America’s Sweetest Secrets: Unwrapping the Most Popular Christmas Cookies in Every State – A Culinary Journey Across the Nation

The Christmas season is characterized by an unmistakable coziness, and for countless families throughout the nation, that coziness comes in the form of the aroma of new Christmas cookies. They are more than a sweet treat, for they represent the cherished memories of tradition, comfort, and the happy rituals of this merry season of the year.

Whether cooling on a kitchen countertop or being handed around at a family gathering, cookies have this peculiar ability to bond generations. And while everyone has his or her own favorite, there’s this common desire to know what someone else likes when it comes to holiday baking. What’s the treat of choice next door or three states over?

Thanks to Google Trends and national polls, we now have a tasty snapshot of what Christmas cookies are most popular in each state. From traditional favorites to new ones, here’s a tasty state-by-state guide that spells out America’s holiday cookie traditions.

Lemon Ricotta Cookies with Lemon Glaze

This recipe creates delicate, cake-like lemon ricotta cookies, known for their moist texture and bright citrus flavor. The dough combines softened butter, sugar, eggs, and ricotta with fresh lemon juice and zest. Baked until lightly golden, these soft cookies are then topped with a simple yet vibrant lemon glaze, offering a delightful treat perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Snack

Cuisine American

Servings 44 people

Calories 3229.5 kcal

Equipment

• 1 Electric Mixer
• 1 Large Mixing Bowl
• 1 Medium Mixing Bowl
• 2 Baking Sheets
• 1 Parchment Paper

Ingredients

  

Main

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter softened
• 2 cups sugar
• 2 eggs
• 1 15-ounce container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon zested
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon zested

Instructions

 

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Notes

For optimal tenderness, ensure your butter is truly softened, not melted, to properly cream with the sugar. When zesting lemons, be mindful to only remove the bright yellow part of the peel, avoiding the bitter white pith. Do not overmix the dough once the dry ingredients are added, as this can develop gluten and lead to a tougher cookie; mix just until combined. The specified baking time yields a soft, cake-like cookie; look for just slightly golden edges rather than deep browning to prevent dryness. For the glaze, adjust consistency by adding a touch more powdered sugar for thicker glaze or a few drops more lemon juice for a thinner, more spreadable one. Allow the cookies to cool completely before glazing and give the glaze ample time to set for best presentation and handling.

1. Italian Christmas Cookies – Connecticut

In Connecticut, Italian Christmas Cookies took the number one position in 2024, solidifying their status as a holiday staple. The soft-glazed almond-flavored cookies with rainbow sprinkles on top have been a festive favorite for years. Although they are similar to sugar cookies when it comes to taste and appearance, their almond undertones and bright appearance set them apart.

Their appeal reaches far beyond Connecticut. In both 2023 and 2024, Italian Christmas Cookies topped national search trends, with 17 states investigating some iteration of them in 2023 and seven states that preferred them in 2024. This continued popularity demonstrates how a single type of cookie may be culturally particular yet widely enjoyed.

Even the surrounding states show variations on this trend. New Jersey, for example, has had a special fondness for ricotta cookies another favorite of the Italian cookie clan. These subtle variations show how local palates can mold larger traditions.

Skyr Mousse with Wild Blueberries and Sweet Gingerbread Crumbs

This recipe creates a delightful dessert featuring a light and airy skyr mousse, layered with a vibrant wild blueberry compote and crunchy, spiced gingerbread crumbs. It offers a balanced profile of creamy, tangy, sweet, and spiced textures, perfect for a refreshing finish to any meal.

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Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1734.7 kcal

Equipment

• 2 Mixing Bowls One large for whipping cream, one medium for skyr mixture.
• 1 Whisk For whipping cream; an electric mixer is optional for ease.
• 1 Small Saucepan For preparing the blueberry compote.
• 1 Food Processor For efficiently crushing gingerbread cookies; a sealed bag and rolling pin can be used as an alternative.
• 1 Measuring Cups and Spoons For accurate ingredient measurement.

Ingredients

  

Main

• 1 cup wild Maine blueberries fresh or frozen
• 1/4 cup maple syrup
• juice from 1/2 lemon
• 1 cup heavy cream chilled
• 4 TBS sugar
• 1 cup plain or maple flavored skyr Icelandic yogurt, chilled
• 1.5 oz. gingerbread cookies preferably Anna’s Swedish Thins
• 1 TBS brown sugar

Instructions

 

• Prepare Blueberry Compote: In a small saucepan, combine wild blueberries, maple syrup, and lemon juice. Bring to a gentle simmer over medium heat, cooking for 5-7 minutes until the berries soften and the liquid slightly thickens. Set aside to cool completely.
• Prepare Gingerbread Crumbs: Place gingerbread cookies in a food processor with brown sugar and pulse until coarse crumbs form. Alternatively, crush them in a sealed bag using a rolling pin. Set aside.
• Whip Heavy Cream: In a chilled large mixing bowl, using a cold whisk or electric mixer, whip the heavy cream with 4 tablespoons of sugar until stiff peaks form. Be careful not to over-whip into butter.
• Prepare Skyr Mixture: In a separate medium mixing bowl, gently whisk the chilled plain or maple-flavored skyr until smooth.
• Combine Mousse: Gently fold about one-third of the whipped cream into the skyr mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined, being careful not to deflate the mousse.
• Assemble Desserts: Choose four individual serving glasses or small bowls for presentation.
• Layer Mousse: Spoon a layer of the skyr mousse into the bottom of each glass.
• Add Blueberry Compote: Spoon a generous layer of the cooled blueberry compote over the mousse in each glass.
• Layer Crumbs & Repeat: Sprinkle a layer of gingerbread crumbs over the blueberry compote. Repeat layers of mousse, blueberry compote, and crumbs, ending with crumbs on top, until glasses are full.
• Chill and Serve: Refrigerate the assembled mousses for at least 30 minutes to allow them to set and chill thoroughly before serving.

Notes

For best results with the whipped cream, ensure both the heavy cream and your mixing bowl/whisk are thoroughly chilled before whipping; this helps achieve maximum volume and stability. When preparing the blueberry compote, cook it just until the berries release their juices and thicken slightly, maintaining some berry integrity rather than turning it into a jam. The gingerbread crumbs provide a crucial textural contrast; pulse them in a food processor to a coarse consistency, avoiding fine powder. Consider chilling the individual dessert glasses before assembly for a more refreshing experience. Adjust sweetness of the blueberry compote and skyr mousse to taste, as the intensity of wild blueberries and gingerbread can vary.

2. Gingerbread Cookies – Maine

Mainers have an unmistakable winner in 2024: gingerbread cookies. Either molded into beloved tiny figures or simple and round, their rich combination of spices resonates with the warm traditions that are the hallmark of the season.

Gingerbread cookies have consistently been among the top across the nation, leading searches in several states throughout the years. Six states had them as their top choice in 2019, and they’ve continued to trend well in current data. They’ve even been top contenders in states as far flung as Alaska and Georgia.

One reason for their widespread popularity is their creative flexibility. These cookies become edible art projects when decorated with icing and candies, offering a hands-on experience that’s especially appealing during family baking sessions.

Baked Alaska

This advanced Baked Alaska recipe creates individual desserts featuring layers of coffee and vanilla parfaits set on a chocolate cookie base. Each portion is then generously covered with a glossy Swiss meringue, flash-baked until golden, and served with a rich rum caramel sauce, offering a delightful contrast of textures and temperatures.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course lunch/dinner

Cuisine French

Servings 6 people

Calories 1140.8 kcal

Equipment

• 1 Electric Mixer Stand mixer recommended for meringue and parfait base
• 1 Double Boiler Or heatproof bowl over a simmering saucepan
• 1 6-Cup Muffin Tin For shaping individual parfaits
• 1 Baking Sheet Lined with parchment paper for cookies
• 1 Pastry Bag with 1/2-inch Tip For piping meringue

Ingredients

  

Main

• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 vanilla bean seeds scraped
• 1/2 tablespoon vanilla extract
• 2 tablespoons coffee extract
• 2 egg whites
• 1/4 pound chocolate sandwich cookies finely ground (recommended: Oreo's)
• 1/4 cup almond flour
• 2 egg yolks
• 1 cup sugar
• 8 egg whites
• Rum Caramel Sauce for serving, recipe follows
• 1 cup heavy cream
• 8 tablespoons 1 stick butter
• 1 cup sugar
• Pinch salt
• Dark rum

Instructions

 

• For the parfait: Whip the heavy cream to soft peaks. Set aside in the refrigerator.
• Put the egg yolks, sugar, 1 tablespoon water, vanilla seeds, and vanilla extract in the top of a double boiler over medium heat. Mixing continuously, cook the ingredients until the temperature reaches 140 degrees F. Put the mixture into the bowl of an electric mixer and mix on medium-high speed until it has doubled in volume and comes to room temperature. Separate the mixture into 2 bowls. In 1 bowl, mix in the coffee extract. Set aside. Fold half the heavy cream into the coffee mixture, and half into the vanilla mixture. Whip the egg whites to soft peaks. Fold half the egg whites into the coffee mixture, and half into the vanilla mixture.
• Lightly butter a 6-cup muffin tin; cut wax paper to fit in the bottom of each cup. Fill the cups halfway with the vanilla mixture. Tap the muffin tin lightly on the counter to make sure the cream mixture settles evenly. Fill the cups the remaining way with the coffee mixture. Place the tin in the freezer until firmly set.
• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Put the cookie crumbs, almond flour, and egg yolks in a bowl. Mix by hand until homogenous. Place the mixture between 2 large pieces of plastic wrap. Flatten with your hand, and then roll out with a rolling pin to 1/8-inch thick. Take the top sheet of plastic wrap off and flip on to the prepared baking sheet. Remove the bottom sheet of plastic wrap. Bake for 5 minutes. Remove from the oven and cut into circles with a cookie cutter a little larger that the top of your muffin cup. Set aside.
• When the cookies are cool and the parfait is frozen, invert the parfaits onto the cookie bases and place back in the freezer (make sure the parfaits are centered on the cookie).
• For the meringue: Put the eggs whites and sugar in the bowl of an electric mixer and whisk over a saucepan of simmering water until the sugar dissolves. Transfer the bowl to the mixer and whip on medium-high speed until you have firm glossy peaks. Place in a pastry bag with a 1/2-inch tip.
• Preheat the oven to 400 degrees F. Remove the parfaits from the freezer. Starting at the bottom of the cookie, working in circles, make meringue kisses until all of the parfait is covered. Put back in the freezer. When ready to serve, bake until golden brown. Drizzle with Rum Caramel Sauce and serve.

Notes

For the parfait base, ensure the egg yolk mixture reaches 140°F (60°C) to pasteurize and thicken properly without scrambling; continuous whisking is key. Achieving firm, glossy peaks for the Swiss meringue is crucial for its structure and browning. Make sure your mixer bowl and whisk are impeccably clean and grease-free. The initial freezing of the parfaits is vital for stability during assembly. When baking the meringue-covered Baked Alaska, monitor closely as the high oven temperature will rapidly caramelize the meringue; it's a quick process to brown the exterior.

3. Sugar Cookies – Alaska

In Alaska, sugar cookies reigned supreme in 2024, displacing the state’s former love of gingerbread. With a buttery, tender foundation and space for bold embellishments, sugar cookies are still one of the most popular holiday cookies out there.

A 2019 survey highlighted their widespread appeal, with sugar cookies being the favorite in 21 out of 50 states. Their continued relevance in 2024, especially in Alaska, underscores their staying power. Often made in festive shapes and adorned with colorful icing, they are as fun to make as they are to eat.

Aside from appearance, most families have had treasured sugar cookie recipes that have been handed down over generations. They are always accompanied by stories, forming connections that cut across space and time.

Peanut Butter Fudge

This recipe delivers a remarkably easy and quick peanut butter fudge using only a microwave. Featuring butter, peanut butter, vanilla, and powdered sugar, it requires minimal cooking time and sets in just two hours. The result is a rich, creamy, and classic fudge that's perfect for a sweet treat or gifting, yielding approximately 64 bite-sized pieces.

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 2 hours hrs 14 minutes mins

Course Snack

Cuisine American

Servings 64 people

Calories 4126.3 kcal

Equipment

• 1 Microwave-Safe Bowl Preferably 4-quart capacity
• 1 Plastic Wrap
• 1 Wooden Spoon For stirring, especially as mixture thickens
• 1 8x8 inch Baking Pan Or similar square pan
• 1 Parchment Paper For easy removal and chilling

Ingredients

  

Main

• 8 ounces unsalted butter plus more for greasing pan
• 1 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 pound powdered sugar

Instructions

 

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Notes

1. Precision is key with microwave times; butter and peanut butter can scorch quickly. Always exercise caution as the mixture will be extremely hot.2. The stirring phase after adding powdered sugar is critical. The mixture will become quite stiff, requiring strong, continuous stirring to fully incorporate the sugar and achieve the classic fudge texture, which involves losing its initial glossy sheen.3. Lining the pan with parchment paper is non-negotiable for easy removal and clean cuts. A slight overhang of parchment also helps in lifting the cooled fudge out.4. For an enhanced flavor profile, consider adding a pinch of flaky sea salt to the mixture along with the vanilla. This balances the sweetness and highlights the peanut butter. A handful of mini chocolate chips or chopped roasted peanuts could be folded in at the very end for texture.

4. Peanut Butter with Kisses – Kansas

Kansas discovered its go-to cookie in Peanut Butter with Kisses in 2024. This decadent combination of creamy peanut butter and velvety chocolate keeps winning hearts nationwide. Chewy peanut butter foundation topped with a chocolate kiss forms a perfect taste and texture contrast.

Kansas’s recent selection indicates a trend from past years when Christmas Crack Cookies or red velvet showed up more frequently in search data.

The trend toward this classic peanut butter-chocolate is part of a bigger phenomenon: consumers returning to comforting, childhood reminder flavors.

Actually, a number of states have done likewise. Peanut butter blossoms a close cousin to this cookie were most searched for in North Dakota, Minnesota, Wisconsin, and Ohio in 2023.

Swedish Christmas Cookies

These Swedish Christmas Cookies are delicate, buttery, and infused with fragrant cardamom and lemon zest. The recipe involves quickly processing a soft dough, chilling it into logs, then slicing and baking until golden. Perfect for holiday gifting or entertaining, they offer a delightful balance of flavor and crisp-tender texture, finished with a decorative coating of sanding sugar or toasted pecans.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Snack

Cuisine nordic

Calories 9440.5 kcal

Equipment

• 1 Food Processor Essential for smooth dough
• 1 Large Mixing Bowl For dry ingredients
• 2 Baking Sheets For baking multiple batches
• 1 Parchment Paper Prevents sticking and aids cleanup
• 1 Wire Rack For cooling cookies evenly

Ingredients

  

Main

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1/4 teaspoon fine salt
• 1 cup unsalted butter 2 sticks, at room temperature
• 1 cup confectioners' sugar
• 1 large egg room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• Colored sanding sugars or chopped toasted pecans

Instructions

 

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Achieving the correct dough consistency is paramount; ensure butter is truly at room temperature and chill the dough logs thoroughly, ideally overnight, for easier handling and clean slices. This also prevents spreading during baking, yielding crispier edges. When rolling in sugar or nuts, apply gentle, even pressure to ensure a uniform coating. Monitor baking closely; cookies are done when edges are just golden, as overbaking can result in a dry texture. For enhanced flavor, consider toasting the ground cardamom lightly before use to deepen its aromatic profile, or adding a pinch of freshly grated nutmeg.

5. Christmas Crack Cookies – Maryland

Maryland has displayed steadfast affection for Christmas Crack Cookies, clinching them as the state’s most searched item in early reports and the 2024 figures. Likewise popular in Washington, D.C., these cookies do their name justice with a shocking combination of sweet, salty, and crunchy textures.

While less traditional in look, their addictive nature and innovative ingredient pairing make them a standout on any holiday dessert spread. With a toffee-like bottom and chocolate drizzle over crackers, they represent a flavor experience that sets them apart from traditional holiday fare.

Their popularity implies a growing desire for contemporary, experimental baking. They represent an accessible, entry-level means of experiencing something new while remaining in the familiar sphere of holiday tastes.

Buche de Noel

This advanced recipe guides you through creating an elegant Buche de Noel, featuring a delicate chocolate genoise rolled with rich coffee-rum buttercream. The cake is then artfully decorated to resemble a log, complete with intricate marzipan mushrooms, holly leaves, and pine cones, finished with a dusting of confectioners' sugar 'snow,' making it a festive and impressive dessert.

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Prep Time 1 hour hr 45 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 59 minutes mins

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 4524.8 kcal

Equipment

• 1 Electric Mixer Stand mixer with whisk and paddle attachments recommended
• 1 Large Bowl Heatproof, for double boiler method
• 1 Baking Sheet For chilling the cake roll
• 1 Offset Spatula For spreading buttercream
• 1 Serrated Knife For trimming the cake

Ingredients

  

Main

• 4 large egg whites
• 1 cup sugar
• 24 tablespoons 3 sticks unsalted butter, softened
• 2 tablespoons instant espresso powder
• 2 tablespoons rum or brandy
• 1 Chocolate Genoise Sheet recipe follows
• 8 ounces almond paste
• 2 cups confectioners' sugar
• 3 to 5 tablespoons light corn syrup
• Cocoa powder
• Red and green liquid food coloring
• Confectioners' sugar
• 3 large eggs
• 3 large egg yolks
• Pinch salt
• 3/4 cup sugar
• 1/3 cup cake flour spoon flour into dry-measure cup and level off
• 1/3 cup cornstarch
• 1/4 cup alkalized Dutch process cocoa

Instructions

 

• To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
• Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
• To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
• To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
• To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
• To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
• Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
• Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.

Notes

For a stable buttercream, ensure egg whites are properly heated to dissolve sugar and butter is softened but not melted. Beat until the mixture cools completely before incorporating the butter to prevent a greasy or broken emulsion. When rolling the genoise, roll it tightly with the parchment paper to achieve a neat, compact log. The refrigeration step is crucial for the cake to set before final decoration. For the marzipan, knead thoroughly until smooth; adjust corn syrup sparingly as too much will make it sticky. Achieve realistic bark texture by using the tines of a fork or a decorating comb. Consider edible glitter for an enhanced 'snow' effect.

6. Buche de Noel – California

California’s number one holiday cookie of 2024 will come as a surprise to some: Buche de Noel. A classic cake formed into a Yule log shape, this sophisticated dessert has found its way onto holiday cookie lists, probably because of reinterpretations and wider digital search patterns.

Also a hit in Louisiana and Tennessee, Buche de Noel represents a trend toward visually stunning, theme-rich desserts for the holidays. Although technically not a cookie, it reflects the change in what festive baking is all about.

This trend reflects how holiday baking is more and more considered an edible art form, which encourages the home baker to be creative in new, innovative ways.

The Thin

This recipe by Alton Brown creates 'The Thin' chocolate chip cookies. It guides you through creaming butter and sugars, then combining with wet and dry ingredients before folding in chocolate chips. Scooped onto parchment-lined sheets, these cookies bake quickly to a perfectly thin and crisp texture, yielding about 2 1/2 dozen. It's a straightforward method for a beloved classic.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 119 kcal

Equipment

• 1 Stand Mixer
• 2 Baking Sheets
• 1 Parchment Paper
• 1 Ice cream scooper #20 disher for consistent size
• 2 Mixing Bowls One large, one medium

Ingredients

  

Main

• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 egg
• 2 ounces milk
• 1 1/2 teaspoons vanilla extract
• 2 sticks unsalted butter
• 1 cup sugar
• 1/2 cup brown sugar
• 2 cups semisweet chocolate chips
• Ice cream scooper #20 disher, to be exact
• Parchment paper
• Baking sheets
• Mixer

Instructions

 

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Notes

For 'The Thin' cookies, precise ingredient temperatures are key. Ensure butter and egg mixture are at room temperature for optimal emulsification and cookie spread. Avoid overmixing the flour once added; mix just until combined to prevent gluten development and tough cookies. Uniform scooping with the #20 disher is crucial for consistent baking and appearance. Remember to rotate your baking sheets halfway through to achieve even golden-brown edges. For an enhanced flavor profile, a delicate sprinkle of flaky sea salt immediately after baking can beautifully elevate the chocolate notes. Store cooled cookies in an airtight container to maintain their signature crisp-chewy texture.

7. Christmas Wreath Cookies – Michigan

Michigan’s standout cookie in 2024 is the festive Christmas Wreath. Made with cornflakes and decorated with red and green candies, these cheerful creations bring color and charm to holiday tables.

These cookies also gained popularity in Minnesota and Nebraska, indicating that how they look has a significant impact on cookie popularity. Their easy preparation and bright color make them best for group activities and cookie swaps.

As Ree Drummond has noted, Christmas cookies need to be a combination of colors, textures, and shapes and these definitely deliver. Their holiday appearance brings a festive touch to gatherings, making them more than a snack but a centerpiece.

Beyond the Classics: Changing Holiday Cookie Favorites

Though classic cookies still reign during the holidays, there’s also space for some surprise favorites that are gradually making their presence felt.

Snickerdoodles

This classic Snickerdoodle recipe yields tender, chewy cookies with a delightful cinnamon-sugar coating. Using a blend of butter and shortening, the dough is quickly prepared, rolled into balls, coated, and baked until perfectly soft. An easy and rewarding treat for any occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine American

Calories 2515.5 kcal

Equipment

• 1 Electric Mixer
• 2 Mixing Bowls One large for dough, one small for cinnamon-sugar.
• 1 Fine-Mesh Sieve (Sifter) For sifting dry ingredients.
• 2 Baking Sheets Ungreased, for baking cookies.
• 1 Wire Cooling Racks For cooling baked cookies.

Ingredients

  

Main

• 1/2 cup salted butter softened
• 1/2 cup vegetable shortening
• 1 1/2 cups plus 2 tablespoons sugar
• 2 medium eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 teaspoons ground cinnamon

Instructions

 

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

Notes

The combination of butter and vegetable shortening is crucial for the signature tender interior and slightly crisp exterior of snickerdoodles. Ensure both are at room temperature for a smooth, homogenous mixture. Be mindful not to overmix the dough once the flour is added, as this can develop gluten and lead to tough cookies. Bake only until the edges are set and centers still appear soft; they will continue to firm up as they cool. For best flavor and texture, store cooled cookies in an airtight container to maintain their chewiness.

8. Chocolate Chip Cookies

Chocolate chip cookies don’t necessarily jump to mind at Christmas, but they’re secretly a favorite in many families. In a national survey conducted recently among over 4,500 Americans, this old favorite ranked second only behind frosted sugar cookies and was the favorite in 18 states.

Montana singled out chocolate chip cookies as its 2024 favorite, showing that their cross-town comfort finds a home even in holiday-specific recipes. From the crunch of the edges to the softness of the center, their flexibility is part of their enduring popularity.

Peanut Butter Blossoms

These 'World's Easiest' Peanut Butter Blossoms are a classic, delightful cookie featuring a soft, chewy peanut butter base crowned with a milk chocolate candy kiss. Requiring minimal ingredients and straightforward steps, they are perfect for novice bakers or anyone seeking a quick, comforting treat. Ideal for parties or a sweet everyday indulgence, these cookies offer a harmonious blend of salty peanut and sweet chocolate.

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Total Time 50 minutes mins

Course Snack

Cuisine American

Servings 36 people

Calories 4577 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Electric Mixer Or a sturdy whisk/spoon
• 2 Baking Sheets With parchment paper
• 1 Measuring Cups For dry ingredients
• 1 Wire Rack For cooling cookies

Ingredients

  

Main

• 1 3/4 cups white sugar
• 1 18 ounce jar smooth peanut butter
• 2 eggs
• 36 milk chocolate candy kisses such as Hershey's Kisses®, unwrapped

Instructions

 

• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
• In a large mixing bowl, using an electric mixer or sturdy whisk, cream together the white sugar and smooth peanut butter until well combined and light.
• Beat in the eggs, one at a time, mixing until fully incorporated and the dough is smooth and uniform.
• Roll the dough into 1-inch balls. For a classic appearance and added texture, you may roll each ball in granulated sugar before placing.
• Place the rolled dough balls about 2 inches apart on the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until the edges are lightly golden and the centers are just set.
• Immediately upon removing from the oven, gently press one unwrapped milk chocolate candy kiss into the center of each warm cookie.
• Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Achieving the perfect Peanut Butter Blossom hinges on precise baking. Avoid overbaking; the cookies should be set around the edges but still appear slightly soft in the center when removed from the oven. This ensures a wonderfully chewy texture. For best results, use a conventional smooth peanut butter rather than natural varieties, as the oil content in natural types can alter the cookie's consistency. Press the chocolate kisses gently into the warm cookies immediately after baking. If the cookies cool too much, the kisses won't adhere properly. For enhanced presentation and a slight textural contrast, consider rolling the dough balls in granulated sugar before baking. Always allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breakage.

9. Snickerdoodles

Snickerdoodles provide a familiar mixture of cinnamon and sugar with their traditional cracked tops. Pondered a favorite in three states, cookies provide a feeling of comfort and familiarity at celebratory tables.

Their popularity is particularly prevalent in the South, with Tennessee often pointing to them in search. Kentucky and Missouri have similarly exhibited such love within previous data.

Easy ingredients, satisfying texture, and that warm cinnamon aroma make them an enduring favorite.

Kitchen Sink Cookies

Applesauce fills in for some of the butter and oil in Ellie Krieger's cookies, reducing the fat and keeping the cookies moist. Apricots and cherries lend a little natural sweetness.

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Prep Time 40 minutes mins

Cook Time 13 minutes mins

Total Time 53 minutes mins

Course Snack

Cuisine American

Servings 18 people

Calories 7235.2 kcal

Equipment

• 1 Stand Mixer With paddle attachment, or a hand mixer with large mixing bowl.
• 2 Mixing Bowls One for wet ingredients, one for dry ingredients.
• 1 Rubber Spatula For scraping bowls and folding in mix-ins.
• 1 Baking Sheet Preferably light-colored to prevent over-browning.
• 1 Wire Cooling Rack For proper air circulation to cool cookies evenly.

Ingredients

  

Main

• 2 tablespoons unsalted butter softened
• 2 tablespoons canola oil
• 1/3 cup light brown sugar
• 1/4 cup applesauce
• 1 egg white
• 1 teaspoon vanilla
• 2/3 cup whole-wheat pastry flour
• 1/2 cup oatmeal
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped dried cherries
• 1/4 cup chopped dried apricots
• 1/4 cup lightly toasted walnuts
• 2 ounces dark chocolate cut into chunks
• Cooking spray

Instructions

 

• Preheat oven to 375 degrees F.
• Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
• Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

Notes

These 'Kitchen Sink' cookies offer a healthier twist by incorporating applesauce, which not only reduces fat but also contributes to their moist texture. The use of whole-wheat pastry flour provides a tender crumb; be mindful not to overmix, as this can develop gluten and make cookies tough. Ensure walnuts are lightly toasted beforehand to enhance their nutty flavor. Due to the lower fat content, these cookies won't spread as much as traditional ones, so gently flattening them before baking is crucial for a consistent shape and even bake. For best results, underbake slightly until just lightly browned and still soft, as they will continue to firm up as they cool, ensuring a chewy interior. Feel free to experiment with other dried fruits or nuts for variety, keeping the total mix-in volume consistent.

10. Peanut Butter Blossoms

Peanut Butter Blossoms are closely associated with the Peanut Butter with Kisses cookies and remain a popular favorite. Their chocolate-filled base with its chewy texture provides a well-rounded flavor that always impresses both children and adults.

In 2024, Ohio redeclared its affection for this cookie, echoing 2023 results in which four states ranked them as first choice. Cookies tend to become a hands-on household activity with children pressing the chocolate kisses into soft cookies fresh from the oven.

11. Kitchen Sink Cookies

Kitchen Sink Cookies in which everything is thrown into the mix have become a favorite among those who want variety and surprise. Missouri, Nevada, Oklahoma, and Illinois adore them as they welcome a combination of ingredients ranging from pretzels and nuts to chocolate chips and toffee.

They indicate an experimentation-friendly spirit. For those bakers wanting to go beyond tradition, these cookies provide an entertaining and customizable option that remains festive in nature.

12. Shortbread Cookies

Shortbread cookies have a simple sophistication that comes from using butter, sugar, and flour to create a melt-in-your-mouth taste. Indiana loved them in 2024, with previous data indicating that Iowa, Maine, and New Mexico also developed an interest.

They are perfect for people who like understated over over-the-top. Good alongside a cup of tea or coffee, shortbread cookies are a soothing contrast to the season’s more flamboyant options.

CHOCOLATE CRINKLE COOKIES

These classic Chocolate Crinkle Cookies feature a rich, fudgy chocolate base that's rolled generously in powdered sugar before baking. As they expand in the oven, the sugar coating cracks, creating their signature festive crinkled look. They are a delightful balance of deep chocolate flavor and a sweet, slightly crisp exterior, perfect for any occasion.

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Course Snack

Cuisine American

Servings 16 people

Calories 4934.4 kcal

Equipment

• 2 Large Mixing Bowls For wet and dry ingredients
• 1 Whisk or Rubber Spatula
• 1 Small saucepan or microwave-safe bowl For melting chocolate
• 2 Baking Sheets
• 1 Parchment Paper

Ingredients

  

Main

• 1/2 cup vegetable oil
• 4 squares unsweetened chocolate melted
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup confectioner's sugar

Instructions

 

• Melt the unsweetened chocolate using a double boiler or microwave until smooth; set aside to cool slightly.
• In a large mixing bowl, combine the vegetable oil, sugar, eggs, and vanilla extract. Whisk until well incorporated.
• Stir the cooled melted chocolate into the wet mixture until fully combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
• Cover the dough and chill in the refrigerator for at least 2 hours, or until firm enough to handle easily.
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Place the confectioner's sugar in a shallow bowl. Scoop out portions of the chilled dough (about 1 tablespoon each) and roll them into smooth balls.
• Generously roll each dough ball in the confectioner's sugar, ensuring it's completely coated. You may roll them a second time for a more pronounced crinkle effect.
• Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between them.
• Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Transfer the cookies to a wire rack to cool completely.

Notes

1. Chilling the dough is paramount for these cookies. It prevents excessive spreading and ensures the characteristic crinkled appearance. Aim for at least 2 hours, or even overnight, for best results.2. When coating the dough balls in confectioner's sugar, be generous. A thick, even layer is key to achieving that striking contrast and crisp sugary crust. Double-rolling can enhance the effect.3. Do not overbake these cookies! They should be soft and slightly chewy in the center when removed from the oven, as they will continue to set as they cool. Overbaking leads to dry, crumbly cookies.

13. Chocolate Crinkle Cookies

Chocolate Crinkle Cookies combine deep chocolate flavor with a wintry powdered sugar coating. While the dough cracks during baking, it exposes a soft interior and dramatic visual interest.

Iowa, Arizona, and Rhode Island have all been big fans of these cookies throughout the years. Their dramatic appearance provides a highlight on any cookie platter, while their intense chocolate taste guarantees second helping.

Snowball Cookies

These delightful snowball cookies are a classic buttery treat, perfect for holidays or any occasion. Made with simple ingredients like softened butter, icing sugar, flour, and ground almonds, they offer a delicate, melt-in-your-mouth texture. Once baked to a light golden hue, they are generously coated in extra icing sugar, resembling little snowballs. This recipe yields a subtly sweet, nutty cookie that's both easy to prepare and wonderfully satisfying.

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Course Snack

Cuisine eastern europe

Servings 8 people

Calories 1896.4 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Electric Mixer (Hand or Stand Mixer)
• 1 Baking Sheet
• 1 Sieve For dusting icing sugar
• 1 Spatula or Rubber Scraper

Ingredients

  

Main

• 150 g Plain flour
• 120 g Butter softened
• 50 g Icing sugar
• a pinch of salt
• ½ tsp Vanilla extract
• 50 g Ground almonds

Instructions

 

• Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
• In a large mixing bowl, using an electric mixer, cream together the softened butter and 50g of icing sugar until the mixture is light and fluffy.
• Stir in the vanilla extract and a pinch of salt until well combined.
• Gradually add the plain flour and ground almonds to the butter mixture, mixing on low speed or by hand until a cohesive dough forms. Be careful not to overmix.
• Take small portions of the dough (about 15-20g each) and roll them into uniform, bite-sized balls (approximately 1-inch in diameter).
• Place the cookie balls onto the prepared baking sheet, ensuring there is a small space between each cookie.
• Bake for 15-20 minutes, or until the edges are very lightly golden and the cookies are set but still appear pale.
• Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up slightly.
• While still warm but cool enough to handle, gently roll the cookies in a generous amount of fresh icing sugar until completely coated.
• Transfer the coated cookies to a wire rack to cool completely, then roll them in icing sugar a second time for a denser, more pronounced 'snowball' effect.

Notes

Achieving the perfect texture for these snowball cookies hinges on the butter's consistency; ensure it's truly softened, not melted, to cream effectively with the icing sugar. Overworking the dough after adding flour can develop gluten, resulting in tougher cookies, so mix just until combined. For an optimal 'snowball' appearance, dust the warm cookies generously with icing sugar right after baking, and then again once they are completely cool. This double coating creates that characteristic powdery finish and enhances their delicate sweetness. Consider toasting the ground almonds lightly before adding them for a deeper, nuttier flavor profile.

14. Snowball Cookies

Snowball Cookies tiny, round, and sprinkled in powdered sugar remind us of a winter day in appearance and taste. These buttery little morsels won first places in Texas, Washington, and West Virginia in 2024.

Their subtle taste and celebratory appearance make them a simple favorite for cookie exchanges and parties. Though dainty in appearance, they leave a lasting impression.

A Nation of Flavors, One Sweet Tradition

State to state, America’s Christmas cookie tastes are a combination of treasured recipes, cultural inputs, and new tastes. Whether traditional or adventurous, there’s a cookie somewhere that awaits your next holiday hit.

As the season goes on, these cookies bring happiness not just through taste but also through memory and tradition. One cookie sheet at a time, the nation unites in celebration one delicious bite at a time.