Here’s Every Christmas Cookie Recipe You’ll Ever Need

Perhaps the most amazing thing about Ugly Sweater Cookies is how cute they are. Try these classic gingerbreads on for size. —Christy Thelen, Kellogg, Iowa

For my son’s first Christmas home from Iraq, I wanted everything to feel magical. He loves meringue cookies, so I made a big batch of minty snowflakes. —Patricia Lindsay, Independence, Kansas

I get so busy during the Christmas season that cutout cookies are a hassle. But I love gingerbread and spritz cookies so I combined my favorite recipes and was pleased at the results.—Sherry Gazelka, Iron, Minnesota

I love gingerbread cookies, but my grandchildren don’t like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Oneonta, New York

Baking cookies to share doesn’t get much easier than this. Stir together four ingredients. Bake. Top with a Kiss. —Dee Davis, Sun City, Arizona

I created a new holiday cookie recipe when I had a lot of eggnog on hand. The flavor is subtle, but it transforms regular sugar cookies into something special for the holidays. —Mark Banick, Salem, Oregon

‘Tis the season for mailing out Christmas cards and gift packages stuffed with homemade cookies. Why not save time and combine the two? Royal icing is the perfect backdrop for you to customize a delicious, heartfelt holiday greeting. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

These sweet pastries have Polish and Czech roots and can also be spelled “kolaches.” They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it’s simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

When I baked these moist, fudgy cookies for the first time, my three preschool children went wild over them! But I like them because they’re lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania

I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Babbitt, Minnesota

This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don’t like cranberries in any shape or form, but everyone enjoys these. —Carla Hodenfield, Ray, North Dakota

Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin

Cutting my favorite gingerbread cookie dough into snowflake shapes and decorating them with white icing was ideal for my theme get-together. I save these crunchy treats to enjoy on the way home from our Christmas tree outing. —Shelly Rynearson, Oconomowoc, Wisconsin

I can’t seem to make enough of these cornflake wreaths around the holidays. The cookies firm up quickly, so you’ll need to place the Red Hots right away. —Kathleen Hedger, Fairview Heights, Illinois

There’s a nice chocolaty surprise inside these sweet kisses. They’re my husband’s top choice each Christmas.—Tami Henke, Lockport, Illinois

I was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat your white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island

This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan

I remember sitting on my great-grandmother’s couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it’s a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida

With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. —Mary Maddox, Bellmore, New York

No one will guess these sweet treats with the candy bar center start with store-bought dough. Roll them in colored sugar…or just dip the tops for even faster assembly. Instead of using miniature candy bars, slice regular size Snickers candy bars into 1-inch pieces for the centers. —Taste of Home Test Kitchen

My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario

These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen

These almond spritz cookies can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn’t be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana

Folks always expect to find these tender nutty logs on the cookie gift trays I give at Christmas. They’re not overly sweet and go great with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. —Evy Adams, West Seneca, New York

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don’t care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho

What better way to brighten chilly winter days than with light-shaped cookies? My classic dough recipe has been a holiday tradition in our family for years. —Carolyn Moseley, Dayton, Ohio

Our Sicilian grandmother often had my sister and I roll out the dough for these tasty “Torcetti.” Their melt-in-your-mouth goodness is not too sweet.—Joy Quici, Upland, California

Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. —Jamie Jones, Madison, Georgia

When the weather outside is frightful, these smiley guys are so delightful. And they really know how to celebrate the season. Let it snow! —Shannon Roum, Cudahy, Wisconsin

Dipped in melted chocolate and rolled in crushed peppermint candy, this flavorful biscotti is a favorite. It’s one of the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania

When my sister was hosting an exchange student from Finland, she served these cookies I’d made to her guest. The young lady instantly recognized what they were. So I know they’re still being made in our ancestors’ country! —Ilona Barron, Ontonagon, Michigan

Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa

I like to present my favorite holiday cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends.—Valerie Hudson, Mason City, Iowa

Even decorated simply—a sprinkle of sugar, a drizzle of icing—these stylish beauties will be the showstoppers on any cookie tray. —Josh Rink, Photo Stylist Taste of Home

We love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana

This is a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana

Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called “Strufoli”, bring back wonderful memories. —Sue Seymour, Valatie, New York

My family has been making the classic kipferl cookie on December 1 every year since I can remember. During the last two weeks of December, we make them with the addition of dried cranberries and toasted pecans for Christmas time. —Brooke Maynard, Poughkeepsie, New York

Make holiday magic! These extra-special ornaments are totally customizable—each filled with a little snowfall of edible sprinkles. Let it snow in your house with the prettiest of decorative cookie keepsakes. —Josh Rink, Food Stylist, Taste of Home magazine

When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They’re great with a glass of milk. —Paula Zsiray, Logan, Utah

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

Using prepared cookie dough gives you a nice head start to your own little forest of Christmas trees. Get the kids involved in this holiday craft to keep them busy making memories.—Sue Draheim, Waterford, Wisconsin

These snowball cookies have a surprise peppermint filling in the center. —Judith Scholovich, Waukesha, Wisconsin

I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah

I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a “Down Under” heritage. These special-occasion cookies bring back warm memories of my childhood, and I’m going to make sure they’re passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri

I love to make spritz cookies. Each year I make several varieties of cookies and then deliver them to friends. I love to watch them crack a smile when they see a plate full of cookies. —Margaret Otley, Waverly, Nebraska

The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen

As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty cookie version that breaks apart like chocolate bark.—Faith Cromwell, San Francisco, California

Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. —Helga Schlape, Florham Park, New Jersey

Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts—if you manage to share them! —Laura Murphy, Columbus, Mississippi

These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. —Donna Pochoday-Stelmach, Morristown, New Jersey

As holiday gifts, these rich fruit- and nut-filled cookies are pretty and practical. Make them ahead—the taste actually gets better over time! —Julia Funkhouser, Carson, Iowa

These cute Mrs. Claus pops would be great on a cookie platter or as a holiday gift or party favor. —Taste of Home Test Kitchen

This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it’s fun to make these spritz cookies into a variety of festive shapes. —Beverly Launius, Sandwich, Illinois

Since chocolate mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. —Anne Revers, Omaha, Nebraska

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey

After opening our gifts on Christmas Eve as children, we would make these cookies for Santa Claus to snack on with his glass of milk. The crisp spice cookies are delicious dipped in that milk—or in your coffee on Christmas morning. —Charli Fontana, Pella, Iowa

These cute cookies are a great conversation starter on a cookie tray, and the kids love ’em! If your kitchen is warm from baking all day, chill your dough for a bit before rolling it out. —Crystal Schlueter, Northglenn, CO

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois

I’ve never come across another spritz cookie like this – one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor. —Dee Lein, Longmont, Colorado

My mother-in-law gave me the recipe for these traditional Polish “angel wings.” She’s been gone for years now, but I still make them in memory of her. —Edward & Linda Svercauski, San Diego, California

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

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky

I must make 30 different kinds of cookies during the Christmas season—many to give away as gifts. Judging from the comments I get, these pretty pink poinsettias with a hint of cinnamon flavor are not just my own personal favorite!—Patricia Eckard, Singers Glen, Virginia

With a hint of almond, these chewy treats are similar to those sold in Italian bakeries. My husband and children are always excited when I include these in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

I love to include a little homemade treat in teacher’s gifts and hostess gifts. These delicious lovelies come together in 15 minutes, and never fail to charm. Store in an air-tight container at room temperature.

You may substitute additional eggnog if rum isn’t your thing. For a variation, try using one of the flavored eggnogs available around the holidays. —Shannon Dobos, Calgary, Alberta

I use this recipe for special occasions with my wonderful family and friends. They’re so easy to make and pack a festive rum punch. — Diane Duschanek, Council Bluffs, Iowa

My mom used to make these cookies every Christmas, and I still love them. They are so colorful. You can use different food coloring for different seasons.—Jill Heatwole, Pittsville, Maryland

My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors—and everyone loves them! —Sherry Flaquel, Cutler Bay, Florida

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania

After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.—Susan Board, Palmer, Alaska

These cookies are lovely as they are, but I’ll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top cookie with cream, then sprinkle with sanding sugar. This can be done before or after placing the cookie on top of the filling. —Lorraine Caland, Shuniah, Ontario

My family loves Hostess Zingers, especially the raspberry flavor coated with coconut. So we came up with this treat to make for school bake sales. We can make about four dozen in 30 minutes, and they sell out fast! —Pam Clark, Wheaton, Illinois

My crispy, buttery cookie is playful and elegant. It’s so much fun to make the chevron pattern in the dough. After it’s rolled out, I like to use an old-fashioned ornament cookie cutter, but try any pretty shape. —Taste of Home, Aria Thornton, Milwaukee, Wisconsin

Off-the-charts cuteness makes it nearly impossible for guests to resist these fluffy, coconutty treats. Luckily, they’re really easy to make—no oven needed. Merry Christ-mouse to you! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Peanut butter make these delicious cookies different from other spritz. The chocolate drizzle makes them extra special. —Dolores Deegan, Pottstown, Pennsylvania

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

With their cute curved shape, crescents always make charming additions to a Christmas platter. I dip the cooled cookies in chocolate and sprinkle on walnuts. —Ann Eastman, Sacramento, California

My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They’re still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas

The topping on my sister-in-law’s peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It’s a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware

I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York

These soft, cake-like cookies have a pleasant anise flavor that’s distinct but not overpowering. I add red and green sprinkles for Christmas, but you could decorate them to suit any occasion.—Janice Eanni, Willowick, Ohio

When my family comes home, I like having treats ready for them. No matter what’s on the cookie tray, these are always the first to vanish. —Dorothy Buiter, Worth, Illinois

I loved finding deer tracks in snow when I was a kid. One day I was looking at coffee beans, and I realized they look like little hoof prints. That’s how I came up with this fun recipe.—Crystal Schlueter, Northglenn, Colorado

Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington

My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee

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

These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. —April Drasin, Van Nuys, California

I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can’t do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition. —Wendy Schlueter, Babbitt, Minnesota

This recipe evolved from several different recipes that I combined into one. I’ve never received so many compliments on my baking!—Denise Hufford, Midland, Michigan

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia

This recipe is the best of both worlds—gingerbread and chocolate chip cookies combined, which means you don’t have to choose between the two. —Colleen Delawder, Herndon, Virginia

To make cookies that look like candy canes, we color half the dough in classic red and twist away. They’re fun to hang on the side of a coffee mug, or you can devour them on their own. —Shannon Roum, Milwaukee, Wisconsin

During December, homes and bakeries in Switzerland are filled with the aroma of classic cookies like these “Zimtsterne.” —Taste of Home Test Kitchen

I make so many of these fancy tassies every year, I use up a 7-pound container of almond paste! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan

These are my family’s very favorite cookies. They’re soft, chewy and totally delicious. —Karen Bourne, Magrath, Alberta

This recipe has been handed down through many generations of my husband’s family. The cookies were always in his grandmother’s cookie jar when he’d visit. Today, he enjoys them more than ever—and so I do. —Debbie Hurlbert, Howard, Ohio