As an Amazon Associate BakingBakewareSets.com earns from qualifying purchases.
11 Lost Vintage Christmas Cookie Recipes From Grandma’s Box
Do you ever wish you could taste a memory? That one specific flavor that instantly transports you back to the warmth of your grandma’s kitchen during the holidays.
For many of us, that memory is tied to a specific type of holiday magic: vintage Christmas cookie recipes. You’re searching for more than just baking instructions; you’re looking for a connection to the past, a way to recreate those cherished moments.
Vintage Christmas cookie recipes are edible traditions passed down through generations, using simple, time-tested ingredients to connect us to family history and the nostalgic flavors of childhood holidays. This guide is your key to unlocking that treasured recipe box. We’ll share the lost classics, complete with every tip and secret to make them perfect in your own kitchen.
☰ Table of Contents ▼
show
Why Do We Crave the Taste of a Christmas Past?
There’s a unique magic tucked away in the faded ink of a handwritten recipe card. It’s more than a list of ingredients; it’s a direct line to Christmas memories. We crave these old-fashioned Christmas cookies because they connect us to a feeling—the warmth of Grandma’s kitchen, the scent of cinnamon and molasses hanging in the air, and the sight of a treasured wooden recipe box holding generations of holiday baking traditions. Discovering my own family’s recipe box felt like unearthing a treasure map of flavors and stories. This post isn’t just a collection of recipes; it’s an invitation to take that same journey, to rediscover the authentic, simple tastes that defined the holidays and bake those lost moments back to life.
Here are the treasures, unearthed and brought into the 2025 kitchen. These aren’t just scans from an old cookbook; these are the heirloom Christmas cookie recipes that have been passed down, loved, and now, shared. Each of these 11 recipes has been lovingly tested and adapted for today’s kitchens. We’ll share our baker’s notes to guarantee your success, just like Grandma would have, covering everything from classic cut-outs and drop cookies to buttery pressed delights. Get ready to preheat your oven and fill your home with the timeless aroma of a vintage holiday.
Pin this foolproof sugar cookie recipe to your ‘Christmas Baking’ board!
This is the classic, soft cut-out sugar cookie recipe you’ve been searching for. The pliable sugar cookie dough is a dream to work with, and the touch of almond extract is the secret that makes everyone ask for the recipe. Best of all, they hold their shape perfectly, making them the ideal canvas for your Christmas cookie decorating adventures with glossy royal icing.
Ingredients:
- All-purpose flour (spooned and leveled)
- Baking powder
- Salt
- Unsalted butter, softened to cool room temperature
- Granulated sugar
- One large egg, room temperature
- Pure vanilla extract
- A touch of almond extract (Grandma’s secret)
Step-by-Step Directions:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Beat in the egg and extracts until just combined.
- Reduce mixer speed to low and gradually add the flour mixture, mixing only until the dough comes together. Do not overmix.
- Divide the dough into two discs, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Roll dough on a lightly floured surface to 1/4-inch thickness and cut with your favorite vintage metal cookie cutters.
- Place on parchment-lined baking sheets and bake for 8-10 minutes, until the edges are just lightly golden. Cool completely before decorating.
Pro-Tip: For perfectly shaped cookies, chill the cut-out shapes on the baking sheet in the freezer for 10 minutes before baking. This extra step solidifies the butter and is the ultimate trick to prevent any spreading.
Save this recipe for the ultimate chewy molasses cookie!
These aren’t your average ginger snaps. This soft molasses cookie recipe produces a perfectly chewy, soft cookie with a rich, deep flavor from dark brown sugar and a blend of classic spices like ginger, cinnamon, and cloves. The secret to their beautiful appearance is a generous roll in coarse sugar, which creates a delightful sparkle and a slightly crisp exterior.
Ingredients:
- All-purpose flour
- Baking soda
- Spices: ground ginger, cinnamon, cloves, nutmeg
- Salt
- Unsalted butter, melted
- Dark brown sugar, packed
- One large egg
- Unsulphured dark molasses, not blackstrap
- Coarse sugar, for rolling
Step-by-Step Directions:
- Preheat oven to 350°F (175°C). Line baking sheets with silicone baking mats.
- In a large bowl, whisk together the flour, baking soda, all spices, and salt.
- In a separate bowl, whisk the melted butter and brown sugar until combined. Whisk in the egg, then the molasses.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be soft.
- Chill the dough for 30 minutes to make it easier to handle.
- Roll dough into 1.5-inch balls, then roll each ball generously in the coarse sugar.
- Place balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The centers should look soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Lesson Learned: Don’t overbake! The key to a chewy molasses cookie is pulling them from the oven when the centers still look slightly underdone. They will set up perfectly as they cool on the hot pan.
Pin this classic Spritz cookie recipe for your holiday baking!
A true 1950s Christmas cookie classic, these buttery spritz cookies are a holiday must-have. This recipe creates a soft, pipeable dough that works perfectly with a vintage cookie press. The flavor is a delicate, rich shortbread, enhanced by a hint of almond extract. They are as fun to make as they are to eat.
Tools & Ingredients:
- A sturdy metal cookie press with various discs
- Unsalted butter, softened
- Granulated sugar
- One egg yolk
- Vanilla and almond extracts
- All-purpose flour
- Salt
- Optional: sprinkles or colored sugar for decoration
Step-by-Step Directions:
- Preheat oven to 375°F (190°C). Do NOT grease or line your baking sheets.
- Cream the butter and sugar until perfectly light and fluffy.
- Beat in the egg yolk and extracts.
- In a separate bowl, whisk the flour and salt. Add to the butter mixture in two additions, mixing on low until just combined.
- Fill the chamber of your cookie press with the soft dough. Do not chill the dough.
- Press cookies onto the cool, ungreased baking sheets, leaving about 1 inch between them. Add sprinkles now if desired.
- Bake for 7-9 minutes, until the edges are just starting to turn a very light golden.
- Let cool on the pan for 2 minutes before moving to a wire rack.
Pro-Tip: If your Spritz cookies aren’t sticking to the pan when you press them, it’s a good sign! It means your pan is clean and ungreased, which is exactly what they need to adhere. A cool pan is also essential.
4. The Original 1957 Peanut Butter Blossoms
Save this iconic Peanut Butter Blossom recipe!
Straight from the files of the historic Pillsbury Bake-Off, this is the original recipe for the iconic Peanut Butter Blossom. The soft, rollable cookie dough bakes into a perfect vintage peanut butter cookie, and the magic happens when you press a milk chocolate Hershey’s Kiss into the center right out of the oven. It’s the ultimate combination of salty, sweet, and pure nostalgia.
Ingredients:
- All-purpose flour
- Baking soda and salt
- Unsalted butter, softened
- Creamy peanut butter (avoid natural styles that separate)
- Granulated sugar and packed brown sugar
- One egg
- Milk
- Vanilla extract
- About 36 milk chocolate candy kisses, unwrapped
Step-by-Step Directions:
- Preheat oven to 375°F (190°C). Unwrap all your chocolate kisses and set aside.
- Whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and peanut butter until fluffy. Add both sugars and beat until well combined.
- Beat in the egg, milk, and vanilla.
- Gradually add the flour mixture until a soft dough forms.
- Shape dough into 1-inch balls, roll in granulated sugar, and place on ungreased baking sheets.
- Bake for 8-10 minutes until the edges are lightly golden.
- Immediately press a chocolate kiss into the center of each hot cookie. The cookie will crack around the edges. Transfer to a wire rack to cool completely.
Lesson Learned: You must press the chocolate into the cookies the second they come out of the oven. If you wait, the cookies will set and break instead of creating the signature soft, melty center.
Pin this melt-in-your-mouth Snowball cookie recipe!
Whether you call them Russian Tea Cakes, Mexican Wedding Cookies, or simply Snowballs, these old-fashioned butterballs are a holiday staple. The magic is in the texture—a sandy, melting quality achieved with a large quantity of unsalted butter and finely chopped pecans. The thick coating of powdered sugar gives them their signature festive look.
Ingredients:
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- All-purpose flour
- Salt
- Finely chopped pecans or walnuts
- More powdered sugar for rolling
Step-by-Step Directions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream the butter and 1/2 cup of powdered sugar until smooth. Beat in the vanilla.
- In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing on low speed until just combined.
- Stir in the finely chopped pecans.
- Shape the dough into 1-inch balls and place them on an ungreased baking sheet.
- Bake for 12-15 minutes, until the bottoms are lightly browned. The tops will remain pale.
- Let the cookies cool on the pan for just 4-5 minutes, until they are warm but not hot.
- While warm, roll each cookie generously in a bowl of powdered sugar. Place on a wire rack to cool completely, then roll them in powdered sugar a second time for a thick, snowy coat.
Pro-Tip: The double-rolling in powdered sugar is key. The first roll while warm melts slightly to create a base coat, and the second roll when cool gives them their signature snowball look.
Save this easy no-bake recipe for a retro Christmas treat!
This vintage no-bake recipe is a true retro delight. Church Window Cookies get their name from the colorful mini marshmallows that look like stained glass when sliced. It’s an incredibly easy and fun treat to make, combining melted semi-sweet chocolate chips and butter with marshmallows and nuts, then rolled into a log.
Supplies Needed:
- One 12-ounce bag of semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- One 10-ounce bag of colored miniature marshmallows
- 1 cup chopped nuts (pecans or walnuts), optional
- Shredded coconut or powdered sugar for rolling
Step-by-Step Directions:
- In a medium saucepan over low heat, melt the chocolate chips and butter together, stirring constantly until smooth. Remove from heat and let it cool for 5-10 minutes until it’s warm, not hot.
- Stir the marshmallows and nuts (if using) into the slightly cooled chocolate mixture.
- Lay out two large pieces of wax paper or plastic wrap. Sprinkle them with shredded coconut or powdered sugar.
- Divide the mixture in half and spoon each half onto a prepared sheet, forming a rough log shape.
- Use the paper to roll and shape the mixture into a tight log, about 2 inches in diameter. Twist the ends to seal.
- Refrigerate the logs for at least 4 hours, or until firm.
- To serve, unwrap the logs and use a sharp knife to slice them into 1/4-inch thick rounds.
Lesson Learned: Letting the chocolate cool slightly before adding the marshmallows is crucial. If the chocolate is too hot, the marshmallows will melt completely, and you’ll lose the stained-glass effect.
Pin this classic recipe for buttery Jam Thumbprints!
A favorite from Grandma’s recipe box, these old-fashioned jam cookies feature a buttery, crumbly shortbread dough that melts in your mouth. The signature “thumbprint” indentation creates the perfect little well for a jewel-like dollop of your favorite jam. For an extra layer of flavor and texture, roll the dough balls in finely chopped nuts.
Ingredients:
- Unsalted butter, softened
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Salt
- Finely chopped walnuts or pecans (optional, for coating)
- One egg white, lightly beaten (if using nuts)
- Seedless raspberry jam or your favorite flavor
Step-by-Step Directions:
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla.
- Whisk together flour and salt, then gradually add to the butter mixture.
- Shape dough into 1-inch balls. If coating in nuts, first dip each ball in the beaten egg white, then roll in the chopped nuts.
- Place balls on a parchment-lined baking sheet.
- Use your thumb or the rounded end of a wooden spoon to press a deep indentation into the center of each ball.
- Bake for 12-14 minutes, until the edges are light golden brown.
- As soon as they come out of the oven, you may need to gently re-press the indentations if they have puffed up.
- Fill each indentation with about 1/2 teaspoon of jam. Let cool completely on the pan.
Pro-Tip: Fill the thumbprints with jam after baking. This keeps the jam bright, glossy, and flavorful. If you add it before, it can become dark and overly thick.
8. Old-Fashioned Gingerbread Men
Save this classic recipe for perfect gingerbread men!
No vintage Christmas cookie collection is complete without this classic gingerbread men recipe. The firm, spiced gingerbread dough is robust with dark molasses and warm spices, and it’s specifically designed to hold its shape perfectly when cut. These crisp gingerbread cookies are a joy to decorate with classic royal icing.
Ingredients & Tools:
- All-purpose flour
- Spices: ground ginger, cinnamon, cloves, nutmeg
- Baking soda and salt
- Unsalted butter, softened
- Dark brown sugar
- Dark molasses (not blackstrap)
- One large egg
- Gingerbread man cookie cutter
- Ingredients for royal icing
Step-by-Step Directions:
- Whisk together all dry ingredients (flour, spices, baking soda, salt) in a large bowl.
- In a separate bowl, cream butter and brown sugar until fluffy. Beat in the molasses and egg.
- Gradually add the dry ingredients to the wet, mixing on low until a stiff dough forms.
- Divide dough into two discs, wrap tightly in plastic, and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C).
- On a well-floured surface, roll one disc of chilled dough to just under 1/4-inch thickness.
- Cut out shapes and place them on a parchment-lined baking sheet.
- Bake for 9-11 minutes, until firm and the edges are darkening. Let cool completely on a wire rack before decorating.
Lesson Learned: Don’t be afraid of using enough flour when rolling out the dough. This is a sticky dough by nature, and a well-floured surface and rolling pin are your best friends. You can brush off any excess flour before baking.
Pin this traditional German spice cookie recipe!
Pfeffernüsse, or “pepper nuts,” are traditional German Christmas cookies that have been a holiday staple for centuries. These small, chewy vintage spice drops are packed with an incredible array of flavors, including molasses, honey, black pepper, and cardamom. The distinct taste of anise extract makes them a truly unique and memorable Old World Christmas cookie.
Ingredients:
- All-purpose flour
- Baking soda
- Spices: finely ground black pepper, cinnamon, cloves, nutmeg, cardamom
- Dark molasses
- Honey
- One egg
- Anise extract or finely ground anise seed
- Powdered sugar for glaze
Step-by-Step Directions:
- In a saucepan, gently heat the molasses and honey until just warm and fluid. Set aside to cool slightly.
- Whisk together the flour, baking soda, and all the spices in a large bowl.
- In a separate bowl, lightly beat the egg. Whisk in the cooled molasses mixture and the anise extract.
- Pour the wet ingredients into the dry and stir to form a very stiff, sticky dough.
- Cover and chill the dough for at least 4 hours, but overnight is better.
- Preheat the oven to 350°F (175°C). Roll the cold, stiff dough into small 3/4-inch balls.
- Place on parchment-lined baking sheets and bake for 10-13 minutes. They will puff up and crack.
- While the cookies are still warm, toss them in a simple glaze made from powdered sugar and a few drops of water or lemon juice. Let them dry on a wire rack.
Pro-Tip: These cookies are meant to be aged! They are quite hard right after baking. Store them in an airtight tin for at least a few days (or up to two weeks), and they will soften and their flavor will deepen beautifully.
Save this stunning vintage recipe for Pinwheel Cookies!
These vintage slice-and-bake cookies are as beautiful as they are delicious. A popular 1940s Christmas recipe, icebox pinwheel cookies involve a clever technique of layering vanilla and chocolate doughs, rolling them into a log, and chilling them. The make-ahead refrigerator cookie dough can be stored for days, ready to be sliced and baked for a stunning treat.
Ingredients Needed:
- Unsalted butter, softened
- Granulated sugar
- One egg, beaten
- Vanilla extract
- All-purpose flour
- Baking powder and salt
- Unsweetened cocoa powder
Step-by-Step Directions:
- Cream the butter and sugar. Beat in the egg and vanilla.
- Whisk together flour, baking powder, and salt. Gradually add to the creamed mixture to form a soft dough.
- Divide the dough exactly in half. Return one half to the mixer and blend in the cocoa powder until uniform.
- On separate sheets of wax paper, roll both the vanilla and chocolate doughs into identical rectangles, about 9×12 inches. Chill for 20 minutes.
- Remove from the fridge. Lightly brush the chocolate rectangle with water and carefully place the vanilla rectangle directly on top. Gently press them together with a rolling pin.
- Starting from a long side, roll the stacked doughs into a tight log, using the wax paper to help you.
- Wrap the log tightly in plastic wrap and chill for at least 4 hours until very firm.
- Preheat oven to 375°F (190°C). Slice the cold log into 1/4-inch thick rounds and place on a parchment-lined baking sheet. Bake for 8-10 minutes.
Lesson Learned: Chilling is not optional. The log must be rock-hard before slicing to get clean, defined swirls. If the dough softens, the colors will smudge together when you cut it.
Pin this recipe for the best fudgy Chocolate Crinkles!
This might be one of Betty Crocker’s best lost recipes. Fudgy Chocolate Crinkle Cookies have a wonderfully sticky, brownie-like dough that, after chilling, gets rolled in a thick coating of powdered sugar. As they bake, the cookies spread and crack, revealing the deep, dark chocolate interior and creating a beautiful snowy effect.
Ingredients:
- Unsweetened baking chocolate, chopped
- Vegetable oil
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Dutch-process cocoa powder for deep color
- Baking powder and salt
- Powdered sugar for rolling
Step-by-Step Directions:
- In a saucepan over low heat, melt the unsweetened chocolate and oil until smooth. Let cool slightly.
- In a large bowl, beat the granulated sugar, eggs, and vanilla on high speed for 2 minutes until thick.
- On low speed, beat in the cooled chocolate mixture.
- In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Add this to the wet ingredients and mix until just combined.
- The dough will be very soft and sticky, like a thick brownie batter. Cover and chill for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Place powdered sugar in a shallow bowl.
- Use a small cookie scoop to portion the chilled, firm dough. Roll into 1-inch balls, then coat each ball very generously in powdered sugar.
- Place on a parchment-lined baking sheet and bake for 10-12 minutes. Let cool on the pan for a few minutes before transferring to a wire rack.
Pro-Tip: For the best “crinkle” effect, give the dough balls a very thick, heavy coating of powdered sugar. Don’t be shy with it! This thick layer is what creates the dramatic contrast as the cookie spreads and cracks.
Key Takeaways: Your Quick Guide to Vintage Christmas Baking
- Chill Your Dough: For cut-outs (Sugar Cookies, Gingerbread) and slice-and-bakes (Pinwheels), chilling the dough is the non-negotiable secret to preventing spread and getting clean shapes.
- Don’t Overbake: For soft and chewy cookies like Molasses Crinkles, pull them from the oven when the centers look slightly undone. They will finish baking on the hot pan.
- Use an Ungreased Pan for Spritz: Spritz cookies need to stick to a cool, clean, ungreased metal baking sheet in order to form properly from the press.
- Work Quickly with Blossoms: Press the chocolate kiss into Peanut Butter Blossoms the moment they come out of the oven for that signature melty center.
- Double-Coat Your Snowballs: Roll Russian Tea Cakes in powdered sugar once while warm, and again when completely cool for that perfect snowy, melt-in-your-mouth finish.
Yes, you can substitute butter for shortening 1:1 in most vintage recipes for a richer flavor. However, since butter has a lower melting point and higher water content, your cookies may spread more. To counteract this, ensure your dough is very well-chilled before baking.
Store soft and crisp cookies separately. Keep soft cookies like Molasses Crinkles in an airtight container. Keep crisp cookies like Spritz or Gingerbread in a tin with a looser lid to prevent them from getting soft. For shipping, choose sturdy cookies and pack them tightly in a tin.
The most common reason is that the dough was too warm. The fat (butter or shortening) melted too quickly in the oven. To fix this, always chill your dough for at least two hours, and for best results, chill the cut-out shapes on the baking sheet for 10 minutes in the freezer before baking.
The mid-century was a golden age for many holiday classics. Spritz cookies made with newly popular cookie presses, Peanut Butter Blossoms from the 1957 Pillsbury Bake-Off, classic decorated Sugar Cookies, and no-bake Church Window Cookies were all extremely popular during this post-war suburban baking boom.
Final Thoughts
Baking from a vintage recipe is about so much more than following steps. It’s an act of connection—a way to honor the bakers who came before us and to create new, lasting traditions for the future. Each cookie from these old-fashioned recipes is a bridge to the past, a taste of shared history that you can now bring into your own home.
We’ve opened our family’s recipe box for you; now we’d love to hear about yours. What is the one forgotten Christmas cookie recipe you wish you had? Share your cherished memories in the comments below
Last update on 2025-11-12 at 16:38 / Affiliate links / Images from Amazon Product Advertising API
