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crunchy edges meet a chewy center in these sugar cookies, making them a textural dream. Dress them up with a sprinkle of sugar before baking or a drizzle of icing for extra flair.

Peanut Butter Blossoms

Whip up these Peanut Butter Blossoms for a sweet, salty, and utterly addictive treat that’s perfect for any occasion.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar, plus extra for rolling
• 1 large egg
• 1 tsp vanilla extract (pure for best flavor)
• 48 milk chocolate kisses, unwrapped
• 1/2 cup all-purpose flour (sifted to avoid lumps)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp vanilla extract until well combined.
3. Gently fold in 1/2 cup flour until the dough comes together. Tip: Don’t overmix to keep cookies tender.
4. Roll dough into 1-inch balls, then roll each in sugar for a sparkling finish.
5. Place balls on the baking sheet, 2 inches apart. Bake for 8 minutes, until edges are just set.
6. Immediately press a chocolate kiss into the center of each cookie. Tip: The warmth softens the chocolate slightly for perfect melding.
7. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool, so patience is key.

Yield cookies with a melt-in-your-mouth center and a crisp sugar shell. Try stacking them with a drizzle of melted chocolate for an Instagram-worthy dessert tower.

Snickerdoodles

Forget everything you know about cookies—Snickerdoodles are here to steal the show with their crackly tops and cozy cinnamon vibe.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1 1/2 cups granulated sugar (plus extra for rolling)
• 2 large eggs (bring to room temp for smoother dough)
• 2 3/4 cups all-purpose flour (spoon and level for accuracy)
• 2 tsp cream of tartar (secret to the signature tang)
• 1 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 2 tbsp ground cinnamon (for that warm, spicy roll)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
2. Cream the butter and sugar in a large bowl until light and fluffy, about 3 minutes—don’t rush this step.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl—this ensures even distribution.
5. Gradually add the dry ingredients to the wet, mixing just until combined—overmixing leads to tough cookies.
6. In a small bowl, mix 2 tbsp sugar with cinnamon for rolling—adjust cinnamon to your preference.
7. Scoop dough by the tablespoon, roll into balls, then coat in the cinnamon-sugar mixture.
8. Place dough balls 2 inches apart on a parchment-lined baking sheet—they’ll spread.
9. Bake for 8-10 minutes until the edges are set but centers are soft—they’ll firm up as they cool.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—patience pays off.

How about that? These Snickerdoodles come out perfectly soft inside with a slight crunch outside, thanks to the cinnamon-sugar crust. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for an instant dessert upgrade.

Shortbread Cookies

Crunch into buttery bliss with these melt-in-your-mouth shortbread cookies—simple, classic, and irresistibly tender.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1/2 cup granulated sugar (for a finer texture, use caster sugar)
• 2 cups all-purpose flour (sift for lighter cookies)
• 1/4 tsp salt (enhances flavor)
• 1 tsp vanilla extract (optional for a hint of aroma)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even baking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides for uniform mixing.
3. Gradually add the sifted flour and salt to the butter mixture, mixing just until combined. Overmixing leads to tough cookies.
4. Stir in the vanilla extract for an aromatic touch, if using.
5. Press the dough into an ungreased 8-inch square baking pan, smoothing the top with a spatula. Tip: For even thickness, use the bottom of a measuring cup.
6. Prick the dough all over with a fork to prevent puffing during baking.
7. Bake for 30-35 minutes, or until the edges are lightly golden. Visual cue: The center should remain pale.
8. Immediately cut into squares while warm, then let cool completely in the pan. Tip: Use a sharp knife for clean cuts.

These cookies boast a crumbly texture and rich, buttery flavor. Serve them alongside a cup of tea or crumble over ice cream for a decadent twist.

Christmas Crinkle Cookies

Drop everything—these Christmas Crinkle Cookies are the festive bite you’ve been craving. Dusted with powdered sugar, they’re a holiday classic with a crackled top that’s pure magic.

Ingredients

• 1 cup granulated sugar (for a deeper flavor, try brown sugar)
• 3/4 cup cocoa powder (unsweetened, for rich chocolate flavor)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup all-purpose flour (spooned and leveled)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup powdered sugar (for rolling, plus extra for dusting)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together granulated sugar, cocoa powder, and vegetable oil until smooth.
3. Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
4. Sift in flour, baking powder, and salt directly into the wet ingredients, mixing just until combined—don’t overmix.
5. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
6. Place powdered sugar in a shallow bowl. Scoop dough by tablespoonfuls, roll into balls, then coat generously in powdered sugar.
7. Arrange balls on prepared baking sheets, 2 inches apart. Bake for 10-12 minutes until the edges are set but centers are still soft.
8. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies with their fudgy centers and crisp, sugary shells. Elevate your holiday tray by pairing them with peppermint hot cocoa for a cozy, festive treat.

Thumbprint Cookies

Unwrap the joy of baking with these buttery, jam-filled thumbprint cookies—your next viral kitchen moment awaits.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 2/3 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (separate yolks for glaze)
• 1 tsp vanilla extract (pure for best flavor)
• 2 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup jam (flavor of choice, strawberry or raspberry recommended)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in egg yolks and vanilla extract until fully incorporated.
4. Gradually mix in sifted flour and salt until a soft dough forms.
5. Roll dough into 1-inch balls and place 2 inches apart on prepared sheets.
6. Use your thumb to press a deep indentation into the center of each ball.
7. Fill each indentation with 1/2 tsp of jam, avoiding overflow.
8. Bake for 12-14 minutes or until edges are lightly golden.
9. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Soft centers meet crisp edges in these thumbprint cookies, with jam adding a sweet surprise. Serve them on a vintage plate for an Instagram-worthy tea time.

Oatmeal Raisin Cookies

Bake these oatmeal raisin cookies for a chewy, spiced treat that’s perfect with coffee or as a sweet snack. They’re easy to whip up and packed with cozy flavors.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup packed brown sugar (light or dark, depending on preference)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1 tsp ground cinnamon (add more for extra spice)
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats (not instant)
• 1 cup raisins (soak in warm water for 10 minutes if too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies are wonderfully chewy with a hint of cinnamon and bursts of sweet raisins. Serve them warm with a glass of milk or crumble over vanilla ice cream for an indulgent dessert.

Chocolate Chip Cookies

Bake these chocolate chip cookies to perfection—crispy edges, chewy centers, and loaded with melty chocolate. Perfect for any occasion, they’re a crowd-pleaser that’s surprisingly simple to whip up.

Ingredients

• 1 cup unsalted butter, softened (room temp for easier mixing)
• 3/4 cup granulated sugar (for that classic sweetness)
• 3/4 cup packed brown sugar (adds moisture and depth)
• 2 large eggs (room temperature blends better)
• 2 tsp vanilla extract (pure for best flavor)
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 2 cups semisweet chocolate chips (or mix in dark for richness)

Instructions

1. Preheat your oven to 375°F (190°C)—ensures even baking.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla. Tip: Scrape the bowl’s sides to incorporate everything evenly.
4. In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in chocolate chips. Tip: Reserve some chips to press on top before baking for a bakery-style look.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, 2 inches apart.
7. Bake for 9 to 11 minutes, until edges are golden but centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let cool on baking sheets for 2 minutes, then transfer to wire racks.

Promise, these cookies strike the perfect balance between crispy and chewy. Serve warm with a glass of cold milk or crumble over ice cream for an epic dessert.

Peppermint Cookies

Just when you thought cookies couldn’t get more refreshing, these peppermint cookies swoop in. Crunchy, minty, and downright addictive—they’re the holiday hit you’ll make year-round.

Ingredients

• 1 cup unsalted butter, softened (room temp for easier mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (bind it all together)
• 2 tsp peppermint extract (adjust for more or less minty kick)
• 2 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup crushed peppermint candies (for that festive crunch)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, use an oven thermometer.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides for even mixing.
3. Beat in the egg and peppermint extract until fully incorporated. The mixture should look smooth.
4. Gradually add the flour and salt, mixing just until the dough comes together. Overmixing leads to tough cookies.
5. Fold in the crushed peppermint candies, distributing them evenly throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. They’ll spread!
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking.

Light as air with a crisp edge, these cookies pack a peppermint punch. Serve them stacked high with a glass of cold milk or crumbled over vanilla ice cream for an extra festive treat.

Almond Crescent Cookies

Bake these buttery, nutty delights that melt in your mouth—perfect for your next coffee break or holiday cookie swap.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1/2 cup granulated sugar (plus extra for rolling)
• 2 cups all-purpose flour (spooned and leveled)
• 1 cup finely ground almonds (toast for extra flavor)
• 1 tsp vanilla extract (pure for best taste)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Mix in vanilla extract until fully incorporated.
4. Gradually add flour, ground almonds, and salt, mixing just until dough comes together.
5. Divide dough into small portions, roll into logs, and shape into crescents.
6. Roll each crescent in granulated sugar for a sweet, crunchy exterior.
7. Place on prepared baking sheets, spacing 2 inches apart.
8. Bake for 15-18 minutes, or until edges are lightly golden.
9. Let cool on sheets for 5 minutes, then transfer to wire racks.

These cookies boast a delicate crumb and rich almond flavor. Try dusting with powdered sugar for a snowy effect or dipping in dark chocolate for a decadent twist.

Russian Tea Cakes

Snag these buttery, nutty bites that melt in your mouth—Russian Tea Cakes are the no-fuss, all-delight cookie you need in your life.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1/2 cup powdered sugar, plus extra for coating
• 2 tsp vanilla extract (pure for best flavor)
• 2 1/4 cups all-purpose flour (spooned & leveled)
• 3/4 cup finely chopped walnuts (toast for extra crunch)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
3. Mix in vanilla extract until fully incorporated.
4. Gradually add flour and salt, mixing just until combined. Tip: Overmixing leads to tough cookies.
5. Fold in chopped walnuts until evenly distributed.
6. Roll dough into 1-inch balls and place 2 inches apart on prepared sheets. Tip: Chill dough for 30 minutes if too soft.
7. Bake for 12-14 minutes until bottoms are lightly golden. Tip: They won’t brown much, so don’t overbake.
8. Cool on sheets for 5 minutes, then roll warm cookies in powdered sugar.
9. Cool completely on wire racks, then roll in powdered sugar again for a snowy finish.

Outrageously tender with a delicate crumb, these cookies are a snowy delight. Serve them stacked high on a vintage plate for a cozy tea time vibe.

Linzer Cookies

Whip up these buttery, jam-filled Linzer Cookies that scream holiday vibes—no matter the season. They’re the perfect mix of crumbly and sweet, with a peek-a-boo center that’s downright Instagram-worthy.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 2/3 cup granulated sugar (for that just-right sweetness)
• 1 large egg (bring to room temp for smoother dough)
• 2 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp ground cinnamon (adds a warm, spicy note)
• 1/2 cup raspberry jam (or any flavor you love)
• Powdered sugar, for dusting (makes them look snowy and chic)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, use an oven thermometer for accuracy.
2. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides to ensure even mixing.
3. Add the egg and beat until fully incorporated, about 1 minute.
4. Whisk together the flour and cinnamon in a separate bowl, then gradually mix into the butter mixture until just combined. Tip: Overmixing leads to tough cookies—stop when you see no flour streaks.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill for 1 hour. Tip: Chilling prevents spreading, so don’t skip this step.
6. Roll out one disc to 1/4-inch thickness on a floured surface. Cut out cookies with a round cutter, then use a smaller cutter to make centers in half of them.
7. Bake on parchment-lined sheets for 10-12 minutes, until edges are just golden. Let cool completely.
8. Spread jam on the solid cookies, top with the windowed ones, and dust with powdered sugar.

Get ready for cookies that melt in your mouth with a jammy surprise. Serve them stacked high on a vintage plate for that extra cozy touch.

Molasses Cookies

Oozing with deep, caramelized sweetness, these molasses cookies are your next baking obsession. Thick, chewy, and spiced just right—they’re the ultimate comfort bite.

Ingredients

• 1/2 cup unsalted butter, softened (or coconut oil for a vegan twist)
• 1/4 cup molasses (blackstrap for a richer flavor)
• 1/2 cup granulated sugar (plus extra for rolling)
• 1 large egg (room temperature for better mixing)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp ground ginger (adjust to spice preference)
• 1/2 tsp ground cinnamon (for that warm kick)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the molasses and egg until fully incorporated, scraping down the sides as needed.
4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined—don’t overmix.
6. Roll dough into 1-inch balls, then coat each in granulated sugar for a sparkly finish.
7. Place balls 2 inches apart on the baking sheet and bake for 10-12 minutes, until edges are set but centers are still soft.
8. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Soft in the middle with a slight crunch outside, these cookies are a spice lover’s dream. Serve warm with a cold glass of milk or crumble over vanilla ice cream for an epic dessert.

Pecan Sandies

Bake these buttery, nutty pecan sandies for a cookie that crumbles perfectly with every bite. They’re the ideal mix of sweet and savory, ready to dunk in coffee or enjoy straight from the jar.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1/2 cup granulated sugar (for a lighter sweetness)
• 2 cups all-purpose flour (sifted for fluffier cookies)
• 1 cup chopped pecans (toast for extra flavor)
• 1 tsp vanilla extract (pure for best taste)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until fully incorporated for a fragrant dough.
4. Gradually add the sifted flour and salt to the butter mixture, stirring until just combined to avoid tough cookies.
5. Fold in the chopped pecans evenly throughout the dough for nutty bites in every cookie.
6. Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with parchment paper.
7. Flatten each ball slightly with the bottom of a glass or your palm for uniform thickness.
8. Bake for 12-15 minutes, or until the edges are lightly golden but centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these pecan sandies with their melt-in-your-mouth texture and rich, buttery flavor. Serve them alongside a scoop of vanilla ice cream for an indulgent twist.

Spritz Cookies

Spritz cookies are the buttery, melt-in-your-mouth treats that **dominate** holiday cookie trays. **Skip** the store-bought; these are **easier** than you think.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy creaming)
• 2/3 cup granulated sugar (for that perfect sweetness)
• 1 large egg (binds everything together)
• 1 tsp vanilla extract (or almond for a twist)
• 2 1/4 cups all-purpose flour (spooned & leveled)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
3. Beat in egg and vanilla until fully incorporated.
4. Gradually add flour and salt, mixing just until combined. Tip: Overmixing leads to tough cookies.
5. Fill a cookie press with dough and press onto prepared sheets. Tip: Space them 2 inches apart for even baking.
6. Bake for 7-9 minutes, until edges are lightly golden. Watch closely; they brown fast.
7. Cool on sheets for 2 minutes, then transfer to wire racks.

Yield: These cookies are **crisp** at the edges, **tender** in the middle, with a rich, buttery flavor. **Dust** with powdered sugar or drizzle with chocolate for extra flair.

Macaroons

Fancy a bite-sized treat that’s as fun to make as it is to eat? Macaroons are your go-to for a sweet, chewy delight that packs a punch of flavor in every bite.

Ingredients

• 2 cups shredded coconut (unsweetened for a healthier twist)
• 1/2 cup sugar (adjust to taste)
• 2 egg whites (room temperature for best results)
• 1/4 tsp salt (enhances flavor)
• 1/2 tsp vanilla extract (or almond for a nutty note)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, sugar, and salt. Mix well.
3. Add egg whites and vanilla extract to the bowl. Stir until the mixture is evenly moistened.
4. Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet. Tip: Wet your fingers slightly to prevent sticking.
5. Bake for 20-25 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool, so patience is key.

Golden and crispy on the outside, tender and chewy on the inside, these macaroons are a texture lover’s dream. Serve them drizzled with dark chocolate for an extra decadent touch.

Biscotti

Zesty and twice-baked, biscotti are the crunch you crave with your coffee. These Italian cookies are dunkable, packable, and endlessly customizable.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup sugar (granulated, for sweetness)
• 1 tsp baking powder (the rise secret)
• 1/2 tsp salt (balances flavors)
• 3 large eggs (room temp blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup almonds (toasted, for crunch)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, and salt. Tip: Sift dry ingredients to avoid lumps.
3. Beat in eggs and vanilla until dough forms. Fold in almonds. Tip: Dough should be sticky but manageable.
4. Divide dough in half. On the prepared sheet, shape each half into a 12×2-inch log. Tip: Wet hands prevent sticking.
5. Bake for 25 minutes or until golden and firm to touch. Cool for 10 minutes.
6. Reduce oven to 325°F. Slice logs diagonally into 1/2-inch pieces. Lay flat on sheet.
7. Bake for 15 minutes, flip, then bake another 15 minutes until dry. Tip: Longer baking equals crunchier biscotti.

Munch on these golden slices for a textural contrast—crisp outside with a slight give. Pair with espresso or dip in dark chocolate for a decadent twist.

Anise Cookies

Unleash the magic of baking with these aromatic Anise Cookies that’ll transport your taste buds straight to flavor town. Perfect for cozy nights or festive gatherings, they’re a bite-sized delight you can’t resist.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup unsalted butter, softened (or margarine for a dairy-free option)
• 2 large eggs (room temperature for better mixing)
• 1 tbsp anise extract (pure for the best flavor)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the eggs one at a time, then stir in the anise extract until well combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden but centers are still soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick your cookie game up a notch with these Anise Cookies—soft, fragrant, and irresistibly sweet. Serve them with a dusting of powdered sugar or dunk in coffee for an extra flavor punch.

Cherry Winks

Now, let’s dive into making Cherry Winks—a retro cookie that’s making a comeback with its chewy texture and sweet cherry surprise.

Ingredients

• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup butter, softened (unsalted for control)
• 2 eggs (room temp blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 2 cups all-purpose flour (sifted for lightness)
• 1/2 tsp baking powder (freshness matters)
• 1/4 tsp salt (balances sweetness)
• 1/2 cup chopped maraschino cherries (drained well, pat dry)
• 1 cup cornflakes, slightly crushed (for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, cream together sugar and butter until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla. Tip: Scrape the bowl to mix evenly.
4. Whisk together flour, baking powder, and salt in another bowl. Gradually add to wet ingredients.
5. Fold in chopped cherries gently to avoid staining the dough too much.
6. Shape dough into 1-inch balls, then roll each in crushed cornflakes. Tip: Use a cookie scoop for uniformity.
7. Place on ungreased baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are golden. Tip: Rotate pans halfway for even baking.
8. Let cool on sheets for 2 minutes, then transfer to wire racks.

Wow, these Cherry Winks are a textural dream—crispy outside, soft inside, with bursts of cherry. Serve them stacked high on a vintage plate for that Instagram-worthy shot.

Date Nut Balls

Kickstart your snack game with these no-bake Date Nut Balls—packed with energy, easy to make, and irresistibly chewy.

Ingredients

• 1 cup pitted dates (soak in warm water for 10 mins if too dry)
• 1 cup walnuts (toast for extra crunch, optional)
• 2 tbsp cocoa powder (unsweetened for a rich flavor)
• 1 tbsp honey (adjust to sweetness preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• A pinch of salt (enhances all flavors)

Instructions

1. Blend dates in a food processor until a sticky paste forms. Scrape down sides as needed.
2. Add walnuts, cocoa powder, honey, vanilla extract, and salt to the processor. Pulse until the mixture is finely chopped and starts to clump together.
3. Roll the mixture into 1-inch balls between your palms. If mixture sticks, lightly wet your hands.
4. Place balls on a parchment-lined tray. Chill in the fridge for 30 minutes to firm up.

Unwrap the joy of these Date Nut Balls—their rich cocoa flavor and nutty texture make them perfect for a quick energy boost or a fancy party treat rolled in coconut flakes.

Pfeffernusse

Lose yourself in the spicy, sweet embrace of Pfeffernusse, a German cookie that’s all about bold flavors and cozy vibes. These bite-sized treats pack a punch with pepper, cinnamon, and a hint of citrus, perfect for dunking in your afternoon coffee or gifting in a cute jar.

Ingredients

– 2 cups all-purpose flour (spooned and leveled)
– 1/2 cup honey (warmed for easier mixing)
– 1/4 cup unsalted butter, softened (or margarine for a dairy-free option)
– 1/2 cup brown sugar, packed (for that deep molasses flavor)
– 1 egg (room temperature blends better)
– 1 tsp baking powder (ensure it’s fresh for maximum rise)
– 1 tsp ground cinnamon (or more for extra warmth)
– 1/2 tsp ground black pepper (adjust to taste)
– 1/4 tsp ground cloves (a little goes a long way)
– 1/4 tsp ground nutmeg (freshly grated is best)
– 1 tsp orange zest (brightens up the spices)
– Powdered sugar, for rolling (about 1/2 cup, or as needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, cinnamon, black pepper, cloves, and nutmeg.
3. In another bowl, beat butter, brown sugar, and honey until fluffy. Tip: Warm the honey slightly if it’s too thick.
4. Beat in the egg and orange zest until just combined.
5. Gradually mix the dry ingredients into the wet until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll dough into 1-inch balls, then roll each in powdered sugar to coat. Tip: For extra sugar coating, roll twice.
7. Place balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, until the bottoms are lightly golden but the tops are still soft.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Roll these spiced gems in more powdered sugar while warm for a snowy effect. The result? A cookie that’s crisp outside, chewy inside, with a warming spice kick that lingers. Serve them stacked high on a vintage plate or tucked into individual coffee cups for a playful twist.

Rum Balls

Unleash the party in your mouth with these no-bake Rum Balls—boozy, chocolatey, and ridiculously easy to whip up.

Ingredients

• 2 cups crushed vanilla wafers (or any similar cookie)
• 1 cup powdered sugar, plus extra for dusting
• 1/4 cup cocoa powder (dark for richer flavor)
• 1 cup finely chopped nuts (walnuts or pecans work great)
• 3 tbsp light corn syrup (honey as a sub)
• 1/2 cup dark rum (adjust for less booze)

Instructions

1. In a large bowl, mix crushed vanilla wafers, powdered sugar, cocoa powder, and chopped nuts until well combined.
2. Pour in the corn syrup and dark rum. Stir until the mixture starts to come together into a dough-like consistency. Tip: If too dry, add a splash more rum; if too wet, add a bit more powdered sugar.
3. Roll the mixture into 1-inch balls between your palms. Tip: Wear gloves if the mixture sticks too much to your hands.
4. Roll each ball in extra powdered sugar to coat lightly. Tip: For a festive touch, roll some in cocoa powder or sprinkles instead.
5. Place the rum balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 1 hour to set.

Perfectly chewy with a kick, these Rum Balls are a hit at holiday parties or as a grown-up treat with coffee. Try serving them on a skewer for a fun, boozy dessert kebab.

Conclusion

These 23 classic Christmas cookie recipes are a treasure trove of sweet delights, perfect for spreading holiday cheer. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the joy by pinning this article on Pinterest. Happy baking!