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Our Best Christmas Cookie Recipes Tested And Perfected
Have you ever spent hours on a holiday cookie recipe, only to have it fail? It’s a frustrating moment that can steal the joy from a beloved tradition.
A Christmas Cookie Recipe is more than just instructions; it’s a blueprint for creating memories. You’re not just baking; you’re crafting edible gifts and continuing holiday traditions.
The most common reason holiday recipes fail is a lack of precision, especially with ingredient temperature and measurement. This guide provides only kitchen-tested, foolproof Christmas cookie recipes that guarantee delicious success. Get ready to bake your best holiday cookies ever.
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There’s nothing more disappointing than pulling a tray of misshapen, burnt, or tough cookies from the oven, especially during the busy holiday season. If you’ve faced this stressful baking failure, you’re not alone. The dream of creating joyful, nostalgic holiday traditions can quickly turn into a kitchen nightmare when recipes don’t deliver. The truth is, most failures aren’t your fault—they’re the fault of imprecise recipes.
The secret to foolproof Christmas cookies lies in three critical areas that many online recipes overlook.
1. Ingredient Temperature: Using properly softened, room temperature butter is essential for creaming, which creates a tender texture.
2. Accurate Measurement: Scooping flour from the bag can add 20% too much, leading to dry, tough cookies.
3. Dough Chilling: Chilling the cookie dough solidifies the butter, preventing your beautiful cutouts from spreading into unrecognizable blobs in the oven.
This collection of our best Christmas cookie recipes has been rigorously tested to eliminate these common problems. We’ve perfected each one to ensure you get perfect results, restoring the joy and confidence in your holiday baking.
Welcome to your ultimate holiday baking guide! This curated collection features 11 of our most requested, kitchen-tested, and absolutely foolproof Christmas cookie recipes. We’ve covered every possible need—from classic cutout sugar cookies perfect for a kid-friendly decorating party to elegant international holiday cookies that will impress your guests. Whether you’re a beginner or an intermediate baker, you’ll find clear, step-by-step instructions and pro tips to guarantee success. This comprehensive list of our tried-and-true favorites for 2025 ensures there’s a perfect recipe for your cookie exchange, family gathering, or a quiet, festive afternoon.
- Classic Cutout Sugar Cookies
- Perfect Spiced Gingerbread Men
- Fudgy Chocolate Crinkle Cookies
- Melt-in-Your-Mouth Buttery Shortbread
- Chewy Ginger Molasses Cookies
- Jam-Filled Thumbprint Cookies
- Austrian Linzer Cookies
- Classic Italian Pizzelle
- 5-Ingredient No-Bake Cookies
- Gluten-Free Snickerdoodles
- Iconic Peanut Butter Blossoms
Pin this foolproof sugar cookie recipe for your decorating party!
This is the ultimate sugar cookie recipe that holds its shape, providing a perfectly flat surface for all your royal icing decorating ideas. The key is a firm, chilled cookie dough that guarantees sharp edges every time.
Ingredients Needed:
- All-purpose flour (spooned and leveled for accuracy)
- Baking powder
- Salt
- Unsalted butter, softened to room temperature (not melted!)
- Granulated sugar
- Large egg, room temperature
- Pure vanilla extract
- For Icing: Meringue powder, powdered sugar, water
Step-by-Step Directions:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer with a paddle attachment, cream the softened butter and sugar on medium-high speed for 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- With the mixer on low, gradually add the dry ingredients until the dough just comes together. Do not overmix.
- Divide the dough in half, form into 1-inch thick discs, wrap tightly in plastic, and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Roll one disc of dough on a lightly floured surface to 1/4-inch thickness.
- Cut into shapes and place on a parchment-lined baking sheet. For best results, freeze the cutouts on the sheet for 15 minutes.
- Bake for 8-10 minutes, until the edges are just beginning to turn golden. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro-Tip: The secret to no-spread cookies is temperature control. Chilling the dough solidifies the butter, so it melts slower in the oven, ensuring your cookies keep their beautiful shapes.
2. Classic Spiced Gingerbread Men
Save this classic gingerbread recipe for a fun family activity!
This soft gingerbread cookie recipe delivers perfectly spiced, chewy cookies every time. The dough is easy to work with and deeply flavored with dark molasses and warm spices, making it the ideal choice for decorating gingerbread men.
Ingredients Needed:
- All-purpose flour
- Ground ginger, cinnamon, nutmeg, and cloves
- Baking soda
- Salt
- Unsalted butter, softened
- Packed dark brown sugar
- Unsulphured molasses
- Large egg
- Piping bag with a small round tip for decorating
Step-by-Step Directions:
- In a large bowl, whisk together the flour, spices, baking soda, and salt.
- In a separate bowl, cream the butter and brown sugar until fluffy. Beat in the molasses and the egg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half, form into discs, wrap in plastic, and chill for at least 3 hours. The dough will be sticky before chilling.
- Preheat oven to 350°F (175°C). Roll the dough to 1/4-inch thickness on a well-floured surface.
- Cut out gingerbread men and place them on a parchment-lined baking sheet.
- Bake for 9-11 minutes. The cookies will be soft and slightly puffed. Let cool on the sheet for a few minutes before moving to a wire rack.
- Decorate with royal icing once completely cool.
Pro-Tip: Use unsulphured molasses for the best flavor. Sulphured molasses can have a chemical aftertaste that overpowers the warm spices.
Pin this recipe for the ultimate chocolate lover’s Christmas cookie!
These visually stunning chocolate crinkle cookies have a rich, brownie-like interior and a beautiful powdered sugar coating. They are surprisingly easy to make, but the mandatory chill time is crucial for success.
Ingredients Needed:
- Unsweetened cocoa powder (use high-quality for best flavor)
- Granulated sugar
- Vegetable oil
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar for rolling
- A medium cookie scoop for uniform size
Step-by-Step Directions:
- In a large bowl, whisk together the cocoa powder, granulated sugar, and oil.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually stir the dry ingredients into the chocolate mixture until combined. The dough will be sticky, like a thick brownie batter.
- Cover the bowl and chill for at least 4 hours or overnight. This step is mandatory.
- Preheat oven to 350°F (175°C). Place powdered sugar in a shallow bowl.
- Use a cookie scoop to form 1-inch balls of the chilled dough. Roll each ball generously in powdered sugar to coat completely.
- Place on a parchment-lined baking sheet and bake for 10-12 minutes. The cookies will puff up and crinkle. Let cool on the baking sheet.
Lesson Learned: Don’t be shy with the powdered sugar! A thick, generous coating is what creates the beautiful white cracks against the dark chocolate.
4. Melt-in-Your-Mouth Buttery Shortbread
Save this simple 4-ingredient shortbread recipe for an elegant treat.
With just a handful of ingredients, this classic shortbread recipe delivers an incredibly rich, buttery, and crumbly cookie. Using high-quality butter is the key to achieving that signature melt-in-your-mouth texture.
Ingredients Needed:
- High-quality salted butter, softened (European-style with higher butterfat is excellent here)
- Powdered sugar (confectioners’ sugar)
- All-purpose flour
- Pure vanilla extract (optional, but recommended)
Step-by-Step Directions:
- In a stand mixer, beat the softened butter and powdered sugar until smooth and creamy. Stir in the vanilla extract if using.
- On low speed, gradually add the flour and mix until the dough just starts to come together into large crumbs.
- Transfer the dough to a lightly floured surface and gently knead a few times until it forms a smooth ball.
- Press the dough evenly into an 8×8 inch ungreased baking pan.
- Use a fork to prick the dough all over. This is called “docking” and prevents it from puffing up too much.
- Chill the dough in the pan for 30 minutes. Meanwhile, preheat the oven to 325°F (165°C).
- Bake for 30-35 minutes, or until the edges are lightly golden.
- While the shortbread is still warm, use a sharp knife to cut it into fingers or squares. Let it cool completely in the pan before removing.
Pro-Tip: The key to tender, melt-in-your-mouth shortbread is to not overwork the dough. Mix only until the flour is incorporated to avoid developing too much gluten.
Pin this recipe for the best chewy, spicy-sweet holiday cookie!
This is the ultimate recipe for anyone who loves a deeply spiced, supremely soft, and chewy molasses cookie. The sparkling crystallized sugar coating provides a delightful crunch that contrasts with the moist interior.
Ingredients Needed:
- All-purpose flour
- Baking soda
- Ground ginger, cinnamon, and cloves
- Salt
- Unsalted butter, melted and cooled slightly
- Packed dark brown sugar
- Large egg yolk
- Unsulphured molasses
- Coarse sparkling sugar for rolling
Step-by-Step Directions:
- Whisk together flour, baking soda, spices, and salt in a bowl.
- In a large bowl, whisk the melted butter and brown sugar together. Whisk in the egg yolk and molasses until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Cover and chill the dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the sparkling sugar in a small bowl.
- Scoop dough into 1.5-inch balls, roll them in the sparkling sugar to coat, and place 2 inches apart on the baking sheets.
- Bake for 10-12 minutes. The centers should be soft and puffy. Do not overbake. They will flatten and crinkle as they cool.
Pro-Tip: Using melted butter and an extra egg yolk are the secrets to an ultra-chewy texture. The melted butter hydrates the flour differently, and the yolk adds fat and richness.
Save this versatile thumbprint cookie recipe for your holiday baking list!
A classic for a reason, these tender, buttery thumbprint cookies are beautiful and endlessly customizable. Fill them with your favorite jam and roll them in nuts for an extra layer of texture and flavor.
Ingredients Needed:
- Unsalted butter, softened
- Granulated sugar
- Large egg yolk
- Pure vanilla extract
- All-purpose flour
- Salt
- Your favorite seedless jam (raspberry, strawberry, or apricot)
- Optional: Finely chopped pecans or walnuts for rolling
Step-by-Step Directions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla.
- In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing on low until just combined.
- Shape the dough into 1-inch balls. If using nuts, roll the balls in the finely chopped nuts.
- Place the balls about 2 inches apart on the prepared baking sheets.
- Use your thumb (or the back of a 1/2 teaspoon measuring spoon) to gently press an indentation into the center of each ball.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes. If the indentations have puffed up, gently press them down again.
- Transfer the cookies to a wire rack and fill each indentation with about 1/2 teaspoon of jam. Let cool completely.
Lesson Learned: Fill the cookies with jam after baking. Filling them before can sometimes make the jam bubble over or become too firm.
Pin this stunning Linzer cookie recipe to impress your guests!
These elegant Austrian Linzer cookies are a true showstopper. The nutty, tender almond flour cookie sandwiches a layer of sweet raspberry jam, all dusted with powdered sugar for a festive, snowy finish.
Ingredients Needed:
- All-purpose flour
- Almond flour, finely ground
- Ground cinnamon
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large egg yolk
- Lemon zest
- Seedless raspberry jam
- Powdered sugar for dusting
- A set of Linzer cookie cutters
Step-by-Step Directions:
- In a bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
- In a large bowl, cream the butter and sugar until fluffy. Beat in the egg yolk and lemon zest.
- Gradually add the flour mixture and mix on low speed until a soft dough forms.
- Divide dough in half, form into discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). On a floured surface, roll one disc of dough to 1/8-inch thickness.
- Cut out shapes. For half of the cookies, use the small inner cutter to cut a “window” in the center.
- Place on parchment-lined sheets and bake for 10-12 minutes, until the edges are pale golden. Cool completely on a wire rack.
- Spread a thin layer of raspberry jam on the flat side of each solid cookie.
- Dust the “window” cookies with powdered sugar, then gently place them on top of the jam-covered cookies to form a sandwich.
Pro-Tip: For the cleanest cuts, dip your cookie cutter in flour before each press. This is especially important for the delicate center cutout.
8. Crispy & Delicate Italian Pizzelle
Save this traditional Pizzelle recipe for a uniquely light and crispy Christmas treat!
A classic Italian Christmas cookie, pizzelle are thin, crispy, and delicately flavored with anise. They are made using a special pizzelle iron that presses an intricate, snowflake-like pattern into the batter as it cooks.
Equipment & Ingredients Needed:
- A non-stick electric pizzelle iron
- Large eggs
- Granulated sugar
- Unsalted butter, melted and cooled
- Pure vanilla extract
- Anise extract (the classic flavor)
- All-purpose flour
- Baking powder
- Salt
Step-by-Step Directions:
- In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 3-4 minutes.
- Beat in the cooled melted butter, vanilla extract, and anise extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, mixing on low speed until just combined to form a soft, sticky batter.
- Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease if it is not non-stick.
- Drop about 1 tablespoon of batter onto the center of each grid pattern.
- Close the lid and cook for 45-60 seconds, or until the pizzelle is a light golden brown and steam is no longer emerging from the iron.
- Carefully remove the hot pizzelle with a fork or small spatula and place it flat on a wire cooling rack. They will crisp up as they cool. Repeat with remaining batter.
Lesson Learned: Pizzelle are very delicate while hot but become brittle quickly. If you want to shape them into cones or bowls, you must do so the instant they come off the iron.
Pin this life-saving no-bake cookie recipe for when you’re short on time!
When you’re out of time or oven space, these fudgy, chewy no-bake cookies are the perfect solution. This incredibly fast recipe combines chocolate, peanut butter, and quick-cooking oats for a classic treat that’s ready in minutes.
Ingredients Needed:
- Granulated sugar
- Unsalted butter
- Milk
- Unsweetened cocoa powder
- Creamy peanut butter
- Quick-cooking oats (not old-fashioned or steel-cut)
- Vanilla extract
Step-by-Step Directions:
- Lay sheets of wax paper or parchment paper on your countertops.
- In a medium saucepan, combine the sugar, butter, milk, and cocoa powder.
- Bring the mixture to a full rolling boil over medium heat, stirring occasionally.
- Once it reaches a rolling boil, start a timer and let it boil for exactly 60 seconds without stirring. This step is crucial.
- Immediately remove the pan from the heat.
- Stir in the peanut butter, vanilla extract, and quick-cooking oats until everything is well combined.
- Working quickly, drop rounded tablespoons of the mixture onto the prepared wax paper.
- Let the cookies sit at room temperature for about 30-45 minutes until they are firm and set.
Pro-Tip: The 60-second boil is the most important part. Boiling for too short a time will result in cookies that don’t set. Boiling for too long will make them dry and crumbly. Use a timer!
10. Soft & Chewy Gluten-Free Snickerdoodles
Save this amazing gluten-free snickerdoodle recipe for everyone to enjoy!
These gluten-free snickerdoodles are so soft, chewy, and delicious that no one will ever guess they’re gluten-free. The key is using a high-quality gluten-free flour blend and including cream of tartar for that signature tangy flavor.
Ingredients Needed:
- High-quality gluten-free all-purpose flour blend (one that contains xanthan gum)
- Cream of tartar
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- For rolling: Granulated sugar and ground cinnamon
Step-by-Step Directions:
- In a medium bowl, whisk together the gluten-free flour blend, cream of tartar, baking soda, and salt.
- In a large bowl, cream the butter and 1.5 cups of sugar until light and fluffy. Beat in the eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a small, shallow bowl, mix together the remaining sugar and the ground cinnamon for the coating.
- Shape the dough into 1.5-inch balls and roll each ball generously in the cinnamon-sugar mixture.
- Place the balls 2 inches apart on the baking sheets and bake for 8-10 minutes, until the edges are set and the centers are puffy.
Lesson Learned: Don’t skip the cream of tartar! It’s what gives snickerdoodles their signature tangy flavor and helps them stay incredibly soft.
11. Iconic Peanut Butter Blossoms
Pin this timeless Peanut Butter Blossom recipe—a true holiday classic!
The perfect combination of a soft peanut butter cookie and a rich chocolate kiss, this nostalgic cookie is a holiday staple. This foolproof recipe ensures a soft, chewy cookie that cracks perfectly around the chocolate center.
Ingredients Needed:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Creamy peanut butter (avoid natural types that separate)
- Granulated sugar and packed light brown sugar
- Large egg
- Milk
- Pure vanilla extract
- About 36 chocolate kisses, unwrapped
Step-by-Step Directions:
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
- Shape dough into 1-inch balls. Roll the balls in additional granulated sugar for a sparkly finish.
- Place on ungreased baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, until the edges are lightly browned.
- As soon as the cookies come out of the oven, immediately press one chocolate kiss into the center of each warm cookie. The cookie will crack around the edges.
- Transfer the cookies to a wire rack to cool completely. The chocolate will soften and then re-harden as it cools.
Pro-Tip: Unwrap all of your chocolate kisses before the cookies go into the oven. You need to work quickly while the cookies are hot, and having the candies ready makes the process smooth and easy.
To guarantee holiday baking success, focus on these three fundamental principles. Mastering them will elevate your cookies from good to unforgettable.
- Control Your Temperature: The #1 secret to preventing spread, especially in cutout cookies, is cold dough hitting a hot oven. Always chill your dough as directed, and for cutout cookies, freeze the cut shapes for 15 minutes before baking for guaranteed sharp edges.
- Measure Flour Correctly: Too much flour is the main cause of dry, tough cookies. Instead of scooping from the bag, fluff the flour with a fork, spoon it into your measuring cup, and level it off with a straight edge. For guaranteed success, use a kitchen scale.
- Don’t Overmix: Once you add flour to your dough, mix only until it’s just combined. Overmixing develops gluten, which makes cookies tough instead of tender. This is especially critical for shortbread and sugar cookies.
Most cookies stay fresh for up to a week, but you can start your baking months in advance. For maximum freshness, bake cookies and freeze them undecorated in an airtight container for up to 3 months. Alternatively, you can freeze cookie dough (either in discs or pre-scooped balls) for 3 months and bake from frozen whenever you need fresh cookies.
Store decorated cookies in a single layer in a rigid, airtight container at room temperature. If you must stack them, wait until the icing is completely hardened (6-8 hours for royal icing) and place a sheet of parchment paper between the layers. Avoid the refrigerator, as condensation can make the icing bleed or become sticky.
The primary reason cookies spread is that the fat (butter) in the dough is too warm when it enters the oven. To prevent this, use a no-spread recipe, ensure your dough is chilled for at least 2 hours, and—for best results—freeze the cut-out shapes on the baking sheet for 15 minutes right before baking.
It is generally not recommended to use natural peanut butter for baking traditional cookies like Peanut Butter Blossoms. Natural peanut butter has a different consistency and tends to separate, which can result in greasy, crumbly cookies. For best results, stick to processed, no-stir creamy peanut butter like Jif or Skippy.
Final Thoughts
Holiday baking is about so much more than just following a recipe. It’s about filling your home with the warm scent of spices, creating beautiful treats to share with loved ones, and making memories that last a lifetime. With these tested and perfected recipes, you have a reliable roadmap to delicious success.
The true magic isn’t in achieving flawless perfection, but in the joy of the process and the happiness of sharing your homemade cookies. Embrace the creative mess, enjoy the festive spirit, and have a wonderful time baking.
Which one of these classic recipes will you be baking first? Let me know in the comments below, and I’d love to see your beautiful creations
Last update on 2025-11-12 at 22:17 / Affiliate links / Images from Amazon Product Advertising API
