15 Holiday Cookie Recipes to Impress Your Guests

Look, we both know that the holidays are basically an excuse to eat cookies for breakfast, lunch, and whatever that weird 3 PM meal is when you’re “taste testing” for the fifteenth time. But here’s the thing—showing up to a holiday party with the same old store-bought cookies wrapped in plastic is like wearing Crocs to a wedding. Technically allowed, but nobody’s impressed.

I’ve spent more time than I’d like to admit covered in flour, burned my fingers on hot baking sheets, and yes, eaten way too much cookie dough straight from the bowl. Through all that sugary chaos, I’ve figured out which holiday cookie recipes actually make people stop mid-conversation and ask for the recipe. These aren’t your basic Pinterest fails waiting to happen—these are the real deal.

Whether you’re baking for a crowd or just want to feel fancy while Netflix binging, these fifteen recipes will turn you into the cookie hero everyone’s been waiting for. No culinary degree required, I promise.

Classic Sugar Cookies That Don’t Taste Like Cardboard

Sugar cookies get a bad rap because most people have only tasted the dry, flavorless versions that crumble into sad little piles. But when you make them right, they’re buttery, slightly crisp on the edges, and soft in the middle. The secret? Don’t overbake them. Seriously, pull them out when they barely start to turn golden at the edges.

I use this cookie cutter set because the shapes actually hold up during baking instead of morphing into abstract blob art. And if you’re going the decorating route, grab some natural food coloring instead of the nuclear-waste-looking stuff that stains everything it touches.

The key to great sugar cookies is keeping your dough cold. Roll it out, cut your shapes, then stick the whole tray in the fridge for 15 minutes before baking. Trust me on this one. Room temperature dough spreads like gossip at a family reunion, and nobody wants shapeless cookie blobs.

For a healthier twist, you can actually swap some ingredients without sacrificing flavor. Greek yogurt works surprisingly well in place of some butter, and it adds protein. Yeah, protein cookies—tell yourself it’s basically a health food.

Gingerbread Cookies With Actual Flavor

Gingerbread cookies should taste like Christmas exploded in your mouth in the best way possible. If yours taste like vaguely spiced cardboard, you’re not using enough ginger, cinnamon, and molasses. Go bold or go home.

Here’s what nobody tells you: the dough needs to rest. Like, overnight if you can manage it. The spices need time to get friendly with each other, and the dough becomes way easier to work with. I know waiting is annoying, but this is one of those times when patience actually pays off.

For rolling out the dough without it sticking to everything in sight, I swear by this silicone rolling pin. Nothing sticks to it, and cleanup is stupid easy. You can also use these silicone baking mats instead of parchment paper—they last forever and nothing sticks.

Speaking of gingerbread, if you’re feeling adventurous, check out these drop cookie recipes that skip the rolling and cutting entirely. Sometimes lazy is the way to go.

The Decorating Game

Royal icing is the classic choice, but let’s be real—it can be a pain to make and even more annoying to work with. If you want something easier, a simple powdered sugar glaze does the job without requiring a degree in cake decorating.

For piping, grab these reusable piping bags instead of the disposable ones. They’re easier to fill, don’t burst at inconvenient moments, and you’re not contributing to the mountain of plastic waste from your cookie decorating session.

Chocolate Crinkle Cookies (AKA Brownie Cookies)

These are basically brownies trying to pass as cookies, and honestly, I’m not mad about it. They’ve got that fudgy center with a crackly powdered sugar coating that makes them look way fancier than the effort required.

The trick here is don’t skip the chilling step. I know you’re excited and want to bake them immediately, but warm dough makes flat, sad cookies. Cold dough makes those beautiful cracks that make people think you actually know what you’re doing.

Roll the dough balls in regular sugar first, then powdered sugar. The double coating creates that signature look. And use good cocoa powder—the cheap stuff tastes like disappointment. I use this Dutch-process cocoa and it’s worth every penny.

If chocolate is your thing, you’ll definitely want to check out these classic chocolate chip cookie recipes too. Because there’s no such thing as too much chocolate.

Snickerdoodles That Actually Snap

A good snickerdoodle should have a slightly crispy exterior that gives way to a soft, chewy center. That cinnamon-sugar coating shouldn’t just be decorative—it should be thick enough to actually taste.

The secret ingredient? Cream of tartar. Yeah, that weird powder you’ve had in your spice cabinet since 2015 actually serves a purpose. It gives snickerdoodles their signature tangy flavor and helps create that chewy texture.

Mix your cinnamon and sugar in a shallow bowl, not a plastic bag. You want a nice, even coating, and bags are messy and wasteful. Plus, if you’re making multiple batches, it’s easier to just roll and go without fussing with bags.

For more cookies with that perfect chewy texture, you might love these soft and chewy cookie recipes. Some of us prefer our cookies bendy, not crunchy.

Peanut Butter Blossoms (With The Chocolate Kiss)

These are non-negotiable at any holiday gathering. You know the ones—peanut butter cookies with a Hershey’s Kiss pressed into the center. Simple, classic, and guaranteed to disappear within minutes.

Here’s the insider move: press the chocolate kiss in immediately after pulling the cookies from the oven. Don’t wait for them to cool because the residual heat helps the chocolate stick. If you wait, you’re just smooshing chocolate into cold cookies like some kind of amateur.

Use natural peanut butter if you want, but honestly? The regular stuff works better for cookies. Natural peanut butter is great for sandwiches but can make cookies dry and crumbly. Save your health-conscious choices for literally anything else.

According to nutrition experts, peanut butter provides protein and healthy fats, making these cookies slightly less guilt-inducing than pure sugar bombs. I mean, it’s still a cookie, but we take our wins where we can get them.

Thumbprint Cookies With Jam Centers

Thumbprint cookies are adorable, easy, and let you use up those random half-jars of jam lurking in your fridge. You know the ones—that raspberry jam from three months ago that’s still perfectly fine but you keep forgetting exists.

The dough for these is pretty forgiving. You can use almond flour for a gluten-free version, or stick with regular all-purpose flour. Either way, don’t make the thumbprints too deep or the jam will overflow and you’ll have a sticky mess.

I like using this melon baller to make perfect little indentations. Your actual thumb works too, but the melon baller gives you consistent sizes and you don’t end up with dough stuck under your fingernails.

Fill the centers after baking, not before. Jam tends to bubble over and burn if you add it pre-oven. Let the cookies cool for about 5 minutes, then spoon in the jam. Much cleaner, way less cursing.

Jam Varieties To Try

Raspberry is classic, but don’t sleep on apricot, cherry, or even lemon curd. Mix it up and make different flavors so people can try a variety. It’s like a cookie flight, but less pretentious.

If you’re into trying different variations, these 5-ingredient cookie recipes will blow your mind with how simple they are. Sometimes less really is more.

Russian Tea Cakes (Or Mexican Wedding Cookies)

These have like seventeen different names depending on who you ask, but they’re all the same thing: buttery, nutty, melt-in-your-mouth cookies rolled in powdered sugar. They’re basically edible snowballs that taste infinitely better than actual snow.

Use finely chopped pecans or walnuts—the texture is important here. If the nuts are too chunky, the cookies won’t hold together properly. I use this mini food processor to get them just right without turning them into nut butter.

The double powdered sugar coating is essential. Roll them once while they’re still warm, then again after they’ve cooled completely. The first coating creates a base layer, and the second one gives you that thick, snowy exterior.

Store these in an airtight container with extra powdered sugar sprinkled on top. They’ll stay fresh for days, and the sugar helps prevent them from sticking together. Not that they’ll last that long anyway.

Shortbread Cookies That Don’t Suck

Shortbread is ridiculously simple—butter, sugar, flour. That’s it. But because it’s so simple, quality matters. Use good butter, the real stuff, not margarine. This is not the time to cheap out.

The texture should be crumbly but not falling apart, buttery but not greasy. Getting that balance right is all about not overworking the dough. Mix it until it just comes together, then stop. Overmixing develops gluten and makes them tough instead of tender.

You can press the dough into a pan and cut it into bars, or roll it out and use cookie cutters. Either way works. I usually go with the bar method because I’m lazy and it’s faster.

Oatmeal Cookies With Cranberries

Oatmeal cookies get a health halo they probably don’t deserve, but they do have more fiber than most cookies, so there’s that. Add some dried cranberries for a festive touch and suddenly you’re serving “holiday oatmeal cookies” instead of just cookies.

Use old-fashioned oats, not instant. Instant oats turn mushy and your cookies will have a weird texture. Old-fashioned oats give you that hearty, chewy bite that makes oatmeal cookies actually satisfying.

If you want to get fancy, add some white chocolate chips with the cranberries. The combination is chef’s kiss. Or throw in some toasted nuts for extra texture and healthy fats. Walnuts or pecans both work great.

For more oat-based goodness, check out these no-bake cookie recipes. Perfect for when it’s too hot to turn on the oven or you’re just feeling lazy.

Linzer Cookies (The Fancy Sandwich Ones)

Linzer cookies look complicated but they’re actually pretty straightforward. It’s basically shortbread dough cut into shapes, sandwiched with jam, and dusted with powdered sugar. The cutout window in the top cookie is what makes them look fancy.

You’ll need two cookie cutters—one larger for the base and outline, and a smaller one for cutting the window in the top cookies. I use this set of nested cutters because they’re already sized perfectly for sandwiching.

The dough is easier to work with when it’s cold, so if it gets too soft while you’re cutting shapes, just pop it back in the fridge for a few minutes. Cold dough cuts cleaner and holds its shape better during baking.

Assembly Tips

Spread a thin layer of jam on the bottom cookies—not too much or it’ll squish out the sides when you sandwich them together. Dust the top cookies with powdered sugar before assembling so the jam doesn’t mess up your pretty presentation.

Looking for more impressive cookie ideas? These cookie bars are equally crowd-pleasing but way less fussy to make.

Pizzelle Cookies (The Waffle Iron Cookies)

Pizzelle are Italian cookies made with a special iron that presses them into thin, crispy wafers with beautiful patterns. If you’ve got a pizzelle maker, these are stupid easy. If you don’t, you can find this electric pizzelle iron pretty cheap and it’s worth it for how cool these cookies look.

The batter is more like waffle batter than cookie dough—thin and pourable. Anise extract is the traditional flavoring, but if you’re not into that licorice-ish taste, vanilla or almond extract works fine.

They cook fast—like 30 seconds per cookie fast. Don’t walk away from the iron or you’ll end up with burned cookies and a kitchen that smells like regret. Stay close, keep moving, and you’ll have a huge batch done in no time.

Molasses Cookies With Crackly Tops

Molasses cookies are like gingerbread’s more sophisticated cousin. They’re spiced but not overwhelming, sweet but with that deep, complex flavor that molasses brings to the party.

The key to those beautiful crackly tops is rolling the dough balls in sugar before baking. As the cookies spread and rise, the sugar coating cracks and creates that signature look.

Don’t use blackstrap molasses unless you want cookies that taste like you’re licking a cast iron skillet. Regular or mild molasses is what you want here. Save the blackstrap for… actually, I’m not sure what blackstrap is good for. Health smoothies maybe?

For the best texture, these cookies should be soft in the middle with slightly crisp edges. Take them out when they still look a tiny bit underdone in the center—they’ll finish cooking on the pan.

Peppermint Bark Cookies

These are basically chocolate cookies with crushed candy canes on top, but calling them “peppermint bark cookies” sounds way fancier. They’re festive, they taste like Christmas, and the red and white looks great on a cookie platter.

Crush your candy canes in a plastic bag with a rolling pin or this food chopper. Don’t use a blender unless you want peppermint powder everywhere, including your sinuses.

Press the crushed peppermint into the tops of the cookies right after they come out of the oven while the chocolate is still melty. It’ll stick better and look prettier.

Some people aren’t into peppermint, and that’s fine. For those folks, here are some vegan cookie options that skip the dairy without sacrificing flavor.

Lemon Crinkle Cookies (The Citrus Version)

Not everyone wants chocolate and spice everything during the holidays. Lemon crinkle cookies are bright, citrusy, and a nice palate cleanser between all the heavy, rich desserts.

Use both lemon zest and lemon juice for maximum flavor. The zest has all those aromatic oils that make the cookies smell amazing, and the juice provides the tangy kick.

Just like chocolate crinkles, these need to be chilled before baking. Cold dough creates those pretty cracks. If your dough is too soft, the cookies will spread instead of crack, and you’ll just have flat lemon cookies. Still tasty, but not as impressive.

Spritz Cookies (The Cookie Press Ones)

Spritz cookies are made with a cookie press that pushes the dough through decorative discs to create shapes. They’re buttery, crispy, and if you’ve got one of those vintage cookie presses from your grandma, now’s the time to use it.

The dough needs to be the right consistency—not too soft or it won’t hold its shape, not too stiff or it won’t push through the press. If it’s too soft, chill it. If it’s too stiff, let it sit at room temperature for a few minutes.

Ungreased cookie sheets work best for spritz cookies. The dough needs to grip the pan slightly as it comes out of the press, or it’ll just stick to the disc and refuse to cooperate. Learned that one the hard way.

Looking for more simple recipes that don’t require special equipment? These easy cookie recipes are perfect for beginners or lazy bakers. No judgment on either.

Ginger Molasses Cookies With Crystallized Ginger

If you really want to impress the ginger lovers in your life, add chopped crystallized ginger to your molasses cookies. It adds these little bursts of intense ginger flavor that take them from good to “holy crap, what’s in these?”

You can find crystallized ginger in the baking aisle or sometimes near the dried fruit. Chop it into small pieces so it distributes evenly throughout the dough. Big chunks are too intense and can be kinda chewy in a weird way.

These cookies are perfect with coffee or tea. They’ve got enough spice and flavor to hold up against strong drinks without getting overwhelmed. Plus the crystallized ginger adds a nice textural element that keeps things interesting.

For those watching their sugar intake, check out these low-sugar cookie recipes. Because sometimes you want cookies without the sugar crash afterward.

Storing And Freezing Your Cookie Stash

Let’s talk about keeping these cookies fresh because nothing’s sadder than stale cookies. Most cookies will stay good in an airtight container at room temperature for about a week. Some, like the powdered sugar ones, are better stored in the fridge to keep them from getting soggy.

Don’t store different types of cookies in the same container unless you want everything to taste like a weird cookie mash-up. Crispy cookies will steal moisture from soft cookies and everything will end up with mediocre texture.

Freezing cookie dough is clutch if you want to look like a baking genius without actually doing the work the day of. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen, just add a minute or two to the baking time.

Already-baked cookies freeze well too. Layer them with parchment paper in an airtight container and they’ll keep for months. Thaw at room temperature and nobody will know they were frozen.

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Final Thoughts

Here’s the truth about holiday baking: it doesn’t have to be perfect to be impressive. People are way more forgiving than you think, and honestly, most guests are just happy someone made the effort to bake something from scratch instead of swinging by the grocery store bakery section.

Start with one or two recipes that sound doable and work your way up from there. You don’t need to make all fifteen in one weekend unless you’re trying to stress yourself out for no reason. Pick the cookies that match your skill level and the amount of time you’re willing to spend in the kitchen.

The best part about cookie baking? Even the “failures” usually still taste good. Burned edges? Call them crispy. Weird shapes? They’re rustic. Forgot an ingredient? Nobody needs to know if they still taste decent.

So grab your mixing bowls, preheat that oven, and get ready to become the cookie person in your friend group. It’s a title that comes with a lot of responsibility—people will expect you to show up with cookies to everything now—but it’s worth it for the looks on their faces when they bite into something you made.

Happy baking, and may your cookies be perfectly golden and your kitchen not too much of a disaster zone.