20 Best Christmas Cookies to Bake This Holiday Season

There’s nothing quite like the smell of Christmas cookies baking in the oven — butter, vanilla, cinnamon, and chocolate swirling through the house while carols play in the background. Whether you’re building the ultimate holiday cookie tray, prepping homemade gifts for neighbors, or just want an excuse to turn on the oven on a frosty afternoon, this collection of Christmas cookies has you covered.

Below you’ll find 20 tried-and-true Christmas cookie recipes, from timeless classics like soft sugar cookies and gingerbread men to festive favorites like peppermint mocha cookies and chocolate-dipped macaroons. Every recipe includes simple ingredients and step-by-step instructions, plus tips for freezing, decorating, and gifting. Let’s get baking!

1. Classic Soft Sugar Cookies with Royal Icing

These are the Christmas cookies everyone pictures — soft in the middle, golden at the edges, and begging to be decorated with swirls of glossy royal icing. This is the recipe to make with kids on a snowy afternoon: the dough rolls out like a dream, holds its shape in the oven, and tastes like pure nostalgia.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Cream the butter and sugar together for 2–3 minutes until light and fluffy.
2. Beat in the egg, vanilla, and almond extract until smooth.
3. Whisk the flour, baking powder, and salt in a separate bowl, then add to the wet mixture in two additions. Mix just until a soft dough forms.
4. Divide the dough in half, flatten into discs, wrap, and chill for at least 1 hour.
5. Roll out to ¼-inch thickness on a floured surface and cut with your favorite Christmas cookie cutters.
6. Bake at 350°F (175°C) for 8–10 minutes, until the edges are just set. Cool completely before decorating with royal icing.

2. Gingerbread Men

No Christmas cookie list is complete without gingerbread men. Warm spices, a whisper of molasses, and that perfect chewy bite make these the star of every holiday cookie tray. They also make adorable homemade gifts — wrap a few in a cellophane bag with a ribbon.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• ½ cup packed brown sugar
• ½ cup molasses
• 1 large egg

Instructions

1. Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
2. In a separate bowl, cream the butter and brown sugar, then beat in the molasses and egg.
3. Gradually add the dry ingredients and mix until a firm dough forms. Divide, wrap, and chill for 2 hours or overnight.
4. Roll to ¼-inch thickness, cut out gingerbread men, and place on lined baking sheets.
5. Bake at 350°F (175°C) for 8–10 minutes. Let cool on the pan for 5 minutes, then decorate with icing once fully cool.

3. Snickerdoodles

Snickerdoodles are the cozy sweater of Christmas cookies — soft, chewy, and rolled in cinnamon sugar. They taste like the holidays even before you add a single sprinkle, and the cracked, sugary tops look beautiful on a cookie platter next to anything chocolate.

Ingredients

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup granulated sugar + 2 tablespoons cinnamon, for rolling

Instructions

1. Whisk the flour, cream of tartar, baking soda, and salt.
2. Cream the butter and 1½ cups sugar until fluffy, then beat in the eggs and vanilla.
3. Add the dry ingredients and mix until just combined. Chill the dough for 30 minutes.
4. Roll tablespoon-sized balls in the cinnamon-sugar mixture and place 2 inches apart on lined sheets.
5. Bake at 375°F (190°C) for 8–10 minutes, until the edges are set and the centers look slightly underdone.

4. Peanut Butter Blossoms

The iconic Hershey’s Kiss pressed into a warm peanut butter cookie is a Christmas classic for a reason. Sweet, salty, chocolatey — these disappear from cookie exchanges faster than anything else, so bake a double batch if you’re sharing.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar, plus extra for rolling
• ½ cup packed brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 24–30 chocolate kiss candies, unwrapped

Instructions

1. Whisk the flour, baking soda, and salt.
2. Cream the butter, peanut butter, and both sugars. Beat in the egg, milk, and vanilla.
3. Mix in the dry ingredients until a soft dough forms.
4. Roll into 1-inch balls, roll in granulated sugar, and place on lined baking sheets.
5. Bake at 375°F (190°C) for 8–10 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool completely.

5. Chocolate Crinkle Cookies

With their snowy powdered-sugar cracks and fudgy centers, chocolate crinkles look like they were made for Christmas. They’re rich and brownie-like inside, and the crackled top makes every single cookie look like a little winter landscape.

Ingredients

• 1 cup unsweetened cocoa powder
• 2 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
• ¾ cup powdered sugar, for rolling

Instructions

1. Whisk the cocoa, granulated sugar, and oil until smooth, then beat in the eggs and vanilla.
2. Stir in the flour, baking powder, and salt. Chill the dough for at least 2 hours (it will be sticky).
3. Roll into 1-inch balls and coat generously in powdered sugar.
4. Bake at 350°F (175°C) for 10–12 minutes, until the tops crack and the edges are set.

6. Buttery Shortbread Fingers

True Scottish-style shortbread needs just three ingredients and a little patience — and the result is impossibly buttery, crumbly, and elegant. These pair beautifully with a cup of hot cocoa or tea on a cold December evening, and they keep for weeks in a tin, making them perfect for gifting.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup powdered sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• Granulated sugar, for sprinkling

Instructions

1. Cream the butter and powdered sugar until pale and fluffy, about 3 minutes.
2. Add the flour and salt; mix on low until a crumbly dough comes together.
3. Press the dough evenly into a parchment-lined 9×9-inch pan. Score into fingers with a knife and prick with a fork.
4. Bake at 325°F (165°C) for 30–35 minutes, until pale gold. Sprinkle with granulated sugar while warm, then cut along the scored lines.

7. Peppermint Mocha Cookies

If your Christmas starts the moment you taste peppermint and chocolate together, these cookies are for you. Espresso deepens the chocolate flavor while crushed candy canes on top add crunch and that unmistakable holiday sparkle.

Ingredients

• 2 cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon peppermint extract
• ½ cup crushed candy canes
• 1 cup dark chocolate chips

Instructions

1. Whisk the flour, cocoa, espresso powder, baking soda, and salt.
2. Cream the butter and both sugars, then beat in the eggs and peppermint extract.
3. Add the dry ingredients, then fold in the chocolate chips. Chill 30 minutes.
4. Scoop 2-tablespoon balls onto lined sheets and press crushed candy canes into the tops.
5. Bake at 350°F (175°C) for 10–12 minutes. The centers should look just set.

8. White Chocolate Cranberry Cookies

Tart cranberries and sweet white chocolate are a match made for December — the red and white colors even look festive without any decorating. These soft, chewy cookies are a lovely change of pace on a tray full of chocolate and spice.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Whisk the flour, baking soda, and salt.
2. Cream the butter and both sugars, then beat in the egg and vanilla.
3. Mix in the dry ingredients, then fold in the white chocolate chips and cranberries.
4. Scoop 2-tablespoon balls onto lined baking sheets.
5. Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden.

9. Raspberry Thumbprint Cookies

Buttery shortbread-style cookies with a jewel of raspberry jam in the center — thumbprints are as pretty as they are delicious. Swap in apricot or cherry preserves for variety, or use your favorite holiday jam for a custom Christmas cookie tray.

Ingredients

• 2¼ cups all-purpose flour
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup raspberry jam
• Powdered sugar, for dusting

Instructions

1. Whisk the flour and salt.
2. Cream the butter and granulated sugar, then beat in the egg yolks and vanilla.
3. Mix in the dry ingredients until a soft dough forms. Chill for 30 minutes.
4. Roll into 1-inch balls, place on lined sheets, and press your thumb into the center of each.
5. Fill each indent with about ½ teaspoon of jam.
6. Bake at 350°F (175°C) for 12–14 minutes. Dust with powdered sugar once cool.

10. Holiday-Spiced Oatmeal Cookies

Oatmeal cookies get a Christmas makeover with cinnamon, nutmeg, and orange zest — chewy, hearty, and full of warm flavor. They’re the cookie you bake when you want the house to smell incredible and you need a break from frosting and sprinkles.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 3 cups old-fashioned oats
• 1 cup raisins or dried cherries

Instructions

1. Whisk the flour, cinnamon, nutmeg, baking soda, and salt.
2. Cream the butter and both sugars, then beat in the eggs, vanilla, and orange zest.
3. Mix in the dry ingredients, then stir in the oats and dried fruit.
4. Scoop 2-tablespoon balls onto lined sheets.
5. Bake at 350°F (175°C) for 11–13 minutes, until the edges are golden but the centers are soft.

11. Soft Molasses Cookies

Chewy, deeply spiced, and crackled with sugar on top, molasses cookies are old-fashioned Christmas at its best. They’re even better the day after baking, so they’re ideal for making ahead of a holiday party or cookie exchange.

Ingredients

• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup molasses
• 1 large egg
• ⅓ cup granulated sugar, for rolling

Instructions

1. Whisk the flour, baking soda, spices, and salt.
2. Cream the butter and brown sugar, then beat in the molasses and egg.
3. Mix in the dry ingredients until combined. Chill for 30 minutes.
4. Roll into 1½-inch balls, coat in granulated sugar, and place on lined sheets.
5. Bake at 350°F (175°C) for 9–11 minutes, until the tops crack and look set.

12. Red Velvet Cookies

All the drama of red velvet cake in cookie form — rich cocoa, a hint of tang, and that gorgeous deep-red color. Add white chocolate chips or a cream cheese drizzle and these become the prettiest cookie on the Christmas tray.

Ingredients

• 2 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 cup white chocolate chips

Instructions

1. Whisk the flour, cocoa, baking soda, and salt.
2. Cream the butter and both sugars, then beat in the eggs, vanilla, and food coloring.
3. Add the dry ingredients, then fold in the white chocolate chips. Chill 30 minutes.
4. Scoop 2-tablespoon balls onto lined sheets.
5. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set.

13. Christmas M&M Cookies

Soft, buttery, and studded with red and green M&Ms, these are pure holiday joy in cookie form. They’re the easiest cookie on this list to make with little helpers — kids love pressing the candies into the dough before baking.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups red and green M&Ms, plus extra for topping

Instructions

1. Whisk the flour, baking soda, and salt.
2. Cream the butter and both sugars, then beat in the eggs and vanilla.
3. Mix in the dry ingredients, then fold in the M&Ms. Chill for 20 minutes.
4. Scoop 2-tablespoon balls onto lined sheets and press a few extra M&Ms on top.
5. Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden.

14. Snowball Cookies

Also called Mexican wedding cookies or Russian tea cakes, snowballs are melt-in-your-mouth butter cookies rolled in powdered sugar — they genuinely look like little snowballs. No eggs, no fuss, and they taste like a winter wonderland.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus 1 cup more for rolling
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 cup finely chopped pecans or walnuts

Instructions

1. Cream the ½ cup powdered sugar and butter until smooth, then beat in the vanilla.
2. Add the flour and salt, mixing on low, then fold in the nuts.
3. Roll into 1-inch balls and place on lined sheets.
4. Bake at 350°F (175°C) for 12–14 minutes, until the bottoms are lightly golden.
5. While still warm, roll the cookies in powdered sugar. Once cool, roll them a second time for a snowy finish.

15. Lebkuchen (German Spice Cookies)

These traditional German Christmas cookies are soft, chewy, and packed with warm spices, honey, and candied citrus — like gingerbread’s sophisticated older sibling. A thin lemon glaze on top is the classic finishing touch.

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• ½ cup honey
• ½ cup packed brown sugar
• ½ cup (1 stick) unsalted butter
• 1 large egg
• ⅓ cup finely chopped candied orange peel
• 1 cup powdered sugar + 2 tablespoons lemon juice, for the glaze

Instructions

1. Whisk the flour, baking soda, and all the spices.
2. Warm the honey, brown sugar, and butter in a saucepan until melted and smooth. Cool slightly, then whisk in the egg.
3. Combine wet and dry ingredients, then fold in the candied orange peel. The dough will be soft — chill for 1 hour.
4. Roll into 1-inch balls and place on lined sheets.
5. Bake at 350°F (175°C) for 10–12 minutes. Brush the warm cookies with lemon glaze.

16. Linzer Cookies

Elegant almond-flavored sandwich cookies with a window of bright jam peeking through — Linzers look like they came from a fancy European bakery. They’re surprisingly simple to make, and the contrast of nutty cookie and sweet-tart jam is unforgettable.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely ground almonds (almond flour)
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup raspberry or apricot jam
• Powdered sugar, for dusting

Instructions

1. Cream the butter and sugar, then beat in the egg and vanilla.
2. Mix in the flour, almond flour, cinnamon, and salt until a dough forms. Divide, wrap, and chill for 1 hour.
3. Roll to ⅛-inch thickness and cut an even number of rounds; cut a small window (star or circle) from half of them.
4. Bake at 350°F (175°C) for 8–10 minutes. Cool completely.
5. Spread jam on the solid rounds, dust the window rounds with powdered sugar, and sandwich together.

17. Pistachio Snowflake Cookies

Buttery, lightly nutty, and flecked with green pistachios, these delicate cookies are a beautiful addition to any Christmas cookie box. The pistachios add a festive color pop and a lovely crunch against the tender crumb.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup shelled pistachios, finely chopped
• ½ cup powdered sugar, for dusting

Instructions

1. Cream the butter and granulated sugar, then beat in both extracts.
2. Add the flour and salt; mix until just combined, then fold in the pistachios.
3. Roll into 1-inch balls and place on lined sheets.
4. Bake at 350°F (175°C) for 12–14 minutes, until the bottoms are lightly golden.
5. Cool for 5 minutes, then dust generously with powdered sugar.

18. Italian Ricotta Christmas Cookies

Soft, cake-like, and crowned with a sweet glaze and sprinkles, Italian ricotta cookies are a beloved holiday tradition. The ricotta keeps them incredibly moist, and the festive sprinkles make them look like a Christmas party on a plate.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup whole-milk ricotta
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar + 3 tablespoons milk, for the glaze
• Red and green sprinkles

Instructions

1. Whisk the flour, baking powder, and salt.
2. Cream the butter and granulated sugar, then beat in the ricotta, eggs, and vanilla until smooth.
3. Mix in the dry ingredients until just combined.
4. Drop tablespoon-sized mounds onto lined sheets.
5. Bake at 350°F (175°C) for 12–14 minutes, until the bottoms are golden. Cool, then dip the tops in glaze and add sprinkles immediately.

19. Hot Cocoa Cookies

Everything you love about a mug of hot chocolate in cookie form — rich chocolate cookies studded with chocolate chips and topped with a gooey toasted marshmallow. These are pure winter comfort and a guaranteed hit with kids and grown-ups alike.

Ingredients

• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 20 large marshmallows, halved

Instructions

1. Whisk the flour, cocoa, baking soda, and salt.
2. Cream the butter and both sugars, then beat in the eggs and vanilla.
3. Mix in the dry ingredients, then fold in the chocolate chips. Chill for 20 minutes.
4. Scoop 2-tablespoon balls onto lined sheets.
5. Bake at 350°F (175°C) for 9 minutes, then press a marshmallow half (cut side down) onto each cookie. Return to the oven for 2–3 more minutes, until the marshmallows soften.

20. Chocolate-Dipped Coconut Macaroons

Chewy, golden coconut macaroons dipped in dark chocolate are naturally gluten-free, stunningly simple, and look gorgeous on a Christmas cookie platter. Five ingredients is all it takes — and they taste like you spent all afternoon on them.

Ingredients

• 4 cups sweetened shredded coconut
• ⅔ cup sweetened condensed milk
• 2 large egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup dark chocolate chips, melted

Instructions

1. Beat the egg whites until foamy, then stir in the condensed milk, vanilla, and salt.
2. Fold in the shredded coconut until fully coated.
3. Drop 2-tablespoon mounds onto lined sheets, packing the coconut firmly.
4. Bake at 325°F (165°C) for 20–22 minutes, until golden at the edges.
5. Cool completely, then dip the bottoms in melted dark chocolate and let set on parchment.

Tips for the Best Christmas Cookies

Chill your dough whenever a recipe says so — cold dough spreads less and bakes up thicker and chewier. Use room-temperature butter and eggs for even mixing, and always measure flour by spooning it into the cup and leveling it off so your cookies don’t turn out dry. Bake one test cookie first if you’re trying a new recipe; ovens vary, and one minute can be the difference between soft and overdone. For gifting, stack cookies in tins with parchment between the layers, and include a mix of textures — something chewy, something crisp, something chocolatey.

Planning a full holiday dessert spread? These cookies pair wonderfully with other seasonal treats — try them alongside our Christmas simmer pot recipes for a cozy kitchen vibe, add butterfinger balls and our pecan pie cake to the dessert table, or serve a platter next to warm apple pie biscuits for a Christmas morning treat. And for even more cookie inspiration, check out these caramel cheesecake cookies — a soft brown-sugar cookie stuffed with sweetened cream cheese filling and drizzled with caramel.

Frequently Asked Questions

How far in advance can I bake Christmas cookies?

Most Christmas cookies stay fresh for 5–7 days in an airtight container at room temperature. Bar-style and spice cookies like molasses and lebkuchen actually improve after a day or two. For longer storage, freeze baked cookies for up to 3 months — thaw at room temperature before serving.

Can I freeze Christmas cookie dough?

Yes! Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time. Rolled doughs like sugar cookies and gingerbread can be frozen as flat discs and thawed in the fridge before rolling.

Which Christmas cookies are best for decorating with kids?

Sugar cookies and gingerbread men are the top picks — the dough is sturdy, holds its shape, and gives a big canvas for icing and sprinkles. M&M cookies and ricotta cookies are also great since kids can press on candies and sprinkles before or after baking.

How do I keep my Christmas cookies soft?

Don’t overbake — pull cookies when the centers look slightly underdone, since they finish setting on the hot pan. Store with a slice of fresh bread in the container; the cookies absorb moisture from the bread and stay soft for days.

What are the most popular Christmas cookies?

Classic sugar cookies, gingerbread men, snickerdoodles, peanut butter blossoms, and shortbread consistently top the lists. According to seasonal search trends, Christmas cookies recipes see a major surge every December, with gingerbread and peppermint variations close behind.

Can I make these Christmas cookies gluten-free?

In most of these recipes you can swap in a 1:1 gluten-free flour blend. Add an extra minute or two of rest time after mixing so the flour hydrates, and chill the dough — gluten-free doughs spread more easily. Snowball cookies and shortbread adapt especially well.

Conclusion

From timeless sugar cookies and gingerbread men to festive newcomers like peppermint mocha cookies and pistachio snowflakes, these 20 Christmas cookies cover every craving on the holiday dessert table. Pick a few favorites, turn on some Christmas music, and make a day of it — because the best part of Christmas baking isn’t just the cookies, it’s the memories made along the way. Happy baking, and happy holidays!