15 Christmas Cookie Recipes That Go Viral Every December – Crowd-Pleasing Classics and Fresh Favorites

The best holiday cookies are the ones that disappear first from the tray. Every December, a handful of recipes trend for good reason: they’re simple, gorgeous, and ridiculously tasty. This list rounds up the 15 15 Christmas Cookie Recipes that always take over feeds and cookie swaps.

You’ll find nostalgic favorites, bakery-level showstoppers, and a few playful twists. Whether you’re baking for a party or a cozy night in, these are the cookies people can’t stop talking about.

What Makes This Special

These 15 recipes strike the sweet spot between familiar and fun. You’ll get classics like snickerdoodles and gingerbread, plus modern hits like brown butter crinkle cookies and hot cocoa thumbprints.

The methods are beginner-friendly, but the results look polished enough for gifting. Most doughs can be made ahead, which saves time on busy holiday weeks. And with a mix of flavors—spice, chocolate, peppermint, citrus—there’s something for every taste.

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What You’ll Need

• Butter: Unsalted, room temperature for creaming; some recipes use browned butter.
• Sugars: Granulated, light and dark brown, powdered sugar for icing and shortbread.
• Flour: All-purpose for most; almond flour for macarons or gluten-friendly swaps.
• Leaveners: Baking soda and baking powder.
• Eggs: Room temperature for better mixing.
• Flavor boosts: Vanilla extract, almond extract, peppermint extract, citrus zest.
• Spices: Cinnamon, ginger, nutmeg, cloves, cardamom.
• Chocolate: Chips, chunks, white chocolate, cocoa powder, and melting wafers.
• Mix-ins: Crushed candy canes, toffee bits, dried cranberries, nuts.
• Decor: Sprinkles, sanding sugar, royal icing ingredients (powdered sugar, meringue powder, water).
• Tools: Mixing bowls, hand or stand mixer, baking sheets, parchment paper, cookie scoops, cooling racks, rolling pin, cutters.

How to Make It

1. Choose your lineup: Pick 4–6 cookie types from the list below to balance flavors and textures.
2. Make-ahead doughs first: Chill-friendly doughs (sugar cookies, gingerbread, shortbread) can be prepped 1–3 days early.
3. Preheat and prep: Most recipes bake at 350°F/175°C. Line trays with parchment for even baking and easy cleanup.
4. Cream properly: Beat butter and sugar 2–3 minutes until fluffy. Don’t rush this step; it creates light cookies.
5. Mind the mix-ins: Fold in chocolate, nuts, or candy gently to avoid overworking the dough.
6. Scoop evenly: Use a cookie scoop for uniform size.This ensures even baking and tidy cookie boxes.
7. Watch the edges: Bake until set and lightly golden at the edges. Pull soft-bake cookies early; they firm up as they cool.
8. Cool completely: Let cookies cool on the sheet 2–3 minutes, then move to a rack so bottoms don’t overcook.
9. Decorate after cooling: Ice and sprinkle once fully cool to prevent melting and sliding.
10. Pack smart: Separate crispy and soft cookies in tins so textures don’t clash.

• 1) Classic Gingerbread Cut-Outs: Spiced, sturdy, and perfect for decorating. Use molasses, cinnamon, ginger, and cloves.
• 2) Brown Butter Chocolate Crinkle Cookies: Cocoa-rich, rolled in powdered sugar, with nutty brown butter depth.
• 3) Peppermint Bark Shortbread: Buttery base topped with dark and white chocolate, finished with crushed candy canes.
• 4) Soft Snickerdoodles: Tangy with cream of tartar, rolled in cinnamon sugar. Soft centers, crackly tops.
• 5) Hot Cocoa Thumbprints: Chocolate cookie, marshmallow center, drizzle of chocolate.Cozy in a bite.
• 6) Cranberry Orange Swirls: Pinwheel sugar cookies with cranberry jam and fresh orange zest.
• 7) Linzer Cookies: Almond shortbread sandwiched with raspberry jam and dusted with powdered sugar.
• 8) Toffee Pretzel Chocolate Chip Cookies: Salty-sweet, chewy edges with crunchy bits.
• 9) Sugar Cookie Cut-Outs: The decorating canvas. Holds shape, tastes buttery, and pairs with royal icing.
• 10) Mexican Wedding Cookies (Snowballs): Nutty, melt-in-your-mouth rounds rolled in powdered sugar.
• 11) Pistachio Cardamom Shortbread: Delicate, fragrant, and a little fancy without the effort.
• 12) Red Velvet Sandwich Cookies: Cocoa-kissed red cookies with cream cheese filling.
• 13) White Chocolate Peppermint Cookies: Chewy base with white chips and crushed peppermint.
• 14) Oatmeal Cranberry White Chocolate: Chewy oats, tart cranberries, creamy white chocolate. Holiday comfort.
• 15) Nutella-Stuffed Hazelnut Cookies: Crisp edges, gooey center, big nutty flavor.

Keeping It Fresh

• Room temp: Store most cookies in airtight containers 3–5 days.Add a slice of bread to keep soft cookies moist.
• Freeze dough: Scoop dough balls, freeze on a sheet, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.
• Freeze baked cookies: Most freeze well for 1–2 months. Wrap tightly and thaw at room temp.
• Separate textures: Keep crisp and soft cookies in different containers to preserve crunch or chew.
• Icing tips: Let decorated cookies dry 6–8 hours before stacking to avoid smudging.

Why This is Good for You

Holiday baking is more than treats—it’s connection.

Making a few simple recipes together creates memories and gives you an easy way to share kindness. Customizable flavors mean you can tweak sweetness, reduce allergens, or add whole ingredients like oats and nuts. Baking at home also lets you skip artificial additives. And yes, a small, thoughtfully made cookie can be part of a balanced celebration.

Pitfalls to Watch Out For

• Overmixing: Tough cookies happen when flour is worked too long.Mix just until combined.
• Wrong butter temperature: Too cold won’t cream; too warm spreads. Aim for soft but cool to the touch.
• Skipping chill time: Chilled dough holds shape and prevents excessive spreading.
• Overbaking: Pull cookies when edges set and centers look slightly underdone for tender texture.
• Humid storage: Moisture turns crisp cookies soft. Use airtight tins and silica packets if gifting.
• Icing too thick/thin: For royal icing, use piping consistency for edges and flood consistency for filling.

Recipe Variations

• Gluten-free swap: Use a 1:1 gluten-free flour blend in cut-outs and shortbread; add an extra egg yolk if crumbly.
• Dairy-free options: Substitute plant butter and dairy-free chocolate; watch salt levels as some spreads are saltier.
• Lower sugar: Reduce sugar by 10–20% in most cookies without losing structure; avoid cutting sugar in crinkles and shortbread too much.
• Flavor twists: Add espresso powder to chocolate cookies, citrus zest to sugar cookies, or swap peppermint for almond extract.
• Texture upgrades: Toast nuts before mixing; brown the butter for deeper flavor in snickerdoodles or chocolate chip cookies.
• Color and decor: Use natural food coloring (beet, spirulina, turmeric) for subtle, festive hues.

FAQ

Which cookies are best for decorating?

Sugar cookie cut-outs and gingerbread hold shape well and provide a flat surface for royal icing and sprinkles.

Linzers are also great if you want a classic powdered sugar finish.

How do I keep cookies soft for days?

Store them in airtight containers with a slice of fresh bread or a brown sugar saver. The bread sacrifices its moisture to keep the cookies tender without changing flavor.

Why do my cookies spread too much?

Usually the butter was too warm or the dough wasn’t chilled. Measure flour accurately, chill dough, and bake on cool, lined sheets—not hot pans from a previous batch.

Can I freeze decorated cookies?

Yes.

Let the icing dry completely, wrap individually, and freeze in a rigid container. Thaw at room temperature still wrapped to avoid condensation ruining the design.

What’s the easiest cookie for beginners?

Snickerdoodles and oatmeal cranberry white chocolate are forgiving and don’t require rolling or decorating. Shortbread is also simple with minimal ingredients.

How do I scale for a cookie exchange?

Pick two base doughs and create mix-in variations.

For example, one sugar cookie dough becomes classic cut-outs and cranberry-orange swirls; one chocolate dough becomes crinkles and thumbprints.

What’s a good nut-free option?

Try peppermint bark shortbread, hot cocoa thumbprints, white chocolate peppermint, or classic gingerbread. Always check chocolate labels for cross-contact if allergies are severe.

How do I get glossy chocolate drizzle?

Melt quality chocolate with a small amount of neutral oil or use tempered chocolate. Drizzle from a piping bag or spoon, then let it set at cool room temp.

Can I make these with whole wheat flour?

Use up to 25–30% whole wheat in chewy cookies to keep texture pleasant.

For delicate cookies like shortbread and macarons, stick to all-purpose or specific flours.

What’s the secret to bakery-style looks?

Chill dough, use a scoop, add strategic toppings (extra chips, sprinkles) just before baking, and finish warm cookies with a cookie cutter “scoot” to round edges.

In Conclusion

These 15 Christmas cookie recipes go viral every December because they deliver: big flavor, pretty presentation, and reliable results. Pick a few that fit your style, prep some dough ahead, and keep storage simple. With the right tools and a couple of smart tricks, you’ll have trays that look festive and taste even better.

Share them, gift them, or keep a secret stash—no judgment. That’s the magic of holiday baking.