Indulge in Festive Delights Easy to Make Christmas Cookies

Irresistible and Easy to Home Made Christmas Cookies Recipes

The holiday season is upon us, and what better way to usher in the festive cheer than with the aroma of freshly baked cookies wafting through your home? If you’re looking to satisfy your pre-Christmas cravings with a delightful treat, we’ve got you covered. These tasty and easy-to-make cookie recipes are perfect for spreading joy and sweetness during the most wonderful time of the year

1. Classic Sugar Christmas Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 to 4 tablespoons buttermilk

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Instructions:

• Preheat your oven to 375°F (190°C).
• In a bowl, whisk together flour, baking soda, and baking powder.
• In another large bowl, cream together the butter and sugar until smooth.
• Beat in the egg, vanilla extract, and almond extract.
• Gradually blend in the dry ingredients.
• Roll rounded tablespoons of dough into balls and place them on ungreased baking sheets.
• Flatten each ball with the bottom of a glass and bake for 8 to 10 minutes or until edges are lightly golden.
• Allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks.

2. Peppermint Chocolate Chip Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup crushed peppermint candies

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Instructions:

• Preheat your oven to 350°F (175°C).
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, combine the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• Fold in the chocolate chips and crushed peppermint candies.
• Drop rounded tablespoons of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes or until the edges are golden brown.
• Cool on wire racks before serving.

3. Gingerbread Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla extract

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Instructions:

• In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
• In another bowl, beat butter, brown sugar, and egg until well combined.
• Add molasses and vanilla extract, mixing well.
• Gradually add the dry ingredients to the wet ingredients, stirring until combined.
• Divide the dough in half and wrap each portion in plastic wrap.
• Refrigerate for at least 2 hours or overnight.
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Roll out the dough on a lightly floured surface and cut into desired shapes.
• Place the cookies on the prepared baking sheets and bake for 8 to 10 minutes.
• Cool completely before decorating.

4. Cranberry White Chocolate Oatmeal Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C).
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs, one at a time, then add the vanilla extract.
• In a separate bowl, combine oats, flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• Fold in the dried cranberries and white chocolate chips.
• Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
• Bake for 10 to 12 minutes or until the edges are golden brown.
• Allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks.

5. Snickerdoodle Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Instructions:

• Preheat your oven to 375°F (190°C).
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, combine the flour, cream of tartar, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• In a small bowl, combine 2 tablespoons of sugar and cinnamon.
• Shape the dough into balls, then roll each ball in the cinnamon-sugar mixture.
• Place the coated balls on ungreased baking sheets and flatten with the bottom of a glass.
• Bake for 8 to 10 minutes or until the edges are lightly golden.
• Cool on wire racks before serving.

6. Chocolate Thumbprint Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups finely chopped nuts (walnuts or pecans)
• 1/2 cup chocolate chips
• Fruit preserves (apricot, raspberry, or strawberry)

Instructions:

• Preheat your oven to 350°F (175°C).
• In a large bowl, cream together the butter, powdered sugar, and vanilla extract.
• In a separate bowl, combine flour and salt, then gradually add to the butter mixture, mixing well.
• Shape the dough into 1-inch balls and roll in chopped nuts.
• Place the balls on ungreased baking sheets and make an indentation in the center of each with your thumb.
• Bake for 10 minutes, then remove from the oven and reshape the indentations with the end of a wooden spoon.
• Fill each indentation with chocolate chips and a small spoonful of fruit preserves.
• Return to the oven and bake for an additional 8 to 10 minutes.
• Cool on wire racks before serving.

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These delectable cookie recipes are sure to bring warmth and joy to your holiday celebrations. Whether you’re baking them for family gatherings, festive parties, or simply to enjoy with a cup of cocoa by the fireplace, these treats are the perfect way to embrace the spirit of the season. Happy baking and happy holidays!

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