10 Best Christmas Cookie Recipes to Bake This Holiday Season That Everyone Will Love

You know that feeling when your whole home smells like butter, vanilla, and pure holiday magic? That’s what we’re doing here. Ten festive, foolproof cookie recipes that cover all the moods: cozy classics, bakery-level showstoppers, and fun treats for cookie swaps. We’re talking crisp edges, soft centers, sparkly tops—basically, the cookie tin of your dreams.

These recipes are easy to follow, flexible, and designed for maximum joy (and minimal stress). Grab your mixing bowl and a good playlist. Let’s bake some memories.

1. Brown Butter Snickerdoodles With Crackly Cinnamon Sugar

Snickerdoodles are already a vibe, but browning the butter takes them into buttery-caramel territory. They’re soft in the middle, crisp at the edges, and coated in a cinnamon-sugar shell that snaps just right. Perfect for tree-trimming nights or “I need a hug” days.

Ingredients:

• 1 cup (227 g) unsalted butter
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• For rolling: 1/3 cup (65 g) granulated sugar + 1 1/2 tsp ground cinnamon

Instructions:

1. Brown the butter: In a light-colored saucepan, melt butter over medium heat, stirring until it foams and brown bits form, 5–7 minutes. Cool 15 minutes.
2. Whisk in sugars, then eggs and vanilla until glossy.
3. In a bowl, whisk flour, cream of tartar, baking soda, and salt. Fold into wet mixture until just combined. Chill 30–45 minutes until scoopable.
4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Mix rolling sugar and cinnamon.
5. Scoop 1 1/2-tbsp balls, roll in cinnamon sugar, and place 2 inches apart. Bake 9–11 minutes until puffed with set edges and soft centers.
6. Cool on sheets 5 minutes, then transfer to a rack.

Serve warm with hot cocoa. For a twist, add a pinch of cardamom to the coating. You can also flatten the dough balls slightly before baking for a chewier center and wider crackle.

2. Sparkly Sugar Cookies That Hold Their Shape

These are the classic, buttery cut-outs that make cookie tins look like a holiday postcard. The dough rolls easily, the edges stay crisp, and the shapes actually look like what you intended (no blobby snowmen here). Finish with sanding sugar or a simple glaze.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract (optional)
• 2 3/4 cups (330 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• Sanding sugar or simple icing for decorating

Instructions:

1. Cream butter and sugar until fluffy, 2–3 minutes. Beat in egg, vanilla, and almond extract.
2. Whisk flour, baking powder, and salt. Add to butter mixture and mix until dough forms. Divide in half, flatten into disks, wrap, and chill 1 hour.
3. Preheat oven to 350°F (175°C). Roll dough on lightly floured surface to 1/4 inch thick. Cut shapes and transfer to parchment-lined sheets.
4. Chill cut-outs 10 minutes, then bake 8–11 minutes until edges are just turning golden.
5. Cool completely before decorating.

For a stained-glass effect, fill centers with crushed hard candy before baking. For sharper flavor, swap 1 tsp vanilla for 1 tsp lemon zest and 1 tsp juice. Keep it simple with colored sugar or go full royal icing—your call.

3. Peppermint Chocolate Crinkle Cookies That Look Like Snow

These are fudgy inside, crackly outside, and dusted with powdered sugar like fresh flurries. A hint of peppermint keeps them festive without tasting like toothpaste (promise). Great for cookie swaps because they look fancy with zero piping bags.

Ingredients:

• 1/2 cup (113 g) unsalted butter
• 6 oz (170 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 1/4 cups (150 g) all-purpose flour
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (60 g) powdered sugar, for rolling

Instructions:

1. Melt butter and chocolate together in a bowl over gently simmering water or in short microwave bursts. Cool 10 minutes.
2. Whisk in sugars, then eggs, vanilla, and peppermint.
3. Whisk flour, cocoa, baking powder, and salt. Fold into chocolate mixture. Chill 1 hour.
4. Preheat oven to 350°F (175°C). Scoop 1 1/2-tbsp portions, roll into balls, then roll generously in powdered sugar.
5. Bake 10–12 minutes until cracked on top and just set. Cool on sheet 5 minutes, then transfer to a rack.

Top warm cookies with crushed candy cane for extra crunch. If you want less peppermint, use orange zest instead and skip the extract. They freeze like champs—layer with parchment to avoid sugar smudging.

4. Chewy Ginger Molasses Cookies With Sugary Tops

These are the cookies that taste like a hug: spicy, dark, and irresistibly chewy. The molasses adds depth, while ginger and cinnamon bring the cozy. Roll them in sugar for that sparkly, crackly finish.

Ingredients:

• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar, plus more for rolling
• 1/4 cup (50 g) brown sugar
• 1 large egg
• 1/3 cup (80 ml) unsulphured molasses
• 2 1/4 cups (270 g) all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp fine sea salt

Instructions:

1. Cream butter and sugars until fluffy. Beat in egg and molasses.
2. Whisk flour, spices, baking soda, and salt. Add to wet ingredients and mix until combined. Chill 30 minutes.
3. Preheat oven to 350°F (175°C). Scoop 1 1/2-tbsp balls, roll in sugar, and place 2 inches apart on parchment-lined sheets.
4. Bake 9–11 minutes until crackled on top with soft centers. Rest 5 minutes on the sheet, then move to a rack.

For extra spice lovers, add 1 tbsp finely chopped crystallized ginger. Drizzle with a light lemon glaze to brighten the molasses. These stay chewy for days—store airtight with a slice of bread to maintain moisture.

5. Cranberry-White Chocolate Shortbread Bars With Orange Zest

Shortbread bars are the low-maintenance hero of holiday baking. This version is buttery and tender with pops of tart cranberry and sweet white chocolate. The orange zest makes the whole pan smell merry and bright.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 3/4 cup (90 g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange zest
• 2 1/4 cups (270 g) all-purpose flour
• 1/2 tsp fine sea salt
• 2/3 cup (100 g) dried cranberries, chopped
• 2/3 cup (115 g) white chocolate chips or chunks

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. Cream butter and powdered sugar until smooth. Beat in vanilla and orange zest.
3. Mix in flour and salt until crumbly dough forms. Fold in cranberries and white chocolate.
4. Press dough evenly into pan. Prick lightly with a fork.
5. Bake 28–34 minutes until edges are lightly golden. Cool completely in pan, then lift and slice into bars.

Dip one corner in melted white chocolate for extra sparkle. Swap cranberries for chopped dried cherries or apricots if that’s your style. These travel well—ideal for gifting.

6. Almond Linzer Cookies With Raspberry Jam Windows

Linzer cookies are holiday elegance without the fuss. The almond cookie is tender and fragrant, and that jewel-toned jam center is pure win. Dust with powdered sugar and watch them disappear.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups (240 g) all-purpose flour
• 1 cup (100 g) finely ground almond flour
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/2 cup raspberry jam (seedless if you prefer)
• Powdered sugar, for dusting

Instructions:

1. Cream butter and sugar until fluffy. Mix in yolk, vanilla, and almond extract.
2. Whisk all-purpose flour, almond flour, salt, and cinnamon. Add to butter mixture and mix until a dough forms. Divide, flatten into disks, wrap, and chill 1 hour.
3. Preheat oven to 350°F (175°C). Roll dough to 1/8–1/4 inch. Cut equal numbers of solid rounds and rounds with small cut-out centers. Chill cut shapes 10 minutes.
4. Bake 8–11 minutes until edges are just golden. Cool completely.
5. Dust “window” tops with powdered sugar. Spread a thin layer of jam on each solid cookie and sandwich with a top.

Try apricot or cranberry jam for a fun twist. For extra almond flair, toast the almond flour lightly before mixing. Store assembled cookies in a single layer to keep the sugar pretty.

7. Soft Glazed Eggnog Cookies With Nutmeg

Eggnog, but make it cookie. These are soft, cakey, and lightly spiced with nutmeg and rum flavor (extract or actual rum—your call). A simple glaze keeps them sweet and festive without overpowering the nog.

Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1 large egg
• 1/2 cup (120 ml) eggnog
• 1 tsp vanilla extract
• 1/2 tsp rum extract (or 1 tbsp dark rum)
• 2 cups (240 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Glaze:

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp eggnog
• Pinch nutmeg

Instructions:

1. Cream butter and sugars until fluffy. Beat in egg, eggnog, vanilla, and rum extract.
2. Whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to wet mixture and stir just until combined. Chill 30 minutes.
3. Preheat oven to 350°F (175°C). Scoop rounded tablespoons onto parchment-lined sheets, spacing 2 inches apart.
4. Bake 9–11 minutes until puffed and just set. Cool completely.
5. Whisk glaze ingredients to a thick drizzle. Spoon over cookies and sprinkle with a whisper of nutmeg.

These are amazing with coffee. Add orange zest to the glaze if you like things bright. Store glazed cookies in a single layer so they don’t stick.

8. Salted Caramel Thumbprints With Toasted Pecans

Buttery pecan cookies with a glossy caramel pool in the center? Yes, please. The flaky sea salt on top balances the sweetness and makes them taste straight-off-the-bakery-tray fancy. They’re impressive but surprisingly simple.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 cup (100 g) finely chopped toasted pecans
• 20–24 soft caramels (about 7 oz/200 g)
• 2 tbsp heavy cream
• Flaky sea salt, for sprinkling

Instructions:

1. Cream butter and sugar until light. Beat in yolk and vanilla.
2. Mix flour and fine salt. Add to butter mixture until a soft dough forms. Chill 30 minutes.
3. Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, then roll in chopped pecans to coat. Place on parchment-lined sheets and press a deep indentation with your thumb or a measuring spoon.
4. Bake 10–12 minutes until set and lightly golden. If the indent puffs, press it again gently right out of the oven.
5. Melt caramels with cream over low heat, stirring until smooth. Spoon into indentations. Sprinkle with flaky salt.

Swap caramel for chocolate ganache if you’re a chocoholic. Walnuts also work if pecans aren’t your thing. Let the caramel set before stacking or packaging.

9. Italian Ricotta Lemon Cookies That Stay Pillow-Soft

These ricotta cookies are cloud-soft with bright lemon flavor and a tender crumb. They’re the kind you keep “tasting” and suddenly half the batch is gone. The simple lemon glaze makes them look festive with minimal effort.

Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 cup (245 g) whole-milk ricotta cheese
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 cups (240 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt

Glaze:

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest
• Sprinkles, optional

Instructions:

1. Cream butter and sugar until light. Beat in egg, ricotta, vanilla, lemon zest, and lemon juice until smooth.
2. Whisk flour, baking powder, baking soda, and salt. Add to wet mixture and stir until combined. Chill 20–30 minutes.
3. Preheat oven to 350°F (175°C). Scoop heaping tablespoons onto parchment-lined sheets.
4. Bake 11–13 minutes until just set and pale golden on bottoms. Cool completely.
5. Whisk glaze ingredients to a spoonable consistency. Dip or spoon over tops; add sprinkles if you want extra cheer.

Orange is a great swap for the lemon if that’s what you have. Add a pinch of cardamom to the dough for a warm twist. These stay tender for days—store airtight.

10. Classic Peanut Butter Blossoms With Dark Chocolate Kisses

Is it even the holidays without peanut butter blossoms? They’re nostalgic, soft, and crowned with a melty chocolate kiss. The sugar sparkle on the outside seals the deal.

Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (190 g) creamy peanut butter
• 1/2 cup (100 g) granulated sugar, plus more for rolling
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 24–30 chocolate kisses, unwrapped (dark or milk)

Instructions:

1. Cream butter, peanut butter, and both sugars until fluffy. Beat in egg and vanilla.
2. Whisk flour, baking soda, baking powder, and salt. Add to wet ingredients and mix until combined. Chill 20 minutes.
3. Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, then roll in granulated sugar.
4. Bake 8–10 minutes until puffed and crackly.
5. Press a chocolate kiss into each cookie’s center immediately after baking. Cool on the sheet 5 minutes, then move to a rack.

Try a mix of dark and white chocolate kisses for contrast. If you like extra peanut flavor, sprinkle with crushed roasted peanuts before baking. To keep the kisses from melting, chill the unwrapped chocolates while the cookies bake.

Holiday Baking Tips You’ll Actually Use

• Chill strategically: Chilling dough helps cookies keep their shape and boosts flavor. Even 20–30 minutes matters.
• Measure like a pro: Spoon and level flour to avoid dry dough. If you have a scale, use it.
• Line with parchment: Prevents sticking and encourages even browning. Plus, easy cleanup.
• Rotate pans: Halfway through baking, rotate sheets for consistent results.
• Watch the edges: Pull cookies when edges set and centers look slightly underdone; carryover heat finishes the job.

Make-Ahead and Freezer Game Plan

• Most doughs here freeze well for 2 months. Scoop into balls, freeze on a sheet, then bag. Bake from frozen, adding 1–2 minutes.
• For cut-outs, roll between parchment, chill flat, and freeze. Cut from frozen for the cleanest edges.
• Jam- or caramel-filled cookies are best assembled the day you serve for prettiest results.

That’s the cookie tin, wrapped. From cozy molasses to sparkly cut-outs and caramel puddles, these recipes bring the kind of joy you can smell from the hallway. Pick a couple, queue up your favorite playlist, and bake yourself right into the holiday spirit—trust me, the hardest part is waiting for them to cool.