20 Christmas Cookie Recipes You’ll Be Desperate To Try This Year

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Christmas cookies are more than just desserts—they’re a tradition, a way to bring joy to friends and family, and an excuse to spend hours in a warm, festive kitchen. Whether you’re baking for gifts, cookie swaps, or just your own sweet tooth, I’ve got you covered with 20 incredible recipes that will make you the star baker this season. So grab your favorite apron, crank up the Christmas tunes, and let’s dive into these must-try recipes!

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1. Classic Sugar Cookies with Royal Icing

You can’t have Christmas without sugar cookies! These buttery, soft-in-the-middle cookies are perfect for decorating with royal icing.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1 ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

Directions:

1. Cream butter and sugar until fluffy. Add egg and vanilla.
2. Gradually mix in dry ingredients.
3. Chill dough for 1 hour, then roll and cut into shapes.
4. Bake at 350°F (175°C) for 8–10 minutes. Cool completely before decorating.

Tip: Keep the icing thick enough to pipe, but thin enough to spread evenly.

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2. Peanut Butter Blossoms

Soft peanut butter cookies topped with a chocolate kiss are a holiday classic.

Ingredients:

• ½ cup butter
• ¾ cup peanut butter
• 1 cup sugar (plus extra for rolling)
• 1 egg
• 1 ¾ cups flour
• 1 tsp baking soda
• ¼ tsp salt

Directions:

1. Cream butter, peanut butter, and sugar. Add egg and mix well.
2. Gradually combine with dry ingredients. Roll dough into balls, coat in sugar, and place on a baking sheet.
3. Bake at 375°F (190°C) for 8 minutes. Press a chocolate kiss into each cookie immediately after baking.

Tip: Chill the chocolate kisses beforehand to keep them from melting too much when pressed onto the warm cookies.

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3. Chocolate Crinkle Cookies

Rich, fudgy, and dusted with powdered sugar, these cookies are a Christmas favorite.

Ingredients:

• ½ cup vegetable oil
• 4 oz melted chocolate
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• ½ cup powdered sugar

Directions:

1. Mix oil, chocolate, and sugar. Add eggs and vanilla.
2. Gradually mix in dry ingredients. Chill dough for 3 hours.
3. Roll into balls, coat in powdered sugar, and bake at 350°F (175°C) for 10–12 minutes.

Tip: For the crackled look, be generous with the powdered sugar coating.

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4. Raspberry Almond Shortbread Cookies

Delicate, buttery shortbread topped with raspberry jam and an almond glaze.

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• ½ cup raspberry jam

Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp almond extract

Directions:

1. Cream butter, sugar, and almond extract. Gradually add flour until combined.
2. Roll into 1-inch balls, place on baking sheet, and press a thumbprint in each.
3. Fill each indent with raspberry jam. Bake at 350°F (175°C) for 10–12 minutes.
4. Drizzle with almond glaze after cooling.

Tip: Use seedless raspberry jam for a smoother filling.

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5. Snickerdoodles

These cinnamon-sugar-coated cookies are soft, chewy, and so cozy.

Ingredients:

• 1 cup butter, softened
• 1 ½ cups sugar
• 2 eggs
• 2 ¾ cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar + 1 tsp cinnamon (for coating)

Directions:

1. Cream butter and sugar. Add eggs one at a time.
2. Combine dry ingredients and slowly mix into wet ingredients.
3. Roll dough into balls, coat in cinnamon sugar, and bake at 375°F (190°C) for 8–10 minutes.

Tip: Slightly underbake for the softest snickerdoodles.

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6. Salted Caramel Thumbprints

Buttery cookies with a gooey caramel center and a sprinkle of sea salt.

Ingredients:

• 1 cup butter, softened
• ½ cup sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 2 cups flour
• ½ cup caramel sauce
• Sea salt for garnish

Directions:

1. Cream butter and sugar, then add yolks and vanilla. Slowly mix in flour.
2. Roll dough into balls and press a thumbprint into the center.
3. Bake at 350°F (175°C) for 10–12 minutes. Fill centers with caramel and sprinkle sea salt on top.

Tip: Use thick caramel sauce to avoid runny centers.

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7. Cranberry Pistachio Biscotti

Crunchy, nutty biscotti with festive red and green accents.

Ingredients:

• ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• ½ cup dried cranberries
• ½ cup pistachios

Directions:

1. Cream butter and sugar, then add eggs.
2. Mix in flour and baking powder, then fold in cranberries and pistachios.
3. Shape dough into two logs and bake at 350°F (175°C) for 20 minutes. Slice into biscotti and bake for another 10 minutes.

Tip: Dip one end in melted white chocolate for extra flair.

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8. Chocolate-Dipped Coconut Macaroons

Chewy coconut cookies dipped in rich chocolate are perfect for holiday platters.

Ingredients:

• 2 ½ cups shredded sweetened coconut
• 2 egg whites
• ½ cup sugar
• ½ tsp vanilla extract
• 4 oz dark chocolate, melted

Directions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, mix coconut, egg whites, sugar, and vanilla until combined.
3. Scoop small mounds onto the baking sheet and bake for 18–20 minutes or until lightly golden.
4. Once cooled, dip bottoms in melted chocolate and let set on parchment paper.

Tip: Store macaroons in an airtight container to keep them fresh and chewy.

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9. Soft Ginger Molasses Cookies

Spiced with ginger and molasses, these cookies are irresistibly soft and aromatic.

Ingredients:

• ¾ cup butter, softened
• 1 cup sugar
• 1 egg
• ¼ cup molasses
• 2 cups flour
• 2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp cloves
• Extra sugar for rolling

Directions:

1. Cream butter and sugar, then mix in egg and molasses.
2. Gradually combine with dry ingredients. Chill dough for 30 minutes.
3. Roll into balls, coat in sugar, and bake at 375°F (190°C) for 8–10 minutes.

Tip: Don’t overbake! The cookies should look slightly underdone when removed for the perfect softness.

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10. White Chocolate Peppermint Bark Cookies

Buttery cookies with crushed candy canes and melted white chocolate drizzle.

Ingredients:

• 1 cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2 ¼ cups flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup white chocolate, melted
• ½ cup crushed candy canes

Directions:

1. Cream butter and sugar, then mix in egg and vanilla.
2. Gradually add flour, baking powder, and salt.
3. Roll dough into balls, flatten slightly, and bake at 350°F (175°C) for 10–12 minutes.
4. Drizzle cooled cookies with melted white chocolate and sprinkle candy canes on top.

Tip: Use high-quality white chocolate for a smooth drizzle.

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11. Snowball Cookies (Russian Tea Cakes)

These delicate, nutty cookies dusted in powdered sugar look like tiny snowballs.

Ingredients:

• 1 cup butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups flour
• 1 cup finely chopped pecans
• Extra powdered sugar for rolling

Directions:

1. Cream butter, powdered sugar, and vanilla. Gradually add flour and pecans.
2. Roll into small balls and bake at 350°F (175°C) for 10–12 minutes.
3. Roll warm cookies in powdered sugar and repeat once cooled.

Tip: Double-coating in powdered sugar gives them their signature snowy look.

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12. Red Velvet Crinkle Cookies

Soft, vibrant red cookies with a slight cocoa flavor and a powdered sugar coating.

Ingredients:

• 1 box red velvet cake mix
• 2 eggs
• ⅓ cup vegetable oil
• ½ cup powdered sugar

Directions:

1. Mix cake mix, eggs, and oil until combined. Chill dough for 30 minutes.
2. Roll dough into balls, coat generously in powdered sugar, and bake at 350°F (175°C) for 10–12 minutes.

Tip: Add white chocolate chips for extra decadence!

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13. Almond Crescent Cookies

Shaped like crescents and coated in powdered sugar, these are melt-in-your-mouth delicious.

Ingredients:

• 1 cup butter, softened
• ½ cup powdered sugar
• 1 tsp almond extract
• 2 cups flour
• 1 cup finely chopped almonds
• Extra powdered sugar for dusting

Directions:

1. Cream butter, powdered sugar, and almond extract. Add flour and almonds.
2. Shape dough into crescent shapes and bake at 350°F (175°C) for 12–15 minutes.
3. Dust with powdered sugar while still warm.

Tip: Chill the dough briefly to make shaping easier.

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14. Cherry Pistachio Cookies

Festive red cherries and green pistachios add a holiday twist to these buttery cookies.

Ingredients:

• 1 cup butter, softened
• ½ cup sugar
• 1 tsp vanilla extract
• 2 cups flour
• ½ cup dried cherries, chopped
• ½ cup pistachios, chopped

Directions:

1. Cream butter, sugar, and vanilla. Gradually mix in flour.
2. Fold in cherries and pistachios. Roll dough into a log and chill for 1 hour.
3. Slice and bake at 350°F (175°C) for 10–12 minutes.

Tip: Wrap dough tightly in plastic wrap to maintain its shape while chilling.

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15. Cranberry Orange Shortbread Cookies

These buttery cookies burst with citrusy orange and tart cranberry flavors—a festive favorite!

Ingredients:

• 1 cup butter, softened
• ½ cup sugar
• Zest of 1 orange
• 2 cups flour
• ½ cup dried cranberries, chopped

Directions:

1. Cream butter, sugar, and orange zest until fluffy.
2. Gradually mix in flour, then fold in cranberries.
3. Roll dough into a log, wrap in plastic wrap, and chill for at least 1 hour.
4. Slice into rounds and bake at 350°F (175°C) for 12–15 minutes or until edges are golden.

Tip: Drizzle with white chocolate for an extra festive touch.

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16. Peanut Butter Blossoms

Soft peanut butter cookies topped with a Hershey’s Kiss are a holiday classic!

Ingredients:

• ½ cup butter, softened
• ½ cup peanut butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 24 Hershey’s Kisses

Directions:

1. Cream butter, peanut butter, sugars, egg, and vanilla.
2. Gradually add flour, baking soda, and salt. Roll dough into balls and coat in sugar.
3. Bake at 375°F (190°C) for 8–10 minutes. Immediately press a Hershey’s Kiss into each cookie.

Tip: Let cookies cool completely before storing to avoid melting the Kisses.

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17. Eggnog Thumbprint Cookies

These thumbprint cookies filled with eggnog-flavored frosting capture the spirit of Christmas!

Ingredients:

• 1 cup butter, softened
• ½ cup sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 2 cups flour
• ½ tsp nutmeg

For the Filling:

• ½ cup powdered sugar
• 2 tbsp butter, softened
• 2 tbsp eggnog

Directions:

1. Cream butter, sugar, egg yolks, and vanilla. Mix in flour and nutmeg. Chill dough for 30 minutes.
2. Roll into balls, make an indent with your thumb, and bake at 350°F (175°C) for 10–12 minutes.
3. Whisk filling ingredients until smooth. Fill the indents once cookies are cool.

Tip: Sprinkle a little extra nutmeg on the frosting for garnish.

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18. Chocolate Mint Cookies

Rich chocolate cookies with a hint of mint are perfect for winter festivities.

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp peppermint extract
• 2 cups flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup chocolate chips

Directions:

1. Cream butter, sugars, egg, and peppermint extract.
2. Gradually mix in flour, cocoa powder, baking soda, and salt. Fold in chocolate chips.
3. Scoop onto a baking sheet and bake at 350°F (175°C) for 8–10 minutes.

Tip: Add crushed candy canes for extra minty crunch.

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19. Lemon Snowdrop Cookies

These delicate lemon-flavored cookies are light, buttery, and dusted in powdered sugar.

Ingredients:

• 1 cup butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups flour
• 1 tbsp lemon juice
• Extra powdered sugar for coating

Directions:

1. Cream butter, powdered sugar, vanilla, and lemon zest. Mix in flour and lemon juice.
2. Roll into small balls and bake at 350°F (175°C) for 12–15 minutes.
3. Roll in powdered sugar while still warm.

Tip: For more citrus zing, add a little lemon extract to the dough.

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20. White Chocolate Cranberry Pistachio Cookies

This festive combination of white chocolate, cranberries, and pistachios creates a colorful treat.

Ingredients:

• 1 cup butter, softened
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ½ cups flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup dried cranberries
• ¾ cup chopped pistachios
• 1 cup white chocolate chips

Directions:

1. Cream butter and sugars, then add eggs and vanilla.
2. Gradually mix in flour, baking soda, and salt. Fold in cranberries, pistachios, and white chocolate chips.
3. Scoop onto a baking sheet and bake at 350°F (175°C) for 10–12 minutes.

Tip: These cookies freeze well, so make a double batch to enjoy later!

Common Questions

Q: Can I freeze cookie dough or baked cookies?
A: Absolutely! Most doughs freeze well for up to three months. For baked cookies, layer them with parchment paper in an airtight container before freezing.

Q: How do I make my cookies softer?
A: Store them with a slice of bread in an airtight container—the bread keeps the cookies moist.

Q: Why are my cookies flat?
A: The butter was likely too soft. Try chilling the dough longer before baking.

Q: How far in advance can I bake Christmas cookies?
A: Many cookies last 5–7 days in airtight containers. You can also freeze them for longer storage.

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These 20 recipes are perfect for sharing, gifting, or just indulging at home. I hope your Christmas baking is as joyful and delicious as mine! Which recipe are you trying first? Let me know in the comments!