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Nothing says Christmas like cookies. No, really. Putting cookies out for Santa, getting festive in the kitchen, the smell that wafts everywhere and creates that Christmas atmosphere. So today, we’re serving up some of our favorite Christmas cookie recipes to get you into the holiday spirit!
Whether you’re a gingerbread lover, a chocolate fanatic, or a peppermint queen — we’ve got you covered with these seven amazing Christmas cookie recipes!
Gingerbread Cookies
Thank you Martha Stewart for the recipe!
Ingredients
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6 cups unbleached all-purpose flour (plus more for dusting)
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1 tsp baking soda
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½ tsp baking powder
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1 cup (2 sticks) unsalted butter (room temperature)
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1 cup dark brown sugar
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4 tsp ground ginger
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4 tsp ground cinnamon
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1 + ½ tsp ground cloves
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1 tsp finely ground pepper
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1 + ½ tsp kosher salt
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2 large eggs
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1 cup molasses
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Currents (for decorating)
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Royal icing (for decorating)
Directions
1. In a large bowl, sift together the flour, baking soda, and baking powder and set the bowl aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until they’re light and fluffy. Mix in the spices and salt and add the eggs and molasses to mix well. Put the machine on low speed and gradually add in the flour mixture. Beat until the mixture is well combined. Divide the dough into thirds and wrap each piece of dough in plastic. Chill the dough for at least an hour.
3. Preheat the oven to 350°. Line baking sheets with nonstick baking mats or parchment paper and set aside. On a lightly floured surface, roll out the dough to ⅛ inch thick. Cut the dough into gingerbread men and transfer them onto the prepared baking sheets.
4. To decorate the cookies, press the currants into the dough to create buttons. Bake until the cookies are crisp but not darkened, about 20 minutes. Transfer them to a wire rack and let them cool completely.
5. Decorate the cooled cookies with royal icing.
Mexican Hot Chocolate Cookies
Thank you Pure Wow for the recipe!
Ingredients
Cookie Dough
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2 + ¼ cups all-purpose flour
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½ cup unsweetened Dutch-processed cocoa powder
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2 tsp cream of tartar
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1 tsp baking soda
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½ tsp kosher salt
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1 cup unsalted butter (room temperature)
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1 + ½ cups granulated sugar
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2 large eggs
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½ cup semisweet chocolate chips
Cinnamon-Chile Sugar
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½ cup granulated sugar
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2 Tbsp ground cinnamon
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½ tsp cayenne pepper
Directions
1. Preheat the oven to 400°F. Set a fine-mesh sieve over a medium bowl and add the flour, cocoa powder, cream of tartar, baking soda, and salt to the sieve, and sift it into the bowl.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-low speed to combine. Increase the speed to high and beat until the mixture is light and creamy, about one minute. Reduce the speed to medium-low and add the flour mixture a little at a time until there aren’t any pockets of flour remaining. Reduce the speed to low and slowly add the chocolate chips. Mix until they’re evenly dispersed, about 30 seconds.
3. In a shallow bowl, stir the sugar, cinnamon, and cayenne together until they’re thoroughly mixed. Set the bowl aside.
4. Line a sheet pan with parchment paper. Form 2 tablespoons of the cookie dough into a ball and roll it in the cinnamon-chile topping. Repeat with the remaining dough. Place the balls on the sheet pan 3 inches apart.
5. Bake the cookies until they’ve flattened and are just set — 10-12 minutes. Rotate the pan halfway through cooking.
Peppermint Mocha Cookies
Thank you Sally’s Baking Addiction for the recipe!
Ingredients
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½ cup unsalted butter (softened or room temperature)
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½ cup granulated sugar
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½ cup packed brown sugar
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1 large egg (room temperature)
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1 tsp pure vanilla extract
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1 tsp peppermint extract
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1 cup all-purpose flour
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½ cup + 1 Tbsp unsweetened natural cocoa powder
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1 tsp baking soda
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2 tsp espresso powder
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⅛ tsp salt
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1 cup mini or regular sized semi-sweet chocolate chips
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8 oz. white chocolate (coarsely chopped)
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3 large candy canes (crushed)
Directions
1. In a large bowl using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter for one minute on medium speed until the mixture is completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla, and peppermint extracts at high speed.
2. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. At low speed, slowly mix into the wet ingredients until combined. The cookie dough should be sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days.
3. Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 30 minutes.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
5. Scoop and roll the balls of dough, about 1 ½ tablespoon, onto the baking sheet.
6. Bake the cookies for 10-12 minutes. The baked cookies will look extremely soft in the center when you remove them from the oven. Allow them to cool for 5 minutes on the cookie sheet and transfer them to the cooling rack to cool completely.
7. Place the white chocolate in a medium heat-proof bowl. Melt in 15-second increments, stirring until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place them onto a baking sheet. Sprinkle the crushed candy canes on top of the chocolate.
Eggnog Snickerdoodle Cookies
Thank you So Much Food for the recipe!
Ingredients
Snickerdoodle Cookies:
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2 sticks unsalted butter (room temperature)
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1 cup granulated sugar
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½ cup brown sugar
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1 Tbsp dark rum
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2 tsp vanilla extract
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2 eggs (room temperature)
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3 cups all-purpose flour
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2 tsp cream of tartar
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1 tsp baking powder
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1 tsp ground cinnamon
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½ tsp freshly ground nutmeg
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Pinch of kosher salt
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⅓ cup eggnog
Sugar Coating:
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½ cup granulated sugar
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½ tsp ground cinnamon
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½ tsp freshly ground nutmeg
Directions
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy for about 2 minutes. Add the rum and vanilla and mix for 10 seconds. Add the eggs and beat until well mixed, about 1 minute.
2. In a separate bowl, whisk together the flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the mixer and mix on low. Add the eggnog while the dry ingredients are mixed in. Mix until the dough starts to clump together.
3. Using a 2 oz. scoop, portion the dough onto a baking sheet lined with parchment paper. Give the cookies at least 2-3 inches of space. Bake one tray at a time (keeping the other in the fridge) for 15-17 minutes until the cookies are just barely turning golden brown.
4. Cool on the wire rack and sprinkle the coating after they’re completely cooled.
Christmas Linzer Cookies with Raspberry Preserves
Thank you What’s Gaby Cooking for the recipe!
Ingredients
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3 cups all-purpose flour (plus more for dusting)
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¾ cup white sugar
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1 + ½ cups softened butter
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2 Tbsp water
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½ tsp kosher salt
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1 tsp vanilla extract
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¾ cup raspberry preserves
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Powdered sugar for dusting
Directions
1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer, mix together the butter, sugar, and vanilla with the paddle attachment until it’s just combined.
3. Add the flour, water, and salt and mix on low speed until the dough comes together in a uniform mass. Transfer the dough to your work surface and shape it into a flat disk. Wrap it in plastic wrap and put it in the fridge for 30-60 minutes.
4. Once it’s chilled, sprinkle some flour on the dough and roll it into ¼-inch thickness. Use a cookie cutter to cut out as many cookies as possible. Place the cookies on a parchment-lined baking sheet and chill for an additional 15 minutes prior to baking.
5. Bake the cookies for 15-20 minutes until the edges begin to brown. Allow the cookies to cool to room temperature.
6. Dust the cut out cookies with confectioners’ sugar and spread the raspberry preserves on each solid cookie. Sandwich your cookies together and serve!
White Chocolate Peppermint Patties
Thank you Country Living for the recipe!
Ingredients
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4 cups confectioners’ sugar
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¼ cup unsalted butter (room temperature)
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¼ cup heavy cream
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1 + ½ tsp pure peppermint extract
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½ tsp pure vanilla extract
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½ tsp kosher salt
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12 oz. white chocolate (chopped)
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2 Tbsp solid coconut oil
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Crushed peppermints (for garnish)
Directions
1. Line the baking sheets with parchment paper.
2. Beat the confectioners’ sugar, butter, cream, peppermint extract, vanilla extract, and salt with an electric mixer on low speed until the mixture is smooth. This should take 1-2 minutes.
3. Roll the mixture into 30 balls. Place the balls on the prepared sheets and flatten them into ¼-inch thick disks. Cover and freeze for 30 minutes.
4. Microwave the chocolate and coconut oil in a bowl for 30 seconds and stir. Continue to microwave in 10-second increments until everything is melted.
5. Place 1 chilled peppermint disk on the tines of a fork and dip it into the melted chocolate, tapping off the excess. Repeat with the remaining disks.
6. Sprinkle the tops with crushed peppermints and chill until they’re set, about 15-20 minutes.
7. Store refrigerated.
Slice & Bake Orange Shortbread Cookies
Thank you Girl vs. Dough for the recipe!
Ingredients
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1 cup + 2 Tbsp salted butter (cut into ½-inch pieces)
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½ cup sugar
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¼ cup packed brown sugar
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1 tsp vanilla
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2 + ¼ cup all-purpose flour
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12 oz. semisweet chocolate (coarsely chopped)
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Zest from 1 medium orange
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Flaky sea salt and more orange for topping
Directions
1. Beat the butter, sugars, and vanilla on medium-high speed in a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment. Beat for 3-6 minutes until light and fluffy.
2. Stir the flour in at low speed until just combined. Stir in 6 ounces of chocolate chunks and 2 tablespoons of orange zest until just incorporated.
3. Divide the dough in half and place each on a large sheet of plastic wrap. Fold over the plastic wrap and use your hands to roll each piece of dough into a log about 2 + ¼ inches in diameter. Wrap the dough in plastic wrap and cover it completely. Chill it in the fridge for at least 2 hours until it’s firm.
4. Heat the oven to 350°F and line a cookie sheet with parchment paper. Uncover one log at a time and use a sharp serrated knife to gently slice the log into ½-inch rounds. Place the cookies cut-side up on the cookie sheet about 1 inch apart. Sprinkle with sea salt, if desired.
5. Bake for 13-15 minutes, or until the edges of the cookies are just beginning to brown. Cool for 1 minute on the cookie sheet, then transfer them to a cooling rack to cool completely. Repeat with the second log.
6. Melt the remaining 6 ounces of semisweet chocolate in a microwave or a double boiler. Dip one end of each cooled cookie into the melted chocolate and sprinkle with sea salt and orange zest. Chill the cookies for 30 minutes and serve!
Our ovens are on and we’re ready to bake! What recipe are you going to try first? Comment below!
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