Best Christmas Cookies Recipe: Easy & Festive Holiday Treats

Did you know that nearly 70% of Americans plan to make Christmas cookies or desserts during the holiday season? Whether you’re continuing cherished family traditions or starting new ones, there’s something magical about the aroma of freshly baked cookies filling your home during the holidays!

Today, I’m sharing my most beloved Christmas cookies recipe that’s guaranteed to bring joy to your holiday celebrations. From time-tested classics to creative new favorites, these recipes will help you create picture-perfect cookies that taste as wonderful as they look!

Essential Christmas Cookies Recipe Baking Equipment

A baking station with a set of sturdy metal measuring cups, a clear glass measuring cup with a spout, a stand mixer, baking sheets, and piping bags for a Christmas cookies recipe. There are also Christmas sugar cookies on the baking sheets. The background is a white countertop.

Here’s the essential equipment you need for Christmas cookie baking. Having the right tools makes all the difference between picture-perfect cookies and holiday disappointments!

Recommended mixing & measuring equipment

First up, let’s talk about mixing and measuring equipment because this is where the magic starts!

Measuring Equipment

After ruining countless batches of sugar cookies with inconsistent measurements, I finally invested in a set of proper measuring cups and spoons. You absolutely need both dry and liquid measuring cups (they’re different for a reason!).

For dry ingredients: Get a set of sturdy metal measuring cups ranging from ¼ cup to 1 cup.
For liquids: A clear glass measuring cup with a spout is invaluable.

And don’t even think about eyeballing those teaspoons of vanilla extract! Get a good set of measuring spoons.

Mixing Equipment

For mixing, a stand mixer is honestly worth every penny if you’re serious about Christmas baking. I resisted buying one for years, thinking my hand mixer was good enough. Boy, was I wrong!

The stand mixer makes cream cheese cookie dough and buttercream frosting so much easier. But if you’re not ready for that investment, a good-quality hand mixer with multiple speeds will definitely get the job done!

Best baking sheets & cooling racks

Here are my thoughts on baking sheets and cooling racks.

Baking Sheets

Those cheap, thin cookie sheets from the dollar store? They’re a one-way ticket to burned bottoms and uneven baking.

You want heavy-gauge aluminum sheets with a light color (dark ones brown too quickly). I recommend getting at least three half-sheet pans so you can have one in the oven, one cooling, and one ready to go with the next batch.

And please, for the love of sprinkles, get some parchment paper or silicone baking mats! They’re absolute game-changers for preventing sticking.

Cooling Racks

And don’t skimp on cooling racks!

I used to try cooling cookies on paper towels (so silly), but proper wire cooling racks are essential for getting that perfect texture. They allow air to circulate around the cookies, preventing soggy bottoms and condensation issues.

4 Decorating tools & supplies guide

For decorating, you’ll want to grab some basic tools:

Piping bags (both disposable and reusable work great)
A few basic piping tips (start with round and star tips)
Offset spatulas in different sizes
Good quality gel food coloring (liquid food coloring can mess with your icing consistency, which is super frustrating when you’re trying to get those perfect royal icing lines!)

Storage containers for freshly baked cookies

Storage is another biggie that often gets overlooked.

You need airtight containers that are wide enough to lay cookies flat. Stacking fresh cookies is asking for trouble! I like using those large plastic containers with snap-on lids, but make sure to separate layers with wax paper.

Pro tip: different types of cookies shouldn’t be stored together. Those soft molasses cookies will make your crisp sugar cookies go soft faster than you can say “Santa’s coming!”

5 Additional Tools Worth Having

Don’t forget the little things that make a big difference:

A good rubber spatula (or three)
A bench scraper for working with dough
A sifter for your powdered sugar (lumpy royal icing is the worst!)
Some good quality cookie cutters that won’t bend out of shape
A kitchen scale for consistent results (especially when you’re doubling or halving recipes)

You don’t need to buy everything at once. Start with the basics and add pieces as you go.

But whatever you do, don’t try to roll out sugar cookie dough with a water glass like I did that one desperate Christmas Eve. Some shortcuts just aren’t worth it!

Classic Christmas Cookies Recipe

These sugar cookies have become a holiday staple in my home, bringing back cherished memories of baking with family. I love to experiment with flavors and decorations, making each batch special.

My secret ingredient is the almond extract, which adds a delightful depth to the flavor profile. I also enjoy using festive cookie cutters to create fun shapes that brighten up any holiday gathering!

First things first, the temperature of your ingredients makes a massive difference. I can’t tell you how many times I’ve messed up by using butter that was either too cold or too soft!

You want it just right: soft enough to leave an indent when you press it, but not so soft that it’s greasy or melting. Take it out about 30-45 minutes before you start baking, depending on your kitchen temperature.

Here’s my tried-and-true recipe that consistently gives me perfect results:

Yield: 24-36 cookies (depending on the size)

3 cups all-purpose flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
1 1/2 cups granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1/4 teaspoon almond extract (trust me on this one!)

Step-by-step mixing & rolling instructions

The mixing process is where most people go wrong.

1. Cream the Butter & Sugar

Butter and sugar that have been creamed together until light and fluffy. The color is a pale yellow. The butter is in a white bowl, and there is a spatula next to it. The background is a kitchen with a wooden surface and some cooking utensils.

Start by creaming your butter and sugar together until it’s actually light and fluffy. This takes about 3-4 minutes. You’ll see the color change to a pale yellow, and that’s when you know you’re on the right track!

2. Add Eggs & Extracts

A bowl containing butter and sugar that have been creamed together until light and fluffy. The butter and sugar mixture is a pale yellow color. There are eggs and vanilla extract added to the mixture. The bowl is being held against a dark background. The scene is lit with soft, warm light.

Add your eggs one at a time, mixing well after each addition. This is where I add both extracts. The vanilla is classic, but that touch of almond extract adds this magical something-something that makes people go “Wow, what’s in these?”

3. Combine Dry & Wet Ingredients

A woman combining wet and dry ingredients in one bowl to create dough for sugar cookies. The woman is wearing a white apron over a grey sweater and jeans. She is using a wooden spoon to mix the ingredients. The bowl contains a sticky, beige mixture with visible streaks of flour. There are flour-covered hands and a wooden spoon next to the bowl. The background is a wooden counter.

For the dry ingredients, whisk them together separately first. This ensures even distribution of the baking powder and salt. Then add them gradually to your wet mixture.

3 Perfect sugar cookie dough consistency tips

Don’t overmix! Stop as soon as the flour disappears. Overmixing leads to tough cookies, and nobody wants that drama during the holidays.
The dough should feel soft but not sticky. If it’s too sticky, you probably need a touch more flour. If it’s crumbly, add a few drops of water.
Wrap it up and chill it for at least 2 hours. This is non-negotiable! I’ve tried rushing this step before, and let’s just say sliding, spreading cookies aren’t very festive.

4. Roll Out the Dough

A woman rolling out a sugar cookie dough with a rolling pin. The cookie dough is placed on a piece of parchment paper, which is placed on a wooden surface. The woman is wearing a white apron and has long, dark hair. There is a bowl of cookie dough and a pile of dough balls next to her. The background is a kitchen with a few cooking utensils.

When you’re ready to roll, let the dough sit out for about 5-10 minutes first. Roll between two pieces of parchment paper (it’s a game-changer!) to about 1/4 inch thickness.

Any thinner and they’ll break easily; any thicker and they won’t cook evenly!

5. Cut & Shape

A woman cutting out Christmas sugar cookies from dough using various Christmas-themed cookie cutters, including a tree, a star, a bell, and a stocking. The dough is placed on a floured surface. In the background, there's a bowl of dough and a jar of cookie cutters.

Here’s my secret for perfect shapes: after cutting out your cookies, pop them back in the fridge for 10 minutes before baking. This prevents spreading and keeps those edges crisp!

6. Baking & Timing

A baking tray full of Christmas sugar cookies in the oven. There are multiple cookies in the shape of Christmas trees, stars, and gingerbread men. The cookies have a light brown colour and are spaced out on the tray. The tray is placed in a modern oven with a glass door. The oven light is on, casting a warm glow on the cookies.

Bake at 350°F (180°C) for 10-12 minutes. They should be set but not browned, except maybe slightly at the edges.

Royal icing recipe & decorating basics

Iced Christmas sugar cookies. There are multiple cookies with different Christmas-themed icing decorations. The cookies are arranged on a white plate. A few cookies are missing from the plate. The background is a wooden surface.

For the royal icing (because what’s a sugar cookie without some festive decoration?):

3 cups powdered sugar (sifted!)
2 egg whites or 5 tablespoons meringue powder with 6 tablespoons water
1/2 teaspoon vanilla extract
Food coloring as desired

The key to working with royal icing is getting the right consistency:

For outlining, you want it like toothpaste.
For flooding, think more like honey.

I use squeeze bottles instead of piping bags. They’re so much easier to control!

Let each layer of icing dry completely before adding more details. I learned this the hard way when all my snowmen’s features started bleeding together. Not cute! Give them at least 6-8 hours to dry completely.

These cookies might take some practice to perfect, but they’re totally worth the effort! Even my not-so-perfect batches disappear pretty quickly at holiday gatherings.

Traditional Holiday Cookie Variations

Here’s some cookie wisdom that I’ve picked up over many holiday seasons! I’ve tested so many variations of classic cookies, and I’ve got some fantastic tricks to make them extra festive and special.

Gingerbread men recipe & decoration ideas

Gingerbread men cookies decorated with royal icing and white chocolate buttons. The gingerbread men are placed on a white plate. The background is a rustic wooden surface. There's a small bowl of white chocolate buttons next to the plate. The lighting is soft and warm.

Let’s start with gingerbread men because they’re probably my favorite to make with kids! The key to perfect gingerbread is getting that balance of spices just right.

Here’s my tried-and-true recipe:

3 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla extract

For decorating gingerbread men, I’ve found that royal icing works best. But here’s a fun twist: try using white chocolate for buttons and facial features! It sets quickly and tastes amazing.

You can also press mini M&Ms into the dough before baking for a colorful button effect!

Chocolate chip cookie holiday adaptations

Holiday chocolate chip cookies with crushed candy canes in the dough. The cookies are arranged on a white plate. There's a sprinkle of crushed candy canes on top of each cookie. The background is a wooden surface.

For holiday chocolate chip cookies (because who doesn’t love a classic with a twist?), I’ve discovered some awesome variations.

My favorite is adding crushed candy canes to the dough, about 1/2 cup per batch. The peppermint gets all melty and swirled through the cookies, creating these gorgeous red streaks!

Another trick is to replace some of the vanilla extract with peppermint extract. But go easy, a little goes a long way!

Snickerdoodle Christmas variation

A plate of snickerdoodle Christmas cookies. The cookies are soft and fluffy, with a golden-brown hue. They have a sugar coating on the outside, which gives them a crackled appearance. The cookies are placed on a white plate and are slightly overlapping. There's a sprinkle of cinnamon on top of the sugar coating. The background is a wooden board with grooves.

For snickerdoodles with a Christmas spin, I add a combination of traditional cinnamon with a touch of nutmeg in the coating mixture. Sometimes I’ll even add a tiny bit of ground cardamom. It gives them this amazing warm, spicy flavor that’s perfect for winter!

The secret is to really cream your butter and sugar until it’s super light and fluffy. This makes them extra soft and tender!

Thumbprint cookies with festive fillings

Thumbprint cookies are like a blank canvas for holiday creativity! Instead of the usual raspberry jam (which is still delicious), try filling them with:

Green mint chocolate ganache
White chocolate peppermint filling
Cranberry orange curd
Spiced apple butter
Nutella swirled with red food coloring

The trick with thumbprints is to make the indentation twice – once before baking and again halfway through. I learned this after way too many cookies with disappeared centers!

Spritz cookies with holiday designs

A table with various Christmas spritz cookies. There are green trees, red poinsettias, white snowflakes, and yellow stars. The cookies are arranged in a circular pattern.

Spritz cookies were honestly my nemesis for years until I figured out that the dough temperature is everything! If it’s too cold, it won’t press through the cookie press properly. Too warm, and you’ll get blobs instead of clean shapes.

I let my dough sit at room temperature for about 10 minutes after chilling, and now they come out perfect every time!

For festive spritz variations, I love adding different extracts and colors:

Green trees with mint extract
Red poinsettias with almond extract
White snowflakes with vanilla bean
Yellow stars with lemon extract

Just don’t use liquid food coloring in spritz cookies. It’s a total disaster! Gel colors are the way to go because they won’t mess with your dough consistency.

Cookie Decorating Techniques

A woman decorating Christmas cookies. She is sitting at a table and has a variety of cookie dough, icing, and sprinkles in front of her. She is holding a cookie in her hand and is in the process of decorating it with green icing and sprinkles. The background contains a Christmas tree, ornaments, and a candle.

Here’s my journey into cookie decorating! It’s been quite the adventure full of trial, error, and lots of tasty mistakes!

Food coloring & natural coloring options

When it comes to coloring, gel food colors are absolutely worth the investment. I learned this expensive lesson after ruining a batch of icing with liquid food coloring. It made the icing too runny and the colors were way less vibrant.

For natural coloring options (which more people are asking for these days), I’ve had success with:

Matcha powder for green
Beet powder for pink/red
Cocoa powder for brown
Butterfly pea powder for blue
Turmeric for yellow (use sparingly. It can affect taste!)

Piping techniques for different designs

Piping techniques took me forever to master, but here’s what I learned: start by practicing on parchment paper! It’s way less stressful than practicing on actual cookies.

For lines, keep your piping tip about 1/2 inch above the cookie surface and maintain consistent pressure.
For dots, hold the tip close to the surface and apply steady pressure, then stop pressure and pull straight up.

Speaking of piping bags, I’ve discovered that investing in a few quality reusable bags for outline consistency and using disposable ones for flooding saves both money and frustration in the long run. And those little bag ties are total lifesavers for preventing icing explosions out the top of your bags!

Sprinkles & edible decorations guide

Sprinkles and edible decorations are where you can really have fun! But here’s the thing: timing is everything.

Add them while your icing is still wet if you want them to stick, but make sure your outline is set first or they’ll sink into the flood icing and create a mess. I organize my sprinkles by color in clear containers.

5 Common decorating mistakes to avoid

Here are some common mistakes I’ve made (so you don’t have to):

Not letting each layer of icing dry completely before adding more details
Using too much water when thinning royal icing
Adding sprinkles too late when the icing has already formed a crust
Not planning my design before starting (sketch it out first!)
Rushing the drying process (patience is key. Give them at least 6-8 hours)

4 Cookie Decorating Tips

Temperature and humidity really affect icing consistency. On humid days, you might need less water in your icing, and drying time will definitely be longer.
Use a small fan to help cookies dry faster. Just make sure it’s not so strong that it creates ripples in your wet icing!
For intricate designs, use a projector or stencils. If you’re going the stencil route, make sure your icing is the right consistency (too thin and it’ll seep under, too thick and you’ll have trouble getting clean edges).
Keep a few toothpicks handy while decorating. They’re perfect for popping air bubbles in wet icing and fixing small mistakes before the icing sets.

And if you make a major mistake? That’s what taste-testing is for! After all, even the not-so-pretty cookies still taste delicious.

Remember, cookie decorating is like any other skill. It takes practice, patience, and a willingness to laugh at your mistakes. And trust me, there will be mistakes, but that’s half the fun of learning!

Make-Ahead & Storage Tips

I’ve learned so many lessons about storing and making cookies ahead of time. Here’s what actually works and what definitely doesn’t when it comes to keeping those holiday cookies fresh and delicious.

Proper dough freezing methods

Let’s talk about freezing dough first, because this is seriously a game-changer for holiday baking. I used to try to do all my baking in one marathon session (never again!).

Here’s the right way to freeze different types of cookie dough.

Freezing Sugar Cookies & Gingerbread

Roll the dough into discs about 1/4 inch thick
Layer between sheets of parchment paper
Wrap tightly in plastic wrap, then foil
Label with the date and type
Freeze for up to 3 months

Freezing Chocolate Chip Cookies

Scoop the dough into balls
Flash freeze on a baking sheet for about an hour
Transfer to freezer bags (squeeze out all the air!)
Can be frozen for up to 6 months

Cookie storage guidelines

Proper storage is crucial for maintaining freshness. I’ve discovered that different types of cookies need different storage methods:

Crisp cookies (like gingersnaps): Store in containers with loose-fitting lids
Soft cookies (like snickerdoodles): Airtight containers with a piece of bread
Frosted cookies: Single layer, wax paper between layers if you must stack
Bar cookies: Cut first, then store in airtight containers

My biggest mistake with storage was mixing different types of cookies. Those molasses cookies will make everything taste like molasses! Keep strong-flavored cookies separate from mild ones.

5 techniques for Maintaining freshness

For maintaining freshness, temperature and humidity are your biggest factors. Room temperature is fine for most cookies for 3-5 days, but here’s my tried-and-true freshness tips:

Use humidity-absorbing packets in storage containers
Keep containers away from heat sources
Never store near the stove or dishwasher
Check daily for any signs of staleness
Freeze cookies that won’t be eaten within 5 days

Shipping cookies safely

Shipping cookies can be such a source of stress until I figured out the right technique.

Here’s what works:

Choose sturdy cookies (no delicate lace cookies!)
Wrap pairs of cookies back-to-back in plastic wrap
Line your shipping box with bubble wrap
Fill empty spaces with packing material
Ship early in the week to avoid weekend delays
Mark the package as perishable

Thawing frozen cookie dough

For thawing frozen cookie dough, patience is key. I’ve tried to rush this process before and ended up with unevenly baked cookies.

Here’s the right way:

Move dough from freezer to fridge the night before
Let sit at room temperature for 15-20 minutes before rolling/scooping
For pre-scooped dough, add 1-2 minutes to regular baking time
Watch the first batch carefully to adjust timing as needed

Temperature transitions are super important. Don’t go straight from freezer to oven! The dough needs time to warm up evenly. I once tried to bake frozen sugar cookie dough right away and ended up with cookies that were burned on the outside and raw in the middle.

Time to Make This Easy Christmas Cookies Recipe!

Creating perfect Christmas cookies doesn’t have to be complicated! With this tried-and-true Christmas cookies recipe and techniques, you’ll be baking beautiful holiday treats that rival any bakery’s offerings.

The most important ingredient is the joy of baking with loved ones. Start your holiday baking adventure today, and don’t forget to share your creations with friends and family. Happy baking!

Here are some of my other fun cookie recipes:

Frequently Asked Questions

What is the most popular cookie at Christmas?

The most popular cookie at Christmas is the Iced Sugar Cookie, which takes the top spot as a favorite among holiday bakers due to its classic sweetness and festive decorations. Following closely are Snowball Cookies, known for their melt-in-your-mouth texture and nutty flavor, often referred to as Mexican Wedding Cookies or Russian Tea Cakes.

What are the 7 types of Christmas cookies?

The seven types of Christmas cookies, particularly in the context of Nordic traditions, often include:

Sirupsnipper (syrup diamonds)
Berlinerkranser (Berlin wreaths)
Sandkaker (tart-shaped cookies)
Krumkaker (cone-shaped cookies)
Smultringer (little donuts)
Goro (rectangular biscuits made on a decorative iron)
Fattigmann (“poor men”; deep-fried dough cut with a slit)

These cookies are part of the Norwegian tradition known as “syv slags kaker,” or seven sorts of cookies, which is a festive custom during the holiday season.

How early should you make Christmas cookies?

Many bakers recommend making Christmas cookies at least 1-2 weeks before Christmas to ensure freshness and allow time for decorating and gifting. This timeframe helps avoid last-minute stress and ensures that cookies can be enjoyed throughout the holiday season, with some even suggesting starting as early as the beginning of December for those planning to give cookie boxes or gifts.

What Christmas cookies stay fresh the longest?

The statement regarding which Christmas cookies stay fresh the longest is true. Twice-baked cookies, such as biscotti and mandelbrot, have a longer shelf life, remaining fresh for up to two weeks at room temperature and can be frozen for up to six months. Additionally, shortbread and spritz cookies also last well, typically staying fresh for about two weeks at room temperature and can be frozen for up to three months.