Get ready for the holidays with six irresistible homemade cookie recipes! From rich German chocolate cookies to festive cranberry cookies and crunchy cinnamon cookies, there’s something for everyone.
All recipes below include ingredient quantities, preparation instructions, baking temperatures and storage tips.
1. German Chocolate Cookies
Makes 18–20 cookies
Prep time: 20 minutes
Bake time: 10–12 minutes
Temperature: 350°F (175°C)
Ingredients
For the chocolate cookies:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semisweet chocolate chips
For the coconut pecan topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- 2 tbsp butter
- 1 egg yolk
- ½ tsp vanilla extract
- ¾ cup shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla extract. Mix until combined.
- In another bowl, whisk flour, cocoa powder, baking soda and salt.
- Gradually add dry ingredients to the butter mixture. Fold in chocolate chips.
- Scoop tablespoon-sized portions onto the baking sheet.
- Bake for 10–12 minutes. Allow cookies to cool.
- For the topping, combine evaporated milk, sugar, butter and egg yolk in a saucepan.
- Cook over medium-low heat, stirring constantly, until thickened, about 5–7 minutes. Do not boil vigorously.
- Remove from heat. Stir in vanilla, coconut and pecans.
- Cool slightly, then spoon the topping over the cookies.
2. Classic Soft Sugar Cookies
Makes 24 cookies
Prep time: 15 minutes
Chilling time: 30 minutes
Bake time: 9–11 minutes
Temperature: 350°F (175°C)
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sour cream (for extra softness)
- ¼ cup granulated sugar for rolling
Instructions
- Beat butter and sugar until creamy and fluffy.
- Add egg, vanilla and sour cream. Mix well.
- In a separate bowl, combine flour, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the wet mixture.
- Cover the dough and refrigerate for 30 minutes.
- Roll the dough into small balls and coat lightly in granulated sugar.
- Place on a parchment-lined baking sheet, leaving space between cookies.
- Flatten slightly with the bottom of a glass.
- Bake for 9–11 minutes until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
3. White Chocolate Cranberry Cookies 🤍🍒
Makes 20–22 cookies
Prep time: 15 minutes
Chilling time: 30 minutes
Bake time: 10–12 minutes
Temperature: 350°F (175°C)
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup dried cranberries
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cornstarch, baking soda, cinnamon and salt.
- In another bowl, beat butter, brown sugar and granulated sugar until creamy.
- Add egg and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Fold in dried cranberries and white chocolate chips.
- Refrigerate the dough for 30 minutes.
- Scoop tablespoon-sized portions onto the prepared baking sheets.
- Bake for 10–12 minutes until the edges are lightly golden.
- Let cool for 5 minutes before transferring to a wire rack.
Tip: Press a few extra white chocolate chips and cranberries onto the cookies immediately after baking for a beautiful festive appearance.
4. Peanut Butter Thumbprint Cookies 🥜🍫
Makes 24 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes
Temperature: 350°F (175°C)
Ingredients
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses chocolates
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, baking soda and salt in a bowl.
- Beat peanut butter, softened butter, granulated sugar and brown sugar until creamy.
- Add egg, vanilla and milk. Mix until combined.
- Gradually add the dry ingredients and mix into a soft dough.
- Roll dough into approximately 1-inch balls.
- Roll each ball in granulated sugar.
- Arrange on the baking sheet, leaving about 2 inches between cookies.
- Bake for 10–12 minutes until lightly golden.
- Immediately after removing from the oven, gently press one chocolate kiss into the center of each cookie.
- Allow cookies to cool completely so the chocolate can set.
Tip: Unwrap the chocolate kisses before baking so you can press them into the warm cookies immediately.
5. S’mores Cookies 🔥🍪
Makes 18–20 cookies
Prep time: 20 minutes
Chilling time: 30 minutes
Bake time: 10–12 minutes
Temperature: 350°F (175°C)
Ingredients
- 2¼ cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup milk chocolate chips
- ½ cup semisweet chocolate chips
- ¾ cup crushed graham crackers
- 1 cup mini marshmallows
- 2–3 Hershey’s chocolate bars, broken into pieces
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, cornstarch, baking soda and salt.
- Beat butter, brown sugar and granulated sugar until creamy.
- Add egg and vanilla extract. Mix well.
- Gradually incorporate the dry ingredients.
- Fold in chocolate chips and crushed graham crackers.
- Refrigerate the dough for 30 minutes.
- Scoop portions of dough onto the baking sheet.
- Gently press a few mini marshmallows and chocolate pieces into the top of each cookie.
- Bake for 10–12 minutes until the edges are golden and the centers are just set.
- If needed, broil briefly for a toasted marshmallow finish, watching constantly.
- Allow cookies to cool on the baking sheet for 5–10 minutes before serving.
Tip: Keep some marshmallows and chocolate pieces for decorating the cookies immediately after baking.
6. Cinnamon Toast Crunch Cook
Makes 18–20 cookies
Prep time: 15 minutes
Chilling time: 20 minutes
Bake time: 10–12 minutes
Temperature: 350°F (175°C)
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1½ cups Cinnamon Toast Crunch cereal, roughly crushed
- ½ cup Cinnamon Toast Crunch cereal pieces for topping
For the icing:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, cinnamon, baking soda and salt in a bowl.
- Beat butter, granulated sugar and brown sugar until light and fluffy.
- Add egg and vanilla extract. Mix well.
- Gradually add the dry ingredients until a soft dough forms.
- Fold in the crushed Cinnamon Toast Crunch cereal.
- Refrigerate the dough for 20 minutes.
- Scoop tablespoon-sized portions onto the prepared baking sheet.
- Gently press additional cereal pieces onto the tops.
- Bake for 10–12 minutes until the edges are lightly golden.
- Allow cookies to cool completely.
- For the icing, whisk powdered sugar, milk and vanilla until smooth.
- Drizzle the icing over the cooled cookies and allow it to set.
Tip: Add the cereal topping just before baking to keep some of its crunchy texture.
🎄 General Christmas cookie baking tips
- Use room-temperature butter and eggs for better mixing.
- Measure flour accurately; too much flour makes cookies dry.
- Don’t overcrowd your baking sheets.
- Chill soft cookie dough to prevent excessive spreading.
- Let cookies cool before storing or decorating.
- Use parchment paper for easier baking and cleanup.
Storage guide
| Cookie type | Storage |
|---|---|
| German Chocolate | 3–4 days refrigerated |
| Sugar Cookies | Up to 1 week airtight |
| White Chocolate Cranberry | Up to 1 week airtight |
| Peanut Butter Thumbprints | Up to 1 week airtight |
| S’mores Cookies | 3–4 days airtight |
| Cinnamon Toast Crunch | 4–5 days airtight |
You can combine all six varieties in one beautiful Christmas cookie box. Add festive ribbons, parchment paper and a handwritten holiday greeting.