10 Christmas Cookie Recipes Holiday Bakers Will Actually Finish

The best holiday cookies have contrast: crisp edges next to a soft middle, a little salt against the sugar, something warm from the oven while the snow piles up outside. Butter and vanilla do the heavy lifting in most of them, but what you add after that, nuts, citrus, spice, chocolate, a good pinch of flaky salt, is what makes one tray taste different from the next. These ten versions take that same foundation and push it in ten different directions.

If you want the benchmark, start with the classic sugar cookie, the one you can cut into stars and trees. Go for the gingerbread if you want deep spice, the peppermint chocolate for something cool and sharp, and there is a slice and bake version when you need dough ready before the guests show up.

Which Christmas Cookie Should You Make?

Classic Cut Out Sugar Cookies

This is the cookie I make when I want the whole kitchen table covered in sprinkles and small hands. The dough rolls beautifully and holds its shape in the oven, so your stars still look like stars when they come out.

Ingredients (makes 30 cookies)

• Unsalted butter, softened: 225 g (1 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Vanilla extract: 2 tsp
• All purpose flour: 350 g (2 3/4 cups)
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Powdered sugar, for rolling: 60 g (1/2 cup)

Instructions

Step 1: Cream the 225 g of butter and the 200 g of sugar in a large bowl for a full 4 minutes, scraping the sides once. You want the mixture to turn pale and look whipped, almost like frosting, before you add the egg and 2 tsp of vanilla and beat for 30 more seconds.

Step 2: Whisk the 350 g of flour, 1 tsp baking powder, and 1/4 tsp salt in a separate bowl, then add this to the butter mixture in two additions. Stop mixing the moment the dough comes together, because overworking it now makes the cookies tough.

Step 3: Divide the dough in half and pat each half into a flat disc, then wrap and chill for at least 1 hour. Cold dough is the whole trick here, it rolls without sticking and the cutouts keep their clean edges in the oven.

Step 4: Flour your counter lightly and roll one disc out to 5 mm thickness, then cut out your shapes and place them 3 cm apart on parchment lined trays. Gather the scraps, re-roll once, and cut again so the dough stays cold. Bake at 175 C (350 F) for 9 minutes, until the edges are just barely golden.

Step 5: Let the cookies cool on the tray for 5 minutes before you move them to a rack. Cool completely, then dust with powdered sugar or decorate with icing and sprinkles. Serve them on a big platter and watch them disappear first.

Thick and Chewy Gingerbread

This is the cookie for people who like their holiday baking with a little backbone. The molasses and fresh ginger keep it soft inside, while the extra cinnamon and cloves make the whole kitchen smell like December the second you open the jar.

Ingredients (makes 24 cookies)

• Unsalted butter, softened: 170 g (3/4 cup)
• Brown sugar, packed: 150 g (3/4 cup)
• Molasses: 80 ml (1/3 cup)
• Large egg: 1
• Fresh ginger, grated: 1 tbsp
• All purpose flour: 300 g (2 1/3 cups)
• Baking soda: 1 tsp
• Ground ginger: 2 tsp
• Cinnamon: 1 1/2 tsp
• Cloves, ground: 1/4 tsp
• Salt: 1/2 tsp
• Granulated sugar, for rolling: 50 g (1/4 cup)

Instructions

Step 1: Beat the 170 g of butter and 150 g of brown sugar together for 3 minutes, until the mixture loosens and lightens. Pour in the 80 ml of molasses, the egg, and the 1 tbsp fresh ginger and beat until everything is smooth and glossy.

Step 2: Whisk the 300 g flour, 1 tsp baking soda, 2 tsp ground ginger, 1 1/2 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp salt in another bowl. Add this to the butter mixture in three parts, mixing just until you no longer see dry streaks of flour.

Step 3: Scoop the dough by rounded tablespoons and roll each piece into a ball with damp hands, then roll the balls in the 50 g of sugar. Chill the shaped dough for 30 minutes so the cookies bake up thick rather than spreading flat.

Step 4: Space the balls 5 cm apart on parchment lined trays and bake at 175 C (350 F) for 10 minutes. The tops should crack slightly and the edges should look set, but the centers will still feel soft when you press them. That softness is what makes these chewy.

Step 5: Leave them on the tray for a full 5 minutes, then move to a rack. Eat one warm while the molasses is still fragrant, and serve the rest with mugs of something hot.

Double Chocolate Peppermint Cookies

The cool snap of peppermint against dark chocolate is the whole point of this one. You get a crisp sugar crust, a fudgy middle, and crushed candy cane pieces that crackle under your teeth.

Ingredients (makes 26 cookies)

• Dark chocolate chips: 200 g (1 1/4 cups)
• Unsalted butter: 115 g (1/2 cup)
• All purpose flour: 150 g (1 cup plus 2 tbsp)
• Cocoa powder: 35 g (1/3 cup)
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Brown sugar, packed: 150 g (3/4 cup)
• Large eggs: 2
• Vanilla extract: 1 tsp
• Peppermint extract: 1/2 tsp
• Candy canes, crushed: 60 g (1/2 cup)
• Granulated sugar, for rolling: 50 g (1/4 cup)

Instructions

Step 1: Melt 100 g (2/3 cup) of the chocolate chips with the 115 g of butter in a heatproof bowl set over simmering water, stirring until the mixture is shiny and smooth. Take it off the heat and let it cool for 10 minutes while you measure the dry ingredients.

Step 2: Whisk the 150 g flour, 35 g cocoa, 1/2 tsp baking soda, and 1/2 tsp salt in a small bowl. Fold the melted chocolate into the 150 g brown sugar, then beat in the eggs one at a time along with the 1 tsp vanilla and 1/2 tsp peppermint extract.

Step 3: Stir the flour mixture into the chocolate mixture just until no dry cocoa remains, then add the remaining 100 g of chocolate chips and all but 2 tbsp of the crushed candy canes. Chill the dough for 30 minutes so it is easier to scoop.

Step 4: Roll the dough into 3 cm balls, roll each one in the 50 g of granulated sugar, and place them 5 cm apart on lined trays. Bake at 175 C (350 F) for 10 minutes, and pull them when the tops look dry and cracked but the centers are still soft.

Step 5: Press a few pieces of the reserved crushed candy cane into the top of each warm cookie, then cool on the tray for 5 minutes before moving to a rack. Serve them slightly warm so the peppermint hits you before the chocolate does.

Brown Butter Shortbread

Shortbread is the most honest cookie on the tray, just butter, sugar, flour, and salt. Browning the butter first gives it a deep, toasty, almost nutty flavor that makes these taste like you worked much harder than you did.

Ingredients (makes 20 wedges)

• Unsalted butter: 225 g (1 cup)
• Granulated sugar: 100 g (1/2 cup)
• Vanilla extract: 1 tsp
• All purpose flour: 280 g (2 1/4 cups)
• Salt: 1/2 tsp
• Demerara sugar, for sprinkling: 1 tbsp

Instructions

Step 1: Melt the 225 g of butter in a light colored saucepan over medium heat, then keep cooking it for 5 minutes, whisking often. You will see the milk solids at the bottom turn golden brown and the butter will smell warm and nutty. Pour it into a heatproof bowl, scraping in every speck of those browned bits, and cool for 15 minutes.

Step 2: Stir the 100 g of sugar, 1 tsp vanilla, and 1/2 tsp salt into the cooled butter until the mixture looks like wet sand. Add the 280 g of flour and fold gently until a soft dough forms and there are no dry spots.

Step 3: Press the dough into a 9 inch tart pan with a removable bottom, smoothing the top with the back of a spoon. If you do not have a tart pan, a parchment lined square baking pan works, just press it into an even layer.

Step 4: Prick the dough all over with a fork, then chill it for 20 minutes so the butter firms up. Bake at 160 C (325 F) for 35 minutes, until the edges are deeper brown and the center looks set.

Step 5: Cut the shortbread into wedges while it is still warm, then sprinkle with the 1 tbsp demerara sugar. Let it cool completely in the pan before you lift the wedges out and serve them with a bowl of fruit or just on their own.

Cranberry White Chocolate Oatmeal

This is the cookie you bring to the exchange when you want something sturdy and a little tart among all the chocolate and sprinkles. The oats give it a chewy, substantial bite and the dried cranberries balance the sweet white chocolate.

Ingredients (makes 28 cookies)

• Unsalted butter, softened: 170 g (3/4 cup)
• Brown sugar, packed: 160 g (3/4 cup)
• Granulated sugar: 50 g (1/4 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• All purpose flour: 190 g (1 1/2 cups)
• Rolled oats: 150 g (1 3/4 cups)
• Baking soda: 1/2 tsp
• Cinnamon: 1 tsp
• Salt: 1/2 tsp
• Dried cranberries: 120 g (3/4 cup)
• White chocolate chips: 150 g (3/4 cup)

Instructions

Step 1: Beat the 170 g of butter, 160 g brown sugar, and 50 g granulated sugar together for 3 minutes until the mixture fluffs up. Add the egg and 1 tsp vanilla and beat for another minute, scraping down the bowl once.

Step 2: Stir the 190 g flour, 150 g oats, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt together in a separate bowl. Fold this into the butter mixture in two batches, then fold in the 120 g cranberries and 150 g white chocolate chips. Work the dough as little as you can get away with.

Step 3: Chill the dough for 30 minutes. This helps the oats absorb some of the butter so the cookies bake up thick and chewy rather than spreading into puddles.

Step 4: Scoop the dough by 2 tbsp portions, roll into balls, and place them 6 cm apart on lined trays. Bake at 175 C (350 F) for 11 minutes, until the edges are golden and the tops look just set.

Step 5: Cool on the tray for 5 minutes so the middles finish setting, then move to a rack. Serve them in a big bowl with extra dried cranberries scattered over the top.

Snickerdoodle Blossoms

Two favorites stacked into one: the crackly, cinnamon sugar outside of a snickerdoodle with a soft chocolate kiss pressed into the center. The cream of tartar gives the cookie that slight tang that keeps it from being too sweet.

Ingredients (makes 24 cookies)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 150 g (3/4 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• All purpose flour: 220 g (1 3/4 cups)
• Cream of tartar: 1 tsp
• Baking soda: 1/2 tsp
• Salt: 1/4 tsp
• Cinnamon: 1 tbsp
• Granulated sugar, for rolling: 40 g (3 tbsp)
• Chocolate kiss candies, unwrapped: 24

Instructions

Step 1: Cream the 170 g of butter and 150 g of sugar together for 3 minutes until pale and fluffy. Beat in the egg and 1 tsp vanilla, then scrape the bowl and beat for 20 more seconds.

Step 2: Whisk the 220 g flour, 1 tsp cream of tartar, 1/2 tsp baking soda, and 1/4 tsp salt in a separate bowl. Add this to the butter mixture and mix just until a soft dough forms and the bowl comes clean.

Step 3: Stir the 1 tbsp cinnamon together with the 40 g of sugar in a shallow dish. Roll the dough into 3 cm balls, roll each ball in the cinnamon sugar, and place them 5 cm apart on lined trays.

Step 4: Bake at 175 C (350 F) for 9 minutes, until the edges are set but the centers still look slightly puffed and soft. Pull the tray out and immediately press one chocolate kiss into the middle of each cookie, pushing down until the dough rises around it.

Step 5: Move the cookies to a rack right away and let them cool completely. The kisses stay soft for a while, so give them 20 minutes to set before you stack or serve them.

Almond Snowball Cookies

These are the powdery, nutty little rounds that end up on every holiday cookie plate, and for good reason. They melt when you bite them, leave powdered sugar on your shirt, and are small enough that you eat four without noticing.

Ingredients (makes 30 cookies)

• Unsalted butter, softened: 225 g (1 cup)
• Powdered sugar: 60 g (1/2 cup)
• Vanilla extract: 1 tsp
• Almond extract: 1/2 tsp
• All purpose flour: 220 g (1 3/4 cups)
• Ground almonds: 100 g (1 cup)
• Salt: 1/4 tsp
• Powdered sugar, for coating: 80 g (2/3 cup)

Instructions

Step 1: Beat the 225 g of butter and 60 g of powdered sugar together until the mixture is smooth and creamy, about 2 minutes. Add the 1 tsp vanilla and 1/2 tsp almond extract and beat for a few more seconds, because the almond is what makes these taste like the holidays.

Step 2: Whisk the 220 g flour, 100 g ground almonds, and 1/4 tsp salt in another bowl. Fold this into the butter mixture in two additions, then use your hands to gently bring the dough together into a soft ball.

Step 3: Roll the dough into 2 cm balls and place them 3 cm apart on lined trays. The dough should feel soft but not sticky, and if it does stick, chill it for 15 minutes before you continue.

Step 4: Bake at 160 C (325 F) for 14 minutes, until the bottoms are lightly golden and the tops are still pale. You do not want these to brown on top, so check them a minute early if your oven runs hot.

Step 5: Cool the cookies on the tray for 10 minutes, then roll them in the 80 g of powdered sugar while they are still warm. Roll them again once fully cool so they get that thick snowy coating, then pile them into a bowl and serve.

Slice and Bake Pinwheel Cookies

This is the make ahead hero of the list. You roll chocolate and vanilla doughs together into a log, chill it, and then slice and bake whenever you need a fresh tray, no scooping, no rolling, no mess.

Ingredients (makes 36 cookies)

• Unsalted butter, softened: 225 g (1 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• All purpose flour: 320 g (2 1/2 cups)
• Baking powder: 1/2 tsp
• Salt: 1/2 tsp
• Cocoa powder: 25 g (1/4 cup)
• Milk: 2 tbsp

Instructions

Step 1: Beat the 225 g of butter and 200 g of sugar together for 3 minutes until fluffy. Add the egg and 1 tsp vanilla and beat until smooth, scraping down the sides once.

Step 2: Whisk the 320 g flour, 1/2 tsp baking powder, and 1/2 tsp salt together. Add this to the butter mixture and mix just until the dough forms, then split it into two equal halves.

Step 3: Knead the 25 g of cocoa and 2 tbsp milk into one half of the dough until the color is even and the dough is smooth. Leave the other half plain vanilla, then wrap both pieces and chill for 30 minutes.

Step 4: Roll each piece of dough between two sheets of parchment into a 25 x 20 cm rectangle. Lay the chocolate rectangle on top of the vanilla one, trim the edges so they line up, and roll them together tightly from the long side into a log. Wrap and chill for at least 2 hours, or freeze for up to a month.

Step 5: Slice the cold log into 1 cm rounds and place them 4 cm apart on lined trays. Bake at 175 C (350 F) for 10 minutes, until the edges just turn golden and the centers look set. Cool on the tray for 5 minutes, then serve the pinwheels warm if you can, because that is when the chocolate and vanilla are at their best.

Lemon Ricotta Cookies

This is the cookie for the person who wants something lighter, brighter, and a little cakey. Ricotta keeps the dough soft and tender, and the lemon glaze gives it a sharp finish that cuts through all the heavier holiday baking.

Ingredients (makes 22 cookies)

• Unsalted butter, softened: 115 g (1/2 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Ricotta cheese, drained: 150 g (2/3 cup)
• Lemon zest: 1 tbsp
• Lemon juice: 1 tbsp
• All purpose flour: 240 g (1 3/4 cups plus 2 tbsp)
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Powdered sugar: 120 g (1 cup)
• Lemon juice, for glaze: 2 tbsp

Instructions

Step 1: Cream the 115 g of butter and 200 g of sugar together for 2 minutes until blended. Add the egg, 150 g of ricotta, 1 tbsp lemon zest, and 1 tbsp lemon juice, then beat until the mixture is light and a little fluffy.

Step 2: Whisk the 240 g flour, 1 tsp baking powder, and 1/4 tsp salt in a small bowl. Fold this into the ricotta mixture just until the batter comes together, because overmixing will knock out all the air and make the cookies dense.

Step 3: Scoop the batter by 1 1/2 tbsp portions onto lined trays, spacing them 5 cm apart. The batter will be soft and a little sticky, so you can use two spoons or a small scoop to drop it.

Step 4: Bake at 175 C (350 F) for 12 minutes, until the bottoms are lightly golden and the tops spring back when you touch them. Cool on the tray for 5 minutes, then move to a wire rack to cool completely.

Step 5: Stir the 120 g powdered sugar and 2 tbsp lemon juice together until smooth, adding a few extra drops of juice if the glaze seems too thick. Spoon it over each cooled cookie, let it set for 20 minutes, and serve them on a cake stand where that bright glaze can shine.

Stained Glass Window Cookies

These are the showstoppers. A crisp sugar cookie with a center of melted hard candy that goes translucent in the oven, so the finished cookies look like little panes of colored glass. Hang them on the tree or set them on the tray, either way they get noticed.

Ingredients (makes 18 cookies)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 150 g (3/4 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• All purpose flour: 260 g (2 cups)
• Salt: 1/4 tsp
• Hard candies, assorted colors: 120 g (about 18 candies)
• Flour, for rolling: 30 g (1/4 cup)

Instructions

Step 1: Beat the 170 g of butter and 150 g of sugar together for 3 minutes until creamy. Add the egg and 1 tsp vanilla and beat until smooth, scraping the bowl once halfway through.

Step 2: Stir the 260 g flour and 1/4 tsp salt together, then add to the butter mixture and mix just until the dough comes together. Wrap it and chill for 1 hour so it is firm enough to roll and cut cleanly.

Step 3: Crush the 120 g of hard candies by placing them in a zip top bag and tapping with a rolling pin until you have small shards. Sort them by color into little bowls so you can fill each cookie with a single shade.

Step 4: Roll the chilled dough out on a lightly floured counter to 5 mm thickness. Cut out 7 cm rounds, then use a small cutter or a knife to cut a 3 cm hole from the center of each. Place them on parchment lined trays and fill each hole with about 1 tsp of crushed candy.

Step 5: Bake at 175 C (350 F) for 10 minutes, until the edges are pale gold and the candy has melted into a smooth, glossy pool. Cool completely on the tray before you move them, because the candy needs time to harden. Peel gently and serve them standing up so the light catches the candy centers.

One thing matters more than any recipe on this list: chill the dough when the recipe says to chill it. Cold butter is what keeps these cookies from spreading into sad, flat puddles, and it is the step most people skip when they are in a hurry.

Pick the one that sounds best right now and go make it. Your kitchen is about to smell fantastic.