18 Delicious Old Fashioned Christmas Cookie Recipes Traditional

Let’s take a sweet trip down memory lane with these 18 delicious old-fashioned Christmas cookie recipes! Perfect for home cooks looking to sprinkle some traditional holiday magic into their baking, each recipe promises to bring warmth and joy to your festive celebrations. Whether you’re a seasoned baker or just starting out, these timeless treats are sure to delight. Ready to bake some memories? Let’s get started!

Classic Gingerbread Cookies

Sometimes, the simplest recipes bring the most joy, and these Classic Gingerbread Cookies are no exception. Perfect for beginners, this recipe walks you through each step to ensure your cookies come out perfectly spiced and delightfully crisp.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1/4 tsp ground cloves until well combined.
3. In a large bowl, beat 3/4 cup softened unsalted butter and 3/4 cup packed brown sugar together until light and fluffy, about 2 minutes.
4. Add 1 large egg and 1/2 cup molasses to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough out on a lightly floured surface to 1/4-inch thickness and cut into desired shapes with cookie cutters.
7. Place cookies on the prepared baking sheets, spacing them about 2 inches apart. Tip: For even baking, rotate the baking sheets halfway through the cooking time.
8. Bake for 8-10 minutes, or until the edges are just starting to darken. Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Baked to perfection, these gingerbread cookies offer a crisp edge with a chewy center, bursting with warm spices. Serve them with a dusting of powdered sugar or decorate with royal icing for a festive touch.

Vanilla Bean Snowball Cookies

Baking these Vanilla Bean Snowball Cookies is a delightful way to bring a touch of elegance to your holiday cookie tray. With their melt-in-your-mouth texture and rich vanilla flavor, they’re sure to become a seasonal favorite.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tsp vanilla bean paste
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup finely chopped pecans
• Additional powdered sugar for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla bean paste until fully incorporated.
4. Gradually add the flour and salt to the butter mixture, stirring until just combined.
5. Fold in the finely chopped pecans until evenly distributed throughout the dough.
6. Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 12-15 minutes, or until the cookies are set but not browned.
8. Allow the cookies to cool on the baking sheets for 5 minutes, then roll them in additional powdered sugar while still warm.
9. Let the cookies cool completely on a wire rack before rolling them in powdered sugar a second time for a snowy appearance.

When you bite into these cookies, you’ll notice their tender, crumbly texture and the aromatic vanilla bean flavor that shines through. For an extra festive touch, serve them on a platter dusted with edible glitter or alongside a cup of spiced hot chocolate.

Cinnamon Spiced Molasses Cookies

You’ll find these Cinnamon Spiced Molasses Cookies to be a delightful treat, perfect for those who cherish the warm, comforting flavors of cinnamon and molasses. Let’s dive into making these aromatic cookies with a step-by-step approach that ensures success even for beginners.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp ground cinnamon, 1 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 3/4 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2 minutes.
4. Add 1 large egg and 1/4 cup molasses to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just incorporated, being careful not to overmix.
6. Place 1/4 cup granulated sugar in a small bowl. Roll dough into 1-inch balls, then roll each ball in sugar to coat.
7. Place balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until edges are set but centers are still soft.
8. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their crisp edges and chewy centers, these cookies offer a perfect balance of textures. The deep molasses and cinnamon flavors make them a standout, especially when served warm with a glass of cold milk.

Peppermint Twist Shortbread Cookies

Delightfully crisp and subtly minty, these Peppermint Twist Shortbread Cookies are a festive treat that’s surprisingly simple to make. Perfect for beginners, this recipe walks you through each step to ensure buttery, crumbly success.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 tsp peppermint extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 1/2 tsp peppermint extract until fully incorporated.
4. Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture, mixing just until the dough comes together.
5. Gently fold in 1/2 cup crushed peppermint candies, distributing them evenly throughout the dough.
6. Roll the dough into a log approximately 2 inches in diameter, then wrap in plastic and chill in the refrigerator for 30 minutes.
7. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies boast a delicate crunch that gives way to a melt-in-your-mouth texture. The peppermint adds a refreshing zing, making them a delightful pairing with hot cocoa or as a standalone sweet treat.

Old Fashioned Sugar Cookies

Delightfully simple and irresistibly sweet, Old Fashioned Sugar Cookies are a timeless treat that brings comfort and joy to any occasion. Perfect for beginners, this recipe walks you through each step with precision, ensuring delicious results every time.

Ingredients

• 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 white sugar
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a small bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder. Set aside.
3. In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups white sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in 1 egg and 1 tsp vanilla extract into the butter mixture until well combined.
5. Gradually blend in the dry ingredients to the wet mixture, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers will still be soft.
8. Allow the cookies to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

Melt-in-your-mouth tender with a crisp edge, these sugar cookies boast a buttery richness that’s perfectly balanced with sweetness. For a festive twist, sprinkle with colored sugar before baking or drizzle with icing once cooled.

Buttery Pecan Sandies

Unveiling the secrets to perfect Buttery Pecan Sandies, this recipe guides you through each step with precision, ensuring a delightful outcome every time. Ideal for beginners, these cookies blend rich buttery flavors with the crunch of pecans, creating a treat that’s both simple and sophisticated.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
3. Mix in 1 tsp vanilla extract until well combined.
4. Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture, stirring until just combined. Tip: Overmixing can lead to tough cookies, so stir until the flour is just incorporated.
5. Fold in 1 cup chopped pecans until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass or your fingers. Tip: For uniform cookies, use a measuring spoon to scoop the dough.
8. Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielded with a crisp edge and a tender center, these Buttery Pecan Sandies offer a nutty richness that pairs wonderfully with a cup of coffee. For an extra touch, drizzle melted chocolate over the cooled cookies or serve alongside vanilla ice cream for a decadent dessert.

Cherry Almond Thumbprint Cookies

Just as the summer cherries reach their peak, these Cherry Almond Thumbprint Cookies offer a delightful way to enjoy the season’s bounty. Perfect for beginners, this recipe combines the nutty flavor of almonds with the sweet tartness of cherries in a buttery cookie that’s as fun to make as it is to eat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1/2 cup cherry jam
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 cups all-purpose flour, 1/2 tsp almond extract, and 1/4 tsp salt until the dough comes together.
4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
5. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
6. Fill each indentation with 1/2 tsp cherry jam, ensuring not to overfill.
7. Sprinkle the tops of the cookies with sliced almonds for a crunchy texture.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vibrant and tender, these cookies boast a buttery base with a juicy cherry center, complemented by the crunch of almonds. Serve them alongside a cup of tea for a simple afternoon treat or package them in a decorative box for a heartfelt homemade gift.

Chocolate Dipped Coconut Macaroons

Ready to dive into the delightful world of baking with a recipe that’s as fun to make as it is to eat? Chocolate Dipped Coconut Macaroons are a perfect blend of chewy coconut and rich chocolate, offering a simple yet satisfying treat for any occasion.

Ingredients

• 3 cups shredded sweetened coconut
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large egg whites
• 1 tsp vanilla extract
• 8 oz semisweet chocolate, chopped
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 3 cups shredded sweetened coconut, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt.
3. Add 4 large egg whites and 1 tsp vanilla extract to the bowl, mixing until all ingredients are well incorporated.
4. Using a cookie scoop or tablespoon, form the mixture into 1.5-inch mounds and place them on the prepared baking sheet, spacing about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Rotate the baking sheet halfway through for even browning.
6. Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. In a microwave-safe bowl, melt 8 oz semisweet chocolate with 1 tbsp coconut oil in 30-second intervals, stirring until smooth. Tip: Ensure the chocolate is fully melted but not overheated to avoid seizing.
8. Dip the bottom of each cooled macaroon into the melted chocolate, then place back on the parchment paper. Tip: For a decorative touch, drizzle any remaining chocolate over the tops.
9. Let the chocolate set at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed up the process.

So there you have it—macaroons with a crisp exterior, chewy center, and a luxurious chocolate coating. Serve them on a platter with fresh berries for a pop of color and a hint of acidity to balance the sweetness.

Rum Raisin Butter Cookies

Unlock the secret to making irresistibly buttery rum raisin cookies with this straightforward guide. Perfect for beginners, these cookies blend the warmth of rum with the sweetness of raisins in a melt-in-your-mouth texture.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp dark rum
• 1/2 cup raisins
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 1 large egg and 2 tbsp dark rum until fully incorporated.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1/2 cup raisins, ensuring they’re evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: For even baking, rotate the baking sheet halfway through.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so don’t overbake.

Enjoy these rum raisin butter cookies with their tender crumb and rich, boozy flavor. They’re perfect alongside a cup of coffee or as a sophisticated dessert option.

Spiced Pumpkin Cookies with Cream Cheese Frosting

Spiced pumpkin cookies with cream cheese frosting are the perfect treat to welcome the fall season, combining warm spices with a creamy, tangy frosting. Start by preheating your oven to 350°F and lining your baking sheets with parchment paper for easy cleanup.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, and 1/2 tsp salt. Set aside.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
3. Add 1 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract to the butter mixture, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will be soft but will firm up as they cool.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. While the cookies cool, beat together 4 oz cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1/2 tsp vanilla extract until smooth and creamy. Tip: For a smoother frosting, ensure the cream cheese and butter are at room temperature.
9. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Here’s how these cookies turn out: soft and cakey with a rich pumpkin flavor, perfectly complemented by the creamy, slightly tangy frosting. For an extra festive touch, sprinkle a little cinnamon on top before serving.

Maple Walnut Cookies

Here’s a delightful recipe for Maple Walnut Cookies that combines the rich flavor of maple syrup with the crunch of walnuts, perfect for a cozy afternoon treat. Follow these steps carefully to create cookies that are golden on the outside and chewy on the inside.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 1 large egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 1/2 cup pure maple syrup, 1 large egg, and 2 tsp vanilla extract until well combined.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup chopped walnuts until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: For softer cookies, remove them when they’re just set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
10. Store in an airtight container to maintain freshness. Tip: For an extra touch, drizzle with melted chocolate or more maple syrup before serving.

Now, these Maple Walnut Cookies offer a perfect balance of sweetness and nuttiness, with a texture that’s crisp at the edges yet tender in the middle. Serve them alongside a cup of hot coffee or tea for a truly comforting experience.

Orange Cranberry White Chocolate Cookies

Just when you thought cookies couldn’t get any better, we’re introducing a festive twist that combines tart cranberries, sweet white chocolate, and a hint of orange for a cookie that’s bursting with flavor. Perfect for beginners, this recipe walks you through each step to ensure your cookies come out perfectly every time.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 1 tbsp orange zest

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 1 large egg and 2 tsp vanilla extract until fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup dried cranberries, 1 cup white chocolate chips, and 1 tbsp orange zest until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light and chewy with a delightful crunch from the white chocolate, these cookies offer a perfect balance of sweet and tart flavors. Serve them alongside a cup of hot tea or coffee for a cozy treat, or package them beautifully as a thoughtful homemade gift.

Peanut Butter Blossoms

Whipping up a batch of Peanut Butter Blossoms is a delightful way to bring a classic cookie into your kitchen. These treats combine the rich taste of peanut butter with the sweet surprise of a chocolate kiss on top, making them a hit for any occasion.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup shortening
• 1 large egg
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• Additional granulated sugar for rolling
• 48 milk chocolate kisses, unwrapped

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, beat together 1/2 cup granulated sugar, brown sugar, peanut butter, shortening, and egg until well blended.
3. In another bowl, whisk together flour, baking soda, and baking powder; gradually beat into the peanut butter mixture.
4. Shape dough into 1-inch balls; roll each ball in additional granulated sugar. Tip: For uniform cookies, use a small cookie scoop.
5. Place balls 2 inches apart on prepared baking sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Tip: The cookies will look soft but will firm up as they cool.
6. Immediately press a chocolate kiss into the center of each cookie. Tip: If the cookies crack, gently reshape them with your fingers while still warm.
7. Remove from baking sheets to wire racks; cool completely.

Perfectly baked Peanut Butter Blossoms offer a tender, crumbly texture with a melt-in-your-mouth chocolate center. Serve them at room temperature to enjoy the full spectrum of flavors, or slightly warmed for a gooey chocolate experience.

Lemon Glazed Poppy Seed Cookies

Making Lemon Glazed Poppy Seed Cookies is a delightful way to bring a touch of brightness to your baking repertoire. These cookies combine the tangy zest of lemon with the subtle crunch of poppy seeds, all wrapped up in a sweet glaze that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and lemon zest until fully incorporated.
4. In a separate bowl, whisk together the flour, poppy seeds, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook slightly on the baking sheet after removed from the oven.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. While the cookies cool, whisk together the powdered sugar and lemon juice to create the glaze. Tip: For a thicker glaze, add more powdered sugar; for a thinner consistency, add more lemon juice.
10. Drizzle the glaze over the cooled cookies and let it set before serving.

Delightfully tender with a perfect balance of sweet and tart, these Lemon Glazed Poppy Seed Cookies are a treat any time of day. Serve them alongside a cup of tea for an afternoon pick-me-up or as a light dessert after dinner.

Double Chocolate Espresso Cookies

You’re about to embark on a delicious journey making Double Chocolate Espresso Cookies, a treat that combines the rich flavors of chocolate with a hint of coffee for an unforgettable taste. Let’s dive into the recipe with precision and care.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp espresso powder
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt. Set aside.
3. In a large bowl, cream together 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy, about 3 minutes.
4. Beat in 1 large egg, 1 tsp vanilla extract, and 1 tbsp espresso powder until well combined.
5. Gradually mix in the dry ingredients until just combined, then fold in 1 cup semi-sweet chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, these cookies boast a crispy edge with a soft, chewy center, packed with deep chocolate flavor and a subtle coffee kick. Serve them alongside a cold glass of milk or a hot cup of coffee for the ultimate treat.

Toasted Coconut Chocolate Chip Cookies

Ready to elevate your cookie game with a tropical twist? These Toasted Coconut Chocolate Chip Cookies combine the classic comfort of chocolate chip cookies with the exotic flair of toasted coconut, creating a perfect balance of flavors and textures.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup toasted coconut flakes

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and toasted coconut flakes until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these cookies offer a delightful crunch from the toasted coconut, melty chocolate chips, and a chewy center. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra indulgent treat.

Cardamom Rose Water Cookies

Start by preheating your oven to 350°F to ensure it’s ready for baking these aromatic cookies. These Cardamom Rose Water Cookies blend exotic flavors with a simple baking process, perfect for beginners eager to explore international desserts.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp rose water
• 2 1/2 cups all-purpose flour
• 1 tsp ground cardamom
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
2. Beat in the egg and rose water until fully incorporated, ensuring the mixture is smooth.
3. In a separate bowl, whisk together the all-purpose flour, ground cardamom, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
5. Divide the dough into two equal parts, shape each into a log, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour. Tip: Chilling the dough makes it easier to slice and helps the cookies maintain their shape while baking.
6. Preheat your oven to 350°F and line baking sheets with parchment paper.
7. Slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Watch the cookies closely towards the end of baking to prevent overbrowning.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delight in the delicate balance of floral rose water and warm cardamom in these cookies, which boast a crisp edge and a soft center. Serve them alongside a cup of chai tea for an authentic experience, or package them beautifully as a thoughtful homemade gift.

Brown Butter Hazelnut Cookies

Creating the perfect batch of brown butter hazelnut cookies is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process, ensuring each cookie is packed with nutty flavor and a delightful crunch.

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup chopped hazelnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium saucepan, melt 1 cup unsalted butter over medium heat, stirring constantly until it turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
3. In a large bowl, combine the browned butter with 1 cup granulated sugar and 1 cup packed light brown sugar, mixing until smooth.
4. Beat in 2 large eggs one at a time, then stir in 2 tsp vanilla extract.
5. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in 1 cup chopped hazelnuts until evenly distributed throughout the dough.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Very few treats can rival the rich, buttery flavor and crunchy texture of these hazelnut cookies. Serve them alongside a cup of coffee for a truly indulgent experience, or gift them in a decorative box for a heartfelt homemade present.

Conclusion

Whether you’re a seasoned baker or just starting out, these 18 old-fashioned Christmas cookie recipes offer a treasure trove of traditional flavors to make your holiday season extra sweet. We invite you to roll up your sleeves, try these timeless treats, and share your favorites in the comments below. Don’t forget to spread the joy by pinning this article on Pinterest for others to discover and enjoy!

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