21 Easy Christmas Cookies That Look Festive Without Fancy Decorating

You do not need a piping bag to make a Christmas cookie tray look festive. A sugar coating, a bright jam center, a chocolate dip or colorful ingredients can supply the finish while you focus on the baking.

For an easy colorful batch, start with sprinkle sugar cookies or holiday chocolate chip cookies. If you want a snowy look, choose crinkles or almond snowballs. For an oven-free option, make cornflake wreaths or chocolate oat cookies. The recipes below include quantities and steps, with longer chilling and drying times called out.

The visuals are AI-generated concepts. Recipe bases are credited beside each option; festive adaptations have not been kitchen-tested for this article. Follow the written measurements and directions rather than estimating quantities from the images.

A few details that make holiday baking easier

Read a recipe once before starting, measure the ingredients, and set out the coating or garnish. Oven temperatures below are Fahrenheit, and baking times are for each batch unless stated otherwise. Cookie size, pan color and your oven can change the timing, so use the doneness cues as well as the clock.

Where a flour weight is given, weighing is the clearest way to match the recipe. Otherwise, spoon flour lightly into the cup and level it. Use large eggs unless specified, and keep softened butter cool enough to hold its shape. Allow extra time for cooling and for chocolate or glaze to set before packing.

1. Christmas Sprinkle Sugar Cookies

The sprinkles do the work here. Choose red and green jimmies for a cheerful cookie that needs neither a rolling pin nor a bowl of frosting.

Batch and timing: Makes about 42 • 375°F • Bake 10–12 minutes per batch.

Ingredients

• 3 cups (360g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¾ teaspoon salt
• 1 cup (227g) softened unsalted butter; 1¼ cups sugar; 2 ounces softened cream cheese
• 1 egg; 1 teaspoon vanilla; ¼ teaspoon almond extract
• ¾ cup sugar for rolling; about ⅓ cup red and green jimmies for the tops

How to make them

1. Heat the oven to 375°F; line baking sheets. Whisk the flour, baking powder, baking soda and salt.
2. Beat butter, sugar and cream cheese until fluffy. Beat in egg and extracts, then mix in the dry ingredients.
3. Roll tablespoon portions in the coating sugar. Space 2 inches apart, flatten to ¼ inch, and gently press sprinkles onto the tops.
4. Bake 10–12 minutes, until the edges barely color. Leave on the pan 5 minutes, then cool on a rack.

Helpful detail: Press sprinkles into the dough before baking so they stay attached. The festive topping is an adaptation of the base recipe.

Recipe base: King Arthur Baking’s sugar cookies.

2. Peanut Butter Blossoms

That single chocolate kiss gives each cookie a finished look. These are a good choice when you want a recognizable holiday classic without an extra decorating session.

Batch and timing: Makes 48 • 375°F • Bake 8–10 minutes per batch.

Ingredients

• ½ cup shortening; ¾ cup creamy peanut butter
• ⅓ cup granulated sugar; ⅓ cup packed light brown sugar
• 1 egg; 2 tablespoons milk; 1 teaspoon vanilla
• 1½ cups flour; 1 teaspoon baking soda; ½ teaspoon salt
• ⅓ cup additional sugar for rolling; 48 unwrapped milk chocolate kisses

How to make them

1. Heat the oven to 375°F. Beat shortening and peanut butter together, then beat in both sugars.
2. Add egg, milk and vanilla. Combine flour, baking soda and salt separately, then mix into the peanut butter mixture.
3. Roll into 1-inch balls, coat in the additional sugar, and place on ungreased baking sheets with room to spread.
4. Bake 8–10 minutes. Immediately press one kiss into each cookie, then transfer to a rack and cool completely.

Helpful detail: Unwrap the chocolates before the first tray goes in. Let the softened chocolate set before packing.

Recipe base: Hersheyland’s peanut butter blossoms.

3. Snowy Chocolate Crinkles

If decorating is the part you dread, let the oven make the pattern. Powdered sugar breaks into snowy patches as the chocolate dough spreads.

Batch and timing: Makes about 72 small cookies • Chill 2–3 hours • 325°F • Bake 10–12 minutes.

Ingredients

• 8 ounces (227g) chopped bittersweet chocolate; ½ cup (113g) unsalted butter
• ⅔ cup sugar; 3 eggs; 2 teaspoons vanilla
• ½ teaspoon baking powder; ¼ teaspoon salt; 1⅔ cups (200g) flour
• About 1 cup powdered sugar for coating

How to make them

1. Gently melt chocolate and butter together; stir smooth. Separately beat sugar, eggs and vanilla, then stir in the chocolate mixture.
2. Mix in baking powder, salt and flour. Cover and refrigerate 2–3 hours, until firm enough to scoop.
3. Heat the oven to 325°F. Roll heaping teaspoon portions generously in powdered sugar. Place 1½ inches apart on lined baking sheets.
4. Bake 10–12 minutes, then cool on a rack.

Helpful detail: This is simple dough with a long chill. Plan it for an afternoon at home rather than a last-minute bake.

Recipe base: King Arthur Baking’s chocolate crinkles.

4. Raspberry Jam Thumbprints

A little red jam makes these look like tiny ornaments. The chopped-nut coating adds texture, while a spoon handle makes the center neatly without a special tool.

Batch and timing: Makes about 60 • Chill 1 hour • 350°F • Bake 12–14 minutes.

Ingredients

• 1 cup softened unsalted butter; ½ cup sugar; ½ cup packed brown sugar
• 2 eggs, separated; 1 teaspoon vanilla; ½ teaspoon salt
• ½ cup almond flour; 2½–3 cups (300–360g) all-purpose flour
• ¾–1 cup finely chopped pecans; ¾ cup raspberry jam

How to make them

1. Beat butter and sugars until fluffy. Mix in yolks, vanilla and salt, then almond flour and 2½ cups flour. Add more flour only if too sticky to handle. Chill 1 hour.
2. Heat the oven to 350°F. Foam the whites lightly. Roll 1-inch dough balls in whites, then pecans; place 2 inches apart on parchment.
3. Bake 8 minutes. Press a well with a small spoon handle; return to the oven for 4–6 minutes, until lightly golden.
4. Cool on a rack and spoon about ½ teaspoon jam into each well.

Helpful detail: Use the spoon handle on hot cookies, and fill them after cooling so the jam stays a tidy centerpiece.

Recipe base: King Arthur Baking’s thumbprint cookies.

5. Almond Snowball Cookies

These bring the snowy part of Christmas to the cookie tray. Their small, round shape also makes them easy to tuck into paper cups for gifting.

Batch and timing: Makes about 48 • 325°F • Bake 15–20 minutes • Cool between sugar coatings.

Ingredients

• 1 cup (227g) softened unsalted butter; ½ cup powdered sugar
• 1½ teaspoons vanilla; 1 teaspoon salt
• ¾ cup (72g) almond flour; 2¼ cups (270g) all-purpose flour
• 1½ cups powdered sugar for the coating

How to make them

1. Heat the oven to 325°F; line two baking sheets. Beat butter, ½ cup powdered sugar, vanilla and salt together.
2. Mix in almond flour, followed by all-purpose flour. Shape into 1-inch balls and space 1 inch apart.
3. Bake 15–20 minutes, until the tops feel set and the edges barely begin to color.
4. Cool on the pan for a few minutes. Roll gently in coating sugar, cool fully on a rack, then roll in sugar again.

Helpful detail: The second coating is what gives the cookies their even white finish. Coat warm cookies gently; they are delicate.

Recipe base: King Arthur Baking’s snowball cookies.

6. Cinnamon-Sugar Gingersnaps

These are festive through flavor and texture: ginger, molasses and a sparkling crust. A plain round cookie still feels right beside a mug of cocoa.

Batch and timing: Makes about 60 • 375°F • Bake 11–13 minutes.

Ingredients

• ¾ cup vegetable shortening; 1 cup sugar; 1 egg; ⅓ cup molasses
• 2⅓ cups (280g) flour; 2 teaspoons baking soda; ½ teaspoon salt
• 1–2 teaspoons ground ginger; 1 teaspoon cinnamon; ½ teaspoon ground cloves
• Coating: ¼ cup sugar mixed with 1 teaspoon cinnamon

How to make them

1. Heat the oven to 375°F; line baking sheets. Beat shortening, sugar, salt and baking soda together.
2. Beat in egg and molasses. Mix in flour and the dough spices until a stiff dough forms.
3. Roll 1-inch balls in the cinnamon-sugar coating. Place at least 1½ inches apart.
4. Bake about 11 minutes for crisp edges and a softer center, or 13 minutes for a crunchier cookie. Cool completely.

Helpful detail: Use regular baking molasses. Butter can replace shortening in the linked recipe, but it produces a softer cookie.

Recipe base: King Arthur Baking’s gingersnaps.

7. Cranberry White Chocolate Oatmeal Cookies

Tart cranberry pieces and pale chocolate chunks give the tray color without anything added after baking. These are the textured, chewy option among the sweeter-looking cookies.

Batch and timing: Makes about 30 • 375°F • Bake 10–12 minutes.

Ingredients

• ⅔ cup softened butter; ⅔ cup packed brown sugar; 2 eggs
• 1½ cups old-fashioned rolled oats; 1½ cups flour
• 1 teaspoon baking soda; ½ teaspoon salt
• 6 ounces dried cranberries; ⅔ cup white chocolate chunks or chips

How to make them

1. Heat the oven to 375°F. Beat butter and brown sugar until fluffy, then mix in the eggs.
2. Combine oats, flour, baking soda and salt. Add to the butter mixture in several additions.
3. Fold in cranberries and white chocolate. Drop rounded teaspoon portions onto ungreased baking sheets, leaving space to spread.
4. Bake 10–12 minutes, until golden. Transfer to a rack, cool completely and store tightly covered.

Helpful detail: Use old-fashioned oats for these quantities. If using quick oats, the source reduces the flour to 1⅓ cups.

Recipe base: Quaker’s cranberry white chocolate oatmeal cookies.

8. Holiday Chocolate Chip Cookies

A familiar chocolate chip cookie becomes party-ready with red and green candy pieces. This is an easy way to add color while keeping the cookie itself comforting and recognizable.

Batch and timing: Makes about 60 small cookies • 375°F • Bake 9–11 minutes.

Ingredients

• 2¼ cups flour, plus 2 tablespoons; 1 teaspoon baking soda; 1 teaspoon salt
• 1 cup softened butter; ¾ cup sugar; ¾ cup packed brown sugar
• 2 eggs; 1 teaspoon vanilla
• 1½ cups semisweet chocolate chips; ½ cup red and green candy-coated chocolates

How to make them

1. Heat the oven to 375°F. Whisk flour, baking soda and salt together.
2. Beat butter, both sugars and vanilla until creamy. Beat in eggs one at a time, then mix in the flour mixture.
3. Stir in chips and candies. Drop rounded tablespoons onto ungreased baking sheets with room to spread.
4. Bake 9–11 minutes, until golden. Cool 2 minutes on the pan, then transfer to a rack.

Helpful detail: This holiday adaptation replaces some chips with candies and follows the source’s extra-flour instruction for omitting nuts.

Recipe base: Nestlé Toll House’s chocolate chip cookies.

9. Chocolate-Dipped Coconut Macaroons

Toasted coconut tips look lovely on their own; a chocolate base gives them a finished edge. These are rustic mounds, so you can scoop rather than pipe.

Batch and timing: Makes about 24 • 350°F • Bake 16–18 minutes, then cool and dip.

Ingredients

• 1 can (14 ounces) sweetened condensed milk; 2 egg whites
• 1 tablespoon vanilla; ½ teaspoon salt
• 2½ cups (133g) unsweetened shredded coconut; 3¼ cups (276g) sweetened shredded coconut
• 8 ounces (227g) semisweet chocolate for dipping

How to make them

1. Heat the oven to 350°F; line baking sheets. Mix condensed milk, whites, vanilla, salt and both coconuts thoroughly.
2. Scoop 2-tablespoon mounds onto the sheets, 1 inch apart. Bake 16–18 minutes, until the tops are lightly golden.
3. Cool on the pans. Melt chocolate in short microwave bursts, stirring frequently.
4. Dip the bottoms into chocolate and place on parchment until the coating sets.

Helpful detail: Use sweetened condensed milk, not evaporated milk. Keep the two coconut types as specified rather than swapping the whole amount.

Recipe base: King Arthur Baking’s bakery coconut macaroons.

10. Classic Cinnamon Snickerdoodles

A cinnamon-sugar coat gives these a warm, understated look. Add them when your platter already has plenty of red and green and needs a simple golden cookie.

Batch and timing: Makes about 40 • 400°F • Bake 11–12 minutes.

Ingredients

• 1 cup vegetable shortening; 1½ cups sugar; 2 eggs; 1 teaspoon vanilla
• 2¾ cups (330g) flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ½ teaspoon salt
• Coating: ½ cup sugar mixed with 1 teaspoon cinnamon

How to make them

1. Heat the oven to 400°F; line baking sheets. Beat shortening and sugar smooth, then beat in eggs.
2. Mix in vanilla, cream of tartar, baking soda and salt. Add flour and mix only until combined.
3. Roll tablespoon portions in cinnamon sugar. Space 1½ inches apart and flatten to about ½ inch with a glass.
4. Bake 11–12 minutes, until set and starting to turn golden; cool on a rack.

Helpful detail: Cream of tartar and baking soda are the specified pair. The source allows 2 teaspoons baking powder in place of both.

Recipe base: King Arthur Baking’s snickerdoodles.

11. Buttery Shortbread Wedges

Pressing one pan of dough is much easier than shaping dozens of cutouts. The neat wedges and fork marks make plain shortbread look intentional on a holiday plate.

Batch and timing: Makes about 16 wedges • 325°F • Bake 35–40 minutes.

Ingredients

• 1 cup (227g) salted butter, softened but cool; 1 cup powdered sugar
• 2 teaspoons vanilla; ¼ teaspoon salt; 2 cups (240g) flour
• Optional festive finish: 1–2 tablespoons coarse sugar

How to make them

1. Heat the oven to 325°F. Grease and parchment-line a 9-inch round pan.
2. Beat butter, powdered sugar, vanilla and salt together. Mix in flour until a stiff dough forms; add up to 1 tablespoon water only if needed.
3. Press evenly into the pan. Prick all over with a fork; add optional coarse sugar. Bake 35–40 minutes, until lightly golden with darker edges.
4. Cool 5–10 minutes, lift out carefully, and cut into wedges while still warm. Finish cooling on a rack.

Helpful detail: Cut before the shortbread is fully cold to reduce crumbling. The optional sugar finish is an editorial addition.

Recipe base: King Arthur Baking’s shortbread cookies.

12. Soft Ricotta Cookies with a Simple Glaze

These are the soft, cake-like cookies for people who enjoy a tender bite. A small spoonful of glaze and a pinch of sprinkles gives each dome a finished top.

Batch and timing: Makes about 48 small cookies • 350°F • Bake 10–12 minutes.

Ingredients

• 1 cup sugar; ½ cup softened butter; ¾ cup whole-milk ricotta
• 1 egg; ½ teaspoon almond extract
• 1¼ cups flour; ½ teaspoon baking powder; ½ teaspoon salt
• Glaze: 1 cup powdered sugar; ¼ teaspoon almond extract; 1–2 tablespoons milk; holiday sprinkles

How to make them

1. Heat the oven to 350°F. Beat sugar and butter creamy, then mix in ricotta, egg and almond extract.
2. Mix in flour, baking powder and salt. Drop teaspoon portions onto ungreased sheets, 2 inches apart.
3. Bake 10–12 minutes, until lightly browned. Cool on the pan 2 minutes, then on racks.
4. Stir the glaze ingredients together, adding milk gradually. Spoon about ½ teaspoon over each cooled cookie and add a few sprinkles.

Helpful detail: Keep the glaze thick enough to coat the top. Wait until it sets before putting the cookies in a container.

Recipe base: Land O’Lakes’ ricotta-based soft almond cookies.

13. Chocolate Peppermint Snaps

Chocolate and peppermint bring a candy-cane flavor without shaping candy-cane cookies. Leave them plain, or dip one edge for the red-and-white finish shown here.

Batch and timing: Makes about 60 small cookies • 350°F • Bake 12–13 minutes.

Ingredients

• ¾ cup softened unsalted butter; ½ cup packed brown sugar; ½ cup sugar
• 1 egg; 1 teaspoon vanilla; 1 teaspoon peppermint extract
• 1½ cups flour; ¼ cup unsweetened cocoa; 1 teaspoon baking soda; ¼ teaspoon salt
• 1 cup semisweet chips; optional finish: 4 ounces white chocolate and ¼ cup crushed candy canes

How to make them

1. Heat the oven to 350°F; line baking sheets. Beat butter and sugars, then beat in egg and both extracts.
2. Mix in flour, cocoa, baking soda and salt. Fold in chips; drop generous teaspoons 2 inches apart.
3. Bake 12–13 minutes, testing a few first because dark dough makes browning hard to judge. Cool.
4. For the optional finish, gently melt white chocolate, dip one edge of each cookie, add candy pieces, and let set on parchment.

Helpful detail: Peppermint oil is stronger than extract; do not replace it teaspoon for teaspoon. The dipped finish is a suggested adaptation.

Recipe base: King Arthur Baking’s chocolate peppermint snaps.

14. No-Bake Cornflake Wreath Cookies

The wreath shape looks playful, but the mixture is just melted marshmallow and cereal. Make these when the oven is occupied and you still want something unmistakably Christmas.

Batch and timing: No oven needed • Shape while warm • Cool completely before lifting.

Ingredients

• ½ cup butter; 1 bag (10 ounces) marshmallows
• 4½ cups cornflakes; up to 1¼ teaspoons green food coloring, depending on strength
• Mini red candy-coated chocolates or cinnamon candies

How to make them

1. Line a tray with parchment. Melt butter gently in a large pot, then stir in marshmallows until smooth.
2. Stir in food coloring, starting with less if using concentrated gel. Fold in cornflakes without crushing them.
3. Let the mixture cool just enough to handle safely. With greased utensils, portion ¼-cup mounds onto the tray.
4. Use greased fingers to open a center hole. Add red candies while sticky, then cool completely.

Helpful detail: Set out the tray, candies and greased tools first. These are cereal treat cookies, with a chewy, crisp texture rather than a baked crumb.

Recipe base: Spicy Southern Kitchen’s cornflake wreaths.

15. Five-Ingredient No-Bake Chocolate Oat Cookies

These are the pantry-friendly option when you would rather use a saucepan than another baking sheet. A few holiday sprinkles make the dark chocolate mounds feel party-ready.

Batch and timing: Makes about 36 • No oven • Boil 3 minutes, then allow to set.

Ingredients

• 1 cup granulated sugar; ½ cup (8 tablespoons) butter
• ½ cup low-fat milk; ⅓ cup unsweetened baking cocoa
• 3 cups quick or old-fashioned rolled oats
• Optional: 1–2 tablespoons holiday sprinkles

How to make them

1. Line trays with waxed paper or parchment. Combine sugar, butter, milk and cocoa in a large saucepan.
2. Bring to a boil over medium heat, stirring often. Once boiling, continue for 3 minutes, stirring frequently.
3. Take off the heat and mix in the oats. Drop tablespoon portions onto the lined trays.
4. Add optional sprinkles while the surface is tacky. Leave until firm before transferring to a tightly covered container.

Helpful detail: The timed boil matters to the set. This follows Quaker’s current five-ingredient version; it does not include peanut butter.

Recipe base: Quaker’s five-ingredient no-bake cookies.

16. Chewy Brownie Cookies

These give the chocolate lovers a richer option without frosting. Chocolate chips and a few walnut pieces on top make a simple drop cookie look generous.

Batch and timing: Makes about 36 • 375°F • Bake 7–9 minutes.

Ingredients

• ⅔ cup shortening; 1½ cups packed light brown sugar
• 1 tablespoon water; 1 teaspoon vanilla; 2 eggs
• 1½ cups flour; ⅓ cup cocoa; ½ teaspoon salt; ¼ teaspoon baking soda
• 2 cups semisweet chocolate chips; ¼ cup chopped walnuts, optional

How to make them

1. Heat the oven to 375°F. Beat shortening, brown sugar, water and vanilla together, then beat in eggs.
2. Combine flour, cocoa, salt and baking soda; mix into the wet ingredients only until blended. Fold in chips.
3. Drop rounded tablespoons 2 inches apart on ungreased sheets. Press a few optional walnut pieces onto each.
4. Bake 7–9 minutes, until set but still soft-looking. Cool on the sheet 2 minutes, then transfer carefully to racks.

Helpful detail: Do not wait for the warm cookies to feel hard. They firm as they cool, and extra baking can lose the brownie-like texture.

Recipe base: Hersheyland’s chewy brownie cookies.

17. Cranberry-Pistachio Biscotti from Cookie Mix

This shortcut is for a holiday coffee tray rather than a rushed evening. Red cranberry pieces and green pistachios show through every crisp slice, so decoration can stay minimal.

Batch and timing: Makes about 40 • First bake 375°F, 18–20 minutes • Second bake 250°F, 40 minutes.

Ingredients

• 1 pouch (17.5 ounces) Betty Crocker sugar cookie mix; 1 box (4-serving size) pistachio instant pudding mix
• ¼ cup flour; ½ cup melted butter; 2 eggs
• ½ cup finely chopped salted pistachios; ½ cup dried cranberries
• 2 tablespoons powdered sugar

How to make them

1. Heat the oven to 375°F. Combine cookie mix, dry pudding mix and flour. Stir in butter and eggs, then nuts and cranberries.
2. Divide in half. Shape each half into a 15-by-2-inch log on a separate ungreased sheet. Bake 18–20 minutes.
3. Cool 20 minutes; lower the oven to 250°F. Cut across the logs into ¾-inch slices and lay cut-side down.
4. Bake 40 minutes, turning once halfway through. Cool on racks and dust lightly with powdered sugar.

Helpful detail: Easy mixing still means two bakes and cooling. Use the stated mix sizes; package changes can affect the dough.

Recipe base: Betty Crocker’s cranberry-pistachio biscotti.

18. Nutmeg Cookie Bites with Spoon-On Icing

These little domes have an eggnog-like spice flavor without needing eggnog. Their modest size suits a mixed tray, and the icing only needs a spoon.

Batch and timing: Makes 36–48 • Chill 1 hour • 350°F • Bake 8–10 minutes.

Ingredients

• 3 cups (360g) flour; 1 cup softened unsalted butter; ¾ cup sugar
• 1 teaspoon ground nutmeg; ½ teaspoon salt; 1 egg; 2 teaspoons vanilla
• Icing: 1½ cups powdered sugar; 2 tablespoons softened butter; 2–3 tablespoons rum
• Optional: replace rum with heavy cream and a few drops of rum flavoring; extra nutmeg for dusting

How to make them

1. Blend all dough ingredients with a mixer until smooth, about 2 minutes. Wrap and refrigerate 1 hour.
2. Heat the oven to 350°F; line sheets. Portion tablespoon-size balls with room between them.
3. Bake 8–10 minutes, until the edges lightly color. Cool completely.
4. Blend icing butter and powdered sugar. Add rum or the cream alternative gradually until spreadable. Spoon onto cookies and dust lightly with nutmeg.

Helpful detail: There is no piping step. For the cream alternative, keep leftovers refrigerated and let them lose their chill before serving.

Recipe base: King Arthur Baking’s nutmeg cookies with rum icing.

19. Almond Cloud Cookies

Choose these for a chewy, almond-forward cookie with a pale snowy top. The dough is scooped onto the tray; there is no rolling or precise shaping.

Batch and timing: Makes about 24 • Purchased-paste version: chill scooped cookies 2 hours • 325°F.

Ingredients

• 16 ounces purchased almond paste, not marzipan; see the brand note below
• 1 cup sugar; ¼ teaspoon salt
• 2 egg whites, lightly beaten; 1 teaspoon almond extract
• Powdered sugar for dusting

How to make them

1. Blend almond paste, sugar and salt in a stand mixer until crumbly. Mix in whites one at a time, then almond extract.
2. Scoop heaping tablespoons onto parchment-lined sheets. Dust generously with powdered sugar and refrigerate the portions 2 hours.
3. Heat the oven to 325°F. Bake 18–22 minutes, until the edges brown lightly.
4. Cool fully on the pans before moving; store airtight.

Helpful detail: This uses King Arthur’s purchased-paste adjustment and omits almond flour. Its Love ’n Bake exception uses 10 ounces of paste and no chill; follow that brand-specific note if applicable.

Recipe base: King Arthur Baking’s almond cloud cookies.

20. Golden Oat Lace Cookies

Their delicate pattern happens in the oven. Keep the cookies flat for the easiest version; there is no need to roll them around a mold or add a filling.

Batch and timing: Makes about 48 • 375°F • Bake 6–8 minutes per small batch.

Ingredients

• 3 tablespoons (21g) flour; 2¼ cups (201g) rolled oats
• 2¼ cups packed light brown sugar; 1 teaspoon salt
• 1 cup (227g) melted unsalted butter; 1 egg; 1 teaspoon vanilla

How to make them

1. Heat the oven to 375°F. Line sheets with parchment or a silicone baking mat.
2. Mix flour, oats, brown sugar and salt. Stir in melted butter, then egg and vanilla.
3. Place heaping teaspoons 4 inches apart; flatten to ½ inch. Start with no more than three on a sheet.
4. Bake 6–8 minutes, until flat, bubbly and golden. Wait 3 minutes, then lift with a thin spatula onto a rack; cool flat.

Helpful detail: The dough is easy; tray space is the catch. Allow extra time for batches, and pack these fragile cookies in a separate rigid container.

Recipe base: King Arthur Baking’s lace cookies.

21. Spoon-Dropped Holiday Meringues

These bring a light, crisp texture to a tray of richer cookies. Scoop soft little mounds with two spoons, and let a hint of pink color make them festive.

Batch and timing: Makes 36–48 • 250°F for 30 minutes, then 225°F for 1–2 hours • Cool 30 minutes in oven.

Ingredients

• 1¼ cups superfine sugar; 1½ cups powdered sugar
• 6 room-temperature egg whites (198–227g); ¼ teaspoon cream of tartar; ¼ teaspoon salt
• 2 teaspoons vanilla; optional tiny amount of red food coloring; sparkling sugar

How to make them

1. Heat the oven to 250°F; line two sheets. Combine both sugars. Beat whites and cream of tartar until foamy; add salt.
2. Gradually beat in the sugars over several minutes, until glossy stiff peaks hold. Fold in vanilla.
3. Optionally tint half pale pink and fold the halves together lightly. Drop tablespoons onto sheets; sprinkle with sparkling sugar.
4. Bake 30 minutes, reduce to 225°F, and bake 1–2 hours, until a broken sample is dry inside. For chewy centers, verify 165°F. Turn off heat, prop the door open, and cool inside 30 minutes.

Helpful detail: These need the longest oven time here. Use a clean, grease-free bowl and store cooled meringues airtight away from moisture.

Recipe base: King Arthur Baking’s meringues.

Make a festive tray without adding more work

You do not have to bake all 21. Choose three or four that give you different flavors and shapes: one colorful drop cookie, one snowy cookie, one chocolate option and, if you like a crisp bite, shortbread or biscotti. That is enough variety for a thoughtful tray.

Store different textures separately until serving. King Arthur Baking explains that moisture moves between soft and crisp cookies stored together, changing both. Keep peppermint cookies separate too if you want the other flavors to stay distinct.

Pack only fully cooled cookies, and let dipped chocolate or glaze set first. Use parchment between layers; give fragile lace cookies and meringues their own rigid container. Label a gift tin with the cookie names and relevant nuts, peanuts or other allergens.

Christmas cookie questions

Which ones need the least decorating?

Gingersnaps, snickerdoodles, cranberry oatmeal cookies and brownie cookies are finished when they cool. Their sugar crusts or visible mix-ins provide the detail. Crinkles get their pattern in the oven, and snowballs only need a sugar roll.

Which cookies should I choose if I am short on time?

Choose recipes without a required chill, such as the sugar cookies, gingersnaps, cranberry oatmeal cookies or brownie cookies. Cornflake wreaths keep the oven free. Leave crinkles, almond clouds, biscotti and meringues for a day with more waiting time available.

Can I make these ahead?

Shortbread is a useful starting point: the linked recipe allows up to a week well wrapped. Several other linked recipes include freezing directions. Follow each recipe’s instructions rather than giving every cookie the same storage time, and consider adding delicate coatings or finishes closer to serving.

Why did my cookies spread more than expected?

Check the measurements and ingredient substitutions first. Butter that is too warm, insufficient flour and skipped chilling can change the result. Let a hot baking sheet cool before reusing it, and bake two or three trial cookies when working with a new dough. See King Arthur’s guidance on flat cookies for more troubleshooting.

Can kids help with these cookies?

They can choose sprinkles, unwrap chocolates, measure dry ingredients and help with cooled finishes. An adult should handle hot pans and melted marshmallow or chocolate. Do not taste uncooked dough: the FDA notes that raw flour as well as raw eggs can carry harmful germs.

A festive tray does not need perfect icing lines. Pick the cookies you actually want to eat, let the simple finishes do their job, and leave enough time for everything to cool.