11 Make‑Ahead Christmas Cookie Recipes That Freeze Beautifully

Classic Gingerbread Cookies

Classic gingerbread cookies embody the warmth and coziness of the holiday season. Perfect for decorating or simply enjoying with a cup of hot cocoa, these aromatic cookies are a festive favorite that can be made ahead of time, ensuring you have plenty on hand for gatherings or gift-giving.

Ingredients	Quantity
All-purpose flour	3 ½ cups
Ground ginger	1 tablespoon
Ground cinnamon	1 tablespoon
Ground nutmeg	½ teaspoon
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (softened)
Brown sugar	¾ cup
Molasses	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Powdered sugar (for icing)	Optional

Instructions:

Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter mixture. Mix until fully incorporated.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Make sure there are no dry patches of flour.
Chill the Dough: Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld and the dough to firm up.
Roll Out the Dough: Once chilled, sprinkle a clean surface with flour. Roll out one disc of dough to about 1/4 inch thickness.
Cut Shapes: Use cookie cutters to cut out your desired shapes and transfer them carefully to the prepared baking sheets, leaving some space between each cookie.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are slightly firm. The cookies will harden more as they cool, so do not overbake.
Cool and Decorate: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Once cooled, you can decorate with icing if desired.
Store or Serve: Enjoy your gingerbread cookies immediately, or store them in an airtight container for up to one week. If decorated with icing, allow the icing to dry completely before stacking cookies.

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Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies are a delightful holiday treat that bring together the rich flavor of chocolate and the refreshing taste of peppermint. These cookies are perfect for sharing with family and friends or leaving out for Santa on Christmas Eve. They can be made ahead of time and are sure to be a hit at any festive gathering.

Ingredients	Quantity
All-purpose flour	1 ¾ cups
Unsweetened cocoa powder	½ cup
Baking soda	1 teaspoon
Salt	¼ teaspoon
Unsalted butter (softened)	½ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Peppermint extract	½ teaspoon
Semi-sweet chocolate chips	1 cup
Crushed peppermint candies (for topping)	½ cup

Instructions:

Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Incorporate Egg and Flavors: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until everything is well mixed together.
Combine Dry and Wet Mixtures: Gradually add the flour and cocoa mixture to the wet ingredients, mixing on low speed until just combined.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
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.
Bake: Bake the cookies in the preheated oven for 8-10 minutes. The cookies should look slightly underbaked in the center but will firm up as they cool.
Cool and Add Toppings: Allow the cookies to cool on the baking sheets for about 5 minutes. Before completely cooling, sprinkle crushed peppermint candies on top for an extra festive touch.
Store or Serve: Once cooled, enjoy the cookies right away, or store them in an airtight container to maintain freshness. These cookies make for a delightful holiday treat that can be enjoyed for days!

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Eggnog Sugar Cookies

Eggnog Sugar Cookies are a festive and delightful treat that perfectly captures the essence of the holiday season. These soft and chewy cookies are infused with the warm flavors of eggnog, nutmeg, and vanilla, making them an ideal addition to your holiday cookie platter. They can be made ahead of time and are sure to please anyone who enjoys the classic taste of eggnog.

Ingredients	Quantity
All-purpose flour	3 cups
Baking soda	1 teaspoon
Ground nutmeg	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	1 cup
Granulated sugar	1 cup
Brown sugar	½ cup
Large egg	1
Eggnog	½ cup
Vanilla extract	1 teaspoon
Powdered sugar (for frosting)	2 cups
Milk (to thin frosting)	As needed
Ground cinnamon (for garnish)	Optional

Instructions:

Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, and salt until evenly combined. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add Egg and Eggnog: Beat in the egg and mix in the eggnog and vanilla extract until everything is well incorporated.
Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Make the Frosting (Optional): In a bowl, mix the powdered sugar with a small amount of milk until you reach a smooth and spreadable consistency. Frost cooled cookies as desired.
Garnish: If desired, sprinkle a light dusting of ground cinnamon over the frosted cookies before serving.

These Eggnog Sugar Cookies are a delicious way to celebrate the festive season!

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Pecan Sandies

Pecan Sandies are classic buttery cookies that feature the rich, nutty flavor of pecans. These cookies are perfect for the holiday season, boasting a crumbly texture that pairs beautifully with a cup of tea or coffee. They can be prepared in advance and stored for a perfect holiday treat or gift.

Ingredients	Quantity
All-purpose flour	2 cups
Unsalted butter (softened)	1 cup
Granulated sugar	¾ cup
Powdered sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Chopped pecans	1 cup

Instructions:

Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Set this mixture aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Vanilla: Beat in the egg and add the vanilla extract, mixing well until fully incorporated.
Combine Dry and Wet Mixtures: Gradually add the flour mixture into the butter and sugar mixture, mixing on low speed until just combined. Do not overmix.
Fold in Pecans: Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set.
Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.

Enjoy your delicious Pecan Sandies, perfect for any festive occasion!

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Cranberry Orange Oatmeal Cookies

Cranberry Orange Oatmeal Cookies are delightful and chewy treats that combine the tartness of dried cranberries with the bright, zesty flavor of orange. The addition of rolled oats gives these cookies a hearty texture, making them a perfect snack for the holiday season and beyond. Not only are they delicious, but they can also be made ahead of time for effortless holiday baking.

Ingredients	Quantity
All-purpose flour	1 cup
Rolled oats	1 ½ cups
Baking soda	½ teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	¾ cup
Granulated sugar	½ cup
Brown sugar (packed)	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Dried cranberries	1 cup
Orange zest	1 tablespoon

Instructions:

Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, mix together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Egg, Vanilla, and Orange Zest: Beat in the egg and stir in the vanilla extract and orange zest until well incorporated.
Combine Dry and Wet Mixtures: Gradually add the dry mixture to the butter and sugar mixture, mixing on low speed until just combined. Do not overmix.
Fold in Cranberries: Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look set.
Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.

Enjoy your delightful Cranberry Orange Oatmeal Cookies, perfect for gifting or enjoying with a warm beverage!

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Snickerdoodles

Snickerdoodles are soft and chewy cinnamon-sugar cookies that are a staple of holiday baking. With their distinct crackled tops and a warm, comforting flavor profile, these cookies are both nostalgic and delicious. They are easy to make ahead of time, and their delightful sweetness makes them perfect for sharing with friends and family during the festive season.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Cream of tartar	2 teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	1 cup
Granulated sugar	1 ½ cups
Large eggs	2
Vanilla extract	2 teaspoons
Ground cinnamon	3 tablespoons
Extra granulated sugar	3 tablespoons

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix.
Prepare Cinnamon-Sugar: In a small bowl, mix together the ground cinnamon and extra granulated sugar.
Form Cookie Dough Balls: Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are lightly cracked.
Cool the Cookies: Allow the snickerdoodles to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

These Snickerdoodles are perfect for enjoying fresh out of the oven or packing up as gifts for loved ones!

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Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies are a delightful combination of soft, chewy peanut butter cookies topped with a rich chocolate Hershey’s Kiss. These cookies are not only festive and fun to make but also a true crowd-pleaser, making them a perfect addition to your holiday cookie tray. They can be made in advance and frozen for later, ensuring you have a sweet treat ready whenever the craving strikes.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	¾ cup
Granulated sugar	½ cup
Brown sugar (packed)	½ cup
Creamy peanut butter	¾ cup
Large egg	1
Vanilla extract	1 teaspoon
Hershey’s Kisses (unwrapped)	24-30 pieces
Additional granulated sugar	for rolling

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later use.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Peanut Butter and Egg: Blend in the creamy peanut butter until well combined. Then, add the egg and vanilla extract, mixing until fully integrated.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix.
Form Cookie Dough Balls: Once the dough is ready, scoop out rounded tablespoons of the mixture and roll them into balls. Then roll each ball in additional granulated sugar until fully coated.
Arrange on Baking Sheets: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are slightly puffed.
Add Hershey’s Kisses: As soon as you remove the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. The cookies should be soft enough for the Kisses to sink in slightly.
Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

These Peanut Butter Blossom Cookies are sure to be a hit with everyone, making them an essential part of your holiday baking. Enjoy their delicious combination of flavors and textures!

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a delightful treat that combines the rich creaminess of white chocolate with the buttery crunch of macadamia nuts. These cookies are slightly crisp on the outside and chewy on the inside, making them a perfect addition to any holiday cookie spread. They can also be made ahead of time and stored in the freezer, ensuring you have a sweet surprise ready to enjoy or share during the festive season.

Ingredients	Quantity
All-purpose flour	2 ¼ cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	¾ cup
Granulated sugar	½ cup
Brown sugar (packed)	½ cup
Large egg	1
Vanilla extract	1 teaspoon
White chocolate chips	1 cup
Macadamia nuts (chopped)	1 cup

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated into the butter and sugar mixture.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the Mix-ins: Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula until evenly distributed within the cookie dough.
Form Cookie Dough Balls: Scoop out rounded tablespoons of dough and roll them into balls. Place the balls onto the prepared baking sheets, leaving enough space between them (about 2 inches apart).
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
Cool the Cookies: Once baked, remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Enjoy your festive White Chocolate Macadamia Nut Cookies!

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Molasses Cookies

Molasses Cookies are a warm and spiced treat that beautifully captures the essence of the holiday season. With a chewy texture and rich flavors of molasses, ginger, and cinnamon, these cookies are perfect for holiday gatherings or as a cozy indulgence by the fire. The best part is that they can be made ahead of time, stored in an airtight container, and will remain delicious for days or even weeks!

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Ground ginger	1 teaspoon
Ground cinnamon	1 teaspoon
Ground cloves	½ teaspoon
Salt	½ teaspoon
Unsalted butter (softened)	¾ cup
Granulated sugar	1 cup
Brown sugar (packed)	½ cup
Large egg	1
Molasses	½ cup
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set the mixture aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Molasses: Beat in the egg and molasses until fully combined with the butter and sugar mixture.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as there are no more visible lumps of flour.
Shape the Cookies: Using a tablespoon or cookie scoop, form the dough into balls, then roll each ball in the additional granulated sugar until coated.
Place on Baking Sheets: Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops appear slightly cracked.
Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy!

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Linzer Cookies

Linzer Cookies are a beautifully crafted treat that showcases the delightful combination of almond-flavored dough and sweet fruit jam. Originating from Austria, these sandwich cookies are typically dusted with powdered sugar and make for a charming addition to any holiday cookie platter. Not only are they delicious, but they can also be made ahead of time and stored, allowing the flavors to meld perfectly.

Ingredients	Quantity
All-purpose flour	2 cups
Ground almonds	1 cup
Unsalted butter (softened)	½ cup
Granulated sugar	½ cup
Powdered sugar	½ cup (for dusting)
Large egg	1
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Fruit jam (raspberry, apricot, etc.)	½ cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, ground almonds, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until fully combined.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Chill the Dough: Divide the dough in half, shape it into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour until firm.
Roll Out the Dough: Once chilled, remove one disc of dough and roll it out on a floured surface to about 1/8-inch thickness.
Cut Cookies: Use a cookie cutter to cut out shapes. If making sandwich cookies, use a smaller cutter to create cutouts in half of the shapes.
Transfer to Baking Sheet: Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Assemble Cookies: Once cooled, spread a teaspoon of fruit jam on the solid cookie halves, then top with the cutout cookies. Dust with powdered sugar on top if desired.
Serve or Store: Enjoy immediately or store in an airtight container for a few days, allowing the flavors to meld. Enjoy the delightful holiday spirit in every bite!

Vanilla Bean Shortbread Cookies

Vanilla Bean Shortbread Cookies are a classic holiday treat known for their rich buttery flavor and crumbly texture. Infused with real vanilla bean seeds, these cookies melt in your mouth and have a delightful fragrance that fills the kitchen with warmth, making them a perfect addition to any festive cookie platter or a sweet gift for loved ones. The best part is that they can be made ahead of time, allowing you to enjoy them fresh or store them for later.

Ingredients	Quantity
All-purpose flour	2 cups
Unsalted butter (softened)	1 cup
Granulated sugar	½ cup
Vanilla bean (split and scraped)	1
Salt	¼ teaspoon
Powdered sugar (for dusting)	Optional

Instructions:

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until creamy and smooth.
Add Vanilla Bean: Scrape the seeds from the split vanilla bean and add them to the butter-sugar mixture. Mix until well combined.
Add Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
Form the Dough: Gather the dough into a ball. If it’s too soft to handle, wrap it in plastic wrap and refrigerate for about 30 minutes until it firms up slightly.
Roll Out the Dough: Once chilled, place the dough on a lightly floured surface. Roll it out to about ¼-inch thickness.
Cut Cookies: Use a cookie cutter to cut out shapes and place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake: Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
Dust with Powdered Sugar: Once cooled, if desired, dust the cookies with powdered sugar for an elegant finish before serving or storing.