10 Christmas Cookies You Need to Make
Christmas is a brilliant excuse to make cookies – if you need one! From putting them out for Santa to enjoy through to sampling one while watching those Christmas movies, they are a great sweet treat. Plus it’s a fun thing to make with the kids once school has finished.
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To help inspire you to go beyond your normal cookies, I thought I’d bring together 10 Christmas cookies recipes. These aren’t so much the novelty cookies in all funny shapes with loads of complex frosting patterns. These are more like delicious and traditional cookie recipes from around the world.
Why do we love to make Christmas cookies?
So what is it about Christmas and cookies? Where did that connection come from?
Actually, you can trace the roots of the idea way back to Medieval Europe. Biscuits made with things like dried fruit, almonds, cinnamon and ginger were introduced and really took off.
Early in the 17th century, the Dutch brought the idea to the United States and in the late 1800s, the idea of cookie cutters was born. This led to the fun, novelty cookies we see all of the time.
Since the 1930s, it has been a tradition in the US and Canada to leave milk and cookies on the table as a treat for Santa Claus as he does his rounds. No wonder he gets stuck in the chimney, eating all those cookies!
When should you make cookies?
The big question then becomes when should you make those Christmas cookies? This is pretty important because some types of cookies can keep for weeks while others have a much shorter shelf life.
Here’s a few examples:
- Brandy snaps – good for about a week without any filling
- Butter cookies – only good for a few days so make them just before you want to eat them (or make multiple batches spread over the holiday period!)
- Fruitcake cookies – can last for weeks or even months depending on ingredients and how much booze is in them
- Gingerbread cookies – several months unless they are iced (frosted) as this will cut down the lifespan
- Peanut butter cookies – around two weeks
- Shortbread – at least a month
- Sugar cookies – crispy, crunchy styles should keep about a month, the more cake styles will be less
Of course, this doesn’t factor in the urge to munch, which can often shorten cookie lifespan to a matter of hours if someone eats them all…
10 Christmas Cookies recipes
Okay, so now we know why and when, let’s get started on some of these cookie recipes.
Chocolate Crinkle Cookies
Chocolate crinkle cookies have that chewy, fudgy style to them that is popular with adults as well as kids. And they look the part for Christmas with their snowy coating!
Ingredients:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup unsalted butter
- 4 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup powdered sugar
Directions
Beat cocoa powder, sugar and butter at medium speed. Then add 1 egg at a time, beating at low speed until combined. Then mix in each of the remaining ingredients individually except for the powdered sugar. Cover the bowl and refrigerate the mixture for 4 hours.
Preheat oven to 350°. Line baking sheets with parchment paper. These parchment sheets are precut and simple to use. Roll dough into 1-inch balls, then coat it in powdered sugar. Add to the baking sheet, allowing at least 2 inches between each.
Bake for 10 minutes. Let cookies rest on sheet out of the oven for 1 minute. Then transfer to a wire rack to cool completely.
Flourless Peanut Butter Cookies
Peanut butter cookies are a classic but this version is ideal for anyone who has a flour allergy. Plus with almond milk in it, it is also good for lactose-intolerant people who can manage nut milk!
Ingredients:
- 1 cup peanut butter
- ¼ cup sugar
- ¼ cup light brown sugar
- 1 egg, lightly beaten
- 1 tablespoon unsweetened almond milk
- 1 tablespoon baking soda
Directions
Preheat oven to 300°. Line a large baking sheet with parchment paper.
Cream peanut butter and sugars in a large bowl with a hand mixer until well combined.
Add egg, mixing until combined. Then the baking soda. Mix until combined.
Drop the dough by the teaspoon onto the prepared sheet. Bake 10 – 12 minutes until golden brown and surfaces crack.
Allow to cool completely in the pan.
Fig and Almond Cookies
Fig and almond cookies are an upgrade on the simple almond cookie recipe and are finished with a sweet glaze. You can either use a food processor to grind the almonds or buy some that are already ground.
Ingredients:
- 2 large eggs, room temperature
- 1 tablespoon cold water
- 2 tablespoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ cups confectioners sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons cold butter, cubed
Filling:
- 8 ounces or 1 ⅓ cups dried figs
- 3 tablespoons unblanched almonds
- 2 tablespoons apricot preserves
- 4 teaspoons orange juice
Glaze:
- 1 cup confectioners sugar
- 2 tablespoons 2% milk
- ½ teaspoon vanilla extract
Directions
In a small bowl, whisk together eggs, cold water and vanilla until blended. Add flour, confectioners sugar, baking powder and salt in food processor and pulse until blended. Add butter, pulse until texture is crumbly. Continue pulsing while adding egg mixture. Pulse until combined.
Divide dough in half and shape each into a ball. Cover. Refrigerate an hour until it’s firm enough to roll.
Wipe food processor out, then add figs and almonds. Pulse until chopped. Add preserves and juice. Pulse until combined.
Preheat oven to 350°. On a lightly floured work surface, roll each circle of dough into a 10” x 8” rectangle. Cut each of those lengthwise into four 2” wide strips.
Spread approximately 2 tablespoons of your filling down the middle of each strip. Fold dough over the filling, pinching edges to seal. Roll each gently into a log shape. Cut into 1” pieces.
Place cookies 1” apart on baking sheets lined with parchment paper. Bake 10 – 12 minutes until lightly brown. Place cookies on wire racks to cool completely.
Mix glaze ingredients in a small bowl until smooth. Drizzle over cookies. Then, let stand until set.
Holiday Spritz Cookies
These are super simple cookies that you can decorate in a range of different ways. From sanding sugar, shiny pearls or even Christmas themes sugar decorations, there’s loads of ways to make these seasonal.
Ingredients:
- 1 cup butter, softened
- 1 cup confectioners sugar
- ¼ cup salt
- 1 large egg, room temperature
- 1 ½ teaspoons rum extract
- 2 ½ cups all-purpose flour
Directions
Preheat oven to 375°. Cream butter, confectioners sugar and salt until fluffy. Beat in egg and extract. Then, gradually, beat in flour.
Using a cookie press with the disc of your choice, press dough onto greased cookie sheets 1 inch apart.
Bake 6 – 9 minutes until bottoms are light brown. Allow to cool on pans for about 2 minutes, then remove to wire racks to cool completely.
Decorate as desired.
Shortbread
Shortbread needs no introduction but it seems a crime not to include it with these other Christmas cookies. While it is perfect on ti’s own, it is also delicious if you drizzle some melted chocolate on the top. Or half dip it in melted chocolate.
Ingredients:
- 4 oz butter
- 2 oz caster sugar plus extra to add on top
- 6 oz plain flour
Directions
Preheat the oven to 190C/375F.
Beat the butter and sugar until smooth then stir in the flour to get a smooth paste.
On a work surface, roll out until around ½ inch thick.
Cut into rounds or fingers and place on the baking tray. Sprinkle with caster sugar and pop in the fridge for 20 minutes to cool.
Bake in the oven for 15-20 minutes until golden brown. Leave on a wire rack to cool – if you can stand to wait!
Meltaway Butter Cookies
Meltaway cookies are a mixture of butter and almonds with vanilla so they are great for any time of the year. They have a great texture and can be made in lots of different shapes.
Ingredients:
- 1 cup butter, room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2/3 cup confectioners sugar
- 2 cups all-purpose flour, sift before measuring
- Optional: 1/2 cup sugar or coloured sugar
Directions
Cream butter until light and fluffy. Beat in salt, almond extract, and vanilla extract.
Gradually blend in confectioners sugar. Then blend in sifted flour.
Chill for about 1 hour or until dough becomes firm.
Preheat oven to 400°.
Shape dough into rolls about ¾” diameter, then cut to ¾” length.
Place, ends up, on ungreased baking sheets. Press lightly with the bottom of a glass covered with a damp cloth. Optionally, sprinkle cookies with coloured sugar or granulated sugar.
Bake at 400° for about 10 minutes.
Walnut Crescent Cookies
With their distinctive crescent shape, these cookies stand out of the crowd. And they are simple to make with a cookie cutter in the shape of a crescent. Or you could use a glass to make a round then to cut out another section.
Ingredients:
- 4 ounces unsalted butter, room temperature
- ⅓ cup sugar
- 1 ¼ cups all-purpose flour
- 1 cup ground walnuts
- Dash of salt
- 1 teaspoon vanilla extract
- ½ cup confectioners sugar
Directions
Preheat oven to 325°.
In a medium bowl, beat butter and sugar with a hand mixer until light and fluffy.
Add flour, walnuts, salt and vanilla. Mix together to form a smooth dough.
Roll out dough to ¼” thick. Use a cookie cutter to cut out crescent or other desired shapes. Gather scraps of dough, reroll and cut into shapes.
Bake on a parchment-lined cookie sheet for 10 – 12 minutes until set.
Allow to stand for 2 minutes, then roll warm cookies in confectioners sugar. Place on wire racks to cool.
When completely cool, reroll cookies in confectioners sugar. Store in an airtight container.
Old-Fashioned Sugar Cookies
This traditional recipe works perfectly unfrosted or you can make some kind of frosting to add. You could also add some holiday decorations or just some sugar sprinkles.
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 ¼ cups shortening
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk
- Frosting, sprinkles, jimmies, other decorations (optional)
Directions
Combine flour, baking powder, baking soda, salt and nutmeg into a medium bowl.
Beat shortening for 30 seconds in a large mixing bowl. Add sugar and beat until fluffy.
Next, add eggs and vanilla. Then beat well into the shortening and sugar mixture.
Add your flour mixture and buttermilk alternative to the new shortening mixture. Beat until mixed.
Divide the final mixture in half. Wrap and chill for at least three hours.
Preheat oven to 375°. Roll dough ⅜” thick onto a lightly floured surface. Cut into the desired shape with a 2” cutter. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes. Transfer to a wire rack to cool. If desired, frost and decorate.
Italian Christmas Cookies
Making cookies with ricotta cheese might seem a little odd but it works – that’s why they are an Italian Christmas tradition!
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 1 15 ounces carton ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting:
- ¼ cup butter softened
- 3 to 4 cups confectioners sugar
- ½ teaspoon vanilla extract
- 3 to 4 tablespoons milk
- Coloured sprinkles (optional)
Directions
Cream butter and sugar in a large bowl. Add eggs one at a time, beating well after each. Beat in ricotta and vanilla. In a small bowl, combine flour, salt and baking soda. Gradually add to creamed mixture.
Drop by the tablespoon 2” apart onto a greased baking sheet. Bake at 350° for 10 – 12 minutes or until lightly browned. Place on wire racks immediately to cool.
In a large bowl, cream butter, confectioners sugar and vanilla, with enough milk to ensure frosting is spreadable. Frost cookies and immediately decorate with sprinkles if desired.
Hungarian Walnut Cookies
Another traditional cookie from Hungary this time, these have a surprise filling that will make them a popular option once everyone tries them.
Ingredients:
- 1 cup butter, softened
- 1 8 oz. package cream cheese, softened
- 2 ½ cups all-purpose flour
Filling:
- 2 large egg whites
- ⅓ cup sugar
- 3 ½ cups ground walnuts
- Confectioners sugar
Directions
Cream butter and cream cheese in large bowl until well blended. Gradually beat flour into creamed mixture. Divide dough into three portions. Shape each into circles and cover in plastic. Refrigerate 1 hour so that dough is firm enough to roll.
Preheat oven to 375°. To make the filling, beat egg whites and vanilla on medium speed in a small bowl. Gradually add sugar 1 tablespoon at a time, blending on medium after each, until well blended. Finally, stir in walnuts.
Coat work surface with a generous amount of confectioners sugar. Roll one portion of dough ⅛” thick. Sprinkle with extra confectioners sugar as necessary to keep dough coated. Cut dough into 16 3” squares.
Next, take 2 tablespoons of filling and shape into a 2”-long log. Place on a square of dough diagonally. Then, overlap corners of dough over the filling, pinching to seal. Repeat with the remainder of dough and filling, placing finished cookies 2” apart on greased cookie sheets.
Bake 9 – 12 minutes until bottoms are golden brown. Place immediately on wire racks to cool. Then dust with confectioners sugar.
Make the best Christmas cookies
The great thing about Christmas cookies is there are tons of recipes, these ten are just a starting point! And there are loads of ways to vary them, upgrade them or test something different. Enjoy your Christmas baking!
More cookies recipes
Looking for more ideas for cookie recipes? Then check out these ones!
A chewy version of the classic gingersnap cookie topped with sugar
Upgrade your chocolate chip cookies with these walnut pieces
A healthy option that mixes cinnamon, raisin and banana with oatmeal
