19 Delicious Classic Christmas Cookie Recipes Irresistible

‘Tis the season for buttery, spiced, and oh-so-festive treats! Whether you’re a baking pro or a holiday newbie, these 19 classic Christmas cookie recipes are guaranteed to fill your kitchen with warmth and your cookie jar with joy. From melt-in-your-mouth shortbread to chewy gingerbread, we’ve got every nostalgic flavor covered. Grab your mixer and let’s bake up some holiday magic—one delicious bite at a time!

Soft and Chewy Gingerbread Cookies

These gingerbread cookies strike the perfect balance between cozy spice and melt-in-your-mouth tenderness—ideal for holiday baking or anytime you crave a little warmth.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp vanilla extract

Instructions

1. Whisk together 2 1/4 cups flour, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp salt in a bowl. Set aside.
2. In a large bowl, beat 3/4 cup butter and 3/4 cup brown sugar until fluffy. Add 1 egg, 1/4 cup molasses, and 1 tsp vanilla; mix until smooth.
3. Gradually stir dry ingredients into the wet mixture until just combined. Cover dough and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough into 1-inch balls, place 2 inches apart on parchment-lined sheets, and flatten slightly.
5. Bake for 8–10 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The secret? Underbaking slightly keeps them irresistibly chewy with a crackly top—no rolling or cutting required!

Tip: For festive flair, press a thumbprint into each cookie before baking and fill with lemon glaze or melted chocolate after cooling.

Classic Sugar Cookies with Royal Icing

These buttery, melt-in-your-mouth sugar cookies are a blank canvas for royal icing—perfect for decorating with swirls, dots, or festive designs.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 cups powdered sugar
• 3 tbsp meringue powder
• 5–6 tbsp warm water

Instructions

1. Make the dough: Beat 1 cup butter and 1 1/2 cups granulated sugar until fluffy. Mix in 1 egg and 2 tsp vanilla. Whisk 3 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt; gradually add to butter mixture. Wrap dough and chill 1 hour.
2. Cut & bake: Roll dough to 1/4″ thick on a floured surface. Cut shapes; transfer to parchment-lined sheets. Bake at 375°F for 8–10 minutes until edges are just set. Cool completely.
3. Make icing: Beat 3 cups powdered sugar, 3 tbsp meringue powder, and 5 tbsp water until stiff peaks form (add 1 more tbsp water if too thick). Divide and tint as desired.
4. Decorate: Pipe outlines with stiff icing, then “flood” with thinner icing (add water drop by drop). Let dry 4+ hours.

The secret? A touch of meringue powder in the icing gives it a glossy, crack-resistant finish that holds sharp lines.

Tip: For crisp edges, chill cutouts on the baking sheet for 10 minutes before baking.

Peanut Butter Blossoms with Hershey’s Kisses

These Peanut Butter Blossoms are a nostalgic holiday classic—chewy peanut butter cookies with a melty Hershey’s Kiss center that’s impossible to resist.

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• Additional 1/4 cup granulated sugar (for rolling)
• 36 Hershey’s Kisses, unwrapped

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, and butter until fluffy. Mix in the egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
4. Shape dough into 1-inch balls, roll in the additional 1/4 cup granulated sugar, and place 2 inches apart on baking sheets.
5. Bake for 8–10 minutes until lightly cracked but still soft. Immediately press a Hershey’s Kiss into the center of each cookie (they’ll deflate slightly). Cool on the sheet for 5 minutes before transferring to a rack.

The magic here? The cookies stay tender thanks to the peanut butter, while the Kisses melt just enough to create a fudgy surprise inside.

Tip: For extra sparkle, roll the dough balls in coarse sugar instead of granulated!

Chocolate Crinkle Cookies with Powdered Sugar

These fudgy, crackly-topped cookies are like little bites of brownie heaven—perfect for holiday gifting or a cozy baking project.

Ingredients

• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered sugar (for rolling)

Instructions

1. In a large bowl, whisk together 1 cup granulated sugar, 1/4 cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth.
2. Sift in 1 cup flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt. Stir until just combined—the dough will be thick and sticky.
3. Cover the bowl and chill dough for 2 hours (or up to overnight) to firm up.
4. Preheat oven to 350°F. Line baking sheets with parchment paper. Place 1/2 cup powdered sugar in a shallow bowl.
5. Scoop 1-tbsp portions of dough, roll into balls, then generously coat each in powdered sugar. Place 2″ apart on sheets.
6. Bake for 10–12 minutes until the edges are set but centers are still soft. Let cool 5 minutes before transferring.

The magic? These cookies spread just enough to create those signature crinkles while staying ultra-chewy inside.

Tip: For extra-gooey centers, slightly underbake and let cookies finish setting on the tray.

Snickerdoodles with Cinnamon Sugar Coating

These classic snickerdoodles are soft, chewy, and rolled in a cozy cinnamon-sugar blanket—perfect for when you crave a nostalgic treat with just the right amount of spice.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar, divided
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp ground cinnamon

Instructions

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and 1 ¼ cups granulated sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually stir into the butter mixture until just combined.
4. In a small bowl, mix the remaining ¼ cup sugar and cinnamon. Roll dough into 1-inch balls, then coat generously in the cinnamon-sugar mixture.
5. Arrange dough balls 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set but centers are still slightly soft. Let cool on sheets for 5 minutes before transferring to a wire rack.

The cream of tartar gives these cookies their signature tangy lift, while the crackly cinnamon-sugar crust adds a warm, crunchy contrast.

Tip: For extra-puffy cookies, chill the dough for 30 minutes before baking—this helps prevent spreading.

Shortbread Cookies with Festive Sprinkles

These buttery shortbread cookies are studded with cheerful sprinkles, making them as festive as they are melt-in-your-mouth delicious—perfect for holiday cookie swaps or a cozy afternoon treat.

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/3 cup festive sprinkles (plus extra for topping)

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and 1/2 cup granulated sugar with a hand mixer until light and fluffy, about 2 minutes. Mix in 1 tsp vanilla extract.
3. Gradually add the flour and 1/4 tsp salt, mixing just until combined. Fold in 1/3 cup sprinkles.
4. Roll dough into 1-inch balls, flatten slightly, and place on the baking sheet. Press a few extra sprinkles onto each cookie.
5. Bake for 12–14 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The magic here? The tender, crumbly texture of classic shortbread gets a playful upgrade with those colorful sprinkles—just enough sweetness without overwhelming the rich butter flavor.

Tip: For cleaner slices, chill the dough for 30 minutes before rolling if it feels too soft.

Linzer Cookies with Raspberry Jam Filling

These buttery Linzer Cookies with raspberry jam filling are a holiday classic, but their delicate crumb and tangy-sweet center make them irresistible year-round.

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup raspberry jam
• Powdered sugar, for dusting

1. In a large bowl, beat 1 cup softened butter and 2/3 cup granulated sugar until fluffy, about 2 minutes. Add 1 egg and 1 tsp vanilla extract; mix until combined.
2. Whisk together 2 1/2 cups flour and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 350°F. Roll one disk to 1/4″ thickness on a floured surface. Cut into rounds with a fluted cutter, then use a smaller cutter to create “windows” in half of the rounds. Bake for 10–12 minutes until edges are golden. Cool completely.
4. Spread 1/2 tsp raspberry jam on each solid cookie, then top with a windowed cookie. Dust with powdered sugar.

The jam peeking through the cutouts gives these cookies their signature stained-glass effect, while the tender shortbread melts in your mouth.

Tip: For clean cutouts, dip cookie cutters in flour and chill the dough again if it gets too soft.

Molasses Cookies with Spiced Flavor

These molasses cookies are chewy, warmly spiced, and just sweet enough—perfect with a cup of coffee or tucked into a lunchbox for a cozy treat.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 1/4 cup turbinado sugar (for rolling)

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together the 2 1/4 cups flour, 1 1/2 tsp baking soda, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, and 1/4 tsp salt.
3. In a separate bowl, beat the 3/4 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until fluffy. Add the egg and 1/4 cup molasses; mix until smooth.
4. Gradually stir the dry ingredients into the wet until just combined.
5. Scoop dough into 1-tbsp balls, roll in turbinado sugar, and place 2 inches apart on baking sheets.
6. Bake for 10–12 minutes until cracked but still soft in the center. Cool on sheets for 5 minutes before transferring.

The deep molasses flavor and crackly sugar crust make these cookies irresistible—they’re even better the next day as the spices bloom.

Tip: For extra chewiness, slightly underbake and let them finish setting on the hot baking sheet.

Thumbprint Cookies with Cherry Preserves

These buttery thumbprint cookies with sweet-tart cherry preserves are a nostalgic treat that’s as fun to make as they are to eat—perfect for holiday cookie swaps or cozy weekend baking.

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour
• ½ cup cherry preserves

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and ⅔ cup granulated sugar with a mixer until light and fluffy, about 2 minutes. Mix in 1 tsp vanilla extract and ¼ tsp salt.
3. Gradually add 2 cups all-purpose flour, mixing just until combined (dough will be slightly crumbly but should hold together when pressed).
4. Roll dough into 1-inch balls, place on baking sheets 2 inches apart, and use your thumb to press a deep indent into each center.
5. Fill each indent with ½ tsp cherry preserves, then bake for 12–14 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a rack.

The magic here? The cookies stay tender and melt-in-your-mouth while the preserves add a glossy, jammy surprise. Tip: For extra sparkle, roll dough balls in coarse sugar before indenting!

Double Chocolate Chip Cookies with Mint

These double chocolate chip cookies with mint are a decadent twist on a classic—rich, fudgy, and perfectly balanced with a refreshing hint of cool mint.

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup Andes mint pieces (or chopped mint chocolate)

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Beat in the eggs, vanilla extract, and peppermint extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
4. Fold in the chocolate chips and mint pieces. Drop 1 1/2-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart.
5. Bake for 9–11 minutes until edges are set but centers are still soft. Let cool on sheets for 5 minutes before transferring to a rack.

The secret here? The peppermint extract amplifies the chocolate without overpowering it, while the melty mint pieces add pockets of cool creaminess.

Tip: For extra-gooey cookies, slightly underbake and let them finish setting on the hot tray.

Oatmeal Raisin Cookies with Cinnamon

These chewy oatmeal raisin cookies are spiced with just the right amount of cinnamon for a cozy, nostalgic treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract; mix well.
3. In a separate bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Gradually stir into the wet ingredients.
4. Fold in 3 cups oats and 1 cup raisins until just combined.
5. Drop 2-tbsp portions of dough onto prepared sheets, spacing 2″ apart. Bake 10-12 minutes until edges are golden but centers are still soft.
6. Cool on sheets for 5 minutes, then transfer to wire racks.

The cinnamon-kissed oats and plump raisins create the perfect balance of spice and sweetness in every bite.

Tip: For extra-chewy cookies, slightly underbake them and let them finish setting on the hot baking sheet.

Snowball Cookies with Powdered Sugar Dusting

These buttery, melt-in-your-mouth snowball cookies are a holiday classic—dust them generously with powdered sugar for that perfect snowy finish.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus 1 cup for dusting
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 cup finely chopped pecans or walnuts

Instructions:

1. Preheat oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy, about 2 minutes.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped nuts.
4. Roll dough into 1-inch balls and place them 1 inch apart on the baking sheets.
5. Bake for 15–18 minutes, until the bottoms are lightly golden (the tops should stay pale).
6. Let cool for 5 minutes, then roll the warm cookies in the remaining 1 cup powdered sugar. Cool completely, then dust again for a snowy effect.

The double dusting of powdered sugar gives these cookies their signature wintery look, while the nutty crunch keeps them from being too sweet.

Tip: For extra flavor, toast the nuts lightly before chopping—it deepens their richness!

Pecan Sandies with Buttery Flavor

These melt-in-your-mouth pecan sandies are buttery, nutty, and just sweet enough—perfect with coffee or as a holiday cookie swap standout.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• 1 cup finely chopped pecans
• 2 tbsp granulated sugar (for rolling)

Instructions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, ½ cup powdered sugar, and 2 tsp vanilla extract until light and fluffy, about 2 minutes.
3. Gradually mix in 2 cups flour and ½ tsp salt until just combined. Fold in 1 cup chopped pecans.
4. Scoop dough by the tablespoon, roll into balls, then lightly coat each in 2 tbsp granulated sugar. Place 2 inches apart on baking sheets and flatten slightly with a fork.
5. Bake for 18–20 minutes until the edges are lightly golden. Let cool on sheets for 5 minutes before transferring to a rack.

The secret? Underbaking them slightly for that irresistible crumbly texture—they’ll firm up as they cool.

Tip: Toast the pecans in a dry skillet for 5 minutes before chopping to deepen their flavor.

Spritz Cookies with Holiday Shapes

These buttery, delicate cookies press effortlessly into festive shapes—perfect for gifting or leaving out for Santa!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 2¼ cups all-purpose flour
• ½ tsp salt
• Nonpareils or sprinkles (optional)

Instructions

1. Preheat oven to 375°F. In a large bowl, beat 1 cup (2 sticks) softened butter and ⅔ cup granulated sugar until fluffy, about 3 minutes. Add 1 large egg and 1 tsp vanilla extract; mix until combined.
2. Gradually add 2¼ cups flour and ½ tsp salt, mixing just until the dough comes together (it will be soft but not sticky).
3. Fill a cookie press with dough and press shapes onto ungreased baking sheets, spacing them 1 inch apart. Decorate with nonpareils or sprinkles if desired.
4. Bake for 7–9 minutes until the edges are barely golden. Let cool on sheets for 2 minutes before transferring to a wire rack.

The magic? These cookies hold intricate designs without spreading, thanks to the perfect dough consistency—no chilling required!

Tip: For extra flair, dip cooled cookies halfway in melted chocolate and let set on parchment.

Eggnog Cookies with Nutmeg Glaze

These spiced, buttery cookies taste like holiday cheer in every bite—soft, fragrant, and topped with a cozy nutmeg glaze.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground nutmeg (divided)
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup eggnog
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp eggnog (for glaze)

Instructions

1. Preheat oven to 350°F. Whisk together flour, baking powder, salt, and ½ tsp nutmeg in a bowl.
2. Beat butter, granulated sugar, and brown sugar until fluffy. Mix in egg yolk, ½ cup eggnog, and vanilla. Gradually add dry ingredients until just combined.
3. Scoop 1-tbsp dough balls onto parchment-lined sheets, spacing 2″ apart. Bake 10–12 minutes until edges are lightly golden. Cool completely.
4. For glaze, whisk powdered sugar, 2 tbsp eggnog, and remaining ½ tsp nutmeg until smooth. Drizzle over cookies.

The glaze seeps slightly into the cookies, creating a tender, spiced-sweet layer that’s irresistible with tea or coffee.

Tip: For extra richness, use homemade eggnog or a full-fat store-bought version.

Almond Crescents with Vanilla Sugar

These delicate almond crescents melt in your mouth with buttery richness, finished with a sweet vanilla sugar dusting—perfect for holiday cookie swaps or cozy tea time.

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup finely ground almonds
• 1/4 tsp salt
• 1/2 cup powdered sugar + 1 tsp vanilla extract (for coating)

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 1 tsp vanilla extract.
3. Gradually add 2 cups flour, 1 cup ground almonds, and 1/4 tsp salt, mixing just until combined.
4. Shape dough into 1-inch logs, then bend into crescents. Arrange on baking sheets 1 inch apart.
5. Bake for 15–18 minutes until pale golden (edges should stay light). Cool for 5 minutes.
6. Whisk 1/2 cup powdered sugar and 1 tsp vanilla extract in a shallow bowl. Gently roll warm cookies in the mixture.

The magic here? The cookies are coated while still warm, so the vanilla sugar forms a delicate, crackly shell.

Tip: For extra nutty flavor, toast the ground almonds in a dry skillet for 3–4 minutes before mixing.

Peppermint Bark Cookies with Chocolate Chunks

These festive cookies combine rich chocolate chunks with cool peppermint for a holiday treat that’s as pretty as it is delicious.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chunks
• 1/2 cup crushed peppermint candies (plus extra for topping)

Instructions:

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs, 1 tsp vanilla extract, and 1/2 tsp peppermint extract; mix well.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients until just combined.
4. Fold in 1 cup chocolate chunks and 1/2 cup crushed peppermint candies.
5. Drop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
6. Immediately press additional crushed peppermint candies onto warm cookies. Let cool on sheets for 5 minutes before transferring to a rack.

The crackly peppermint topping and melty chocolate chunks make these cookies irresistible—perfect for gifting or leaving out for Santa!

Tip: For extra minty flavor, swap 1/4 cup of the chocolate chunks for white chocolate chips.

Ginger Molasses Sandwich Cookies

These warmly spiced cookies are soft, chewy, and filled with a luscious cream cheese frosting—perfect for cozy afternoons with a cup of tea.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1/4 cup molasses
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl.
2. In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add egg and molasses; mix until combined.
3. Gradually add dry ingredients to wet, mixing just until incorporated. Roll dough into 1-inch balls and place 2 inches apart on parchment-lined baking sheets.
4. Bake for 10–12 minutes until edges are set but centers are still soft. Cool completely on wire racks.
5. For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. Spread 1 tbsp onto half the cookies; sandwich with remaining cookies.

The deep molasses flavor and creamy filling make these cookies irresistibly balanced—just sweet enough with a spicy kick.

Tip: For extra sparkle, roll dough balls in coarse sugar before baking!

White Chocolate Cranberry Cookies

These buttery, chewy cookies are studded with creamy white chocolate and tart dried cranberries—a sweet-tart combo that’s downright addictive.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
4. Fold in white chocolate chips and dried cranberries.
5. Drop 1 1/2-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are lightly golden but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The contrast of rich white chocolate and zippy cranberries makes these cookies pop—perfect for gifting or sneaking straight from the cookie jar.

Tip: For extra chewiness, slightly underbake the cookies and let them finish setting on the hot baking sheet.

Conclusion

With these 19 classic Christmas cookie recipes, you’re all set to spread holiday cheer from your kitchen! Whether you’re baking for family, friends, or a festive cookie swap, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below with which ones you loved, and share this roundup on Pinterest to inspire fellow bakers. Happy baking and merry munching!