There’s nothing quite like the magic of Christmas cookies to bring warmth and joy to the season. These 21 Best Christmas Cookie Recipes are a treasure trove of flavors, from rich chocolatey bites to delicate, buttery shortbread. Each recipe is crafted to deliver a perfect balance of textures—crispy edges, chewy centers, and melt-in-your-mouth crumbles. With just 2 hours and 30 minutes of prep and a quick 10-minute bake, you’ll have a stunning array of treats to share or savor. The aroma of cinnamon, vanilla, and toasted nuts will fill your kitchen, creating memories as sweet as the cookies themselves.
Whether you’re a seasoned baker or just starting, these recipes are designed to inspire and delight. From festive sprinkles to decadent drizzles, every cookie is a celebration of holiday cheer. The variety ensures there’s something for everyone—classic favorites and creative twists alike. Gather your loved ones, roll up your sleeves, and let the holiday baking begin. These cookies aren’t just desserts; they’re little bites of Christmas magic, ready to make your season brighter.
Ingredients for Festive Christmas Cookies
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon sea salt (or substitute with table salt)
- 1 cup unsalted butter, softened (leave at room temperature for 30 minutes)
- ¾ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, for extra flavor)
- 1 tablespoon lemon zest (from about 1 lemon)
- Royal Icing, coarse sugar, and/or sprinkles for decorating (as desired)
Step-by-Step Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth. Add the powdered sugar and beat until light and fluffy, scraping down the sides of the bowl as needed.
- Add wet ingredients: Beat in the egg until fully incorporated. Then, mix in the vanilla extract, almond extract, and lemon zest.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, one-third at a time, mixing on low speed until just combined. Avoid overmixing.
- Chill the dough: Divide the dough into two equal portions, shape into disks, and wrap each in plastic wrap. Refrigerate for 2 hours to firm up.
- Preheat the oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Roll and cut the dough: On a lightly floured surface, roll out one disk of dough to ¼-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets.
- Bake: Bake one sheet at a time for 10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Decorate: Once the cookies are completely cool, decorate with Royal Icing, coarse sugar, or sprinkles as desired.
Decorating Ideas to Make Your Cookies Shine
Take your Christmas cookies to the next level with creative decorations! Use Royal Icing for a smooth, professional finish, or sprinkle on coarse sugar for a sparkly touch. Add sprinkles in festive colors for a fun, kid-friendly option. For a rustic look, dust with powdered sugar or drizzle with melted chocolate. Let your imagination run wild!
Storage Tips to Keep Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. If you’re freezing the dough, wrap the disks tightly in plastic wrap and store in a freezer bag for up to 2 months—just thaw in the fridge before rolling and baking.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the chilling step by rolling the dough immediately and baking right away—though the cookies may spread slightly more. Use pre-made Royal Icing or store-bought frosting for quicker decorating. Alternatively, bake the cookies in advance and decorate them later when you have more time. Every minute saved counts during the holiday rush!
Recipe Variations to Mix It Up
Customize these cookies to suit your taste! Swap lemon zest for orange zest for a citrusy twist, or omit the almond extract if you prefer a simpler flavor. Add 1/2 cup of chopped nuts or dried fruit to the dough for extra texture. For a chocolatey version, replace 1/4 cup of flour with cocoa powder. The possibilities are endless!
Essential Equipment for Perfect Cookies
Make sure you have the right tools for success! A stand mixer or hand mixer makes creaming butter and sugar a breeze. Use parchment paper to prevent sticking and ensure easy cleanup. A rolling pin and cookie cutters are must-haves for shaping, and a wire rack helps cookies cool evenly. Happy baking!
21 Best Christmas Cookie Recipes
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- Royal Icing, coarse sugar, and/or sprinkles for decorating
Instructions
- In a medium bowl, combine the flour, baking soda, cream of tartar, and salt.
- Cream the butter in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add the egg and beat well, then add the vanilla extract, almond extract, and lemon zest and mix again.
- Add the dry ingredients, one-third at a time, mixing until well combined. Divide the dough into two balls and flatten into disks. Wrap in plastic wrap and transfer to the fridge to chill for 2 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Roll the dough on a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out desired shapes. Transfer to the baking sheets and bake, one sheet at a time, for 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to continue cooling. Cool completely before icing.