5 Christmas Cookies That’ll Make Your Holiday Cookie Swap Legendary

Warm ovens, cozy sweaters, and a kitchen that smells like butter and spice—this is peak holiday happiness. These five cookie recipes are the kind you bake once and end up making every December forever. They’re festive, easy to nail, and absolutely crowd-pleasing—whether you’re gifting, swapping, or hoarding them for late-night cocoa dunking. Let’s bake some joy.

1. Brown Butter Ginger Molasses Cookies With Crinkly Sugar Tops

These are the soft, chewy, spicy cookies everyone reaches for first. Browning the butter adds a toasty, nutty depth that plays perfectly with molasses and ginger. They bake up with crackly sugar tops and a gingerbread aroma that basically smells like Christmas morning.

Ingredients:

• 1 cup (227 g) unsalted butter
• 1 cup (200 g) granulated sugar, plus extra for rolling
• 1/2 cup (100 g) packed dark brown sugar
• 1/3 cup (110 g) unsulphured molasses
• 1 large egg
• 2 1/4 cups (280 g) all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• Optional: 2–3 tbsp finely chopped crystallized ginger

Instructions:

1. Brown the butter: Melt butter in a light-colored saucepan over medium heat, stirring until it foams and brown bits form (about 5–7 minutes). Remove from heat and cool 10 minutes.
2. Mix wet ingredients: In a bowl, whisk brown butter, granulated sugar, brown sugar, and molasses until glossy. Whisk in the egg.
3. Combine dry ingredients: In another bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt. Stir dry into wet until just combined. Fold in crystallized ginger if using. Chill 30 minutes for easy rolling.
4. Shape and sugar: Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Scoop 1.5-tbsp balls, roll in sugar, and set 2 inches apart.
5. Bake: 9–11 minutes, until puffed with crackles and set at the edges. Cool on sheet 5 minutes, then transfer to a rack.

Serve warm for extra chewy centers or fully cooled for maximum crinkle effect. They freeze like champs. Want heat? Add a pinch of cayenne. For sparkle, roll in coarse sanding sugar—those crunchy tops are irresistible with hot cider.

2. Cozy Cardamom Shortbread Snowflakes With Vanilla Bean Glaze

Buttery, tender, and elegantly spiced, these shortbread cookies taste like a hug in snowflake form. Cardamom gives them a fragrant, Scandinavian vibe, and the vanilla bean glaze makes them shine on a cookie platter. They’re simple, stunning, and perfect for decorating with friends.

Ingredients:

• 1 cup (227 g) unsalted butter, room temperature
• 3/4 cup (90 g) powdered sugar
• 1 tsp vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp ground cardamom (freshly ground if possible)
• Optional: zest of 1 orange

Vanilla Bean Glaze:

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp milk or cream
• 1 tsp vanilla bean paste (or extract)
• Pinch of salt

Instructions:

1. Cream the butter: Beat butter and powdered sugar until light and fluffy, 2–3 minutes. Mix in vanilla (and orange zest if using).
2. Add dry ingredients: Whisk flour, salt, and cardamom. Add to butter mixture and mix until a soft dough forms. Divide in half, flatten into disks, wrap, and chill 30–45 minutes.
3. Roll and cut: Preheat oven to 325°F (165°C). On lightly floured parchment, roll dough to 1/4 inch thick. Cut snowflake shapes, transferring to lined baking sheets. Freeze cut shapes 10 minutes (helps them hold their edges).
4. Bake: 12–15 minutes, just until edges are pale golden. Cool completely on a rack.
5. Glaze: Whisk glaze ingredients to a drizzleable consistency. Pipe or spoon onto cooled cookies. Let set 30 minutes.

These are beautiful with crushed pistachios or sparkling sugar sprinkled over the glaze. No cutters? Slice into rectangles for elegant “fingers.” For extra fragrance, add a tiny pinch of ground black pepper—sounds odd, tastes amazing with cardamom.

3. Peppermint Hot Cocoa Thumbprints With Fudgy Centers

Imagine hot chocolate transformed into a cookie—soft chocolate base, a glossy ganache center, and a hint of peppermint crunch. They’re festive, rich, and super cute, especially with crushed candy canes. Perfect with milk, obviously.

Ingredients:

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 2 tbsp milk
• Optional: 1/2 tsp peppermint extract for the dough

Ganache Filling:

• 4 oz (115 g) semisweet chocolate, finely chopped
• 1/3 cup (80 ml) heavy cream
• 1/4 tsp peppermint extract
• Crushed candy canes or peppermint candies for topping

Instructions:

1. Make the dough: Beat butter and sugars until creamy, 2 minutes. Mix in egg yolk and vanilla (and peppermint extract if using).
2. Dry mix: Whisk flour, cocoa, baking soda, and salt. Add to the bowl, alternating with milk, until a soft dough forms. Chill 20 minutes to make shaping easier.
3. Shape and bake: Preheat oven to 350°F (175°C). Scoop 1-tbsp balls and place on lined baking sheets. Use a thumb or a teaspoon to press a deep well in each. Bake 8–10 minutes, until set but still soft.
4. Re-indent: Right out of the oven, gently press the wells again if they puffed. Cool completely.
5. Ganache: Warm cream until steaming. Pour over chopped chocolate, let sit 2 minutes, add peppermint extract, then stir until smooth.
6. Fill and finish: Spoon ganache into each well. Top with crushed candy canes while still soft. Let set 30–45 minutes.

For a mocha version, add 1 tsp instant espresso powder to the dough. Not into peppermint? Sprinkle flaky sea salt on the ganache instead. These keep their shape nicely in cookie boxes, so they’re great for gifting.

4. Chewy Cranberry Orange Oatmeal Cookies With White Chocolate Drizzle

These are the “sleeper hit” of any cookie spread: chewy edges, soft centers, and pops of tart cranberry with bright orange zest. Oats give texture, and the white chocolate drizzle ties it all together like a bow on a present. They’re hearty enough to feel almost breakfast-y—no judgment here.

Ingredients:

• 3/4 cup (170 g) unsalted butter, melted and cooled slightly
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 1 large egg + 1 egg yolk
• 2 tsp orange zest
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 3/4 cup (100 g) dried cranberries
• 1/2 cup (85 g) white chocolate chips (plus extra for drizzle)
• Optional: 1/2 cup (60 g) chopped toasted pecans or pistachios

Instructions:

1. Mix wet ingredients: Whisk melted butter, granulated sugar, and brown sugar until smooth. Whisk in egg, yolk, orange zest, and vanilla.
2. Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt. Stir into wet just until combined. Fold in oats, cranberries, white chocolate chips, and nuts if using. Chill 20–30 minutes for thicker cookies.
3. Bake: Preheat oven to 350°F (175°C). Scoop 2-tbsp mounds onto lined sheets, spacing well. Bake 10–12 minutes until edges are set and centers look slightly underdone. Cool on sheet 5 minutes, then transfer to a rack.
4. Drizzle: Melt extra white chocolate in short bursts in the microwave, stirring until smooth. Drizzle over cooled cookies.

Swap cranberries for chopped dried apricots if you like—apricot and orange are a match made in cookie heaven. For a bakery-style look, press a few extra cranberries and chips on top right after baking. And if you want a softer chew, underbake by a minute; they’ll firm up as they cool.

5. Almond Linzer Cookies With Raspberry Jam and a Dusting of Snow

Classic, gorgeous, and totally festive—Linzer cookies are like little jam jewels. The almond dough is tender and lightly spiced, and the raspberry jam peeks through a cutout “window.” They look fancy but are absolutely doable with a few smart steps.

Ingredients:

• 3/4 cup (85 g) almond flour
• 1 3/4 cups (210 g) all-purpose flour, plus more for dusting
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup (240 g) good raspberry jam (seeded if preferred)
• Powdered sugar, for dusting

Instructions:

1. Whisk dry ingredients: Combine almond flour, all-purpose flour, baking powder, cinnamon, and salt.
2. Cream butter and sugar: Beat butter and sugar until light and fluffy, 2–3 minutes. Mix in egg, vanilla, and almond extract.
3. Make the dough: Add dry ingredients and mix just until a soft dough forms. Divide in half, flatten into disks, wrap, and chill at least 1 hour (or up to 2 days).
4. Roll and cut: Preheat oven to 350°F (175°C). On floured parchment, roll dough 1/8–1/4 inch thick. Cut an equal number of rounds (about 2 inches). Cut a small center “window” (heart, star, or circle) from half the cookies. Transfer to lined sheets and freeze 10 minutes.
5. Bake: Bake 9–12 minutes until edges are just golden. Cool completely.
6. Assemble: Dust the top (window) cookies with powdered sugar. Spread 1–2 tsp jam on the bottom cookies, then gently press a sugar-dusted top onto each.

These hold well for days and actually get more tender. Try apricot or blackberry jam for a twist, or add a pinch of cardamom to the dough. Pro tip: assemble just before serving if you want max crisp edges; otherwise, they soften into that dreamy tea-cookie texture.

Make-Ahead Tips and Cookie Swap Strategy

Bake once, coast all week. Here’s how to work smarter and keep your holiday tray stocked without stress.

• Chill or freeze dough: Most of these doughs freeze beautifully for up to 2 months. Thaw overnight in the fridge.
• Par-bake and freeze: Bake cookies, cool, then freeze in layers with parchment. Glazes and ganache go on after thawing.
• Balance your tray: Mix textures—chewy (molasses), tender (shortbread), fudgy (thumbprints), hearty (oatmeal), and jammy (Linzer). It looks pro and tastes like variety heaven.
• Pack smart: For gifting, cushion delicate ones (Linzer, glazed shortbread) with parchment; sturdier cookies (molasses, oatmeal) make great bottom layers.

Ingredient Swaps and Dietary Tweaks

• Gluten-free: Use a 1:1 gluten-free flour blend for the shortbread and thumbprints; add 1 tbsp milk if crumbly. Oats must be certified gluten-free.
• Dairy-free: Swap butter with a high-quality vegan baking stick. For ganache, use coconut cream and dairy-free chocolate.
• Lower sugar: Reduce sugar by 15–20% in the oatmeal and molasses cookies without sacrificing texture. Keep amounts in the shortbread for structure.

Holiday Flavor Boosters

• Zest everything: A little orange or lemon zest brightens buttery doughs like magic.
• Toast spices: Warm ground spices in a dry pan for 30 seconds to wake up the aroma—careful not to burn.
• Quality counts: Real vanilla, good chocolate, and decent butter make a huge difference in simple cookies. Seriously.

Ready to turn your kitchen into a cookie HQ? With these five recipes, you’ve got soft-and-chewy, crisp-and-buttery, fudgy-and-festive, hearty-and-fruity, and classic-and-jammy covered. Bake a batch (or five), share with your favorite people, and watch the holiday cheer multiply—one bite at a time. Trust me, these are the cookies people will ask you for every year.