10 Delicious Cookie Recipes for Christmas

Introduction

Christmas is the perfect time to indulge in some sweet treats, and what better way to spread holiday cheer than with a batch of homemade cookies? Whether you’re baking for your family, friends, or Santa himself, these 10 cookie recipes are sure to delight everyone. So put on your apron, preheat the oven, and let’s get baking!

1. Classic Chocolate Chip Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Stir in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 9-11 minutes, or until golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Gingerbread Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
2. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
4. Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 2 hours, or overnight.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until firm and lightly browned.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

3. Peppermint Meltaways

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• Crushed peppermint candies, for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, powdered sugar, and peppermint extract until light and fluffy.
3. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Use the bottom of a glass to flatten each ball slightly.
6. Bake for 9-11 minutes, or until the edges are lightly golden.
7. Sprinkle the cookies with crushed peppermint candies while they are still warm.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

4. Snickerdoodles

Ingredients:

• 1 cup unsalted butter, softened
• 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
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. In a small bowl, combine the sugar and cinnamon for rolling the dough.
6. Shape the dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
7. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. White Chocolate Cranberry Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Stir in the white chocolate chips and dried cranberries.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 9-11 minutes, or until golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Peanut Butter Blossoms

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Granulated sugar, for rolling the dough
• 48 chocolate kisses, unwrapped

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, and beat well.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Shape the dough into 1-inch balls and roll them in granulated sugar.
6. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until lightly golden brown.
8. Immediately press a chocolate kiss into the center of each cookie.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Oatmeal Raisin Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Stir in the oats and raisins.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until lightly golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Red Velvet Crinkle Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

Instructions:

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Stir in the red food coloring and vanilla extract.
4. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Cover the dough and refrigerate for at least 2 hours, or overnight.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Shape the dough into 1-inch balls and roll them in powdered sugar.
8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Almond Butter Thumbprint Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups finely chopped almonds
• 1/2 cup raspberry jam

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
4. Shape the dough into 1-inch balls and roll them in the chopped almonds.
5. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
7. Fill each indentation with a small spoonful of raspberry jam.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Coconut Macaroons

Ingredients:

• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups shredded coconut

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, sugar, salt, and vanilla extract until frothy.
3. Add the shredded coconut to the egg white mixture and stir until well combined.
4. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until lightly golden brown.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion

There you have it, 10 delicious cookie recipes to make your Christmas extra special. From classic chocolate chip cookies to festive red velvet crinkles, there’s a cookie for every taste. So grab your mixing bowls and get ready to create some sweet memories in the kitchen. Happy baking!