Christmas Baking & Recipes

Tried-and-tested recipes that actually work, from someone who's burned their fair share of cookies

A Note About These Recipes

Hi! So I'm going to be totally honest with you—I'm not a professional baker. I'm just someone who really loves Christmas and has spent years perfecting a few recipes that my family and friends actually ask for every year. These aren't fancy or complicated. They're the kind of recipes where you can measure ingredients while also keeping an eye on the kids or watching a Christmas movie.

I've included little notes throughout about where I've messed up in the past (because trust me, I have), what shortcuts actually work, and what seemingly small details actually matter. Also, measurements are pretty forgiving in most of these—baking isn't always the exact science people make it out to be, especially for cookies.

One more thing: I strongly recommend reading through the entire recipe before starting. I know that sounds obvious, but I've definitely gotten halfway through a recipe only to realize I needed chilled butter or something that takes an extra hour. Learn from my mistakes!

The Recipes Everyone Actually Wants

Perfect Chocolate Chip Cookies

Makes about 36 cookies | Prep: 15 min | Bake: 10-12 min per batch

This is my go-to recipe. I've made these literally hundreds of times, and they come out perfect every single time. They're slightly crispy on the edges, chewy in the middle, and the key is not overbaking them.

Ingredients:

• 2¼ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup (2 sticks) butter, softened

• ¾ cup white sugar

• ¾ cup packed brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups chocolate chips

• Optional: 1 cup chopped walnuts

• A big pinch of sea salt for topping

Instructions:

  1. 1. Preheat your oven to 375°F (190°C). This is important— don't skip preheating or they won't spread right.
  2. 2. Mix flour, baking soda, and salt in a bowl. Set aside.
  3. 3. In a large bowl, beat the softened butter with both sugars until it's creamy and fluffy—this takes about 2-3 minutes with a mixer. Don't rush this step! It affects the texture.
  4. 4. Add eggs one at a time, beating well after each. Then add vanilla. The mixture might look a little weird and separated—that's fine.
  5. 5. Gradually add the flour mixture, mixing until just combined. Don't overmix or your cookies will be tough. I usually finish mixing by hand with a wooden spoon.
  6. 6. Fold in chocolate chips (and nuts if using). I'm generous with the chocolate chips because why not?
  7. 7. Drop rounded tablespoons onto ungreased cookie sheets, about 2 inches apart. They spread, so give them room.
  8. 8. Bake for 9-11 minutes. They should look slightly underdone in the center—they'll continue cooking on the hot pan. This is the hardest part because every oven is different. Watch the edges: when they're golden brown, they're done.
  9. 9. Immediately after removing from oven, sprinkle with a tiny bit of sea salt (this is optional but makes them taste professional). Let them cool on the pan for 2 minutes, then transfer to a cooling rack.

My Hard-Earned Tips:

  • • Room temperature butter is crucial. If you forgot to take it out, microwave it for 5-7 seconds (no more!).
  • • Chilling the dough for 30 minutes makes them thicker, but honestly, I rarely have the patience.
  • • Use parchment paper or a silicone mat—makes cleanup so much easier and they won't stick.
  • • I always make the first batch smaller (just 4-5 cookies) to test my oven timing.
  • • These freeze really well! Make the dough, scoop it into balls, freeze them, and bake directly from frozen (add 2 minutes to bake time).

Classic Sugar Cookies (That Hold Their Shape!)

Makes about 48 cookies | Prep: 30 min + 1 hour chill | Bake: 8-10 min

These are perfect for decorating, and they actually keep their shape instead of puffing up and losing all your carefully cut designs. The secret is in the chilling time—don't skip it! I use these for cookie decorating parties with the kids every year.

Ingredients:

• 3 cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• 1½ cups white sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ tsp almond extract (optional but so good)

Instructions:

  1. 1. Whisk together flour, baking powder, and salt. Set aside.
  2. 2. Cream butter and sugar until light and fluffy (3-4 minutes).
  3. 3. Beat in eggs one at a time, then add vanilla and almond extract.
  4. 4. Gradually add flour mixture, mixing until just combined. The dough will be soft.
  5. 5. Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight). This is not optional!
  6. 6. Preheat oven to 350°F (175°C).
  7. 7. Roll out dough on a floured surface to about ¼ inch thick. If it's too soft, pop it back in the fridge for 10 minutes.
  8. 8. Cut with cookie cutters. I use a thin spatula to transfer shapes to the cookie sheet—it helps them keep their form.
  9. 9. Bake 8-10 minutes until edges are just barely golden. Don't overbake or they'll be hard.
  10. 10. Cool completely before decorating.

Simple Royal Icing for Decorating:

• 4 cups powdered sugar • 3 tablespoons meringue powder • 6 tablespoons water

Beat everything together until stiff peaks form (about 7 minutes). Add more water a teaspoon at a time to thin it out for flooding cookies, or keep it thick for piping details. Add food coloring as desired. This icing dries hard and looks professional.

Real Talk About Cookie Decorating:

If you're decorating with kids, use store-bought frosting and sprinkles. It's way easier and they don't care about precision. Save the royal icing for when you're doing it alone or with adults who won't stick their fingers in it every five seconds. Also, decorating takes WAY longer than you think—budget time accordingly!

Gingerbread Cookies (The Soft Kind)

Makes about 36 cookies | Prep: 20 min + 2 hours chill | Bake: 10-12 min

I know some people like crispy gingerbread, but I'm team soft-and-chewy all the way. These smell absolutely amazing while baking and taste like Christmas in cookie form. The dough needs to chill for a while, so plan ahead.

Ingredients:

• 3¼ cups all-purpose flour

• 1 tablespoon ground ginger

• 1 tablespoon ground cinnamon

• ½ tsp ground cloves

• ½ tsp nutmeg

• 1 tsp baking soda

• ¼ tsp salt

• ¾ cup (1½ sticks) butter, softened

• ¾ cup brown sugar, packed

• 2/3 cup molasses (not blackstrap)

• 1 egg

• 1 tsp vanilla extract

Instructions:

  1. 1. Whisk together flour, all the spices, baking soda, and salt in a medium bowl. Set aside.
  2. 2. Beat butter and brown sugar until fluffy (about 3 minutes).
  3. 3. Add molasses, egg, and vanilla. Beat until combined. The mixture might look a little separated—totally normal.
  4. 4. Gradually add flour mixture, mixing on low speed until just combined. Don't overmix.
  5. 5. Divide dough in half, wrap each piece in plastic, and chill for at least 2 hours (or overnight). I usually make the dough the night before.
  6. 6. Preheat oven to 350°F (175°C). Line cookie sheets with parchment.
  7. 7. Roll dough to ¼ inch thickness on floured surface. Cut with cookie cutters (gingerbread people are traditional, but any shape works).
  8. 8. Bake 10-12 minutes until edges are set but centers still look slightly soft. They'll firm up as they cool.
  9. 9. Cool on pan for 5 minutes, then transfer to cooling rack. Decorate when completely cool.

Things I've Learned:

  • • Use regular molasses, not blackstrap (which is too bitter). I get Grandma's brand.
  • • Fresh spices make a huge difference. If your spices have been in the cupboard for 3 years, get new ones.
  • • These freeze beautifully—both the dough and the baked cookies.
  • • My kids like decorating these with white icing for buttons and faces. Doesn't have to be fancy!
  • • If you want them crispier, bake 2-3 minutes longer. But I really think soft is better!

Peppermint Brownies

Makes 16 brownies | Prep: 15 min | Bake: 30-35 min

Okay, these aren't traditional Christmas cookies, but they're SO good and super easy. Plus, the peppermint-chocolate combo is very Christmassy. These are great for cookie exchanges because they're a little different from what everyone else brings.

Ingredients:

• ½ cup (1 stick) butter

• 1 cup semi-sweet chocolate chips

• ¾ cup sugar

• 2 eggs

• 1 tsp peppermint extract

• ¾ cup all-purpose flour

• ¼ tsp salt

• ½ cup crushed candy canes or peppermint candies

• Optional: extra candy canes for topping

Instructions:

  1. 1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper (leave some hanging over the edges—makes it easier to lift out later).
  2. 2. Melt butter and chocolate chips together. I do this in the microwave in 30-second intervals, stirring between each. You can also use a double boiler if you're fancy.
  3. 3. Stir sugar into the melted chocolate mixture. Let cool for about 5 minutes.
  4. 4. Beat in eggs one at a time, then add peppermint extract.
  5. 5. Fold in flour and salt until just combined. Don't overmix.
  6. 6. Fold in half of the crushed candy canes.
  7. 7. Pour into prepared pan. Sprinkle remaining crushed candy on top.
  8. 8. Bake 30-35 minutes. They should still be slightly soft in the center (a toothpick will come out with moist crumbs, not wet batter).
  9. 9. Cool completely in pan before cutting. Seriously, wait until they're cool or they'll fall apart!

Pro Tips:

  • • I put candy canes in a zip-top bag and bash them with a rolling pin to crush them. Very therapeutic!
  • • Don't overbake these. Fudgy brownies are WAY better than dry ones.
  • • Store in an airtight container. They actually get better after a day.
  • • You can skip the peppermint and just make regular brownies. Still delicious.

General Baking Wisdom I Wish I'd Known Earlier

Oven Temperature Matters

Seriously, get an oven thermometer. They're like $5 and will save you so much frustration. My oven runs about 25 degrees hot, which I didn't know for YEARS. I kept thinking I was a terrible baker when really my oven was just lying to me. Now I adjust accordingly and everything turns out way better.

Measure Flour Correctly

Don't scoop your measuring cup directly into the flour bag—you'll pack in too much and your cookies will be dry. Instead, spoon flour into the measuring cup and level it off with a knife. Or better yet, use a kitchen scale and weigh your flour (1 cup = 120-125 grams). This made such a difference for me!

Use Parchment Paper

I resisted buying parchment paper for years because it seemed like an unnecessary expense. But it's SO worth it. Nothing sticks, cleanup is easier, and your cookies bake more evenly. You can also reuse the same piece for multiple batches. Just trust me on this one.

Don't Skip Cooling Time

I know it's tempting to try cookies right out of the oven (and okay, I always eat one because quality control, right?). But most cookies need to cool on the pan for a few minutes before transferring them, or they'll break. And if you're decorating, they MUST be completely cool or the icing will melt. Ask me how I know!

Final Thoughts on Christmas Baking

Look, baking during the holidays can feel overwhelming, especially if you're trying to do everything. My advice? Pick 2-3 recipes you really love and master those instead of trying to make everything. It's better to have a few things that turn out great than a dozen things that are just okay because you were rushing.

Also, remember that homemade baked goods don't have to be perfect to be appreciated. Some of my cookies are definitely misshapen or slightly burnt around the edges, but people still love them because they're made with care. The smell of cookies baking, the time spent creating something for others, the act of sharing—that's what really matters. So put on some Christmas music, pour yourself some cocoa or wine, and enjoy the process. That's what makes it special!