11 Circle Christmas Cookies Round Perfection

Classic Sugar Cookies

Classic sugar cookies are a delightful treat, especially during the holiday season. Their sweet, buttery flavor and soft texture make them a favorite for festive gatherings. These cookies can be easily decorated with icing or sprinkles, making them perfect for a creative baking session with family and friends.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking while they bake.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as it will be added to the wet ingredients later.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Beat on low speed until combined, making sure to scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix; it’s okay if there are a few small flour streaks.
6. Scoop the Dough: Using a cookie scoop or tablespoon, scoop individual portions of the dough and place them on the prepared baking sheets about 2 inches apart, as they will spread during baking.
7. Flatten the Cookies: If desired, gently flatten the tops of each cookie with the bottom of a glass or your fingertips. This will help them bake evenly.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges of the cookies are lightly golden. The centers may still look slightly underbaked.
9. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on them for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
10. Decoration (Optional): Once the cookies are completely cool, you can decorate them with icing, sprinkles, or any toppings of your choice. Enjoy your classic sugar cookies!

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Gingerbread Rounds

Gingerbread rounds are a classic holiday cookie known for their warm spices and rich molasses flavor. These delightful treats are perfect for decorating and are a staple during the Christmas season. Their soft, chewy texture combined with the aroma of ginger and cinnamon will surely bring festive cheer to any gathering.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside to be combined with the wet ingredients later.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat on low speed until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until everything is just combined, be cautious not to overmix; a few small flour streaks are fine.
6. Chill the Dough: For better handling, cover the dough with plastic wrap and refrigerate it for at least 30 minutes. This will make it easier to roll out and cut into rounds.
7. Roll and Cut: Once chilled, take out the dough and roll it out on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheets, leaving space between each.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm but the centers still appear slightly soft. Be careful not to overbake, as the cookies will continue to firm up after cooling.
9. Cool the Cookies: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.

These gingerbread rounds can be enjoyed as they are or adorned with icing and decorations for added holiday flair!

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are delightful holiday treats characterized by their rich chocolate flavor and distinctive cracked appearance on the surface. These cookies offer a lovely contrast between a soft, chewy interior and a slightly crisp exterior, making them a favorite among chocolate lovers during the festive season. Dusted in powdered sugar, they not only taste amazing but also add a beautiful aesthetic to any cookie platter.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This step guarantees that the leavening agents are evenly distributed throughout the flour.
3. Combine Sugars: In a large bowl, mix the granulated sugar and packed light brown sugar until well combined.
4. Add Butter: Pour the melted unsalted butter into the sugar mixture and whisk together until it’s smooth.
5. Incorporate Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. The dough will be thick and slightly sticky.
7. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes to make it easier to handle.
8. Form the Cookies: Once chilled, use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball, then roll the ball in powdered sugar until coated generously.
9. Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies have puffed up and the tops are cracked.
10. Cool and Serve: Allow to cool on the baking sheets for about 5 minutes before transferring the cookies to a wire rack to cool completely. Enjoy these delicious Chocolate Crinkle Cookies fresh or store them in an airtight container.

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Almond Joy Cookies

Almond Joy Cookies are a deliciously inspired dessert that combines classic cookie textures with the flavors of the beloved Almond Joy candy bar. These cookies are packed with sweet chocolate, crunchy almonds, and chewy coconut, delivering a delightful treat that is perfect for the holiday season or any occasion. They are certain to please both cookie and candy lovers alike!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed throughout the flour.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer until light and fluffy.
4. Add Eggs and Vanilla: Crack the eggs into the butter and sugar mixture, one at a time, mixing well after each addition. Then add the vanilla extract and continue to mix until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Coconut, Almonds, and Chocolate: Gently fold in the shredded coconut, chopped almonds, and semi-sweet chocolate chips into the cookie dough until evenly distributed.
7. Form the Cookies: Use a tablespoon or cookie scoop to portion out the dough and place it onto the prepared baking sheets, spacing about 2 inches apart as the cookies will spread while baking.
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 set.
9. Cool the Cookies: 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 your Almond Joy Cookies!

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Lemon Ricotta Cookies

Lemon Ricotta Cookies are a delightful twist on traditional cookies, combining the rich creaminess of ricotta cheese with the bright, zesty flavor of fresh lemon. These soft, cakey cookies are perfect for any occasion, but they shine especially during the holidays, delivering a light and rejuvenating treat that is both unique and delicious.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly distributed.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Ricotta and Egg: Add the ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice to the butter and sugar mixture. Mix until well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and drop it onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges. The centers may still look slightly underbaked, but they will set as they cool.
8. Cool the Cookies: 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.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and additional lemon zest until smooth. Adjust the consistency with more milk or powdered sugar as needed.
10. Glaze the Cookies: Once the cookies are completely cooled, drizzle or spread the glaze over the tops of the cookies. Allow the glaze to set before serving.

Enjoy the bright, rejuvenating flavors of these Lemon Ricotta Cookies with your family and friends!

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Peppermint Mocha Cookies

Peppermint Mocha Cookies are a festive and indulgent treat that perfectly blend the rich flavors of chocolate and coffee with a revitalizing hint of peppermint. These cookies are chewy and soft, making them a delightful addition to your holiday baking repertoire. Topped with a sweet peppermint frosting and a sprinkle of crushed candy canes, they are sure to impress family and friends alike.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture. Mix until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. Fold in the semi-sweet chocolate chips.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Prepare the Frosting: In a small bowl, whisk together the powdered sugar and milk until smooth. If desired, add more milk to reach your desired frosting consistency.
9. Frost the Cookies: Once the cookies are completely cool, drizzle or spread the peppermint frosting on top of each cookie.
10. Add Candy Cane Topping: Immediately sprinkle the crushed candy canes over the frosting while it is still wet, allowing them to stick.
11. Allow to Set: Let the frosting set for a few minutes before serving. Enjoy your festive Peppermint Mocha Cookies!

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Snickerdoodle Circles

Snickerdoodle Circles are a delightful twist on the classic snickerdoodle cookie, with their buttery, cinnamon-sugar flavor and soft, chewy texture. These cookies are rolled in a sweet cinnamon-sugar mixture before baking, lending them a warm and inviting aroma that’s perfect for the holiday season or any occasion. With their simple ingredients and easy preparation, Snickerdoodle Circles are sure to be a hit with family and friends.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Whisk together until well mixed and set aside.
3. 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, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, to the butter and sugar mixture. Mix until fully incorporated. Then add the vanilla extract and blend well.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Prepare Cinnamon-Sugar Mixture: In a small bowl, stir together the granulated sugar and cinnamon, which will be used for rolling the dough.
7. Shape the Cookies: Scoop out rounded tablespoons of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are set and the centers appear slightly soft. Do not overbake.
10. Cool the Cookies: Remove the baking 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. Enjoy your Snickerdoodle Circles!

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Orange Cinnamon Cookies

Orange Cinnamon Cookies are a fragrant and flavorful variation of classic cookies, combining the bright zest of orange with warm cinnamon. These cookies are soft, chewy, and have a delightful citrus aroma that is perfect for holiday gatherings or cozy afternoons with a cup of tea. The addition of orange zest and juice brings a revitalizing twist, making these cookies a unique treat for any occasion.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Mix until thoroughly combined and set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition until fully incorporated. Then stir in the orange zest, fresh orange juice, and vanilla extract, mixing until well blended.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter mixture, mixing on low speed until just combined. Be mindful not to overmix the dough; just mix until no dry flour remains.
6. Shape the Cookies: Scoop rounded tablespoons of dough and roll them into balls. If desired, you can roll the dough balls in granulated sugar for added sweetness and a bit of crunch.
7. Place on Baking Sheets: Arrange the cookie dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to accommodate spreading.
8. Bake the Cookies: Bake in the preheated oven for approximately 10-12 minutes. The edges should be lightly golden, while the centers remain soft.
9. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Afterward, transfer to a wire rack to cool completely. If desired, dust with powdered sugar just before serving for an extra touch of sweetness. Enjoy!

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Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies are a delightful and nutritious treat, perfect for the holiday season or any time you crave a touch of sweetness. Combining wholesome oats with tart cranberries, these cookies have a chewy texture and a wonderful balance of flavors. They can be enjoyed as a snack, dessert, or even a breakfast option, providing both satisfaction and a burst of fruity goodness.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Whisk the dry ingredients together until they are evenly mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together. Mix on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, making sure to beat well after each addition. Once the eggs are fully incorporated, mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Use a spatula or wooden spoon to stir until just combined, being careful not to overmix.
6. Fold in Oats and Cranberries: Gently fold in the old-fashioned oats and dried cranberries (and chopped nuts if using) into the cookie dough until evenly distributed.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded portions of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes. The edges should be lightly golden, while the centers remain soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Cranberry Oatmeal Cookies!

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Coconut Macaroons

Coconut Macaroons are a delicious and chewy treat made primarily from shredded coconut. These sweet, bite-sized cookies have a delightful texture, with a crispy outer layer and a soft, chewy inside. Naturally gluten-free, they are often enjoyed during holidays and special occasions, and can be easily dipped in chocolate for an extra indulgence.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Combine Coconut and Condensed Milk: In a large mixing bowl, combine the sweetened shredded coconut and the sweetened condensed milk. Stir until the coconut is evenly coated with the condensed milk.
3. Add Extracts and Egg Whites: Mix in the vanilla extract and almond extract (if using). In a separate bowl, whisk the egg whites and salt until soft peaks form. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate them.
4. Shape the Macaroons: Using a spoon or a small cookie scoop, portion out the mixture and form it into mounds about 1 to 1½ inches tall. Place the mounds onto the prepared baking sheet, leaving some space between each macaroon.
5. Bake: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the tops are golden brown.
6. Cool: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
7. Optional Chocolate Dipping: If desired, melt the semi-sweet chocolate in a microwave-safe bowl or using a double boiler. Once melted, dip the bottoms of the cooled macaroons in the chocolate and place them back on the wire rack until the chocolate sets.
8. Serve and Enjoy: Once the chocolate has hardened (if dipping), your Coconut Macaroons are ready to serve! Enjoy these sweet treats as a delightful snack or dessert.

Decorated Royal Icing Cookies

Decorated Royal Icing Cookies are a festive and visually stunning treat, perfect for holiday gatherings and special occasions. These sugar cookies are soft and buttery, adorned with a smooth, glossy layer of royal icing that hardens to create intricate designs. Whether for Christmas, birthdays, or any celebration, these cookies are sure to impress both in taste and presentation!

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, almond extract (if using), and salt. Gradually add the dry mixture to the wet mixture, mixing until a dough forms.
2. Chill the Dough: Divide the dough into two or three portions, flatten them into disks, wrap each in plastic wrap, and refrigerate for at least 1-2 hours or until firm. This helps the cookies maintain their shape while baking.
3. Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough chills.
4. Roll Out the Dough: On a lightly floured surface, roll out one disk of chilled dough to about ¼ inch thick. Use cookie cutters to cut out various shapes and place them onto ungreased baking sheets, leaving space between each cookie.
5. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Keep an eye on them, as baking times can vary based on the cookie thickness. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare Royal Icing: In a large mixing bowl, combine the royal icing sugar and meringue powder. Gradually add water, a tablespoon at a time, mixing until you reach a smooth consistency. For outlining shapes, use a thicker icing, and for flooding (filling in), thin it slightly with more water. Divide the icing into separate bowls if you wish to use different colors and add food coloring as desired.
7. Decorate the Cookies: Once the cookies are completely cool, use piping bags fitted with small round tips to outline the shapes with royal icing. After outlining, fill in the centers with the thinned icing, using a toothpick or scribe to spread it evenly. Allow the decorated cookies to dry completely, which can take several hours or overnight.
8. Final Touches: Once the royal icing has hardened, you can add decorative details, such as sprinkles or additional icing designs. Store the decorated cookies in an airtight container at room temperature until you’re ready to serve them.
9. Serve and Enjoy: Present your beautifully decorated royal icing cookies at your next gathering or special occasion. Enjoy the delightful taste and artistry of your homemade creations!