50 Best Christmas Cookies: Classics, Cutouts & Make-Ahead Favorites

A good Christmas cookie tray offers contrast: something buttery, something chocolate, a warm spice cookie, a bright fruit filling and one decorated shape. You do not need to bake all 50. Choose four or five that suit your time, your guests and your freezer space.

For an easy starting lineup, choose vanilla sugar stars for decorating, molasses cookies for spice, chocolate crinkles for a snowy finish, cranberry pistachio shortbread for make-ahead slicing, and almond biscotti for coffee gifts. Every recipe below includes ingredients, quantities, shaping steps, baking cues and a storage plan.

Recipe note: These original editorial recipe formulations have not been kitchen-tested. Yields and timings are estimates; bake a small trial batch before a cookie exchange or large gift order. The visuals are AI-generated styling concepts, not photographs of tested batches.

Choose Your Christmas Cookie Lineup

• Traditional favorites: recipes 1–10, including blossoms, snowballs, spritz and shortbread.
• A decorating afternoon: recipes 11–20, with cutouts, candy windows and stamped designs.
• Prep the dough ahead: recipes 21–30, featuring icebox logs, pinwheels and rugelach.
• A festive dessert tray: recipes 31–40, from peppermint bark cookies to soft ricotta drops.
• Coffee gifts and special finishes: recipes 41–50, including biscotti, tassies, meringues and fig-filled cookies.

Before You Start Baking

Temperatures refer to a fully preheated conventional oven. Use the middle rack and bake one pan at a time for a predictable starting point. Bake times are per pan; chilling, cooling, decorating and multiple batches take additional time. Cool pans before adding fresh dough.

Use US measuring cups and spoons, large eggs, fine salt and unsalted butter unless specified. Follow flour weights when provided, or fluff the flour, spoon it into a measuring cup and level without packing. Brown sugar is packed; powdered sugar is measured lightly. Softened butter should hold its shape and indent under gentle pressure without looking melted or oily.

Do not taste raw dough. Flour and eggs can carry harmful bacteria before cooking; the FDA’s flour and dough safety guidance explains why skipping raw tastes matters. Keep raw ingredients separate from finished cookies and clean hands, bowls and work surfaces after mixing.

Recipes here may contain wheat, milk, eggs, peanuts, tree nuts or sesame. Keep ingredient labels, ask about allergies before gifting and prevent cross-contact when needed. Omitting an ingredient does not automatically make a batch safe for an allergy.

Classic Christmas Cookies

Start with familiar textures and flavors. This group includes drop cookies, a cookie-press option and a shortbread slab.

1. Soft Molasses Cookies

A crackly sugar coat surrounds a warmly spiced center. Use regular unsulphured molasses; blackstrap tastes considerably stronger.

Makes: 24 cookies · Active prep: 20 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 10–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup packed light brown sugar
• 1 large egg
• ¼ cup unsulphured molasses
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon fine salt
• ¼ cup granulated sugar, for coating

Method

1. Beat butter and brown sugar for 2 minutes. Beat in egg and molasses. Whisk flour, baking soda, spices and salt separately, then mix into the wet ingredients just until combined.
2. Cover and chill 1 hour. Heat oven to 350°F. Roll level tablespoons into balls and coat in granulated sugar.
3. Space 2 inches apart on parchment-lined pans. Bake 10–12 minutes until edges are set, tops are cracked and centers no longer look wet.
4. Cool on the pan 5 minutes before transferring to a rack.

A useful detail: Keep the dough balls rounded rather than flattening them for a softer center.

Make ahead and store: Freeze uncoated dough balls airtight up to 2 months. Coat before baking; frozen dough may need 1–3 extra minutes. Keep cooled cookies airtight about 3 days.

2. Cinnamon Snickerdoodles

Cream of tartar provides the gentle tang that distinguishes snickerdoodles from plain cinnamon sugar cookies. They need no icing or cutters.

Makes: 24 cookies · Active prep: 20 minutes
Chill / rest: 30 minutes · Oven: 375°F · Bake: 9–11 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1½ cups (180 g) all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 2 tablespoons granulated sugar plus 1½ teaspoons cinnamon, for coating

Method

1. Cream butter and ¾ cup sugar. Beat in egg and vanilla. Whisk flour, cream of tartar, baking soda and salt, then stir into the dough.
2. Chill 30 minutes. Heat oven to 375°F and mix the coating sugar and cinnamon.
3. Roll level tablespoons into balls, coat and place 2 inches apart on parchment-lined pans.
4. Bake 9–11 minutes until edges are set and tops lose their wet sheen. Rest 5 minutes on the pan, then cool on a rack.

A useful detail: Do not replace cream of tartar directly with baking powder; it changes the leavening balance and flavor.

Make ahead and store: Freeze uncoated dough balls up to 2 months. Coat before baking. Store baked cookies airtight about 3 days.

3. Peanut Butter Blossoms

A chocolate kiss gives each peanut butter cookie its familiar holiday finish. Regular creamy peanut butter works better here than a runny, separated natural variety.

Makes: 24 cookies · Active prep: 25 minutes
Chill / rest: 30 minutes · Oven: 350°F · Bake: 10–12 minutes

Ingredients

• ¼ cup (57 g) unsalted butter, softened
• ½ cup creamy peanut butter
• ⅓ cup granulated sugar
• ⅓ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 2 tablespoons granulated sugar, for coating
• 24 unwrapped chocolate kisses

Method

1. Beat butter, peanut butter and both sugars until smooth. Add egg and vanilla. Mix in flour, baking soda and salt.
2. Chill 30 minutes. Heat oven to 350°F. Form 24 equal balls, coat in sugar and space 2 inches apart on parchment-lined pans.
3. Bake 10–12 minutes until lightly golden at the edges and set in the center. Immediately press one kiss into each cookie without pushing through its base.
4. Cool on the pan 10 minutes, then transfer carefully to a rack. Let the chocolate firm before stacking.

A useful detail: Unwrap the chocolates before baking so they are ready when the warm cookies come out.

Make ahead and store: Freeze plain dough balls up to 2 months; add chocolate after baking. Keep finished cookies airtight about 3 days. Label gifts for peanuts and all other relevant ingredients.

4. Pecan Snowballs

Finely chopped pecans make these small, crumbly cookies easier to shape. Two light sugar coatings create a snowy finish.

Makes: 30 small cookies · Active prep: 20 minutes
Chill / rest: 30 minutes · Oven: 325°F · Bake: 18–22 minutes

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ½ cup powdered sugar, plus ¾ cup for coating
• 2 teaspoons vanilla
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon fine salt
• 1 cup finely chopped pecans

Method

1. Beat butter and ½ cup powdered sugar until smooth. Add vanilla, then flour and salt. Fold in pecans.
2. Chill 30 minutes. Heat oven to 325°F. Roll 1-inch balls and place 1 inch apart on parchment-lined pans.
3. Bake 18–22 minutes until set with lightly golden bottoms. Let cool 5 minutes.
4. Roll gently in powdered sugar while warm. Cool completely on a rack, then coat lightly a second time.

A useful detail: If shaping feels crumbly, squeeze a portion in your palm before rolling rather than immediately adding liquid.

Make ahead and store: Freeze baked uncoated cookies up to 1 month. Thaw in the closed container, then coat. Keep finished cookies airtight about 5 days.

5. Chocolate Chip Walnut Cookies

Chocolate chunks and walnuts add a substantial drop cookie to a tray of delicate shapes. This is a familiar option for guests who prefer a simple classic.

Makes: 24 cookies · Active prep: 20 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 11–13 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup packed brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1½ cups (180 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup semisweet chocolate chunks
• ½ cup chopped walnuts

Method

1. Cream butter and sugars for 2 minutes. Beat in egg and vanilla. Whisk flour, baking soda and salt, mix into the wet ingredients, then fold in chocolate and walnuts.
2. Chill 1 hour. Heat oven to 350°F. Scoop heaping tablespoons onto parchment-lined pans, 2 inches apart.
3. Bake 11–13 minutes until edges are golden and centers are set but still soft.
4. Rest 5 minutes on the pan, then cool on a rack before packing.

A useful detail: For a version without walnuts, omit them and add another ¼ cup chocolate. Check packaged ingredients and cross-contact needs when baking for an allergy.

Make ahead and store: Freeze dough portions up to 2 months. Bake from frozen with extra time as needed. Store baked cookies airtight about 3 days.

For a beginner-focused companion, also read Quick and Easy Choc Chip Cookies for First-Time Bakers.

6. Chocolate Crinkle Cookies

A generous powdered-sugar coat creates the snowy cracks. Chilling makes the sticky cocoa dough easier to portion.

Makes: 24 cookies · Active prep: 20 minutes
Chill / rest: 3 hours · Oven: 350°F · Bake: 10–12 minutes

Ingredients

• 1 cup granulated sugar
• ½ cup unsweetened natural cocoa powder
• ¼ cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup (120 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 3 tablespoons granulated sugar plus ½ cup powdered sugar, for coating

Method

1. Whisk 1 cup sugar, cocoa and oil. Beat in eggs one at a time, then vanilla. Stir in flour, baking powder and salt.
2. Cover and chill at least 3 hours. Heat oven to 350°F. Roll level tablespoons into balls.
3. Coat lightly in granulated sugar, then thickly in powdered sugar. Space 2 inches apart on parchment-lined pans.
4. Bake 10–12 minutes until puffed and cracked with set edges and no wet batter showing. Cool on the pan 5 minutes, then on a rack.

A useful detail: A thin dusting can disappear in the oven. Coat the cold dough generously just before baking.

Make ahead and store: Freeze uncoated balls up to 2 months. Thaw in the refrigerator until rollable, then coat and bake. Keep cooled cookies airtight about 3 days.

7. Oatmeal Raisin Cookies

Rolled oats and raisins provide chew alongside crisp shortbread. A little cinnamon gives these an understated holiday flavor.

Makes: 24 cookies · Active prep: 20 minutes
Chill / rest: 30 minutes · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• ¾ cup (90 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon fine salt
• 1½ cups old-fashioned rolled oats
• ¾ cup raisins

Method

1. Beat butter and sugars until fluffy. Add egg and vanilla. Whisk flour, baking soda, cinnamon and salt; mix in, then fold in oats and raisins.
2. Chill 30 minutes. Heat oven to 350°F. Scoop heaping tablespoons onto parchment-lined pans, 2 inches apart.
3. Bake 11–14 minutes until golden at the edges and set in the middle.
4. Cool on the pan 5 minutes before transferring to a rack.

A useful detail: Use old-fashioned rolled oats. Instant oats absorb moisture differently and change the texture.

Make ahead and store: Freeze dough portions up to 2 months. Keep baked cookies airtight about 3 days, separately from crisp cookies to reduce moisture transfer.

8. Raspberry Jam Thumbprints

Bright jam wells bring color without a decorating session. Thick raspberry jam stays neater than a runny fruit sauce.

Makes: 24 cookies · Active prep: 25 minutes
Chill / rest: 45 minutes · Oven: 350°F · Bake: 13–16 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ¼ teaspoon fine salt
• ⅓ cup thick raspberry jam

Method

1. Beat butter and sugar until creamy. Add yolk and vanilla, then flour and salt. Form 24 balls on parchment-lined pans, 2 inches apart.
2. Press a deep well into each with a rounded ½-teaspoon measure, stopping before the pan. Pinch edge cracks closed and chill 45 minutes.
3. Heat oven to 350°F. Add about ½ teaspoon jam per well. Bake 13–16 minutes until the edges turn light gold.
4. Let the hot jam cool on the pan 10 minutes before moving cookies to a rack.

A useful detail: Overfilled wells can spill onto the pan. Leave a little room around the jam.

Make ahead and store: Freeze shaped unfilled dough up to 2 months. Fill before baking. Keep baked cookies airtight about 3 days with parchment between layers.

9. Butter Spritz Cookies

A cookie press forms tiny wreaths and trees quickly once the dough is pliable. Cool, bare metal pans help the pressed shapes stick.

Makes: About 60 small cookies · Active prep: 30 minutes
Chill / rest: None · Oven: 375°F · Bake: 7–9 minutes

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla
• ¼ teaspoon almond extract
• 2¼ cups (270 g) all-purpose flour
• ½ teaspoon fine salt
• 2 tablespoons red and green nonpareils

Method

1. Beat butter and sugar until light. Add egg and extracts. Mix in flour and salt just until a soft cohesive dough forms.
2. Heat oven to 375°F. Load a cookie press and press shapes onto cool, ungreased, unlined metal pans, 1 inch apart.
3. Add a few nonpareils and bake 7–9 minutes until the edges just begin to color.
4. Wait 2 minutes before lifting onto a rack. Cool the pans before pressing another batch.

A useful detail: If dough will not release from the press, check that the pan is cool and dry. Cold stiff dough is difficult to press.

Make ahead and store: Freeze baked plain cookies up to 1 month. Keep cooled cookies airtight about 5 days. A cookie press is required for the pictured ridged shapes.

10. Shortbread Fingers

A baked slab gives you uniform buttery fingers without shaping each cookie. Cornstarch contributes a sandy, delicate bite.

Makes: 24 fingers · Active prep: 20 minutes
Chill / rest: 30 minutes · Oven: 325°F · Bake: 35–42 minutes

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ½ cup granulated sugar
• 2¼ cups (270 g) all-purpose flour
• ¼ cup (32 g) cornstarch
• ½ teaspoon fine salt
• 1 teaspoon vanilla

Method

1. Line a 9-inch square metal pan with parchment. Beat butter, sugar and vanilla until smooth without whipping in much air. Mix in flour, cornstarch and salt.
2. Press evenly into the pan. Score 24 narrow fingers, prick with a fork and chill 30 minutes.
3. Heat oven to 325°F. Bake 35–42 minutes until set with pale golden edges.
4. Rest 10 minutes and recut the score lines while warm. Cool completely in the pan before lifting out.

A useful detail: Press an even thickness into the corners so the edges and center finish together.

Make ahead and store: Freeze cooled fingers airtight up to 1 month. Thaw wrapped. Store in a dry airtight tin about 1 week.

Christmas Cutouts and Stamped Cookies

Pick one or two shapes for a decorating afternoon. Keep dough cool and let baked cookies cool completely before icing.

11. Vanilla Sugar Stars

Flat vanilla stars leave room for white glaze and a few sprinkles. A ¼-inch thickness gives a sturdy decorating canvas.

Makes: About 24 stars · Active prep: 35 minutes
Chill / rest: 1 hour, plus 15 minutes after cutting · Oven: 350°F · Bake: 9–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla
• 2 cups (240 g) all-purpose flour, plus 1 tablespoon for rolling
• ¼ teaspoon baking powder
• ¼ teaspoon fine salt
• 1 cup powdered sugar
• 4–5 teaspoons water
• 1 tablespoon red and green sprinkles

Method

1. Beat butter and granulated sugar until smooth. Add egg and vanilla, then flour, baking powder and salt. Wrap as a disk and chill 1 hour.
2. Heat oven to 350°F. Roll to ¼ inch on a lightly floured surface and cut 2½-inch stars. Transfer to parchment-lined pans and chill 15 minutes. Reroll scraps once.
3. Bake 9–12 minutes until edges are very lightly golden and centers set. Cool completely.
4. Stir powdered sugar with 4 teaspoons water, adding drops more for a thick spreadable glaze. Spread over stars, add sprinkles and leave in one layer until dry, usually several hours.

A useful detail: Keep thickness consistent; thin star points brown before thick centers bake.

Make ahead and store: Freeze undecorated baked stars up to 1 month. Thaw covered before glazing. Store finished cookies airtight about 3 days and do not stack while tacky.

12. Gingerbread People

Simple outlines, smiles and buttons make a practical decorating-day project. Keep arms and legs broad enough to survive moving and packing.

Makes: About 24 medium cookies · Active prep: 40 minutes
Chill / rest: 2 hours · Oven: 350°F · Bake: 9–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup packed brown sugar
• ½ cup unsulphured molasses
• 1 large egg
• 3 cups (360 g) all-purpose flour, plus 1 tablespoon for rolling
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon fine salt
• 1 cup powdered sugar
• 3–4 teaspoons water
• A few drops red gel food coloring

Method

1. Cream butter and brown sugar. Add molasses and egg. Whisk flour, baking soda, spices and salt, then mix in. Wrap as two disks and chill 2 hours.
2. Heat oven to 350°F. Roll ¼ inch thick on a lightly floured surface. Cut 3-inch people and place 1½ inches apart on parchment-lined pans.
3. Bake 9–12 minutes until set at the edges with no wet-looking centers. Cool completely.
4. Mix powdered sugar and enough water for thick piping icing. Tint 2 tablespoons red. Pipe white outlines and smiles, then red buttons, and let dry.

A useful detail: If shapes soften while you work, chill them before lifting with a thin spatula.

Make ahead and store: Freeze raw cutouts flat, then pack airtight up to 2 months. Bake from frozen with extra time as needed. Keep decorated cookies airtight about 4 days.

13. Cocoa Snowflake Cutouts

Dark cocoa dough makes white icing spokes easy to see. Choose broad snowflake points instead of narrow, fragile details.

Makes: About 24 cookies · Active prep: 35 minutes
Chill / rest: 1 hour, plus 15 minutes after cutting · Oven: 350°F · Bake: 9–11 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1½ cups (180 g) all-purpose flour
• ½ cup (42 g) unsweetened cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon fine salt
• ¾ cup powdered sugar
• 2–3 teaspoons water

Method

1. Cream butter and granulated sugar. Add egg and vanilla. Whisk flour, cocoa, baking powder and salt, then mix in. Wrap and chill 1 hour.
2. Heat oven to 350°F. Roll between parchment to ¼ inch. Cut broad 2½-inch snowflakes, transfer to parchment-lined pans and chill 15 minutes.
3. Bake 9–11 minutes until surfaces are matte and edges firm. Cool fully.
4. Mix powdered sugar and enough water for thick piping icing. Pipe simple spokes, then let dry before packing.

A useful detail: Cocoa hides browning. Bake a small trial pan and check texture rather than waiting for a visible dark edge.

Make ahead and store: Freeze baked plain cookies up to 1 month. Thaw before decorating. Store finished cookies airtight about 4 days.

14. Orange Spice Bells

Orange zest brightens a lightly spiced cutout. Thin orange glaze and candied peel create a cream-and-gold finish.

Makes: About 24 cookies · Active prep: 35 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 10–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tablespoon finely grated orange zest
• 1 tablespoon orange juice
• 2¼ cups (270 g) all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon fine salt
• ¾ cup powdered sugar
• 3–4 teaspoons orange juice, for glaze
• 2 tablespoons finely chopped candied orange peel

Method

1. Beat butter and granulated sugar. Add egg, zest and 1 tablespoon juice. Mix in flour, spices and salt. Wrap and chill 1 hour.
2. Heat oven to 350°F. Roll between parchment to ¼ inch. Cut 2½-inch bells and place 1 inch apart on parchment-lined pans.
3. Bake 10–12 minutes until edges barely turn golden. Cool completely.
4. Mix powdered sugar with 3 teaspoons juice, adding drops more for thin glaze. Brush over tops, add a little candied peel and let dry.

A useful detail: Grate only the colored outer zest; the white pith below it tastes bitter.

Make ahead and store: Freeze undecorated baked cookies up to 1 month. Glaze after thawing. Keep finished cookies airtight about 3 days.

15. Stained-Glass Ornament Cookies

Clear hard candies melt into colorful windows inside sugar-cookie frames. The cooled centers are hard candy, making these better for older children and adults.

Makes: About 20 cookies · Active prep: 40 minutes
Chill / rest: 1 hour, plus 15 minutes after cutting · Oven: 350°F · Bake: 9–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon fine salt
• ½ cup finely crushed clear red and amber hard candies, colors kept separate

Method

1. Cream butter and sugar. Beat in egg and vanilla, then mix in flour and salt. Wrap and chill 1 hour. Crush unwrapped candies in a sealed sturdy bag.
2. Heat oven to 350°F. Roll ¼ inch thick between parchment. Cut 3-inch ornaments and remove a 1¼-inch center, leaving sturdy borders. A small hole near the top is optional. Transfer to parchment-lined pans and chill 15 minutes.
3. Fill openings with one level layer of candy, about ½–1 teaspoon each. Keep candy off the borders. Bake 9–12 minutes until cookies are lightly golden and candy has melted.
4. Cool completely on parchment, at least 30 minutes, before lifting. Melted candy is extremely hot.

A useful detail: Use ordinary clear hard candies rather than chewy or sugar-free candy. Keep finished cookies flat.

Make ahead and store: Freeze raw unfilled frames up to 1 month. Add candy before baking. Store finished cookies dry and airtight about 3 days; humidity makes the centers sticky.

16. Almond Linzer Stars

Ground almonds create a tender sandwich cookie. A small star window reveals red jam beneath a powdered-sugar top.

Makes: 18 sandwich cookies · Active prep: 45 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 10–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1½ cups (180 g) all-purpose flour
• ¾ cup (72 g) almond flour
• ¼ teaspoon cinnamon
• ¼ teaspoon fine salt
• ½ cup thick raspberry jam
• ¼ cup powdered sugar, for dusting

Method

1. Beat butter and granulated sugar. Add yolk and vanilla, then both flours, cinnamon and salt. Divide into two disks, wrap and chill 1 hour.
2. Heat oven to 350°F. Roll between parchment to ⅛ inch. Cut 36 stars about 2½ inches wide, removing small star windows from half. Transfer to parchment-lined pans; chill if soft.
3. Bake 10–12 minutes until edges are pale gold. Windowed tops may finish first. Cool completely.
4. Dust windowed tops with powdered sugar. Spread about 1 teaspoon jam on each plain base and add a top gently.

A useful detail: Assemble near serving time for more distinct crisp edges; jam gradually softens the cookies.

Make ahead and store: Freeze plain baked pieces up to 1 month with parchment between layers. Assemble after thawing and keep airtight about 2 days.

17. Maple Mitten Cutouts

Maple syrup and brown sugar give these cutouts a warmer flavor than plain vanilla. Simple cuff lines keep the mitten shape visible.

Makes: About 24 cookies · Active prep: 35 minutes
Chill / rest: 2 hours · Oven: 350°F · Bake: 10–13 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup packed brown sugar
• ¼ cup pure maple syrup
• 1 large egg yolk
• ½ teaspoon vanilla
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon cinnamon
• ¼ teaspoon fine salt
• ¾ cup powdered sugar
• 1 tablespoon maple syrup plus 1–2 teaspoons water, for icing

Method

1. Beat butter and brown sugar. Add ¼ cup syrup, yolk and vanilla. Mix in flour, cinnamon and salt. Wrap and chill 2 hours.
2. Heat oven to 350°F. Roll between parchment to ¼ inch. Cut 2½-inch mittens and place on parchment-lined pans.
3. Bake 10–13 minutes until edges are lightly browned and centers set. Cool fully.
4. Mix powdered sugar, 1 tablespoon syrup and enough water for thick icing. Pipe cuff lines and leave to dry.

A useful detail: Pure maple syrup supplies the flavor. Pancake syrup is not an equal flavor substitute.

Make ahead and store: Freeze raw cutouts up to 2 months, or baked plain cookies up to 1 month. Decorate after cooling or thawing. Store airtight about 3 days.

18. Cardamom Stamped Cookies

A deep star stamp supplies detail without frosting. Restrained mixing and cold dough help the pattern stay visible.

Makes: 24 small cookies · Active prep: 25 minutes
Chill / rest: 45 minutes total · Oven: 325°F · Bake: 16–20 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour, plus 1 teaspoon for the stamp
• 2 tablespoons (16 g) cornstarch
• ¾ teaspoon ground cardamom
• ¼ teaspoon fine salt
• 1 tablespoon granulated sugar

Method

1. Beat butter, powdered sugar and vanilla just until smooth. Mix in flour, cornstarch, cardamom and salt. Chill 20 minutes.
2. Form 24 balls on parchment-lined pans. Lightly flour a simple star stamp, tap off excess and press each ball about ¼ inch thick. Sprinkle lightly with granulated sugar.
3. Chill the shaped cookies 25 minutes. Heat oven to 325°F. Bake 16–20 minutes until bottoms and edges are light gold.
4. Rest 5 minutes on the pan before transferring to a rack.

A useful detail: A shallow stamp or warm dough is more likely to lose its pattern in the oven.

Make ahead and store: Freeze stamped raw cookies flat, then pack airtight up to 1 month. Bake from frozen with extra time as needed. Keep baked cookies airtight about 5 days.

19. Lemon Wreath Cookies

A ring cutter creates an understated wreath. Lemon glaze and fine yellow zest provide the decoration without colored icing.

Makes: About 24 rings · Active prep: 35 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 10–13 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 tablespoon finely grated lemon zest, divided
• 1½ cups (180 g) all-purpose flour
• ¼ teaspoon fine salt
• 1 cup powdered sugar
• 1½–2 tablespoons lemon juice

Method

1. Beat butter and granulated sugar. Add yolk and 2 teaspoons zest, then flour and salt. Wrap and chill 1 hour.
2. Heat oven to 350°F. Roll between parchment to ¼ inch. Cut 2½-inch plain or fluted rounds with 1-inch centers removed. Transfer carefully to parchment-lined pans, 1 inch apart.
3. Bake 10–13 minutes until edges are lightly golden. Cool completely.
4. Mix powdered sugar and enough juice for thin glaze. Dip tops, let excess drip off, add the remaining zest and dry in one layer.

A useful detail: A wider ring border is easier to glaze and pack without breakage.

Make ahead and store: Freeze baked unglazed rings up to 1 month. Thaw before glazing. Store finished cookies airtight about 3 days.

20. Speculoos Hearts

Brown sugar and warm spices give these crisp hearts a different character from gingerbread. A simple embossed floral pattern is optional.

Makes: About 28 small hearts · Active prep: 30 minutes
Chill / rest: 2 hours · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup packed dark brown sugar
• 1 large egg yolk
• 1 tablespoon milk
• 1½ cups (180 g) all-purpose flour
• 1½ teaspoons cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon baking soda
• ¼ teaspoon fine salt

Method

1. Beat butter and brown sugar. Add yolk and milk. Whisk flour, spices, baking soda and salt, then mix in. Wrap and chill 2 hours.
2. Heat oven to 350°F. Roll between parchment to ⅛ inch. Press a lightly floured embossed roller over the surface if desired and cut 2-inch hearts.
3. Transfer to parchment-lined pans, 1 inch apart. Chill 15 minutes if soft, then bake 11–14 minutes until edges darken and centers look dry.
4. Rest 5 minutes on the pan, then cool on a rack. They crisp as they cool.

A useful detail: These are intentionally thinner and crisper than gingerbread people; do not use the same thickness for both.

Make ahead and store: Freeze baked cookies airtight up to 1 month. Keep in a dry airtight tin about 1 week, away from soft or jam-filled cookies.

Slice-and-Bake Cookies and Rolled Favorites

These recipes move much of the work away from serving day. Label stored dough with its name, oven temperature and date.

21. Cranberry Pistachio Shortbread

Cranberries and pistachios bring their own holiday colors to buttery slice-and-bake cookies. A chilled log avoids a separate rolling and decorating session.

Makes: About 30 cookies · Active prep: 25 minutes
Chill / rest: 2 hours · Oven: 325°F · Bake: 16–20 minutes

Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ⅔ cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon fine salt
• ½ cup dried cranberries, finely chopped
• ½ cup unsalted shelled pistachios, finely chopped

Method

1. Beat butter and sugar until smooth. Add yolk and vanilla, then flour and salt. Fold in cranberries and pistachios.
2. Form a 10-inch log about 2 inches wide. Wrap and chill 2 hours, rotating once early in chilling to keep it round.
3. Heat oven to 325°F. Slice ⅓ inch thick and place 1 inch apart on parchment-lined pans.
4. Bake 16–20 minutes until edges are pale gold. Cool on the pan 5 minutes, then on a rack.

A useful detail: Small fruit and nut pieces let the knife pass through without tearing the slices.

Make ahead and store: Freeze the wrapped log up to 2 months. Thaw in the refrigerator until sliceable. Keep baked cookies airtight about 5 days.

22. Chocolate Vanilla Pinwheels

Two colors of one dough create a clean spiral. Chill soft layers briefly before rolling if they stick to the parchment.

Makes: About 30 cookies · Active prep: 40 minutes
Chill / rest: 2½ hours total · Oven: 350°F · Bake: 10–13 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon fine salt
• 2 tablespoons unsweetened cocoa powder
• 1–2 teaspoons milk

Method

1. Beat butter and sugar. Add egg and vanilla, then flour and salt. Divide in half. Knead cocoa and 1 teaspoon milk into one half, adding the second teaspoon only if needed. Chill both 30 minutes.
2. Roll each between parchment into an 8-by-10-inch rectangle about ⅛ inch thick. Stack the chocolate layer on the vanilla and remove the upper paper.
3. Roll tightly from a 10-inch side using the lower parchment to help. Wrap and chill 2 hours.
4. Heat oven to 350°F. Slice ⅓ inch thick, place 1 inch apart on parchment-lined pans and bake 10–13 minutes until edges are set and vanilla areas pale gold. Cool on a rack.

A useful detail: A loose roll leaves gaps inside the spiral. Press small cracks closed as you roll.

Make ahead and store: Freeze the wrapped log up to 2 months. Thaw in the refrigerator until sliceable. Keep baked cookies airtight about 5 days.

23. Espresso Hazelnut Icebox Cookies

Instant espresso and chopped hazelnuts make these a natural addition to an adult coffee gift. A sugar rim adds a little sparkle.

Makes: About 28 cookies · Active prep: 25 minutes
Chill / rest: 2 hours · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup packed light brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1 tablespoon instant espresso powder
• 1½ cups (180 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon fine salt
• ½ cup toasted skinned hazelnuts, finely chopped
• 2 tablespoons coarse sugar

Method

1. Beat butter and brown sugar. Add yolk, vanilla and espresso powder. Mix in flour, cocoa and salt, then hazelnuts.
2. Form a 9-inch log about 1¾ inches wide, roll its outside in coarse sugar, wrap and chill 2 hours.
3. Heat oven to 350°F. Slice ⅓ inch thick and place 1 inch apart on parchment-lined pans.
4. Bake 11–14 minutes until edges are firm and surfaces dry. Rest 5 minutes on the pan, then cool on a rack.

A useful detail: Use dissolving instant espresso powder, not coarse coffee grounds. These cookies contain caffeine.

Make ahead and store: Freeze the wrapped log up to 2 months. Thaw in the refrigerator until sliceable. Store cooled cookies airtight about 5 days.

24. Cherry Coconut Cookies

Candied cherry pieces and a coconut rim give these icebox cookies a nostalgic look. Pat the chopped cherries dry before adding them.

Makes: About 28 cookies · Active prep: 25 minutes
Chill / rest: 2 hours · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1½ cups (180 g) all-purpose flour
• ¼ teaspoon fine salt
• ½ cup finely chopped red candied cherries
• ½ cup sweetened shredded coconut, finely chopped

Method

1. Beat butter and sugar. Add yolk, vanilla and milk. Mix in flour and salt, then fold in dried-off cherries.
2. Form a 9-inch log. Roll in coconut spread on parchment, pressing gently to make a rim. Wrap and chill 2 hours.
3. Heat oven to 350°F. Slice ⅓ inch thick and place 1 inch apart on parchment-lined pans.
4. Bake 11–14 minutes until the coconut rim is lightly toasted and centers set. Rest 5 minutes, then cool on a rack.

A useful detail: Fresh cherries add too much moisture for this dough; use the candied variety specified.

Make ahead and store: Freeze the wrapped log up to 2 months. Thaw until sliceable in the refrigerator. Store baked cookies airtight about 4 days.

25. Dark Chocolate Orange Rounds

Orange-zest shortbread gets a dark chocolate half-dip. Leaving half the cookie bare shows the crumb and gives you a clean place to hold it.

Makes: About 28 cookies · Active prep: 30 minutes
Chill / rest: 2 hours, plus chocolate setting · Oven: 325°F · Bake: 16–20 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup powdered sugar
• 1 tablespoon finely grated orange zest
• 1 teaspoon vanilla
• 1½ cups (180 g) all-purpose flour
• ¼ teaspoon fine salt
• 4 ounces (113 g) dark chocolate, chopped
• 1 teaspoon neutral oil
• 2 tablespoons thinly sliced candied orange peel

Method

1. Beat butter, sugar, zest and vanilla. Mix in flour and salt, form a 9-inch log, wrap and chill 2 hours.
2. Heat oven to 325°F. Slice ⅓ inch thick and place 1 inch apart on parchment-lined pans. Bake 16–20 minutes until pale gold at the edges. Cool fully.
3. Melt chocolate and oil in a dry microwave-safe bowl in 20-second bursts, stirring between bursts.
4. Dip half of each cookie, place on fresh parchment and add a little candied peel. Let firm in a cool room, chilling briefly if needed.

A useful detail: The oil eases dipping but does not temper chocolate. Protect the coating from warm rooms and rubbing.

Make ahead and store: Freeze baked plain rounds up to 1 month. Dip after thawing. Keep finished cookies airtight in a cool place about 4 days.

26. Sesame Butter Cookies

A toasted sesame border balances a sweet cookie assortment with a nutty flavor. Include sesame clearly on gift labels.

Makes: About 24 cookies · Active prep: 25 minutes
Chill / rest: 2 hours · Oven: 350°F · Bake: 12–15 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ¼ teaspoon fine salt
• ⅓ cup sesame seeds, white or mixed black and white, lightly toasted and cooled

Method

1. Beat butter and sugar. Add yolk and vanilla. Mix in flour, salt and 1 tablespoon sesame seeds.
2. Shape an 8-inch log and roll in the remaining seeds, pressing gently to coat. Wrap and chill 2 hours.
3. Heat oven to 350°F. Slice ⅓ inch thick and arrange 1 inch apart on parchment-lined pans.
4. Bake 12–15 minutes until the edges and seeds are golden. Cool on the pan 5 minutes, then on a rack.

A useful detail: Watch the seeded rim toward the end of baking; toasted seeds darken quickly.

Make ahead and store: Freeze the wrapped log up to 2 months. Thaw until sliceable in the refrigerator. Store baked cookies airtight about 5 days.

27. Earl Grey Sablés

Fine tea flecks give sandy butter cookies a fragrant bergamot note. A sugar edge suits an understated tea-themed gift.

Makes: About 24 cookies · Active prep: 20 minutes
Chill / rest: 2 hours · Oven: 325°F · Bake: 15–18 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup powdered sugar
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• 1 tablespoon finely ground Earl Grey tea leaves
• ¼ teaspoon fine salt
• 2 tablespoons coarse sugar

Method

1. Beat butter, powdered sugar and vanilla until smooth. Whisk flour, tea and salt, then mix into a cohesive dough.
2. Shape an 8-inch log, roll in coarse sugar, wrap and chill 2 hours.
3. Heat oven to 325°F. Slice ⅓ inch thick and place 1 inch apart on parchment-lined pans.
4. Bake 15–18 minutes until the edges are light gold. Rest 5 minutes on the pan, then cool on a rack.

A useful detail: Grind loose tea finely to avoid woody pieces. Earl Grey generally contains caffeine.

Make ahead and store: Freeze the wrapped log up to 2 months, or baked cookies up to 1 month. Store cooled cookies airtight about 5 days.

28. Chocolate Vanilla Checkerboards

Alternating strips create a graphic nine-square pattern. Choose this recipe when you have time for measured shaping.

Makes: About 48 small cookies · Active prep: 50 minutes
Chill / rest: 2 hours total · Oven: 350°F · Bake: 10–13 minutes

Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 2¼ cups (270 g) all-purpose flour
• ¼ teaspoon fine salt
• 2 tablespoons unsweetened cocoa powder
• 1–2 teaspoons milk
• 1 tablespoon water, for joining strips

Method

1. Beat butter and sugar. Add egg and vanilla, then flour and salt. Divide in half; knead cocoa and enough milk for pliability into one half. Chill both 30 minutes.
2. Shape each color between parchment into a 6-by-4½-inch slab about ½ inch thick. Chill 30 minutes, then cut each lengthwise into nine ½-inch-wide strips.
3. Build two logs, each with three rows of three strips. Alternate colors within each row and reverse the starting color for the next row. Use five vanilla and four chocolate strips in one log, then reverse for the second. Brush joining surfaces sparingly with water, press together, wrap and chill 1 hour.
4. Heat oven to 350°F. Slice each log ¼ inch thick, place 1 inch apart on parchment-lined pans and bake 10–13 minutes until vanilla edges are pale gold. Cool on a rack.

A useful detail: Measure the strips rather than guessing. Pause to chill them if they soften while you stack.

Make ahead and store: Freeze the assembled log up to 2 months. Thaw in the refrigerator until sliceable. Keep baked cookies airtight about 5 days.

29. Cinnamon Roll Icebox Cookies

These crisp spirals borrow the appearance of cinnamon rolls without using yeast dough. A light white drizzle finishes them.

Makes: About 30 cookies · Active prep: 40 minutes
Chill / rest: 2½ hours total · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon fine salt
• 1 tablespoon melted butter, for filling
• ¼ cup packed brown sugar
• 1½ teaspoons cinnamon
• ½ cup powdered sugar
• 2–3 teaspoons water

Method

1. Beat softened butter and granulated sugar. Add egg and vanilla, then flour and salt. Wrap and chill 30 minutes.
2. Roll between parchment to an 8-by-10-inch rectangle about ⅛ inch thick. Brush with melted butter, then sprinkle with brown sugar mixed with cinnamon, leaving a ½-inch edge bare.
3. Roll tightly from a 10-inch side, wrap and chill 2 hours. Heat oven to 350°F. Slice ⅓ inch thick and place 2 inches apart on parchment-lined pans.
4. Bake 11–14 minutes until golden at the edges. Cool fully. Mix powdered sugar and water into thin icing, drizzle lightly and let dry.

A useful detail: Keep the filling thin and even; heavy sugar seams can leak and caramelize on the pan.

Make ahead and store: Freeze the raw log up to 2 months. Thaw until sliceable, bake and drizzle once cool. Store finished cookies airtight about 3 days.

30. Walnut Rugelach

Cream cheese pastry rolls around a cinnamon-walnut filling. Flaky layers bring a different texture to a tray of drop cookies and shortbread.

Makes: 24 small rolled cookies · Active prep: 45 minutes
Chill / rest: 2 hours, plus 20 minutes after shaping · Oven: 375°F · Bake: 18–23 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• 4 ounces (113 g) full-fat block cream cheese, softened
• 1 tablespoon granulated sugar
• 1¼ cups (150 g) all-purpose flour, plus 1 tablespoon for rolling
• ¼ teaspoon fine salt
• 1 cup finely chopped walnuts
• ⅓ cup packed brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted butter
• 1 large egg beaten with 1 teaspoon water, for brushing
• 1 tablespoon powdered sugar, for dusting

Method

1. Beat softened butter, cream cheese and granulated sugar. Mix in flour and salt. Divide into two disks, wrap and chill 2 hours.
2. Mix walnuts, brown sugar and cinnamon. Roll each disk into an 11-inch circle on a lightly floured surface. Brush with melted butter and spread half the filling over each circle.
3. Cut each circle into 12 wedges. Roll from the wide edge toward the point. Place point-side down on parchment-lined pans, 1½ inches apart. Chill 20 minutes.
4. Heat oven to 375°F. Brush lightly with egg wash and bake 18–23 minutes until golden and baked through. Cool on a rack and dust lightly with powdered sugar.

A useful detail: Press the filling gently into the dough before cutting to reduce spills while rolling.

Make ahead and store: Freeze shaped raw cookies without egg wash up to 1 month. Thaw overnight in the refrigerator, brush and bake. Keep baked cookies airtight about 2 days, or freeze promptly.

Festive Cookies for a Holiday Dessert Tray

Choose a rich, colorful or softly glazed cookie to complement the classics. Follow the refrigeration notes for eggnog and ricotta cookies.

31. Peppermint Bark Cookies

White chocolate and candy cane crumbs finish a dark cocoa base. Keeping mint in the topping lets the chocolate dough remain balanced.

Makes: 24 cookies · Active prep: 30 minutes
Chill / rest: 1 hour, plus chocolate setting · Oven: 350°F · Bake: 10–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ⅓ cup (28 g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 6 ounces (170 g) white chocolate, finely chopped
• 1 teaspoon neutral oil
• ¼ cup finely crushed candy canes

Method

1. Beat butter and sugar. Add egg and vanilla, then flour, cocoa, baking soda and salt. Chill 1 hour.
2. Heat oven to 350°F. Roll level tablespoons into balls, flatten slightly and place 2 inches apart on parchment-lined pans. Bake 10–12 minutes until edges set and tops look dry. Cool fully.
3. Melt white chocolate and oil in 15-second microwave bursts, stirring frequently until just smooth.
4. Half-dip cookies, add candy crumbs while wet and set on parchment until firm. Chill briefly if needed.

A useful detail: Crush candy close to decorating time; humid air makes the crumbs sticky.

Make ahead and store: Freeze plain baked bases up to 1 month. Decorate after thawing. Store finished cookies airtight in a cool dry place about 2 days.

32. Hot Cocoa Marshmallow Cookies

A melted marshmallow cap echoes a mug of hot cocoa. Halved large marshmallows keep the topping centered.

Makes: 24 cookies · Active prep: 25 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 12–15 minutes total

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ⅓ cup (28 g) unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon fine salt
• 12 large marshmallows, cut crosswise in half
• 2 ounces (57 g) semisweet chocolate, chopped

Method

1. Cream butter and brown sugar. Add egg and vanilla, then flour, cocoa, baking powder and salt. Chill 1 hour.
2. Heat oven to 350°F. Scoop level tablespoons onto parchment-lined pans, 2 inches apart, and flatten slightly. Bake 10–12 minutes until set at the edges and tops.
3. Press one marshmallow half cut-side down onto each. Return to the oven 2–3 minutes until puffed and softened. Cool completely.
4. Melt chocolate in 20-second microwave bursts and drizzle lightly over the cooled tops. Leave in one layer until firm.

A useful detail: Adding marshmallow at the beginning can make it melt away before the cookie is baked.

Make ahead and store: Freeze plain baked bases up to 1 month. Add marshmallow during a brief rewarming, then cool and drizzle. Finished cookies are best within 2 days; separate layers with parchment.

33. Red Velvet White Chocolate Cookies

A little cocoa and white chocolate give these ruby cookies their flavor. Gel coloring supplies color without much extra liquid.

Makes: 24 cookies · Active prep: 25 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 10–13 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1 tablespoon buttermilk
• 1 teaspoon vanilla
• 1 teaspoon red gel food coloring, or amount directed on its label
• 1½ cups (180 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon fine salt
• ¾ cup white chocolate chips

Method

1. Beat butter and sugar until creamy. Add egg, buttermilk, vanilla and coloring. Whisk flour, cocoa, both leaveners and salt, then mix into the dough. Fold in chips.
2. Chill 1 hour. Heat oven to 350°F. Scoop level tablespoons onto parchment-lined pans, 2 inches apart.
3. Bake 10–13 minutes until edges are set and centers no longer look wet.
4. Rest on the pan 5 minutes, then cool on a rack.

A useful detail: Color strength varies by brand. Follow the label rather than adding large amounts of liquid dye.

Make ahead and store: Freeze dough portions up to 2 months. Bake from frozen with extra time as needed. Store baked cookies airtight about 3 days.

34. Eggnog Glazed Drops

Nutmeg and commercial eggnog flavor these small soft drops. The eggnog glaze needs refrigeration, so save them for a local dessert tray.

Makes: 24 small cookies · Active prep: 25 minutes
Chill / rest: 30 minutes, plus glaze setting · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg yolk
• ¼ cup pasteurized commercial eggnog
• 1 teaspoon vanilla
• 1½ cups (180 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon ground nutmeg, plus a pinch for tops
• ¼ teaspoon fine salt
• ¾ cup powdered sugar
• 1–1½ tablespoons pasteurized commercial eggnog, for glaze

Method

1. Beat butter and granulated sugar. Add yolk, ¼ cup eggnog and vanilla. Whisk flour, baking powder, ½ teaspoon nutmeg and salt, then mix in. Chill 30 minutes.
2. Heat oven to 350°F. Drop level tablespoons onto parchment-lined pans, 2 inches apart.
3. Bake 11–14 minutes until centers spring back lightly and edges are pale gold. Cool fully.
4. Mix powdered sugar with enough eggnog for thin glaze. Spoon over tops, add a tiny pinch of nutmeg and refrigerate in a single layer. Cover once set.

A useful detail: Use pasteurized store-bought eggnog, not homemade raw-egg eggnog.

Make ahead and store: Freeze plain baked cookies up to 1 month. Glaze after thawing. Refrigerate finished cookies at 40°F or below up to 3 days; limit time out to 2 hours, or 1 hour above 90°F.

35. Brown Butter Toffee Cookies

Browned butter gives crunchy toffee bits a toasted backdrop. Restoring evaporated water helps keep the dough more consistent.

Makes: 24 cookies · Active prep: 30 minutes
Chill / rest: 1 hour, plus butter cooling · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• 10 tablespoons (142 g) unsalted butter
• Water, enough to restore browned butter to 142 g
• ½ cup packed brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¾ cups (210 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup toffee bits

Method

1. Melt butter in a light-colored saucepan over medium heat, stirring as it foams. When milk solids turn amber and smell toasted, pour immediately into a heatproof bowl. Cool until warm, not hot.
2. Weigh the butter and stir in enough water to bring it back to 142 g. Cool until thick but stirrable. Beat in sugars, egg and vanilla. Mix in flour, baking soda and salt, then toffee.
3. Chill 1 hour. Heat oven to 350°F. Scoop heaping tablespoons onto parchment-lined pans, 2 inches apart.
4. Bake 11–14 minutes until golden at the edges and set in the center. Rest 5 minutes, then cool on a rack.

A useful detail: Blackened milk solids taste burned; a pale pan makes the amber stage easier to see.

Make ahead and store: Freeze dough portions up to 2 months. Store baked cookies airtight about 3 days. Check toffee labels for nuts before gifting.

36. Chocolate-Dipped Coconut Macaroons

Shredded coconut creates chewy mounds with toasted tips. These are coconut macaroons rather than smooth almond macarons.

Makes: 24 macaroons · Active prep: 25 minutes
Chill / rest: None, plus chocolate setting · Oven: 325°F · Bake: 22–28 minutes

Ingredients

• 14 ounces (397 g) sweetened shredded coconut
• ¾ cup (about 230 g) sweetened condensed milk
• 1 teaspoon vanilla
• 2 large egg whites
• ¼ teaspoon fine salt
• 4 ounces (113 g) dark chocolate, chopped

Method

1. Heat oven to 325°F and line pans with parchment. Mix coconut, condensed milk and vanilla.
2. In a clean bowl, beat egg whites and salt to medium-firm peaks. Fold gently into the coconut mixture.
3. Pack heaping tablespoons into compact mounds, 1½ inches apart. Bake 22–28 minutes until tips and bottoms are golden and mounds set. Cool fully.
4. Melt chocolate in 20-second microwave bursts. Dip the bottoms and set on fresh parchment until firm.

A useful detail: Sweetened condensed milk is thick and sweet. Evaporated milk is not interchangeable.

Make ahead and store: Freeze baked plain macaroons up to 1 month, thaw and dip. Keep finished cookies airtight in a cool place about 3 days. Check every ingredient if serving someone avoiding gluten.

37. Almond Crescents

Almond flour makes these small curves tender and delicate. A light sugar dusting keeps their shape visible.

Makes: 30 small crescents · Active prep: 30 minutes
Chill / rest: 45 minutes · Oven: 325°F · Bake: 17–21 minutes

Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ½ cup powdered sugar, plus ⅓ cup for dusting
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 1½ cups (180 g) all-purpose flour
• ¾ cup (72 g) almond flour
• ¼ teaspoon fine salt

Method

1. Beat butter and ½ cup powdered sugar until creamy. Add extracts, both flours and salt. Chill 45 minutes.
2. Heat oven to 325°F. Divide into 30 pieces. Roll each into a short 2½-inch rope and curve into a crescent with slightly rounded tips.
3. Place 1 inch apart on parchment-lined pans. Bake 17–21 minutes until edges and bottoms are pale gold.
4. Let firm on the pan 10 minutes. Transfer carefully to a rack and dust with the remaining powdered sugar once cool.

A useful detail: Very thin points burn and break easily. Keep the whole crescent nearly the same thickness.

Make ahead and store: Freeze baked undusted crescents up to 1 month with parchment between layers. Thaw covered before dusting. Store airtight about 5 days.

38. Italian Anise Knots

A loose knot, thin glaze and a few nonpareils finish these lightly cakey cookies. Measured anise extract keeps the flavor restrained.

Makes: 24 knots · Active prep: 40 minutes
Chill / rest: 30 minutes · Oven: 350°F · Bake: 12–15 minutes

Ingredients

• ¼ cup (57 g) unsalted butter, melted and cooled
• ½ cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon anise extract
• ½ teaspoon vanilla
• 2 cups (240 g) all-purpose flour, plus 1 tablespoon for shaping
• 1½ teaspoons baking powder
• ¼ teaspoon fine salt
• 1 cup powdered sugar
• 1½–2 tablespoons water
• 1 tablespoon red and green nonpareils

Method

1. Whisk butter, granulated sugar, eggs, milk and extracts. Mix in flour, baking powder and salt. Cover and chill 30 minutes.
2. Heat oven to 350°F. Divide into 24 pieces with lightly floured hands. Roll each into a 5-inch rope and tie one loose knot, tucking ends gently.
3. Place 1½ inches apart on parchment-lined pans. Bake 12–15 minutes until puffed, set and lightly golden underneath. Cool fully.
4. Mix powdered sugar and enough water for thin glaze. Dip tops, add nonpareils and dry in one layer.

A useful detail: If ropes tear, let the chilled portion warm for a minute. Use only a light flour dusting to avoid toughening them.

Make ahead and store: Freeze baked unglazed knots up to 1 month. Glaze after thawing. Store finished cookies airtight about 3 days.

39. Lemon Ricotta Cookies

Ricotta produces a soft, cake-like crumb beneath lemon glaze. These belong on a chilled local dessert tray rather than in a mailing box.

Makes: About 30 small cookies · Active prep: 25 minutes
Chill / rest: 1 hour, plus glaze setting · Oven: 350°F · Bake: 13–16 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• ¾ cup whole-milk ricotta, drained of visible liquid
• 1 tablespoon finely grated lemon zest, divided
• 1 teaspoon vanilla
• 1¾ cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 1 cup powdered sugar
• 1½–2 tablespoons lemon juice

Method

1. Beat butter and granulated sugar until fluffy. Add egg, ricotta, 2 teaspoons zest and vanilla. Fold in flour, baking powder and salt. Chill 1 hour.
2. Heat oven to 350°F. Drop level tablespoons onto parchment-lined pans, 2 inches apart.
3. Bake 13–16 minutes until tops spring back lightly, centers are baked through and bottoms light gold. Cool completely.
4. Mix powdered sugar with enough juice for thin glaze. Spoon over cookies, add remaining zest and refrigerate in one layer until set. Cover afterward.

A useful detail: Drain watery liquid before measuring the ricotta; very wet ricotta increases spreading.

Make ahead and store: Freeze baked unglazed cookies up to 1 month. Thaw in the refrigerator, then glaze. Refrigerate finished cookies at 40°F or below up to 3 days; limit time out to 2 hours, or 1 hour above 90°F.

40. Tahini Chocolate Chip Cookies

Tahini adds sesame flavor to a chewy chocolate-chip dough. Stir the jar well so the measured portion contains both paste and oil.

Makes: 24 cookies · Active prep: 25 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 11–14 minutes

Ingredients

• ¼ cup (57 g) unsalted butter, softened
• ½ cup well-stirred tahini
• ½ cup packed brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup dark chocolate chunks
• 1 tablespoon sesame seeds

Method

1. Beat butter, tahini and sugars until smooth. Add egg and vanilla. Mix in flour, baking soda and salt, then fold in chocolate.
2. Chill 1 hour. Heat oven to 350°F. Scoop heaping tablespoons onto parchment-lined pans, 2 inches apart.
3. Sprinkle with sesame seeds and bake 11–14 minutes until edges are golden and centers set.
4. Cool 5 minutes on the pan, then transfer to a rack.

A useful detail: Tahini is sesame and is unsuitable for a sesame allergy. Keep the ingredient label with gift boxes.

Make ahead and store: Freeze dough portions up to 2 months. Bake from frozen with extra time as needed. Store baked cookies airtight about 3 days.

Biscotti, Filled Cookies and Special Finishes

Use crisp biscotti for coffee gifts, pack delicate meringues separately, and reserve refrigerated tassies for local serving.

41. Toasted Almond Biscotti

Twice-baked biscotti add a crisp dunking cookie to the assortment. Whole almond cross-sections look attractive in a coffee or tea gift.

Makes: About 24 slices · Active prep: 30 minutes
Chill / rest: 15-minute rest between bakes · Oven: 350°F, then 325°F · Bake: 25–30 minutes, then 20–26 minutes

Ingredients

• ¼ cup (57 g) unsalted butter, melted and cooled
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 1 cup toasted whole almonds, cooled

Method

1. Heat oven to 350°F. Whisk butter, sugar, eggs and extracts. Mix in flour, baking powder and salt, then almonds.
2. Shape on parchment into one 12-by-3-inch log about ¾ inch high, smoothing with damp hands. Bake 25–30 minutes until firm and lightly golden. Rest 15 minutes.
3. Reduce oven to 325°F. Transfer to a board and gently saw into ½-inch slices with a serrated knife.
4. Lay slices cut-side down on the pan. Bake 10–13 minutes per side until dry and lightly golden. Cool fully on a rack.

A useful detail: Rest the first bake before slicing. A very hot log crushes, while a completely cold one can be difficult to cut.

Make ahead and store: Freeze cooled biscotti airtight up to 1 month. Store dry in an airtight tin about 1 week, separately from soft cookies.

42. Chocolate Orange Biscotti

Cocoa, orange zest and chocolate chunks make a richer coffee companion. A dipped end completes the pictured finish.

Makes: About 24 slices · Active prep: 35 minutes
Chill / rest: 15-minute rest between bakes, plus chocolate setting · Oven: 350°F, then 325°F · Bake: 25–30 minutes, then 20–26 minutes

Ingredients

• ¼ cup (57 g) unsalted butter, melted and cooled
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon finely grated orange zest
• 1 teaspoon vanilla
• 1¾ cups (210 g) all-purpose flour
• ¼ cup (21 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• ½ cup dark chocolate chunks
• 3 ounces (85 g) dark chocolate, chopped, for dipping

Method

1. Heat oven to 350°F. Whisk butter, sugar, eggs, zest and vanilla. Add flour, cocoa, baking powder and salt, then chocolate chunks.
2. Form a 12-by-3-inch log on parchment about ¾ inch high. Bake 25–30 minutes until firm and set. Rest 15 minutes.
3. Reduce oven to 325°F. Slice ½ inch thick with a serrated knife. Lay slices on their sides and bake 10–13 minutes per side until dry. Cool fully.
4. Melt dipping chocolate in 20-second microwave bursts, stirring often. Dip one end of each slice and let set on fresh parchment.

A useful detail: Cocoa hides browning. A cooled trial slice should be crisp through the center after the second bake.

Make ahead and store: Freeze undipped biscotti up to 1 month. Dip after thawing. Store dry and airtight in a cool place about 1 week.

43. Pecan Tassies

Mini pastry cups hold a set brown-sugar pecan filling. A 24-cup mini muffin pan makes these bite-size relatives of pecan pie.

Makes: 24 tassies · Active prep: 40 minutes
Chill / rest: 1 hour · Oven: 325°F · Bake: 25–30 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened, plus 1 teaspoon for greasing
• 3 ounces (85 g) full-fat block cream cheese, softened
• 1 cup (120 g) all-purpose flour
• ⅛ teaspoon fine salt
• 1 large egg
• ¾ cup packed brown sugar
• 1 tablespoon melted butter
• 1 teaspoon vanilla
• ⅔ cup finely chopped pecans

Method

1. Beat softened butter and cream cheese. Mix in flour and salt, wrap and chill 1 hour.
2. Heat oven to 325°F and lightly grease a mini muffin pan. Divide dough into 24 balls and press one into each cup with even bases and sides.
3. Whisk egg, brown sugar, melted butter and vanilla. Stir in pecans and divide among cups, filling no more than three-quarters full.
4. Bake 25–30 minutes until pastry is golden and filling set. A thin probe in the filling should reach 160°F. Rest in the pan 10 minutes, loosen gently and transfer to a rack. Refrigerate after cooling, within 2 hours.

A useful detail: Overfilling can glue the bubbling sugar to the pan. Loosen the tassies while slightly warm.

Make ahead and store: Freeze baked tassies up to 1 month and thaw in the refrigerator. Refrigerate at 40°F or below up to 3 days. Use for local serving rather than ordinary unrefrigerated shipping.

44. Apricot Foldover Cookies

Cream cheese pastry folds around a small spoonful of jam. Open corners distinguish these from sealed fruit cookies and flat thumbprints.

Makes: About 24 cookies · Active prep: 45 minutes
Chill / rest: 2 hours, plus 15 minutes after shaping · Oven: 350°F · Bake: 16–20 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• 4 ounces (113 g) full-fat block cream cheese, softened
• 1 tablespoon granulated sugar
• 1¼ cups (150 g) all-purpose flour, plus 1 tablespoon for rolling
• ¼ teaspoon fine salt
• ½ cup thick apricot jam
• 1 tablespoon water, for sealing
• 2 tablespoons powdered sugar, for dusting

Method

1. Beat butter, cream cheese and granulated sugar. Mix in flour and salt. Wrap as a disk and chill 2 hours.
2. Heat oven to 350°F. Roll on a lightly floured surface to ⅛ inch. Cut 2½-inch squares, rerolling scraps once. Add about ¾ teaspoon jam to each center.
3. Moisten two opposite corners sparingly with water. Fold across the jam with a ½-inch overlap and press firmly to seal. Place 1 inch apart on parchment-lined pans and chill 15 minutes.
4. Bake 16–20 minutes until edges are light gold and pastry baked through. Cool completely and dust with powdered sugar.

A useful detail: Keep jam away from the joining corners; a short loose overlap can open in the oven.

Make ahead and store: Freeze baked undusted cookies up to 1 month. Thaw covered before dusting. Store finished cookies airtight about 2 days.

45. Almond Florentines

Thin caramelized almond cookies provide delicate crunch. They spread widely and need a full cooling period before lifting.

Makes: About 24–30 small cookies · Active prep: 30 minutes
Chill / rest: 10-minute batter cooling, plus chocolate setting · Oven: 350°F · Bake: 8–11 minutes

Ingredients

• 3 tablespoons (42 g) unsalted butter
• ⅓ cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon honey
• ¾ cup sliced almonds
• 2 tablespoons (15 g) all-purpose flour
• ⅛ teaspoon fine salt
• ½ teaspoon vanilla
• 2 ounces (57 g) dark chocolate, chopped

Method

1. Heat oven to 350°F and line pans with parchment. Bring butter, sugar, cream and honey to a bubbling simmer in a small saucepan, stirring. Simmer gently 1 minute and remove from heat.
2. Stir in almonds, flour, salt and vanilla. Stand 10 minutes, then drop heaping teaspoons onto pans at least 3 inches apart.
3. Bake 8–11 minutes until thin, evenly golden and bubbling in the center. Watch closely. Cool completely on the pan before lifting.
4. Melt chocolate in 20-second microwave bursts. Spread a thin layer under some cookies and let set chocolate-side up on fresh parchment.

A useful detail: Bake a trial pan to judge spreading. Very dark edges turn bitter, while pale centers can remain sticky.

Make ahead and store: Freeze baked undipped cookies up to 1 month in a rigid container with parchment between layers. Store finished cookies dry and airtight about 4 days, above heavier cookies in a gift box.

46. Chocolate Peppermint Sandwiches

Two thin cocoa rounds enclose a white peppermint filling with fine candy crumbs. A modest frosting layer makes the sandwich easier to bite.

Makes: About 18 sandwich cookies · Active prep: 45 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 9–12 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened, for dough
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ⅓ cup (28 g) unsweetened cocoa powder
• ¼ teaspoon fine salt
• ¼ cup (57 g) unsalted butter, softened, for filling
• 1¼ cups powdered sugar
• ¼ teaspoon peppermint extract
• 1–2 teaspoons water
• 1 tablespoon very finely crushed candy cane crumbs

Method

1. Beat dough butter and granulated sugar. Add egg and vanilla, then flour, cocoa and salt. Wrap and chill 1 hour.
2. Heat oven to 350°F. Roll between parchment to about 3⁄16 inch. Cut 2-inch rounds, arrange 1 inch apart on parchment-lined pans and bake 9–12 minutes until dry on top with set edges. Cool fully.
3. Beat filling butter, powdered sugar and peppermint extract. Add water a little at a time for thick spreadable frosting, then fold in candy crumbs.
4. Pair similar-size rounds. Spread about 1½ teaspoons filling on a flat side and add a second cookie, pressing gently.

A useful detail: Use peppermint extract, not concentrated peppermint oil; the same quantity is not interchangeable.

Make ahead and store: Freeze plain baked rounds up to 1 month. Fill after thawing and keep airtight in a cool room about 2 days. Refrigerate if the room is warm.

47. Mexican Hot Chocolate Cookies

Cinnamon and a small amount of cayenne bring warmth to a dark cocoa cookie. The spice sets these apart from ordinary chocolate crinkles.

Makes: 24 cookies · Active prep: 25 minutes
Chill / rest: 1 hour · Oven: 350°F · Bake: 10–13 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1¼ cups (150 g) all-purpose flour
• ½ cup (42 g) unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon fine salt
• 3 tablespoons granulated sugar plus ½ teaspoon cinnamon, for coating

Method

1. Beat butter and ¾ cup sugar. Add egg and vanilla. Whisk flour, cocoa, baking soda, 1 teaspoon cinnamon, cayenne and salt, then mix in. Chill 1 hour.
2. Heat oven to 350°F. Mix the coating sugar and cinnamon. Roll level tablespoons into balls and coat lightly.
3. Place 2 inches apart on parchment-lined pans and flatten slightly. Bake 10–13 minutes until cracked and set with no wet batter in the centers.
4. Rest 5 minutes on the pan, then cool on a rack.

A useful detail: Label the cayenne when sharing. If omitted for heat-sensitive guests, describe the batch as cinnamon cocoa cookies.

Make ahead and store: Freeze uncoated dough balls up to 2 months. Coat before baking. Store baked cookies airtight about 3 days.

48. No-Bake Peanut Butter Oat Cookies

A stovetop cocoa mixture binds oats and peanut butter into rustic drops. There is no raw flour or egg, but the hot sugar mixture needs care.

Makes: About 24 small cookies · Active prep: 20 minutes
Chill / rest: 30–60 minutes to set · Oven: Stovetop; no oven · Bake: 1-minute full boil

Ingredients

• 1 cup granulated sugar
• ¼ cup (57 g) unsalted butter
• ¼ cup milk
• 2 tablespoons unsweetened cocoa powder
• ½ cup creamy peanut butter
• 1 teaspoon vanilla
• ⅛ teaspoon fine salt
• 1½ cups quick-cooking oats

Method

1. Line two trays with parchment and measure everything first. Combine sugar, butter, milk and cocoa in a medium saucepan.
2. Stir over medium heat until smooth. Bring to a full rolling boil across the surface. Once that full boil starts, boil 60 seconds, stirring to prevent scorching.
3. Remove from heat. Stir in peanut butter, vanilla and salt, then oats. Let stand 2 minutes to thicken slightly.
4. Drop heaping tablespoons onto the trays. Let set 30–60 minutes, then refrigerate in a covered container.

A useful detail: Start timing at the full boil, not the first small bubbles. Undercooking can make them sticky; overcooking can make them crumbly.

Make ahead and store: Refrigerate up to 3 days, or freeze in a single layer and pack airtight up to 1 month. Use quick oats rather than instant flavored oatmeal packets.

49. Vanilla Meringue Kisses

Airy piped kisses add a lighter texture to a rich tray. Fine gel stripes inside the bag create delicate pink lines.

Makes: About 36 small kisses · Active prep: 30 minutes
Chill / rest: 1 hour in the switched-off oven · Oven: 200°F · Bake: 1½–2 hours

Ingredients

• 3 large egg whites
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla
• ⅛ teaspoon fine salt
• 2 drops red gel food coloring

Method

1. Heat oven to 200°F. Combine whites and sugar in a clean heatproof mixing bowl. Set over gently simmering water without touching the water. Whisk constantly until sugar dissolves and the mixture reaches 160°F on a thermometer.
2. Remove from heat. Add cream of tartar and salt, then beat until stiff glossy peaks form and the bowl is no longer warm. Beat in vanilla briefly.
3. Paint two very thin red gel lines inside a piping bag fitted with a star tip. Fill with meringue and pipe 1-inch kisses onto parchment-lined pans, 1 inch apart.
4. Bake 1½–2 hours until dry and easily lifted. Turn off the oven and leave inside 1 hour with the door closed. Cool fully before storing.

A useful detail: Yolk or grease can prevent good volume. Humidity softens meringues, so a dry day is easier.

Make ahead and store: Make baked meringues up to 1 week ahead and store dry and airtight at room temperature. Skip freezing for this baking plan and keep them separate from soft cookies.

50. Fig-Filled Holiday Cookies

Inspired by Italian cucidati, these small pastry cookies enclose figs, walnuts and orange. The fruit filling gives a different finish from jam or chocolate.

Makes: 24 small cookies · Active prep: 55 minutes
Chill / rest: 1 hour, plus filling cooling · Oven: 350°F · Bake: 18–23 minutes

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 1 cup (about 150 g) chopped dried figs, stems removed
• ¼ cup raisins
• ¼ cup chopped walnuts
• ¼ cup orange juice
• 1 tablespoon honey
• ½ teaspoon cinnamon
• ¾ cup powdered sugar
• 1–1½ tablespoons water, for glaze
• 1 tablespoon colorful nonpareils

Method

1. Beat butter and granulated sugar. Add egg, milk and vanilla, then flour, baking powder and salt. Wrap and chill 1 hour. Meanwhile simmer figs, raisins, orange juice, honey and cinnamon 5–7 minutes until softened with liquid mostly absorbed. Cool, then process with walnuts into a thick paste.
2. Heat oven to 350°F. Roll dough between parchment into a 12-by-8-inch rectangle about ⅛ inch thick. Cut into two 12-by-4-inch strips. Form filling into two 12-inch ropes and place one in the middle of each strip.
3. Fold dough around filling, pinch the long seam shut and turn seam-side down. Cut each roll into twelve 1-inch pieces. Place 1½ inches apart on parchment-lined pans.
4. Bake 18–23 minutes until pastry is lightly golden and cooked through. Cool fully. Mix powdered sugar with enough water for thin glaze, brush over tops, add nonpareils and let dry.

A useful detail: Cool the filling first. Warm fruit paste softens the butter dough and makes sealing difficult.

Make ahead and store: Freeze baked unglazed cookies up to 1 month. Thaw in the closed container before glazing. Store finished cookies airtight about 3 days; include walnuts on gift labels.

A Make-Ahead Plan That Fits December

In October or November: shortlist your recipes, check ingredient labels and try unfamiliar doughs. If your gifts are for December, plan early and schedule baking within the storage windows above.

Two to four weeks before serving: prepare freezer-friendly dough balls, cutouts or logs. Freeze individual portions on a tray until solid, then pack airtight. Label the recipe name, date, temperature and any coating or decorating still needed. Keep the freezer at 0°F or below. The freezer periods in this guide are quality-planning estimates for properly wrapped food kept continuously frozen.

Two or three days before: bake sturdy plain cookies. Thaw frozen logs in the refrigerator until sliceable. Many frozen drop-cookie portions can go straight into the oven; check a trial pan and add time as needed. Keep waiting raw dough refrigerated at 40°F or below.

The day before or the day of serving: assemble jam sandwiches, glaze cookies and add candy cane crumbs. Prepare refrigerated treats close to serving. Leave several hours for icing to dry before layering. Cool cookies completely before closing containers; trapped warmth causes condensation.

Build a Cookie Box Without Crushing the Delicate Pieces

Choose four or five different textures. One workable mix is molasses cookies, vanilla sugar stars, chocolate crinkles, cranberry pistachio shortbread and almond biscotti. Make a batch of each and count the finished cookies before dividing them among boxes; yields vary with size.

Pack crisp and soft cookies separately to reduce moisture transfer. Keep peppermint away from mild vanilla or tea cookies because its aroma can transfer. Use food-safe liners or bags, parchment between layers and rigid compartments for delicate pieces. Put heavy cookies below lighter ones and keep non-food decorations outside food packaging.

For ordinary mailing, favor sturdy plain cookies such as shortbread or biscotti and choose a fast delivery window. Skip refrigerated eggnog-glazed drops, ricotta cookies and pecan tassies unless you have a reliable cold-shipping arrangement. A room-temperature gift box is unsuitable for foods that require refrigeration.

Christmas Cookie Questions

Which cookies are easiest for beginners?

Snickerdoodles, oatmeal raisin cookies and shortbread fingers avoid detailed shaping. No-bake oat cookies save oven space, although the timed sugar boil still requires attention.

Why did my cutout cookies spread?

Dough may have been too warm, butter overly soft, flour undermeasured or the pan still hot. Chill cut shapes, use the specified thickness and bake a few trial cookies. Adding lots of extra flour can make the remaining dough dry.

Should I freeze dough or finished cookies?

Freeze portions of dough when you want freshly baked cookies later. Freeze plain baked cookies when decorating day is the part you want to simplify. Finish with glaze, jam, sugar or candy after thawing when directed. Keep containers closed while baked cookies thaw to reduce surface condensation.

How long do homemade Christmas cookies keep?

There is no single timeline. Follow each recipe’s note: soft cookies are generally nicest within a few days, while dry shortbread and biscotti can hold their texture longer. These are conservative planning estimates, not lab-validated shelf lives. Freeze extras promptly rather than leaving a large box out for weeks.

Can all 50 cookies stay at room temperature?

No. Refrigerate the eggnog-glazed drops, lemon ricotta cookies and pecan tassies at 40°F or below, and refrigerate the no-bake oat cookies as directed. Limit time out for foods requiring refrigeration to 2 hours, or 1 hour above 90°F. Do not send those treats in an ordinary mailing box.

Can I use one icing for every cutout?

The simple powdered-sugar icings here suit spreading, drizzling or modest piping at the stated thickness. They do not replace a carefully formulated royal icing for intricate flood designs. Let a sample dry before deciding whether a batch can be stacked.

Also Read

• 30 DIY Christmas Gift Basket Ideas That Are Perfect for Anyone
• 15 Christmas Kitchen Decor Ideas That Keep Your Counters Clear
• 50+ Elegant Christmas Table Decor Ideas to Inspire You