11 Christmas Sink Cookies Everything-Included

Classic Chocolate Chip Christmas Sink Cookies

Classic Chocolate Chip Christmas Sink Cookies are the perfect festive treat that combines the beloved flavors of chocolate chip cookies with a special holiday twist. These cookies are soft, chewy, and loaded with semi-sweet chocolate chips, making them an irresistible addition to your holiday gatherings. With a little sprinkle of festive flair, they will not only taste great but also look beautiful on your dessert table.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper for easy removal later.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the ingredients together until the mixture is light and fluffy, usually about 2-3 minutes.
3. Add Vanilla and Egg: Once the butter and sugars are well combined, add the vanilla extract and egg. Mix until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will guarantee that the baking soda is evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can lead to tougher cookies.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden, but the centers remain soft.
9. Add Holiday Sprinkles: If you’d like, sprinkle your holiday-themed sprinkles on the cookies right after they come out of the oven for a festive touch.
10. Cool the Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your Classic Chocolate Chip Christmas Sink Cookies fresh or store them in an airtight container for up to a week!

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Peppermint Bark Sink Cookies

Peppermint Bark Sink Cookies are a delightful holiday treat that combines the rich flavors of chocolate and the revitalizing taste of peppermint. These soft and chewy cookies are infused with crushed peppermint candies and topped with a luscious layer of white chocolate and additional peppermint pieces, creating a cookie that captures the essence of festive cheer. Perfect for cookie exchanges or holiday gatherings, these cookies are sure to impress everyone with their delicious combination of flavors and stunning appearance.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cookie removal.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream the ingredients together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Vanilla and Egg: Once the butter and sugars are well mixed, add the vanilla extract and the egg. Continue to mix until fully incorporated.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the baking soda is evenly distributed throughout the mixture.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or spatula until just combined. Avoid overmixing to keep the cookies soft.
6. Fold in Chocolate Chips and Peppermint: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies until they are evenly mixed into the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the lined baking sheets, maintaining about 2 inches of space between them for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
9. Prepare the White Chocolate Topping: While the cookies are baking, melt the white chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring in between, until smooth and fully melted.
10. Top with White Chocolate and Peppermint: As soon as the cookies are out of the oven, drizzle the melted white chocolate over each cookie, then sprinkle additional crushed peppermint on top for a festive touch.
11. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your Peppermint Bark Sink Cookies!

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Gingerbread Sink Cookies With Cream Cheese Swirl

Gingerbread Sink Cookies with Cream Cheese Swirl are a festive twist on traditional gingerbread cookies, bringing warmth and spice to your holiday baking. These cookies feature a soft gingerbread base spiced with molasses, ginger, cinnamon, and cloves, complemented by a rich cream cheese swirl that adds a delightful tang and creaminess. Perfect for sharing at holiday gatherings or gifting to loved ones, these cookies capture the essence of the season in every bite.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper, guaranteeing an easy release for your cookies.
2. Prepare the Gingerbread Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Molasses and Egg: Mix in the molasses and the egg, continuing to blend until thoroughly incorporated and combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. This step guarantees that the spices and leavening agent are evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Slowly add the dry mixture to the wet ingredients, stirring gently with a wooden spoon or spatula until all flour is just combined. Be careful not to overmix, which can make the cookies tough.
6. Prepare the Cream Cheese Swirl: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and mix until well combined.
7. Fill the Cookie Sheets: Using a cookie scoop or tablespoon, drop rounded spoonfuls of gingerbread dough onto the lined baking sheets, keeping about 2 inches between each cookie.
8. Swirl the Cream Cheese Mixture: With a small spoon or toothpick, take a small dollop of the cream cheese mixture and place it on top of each cookie. Use a toothpick or a skewer to gently swirl the cream cheese into the dough, creating a pretty marbled effect.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. Cool the Cookies: Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Gingerbread Sink Cookies with Cream Cheese Swirl!

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Holiday M&M and Pretzel Sink Cookies

Holiday M&M and Pretzel Sink Cookies are a delightful and festive treat, perfect for sharing during the holiday season. These cookies combine the sweetness of colorful M&M candies with the salty crunch of pretzels, creating a scrumptious balance of flavors and textures. Each bite offers a chewy cookie base, studded with bits of chocolate and pretzel goodness, making them a standout addition to any holiday dessert platter.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to evenly distribute the leavening agent and salt in your dry ingredients.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring with a wooden spoon or spatula until just combined. Avoid overmixing, as this can lead to tough cookies.
6. Fold in M&Ms and Pretzels: Carefully fold in the holiday M&M candies, mini pretzels, and chocolate chips until evenly distributed throughout the cookie dough.
7. Scoop Cookie Dough: Using a cookie scoop or two spoons, drop tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
9. Cool the Cookies: Remove the cookie sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once the cookies are fully cooled, serve them at your holiday gathering, or package them up as sweet gifts for friends and family!

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White Chocolate Cranberry Sink Cookies

White Chocolate Cranberry Sink Cookies are a deliciously chewy treat that perfectly encapsulates the flavors of the holiday season. These cookies boast a sweet and creamy white chocolate base combined with the tartness of dried cranberries, resulting in a delightful balance that’s both festive and satisfying. With their bright pops of color and rich flavors, these cookies are sure to be a hit at any holiday gathering.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to guarantee that the cookies do not stick.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, making sure each egg is fully mixed in before adding the next. Afterward, blend in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps guarantee the baking soda and salt are evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix the dough, as this can lead to tougher cookies.
6. Fold in Cranberries and White Chocolate: Gently fold in the dried cranberries and white chocolate chips until they are evenly distributed throughout the cookie dough.
7. Scoop Cookie Dough: Use a cookie scoop or two spoons to drop tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball to allow for spreading during baking.
8. Bake the Cookies: Transfer the baking sheets to the preheated oven and bake for approximately 10-12 minutes, or until the edges of the cookies are lightly golden, while the centers remain soft.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your festive White Chocolate Cranberry Sink Cookies!

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Eggnog Sink Cookies With Nutmeg

Eggnog Sink Cookies with Nutmeg are a delightful holiday treat that captures the essence of the classic festive beverage. These cookies are soft and chewy, infused with the warm, creamy flavors of eggnog, and perfectly complemented by a sprinkle of freshly grated nutmeg. Ideal for holiday gatherings or cozy nights by the fireplace, these cookies will certainly become a seasonal favorite.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed. Beat the mixture until it’s light and fluffy, which should take about 2-3 minutes.
3. Add Eggs, Eggnog, and Vanilla: Add the eggs one at a time, mixing well after each addition. Next, stir in the eggnog and vanilla extract until everything is thoroughly combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt to guarantee even distribution of dry ingredients.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep the cookies soft.
6. Fold in White Chocolate Chips: If desired, gently fold in the white chocolate chips, making sure they’re evenly incorporated throughout the cookie dough.
7. Scoop Cookie Dough: Use a cookie scoop or two spoons to drop tablespoons of the cookie dough onto the lined baking sheets, leaving about 2 inches of space between each dough ball to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers should look slightly underbaked but will continue to firm up as they cool.
9. Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Eggnog Sink Cookies with a sprinkle of additional nutmeg if desired!

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Snickerdoodle Sink Cookies With Cinnamon Sugar

Snickerdoodle Sink Cookies with Cinnamon Sugar are a comforting twist on the classic snickerdoodle cookie. These soft and chewy delights are infused with cinnamon and sugar, creating a warm and inviting aroma that fills your kitchen. The cookies feature a gooey center that makes each bite a heavenly experience, perfect for holiday gatherings or any cozy occasion.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
2. Mix the Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, roughly 2-3 minutes. Then, add the eggs one at a time, making sure each is fully incorporated before adding the next.
3. Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, cream of tartar, and salt. Whisk these dry ingredients together to guarantee they are well-mixed.
4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, mixing with a spatula or on low speed until just combined. Be careful not to overmix—stir until no dry flour is visible.
5. Prepare Cinnamon Sugar: In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside for rolling the cookies.
6. Scoop and Shape the Dough: Use a cookie scoop or two spoons to portion the cookie dough into tablespoon-sized balls. Roll each ball in the cinnamon sugar mixture until completely coated.
7. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading during baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden while the centers remain soft.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. Enjoy your delicious Snickerdoodle Sink Cookies!

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S’mores-Inspired Sink Cookies

S’mores-Inspired Sink Cookies are a delightful twist on the classic campfire treat, combining all the beloved flavors of s’mores into a soft, chewy cookie. This recipe blends rich chocolate, graham crackers, and gooey marshmallows, resulting in a deliciously indulgent treat that captures the essence of a traditional s’more with the convenience of a cookie.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add the Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
5. Mix Dry Ingredients into Wet Mixture: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix the dough.
6. Incorporate Graham Cracker Crumbs, Chocolate Chips, and Marshmallows: Fold in the graham cracker crumbs, semi-sweet chocolate chips, and mini marshmallows using a spatula until evenly distributed throughout the dough.
7. Scoop the Cookie Dough: Using a cookie scoop or two spoons, portion tablespoon-sized amounts of dough and place them onto the prepared baking sheets, ensuring there is adequate space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for that gooey finish.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the gooey goodness of s’mores-inspired cookies with friends and family!

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Coconut and Almond Joy Sink Cookies

Coconut and Almond Joy Sink Cookies are a heavenly dessert that captures the flavors of the beloved candy bar. These cookies feature a soft and chewy texture, complemented by rich chocolate, crunchy almonds, and sweet coconut flakes. Perfect for the holidays or any time you crave a sweet indulgence, these cookies will certainly delight your taste buds.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to facilitate easy removal of the cookies.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to mix the softened unsalted butter, granulated sugar, and brown sugar on medium speed. Beat until the mixture is light and fluffy, approximately 2-3 minutes.
3. Add the Eggs and Vanilla: Add the eggs, one at a time, being certain to mix thoroughly after each addition. Add the vanilla extract and mix until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.
5. Mix the Dry Ingredients into the Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated. Avoid overmixing to keep the cookies tender.
6. Fold in Coconut, Chocolate Chips, and Almonds: Gently fold the sweetened shredded coconut, semi-sweet chocolate chips, and chopped almonds into the cookie dough using a spatula. Make sure they are evenly distributed.
7. Scoop the Cookie Dough: Using a cookie scoop or two tablespoons, portion out tablespoon-sized amounts of dough and place them onto the lined baking sheets, making sure they are spaced apart to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked, but they will continue to cook as they cool.
9. Cool and Serve: Once baked, remove the cookie sheets from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut and Almond Joy Sink Cookies!

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Red Velvet Sink Cookies With Cream Cheese Frosting

Red Velvet Sink Cookies with Cream Cheese Frosting are a delightful twist on the classic red velvet cake, combining the rich flavors of cocoa and vanilla with a soft and chewy cookie texture. Topped with a smooth and tangy cream cheese frosting, these cookies are perfect for festive gatherings or a sweet treat any time of the year.

Cream Cheese Frosting:

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add the Eggs and Color: Add the eggs one at a time, mixing well after each addition. Pour in the red food coloring and vanilla extract and mix until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
5. Mix Dry Ingredients Into Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Take care not to overmix to maintain the cookie’s tender texture.
6. Scoop the Cookie Dough: Use a cookie scoop or two tablespoons to portion out the dough onto the parchment-lined baking sheets, ensuring there is space between each scoop to allow them to spread while baking.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
8. Prepare the Cream Cheese Frosting: In a medium mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
9. Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie. You can also use a piping bag for a more decorative finish if desired.
10. Serve and Enjoy: Arrange the cookies on a platter, and they are ready to serve! These delightful Red Velvet Sink Cookies with Cream Cheese Frosting will surely impress your family and friends.

Funfetti Sugar Sink Cookies

Funfetti Sugar Sink Cookies are a colorful and festive treat, perfect for celebrations or any day you want to add a little joy to your cookie jar. These cookies are soft and chewy, filled with rainbow sprinkles that give them a fun and cheerful appearance. Drizzled with a simple icing, they’re sure to light up any occasion.

Icing:

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, ensuring each is well incorporated before adding the next. Then mix in the vanilla extract until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Sprinkles: Gently fold the rainbow sprinkles into the cookie dough using a spatula, distributing them evenly throughout the dough.
7. Scoop the Cookie Dough: Use a cookie scoop or two tablespoons to portion the dough onto the prepared baking sheets, making sure to leave space between each scoop for spreading.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers look soft but set. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. Prepare the Icing: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzleable. Adjust the consistency with more milk or powdered sugar if necessary.
10. Ice the Cookies: Once the cookies have cooled, drizzle the icing over the top using a spoon or piping bag. Allow the icing to set for a few minutes before serving.

Enjoy your cheerful Funfetti Sugar Sink Cookies!