10 Best Ever Christmas Cookies That Make Your Kitchen Smell Like Magic

Craving that cozy, twinkly-lights feeling without leaving your kitchen? These are the cookie recipes your holiday playlist deserves. Think buttery edges, melty middles, nostalgic spices, and a little sparkle on every plate. Bake a few, bake them all—either way, your cookie tin will be the one everyone raids first.

1. Brown Butter Snickerdoodles With Cinnamon Sugar Snow

These are the snickerdoodles that make people say, “Wait, what’s in these?” The secret is brown butter—it adds a nutty richness that elevates the classic tangy, cinnamon-sugar cookie. Perfect for gifting, dunking, or sneaking warm off the tray.

Ingredients:

• 1 cup (227 g) unsalted butter
• 1 1/3 cups (265 g) granulated sugar
• 1/4 cup (50 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
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• For rolling: 1/4 cup (50 g) granulated sugar + 2 tsp ground cinnamon

Instructions:

1. Brown the butter: In a light-colored saucepan, melt butter over medium heat, stirring until it foams, turns golden, and smells nutty, 5–7 minutes. Transfer to a bowl and cool 15 minutes.
2. Whisk the sugars into the cooled brown butter. Add eggs and vanilla; whisk until glossy and smooth.
3. In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Fold into wet mixture until just combined. Chill 30 minutes.
4. Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. Mix cinnamon and sugar for rolling.
5. Scoop 1 1/2-tablespoon portions, roll into balls, coat in cinnamon sugar, and arrange 2 inches apart.
6. Bake 9–11 minutes until puffed and just set at the edges. Cool on the sheet 5 minutes, then transfer to a rack.

Serve warm with cocoa or stack into tins. For extra sparkle, dust with a whisper of powdered sugar. No cream of tartar? Sub with 1 tsp baking powder and reduce baking soda to 1/4 tsp—different but still delicious.

2. Classic Gingerbread Men With Soft Centers and Spiced Snap

These gingerbread cookies hit that perfect balance: soft in the middle, gently crisp at the edges, deeply spiced, and impossible to decorate badly. Ideal for cookie swaps and kids’ decorating parties.

Ingredients:

• 3 cups (360 g) all-purpose flour
• 1 tbsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 1/2 cup (100 g) light brown sugar, packed
• 2/3 cup (200 g) unsulphured molasses
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• Royal icing, sprinkles, and candies for decorating

Instructions:

1. Whisk flour, spices, baking soda, and salt together.
2. Cream butter and brown sugar until fluffy, 2–3 minutes. Beat in molasses, egg, and vanilla.
3. Gradually add dry ingredients until a soft dough forms. Divide in two, flatten into discs, wrap, and chill 2 hours.
4. Preheat oven to 350°F (175°C). Roll dough 1/4-inch thick on a lightly floured surface. Cut shapes.
5. Transfer to lined baking sheets and bake 8–10 minutes until set at the edges. Cool completely before decorating.

Decorate with royal icing or a simple powdered sugar glaze. For extra zing, add 1 tsp fresh grated ginger to the dough. Prefer snappier cookies? Roll thinner and bake an extra minute.

3. Peppermint Bark Shortbread That Melts Like Snow

Take the beloved peppermint bark and give it a buttery shortbread base. You get a crisp, vanilla cookie topped with creamy chocolate and minty crunch. It looks festive without trying too hard—perfect for last-minute gifts.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) powdered sugar
• 1 tsp pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 tsp fine sea salt
• 8 oz (225 g) semi-sweet chocolate, chopped
• 4 oz (115 g) white chocolate, chopped
• 1/2 tsp peppermint extract
• 1/2 cup crushed candy canes or peppermint candies

Instructions:

1. Heat oven to 325°F (165°C). Line a 9×13-inch pan with parchment, leaving overhangs.
2. Cream butter with both sugars until smooth, 2 minutes. Beat in vanilla, then flour and salt until a crumbly dough forms.
3. Press evenly into pan. Dock with a fork. Bake 22–26 minutes until lightly golden. Cool.
4. Melt semi-sweet chocolate and spread over cooled shortbread. Chill 10 minutes to set slightly.
5. Melt white chocolate, stir in peppermint extract, and drizzle or spread over semi-sweet layer. Sprinkle with crushed candy canes.
6. Chill 20–30 minutes, then cut into bars or triangles with a sharp knife.

Swap semi-sweet for dark chocolate if you love bold flavor. For neat cuts, warm your knife under hot water, dry, and slice. These keep beautifully in a tin for up to a week.

4. Hot Cocoa Crinkle Cookies With Gooey Marshmallow Middles

Imagine hot chocolate in cookie form: fudgy, tender, and rolled in powdered sugar that cracks as they bake. A marshmallow center seals the deal. They’re dramatic and dangerously addictive.

Ingredients:

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (60 g) mini chocolate chips
• 12 large marshmallows, halved crosswise
• 1/2 cup (60 g) powdered sugar, for rolling

Instructions:

1. Whisk butter and sugar until thick. Add eggs and vanilla and whisk until glossy.
2. Stir in flour, cocoa, baking powder, and salt just until combined. Fold in chocolate chips. Chill 45–60 minutes.
3. Heat oven to 350°F (175°C). Scoop 2-tablespoon portions, flatten slightly, place a marshmallow half in the center, and wrap dough around it.
4. Roll in powdered sugar and place on lined sheets 2 inches apart.
5. Bake 10–12 minutes until crackly and set at the edges. Cool 10 minutes before moving.

For extra cocoa vibes, dust finished cookies with more powdered sugar. You can swap the marshmallows for peppermint patties or caramel squares for a twist. Store airtight to keep them soft.

5. Almond Linzer Stars With Raspberry Sparkle

These Linzer cookies are elegant but not fussy—almond-kissed, buttery, and filled with jam that peeks through like stained glass. They make a show-stopping platter and pair like a dream with tea or bubbly.

Ingredients:

• 1 cup (100 g) almond flour
• 2 cups (240 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 3/4 cup raspberry jam (seedless if preferred)
• Powdered sugar, for dusting

Instructions:

1. Whisk almond flour, all-purpose flour, baking powder, and salt.
2. Cream butter and sugar until fluffy, 2–3 minutes. Beat in egg, vanilla, and almond extract.
3. Mix in dry ingredients until just combined. Divide, flatten into discs, wrap, and chill 1 hour.
4. Heat oven to 350°F (175°C). Roll dough 1/8–1/4 inch thick. Cut an equal number of stars (or rounds); cut a small “window” from half.
5. Bake 8–10 minutes until pale golden. Cool completely.
6. Dust the window tops with powdered sugar. Spread a thin layer of jam on bottoms, then cap with tops.

Try apricot or blackberry jam if that’s your vibe. For crisper edges, chill cut shapes 10 minutes before baking. These keep 3–4 days and soften slightly as they sit—delightful.

6. Chewy Molasses Spice Cookies With Sugared Crust

Deep, cozy, and nostalgic—these molasses cookies are soft and chewy with a sparkly sugar coat. They’re the kind you bake “just one more batch” of because the tin mysteriously empties overnight. Must be elves.

Ingredients:

• 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
• 3/4 cup (170 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) granulated sugar, plus extra for rolling
• 1/4 cup (50 g) light brown sugar
• 1/3 cup (110 g) unsulphured molasses
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Whisk flour, spices, baking soda, and salt.
2. In a bowl, whisk melted butter with both sugars. Add molasses, egg, and vanilla; whisk until smooth.
3. Fold in dry ingredients. Chill 30–60 minutes for thicker cookies.
4. Heat oven to 350°F (175°C). Scoop 1 1/2-tablespoon balls, roll in sugar, and arrange 2 inches apart.
5. Bake 9–11 minutes until crackly and just set. Cool on sheet 5 minutes, then finish on a rack.

Want extra chew? Use dark brown sugar in place of light. Add candied ginger bits for pops of heat. These freeze beautifully—both dough balls and baked cookies.

7. Nutella Thumbprints With Hazelnut Crunch

Meet the crowd-pleaser: buttery thumbprint cookies rolled in hazelnuts and filled with glossy Nutella. They’re fancy enough for a party but easy enough for a weeknight craving. That hazelnut-on-hazelnut thing? Ridiculously good.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) powdered sugar
• 1 large egg, separated
• 1 tsp vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 cup finely chopped toasted hazelnuts
• 3/4 cup Nutella (or other chocolate-hazelnut spread)

Instructions:

1. Cream butter and sugars until light, 2–3 minutes. Beat in egg yolk and vanilla.
2. Mix in flour and salt until a soft dough forms. Chill 20 minutes.
3. Heat oven to 350°F (175°C). Whisk egg white with 1 tsp water. Roll dough into 1-inch balls, brush with egg white, and roll in hazelnuts.
4. Place on lined sheets and press a deep indent with your thumb or a 1/2-teaspoon measure.
5. Bake 10–12 minutes until set. If indents puff, press again gently while warm.
6. Warm Nutella slightly and spoon into centers. Let set.

Swap Nutella for salted caramel or raspberry jam if you’re feeling fancy. No hazelnuts? Use pecans or almonds. A pinch of flaky salt on top is never a bad idea.

8. White Chocolate Cranberry Pistachio Cookies (AKA Holiday Confetti)

These chewy drop cookies are loaded with white chocolate, tangy dried cranberries, and toasty pistachios—like confetti you can eat. They bake up thick and soft, with surprise crunch in every bite. Instant holiday color!

Ingredients:

• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup white chocolate chips or chunks
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios, roughly chopped

Instructions:

1. Cream butter and sugars until fluffy, 2–3 minutes. Beat in egg, yolk, and vanilla.
2. Whisk flour, baking soda, baking powder, and salt. Add to wet ingredients and mix just until combined.
3. Fold in white chocolate, cranberries, and pistachios. Chill 30 minutes for thicker cookies.
4. Heat oven to 350°F (175°C). Scoop 2-tablespoon mounds onto lined sheets.
5. Bake 10–12 minutes until edges set and centers look a touch underdone. Cool on sheet 5 minutes.

Substitute macadamias or almonds if pistachios aren’t your thing. A little orange zest in the dough makes the flavors pop. Press a few mix-ins on top before baking for bakery looks.

9. Sugar Cookie Cutouts With Vanilla Bean Glaze

These are your canvas cookies—buttery, tender, and made to show off sprinkles and icing. The dough holds its shape so your stars look like stars, not blobs. The vanilla bean glaze adds that bakery-level finish.

Ingredients:

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract (or 1 tsp vanilla + seeds from 1/2 vanilla bean)
• 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
• For glaze: 2 cups (240 g) powdered sugar, 2–3 tbsp milk, 1 tsp vanilla, pinch salt
• Sprinkles, sanding sugar, or royal icing for decorating

Instructions:

1. Cream butter and sugar until pale and fluffy, 2–3 minutes. Beat in egg and extracts.
2. Whisk flour, baking powder, and salt. Add to wet ingredients and mix just until a dough forms.
3. Divide, flatten into discs, wrap, and chill 1 hour.
4. Heat oven to 350°F (175°C). Roll 1/4 inch thick and cut shapes. Bake 8–10 minutes until edges are barely golden.
5. Cool completely. Whisk glaze ingredients to a pourable consistency and dip or spread on cookies. Decorate and let set.

For ultra-clean edges, chill cut shapes 10 minutes before baking. Add lemon or almond extract to the glaze if you want a twist. These are perfect for decorating parties—set up bowls of sprinkles and let everyone play.

10. Salted Caramel Turtle Cookies With Pecan Praline Bits

Decadent, gooey, and a little salty—these turtle cookies deliver chocolate, caramel, and pecans in one perfect bite. They look bakery-made but are secretly simple. Expect recipe requests.

Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg + 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup finely chopped pecans, toasted
• 16–18 soft caramels
• 2–3 tbsp heavy cream
• 1/2 cup melted dark chocolate (optional drizzle)
• Flaky sea salt, for topping

Instructions:

1. Cream butter and sugar until fluffy. Beat in egg, yolk, and vanilla.
2. Whisk flour, cocoa, baking soda, and salt. Mix into butter mixture until just combined.
3. Chill 20 minutes. Heat oven to 350°F (175°C). Roll dough into 1 1/4-inch balls, then into chopped pecans to coat.
4. Place on lined sheets and make a deep well with your thumb or the back of a 1/2-teaspoon.
5. Bake 9–11 minutes, re-press wells if needed. Cool 10 minutes.
6. Melt caramels with cream in a small saucepan or microwave in bursts until smooth. Spoon into wells.
7. Drizzle with melted chocolate and sprinkle with flaky salt. Let set.

Swap pecans for walnuts or hazelnuts if you like. A little espresso powder in the dough boosts chocolate flavor. These are dangerously good slightly warm, so plan accordingly.

Baking Tips to Nail Every Batch

• Measure like a pro: Spoon and level flour to avoid dry cookies.
• Don’t overmix: Once flour goes in, mix just until combined for tender textures.
• Chill strategically: Cold dough equals thicker, cleaner edges and better flavor.
• Underbake slightly: Pull them when edges set and centers still look soft—they finish on the sheet.
• Rotate pans: Halfway through for even browning.

Ready to turn on the oven? Whether you want soft gingerbread that hugs your mug or a glossy Nutella thumbprint that vanishes in seconds, these 10 best ever Christmas cookies bring the cheer. Bake a few, share a lot, and keep a secret stash for yourself—trust me, you’ll thank me later.