15 Decadent Easy Christmas Cookie Recipes You’ll Want to Bake Again

The holiday season is the perfect time to indulge in baking cookies that are as enjoyable to make as they are to savor. Picture your kitchen filled with the warm and inviting scents of peppermint, ginger, and chocolate. Each batch is like a little masterpiece, spreading joy with every bite. There’s a special magic in turning simple ingredients into delightful treats that light up faces with smiles. Ready to explore these tempting recipes and maybe find a new favorite?

Classic Sugar Cookies With a Peppermint Twist

The holiday season is the perfect time to bake up a batch of classic sugar cookies, but why not add a festive twist with a hint of peppermint?

These Classic Sugar Cookies with a Peppermint Twist aren’t only delightful to make but also to eat. The subtle peppermint flavor complements the sweetness of the sugar cookie, making them a perfect treat for family gatherings or holiday parties.

The dough is easy to work with, allowing you to roll it out and cut it into any shape you desire, adding a touch of creativity to your holiday baking.

This recipe serves 4-6 people and is ideal for those who want to bring a little holiday cheer into their home. The addition of peppermint extract and crushed peppermint candies gives these cookies a revitalizing taste, while the classic sugar cookie base keeps them soft and tender.

Whether you’re an experienced baker or trying your hand at cookie-making for the first time, you’ll find joy in creating these festive treats.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• ½ cup crushed peppermint candies
• ¼ cup granulated sugar for rolling

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 ½ cups of granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Form the Cookies: Roll dough into 1-inch balls, then roll each ball in the ¼ cup of granulated sugar. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten and Sprinkle: Gently press each ball with the bottom of a glass to flatten slightly. Sprinkle a pinch of crushed peppermint candies on top of each cookie.
8. Bake: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Extra Tips:

For an extra festive touch, consider adding a few drops of red or green food coloring to the dough. This will give your cookies a colorful holiday look.

Be sure not to overbake the cookies; they should remain soft and chewy, with slightly crispy edges. If the dough becomes too soft while rolling, refrigerate it for 15 minutes to make it easier to handle.

Finally, store any leftover cookies in an airtight container to keep them fresh for several days. Enjoy the holiday spirit with these delightful peppermint sugar cookies!

Chewy Gingerbread Men With Spiced Icing

Chewy Gingerbread Men With Spiced Icing are the perfect festive treat to add to your holiday spread. These classic cookies aren’t only delightful to look at but also bursting with the warm, spicy flavors of ginger, cinnamon, and cloves.

The secret to achieving their chewy texture lies in the perfect balance of molasses and brown sugar, which lends a rich depth of flavor and keeps the cookies soft and moist. The spiced icing adds a sweet and aromatic finish, making these gingerbread men a hit for both kids and adults.

This recipe is designed to make enough for a small gathering, ideal for 4-6 people. Whether you’re making them for a holiday party or as a fun family baking activity, these gingerbread men will surely bring smiles and festive cheer.

Plus, they’re great for decorating with kids, allowing everyone to get creative with their own gingerbread designs.

Ingredients:

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

Spiced Icing:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the flour, brown sugar, ground ginger, cinnamon, cloves, baking soda, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
2. Combine Wet Ingredients: In another bowl, whisk the molasses, egg, and vanilla extract until well combined. Gradually add this wet mixture to the dry ingredients, mixing until a dough forms.
3. Chill the Dough: Divide the dough into two portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 2 hours. This helps the dough firm up and makes it easier to roll out.
4. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Roll Out the Dough: On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness. Use gingerbread man cookie cutters to cut out shapes and place them on the prepared baking sheets.
6. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for about 5 minutes before transferring to wire racks to cool completely.
7. Prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, cinnamon, and nutmeg until smooth. Adjust the consistency by adding more milk if needed.
8. Decorate the Cookies: Once the cookies are completely cooled, use a piping bag or a small spoon to decorate your gingerbread men with the spiced icing. Let the icing set before serving.

Extra Tips:

When rolling out the dough, make sure to lightly flour your rolling pin and surface to prevent sticking. If the dough becomes too sticky, pop it back in the refrigerator for a few minutes.

For a more pronounced ginger flavor, you can increase the amount of ground ginger slightly. Additionally, feel free to personalize your gingerbread men with raisins, chocolate chips, or colored icing for added fun.

Enjoy these delightful cookies with a cup of hot cocoa or spiced tea for the ultimate holiday treat!

Double Chocolate Chip Snowball Cookies

Double Chocolate Chip Snowball Cookies are the perfect festive treat to delight your family and friends during the holiday season. These delightful cookies are a twist on the classic snowball cookie, featuring a rich, double chocolate flavor that will satisfy any sweet tooth.

With their melt-in-your-mouth texture and dusting of powdered sugar, these cookies resemble little snowballs, making them an ideal addition to your Christmas cookie platter. This recipe is designed to serve 4-6 people, making it a great choice for small gatherings or to have on hand for unexpected guests.

The combination of cocoa powder and chocolate chips gives these cookies an indulgent chocolatey taste, while the buttery dough guarantees they stay tender and soft. Whether you’re a seasoned baker or a beginner in the kitchen, these Double Chocolate Chip Snowball Cookies are simple to make and certain to impress.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup mini chocolate chips
• 1/4 teaspoon salt
• Additional powdered sugar for dusting

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This should take about 2-3 minutes. Add in the vanilla extract and mix until combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until fully incorporated.
4. Add Chocolate Chips: Fold in the mini chocolate chips with a spatula or spoon, making sure they’re evenly distributed throughout the dough.
5. Shape the Cookies: Using a small cookie scoop or your hands, shape the dough into 1-inch balls and place them on the prepared baking sheets about 1 inch apart.
6. Bake: Bake the cookies in the preheated oven for 10-12 minutes. The cookies should be set but not browned. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
7. Dust with Sugar: Once the cookies are completely cool, roll them in additional powdered sugar until they’re generously coated.

Extra Tips:

For the best results, verify your butter is softened to room temperature before starting the recipe. This will make it easier to cream with the sugar, resulting in lighter cookies.

If you prefer a more intense chocolate flavor, consider using dark chocolate chips instead of mini chocolate chips. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months to enjoy a sweet treat anytime.

Festive Cranberry and White Chocolate Cookies

Festive Cranberry and White Chocolate Cookies are the perfect holiday treat to share with family and friends. These delightful cookies combine the tartness of dried cranberries with the creamy sweetness of white chocolate, resulting in a heavenly flavor combination that’s sure to please everyone’s palate.

With their vibrant colors and irresistible taste, these cookies are a great addition to any holiday dessert spread or cookie exchange.

Whether you’re an experienced baker or a beginner looking to create something special for the holidays, this recipe is both straightforward and rewarding. The dough comes together quickly and bakes into soft, chewy cookies that are filled with bits of cranberries and chunks of white chocolate.

Making these cookies is also a fun activity to do with kids, as they can help with mixing the dough and adding the ingredients.

Ingredients (for 4-6 people):

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips or chunks

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Incorporate the Cranberries and White Chocolate: Gently fold in the dried cranberries and white chocolate chips until they’re evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown. The centers may still look slightly underbaked, but they’ll firm up as they cool.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy them warm or at room temperature.

Extra Tips:

For the best results, make sure your butter is at room temperature before starting to mix—it should be soft enough to easily beat with the sugars but not melted.

If you don’t have dried cranberries, you can substitute with dried cherries for a different twist. Additionally, if you prefer chunkier cookies, opt for white chocolate chunks instead of chips.

Storing the cookies in an airtight container will help them stay fresh for up to a week, making them a perfect make-ahead option for holiday gatherings.

Almond Thumbprint Cookies With Raspberry Jam

Almond Thumbprint Cookies with Raspberry Jam are a delightful addition to your holiday cookie platter. These cookies aren’t only visually appealing with their vibrant jam centers, but they also offer a delectable combination of flavors and textures. The buttery almond cookie base pairs perfectly with the sweet and slightly tart raspberry jam, making them a favorite among both adults and children.

Plus, these cookies are relatively simple to make, ensuring you spend less time in the kitchen and more time enjoying the festivities. The name “thumbprint” comes from the method of creating a small indentation in the center of the dough ball, which is then filled with jam before baking. This classic technique results in a charming and delicious treat that’s perfect for Christmas or any special occasion.

Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding, resulting in a batch of cookies that will surely impress your family and friends.

Ingredients (Serving size: 4-6 people)

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 cup chopped almonds (optional)
• 1/2 cup raspberry jam
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer. Add in the vanilla and almond extracts, and mix until combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined.
4. Form the Cookies: Roll the dough into 1-inch balls. If desired, roll each ball in chopped almonds to coat the outside. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
5. Create Indentations: Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball. Be careful not to press all the way through the dough.
6. Fill with Jam: Spoon about 1/4 teaspoon of raspberry jam into each indentation.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden. Be careful not to overbake.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Extra Tips

Ensure that your butter is at room temperature before starting, as this helps achieve the right texture for the dough. If your dough feels too sticky to handle, you can refrigerate it for about 30 minutes before rolling it into balls.

Also, be gentle when creating the indentations to avoid cracking the dough. If you don’t have almond flour, you can make your own by finely grinding blanched almonds. Finally, feel free to experiment with different jams or preserves, such as apricot or strawberry, to suit your taste preferences.

Soft and Chewy Snickerdoodle Cookies

Soft and Chewy Snickerdoodle Cookies are a timeless holiday favorite that brings warmth and a touch of nostalgia to any festive gathering. These delightful treats are characterized by their soft, chewy texture and a perfect balance of cinnamon and sugar coating. Snickerdoodles are loved by both young and old, making them a staple on any Christmas cookie platter. Whether you’re baking them for a party or as a sweet surprise for your family, these cookies are sure to spread holiday cheer.

The beauty of Snickerdoodle cookies lies in their simplicity and the comfort they bring with every bite. The secret to achieving their signature softness and chewiness is in the precise combination of ingredients and the gentle baking process. As you initiate making these cookies, confirm you have all the necessary ingredients on hand and allocate a bit of time to enjoy the process. The aroma of cinnamon and sugar baking in the oven is sure to evoke the magic of the holiday season in your home.

Ingredients for Soft and Chewy Snickerdoodle Cookies (Serving Size: 4-6 people):

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to confirm the cookies bake evenly and don’t stick.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 1 1/2 cups of granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step is essential for creating a smooth texture in your cookies.
3. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
5. Prepare the Cinnamon Sugar: In a small bowl, mix the 3 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. This will be used to roll the cookie dough balls before baking.
6. Shape and Roll the Cookies: Using a cookie scoop or your hands, form 1-inch balls of dough. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set, but the centers appear slightly underbaked. The cookies will continue to firm up as they cool.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the cookies warm or at room temperature.

Extra Tips: For best results, make sure your butter is softened to room temperature but not melted; this confirms the cookies have the right texture. If your dough feels too sticky, refrigerate it for 15-20 minutes before rolling it into balls. You can also adjust the cinnamon to sugar ratio in the coating to suit your personal taste. Finally, storing the cookies in an airtight container will keep them soft and chewy for several days, making them perfect for holiday gifting or enjoying throughout the week.

Dark Chocolate Peppermint Bark Cookies

Dark Chocolate Peppermint Bark Cookies are the perfect holiday treat that effortlessly combines the rich flavors of dark chocolate with the invigorating taste of peppermint.

These cookies aren’t only delicious but also visually appealing, making them an excellent addition to your Christmas cookie platter. The combination of crisp cookie base, smooth chocolate topping, and crunchy peppermint pieces provides a delightful texture that will have everyone reaching for seconds.

Ideal for serving 4-6 people, this recipe is straightforward and requires just a few simple ingredients that you may already have in your pantry. The cookies are perfect for a casual family gathering or a festive holiday party, and they can also be packaged beautifully as a homemade gift for friends and loved ones.

Let’s explore the ingredients and the easy steps to create this holiday favorite.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate, chopped
• 1/2 cup crushed peppermint candies or candy canes

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will guarantee that the dry ingredients are evenly distributed.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix as this can make the cookies tough.
6. Shape and Bake: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Lightly flatten each ball with the palm of your hand. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
7. Melt Chocolate: While the cookies are baking, melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring frequently. Alternatively, you can melt it in the microwave in 30-second intervals, stirring in between.
8. Decorate Cookies: Once the cookies are baked, let them cool slightly on the baking sheets. Then, spread a thin layer of melted dark chocolate over each cookie and sprinkle with crushed peppermint candies. Allow the chocolate to set completely before serving.

Extra Tips:

To make your baking process even smoother, verify that all ingredients are at room temperature before you begin. This will help the butter and sugars cream together more effectively, resulting in a better texture for your cookies.

If you prefer a thinner chocolate layer, you can reduce the amount of chocolate used. For added convenience, you can crush the peppermint candies using a food processor or by placing them in a zip-top bag and gently crushing them with a rolling pin.

Store any leftover cookies in an airtight container to keep them fresh and maintain their delightful flavor and texture.

Buttery Shortbread Cookies With a Citrus Zest

Buttery Shortbread Cookies With a Citrus Zest are the perfect addition to your holiday baking list. These cookies offer a delightful balance of sweetness and tanginess, thanks to the infusion of fresh citrus zest. The buttery texture melts in your mouth, leaving a reviving aftertaste that’s sure to please any palate. This recipe is easy to follow and will yield a batch of delicious cookies that are perfect for sharing with friends and family during the festive season.

The key to these cookies is using high-quality butter and fresh citrus zest. The butter provides a rich, creamy foundation, while the zest adds a bright, fragrant element that elevates the flavor profile. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are simple to prepare and require minimal ingredients. They’re sure to be a hit at your holiday gatherings or as a thoughtful homemade gift.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Zest of 1 orange
• Zest of 1 lemon

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your oven reaches the right temperature by the time your cookies are ready to bake.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add Vanilla and Zest: Mix in the vanilla extract, then add the orange and lemon zest. Stir until everything is well incorporated. The zest will infuse the dough with a bright citrus flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
5. Form the Cookies: Divide the dough into small, even balls, roughly 1 inch in diameter. Place them on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
6. Flatten the Dough: Gently press each ball with the bottom of a glass or your fingers to flatten slightly. This will help them bake evenly.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
8. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For an added burst of flavor, consider mixing in a tablespoon of finely chopped candied citrus peel into the dough. If you prefer a crisper cookie, allow the dough to chill in the refrigerator for about 30 minutes before baking. This will help the cookies maintain their shape and give them a satisfying snap.

Additionally, these cookies can be stored in an airtight container at room temperature for up to a week, making them a convenient make-ahead option for the busy holiday season. Enjoy your Buttery Shortbread Cookies With a Citrus Zest with a cup of tea or coffee for a perfect festive treat!

Eggnog Cookies With Nutmeg Frosting

Eggnog Cookies With Nutmeg Frosting are a delightful treat that encapsulate the festive flavors of the holiday season. These cookies are soft and chewy, with the rich taste of eggnog and a hint of nutmeg that brings a cozy warmth to each bite. Topped with a luscious nutmeg frosting, they’re perfect for holiday gatherings or as a sweet indulgence with a cup of hot cocoa.

These cookies aren’t only delicious but also simple to make, bringing the joy of baking into your kitchen without the stress. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. The combination of eggnog and nutmeg creates a unique twist on traditional holiday cookies, making them a standout addition to any Christmas cookie platter.

Ingredients (for 4-6 people):

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 large egg yolks

For Nutmeg Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup eggnog
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Add the eggnog, vanilla extract, and egg yolks to the butter mixture. Beat on low speed until fully combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to guarantee soft cookies.
6. Shape and Bake: Use a tablespoon or a cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare Frosting: In a medium bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, beating on low speed. Add the eggnog, nutmeg, and vanilla extract, and continue to beat until smooth and spreadable.
8. Frost Cookies: Once the cookies are completely cooled, spread a generous amount of nutmeg frosting on each one. Optionally, sprinkle a little extra ground nutmeg on top for garnish.

Extra Tips:

For best results, use high-quality eggnog to enhance the flavor of both the cookies and frosting. If you prefer a stronger nutmeg flavor, feel free to increase the amount slightly, but be cautious as it can quickly become overpowering.

To store the cookies, keep them in an airtight container at room temperature for up to 5 days. If you want to prepare ahead, you can make the dough and freeze it, then bake fresh when needed. Enjoy your Eggnog Cookies With Nutmeg Frosting with a glass of milk or warm eggnog for a festive treat!

Red Velvet Crinkle Cookies With Cream Cheese Drizzle

Red Velvet Crinkle Cookies With Cream Cheese Drizzle are a delightful twist on classic holiday treats, combining the rich flavors of red velvet with a creamy, tangy drizzle of cream cheese.

These cookies are perfect for holiday parties or as a cozy treat to enjoy with a warm cup of cocoa. Their vibrant red color and snowy white powdered sugar coating make them a festive addition to any holiday dessert table.

These cookies aren’t only delicious but also easy to make, requiring just a few simple ingredients and steps. With a slight crisp on the outside and a chewy, moist interior, they’re sure to be a hit with family and friends.

The cream cheese drizzle adds a sophisticated touch, amplifying the indulgent flavor of the red velvet. Whether you’re an experienced baker or a beginner, these cookies are a great way to spread some holiday cheer.

Ingredients for 4-6 servings:

• 1 box red velvet cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar (for cream cheese drizzle)
• 1 teaspoon vanilla extract (for cream cheese drizzle)
• 1-2 tablespoons milk

Instructions:

1. Preheat and Prepare Baking Sheet:
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Cookie Dough:
• In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir until the ingredients are well combined and a dough forms.
3. Form the Cookie Balls:
• Use a tablespoon to scoop out the dough and roll it into balls (about 1 inch in diameter). Roll each ball in powdered sugar until fully coated.
4. Bake the Cookies:
• Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have a crinkle appearance.
5. Cool the Cookies:
• Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
6. Prepare the Cream Cheese Drizzle:
• In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well blended.
• Add milk one tablespoon at a time until the drizzle reaches the desired consistency.
7. Drizzle the Cookies:
• Once the cookies have cooled completely, use a spoon or a piping bag to drizzle the cream cheese mixture over the top of each cookie.

Extra Tips:

For the best results, verify that the cream cheese and butter are fully softened before making the drizzle to avoid lumps.

If you prefer a thicker drizzle, reduce the amount of milk. These cookies can be stored in an airtight container at room temperature for up to three days, or they can be refrigerated to keep them fresh for longer.

If you’re making these cookies in advance, consider adding the cream cheese drizzle just before serving to guarantee they look their best.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti is a delightful treat that perfectly combines the rich flavors of chocolate with the nutty crunch of hazelnuts. This Italian-inspired cookie is perfect for the holiday season and pairs wonderfully with a cup of coffee or hot cocoa. Biscotti, meaning “twice-baked” in Italian, refers to the unique baking method that gives these cookies their signature crispiness. The chocolate and hazelnut combination makes this biscotti a festive addition to any holiday cookie platter.

This recipe yields approximately 24 biscotti, which is perfect for serving 4-6 people. The biscotti dough is flavored with cocoa powder and studded with toasted hazelnuts and chocolate chips. These cookies are first baked as a log, then sliced into individual pieces, and baked again to achieve their characteristic crunch. The result is a decadent, crunchy cookie that’s both satisfying and sophisticated, making it a wonderful treat to share with family and friends during the Christmas season.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup hazelnuts, toasted and coarsely chopped
• 1 cup semi-sweet chocolate chips

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly combined.
3. Prepare Wet Ingredients: In a large bowl, beat the sugar and eggs together using an electric mixer on medium speed until the mixture becomes pale and thick, about 3 minutes. Add the vanilla extract and mix until incorporated.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stir in the chopped hazelnuts and chocolate chips until evenly distributed.
5. Shape the Dough: Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Transfer the logs onto the prepared baking sheet, leaving some space between them.
6. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly cracked on top. Remove from the oven and let cool on the baking sheet for about 10 minutes.
7. Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick slices. Place the slices cut side down on the baking sheet. Bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until crisp.
8. Cool and Store: Remove the biscotti from the oven and allow them to cool completely on a wire rack. Store in an airtight container at room temperature for up to two weeks.

Extra Tips: When preparing the biscotti, make sure that the hazelnuts are well-toasted to enhance their flavor. If your dough is too sticky to handle, lightly flour your hands or chill the dough for about 20 minutes to make it easier to shape. For a festive touch, consider drizzling or dipping the cooled biscotti in melted white or dark chocolate. This not only adds a luxurious finish but also makes them visually appealing for holiday gift-giving.

Lemon Poppy Seed Cookies With Lemon Glaze

Lemon Poppy Seed Cookies With Lemon Glaze are a delightful treat perfect for the holiday season or any time you crave a bright, citrusy dessert. These cookies have a tender, buttery texture with a hint of nuttiness from the poppy seeds that pairs perfectly with the invigorating zing of lemon. Topped with a sweet and tangy lemon glaze, they’re sure to be a hit with friends and family alike.

These cookies aren’t only delicious but are also easy to make, making them an excellent choice for both novice and experienced bakers. Whether you’re preparing a festive holiday spread or simply looking to satisfy a sweet tooth, these Lemon Poppy Seed Cookies With Lemon Glaze won’t disappoint. Their vibrant flavor and elegant appearance make them a standout addition to any cookie platter.

With a few simple ingredients and straightforward steps, you can whip up a batch of these delightful cookies in no time. This recipe serves 4-6 people, guaranteeing there’s enough to share, or to enjoy over a few days.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
3. Add Wet Ingredients: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the lemon juice, lemon zest, and vanilla extract until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, poppy seeds, baking powder, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Shape Cookies: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Prepare Lemon Glaze: While the cookies are cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
9. Glaze Cookies: Once the cookies have cooled completely, drizzle the lemon glaze over each cookie using a spoon or piping bag. Allow the glaze to set for a few minutes before serving.

Extra Tips:

When making these Lemon Poppy Seed Cookies With Lemon Glaze, make sure your butter is properly softened for easy creaming with the sugar. This step is essential for achieving the desired texture.

If you prefer a stronger lemon flavor, feel free to add a little more lemon zest or juice to both the cookie dough and the glaze. Additionally, if you find the dough too sticky to handle, refrigerate it for about 30 minutes before shaping the cookies. This will make the dough easier to work with and help the cookies maintain their shape while baking.

Peanut Butter Blossoms With Milk Chocolate Kisses

Peanut Butter Blossoms with Milk Chocolate Kisses are a classic holiday treat that combines the creamy richness of peanut butter with the sweet allure of chocolate. These cookies aren’t only delightful to eat but also incredibly easy to make, making them a perfect addition to your holiday cookie platter.

With their iconic chocolate kiss in the center, they’re sure to be a hit with both kids and adults alike. The simplicity of these cookies is part of their charm. Even if you’re not an experienced baker, you’ll find that the steps are straightforward and the ingredients are likely already in your pantry.

The recipe yields around 24 cookies, making it ideal for a small gathering or as a treat to share with family and friends during the festive season.

Ingredients (Serves 4-6):

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 24 milk chocolate kisses

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees your cookies bake evenly and to perfection.
2. Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Beat the mixture until it’s light and fluffy. Then, add the egg and vanilla extract, and mix until well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating until the dough forms and all ingredients are well combined.
4. Shape the Dough: Roll the dough into 1-inch balls and place them about 2 inches apart on ungreased baking sheets. The dough should yield approximately 24 balls.
5. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
6. Add the Chocolate Kisses: Immediately after removing the cookies from the oven, gently press a milk chocolate kiss into the center of each cookie. The heat from the cookie will slightly melt the chocolate, helping it adhere.
7. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

To ascertain your Peanut Butter Blossoms have the perfect texture, make sure your butter is at room temperature before you begin. This helps in achieving a smooth and creamy batter.

If you find the dough is too sticky when rolling, you can refrigerate it for 15-20 minutes to make it easier to handle. Once you’ve added the chocolate kisses, avoid moving the cookies until they’re completely cool to prevent smudging the chocolate.

Enjoy these cookies fresh or store them in an airtight container for up to a week for a sweet treat anytime.

Cranberry Orange Biscotti

Cranberry Orange Biscotti is a delightful and festive treat perfect for the holiday season. This twice-baked Italian cookie combines the tartness of cranberries with the zesty flavor of oranges, creating a crunchy and flavorful treat that pairs wonderfully with a cup of coffee or tea.

Biscotti is known for its long shelf life, making it an ideal make-ahead gift or treat to have on hand for unexpected guests during the busy holiday season. The process of making biscotti involves baking the dough twice, first in a loaf form and then again after slicing, to achieve its characteristic crispness.

The combination of dried cranberries and orange zest not only adds a festive touch but also infuses each bite with an invigorating burst of flavor. This recipe serves 4-6 people, making it a perfect addition to your holiday cookie platter.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup dried cranberries
• 1/2 cup chopped almonds (optional)
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, vanilla extract, melted butter, and orange zest until smooth.
4. Form Dough: Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
5. Add Cranberries and Almonds: Fold in the dried cranberries and almonds (if using) until they’re evenly distributed throughout the dough.
6. Shape the Dough: Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
7. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
8. Slice Biscotti: Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, carefully slice each log diagonally into 1/2-inch thick slices.
9. Second Bake: Arrange the slices cut side down on the baking sheet. Bake for an additional 15-20 minutes, flipping them halfway through, until the biscotti are dry and crisp.
10. Cool and Store: Allow the biscotti to cool completely on a wire rack before storing in an airtight container.

Extra Tips:

To enhance the orange flavor, you can add a teaspoon of orange extract or a tablespoon of fresh orange juice to the wet ingredients. If you prefer your biscotti softer, reduce the second baking time by a few minutes.

Feel free to experiment with different nuts or add a drizzle of white chocolate for an extra touch of sweetness. Remember, biscotti can be stored for several weeks in an airtight container, making them a convenient and thoughtful holiday gift.

Spiced Molasses Cookies With Candied Ginger

Spiced Molasses Cookies with Candied Ginger are the perfect treat for the holiday season, combining warm spices and the rich flavor of molasses with the sweet and spicy kick of candied ginger.

These cookies are soft and chewy, with a delightful depth of flavor that makes them a hit at any festive gathering. The combination of ground ginger, cinnamon, and cloves with the added texture of candied ginger offers a unique twist on traditional holiday cookies, making them a must-try for any cookie lover.

Baking these cookies is a simple yet rewarding experience. The dough is quick to prepare and fills your kitchen with the warming aromas of ginger and molasses.

Once baked, these cookies are perfect for enjoying with a cup of hot cocoa or as part of a holiday cookie exchange. With a serving size of 4-6 people, this recipe yields around 24 cookies, making it ideal for sharing with family and friends.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1 large egg
• 1/4 cup unsulfured molasses
• 2 tablespoons finely chopped candied ginger
• Granulated sugar for rolling

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.

3. Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and dark brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4. Add Wet Ingredients:

Beat in the egg, then add the molasses, mixing until fully incorporated.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. Fold in the finely chopped candied ginger.

6. Shape the Cookies:

Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in granulated sugar to coat.

7. Bake the Cookies:

Place the dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have cracked slightly.

8. Cool the Cookies:

Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure your butter is softened at room temperature but not melted, as this will help create the desired texture of the cookies.

If you’re preparing the dough in advance, you can refrigerate it for up to 24 hours before baking; just let it sit at room temperature for about 15 minutes before scooping.

To enhance the ginger flavor, consider adding an extra tablespoon of candied ginger or a pinch more ground ginger.

These cookies also store well in an airtight container for up to a week, making them perfect for early holiday baking.