42 Brand New Christmas Cookie Recipes to Bake This Year

Skip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah

These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas.—Patricia Schmeling

You can enlist little hands to help position the antlers, eyes and noses on these adorable, crisp reindeer cookies. —Pat Habiger, Spearville, Kansas

I was never fond of gingerbread until I rolled it up with Nutella. These logs make a fabulous addition to any cookie platter.—Terri Gilson, Calgary, Alberta

A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green.—Irmgard Sinn, Sherwood Park, Alberta

Gloria tucks a rich chocolate surprise into each of these cute bites. Candied cherries add a colorful finishing touch.

"Dipping the edges of these traditional favorites in icing defines their lacy pattern," says field editor Iola Egle of McCook, Nebraska.

When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies and the chocolate logs are always on the top of our list.—Deanna Markkos, Western Springs, Illinois

The recipe for these cookies is the easiest to find in my book because it's a beautiful mess. It's covered with fingerprints, flour smudges and memories of more than 30 Christmases! I made these with my daughters, and now I make them with my granddaughters. —Judy Taylor, Quarryville, Pennsylvania

Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa

I always bake these two weeks ahead. That allows the cookies enough time to mellow, leaving them moist and full of almond flavor! —Mary Ann Lee, Clifton Park, New York

This is my mother's Christmas recipe. She made these every year and whenever I smell them baking, I think of her. —Beth Cates, Hampton, Tennessee

These cookies have been a Christmas tradition in my family since I was a little girl. The big bears are so soft and chewy that we can hardly wait until they come out of the oven!—Elizabeth Manzanares, Gloucester, Virginia

Sandwiching jelly between two layers of the basic dough creates these stained glass-like creations. "Your favorite raisin filling is excellent in these cookies, too," Gloria suggests.

The kids will be jumping for joy when you bring out a cookie plate filled with Santas and his helper elves. These whimsical treats will be a hit with adults, too. The butter cookies are easy to shape and a delight to decorate. —Taste of Home Test Kitchen

Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland

Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. —Lisa Kaminski, Wauwatosa, Wisconsin

These soft sugar cookies are a favorite with our four young children.—Karen Skowronek, Minot, North Dakota

These snowflake cookies will melt in your mouth as soon as they hit your tongue. Experiment with your favorite colors and give your cookie trays an unexpected twist. —Taste of Home Test Kitchen

I recently found this old family recipe in my mom’s kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. —Shawn Barto, Winter Garden, Florida

The basic dough doubles as a shortbread-like crust and crumbly topping for these sweet date bars shared by Gloria.

Growing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. —Paris Paraskeva, San Francisco, California

Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri

When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy the most discriminating sweet tooth.

My kids love these light, melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado

Like fruitcake—only better! If you make these cookies non-alcoholic, you may wish to increase the rum extract for flavor. —Sheisla Joan Suhan, Scottdale, PA

These rosy-cheeked elf cookies make a showstopping addition to your holiday cookie tray. Practice makes perfect to get the royal icing design just right! —Josh Rink, Milwaukee, Wisconsin

These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts

Canned frosting, peppermint extract and chocolate candy coating quickly turn crackers into these wonderful little no-bake cookies. My children and I like to assemble them for parties and holidays. I hope you and your family enjoy them as much as we do. -Melissa Thompson, Anderson, Ohio

I make these buttery mint cookies each Christmas because they're my daughter's favorite. Use whatever cookie cutter design you prefer.

These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. —Pamela Esposito, Galloway, New Jersey

Shortbread cookies are classics and always welcome on my table. But when I wanted to punch up the flavor a bit, I reached for the brown sugar. It gives these tender cookies a subtle caramel flavor. —Shirley Gardiner, Clearwater, Manitoba

This is a family recipe that was handed down to me. The coconut and orange combination gives them a distinctive taste unlike any other cookie I've had. They're perfect for Christmas! —Patricia Ann Stickler, Durand, Michigan

I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. —Patricia Reese, Pewaukee, Wisconsin

This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. —Jane Rundell, Alanson, Michigan

I recommend serving these cookies with tea. They're not too sweet and the lemon and rosemary pair well with a cup of Earl Grey tea.—Sarah Reynolds, Victoria, British Columbia

Cocoa, marshmallows and ready-made frosting transform the basic dough into these delightful treats. "I like to top each with a pecan half," Gloria adds.

In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. —Jill LeMasters, Ravenna, Ohio

Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays. Plus, with some cookie stamps, you can get some great decoration! —Lynn Burgess, Rolla, Missouri

Carrot cake is a family favorite, and these delicious cookies taste just like it, with all the ingredients you'd expect—grated carrots, toasted walnuts, cinnamon and cloves—plus dried cranberries. And they're topped off with a rich cream cheese frosting. Who could resist? It's like eating a piece of carrot cake without a fork! —Susan Bickta, Kutztown, Pennsylvania

When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri

Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North Dakota