Top 15 Christmas Cookies Recipes for Holiday Gift Giving

There’s a moment every December when my kitchen transforms. The air fills with the warm scents of vanilla, cinnamon, and brown butter, and every surface becomes a landing pad for sprinkles and powdered sugar. This is my happy place. For me, the true magic of the season isn’t just in the receiving, but in the giving—specifically, the giving of homemade christmas cookies. A carefully curated box of homemade treats is more than a gift; it’s a tangible piece of love and comfort.

Over the years, my holiday baking has evolved from a single batch of christmas sugar cookies to a full-blown cookie swap extravaganza. I’ve learned which cookies ship well, which ones wow a crowd, and which simple easy christmas cookies become instant family traditions. This collection is my ultimate guide to holiday gifting, filled with recipes that are as delightful to make as they are to eat. So, preheat your oven, and let’s create some magic together!

1. The Ultimate Brown Butter Chocolate Chip Cookies

This isn’t your average chocolate chip cookie. Brown butter adds a deep, nutty richness that makes these the most sophisticated, grown-up version of a classic. They are my most-requested cookie, ever.

My Personal Touch: I discovered brown butter by accident when I let the butter cook a little too long. It was a happy accident that changed my baking forever! I now add a pinch of flaky sea salt on top right when they come out of the oven to create a perfect sweet-and-salty balance.

Ingredients:

1 cup (2 sticks) unsalted butter
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tbsp pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
2 cups semi-sweet chocolate chips or chunks
Flaky sea salt for finishing

Instructions:

1. Brown the Butter: In a light-colored saucepan, melt the butter over medium heat. It will foam and crackle. Continue to swirl the pan, watching carefully, until the crackling subsides and you see brown specks at the bottom. It will smell nutty and amazing. Immediately pour into a heatproof bowl to stop the cooking, making sure to scrape all the brown bits in. Let it cool for 15-20 minutes.
2. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
3. In a large bowl, combine the slightly cooled brown butter with both sugars. Beat with a mixer for 2 minutes until combined.
4. Add the eggs one at a time, then the vanilla, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low until just combined.
6. Fold in the chocolate chips. The dough will be soft.
7. Scoop large, 2-tablespoon-sized balls of dough onto the prepared sheets, spacing them 2 inches apart.
8. Bake for 9-11 minutes, until the edges are golden but the centers still look slightly soft.
9. Immediately after pulling them out of the oven, sprinkle with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Why They’re a Great Gift: They are a familiar favorite, elevated. The brown butter makes them feel incredibly special and gourmet. They ship well if packed carefully.

Amazon Must-Have: A light-colored saucepan is a game-changer for browning butter, as it allows you to see the color change clearly.

2. Classic Roll-Out Christmas Sugar Cookies

No list of the best christmas cookies is complete without the iconic roll-out cookie. This is the recipe I use for my annual decorating party with friends. The dough is sturdy, holds its shape perfectly, and the flavor is divine.

My Personal Touch: I add a touch of almond extract to my dough, which gives it that nostalgic, “bakery-style” flavor that everyone loves but can never quite place. It’s the secret weapon!

Ingredients (for the cookies):

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 tsp almond extract (trust me!)
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Ingredients (for the Royal Icing):

• 4 cups powdered sugar, sifted
• 3 tbsp meringue powder
• 1/2 tsp vanilla or almond extract
• 5-6 tbsp warm water
• Gel food coloring

Instructions (Cookies):

1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract.
2. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until the dough comes together.
3. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 2 hours (or overnight).
4. Preheat oven to 350°F (175°C). On a floured surface, roll one disc to 1/4-inch thickness. Cut into shapes with cookie cutters.
5. Place on parchment-lined sheets and bake for 8-10 minutes, until the edges are just barely starting to brown. Let cool completely before decorating.

Instructions (Icing):

1. Using a mixer with a paddle attachment, combine all icing ingredients. Start with 5 tbsp of water and beat on low, then high, for 5-7 minutes until stiff, glossy peaks form.
2. To flood the cookies, thin small portions of the icing with a few drops of water at a time until it reaches a “10-second” consistency (a drizzle of icing should disappear back into itself in 10 seconds).

Why They’re a Great Gift: They are the most festive and customizable christmas cookies. A box of beautifully decorated sugar cookies is a true labor of love that everyone appreciates.

Amazon Must-Have: A great set of cookie cutters and gel food coloring are essential for creating your edible masterpieces.

3. Italian Christmas Cookies (Anginetti with Lemon Glaze)

These soft, cake-like, lemon-kissed cookies are a staple in many Italian-American households. They are nothing like a typical crispy cookie, and their unique texture and flavor are always a surprise and a delight.

My Personal Touch: My neighbor, Mrs. Rossi, taught me to add a little bit of fresh lemon zest to the glaze. It cuts through the sweetness perfectly and makes the flavor pop in a way that lemon extract alone just can’t.

Ingredients (for the cookies):

4 cups all-purpose flour
3/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
4 large eggs
1/2 cup whole milk
2 tsp vanilla extract
1 tsp almond extract

Ingredients (for the Glaze):

• 3 cups powdered sugar
• 1/4 cup whole milk, plus more as needed
• 1 tbsp fresh lemon juice
• Zest of one lemon
• Nonpareil sprinkles for decorating

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. In another bowl, whisk the eggs, milk, and extracts. Add the wet ingredients to the dry and stir until a soft, sticky dough forms.
4. Scoop about 1.5 tablespoons of dough and roll into a ball. Place on the baking sheet and slightly flatten the top with your finger.
5. Bake for 12-14 minutes, until the bottoms are lightly golden. Do not overbake! Let cool completely.
6. For the glaze, whisk all ingredients until smooth. It should be thick but pourable. Dip the top of each cooled cookie into the glaze, let the excess drip off, and place on a wire rack. Immediately top with sprinkles before the glaze sets.

Why They’re a Great Gift: They are a unique and delightful change from the usual christmas cookies. Their soft, pillowy texture is unforgettable.

Amazon Must-Have: A pastry cutter makes incorporating the cold butter into the flour a breeze.

4. Chewy Gingerbread Molasses Cookies

These are the quintessential spice cookies of the season. They are soft, chewy, and packed with warm, cozy flavor. I find them even more satisfying than building a gingerbread house.

My Personal Touch: I use a blend of molasses for depth and a splash of fresh black pepper for a subtle, unexpected warmth that really makes the spices sing. Rolling them in coarse sugar before baking gives them a delightful crunch.

Ingredients:

2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp fresh ground black pepper
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar, packed
1 large egg
1/4 cup molasses
1/3 cup coarse sugar or turbinado sugar, for rolling

Instructions:

1. In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, pepper, and salt.
2. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and molasses.
3. Gradually mix in the dry ingredients until just combined. Cover and chill the dough for at least 1 hour (this is mandatory for chewy cookies!).
4. Preheat oven to 350°F (175°C). Place coarse sugar in a small bowl.
5. Scoop the dough into 1.5-inch balls, roll them in the coarse sugar, and place 2 inches apart on parchment-lined sheets.
6. Bake for 10-12 minutes. The centers will still look soft. Let them cool on the baking sheet for 5-10 minutes—they will firm up as they cool—before moving to a wire rack.

Why They’re a Great Gift: They are the very essence of Christmas in a cookie. Their incredible aroma while baking is a gift in itself! They also ship and keep exceptionally well.

5. Peppermint Meltaways

These cookies are like a little bite of a winter wonderland. They are incredibly tender, almost shortbread-like, and literally melt in your mouth. The peppermint glaze is cool and refreshing.

My Personal Touch: I use a combination of peppermint extract and crushed candy canes. I add a tiny bit of the extract to the cookie dough itself for a hint of flavor throughout, and then amp it up in the glaze.

Ingredients (for the cookies):

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1/2 tsp peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Ingredients (for the Glaze):

1 1/2 cups powdered sugar
2 tbsp unsalted butter, softened
1 1/2 tbsp milk, plus more as needed
1/4 tsp peppermint extract
2-3 tbsp finely crushed candy canes or peppermints

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream the butter, powdered sugar, and peppermint extract.
3. In a separate bowl, combine the flour and cornstarch. Gradually add to the creamed mixture until a soft dough forms.
4. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Using the bottom of a glass, flatten slightly.
5. Bake for 12-14 minutes or until the bottoms are lightly browned. Cool completely on wire racks.
6. For the glaze, beat the powdered sugar, butter, milk, and extract until smooth. Spread a thin layer over each cookie and immediately sprinkle with crushed candy canes.

Why They’re a Great Gift: Their unique, melt-in-your-mouth texture is a showstopper. The festive red and white sprinkles make them look beautiful in a gift box.

Amazon Must-Have: A rolling pin with measuring rings is great for ensuring all your cookies are a uniform thickness.

6. Salted Caramel Thumbprint Cookies

A buttery, nutty cookie cup filled with gooey, sweet-and-salty homemade caramel. These feel incredibly indulgent and are always the first to disappear from my cookie platter.

My Personal Touch: I don’t just use store-bought caramel. I make a simple one from scratch and add a generous pinch of flaky sea salt to the top. The contrast of the salty, buttery cookie with the sweet caramel is pure magic.

Ingredients (for the cookies):

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup finely chopped pecans or walnuts

Ingredients (for the Filling):

1/2 cup granulated sugar
2 tbsp water
2 tbsp unsalted butter
1/4 cup heavy cream
1/4 tsp vanilla extract
Flaky sea salt for garnish

Instructions:

1. Preheat oven to 350°F (175°C). In a large bowl, cream butter and sugar. Beat in egg yolks and vanilla. Gradually add flour and salt.
2. Shape dough into 1-inch balls. Roll each ball in the chopped nuts. Place 1 inch apart on parchment-lined sheets. Using your thumb or the back of a 1/2 tsp measuring spoon, make an indentation in the center of each.
3. Bake for 12-14 minutes until set. If the indentations have puffed up, gently press them down again while the cookies are still warm. Cool completely.
4. For the Caramel: In a light-colored saucepan, combine sugar and water over medium heat. Stir until dissolved, then stop stirring and swirl the pan until the syrup turns a deep amber color.
5. Remove from heat and carefully whisk in the butter (it will bubble vigorously). Then whisk in the heavy cream and vanilla until smooth. Let it cool and thicken for about 15 minutes before spooning into the cookie indentations. Sprinkle with flaky salt.

Why They’re a Great Gift: They look and taste incredibly fancy and complex, but the steps are quite simple. They are a true “wow” factor cookie.

Amazon Must-Have: A set of heavy-duty baking sheets ensures your cookies bake evenly without warping.

7. Snowball Cookies (Russian Teacakes)

These melt-in-your-mouth, powdered-sugar-dusted cookies are a holiday classic for a reason. They are buttery, nutty, and incredibly simple to make. They’re one of the most foolproof easy christmas cookies you can add to your lineup.

My Personal Touch: I use a combination of toasted pecans and a tiny pinch of cinnamon in the dough. Toasting the nuts first is a non-negotiable step for me—it unlocks a deep, rich flavor that elevates the entire cookie from simple to sublime.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus 1 1/2 cups for rolling
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground cinnamon
2 1/4 cups all-purpose flour
3/4 cup finely chopped, toasted pecans or walnuts

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat the butter, 1/2 cup powdered sugar, and vanilla until smooth.
3. In a separate bowl, whisk together the salt, cinnamon, and flour. Gradually add the flour mixture to the butter mixture on low speed until just combined. Stir in the chopped nuts.
4. Shape the dough into 1-inch balls and place them 1 inch apart on ungreased or parchment-lined baking sheets.
5. Bake for 12-15 minutes, until the bottoms are just lightly golden and the tops are set.
6. Let the cookies cool on the baking sheet for 5 minutes. While they are still warm, gently roll them in the remaining powdered sugar. Place on a wire rack to cool completely. Once cool, give them a second roll in the powdered sugar for a beautiful, snowy finish.

Why They’re a Great Gift: They are delicate, elegant, and universally loved. Their sturdy nature makes them excellent for shipping and stacking in gift tins.

8. Christmas Oreo Truffles

These are the ultimate no-bake christmas oreos creation and a lifesaver during a busy baking season. With just three ingredients, you can create a decadent treat that everyone will think you spent hours on.

My Personal Touch: I like to use Peppermint Oreos during the holidays for a festive twist. I also add a teaspoon of peppermint extract to the filling for an extra kick. Dipping them in white chocolate and sprinkling with crushed candy canes makes them irresistibly festive.

Ingredients:

1 (14.3 oz) package Oreo cookies (regular or Peppermint)
1 (8 oz) block cream cheese, softened
1 tsp peppermint extract (optional, if using regular Oreos)
16 oz (about 2 cups) white or dark chocolate melting wafers
Festive sprinkles or crushed candy canes for decoration

Instructions:

1. Place the entire Oreos (creme filling and all) in a food processor. Pulse until you have fine crumbs.
2. In a medium bowl, combine the Oreo crumbs, softened cream cheese, and peppermint extract (if using). Mix until thoroughly combined. The mixture will be thick and fudgy.
3. Cover the mixture and chill in the refrigerator for at least 1 hour, until firm.
4. Use a small cookie scoop or a teaspoon to portion the mixture, then roll into 1-inch balls. Place on a parchment-lined baking sheet and chill for another 30 minutes.
5. Melt the chocolate wafers according to package directions. Using a fork or dipping tools, dip each truffle ball into the chocolate, tap off the excess, and place back on the parchment paper. Immediately decorate with sprinkles before the chocolate sets.
6. Allow the chocolate to fully set at room temperature or in the fridge. Store in the refrigerator.

Why They’re a Great Gift: They require no baking and are impossible to mess up. They have a rich, truffle-like texture that feels incredibly luxurious.

Amazon Must-Have: Candy melting wafers and dipping tools make the coating process clean and easy.

9. Cranberry Orange Shortbread Bars

These bars are a stunning addition to any cookie box. The buttery, crisp shortbread base contrasts perfectly with the bright, tangy, and slightly sweet cranberry-orange topping.

My Personal Touch: I add the zest of a whole orange to the shortbread dough itself. This infuses the entire bar with a beautiful citrus aroma and ties the flavors together beautifully. A drizzle of simple orange glaze on top adds the final touch.

Ingredients (for the Shortbread Crust):

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 tbsp orange zest
1/4 tsp salt
2 cups all-purpose flour

Ingredients (for the Cranberry Topping):

12 oz (about 3 cups) fresh or frozen cranberries
1/2 cup granulated sugar
1/3 cup orange juice
1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. For the crust, beat butter, sugar, orange zest, and salt until light and fluffy. Gradually add the flour on low speed until the dough just comes together.
3. Press the dough evenly and firmly into the bottom of the prepared pan. Prick all over with a fork.
4. Bake for 20-25 minutes, until the edges are lightly golden.
5. While the crust bakes, make the topping. In a medium saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat, stirring frequently, until the cranberries have burst and the mixture has thickened, about 10-15 minutes. Remove from heat and stir in the vanilla.
6. Spread the warm cranberry topping over the hot shortbread crust.
7. Return the pan to the oven and bake for another 10-15 minutes. Allow to cool completely in the pan on a wire rack before lifting out using the parchment paper and cutting into squares.

Why They’re a Great Gift: They offer a sophisticated, less-sweet option that balances out a box of richer cookies. The vibrant red color is stunningly festive.

Amazon Must-Have: A quality citrus zester is essential for getting that fragrant orange zest without the bitter pith.

10. Espresso Snowcap Cookies

For the coffee lovers on your list! These cookies are rich, fudgy, and pack a serious coffee punch. The crackled, powdered-sugar top makes them look like little snow-covered hills.

My Personal Touch: I use finely ground espresso powder, not instant coffee, for the most intense and authentic coffee flavor. I roll the dough balls in powdered sugar twice—once before baking and once right after they come out of the oven—for an extra-thick, snowy coating.

Ingredients:

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tbsp finely ground espresso powder
1 tsp baking powder
1/4 tsp salt
8 oz semi-sweet chocolate, finely chopped
4 tbsp unsalted butter, cut into pieces
2 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup powdered sugar, for rolling

Instructions:

1. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
2. In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, beat the eggs, granulated sugar, and vanilla on high speed until thick and pale, about 3-5 minutes.
4. Fold the melted chocolate mixture into the egg mixture. Then, fold in the dry ingredients until just combined. Cover the dough and chill until firm, at least 2 hours or overnight.
5. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place the 1 cup of powdered sugar in a shallow bowl.
6. Scoop out heaping tablespoons of the firm dough and roll into balls. Roll each ball heavily in the powdered sugar until completely coated.
7. Place the balls 2 inches apart on the baking sheets. Bake for 10-12 minutes. The cookies will be cracked and the surfaces will look dry. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

Why They’re a Great Gift: They are a sophisticated, adult-oriented cookie that looks dramatic and beautiful. The combination of chocolate and coffee is a classic winner.

Amazon Must-Have: A double boiler set provides perfect control for melting chocolate without the risk of burning it.

11. Vegan Ginger Crinkles

These prove that vegan christmas cookies can be every bit as delicious as their traditional counterparts. They are soft, chewy, and full of spicy ginger flavor. The crackled top dusted with sugar is iconic.

My Personal Touch: The secret to the perfect chew is using a mix of molasses and maple syrup. The maple syrup adds a subtle complexity that you don’t get with molasses alone. For a extra kick, I add a teaspoon of fresh grated ginger along with the dry spices.

Ingredients:

1/2 cup vegetable oil
1/4 cup molasses
1/4 cup pure maple syrup
1/2 cup brown sugar, packed
1/4 cup unsweetened applesauce
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/3 cup granulated sugar, for rolling

Instructions:

1. In a large bowl, whisk together the oil, molasses, maple syrup, brown sugar, and applesauce until smooth.
2. In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. Add the dry ingredients to the wet and stir until just combined. The dough will be soft. Cover and chill for at least 1 hour (or up to 24 hours) until firm.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place the granulated sugar in a small bowl.
5. Scoop the dough into 1-inch balls. Roll each ball in the granulated sugar until heavily coated.
6. Place the balls 2 inches apart on the baking sheets. Bake for 10-12 minutes. The tops will be crackled and the edges will be set.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Why They’re a Great Gift: They are inclusive, allowing you to gift to friends with dietary restrictions without sacrificing flavor or texture. They are some of the best christmas cookies for anyone, vegan or not.

Amazon Must-Have: A set of sturdy mixing bowls is perfect for making the dough and then chilling it.

12. Linzer Cookies with Raspberry Jam

These elegant Austrian cookies are the royalty of the cookie tin. A buttery, nutty shortbread cookie with a cut-out center, sandwiched with a jewel-toned jam. I use a combination of almonds and hazelnuts, toasted and finely ground, in the dough for a more complex flavor. I also dust the tops generously with powdered sugar just before assembling, which makes the red jam “window” pop dramatically.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup finely ground almonds or hazelnuts
1/4 tsp salt
1/2 cup raspberry jam (or seedless red currant jelly)
Powdered sugar, for dusting

Instructions:

1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and almond extracts.
2. In a separate bowl, whisk together the flour, ground nuts, and salt. Gradually add to the butter mixture, mixing until the dough comes together.
3. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours.
4. Preheat oven to 350°F (175°C). On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Using a round cookie cutter, cut out circles. Using a smaller cutter (star, heart, circle), cut a window out of the center of half of the circles.
5. Place the whole circles and the windowed circles on parchment-lined sheets. Bake for 10-12 minutes, until the edges are lightly golden. Cool completely.
6. Dust the top “windowed” cookies with powdered sugar. Spread a thin layer of jam on the bottom (whole) cookies. Gently press the powdered-sugar-dusted tops onto the bottoms to form a sandwich.

Why They’re a Great Gift: They are visually stunning and taste as good as they look. They feel old-world, special, and incredibly thoughtful.

13. Magic Cookie Bars (Seven-Layer Bars)

These are the ultimate pan cookie—a glorious, no-mixer-required, layered bar of pure indulgence. They are the definition of easy christmas cookies that deliver maximum impact for minimal effort.

My Personal Touch: I use a combination of semi-sweet and white chocolate chips for a more dynamic flavor and look. I also press the graham cracker crust firmly and pre-bake it for just 5 minutes to ensure it stays crisp under the weight of the layers.

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1 (14 oz) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 1/3 cups shredded sweetened coconut
1 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 5 minutes.
3. Pour the sweetened condensed milk evenly over the warm crust.
4. Layer evenly with the chocolate chips, white chocolate chips, coconut, and nuts. Press down firmly with the back of a spatula.
5. Bake for 25-30 minutes, or until the edges are golden brown.
6. Let the bars cool completely in the pan on a wire rack before cutting into squares (this is crucial for clean cuts!).

Why They’re a Great Gift: They are a crowd-pleasing, nostalgic treat that is incredibly easy to make. A single pan yields a large quantity, perfect for gifting to neighbors or a large office.

Amazon Must-Have: A good-quality non-stick baking pan ensures your bars release easily and clean up is a breeze.

14. Pistachio and White Chocolate Biscotti

Twice-baked, crunchy, and perfect for dipping, biscotti are the sophisticated cookie for the coffee or tea drinker on your list. They are also one of the sturdiest cookies, making them ideal for shipping. I love the color and flavor that pistachios bring. I use a combination of chopped pistachios in the dough and then drizzle the finished biscotti with white chocolate and sprinkle with more finely chopped pistachios for a beautiful presentation.

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
3/4 cup shelled, unsalted pistachios, roughly chopped
1/2 cup white chocolate chips, for drizzling

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the extracts.
4. Gradually add the dry ingredients, mixing until just combined. Stir in the pistachios.
5. On the prepared baking sheet, shape the dough into two logs, each about 12 inches long and 3 inches wide. Flatten the tops slightly.
6. Bake for 25-30 minutes, until golden and firm to the touch. Remove from the oven and let cool on the sheet for 15-20 minutes.
7. Reduce oven temperature to 325°F (165°C). Using a serrated knife, carefully slice the logs on a diagonal into 3/4-inch thick slices.
8. Place the slices cut-side down on the baking sheet. Bake for 10 minutes, flip them over, and bake for another 10 minutes, until dry and crisp. Cool completely on a wire rack.
9. Melt the white chocolate and drizzle over the cooled biscotti. Sprinkle with additional chopped pistachios before the chocolate sets.

Why They’re a Great Gift: They have a long shelf life and are perfect for anyone who appreciates a less-sweet, dunkable treat. They feel artisan and carefully crafted.

15. Rum Balls

A no-bake, boozy treat for the adults! These are rich, fudgy, and improve with age, making them the perfect make-ahead holiday confection. I use a combination of crushed vanilla wafers and finely chopped toasted pecans. I find letting them age for at least two days in an airtight container is crucial—it allows the rum flavor to mellow and permeate every bite beautifully.

Ingredients:

2 1/2 cups finely crushed vanilla wafer cookies (about one 11oz box)
1 cup powdered sugar, plus more for rolling
1 cup finely chopped toasted pecans or walnuts
2 tbsp unsweetened cocoa powder
3 tbsp light corn syrup or honey
1/4 cup dark rum (or bourbon, or orange juice for a non-alcoholic version)

Instructions:

1. In a large bowl, whisk together the crushed cookies, 1 cup powdered sugar, chopped nuts, and cocoa powder.
2. Add the corn syrup and rum. Stir until everything is thoroughly combined and the mixture holds together when pressed.
3. Scoop the mixture by the tablespoon and roll into 1-inch balls.
4. Roll the balls in additional powdered sugar to coat. Place in an airtight container.
5. Let the rum balls age at room temperature for at least 24-48 hours before serving for the best flavor. You can give them another roll in powdered sugar before gifting if they look a little damp.

Why They’re a Great Gift: They are incredibly easy, require no baking, and are a fun, adults-only indulgence. They are a classic holiday treat that never goes out of style.

Amazon Must-Have: A food processor makes quick work of crushing the vanilla wafers and nuts to the perfect consistency.

Frequently Asked Questions (FAQs)

Q1: How far in advance can I bake my Christmas cookies?

A: It depends on the cookie! Most sturdy cookies like gingerbread, shortbread, and biscotti can be baked 2-3 weeks in advance and stored in an airtight container at room temperature. Softer, cake-like cookies (like the Italian Christmas Cookies) are best within 3-4 days. You can also freeze most baked, UN-iced cookies for up to 3 months.

Q2: What’s the best way to package cookies for gifting?

A: Use sturdy cardboard boxes or tins. Layer cookies between sheets of parchment or wax paper. If shipping, choose sturdy cookies like biscotti, gingerbread, or shortbread. Cushion them well with bubble wrap or packing peanuts in a shipping box to prevent breakage.

Q3: My royal icing is too runny/thick. How can I fix it?

A: This is common! If it’s too runny, add more sifted powdered sugar, a tablespoon at a time. If it’s too thick to flood, add water literally drop by drop and mix thoroughly until it reaches the “10-second” consistency.

Q4: Can I make cookie dough ahead of time?

A: Absolutely! Most cookie doughs freeze beautifully. Form the dough into a log or scoop into balls, freeze on a sheet pan, then transfer to a freezer bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time.

Q5: What’s one tip for a first-time holiday baker?

A: Read the recipe completely before you start! And invest in an oven thermometer. Ovens are often miscalibrated, and baking at the wrong temperature is the number one cause of cookie failure. A good oven thermometer is cheap insurance for perfect cookies.

The act of baking and giving christmas cookies is a tradition that feeds the soul as much as the body. It’s a way to connect, to show love, and to create tangible memories. Don’t feel pressured to make all 15 recipes! Pick one or two that speak to you and start a new tradition of your own.

The most important ingredient in every batch is the joy you put into it. So, turn on some holiday music, pour yourself a cup of cocoa, and bake a little bit of happiness to share. Happy baking and merry gifting