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10 Easy Christmas Cookies Anyone Can Make (Even if You’ve Never Baked Before)

There’s something timeless and joyful about baking cookies during the holidays. Whether you’re filling tins for friends, creating a festive platter for a party, or simply filling your home with the warm scent of cinnamon, cookies are at the heart of every Christmas celebration. But not everyone has time—or patience—for complicated recipes.

That’s where this list comes in.

These 10 easy-to-make Christmas cookies are perfect for beginners, busy parents, last-minute planners, or anyone who just wants delicious results without the stress. From melt-in-your-mouth classics like Butterball Cookies to fun no-bake treats like Cornflake Wreaths and Rolo Pretzel Bites, this collection has something for every taste and skill level.

Let’s dive into the sweetest part of the season—one cookie at a time.

Snickerdoodles: Soft, Chewy, and Coated in Cinnamon Sugar

Snickerdoodles are one of the most beloved Christmas cookies in American homes. Known for their signature crackly tops, warm cinnamon flavor, and slightly tangy chew, they’re a perfect mix of cozy and classic. This recipe is easy to follow and produces bakery-style snickerdoodles with minimal effort, making it ideal for both beginners and experienced bakers alike.

Ingredients (Yields about 24 cookies)

Dry ingredients:

  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cinnamon-sugar coating:

  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  6. In a small bowl, stir together the 3 tablespoons of sugar and 1 tablespoon of cinnamon.
  7. Scoop about 1 to 1½ tablespoons of dough, roll into a ball, and coat in the cinnamon-sugar mixture.
  8. Place cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies chewy.
  10. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

  • Cream of tartar is essential for the classic tangy flavor and chewy texture. Don’t skip it.
  • For thicker cookies, chill the dough for 20 to 30 minutes before baking.
  • Slight underbaking gives the softest results as the cookies continue to cook on the hot pan after removal.
  • For flavor variation, add a pinch of nutmeg or cardamom to the cinnamon-sugar mix.

Uses and Serving Ideas

Snickerdoodles are great for holiday cookie trays, cookie swaps, or edible gift boxes. They also freeze well, making them a solid make-ahead option for busy holiday weeks. Pair them with hot cocoa or eggnog for a cozy seasonal treat.

Peanut Butter Blossoms: A Classic Cookie with a Chocolate Twist

Peanut Butter Blossoms are a holiday favorite that combine two timeless flavors—peanut butter and chocolate—in one perfect bite. These cookies are soft, slightly chewy, and topped with a Hershey’s Kiss that melts slightly into the warm cookie. With minimal ingredients and no chill time required, they’re a go-to for quick baking sessions or festive cookie trays.

Ingredients (Yields about 24 cookies)

  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (125g) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Additional granulated sugar, for rolling
  • 24 Hershey’s Kisses, unwrapped

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract.
  5. Gradually mix in the dry ingredients until a soft dough forms.
  6. Scoop about 1 tablespoon of dough, roll it into a ball, and roll it in granulated sugar to coat.
  7. Place the dough balls on the baking sheet about 2 inches apart.
  8. Bake for 8 to 10 minutes, or until the edges are set and the tops have cracked slightly.
  9. Immediately after removing from the oven, gently press a Hershey’s Kiss into the center of each cookie. The cookie will crack around the edges.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

  • Use creamy peanut butter (like Jif or Skippy). Natural or oily varieties may affect the texture.
  • Don’t overbake—the cookies should stay soft in the center.
  • Press the Hershey’s Kiss in gently; it should melt slightly but not lose its shape.
  • These freeze well after baking. Stack between wax paper in an airtight container.

Uses and Serving Ideas

Peanut Butter Blossoms are perfect for cookie exchanges, holiday care packages, or simple weeknight treats. Kids love helping roll the dough and place the chocolate kiss on top, making them great for family baking days.

Thumbprint Cookies: Buttery, Jam-Filled Holiday Classics


Thumbprint cookies are a simple yet elegant holiday treat made with a soft shortbread-style dough and filled with a spoonful of jam. The cookies have a tender, buttery texture and a sweet, fruity center that adds color and flavor to any cookie platter. They’re easy to make, endlessly customizable, and a timeless choice for Christmas baking.

Ingredients (Yields about 24 cookies)

  • 1 cup (227g) unsalted butter, softened
  • ⅔ cup (85g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup fruit jam or preserves (raspberry, apricot, strawberry, etc.)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy, about 2 minutes.
  3. Add the vanilla extract and optional almond extract. Mix until combined.
  4. Add the flour and salt gradually. Mix on low speed or by hand until a soft dough forms.
  5. Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
  6. Use your thumb or the back of a teaspoon to make a shallow indentation in the center of each cookie.
  7. Fill each indentation with about ½ teaspoon of jam. Be careful not to overfill.
  8. Bake for 12 to 14 minutes, or until the edges are just lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

  • Use a smooth, thick jam so it doesn’t run during baking. Seedless raspberry or apricot works well.
  • If the dough cracks when pressing, gently pinch it back together around the edges.
  • Chill the dough for 20–30 minutes before rolling if it feels too soft.
  • For a glaze finish, drizzle cooled cookies with a powdered sugar icing.

Uses and Serving Ideas

Thumbprint cookies bring both visual appeal and flavor variety to holiday trays. They’re great for gifting in cookie boxes, especially when made with assorted jams. These cookies also pair beautifully with tea or coffee.

Butterball Cookies (Snowballs): Melt-in-Your-Mouth Holiday Classics

Butterball cookies are a holiday staple, known for their delicate, crumbly texture and sweet powdered sugar coating. Often called Snowballs, Russian Tea Cakes, or Mexican Wedding Cookies, these bite-sized treats are made with butter, flour, and finely chopped nuts. They’re easy to make with minimal ingredients and have a festive, snow-dusted appearance that makes them ideal for holiday platters.

Ingredients (Yields about 24 cookies)

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (60g) powdered sugar (plus more for coating)
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup (85g) finely chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter and ½ cup powdered sugar until smooth and fluffy, about 2 minutes.
  3. Add vanilla extract and mix to combine.
  4. Gradually add the flour and salt. Mix until a crumbly dough begins to form.
  5. Stir in the chopped nuts until evenly incorporated.
  6. Roll dough into 1-inch balls and place on the prepared baking sheet, spacing about 1 inch apart.
  7. Bake for 12 to 14 minutes, or until the bottoms are lightly golden. The tops should not brown.
  8. Let the cookies cool for 5 minutes on the baking sheet, then roll them gently in powdered sugar while still warm.
  9. Once fully cooled, roll them again in powdered sugar for a thicker, snowy coating.

Tips for Best Results

  • Use finely chopped nuts to ensure the cookies hold together and roll easily.
  • For a more uniform shape, use a small cookie scoop.
  • Store at room temperature in an airtight container. Cookies stay fresh for up to a week.
  • These cookies freeze well and can be made in advance for holiday prepping.

Uses and Serving Ideas

Butterball cookies are beautiful in cookie tins or boxes, especially with their snowy powdered sugar finish. They’re excellent for tea time, dessert tables, and edible gifts.

Chocolate Crinkle Cookies: Fudgy, Festive, and Easy to Make

Chocolate Crinkle Cookies are the perfect combination of a brownie and a cookie—soft, chewy, and rich with deep chocolate flavor. Rolled in powdered sugar before baking, they develop a beautiful crackled surface as they spread in the oven. Despite their impressive appearance, they’re incredibly easy to make and always a hit on holiday cookie trays

Ingredients (Yields about 24 cookies)

  • 1 cup (120g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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 bowl, whisk together the granulated sugar and vegetable oil until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients into the wet mixture. Mix until a sticky dough forms.
  5. Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to roll.
  6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Scoop out 1 tablespoon of chilled dough and roll into a ball. Roll each ball generously in powdered sugar.
  8. Place the coated dough balls on the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the cookies are puffed and the tops are crackled.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

  • Chilling the dough is essential—it prevents the cookies from spreading too much.
  • For a richer flavor, use dark cocoa powder.
  • Roll generously in powdered sugar to get a dramatic contrast after baking.
  • Avoid overbaking to keep the centers soft and chewy.

Uses and Serving Ideas

These cookies are perfect for chocolate lovers and make a striking visual addition to any holiday cookie platter. Their crinkled tops and snowy finish also make them popular for food photography and festive packaging.

Sugar Cookies (Drop Style): Soft, Sweet, and Effortless

If you love sugar cookies but don’t want the extra steps of rolling and cutting dough, drop sugar cookies are the perfect solution. These cookies are soft, buttery, and lightly crisp on the edges, with a tender, chewy center. Rolled in sugar or topped with festive sprinkles, they’re quick to make and ideal for holiday baking when time is short.

Ingredients (Yields about 24 cookies)

  • 2 ¾ cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons milk
  • Additional sugar or sprinkles for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add the egg, vanilla extract, and milk. Mix until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
  6. Scoop about 1 tablespoon of dough and roll into a ball. Roll in sugar or top with sprinkles if desired.
  7. Place on prepared baking sheets about 2 inches apart.
  8. Flatten each ball slightly with the bottom of a glass or your palm.
  9. Bake for 8 to 10 minutes, or until the edges are just starting to turn golden.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

  • For extra festive flair, mix food coloring into the dough or sprinkle colored sugar on top before baking.
  • Don’t overbake — these are best when slightly underdone in the center.
  • If you want crispier cookies, flatten them a bit more before baking.

Uses and Serving Ideas

Drop sugar cookies are quick to make in large batches, making them perfect for classroom parties, cookie swaps, or last-minute guests. They’re also a blank canvas for customization—flavored extracts, mix-ins, or decorations.

Spritz Cookies: Buttery, Festive, and Perfect for Decorating

Spritz cookies are delicate, buttery treats that are pressed into decorative shapes using a cookie press. They’re a holiday classic across Scandinavian and German traditions and are loved for their tender texture and visual appeal. With minimal ingredients and no chilling required, they’re one of the easiest cookies to bake in bulk—perfect for filling cookie trays or tins.

Ingredients (Yields about 60 small cookies)

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional, but recommended)
  • 2 ¼ cups (280g) all-purpose flour
  • ½ teaspoon salt
  • Food coloring or sprinkles (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Do not line baking sheets—leave them ungreased for better cookie press adherence.
  2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
  3. Add the egg, vanilla extract, and almond extract. Beat until fully combined.
  4. Add the flour and salt gradually, mixing until the dough comes together. It will be soft but not sticky.
  5. If desired, divide dough and add food coloring for different batches.
  6. Load the dough into a cookie press fitted with your preferred holiday shape disk.
  7. Press cookies directly onto the ungreased baking sheet, spacing them slightly apart.
  8. Add sprinkles or colored sugar if desired before baking.
  9. Bake for 6 to 8 minutes, or until the edges are just starting to turn light golden.
  10. Let cool on the baking sheet for 2–3 minutes before transferring to a wire rack.

Tips for Best Results

  • Do not chill the dough—it must be soft enough to press easily.
  • Avoid greasing the baking sheet or using parchment paper, or the cookies may not stick during pressing.
  • Use a light touch with the press to avoid flattening or distorting the shape.
  • Almond extract adds authentic flavor, but can be substituted with lemon, peppermint, or omitted entirely.

Uses and Serving Ideas

Spritz cookies are ideal for variety platters due to their bright colors and fun shapes. They’re a holiday favorite for gifting in tins, decorating with kids, or customizing by flavor and color themes.

Molasses Cookies: Soft, Spiced, and Comforting

Molasses cookies are a classic holiday favorite, filled with the warm spices of cinnamon, ginger, and cloves. They have a rich, deep flavor and a soft, chewy texture that’s perfect for cold winter days. Rolled in sugar for a lightly crisped outside, these cookies are simple to make and require no decorating—just mix, roll, and bake.

Ingredients (Yields about 24 cookies)

  • 2 ¼ cups (280g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar (plus extra for rolling)
  • 1 large egg
  • ¼ cup (80g) unsulphured molasses
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the egg, molasses, and optional vanilla extract until smooth.
  5. Gradually add the dry ingredients into the wet mixture, mixing until fully combined.
  6. Scoop about 1 tablespoon of dough, roll into balls, and coat each one in granulated sugar.
  7. Place dough balls on the prepared baking sheet about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the tops crack slightly and the edges are set.
  9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

  • Do not overbake—slightly underdone centers keep the cookies soft and chewy.
  • Use dark molasses for deeper flavor, but avoid blackstrap molasses (too bitter).
  • For extra chewiness, store in an airtight container overnight before serving.
  • These freeze well and can be baked ahead of time.

Uses and Serving Ideas

Molasses cookies are ideal for cozy gatherings, cookie platters, and holiday care packages. Their strong flavor profile also pairs perfectly with spiced tea or hot cider.

No-Bake Cornflake Wreaths: Festive, Fun, and Kid-Friendly

No-bake cornflake wreaths are a cheerful and easy holiday treat that requires no baking, just a few ingredients, and about 20 minutes of hands-on time. Shaped to resemble mini Christmas wreaths, these cookies are made with marshmallows, green food coloring, and cornflakes—then decorated with red candies or sprinkles. They’re crunchy, sweet, and great for family-friendly baking projects.

Ingredients (Yields about 12 wreaths)

  • ½ cup (113g) unsalted butter
  • 1 package (10 oz or about 280g) mini marshmallows
  • 1 teaspoon vanilla extract
  • Green food coloring (10–12 drops or to desired shade)
  • 4 cups (120g) cornflakes cereal
  • Red cinnamon candies or red sprinkles, for decoration
  • Butter or cooking spray for hands

Instructions

  1. In a large saucepan over medium heat, melt the butter.
  2. Add the marshmallows and stir until fully melted and smooth.
  3. Remove from heat and stir in vanilla extract and green food coloring. Mix until evenly colored.
  4. Quickly add the cornflakes and stir gently to coat completely in the marshmallow mixture.
  5. Working quickly before the mixture cools, scoop out about ¼ cup portions onto a parchment-lined baking sheet.
  6. Lightly grease your fingers and shape each portion into a wreath by forming a circle and pressing a hole in the center.
  7. Decorate immediately with red candies or sprinkles while still sticky.
  8. Let cool and set for about 30 minutes at room temperature before serving.

Tips for Best Results

  • Work fast: the mixture gets sticky and sets quickly, so shape and decorate immediately.
  • Grease hands or use wax paper to shape wreaths without sticking.
  • You can also form them into round “holly bush” balls if shaping a wreath is too time-consuming.
  • Store in an airtight container at room temperature for up to 3 days.

Uses and Serving Ideas

These cookies are perfect for kids’ parties, classroom treats, or festive platters. Their playful appearance makes them a hit with children, and they’re a no-bake option that delivers strong visual impact.

Rolo Pretzel Bites: Sweet, Salty, and Done in Minutes

Rolo Pretzel Bites aren’t your typical cookie, but they’ve earned their place on many holiday treat trays. These bite-sized snacks are made with just three ingredients—mini pretzels, Rolo candies, and M&M’s or pecan halves—and take less than 10 minutes to prepare. They’re the perfect combination of sweet, salty, chewy, and crunchy, and ideal for fast holiday snacking or gifting.

Ingredients (Yields about 50 bites)

  • 50 mini pretzels (square or traditional shape)
  • 50 Rolo chocolates (unwrapped)
  • 50 M&M’s, pecan halves, or halved pretzels for topping

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. Arrange pretzels in a single layer on the baking sheet.
  3. Place one Rolo candy on top of each pretzel.
  4. Bake for 3 to 5 minutes, just until the Rolos are soft but not fully melted.
  5. Remove from the oven and immediately press an M&M, pecan half, or another pretzel on top of each softened Rolo.
  6. Let cool at room temperature until set, or place in the refrigerator for 15–20 minutes to speed up cooling.

Tips for Best Results

  • Don’t overheat the Rolos—they should be soft enough to press, not melted flat.
  • Use parchment or silicone mats to avoid sticking.
  • These store well in airtight containers and make great edible gifts in jars or tins.
  • For a color theme, use red and green holiday M&M’s.

Uses and Serving Ideas

These are great as last-minute party snacks, stocking stuffers, or additions to a mixed cookie tray. They’re also an easy holiday activity to make with kids, and can be customized with different chocolate candies (like Reese’s or caramel squares).

Whether you’re baking for a crowd, sharing homemade gifts, or just treating yourself to a cozy kitchen moment, these easy Christmas cookies prove that you don’t need fancy tools or hours of prep to make something magical.

Each cookie on this list brings its own charm—some nostalgic, some playful, all delicious. And the best part? You can mix and match, double batches, or invite the kids to help shape, roll, and decorate.

So turn up the holiday music, preheat the oven (or not, if you’re going no-bake), and enjoy the simple pleasure of creating sweet memories—one tray of cookies at a time.