10 Easy Christmas Cookie Recipes: Simple Holiday Treats Ready in 30 Minutes or Less
When you need cookies but your oven is occupied with the turkey or you just can't deal with more baking, these are your best friend. I discovered this recipe during a particularly chaotic Christmas when my oven broke two days before Christmas Eve – and with five kids expecting Santa cookies, I had to get creative fast!
As a mom of five, I've perfected these 10 foolproof easy Christmas cookie recipes that deliver maximum flavor with minimum fuss. From school parties to office potlucks, these stress-free treats take 30 minutes or less using pantry ingredients you likely already have. Perfect for baking with little ones – try my crafts for kids to keep them busy while cookies cool!
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Easy Christmas Cookie Recipes
1. Classic 3-Ingredient Sugar Cookies
Okay, I'll admit it – I was skeptical when my neighbor told me about these 3-ingredient sugar cookies. How could something so simple actually taste good? Boy, was I wrong.
You literally need just butter, sugar, and flour. That's it! Here's what I've learned after making these probably fifty times:
The Recipe:
1 cup softened butter
1/2 cup granulated sugar
2 cups all-purpose flour
My Hard-Learned Tips: The butter consistency is everything here. I used to mess this up constantly by using melted butter (disaster!) or butter straight from the fridge (good luck mixing that). You want it soft enough that you can easily press your finger into it, but not melty.
When mixing, I start with the butter and sugar first. Beat them for about 2 minutes until it's fluffy – don't skip this step! Then add the flour gradually. The dough might look a bit crumbly at first, and I used to panic thinking I did something wrong. Just keep mixing gently until it comes together.
For rolling, I've found that chilling the dough for even 10 minutes makes a huge difference. But if you're in a rush like I usually am, you can skip it. Just roll between two sheets of parchment paper to prevent sticking.
Decorating Made Simple:
Colored sugar before baking (press it in gently)
Sprinkles work too, but add them before baking
A light dusting of powdered sugar after cooling
Storage Secrets: These keep for up to a week in an airtight container. I separate layers with parchment paper because they can get a bit sticky. You can also freeze the dough for up to 3 months – just thaw and roll when ready.
Troubleshooting: If your cookies spread too much, your butter was probably too warm. If they're tough, you overmixed once you added the flour. Trust me, I've made both mistakes more times than I care to admit!
2. No-Chill Gingerbread Cookies
This recipe saved my sanity last Christmas when I realized at 2 PM that I needed gingerbread cookies for dinner that night. Most gingerbread recipes want you to chill the dough for hours, but ain't nobody got time for that during the holidays.
The 20-Minute Wonder:
2 1/4 cups flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 egg
1 tsp vanilla
The Spice Game: Here's where I got fancy after years of bland gingerbread. Don't just dump random amounts of spices. The ratio above gives you that perfect warm, spicy flavor without being overwhelming. I learned the hard way that too much cloves makes everything taste like you're at the dentist.
Pro tip: If your spices have been sitting in your cabinet since 2019 (we've all been there), they're probably not doing you any favors. Fresh spices make a noticeable difference.
No-Chill Technique: Mix your dry ingredients first. In another bowl, cream butter and brown sugar, then add molasses, egg, and vanilla. The key is not overmixing once you add the flour mixture – just until it comes together.
The dough will be soft but workable. If it's too sticky, add flour one tablespoon at a time. Roll it out on a floured surface to about 1/4 inch thick. Any thinner and they'll be crispy (which some people like, but I prefer soft).
Simple Glaze:
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla
Mix until smooth. If it's too thick, add milk. Too thin? More powdered sugar. I use a squeeze bottle or just drizzle with a spoon.
Soft Cookie Secret: Don't overbake! They should look set but still soft when you take them out. They'll continue cooking on the hot pan for a minute or two.
3. 15-Minute No-Bake Chocolate Oat Clusters
When you need cookies but your oven is occupied with the turkey or you just can't deal with more baking, these are your best friend. I discovered this recipe during a particularly chaotic Christmas when my oven broke two days before Christmas Eve.
The Foolproof Recipe:
2 cups sugar
1/2 cup milk
1/2 cup butter
1/4 cup cocoa powder
3 cups quick oats
1 tsp vanilla
Pinch of salt
The Process: In a medium saucepan, bring sugar, milk, butter, and cocoa to a rolling boil. Let it boil for 90 seconds – I set a timer because I've burned this mixture more times than I want to admit. Remove from heat and immediately stir in vanilla, salt, and oats.
Texture Tips: The chocolate-to-oat ratio here is perfect for cookies that hold together but aren't too dense. I used to add too many oats thinking "more is better," but you end up with dry, crumbly cookies.
Creative Add-Ins:
1/2 cup shredded coconut
1/2 cup chopped pecans or walnuts
1/4 cup mini chocolate chips
2 tbsp peanut butter (stir in with the vanilla)
Setting Success: Drop spoonfuls onto wax paper or parchment. The key is working quickly – once the mixture starts to cool, it gets harder to drop into nice shapes. If it gets too thick, you can put the pot back on low heat for 30 seconds to loosen it up.
They'll be set and ready to eat in about 15 minutes. Store in an airtight container for up to a week, though they never last that long at my house.
4. Easy Drop Sugar Cookies
These are the cookies I make when I'm baking with my nieces and nephews. No rolling, no cutting, no fuss – just drop and bake.
Simple Ingredient List:
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
The Method: Cream butter and both sugars until light and fluffy – about 3 minutes with an electric mixer. Add egg and vanilla, mix well. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until combined.
Drop Technique: Use a cookie scoop if you have one (seriously, they're like $5 and make cookies so much more uniform). If not, use two spoons – one to scoop, one to push the dough onto the baking sheet. Leave about 2 inches between cookies because these spread a bit.
Texture Goals: These should have soft centers with slightly crispy edges. Bake at 375°F for 8-10 minutes. They're done when the edges are set, but the centers still look slightly underbaked.
Flavor Variations I Love:
Lemon: Add 1 tbsp lemon zest and replace vanilla with lemon extract
Almond: Use almond extract instead of vanilla
Cinnamon: Add 1 tsp cinnamon to the dry ingredients
Kid-Friendly Tips: Let them help measure and mix. They can drop the dough onto the baking sheets (expect some interesting shapes!). Keep them away from the hot oven, obviously, but they can help with decorating once the cookies cool.
5. Simple Peanut Butter Snowball Cookies
These look way fancier than they actually are. I brought these to a cookie exchange once and had three people ask for the recipe, assuming it was super complicated. Nope – four ingredients and you're done.
The Basic Recipe:
1 cup peanut butter (creamy works best)
1/2 cup honey
1 1/3 cups powdered milk
1/2 cup graham cracker crumbs
No-Bake Version: Mix everything together until it forms a dough that holds together when you squeeze it. If it's too dry, add honey one tablespoon at a time. Too wet? More powdered milk.
Roll into 1-inch balls, then roll in powdered sugar. That's it! Chill for 30 minutes to firm up, but they're ready to eat.
Baked Version: If you want a slightly firmer texture, you can bake these at 350°F for 8-10 minutes. Don't let them brown – they should still look pale when you take them out.
Rolling Technique: I use a small cookie scoop to portion the dough, then roll between my palms. If the mixture sticks to your hands, lightly dampen them with water. Roll the finished balls in powdered sugar twice – once right after shaping, and again after they've chilled for the best coverage.
Allergy-Friendly Options:
Use sunflower seed butter instead of peanut butter
Coconut flour can replace the powdered milk (use less – about 3/4 cup)
Maple syrup works instead of honey
Gift Packaging: These look beautiful in small paper candy cups. I arrange them in decorative tins or boxes for gift giving. They keep for about a week at room temperature.
6. Quick Shortbread Cookie Squares
Traditional shortbread involves rolling and cutting, but I discovered this press-and-bake method that cuts the work in half. Plus, you get perfectly uniform squares every time.
Three-Ingredient Base:
2 cups flour
1/2 cup powdered sugar
1 cup butter, cold and cubed
The Press Method: Cut cold butter into small cubes – this is crucial for the right texture. Mix flour and powdered sugar in a bowl, then work in the butter with your fingers until the mixture looks like coarse meal with some larger butter pieces.
Press the mixture firmly into an ungreased 9x9 pan. I use the bottom of a measuring cup to get it really compact and even. Score into squares before baking – about 16 pieces works well.
Baking Success: Bake at 325°F for 25-30 minutes until the edges are lightly golden. Don't wait for the whole thing to brown – the centers will look pale, and that's perfect.
Cut along the scored lines while still warm, then let them cool completely in the pan. They'll be crumbly if you try to remove them too early.
Flavor Additions:
Vanilla: Add 1 tsp vanilla extract
Lemon: Add 2 tbsp lemon zest
Rosemary: Finely chop 1 tbsp fresh rosemary (sounds weird but tastes amazing)
Professional Tips: For clean cuts, use a sharp knife and wipe it between cuts. If you want perfect edges, trim about 1/4 inch off all sides before cutting into squares. Save the trimmings for snacking – baker's privilege!
7. Instant Chocolate Chip Christmas Cookies
Everyone thinks they know how to make chocolate chip cookies, but I'm gonna share the tricks that make these actually special. Plus, using red and green chips makes them instantly festive.
The Game-Changing Recipe:
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla
2 cups chocolate chips (mix of red, green, and regular)
Bakery-Style Secrets: Here's what took me years to figure out: slightly under-creaming the butter and sugars gives you thicker cookies. Mix for about 2 minutes instead of the usual 5. The cookies won't spread as much.
Room temperature eggs mix better than cold ones. If you forgot to take them out early (story of my life), put them in a bowl of warm water for 5 minutes.
The Perfect Bake: Bake at 375°F for 9-11 minutes. They should look slightly underdone in the centers – they'll continue cooking on the hot pan. This is the difference between chewy centers and dry cookies.
Mix-In Ideas:
White chocolate chips with dried cranberries
Butterscotch chips with chopped pecans
Mini marshmallows and crushed candy canes (add these in the last 2 minutes of baking)
Freezer Dough Hack: Scoop the dough into balls and freeze on a baking sheet. Once frozen, store in bags for up to 3 months. Bake straight from frozen – just add an extra minute to the baking time.
8. Easy Thumbprint Jam Cookies
These look like they came from a fancy bakery, but they're actually one of the easiest cookies you can make. I love them because you can use whatever jam you have on hand.
Simple Base Recipe:
1 cup butter, softened
2/3 cup brown sugar
2 egg yolks (save the whites!)
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
About 1/3 cup jam or preserves
The Foolproof Process: Cream butter and brown sugar until fluffy. Add egg yolks and vanilla. Mix in flour and salt until just combined. The dough should be soft but not sticky.
Roll into 1-inch balls. Here's where those egg whites come in handy – brush each ball with beaten egg white, then roll in finely chopped nuts if you want (totally optional).
Perfect Thumbprint Technique: Use your actual thumb or the handle of a wooden spoon to make the indentations. Press down about 3/4 of the way through the dough ball. If the edges crack, the dough might be too cold – let it sit for 10 minutes.
Jam Selection: Thick jams work better than thin ones. My favorites:
Strawberry (classic for a reason)
Apricot (sophisticated taste)
Raspberry seedless (looks beautiful)
Orange marmalade (unexpected but delicious)
Preventing Jam Burn: Fill the thumbprints about 3/4 full – the jam will bubble and reduce slightly during baking. If your jam is particularly sweet, it might darken more than you want. No biggie – it still tastes great.
Bake at 350°F for 12-15 minutes until the cookies are set but not brown. Cool completely before storing to prevent the jam from sticking to everything.
9. Quick Snickerdoodles with Holiday Spices
Traditional snickerdoodles are just cinnamon and sugar, but I jazz mine up with holiday spices that make them taste more festive. These are soft, chewy, and absolutely addictive.
Cookie Base:
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
Holiday Spice Mix:
3 tbsp granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of cardamom (if you have it)
No-Spread Technique: The cream of tartar is what gives snickerdoodles their signature tang and helps them keep their shape. Don't skip it! I learned this the hard way when I substituted baking powder once – totally different cookie.
Chill the dough for 15 minutes if you have time. It helps them stay thick and puffy instead of spreading into thin, crispy cookies.
Rolling Process: Scoop dough into balls, then roll in the spiced sugar mixture. Make sure each ball is completely coated – this creates that beautiful crackled top as they bake.
Texture Goals: Bake at 375°F for 8-10 minutes. They should look set around the edges but still soft in the centers. Don't wait for them to brown – they'll be overdone.
Batch Baking Tips: These are perfect for making large quantities because the process is so simple. I can usually get 4 dozen cookies done in about an hour, including baking time. Use multiple baking sheets and rotate them halfway through baking for even results.
10. Simple Coconut Macaroon Christmas Trees
These are naturally gluten-free and look absolutely adorable on a cookie platter. I stumbled onto this shaping technique by accident when I was trying to use up some coconut before it went bad.
Three-Ingredient Base:
14 oz sweetened shredded coconut (about 5 cups)
14 oz sweetened condensed milk (1 can)
2 large egg whites
The Method: Beat egg whites until they form soft peaks – don't go crazy, just until they hold their shape. Gently fold in coconut and condensed milk until everything is evenly coated.
Tree Shaping: Use your hands to form cone shapes about 2 inches tall. The mixture will be sticky, so wet your hands slightly. Place on parchment-lined baking sheets about 2 inches apart.
Natural Green Color: Add green food coloring gradually until you get a nice tree-like green. I use gel food coloring because it doesn't thin out the mixture like liquid does. Start with just a tiny bit – you can always add more.
Baking Success: Bake at 325°F for 18-20 minutes until the tips are lightly golden. The bottoms should be set but not brown. They'll firm up as they cool.
Decorating Fun:
Melted chocolate drizzled on for "garland"
A small star cut from yellow candy or fruit leather for the top
Mini chocolate chips pressed in while still warm
A light dusting of powdered sugar for "snow"
Storage: These keep for up to a week in an airtight container at room temperature. Layer them carefully with parchment paper so they don't stick together.
Frequently Asked Questions
How can I make these recipes even faster?
Use a stand mixer, preheat your oven early, and prep all ingredients beforehand. Set everything out in order of use and work assembly-line style for maximum efficiency.
What basic ingredients should I keep stocked for easy Christmas cookies?
Butter, sugar, flour, eggs, vanilla extract, baking powder, cinnamon, brown sugar, powdered sugar, and cocoa powder cover most recipes.
Can I make these cookies with kids safely?
Yes! No-bake recipes like chocolate oat clusters and peanut butter snowballs are perfect for kids. For baked cookies, kids can measure, mix, and decorate while adults handle the oven.
Which recipes work best for cookie exchanges?
Sugar cookies, gingerbread, and thumbprint cookies travel well and look impressive. They store beautifully and can be prepared ahead of time.
What's the secret to cookies that look bakery-perfect?
Use uniform sizing with a cookie scoop, proper spacing on baking sheets, don't overbake, and let cookies cool completely before decorating.
How do I prevent my easy cookies from spreading too much?
Chill dough for 15 minutes, use room temperature butter, avoid overmixing, and use parchment paper instead of greased pans.
Can I double these recipes for larger batches?
Yes! All recipes double well. Mix in batches if your mixer is small, and you may need multiple baking rounds.
Wrapping It All Up
Creating magical Christmas memories doesn't require master chef skills or endless hours in the kitchen! These 10 easy Christmas cookie recipes prove that simple ingredients and straightforward techniques can yield stunning results in 30 minutes or less.
The beauty lies in their simplicity – no special equipment, exotic ingredients, or complicated techniques required. Whether you're a complete beginner or need quick holiday treats, these cookies deliver professional-looking results with minimal effort.
Ready to fill your home with freshly baked cookie aromas? Pick your favorites and start baking today! Happy baking!
