31 Best Homemade Christmas Cookie Recipes for the Holiday Season

Get ready to make this holiday season extra sweet with 31 amazing Christmas cookie recipes! From easy sugar cookies perfect for decorating with kids to unique cookies inspired by treats from around the world, there’s something for every baker.

Whether you’re looking for classic favorites, or even vintage Christmas cookie recipes, this collection has everything to keep your kitchen warm and festive throughout the holidays.

Holiday Pinwheel Cookies

  • Makes: 28 cookies
  • Prep Time: 45 minutes, plus 3 hours 20 minutes to chill
  • Cook Time: 10 minutes

These delightful pinwheel cookies are a visual treat, combining green and white spirals with a sprinkle of festive red. They require patience during chilling, but it ensures the perfect pinwheel shape after baking. If the dough is too warm, the pinwheels may lose their distinctive shape. Don’t skip any of the chilling steps!

Ingredients:

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla extract. Gradually add the flour mixture, 1/2 cup at a time, until well combined.
  2. Divide the dough into two equal portions. Place one half on a 15-inch piece of parchment or wax paper, and cover with another piece of paper. Roll the dough between the sheets until it’s an 8-by-12-inch rectangle. Transfer the dough to a baking sheet and chill in the refrigerator.
  3. Add the green food coloring to the remaining dough. Use an electric mixer to blend in the color thoroughly. If you prefer a darker shade, add a little more coloring.
  4. Roll the green dough between two sheets of parchment or wax paper into another 8-by-12-inch rectangle. Place it on top of the non-colored dough in the refrigerator. Chill for at least 20 minutes.
  5. Remove both pieces of dough from the refrigerator. Place the non-colored dough on a clean work surface, and carefully remove the parchment. Remove the parchment from the green dough as well. Gently layer the green dough on top of the plain dough, aligning the edges. Trim any uneven edges with a knife.
  6. Starting from one long side, roll the layered doughs into a log, pulling gently away from the parchment as you go. Pinch the long edge to seal. Wrap the log in plastic wrap and place it back on the baking sheet. Chill for 1 hour.
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Gently roll the dough log on a clean surface to even out any flattened areas. Chill for an additional hour.
  8. Fill a tray with red sprinkles. Remove the dough log from the plastic wrap and roll it in the tray to cover it with sprinkles. Add extra sprinkles by hand if needed. Wrap the dough again and chill for another hour.
  9. Slice off the uneven ends of the dough. Cut the log into 1/4-inch slices and arrange them 1 1/2 inches apart on the prepared baking sheets. Bake for 10 minutes, until lightly browned.
  10. While the first batch is baking, place remaining slices on another baking sheet in the refrigerator. Bake the second batch once the first is done. Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
  11. Store in an airtight container at room temperature for up to 1 week.

Storage Tip: The plastic-wrapped dough without sprinkles will keep for up to 3 months in the freezer in an airtight container. Defrost in the refrigerator.

Variation: Feel free to experiment with different color combinations or extracts to change up the flavor. You could even divide the dough into 3 or 4 portions for a more colorful pinwheel effect.

Butter Spritz Cookies

  • Makes: 3 dozen cookies
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

These colorful, holiday-themed cookies are pressed out using a manual or electric cookie press, making festive shapes like green trees and red stars. The electric press makes the process much tidier, preventing butter dough from ending up all over the place.

Ingredients:

Instructions:

  1. Preheat the oven to 400°F. Very lightly coat a baking sheet with cooking spray, wiping the excess off with a paper towel. Set aside.
  2. In a small bowl, using a wire whisk, combine the flour and salt. Set aside. In a larger bowl, cream the butter and confectioners’ sugar together. Add the egg yolks one at a time, mixing well after each addition. Add the vanilla and mix it in completely. Mix in the food coloring (if using). If more than one color is desired, divide the dough, then add the colorings.
  3. Fill a cookie press with the cookie dough. Shoot the cookies out of the press onto the prepared baking sheets at least 1½ inches apart. Scatter the sprinkles over the cookies (if using). Two baking sheets may be baked at the same time if they are placed on separate racks. Halfway through the baking process, the sheets must be switched from one rack to the other and rotated 180º for even baking.
  4. Bake for 6 to 8 minutes, until the edges are brown. Cool for 2 minutes on the baking sheets, then transfer the cookies to cooling racks. Cool completely. Store the cookies in an airtight container at room temperature for up to 1 week.

Technique Tip: Cookie presses come with a variety of disks, like trees, snowflakes, wreaths, and more. If you don’t have a cookie press, use a piping bag and metal star piping tip instead. You may not get the standard spritz cookie, but you can still make some pretty stars.

Traditions: Scandinavia, Germany, and Italy all claim these buttery Christmas cookies as their own.

Christmas Sugar Cookies

  • Makes: 6 dozen cookies
  • Prep Time: 25 minutes, plus 2 hours to chill
  • Cook Time: 10 minutes

These classic sugar cookies have been passed down for generations. I’ve made them with my mother, and now I make them with my daughter. The recipe has evolved over the years, and today I prefer a softer, ¼-inch-thick cookie compared to the crispier ones I used to make. The dough freezes well, so you can always have it ready for whenever the cookie mood strikes!

Ingredients:

  • 3¼ cups flour, plus ½ cup for dusting
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 11 tablespoons salted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla or almond extract
  • Cooking spray
  • Corn syrup, heavy cream, or 1 egg white mixed with 1 tablespoon water (optional)
  • Colored sugar or sprinkles (optional)
  • Colored icing (optional)

Instructions:

  1. In a medium bowl, whisk together 3¼ cups of flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the milk and extract, mixing until fully incorporated.
  2. Divide the dough into three equal portions and shape each into a ball. Flatten each ball into an oval and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours. Dough can also be frozen (see Storage Tip).
  3. When ready to bake, put the remaining ½ cup of flour in a small bowl for dusting. Lightly flour your work surface and rolling pin. Preheat the oven to 400°F and lightly coat two baking sheets with cooking spray.
  4. Remove one ball of dough from the refrigerator. Roll it out to ¼-inch thickness on the floured surface. Dip cookie cutters into flour before cutting out shapes. Use a metal spatula to transfer the cut cookies to the prepared baking sheet, leaving at least ½ inch between each cookie. Gather and reroll scraps to cut more cookies.
  5. If decorating before baking, lightly paint each cookie with corn syrup (if using) and dust with colored sugar. The corn syrup will help the sugar adhere better.
  6. Bake each sheet of cookies for 8 minutes, or until the edges are lightly browned. Let the cookies cool for 3 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough balls.
  7. Once the cookies are completely cooled, decorate with icing if desired. Let the icing set completely before storing the cookies in an airtight container between layers of parchment paper for up to 1 week.

Ingredient Tip: For sturdier cookies that hold up during decorating, replace half of the butter with butter-flavored vegetable shortening. This helps prevent the cookies from breaking without compromising flavor.

Storage Tip: To freeze, wrap the dough in plastic and place in an airtight container or freezer bag for up to 3 months. Defrost in the refrigerator before use.

Technique Tip: If baking two sheets at a time, turn the baking sheets 180º and switch racks halfway through baking for even results. Personally, I prefer baking one sheet at a time to avoid opening the oven door until the cookies are perfectly baked.

Ginger Cookies

  • Makes: 3 dozen cookies
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

Cinnamon and ginger have long been associated with the Christmas holiday season. This recipe was given to me by my Grandma, and it’s become a family favorite. These cookies pair beautifully with an afternoon cup of tea. The crystallized ginger is optional but adds a lovely depth and chewiness to the sweet-spicy flavor.

Ingredients:

  • Cooking spray
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 12 tablespoons salted butter, at room temperature
  • 1 cup sugar, plus more for rolling
  • 1 large egg
  • ¼ cup molasses
  • ½ cup finely chopped crystallized ginger (optional)

Instructions:

  1. Preheat the oven to 350°F. Lightly coat two baking sheets with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. In a large bowl, cream the butter and 1 cup of sugar together until light and fluffy. Add the egg and mix well, then add the molasses and mix until fully combined. Gradually add the flour mixture to the butter mixture, stirring until completely combined. Fold in the crystallized ginger, if using.
  3. Shape the dough into 1-inch balls and roll each ball in additional sugar. Place the dough balls on the prepared baking sheets about 1½ inches apart. If baking two sheets at once, place them on separate racks and rotate them 180º halfway through the baking process to ensure even baking.
  4. Bake for 12 minutes, or until the tops are mounded and firm. Cool for 3 minutes on the baking sheets, then transfer to cooling racks. Store in an airtight container at room temperature for up to 1 week.

Storage Tip: After rolling the dough into balls, you can freeze them on a baking sheet overnight. Once frozen, transfer them to a zip-top freezer bag. Let them defrost before rolling in sugar and baking.

Ginger People

  • Makes: 2 dozen cookies
  • Prep Time: 30 minutes, plus 2 hours to chill
  • Cook Time: 10 minutes

These gingerbread people are perfect for decorating at Christmastime. As a child, I found traditional gingerbread men too spicy, but this recipe balances the spices well for both children and adults. They’re ideal for decorating, even if they may be more fun to make than to eat for some kids.

Ingredients:

  • 3¼ cups flour, plus ¼ cup for dusting
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons pumpkin pie spice
  • 12 tablespoons salted butter, at room temperature
  • ¾ cup firmly packed light brown sugar
  • ⅔ cup molasses
  • 1 large egg
  • 1 teaspoon cinnamon extract or vanilla extract
  • Icing, Royal Icing, and/or nonpareils, for decorating (optional)

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and pumpkin pie spice. In a large bowl, cream together the butter and brown sugar until smooth. Mix in the molasses, egg, and cinnamon extract. Gradually add the flour mixture, ½ cup at a time, until completely combined.
  2. Divide the dough in half and form each half into a round disk. Wrap each disk in plastic wrap and chill for at least 2 hours or up to 24 hours.
  3. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  4. Lightly flour your work surface and rolling pin with the remaining ¼ cup flour. Remove one dough disk from the refrigerator and roll it out to ¼-inch thickness. Use gingerbread people cookie cutters, dipping the cutter in flour before each cut. Reroll scraps as needed. Place the cookies on the prepared baking sheets about 1 inch apart.
  5. If baking two sheets at once, place them on separate racks and rotate them 180º halfway through baking. Bake for 9 to 10 minutes, or until the cookies are fragrant. Let cool on the baking sheets for 2 minutes, then transfer to cooling racks. Repeat with the remaining dough.
  6. Once completely cooled, decorate the cookies with icing, royal icing, or nonpareils as desired. Store in an airtight container for up to 1 week. If decorated, separate the layers with parchment paper.

Ingredient Tip: Pumpkin pie spice is a blend of ground cinnamon, ginger, cloves, and nutmeg. You can substitute 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves if you prefer to use individual spices.

Storage Tip: The dough disks will keep for up to 3 months if wrapped in plastic and stored in an airtight container in the freezer. Defrost in the refrigerator.

Traditions: Gingerbread men originated from Queen Elizabeth I, who would present her guests with cookies decorated in their likeness. Gingerbread houses became popular in 19th-century Germany after the Brothers Grimm’s tale “Hansel and Gretel.”

Neapolitan Cookies

  • Makes: 32 cookies
  • Prep Time: 35 minutes, plus overnight to chill
  • Cook Time: 15 minutes

These tri-colored cookies are one of the first Christmas treats I learned to bake. Each layer—chocolate, strawberry, and almond—adds a unique flavor and vibrant color. They’re perfect for a holiday cookie platter or as a homemade gift.

Ingredients:

  • 2½ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1½ cups sugar
  • 1 large egg
  • 1 ounce unsweetened chocolate, melted and cooled
  • ½ teaspoon strawberry or raspberry extract
  • 6 drops red food coloring
  • 1 teaspoon almond extract
  • ½ cup coarsely chopped toasted almonds (optional)
  • Cooking spray

Instructions:

  1. Line a 9-by-5-inch loaf pan with parchment or wax paper, leaving overhang on the edges. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, then gradually add the flour mixture, mixing until completely combined.
  3. Divide the dough into three equal portions. Blend the melted chocolate into the first portion using an electric mixer. Press this chocolate dough evenly into the bottom of the prepared loaf pan.
  4. To the second portion, blend in the strawberry extract and red food coloring until fully incorporated. Press this strawberry dough evenly over the chocolate layer in the pan.
  5. To the final portion, blend in the almond extract and chopped toasted almonds, if using. Press this almond dough evenly over the strawberry layer. Smooth out the top as much as possible.
  6. Cover the dough with plastic wrap, then wrap the entire loaf pan in plastic. Chill in the refrigerator overnight or up to 24 hours.
  7. Preheat the oven to 350°F. Lightly coat a baking sheet with cooking spray and set aside.
  8. Remove the dough from the pan by lifting the parchment. Cut the loaf in half lengthwise, then cut each half crosswise into ½-inch slices. Place the slices 1 inch apart on the prepared baking sheet.
  9. Bake for 10 to 12 minutes, or until the edges are light brown. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature for up to 1 week.

Orange-Walnut Biscotti

  • Makes: 2 dozen cookies
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes

Biscotti means “twice-baked” in Italian. Don’t let the twice-baking portion stop you from trying these delightful cookies. They are so simple to make. I am constantly getting requests for this recipe and always have some on hand for houseguests. They are perfect with afternoon coffee and tea. Lots of people on our Christmas list get these cookies as their gift.

Ingredients:

  • Cooking spray
  • 2½ cups flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons salted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1½ teaspoons orange extract
  • Grated zest of 1 orange or 2 tangerines
  • 1 cup chopped walnuts, lightly toasted

Instructions:

  1. Preheat the oven to 350°F. Coat a baking sheet with cooking spray. Set aside.
  2. In a medium bowl, using a wire whisk, combine the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter until fluffy. Slowly add the sugar until combined. Add the eggs one at a time, mixing well after each addition. Mix in the orange extract. Gradually add the flour mixture to the butter mixture. Combine completely. Hand-stir in the orange zest and walnuts.
  3. Divide the dough in half. With wet hands, shape each half into a 12-inch log. Place them on the prepared baking sheet. Flatten the tops until the logs are 1 inch tall. Bake for 30 minutes, until they are light brown.
  4. Place the baking sheet on a cooling rack. Cool for about 15 minutes.
  5. Carefully, using a serrated knife, cut the logs into ½- to 1-inch-thick slices. Lay the slices back on the baking sheet. Bake for 5 more minutes, until they are light brown on top. Remove from the oven and flip the cookies. Bake for 5 more minutes, until the other sides are light brown.
  6. Cool for 2 minutes on the baking sheet, then transfer the cookies to a cooling rack. Cool completely. Store in an airtight container at room temperature for up to 1 week.

Linzer Cookies

  • Makes: 24 cookies (12 sandwiches)
  • Prep Time: 35 minutes, plus 1 hour to chill
  • Cook Time: 10 minutes

These shortbread sandwich cookies are named after the Linzer torte, which originated in Linz, Austria. The cookies resemble a deep-dish fruit pie with a lattice crust. Raspberry jam is the most common filling, but feel free to choose any flavor you like; I’ve even used mint jelly for a festive touch. Having a set of Linzer cookie cutters is helpful but not essential (see Technique tip).

Ingredients:

  • 2 cups flour, plus ¼ cup for dusting
  • ¼ teaspoon salt
  • 16 tablespoons salted butter, at room temperature
  • ½ cup confectioners’ sugar, sifted, plus more for dusting
  • 1 teaspoon vanilla extract
  • Cooking spray
  • ¼ cup seedless raspberry jam, strawberry jam, or another flavor of jam

Instructions:

  1. In a small bowl, whisk together the flour and salt. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour mixture until well combined.
  2. Divide the dough in half. Roll each half into balls and flatten into oval shapes. Wrap the disks of dough in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours.
  3. When the dough is almost done chilling, dust your work surface and rolling pin with the remaining ¼ cup flour.
  4. Preheat the oven to 350°F. Lightly coat two baking sheets with cooking spray and set aside.
  5. Remove one dough disk from the refrigerator, keeping the other one chilled. Roll out the dough to ¼-inch thickness. Using 2-inch Linzer cookie cutters, cut out 12 cookies. Repeat with the second disk of dough. Half of the cookies should have a hole in the center (these are the tops), while the other half should remain whole (these are the bottoms). Place the cookies 1 inch apart on the prepared baking sheets. If baking two sheets at once, switch their positions and rotate them 180º halfway through baking.
  6. Bake for 7 to 9 minutes, or until the edges are golden brown. Cool the cookies on the baking sheets for 2 minutes before transferring them to a cooling rack to cool completely.
  7. Lay a piece of wax paper on your work surface. Place the top cookie halves on the wax paper and sift confectioners’ sugar over them.
  8. On each bottom cookie half, spread 1 teaspoon of jam. Top with the sugared top halves. Store in an airtight container at room temperature; the cookies will begin to soften after a couple of days.

Holiday Shortbread Biscuits

  • Makes: 4 dozen biscuits
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes

The English cherish the tradition of “biscuits” (what we call cookies) and tea. These biscuits are more than just shortbread; they are made extra special by dipping them in white or dark chocolate and topping with nonpareils. While store-bought shortbread in pretty tins is common at Christmastime, homemade versions truly stand out.

Ingredients:

  • 2½ cups flour
  • ½ cup sugar
  • 1 cup (2 sticks) cold salted butter
  • 1 cup white or dark chocolate chips
  • 1 tablespoon vegetable shortening or coconut oil
  • Nonpareils, such as sprinkles or any other type

Instructions:

  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the flour and sugar. Cut the butter into small cubes and add to the flour mixture. Use a pastry blender, two knives, or your hands to blend the butter until the mixture resembles small peas and there are no patches of loose flour.
  3. Press the mixture into an ungreased 9-by-13-inch baking pan, patting it down evenly.
  4. Bake for 25 to 30 minutes, or until brown around the edges and on top. Cool for 30 minutes, then cut the shortbread into squares and cut the squares diagonally. Cool for another 30 minutes.
  5. Once the shortbread is completely cool, place the chocolate chips and shortening in a microwave-safe bowl. Microwave for 30 seconds, then stir. If the chips aren’t completely melted, heat for another 20 seconds, stirring and repeating in 10-second intervals if necessary.
  6. Lay a piece of parchment paper on the kitchen counter. Place an empty cereal bowl on the paper. Dip a corner of a biscuit into the melted chocolate, allowing any excess to drip back into the bowl. Sprinkle with nonpareils and let any extra fall into the bowl.
  7. Store in an airtight container for up to 1 week. Note that they may get softer under the chocolate portion.

Polish-Style Christmas Cookies (Kolaczki)

  • Makes: 4 dozen cookies
  • Prep Time: 40 minutes, plus 2 hours to chill
  • Cook Time: 15 minutes

Croatia and the Czech Republic also lay claim to these delicious jam-filled cookies. There are many ways to prepare them, but this is my favorite. You can vary the fillings, using different-flavored jams like strawberry or apricot, nuts, or chocolate (see Variation tip for more options). I chose raspberry jam for its flavor and vibrant color.

Ingredients:

  • 1½ cups (3 sticks) salted butter, at room temperature
  • 1 (8-ounce) package cream cheese, at room temperature
  • 3 cups flour, divided
  • ½ teaspoon salt
  • ½ cup confectioners’ sugar
  • 1 cup seedless raspberry jam

Instructions:

  1. In a large bowl, cream together the butter and cream cheese until light and fluffy. Add 1 cup of flour and sprinkle the salt over the mixture. Mix until combined. Gradually add the remaining 2 cups of flour, 1 cup at a time, ensuring all flour is well combined.
  2. Form the dough into a ball, flatten it slightly, and wrap it in plastic wrap. Refrigerate the dough for at least 2 hours, or up to 24 hours. If storing overnight, place the wrapped dough in a resealable bag as well.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Place a mesh strainer over a bowl and measure the confectioners’ sugar into it.
  4. Prepare your work surface for rolling out the dough by sifting confectioners’ sugar lightly over it. Sift a little more onto your rolling pin. Keep a small bowl of water nearby.
  5. Divide the dough in half and place one half on the prepared work surface. Return the remaining dough to the refrigerator. Sift confectioners’ sugar over the top of the dough, then turn it over and sift more over the other side. Roll the dough out to ¼ inch thick. Use a knife to cut out as many 2-inch squares as possible. Place the squares on the prepared baking sheets.
  6. Place 1 teaspoon of raspberry jam in the center of each square. Use a spoon to spread the jam diagonally from one corner to the opposite corner, almost to the edges.
  7. Wet one of your fingers in the water bowl and pull one uncovered corner toward the other uncovered corner, folding them over each other to seal. Use more water if necessary to keep the corners together.
  8. Bake for 12 to 15 minutes, or until the edges are light brown and the centers are slightly bubbly. Remove from the oven and sift confectioners’ sugar over all the cookies. Cool for 2 minutes on the baking sheet, then transfer the cookies to a cooling rack. Allow to cool completely. Repeat with the remaining dough. Store in an airtight container at room temperature for up to 1 week.

Snowballs

  • Makes: 3 dozen cookies
  • Prep Time: 30 minutes, plus 2 hours to chill
  • Cook Time: 20 minutes

Snowballs are known by various names, including Russian Tea Cakes, Danish Wedding Cookies, Mexican Wedding Cookies, and Pecan Cookies. These butter-and-pecan-flavored cookies are rolled in confectioners’ sugar twice—once before baking and once after.

Ingredients:

Instructions:

  1. In a small bowl, whisk together the flour and salt, then stir in the pecans. Set aside. In a large bowl, cream together the butter and ½ cup of confectioners’ sugar until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the flour mixture, ½ cup at a time, until completely combined.
  2. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
  3. Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.
  4. Place the remaining 1 cup of confectioners’ sugar in a low-sided bowl. Form the dough into 2-inch balls, rolling each in the confectioners’ sugar. Place the cookies on the prepared baking sheets. If baking two sheets at once, switch their positions and rotate them 180° halfway through baking for even results.
  5. Bake for 15 to 20 minutes, or until light brown. Cool for 2 minutes on the baking sheets, then transfer the cookies to cooling racks. Once cool enough to handle, roll them in the confectioners’ sugar one more time. Store in an airtight container at room temperature for up to 1 week.

Sprinkle Cookies

  • Makes: 20 cookies
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes

During the Christmas holidays, we love visiting New England to see my husband’s family, where almost everyone has a plate or two of these traditional Italian cookies to share. At our wedding, my soon-to-be mother-in-law and sister-in-law brought a basket of these along with other Italian cookies. There wasn’t a cookie left after the festivities. These aren’t overly sweet; most of the sweetness comes from the vanilla glaze and sprinkles.

Ingredients:

For the Cookies:

  • 3 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons salted butter, at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond or anise extract

For the Icing:

Instructions:

  1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond extract, mixing completely. Gradually add the flour mixture, ½ cup at a time, mixing until fully combined.
  2. Line a baking sheet with parchment paper.
  3. Measure out 2 tablespoons of dough at a time. Using wet hands, roll the dough into balls and place them on the prepared baking sheet. Refrigerate the baking sheet for 1 hour.
  4. Preheat the oven to 350°F.
  5. Bake for 10 to 12 minutes, or until the cookies are lightly browned. Cool on the baking sheet for 5 minutes before transferring to a cooling rack positioned over a surface covered with newspaper or wax paper. Cool completely.

To Make the Icing:

  1. In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons of cream, the vanilla extract, and almond extract. If the icing seems too thick, add up to 1 more tablespoon of cream.
  2. Spoon half of the icing over half of the cookies and decorate with sprinkles.
  3. Drizzle the remaining icing over the other half and top with the remaining sprinkles. Allow the icing to set for about an hour before serving. Store in an airtight container at room temperature for up to 1 week.

Chocolate-Dipped Almond Cookies (Amygdalota)

  • Makes: 1 dozen cookies
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

My Greek mother-in-law has taught me a lot about her traditional pastries. She’s taken me to many Greek festivals where most of the money raised for the local church comes from selling wonderfully delicious cookies, like these crescent-shaped almond cookies. In addition to Christmastime, amygdalota (“ah-MIG-dahlow-ta”) are often served at baptisms and weddings. To the Greeks, almonds symbolize new beginnings and prosperity. Personally, I find the smell of them baking intoxicating, and their light, chewy texture is delightful!

Ingredients:

  • 1 cup sliced almonds, coarsely crushed (see Technique tip)
  • 2 large egg whites, separated
  • ½ cup almond flour
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 1 (7- to 8-ounce) package almond paste
  • 1 teaspoon almond extract
  • ½ cup dark chocolate chips
  • 1 teaspoon vegetable shortening or coconut oil
  • Nonpareils, such as multicolored sprinkles (optional)

Instructions:

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
  2. Place the almonds in a low-sided bowl at least 5 inches in diameter and set aside. In another low-sided bowl, place 1 egg white and beat it lightly with a fork; set aside.
  3. In a small bowl, whisk together the almond flour, sugar, and salt. Set aside. In a large, deep bowl, pinch off 1-inch pieces of almond paste until the entire package is used. Add the remaining egg white and the almond extract, then beat together with an electric mixer. Add the flour mixture and mix until well incorporated; the dough will look like soft, large beige chunks.
  4. Grab a couple of dough chunks and press them together to form a 1½-inch ball. Shape it into a 3½- to 4-inch log. Roll the log in the beaten egg white, then place it in the bowl of almonds, sprinkling the almonds all over the log until it’s well covered. Form the log into a crescent shape and place it on the prepared baking sheet. Repeat until the sheet is filled, placing the cookies 1 inch apart.
  5. Bake for 12 to 14 minutes, or until golden brown. Cool on the baking sheet for 2 minutes, then transfer the cookies to a cooling rack. Cool completely.
  6. In a microwave-safe bowl, microwave the chocolate and shortening for 30 seconds, then stir. If not melted, microwave for another 20 seconds and stir. Add another 10 seconds if needed.
  7. Place a large piece of parchment or wax paper on the kitchen counter. Dip an end of each cookie into the melted chocolate. If desired, dip the chocolate ends in colored sprinkles, then allow to dry on the paper. Otherwise, place the cookies on the paper after dipping. Once fully dry, store in an airtight container at room temperature for up to 1 week.

Chocolate-Dipped Macaroons

  • Makes: 12 to 14 macaroons
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Macaroons are one of my daughter’s favorite cookies. She is a purist and prefers them plain—no sprinkles, no nuts, no chocolate. Macaroons are all about the look, smell, and taste. Pick one up, and you can instantly smell the tropics. Bite into it, and you’ll find it’s a bit crunchy on the outside and soft and chewy on the inside. These make a nice change from the typical Christmas cookie selections.

Ingredients:

  • 5⅓ cups sweetened shredded coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 large egg whites, room temperature
  • ¼ teaspoon sea salt
  • 1 (6-ounce) bag semisweet chocolate chips
  • 1 tablespoon vegetable or refined coconut oil
  • 1 cup crushed almonds (optional)
  • Sprinkles (optional)

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix together the coconut, condensed milk, and vanilla extract. In a small bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture using a silicone spatula.
  3. Scoop out the cookie dough by the tablespoon, roll into balls, and place on the prepared baking sheet, spacing them 1 inch apart.
  4. Bake for 20 minutes, or until the edges are golden brown. Cool for 5 minutes on the baking sheet before transferring to a cooling rack.
  5. Prepare a parchment-covered surface for the chocolate to set. Pour almonds and/or sprinkles (if using) into low-sided bowls for dipping.
  6. Once the cookies are cool, add the chocolate chips and oil to a microwave-safe bowl. Microwave for 30 seconds, then stir. If there are still whole chips, continue to microwave in 10- to 20-second intervals, stirring in between, until all chips are melted.
  7. Dip the macaroons in the melted chocolate so they are partially covered, then dip the chocolate part in the almonds and/or sprinkles (if using). Place the macaroons on the parchment paper. When set, store in an airtight container at room temperature for up to 1 week.

Classic Chocolate Chip Cookies

  • Makes: 5 dozen cookies
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

Even though these aren’t traditional Christmas cookies, they are popular during the holidays. This cookie recipe is essential for any baker. I keep the dough frozen into individual balls so I can bake a few whenever I want.

Ingredients:

  • 2¼ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup coarsely chopped lightly toasted pecans (optional)

Instructions:

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Stir in the chocolate chips and pecans, if using.
  3. Measure out 1 rounded tablespoon of dough for each cookie and place on the prepared baking sheets, spacing them apart. If baking two sheets at once, switch their positions and rotate them 180º halfway through.
  4. Bake for 9 to 11 minutes, or until golden brown and fragrant. Cool for 2 minutes on the baking sheets before transferring to cooling racks. Store in a cookie jar with a loose lid for up to 1 week.

Peanut Butter Blossoms

  • Makes: 4 dozen cookies
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes

These cookies are incredibly easy to make—all you need to do is press a chocolate kiss into each peanut butter ball right after baking. Once cooled, they’re ready to enjoy. It’s rare to find a Christmas cookie swap or holiday party without these delicious treats, as few can resist the chocolate-and-peanut-butter combination.

Ingredients:

  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons salted butter
  • ¾ cup peanut butter
  • ⅔ cup granulated sugar, divided
  • ⅓ cup firmly packed light brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 48 Hershey’s Kisses milk chocolates, unwrapped

Instructions:

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the butter, peanut butter, ⅓ cup granulated sugar, and brown sugar. Add the egg, then stir in the milk and vanilla. Gradually mix in the flour mixture until well combined.
  2. Shape the dough into 1-inch balls, roll them in the remaining ⅓ cup granulated sugar, and place them on the baking sheets. If baking two sheets at once, switch their positions and rotate them 180º halfway through.
  3. Bake for 8 to 10 minutes, or until lightly browned. Immediately press a Kiss into the center of each cookie after removing them from the oven. The edges may crack. Transfer the cookies to a cooling rack. Store in an airtight container at room temperature for up to 1 week.

Chocolate Crinkles

  • Makes: 3 dozen cookies
  • Prep Time: 30 minutes, plus 3 hours to chill
  • Cook Time: 15 minutes

Chocolate crinkles are a standout on any Christmas cookie board or at a cookie swap. Making these is very similar to preparing brownies. If you desire even more chocolate flavor, feel free to add chocolate chips.

Ingredients:

  • 2 cups flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 4 ounces unsweetened chocolate, melted and cooled
  • 4 large eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips (optional)
  • 1 cup confectioners’ sugar

Instructions:

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the vegetable oil, melted chocolate, eggs, and vanilla. If using, gently fold in the chocolate chips without overmixing.
  2. Refrigerate the dough for at least 3 hours or up to 24 hours.
  3. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  4. Sift the confectioners’ sugar into a low-sided bowl. Roll 1 tablespoon of dough into a ball and coat it in the sugar. Place the ball on the prepared baking sheet. Repeat until the sheets are full, refrigerating any remaining dough until ready to bake.
  5. Bake for 10 to 12 minutes, or until no indentation remains when touched. Cool for 2 minutes on the baking sheets before transferring to a cooling rack. Cool completely. Repeat with remaining dough. Store in an airtight container at room temperature for up to 1 week.

Oatmeal-Cranberry Cookies

  • Makes: 4 dozen cookies
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

Oatmeal cookies are a beloved classic, and the addition of cranberries provides a delightful sweet-tart flavor, making them perfect for Christmas. You can enjoy these cookies year-round, even with frozen cranberries!

Ingredients:

  • 1½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1¼ cups (2½ sticks) salted butter, at room temperature
  • ¾ cup firmly packed light brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup fresh cranberries

Instructions:

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla, then stir in the oats and cranberries.
  3. Drop heaping tablespoons of dough onto the baking sheets, leaving 2 inches between cookies. Refrigerate any remaining dough.
  4. Bake for 8 to 10 minutes, or until edges are light brown. Cool for 2 minutes on the baking sheets before transferring to a cooling rack. Store in a cookie jar for up to 1 week.

Ultimate Snickerdoodles

  • Makes: 4 dozen cookies
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

The smell of cinnamon fills the air during Christmas, and these Ultimate Snickerdoodles take it to the next level with three types of cinnamon: ground, extract, and chips.

Ingredients:

  • 2¾ cups flour
  • 4 teaspoons ground cinnamon, divided
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • ¾ cup granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon cinnamon extract
  • 1 (10-ounce) package cinnamon chips

Instructions:

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
  2. Whisk together the flour, 2 teaspoons cinnamon, cream of tartar, baking soda, and salt in a medium bowl. In a large bowl, cream the butter, brown sugar, and ½ cup granulated sugar until fluffy. Add the eggs, mixing well. Gradually mix in the flour mixture, then stir in the cinnamon extract and cinnamon chips.
  3. In a low-sided bowl, combine the remaining 2 teaspoons cinnamon and ¼ cup granulated sugar.
  4. Roll 1 tablespoon of dough into a ball and coat in the cinnamon-sugar mixture. Place on the sheets with 2 inches between cookies.
  5. Bake for 6 minutes, or until edges are light brown. Cool for 2 minutes on the baking sheets before transferring to a cooling rack. Store in an airtight container for soft cookies or in a cookie jar with a loose lid for crisper ones.

Crunchy Peanut Butter Cookies

  • Makes: 3 dozen cookies
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes

These cookies feature candy-coated chocolate peanuts for a festive touch and are perfect for any occasion.

Ingredients:

  • ¼ cup granulated sugar
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons salted butter, at room temperature
  • ⅔ cup crunchy peanut butter
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 (10-ounce) bags candy-coated chocolate peanuts (1 bag chopped, 1 bag whole)

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside the granulated sugar in a low-sided bowl.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the butter, peanut butter, and sugars until fluffy. Mix in the eggs and vanilla, then stir in the chocolate-covered peanuts.
  3. Roll heaping tablespoons of dough into balls, coat in granulated sugar, and place on the baking sheets. Press down with a small glass and add whole candy pieces on top.
  4. Bake for 10 to 12 minutes until light brown. Cool for 2 minutes on the baking sheet before transferring to a cooling rack. Store in a cookie jar for up to 1 week.

Cranberry-Orange Chocolate Linzer Cookies

  • Makes: 24 cookies for 12 sandwiches
  • Prep Time: 45 minutes, plus 1 hour to chill
  • Cook Time: 10 minutes

These cookies combine orange and cranberry flavors, perfect for the holiday season.

Ingredients:

  • 1½ cups flour, plus ¼ cup for dusting
  • ¼ cup unsweetened cocoa powder
  • 8 tablespoons salted butter, at room temperature
  • ½ cup plus 2 tablespoons confectioners’ sugar, sifted
  • 1¼ teaspoons vanilla extract
  • ¼ cup prepared orange marmalade
  • 2 tablespoons whole-berry cranberry sauce

Instructions:

  1. In a small bowl, whisk together flour, cocoa, and salt. In a large bowl, cream the butter and confectioners’ sugar. Mix in vanilla, then gradually add the flour mixture until combined.
  2. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
  3. Combine orange marmalade and cranberry sauce in a bowl and set aside.
  4. Preheat the oven to 350°F and prepare baking sheets with cooking spray.
  5. Roll out one dough disk to ¼ inch thick, cut out cookies, and place on baking sheets. Bake for 7 to 9 minutes until edges are brown. Cool for 2 minutes, then transfer to cooling racks.
  6. Sift confectioners’ sugar over the top halves, spread cranberry-orange relish on bottom halves, and sandwich together.

Hot Chocolate Cookie Cups

  • Makes: 2 dozen cookies
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

These cookie cups filled with chocolate ganache are perfect for the holidays, featuring pretzel handles for a fun twist.

Ingredients:

  • Cooking spray
  • 2 cups flour
  • 2 teaspoons espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons salted butter, at room temperature
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tablespoons plus 1 teaspoon plus 1 cup heavy cream, divided
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • ¼ cup white chocolate chips
  • ½ teaspoon vegetable oil
  • 24 mini pretzels, broken into pieces
  • 36 mini marshmallows, halved
  • 2 tablespoons chocolate jimmies

Instructions:

  1. Preheat the oven to 350°F and spray a mini-muffin tin with cooking spray.
  2. In a medium bowl, whisk together flour, espresso powder, baking powder, and salt. In a large bowl, cream the butter and sugars until fluffy. Stir in the egg, cream, and vanilla, then mix in the dry ingredients.
  3. Fill each muffin cup with 2 tablespoons of batter. Bake for 15 to 17 minutes. Create a well in each cookie as soon as they come out. Cool completely in the pan.
  4. For the ganache, heat 1 cup of cream until bubbles form, then pour over chocolate chips. Let sit for 10 minutes, then stir until smooth.
  5. Attach pretzel handles to each cookie cup with melted white chocolate, fill with ganache, and top with marshmallows and jimmies.

Minty Chocolate Chip Cookies

  • Makes: 2 dozen cookies
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

These cookies are incredibly simple to make and provide a satisfying chocolate flavor with a refreshing minty twist, perfect for the holidays.

Ingredients:

  • 1 cup plus 2 tablespoons flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons salted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1 (10-ounce) package mint-flavored baking chips or 2 packages Andes Crème de Menthe Thins, chopped

Instructions:

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. In a large bowl, cream the butter and brown sugar until fluffy. Mix in the egg and peppermint extract, then combine with the dry ingredients. Stir in mint chips.
  3. Drop rounded tablespoons of dough onto the baking sheets, spacing 2 inches apart. Bake two sheets at once, switching their positions halfway through.
  4. Bake for 12 to 14 minutes until cookies look firm. Cool for 2 minutes on the baking sheet, then transfer to a cooling rack. Store in a cookie jar for up to 1 week.

Santa’s Toy Chest Cookies

  • Makes: 12 dozen cookies
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

These cookies are crowd-pleasers with various flavors and textures, perfect for cookie exchanges and using up pantry leftovers.

Ingredients:

  • 3⅓ cups flour
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 2 cups (4 sticks) salted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 6 cups add-ins (e.g., chocolate chips, oats, nuts, or cereal)

Instructions:

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, cream of tartar, and baking soda. In a large bowl, cream the butter and sugars until fluffy. Add eggs one at a time, mixing well. Gradually mix in the flour mixture, then stir in the add-ins.
  3. Drop tablespoons of dough onto the baking sheets, spacing 2 inches apart. Refrigerate any remaining dough. Bake two sheets at once, switching their positions halfway through.
  4. Bake for 11 to 13 minutes until browned. Cool for 2 minutes on the baking sheet, then transfer to a cooling rack. Store crispy cookies in a jar with a loose lid and soft ones in an airtight container for up to 1 week.

Red Velvet Crinkles

  • Makes: 3 dozen cookies
  • Prep Time: 30 minutes, plus 3 hours to chill
  • Cook Time: 15 minutes

These striking red cookies are a holiday favorite, covered in a snowy layer of confectioners’ sugar instead of frosting.

Ingredients:

Instructions:

  1. In a large bowl, whisk together the flour, granulated sugar, cocoa, baking powder, and salt. Stir in the melted butter, eggs, vanilla, and food coloring. Do not overmix.
  2. Refrigerate the dough for at least 3 hours or up to 24 hours.
  3. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  4. Sift confectioners’ sugar into a low-sided bowl. Shape 1 tablespoon of dough into a ball, roll in confectioners’ sugar, and place on baking sheets. Repeat until full, refrigerating any remaining dough.
  5. Bake for 10 to 12 minutes until tops are firm. Cool for 2 minutes on the baking sheets before transferring to a cooling rack. Store in an airtight container at room temperature for up to 1 week.

Candy Cane Cookies

  • Makes: 20 cookies
  • Prep Time: 30 minutes, plus 1 hour to chill
  • Cook Time: 15 minutes

These festive cookies feature a peppermint glaze and crushed candy canes for a delightful holiday treat.

Ingredients:

For the Glaze:

  • 1 cup confectioners’ sugar, sifted
  • 1 tablespoon plus 1 teaspoon milk
  • 1 teaspoon peppermint extract
  • 4 candy canes or 8 peppermint candies

Instructions:

  1. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and confectioners’ sugar until fluffy. Mix in the egg and peppermint extract.
  2. Divide dough in half; refrigerate one half. Mix food coloring into the other half and refrigerate for at least 1 hour.
  3. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  4. Roll 1 tablespoon of each color into 5-inch ropes, twist together, and shape into candy canes. Place on baking sheets.
  5. Bake for 10 to 12 minutes until golden. Cool on baking sheets for 2 minutes.
  6. For the glaze, combine confectioners’ sugar, milk, and peppermint extract. Crush the candy canes and sprinkle over the glazed cookies. Store in an airtight container for up to 1 week.

Chocolate Wedding Cookies

  • Makes: 2 dozen cookies
  • Prep Time: 30 minutes, plus 30 minutes to chill
  • Cook Time: 15 minutes

These cookies offer a delightful contrast with a crunchy texture and rich chocolate flavor.

Ingredients:

  • ⅓ cup semisweet chocolate chips
  • 1 tablespoon milk
  • 2 cups flour
  • ½ teaspoon salt
  • 12 tablespoons salted butter, at room temperature
  • ½ cup sugar, plus 2 tablespoons for rolling
  • 2 teaspoons vanilla extract
  • ½ cup chopped lightly toasted pecans (optional)

Instructions:

  1. Melt chocolate chips with milk in a microwave-safe bowl until smooth. Set aside.
  2. Whisk together flour and salt in a medium bowl. Cream butter and sugars until fluffy, then mix in vanilla and melted chocolate. Gradually add flour mixture and stir in pecans if using.
  3. Chill dough for at least 30 minutes.
  4. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  5. Roll dough into 1½-inch balls, coat in sugar, and place on baking sheets.
  6. Bake for 12 to 15 minutes until no longer wet. Cool for 2 to 3 minutes before transferring to a cooling rack. Store in an airtight container for up to 1 week.

Grandma’s Thumbprint Cookies

  • Makes: 42 cookies
  • Prep Time: 45 minutes, plus 1 hour to chill
  • Cook Time: 15 minutes

These colorful cookies are filled with jam, making them a festive addition to your holiday celebrations.

Ingredients:

  • 2 cups flour
  • ¼ teaspoon salt
  • 1 cup (2 sticks) salted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • White, red, and/or green colored sugar
  • ½ cup strawberry jam or mint jelly

Instructions:

  1. Whisk together flour and salt in a medium bowl. Cream butter and sugar until fluffy. Mix in egg yolks and vanilla, then add flour until combined.
  2. Chill the dough for at least 1 hour. Reserve egg whites.
  3. Preheat the oven to 350°F and spray two baking sheets with cooking spray.
  4. Roll dough into 1½-inch balls, dip in egg whites, and coat in colored sugar. Place on baking sheets, 2 inches apart, and make an indentation with your thumb.
  5. Bake for 15 minutes until edges are light brown. Microwave jam to loosen, then fill cookie centers.
  6. Store in an airtight container at room temperature for up to 1 week.

Smooth Irish Whiskey Brownies

  • Makes: 2 dozen brownies
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

These rich brownies are perfect for showing appreciation to a friend, especially during the holidays.

Ingredients:

For the Frosting:

  • 2 cups confectioners’ sugar, sifted
  • 1 cup (2 sticks) salted butter, at room temperature
  • 3 tablespoons Baileys Irish Cream liqueur
  • 1 cup semisweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening

Instructions:

  1. Preheat the oven to 350°F and lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. In a large bowl, whisk together sugar, flour, cocoa, and salt. Stir in eggs, melted butter, and vanilla until well combined. Pour batter into the pan.
  3. Bake for 26 to 30 minutes until a toothpick comes out clean. Pour whiskey over the top and cool completely in the pan.
  4. For frosting, beat together confectioners’ sugar, butter, and Baileys until smooth. Frost the cooled brownies and refrigerate.
  5. Melt chocolate chips with coconut oil in the microwave and drizzle over the frosted brownies. Store in an airtight container in the refrigerator for up to 1 week.

Colorful Candied Window Cookies

  • Makes: 2 dozen cookies
  • Prep Time: 45 minutes, plus 30 minutes to chill
  • Cook Time: 10 minutes

These stained-glass cookies are a fun holiday treat, perfect for decorating and hanging as ornaments.

Ingredients:

  • 2¾ cups flour, plus ¼ cup for dusting
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 20 to 40 pieces hard candy

Instructions:

  1. Whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time and mix in vanilla.
  2. Form dough into a ball, divide in half, wrap, and press into disks. Refrigerate for at least 30 minutes.
  3. Crush hard candies and preheat the oven to 375°F. Line two baking sheets with parchment paper.
  4. Roll out one disk to ¼ inch thick. Cut out cookies and remove centers to fill with crushed candy. Bake for 9 to 10 minutes.
  5. Cool on the baking sheet for 10 minutes, then transfer to a rack. Store in an airtight container for up to 1 week.

Double Mint Brownies

  • Makes: 2 dozen brownies
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes

These minty brownies are a favorite for special events and holiday celebrations.

Ingredients:

  • Cooking spray
  • 2 cups sugar
  • 1 cup vegetable oil or melted butter
  • 4 large eggs
  • 6 tablespoons unsweetened cocoa powder
  • 1½ cups flour
  • 1 teaspoon salt
  • 2 teaspoons peppermint extract
  • 28 pieces Andes Crème de Menthe Thins

Instructions:

  1. Preheat the oven to 350°F and lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. In a large bowl, whisk together sugar and oil. Stir in eggs, one at a time, then stir in cocoa, flour, and salt. Add peppermint extract until well combined. Pour into the pan.
  3. Bake for 30 minutes until a toothpick comes out clean. As soon as they are out of the oven, place the candies on top.
  4. After a few minutes, use a butter knife to help melt the candies, then spread them evenly. Cool before cutting into pieces.

Leave a Comment