These soft, festive Christmas Cookies blend warm cinnamon and rich vanilla with pops of red and green—guaranteed to steal the show at your holiday baking spread. Once you try one, you won’t be able to stop at just one.
Why You’ll Love This Recipe
- Soft, chewy centers with just-crispy edges—pure winter sweets joy.
- Quick prep: just 15 minutes to mix and scoop.
- Chill-and-bake style: rest the dough 30 minutes or up to 4 hours.
- Ideal for gift boxes and cookie exchanges—stack ‘em without worry.
- Kid-approved and easy enough for little hands to help.
- Customizable—swap in nuts, peppermint, or gluten-free flour.
- Makes about 24 cookies—ample for gatherings or sharing.
- Uses pantry staples—no last-minute store run needed.
Ingredients
- 2 1/2 cups all-purpose flour (King Arthur or Gold Medal)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract (I love Nielsen-Massey)
- 1/2 teaspoon almond extract (optional)
- 1 cup red and green M&Ms or festive chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt and cinnamon until evenly mixed—this gives your homemade dessert its signature spice.
- In a stand mixer (or large bowl with hand mixer), beat butter, granulated sugar and brown sugar on medium-high for 3–4 minutes until pale and fluffy; scrape the bowl sides.
- Add eggs one at a time, beating after each addition; stir in vanilla and almond extracts for that cozy, festive aroma.
- Reduce speed and mix in dry ingredients just until you see no streaks of flour—overmixing can lead to tough cookies.
- Fold in M&Ms or chocolate chips by hand so each cookie gets plenty of color.
- Scoop dough into 1.5-inch balls (about 2 tablespoons each), spacing 2 inches apart; chill for 30 minutes (or up to 4 hours if you’re prepping ahead).
- Bake for 10–12 minutes—edges should set and centers remain glossy; they’ll finish firming up off the heat.
- Let cookies rest on the sheets for 5 minutes, then transfer to wire racks to cool completely for that perfect chew.
Servings & Timing
- Makes about 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes (or up to 4 hours)
- Bake Time: 10–12 minutes
- Total Time: 55 minutes (includes chill)
Variations
- Peppermint Twist: swap chips for chopped candy canes for a minty zing.
- Nutty Noel: stir in 1/2 cup chopped pecans or walnuts for crunch.
- White Christmas: mix in white chocolate chips and dried cranberries.
- Gluten-Free Joy: replace flour with a 1:1 gluten-free baking blend.
- Vegan Cheer: use coconut oil for butter and flax eggs (1 Tbsp flaxmeal + 2.5 Tbsp water per egg).
- Spice Booster: add 1/4 teaspoon nutmeg and ginger for extra warmth.
Storage & Reheating
Store fully cooled cookies in an airtight container at room temperature for up to 4 days. Freeze in layers with parchment for up to 3 months. To serve, thaw at room temp for 30 minutes or zap one on a plate in the microwave for 10 seconds—like fresh from the oven.
FAQs
Q: Can I freeze the unbaked dough?
A: Yes—freeze dough balls on a tray, then bag for up to 2 months; bake straight from frozen, adding 1–2 minutes.
Q: My cookies spread too much—what went wrong?
A: Dough was likely too warm; chill longer and ensure your baking sheet isn’t preheated.
Q: How can I get a crisper edge?
A: Bake 1–2 minutes longer or flatten dough balls slightly before chilling.
Q: Is margarine a good butter substitute?
A: You can, but butter delivers superior flavor and firmer texture.
Q: What’s a reliable egg substitute?
A: Flax eggs (1 tbsp flaxmeal + 2.5 tbsp water, rest 5 minutes) work nicely.
Q: Can I halve the recipe?
A: Absolutely—just divide all ingredients by two for about 12 cookies.
Q: Are these safe for kids to make?
A: Definitely—my nieces loved mixing and scooping the dough.
Q: How do I boost the holiday aroma?
A: Add a teaspoon of orange zest or a drop of peppermint extract.
Conclusion
These Christmas Cookies are the ultimate festive treat—simple to make, endlessly tweakable, and sure to become a yearly tradition. Pull out your mixer, gather the family, and let’s bake up some holiday cheer. Don’t forget to snap a photo, tag me, and share your cookie magic!
Christmas Cookies
Ingredients
- 2 1/2 cups all-purpose flour (King Arthur or Gold Medal)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract (pure)
- 1/2 tsp almond extract optional
- 1 cup red and green M&Ms or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon until fully combined.
- Beat butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, then stir in vanilla and almond extracts until the dough is smooth.
- Lower mixer speed and gradually add the flour mixture, blending until just combined—avoid overmixing.
- Gently fold in M&Ms or chocolate chips with a spatula for even color and texture.
- Scoop dough into 1.5-inch balls, place on sheets and chill for 30 minutes or up to 4 hours.
- Bake for 10–12 minutes until edges set and centers look slightly underdone—they’ll firm up as they cool.
- Let cookies rest on the pan for 5 minutes, then move to a wire rack to cool completely before serving.
Notes
Nutrition
