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–+ servings
Multiple Christmas sugar cookies on parchment paper.
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60+ Best Cookies for Cookie Exchange

Get ready for your cookie exchange with this list of recipes, featuring everything from easy classics to show stopping creations.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Kristyn Merkley

Equipment

  • Christmas Cookie Cutters

Ingredients

Sugar Cookies

  • ¾ cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Frosting & Toppings

  • ⅓ cup butter, softened
  • 4½ cups powdered sugar
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • food coloring
  • Christmas sprinkles, colored decorating gel

Instructions

Sugar Cookies

  • Preheat oven to 375°F and grease a cookie sheet.
  • In a large bowl mix butter, cream cheese, sugars, egg, and almond until creamy. Use a Kitchen-Aid or hand mixer.
  • In a separate bowl sift the flour, baking powder, and salt. Add the flour mixture to the creamed mixture. Combine until soft dough forms. If the dough is too sticky, mix in a bit more flour. 
  • Lightly flour the counter and roll out the dough to about ⅜ inches. (For a crispier cookie roll the dough thinner.) Once the dough has been rolled cut with holiday cookie cutters.
  • Bake for 8-10 minutes. Let cool before decorating.

Frosting

  • Add the butter, powdered sugar, milk, vanilla, and almond extract to a mixing bowl. Use an electric mixer to combine.
  • Make all the frosting one color or divide it into separate bowls and mix it with different food coloring.
  • Frost the cookies. Use colored decorating gel to add embellishments. Add any holiday sprinkles you wish.

Video

Notes

Recipe Notes:
  • Use softened cream cheese and butter for the dough—it keeps the cookies soft and tender.
  • Roll the dough evenly for consistent baking, and don’t overbake for the perfect chewy texture.
  • Add almond extract to the frosting for a subtle holiday flavor twist.
  • Store decorated cookies in a single layer or with wax paper between layers to keep them pretty.
  • Make ahead! The dough freezes beautifully for stress-free holiday baking.
Icing. For a smooth finish, use Royal Icing to decorate the cookies. 
Store cookie dough. Wrap the dough with plastic and refrigerate for 1-2 days or freeze for 2-3 months. See How to Freeze Cookie Dough for tips.
Store baked cookies. Allow the frosting to set and store cookies in an airtight container at room temperature for 4-5 days, in the refrigerator for 6-7 days, or in a freezer-safe container and freeze for 3 months. If needed, separate layers with parchment paper or wax paper.
For more substitutions and tips, check out the full recipe post

Nutrition

Serving: 1cookie | Calories: 293kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 157mg | Potassium: 46mg | Fiber: 1g | Sugar: 33g | Vitamin A: 397IU | Calcium: 22mg | Iron: 1mg