The Ultimate List of Christmas Cookies – 41 Recipes. + Tons of cookie baking tips! These recipes are easy to make, require simple ingredients, and perfect for Santa, cookie exchanges, or just because for the holiday season.
This post contains affiliate links. It does not cost you anything extra by clicking the links. If you make a purchase from the link, I will get a small commission from the sale. Thank you for always supporting Everyday Made Fresh.
Let’s talk cookies – Christmas cookies or any cookie for that matter.
I’ve rounded up 41 Christmas Cookies that will fill Santa’s belly, be perfect for those cookie exchanges, or to bake just because…but first….
I’ve got a whole bunch of tips to help make these, and any other cookies you’re baking a success.
Room Temperature Butter
Most recipes call for room temperature ingredients, and butter is one of the most important ones. It’s usually the start of all cookie recipes.
Butter is a solid fat that is capable of holding air, and the creaming process is when butter traps that air. While baking, that trapped air expands from the heat and produces a fluffy baked good.
A smooth batter with trapped air equals a uniform texture which results in a proper tasting baked good. Cold ingredients do not emulsify together.
How to bring butter to room temperature
Sit out: Place the butter on the counter for 1 to 2 hours before starting your recipe. The amount of time depends on the weather and the temperature of your kitchen.
Check it: To check that the butter is ready, poke it with your finger. Your finger should make an indention, without sinking in, or sliding down into the butter. The butter should not be shiny or greasy. It should be slightly cool to the touch, and not warm.
Do I need to chill cookie dough?
In short, yes. If the recipe says to chill the dough, there is a valid reason in doing so. Some recipes are stickier, greasier, or thinner than others. These are all reasons to chill a cookie dough.
If you bake a cookie recipe, that calls to chill the dough, without chilling it, it could result in a cookie that is shapeless, because it spreads out, into a flat inedible disc.
How do I keep my cookies from spreading?
- Chill the dough. If your recipe calls for it, this is the number one most important step in keeping that cookie from spreading.
- Next up, never spray your cookie/baking sheets with non stick spray. This creates a slick surface which helps aid in the cookie spreading out, and not holding it’s shape as it bakes. I always line my cookie sheets with parchment paper. You could also invest in, and use silicone baking mats. The ones I linked too are the exact ones that I want.
- Always cool the cookie/baking sheets between batches. The minute you place raw dough balls onto a warm surface, it starts to melt out. If I’m in a hurry, I will toss them in the sink, and cool them down with cold water. <— dry thoroughly, if you do this! You want room temperature cookie/baking sheets.
- Measure that flour correctly. I’m not asking you to buy a scale. Plus I don’t have weights on my measurements. I am asking you to simply hold the measuring cup in one hand, and use a spoon with the other hand, spooning the flour into the measuring cup. Once it’s mounded up, simple take a knife, and place it on the rim of the measuring cup, and slide it across. Also, don’t use liquid measuring cups for dry ingredients. Grab yourself a cheat set of measuring cups for dry ingredients.
Now that all those tips are out of the way…Here is the Ultimate List of Christmas Cookies…