100 Best Christmas Cookie Recipes and Ideas

Nothing says cozy holiday season like a plate (or three) of fresh-baked cookies, and this list of the 100 best Christmas cookie recipes and ideas is here to keep your cookie trays fully stocked.

Whether you’re a pro baker or just cracking open a box mix, a few basics make the whole process easier—grab a sturdy nonstick cookie sheet, some festive Christmas cookie cutters, a reliable hand mixer or stand mixer, and plenty of holiday sprinkles.

Pick a few Christmas cookie recipes to start with, turn on a playlist, and turn your kitchen into your own little North Pole bakery.

Here's the scoop on the 100 best Christmas cookie recipes and ideas for you to try this year!

Quick-shop baking essentials

• Pans & liners: half-sheet pans, parchment sheets, silicone baking mats
• Mixing gear: stand mixer or hand mixer, sturdy mixing bowls
• Measuring musts: measuring cups, measuring spoons, digital scale
• Rolling & shaping: rolling pin, cookie cutters, cookie press, scoops
• Decorating: gel food colors, meringue powder, piping bags + tips, sprinkles/nonpareils
• Cooling & storing: cooling racks, cookie tins, freezer-safe containers

1. Soft Cut-Out Sugar Cookies with Vanilla Icing

These soft cut-out sugar cookies hold their shape beautifully and bake up thick, tender, and perfect for decorating with creamy vanilla icing. Use your favorite holiday cookie cutters to make stars, trees, and snowflakes everyone can help decorate. Makes about 30–36 cookies, depending on the size of your cutters.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 3 cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 2 ½ cups powdered sugar
• 4–5 tablespoon heavy cream or milk
• 1 teaspoon clear vanilla extract (for icing)
• Gel food coloring (red and green)
• Holiday sprinkles
• Parchment paper
• Assorted Christmas cookie cutters

Directions

1. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed for 2–3 minutes until light and fluffy.
2. Beat in the egg, vanilla, and almond extract until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms.
4. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
6. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness using a rolling pin. Cut out shapes with your cookie cutters and transfer to the prepared baking sheets, spacing about 1 inch apart.
7. Bake for 8–10 minutes, just until the edges look set and very lightly golden. Do not overbake if you want soft cookies.
8. Cool on the sheets for 5 minutes, then move to a cooling rack to cool completely. Repeat with remaining dough.
9. For the icing, whisk together the powdered sugar, 3 tablespoon heavy cream, and vanilla. Add more cream a teaspoon at a time until you reach a smooth, spreadable consistency.
10. Divide the icing into bowls and tint with gel food coloring. Spread or pipe onto cooled cookies and finish with holiday sprinkles. Allow icing to set before storing.

2. Classic Gingerbread Men

These classic gingerbread men are full of warm spices and just the right amount of molasses, perfect for decorating with royal icing faces and buttons. They bake up slightly crisp on the edges and chewy in the center, and the dough is sturdy enough to cut into detailed shapes. Makes about 24 medium-sized cookies.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup dark brown sugar, packed
• ⅔ cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground ginger
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 cups powdered sugar (for icing)
• 2 tablespoon meringue powder
• Mini sprinkles or candy buttons
• Gingerbread man cookie cutters
• Parchment paper

Directions

1. Cream the butter and brown sugar in a stand mixer for 2–3 minutes until fluffy. Beat in the molasses, egg, and vanilla until smooth.
2. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. Gradually add the dry ingredients to the wet mixture on low speed until a thick dough forms. Divide into two discs, wrap in plastic wrap, and chill for at least 2 hours or overnight.
4. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
5. Roll out dough on a lightly floured surface to ¼-inch thickness. Cut out shapes with gingerbread man cutters and transfer to prepared sheets.
6. Bake 8–10 minutes, until the edges are set and just slightly darker. Cool on the pan for 5 minutes, then move to a cooling rack to cool completely.
7. To make royal icing, whisk the powdered sugar, meringue powder, and 4–5 tablespoon water with a hand mixer until thick and glossy.
8. Pipe faces, cuffs, and buttons onto cooled cookies using piping bags and tips, adding sprinkles or candy buttons while the icing is still wet.

3. Snickerdoodles with Holiday Sparkle

Snickerdoodles with holiday sparkle are soft and chewy with a tangy center, rolled in cinnamon sugar and sprinkled with festive sanding sugar. They’re quick to mix, require no chilling, and bake in just about 10 minutes. Makes about 30 cookies.

Ingredients

• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 teaspoon ground cinnamon, divided
• 2 tablespoon red-and-green sanding sugar
• ¼ cup granulated sugar (for rolling)
• Parchment paper

Directions

1. Preheat oven to 350°F (180°C) and line two cookie sheets with parchment paper.
2. In a large bowl, cream the butter and 1 ¼ cups sugar with a hand mixer until light and fluffy, 2–3 minutes.
3. Beat in the eggs one at a time and vanilla until smooth.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoon cinnamon.
5. Gradually mix the dry ingredients into the wet until a soft dough forms.
6. In a small bowl, combine ¼ cup sugar, 1 teaspoon cinnamon, and the holiday sanding sugar.
7. Roll dough into 1 ½-inch balls with a cookie scoop, then roll each ball in the cinnamon-sugar mixture and place on prepared sheets about 2 inches apart.
8. Bake 9–11 minutes, until the edges are set and the tops are crackly. The centers will still look soft.
9. Cool on the pan for 5 minutes, then transfer to a cooling rack. The cookies will stay soft and chewy once cooled.

4. Chocolate Crinkle Cookies

Chocolate crinkle cookies are rich and brownie-like inside with a dramatic crackled coating of powdered sugar on the outside. They’re a must on any Christmas cookie tray and taste even better the day after baking. Makes about 24 cookies.

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 cup powdered sugar (for rolling)
• Parchment paper

Directions

1. In a mixing bowl, whisk together the cocoa powder, sugar, and vegetable oil until well combined.
2. Add the eggs one at a time, beating well after each, then stir in the vanilla.
3. In a separate bowl, whisk the flour, baking powder, and salt. Stir into the cocoa mixture until a thick, sticky dough forms.
4. Cover the bowl with plastic wrap and chill for at least 3 hours or overnight so the dough is firm enough to roll.
5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
6. Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough with a cookie scoop, roll into balls, and coat generously in powdered sugar.
7. Arrange the coated dough balls on the prepared sheets about 2 inches apart.
8. Bake 10–12 minutes, until the cookies have spread and the tops are crackled but still soft in the center.
9. Cool on the pan for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool but stay fudgy inside.

5. Raspberry Thumbprint Cookies

Buttery raspberry thumbprint cookies are tender shortbread rounds with jewel-like centers of raspberry jam and a snowy dusting of powdered sugar. They’re pretty enough for a cookie exchange and easy enough to bake on a weeknight. Makes about 28–30 cookies.

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup raspberry jam or preserves
• Powdered sugar, for dusting
• Parchment paper

Directions

1. Preheat oven to 350°F (180°C). Line a couple of baking sheets with parchment paper.
2. Beat the butter and sugar together with a hand mixer until creamy and pale, about 2 minutes.
3. Mix in the egg yolk, vanilla, and almond extract.
4. Stir in the flour and salt just until the dough comes together.
5. Roll the dough into 1-inch balls and place them on the prepared sheets about 2 inches apart.
6. Use your thumb or the back of a ½ teaspoon measuring spoon to gently press a well into the center of each ball.
7. Warm the raspberry jam slightly in the microwave so it’s easier to spoon, then fill each well with about ½ teaspoon jam.
8. Bake 12–14 minutes, until the edges just begin to turn golden.
9. Cool on the sheets for 5 minutes, then move to a cooling rack. Once completely cooled, dust lightly with powdered sugar.

6. Pecan Snowball Cookies (Mexican Wedding Cookies)

Pecan snowball cookies are buttery, melt-in-your-mouth treats loaded with finely chopped pecans and rolled twice in powdered sugar until they look like little snowballs. They’re quick to bake and perfect for gifting. Makes about 30 cookies.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 cup finely chopped pecans, toasted
• 1 ½ cups powdered sugar (for rolling)
• Parchment paper

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter and ½ cup powdered sugar with a hand mixer until light and fluffy, 2–3 minutes.
3. Beat in the vanilla extract.
4. Stir in the flour and salt until just combined, then fold in the chopped pecans.
5. Roll the dough into 1-inch balls and place them 1 ½ inches apart on the prepared sheets.
6. Bake for 12–14 minutes, until the bottoms are lightly golden but the tops are still pale.
7. Let the cookies cool for 5 minutes on the pan, then roll them gently in a bowl of powdered sugar while still warm.
8. Transfer to a cooling rack to cool completely, then roll in powdered sugar once more for a thick snowy coating.

7. Spritz Cookies (Cookie Press)

Spritz cookies are delicate, buttery little bites that you press right onto the pan using a cookie press. Make wreaths, trees, and snowflakes, then finish with colorful sprinkles. They’re perfect for filling in all the gaps on your Christmas cookie tray. Makes about 60 small cookies.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• Green gel food coloring
• Holiday nonpareils or sprinkles
• Cookie press with holiday discs
• Unlined baking sheets (no parchment)

Directions

1. Preheat oven to 350°F (180°C). Use bare baking sheets without parchment so the spritz dough sticks and releases cleanly.
2. Cream the butter and sugar together with a stand mixer until very light and fluffy, 3–4 minutes.
3. Mix in the egg, vanilla, and almond extract.
4. Stir in the flour and salt just until combined. If you want green trees or wreaths, tint part of the dough with green gel food coloring.
5. Load the dough into your cookie press fitted with your favorite holiday disc.
6. Press cookies directly onto the ungreased baking sheets, spacing about 1 inch apart.
7. Top with sprinkles or nonpareils before baking.
8. Bake 7–9 minutes, until the edges are just barely golden and the centers are set.
9. Cool on the sheet for 5 minutes, then gently move to a cooling rack. Spritz cookies are delicate, so handle with care.

8. Linzer Star Cookies

Linzer star cookies are elegant almond-scented sandwich cookies with a window of ruby jam shining through the top. A dusting of powdered sugar makes them look like they’ve been kissed with fresh snow. Makes about 20–24 sandwich cookies.

Ingredients

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 ¾ cups all-purpose flour
• ¾ cup finely ground almond flour
• ¼ teaspoon salt
• ½ cup raspberry jam
• Powdered sugar, for dusting
• Linzer cookie cutter set with star insert
• Parchment paper

Directions

1. Cream the butter and sugar in a stand mixer until light and fluffy, 2–3 minutes.
2. Beat in the egg, vanilla, and almond extract.
3. In another bowl, whisk together the flour, almond flour, and salt. Add to the butter mixture and mix until the dough comes together.
4. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
6. On a lightly floured surface, roll one disc to about ⅛-inch thickness with a rolling pin. Use the solid cutter from your Linzer cookie cutter set to cut base cookies and transfer them to a baking sheet.
7. Roll and cut the second disc, using the star insert to cut out tops with windows. Place on another baking sheet.
8. Bake both sheets for 9–11 minutes, until the edges are barely golden. Cool completely on a cooling rack.
9. Dust the top (star-cut) cookies generously with powdered sugar.
10. Spread a thin layer of raspberry jam on each base cookie and gently press a sugared top cookie over it, lining up the edges so the jam peeks through the star.

9. Chocolate-Dipped Shortbread Trees

Chocolate-dipped shortbread trees are buttery, crisp cookies cut into tree shapes, then dipped in dark chocolate and finished with a sprinkle of white nonpareils. They’re simple, classy, and look gorgeous standing upright on a cookie platter. Makes about 28–30 cookies.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 oz dark chocolate chips or chopped chocolate
• White nonpareils or sanding sugar
• Tree-shaped cookie cutters
• Parchment paper

Directions

1. In a large bowl, beat the butter and ½ cup powdered sugar with a hand mixer until creamy, about 2 minutes.
2. Mix in the vanilla extract.
3. Stir in the flour and salt just until the dough comes together and looks like soft crumbs that hold when pressed.
4. Turn the dough out onto a sheet of parchment paper, press into a flat disc, wrap, and chill for 30–45 minutes.
5. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
6. Roll out the chilled dough to about ¼-inch thickness with a floured rolling pin. Cut out tree shapes using a tree cookie cutter and transfer to prepared sheets.
7. Bake 12–14 minutes, until the edges are lightly golden. Let cool on the pan for 5 minutes, then move to a cooling rack to cool completely.
8. In a microwave-safe bowl, melt the dark chocolate in 20–30 second bursts, stirring in between, until smooth.
9. Dip the tips or one side of each tree into the melted chocolate, letting excess drip off, then place on a sheet of parchment.
10. Immediately sprinkle the chocolate-dipped portion with white nonpareils. Let the chocolate set completely before stacking or storing.

10. Peppermint Kiss Blossom Cookies

These soft vanilla–peppermint blossom cookies are rolled in sparkling sugar and topped with a striped peppermint kiss. They look like they came from a bakery but start with a simple dough. Makes about 30 cookies.

Ingredients

• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup sparkling or sanding sugar (for rolling)
• 30 peppermint striped chocolate kisses, unwrapped

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the butter, oil, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in the egg, vanilla, and peppermint extract.
4. Whisk together the flour, baking powder, baking soda, and salt; add to the wet ingredients and mix just until combined.
5. Roll dough into 1-inch balls and coat in sparkling sugar. Place 2 inches apart on baking sheets.
6. Bake 8–10 minutes, until the tops are set and just starting to crack.
7. Immediately press a peppermint kiss into the center of each cookie. Let cool completely on the pan so the kisses keep their shape.

11. Candy Cane Swirl Shortbread Rings

These buttery shortbread rings are twisted with red and white dough for a candy-cane swirl and finished with sparkling sugar. They keep their shape beautifully and are perfect for gifting. Makes about 28–30 rings.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 2 ½ cups all-purpose flour
• ¼ teaspoon salt
• Red gel food coloring
• Sparkling or sanding sugar, for rolling

Directions

1. Beat the butter and powdered sugar together until creamy. Mix in the vanilla and peppermint extract.
2. Stir in the flour and salt just until the dough comes together.
3. Divide dough in half. Tint one half with red gel food coloring until evenly colored. Wrap both halves and chill 30 minutes.
4. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
5. Roll small ropes (about 5 inches long) from each color. Twist one red and one plain rope together, then form into a ring and pinch ends to seal.
6. Roll each ring lightly in sparkling sugar and place on baking sheets.
7. Bake 12–14 minutes, until set and just beginning to turn pale golden at the bottoms. Cool on the sheets 5 minutes, then move to a cooling rack.

12. Peppermint Hot Cocoa Cookies

These fudgy hot cocoa cookies are packed with cocoa and chocolate chips, then topped with gooey mini marshmallows and crushed candy cane. They taste like a mug of peppermint hot chocolate in cookie form. Makes about 24 cookies.

Ingredients

• ½ cup unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 ½ cups mini marshmallows
• ⅓ cup crushed candy canes

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Whisk the melted butter and brown sugar until smooth. Beat in the eggs and vanilla.
3. Stir in the cocoa powder, then add the flour, baking powder, and salt. Mix until just combined, then fold in the chocolate chips.
4. Scoop heaping tablespoons of dough onto prepared sheets, spacing 2 inches apart.
5. Bake 8 minutes, then quickly remove from oven and press a few mini marshmallows into the top of each cookie.
6. Return to oven for 2–3 more minutes, until marshmallows puff and cookies are set around the edges.
7. Immediately sprinkle with crushed candy cane. Cool completely on the pan.

13. White Chocolate Peppermint Bark Cookies

Soft sugar cookies are topped with a layer of white chocolate and crushed candy cane, just like classic peppermint bark. They’re easy to decorate and look beautiful on a cookie tray. Makes about 24 cookies.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups white chocolate chips or melting wafers
• ½ cup crushed candy canes

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
3. Whisk together the flour, baking powder, and salt; add to wet ingredients and mix just until combined.
4. Roll dough into 1 ½-inch balls, place on sheets, and gently flatten with your palm.
5. Bake 9–11 minutes, until edges are just set. Cool on a cooling rack.
6. In a microwave-safe bowl, melt the white chocolate in 20–30 second bursts, stirring until smooth.
7. Spoon or spread a layer of melted white chocolate on top of each cooled cookie and immediately sprinkle with crushed candy cane. Let set before stacking.

14. Peppermint Pinwheel Slice-and-Bake Cookies

These slice-and-bake pinwheel cookies have crisp spirals of red and white peppermint dough. Chill the log, then slice and bake whenever you’re ready. Makes about 32 cookies.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Red gel food coloring
• Coarse or sanding sugar (optional rim)

Directions

1. Cream the butter and sugar until fluffy. Beat in the egg, vanilla, and peppermint extract.
2. Whisk together the flour, baking powder, and salt. Add to wet ingredients and mix until a soft dough forms.
3. Divide dough in half. Tint one half bright red with gel food coloring.
4. Roll each color between sheets of parchment into a rectangle about 9x12 inches. Peel off the top parchment and stack the red sheet over the plain sheet, trimming edges so they match.
5. Starting from a long side, roll up tightly into a log. If you’d like, roll the outside of the log in coarse sugar. Wrap and chill for at least 2 hours.
6. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
7. Slice chilled log into ¼-inch rounds and place 2 inches apart on baking sheets.
8. Bake 9–11 minutes, until set but not browned. Cool on a rack.

15. Peppermint Brownie Cookie Bites (Mini Muffin Tin)

These mini brownie bites are baked in a mini muffin pan and topped with peppermint baking chips. They’re fudgy, chocolatey, and perfect for popping. Makes about 24–30 bites.

Ingredients

• ½ cup unsalted butter
• 1 cup semi-sweet chocolate chips
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup peppermint baking chips
• Mini muffin pan + nonstick spray

Directions

1. Preheat oven to 350°F (180°C). Grease a mini muffin pan.
2. In a microwave-safe bowl, melt the butter and chocolate chips in 30-second bursts, stirring until smooth.
3. Whisk in the granulated sugar and brown sugar, then the eggs and vanilla.
4. Stir in the flour, cocoa powder, and salt just until combined.
5. Divide batter among mini muffin cups, filling each about ⅔ full.
6. Bake 10–12 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
7. Immediately sprinkle with peppermint baking chips. Cool completely in the pan before gently loosening with a knife.

16. Andes Mint Chocolate Crinkle Cookies

These chocolate crinkle cookies are studded with chopped Andes mints for a cool, chocolate–mint twist on the classic. They’re fudgy inside with snowy crackled tops. Makes about 24 cookies.

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chopped Andes mints
• 1 cup powdered sugar (for rolling)

Directions

1. Prepare dough exactly as in the chocolate crinkle cookie recipe (#4), but fold in the chopped Andes mints at the end.
2. Chill at least 3 hours, then roll into balls, coat in powdered sugar, and bake at 350°F (180°C) for 10–12 minutes.

17. Red & White Peppermint Meringue Kisses

These peppermint meringue kisses are crisp, light-as-air cookies with candy cane stripes and a cool mint flavor. They’re naturally gluten free and gorgeous piled high in a bowl. Makes about 60 small kisses.

Ingredients

• 4 large egg whites, room temperature
• 1 cup superfine or granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon peppermint extract
• Red gel food coloring
• Piping bag with large star tip

Directions

1. Preheat oven to 225°F (110°C). Line two baking sheets with parchment.
2. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
3. Gradually add the sugar, 1–2 tablespoons at a time, beating until stiff, glossy peaks form. Beat in the peppermint extract.
4. Flip your piping bag inside out halfway and paint 3–4 thin stripes of red gel food coloring up the sides. Flip bag right side out and fill with meringue.
5. Pipe small kisses onto lined baking sheets.
6. Bake 1 hour, then turn the oven off and leave the meringues inside (door closed) for another 45–60 minutes to dry out.
7. Cool completely before storing in an airtight container.

18. Chocolate Peppermint Sandwich Cookies (Thin Mints–Style)

These thin chocolate wafer cookies are sandwiched with a light peppermint filling and dipped in dark chocolate for a homemade Thin Mint vibe. Makes about 24 sandwich cookies.

Ingredients

• Cookies:
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Filling & Coating:
• 1 ½ cups powdered sugar
• 3 tablespoon unsalted butter, softened
• ½ teaspoon peppermint extract
• 1–2 tablespoon milk or cream
• 10 oz dark chocolate melting wafers

Directions

1. For cookies, cream the butter and sugar. Beat in egg and vanilla.
2. Whisk together flour, cocoa, baking powder, and salt; add to wet ingredients and mix until a soft dough forms.
3. Shape dough into a disc, wrap, and chill 1 hour. Preheat oven to 325°F (165°C); line baking sheets with parchment.
4. Roll dough to about ⅛-inch thickness and cut small rounds with a 1 ½-inch cutter. Bake 10–12 minutes, until set. Cool completely.
5. For filling, beat butter, powdered sugar, and peppermint extract, adding milk until spreadable.
6. Sandwich cookies with a thin layer of peppermint filling.
7. Melt dark chocolate wafers. Dip each sandwich cookie to coat completely; place on parchment to set.

19. Peppermint Sugar Cookie Bars (Pan Bake)

These sugar cookie bars are topped with fluffy pink peppermint buttercream and crushed candy canes. You bake them in one pan, slice, and you’re done—no individual rolling. Makes 24 bars in a 9x13 pan.

Ingredients

• Bars:
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Frosting:
• ¾ cup unsalted butter, softened
• 3 cups powdered sugar
• 3–4 tablespoon milk or cream
• ½ teaspoon peppermint extract
• Red gel food coloring (just a tiny bit for pink)
• ½ cup crushed candy canes

Directions

1. Preheat oven to 350°F (180°C). Line a 9x13-inch pan with parchment, leaving an overhang.
2. Cream butter and sugar until fluffy. Beat in eggs and vanilla.
3. Whisk together flour, baking powder, and salt; add to wet ingredients and mix just until combined.
4. Press dough evenly into prepared pan. Bake 18–22 minutes, until the top looks set and edges are lightly golden. Cool completely.
5. For frosting, beat butter until creamy. Add powdered sugar, 3 tablespoon milk, and peppermint extract; beat until fluffy, adding a little more milk if needed. Tint pale pink with red gel coloring.
6. Spread frosting over cooled bars and top with crushed candy canes. Chill 20–30 minutes for easier cutting, then slice into squares.

20. Reindeer Sugar Cookie Faces

Turn simple round sugar cookies into adorable reindeer faces with tan icing, candy eyes, and red noses. Use your favorite cut-out sugar cookie recipe or the one from #1. Makes about 24 decorated cookies.

Ingredients

• 1 batch cut-out sugar cookie dough (from recipe #1), cut into circles
• 2 cups powdered sugar
• 2–3 tablespoon milk or cream
• ½ teaspoon vanilla extract
• Brown/tan gel food coloring
• Candy eyes
• Red chocolate candies for noses
• Melted chocolate or brown icing for antlers

Directions

1. Cut and bake round sugar cookies at 350°F (180°C) for 8–10 minutes; cool completely.
2. Whisk together powdered sugar, milk, and vanilla until smooth and thick but spreadable. Tint tan with gel coloring.
3. Spread or pipe tan icing over each cookie.
4. While icing is still wet, add candy eyes and a red candy nose.
5. Pipe chocolate antlers at the top using melted chocolate or brown icing. Let icing set completely.

21. Peanut Butter Reindeer Blossoms

Classic peanut butter blossoms get a reindeer makeover with pretzel antlers, candy eyes, and red noses. Kids love decorating these. Makes about 30 cookies.

Ingredients

• ½ cup creamy peanut butter
• ½ cup unsalted butter, softened
• ½ cup granulated sugar + ¼ cup for rolling
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 30 chocolate kisses, unwrapped
• Mini pretzels (broken into antlers)
• Candy eyes
• Red chocolate candies for noses

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream peanut butter, butter, ½ cup sugar, and brown sugar until fluffy.
3. Beat in egg and vanilla.
4. Stir in flour, baking soda, and salt.
5. Roll dough into 1-inch balls, then roll in remaining sugar.
6. Bake 9–11 minutes, until puffed and lightly golden.
7. Immediately press a chocolate kiss into each cookie center.
8. While cookies are still warm, gently press in pretzel “antlers,” candy eyes, and a red candy nose. Cool completely so the chocolate firms up.

22. Chocolate Reindeer Cut-Outs

These cocoa cut-out cookies are shaped like reindeer and decorated with royal icing details and tiny red noses. They hold their edges well and taste like a soft chocolate sugar cookie. Makes about 24 reindeer.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• Royal icing ingredients (as in recipe #2) tinted tan and brown
• Red sugar pearls for noses
• Reindeer cookie cutter

Directions

1. Cream the butter and sugar. Beat in egg and vanilla.
2. Whisk together flour, cocoa, baking powder, and salt. Add to wet ingredients and mix to a soft dough.
3. Divide dough, flatten into discs, wrap, and chill 1 hour.
4. Preheat oven to 350°F (180°C). Roll dough to ¼-inch thickness and cut reindeer shapes with a reindeer cutter.
5. Bake 8–10 minutes, until edges are set. Cool completely before decorating with royal icing and red pearls.

23. Reindeer Oreo Pops (No-Bake)

These no-bake Oreo pops are dipped in chocolate and decorated with pretzel antlers, candy eyes, and red noses. They’re adorable on dessert tables and fun for kids to assemble. Makes about 20 pops.

Ingredients

• 20 chocolate sandwich cookies
• 20 lollipop sticks
• 12 oz milk or dark chocolate melting wafers
• Mini pretzels, broken into antlers
• Candy eyes
• Red candies for noses

Directions

1. Carefully twist open each cookie. Dip the tip of a lollipop stick in melted chocolate and press into the cream center; sandwich the cookie back together and let set.
2. Dip each cookie pop fully into melted chocolate, letting excess drip off. Lay on parchment.
3. Before the chocolate sets, add pretzel antlers, eyes, and a red candy nose. Allow to set completely.

24. Rudolph Sandwich Cookies (Chocolate + Vanilla Buttercream)

Thin chocolate sandwich cookies are filled with vanilla buttercream and decorated on top like Rudolph with pretzel antlers and red noses. They’re cute, stackable, and great for parties. Makes about 20 sandwich cookies.

Ingredients

• 1 batch chocolate wafer cookies (use cookie portion from recipe #18, sliced slightly thicker)
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2–3 tablespoon milk or cream
• 1 teaspoon vanilla extract
• Mini pretzels, broken into antlers
• Candy eyes
• Red candies for noses

Directions

1. Prepare chocolate cookies and cool completely.
2. For buttercream, beat butter, powdered sugar, 2 tablespoon milk, and vanilla until fluffy, adding more milk as needed.
3. Pipe or spread buttercream onto half the cookies; top with remaining cookies to make sandwiches.
4. Use a dab of frosting to attach pretzel antlers, eyes, and red noses on top of each sandwich cookie.

25. Nutter Butter Reindeer (No-Bake Dips)

These no-bake Nutter Butter reindeer are dipped in chocolate and decorated with pretzel antlers and candy eyes. They’re the easiest way to get reindeer on your cookie platter. Makes about 24 cookies.

Ingredients

• 24 Nutter Butter cookies
• 12 oz milk or dark chocolate melting wafers
• Mini pretzels, broken into antlers
• Candy eyes
• Red candies for noses

Directions

1. Melt chocolate wafers according to package directions.
2. Dip each Nutter Butter into chocolate, coating completely. Place on parchment.
3. While chocolate is still wet, attach pretzel antlers, eyes, and a red candy nose. Let set until firm.

26. Gingerbread Reindeer Heads (Upside-Down Men)

Use the gingerbread men from recipe #2, flip them upside down, and decorate the legs as antlers to create clever gingerbread reindeer heads. No extra cookie cutters needed. Makes as many as your batch of gingerbread men.

Directions

1. Bake gingerbread men using recipe #2 and let cool.
2. Flip cookies upside down so the head is at the bottom and legs are at the top.
3. Use royal icing to outline antlers on the “legs,” add eyes, and attach a red candy nose where the head is.
4. Let icing dry completely before stacking.

27. Fudgy Reindeer Brownie Cookies

These thick brownie cookies are decorated as reindeer with candy eyes, pretzel antlers, and red noses. They’re fudgy in the center and crackly on top. Makes about 24 cookies.

Ingredients

• ½ cup unsalted butter
• 1 ½ cups semi-sweet chocolate chips
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs + 1 egg yolk
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• ½ teaspoon salt
• Mini pretzels, candy eyes, red candies

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Melt butter and chocolate chips, stirring until smooth.
3. Whisk in brown sugar, granulated sugar, then eggs and yolk and vanilla.
4. Stir in flour, cocoa, and salt.
5. Scoop 2-tablespoon mounds onto sheets and bake 10–12 minutes, until tops are crackly.
6. While warm, add pretzel antlers, candy eyes, and red noses. Cool completely.

28. Giant Reindeer Chocolate Chip Cookies

Oversized chocolate chip cookies become reindeer faces with candy eyes, pretzel antlers, and red noses. These are perfect as individual treats or for Santa’s plate. Makes about 10–12 giant cookies.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups chocolate chips
• Mini pretzels, candy eyes, red candies

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream butter and sugars, beat in egg, yolk, and vanilla.
3. Stir in flour, baking soda, and salt, then fold in chocolate chips.
4. Scoop ¼ cup mounds of dough, spacing well apart. Flatten slightly.
5. Bake 12–15 minutes, until edges are golden and centers just set.
6. While warm, add pretzel antlers, candy eyes, and red noses to create faces. Cool completely.

29. Reindeer Sugar Cookie Bars

Frosted sugar cookie bars are cut into rectangles and decorated as reindeer with pretzel antlers and candy faces. They’re easy to transport and decorate with a crowd. Makes 24 bars.

Ingredients

• 1 batch sugar cookie bars (use base from recipe #19, without peppermint)
• ¾ cup unsalted butter, softened
• 3 cups powdered sugar
• 3–4 tablespoon milk or cream
• ¼ cup cocoa powder
• 1 teaspoon vanilla extract
• Mini pretzels, candy eyes, red candies

Directions

1. Bake sugar cookie bar base in a 9x13 pan at 350°F (180°C) for 18–22 minutes; cool completely.
2. For chocolate frosting, beat butter, powdered sugar, cocoa, 3 tablespoon milk, and vanilla until fluffy, adding more milk if needed.
3. Spread frosting over cooled bars and cut into rectangles or triangles.
4. Decorate each bar with pretzel antlers, candy eyes, and red noses.

30. Santa Hat Sugar Cookies (Red Hats with Marshmallow Pom)

Triangle sugar cookies become Santa hats with red icing, coconut “fur,” and mini marshmallow poms. They’re festive, bright, and kid-friendly. Makes about 24 hats.

Ingredients

• 1 batch cut-out sugar cookie dough (from #1)
• 2 ½ cups powdered sugar
• 3–4 tablespoon milk or water
• 1 teaspoon vanilla extract
• Red gel food coloring
• Shredded coconut for brim
• Mini marshmallows for pom-poms

Directions

1. Roll out sugar cookie dough and cut triangles with a knife or triangle cutter. Bake at 350°F (180°C) for 8–10 minutes; cool.
2. Whisk powdered sugar, liquid, and vanilla until smooth. Tint most of it red; leave a small portion white.
3. Outline and fill each triangle with red icing, leaving a strip along the bottom for the brim. While wet, press a mini marshmallow at the tip.
4. Fill the brim area with white icing and immediately dip or sprinkle with shredded coconut. Let dry completely.

31. Santa Belt Chocolate Sugar Cookies

Chocolate sugar cookies are covered in red icing and decorated with a black belt and yellow buckle to look like Santa’s suit. They’re bold, simple, and look great lined up on a platter. Makes about 24 cookies.

Ingredients

• 1 batch chocolate sugar cookie dough (use dough from #22, rolled in circles or squares)
• 3 cups powdered sugar
• 4–5 tablespoon milk or water
• 1 teaspoon vanilla extract
• Red gel food coloring
• Black gel food coloring
• Yellow gel food coloring
• Piping bags and small round tips

Directions

1. Bake chocolate sugar cookies in desired shapes at 350°F (180°C) for 8–10 minutes; cool completely.
2. Whisk powdered sugar, liquid, and vanilla into a medium-thick icing. Divide into three bowls and tint one red, one black, and one yellow.
3. Flood each cookie with red icing and let it set slightly.
4. Pipe a horizontal black belt band across the middle of each cookie.
5. Pipe a yellow rectangle buckle in the center of the belt, adding a small line or square inside if you’d like. Let icing dry completely before storing.

32. Santa Face Vanilla Cookies

Round vanilla sugar cookies get the full Santa treatment with coconut beards, rosy cheeks, and sweet little faces. Use your favorite cut-out dough (or the one from #1) and decorate. Makes about 24 cookies; bake 8–10 minutes.

Ingredients

• 1 batch cut-out sugar cookie dough (from recipe #1), cut into circles
• 3 cups powdered sugar
• 4–5 tablespoon milk or water
• 1 teaspoon vanilla extract
• Pink/peach gel food coloring (for faces)
• Red gel food coloring (for hats)
• Shredded coconut (for beards and hat brims)
• Black edible food marker or black gel for eyes
• Pink luster dust or pink icing for cheeks (optional)
• Piping bags and tips

Directions

1. Roll your sugar cookie dough and cut 2½–3 inch circles with a round cookie cutter. Bake at 350°F (180°C) on lined baking sheets for 8–10 minutes. Cool completely.
2. Whisk the powdered sugar, milk, and vanilla into a medium-thick glaze in a mixing bowl.
3. Divide into three bowls: tint one peach with pink gel for Santa’s face, one bright red with red gel for the hat, and leave one bowl white for the beard and fur trim.
4. Using piping bags, pipe a red triangle hat on the top third of each cookie and a peach circle underneath for the face. Let set a few minutes.
5. Fill the bottom third with white icing and immediately sprinkle with shredded coconut for the beard. Pipe a white brim at the hat edge and a small white pom on the tip.
6. Dot on eyes with a black food marker and add pink cheeks with luster dust or icing. Let the icing dry completely before stacking.

33. Santa Suit Sandwich Cookies (Red Velvet + Cream Cheese)

Thick red velvet cookies are sandwiched with fluffy cream cheese frosting and wrapped in sugary Santa belts. Makes about 18 sandwich cookies; bake 10–12 minutes.

Ingredients

• Cookies
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• ⅓ cup buttermilk
• 1 teaspoon vanilla extract
• 1–2 teaspoon red gel food coloring
• 1 ⅔ cups all-purpose flour
• 2 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon white vinegar
• ¼ teaspoon salt
• Cream Cheese Filling
• 4 oz cream cheese, softened
• 3 tablespoon unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoon milk or cream
• Decoration: red, black, and yellow candy melts or icing for belts

Directions

1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. Beat the butter and sugar in a mixer until fluffy. Mix in egg, buttermilk, vanilla, and red gel coloring.
3. Whisk together flour, cocoa powder, baking soda, and salt. Stir vinegar into the wet mixture, then gently mix in dry ingredients.
4. Drop heaping tablespoons of dough onto prepared sheets. Bake 10–12 minutes, until tops are set. Cool completely on a cooling rack.
5. For filling, beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and enough milk to make it fluffy.
6. Sandwich pairs of cookies with cream cheese filling.
7. Melt black and yellow candy melts and pipe a belt and buckle around the center of each sandwich. Let set.

34. Santa Thumbprints with Cherry Nose

Buttery vanilla-almond thumbprints coated in shredded coconut and filled with bright cherry jam look like tiny Santa noses in fluffy fur. Makes about 30 cookies; bake 10–12 minutes.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup finely shredded coconut
• ½ cup cherry jam or preserves

Directions

1. Heat the oven to 350°F (180°C) and line baking sheets with parchment.
2. Cream the butter and powdered sugar. Beat in egg yolk, vanilla, and almond extract.
3. Stir in flour and salt just until a soft dough forms.
4. Roll dough into 1-inch balls and coat in shredded coconut. Place on sheets and press a thumbprint or ½-teaspoon measuring spoon into each center.
5. Bake 10–12 minutes, until edges are barely golden. Cool on a cooling rack.
6. Warm the cherry jam slightly and spoon into the centers for Santa’s “nose.”

35. Santa Hat Meringue Cookies

Light meringue swirls tinted red become adorable Santa hats with a white brim and mini marshmallow pom. Makes about 40 small meringues; bake 1 hour plus drying time.

Ingredients

• 4 large egg whites, room temperature
• 1 cup superfine or granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• Red gel food coloring
• ½ cup melted white chocolate or white royal icing
• Mini marshmallows for poms
• Piping bag with star or round tip

Directions

1. Preheat oven to 225°F (110°C) and line baking sheets with parchment.
2. Beat egg whites and cream of tartar until foamy using a handheld or stand mixer. Gradually add sugar and beat to stiff, glossy peaks; mix in vanilla and red gel.
3. Transfer to a piping bag and pipe tall swirls onto the prepared sheets.
4. Bake 1 hour, then turn the oven off and let the meringues dry inside for another 45–60 minutes.
5. Use melted white chocolate to pipe a brim around each hat and attach a mini marshmallow to the tip.

36. Santa Suit Shortbread Bars (No-Spread)

Sturdy, buttery shortbread squares are iced red and decorated with Santa belts—perfect for stacking on cookie trays. Makes 24 bars in a 9x13 pan; bake 25–30 minutes.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 3 cups powdered sugar
• 4–5 tablespoon milk or water
• 1 teaspoon vanilla extract
• Red gel food coloring
• Black gel food coloring
• Yellow gel food coloring

Directions

1. Heat oven to 325°F (165°C). Line a 9x13-inch pan with parchment.
2. Cream the butter and sugar until smooth. Mix in the flour and salt until a crumbly dough forms.
3. Press evenly into the prepared pan, prick with a fork, and bake 25–30 minutes until lightly golden around the edges. Cool completely on a rack.
4. Whisk the powdered sugar, milk, and vanilla into a thick icing. Tint most red, a small portion black, and a bit yellow with gel colors.
5. Spread the red icing over the cooled shortbread and allow a crust to form. Cut into even squares with a sharp knife.
6. Pipe a black belt and a yellow buckle across each bar using the tinted icings.

37. Santa Belly Macarons

Bright red almond macarons are filled with vanilla buttercream and detailed with painted belts so they look like tiny Santa bellies. Makes about 24 macarons; bake 13–15 minutes per tray.

Ingredients

• 1 ¾ cups powdered sugar
• 1 cup finely ground almond flour
• 3 large egg whites, room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• Red gel food coloring
• Buttercream: ½ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla, 1–2 tablespoon cream
• Black edible paint and gold edible paint or food pens for belts
• Macaron baking mat (optional)

Directions

1. Sift the powdered sugar and almond flour together into a bowl.
2. Beat egg whites in a stand mixer to soft peaks, gradually add granulated sugar, and beat to stiff glossy peaks. Stir in vanilla and red gel.
3. Fold the dry mixture into the meringue until the batter flows like lava and ribbons off the spatula.
4. Pipe small circles onto a macaron mat or parchment-lined sheet. Tap to remove air bubbles, then rest 30–45 minutes until tops are dry.
5. Bake at 300°F (150°C) for 13–15 minutes. Cool on the pan, then transfer to a rack.
6. For buttercream, beat the butter with powdered sugar, vanilla, and cream until fluffy.
7. Sandwich macaron shells with buttercream. Paint a belt and buckle around the center using black and gold edible paint.

38. Santa Hat Strawberry Cheesecake Cookies

Soft cheesecake-style cookies are topped with a swirl of white frosting and fresh strawberry hats with mini marshmallow poms. Makes about 24 cookies; bake 10–12 minutes.

Ingredients

• 4 oz cream cheese, softened
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups vanilla frosting (homemade or from a can)
• 24 small strawberries, hulled
• 24 mini marshmallows
• Piping bag with round tip

Directions

1. Heat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the cream cheese, butter, and sugar until smooth. Beat in egg and vanilla.
3. Stir in the flour, baking powder, and salt until just combined.
4. Drop rounded tablespoons of dough onto the prepared sheets and bake 10–12 minutes, until set but still pale. Cool on a rack.
5. Spoon or pipe vanilla frosting onto each cookie using a piping bag. Press a hulled strawberry on top, pointed side up, and attach a mini marshmallow pom with a dab of frosting.

39. Santa Oreo Truffle “Cookies” (No-Bake)

Crushed Oreos and cream cheese are rolled into truffles, dipped in red coating, and detailed with belts so they fit right onto the cookie tray. Makes about 30 truffles.

Ingredients

• 36 chocolate sandwich cookies
• 6 oz cream cheese, softened
• 16 oz red candy melts or white melts tinted red
• Black candy melts and yellow candy melts or icing for belts

Directions

1. Pulverize the cookies in a food processor and mix with the cream cheese until smooth.
2. Roll into 1-inch balls and chill on a parchment-lined baking sheet for 30 minutes.
3. Melt the red candy melts in a microwave-safe bowl and dip each truffle, letting excess drip off. Place on parchment to set.
4. Melt black melts and pipe a belt stripe around the center of each truffle, then add a tiny buckle with yellow melts.

40. Royal-Iced Snowflake Sugar Cookies

Classic sugar cookie snowflakes get intricate royal icing details in white and icy blue, plus a little shimmer. Makes about 30 cookies; bake 8–10 minutes.

Ingredients

• 1 batch cut-out sugar cookie dough (from #1), cut with snowflake cookie cutters
• 3 cups powdered sugar
• 2–3 tablespoon meringue powder
• 5–6 tablespoon water
• 1 teaspoon clear vanilla or almond extract
• Blue gel food coloring
• White and blue sanding sugar
• Silver dragées (optional)
• Piping bags with fine tips

Directions

1. Bake the snowflake cookies on parchment-lined sheets at 350°F (180°C) for 8–10 minutes. Cool on a rack.
2. In a mixer, beat the powdered sugar, meringue powder, water, and extract for 5 minutes until glossy. Adjust water for piping and flooding consistency.
3. Divide icing and tint a portion pale blue with blue gel color.
4. Outline and flood cookies with white or blue icing using piping bags, then pipe detailed snowflake lines and dots. Sprinkle with sanding sugar and add silver pearls while wet.
5. Let cookies dry at room temperature for at least 4 hours or overnight.

41. Almond Crescent “Snow” Cookies (Vanillekipferl)

Buttery almond crescents rolled in powdered sugar while still warm taste like little snowdrifts. Makes about 32 cookies; bake 12–15 minutes.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 teaspoon vanilla extract
• 1 cup finely ground almonds or almond flour
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup extra powdered sugar for coating

Directions

1. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
2. Cream the butter and ½ cup powdered sugar until smooth. Beat in vanilla.
3. Mix in almond flour, flour, and salt until a soft dough forms.
4. Shape small logs and curve them into crescents on the prepared sheets.
5. Bake 12–15 minutes, until just lightly golden at the tips. While still warm, gently roll cookies in a bowl of powdered sugar, then cool on a rack. Dust again once cooled.

42. Coconut “Snowdrift” Macaroons (White Chocolate–Dipped)

Chewy coconut mounds baked until golden on top are dipped in white chocolate for a snowdrift effect. Makes about 24 macaroons; bake 18–20 minutes.

Ingredients

• 3 cups sweetened shredded coconut
• ¾ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon salt
• 8 oz white chocolate or white melts

Directions

1. Heat oven to 325°F (165°C). Line baking sheets with silicone mats or parchment.
2. Stir together the coconut, condensed milk, and vanilla.
3. Beat the egg whites with salt to stiff peaks using a hand mixer, then fold into the coconut mixture.
4. Drop heaping tablespoons onto the prepared sheet and bake 18–20 minutes until the tips are golden.
5. Cool completely, then melt white chocolate and dip the bottoms of each macaroon, placing them on parchment to set.

43. “Blizzard” White Chocolate Cranberry Cookies

Thick, soft cookies loaded with white chocolate chips and tart dried cranberries look like they’ve been hit by a sweet snowstorm. Makes about 24 cookies; bake 10–12 minutes.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• ¾ cup dried cranberries

Directions

1. Heat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the butter, brown sugar, and granulated sugar until fluffy. Add egg, yolk, and vanilla.
3. Stir in the flour, baking soda, and salt, then fold in white chocolate chips and cranberries.
4. Scoop 2-tablespoon mounds onto the sheets and bake 10–12 minutes, until edges are set and centers look slightly underdone. Cool on a rack.

44. Iced Oatmeal “Snowcap” Cookies

Old-school oatmeal cookies get a thick vanilla glaze on top that cracks into little snowcaps as it sets. Makes about 30 cookies; bake 10–12 minutes.

Ingredients

• 1 ½ cups old-fashioned oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 1 ½ cups powdered sugar
• 2–3 tablespoon milk

Directions

1. Pulse the oats briefly in a food processor for a finer texture.
2. Whisk oats, flour, baking powder, baking soda, cinnamon, and salt.
3. Stir the melted butter with brown sugar and granulated sugar, then beat in egg and vanilla.
4. Add dry ingredients, chill the dough 20–30 minutes, then scoop tablespoons onto parchment-lined sheets. Bake at 350°F (180°C) for 10–12 minutes. Cool on a rack.
5. Whisk the powdered sugar with milk to a thick glaze and dip cookie tops, letting excess drip for that snowcap look.

45. Vanilla-Bean Shortbread Snowflakes (White-Dipped)

Thick vanilla-bean shortbread snowflakes get dipped in white chocolate and sprinkled with sparkling sugar. Makes about 24 cookies; bake 12–14 minutes.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 ½ teaspoon vanilla bean paste (or vanilla extract)
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 8 oz white chocolate
• Sparkling sugar
• Snowflake cookie cutters

Directions

1. Cream the butter and powdered sugar until smooth, then beat in vanilla bean paste.
2. Stir in flour and salt until a dough forms. Shape into a disc, wrap in plastic wrap, and chill 1 hour.
3. Roll to ¼ inch on a lightly floured surface and cut with snowflake cutters.
4. Bake on parchment-lined sheets at 325°F (165°C) for 12–14 minutes. Cool on a rack.
5. Melt the white chocolate and dip cookie tips, then sprinkle with sparkling sugar. Let set.

46. Vanilla Meringue Snowflake Sandwiches

Feathery vanilla meringue snowflakes are paired around a tiny swirl of buttercream for the most delicate winter cookie. Makes about 30 sandwiches; bake 1 hour plus drying time.

Ingredients

• 4 large egg whites
• 1 cup superfine sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Sanding sugar
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1–2 tablespoon cream or milk
• Small star/round piping tips

Directions

1. Heat oven to 225°F (110°C) and line baking sheets with parchment.
2. Beat egg whites and cream of tartar, then gradually add sugar and whip to stiff peaks. Mix in vanilla.
3. Pipe snowflake shapes using a fine piping tip and sprinkle lightly with sanding sugar.
4. Bake 1 hour, then turn off the oven and let meringues dry for another 45–60 minutes.
5. Beat the butter, powdered sugar, and cream into a smooth buttercream.
6. Pipe small swirls of frosting on half the meringues and gently sandwich with another snowflake.

47. White Velvet Vanilla Crinkle Cookies

Soft, cake-like vanilla cookies rolled in powdered sugar bake up pale and crackled like fluffy snowballs. Makes about 24 cookies; bake 9–11 minutes.

Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 cup powdered sugar for rolling

Directions

1. Cream the butter and sugar. Beat in eggs and vanilla.
2. Stir in flour, baking powder, and salt until just combined. Chill dough 1 hour.
3. Roll tablespoonfuls of dough into balls and coat generously in powdered sugar.
4. Bake on parchment-lined sheets at 350°F (180°C) for 9–11 minutes, until puffed and crackled but still pale. Cool on a rack.

48. Snow-Tipped Vanilla Biscotti (White Chocolate Drizzle)

Crunchy vanilla biscotti are dipped and drizzled with white chocolate for a snowy edge that’s perfect for dipping in coffee or cocoa. Makes about 24 biscotti; bake 25–30 minutes plus 10–12 minutes more.

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 8 oz white chocolate

Directions

1. Heat oven to 350°F (180°C). Line a baking sheet with parchment.
2. Cream the butter and sugar, then beat in eggs and vanilla.
3. Stir in flour, baking powder, and salt to form a stiff dough.
4. Divide into two logs about 3 inches wide and place on the sheet. Bake 25–30 minutes until firm, then cool 10 minutes.
5. Slice into ¾-inch pieces with a serrated bread knife, lay cut-side down, and bake another 10–12 minutes, flipping once, until crisp. Cool completely on a rack.
6. Melt white chocolate, dip one end of each biscotti, and drizzle more over the top. Let set on parchment.

49. Snowy Lemon Meltaways

Buttery lemon cookies rolled in powdered sugar melt in your mouth with a bright, fresh flavor. Makes about 36 cookies; bake 10–12 minutes.

Ingredients

• 1 cup unsalted butter, softened
• ⅓ cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoon fresh lemon juice
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup extra powdered sugar for coating

Directions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the butter and ⅓ cup powdered sugar. Mix in the lemon zest and juice.
3. Stir in flour and salt until a soft dough forms. Chill 30 minutes.
4. Roll into 1-inch balls and bake 10–12 minutes until set but still pale.
5. While warm, gently roll in a bowl of powdered sugar. Cool on a rack, then roll again for an extra snowy coat.

50. Chewy Molasses Ginger Cookies

Spiced with ginger, cinnamon, and cloves, these chewy molasses cookies stay soft in the center with sparkly sugar tops. Makes about 30 cookies; bake 10–12 minutes.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar
• ¼ cup molasses
• 1 large egg
• 2 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup granulated sugar for rolling

Directions

1. Heat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the butter and brown sugar until fluffy. Beat in molasses, egg, and vanilla.
3. Whisk the flour, ginger, cinnamon, cloves, baking soda, and salt; stir into the wet ingredients.
4. Roll tablespoonfuls of dough into balls, coat in granulated sugar, and place on prepared sheets.
5. Bake 10–12 minutes, until tops are crackly and edges set but centers still soft. Cool on the pan, then transfer to a cooling rack.

52. Crisp Gingersnaps

These crisp gingersnaps are thin, snappy, and full of ginger spice. They’re ideal for dunking in tea, packaging as gifts, or crumbling over ice cream.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar, plus extra for rolling
• ¼ cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 teaspoons baking soda
• ½ teaspoon kosher salt

Directions

1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. Makes about 36 thin cookies.
2. In a large mixer, cream the unsalted butter and granulated sugar until light and fluffy. Beat in the molasses and egg until combined.
3. Whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and kosher salt. Add the dry ingredients to the wet mixture and stir just until a dough forms.
4. Chill the dough in the refrigerator for about 30 minutes so it’s easier to handle.
5. Roll 1-teaspoon portions of dough into small balls and coat each ball in granulated sugar. Place on the prepared baking sheets, leaving plenty of room for spreading.
6. Bake 8–10 minutes, until the edges are browned and crisp and the centers are firm. Let the gingersnaps cool completely on a cooling rack so they turn perfectly crunchy.

53. Gingerbread Snowflake Cut-Outs (White Piped)

These gingerbread snowflake cookies are deeply spiced and decorated with delicate white royal icing. They look like edible lace on your holiday cookie tray.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup dark brown sugar, packed
• ⅔ cup molasses
• 1 large egg
• 3 ¼ cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• Snowflake cookie cutters
• 3 cups powdered sugar (for icing)
• 2–3 tablespoons meringue powder
• Piping bags and small round tips

Directions

1. In a large stand mixer, cream the butter and dark brown sugar until fluffy. Beat in the molasses and egg until smooth.
2. Whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and kosher salt in a separate mixing bowl. Add the dry ingredients to the wet and mix until a soft dough forms.
3. Divide the dough into two discs, wrap each in plastic wrap, and chill for at least 1–2 hours.
4. Preheat the oven to 350°F (180°C). Roll the chilled dough on a lightly floured surface and cut out snowflakes using snowflake cutters.
5. Transfer cookies to parchment-lined baking sheets and bake 8–10 minutes, until the edges are set. Cool completely on a cooling rack.
6. To make royal icing, beat the powdered sugar, meringue powder, and water together until thick and glossy. Spoon into piping bags fitted with fine tips and pipe delicate snowflake designs on each cookie. Let icing dry completely before stacking.

54. Pfeffernüsse (Spiced Sugar-Glazed Cookies)

Pfeffernüsse are tiny domed spice cookies coated in a simple vanilla glaze. They’re full of warm spices and a touch of pepper for that classic European Christmas flavor.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup dark brown sugar, packed
• ⅓ cup molasses
• ¼ cup honey
• 1 large egg
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground white pepper (optional)
• ½ teaspoon kosher salt
• 1 ½ cups powdered sugar (for glaze)
• ½ teaspoon vanilla extract (for glaze)

Directions

1. Preheat your oven to 350°F (180°C). Line cookie sheets with parchment. Makes about 36–40 cookies.
2. Cream the unsalted butter and dark brown sugar in a stand mixer until smooth. Beat in the molasses, honey, and egg.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, white pepper, and salt. Add the dry ingredients to the wet mixture and stir until a thick dough forms.
4. Chill the dough for 1 hour. Roll 1-inch balls and place them on the prepared baking sheets, spacing them slightly apart.
5. Bake 10–12 minutes, until puffed and set. Let the cookies cool on a wire rack.
6. For the glaze, whisk powdered sugar, vanilla extract, and enough milk or water to make a thick but pourable glaze in a small bowl. Dip each cookie into the glaze and place back on the rack to dry.

55. Nürnberger Lebkuchen (Soft Honey-Spice Cookies)

Nürnberger lebkuchen are soft, chewy German spiced cookies loaded with nuts and candied citrus peel, finished with a light sugar glaze. They taste like Christmas markets at home.

Ingredients

• 3 large eggs
• 1 cup light brown sugar, packed
• ½ cup honey
• 1 teaspoon vanilla extract
• 2 cups very finely chopped almonds or hazelnuts
• 1 ¼ cups finely chopped candied citrus peel
• 2 cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1 ½ cups powdered sugar (for glaze)

Directions

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment. Makes about 24–28 cookies.
2. In a large stand mixer, beat the eggs and light brown sugar together until pale and thick. Add the honey and vanilla extract and mix again.
3. Stir in the finely chopped nuts and candied citrus peel using a spatula.
4. In a separate bowl, whisk together the all-purpose flour, cinnamon, ginger, cloves, nutmeg, and kosher salt. Fold the dry ingredients into the egg mixture until combined; the dough will be sticky and thick.
5. Scoop about 2 tablespoons of dough per cookie and place mounds on the prepared baking sheet, spacing them a little apart. Gently flatten the tops with damp fingers.
6. Bake 12–14 minutes, until the tops are just set and lightly golden. Let cool slightly on a rack.
7. Whisk the powdered sugar with enough milk or water to form a smooth glaze. Dip or brush each warm cookie with glaze, then let them dry completely before serving.

56. Speculoos (Belgian Spiced Cookie – Biscoff Style)

These speculoos cookies are thin, crunchy, and caramelized with cozy spices, just like the Biscoff-style cookies you get on flights and in coffee shops.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• Speculoos or cookie stamp (optional)

Directions

1. Beat the unsalted butter and light brown sugar together in a stand mixer until pale and fluffy. Add the egg and vanilla extract and mix until combined.
2. In a separate bowl, whisk together the all-purpose flour, cinnamon, ginger, cloves, nutmeg, salt, and baking powder. Add the dry ingredients to the wet and mix just until a dough forms.
3. Divide the dough into two portions, shape into flat rectangles, wrap in plastic wrap, and chill for at least 1 hour.
4. Preheat the oven to 350°F (180°C). Roll out each dough portion very thin (about ⅛ inch) on a lightly floured surface.
5. Cut rectangles with a knife or use a cookie stamp to press patterns and cut shapes. Place on parchment-lined baking sheets.
6. Bake for 9–11 minutes, until edges are deeply golden and crisp. Cool completely on a cooling rack so they stay crunchy.

57. Chai-Spiced Sugar Cookies (Cut-Outs)

These chai-spiced sugar cookies take your classic cut-outs and give them a warm tea-inspired twist with cinnamon, ginger, cardamom, and cloves.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• Star and round cookie cutters

Directions

1. Cream the unsalted butter and granulated sugar in a stand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix until smooth.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, cardamom, and cloves. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
3. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
4. Preheat your oven to 350°F (180°C). Roll the dough out on a lightly floured surface and cut stars and rounds with cookie cutters.
5. Place cookies on parchment-lined baking trays and bake 8–10 minutes, until the edges are set and just turning golden. Cool completely on a cooling rack.
6. Enjoy as-is, or drizzle with a simple chai glaze made from powdered sugar, milk, and an extra pinch of chai spices.

58. Gingerbread Sandwich Cookies with Lemon Buttercream

These gingerbread sandwich cookies pair deep molasses spice with bright lemon buttercream for a cookie that’s sweet, tangy, and totally festive.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup dark brown sugar, packed
• ½ cup molasses
• 1 large egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• Fluted round cookie cutter
• ½ cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• 1 teaspoon lemon zest
• 2–3 tablespoons lemon juice

Directions

1. Cream ¾ cup unsalted butter and dark brown sugar in a stand mixer until fluffy. Beat in the molasses and egg.
2. Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a mixing bowl. Add the dry ingredients to the wet mixture and stir until dough comes together.
3. Wrap the dough in plastic wrap and chill for at least 1 hour. Preheat the oven to 350°F (180°C) and line baking sheets with parchment.
4. Roll dough to ¼-inch thickness on a lightly floured surface and cut rounds with a cookie cutter. Bake 8–10 minutes, then cool completely on a cooling rack.
5. For the lemon buttercream, beat ½ cup butter with powdered sugar, lemon zest, and enough lemon juice to create a thick, spreadable frosting.
6. Pipe or spread lemon buttercream onto half of the cookies with an offset spatula, then top with remaining cookies to make sandwiches.

59. Gingerbread Biscotti (White Chocolate Drizzle)

These gingerbread biscotti are twice-baked for crunch and finished with a white chocolate drizzle, perfect for dipping into your morning coffee or evening cocoa.

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup dark brown sugar, packed
• ⅓ cup molasses
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 6 ounces white chocolate chips

Directions

1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. Cream the unsalted butter and dark brown sugar in a stand mixer, then beat in the molasses and eggs until smooth.
3. Whisk the all-purpose flour, baking powder, ginger, cinnamon, cloves, and salt in a bowl. Add to the wet mixture and stir until a stiff dough forms.
4. Divide the dough into two logs, each about 3x10 inches, and place them on the prepared baking sheet. Flatten the tops slightly with a spatula.
5. Bake 25–30 minutes, until set. Cool for 10–15 minutes, then slice diagonally into ¾-inch slices with a serrated knife.
6. Lay the slices cut-side down on the baking sheet and bake another 10–12 minutes, flipping halfway, until dry and crisp. Cool completely on a wire rack.
7. Melt the white chocolate chips in a microwave-safe bowl and drizzle over the cooled biscotti. Let set before serving.

60. Soft Iced Gingerbread Cookie Bars

Soft iced gingerbread bars give you all the cozy flavor of gingerbread men with way less effort. Just bake, frost, and cut into squares.

Ingredients

• ¾ cup unsalted butter, melted
• 1 cup dark brown sugar, packed
• ⅓ cup molasses
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 2 cups powdered sugar (for icing)
• 2–4 tablespoons milk

Directions

1. Preheat your oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment and lightly grease.
2. In a large bowl, whisk together the melted butter, dark brown sugar, molasses, egg, egg yolk, and vanilla.
3. Stir in the all-purpose flour, baking soda, ginger, cinnamon, cloves, and salt until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
4. Bake 18–22 minutes, until the bars are set and slightly puffed but still soft. Let cool completely in the pan on a cooling rack.
5. For the icing, whisk powdered sugar with enough milk to create a thick but spreadable glaze. Pour over the cooled bars and spread into an even layer.
6. Let the icing set, then use a sharp knife to cut the gingerbread into squares.

61. Classic Christmas Tree Cut-Out Sugar Cookies (Green Royal Icing)

These classic Christmas tree sugar cookies are iced in smooth green royal icing, then decorated with sprinkle ornaments and star toppers for a timeless holiday look.

Ingredients

• 1 batch sugar cookie dough (homemade or mix)
• Christmas tree cookie cutters
• 3 cups powdered sugar
• 2–3 tablespoons meringue powder
• 1 teaspoon clear vanilla extract
• Green gel food coloring
• Mini sprinkle ornaments
• Yellow star sprinkles
• Piping bags and small tips

Directions

1. Roll the chilled sugar cookie dough to about ¼ inch thick and cut tree shapes using tree cutters. Bake on parchment-lined cookie sheets at 350°F (180°C) for 8–10 minutes. Cool completely on a rack.
2. Make the royal icing by beating powdered sugar, meringue powder, water, and clear vanilla extract in a mixer until thick and glossy. Adjust with small amounts of water to a piping/flooding consistency and tint green with gel color.
3. Transfer the icing to piping bags. Outline each cookie, then flood the center with icing, using a toothpick to nudge it to the edges if needed.
4. While the icing is still wet, decorate the trees with sprinkle ornaments and top each tree with a yellow star sprinkle.
5. Let the cookies dry for several hours or overnight before stacking or packaging.

62. Sprinkle-Strewn Tree Sugar Cookies

These sprinkle-strewn tree cookies are a simple way to decorate a batch of sugar cookies—just flood with icing and cover in colorful sprinkles.

Ingredients

• 1 batch sugar cookie dough
• Tree cookie cutters
• 2 cups powdered sugar
• 3–4 tablespoons milk or water
• 1 teaspoon vanilla extract
• Green gel food coloring
• Lots of colorful sprinkles

Directions

1. Preheat your oven to 350°F (180°C). Roll out the sugar cookie dough, cut tree shapes using tree cutters, and bake on parchment-lined trays for 8–10 minutes. Cool completely.
2. Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Tint a light green with gel coloring.
3. Place the cooled cookies on a wire rack set over a baking sheet. Spoon or pipe the glaze onto each cookie, letting it gently flow to the edges.
4. Immediately shower the glazed cookies with colorful sprinkles before the icing sets.
5. Allow the cookies to dry completely before transferring to a platter or storage container.

63. Layered Tree Sandwich Cookies (Vanilla Buttercream)

These layered tree sandwich cookies are stacked from star-shaped sugar cookies with swirls of vanilla buttercream between each tier, creating adorable cookie “trees.”

Ingredients

• 1 batch sugar cookie dough
• Star cookie cutter set (various sizes)
• ½ cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar (for buttercream)
• 2–3 tablespoons milk or cream
• 1 ½ teaspoons vanilla extract
• Green gel food coloring
• Star sprinkles
• Piping bag with star tip

Directions

1. Preheat your oven to 350°F (180°C). Roll the sugar cookie dough and cut multiple sizes of stars using a star cutter set. Bake 8–10 minutes and cool completely on a rack.
2. For the buttercream, beat the butter until creamy, then slowly mix in powdered sugar, milk or cream, and vanilla. Tint light green with gel food coloring.
3. Spoon the buttercream into a piping bag fitted with a star tip.
4. To assemble, place the largest star cookie on a plate, pipe a swirl of buttercream in the center, then stack a slightly smaller star on top at a slight angle. Repeat with a third, even smaller star to form a tree shape.
5. Top each cookie tree with a star sprinkle and chill briefly to set the buttercream.

64. Stained-Glass Tree Cookies

Stained-glass tree cookies have colorful candy centers that melt into “glass,” making them gorgeous on a cookie platter or hanging near twinkle lights.

Ingredients

• 1 batch sugar cookie dough
• Tree cookie cutters
• Small cutters for center cut-outs
• Assorted hard candies (like Jolly Ranchers)
• Parchment paper or silicone baking mat

Directions

1. Preheat your oven to 350°F (180°C). Line baking sheets with parchment or a silicone mat.
2. Crush the hard candies in separate colors using a zip-top bag and rolling pin.
3. Roll out the sugar cookie dough and cut large tree shapes. Use a smaller cutter to cut a shape out of the center of each tree to form a “window.”
4. Transfer cookies to the prepared baking sheets and fill each center window with a single layer of crushed candy.
5. Bake 8–10 minutes, until cookies are set and candy is melted. Let them cool completely on the sheet before carefully peeling off the parchment.

65. Pistachio Tree Shortbread

Pistachio tree shortbread starts with a buttery slice-and-bake dough shaped into a log that cuts into tiny tree-shaped cookies with green pistachio flecks.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon kosher salt
• ¾ cup finely chopped pistachios
• Plastic wrap

Directions

1. Beat the unsalted butter and powdered sugar in a mixer until smooth. Add vanilla extract and mix again.
2. Stir in the all-purpose flour, kosher salt, and finely chopped pistachios just until a soft dough forms.
3. Transfer the dough to a sheet of plastic wrap and shape it into a long triangular log (like a long wedge) so each slice will resemble a tree. Wrap and chill for at least 2 hours.
4. Preheat your oven to 325°F (165°C). Slice the log into ¼-inch slices with a sharp knife.
5. Arrange slices on parchment-lined baking sheets and bake 12–15 minutes, until the edges are just lightly golden. Cool on a rack.

66. Chocolate Fudge Brownie Trees

Chocolate fudge brownie trees start with a simple brownie slab, then get cut into tree shapes and decorated with green icing and sprinkles.

Ingredients

• 1 box brownie mix (plus ingredients on package)
• 9x13-inch baking pan
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract
• Green gel food coloring
• Holiday sprinkles
• Tree-shaped cookie cutter

Directions

1. Prepare the brownie mix according to the package directions and bake in a greased 9x13 pan. Cool completely on a cooling rack.
2. Use a tree cookie cutter to cut tree shapes out of the brownie slab.
3. In a small bowl, whisk powdered sugar, milk, vanilla, and a few drops of green food coloring into a thick icing.
4. Drizzle or pipe zig-zag “garlands” of green icing over each brownie tree and immediately add sprinkles as ornaments.
5. Let the icing set before arranging the brownie trees on a platter.

67. Meringue Christmas Trees

Meringue Christmas trees are light, crisp little swirls of pale green meringue decorated with tiny sprinkle ornaments. They look magical on a dessert table.

Ingredients

• 4 large egg whites
• 1 cup superfine or granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• Green gel food coloring
• Tiny sprinkle nonpareils
• Piping bag with star tip

Directions

1. Preheat your oven to 225°F (110°C). Line baking sheets with parchment paper.
2. In a clean, dry mixer bowl, beat egg whites and cream of tartar to soft peaks. Gradually add the sugar and continue to beat until stiff, glossy peaks form. Mix in vanilla and a few drops of green gel food coloring.
3. Transfer the meringue to a piping bag fitted with a star tip and pipe small tree-shaped swirls onto the prepared baking sheets.
4. Sprinkle each meringue tree with tiny nonpareils as ornaments.
5. Bake for 1 hour, then turn off the oven and let the meringues sit inside for an additional 45–60 minutes to dry out completely.

68. Peppermint Tree Sandwich Cookies

Peppermint tree sandwich cookies layer chocolate tree cookies with a cool peppermint buttercream, then finish them with white chocolate drizzle and crushed candy cane “snow.”

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• Tree cookie cutters
• ½ cup unsalted butter (for filling)
• 2 cups powdered sugar (for filling)
• ½ teaspoon peppermint extract
• 4 ounces white chocolate chips
• Crushed candy canes

Directions

1. Cream ¾ cup unsalted butter and granulated sugar in a stand mixer. Beat in the egg and vanilla extract.
2. Whisk flour, cocoa powder, baking powder, and salt in a bowl. Add to the wet ingredients and mix until a soft dough forms. Chill 30–60 minutes.
3. Preheat the oven to 350°F (180°C). Roll out the dough and cut tree shapes with tree cutters. Bake 8–10 minutes on parchment-lined sheets and cool completely.
4. For the peppermint buttercream, beat ½ cup butter with powdered sugar, peppermint extract, and a splash of milk until fluffy.
5. Spread or pipe the peppermint buttercream onto half of the cookies and top with the remaining trees to make sandwiches.
6. Melt the white chocolate chips in a microwave-safe bowl, drizzle over the sandwiches, and sprinkle with crushed candy canes.

69. Cream Cheese Tree Sugar Cookie Bars

Cream cheese tree sugar cookie bars are extra soft from cream cheese in the dough and topped with green buttercream “trees” and sprinkles.

Ingredients

• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter (for frosting)
• 4 ounces cream cheese (for frosting)
• 3 cups powdered sugar
• Green gel food coloring
• Sprinkles and star confetti
• 9x13-inch baking pan

Directions

1. Preheat the oven to 350°F (180°C). Line a 9x13 pan with parchment and lightly grease.
2. Cream ½ cup butter, 4 ounces cream cheese, and granulated sugar in a stand mixer. Beat in the egg and vanilla extract.
3. Stir in flour, baking powder, and salt until a thick dough forms. Spread evenly in the pan with an offset spatula.
4. Bake 20–24 minutes, until just set and lightly golden. Cool completely on a cooling rack.
5. For the frosting, beat ½ cup butter and 4 ounces cream cheese until smooth. Mix in powdered sugar and a little milk as needed, then tint green with gel food coloring.
6. Pipe small tree-shaped rosettes all over the cooled bars using a piping bag with star tip, decorate with sprinkles and star confetti, then slice into squares.

70. Tree Macarons

Tree macarons are piped into tiny evergreen shapes and sandwiched with pistachio buttercream for a chic, bakery-style Christmas cookie.

Ingredients

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• Green gel food coloring
• ½ cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• ¼ cup very finely ground pistachios
• Macaron mat or parchment
• Piping bags with small round tips

Directions

1. Sift almond flour and powdered sugar together into a bowl to remove lumps.
2. In a clean mixer bowl, whip egg whites to soft peaks, then gradually add granulated sugar and continue beating to stiff peaks. Mix in vanilla and a few drops of green gel food coloring.
3. Gently fold the almond flour mixture into the meringue until the batter flows like lava and ribbons back into the bowl.
4. Pipe small tree shapes onto a macaron mat or parchment-lined baking sheet using a round tip, building up little triangular trees.
5. Tap the baking sheet to release air bubbles and let the shells rest 30–45 minutes, until the tops feel dry.
6. Bake at 300°F (150°C) for 13–15 minutes. Cool completely on the pan.
7. For the pistachio buttercream, beat butter, powdered sugar, finely ground pistachios, and a splash of milk until smooth. Pipe onto half the macaron shells and top with the remaining trees to sandwich.

71. Stained-Glass Ornament Baubles

Stained-glass ornament bauble cookies are round sugar cookies with jewel-toned candy centers and a tiny hole at the top so they can be hung like decorations.

Ingredients

• 1 batch sugar cookie dough
• Round cookie cutters
• Small cutter or straw for holes
• Assorted hard candies
• Parchment paper or silicone mat

Directions

1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment or a silicone baking mat.
2. Crush the hard candies by placing them in a zip-top bag and hitting with a rolling pin.
3. Roll out the sugar cookie dough and cut large circles with a round cutter. Use a smaller cutter to cut a window in the center, and a straw or tiny cutter to make a small hole near the top edge for stringing.
4. Transfer cookies to the baking sheets and fill the center window with crushed candy.
5. Bake 8–10 minutes, until the cookies are set and the candy is melted. Let cool completely on the sheet before gently peeling off.

72. Glitter Confetti Ornament Cookies

Glitter confetti ornament cookies are flooded with bright royal icing, covered in sprinkle “confetti,” and topped with a shiny gold cap for a fun, festive look.

Ingredients

• 1 batch sugar cookie dough
• Ornament cookie cutters
• 3 cups powdered sugar
• 2–3 tablespoons meringue powder
• Assorted gel food colors
• Sprinkles and glitter sugar
• Edible gold paint or luster dust
• Food-safe paintbrush

Directions

1. Roll out the sugar cookie dough and cut ornament shapes with ornament cutters. Bake at 350°F (180°C) for 8–10 minutes on parchment-lined cookie sheets. Cool completely.
2. Make royal icing by beating powdered sugar, meringue powder, and water in a mixer. Divide into bowls and tint with gel colors.
3. Flood each cookie with colored icing using piping bags or a small spoon. Immediately cover with sprinkle confetti and glitter sugar.
4. Once dry, paint the top “cap” area with edible gold paint or dust mixed with a little alcohol using a food-safe brush.
5. Let the gold details dry fully before stacking or gifting.

73. Jam-Jewel Ornament Thumbprints

Jam-jewel ornament thumbprints are buttery, sugar-coated cookies filled with bright raspberry, apricot, and cherry jams that look like tiny stained-glass ornaments.

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar, plus extra for rolling
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• Raspberry jam
• Apricot jam
• Cherry jam

Directions

1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream the unsalted butter and granulated sugar in a stand mixer. Beat in the egg yolk and vanilla extract.
3. Stir in the all-purpose flour and salt until a soft dough forms. Roll 1-inch balls and coat each one in sugar.
4. Arrange on the prepared baking sheets and use your thumb or the back of a ½-teaspoon measuring spoon to create a deep indentation in the center of each cookie.
5. Bake 10–12 minutes, until just set and lightly golden. If needed, gently press the centers again while warm.
6. Warm the raspberry, apricot, and cherry jams separately in small bowls and spoon into the indentations. Let cool completely before serving.

74. Painted Ornament Cookies

Painted ornament cookies are flooded with white icing and then hand-decorated with edible watercolors in marbled reds, greens, and gold for a truly custom holiday cookie.

Ingredients

• 1 batch sugar cookie dough
• Ornament cookie cutters
• 3 cups powdered sugar
• 2–3 tablespoons meringue powder
• Red, green, and gold gel food coloring
• Clear vanilla or vodka (for thinning)
• Food-safe paintbrushes

Directions

1. Roll out the sugar cookie dough and cut ornament shapes with cutters. Bake at 350°F (180°C) for 8–10 minutes on parchment-lined baking sheets and cool completely.
2. Prepare white royal icing by beating powdered sugar, meringue powder, and water in a stand mixer until thick and pourable. Flood each cookie and let dry completely, ideally overnight.
3. In a small ramekin, mix a tiny amount of gel food coloring with a few drops of clear vanilla or vodka to create edible “paint.” Repeat with each color.
4. Use clean food-safe brushes to paint marbled, striped, or speckled patterns on the dry icing. Let the painted designs dry before stacking or packaging.

75. Macaron Ornament Sandwiches

Macaron ornament sandwiches are colorful macarons filled with vanilla buttercream and decorated like tiny ornaments with stripes, dots, and belts.

Ingredients

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• Assorted gel food colors
• ½ cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• 1 ½ teaspoons vanilla extract (for filling)
• Edible markers or edible paint
• Macaron baking mat

Directions

1. Sift almond flour and powdered sugar together into a bowl.
2. Whip egg whites to soft peaks in a clean mixer bowl. Gradually add granulated sugar and beat to stiff peaks. Stir in vanilla and desired gel food colors.
3. Fold the almond mixture into the meringue until the batter flows in thick ribbons. Pipe small circles onto a macaron mat and tap the tray to release air bubbles.
4. Let the shells rest 30–45 minutes until a skin forms, then bake at 300°F (150°C) for 13–15 minutes. Cool completely.
5. Beat butter, powdered sugar, vanilla, and a splash of milk into a fluffy vanilla buttercream. Pipe onto half the shells and top with remaining shells.
6. Use edible markers or paint to draw ornament details like belts, stripes, or polka dots on the tops of the macarons.

76. Classic Cornflake Wreaths

Classic cornflake wreaths are glossy green marshmallow treats shaped into little wreaths and dotted with red candy “berries.” They’re nostalgic, easy, and so cute.

Ingredients

• ½ cup unsalted butter
• 4 cups mini marshmallows
• Green food coloring
• 5–6 cups cornflakes cereal
• Red cinnamon candies or mini red M&M’s
• Parchment paper

Directions

1. Line a baking sheet with parchment. Lightly grease your hands or a silicone spatula to help shape the wreaths.
2. In a large saucepan, melt the butter over low heat. Add mini marshmallows and stir until completely melted and smooth.
3. Tint the mixture green with a few drops of food coloring. Remove from heat and gently fold in the cornflakes until they are evenly coated.
4. Drop spoonfuls of the mixture onto the parchment-lined sheet and quickly shape each portion into a wreath with a hole in the center using your greased fingers or a spatula.
5. Press a few red candies onto each wreath as “berries” before the mixture sets. Allow the wreaths to cool and firm up at room temperature before serving.

77. Butter Wreath Spritz

These tiny butter wreath spritz cookies are melt-in-your-mouth tender with a festive sparkle of red and green sanding sugar. Use a cookie press to quickly turn out dozens for gifting and holiday cookie trays.

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 2 ¼ cups all-purpose flour
• ½ teaspoon kosher salt
• Red and green sanding sugar
• Cookie press with wreath disc

Directions

1. Preheat your oven to 350°F (180°C). Do not line the baking sheets; spritz stick better to unlined pans.
2. In a stand mixer, cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract.
3. Mix in flour and salt just until a soft, smooth dough forms.
4. Load dough into a cookie press fitted with a wreath disc. Press small wreath shapes directly onto ungreased baking sheets.
5. Sprinkle generously with red and green sanding sugar.
6. Bake for 8–10 minutes, until edges are just barely golden. Cool on the pan 5 minutes, then transfer to a cooling rack. Makes about 60 mini cookies.

78. Matcha-Mint Wreath Sandwich Cookies

These matcha-mint wreath sandwich cookies pair tender vanilla cookies with a creamy matcha white-chocolate ganache and a sparkling sugar rim for a sophisticated holiday treat.

Ingredients

Cookies

• ¾ cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla bean paste or extract
• ¼ teaspoon peppermint extract
• 2 cups all-purpose flour
• Pinch of kosher salt
• Small round/wreath cutter

Matcha Ganache Filling

• 6 oz white chocolate chips
• ⅓ cup heavy cream
• 1–2 teaspoons matcha powder
• Pinch of peppermint extract (optional)
• Sparkling sugar for rolling edges

Directions

1. For cookies, preheat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream butter and powdered sugar in a stand mixer until smooth. Beat in egg yolk, vanilla, and peppermint.
3. Mix in flour and salt just until combined. Roll dough ¼-inch thick and cut small rounds; use a smaller cutter to punch out centers for wreaths.
4. Bake 8–10 minutes, until edges are just set. Cool completely on a rack.
5. For ganache, heat cream until steaming, pour over white chocolate in a heatproof bowl, rest 2 minutes, then stir smooth. Whisk in matcha (sifted) and optional peppermint. Cool until thick and spreadable.
6. Sandwich cookies with matcha ganache and roll edges in sparkling sugar. Makes about 20–24 sandwich cookies.

79. Meringue Wreaths

These delicate meringue wreaths are crisp, glossy, and decorated with tiny pearls for an elegant, snowy cookie that’s naturally gluten-free.

Ingredients

• 4 large egg whites
• 1 cup superfine or granulated sugar
• ¼ teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract
• Silver pearls or holly sprinkles
• Piping bag with large star tip

Directions

1. Heat oven to 225°F (110°C). Line baking sheets with parchment.
2. In a super clean mixing bowl, beat egg whites, cream of tartar, and salt to soft peaks. Gradually add sugar and continue beating to stiff, glossy peaks. Beat in vanilla.
3. Transfer to a piping bag fitted with a star tip and pipe small rings (wreaths) onto the parchment.
4. Decorate with silver pearls or holly sprinkles.
5. Bake 1 hour, then turn oven off and let meringues dry inside for another 45–60 minutes. Cool completely before removing. Makes about 24–30 wreaths.

80. Peppermint Bark Shortbread Bars

These easy peppermint bark shortbread bars combine a buttery base, creamy white chocolate, and a blizzard of crushed candy canes for the ultimate holiday square.

Ingredients

Shortbread Base

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon kosher salt

Topping

• 12 oz white chocolate, chopped
• ¾ cup crushed candy canes
• Drop of peppermint extract (optional)

Directions

1. Heat oven to 325°F (165°C). Line a 9x13-inch pan with parchment, leaving overhang.
2. Cream butter and powdered sugar in a stand mixer. Mix in vanilla, then flour and salt until crumbly dough forms.
3. Press evenly into the pan using a flat measuring cup. Bake 22–25 minutes, until lightly golden at the edges. Cool 10 minutes.
4. Melt white chocolate in a microwave-safe bowl in short bursts, stirring smooth. Stir in optional peppermint extract.
5. Spread melted chocolate over warm shortbread and immediately sprinkle with crushed candy canes, pressing them in gently.
6. Cool completely (or chill) until set, then lift out and cut into bars. Makes about 24 bars.

81. Candy Cane Crinkle Cookies

Soft and chewy with festive crackled tops, these candy cane crinkle cookies are rolled in powdered sugar and flecked with peppermint candy.

Ingredients

• ½ cup neutral oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup finely crushed candy canes
• ½ cup powdered sugar (for rolling)

Directions

1. Whisk oil and sugar in a large bowl. Beat in eggs, peppermint, and vanilla.
2. Stir in flour, baking powder, salt, and crushed candy canes until a soft dough forms. Cover and chill 1 hour.
3. Heat oven to 350°F (180°C). Line baking sheets with parchment.
4. Roll tablespoon-sized balls of dough and coat generously in powdered sugar.
5. Arrange on sheets and bake 10–12 minutes, until puffed and crackled. Centers should still be soft. Cool on a rack. Makes about 30 cookies.

82. Peppermint Mocha Cookies

All the flavors of your favorite holiday latte in cookie form—rich cocoa and espresso cookies drizzled with white chocolate and crunchy candy cane.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 2 tablespoons espresso powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 4 oz white chocolate, melted (for drizzle)
• ⅓ cup crushed candy canes

Directions

1. Heat oven to 350°F (180°C). Line cookie sheets with parchment.
2. Cream butter and both sugars in a stand mixer. Beat in egg, yolk, vanilla, and peppermint.
3. Whisk flour, cocoa, espresso powder, baking soda, and salt. Add to wet ingredients and mix until just combined, then fold in chocolate chips.
4. Scoop 1 ½-tablespoon mounds onto prepared sheets. Bake 10–12 minutes, until edges are set. Cool completely on a rack.
5. Drizzle cookies with melted white chocolate and immediately sprinkle with crushed candy canes. Let set before serving.

83. White Chocolate Peppermint Sugar Cookies

Soft vanilla sugar cookies are loaded with white chocolate chips and crushed candy cane for a sweet, creamy peppermint crunch in every bite.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon peppermint extract
• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup white chocolate chips
• ½–¾ cup crushed candy canes

Directions

1. Heat oven to 350°F (180°C) and line baking sheets with parchment.
2. Cream butter and sugar until light. Beat in egg, vanilla, and peppermint.
3. Whisk flour, baking powder, and salt. Add dry ingredients to wet, mixing just to combine. Fold in white chocolate chips and crushed candy canes.
4. Portion 1 ½-tablespoon scoops onto prepared sheets.
5. Bake 9–11 minutes, until edges are set and centers are still soft. Cool on a rack. Makes about 28 cookies.

84. Candy Cane Kiss Blossoms

These festive blossoms are peppermint-scented cookies rolled in sparkling sugar and topped with striped candy cane Kisses for an instant holiday classic.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sparkling or sanding sugar (for rolling)
• Approx. 36 Candy Cane Hershey’s Kisses, unwrapped

Directions

1. Heat oven to 350°F (180°C). Line cookie sheets with parchment.
2. Cream butter and both sugars until fluffy. Beat in egg, vanilla, and peppermint.
3. Mix in flour, baking powder, and salt just until the dough comes together.
4. Roll 1-tablespoon portions into balls and coat in sanding sugar. Place on baking sheets.
5. Bake 8–10 minutes, until puffed and just set. Immediately press a Kiss into the center of each cookie.
6. Cool completely on the pan, then transfer to a rack. Makes about 3 dozen.

85. Peppermint Pinwheel Swirls

These striking red-and-white pinwheel cookies are crisp, buttery, and gently pepperminty—perfect for gifting and cookie boxes.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• Red gel food coloring
• Optional: sparkling sugar for edges

Directions

1. Cream butter and sugar in a stand mixer. Beat in egg, vanilla, and peppermint.
2. Mix in flour, baking powder, and salt just until combined. Divide dough in half; tint one half bright red.
3. Roll each half between sheets of parchment into equal rectangles. Chill 20 minutes.
4. Peel off parchment and stack red dough on top of plain dough. Roll up tightly from a long side into a log. Roll in sparkling sugar if desired. Wrap and chill at least 2 hours.
5. Heat oven to 350°F (180°C). Slice log into ¼-inch rounds with a sharp knife and place on parchment-lined cookie sheets.
6. Bake 9–11 minutes, until set but not browned. Cool on a rack. Makes about 36 cookies.

86. Chocolate Peppermint Sandwich Cookies

Soft chocolate cookies are sandwiched with fluffy peppermint buttercream and rolled in crushed candy cane for a decadent, bakery-style Christmas cookie.

Ingredients

Cookies

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Peppermint Buttercream & Coating

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1–2 tablespoons milk or cream
• ½ teaspoon peppermint extract
• ½–¾ cup crushed candy canes

Directions

1. Heat oven to 350°F (180°C) and line cookie sheets with parchment.
2. For cookies, cream butter and sugars. Beat in egg and vanilla.
3. Whisk flour, cocoa, baking soda, and salt; add to wet ingredients and mix until just combined.
4. Roll 1-tablespoon balls and slightly flatten on sheets. Bake 8–10 minutes, until just set. Cool completely on a rack.
5. For buttercream, beat butter, powdered sugar, peppermint, and enough milk to make a fluffy frosting.
6. Spread or pipe frosting on half the cookies; top with remaining cookies to sandwich. Roll edges in crushed candy canes. Makes about 18 sandwiches.

87. Peppermint Meringue Kisses

These weightless peppermint meringue kisses have glossy shells, crisp centers, and pretty red swirls that look like tiny candy canes.

Ingredients

• 3 large egg whites
• ¾ cup superfine sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon peppermint extract
• Red gel food coloring
• Piping bag with small round tip

Directions

1. Heat oven to 225°F (110°C). Line a baking sheet with parchment.
2. Beat egg whites and cream of tartar to soft peaks in a clean metal bowl, then gradually add sugar and peppermint, beating to stiff peaks.
3. Paint 3–4 stripes of red gel food coloring inside a piping bag, then fill with meringue.
4. Pipe small kisses onto the baking sheet.
5. Bake 1 hour, then turn off the oven and leave kisses inside for another hour to dry. Cool completely before storing.

88. Peppermint Brownie Cookies

These peppermint brownie cookies are shiny, crackly, and ultra fudgy—like the tops of brownies in cookie form, finished with white chocolate drizzle and crushed candy cane.

Ingredients

• 8 oz bittersweet chocolate, chopped
• 4 tablespoons unsalted butter
• ⅔ cup granulated sugar
• ⅔ cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 oz white chocolate, melted (for drizzle)
• ⅓ cup crushed candy canes

Directions

1. Melt chocolate and butter together in a microwave-safe bowl. Cool slightly.
2. Beat sugars and eggs in a mixer until thick and pale, 3–4 minutes. Mix in vanilla and peppermint, then melted chocolate.
3. Stir in flour, cocoa, baking powder, and salt. Let batter rest 10–15 minutes to thicken.
4. Heat oven to 350°F (180°C). Drop 1 ½-tablespoon mounds on parchment-lined sheets.
5. Bake 10–12 minutes, until shiny and cracked on top. Cool completely on a rack.
6. Drizzle with melted white chocolate and sprinkle with crushed candy canes. Makes about 24 cookies.

89. No-Bake Candy Cane Oreo Truffles

These no-bake Oreo truffles are mixed with candy cane, coated in white chocolate, and finished with a little peppermint crunch. They disappear fast on any dessert tray.

Ingredients

• 36 Oreo cookies
• 4 oz cream cheese, softened
• ½ cup crushed candy canes, divided
• 16 oz white chocolate or almond bark, melted
• Parchment paper

Directions

1. Line a baking sheet with parchment.
2. Pulse Oreos in a food processor to fine crumbs. Add cream cheese and ¼ cup crushed candy cane; pulse until combined.
3. Roll mixture into 1-inch balls and place on the sheet. Chill 30–45 minutes.
4. Dip each truffle in melted white chocolate, letting excess drip off, then place back on parchment. Immediately sprinkle with remaining crushed candy cane.
5. Chill until set. Makes about 30–36 truffles.

90. Triple-Chocolate Crinkle Cookies

These triple-chocolate crinkle cookies pack dark, milk, and white chocolate into one fudgy, powdered sugar–coated cookie with dramatic crackles.

Ingredients

• ½ cup neutral oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup dark chocolate chunks
• ⅓ cup milk chocolate chunks
• ⅓ cup white chocolate chips
• ½ cup powdered sugar (for rolling)

Directions

1. Whisk oil and sugar together, then beat in eggs and vanilla.
2. Stir in flour, cocoa, baking powder, and salt until just combined. Fold in all three chocolates. Chill dough 1 hour.
3. Heat oven to 350°F (180°C) and line cookie sheets with parchment.
4. Roll tablespoon portions into balls and coat in powdered sugar.
5. Bake 10–12 minutes, until cracked and set at edges. Cool on a rack. Makes about 30 cookies.

91. Hot Cocoa Marshmallow Cookies

These hot cocoa cookies are topped with toasted marshmallows and a drizzle of chocolate, so every bite tastes like a mug of cocoa in cookie form.

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips
• 18–24 large marshmallows, halved
• 4 oz extra melted chocolate for drizzle

Directions

1. Cream butter and sugars until light. Beat in egg and vanilla.
2. Whisk flour, cocoa, baking powder, and salt; add to wet ingredients and mix until combined. Fold in chocolate chips.
3. Heat oven to 350°F (180°C). Scoop 2-tablespoon mounds onto parchment-lined sheets. Bake 8–9 minutes.
4. Remove from oven, press a marshmallow half (cut-side down) onto each cookie, and return to oven 2–3 minutes until puffed.
5. Cool slightly, then drizzle marshmallows with melted chocolate. Let set on a rack. Makes about 18–24 cookies.

92. Chocolate-Orange Shortbread Stars

Buttery, crumbly shortbread stars are brightened with orange zest and partially dipped in dark chocolate for a chic, citrusy Christmas cookie.

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup powdered sugar
• 2 teaspoons finely grated orange zest
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 8 oz dark chocolate, melted
• Optional: gold sanding sugar

Directions

1. Cream butter and powdered sugar until smooth. Mix in orange zest and vanilla.
2. Stir in flour and salt until a soft dough forms. Shape into a disc, wrap in plastic wrap, and chill 45–60 minutes.
3. Heat oven to 325°F (165°C). Roll dough ¼ inch thick and cut stars with a star cookie cutter. Place on parchment-lined baking sheets.
4. Bake 14–16 minutes, until just starting to color at the edges. Cool completely on a rack.
5. Dip one point or half of each cookie in melted dark chocolate and place on parchment. Sprinkle with gold sugar if using. Let set before serving.

93. Double-Chocolate Peppermint Chunk Cookies

Thick, bakery-style cocoa cookies packed with chocolate chunks and bits of candy cane make these double-chocolate peppermint chunks irresistibly chewy and festive.

Ingredients

• 1 cup unsalted butter, browned and cooled
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup dark chocolate chunks
• ½ cup milk chocolate chunks
• ¾ cup crushed candy canes

Directions

1. Brown butter in a small saucepan, cool to room temp.
2. Beat browned butter with both sugars until combined. Add eggs and vanilla and beat until thick and glossy.
3. Whisk flour, cocoa, baking soda, and salt. Add to wet mixture and mix just until combined. Fold in chocolates and crushed candy canes.
4. Chill dough 1–2 hours. Heat oven to 350°F (180°C); line baking sheets with parchment.
5. Scoop large 3-tablespoon mounds and place well apart. Bake 11–13 minutes, until edges are set but centers still soft. Cool on a rack. Makes about 18 big cookies.

94. Turtle Thumbprints

Rich chocolate thumbprint cookies are filled with gooey caramel and crowned with a toasted pecan and chocolate drizzle, just like turtle candies.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 16–18 soft caramels
• 3 tablespoons heavy cream
• 16–18 toasted pecan halves
• 2 oz melted semi-sweet chocolate for drizzle

Directions

1. Heat oven to 350°F (180°C). Line a cookie sheet with parchment.
2. Cream butter and sugars until fluffy. Beat in egg yolk and vanilla.
3. Stir in flour, cocoa, and salt until dough forms. Roll 1-tablespoon balls and place on sheet. Use your thumb or a teaspoon to make an indentation in each.
4. Bake 9–11 minutes, until set. If needed, press indentations again while warm. Cool completely on a rack.
5. Melt caramels with cream in a small saucepan, stirring until smooth. Spoon into the centers of cookies and top each with a toasted pecan.
6. Drizzle with melted chocolate and let set.

95. Rocky Road Christmas Cookies

Soft chocolate cookies stuffed with mini marshmallows, nuts, and chocolate chunks come together as rocky road Christmas cookies with festive sprinkles.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• ¾ cup chopped almonds or walnuts
• Holiday sprinkles (optional)

Directions

1. Cream butter and sugars. Beat in eggs and vanilla.
2. Whisk flour, cocoa, baking soda, and salt; add to butter mixture and mix until combined.
3. Fold in chocolate chips, marshmallows, and nuts.
4. Heat oven to 350°F (180°C). Scoop 2-tablespoon mounds onto parchment-lined cookie sheets, pressing the tops slightly. Add sprinkles if desired.
5. Bake 10–12 minutes, until edges are set. Cool on a rack. Makes about 24 cookies.

96. Black Forest Thumbprints

These Black Forest–inspired thumbprints feature chocolate cookies filled with cherry jam and topped with a swirl of whipped chocolate ganache.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup cherry preserves
• 4 oz bittersweet chocolate
• ⅓ cup heavy cream

Directions

1. Heat oven to 350°F (180°C). Line baking sheets with parchment.
2. Cream butter and sugars; beat in egg yolk and vanilla.
3. Stir in flour, cocoa, and salt. Roll 1-tablespoon balls and place on sheets. Press a deep indentation into each with a thumb or spoon.
4. Bake 9–11 minutes. While warm, reinforce the well if needed. Cool on a rack.
5. Warm cherry preserves and spoon a little into each center.
6. Make ganache: heat cream, pour over chopped chocolate in a heatproof bowl, rest, then stir smooth. Cool to piping consistency and pipe a small swirl on top of each cookie.

97. Salted Brown Butter Chocolate Chip Christmas Cookies

These chocolate chip cookies get a holiday glow-up with nutty brown butter, puddles of dark chocolate, a pinch of flaky salt, and a few festive sprinkles.

Ingredients

• 1 cup unsalted butter, browned and cooled
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract or paste
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 cups chopped dark chocolate
• Flaky sea salt for topping
• Holiday sprinkles (optional)

Directions

1. Brown butter and cool to room temperature. Beat browned butter with both sugars until combined.
2. Add eggs and vanilla; beat until slightly thickened.
3. Stir in flour, baking soda, and salt until just combined. Fold in chocolate.
4. Chill dough at least 1 hour. Heat oven to 350°F (180°C) and line cookie sheets with parchment.
5. Scoop 3-tablespoon bakery-style mounds, top with a few extra chocolate chunks and sprinkles. Bake 11–13 minutes, until edges are golden and centers slightly underbaked.
6. Immediately sprinkle with flaky sea salt. Cool on a rack. Makes about 18 large cookies.

98. Chocolate Snowball Cookies

Chocolate snowball cookies put a cocoa spin on classic wedding cookies—nutty, buttery little balls rolled in a heavy coat of powdered sugar “snow.”

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt
• ¾ cup finely chopped pecans or walnuts
• 1 ½ cups extra powdered sugar for rolling

Directions

1. Cream butter and ½ cup powdered sugar until smooth. Mix in vanilla.
2. Stir in flour, cocoa, salt, and nuts until a soft dough forms. Chill 30 minutes.
3. Heat oven to 350°F (180°C). Roll dough into 1-inch balls and place on parchment-lined baking sheets.
4. Bake 11–13 minutes, until set. Cool 5 minutes, then roll warm cookies in powdered sugar. Cool completely on a rack.
5. Roll again in powdered sugar for a thick snowy coat.

99. Chocolate Linzer Stars with Raspberry

Chocolate linzer stars swap classic vanilla dough for a cocoa-almond base, sandwiching tart raspberry jam under star-cutout tops dusted in powdered sugar.

Ingredients

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ cup almond flour
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½–⅔ cup raspberry jam
• ½ cup powdered sugar for dusting
• Star cookie cutter set

Directions

1. Cream butter and sugars. Beat in egg and vanilla.
2. Whisk flour, cocoa, almond flour, cinnamon, and salt; add to wet mixture and mix until dough forms. Divide, wrap in plastic wrap, and chill 1 hour.
3. Heat oven to 350°F (180°C). Roll dough ⅛–¼ inch thick. Cut solid stars for bottoms; for tops, cut stars and then a smaller star from the center.
4. Bake on parchment-lined sheets for 8–10 minutes. Cool on a rack.
5. Dust the cutout tops with powdered sugar. Spread a thin layer of raspberry jam on each bottom cookie and top with a sugared cutout.
6. Let set before stacking. Makes about 20–24 sandwich cookies.

100. Brown Butter Pecan Toffee Lace Cookies

End your cookie list with something extra special: ultra-thin, crisp lace cookies made with nutty brown butter, pecans, and toffee bits. They bake into delicate, lacy rounds that look fancy on any Christmas cookie tray—dip one edge in dark chocolate for an extra flourish.

Ingredients

• ½ cup unsalted butter
• ⅔ cup light brown sugar, packed
• 2 tablespoons light corn syrup or honey
• 2 tablespoons milk or heavy cream
• ⅓ cup all-purpose flour
• ¼ teaspoon kosher salt
• ½ cup finely chopped pecans
• ⅓ cup toffee bits (like Heath bits)
• Optional for dipping: 6 oz dark chocolate, melted
• Parchment paper and light-colored baking sheets

Directions

1. Line two baking sheets with parchment. Heat oven to 350°F (180°C).
2. In a small saucepan, cook the butter over medium heat, stirring, until it foams and turns golden brown with a nutty aroma. Remove from heat.
3. Whisk in brown sugar, corn syrup, and milk until smooth.
4. Stir in flour and salt, then fold in chopped pecans and toffee bits. The mixture will be glossy and loose.
5. Drop tiny 1-teaspoon mounds of batter onto prepared sheets, leaving at least 3 inches between each (they spread a lot). Work in small batches—about 8 per sheet.
6. Bake 6–8 minutes, until cookies are deeply golden and lacy around the edges. They will spread and bubble, then settle.
7. Let cookies cool on the pan 5–7 minutes until firm enough to lift, then carefully transfer to a cooling rack. Repeat with remaining batter.
8. For an optional finish, dip one edge of each cooled cookie into melted dark chocolate and place on parchment to set.
9. Store in a single layer or between sheets of parchment in an airtight cookie tin. Makes about 30–36 delicate lace cookies.

FAQ

What basic tools do I need for these Christmas cookie recipes?

You don’t need a fancy kitchen to bake amazing Christmas cookies, just a few basics. A sturdy nonstick cookie sheet, some parchment paper, a reliable hand mixer or stand mixer, and a set of mixing bowls will cover most of the Christmas cookie ideas in this list.

Can I make Christmas cookie dough ahead of time and freeze it?

Yes, most cookie doughs freeze really well. Shape drop cookie dough into balls, place them on a parchment-lined baking sheet, freeze, then transfer to a freezer bag. For roll-out Christmas cookies, chill the dough, flatten into discs, wrap in plastic wrap, and freeze. Just add a minute or two to the bake time if you’re baking from frozen.

How do I keep my Christmas cookies from spreading too much?

If your Christmas cookie recipes are spreading, the dough might be too warm or the butter too soft. Chill the dough on a sheet pan in the fridge for 20–30 minutes before baking, and make sure you’re using measuring cups and spoons for accurate flour. Lining pans with parchment instead of greasing them also helps cookies hold their shape.

What’s the best way to decorate Christmas cookies with kids?

For kid-friendly Christmas cookie decorating, keep things simple and fun. Use big, sturdy shapes from a set of Christmas cookie cutters, mix up easy powdered sugar icing in squeeze bottles, and lay out bowls of holiday sprinkles, mini candies, and colored sugar on a washable tablecloth. Let kids do the sprinkling and decorating while you handle the oven part.

How should I store and gift Christmas cookies so they stay fresh?

Most Christmas cookies stay fresh for several days at room temperature in an airtight cookie tin or container. For gifting, line festive cookie boxes with parchment or paper doilies, tuck in an assortment of cookies, and tie everything with baker’s twine for a cute, homemade touch.

Which Christmas cookies are best for mailing?

If you’re shipping your Christmas cookie recipes to friends or family, choose sturdier cookies like shortbread, biscotti, and bar cookies. Pack them snugly in a metal tin or plastic container with layers of parchment or tissue paper to cushion them, then place that inside a slightly larger shipping box with extra padding around the sides.

Your 3-step cookie game plan

1. Prep once: Stock your pantry with the core basics—all-purpose flour, granulated sugar, light/dark brown sugar, unsalted butter, eggs, baking powder/baking soda, salt, vanilla.
2. Batch tasks: Make and chill multiple doughs in one session, then bake the next day using parchment and cooling racks to keep things moving.
3. Decor like a pro: Set up a tiny “station” with royal icing, piping tips, gel colors, and sprinkles. Dry royal-iced cookies 6–8 hours before stacking.

Storage & gifting at a glance

• Crisp cookies (gingersnaps, biscotti): up to 2 weeks airtight.
• Soft cookies (crinkles, drop cookies): 3–5 days airtight; freeze dough balls up to 2 months.
• Royal-iced cut-outs: 5–7 days once fully dry; box in cookie tins with parchment between layers.
• No-bake treats (truffles, cornflake wreaths): best within 3–7 days; refrigerate.

Make it a tradition

Create a family baking night with a set of holiday cookie cutters, a cookie press for spritz, and a cool playlist speaker. Snap a pic of your cookie box and tag @SarahScoop. I can’t wait to see your creations!