This is one of those Christmas cookie collections that feels like opening a well-loved recipe box—the kind that only comes out once a year, dusted with flour and memory. From soft peanut butter blossoms with their chocolate centers to snowy Russian tea cakes, fudgy peppermint crinkles, vanilla bean sugar cookies meant for decorating, and chewy coconut custard macaroons, these are the classics I come back to every season. They’re simple, dependable, and meant to be shared—baked in batches, set out on plates, tucked into tins, and eaten slowly with coffee, cocoa, or someone you love.
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Substitutions & Variations
Here are some of my favorite Christmas cookies substitutions and variations:
- Butter: Softened butter is standard, but you can substitute equal parts margarine or coconut oil for a slightly different flavor and texture.
- Nuts: For recipes calling for nuts, feel free to swap walnuts for pecans, almonds, or hazelnuts, or omit nuts entirely if preferred.
- Extracts: Vanilla, almond, or peppermint extracts can be interchanged depending on the cookie and your flavor preference.
- Chocolate: Use dark, milk, or flavored chocolate for toppings or mix-ins, or swap in mini chocolate chips for extra texture.
- Sweeteners: Some or all of the sugar can be replaced with coconut sugar or natural sweeteners, keeping in mind this may slightly affect texture and color.
- Add-Ins: Dried fruit, crushed candy canes, or toasted coconut can be added to most of these cookies for seasonal flair or extra crunch.
- Toppings & Coatings: Powdered sugar, sprinkles, or extra chocolate drizzle can be added after baking for decoration and variation.
FAQs
Can I use different types of chocolate in these Christmas cookies?
Yes! Most of these recipes work well with dark, milk, or flavored chocolate. You can also use chocolate chips or chunks instead of a solid chocolate piece for a slightly different texture.
Can I substitute nuts or leave them out?
Absolutely. Walnuts, pecans, almonds, or hazelnuts can be swapped in any nut-based recipe. You can also omit nuts entirely if preferred—the cookies will still be delicious.
Can I use alternative sweeteners?
Yes, you can replace some or all of the sugar with coconut sugar or other natural sweeteners. Keep in mind this may slightly change the texture, color, and sweetness of the cookies.
Do I need to chill the dough before baking?
For cookies like sugar cutouts or crinkles, chilling helps the dough hold its shape and improves texture. Most other cookies can be baked immediately, though chilling can enhance flavor and structure.
How should I store these cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days. Frosted cookies or those with chocolate toppings may last slightly longer if refrigerated. Many of these cookies also freeze well—either baked or unbaked—then thaw before serving.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
Christmas Cookie Pro Tips
- Double or triple the batch of dough and freeze it in discs to pull out all season.
- Keep a little well of flour to rest cookie cutters in before and after cutting to ensure a clean cut out of the dough.
- Only bake cookies in the top two racks of the oven to prevent an overcooked bottom.
- Skip the frosting and mix in dried fruit, chocolate, coconut, or nuts for a fun variation of this recipe.
Russian Tea Cakes are the kind of cookie that feels like a small winter ritual—tender, buttery, and delicately sweet, with a melt-in-your-mouth crumb that comes from finely chopped nuts and a generous coating of powdered sugar. Also known as Mexican Wedding Cookies or Snowballs, these classic treats are simple in ingredient list but rich in texture and flavor. Each bite is softly crumbly, not crisp, with just enough sweetness to let the toasted nuts and butter shine.
Russian Tea Cakes
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Measuring Cups
- Measuring Spoons
- Rubber spatula
- Baking sheets
- parchment paper
- Wire cooling rack
Ingredients
- Unsalted butter softened
- Powdered sugar
- Vanilla extract
- Fine sea salt
- All-purpose flour
- Finely chopped walnuts or pecans
- Powdered sugar for rolling
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar until pale and fluffy.
- Mix in the vanilla extract and salt until fully incorporated.
- Add the flour in batches, mixing gently until a soft dough forms.
- Fold in the finely chopped nuts until evenly distributed.
- Scoop and roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
- Bake for 12–15 minutes, until the cookies are set but still pale.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while warm.
- Cool completely on a wire rack, then roll once more in powdered sugar before serving.
Peanut Butter Blossoms are a nostalgic classic for a reason—soft, tender peanut butter cookies with crisp edges, finished with a melty chocolate kiss pressed gently into the center. The dough bakes up rich and fluffy thanks to creamed butter and sugar, while the dark brown sugar adds depth and warmth. These cookies strike the perfect balance between salty, sweet, and chocolatey, making them irresistible straight from the oven and just as good the next day.
Peanut Butter Blossoms
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- Baking sheets
- parchment paper
- Wire cooling rack
Ingredients
- Soft butter
- Creamy peanut butter
- Sugar
- Dark brown sugar
- Kosher salt or sea salt
- Vanilla
- Eggs
- All-purpose flour
- Unwrapped Hershey’s Kisses
Instructions
- Preheat the oven to 350°F. Cream the butter, peanut butter, and sugars until light and fluffy. Add the salt, vanilla, and eggs one at a time, beating until the mixture is pale and airy. Scrape down the bowl as needed. Gently fold in the flour just until combined. Roll the dough into tablespoon-sized balls and bake until puffed and lightly set. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
- Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, beat the butter, peanut butter, sugar, and brown sugar until light, fluffy, and well combined.
- Add the salt and vanilla, then beat in the eggs one at a time until the mixture becomes pale and airy, about 3–4 minutes total.
- Scrape down the sides of the bowl, then gently fold in the flour just until no dry streaks remain.
- Roll the dough into tablespoon-sized balls and place them evenly spaced on the prepared baking sheets.
- Bake for 9–10 minutes, until the cookies are puffed and lightly golden at the edges.
- Remove from the oven and immediately press one chocolate kiss into the center of each cookie.
- Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Peppermint Crinkles are a holiday cookie that feels festive the moment they hit the table—deeply chocolatey, soft and fudgy in the center, with crisp, crackled edges coated in a snowy layer of powdered sugar. A hint of peppermint adds just enough cool brightness to balance the richness of cocoa and melted chocolate. These bake quickly, look beautiful without effort, and deliver that classic crinkle every baker hopes for.
Peppermint Crinkles
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- Baking sheets
- parchment paper
- Cookie scoop
- Drinking glass
Ingredients
- Soft butter
- Neutral cooking oil
- Melted chocolate
- Sugar
- Eggs
- Kosher salt
- Vanilla
- Peppermint extract
- Cocoa powder
- All-purpose flour
- Powdered sugar
Instructions
- Cream the butter, oil, melted chocolate, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the salt, vanilla, and peppermint extract. Gently fold in the cocoa powder and flour until just combined. Refrigerate the dough for one hour. Scoop, roll, and coat in powdered sugar before baking briefly until puffed and crackled.
- Instructions
- In a large bowl, cream the butter, oil, melted chocolate, and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the salt, vanilla extract, and peppermint extract until evenly incorporated.
- Gently fold in the cocoa powder and flour until the dough has just come together.
- Cover and refrigerate the dough for 1 hour to firm up.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop half-ounce portions of dough and roll into smooth balls.
- Roll each ball generously in powdered sugar and place on the prepared baking sheets.
- Bake for 8 minutes, until puffed and lightly crackled.
- If needed, gently flatten hot cookies with the bottom of a drinking glass dipped in powdered sugar.
- Let cool briefly on the baking sheet before transferring to a wire rack.
These Vanilla Bean Sugar Cookies are soft, tender, and quietly luxurious, with real vanilla bean speckled throughout the dough and a delicate balance of vanilla and almond. They roll beautifully, bake evenly, and hold their shape without turning dry or brittle. Frosted with a silky cream cheese frosting, they develop an even better texture after resting overnight—slightly softer, more cohesive, and deeply flavorful in a way that feels bakery-perfect and nostalgic all at once.
Vanilla Bean Sugar Cookies
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Cookie cutters
- Baking sheets
- parchment paper
- Cooling rack
Ingredients
- Soft butter
- Powdered sugar
- Egg
- Vanilla extract
- Salt
- Almond extract
- Vanilla bean scraped
- All-purpose flour
- Cream of tartar
Cream Cheese Frosting
- Soft butter
- Almond extract
- Salt
- Soft cream cheese
- Powdered sugar
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and powdered sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, salt, almond extract, and scraped vanilla bean, mixing until fully combined.
- Add the flour and cream of tartar and mix by hand just until the dough comes together.
- Cover and refrigerate the dough for at least 30 minutes, preferably overnight.
- Roll the chilled dough to ¼-inch thickness on a lightly floured surface.
- Cut into shapes using cookie cutters and place on prepared baking sheets.
- Bake for 10–12 minutes, until cookies are set but not browned.
- Cool completely on sheets of foil or a wire rack before frosting.
Cream Cheese Frosting Instructions
- In a mixing bowl, beat the butter, almond extract, salt, and cream cheese until light and fluffy.
- Gradually add the powdered sugar, using 4–6 cups depending on desired sweetness and thickness.
- Beat until smooth and spreadable.
- Tint with food coloring if desired and decorate cookies with sprinkles or small candies.
Coconut Custard Macaroons are rich, chewy, and deeply comforting, with crisp golden edges and a soft, custardy center. Sweetened condensed milk and melted butter give these macaroons a lush texture that feels almost pudding-like inside, while the coconut toasts beautifully in the oven. They’re wonderfully simple—no whipping, no separating eggs—and come together in minutes, making them ideal for last-minute baking or holiday trays that need something nostalgic and indulgent.
Coconut Custard Macaroons
Equipment
- Mixing bowl
- Rubber spatula
- Ice cream scoop
- baking sheet
- parchment paper
- Thin spatula
Ingredients
- Sweetened shredded coconut
- Egg
- Melted butter
- Pure vanilla extract
- Kosher salt
- Sweetened condensed milk
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, egg, melted butter, vanilla extract, salt, and sweetened condensed milk until fully combined and evenly moistened.
- Use an ice cream scoop to portion 1-ounce mounds of batter onto the prepared baking sheet, spacing them slightly apart.
- Bake for 10–12 minutes, until the edges and tops are golden brown.
- If needed, bake an additional 1–2 minutes depending on humidity and moisture in the coconut.
- Let the macaroons rest on the baking sheet for about 5 minutes, but no longer than 20 minutes to prevent sticking.
- Carefully transfer to a serving plate or wire rack to finish cooling.
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