Christmas Cookie Recipes

Before you bake: techniques that matter

Measure flour by weight if you can. One cup of all-purpose flour is about 120 to 125 grams. If using cups, spoon flour into the cup and level it, rather than scooping, which packs it. Use room-temperature butter unless a recipe says cold. It should give slightly when pressed but not be shiny or melted. Chill the dough when told. Cold dough spreads less and cuts cleaner. Use parchment paper or silicone mats to prevent sticking. Rotate the pan halfway through baking for even color. Cool cookies on the pan for a few minutes before moving them to a rack.

Cutout and decorated cookies

Classic sugar cookies

Cream 1 cup (225 g) softened butter with 1 cup (200 g) sugar until light. Beat in 1 egg and 2 teaspoons vanilla. Mix in 3 cups (375 g) flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Divide in two, flatten into discs and chill for one hour. Roll to about 1/4 inch (6 mm) thick, cut shapes and bake at 350°F (175°C) for 8 to 10 minutes, until the edges just begin to color. Cool completely before icing.

Royal icing for decorating

Whisk 2 cups (240 g) powdered sugar with 2 tablespoons meringue powder and about 3 tablespoons water until thick but flowing. Thin with a few drops of water for flooding and keep thick for outlines. Cover bowls with a damp cloth to prevent crusting. Let decorated cookies dry for several hours.

Gingerbread cookies

Beat 1/2 cup (115 g) butter with 1/2 cup (100 g) brown sugar. Mix in 1/2 cup (170 g) molasses and 1 egg. Stir in 2 3/4 cups (345 g) flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon salt. Chill for two hours. Roll to 1/4 inch and cut. Bake at 350°F (175°C) for 8 to 10 minutes. These keep well and suit gingerbread houses when rolled slightly thicker and baked longer.

Buttery and simple

Shortbread

Beat 1 cup (225 g) softened butter with 1/2 cup (60 g) powdered sugar until smooth. Add 2 cups (250 g) flour and 1/4 teaspoon salt, and mix until a dough forms. Press into a lined 8-inch pan or roll and cut. Prick with a fork. Bake at 325°F (165°C) for 25 to 30 minutes for a pan, or 12 to 15 minutes for cutouts, until pale gold. Cool in the pan and cut while warm.

Jam thumbprints

Mix 1 cup (225 g) softened butter, 1/2 cup (100 g) sugar, 1 egg yolk and 1 teaspoon vanilla. Add 2 cups (250 g) flour and 1/4 teaspoon salt. Roll into balls, press a thumb into each and fill with about 1/2 teaspoon thick jam. Bake at 350°F (175°C) for 12 to 14 minutes.

Snowball cookies (Russian tea cakes)

Cream 1 cup (225 g) butter with 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla. Add 2 1/4 cups (280 g) flour, 1 cup (115 g) finely chopped pecans or walnuts and 1/4 teaspoon salt. Roll into balls and bake at 350°F (175°C) for 12 to 14 minutes. Roll in powdered sugar while warm and again when cool.

Chewy and chocolate

Chocolate crinkle cookies

Whisk 1/2 cup (45 g) cocoa, 1 cup (200 g) sugar and 1/4 cup (60 ml) oil. Beat in 2 eggs and 2 teaspoons vanilla. Mix in 1 cup (125 g) flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Chill for two hours. Roll in powdered sugar and bake at 350°F (175°C) for 10 to 12 minutes.

Oatmeal cranberry white chocolate cookies

Cream 1/2 cup (115 g) butter with 3/4 cup (150 g) brown sugar. Add 1 egg and 1 teaspoon vanilla. Mix in 1 cup (125 g) flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and 1 1/2 cups (135 g) rolled oats. Fold in 1/2 cup dried cranberries and 1/2 cup white chocolate chips. Bake at 350°F (175°C) for 10 to 12 minutes.

Peppermint bark cookies or pretzel bark

Melt 8 ounces (225 g) good chocolate, spread on parchment, sprinkle with crushed candy canes and cool. Break into shards. It is not a baked cookie, but it makes a quick treat and a good gift.

Dietary notes and substitutions

For gluten-free cookies, use a one-to-one gluten-free flour blend and chill dough longer. For dairy-free, use plant-based butter sticks designed for baking. For egg-free, replace each egg with 1/4 cup applesauce in softer cookies, though texture will change. For nut allergies, omit nuts and bake in a nut-free kitchen with clean equipment. Always label cookies when sharing, and tell guests about common allergens such as nuts, eggs, wheat and milk.

Baking ahead and storing

Most doughs freeze well for up to three months wrapped tightly. Shape logs or portion balls so you can bake from frozen, adding a minute or two. Baked cookies keep in an airtight container for five to seven days; shortbread and gingerbread keep longer. Store different types separately, since soft cookies can make crisp ones soggy. Freeze baked, undecorated cookies for up to three months and thaw before icing.

Hosting a cookie swap

Invite six to ten friends. Ask each person to bake a dozen cookies per guest, bring recipe cards and containers to take home. Label the cookies with names and allergens. Set out plates and tongs. Everyone leaves with a variety and new recipes. For a charity swap, collect donations in place of a fee.

Shipping cookies

Choose sturdy cookies such as shortbread, gingerbread and biscotti. Wrap in pairs, back to back, in wax paper, and pack in a tin or box with cushioning. Ship by the fastest available service early in the month; see our shipping deadlines. Avoid cookies with perishable fillings or soft icing.

Baking with children

Children can do many steps safely: measuring, stirring, pressing cookie cutters and sprinkling decorations. Set up a clean table with a bowl of dough and cutters, give each child a small amount of dough and let them create. Use soft doughs such as sugar cookie or gingerbread that are easy to roll. Keep hot trays away from small hands, and handle the oven yourself. Expect imperfect shapes; the memory matters more than the result. If you want tidy cookies for gifts, bake a separate batch.

Troubleshooting

If cookies spread too much, the butter was likely too warm, the dough too soft or the baking sheet too hot. Chill the dough and use a cool pan. If cookies are dry, you may have measured too much flour or baked too long; take them out when the edges are set and the centers look slightly underdone. If cookies are tough, the dough was overmixed after adding flour. If cookies burn on the bottom, use a lighter-colored pan, double up pans or move the rack higher. If icing slides off, the cookies were not fully cool, or the icing was too thin.

Creating a gift tin

A tin of homemade cookies is among the most appreciated gifts. Choose three to four types with contrasting textures and colors, for example gingerbread, shortbread, chocolate crinkles and a jam thumbprint. Line the tin with parchment, and separate layers with wax paper. Add a card listing the cookies and any allergens, and tie it with ribbon. Deliver within a few days of baking, or freeze and give frozen with instructions. For teachers and neighbors, our guides to teacher gifts and Christmas Eve boxes include more ways to share them.