My Best Christmas Cookies: Soft Sugar Cookies, Thumbprints, and Peppermint Chocolate
When the air turns crisp and the scent of cinnamon drifts through my kitchen, I know it’s cookie season again.
Do you have that one recipe you bake every single Christmas?
For me, it’s never just one — it’s a trio I’ve perfected over the years: soft sugar cookies, jam-filled thumbprints, and peppermint chocolate cookies.
They’re the cookies that make my home smell like Christmas and remind me why I love baking this time of year.
Some weekends I bake them all in a joyful whirlwind, other times I spread them through December — gifting tins to friends, freezing a few batches for later, and sneaking one warm cookie straight from the tray.
If you’re searching for easy, festive Christmas cookies that come out perfect every time, this is where I start.
These are tested, freezer-friendly, and beginner-approved, with all my tips tucked in below.
So grab your mixing bowl, put on your favorite holiday playlist, and let’s bake a little Christmas magic together.
Why These Cookies Are My Holiday Favorites
Every December, I test new recipes, but these three always find their way back to my kitchen counter.
They’re the kind of cookies that disappear before they’ve even cooled — the ones friends ask for again before I’ve packed the first batch away.
Here’s why I keep baking them every year:
- They use simple, everyday ingredients that never fail.
- Each dough can be made ahead or frozen, making holiday prep easier.
- Every cookie has its own charm — one soft and buttery, another filled with sweet jam, and one rich with chocolate and peppermint.
- Together, they make the house smell like Christmas morning.
Let’s bake them together and bring that holiday warmth into your kitchen too.
Soft Sugar Cookies (Classic, No-Chill)
These are the cookies that disappear the fastest in my home. They’re soft in the middle, buttery on the edges, and so tender they almost melt as soon as you take a bite.
The best part? There’s no need to chill the dough — you can be baking in under half an hour.
Ingredients
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions
Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Whisk flour, baking powder, and salt in a small bowl.
Step 3: In another bowl, beat butter and sugar until creamy, about 2–3 minutes.
Step 4: Mix in egg and vanilla until smooth.
Step 5: Slowly blend in dry ingredients until dough forms a soft ball.
Step 6: Roll on a lightly floured surface to ¼ inch thick. Cut into shapes with cookie cutters.
Step 7: Bake 8–10 minutes, until edges look pale and centers appear just set.
Leanne’s Tips
- Pale edges mean soft cookies — don’t wait for golden brown.
- Brush dough with milk and sprinkle sugar for a subtle crunch.
- If your kitchen is warm, chill cut dough 10 minutes before baking.
It’s all about temperature — even at the mixing stage, butter softness matters.
According to Serious Eats, creaming room-temperature butter and sugar aerates the dough, creating tiny air pockets that help cookies rise and bake evenly.
Decorating Idea
Once cooled, frost with pastel buttercream or royal icing. Add colored sugar or edible glitter for a festive touch. These pair beautifully with cocoa or spiced tea.
Storage
Keep in an airtight container up to 2 weeks, or freeze undecorated cookies for up to 2 months.
In fact, according to the U.S. Department of Agriculture, cookies keep their quality in the freezer for eight to twelve months when sealed properly.
Raspberry Thumbprint Cookies
These remind me of my grandmother’s kitchen — buttery cookies, a sparkle of jam in the middle, and a dusting of sugar that looks like fresh snow.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup seedless raspberry jam
- Powdered sugar for dusting
Instructions
Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Step 2: Whisk flour and salt in a bowl.
Step 3: Beat butter and sugar until smooth, then add vanilla.
Step 4: Mix in dry ingredients until dough forms. Chill for 30 minutes.
Step 5: Shape into 1-inch balls and place on baking sheets.
Step 6: Make a small indent in each cookie with your thumb or spoon.
Step 7: Fill each with about ½ teaspoon jam.
Step 8: Bake 12–14 minutes or until edges turn lightly golden.
Leanne’s Tips
- Don’t overfill; the jam spreads as it bakes.
- If the centers puff up, press them again right after removing from the oven.
- Dust with powdered sugar once cooled.
Jam Variations
Try apricot or blackberry for a twist. Mix and match colors for a pretty cookie tray.
Storage
Keep in an airtight container at room temperature for 4 days or freeze up to 2 months with parchment between layers.
Peppermint Chocolate Cookies
These taste like hot cocoa with a hint of candy cane — soft inside, crisp outside, and full of holiday flavor. They’re always the first to vanish from the cookie platter.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup crushed candy canes
Instructions
Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter, brown sugar, and white sugar until smooth.
Step 3: Add eggs and vanilla; mix until combined.
Step 4: Whisk flour, cocoa, baking soda, and salt together. Slowly mix into wet ingredients.
Step 5: Stir in chocolate chips.
Step 6: Scoop dough onto baking sheet, flatten slightly, and top with crushed candy canes.
Step 7: Bake 9–10 minutes, until tops crack slightly and centers are soft. Let cool 5 minutes before moving to a rack.
Leanne’s Tips
- Press a few candy pieces on top right after baking for a festive finish.
- For a shinier look, place extra chocolate chips on top while cookies are warm.
- Drizzle melted white chocolate for a pretty peppermint stripe.
Storage
Store in an airtight container up to 7 days, or freeze for 3 months. The flavor stays bright and fresh.
Cookie Gift Box Idea
Every December, I set aside one night to package these cookies for friends and neighbors.
There’s something so special about handing someone a box that smells like butter, sugar, and Christmas morning.
Line a tin or small box with parchment, stack each cookie type in its own section, and tie the lid with ribbon or twine.
Slip in a tag that says “Baked with Love” — or add a pine sprig for that cozy touch.
Make-Ahead Tip
Bake a few days early and freeze until gift day. Once thawed overnight, they taste freshly baked.
Baking Tips from My Christmas Kitchen
After years of December baking, I’ve learned that small habits make cookies turn out better every time.
- Use room-temperature butter for the right texture.
- Chill dough if it feels sticky.
- Rotate trays halfway through baking.
- Cool cookies fully before stacking.
- Keep peppermint ones separate so the flavor doesn’t spread.
- If baking with kids, pre-scoop dough to keep things simple.
By now, your kitchen probably smells amazing and you’re thinking about your next batch.
Before you grab another mixing bowl, I’ve answered a few of the most common Christmas cookie questions below.
These quick tips will help you bake with more confidence and keep every batch just right.
FAQs About Baking Christmas Cookies
Can I freeze the dough?
Yes! Wrap each dough tightly in plastic, then place it in a freezer bag. It keeps for up to 3 months. Thaw overnight in the fridge before baking.
How do I stop cookies from spreading too much?
Make sure your butter isn’t melted or overly soft. If your kitchen is warm, chill the shaped dough for 10 minutes before baking.
What kind of butter works best?
Unsalted butter gives you more control over flavor. If you only have salted butter, reduce added salt by about half.
How long do these cookies stay fresh?
Most stay soft for 4–5 days in airtight containers. If you’re gifting them, add a slice of white bread to the tin — it helps maintain softness.
Can I double or triple the recipes?
Absolutely. Just use separate bowls to make mixing easier and bake in batches so everything cooks evenly.
What’s the best way to store decorated cookies?
Let icing set fully before stacking. Place parchment between layers to keep designs perfect.
Final Thoughts
Every December, my kitchen turns into a little cookie workshop filled with music, laughter, and the sweet smell of vanilla.
These recipes have been part of that joy for years, and I hope they bring the same warmth to your table.
If you bake any of these, I’d love to hear how they turned out — share your favorite cookie in the comments below or tell me which one disappeared first.
Your stories will make my day and help others find new favorites too.
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