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10 Simple Christmas Cookie Recipes for Stress-Free Holiday Baking

The holidays are magical—but let’s be honest, they can also be chaotic. Between shopping lists, decorating, and family events, finding time to bake can feel overwhelming. That’s why we’ve rounded up 10 of the simplest, most reliable Christmas cookie recipes to make your holiday baking completely stress-free.

These cookies don’t require any advanced techniques, fancy ingredients, or long prep times. They’re beginner-friendly, crowd-pleasing, and absolutely delicious. Whether you’re filling a cookie tray, making last-minute gifts, or baking with your kids, these recipes are designed to fit into your busy holiday schedule—without sacrificing that homemade touch.

So tie on your apron, preheat the oven, and let’s dive into 10 easy Christmas cookies that anyone can bake—and everyone will love.

Gingerbread Cookies: Spiced, Classic, and Ready to Decorate

Gingerbread cookies are one of the most iconic Christmas treats. Infused with warm spices like ginger, cinnamon, and cloves, and sweetened with molasses, these cookies are flavorful, fragrant, and perfect for cutting into festive shapes. Whether you decorate them with royal icing or keep them plain and rustic, they’re a holiday essential that brings the spirit of the season into your kitchen.

Ingredients (Yields about 24–30 cookies depending on size)

  • 3 cups (375g) all-purpose flour
  • ¾ cup (150g) packed dark brown sugar
  • ¾ cup (180ml) unsulphured molasses
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • Optional: Royal icing, candies, or sprinkles for decorating

Instructions

  1. In a large mixing bowl, beat the softened butter and brown sugar until creamy.
  2. Add the molasses and egg, and mix until fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and spices.
  4. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
  5. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll dough to about ¼-inch thickness.
  8. Cut into desired shapes using cookie cutters.
  9. Transfer to baking sheets and bake for 8 to 10 minutes, depending on size.
  10. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
  11. Once completely cool, decorate with icing or enjoy plain.

Tips for Best Results

  • Don’t skip chilling—the dough will be easier to roll and cut, and it prevents spreading.
  • Use dark brown sugar and dark molasses for the richest flavor.
  • For softer cookies, roll the dough slightly thicker and bake for the lower time range.
  • Let icing dry completely before stacking or storing decorated cookies.

Serving Ideas
Gingerbread cookies are perfect for cookie exchanges, tree decorations, or setting out for Santa. Package decorated cookies in clear treat bags for festive homemade gifts, or make a gingerbread man decorating station for holiday parties.

Red Velvet Crinkle Cookies: Soft, Fudgy, and Festively Red

Red Velvet Crinkle Cookies are as beautiful as they are delicious. With a soft, brownie-like texture and a vibrant red hue, they’re rolled in powdered sugar before baking to create a snowy, crackled surface. These cookies are simple to make, eye-catching on any holiday tray, and deliver that classic red velvet flavor with just a hint of cocoa.

Ingredients (Yields about 24 cookies)

  • 1 ⅔ cups (210g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel or liquid)
  • ½ cup (60g) powdered sugar, for rolling

Instructions

  1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla and red food coloring.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Cover the dough and chill in the refrigerator for 1 hour, or until firm enough to roll.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop out 1 tablespoon of dough, roll into balls, and generously coat in powdered sugar.
  8. Place cookies on prepared baking sheets about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the tops are cracked and the centers are just set.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Best Results

  • Chill the dough thoroughly so the cookies hold their shape and crackle properly.
  • Use gel food coloring for a bold red color with less liquid.
  • Roll heavily in powdered sugar for a snowy, dramatic contrast.
  • For extra decadence, add white chocolate chips to the dough.

Serving Ideas
These cookies look stunning on holiday trays, especially paired with green or white treats. Their soft, chewy texture and rich red velvet flavor make them a seasonal favorite for parties, gifts, or cozy nights in.

Chocolate Chip Christmas Cookies: Classic Flavor with a Festive Twist

Chocolate chip cookies get a cheerful holiday makeover in this Christmas version of a timeless favorite. Loaded with red and green M&Ms or sprinkles alongside melty chocolate chips, these cookies are soft, buttery, and packed with holiday spirit. No complicated steps—just an easy, reliable cookie everyone will love.

Ingredients (Yields about 24 cookies)

  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (180g) red and green M&Ms or holiday sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, then mix in vanilla.
  5. Gradually add the flour mixture and mix just until combined.
  6. Stir in chocolate chips and M&Ms (reserve a few M&Ms for topping).
  7. Scoop dough into 1½-tablespoon balls and place on baking sheets 2 inches apart.
  8. Press a few extra M&Ms on top of each dough ball for a bakery-style look.
  9. Bake for 10 to 12 minutes, or until the edges are golden and centers are set.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Best Results

  • For thicker cookies, chill the dough for 20–30 minutes before baking.
  • Don’t overbake—cookies continue cooking on the sheet after removal.
  • Substitute dark or white chocolate chips for flavor variety.
  • Swap M&Ms for red and green sprinkles if preferred.

Serving Ideas
These cookies are a hit with kids and adults alike—perfect for holiday movie nights, school parties, or Santa’s cookie plate. They’re colorful, festive, and guaranteed to disappear fast.

Peppermint Bark Cookies: A Holiday Favorite in Cookie Form

Peppermint Bark Cookies combine everything people love about classic peppermint bark—rich chocolate, crushed candy canes, and sweet white chocolate—into a soft, chewy cookie. These festive treats are easy to make and deliver bold holiday flavor with a satisfying crunch. Perfect for peppermint lovers and Christmas cookie trays alike.

Ingredients (Yields about 24 cookies)

  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) white chocolate chips or chunks
  • ⅓ cup crushed peppermint candies or candy canes

Topping (Optional):

  • Melted white chocolate for drizzling
  • Additional crushed peppermint for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  4. Add egg and vanilla extract, mixing until well combined.
  5. Gradually mix in the dry ingredients until a soft dough forms.
  6. Fold in chocolate chips, white chocolate chips, and crushed peppermint.
  7. Scoop dough into 1½-tablespoon balls and place on baking sheets about 2 inches apart.
  8. Bake for 9 to 11 minutes, until the edges are set but centers are still soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Once cooled, drizzle with melted white chocolate and sprinkle with additional crushed peppermint if desired.

Tips for Best Results

  • Don’t overbake—these are best when slightly underdone in the center.
  • Use parchment paper to prevent melted candies from sticking to the pan.
  • For smoother white chocolate drizzle, add ½ teaspoon of oil before melting.
  • Gently press a few peppermint pieces into the tops of the cookies before baking for a more decorative look.

Serving Ideas
These cookies look beautiful on holiday trays and offer a fresh, minty contrast to richer, spiced cookies. They’re also great for gifting or wrapping in clear treat bags with ribbon.

Chocolate-Dipped Shortbread: Buttery, Crisp, and Elegantly Simple

Chocolate-Dipped Shortbread Cookies are a holiday classic with a sophisticated touch. These buttery, tender cookies are incredibly easy to make with just a few ingredients, and they get an upgrade when dipped in melted chocolate and finished with festive sprinkles or crushed nuts. They’re crisp, elegant, and perfect for gift boxes, cookie trays, or tea time.

Ingredients (Yields about 24 cookies)

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (170g) chocolate chips or chopped chocolate (dark, milk, or white)
  • Optional toppings: festive sprinkles, crushed candy canes, chopped nuts, sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
  3. Mix in vanilla extract.
  4. Add the flour and salt gradually, mixing just until the dough comes together.
  5. Shape dough into a log, flatten into a disc, or roll out and cut into rectangles, rounds, or festive shapes.
  6. Place cookies on the prepared baking sheet. If needed, chill shaped cookies for 10–15 minutes before baking to prevent spreading.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  8. Allow to cool completely on a wire rack.
  9. Melt chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts, stirring until smooth.
  10. Dip half of each cookie into the chocolate, then lay on parchment paper and add toppings if desired. Let set until chocolate hardens.

Tips for Best Results

  • Use good-quality butter—it’s the star of the recipe.
  • For cleaner dipping, let cookies cool completely before handling.
  • Allow chocolate to set at room temperature or refrigerate briefly if needed.
  • Store cookies in a single layer or separate layers with wax paper to prevent sticking.

Serving Ideas
These cookies are ideal for holiday gifts and look especially festive when dipped in white or dark chocolate and decorated with red and green sprinkles. Pair with tea, coffee, or hot cocoa for a cozy and classy treat.

Almond Crescent Cookies (Vanillekipferl): Delicate, Buttery, and Dusted with Snowy Sweetness

Almond Crescent Cookies, also known as Vanillekipferl, are a beloved European Christmas cookie. Shaped into delicate crescents and coated in powdered sugar, these buttery, nutty cookies have a melt-in-your-mouth texture that’s both elegant and nostalgic. Made with ground almonds or almond flour, they’re simple to prepare and perfect for holiday trays or gifting.

Ingredients (Yields about 24 cookies)

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ¼ cups (280g) all-purpose flour
  • ¾ cup (75g) finely ground almonds or almond flour
  • ½ teaspoon salt
  • Additional powdered sugar for dusting

Instructions

  1. In a large bowl, cream the softened butter and powdered sugar until light and fluffy, about 2 minutes.
  2. Mix in the vanilla and almond extracts.
  3. Add flour, ground almonds, and salt. Mix until a soft dough forms.
  4. Cover and chill the dough for 30 minutes to firm up.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop 1-tablespoon portions of dough and shape each into a small crescent.
  7. Place on the prepared baking sheet about 1 inch apart.
  8. Bake for 12 to 14 minutes, or until the edges are lightly golden.
  9. Let cool for 5 minutes, then gently roll warm cookies in powdered sugar or sift it over the top.
  10. Let cookies cool completely before storing.

Tips for Best Results

  • Chill the dough to make shaping easier and prevent spreading.
  • Handle the cookies gently—crescents are delicate when warm.
  • Roll in powdered sugar while warm for better sticking, then again when fully cool for a snowy finish.
  • Store in an airtight container for up to a week; flavors improve after a day or two.

Serving Ideas
These cookies are perfect for elegant cookie trays, European-style Christmas spreads, or pairing with a warm cup of tea. Pack a dozen in a tin with a festive bow for a charming homemade gift.

Coconut Macaroons: Chewy, Sweet, and Naturally Gluten-Free

Coconut Macaroons are chewy, golden cookies made with sweetened shredded coconut and whipped egg whites. Naturally gluten-free and incredibly easy to make, they offer a crisp exterior and soft, tender center. Dip the bottoms in chocolate for an extra indulgent touch. Perfect for those who love coconut and want a quick, no-fuss holiday cookie.

Ingredients (Yields about 20–24 cookies)

  • 3 cups (225g) sweetened shredded coconut
  • ¾ cup (200ml) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¼ teaspoon salt
  • Optional: ½ cup (85g) semi-sweet chocolate chips or dark chocolate, melted (for dipping)

Instructions

  1. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
  2. In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until evenly combined.
  3. In a separate bowl, beat egg whites with salt until stiff peaks form.
  4. Gently fold the egg whites into the coconut mixture until just combined.
  5. Scoop 1-tablespoon mounds of dough onto the prepared baking sheet, spacing 1 inch apart.
  6. Bake for 20 to 25 minutes, or until golden brown on the edges and lightly toasted on top.
  7. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  8. Once fully cooled, dip bottoms in melted chocolate if desired, and place on parchment to set.

Tips for Best Results

  • Use stiffly beaten egg whites for the best structure and texture.
  • Don’t overmix once you fold in the egg whites—gentle is key.
  • For uniform size, use a small cookie scoop.
  • Let dipped cookies set at room temperature or refrigerate for 10 minutes to speed up chocolate hardening.

Serving Ideas
These macaroons make great additions to gluten-free dessert platters, holiday cookie tins, and edible gifts. Pair with dark chocolate for a grown-up flavor twist or leave plain for a classic, coconut-forward bite.

Stained Glass Window Cookies: Colorful, Crunchy, and Kid-Friendly

Stained Glass Window Cookies are as fun to make as they are to eat. These festive sugar cookies feature cut-out centers filled with crushed hard candies that melt during baking, creating a beautiful, glass-like finish. They’re ideal for decorating with kids and look stunning on holiday trays, cookie exchanges, or even hung as edible ornaments.

Ingredients (Yields about 24 cookies, depending on size)

  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Assorted hard candies (Jolly Ranchers, Life Savers, or clear fruit candies), crushed

Instructions

  1. In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
  2. Beat in the egg, vanilla extract, and almond extract if using.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients to the wet mixture and mix until a smooth dough forms.
  5. Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll dough out on a lightly floured surface to about ¼ inch thick.
  8. Use cookie cutters to cut out shapes, then cut smaller shapes from the centers.
  9. Transfer to prepared baking sheets. Fill center cut-outs with crushed candy (don’t overfill).
  10. Bake for 8 to 10 minutes, or until edges are lightly golden and candy has melted.
  11. Cool completely on the baking sheet before removing—the centers harden as they cool.

Tips for Best Results

  • Crush candies using a sealed plastic bag and rolling pin or pulse briefly in a food processor.
  • Use parchment or silicone liners to prevent sticking and make cleanup easy.
  • Let cookies cool fully before moving—candy centers are fragile when warm.
  • Store flat in a single layer or use wax paper between layers.

Serving Ideas
These cookies are perfect for parties, cookie exchanges, or even tied with ribbon as edible decorations. Use a straw to poke a hole in the dough before baking if you plan to hang them.

Lemon Snowdrop Cookies: Light, Buttery, and Bright with Citrus

Lemon Snowdrop Cookies are delicate, melt-in-your-mouth butter cookies infused with fresh lemon zest and coated in powdered sugar. Their light, citrusy flavor is a refreshing contrast to rich holiday sweets, making them a standout on any Christmas cookie tray. They’re simple to make, easy to roll, and have a snowy, festive look that fits the season perfectly.

Ingredients (Yields about 24 cookies)

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (60g) powdered sugar (plus more for rolling)
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt

Instructions

  1. In a large bowl, beat the softened butter and powdered sugar until smooth and creamy, about 2 minutes.
  2. Add the lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
  3. Gradually add the flour and salt, mixing just until the dough comes together.
  4. Cover and chill dough for 30 minutes.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop and roll dough into 1-inch balls. Place 1–2 inches apart on the baking sheet.
  7. Bake for 12 to 14 minutes, or until the bottoms are lightly golden. Tops will remain pale.
  8. Cool on the baking sheet for 5 minutes, then roll warm cookies in powdered sugar.
  9. Once fully cooled, roll in powdered sugar a second time for a snow-like finish.

Tips for Best Results

  • Chill dough to make rolling easier and to help cookies hold their shape.
  • Use fresh lemon zest for the brightest flavor—avoid bottled juice.
  • Double-coating in powdered sugar gives a classic snowball appearance.
  • Store in an airtight container at room temperature for up to a week.

Serving Ideas
These cookies make a bright, refreshing addition to holiday cookie platters and pair perfectly with tea. Pack in small gift boxes lined with parchment for a charming homemade gift.

Chocolate Thumbprints with Ganache: Rich, Elegant, and Melt-in-Your-Mouth

Chocolate Thumbprints with Ganache are a decadent twist on the classic thumbprint cookie. With a tender, chocolate cookie base and a silky ganache center, these cookies are rich, smooth, and perfect for chocolate lovers. They look sophisticated but are incredibly easy to make—ideal for holiday trays, dessert tables, or gifting.

Ingredients (Yields about 24 cookies)

For the cookies:

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ teaspoon salt

For the ganache filling:

  • ½ cup (85g) semi-sweet or dark chocolate, chopped
  • ¼ cup (60ml) heavy cream
  • Optional: sea salt flakes, crushed peppermint, or sprinkles for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add cocoa powder, egg yolk, and vanilla extract. Beat until smooth.
  4. Stir in flour and salt, mixing until the dough comes together.
  5. Roll dough into 1-inch balls and place on prepared baking sheet about 2 inches apart.
  6. Use your thumb or the back of a teaspoon to press a small indentation in each cookie.
  7. Bake for 10 to 12 minutes, or until cookies are set.
  8. Remove from oven and gently re-press the indentations if they puffed. Let cool on the sheet.

For the ganache:
9. In a small saucepan, heat the cream over medium heat just until simmering.
10. Pour over chopped chocolate in a bowl and let sit for 1 minute. Stir until smooth and glossy.
11. Spoon about ½ teaspoon of ganache into the center of each cooled cookie.
12. Let sit at room temperature until set, or refrigerate for 10–15 minutes. Add optional toppings if desired.

Tips for Best Results

  • Don’t overbake—the cookies should still be slightly soft when removed.
  • Use high-quality chocolate for the ganache for best flavor and texture.
  • Let ganache set fully before storing or stacking.
  • For flavor variety, add a drop of peppermint or espresso extract to the ganache.

Serving Ideas
These cookies are ideal for gifting in elegant boxes or serving at more formal holiday gatherings. Their glossy centers and rich chocolate flavor make them a standout on any dessert tray.

Holiday baking doesn’t have to be complicated. With these 10 simple cookie recipes, you can enjoy all the sweetness of the season without the stress. Whether you made one batch or tried them all, these cookies are proof that easy can still be festive, flavorful, and full of joy.

So go ahead—box them up for neighbors, bring them to a cookie swap, or leave a few out for Santa. No matter how you share them, you’ve just created something homemade, heartfelt, and wonderfully holiday-ready.

Happy baking—and even happier holidays to you and yours!