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Enjoy our collection of BEST Christmas cookies with plenty of family favorites to bake and share all season long!!
‘Tis the Season for COOKIES!
Christmas and cookies go hand in hand for our family. It’s one of our very favorite holiday traditions; hello sprinkles, peppermint, and those cozy spice aromas!
Many of these recipes are make-ahead and freezer-friendly, so you can plan early and still deliver fresh-baked joy in December. Whether you’re decorating sugar cookies for Santa, rolling buttery spritz, or dipping chocolate crinkles, you’ll find something delicious for every platter. Grab your cookie scoop, turn on the carols, and let’s get going. We have plenty of Christmas cookies to keep you baking all season long!
Kristyn’s Christmas Cookie Tip
My sisters and I love baking cookie trays to give to friends and neighbors for Christmas. Some use a holiday plates wrapped in cellophane and others like to purchase a festive container or box.
PRO TIP: Pin or bookmark this list so you’re ready witheveryone’s favorite Christmas cookies when holiday baking season hits!
Avalanche cookies are crispy, crunchy, and filled with peanut butter, marshmallows, and chocolate chips. They are no-bake and such a fun recipe to try with kids!
2¾cupsall-purpose flour,plus more for rolling out the cookies
1½teaspoonsground ginger,or use 2 tsp for a stronger flavor
1½teaspoonscinnamon
¼teaspoonnutmeg
¼teaspoonground cloves
¾teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter,softened
⅓cupgranulated sugar
⅓cupbrown sugar
1largeegg
1teaspoonvanilla extract
½cupunsulphered molasses,spray the measuring cup with non-stick cooking spray first to avoid sticking
Royal Icing
1½cupspowdered sugar,sifted
1-2tablespoonsmilk
2teaspoonsclear corn syrup
food coloring
Confectioners Frosting
2 cupspowdered sugar,sifted
½cupunsalted butter,softened
1-2tablespoonsmilk or cream
food coloring
Instructions
Gingerbread Men
In a medium bowl whisk flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt.
In a large bowl using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Beat in egg, vanilla, and molasses.
Carefully beat in the flour mixture until it's incorporated.
Divide the dough in 2, form each half into a round disc, wrap each in plastic wrap, and chill in the fridge for at least 4 hours or up to 2 days.
When ready to bake, preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
Work with one ball of dough at a time. If the dough was in the fridge overnight, you may need to let it warm up for 10-15 minutes first.
On a well-floured countertop using a well-floured rolling pin, roll out one disc of the dough until it's about ¼ inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet.
Bake for 8-12 minutes until the tops are set. (This will depend on the size of your cookie cutters and the thickness of the dough). This yields between 25-36 cookies.
Royal Icing
Whisk powdered sugar, corn syrup, and milk. Mix in a little more milk or powdered sugar as necessary.
Divide into small bowls and mix with food coloring.
Decorate the cookies using piping bags, or a knife. We use disposable piping bags and a 4M tip.
Buttercream Frosting
In a large bowl using an electric mixer, beat butter until fluffy.
Beat in powdered sugar about ½ cup at a time, then beat in 1-2 tablespoons milk or cream. Add in a little extra powdered sugar or milk/cream as necessary.
Divide the icing into small bowls and mix with food coloring.
Frost the cookies using piping bags or a knife.
Notes
Pro tip. The dough must stay chilled otherwise it can spread too much in the oven producing a thin flat cookie. Also, be sure that you roll the dough between ¼-⅓ inch thick. Freeze the dough. Instead of refrigerating the dough, place it into a freeze Ziploc and freeze it for up to 3 months. Thaw overnight in the fridge before rolling.Store. Let the frosting set then store in an airtight container for 3-5 days or place cookies in a freezer-safe bag, separate layers with parchment paper, and freeze for up to 3 months. (Note that any candy decorations may fall off in the freezer.)
Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipesโeach one tested in her kitchenโthat anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!
I made the holiday cookies. I omitted sprinkles because I didn’t have any but used the red and green m and m s. They turned out beautifully and are delicious!
Just checking is it better to use regular butter or unsalted butter for your recipes for your butter cookies /sugar cookies double choc chip cookies . Please let me know . Cant wait to try all of these
Happy Thanksgiving to you and your beautiful family! Thank you so much for all of your delicious recipes, your e book, and these cookie recipes!
I can not wait to bake!
The cookies came out perfect and very tasty and delious
Iโm so glad they turned out so well for you!
So many cookie recipes to try for Christmas. Thank you for all your great recipes and hope you have a beautiful and Blessed holiday season.
I made the holiday cookies. I omitted sprinkles because I didn’t have any but used the red and green m and m s. They turned out beautifully and are delicious!
Just checking is it better to use regular butter or unsalted butter for your recipes for your butter cookies /sugar cookies double choc chip cookies . Please let me know . Cant wait to try all of these
Happy Thanksgiving to you and your beautiful family! Thank you so much for all of your delicious recipes, your e book, and these cookie recipes!
I can not wait to bake!
Thank you!! That means so much! Hope you had a wonderful Thanksgiving too!