The holidays hit different when that first batch of dough hits the bowl suddenly the whole house smells like vanilla and childhood. Lights blinking outside, socks sliding on the floor, Bing Crosby crooning in the background, and me elbow-deep in flour before I’ve even had coffee. I used to creep downstairs at 5 a.m. to see if Santa left crumbs on the plate; now I’m the one leaving the plate, hoping my own kids do the same sneaky check. Cookies aren’t just food they’re the soundtrack to December, the thing that makes the tree smell better and the cold feel warmer.
We always did chocolate chip for Santa, but Mom kept a blue tin of those Danish butter cookies hidden in the pantry for emergencies like when the chips ran out or when we just wanted the fancy ones with the paper wrappers. Grown-up me still buys that tin every year, cracks it open the day after Thanksgiving, and pretends it’s for “company.” This list is my love letter to both kinds of cookies: the classics that feel like home and the new ones that make you go “wait, I can do that?” None of them need a culinary degree just a messy counter and a willing taste-tester.
Tie on the apron that’s got last year’s jam stains, crank the oven, and let’s make a racket. Kids fighting over who licks the beater, dog sniffing for dropped dough, someone yelling “is it done yet?” every two minutes. These fourteen recipes are my ride-or-die lineup: easy enough for a Tuesday night, pretty enough for the neighbor gift, tasty enough that Santa writes thank-you notes. Plug in the twinkle lights, pour the cocoa, and let’s turn flour into magic.
1. Christmas Sugar Cookies
Counter looks like a craft store exploded sprinkles everywhere, cutters in a pile, and at least one reindeer with three legs. Dough rolls smooth as silk, cuts clean, bakes with edges that crunch and middles that give. Vanilla hits hard, butter keeps it real, and the icing? That’s where the kids go rogue with gel colors and wonky smiles. Spend an afternoon piping faces, adding edible glitter, or letting little hands go wild with squeeze-bottle frosting either way, you end up with edible art that disappears faster than you can snap a photo.
Key Highlights for Perfect Sugar Cookies:
- Soft butter but not melted, or it’s pancake city
- 15-minute freezer nap for cutouts keeps shapes sharp
- Real vanilla the fake stuff tastes like regret
- Flood icing if you’re fancy, squeeze bottles if you’re sane
- Sprinkles on wet dough so they don’t roll off
Best Soft Christmas Cookies
I make these Christmas cookies every year! They’re soft cut-out sugar cookies that I sprinkle with colored sugar before baking. You can frost them with icing when cool if you prefer.
Equipment
- 1 Electric Mixer For creaming butter and sugar efficiently.
- 2 Mixing Bowls One for dry ingredients, one for wet.
- 1 Rolling Pin For evenly rolling out dough.
- 1 Christmas Cookie Cutters For festive shapes.
- 2 Baking Sheets For baking multiple batches.
Ingredients
Main
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar
- 1 cup butter or margarine softened
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Gather all ingredients. ALLRECIPES / BAHAREH NAITI
- Sift flour, baking powder, and salt together in a medium bowl; set aside. ALLRECIPES / BAHAREH NAITI
- Beat sugar and butter in a large bowl with an electric mixer until smooth.
- Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract; add flour mixture and stir until dough is just combined. ALLRECIPES / BAHAREH NAITI
- Wrap dough; chill in the refrigerator for 2 hours. ALLRECIPES / BAHAREH NAITI
- Preheat the oven to 400 degrees F (200 degrees C). Grease two cookie sheets. ALLRECIPES / BAHAREH NAITI
- Roll out dough on a clean floured surface to 1/4-inch thickness. Cut out shapes using Christmas cookie cutters; arrange them on the prepared cookie sheets. Gather scraps and repeat this step. ALLRECIPES / BAHAREH NAITI
- Bake in batches in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. ALLRECIPES / BAHAREH NAITI
- Serve and enjoy! ALLRECIPES / BAHAREH NAITI
Notes
For the softest texture, ensure butter and eggs are at room temperature before mixing to create a smooth, emulsified dough. Avoid overmixing once the flour is added, as this can develop the gluten too much, resulting in tougher cookies. Chilling the dough thoroughly (at least 2 hours) is crucial; it helps prevent the cookies from spreading excessively in the oven and makes them easier to handle. Bake until just the edges are lightly golden to maintain the ‘soft’ quality. Adding colored sugar before baking creates a lovely sparkle, or consider a simple royal icing or cream cheese frosting for decoration once cooled.
2. Candy Cane Cookies
Red dough, white dough, twist like you’re braiding hair, hook the end boom, candy cane. Peppermint sneaks in just enough to make your tongue tingle without screaming “toothpaste.” Kids think they’re wizards shaping the curls; I let them believe it. The swirl pattern makes each cookie a mini photo op. Pop them on a plate next to hotter spices for a refreshing pop of color and flavor that says winter wonderland without saying a word.
Why Candy Canes Steal the Show:
- Gel color only in half the batch vibrant, not muddy
- Light twist or the stripes blur
- Parchment lifesaver no broken hooks
- Taste the dough peppermint extracts vary like crazy
- Stack after cool or they glue together
3. Gingerbread Cookies
Oven door opens and BAM cinnamon-ginger-molasses punch right to the soul. Dough’s spicy but not mean, snaps on the edges, chewy where it counts. Cut houses, people, or just blobs decorate with whatever candy’s in the drawer. The scent alone pulls everyone into the kitchen asking for a taste test. The flavor deepens overnight, so bake a day early if you want maximum spiced punch.
Gingerbread Must-Knows:
- Blackstrap molasses if you want depth, regular if you’re scared
- Parchment sandwich roll no sticky counter
- Extra nutmeg because why not
- Flood with icing or pipe sad faces both work
- Tin with apple slice softens day two
Gingerbread Cookies
Gingerbread cookies are a must for the holidays, and this gingerbread cookie recipe makes the best! They bake up soft in the center with crisp edges, perfect for decorating. Use any shape cookie cutter for a nice variety of holiday cookies.
Equipment
- 1 Electric Mixer For creaming butter and sugar efficiently.
- 2 Mixing Bowls One large for wet ingredients, one medium for dry.
- 1 Rolling Pin Essential for even dough thickness.
- 1 Cookie Cutters Various shapes for holiday presentation.
- 2 Cookie Sheets Ungreased, for baking batches.
Ingredients
Main
- ½ cup butter softened
- ½ cup white sugar
- 1 large egg yolk
- ½ cup molasses not blackstrap
- 2 cups sifted all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon or to taste
- ½ teaspoon ground cloves or to taste
- ½ teaspoon ground ginger or to taste
- ½ teaspoon ground nutmeg or to taste
Instructions
- Beat butter and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
- Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
- Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
- Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don’t stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
- Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
- Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool completely while you finish rolling, cutting, and baking the remaining cookies.
- Frost or decorate cooled gingerbread cookies as desired. Nika
Notes
Ensure butter is properly softened to cream effectively with sugar, achieving a light and fluffy texture crucial for the cookie’s rise and tenderness. Sifting the flour and thoroughly whisking dry ingredients prevents lumps and ensures even spice distribution. Do not skip the chilling step; it firms the dough, making it easier to roll and cut, and develops the flavors. When re-rolling dough scraps, minimize handling to prevent gluten development, which can lead to tough cookies. Bake until the edges are firm but the centers remain slightly soft for the desired texture, then cool completely before decorating to prevent frosting from melting.
4. Thumbprint Cookies
Poke a hole, fill with jam, watch kids fight over raspberry vs. strawberry like it’s politics. Almond flour makes them fancy without trying; edges crisp, center gooey. Mix up the fillings raspberry, apricot, lemon curd and suddenly your platter looks like a stained-glass window. Roll in nuts if you’re extra, skip if allergies. One cookie, three textures, zero complaints.
Thumbprint Tricks for Success
- Nut roll pre-poke crunch city
- Teaspoon back for even dents
- Jam after bake bubbles, doesn’t burn
- Cheese filling for the savory weirdos
- Freezer jam cookies fill day-of
Thumbprint Cookies
These thumbprint cookies with their fruity, jam-filled centers are a Christmas tradition in my family. The cookies are tender, buttery, and coated with chopped walnuts. Use a range of your favorite preserves (like raspberry, apricot, or strawberry) to add variety and color to each batch of cookies.
Equipment
- 1 Mixing Bowls
- 1 Hand or Stand Mixer For creaming butter and sugar effectively.
- 2 Cookie Sheets
- 1 Wire Cooling Rack Essential for proper cooling and preventing soggy bottoms.
- 1 Measuring spoons/cups
Ingredients
Main
- 1 large egg separated, divided
- ½ cup butter softened
- ¼ cup packed brown sugar
- 1 cup all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup finely chopped walnuts
- ⅔ cup any flavor fruit jam
Instructions
- Gather ingredients. Allrecipes/Victoria Jempty
- Preheat the oven to 300 degrees F (150 degrees C). Grease two cookie sheets and set aside.
- Whisk egg white in a small bowl. Place chopped walnuts in another small bowl. Allrecipes/Victoria Jempty
- Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes. Allrecipes/Victoria Jempty
- Add flour, vanilla, and salt; mix until well combined. Allrecipes/Victoria Jempty
- Scoop dough into 1 ½-inch balls. Dip in egg white, then roll in walnuts until coated. Place 2 inches apart on the prepared cookie sheets. Allrecipes/Victoria Jempty
- Bake in the preheated oven until slightly puffed, about 5 minutes.
- Remove cookies from the oven. Use your thumb or the end of a wooden spoon to gently press an indent in the center of each cookie. Spoon jam into each thumbprint, filling it to the brim. Allrecipes/Victoria Jempty
- Return cookies to the oven and bake until set, about 8 minutes. Allrecipes/Victoria Jempty
- Remove from the oven and transfer to wire racks to cool completely. Allrecipes/Victoria Jempty
Notes
For optimal texture, ensure butter is truly softened, not melted, to properly cream with the sugar. When forming balls, aim for uniform size for even baking. The egg white dip helps walnuts adhere and adds a slight crispness; don’t over-dip. Filling the jam to the brim after the initial bake prevents it from drying out or sinking too much during the final baking phase. Experiment with high-quality, vibrant jams for visual appeal and varied flavor profiles. A slightly tart jam can perfectly balance the buttery cookie.
5. White Chocolate Peppermint French Macarons
Yeah, I said macarons don’t run. Almond flour, egg whites, bang the tray like you mean it, and feet appear like magic. Peppermint ganache in the middle tastes like candy cane hugged a cloud. Gluten-free by nature, they feel fancy without demanding years of pastry school. Package a dozen in a clear box tied with ribbon, and you’ve got the gift everyone fights over.
Macaron Confidence Boosters:
- Old egg whites leave ’em out overnight
- Double sift or lumps laugh at you
- 30-minute skin before bake
- Cool ganache pipes neat
- Candy cane crumbs on the edge crunch
Peppermint French macarons
This recipe outlines the creation of delicate Peppermint French Macarons. It involves crafting almond meringue shells, piping them, allowing them to form a skin, and baking to achieve their signature ‘feet’. The crisp shells are then filled with a rich, dark chocolate ganache infused with peppermint and crushed peppermint crisp, offering a sophisticated dessert with balanced flavors and textures.
Equipment
- 1 Stand Mixer Essential for achieving stiff peaks for the meringue.
- 1 Fine-mesh Sieve Crucial for sifting dry ingredients to ensure smooth macaron shells.
- 1 Piping Bag with Round Tip For uniform macaron shells.
- 2 Baking Sheets For baking macaron shells.
- 2 Silicone Baking Mats Ensures even baking and easy removal; parchment paper is an alternative.
Ingredients
Main
- 1 1/4 cup 240g pure icing (confectioners’) sugar
- 1 cup 120g ground almonds
- 3 egg whites
- 2 tablespoon caster superfine sugar
- 1 teaspoon peppermint extract
- 35 gram 1 ounces peppermint crisp, chopped finely
- 1/3 cup 80ml pouring cream
- 180 gram 5½ ounces dark eating (semi-sweet) chocolate, chopped finely
Instructions
- Preheat your oven to 150°C (300°F) and line two baking sheets with silicone mats or parchment paper.
- In a food processor, pulse pure icing sugar and ground almonds until very fine. Sift this mixture into a bowl, discarding any large pieces.
- In a clean stand mixer bowl, whisk egg whites until foamy. Gradually add caster sugar, then peppermint extract, continuing to whisk until stiff, glossy peaks form.
- Gently fold the sifted dry ingredients into the meringue in three additions, using a spatula. Continue folding (macaronage) until the batter forms a slow-moving ribbon, resembling lava.
- Transfer the batter to a piping bag fitted with a round tip. Pipe uniform 3.5cm (1.5 inch) circles onto the prepared baking sheets, leaving space between them.
- Firmly tap the baking sheets on the counter a few times to release air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a dry skin forms on top.
- Bake macaron shells for 12-15 minutes, rotating half-way, until they have developed ‘feet’ and are firm. Let cool completely on the baking sheets.
- While shells cool, prepare the filling: Gently heat pouring cream in a small saucepan until just simmering. Remove from heat and pour over finely chopped dark chocolate and peppermint crisp in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Let cool and thicken.
- Once shells are cool, match them into pairs. Spread or pipe a generous amount of the peppermint chocolate ganache onto the flat side of one shell and sandwich with its matched pair.
- Place assembled macarons in an airtight container and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld and the texture to soften slightly before serving.
Notes
Precision is paramount for macarons. Ensure all equipment is meticulously clean and grease-free, especially for the meringue. For the almond flour, grind it as fine as possible with the icing sugar in a food processor, then sift thoroughly to avoid bumpy shells. Achieving the correct ‘macaronage’ consistency – a slow-flowing ribbon when lifted – is critical; overmixing leads to flat shells, undermixing to lumpy ones. Allow shells to dry sufficiently (forming a skin) before baking to encourage the characteristic ‘feet’. An oven thermometer is highly recommended for accurate temperature control, which directly impacts the macaron’s structure. For the ganache, avoid boiling the cream; just heat until simmering, then pour over the chocolate and stir until emulsified and smooth. Let the ganache set to a pipeable consistency before filling.
6. Linzer Cookies
Jam window cookies shortbread’s classy cousin. Almonds in the dough, raspberry peeking through, powdered sugar snow on top. Cut once for bottoms, twice for tops with the tiny cutter. The lattice effect looks intricate but comes from a single cookie cutter set no weaving required. They travel beautifully and taste even better the next day.
Linzer Shortcuts That Work:
- Log chill slice, don’t stamp
- Top dust only no soggy bottoms
- Seedless jam or it clogs the hole
- Pistachio dough for green flair
- Flat storage pretty stays pretty
7. Walnut Snowball Cookies
Snow-dusted walnut bombs that melt faster than actual snow. Toast the nuts first trust me. Roll warm, roll cool, double sugar coat. Known by many names across cultures, they’re the quiet crowd-pleaser that disappears first. Tin ’em up; they’re better day three.
Snowball Essentials:
- Light toast burnt is bitter
- Food processor fine, not butter
- Double roll blizzard effect
- Pecans work same vibe
- Two-week tin life flavor peaks
Best Snowball Cookies
These snowball cookies are soft, buttery treats that melt in your mouth. This is my grandmother’s recipe, which she made for years. With a rich, nutty flavor from finely chopped pecans and a sweet white coating from confectioners’ sugar, these delicious cookies are perfect for the holidays!
Equipment
- 1 Electric Mixer Stand mixer or hand mixer
- 1 Large Mixing Bowl
- 2 Baking Sheets Ungreased
- 1 Wire Racks For cooling cookies
- 1 Shallow Bowl For rolling in powdered sugar
Ingredients
Main
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup very finely chopped pecans
- ¼ teaspoon salt
- ⅓ cup powdered sugar or more as needed
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Beat butter, 1/2 cup powdered sugar, and vanilla with an electric mixer in a large bowl until smooth. Dotdash Meredith Food Studios
- Gradually mix in flour, pecans, and salt until completely incorporated. Dotdash Meredith Food Studios
- Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Dotdash Meredith Food Studios
- Bake in the preheated oven until bottoms are light golden brown but tops are still pale, 12 to 15 minutes. (Try not to let cookies get too brown: it’s better to undercook them than to overcook them.) Dotdash Meredith Food Studios
- Remove cookies from the oven and let sit on the baking sheets briefly before removing to wire racks. Dotdash Meredith Food Studios
- Place 1/3 cup powdered sugar in a shallow bowl; roll hot cookies in sugar to coat, then return to the wire racks to cool. Dotdash Meredith Food Studios
- Once cooled, roll cookies in the powdered sugar once more. Dotdash Meredith Food Studios
Notes
Ensure butter is properly softened but not melted to achieve the ideal creamy texture when beaten. Finely chopping the pecans is crucial; large pieces can make the cookies crumbly. Do not overmix the flour once added, as this can develop gluten and lead to tough cookies. The key to these ‘melt-in-your-mouth’ snowballs is careful baking—watch for just a hint of golden on the bottom, keeping the tops pale to retain their tender quality. The double rolling in confectioners’ sugar is essential for that signature snowy appearance and enhanced sweetness; roll the second time when completely cool for a thick, stable coating.
8. Chocolate Crinkles
Brownie meets cookie, sugar cracks like fault lines. Chill overnight or they spread like gossip. Kids roll in sugar, emerge chocolate-faced. Deep cocoa cracks through snowy sugar, revealing fudgy centers. They stay soft for days if you can resist that long.
Crinkle Perfection Tips:
- Fridge sleep non-negotiable
- Heavy sugar coat crackle insurance
- Dutch cocoa for depth
- Espresso pinch adult mode
- Freeze balls emergency stash
Chocolate Crinkle Cookies
These chocolate crinkle cookies are coated in confectioners’ sugar for a decadent chocolate treat. They look beautiful on Christmas cookie trays and taste so good!
Equipment
- 2 Medium Mixing Bowls One for wet ingredients, one for dry.
- 1 Rubber Spatula or Whisk For mixing ingredients without overworking the dough.
- 2 Baking Sheets For baking multiple batches of cookies efficiently.
- 1 Parchment Paper For lining baking sheets to prevent sticking and aid cleanup.
- 1 Wire Cooling Racks For cooling cookies evenly and preventing sogginess.
Ingredients
Main
- 2 cups white sugar
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners’ sugar
Instructions
- Gather ingredients. Dotdash Meredith Food Studios
- Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla. Dotdash Meredith Food Studios
- Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners’ sugar and place 1 inch apart on the prepared cookie sheets. Dotdash Meredith Food Studios
- Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Repeat Step 4 to make the remaining batches. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
1. Chilling is crucial: The minimum 4-hour chill time is essential for the dough to firm up, making it easier to handle and ensuring the iconic crinkle effect. Do not rush this step. 2. Don’t overmix: Once the flour is added, mix only until just combined to avoid developing gluten, which can result in tough cookies. 3. Double coating for impact: For a more dramatic ‘crinkle,’ give the dough balls a second, lighter dusting of confectioners’ sugar just before baking. 4. Watch baking time: These cookies are meant to be soft and chewy. Bake just until the edges are set and the centers are still slightly soft to prevent a dry, crumbly texture. 5. Flavor boost: A teaspoon of instant espresso powder added with the cocoa powder will deepen the chocolate flavor without making the cookies taste like coffee.
9. Classic Shortbread Cookies
Man, these things are dangerous four ingredients and suddenly you’re hoarding the tin like it’s the last one on earth. The butter has to be cold and fancy, the kind with the gold wrapper, because it’s doing all the heavy lifting here. You press the dough into a pan or roll a log, poke some holes with a fork so it doesn’t puff weird, and bake it slow till it’s barely golden. Break it into wedges while it’s warm and try not to eat three pieces before they cool. They’re crisp, they’re rich, and they make your coffee taste like a million bucks.
Shortbread Secrets for Show-Stopping Results:
- European-style butter because American stuff just won’t cut it
- Fork holes keep them flat and pretty
- Low oven, long bake for that perfect pale gold
- Dip in chocolate if you’re feeling extra
- Parchment-wrapped wedges scream “I’m thoughtful”
Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations
This easy recipe yields approximately 65 classic shortbread cookies from just four main ingredients. The process involves quickly combining flour, salt, powdered sugar, vanilla, butter, and a touch of water in a food processor to form a dough. After chilling, the dough is sliced into disks and baked until the edges are lightly golden. The recipe also offers variations like chai tea or pecans, making it versatile for any occasion.
Equipment
- 1 Food Processor
- 2 Baking Sheets Lined with parchment paper or Silpat mats
- 1 Plastic Wrap
- 1 Sharp Knife For slicing dough log
- 1 Wire Racks For cooling cookies
Ingredients
Main
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup 2 sticks unsalted butter, room temperature, cut into chunks
- 1 teaspoon water
- 2 tablespoons loose chai tea or from approximately 6 tea bags
- 1/2 cup toasted and chopped pecans
- Plus extra powdered sugar for dusting finished cookies
Instructions
- Preheat the oven to 375 degrees F.
- Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
- Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
- Variations:
Notes
For impeccably tender shortbread, ensure your butter is at true room temperature; this allows it to emulsify properly with the dry ingredients. When using the food processor, pulse only until the dough just comes together to avoid overworking the gluten, which can lead to a tough cookie. Chilling the dough for the specified time is crucial for easy slicing and maintaining the cookies’ shape during baking, preventing excessive spread. During baking, monitor closely; shortbread should only show a whisper of color at the edges, retaining its pale, delicate appearance for that characteristic melt-in-your-mouth texture. Rotating your pans halfway ensures uniform golden edges. For creative variations, consider incorporating finely grated citrus zest or a pinch of ground cardamom directly into the dry ingredients before processing.
10. Pfeffernüsse Spice Cookies
These little spice bombs hit you with pepper right in the name don’t worry, it’s not hot, just a sneaky warmth that sneaks up. Cinnamon, anise, clove, all that good stuff gets mixed into a dough you let sit overnight like it’s marinating. Roll tiny balls, bake till firm, then dunk in glaze or roll in sugar. They’re hard at first but soften in the tin, and a week later they’re perfect with tea. My grandma mailed these to us every year; the box smelled like Christmas before we even opened it.
Pfeffernüsse Pointers to Nail the Flavor:
- Fresh-ground spices or forget about it
- Overnight rest is non-negotiable
- Thin glaze so it doesn’t hide the spice
- Orange peel if you want happy citrus vibes
- Tin for a month and they just keep improving
11. Snickerdoodles
Cinnamon sugar crackle tops hiding soft, tangy insides my mom made these every snow day and I still associate them with canceled school. The cream of tartar is the magic; skip it and you’ve got sugar cookies pretending. Kids roll the dough balls and come out looking like they bathed in cinnamon. Pull them a minute early for chewy centers or let them go for crisp edges. Either way, they vanish from cooling racks faster than you can refill the cinnamon bowl.
Snickerdoodle Hacks for Cookie Jar Legends:
- Butter-shortening mix keeps the shape right
- Double cinnamon roll for max crackle
- Slightly underbake unless you like crunchy
- Pumpkin spice version for fall cheating
- Freezer for months revive in the toaster oven
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.
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.
12. Holiday Pinwheel Cookies
Two doughs, one log, pure kitchen sorcery vanilla and chocolate (or whatever colors you’re feeling) rolled tight and sliced into swirls. My sister and I fought over who got to lick the spatula; the loser still had to help roll. Chill the log hard, slice thin with a sharp knife, and watch jaws drop. They look insane but taste like upgraded sugar cookies. Freeze the log and you’ve got cookies on demand all month.
Pinwheel Pro Tips for Perfect Spirals:
- Same thickness dough or it cracks
- Plastic wrap is your best friend
- Clean knife wipes between slices
- Matcha or strawberry dough for fun
- Frozen log bakes perfect every time
Christmas Pinwheel Cookies
This Christmas pinwheel cookie recipe was handed down by my ‘Baba’ (Ukrainian for ‘grandmother’). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmastime!
Equipment
- 1 Electric Mixer Stand or hand mixer for creaming butter and sugar effectively.
- 3 Mixing Bowls At least three are needed for sifting dry ingredients and separating colored doughs.
- 1 Rolling Pin Ideally, an adjustable rolling pin or one with dowels to ensure even dough thickness.
- 2 Baking Sheets Lightly greased for baking the cookie rounds.
- 1 Sieve or Fine-Mesh Strainer For sifting dry ingredients thoroughly.
Ingredients
Main
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 ⅓ cups butter
- 1 cup packed brown sugar
- ⅔ cup white sugar
- 2 eggs beaten
- 1 ½ teaspoons vanilla extract
- 1/4 teaspoon red food coloring or as needed
- 1/4 teaspoon green food coloring or as needed
Instructions
- Gather the ingredients. Allrecipes/Karen Hibbard
- Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl. Allrecipes/Karen Hibbard
- Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Allrecipes/Karen Hibbard
- Gradually stir in the flour mixture until evenly blended. Allrecipes/Karen Hibbard
- Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to reach your desired shade, if needed. Allrecipes/Karen Hibbard Recipe Tip The strength of food coloring varies, and you can always add more but never remove coloring if you’ve added too much. Also note that gel food coloring is stronger than liquid food coloring. We recommend you start with a small amount of food coloring and add more only if needed.
- Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Allrecipes/Karen Hibbard Recipe Tip Use even pressure to roll out each sheet of dough to the same 1/4-inch thickness. You can also place small wooden dowels on either side of the dough to guide you, or use an adjustable rolling pin.
- Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours. Allrecipes/Karen Hibbard
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets. Allrecipes/Karen Hibbard
- Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks. Allrecipes/Karen Hibbard
Notes
Precision in chilling the dough (minimum 8 hours) is paramount for achieving clean, defined pinwheel spirals and preventing excessive spreading during baking. Utilize gel food coloring for vibrant hues without affecting dough consistency; add sparingly until desired saturation is reached. When rolling, strive for uniform 1/4-inch thickness for both doughs to ensure an even spiral. Monitor baking closely—these cookies bake quickly, and slight browning will affect their festive appearance. For an enhanced flavor profile, consider adding a touch of almond extract alongside the vanilla, or a hint of citrus zest to one of the doughs for a brighter contrast.
13. Peanut Butter Blossom Cookies
PB dough, chocolate kiss fourth-grade bake-sale champ. The dough’s soft, the kiss melts just enough, and the whole thing screams sleepover vibes. Press the kiss in the second the tray’s out; the steam makes it sink perfect. They stay soft forever and travel like pros. Double the batch or regret it.
Blossom Basics for Foolproof Cuteness:
- Natural PB needs extra chill
- Fork cross classic look
- Kisses ready to go at the ding
- PB cups Reese’s hack
- Sugar roll optional bling
Peanut Butter Blossoms
We make these peanut butter blossoms every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a four-hour open house with friends. We then prepare cookie trays to take to the housebound in our neighborhood and freeze the rest to enjoy all year long!
Equipment
- 1 Electric Stand Mixer For efficient creaming of fats and sugars.
- 2 Large Mixing Bowls One for wet ingredients, one for dry.
- 2 Baking Sheets Greased or lined with parchment paper.
- 1 Measuring Cup Set and Spoon Set For accurate ingredient portions.
- 1 Spatula or wooden spoon For scraping bowls and combining dry ingredients.
Ingredients
Main
- 1 cup shortening
- 1 cup peanut butter
- 1 cup packed brown sugar
- 1 ½ cups white sugar divided
- 2 large eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 9 ounce bags milk chocolate candy kisses, unwrapped
Instructions
- Gather all ingredients. Allrecipes/Victoria Jempty
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
- Beat shortening, peanut butter, brown sugar, and 1 cup white sugar together in a large bowl with an electric mixer until smooth. Allrecipes/Victoria Jempty
- Beat in eggs one at a time, then stir in milk and vanilla. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
- Combine flour, baking soda, and salt; stir into peanut butter mixture until well blended. Allrecipes/Victoria Jempty
- Shape spoonfuls of dough into balls and roll in remaining 1/2 cup white sugar. Place cookies 2 inches apart on the prepared cookie sheets. Allrecipes/Victoria Jempty Allrecipes/Victoria Jempty
- Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and immediately press a chocolate kiss into each cookie. Allrecipes/Victoria Jempty
- Allow to cool completely; the kiss will harden as it cools. Victoria Jempty/Allrecipes
Notes
For optimal texture, ensure shortening, peanut butter, and eggs are at room temperature for a smoother, well-emulsified batter. Avoid overmixing the flour once added, as this can develop gluten and lead to tough cookies; mix just until combined. Press the chocolate kisses into the warm cookies immediately after removing them from the oven to ensure they adhere and slightly melt without collapsing. For a chewier cookie, pull them from the oven when the edges are set but the centers still look slightly soft. A sprinkle of flaky sea salt on the cookie balls before baking can enhance the peanut butter flavor and provide a pleasant textural contrast.
14. Spritz Cookies
Cookie press = cheat code for dozens of cute shapes without rolling a thing. Butter dough, room temp, press onto the sheet trees, wreaths, whatever disc you grab. Kids go nuts switching designs; I go nuts eating the broken ones. Sprinkles stick, glaze shines, and you look like a pro with zero effort. One batch feeds a crowd.
Spritz Success Strategies for Press-and-Go Perfection:
- Soft dough no jams
- Bare sheet sticks right
- Test one dial it
- Color batches rainbow
- Glaze cool shine
My Mom’s Spritz Cookies
This spritz cookie recipe is a family favorite and it doesn’t even have to be Christmas to make them!
Equipment
- 1 Electric Mixer Hand-held or stand mixer for creaming butter and sugar effectively.
- 1 Large Mixing Bowl For combining all ingredients.
- 2 Baking Sheets Required for baking multiple batches or a larger single batch.
- 1 Parchment Paper For lining baking sheets to prevent sticking and aid in cooling.
- 1 Cookie Press Essential for forming the distinct spritz cookie shapes.
Ingredients
Main
- 1 cup unsalted butter softened
- ½ cup white sugar
- 2 egg yolks
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.
- Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Cool on the baking sheets briefly; carefully transfer to a wire rack to cool completely before decorating.
Notes
For optimal texture and flavor, ensure your unsalted butter is genuinely softened to room temperature – not melted – before creaming; this incorporates more air, resulting in a lighter cookie. Avoid overmixing once the flour is added, as excessive gluten development can lead to a tougher cookie. If the dough is too soft to press cleanly, chill it briefly (15-20 minutes) to firm it up. For consistent baking, rotate your baking sheets halfway through the cooking time. A pinch of fine sea salt can elevate the flavor profile. Consider a touch of almond extract for a classic European spritz taste.
