Description

These best Christmas cookie recipes feature a delightful variety of holiday treats, perfect for sharing and celebrating the season. From beautifully glazed roll-out cookies to delicious thumbprint and sandwich cookies, there’s something for everyone to enjoy!

Ingredients

Scale

1 cup (227g) unsalted butter room temperature

1 cup (199g) granulated sugar

1 large egg room temperature

2 large egg yolks room temperature

3 teaspoons vanilla extract

3 and 1/4 cups (380g) all-purpose flour

1/4 teaspoon salt

1 cup (114g) confectioners’ sugar sifted

2 Tablespoons (28ml) milk

8 ounces semi-sweet chocolate finely chopped

crushed candy canes

chopped pistachios

sprinkles: red and green

blue

silver

white

gold

etc

red and green nonpareils

raspberry jam

Nutella

confectioners’ sugar

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and sugar on medium-speed until combined. Increase to medium-high speed and continue beating until pale and fluffy, about 1 minute.
Reduce to medium-speed, then add in the egg and egg yolks, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
On low speed, gradually add in the flour and salt, and beat until combined. Your dough should be stiff.
Sprinkle 2 Tablespoons of flour on a clean work surface. Scrape the cookie dough onto the surface and gently knead for 30 seconds. Divide the dough in half, (443 grams each disc). Press each portion of cookie dough into a 6”-inch disc.
Wrap dough tightly in plastic wrap and refrigerate for at least 3 hours (or up to 2 days).
When you’re ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface. Use a rolling pin to roll the disc out to ¼” thickness. Then use cookie cutters to cut out as many shapes as you can.
Carefully transfer the shapes to the prepared baking sheet, leaving 1” between cookies. Bake for 12 minutes, or until lightly golden.
Cool cookies on the baking sheet for 15 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough.
In a wide, shallow bowl, whisk together the confectioners’ sugar and milk for glaze until well combined. Dip the top of each cookie into the glaze and sprinkle with toppings.
For chocolate coating, melt the chopped chocolate in a double boiler or microwave and dip cookies halfway in chocolate, allowing excess to drip off before transferring to a cooling rack.

Notes

Customize your cookies with various toppings and fillings for a festive touch. Allow the glaze and chocolate to set completely before serving.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 140 kcal
Sugar: 9 g
Sodium: 80 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Carbohydrates: 20 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 15 mg

Keywords: best christmas cookie recipes, holiday cookies, cookie decorating, festive treats