Best Christmas Cookie Recipes (2024)

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Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

• 2stickssalted butterat room temperature
• 1cupgranulated sugar
• 1cupgolden brown sugarfirmly packed
• 3largeeggsat room temperature
• 1 1/2teaspoonspure vanilla extract
• 3cupsall-purpose flour
• 3/4teaspoonbaking soda
• 3/4teaspoonsalt
• 1 1/2cupsChristmas M&M'splus more for topping
• 1cupmini chocolate chipsplus more for topping
• 1/2cupwhite chocolate chipsfor topping

1. Preheat oven to 350 degrees.

2. Line a 9×13 aluminum pan with foil. Leave some overhang to make removal easier.

3. Spray foil generously with nonstick cooking spray.

4. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.

5. Add in eggs and vanilla extract and continue to beat.

6. Lower speed of mixer and add flour, baking soda and salt and mix until combined.

7. Add M&M’s and mini chocolate chips and give a final stir, reserving some M&M’s, mini chocolate chips and white chocolate chips for topping cookie bars.

8. Transfer cookie dough to prepared baking dish.

9. Press additional M&M’S, mini chocolate chips and white chocolate chips into top of cookie dough.

10. Bake 35 minutes on middle rack of oven, or until cookie bars are light golden brown and just set. Do not over bake. Cookie bars will continue to bake as they cool.

11. Let cool completely and cut. Store tightly covered.

Nutrition Facts

M&M Christmas Cookie Bars

Amount Per Serving

Calories 324Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 47mg16%

Sodium 203mg9%

Potassium 51mg1%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 32g36%

Protein 4g8%

Vitamin A 316IU6%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Prep Time

1 hr 30 mins

Cook Time

10 mins

• 2sticks of butterat room temperature
• 1cuppowdered sugar
• 1large egg
• 1teaspoonpure vanilla extract
• 1teaspoonpure peppermint extract
• 3cupsall-purpose flour
• 1/2teaspoonsalt
• 3/4teaspoonof red food coloring
• For the glaze
• 1cuppowdered sugar
• 1/8teaspoonpeppermint extract
• 1-2tablespoonsmilk

1. In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.

2. Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.

3. Reduce mixer speed and add flour and salt, mixing until well combined.

4. Divide dough in half.

5. In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.

6. Shape cookie dough into disc and cover tightly with plastic wrap.

7. Refrigerate one hour or up to overnight.

8. Once dough has chilled, preheat oven to 375 degrees.

9. Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.

10. Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.

11. Chill shaped cookie dough for 15 minutes before baking.

12. Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.

13. While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

Nutrition Facts

Candy Cane Cookies Recipe

Amount Per Serving

Calories 120Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 8mg3%

Sodium 63mg3%

Potassium 23mg1%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 12IU0%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

• 2sticks of butterat room temperature
• 2cupsof granulated sugar
• 3large eggs
• 2teaspoonsof pure vanilla extract
• 3cupsof all-purpose flour
• 3/4teaspoonof baking soda
• 3/4teaspoonof salt
• 1cupred and green sprinkles
• red and green nonpareilsfor topping

Buttercream Frosting

• 2sticks of butterat room temperature
• 6cupspowdered sugar
• 1teaspoonpure vanilla extract
• pinchsalt
• 1/4cupheavy cream

1. Preheat oven to 350 degrees.

2. Line a 9×13 baking dish with foil, leave some overhang to make removal easier.

3. Spray foil generously with nonstick cooking spray.

4. In the bowl of a stand mixer with paddle attachment, beat butter and sugar together until fluffy.

5. Add in eggs and vanilla extract and continue to beat.

6. Lower speed of mixer and add flour, baking soda and salt, and mix until combined.

7. Add sprinkles and give a final stir.

8. Transfer cookie dough to prepared baking dish.

9. Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over browning.

10. Let cool completely.

For Buttercream Frosting

1. In the bowl of a stand mixer, combine butter and powdered sugar.

2. Add vanilla and and salt and mix until well combined. Slowly mix in heavy cream, adjusting amount as needed.

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Prep Time

15 mins

Cook Time

13 mins

• 1cuppeanut butter, not natural or reduced-fat
• 1cupsugarplus extra for rolling
• 1egg
• 1teaspoonpure vanilla extract
• 20Reese's Miniature Peanut Butter Cups unwrapped

1. Preaheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2. Use a stand mixer with paddle attachment or a large bowl with a hand mixer to combine peanut butter and sugar. Beat until well combined and fluffy. Add egg and vanilla extract and beat until incorpated.

3. Measure 1.5 tablespoons of cookie dough or use a medium sized cookie scoop and roll into a ball. Bake for about 14 minutes or until you can see light cracks in the cookies start to form. Remove from oven and immediately press peanut butter cups into each cookie. Let cool and serve. Store tightly covered for up to three days

Nutrition Facts

Peanut Butter Cup Cookies

Amount Per Serving

Calories 154Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 87mg4%

Potassium 111mg3%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 15g17%

Protein 4g8%

Vitamin A 16IU0%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.