16 Easy Christmas Cookies

Ingredients

• For the cookies
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• For the icing
• 3 cups powdered sugar
• 3 to 4 tablespoons milk
• 1 tablespoon light corn syrup
• Gel food coloring and sprinkles

Instructions

1. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar on medium speed until fluffy, about 2 minutes, then beat in the egg, vanilla and almond extract.
2. Mix in the dry ingredients on low just until a soft dough forms. Divide it in half, flatten each half into a disk, wrap and chill for 1 hour.
3. Heat the oven to 350F and line baking sheets with parchment. Roll one disk between two sheets of parchment to 1/4 inch thick.
4. Cut out shapes with floured cookie cutters and place them 1 inch apart on the sheets. Reroll the scraps once.
5. Bake 8 to 10 minutes, just until the edges are set but not brown. Cool on the pan 5 minutes, then move to a wire rack and cool completely.
6. Whisk the powdered sugar, milk and corn syrup into a smooth icing that slowly ribbons off a spoon. Tint portions with gel coloring.
7. Spread or pipe the icing onto the cookies, add sprinkles while it is wet and let the cookies dry for at least 4 hours or overnight before stacking.

Ingredients

• 3 cups all purpose flour
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/2 cup unsulphured molasses
• 1 large egg
• 2 teaspoons vanilla extract
• Royal icing or powdered sugar glaze for decorating

Instructions

1. Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together in a bowl.
2. Beat the butter and brown sugar on medium speed until creamy, about 2 minutes. Beat in the molasses, egg and vanilla until smooth, scraping the bowl.
3. Add the dry ingredients on low speed and mix until a thick, sticky dough forms. Divide it in half, wrap each half in plastic and chill at least 1 1/2 hours, until firm.
4. Heat the oven to 350F and line baking sheets with parchment. Roll the dough on a lightly floured counter to 1/4 inch thick.
5. Cut out gingerbread people and other shapes and place them 1 inch apart on the sheets. Gather and reroll the scraps, chilling briefly if the dough softens.
6. Bake 8 to 10 minutes. For soft cookies, pull them when the centers look slightly puffy and the edges are just set. Bake 2 minutes longer for crisper cookies.
7. Cool 5 minutes on the pan, then transfer to a rack. Decorate with icing once completely cool.

Ingredients

• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar for rolling
• 1 tablespoon ground cinnamon for rolling

Instructions

1. Heat the oven to 375F and line two baking sheets with parchment.
2. Whisk the flour, cream of tartar, baking soda and salt in a bowl.
3. Beat the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Add the dry ingredients on low speed and mix just until combined. If the dough feels very soft, chill it for 15 minutes.
5. Stir the 1/4 cup sugar and cinnamon together in a shallow bowl. Roll the dough into 1 1/4 inch balls and roll each ball in the cinnamon sugar until fully coated.
6. Place the balls 2 inches apart on the sheets. Bake 9 to 11 minutes, until the edges are set and the centers are puffed and just starting to crack. They will look slightly underdone.
7. Cool on the pan for 5 minutes, which lets the centers settle into soft, crinkly tops, then move to a wire rack to cool completely.

Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar for rolling
• 36 milk chocolate kisses, unwrapped

Instructions

1. Heat the oven to 375F and line baking sheets with parchment. Unwrap the chocolate kisses and set them aside.
2. Whisk the flour, baking soda and salt in a bowl.
3. Beat the butter and peanut butter until smooth, then add both sugars and beat until fluffy, about 2 minutes. Beat in the egg, milk and vanilla.
4. Mix in the dry ingredients on low speed until a soft dough forms.
5. Shape the dough into 1 inch balls, roll them in granulated sugar until evenly coated and place them 2 inches apart on the sheets.
6. Bake 8 to 10 minutes, until the cookies are lightly golden at the edges and the tops have small cracks.
7. Immediately press a chocolate kiss into the center of each hot cookie so the edges crack around it. Cool on the pan 5 minutes, then move to a rack. Let the chocolate set completely, about 1 hour, before stacking.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans or walnuts
• 1 1/2 cups powdered sugar for rolling
• Parchment paper for the pans
• 1 small bowl for the sugar coating
• 1 wire cooling rack

Instructions

1. Heat the oven to 350F and line two baking sheets with parchment.
2. Beat the butter, 1/2 cup powdered sugar and vanilla on medium speed until creamy and light, about 2 minutes.
3. Add the flour and salt on low speed and mix until the dough comes together. Stir in the chopped nuts by hand.
4. Roll the dough into 1 inch balls and place them 1 inch apart on the sheets. They barely spread.
5. Bake 12 to 14 minutes, until the bottoms are lightly golden but the tops are still pale.
6. Cool the cookies on the pan for 5 minutes. While they are still warm, roll each one gently in powdered sugar and set it on a wire rack.
7. Once the cookies are completely cool, roll them in powdered sugar a second time for a thick, snowy coat. The first warm coating melts slightly and acts like glue for the second layer.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup raspberry or strawberry jam
• 1/2 cup powdered sugar for drizzle
• 1 tablespoon milk for drizzle

Instructions

1. Heat the oven to 350F and line two baking sheets with parchment.
2. Beat the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolks, vanilla and almond extract.
3. Add the flour and salt on low and mix just until a soft dough forms.
4. Roll the dough into 1 inch balls and place them 2 inches apart on the sheets. Press your thumb or the back of a 1/2 teaspoon measure into each ball to make a deep well.
5. Bake 8 minutes, then take the pans out and gently press the wells again if they have puffed. Fill each well with about 1/2 teaspoon jam.
6. Return the cookies to the oven for 5 to 7 minutes more, until the edges are lightly golden and the jam is bubbling.
7. Cool on the pan 5 minutes, then move to a rack. Whisk the powdered sugar and milk into a thin glaze and drizzle it over the cooled cookies.

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar for rolling
• 1 cup powdered sugar for rolling

Instructions

1. Whisk the cocoa powder, 2 cups sugar and oil together in a large bowl until it looks like wet sand.
2. Whisk in the eggs one at a time, then the vanilla, until the batter is smooth and glossy.
3. Stir the flour, baking powder and salt together, add them to the cocoa mixture and stir just until combined. The dough will be very soft.
4. Cover the bowl and chill at least 4 hours or overnight, until the dough is firm enough to scoop.
5. Heat the oven to 350F and line baking sheets with parchment. Put the granulated sugar and powdered sugar in two separate shallow bowls.
6. Scoop the dough into 1 inch balls. Roll each one in granulated sugar first, then heavily in powdered sugar, and place 2 inches apart on the sheets.
7. Bake 10 to 12 minutes, until the cookies have spread and cracked and the edges are set but the centers still look soft. Cool 5 minutes on the pan, then move to a rack.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all purpose flour
• 1/4 teaspoon salt
• Green and red gel food coloring
• Colored sugar and sprinkles
• 1 cookie press

Instructions

1. Heat the oven to 375F. Do not line or grease the baking sheets, because the dough needs to stick to a bare cool pan to release from the press.
2. Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and almond extract.
3. Add the flour and salt on low speed and mix until a smooth, soft dough forms. Tint portions of the dough with gel coloring if you like.
4. Fill the cookie press with dough and fit it with a tree, wreath or flower disk.
5. Hold the press straight up against the cold baking sheet and squeeze out one cookie at a time, spacing them 1 inch apart. Decorate with colored sugar or sprinkles.
6. Bake 7 to 9 minutes, until the edges are just barely golden. Cool on the pan for 2 minutes, then move to a wire rack.
7. Let the baking sheets cool completely before pressing the next batch, since warm pans keep the dough from sticking.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups quick cooking oats
• 2 tablespoons holiday sprinkles
• Wax paper or parchment paper for the counter

Instructions

1. Lay out two long sheets of wax paper or parchment on the counter and have all your ingredients measured, because this recipe moves fast.
2. Combine the sugar, butter, milk and cocoa powder in a medium saucepan over medium heat. Stir until the butter melts and the mixture comes to a full rolling boil.
3. Once it reaches a rolling boil that you cannot stir down, set a timer and boil for exactly 1 minute without stirring. This timing is what makes the cookies set properly.
4. Remove the pan from the heat and stir in the peanut butter, vanilla and salt until smooth.
5. Stir in the oats until they are completely coated.
6. Working quickly, drop heaping tablespoons of the mixture onto the paper. Scatter sprinkles on top while they are warm.
7. Let the cookies set at room temperature for about 30 minutes, until firm enough to lift cleanly off the paper. Store them in an airtight container for up to 5 days.

Ingredients

• 1 cup salted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoons turbinado sugar for sprinkling
• 4 ounces semisweet chocolate for dipping
• 1 teaspoon coconut oil
• 2 tablespoons crushed peppermint candies

Instructions

1. Beat the butter, brown sugar, powdered sugar and vanilla on medium speed until smooth and creamy, about 2 minutes.
2. Add the flour and salt on low speed and mix just until the dough holds together when pinched. Do not overmix.
3. Shape the dough into a log about 2 inches across, roll it in turbinado sugar, wrap in plastic and chill until firm, about 45 minutes.
4. Heat the oven to 325F and line baking sheets with parchment. Slice the log into 1/4 inch rounds and place them 1 inch apart.
5. Bake 14 to 16 minutes, until the edges are lightly golden and the centers look dry. Cool on the pan 5 minutes, then on a rack.
6. Melt the chocolate with the coconut oil in 30 second bursts, stirring until smooth. Dip half of each cookie into the chocolate and sprinkle with crushed peppermint.
7. Set the cookies on parchment until the chocolate firms, about 30 minutes in a cool room.

Ingredients

• 1 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup crushed peppermint candies

Instructions

1. Heat the oven to 350F and line two baking sheets with parchment.
2. Whisk the flour, cocoa powder, baking soda and salt together in a bowl.
3. Beat the butter, brown sugar and granulated sugar on medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, then the vanilla and peppermint extract.
4. Add the dry ingredients on low speed and mix just until combined. Stir in the chocolate chips by hand.
5. Scoop 1 1/2 tablespoon mounds of dough onto the sheets, 2 inches apart.
6. Bake 9 to 11 minutes, until the edges are set and the tops look just barely dry. The centers should still be soft.
7. Right out of the oven, press a pinch of crushed peppermint onto the top of each cookie. Cool on the pan 5 minutes, then move to a rack. Store in an airtight container once cool, since the candy softens in humid air.

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups old fashioned rolled oats
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Heat the oven to 350F and line two baking sheets with parchment.
2. Whisk the flour, baking soda, cinnamon and salt together in a bowl.
3. Beat the butter, brown sugar and granulated sugar on medium speed until fluffy, about 2 minutes. Beat in the eggs and vanilla.
4. Add the flour mixture on low speed and mix until just combined. Stir in the oats, cranberries and white chocolate chips by hand until evenly distributed.
5. Scoop 2 tablespoon mounds of dough onto the sheets, 2 inches apart, and flatten them slightly with your palm so they bake evenly. Press a few extra cranberries and chips onto the tops for a bakery look.
6. Bake 10 to 12 minutes, until the edges are golden and the centers look set but still soft.
7. Cool on the pan for 5 minutes so the cookies firm up, then move them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Ingredients

• 2 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg, divided
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• For the glaze
• 1 1/2 cups powdered sugar
• 3 tablespoons eggnog
• 1/4 teaspoon ground cinnamon

Instructions

1. Heat the oven to 350F and line two baking sheets with parchment.
2. Whisk the flour, baking powder, salt and 3/4 teaspoon nutmeg together in a bowl.
3. Beat the butter and sugar on medium speed until fluffy, about 2 minutes. Beat in the egg yolks, 1/2 cup eggnog and vanilla until smooth. The mixture may look a little curdled, which is fine.
4. Add the dry ingredients on low speed and mix just until a soft dough forms.
5. Scoop 1 tablespoon mounds onto the sheets, 2 inches apart. Bake 10 to 12 minutes, until the bottoms are lightly golden and the tops are set but pale.
6. Cool on the pan for 5 minutes, then move to a wire rack and cool completely.
7. Whisk the powdered sugar, 3 tablespoons eggnog and cinnamon into a smooth glaze. Spoon a little over each cookie, sprinkle with the remaining nutmeg and let the glaze set for 30 minutes.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 2 1/4 cups all purpose flour
• 1 cup almond flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup seedless raspberry jam
• 1/3 cup powdered sugar for dusting

Instructions

1. Beat the butter and sugar on medium speed until fluffy, about 2 minutes. Beat in the egg, vanilla and lemon zest.
2. Whisk the flour, almond flour, cinnamon and salt together, then add them on low speed and mix until a soft dough forms. Divide in half, flatten into disks, wrap and chill 1 hour.
3. Heat the oven to 350F and line baking sheets with parchment. Roll one disk at a time between parchment to 1/8 inch thick.
4. Cut out 2 1/2 inch rounds or scalloped shapes. Use a small heart or star cutter to cut a window in the center of half the cookies.
5. Bake 9 to 11 minutes, until the edges are just golden. The cookies with windows bake slightly faster, so watch them closely. Cool completely on a rack.
6. Dust the window cookies heavily with powdered sugar.
7. Spread about 1 teaspoon of jam on each solid cookie and gently press a dusted window cookie on top so the jam shows through. Let them sit 1 hour so the jam sets slightly.

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups powdered sugar
• 12 ounces semisweet chocolate chips
• 2 teaspoons coconut oil
• Toothpicks for dipping
• Parchment paper for the pans
• Mini paper candy cups

Instructions

1. Line two baking sheets with parchment paper.
2. Beat the peanut butter, butter, vanilla and salt together on medium speed until smooth and creamy.
3. Add the powdered sugar a cup at a time on low speed, mixing until a thick dough forms that holds together when squeezed. If it feels sticky, add a little more sugar.
4. Roll the mixture into 1 inch balls and place them on the sheets. Stick a toothpick into the top of each ball and freeze for 30 minutes, until firm.
5. Melt the chocolate chips with the coconut oil in a microwave safe bowl in 30 second bursts, stirring until smooth.
6. Hold each ball by the toothpick and dip it into the chocolate, leaving a circle of peanut butter showing at the top. Let the excess drip off and set it back on the parchment.
7. Remove the toothpicks and smooth the holes with a fingertip. Chill until the chocolate is set, about 15 minutes, then place in paper candy cups.

Ingredients

• 1/2 cup unsalted butter
• 1 bag mini marshmallows, 10 ounces
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons green gel food coloring
• 6 cups cornflake cereal
• 1/4 cup red cinnamon candies
• Cooking spray
• Wax paper for the counter
• 1/4 teaspoon salt
• 2 tablespoons holiday sprinkles

Instructions

1. Lay a long sheet of wax paper on the counter and coat it lightly with cooking spray. Spray your hands or a pair of disposable gloves as well.
2. Melt the butter in a large pot over low heat. Add the marshmallows and stir constantly until completely melted and smooth, about 5 minutes.
3. Remove the pot from the heat and stir in the vanilla, salt and green food coloring until the color is even and bright.
4. Add the cornflakes and fold gently with a greased spatula until every flake is coated green.
5. Working quickly while the mixture is warm, drop about 1/3 cup portions onto the wax paper. With greased fingers, shape each into a ring about 3 inches wide with a hole in the middle.
6. Press 3 or 4 cinnamon candies onto each wreath as berries and add a few sprinkles.
7. Let the wreaths set at room temperature for at least 30 minutes, until firm. Peel them off the paper and store in a single layer in an airtight container for up to 3 days.