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Christmas Cookie Recipes


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Christmas Cookie Recipes – E

Christmas Cookie Recipes – E

The holidays are here! One of the best things about the holidays is baking cookies with and for loved ones. There are few things more satisfying than someone enjoying the cookies you put hard work into! And don't forget- you have to have cookies on hand for Santa!

We have dozens of cookie recipes on our site that are perfect for Christmas. We've organized them alphabetically, so you can find the recipes you're looking for quickly and easily. Make sure to look through all of our Christmas cookie lists, so you can find the recipes that are right for you.

Consider including your children in the cookie selection process! They'll get a kick out of being able to help choose what's going to be made. Plus, they'll likely be more enthusiastic about cookie baking if they're able to have a say.

Make sure to start your baking early so you have plenty of time to get all of your recipes done. Doing all of your cookies in one weekend might sound like a good idea at first, but it will likely only create hectic-ness in your household! Spread your cookie baking out over several days, perhaps during the start of your children's winter break.

Christmas Cookies – E


Easy-Yet-Elegant Raspberry Bars


1 (19.8-ounce) package fudge brownie mix (1 pound 3.8 ounce package)
1 (8 ounce) package cream cheese — softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine


1. Heat oven to 350º. Prepare and bake brownie mix as directed on package for fudgelike brownies in rectangular pan, 13 × 9 × 2 inches.

2. Cool completely. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.

3. Microwave chocolate and butter in small microwavable bowl on Medium (50%) about 1 minute or until mixture can be stirred smooth.

4. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.

Eggnog Snickerdoodles


2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar


1. Heat oven to 400°F.

2. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed.

3. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.

4. Place 2 inches apart on ungreased cookie sheets. Press down slightly with the back of a spoon or thumb. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Makes 32 cookies

Eggnog Spritz


2/3 cup sugar
1 cup butter — softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze:

1 cup powdered sugar
1/4 cup butter — softened
2 tablespoons water
1/4 teaspoon rum extract


1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

2. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes.

3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

4. Bake for 6 to 8 minutes or until edges are lightly browned. For glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.

English Cherubs


1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans


1. Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan.

2. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans.

3. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake.

4. Let cool. Cut in 1 1/2-inch squares.

English Gingerbread


4 cups sifted flour
1 cup (2 sticks) butter (no substitution)
1 cup granulated sugar
1 tablespoon ginger (must be fresh)
1 teaspoon salt
About 1 cup molasses


1. Mix the flour, sugar, ginger, and salt together.

2. Cut cold butter into the mixture with a pastry blender or work in with your fingertips.

3. Add just enough molasses to hold the ingredients together without being sticky.

4. Wrap the dough airtight and chill overnight in the refrigerator.

5. Roll very thin on a well-floured board and cut as desired or shape into “logs” and slice into rounds.

6. Bake on foil-lined, ungreased cookie sheets for about 8 minutes. Makes about 5 dozen 2-inch cookies.

English Toffee Squares


1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts


1. Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.

2. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.

3. Beat egg white lightly, then brush over dough to cover evenly. Sprinkle pecans over top; press in lightly.

4. Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.

Eskimo Snowballs


1 cup butter or margarine, softened
4 tablespoons water
1 teaspoon vanilla extract
6 tablespoons cocoa powder
1-1/2 cup granulated sugar
4 cups quick-cooking oats
powdered sugar
flaked coconut
chopped nuts

1. Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1″ balls. Add more water if necessary to make the dough stick together.

2. Divide the balls in half. Roll half the balls in confectioners sugar and coconut, then roll the other half in the chopped nuts.

3. Refrigerate until serving.

Note: This is a no-bake recipe.

Esther's Bracelets


1 cup sugar
3/4 cup butter or margarine — softened
3/4 cup shortening
1/2 teaspoon almond extract
2 eggs
4 cups all-purpose flour
1/2 cup finely chopped almonds
Glaze — (recipe follows)
Finely chopped almonds, if desired


3 cups powdered sugar
4 tablespoons milk (4 to 5 tablespoons)


1. Heat oven to 375º. Beat sugar, butter, shortening, almond extract and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and 1/2 cup almonds.

2. Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches long. Form each rope into circle, crossing ends and tucking under.

3. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.

4. Drizzle with Glaze. Sprinkle with finely chopped almonds.


Mix ingredients until thin enough to drizzle.

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