13 Soft‑and‑Chewy Christmas Cookie Recipes Everyone Loves

Classic Chocolate Chip Cookies

Classic chocolate chip cookies are a beloved treat that brings comfort and joy during the holidays and beyond. With a perfect balance of chewy and soft textures, these cookies are packed with rich, melty chocolate chips that make every bite irresistible. Following this simple recipe will have you whipping up a batch of these delightful cookies in no time, perfect for sharing or enjoying with a glass of milk.

Ingredients	Quantity
Unbleached all-purpose flour	2 1/4 cups
Baking soda	1 tsp
Salt	1/2 tsp
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	3/4 cup
Packed brown sugar	3/4 cup
Pure vanilla extract	1 tsp
Large eggs	2
Semi-sweet chocolate chips	2 cups

Cooking Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Combine Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Scoop Dough: Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving about 2 inches between each cookie for spreading.
Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden brown, and the centers are soft but set.
Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Enjoy: Once cooled, enjoy your classic chocolate chip cookies on their own or with a glass of milk! Store any leftovers in an airtight container.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

Gingerbread Cookies

Gingerbread cookies are a classic holiday treat that brings the warmth and festive spirit of the season into your home. With their rich blend of spices like ginger, cinnamon, and nutmeg, these cookies have a delightful aroma that fills the air as they bake. They can be decorated with icing for a fun touch, making them perfect for holiday gatherings or as gifts.

Ingredients	Quantity
Unbleached all-purpose flour	3 1/4 cups
Baking soda	1 tsp
Ground ginger	2 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Salt	1/2 tsp
Unsalted butter (softened)	3/4 cup
Granulated sugar	1/2 cup
Packed brown sugar	1/2 cup
Large egg	1
Unsulfured molasses	1/2 cup

Cooking Instructions:

Prepare the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt until well blended. Set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add Egg and Molasses: Mix in the egg and molasses, beating until fully combined.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together and is well combined.
Chill Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle.
Roll and Cut: On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are firm. The cookies may seem soft but will firm up as they cool.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Decorate and Enjoy: Once cooled, decorate with your favorite icing, if desired, and enjoy your delicious gingerbread cookies! Store any extras in an airtight container.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

Snickerdoodles

Snickerdoodles are a popular soft and chewy cookie characterized by their delightful cinnamon-sugar coating. They are known for their distinct tangy flavor, which comes from the addition of cream of tartar. These classic cookies are perfect for sharing during the holiday season or enjoying with a cup of milk any time of year.

Ingredients	Quantity
Unbleached all-purpose flour	2 3/4 cups
Baking soda	2 tsp
Cream of tartar	1 tsp
Salt	1/4 tsp
Unsalted butter (softened)	1 cup
Granulated sugar	1 1/2 cups
Large eggs	2
Ground cinnamon	2 tbsp
Additional granulated sugar (for coating)	1/4 cup

Cooking Instructions:

Prepare the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt until combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 1 1/2 cups of granulated sugar together until the mixture is light and fluffy.
Add Eggs: Mix in the eggs one at a time, beating well after each addition until fully incorporated.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined and a dough forms.
Chill Dough: If the dough is too soft, refrigerate it for about 30 minutes to make it easier to handle.
Prepare Cinnamon Sugar: In a small bowl, mix together the additional granulated sugar and ground cinnamon for coating the cookies.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets about 2 inches apart.
Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the tops are slightly cracked.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire cooling racks to cool completely.
Enjoy: Once cooled, enjoy your delicious snickerdoodle cookies! Store any leftovers in an airtight container.

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

Peppermint Mocha Cookies

Peppermint Mocha Cookies are a deliciously festive treat that combines the rich flavors of chocolate and coffee with a refreshing hint of peppermint. Perfect for the holiday season, these treats are soft and chewy, making them a delightful addition to any cookie platter or holiday gathering. The combination of cocoa powder, instant coffee, and crushed peppermint candies creates a cookie that brings the warmth of a cozy mocha drink straight to your dessert table.

Ingredients	Quantity
Unbleached all-purpose flour	2 cups
Unsweetened cocoa powder	1/2 cup
Baking soda	1 tsp
Salt	1/4 tsp
Instant coffee granules	2 tbsp
Unsalted butter (softened)	1 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Large eggs	2
Peppermint extract	1 tsp
Semi-sweet chocolate chips	1 cup
Crushed peppermint candies	1/2 cup

Cooking Instructions:

Preheat Oven: Begin by preheating your oven to 350°F (175°C), and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant coffee until well combined. Set this dry mixture aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
Add Eggs and Extract: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add in the peppermint extract and mix until blended.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in Chocolate and Peppermint: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies with a spatula until evenly distributed throughout the dough.
Scoop Cookies: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
Cool: After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: Once cooled, enjoy your delicious peppermint mocha cookies with a warm beverage! Store any leftovers in an airtight container for freshness.

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

Soft Sugar Cookies

Soft Sugar Cookies are a classic holiday treat, known for their tender, buttery texture and sweet, delicate flavor. These cookies are easy to make and can be decorated in various ways, making them perfect for holiday gatherings or cookie swaps. Soft and pillowy, they are delightful on their own but can also serve as a canvas for colorful icing or sprinkles, adding a festive touch to your dessert table.

Ingredients	Quantity
Unbleached all-purpose flour	2 3/4 cups
Baking powder	1 tsp
Salt	1/2 tsp
Unsalted butter (softened)	1 cup
Granulated sugar	1 1/2 cups
Large eggs	2
Vanilla extract	1 tsp
Almond extract	1/2 tsp
Granulated sugar (for rolling)	1/4 cup

Cooking Instructions:

Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Extracts: Beat in the eggs, one at a time, making sure each is thoroughly incorporated. Then, mix in the vanilla and almond extracts until combined.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Chill the Dough: For best results, chill the dough in the refrigerator for about 30 minutes. This helps prevent spreading while baking.
Scoop Cookies: After chilling, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Roll in Sugar: If desired, roll each dough ball in granulated sugar before placing them on the baking sheet for an extra sweetness and sparkle.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft and slightly underbaked.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your soft sugar cookies!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches
Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
Lightweight & Sturdy: Easy to carry, yet durable for everyday use

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a delightful treat that combine the creaminess of white chocolate with the rich, buttery flavor of macadamia nuts. These cookies are chewy, sweet, and satisfying, making them a perfect addition to your holiday cookie platter or just as a tasty snack any time of year.

Ingredients	Quantity
Unbleached all-purpose flour	2 1/4 cups
Baking soda	1 tsp
Salt	1/2 tsp
Unsalted butter (softened)	1 cup
Brown sugar	3/4 cup
Granulated sugar	3/4 cup
Large eggs	2
Vanilla extract	1 tsp
White chocolate chips	1 cup (6 oz)
Chopped macadamia nuts	1 cup

Cooking Instructions:

Preheat Oven: 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 flour, baking soda, and salt until thoroughly combined. Set the mixture aside.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with both brown sugar and granulated sugar using an electric mixer until the mixture is light and creamy, around 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is well incorporated. Then, add the vanilla extract and mix until combined.
Combine Mixtures: Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in Add-ins: Gently fold in the white chocolate chips and chopped macadamia nuts using a spatula until evenly distributed throughout the dough.
Scoop Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. The centers should remain soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious white chocolate macadamia nut cookies!

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

Red Velvet Cookies

Red Velvet Cookies are a festive and visually striking treat that brings the classic red velvet cake flavors into a delectable cookie form. These cookies are soft, chewy, and boast a hint of cocoa, topped with a delightful cream cheese frosting. Perfect for holiday gatherings or any special occasion, they are sure to impress anyone with their vibrant color and delicious taste.

Ingredients	Quantity
Unbleached all-purpose flour	2 cups
Unsweetened cocoa powder	1/4 cup
Baking soda	1 tsp
Salt	1/2 tsp
Unsalted butter (softened)	1/2 cup (1 stick)
Granulated sugar	1 cup
Brown sugar	1/2 cup
Large egg	1
Vanilla extract	1 tsp
Red food coloring	2 tbsp
Cream cheese (softened)	4 oz
Powdered sugar	1 cup
Milk	1-2 tbsp (as needed)

Cooking Instructions:

Preheat Oven: 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 flour, cocoa powder, baking soda, and salt until fully combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugars using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add Egg, Vanilla, and Food Coloring: Beat in the egg, vanilla extract, and red food coloring until fully incorporated and the mixture is smooth.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until well combined. Add milk as needed to achieve a smooth, spreadable consistency.
Frost Cookies: Once the cookies are completely cool, spread a generous amount of cream cheese frosting on top of each cookie. Serve and enjoy your festive red velvet cookies!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are a classic favorite, perfect for the holiday season. They boast a delightful chewiness from the oats and a natural sweetness from the raisins, making them a wholesome yet indulgent treat. These cookies are easy to make and are sure to become a staple in your holiday baking repertoire.

Ingredients	Quantity
Unbleached all-purpose flour	1 1/2 cups
Old-fashioned rolled oats	1 1/2 cups
Baking soda	1 tsp
Ground cinnamon	1 tsp
Salt	1/2 tsp
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	1/2 cup
Brown sugar	1 cup
Large eggs	2
Vanilla extract	1 tsp
Raisins	1 cup

Cooking Instructions:

Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, combine the flour, rolled oats, baking soda, ground cinnamon, and salt. Whisk until well blended and set aside.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugars using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
Combine Ingredients: Gradually stir the dry mixture into the wet mixture using a spatula or a wooden spoon. Mix just until there are no dry spots remaining, being careful not to overmix.
Fold in Raisins: Gently fold in the raisins until they are evenly distributed throughout the dough.
Scoop Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges and still soft in the center.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Oatmeal Raisin Cookies with a glass of milk or as a festive treat during the holidays!

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies are a delightful treat that combines a buttery almond cookie base with a luscious raspberry jam filling. These cookies are not only beautiful with their unique thumbprint design, but they also provide a wonderful balance of flavors—sweet, tart, and nutty. They make for a perfect addition to any holiday cookie platter!

Ingredients	Quantity
Unbleached all-purpose flour	1 1/2 cups
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	3/4 cup
Brown sugar	1/4 cup
Large eggs	1
Almond extract	1 tsp
Baking powder	1/2 tsp
Salt	1/4 tsp
Slivered almonds	1/2 cup
Raspberry jam	1/2 cup

Cooking Instructions:

Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Extract: Beat in the egg and almond extract, mixing until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until combined.
Incorporate Almonds: Fold in the slivered almonds until they’re evenly distributed throughout the dough.
Form Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between them.
Create Thumbprints: With your thumb or the back of a spoon, gently press down in the center of each ball to create an indentation, making sure not to press all the way through.
Add Jam: Spoon a small amount of raspberry jam into the center of each thumbprint.
Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful Raspberry Almond Thumbprint Cookies as a sweet treat that’s sure to impress!

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

Nutella-Stuffed Cookies

Nutella-Stuffed Cookies are the ultimate indulgent treat for chocolate lovers during the holiday season. These soft and chewy cookies are filled with creamy Nutella, creating a delicious surprise when you take a bite. With a hint of vanilla and a touch of richness from the chocolate, they are perfect for holiday gatherings or to enjoy with a glass of milk.

Ingredients	Quantity
Unbleached all-purpose flour	2 cups
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	3/4 cup
Brown sugar	3/4 cup
Large eggs	2
Vanilla extract	1 tsp
Baking soda	1/2 tsp
Baking powder	1/2 tsp
Salt	1/4 tsp
Nutella	1 cup
Chocolate chips (optional)	1/2 cup

Cooking Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Incorporate Chocolate Chips: If you’re using chocolate chips, fold them into the cookie dough until evenly distributed.
Form Cookies: Using a cookie scoop or tablespoon, take a small amount of dough (about 1 tablespoon) and flatten it slightly in your hand. Place about 1 teaspoon of Nutella in the center and then fold the dough around the Nutella, rolling it into a ball.
Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden but still soft in the center.
Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these decadent Nutella-Stuffed Cookies as a delightful addition to your holiday cookie collection!

Holiday Spritz Cookies

Holiday Spritz Cookies are a classic festive treat that are both beautiful and delicious. These buttery, melt-in-your-mouth cookies are simple to make and can be decorated in a variety of colors and shapes. Perfect for holiday trays or gift giving, spritz cookies can be customized with different flavors and toppings, making them a sweet addition to any celebration.

Ingredients	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	3/4 cup
Large egg	1
Vanilla extract	1 tsp
Almond extract (optional)	1/2 tsp
All-purpose flour	2 cups
Baking powder	1/2 tsp
Salt	1/4 tsp
Sprinkles or colored sugar	For decoration

Cooking Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using). Mix until completely combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Prepare Cookie Press: If using a cookie press, fill it with the dough and follow the manufacturer’s instructions for shaping cookies. If you don’t have a cookie press, you can use a piping bag fitted with a large star tip to pipe the dough onto the baking sheets.
Pipe Cookies: On the prepared baking sheets, pipe the dough into desired shapes, leaving about 2 inches of space between each cookie.
Decorate: Before baking, sprinkle your cookies with colorful sugar or sprinkles for a festive touch.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden and the centers are firm.
Cool: Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delightful Holiday Spritz Cookies as a perfect treat for festive gatherings!

Cinnamon Roll Cookies

Cinnamon Roll Cookies are an innovative twist on the classic cinnamon roll that combines the flavors of cinnamon, sugar, and buttery goodness into a delightful cookie form. These cookies have a soft, chewy texture with a sweet cinnamon filling and are drizzled with a creamy glaze, making them perfect for holiday celebrations or any indulgent treat.

Ingredients	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	1/2 cup
Large egg	1
Vanilla extract	1 tsp
All-purpose flour	2 1/2 cups
Baking soda	1 tsp
Baking powder	1/2 tsp
Ground cinnamon	2 tbsp
Salt	1/2 tsp
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	2-3 tbsp

Cooking Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes. Add the egg and vanilla extract; beat until well combined.
Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be sure not to overmix the dough.
Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
Roll Out Dough: Once chilled, transfer the dough onto a lightly floured surface. Roll it out into a rectangle about 1/4 inch thick.
Add Filling: In a small bowl, combine the brown sugar and ground cinnamon. Spread softened butter over the rolled-out dough and then sprinkle the cinnamon sugar mixture evenly over the top.
Roll and Cut: Carefully roll the dough tightly from one end to the other, forming a log. Slice the log into approximately 1-inch thick rounds and place them on the prepared baking sheet.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden around the edges.
Make Glaze: While the cookies cool, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth. Adjust the consistency by adding more milk or powdered sugar as necessary.
Glaze Cookies: Once the cookies have cooled for a few minutes on the baking sheet, drizzle the glaze over the top of each cookie.

Enjoy your delicious Cinnamon Roll Cookies, perfect for dipping in hot cocoa or sharing at festive gatherings!

Eggnog Cookies

Eggnog Cookies are a festive treat that captures the essence of the classic holiday drink in cookie form. With the rich flavors of nutmeg, vanilla, and a hint of bourbon or rum, these soft and chewy cookies are perfect for holiday gatherings or cozy nights by the fire. A light glaze can also be drizzled on top for added sweetness and flair.

Ingredients	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	1/2 cup
Large egg	1
Eggnog	1/2 cup
Vanilla extract	1 tsp
All-purpose flour	2 1/2 cups
Baking powder	2 tsp
Ground nutmeg	1 tsp
Salt	1/2 tsp
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	1-2 tbsp
Optional: Bourbon or rum	1 tbsp

Cooking Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is fluffy and light in color, about 3-4 minutes.
Add Egg and Eggnog: Beat in the egg, eggnog, and vanilla extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix.
Chill Dough: For easier handling, wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes.
Scoop Cookies: After chilling, scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare Glaze: While the cookies are cooling, make the glaze by whisking together the powdered sugar and milk until you reach a smooth consistency.
Drizzle Glaze: Once the cookies are completely cooled, drizzle the glaze over the top for a sweet finish. If desired, you can also sprinkle a little extra ground nutmeg on top for garnish.