12 Easy Christmas Cookie Recipes To Start Baking Early

Introduction

Every year I tell myself I will start my Christmas baking early, and every year I am still flour-dusted at midnight on December 23rd. This year, though, I am actually doing it — and I am bringing you along. These easy Christmas cookie recipes are designed for baking ahead: sturdy doughs that chill beautifully, cookies that freeze like a dream, and flavors that only get better after a day or two in a tin. Bake a batch now, freeze the dough or the finished cookies, and December-you will be so grateful.

What I love about this collection is that every single cookie is made completely from scratch right here — no mixes, no shortcuts, no “get the full recipe elsewhere.” You get the full dough recipe, the baking times, the decorating steps, and my best make-ahead notes for each one. From classic gingerbread cut-outs to peppermint chocolate crinkles, these are the twelve cookies that belong on every holiday tray. Tie on your apron, put on some music, and let’s fill the freezer with Christmas.

Recipe 1: Classic Sugar Cookies with Vanilla Icing

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The quintessential Christmas cookie — buttery, tender, with crisp edges that hold their shape for cutters, plus a simple icing that sets firm for stacking.

Prep time: 25 minutes | Cook time: 10 minutes | Total time: 35 minutes (plus 1 hour chilling) Servings: 36 cookies Per serving: ~140 calories, 2g protein

Ingredients

For the cookies:

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt

For the icing:

2 cups (240g) powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Gel food coloring and sprinkles, as desired

Instructions

Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla, and almond extract.
Whisk the flour, baking powder, and salt; add to the wet mixture and mix until a soft dough forms.
Divide the dough in half, flatten into disks, wrap, and chill at least 1 hour (or up to 3 days).
Heat the oven to 350°F (175°C). Roll one disk to 1/4-inch thick on a floured surface and cut shapes.
Place 1 inch apart on parchment-lined sheets. Re-roll scraps once.
Bake 9 to 11 minutes, until the edges are just barely golden. Cool completely on the sheets.
Whisk the icing ingredients until smooth and thick but pipeable. Tint portions as desired.
Decorate the cooled cookies, add sprinkles, and let the icing set 2 hours before stacking.

Tip: Roll the dough between two sheets of parchment — no sticking, no extra flour toughening the cookies, and easy transfer to the fridge.

Recipe 2: Gingerbread Cut-Out Cookies

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Deeply spiced, sturdy enough for the most detailed cutters, and soft in the center — the gingerbread house dough of your dreams.

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes (plus 2 hours chilling) Servings: 30 cookies Per serving: ~130 calories, 2g protein

Ingredients

3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) packed brown sugar
2/3 cup (160ml) molasses (not blackstrap)
1 large egg
3 1/2 cups (440g) all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Instructions

Beat the butter and brown sugar until fluffy. Beat in the molasses and egg until smooth.
Whisk the flour, spices, baking soda, and salt; add to the wet mixture and mix into a firm dough.
Divide in half, flatten into disks, wrap, and chill at least 2 hours (or up to 3 days — the flavor deepens).
Heat the oven to 350°F (175°C). Roll to 1/4-inch thick and cut into shapes.
Place 1 inch apart on parchment-lined sheets.
Bake 9 to 11 minutes for soft cookies, 12 to 13 for crisp ones.
Cool on the pan 5 minutes, then move to a rack.
Decorate with royal icing or enjoy plain once completely cool.

Tip: For gingerbread houses or ornaments, roll to 1/8-inch and bake 2 minutes longer — the thinner, crisper cookie holds structure.

Recipe 3: Peppermint Chocolate Crinkles

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Fudgy chocolate cookies rolled in powdered sugar that crackle open in the oven, with cool peppermint in every bite.

Prep time: 20 minutes | Cook time: 12 minutes | Total time: 32 minutes (plus 1 hour chilling) Servings: 30 cookies Per serving: ~150 calories, 2g protein

Ingredients

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (120g) powdered sugar, for rolling
1/2 cup crushed candy canes (optional)

Instructions

Whisk the melted butter with both sugars until smooth. Whisk in the eggs, vanilla, and peppermint extract.
Stir in the flour, cocoa, baking powder, and salt until a thick, fudgy dough forms.
Chill the dough 1 hour until firm enough to scoop.
Heat the oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 1-tablespoon balls, roll generously in powdered sugar, and place 2 inches apart.
Bake 11 to 13 minutes, until the tops are cracked and the edges are set.
If using, press a pinch of crushed candy cane into the tops right out of the oven.
Cool on the pan 5 minutes, then transfer to a rack.

Tip: Roll the balls in powdered sugar twice for the boldest white crackle contrast against the dark cookie.

Recipe 4: Snickerdoodle Christmas Trees

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Pillowy cinnamon-sugar snickerdoodles shaped and decorated like little Christmas trees — as fun to make as they are to eat.

Prep time: 25 minutes | Cook time: 10 minutes | Total time: 35 minutes (plus 30 minutes chilling) Servings: 24 cookies Per serving: ~160 calories, 2g protein

Ingredients

1 cup (225g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar, divided
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon green gel food coloring (optional)
2 3/4 cups (345g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons ground cinnamon
Mini star sprinkles and colored sprinkles, for decorating

Instructions

Beat the butter with 1 cup of the sugar until fluffy. Beat in the eggs, vanilla, and food coloring until evenly green.
Stir in the flour, cream of tartar, baking soda, and salt until a soft dough forms. Chill 30 minutes.
Heat the oven to 375°F (190°C). Line baking sheets with parchment.
Mix the remaining 1/2 cup sugar with the cinnamon.
Scoop 2-tablespoon balls. Pinch the top of each into a slight point to suggest a tree shape, then roll in cinnamon sugar.
Place 2 inches apart and bake 9 to 11 minutes, until set at the edges.
While warm, press a mini star sprinkle at the top of each “tree” and dot with colored sprinkles as ornaments.
Cool on the pan 5 minutes, then move to a rack.

Tip: The pinch-into-a-tree trick works best with chilled dough — warm dough slumps back into a round.

Recipe 5: Cranberry Orange Shortbread

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Buttery shortbread studded with tart dried cranberries and bright orange zest — a sophisticated cookie that couldn’t be simpler.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes (plus 1 hour chilling) Servings: 24 cookies Per serving: ~150 calories, 2g protein

Ingredients

1 cup (225g) unsalted butter, softened
3/4 cup (90g) powdered sugar
1 tablespoon fresh orange zest (from 1 large orange)
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1/2 teaspoon fine sea salt
3/4 cup (90g) dried cranberries, roughly chopped
2 tablespoons granulated sugar, for sprinkling

Instructions

Beat the butter and powdered sugar until creamy. Beat in the orange zest and vanilla.
Add the flour and salt and mix until just combined, then fold in the cranberries.
Shape into a log about 2 inches thick, wrap tightly, and chill at least 1 hour (or up to 5 days).
Heat the oven to 325°F (165°C). Line baking sheets with parchment.
Slice the log into 1/4-inch rounds and place 1 inch apart. Sprinkle with granulated sugar.
Bake 18 to 22 minutes, until the edges are lightly golden.
Cool on the pan 5 minutes — shortbread is fragile when hot.
Transfer to a rack to cool completely.

Tip: Chop the cranberries roughly so you get jewel-like flecks in every slice rather than big chewy chunks.

Recipe 6: Chocolate-Dipped Peanut Butter Blossoms

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Soft peanut butter cookies with a chocolate kiss pressed into the center, then half-dipped in chocolate for a bakery finish.

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes Servings: 36 cookies Per serving: ~160 calories, 3g protein

Ingredients

1/2 cup (115g) unsalted butter, softened
3/4 cup (190g) creamy peanut butter
3/4 cup (150g) packed brown sugar
1/4 cup (50g) granulated sugar, plus 1/3 cup for rolling
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
36 chocolate kisses, unwrapped
4 oz (115g) semi-sweet chocolate, melted, for dipping

Instructions

Heat the oven to 375°F (190°C). Line baking sheets with parchment.
Beat the butter, peanut butter, and both sugars until fluffy. Beat in the egg and vanilla.
Stir in the flour, baking soda, and salt until combined.
Roll into 1-inch balls, roll in the 1/3 cup sugar, and place 2 inches apart.
Bake 9 to 10 minutes, until puffed and lightly golden.
Immediately press a chocolate kiss into the center of each cookie — the edges will crack beautifully.
Cool completely, then dip half of each cookie in melted chocolate. Place on parchment.
Let the chocolate set 30 minutes before storing.

Tip: Freeze the chocolate kisses for 15 minutes before pressing them in — they hold their shape instead of melting into blobs.

Recipe 7: Spiced Molasses Cookies

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Chewy, crackled, deeply spiced molasses cookies with a sparkle of sugar — the cookie equivalent of a warm hug.

Prep time: 15 minutes | Cook time: 12 minutes | Total time: 27 minutes (plus 30 minutes chilling) Servings: 30 cookies Per serving: ~140 calories, 2g protein

Ingredients

3/4 cup (170g) unsalted butter, melted
1 cup (200g) packed brown sugar
1/3 cup (80ml) molasses (not blackstrap)
1 large egg
2 1/4 cups (280g) all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon fine sea salt
1/2 cup (100g) granulated sugar, for rolling

Instructions

Whisk the melted butter, brown sugar, and molasses until smooth. Whisk in the egg.
Stir in the flour, baking soda, spices, and salt until a soft dough forms. Chill 30 minutes.
Heat the oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 1 1/2-tablespoon balls and roll generously in granulated sugar.
Place 2 inches apart — these spread.
Bake 11 to 13 minutes, until the tops are crackled and the edges are set.
Cool on the pan 5 minutes; the centers will look soft but set as they cool.
Transfer to a rack to cool completely.

Tip: Don’t overbake — the moment the tops crackle and the edges look done, pull them. Overbaked molasses cookies go from chewy to crunchy fast.

Recipe 8: Almond Snowball Cookies

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Melt-in-your-mouth almond shortbread balls rolled twice in powdered sugar — they really do look like little snowballs.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes Servings: 36 cookies Per serving: ~120 calories, 2g protein

Ingredients

1 cup (225g) unsalted butter, softened
1/2 cup (60g) powdered sugar, plus 1 1/2 cups for rolling
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/4 cups (280g) all-purpose flour
1/4 teaspoon fine sea salt
1 cup (100g) finely ground almonds (almond flour works)

Instructions

Heat the oven to 350°F (175°C). Line baking sheets with parchment.
Beat the butter and 1/2 cup powdered sugar until creamy. Beat in both extracts.
Stir in the flour, salt, and ground almonds until a soft dough forms.
Roll into 1-inch balls and place 1 inch apart — these barely spread.
Bake 14 to 16 minutes, until the bottoms are lightly golden (the tops stay pale).
Cool 5 minutes, then roll the warm cookies in powdered sugar.
Cool completely, then roll a second time for a thick snowy coat.
Store in an airtight tin; they keep beautifully for 2 weeks.

Tip: The double roll is non-negotiable — the first coat melts into the warm cookie and the second gives that pristine snowball finish.

Recipe 9: Red Velvet Crinkle Cookies

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Striking red cookies with a crackled white sugar crust and a hint of cocoa — dramatic on a cookie tray with zero decorating effort.

Prep time: 20 minutes | Cook time: 12 minutes | Total time: 32 minutes (plus 1 hour chilling) Servings: 28 cookies Per serving: ~150 calories, 2g protein

Ingredients

1/2 cup (115g) unsalted butter, melted
1 1/4 cups (250g) granulated sugar
2 large eggs
1 tablespoon red gel food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 cups (250g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (100g) granulated sugar, for rolling
1 cup (120g) powdered sugar, for rolling

Instructions

Whisk the melted butter and sugar until smooth. Whisk in the eggs, food coloring, vanilla, and vinegar.
Stir in the flour, cocoa, baking powder, and salt until a vivid red dough forms. Chill 1 hour.
Heat the oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 1 1/2-tablespoon balls. Roll first in granulated sugar, then heavily in powdered sugar.
Place 2 inches apart.
Bake 11 to 13 minutes, until the tops are crackled and the edges are set.
Cool on the pan 5 minutes.
Transfer to a rack to cool completely.

Tip: Gel food coloring gives a far richer red than liquid — liquid can also thin the dough. One tablespoon of gel is plenty.

Recipe 10: Eggnog Snickerdoodles

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All the cozy flavor of holiday eggnog — nutmeg, vanilla, rum extract — baked into a soft, chewy snickerdoodle.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes (plus 30 minutes chilling) Servings: 30 cookies Per serving: ~150 calories, 2g protein

Ingredients

1 cup (225g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 3/4 cups (345g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground nutmeg, plus more for dusting

Instructions

Beat the butter with 1 cup of the sugar until fluffy. Beat in the eggs, vanilla, and rum extract.
Stir in the flour, cream of tartar, baking soda, salt, and 1 teaspoon of the nutmeg until a soft dough forms. Chill 30 minutes.
Heat the oven to 375°F (190°C). Line baking sheets with parchment.
Mix the remaining 1/4 cup sugar with the remaining 1/2 teaspoon nutmeg.
Roll the dough into 1-inch balls, roll in the nutmeg sugar, and place 2 inches apart.
Bake 9 to 11 minutes, until the edges are set and the centers look just underdone.
Dust lightly with extra nutmeg while warm.
Cool on the pan 5 minutes, then move to a rack.

Tip: Rum extract is the secret — it gives authentic eggnog flavor without any alcohol. Don’t skip it.

Recipe 11: Thumbprint Cookies with Raspberry Jam

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Buttery shortbread thumbprints filled with jewel-red raspberry jam — the prettiest cookie on the tray, and one of the easiest.

Prep time: 20 minutes | Cook time: 14 minutes | Total time: 34 minutes Servings: 30 cookies Per serving: ~130 calories, 2g protein

Ingredients

1 cup (225g) unsalted butter, softened
2/3 cup (130g) granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
2 1/4 cups (280g) all-purpose flour
1/2 teaspoon fine sea salt
1/2 cup (160g) raspberry jam (seedless preferred)
1 cup (120g) powdered sugar + 1 tablespoon milk, for drizzling (optional)

Instructions

Heat the oven to 350°F (175°C). Line baking sheets with parchment.
Beat the butter and sugar until creamy. Beat in the yolks and vanilla.
Stir in the flour and salt until a soft dough forms.
Roll into 1-inch balls and place 2 inches apart.
Press your thumb (or the back of a teaspoon) into the center of each to make a deep well.
Fill each well with about 1/2 teaspoon of jam.
Bake 13 to 15 minutes, until the edges are lightly golden.
Cool completely; drizzle with the powdered sugar glaze if you like.

Tip: If the edges crack when you press the wells, just pinch them back together — the dough is forgiving, and the jam hides everything.

Recipe 12: Double Chocolate Mint Cookies

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Intensely chocolatey cookies studded with mint chips and finished with flaky salt — for the chocoholic on your gift list.

Prep time: 15 minutes | Cook time: 12 minutes | Total time: 27 minutes (plus 20 minutes chilling) Servings: 28 cookies Per serving: ~170 calories, 2g protein

Ingredients

1/2 cup (115g) unsalted butter, melted
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 3/4 cups (220g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (170g) dark chocolate chunks
1/2 cup (90g) mint baking chips (or chopped Andes mints)
Flaky sea salt, for sprinkling

Instructions

Whisk the melted butter with both sugars until smooth. Whisk in the eggs and both extracts.
Stir in the flour, cocoa, baking soda, and salt until just combined.
Fold in the chocolate chunks and mint chips. Chill 20 minutes.
Heat the oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 2-tablespoon balls, spacing 2 inches apart. Sprinkle with flaky salt.
Bake 11 to 13 minutes, until the edges are set and the centers look slightly soft.
Cool on the pan 5 minutes — they finish setting as they cool.
Transfer to a rack to cool completely.

Tip: Chop the mint chips roughly instead of using them whole — the smaller pieces distribute mint flavor through every bite.

Make-Ahead & Freezing Guide

Since the whole point is baking early, here is how to get ahead with these twelve: most of the drop-cookie doughs (crinkles, molasses, snickerdoodles, double chocolate mint) can be scooped, frozen solid on a tray, and bagged for up to 3 months — bake straight from frozen, adding 1 to 2 minutes. The slice-and-bake shortbread and the sugar cookie and gingerbread disks keep 5 days refrigerated or 3 months frozen. Fully baked cookies keep 2 weeks in an airtight tin at room temperature (keep crisp and soft cookies in separate tins), and almost all of them freeze beautifully for up to 3 months — thaw at room temperature for an hour. Decorate sugar cookies and gingerbread after thawing so the icing stays pristine.

Closing

Twelve cookies, one very happy freezer, and a December with actual time to enjoy it — that is the whole philosophy here. Start with one or two batches this week while the motivation is fresh, and keep going as the mood strikes; every bag of frozen dough is a gift to your future self. And when the trays are full and the house smells like cinnamon and vanilla, do what I do: pack a few boxes for neighbors, keep one tin strictly for the family, and hide a small stash for yourself. Bakers deserve cookies too.

If these holiday bakes have you in the spirit, you will love these too: