Christmas cookies do not need to mean an all-day baking marathon. This collection gives you six festive recipes with familiar ingredients, clear methods, and a mix of shortcut and scratch doughs. Choose one favorite for a small treat, or bake two or three varieties for a colorful holiday cookie tray.
Every recipe below includes both US and metric measurements. Read through the full ingredient list before starting, and line your baking sheets with parchment paper for easy cleanup.
In This Post
- Peppermint Chocolate Crinkle Cookies
- Gingerbread Spice Cookies
- White Chocolate Cranberry Cookies
- Eggnog Sugar Cookies
- Salted Caramel Pecan Cookies
- Snickerdoodle Christmas Cookies
1. Peppermint Chocolate Crinkle Cookies
These easy crinkles begin with chocolate cake mix, but the peppermint and candy-cane finish make them look right at home on a holiday cookie tray.
Yield: About 18 cookies | Oven: 350°F / 175°C | Bake time: 8–10 minutes
Ingredients
- 1 box chocolate cake mix, 15.25 ounces / 432 g
- 2 large eggs
- 1/3 cup vegetable oil / 80 ml
- 1/2 teaspoon peppermint extract
- About 3/4 cup powdered sugar / 90 g, for rolling
- 1/2 cup crushed candy canes / 60 g, for finishing
Method
- Heat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
- Stir the cake mix, eggs, oil, and peppermint extract together until a thick, sticky dough forms.
- Chill the dough for 20 minutes. This makes it easier to roll.
- Roll tablespoon-size portions into balls. Coat each ball generously in powdered sugar and place them 2 inches / 5 cm apart on the baking sheet.
- Bake for 8–10 minutes, until the tops are cracked and the centers are set. Cool, then sprinkle with crushed candy canes.
2. Gingerbread Spice Cookies
Soft in the center with warm molasses flavor, these are the classic scratch-made cookies in the collection.
Yield: About 20 cookies | Oven: 350°F / 175°C | Bake time: 9–11 minutes
Ingredients
- 2 1/4 cups all-purpose flour / 270 g
- 3/4 cup packed brown sugar / 150 g
- 1/2 cup softened butter / 113 g
- 1/3 cup molasses / 80 ml
- 1 large egg
- 2 teaspoons gingerbread spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Method
- Cream the softened butter and brown sugar until lighter and smooth. Beat in the molasses and egg.
- In a second bowl, whisk together the flour, gingerbread spice, baking soda, and salt.
- Mix the dry ingredients into the wet ingredients only until no dry flour remains.
- Cover and chill for at least 30 minutes. This helps the dough roll more easily and keeps the cookies from spreading too much.
- Heat the oven to 350°F / 175°C. Roll the dough into small balls, arrange on a parchment-lined baking sheet, and gently flatten them.
- Bake for 9–11 minutes. The edges should be set while the centers remain soft.
3. White Chocolate Cranberry Cookies
Ruby dried cranberries and creamy white chocolate bring a bright, tangy contrast to a classic soft cookie.
Yield: About 20 cookies | Oven: 350°F / 175°C | Bake time: 10–12 minutes
Ingredients
- 2 1/4 cups all-purpose flour / 270 g
- 1/2 cup softened butter / 113 g
- 3/4 cup sugar / 150 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries / 120 g
- 3/4 cup white chocolate chips / 130 g
Method
- Heat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Cream the butter and sugar until fluffy. Beat in the egg and vanilla.
- Whisk the flour, baking soda, and salt in another bowl. Add to the butter mixture and mix only until combined.
- Fold in the dried cranberries and white chocolate chips. Save a few pieces to press on top, if desired.
- Scoop rounded tablespoons of dough onto the prepared sheet, leaving space between them. Press reserved cranberries or chips onto the tops for a prettier finish.
- Bake for 10–12 minutes, until the edges are lightly golden and the middles still look soft.
4. Eggnog Sugar Cookies
These tender sugar cookies carry their holiday flavor inside the dough: creamy eggnog, vanilla, and warm nutmeg.
Yield: About 20 cookies | Oven: 350°F / 175°C | Bake time: 9–11 minutes
Ingredients
- 2 1/4 cups all-purpose flour / 270 g
- 1/2 cup softened butter / 113 g
- 3/4 cup sugar / 150 g
- 1 large egg
- 1/4 cup eggnog / 60 ml
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: powdered sugar or additional nutmeg, for a light finish
Method
- Heat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Cream the butter and sugar until pale and soft. Beat in the egg, eggnog, and vanilla.
- Whisk the flour, baking powder, nutmeg, and salt together. Add to the bowl and mix only until the dough comes together.
- Scoop rounded tablespoons onto the baking sheet, leaving room for a little spreading.
- Bake for 9–11 minutes, until the bottoms are lightly golden and the tops are set.
- Cool on the pan for a few minutes. Add only a light dusting of nutmeg or powdered sugar, if using.
5. Salted Caramel Pecan Cookies
Soft caramel, pecans, brown sugar, and a tiny finishing pinch of sea salt make these rich without being overly sweet.
Yield: About 18 cookies | Oven: 350°F / 175°C | Bake time: 9–11 minutes
Ingredients
- 2 1/4 cups all-purpose flour / 270 g
- 1/2 cup softened butter / 113 g
- 3/4 cup packed brown sugar / 150 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup caramel bits / 85 g
- 1/2 cup chopped pecans / 55 g
- Flaky sea salt, for the top
Method
- Heat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Cream the butter and brown sugar. Beat in the egg and vanilla.
- Whisk the flour, baking soda, and salt separately, then add to the butter mixture and mix only until combined.
- Fold in the caramel bits and chopped pecans.
- Scoop tablespoon-size portions onto the baking sheet. If you like, press a few extra caramel bits or pecans onto the tops.
- Bake for 9–11 minutes, until the edges are lightly browned.
- While warm, add a tiny pinch of flaky sea salt to each cookie.
6. Snickerdoodle Christmas Cookies
Cinnamon-sugary, softly crackled, and always popular, these snickerdoodles are a simple final addition to a holiday tray.
Yield: About 18 cookies | Oven: 375°F / 190°C | Bake time: 8–10 minutes
Ingredients
- 2 1/4 cups all-purpose flour / 270 g
- 1/2 cup softened butter / 113 g
- 3/4 cup sugar / 150 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Cinnamon-Sugar Coating
- 1/4 cup sugar / 50 g
- 1 1/2 teaspoons ground cinnamon
Method
- Heat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Cream the butter and sugar until smooth, then beat in the egg and vanilla.
- Stir together the flour, baking powder, and salt. Mix into the butter mixture only until a soft dough forms.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Roll tablespoon-size pieces of dough into balls and coat every ball completely in cinnamon sugar.
- Place on the baking sheet with room between each cookie. Bake for 8–10 minutes, until the cookies puff, crack slightly on top, and still feel soft in the center.
- Let them rest on the pan for a few minutes before transferring to a cooling rack. This helps keep the centers tender and the cinnamon coating intact.
How to Build a Christmas Cookie Tray
You do not need to bake all six recipes in one day. For a smaller gathering, choose one rich cookie and one lighter, fruitier option. For a fuller tray, these combinations work especially well:
- Chocolate and peppermint: Peppermint Chocolate Crinkles plus Snickerdoodles.
- Classic and cozy: Gingerbread Spice Cookies plus Eggnog Sugar Cookies.
- Sweet and salty: White Chocolate Cranberry Cookies plus Salted Caramel Pecan Cookies.
Let all cookies cool completely before arranging them. Separate very soft or heavily topped cookies with small pieces of parchment so their finishes stay neat.
Make-Ahead and Storage Tips
- Store fully cooled cookies in an airtight container at room temperature.
- Keep different flavors in separate containers if possible, especially peppermint cookies, since their flavor can transfer.
- For the best texture, bake cookies a day or two before serving rather than too far ahead.
- Bring cookies to room temperature before serving if your kitchen is cool.
Which Cookie Will You Make First?
Will you start with peppermint crinkles, gingerbread, white chocolate cranberry, eggnog, salted caramel pecan, or snickerdoodles? Leave a comment with your first pick, and save this page for your Christmas baking list.
Keywords: Christmas cookie recipes, easy holiday cookies, peppermint crinkle cookies, gingerbread cookies, white chocolate cranberry cookies, eggnog cookies, salted caramel pecan cookies, snickerdoodles, Christmas cookie tray.
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