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The Best Christmas Cookie Recipe

This Christmas cookie recipe brings all the magic of the holidays into one perfectly golden bite. Whether you're baking for a Christmas Eve gathering, cookie swap, or cozy night by the fire, these cookies are a must-have on your holiday baking list.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional, for extra holiday flavor
  • 1 pinch salt
Optional Toppings
  • Holiday sprinkles
  • Coarse sanding sugar
  • Buttercream frosting for decorating after baking

Equipment

  • Mixing Bowls
  • Baking Sheets
  • Parchment paper
  • Whisk
  • Electric Mixer
  • Wire rack
  • Cookie Scoop (optional)

Method
 

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy (2–3 minutes). Add the egg, vanilla, and almond extract (if using) and beat until fully combined.
  4. Combine and Chill: Slowly mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill in the fridge for 30 minutes to prevent spreading.
  5. Shape and Bake: Scoop dough into 1-inch balls, roll in sugar or sprinkles if desired. Place on baking sheets, 2 inches apart. Bake for 8–10 minutes, just until edges are lightly golden. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes

Chilling the dough is key for soft, thick cookies. Almond extract adds festive flavor but can be skipped. Use a cookie scoop for even sizing. Slightly underbake for softer centers.