Best Christmas Cookies Recipe
Christmas cookies capture the spirit of the holiday season with their vibrant colors, soft textures, and flavors that evoke joy. These cookies, featuring colorful M&M’s and a hint of vanilla, bring cheer to any holiday gathering. With a blend of brown and white sugars for sweetness and soft, unsalted butter for richness, these treats are both beautiful and delicious—a perfect indulgence for family and friends.
Ingredients You’ll Need
Crafting the perfect Christmas cookie requires a careful selection of ingredients that lend both flavor and structure. Begin with softened unsalted butter, which brings a tender texture and smoothness to the cookies. Brown sugar adds depth, while granulated sugar brings sweetness and a slightly crisp edge. Baking powder and baking soda work in tandem to help the cookies rise just right. For a festive twist, a mix of M&M’s and chocolate chips adds color and a hint of chocolatey goodness. Customize further by adding white chocolate chips or holiday-themed sprinkles.
Step-by-Step Instructions for Perfect Cookies
To start, preheat your oven to 350°F, setting the stage for cookies that will bake evenly. Line two baking sheets with parchment paper, which prevents sticking and keeps the bottoms golden without over-browning.
In a bowl, mix the dry ingredients—flour, baking powder, baking soda, and salt—to ensure a balanced texture. Set this aside, as we’ll come back to it soon.
In another bowl, beat together the softened butter and both sugars until creamy, about 1-2 minutes. This step gives the cookies their light, fluffy texture. Add the egg and vanilla, mixing until fully incorporated, with occasional scraping to blend evenly. Now, on a low speed, gradually add the dry ingredients, taking care not to overmix, which keeps the cookies soft and prevents them from becoming tough.
Next, fold in most of the M&M’s and chocolate chips, reserving some for decoration. This ensures a well-distributed bite of chocolate and festive color in every cookie.
Shape the dough into 1½ to 2½ tablespoon-sized balls, gently pressing a few reserved M&M’s on top for that holiday touch. If you prefer a thicker cookie, chill the dough balls for 15 minutes, as this helps prevent spreading during baking.
Place the dough balls on the lined baking sheets, leaving space between each one. Bake in the preheated oven for 8-11 minutes, watching as the edges set while the centers remain slightly soft for that perfect, chewy texture.
Once baked, transfer the cookies to wire racks to cool. Allowing them to sit at room temperature helps them set, achieving a soft, tender bite as they cool.
Recipe Tips & Frequently Asked Questions
Choosing the Right Butter Temperature:
Softened, cool butter blends well for a smooth texture without becoming greasy.
Mixing Techniques for Best Results:
A hand mixer or stand mixer with a paddle attachment will aerate the batter, making the cookies light.
Ensuring the Perfect Bake:
Cookies should look set on the edges but slightly underdone in the center for a soft, chewy texture.
Customizing Your Cookies:
Experiment with peppermint chips or white chocolate, or sprinkle with holiday sugar for extra festivity.
How Long Do These Cookies Stay Fresh?
Store in an airtight container for up to a week to maintain softness.
Can I Freeze the Dough?
Absolutely—roll into balls and freeze on a baking sheet; transfer to a bag when solid, baking from frozen when desired.
What Other Mix-Ins Can I Use?
Consider white chocolate chips, crushed peppermint, or toffee bits for added flavor.
How Can I Make the Cookies Thicker or Thinner?
Chill for thickness, bake right away for a thinner result.
What to Serve With This Recipe
Christmas cookies pair beautifully with classic holiday beverages. Serve them with hot cocoa or a spiced latte for a comforting treat, or set them out alongside mulled wine at a festive gathering. They make a delightful addition to a holiday dessert platter, presented with other seasonal goodies like gingerbread and snowball cookies. These cookies are also perfect for gifting—place a few in a decorative bag or box and spread the joy of the season with friends and neighbors.
Storing and Freezing Tips
For freshness, store cooled cookies in an airtight container; they’ll stay soft and chewy for days. If you’d like to freeze the dough, portion it into balls and freeze in a single layer before transferring to a freezer-safe bag. This way, you can bake a few cookies at a time, straight from the freezer. Baked cookies can also be frozen, ready to be thawed and enjoyed at any moment.
Display your Christmas cookies on a festive tray, with sprigs of holly or candy canes for a seasonal touch. A sprinkle of powdered sugar can mimic the look of fresh snow, while candy canes on the side add a pop of color. These cookies are a treat that looks as delightful as it tastes, ready to bring holiday cheer to any celebration.
Ingredients
½ cup unsalted butter, softened but cool
1 large egg
1½ cups plus one tablespoon all-purpose flour (see note)
½ cup granulated sugar
â…“ cup light brown sugar, packed and soft
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pure vanilla extract
1½ cups M&M’s or a blend of M&M’s and chocolate chips, divided
Instructions
Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined, then set this mixture aside.
In a larger bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed for 1-2 minutes until the mixture becomes light and creamy. Add the egg and vanilla extract, blending until everything is well mixed, scraping down the sides of the bowl as needed. Gradually incorporate the dry ingredients on low speed until just blended, careful not to overmix.
With a spatula, gently fold in the M&M’s and chocolate chips. Start with about one heaping cup mixed into the dough, reserving the rest for decorating the tops of the cookies.
Using a cookie scoop or spoon, portion out dough balls that are about 1½ to 2½ tablespoons in size. Lightly press a few extra M&M’s onto the top of each dough ball, then carefully press the top of each ball into the reserved bowl of M&M’s to add a colorful topping. You can bake the cookies immediately for a thinner texture or chill the dough balls in the fridge for 15 minutes to achieve a thicker, softer texture.
Place the dough balls on the prepared baking sheets, leaving space between each for spreading. Arrange the dough mounds so they are slightly taller than they are wide to ensure they bake into a thicker cookie.
Bake in the preheated oven for 8-11 minutes, keeping an eye on the edges—they should set while the centers remain slightly soft for a tender, chewy texture. See note for tips on shaping the cookies right after baking.
Transfer the baking sheets to wire racks and allow the cookies to cool completely, letting them firm up as they cool. Enjoy these delightful treats!
Best Christmas Cookies Recipe
Ingredients
- ½ cup unsalted butter softened but cool
- 1 large egg
- 1½ cups plus one tablespoon all-purpose flour see note
- ½ cup granulated sugar
- â…“ cup light brown sugar packed and soft
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1½ cups M&M’s or a blend of M&M’s and chocolate chips divided
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined, then set this mixture aside.
- In a larger bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed for 1-2 minutes until the mixture becomes light and creamy. Add the egg and vanilla extract, blending until everything is well mixed, scraping down the sides of the bowl as needed. Gradually incorporate the dry ingredients on low speed until just blended, careful not to overmix.
- With a spatula, gently fold in the M&M’s and chocolate chips. Start with about one heaping cup mixed into the dough, reserving the rest for decorating the tops of the cookies.
- Using a cookie scoop or spoon, portion out dough balls that are about 1½ to 2½ tablespoons in size. Lightly press a few extra M&M’s onto the top of each dough ball, then carefully press the top of each ball into the reserved bowl of M&M’s to add a colorful topping. You can bake the cookies immediately for a thinner texture or chill the dough balls in the fridge for 15 minutes to achieve a thicker, softer texture.
- Place the dough balls on the prepared baking sheets, leaving space between each for spreading. Arrange the dough mounds so they are slightly taller than they are wide to ensure they bake into a thicker cookie.
- Bake in the preheated oven for 8-11 minutes, keeping an eye on the edges—they should set while the centers remain slightly soft for a tender, chewy texture. See note for tips on shaping the cookies right after baking.
- Transfer the baking sheets to wire racks and allow the cookies to cool completely, letting them firm up as they cool. Enjoy these delightful treats!
Notes
- Measuring Flour: Fluff, scoop a heaping portion, and level with a knife, or spoon flour into the cup and level.
- Baking Time: Adjust based on dough ball size.
- Chilling Dough: Chill for one hour if you want thicker cookies or if butter is too soft.
- Option 1: Right out of the oven, place a round glass, bowl, or cookie cutter over the cookie, swirl gently for a round shape.
- Option 2: Use the back of a spoon to gently push edges inward immediately after baking for smooth, round edges.