This holly jolly collection of Christmas cookie recipes is about to make your taste buds dance with delight. From classic holiday favorites like festive sugar cookies and gingerbread to creative flavor twists that’ll have you humming “jingle all the way,” these treats are sure to become the hit of every Christmas party and cookie exchange.
Bake up batches to give as gifts, leave out for Santa, or simply indulge in yourself – these Christmas cookies are guaranteed to fill your heart and home with yuletide cheer.
With easy instructions and clever decorating ideas, even novice bakers will be crafting Instagram-worthy cookie creations.
So preheat your ovens, crank up the Christmas tunes, and get ready to sleigh the season with these mouthwatering, jolly good cookie recipes!
Recipes
1. Brown Butter Chocolate Chip Cookies
These cookies take the classic chocolate chip cookie to a whole new level. Browned butter adds a nutty, toffee-like flavor that pairs beautifully with the rich chocolate chips.
Recipe
Ingredients:
- 2 sticks (226 grams) unsalted butter
- ½ cup (100 grams) granulated sugar
- 1 ¼ cups (250 grams) lightly packed dark brown sugar
- 1 ½ cups (190 grams) all-purpose flour
- 1 cup (127 grams) bread flour (can substitute all-purpose flour)
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (255 grams) semisweet chocolate chips
- 1 cup (140 grams) semisweet chocolate baking wafers (optional)
Instructions:
- Brown the Butter: Melt the butter in a saucepan over low-medium heat. Cook the butter, stirring constantly, until it turns a golden amber color and gives off a nutty aroma. This will take about 5-7 minutes. Remove from heat and let cool completely.
- Combine Sugars and Cooled Butter: In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the cooled browned butter and stir until well combined.
- Add Eggs and Vanilla: Add the eggs, egg yolk, and vanilla extract to the wet ingredients and whisk until smooth and creamy.
- Dry Ingredients: In a separate medium bowl, whisk together the flours, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few streaks of flour are okay.
- Fold in Chocolate: Fold in the chocolate chips and baking wafers (if using) with a rubber spatula.
- Chill the Dough: Cover the cookie dough bowl with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and Bake: Let the chilled dough sit at room temperature for a few minutes until it becomes soft enough to scoop. Scoop the dough into balls using a tablespoon or cookie scoop. Place the dough balls on the prepared baking sheets, leaving a couple of inches between each cookie for spreading.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Chocolate Chip Cookies!
2. Ginger Molasses Cookies
A quintessential Christmas cookie, these ginger molasses cookies are soft, chewy, and bursting with warm spices. They’re perfect for cutting out into festive shapes and decorating with royal icing.
Recipe
Ingredients:
- 1 ½ cups unsalted butter, softened (not melted)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup unsulphured molasses
- 2 large eggs
- 4 ½ cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- Granulated sugar, for rolling (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl using a stand mixer or electric mixer fitted with a paddle attachment, cream together the softened butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Occasionally scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, then stir in the molasses until combined.
- In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be slightly sticky.
- If you prefer a sweeter, more textured cookie, roll the dough balls in granulated sugar before placing them on the baking sheet.
- Scoop the dough using a cookie scoop or roll tablespoons of dough into balls. Place them on the prepared baking sheets, leaving a couple of inches between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Espresso Walnut Marzipan Cookies
For a more sophisticated cookie option, try these espresso walnut marzipan cookies. The coffee flavor is subtle but adds a delightful depth, while the walnuts provide a nice crunch. The marzipan center adds a touch of almond sweetness.
Recipe
Ingredients:
- For the Marzipan:
- 1 cup walnuts
- ½ cup powdered sugar
- 1 tablespoon water
- For the Cookies:
- 7 tablespoons unsalted butter, softened
- 5 tablespoons granulated sugar
- 1 teaspoon instant espresso powder
- 2 tablespoons hot water
- ¾ cup all-purpose flour
- ¾ cup whole-wheat pastry flour
- ½ cup cornstarch
- ½ teaspoon salt
- For the Espresso Glaze (Optional):
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
Instructions:
- Make the Marzipan:
- Pulse the walnuts in a food processor until finely ground.
- Add the powdered sugar and pulse again until well combined.
- Drizzle in the water, one tablespoon at a time, until the mixture comes together and forms a dough. Be careful not to overprocess.
- Make the Cookie Dough:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Dissolve the instant espresso powder in the hot water and stir it into the creamed butter mixture.
- In a separate bowl, whisk together the all-purpose flour, whole-wheat pastry flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the marzipan dough until evenly distributed.
- Shape and Bake the Cookies:
- Roll tablespoons of dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the Espresso Glaze (Optional):
- While the cookies cool, whisk together the espresso powder and hot water in a small bowl until the espresso is dissolved.
- Once the cookies are cool, dip the tops of the cookies into the glaze, letting any excess drip back off.
- Enjoy!
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
4. No-Bake Peanut Butter Chocolate Cookies
These no-bake cookies are perfect for when you’re short on time. They’re made with just a few simple ingredients and come together in a snap. The combination of peanut butter and chocolate is always a winner.
Recipe
Ingredients:
- 3 cups (270 g) quick-cooking oats
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113g) unsalted butter
- 2 cups (400 g) brown sugar, packed
- ¼ cup unsweetened cocoa powder
- ½ cup (122.5 g) creamy peanut butter
- 1 tablespoon vanilla extract
Instructions:
- Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the quick oats and salt.
- In a medium saucepan over medium-high heat, melt the butter. Add the brown sugar, cocoa powder, and milk, whisking constantly until the sugar dissolves and the mixture comes to a boil.
- Remove the pan from heat and whisk in the peanut butter and vanilla extract until smooth and creamy.
- Pour the wet ingredients over the dry ingredients and fold in with a wooden spoon until well incorporated.
- Use a 2-3 tablespoon cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, leaving 1-2 inches between each cookie.
- Let the cookies cool completely at room temperature, about 30 minutes. (Alternatively, you can speed up the process by placing them in the refrigerator for 15-20 minutes.)
5. Coffee Star Cookies
Coffee lovers will rejoice over these coffee star cookies. They have a subtle coffee flavor and are topped with a sparkly sanding sugar for a festive touch.
Recipe
Ingredients:
Dry:
- 1 ¼ cups all-purpose flour
- 1 cup spelt flour (can be substituted with all-purpose flour)
- 2 teaspoons instant espresso powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom (or ginger, allspice)
Wet:
- 8 tablespoons (1 stick) unsalted butter, softened
- ⅓ cup packed light brown sugar
- ¼ cup turbinado sugar
- 1 large egg, room temperature
- 1 ½ tablespoons molasses
- 1 teaspoon vanilla extract
Decoration:
- 1 ½ tablespoons pasteurized liquid egg white
- 1 ¼ cups powdered sugar, sifted
- 2 ½ teaspoons unsalted butter, melted
- Warm water (optional)
- Sprinkles, chocolate pearls, chopped chocolate-covered coffee beans, instant espresso powder for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, spelt flour (or all-purpose flour), espresso powder, cinnamon, and cardamom (or your chosen spice).
- In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Don’t overmix!
- In a small bowl, whisk together the liquid egg white. Add this to the dough and stir until a soft dough forms.
- Lightly flour a rolling surface. Roll out the dough to a ¼-inch thickness.
- Use a star-shaped cookie cutter to cut out shapes. Gently transfer the cookies to the prepared baking sheets, leaving space between them for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, melted butter, and a splash of warm water (only if needed) until smooth and pourable.
- Decorate the cooled cookies with the glaze and your favorite toppings like sprinkles, chocolate pearls, chopped coffee beans, or even a dusting of espresso powder for an extra coffee kick!
6. Almond Butter Chocolate Chip Cookies
If you’re looking for a healthier alternative to traditional chocolate chip cookies, try these almond butter chocolate chip cookies. They’re made with almond butter instead of peanut butter, which gives them a slightly different flavor profile.
Recipe
7. Lingonberry Linzer Plätzchen (German Lingonberry Linzer Cookies)
These Linzer cookies are a classic German Christmas treat. They’re made with a buttery shortbread dough that’s cut out into shapes and filled with a tart lingonberry jam.
Recipe
Ingredients:
- Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups whole-wheat pastry flour
- ½ cup finely ground almond flour
- ¼ teaspoon salt
- Wet ingredients:
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- Filling and topping:
- ¾ cup lingonberry jam
- ½ cup white chocolate, melted (optional)
- ¼ cup finely crushed freeze-dried raspberries (or other tart berry)
Instructions:
- Prep the dry ingredients: In a medium bowl, whisk together the all-purpose flour, pastry flour, almond flour, and salt. Set aside.
- Cream the butter and sugar: Using a stand mixer with the paddle attachment (or a large bowl and electric mixer), cream together the softened butter and sugar on medium speed for about 2 minutes, until light and fluffy.
- Add the wet ingredients: Mix in the vanilla extract, scraping down the sides of the bowl as needed, until well combined.
- Incorporate the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just a crumbly dough forms. Be careful not to overmix.
- Chill the dough: Divide the dough in half and shape each half into a flat disc. Wrap the discs in plastic wrap and refrigerate for at least 3 hours, or ideally overnight.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough at a time to a thickness of ¼ inch (6mm).
- Cut out the cookies: Use a round cookie cutter to cut out shapes from the dough. You can also use a square cookie cutter and then cut out a smaller design from the center of half the cookies to create windowed tops.
- Bake the cookies: Transfer the cutouts to the prepared baking sheets, leaving some space between them. Bake for 10-12 minutes, or until the edges are just beginning to brown.
- Cool the cookies: Let the cookies cool completely on the baking sheets before assembling.
- Assemble the cookies: Once cool, spread a thin layer of lingonberry jam on the solid cookie bottoms. Top with the cookies with cutouts.
- Decorate (optional): Drizzle melted white chocolate over the assembled cookies and sprinkle with the crushed freeze-dried raspberries for an extra touch.
- Enjoy! Dust with powdered sugar before serving and enjoy your delicious German Lingonberry Linzer Cookies!
8. Chocolate Peppermint Crinkle Cookies
These festive cookies are crinkled on the outside and chewy on the inside. They’re flavored with both chocolate and peppermint for a delightful holiday taste.
Recipe
Ingredients:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup vegetable oil
- 2 large eggs
- 3 teaspoons peppermint extract (or more to taste)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips (optional)
- ½ cup powdered sugar for rolling
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, and vegetable oil until combined.
- Beat in the eggs one at a time, then stir in the peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, if using.
- The dough will be slightly sticky. Roll rounded tablespoons of dough into balls.
- Pour the powdered sugar into a shallow dish. Roll each dough ball in the powdered sugar, coating completely.
- Place the dough balls on the prepared baking sheets, leaving a few inches of space between them for spreading.
- Bake for 10-12 minutes, or until the cookies are cracked and set around the edges.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Oatmeal-Coconut Cookies with Cranberries & White Chocolate
These oatmeal-coconut cookies are packed with flavor and texture. The oats provide a satisfying chew, while the coconut adds a touch of sweetness. The cranberries and white chocolate add pops of tart and sweet flavor.
Recipe
10. Brownie Cookies
Brownie lovers will love these fudgy, chewy brownie cookies. They’re like miniature brownies in cookie form and are perfect for satisfying your chocolate cravings.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups chopped dark chocolate
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a saucepan over medium heat, melt the butter. Remove from heat and stir in the chopped chocolate until melted and smooth. Let the mixture cool slightly.
- In a large bowl, using an electric mixer, cream together the granulated sugar and brown sugar on high speed for several minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips, if using.
- The dough will be thick and slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- When ready to bake, scoop the dough into rounded tablespoons and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle with flaky sea salt, if desired.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Snickerdoodles
Snickerdoodles are another classic Christmas cookie that’s always a crowd-pleaser. They’re soft and chewy sugar cookies that are rolled in cinnamon sugar before baking.
Recipe
Ingredients:
- 1 cup (2 sticks) softened butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the cinnamon and 3 tablespoons of sugar for the topping.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and 1 1/2 cups of sugar on high speed for about 2 minutes until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in 3 parts. The dough will be thick.
- Roll tablespoons of dough into balls and then roll them in the cinnamon sugar mixture to coat completely.
- Place the dough balls on the prepared baking sheets, leaving about 3 inches between them.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Pecan Snowball Cookies
These pecan snowball cookies are melt-in-your-mouth delicious. They’re made with a buttery shortbread dough that’s rolled in powdered sugar and topped with a pecan half.
Recipe
Ingredients:
- 2 cups finely chopped pecans
- 1 cup unsalted butter, softened at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- Powdered sugar, for coating (additional amount will be needed)
Instructions:
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 6-8 minutes. Keep an eye on them to prevent burning. Once toasted, take them out and set them aside to cool.
- Using an electric mixer in a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and salt until well combined.
- Gradually add the all-purpose flour to the wet ingredients on low speed until just incorporated.
- Gently fold in the cooled, toasted pecans with a spatula.
- Line baking sheets with parchment paper. Scoop out the dough using a tablespoon and roll them into 1-inch balls. Place the balls on the baking sheets, leaving about ½ inch of space between each one.
- Bake for 15 minutes, or until the cookies are lightly golden brown around the edges but still pale on top. It’s better to err on the side of underbaking than overbaking these cookies.
- Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- Once the cookies are cool, prepare a shallow dish with powdered sugar. Roll each cookie generously in the powdered sugar, coating them completely. You can even double coat them for extra sweetness!
- Enjoy your delicious pecan snowball cookies!
13. Peppermint Brownie Cookies
These cookies combine the best of both worlds: brownies and peppermint. They’re fudgy and chewy like brownies, but with a refreshing peppermint flavor.
Recipe
Ingredients:
- 1/2 cup (1 stick) unsalted butter, chopped
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup (95g) all-purpose flour, spooned and leveled
- 1/4 cup (30g) Dutch-process cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup (133g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon peppermint extract
- 1 cup chopped dark chocolate peppermint bark (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate chips and butter together. Stir occasionally until smooth and shiny. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the sugars and eggs on medium speed for about 5 minutes, until light and fluffy.
- Once the chocolate mixture has cooled slightly, pour it into the wet ingredients and mix until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Don’t overmix!
- Fold in the peppermint extract. If using, fold in the chopped chocolate peppermint bark.
- Scoop the batter onto your prepared baking sheets, leaving space between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
14. Gluten-Free Sugar Cookies
Don’t let gluten restrictions keep you from enjoying delicious Christmas cookies. These gluten-free sugar cookies are just as tasty and festive as their traditional counterparts.
Recipe
Ingredients:
- 2 cups (280 g) all-purpose gluten-free flour blend (ensure the blend contains xanthan gum)
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- 3 tablespoons (22 g) confectioners’ sugar
- 8 tablespoons (112 g) unsalted butter, softened at room temperature
- 1 large egg, at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat your oven to 350°F (163°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Using an electric mixer or a hand mixer in a large bowl, cream together the granulated sugar, confectioners’ sugar, and softened butter until light and fluffy, about 1 minute. Scrape down the sides of the bowl as needed.
- Beat in the egg one at a time, then stir in the vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- For roll-out cookies: Divide the dough in half and shape each half into a disc. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets.
- For drop cookies: Drop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
15. Mexican Hot Chocolate Cookies
These cookies are like a warm cup of Mexican hot chocolate in cookie form. They’re flavored with cinnamon, chili powder, and chocolate for a unique and delicious taste.
Recipe
Ingredients:
- Dry ingredients:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons chili powder (adjust based on your spice preference)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- Wet ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- Chocolate and Toppings (optional):
- ¾ cup milk chocolate chips
- Mini marshmallows
- Flaky sea salt
Instructions:
- Prep: Preheat your oven to 350°F (190°C) and line baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, chili powder, cinnamon, and salt.
- Creaming: Using an electric mixer or a hand mixer, cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Wet Ingredients: Beat in the egg, vanilla extract, and milk until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. The dough will be thick and sticky.
- Chocolate Chips (Optional): Fold in the milk chocolate chips, if using.
- Scooping and Shaping: Use a spoon or a cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Optional Toppings: If desired, roll the cookie dough balls in a mixture of granulated sugar and cinnamon, or top with mini marshmallows and flaky sea salt before baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
16. Soft-Batch Ginger Molasses Cookies
If you prefer your ginger molasses cookies to be on the softer side, this recipe is for you. They’re still bursting with warm spices, but they have a softer, chewier texture.
Recipe
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- Pinch of cardamom (optional)
- ½ cup (113g) unsalted butter, melted and cooled
- ⅓ cup (67g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- ⅓ cup (80ml) molasses
- ¼ cup (50g) coarse or granulated sugar, for rolling cookies (optional)
Instructions:
- Preheat your oven to 375 degrees Fahrenheit (F).
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and cardamom (if using).
- In a large bowl, using a hand mixer or stand mixer on medium to medium-high speed, cream together the melted butter, granulated sugar, and brown sugar until light and fluffy, for about 2 minutes. The mixture should lighten in color and resemble smooth peanut butter.
- Add the egg and molasses to the creamed mixture and beat until well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Be careful not to add everything at once to avoid creating a flour mess.
- If desired, roll the dough balls in coarse or granulated sugar for a sparkly finish.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
17. Peanut Butter Blossoms
These adorable cookies are made with a peanut butter dough that’s topped with a Hershey’s Kiss. They’re easy to make and always a hit with kids and adults alike.
Recipe
Ingredients:
- 1 ¼ cups (156g) all-purpose flour (spooned and leveled)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- ½ cup (100g) packed light or dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- ¾ cup (about 185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
- Granulated sugar for rolling (optional)
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter for 1 minute on high speed until light and fluffy.
- Add the brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the egg until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the peanut butter and vanilla extract and beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Roll tablespoons of dough into balls (or use a cookie scoop). If desired, roll the balls in granulated sugar for a sweeter exterior.
- Place balls on prepared baking sheets 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
18. Chocolate Crinkle Cookies
These chocolate crinkle cookies are another festive option. They’re crackly on the outside and fudgy on the inside, and they’re dusted with powdered sugar for a beautiful finish.
Recipe
Ingredients:
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
Instructions:
- Combine dry ingredients: In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Mix wet ingredients: Using an electric mixer fitted with the paddle attachment (or a large bowl and a whisk), beat together the vegetable oil and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours, or up to overnight. Chilling the dough is important for achieving the signature crackled texture of the cookies.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and coat the dough balls: Scoop the chilled dough out using a tablespoon or a small cookie scoop. Roll each portion into a ball. Generously coat each ball in powdered sugar.
- Bake the cookies: Place the dough balls on the prepared baking sheets, leaving about an inch of space between them. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool and enjoy! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade Chocolate Crinkle Cookies!
19. Oatmeal Raisin Cookies
Oatmeal raisin cookies are a classic for a reason. They’re hearty, chewy, and packed with flavor. They’re perfect for a nostalgic Christmas treat.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon unsulfured molasses (optional)
- 1 ½ cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups (255g) old-fashioned rolled oats
- 1 cup (140g) raisins
Instructions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- In a large bowl using a hand mixer or stand mixer on medium speed, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and molasses (if using).
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
- Stir in the rolled oats and raisins with a spoon or spatula. The dough will be thick and sticky.
- For chewier cookies, consider chilling the dough in the refrigerator for 30-60 minutes. This step allows the flavors to meld and helps prevent the cookies from spreading too thin while baking.
- Drop rounded tablespoons of dough onto your prepared baking sheets, leaving a couple of inches between each cookie for spreading.
- Bake for 8-10 minutes, or until the edges are golden brown. The centers will still be slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
20. Cranberry Orange Cookies
These cookies are bursting with fresh flavor from the cranberries and orange. They’re a refreshing change from the traditional chocolate and spice-heavy Christmas cookies.
Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups dried cranberries
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease baking sheets or line them with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg until well combined. Then, stir in the orange juice and orange zest.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and chopped walnuts (if using) until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown. Rotate the baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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