Gather ’round, bakers! The holiday season is here, and what better way to spread cheer than with the irresistible aroma of freshly baked Christmas butter cookies? From classic cut-outs to creative twists, we’ve rounded up 20 festive recipes that will make your kitchen the heart of the holidays. Let’s dive into these delightful treats that are sure to become new family traditions!
Classic Vanilla Christmas Butter Cookies
Remembering the cozy scent of vanilla and butter wafting through my childhood kitchen every December, these Classic Vanilla Christmas Butter Cookies are my ultimate holiday tradition—simple, nostalgic, and perfect for sharing with loved ones. I always make a double batch because they disappear fast, especially when my kids sneak a few warm from the oven! Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1 large
– Vanilla extract – 2 tsp
– All-purpose flour – 2½ cups
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together 1 cup of unsalted butter and ¾ cup of granulated sugar for 3 minutes until light and fluffy—this incorporates air for a tender cookie.
3. Add 1 large egg and 2 tsp of vanilla extract to the bowl, then mix on low speed for 1 minute until fully combined.
4. In a separate bowl, whisk together 2½ cups of all-purpose flour and ½ tsp of salt to evenly distribute the salt and prevent lumps.
5. Gradually add the flour mixture to the butter mixture in three additions, mixing on low speed after each until just incorporated; overmixing can make the dough tough, so stop as soon as no dry flour remains.
6. Scoop the dough into 1-tablespoon portions, roll each into a ball, and place them 2 inches apart on the prepared baking sheets.
7. Use the bottom of a glass to gently flatten each ball to about ¼-inch thickness for even baking.
8. Bake the cookies in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the edges are lightly golden but the centers are still soft.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
10. Store the cooled cookies in an airtight container at room temperature for up to 1 week. As a tip, if the dough feels too soft to handle, chill it in the refrigerator for 15 minutes to make rolling easier.
A buttery crumble with a hint of vanilla, these cookies melt in your mouth with a delicate crispness—try serving them dusted with powdered sugar or sandwiched with jam for a festive twist that always earns compliments at holiday gatherings.
Chocolate-Dipped Butter Cookies with Sprinkles
Last weekend, as I was cleaning out my baking cabinet, I rediscovered a jar of rainbow sprinkles that had been hiding behind the flour—immediately, I knew I had to make these nostalgic chocolate-dipped butter cookies. They’re the perfect treat to whip up when you’re craving something sweet but don’t want to spend hours in the kitchen, and I love how the simple butter cookie base lets the chocolate and sprinkles shine.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– All-purpose flour – 2¼ cups
– Salt – ½ tsp
– Semi-sweet chocolate chips – 1 cup
– Rainbow sprinkles – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup of unsalted butter and ¾ cup of granulated sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy—this creaming step is key for tender cookies.
3. Beat in 1 teaspoon of vanilla extract until just combined.
4. In a separate bowl, whisk together 2¼ cups of all-purpose flour and ½ teaspoon of salt.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms and no dry streaks remain; avoid overmixing to keep the cookies from becoming tough.
6. Scoop the dough into 1-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets.
7. Bake the cookies at 350°F for 10–12 minutes, until the edges are lightly golden—they’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool completely on the baking sheets for 15 minutes, then transfer to a wire rack.
9. Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
10. Dip half of each cooled cookie into the melted chocolate, letting any excess drip off.
11. Immediately sprinkle the chocolate-dipped portion with ½ cup of rainbow sprinkles before the chocolate sets, working quickly so they stick.
12. Place the cookies back on the wire rack and let the chocolate harden at room temperature for 30 minutes.
Gently crisp on the outside with a buttery, melt-in-your-mouth center, these cookies are a delightful mix of textures. I love serving them stacked on a vintage plate for parties or packing them in little bags as homemade gifts—they always bring smiles!
Cinnamon Spiced Butter Cookies
Kicking off the holiday baking season always brings back memories of my grandmother’s kitchen, where the scent of cinnamon and butter seemed to linger year-round. These Cinnamon Spiced Butter Cookies are my modern take on her classic recipe—simple, warmly spiced, and perfect with a cup of coffee on a chilly afternoon. I love making a big batch to share with neighbors; they disappear faster than you can say “seconds, please!”
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1 large
– All-purpose flour – 2½ cups
– Ground cinnamon – 2 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 3 minutes on medium speed—this step is key for tender cookies.
3. Beat in 1 large egg until fully incorporated.
4. In a separate bowl, whisk together 2½ cups of all-purpose flour, 2 tsp of ground cinnamon, and ½ tsp of salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a dough forms; avoid overmixing to keep the cookies soft.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass or your palm.
8. Bake at 350°F for 10–12 minutes, until the edges are lightly golden—the centers will look slightly underdone but firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
For the final touch, these cookies have a delicate, crumbly texture with a cozy cinnamon warmth that melts in your mouth. I sometimes drizzle them with a simple powdered sugar glaze or serve them alongside spiced apple cider for an extra festive treat.
Peppermint Crunch Butter Cookies
Crisp winter days always put me in the mood for baking something festive, and these Peppermint Crunch Butter Cookies are my go-treat. I love how the buttery base contrasts with the cool, crunchy topping—it’s like a holiday party in every bite. My family starts asking for them as soon as the first snowflake falls, and I don’t mind one bit because they’re surprisingly simple to whip up.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– All-purpose flour – 2 ¼ cups
– Vanilla extract – 1 tsp
– Salt – ½ tsp
– Crushed peppermint candies – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 3 minutes on medium speed. (Tip: Make sure your butter is at room temperature for easier mixing and a smoother dough.)
3. Add 1 tsp of vanilla extract and ½ tsp of salt to the butter mixture, and mix until just combined.
4. Gradually add 2 ¼ cups of all-purpose flour to the bowl, mixing on low speed until a soft dough forms and no dry flour remains.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Flatten each ball slightly with the bottom of a glass or your palm to about ¼-inch thickness.
7. Sprinkle ½ cup of crushed peppermint candies evenly over the top of each cookie, pressing gently so they adhere. (Tip: Crush the candies finely in a sealed bag with a rolling pin for an even texture that won’t burn.)
8. Bake the cookies in the preheated oven at 350°F for 10–12 minutes, or until the edges are just starting to turn golden brown. (Tip: Rotate the baking sheets halfway through baking for even browning, as oven hotspots can vary.)
9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
The cookies come out with a tender, melt-in-your-mouth texture from the butter and a delightful crunch from the peppermint topping. I love serving them with a cold glass of milk or crumbled over vanilla ice cream for an extra festive dessert—they disappear fast, so maybe double the batch!
Lemon Glazed Christmas Butter Cookies
Years ago, my grandmother would bake these buttery, lemon-kissed cookies every December, filling our home with a scent that felt like Christmas itself. I’ve tweaked her recipe slightly over time, adding a glossy glaze that makes them sparkle on any holiday platter—they’re my go‑whenever I need a little festive cheer. Honestly, I love how simple they are to whip up, even on a busy weeknight, and they always disappear fast, whether I’m sharing with neighbors or sneaking a few with my afternoon coffee.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– All-purpose flour – 2½ cups
– Baking powder – ½ tsp
– Salt – ¼ tsp
– Lemon zest – 1 tbsp
– Powdered sugar – 1 cup
– Lemon juice – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup of unsalted butter and ¾ cup of granulated sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy. (Tip: Make sure the butter is at room temperature—about 68°F—for easier mixing and a smoother dough.)
3. Add 1 large egg and 1 tsp of vanilla extract to the bowl, then beat on medium speed for 1 minute until fully combined.
4. In a separate bowl, whisk together 2½ cups of all-purpose flour, ½ tsp of baking powder, and ¼ tsp of salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a dough forms, about 2 minutes.
6. Fold in 1 tbsp of lemon zest by hand until evenly distributed throughout the dough. (Tip: Use a microplane to zest the lemon finely—it releases more flavor without bitter pith.)
7. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden. (Tip: Rotate the sheet halfway through baking for even browning.)
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
10. While the cookies cool, whisk together 1 cup of powdered sugar and 2 tbsp of lemon juice in a small bowl until smooth and glossy.
11. Drizzle the glaze over the cooled cookies with a spoon, then let it set for 15 minutes before serving.
Every bite of these cookies melts in your mouth with a rich, buttery crumb and a bright pop of lemon from the zest and glaze. They’re delightfully crisp around the edges yet tender in the center, perfect for stacking on a festive plate or crumbling over vanilla ice cream for an easy dessert upgrade. I often sprinkle a bit of edible glitter on top before the glaze sets to make them extra merry for holiday gatherings.
Almond Butter Cookies with Icing
Kind of like finding a cozy sweater in the back of your closet, these almond butter cookies are that perfect, familiar comfort. I stumbled upon this recipe while trying to use up a half-empty jar of almond butter, and now they’re my go-to treat for lazy Sunday afternoons—they come together with minimal fuss and always satisfy that sweet tooth.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Almond butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– All-purpose flour – 1 cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Powdered sugar – 1 cup
– Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the almond butter, granulated sugar, egg, and vanilla extract, mixing with a spatula until smooth and well incorporated—this usually takes about 2 minutes. Tip: If your almond butter is stiff, let it sit at room temperature for 10 minutes first to make mixing easier.
3. Add the all-purpose flour, baking soda, and salt to the wet ingredients, stirring just until no dry streaks remain; overmixing can lead to tough cookies.
4. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
5. Use a fork to gently press each ball into a crisscross pattern, flattening them to about ¼-inch thickness. Tip: Dip the fork in water between presses to prevent sticking.
6. Bake the cookies for 8–10 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
7. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, about 20 minutes.
8. While the cookies cool, whisk together the powdered sugar and milk in a small bowl until smooth and drizzle-able. Tip: Add milk ½ tablespoon at a time to achieve your desired icing consistency—thicker for a glaze, thinner for a light drizzle.
9. Once the cookies are fully cooled, drizzle the icing over them in a zigzag pattern using a spoon or piping bag.
10. Allow the icing to set for at least 15 minutes before serving.
Finally, these cookies boast a soft, chewy texture with a rich nutty flavor from the almond butter, balanced by the sweet icing. I love pairing them with a hot cup of coffee for an afternoon pick-me-up, or crumbling them over vanilla ice cream for a decadent dessert twist.
Gingerbread Butter Cookies with Royal Icing
Baking these gingerbread butter cookies has become my favorite holiday tradition—there’s something so comforting about the warm spices filling the kitchen, and I love how the royal icing lets me get creative with decorations while sipping on hot cocoa. They’re perfect for cookie swaps or just enjoying with family, and I always make a double batch because they disappear fast! Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Butter – 1 cup
– Brown sugar – ¾ cup
– Molasses – ¼ cup
– Egg – 1
– Flour – 3 cups
– Baking soda – 1 tsp
– Ground ginger – 2 tsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Powdered sugar – 2 cups
– Milk – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2–3 minutes with a hand mixer.
3. Tip: Make sure your butter is at room temperature for easier mixing and a smoother dough.
4. Beat in the molasses and egg until fully combined.
5. In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms.
7. Tip: Avoid overmixing to keep the cookies tender.
8. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
9. Flatten each ball slightly with the bottom of a glass or your palm.
10. Bake for 8–10 minutes, until the edges are lightly golden and the centers look set.
11. Tip: Check at 8 minutes to prevent overbaking, as they continue to firm up while cooling.
12. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
13. While the cookies cool, make the royal icing by whisking together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth and thick.
14. Decorate the cooled cookies with the icing using a piping bag or a small spoon, and let the icing set for at least 1 hour before serving.
Packed with cozy ginger and cinnamon, these cookies have a soft, buttery texture that melts in your mouth, and the royal icing adds a sweet, crisp contrast. I love stacking them on a festive platter or packaging them in clear bags with ribbon for gifts—they always bring smiles and holiday cheer!
Cranberry Orange Butter Cookies
Remember those chilly December afternoons when you crave something sweet but not too heavy? I always find myself reaching for these Cranberry Orange Butter Cookies—they’re like a cozy holiday hug in cookie form, with a bright citrus zing that cuts through the richness. I love baking a batch on lazy weekends; the scent of orange zest and butter filling the kitchen is pure comfort.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1 large
– Orange zest – 2 tbsp
– All-purpose flour – 2½ cups
– Baking powder – 1 tsp
– Salt – ½ tsp
– Dried cranberries – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the unsalted butter and granulated sugar together with an electric mixer on medium speed for 3 minutes until light and fluffy—this step is key for tender cookies, so don’t rush it.
3. Add the egg and orange zest to the butter mixture, mixing on low speed for 1 minute until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms, about 2 minutes; overmixing can make the cookies tough.
6. Fold in the dried cranberries by hand until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden but the centers are still soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Very buttery and crumbly, these cookies have a delightful chew from the cranberries and a refreshing orange aroma. I like to serve them slightly warm with a cup of tea or crumble them over vanilla ice cream for an easy dessert upgrade.
Maple Pecan Butter Cookies
Venturing into my holiday baking, I always crave something that feels both festive and effortless—these Maple Pecan Butter Cookies are my go-to. They remind me of cozy winter mornings when I’d sneak a taste of my mom’s pecan pie filling straight from the bowl, and now I’ve turned that memory into a simple, melt-in-your-mouth treat that’s perfect for sharing (or hoarding, no judgment!).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Pure maple syrup – ¼ cup
– All-purpose flour – 2 ¼ cups
– Salt – ½ tsp
– Chopped pecans – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup of unsalted butter and ¾ cup of granulated sugar using an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add ¼ cup of pure maple syrup to the butter mixture and mix on low speed for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together 2 ¼ cups of all-purpose flour and ½ tsp of salt to ensure even distribution.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a dough forms, being careful not to overmix to keep the cookies tender.
6. Fold in 1 cup of chopped pecans with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with the bottom of a glass or your palm to about ¼-inch thickness for even baking.
9. Bake the cookies in the preheated oven at 350°F for 10–12 minutes, or until the edges turn a light golden brown while the centers remain soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Just out of the oven, these cookies boast a crisp edge that gives way to a soft, buttery center, with the pecans adding a delightful crunch and the maple syrup lending a subtle, warm sweetness. I love serving them slightly warm with a drizzle of extra maple syrup or alongside a scoop of vanilla ice cream for an indulgent twist—they’re so versatile, they might just become your new holiday staple!
Eggnog Butter Cookies with Nutmeg
Venturing into holiday baking always brings back memories of my grandmother’s kitchen, where the scent of nutmeg and eggnog filled the air. Today, I’m sharing my twist on a classic—Eggnog Butter Cookies with Nutmeg—that’s become a staple in my December baking lineup, perfect for cozy afternoons with a cup of tea.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Eggnog – ¼ cup
– All-purpose flour – 2 ½ cups
– Ground nutmeg – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed for 3 minutes, until light and fluffy—this step is key for tender cookies, so don’t rush it.
3. Add the eggnog to the butter mixture and mix on low speed for 1 minute until just combined.
4. In a separate bowl, whisk together the all-purpose flour, ground nutmeg, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, about 2 minutes; avoid overmixing to keep the cookies from becoming tough.
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
7. Use a fork to gently press each ball into a ½-inch thick round, creating a crisscross pattern on top.
8. Bake the cookies in the preheated oven for 10 minutes, or until the edges are lightly golden—check at 8 minutes to prevent overbaking, as they firm up as they cool.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Yielded from the oven, these cookies boast a crisp edge with a soft, buttery center, infused with the warm spice of nutmeg that pairs beautifully with the rich eggnog. You can serve them dusted with powdered sugar for an extra festive touch or alongside a glass of cold milk to balance the flavors.
Red Velvet Butter Cookies with Cream Cheese Frosting
Nothing says holiday cheer like a batch of festive cookies, and these red velvet butter cookies with cream cheese frosting have become my go-to treat every December—they’re the perfect blend of rich cocoa and tangy sweetness that always impresses my friends and family.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1
– Red food coloring – 2 tbsp
– Unsweetened cocoa powder – 2 tbsp
– Cream cheese – 8 oz
– Powdered sugar – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg until fully combined, then mix in the red food coloring and unsweetened cocoa powder.
4. Gradually add the all-purpose flour, mixing just until a smooth dough forms—be careful not to overmix to keep the cookies tender.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
6. Bake for 8–10 minutes, until the edges are set but the centers are still soft; they’ll firm up as they cool.
7. Let the cookies cool completely on the sheets for 15 minutes before frosting.
8. While the cookies cool, beat the cream cheese in a medium bowl until smooth, then gradually add the powdered sugar and vanilla extract until creamy.
9. Frost each cooled cookie with a generous dollop of the cream cheese mixture using a knife or piping bag.
10. Allow the frosting to set for 30 minutes before serving for the best texture.
Rely on these cookies to deliver a soft, crumbly bite with a hint of cocoa, balanced by that luscious cream cheese frosting—they’re fantastic with a glass of cold milk or crumbled over ice cream for an extra indulgent dessert.
Coconut Snowball Butter Cookies
A few years ago, my aunt brought these magical coconut snowball butter cookies to our holiday gathering, and I’ve been obsessed with recreating that melt-in-your-mouth texture ever since. They’re buttery, tender, and coated in sweet coconut—perfect for cookie swaps or a cozy afternoon treat. I love how simple they are to make, yet they always feel special and festive.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup (2 sticks)
– Powdered sugar – ½ cup
– Vanilla extract – 1 tsp
– All-purpose flour – 2 ¼ cups
– Salt – ¼ tsp
– Sweetened shredded coconut – 2 cups
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
3. Add the powdered sugar and vanilla extract to the butter, and beat on medium speed until light and fluffy, about 2 more minutes.
4. Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed just until a soft dough forms—tip: avoid overmixing to keep the cookies tender.
5. Scoop the dough into 1-inch balls using a cookie scoop or tablespoon, rolling each between your palms to smooth them.
6. Roll each dough ball in the sweetened shredded coconut until fully coated, pressing gently so the coconut adheres.
7. Place the coated balls 2 inches apart on the prepared baking sheets—tip: chill the dough for 10 minutes if it feels too soft, which helps prevent spreading.
8. Bake the cookies in the preheated oven for 10–12 minutes, or until the bottoms are lightly golden and the coconut is toasted—tip: rotate the pans halfway through for even baking.
9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Crunchy on the outside from the toasted coconut and wonderfully soft inside, these cookies have a rich buttery flavor that pairs beautifully with a cup of tea. For a festive twist, try drizzling them with melted white chocolate or serving them alongside a scoop of vanilla ice cream.
White Chocolate Cranberry Butter Cookies
Kicking off the holiday baking season always brings back memories of my grandmother’s kitchen, where the scent of butter and sugar meant something special was coming. These White Chocolate Cranberry Butter Cookies are my modern twist on her classics—soft, buttery, and studded with sweet-tart cranberries and creamy white chocolate. I love how they come together quickly, making them perfect for last-minute gifts or a cozy afternoon treat with coffee.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– All-purpose flour – 2¼ cups
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Dried cranberries – 1 cup
– White chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy—this creaming step is key for tender cookies.
3. Add the egg and vanilla extract to the butter mixture, and beat on low speed for 1 minute until fully combined.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain; overmixing can lead to tough cookies.
6. Fold in the dried cranberries and white chocolate chips by hand with a spatula until evenly dispersed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies emerge with a delicate, melt-in-your-mouth texture from the high butter content, balanced by the chewy cranberries and creamy white chocolate bursts. Try serving them slightly warm with a drizzle of dark chocolate for an elegant contrast, or crumble them over vanilla ice cream for a festive dessert twist.
Pistachio Rose Butter Cookies
You know those moments when you want something sweet but not overly indulgent? Yesterday, I was craving just that—a delicate cookie with a hint of floral elegance and nutty richness. Pistachio rose butter cookies are my new go-to for afternoon tea or gifting to friends, blending subtle Middle Eastern flavors with classic American baking comfort. They’re surprisingly simple to whip up, and the aroma alone will transport your kitchen to a cozy bakery.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– All-purpose flour – 2 cups
– Salt – ½ tsp
– Shelled pistachios – ½ cup
– Dried rose petals – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a grainy texture.
3. Add the all-purpose flour and salt to the bowl, mixing on low speed just until a soft dough forms, about 1 minute.
4. Finely chop the shelled pistachios and dried rose petals with a sharp knife or in a food processor for 10 seconds.
5. Fold the chopped pistachios and rose petals into the dough with a spatula until evenly distributed, about 30 seconds. Tip: Reserve a small pinch of rose petals for garnish later to add visual appeal.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
7. Gently flatten each ball with the bottom of a glass or your palm to about ¼-inch thickness.
8. Bake in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the edges turn a light golden brown. Tip: Watch closely after 10 minutes to prevent over-browning, as these cookies can go from perfect to overdone quickly.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Elegantly crisp on the outside with a tender, buttery crumb, these cookies offer a delightful crunch from the pistachios and a whisper of floral sweetness. I love serving them stacked on a vintage plate with a dusting of powdered sugar or alongside a cup of herbal tea for a soothing treat that feels both rustic and refined.
Caramel Stuffed Butter Cookies
Nothing says holiday comfort like a warm, gooey cookie, and these Caramel Stuffed Butter Cookies are my ultimate December indulgence—I always make a double batch because my family devours them straight from the baking sheet. Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– All-purpose flour – 2½ cups
– Salt – ½ tsp
– Caramel candies – 24 pieces
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup of unsalted butter and ¾ cup of granulated sugar for 3 minutes until light and fluffy—this step is key for a tender cookie, so don’t rush it.
3. Beat in 1 large egg and 1 tsp of vanilla extract until fully combined.
4. Gradually mix in 2½ cups of all-purpose flour and ½ tsp of salt until a soft dough forms, being careful not to overmix to avoid toughness.
5. Scoop 1 tablespoon of dough, flatten it slightly in your palm, place 1 caramel candy in the center, and wrap the dough around it completely, rolling into a smooth ball; repeat for all 24 pieces.
6. Arrange the dough balls 2 inches apart on the prepared baking sheets.
7. Bake at 350°F for 10–12 minutes, until the edges are just golden brown—the cookies will look soft but firm up as they cool, so avoid overbaking for that perfect chewy texture.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
A buttery, melt-in-your-mouth cookie gives way to a luscious caramel center that oozes with every bite. Serve them warm with a drizzle of extra caramel or alongside a cold glass of milk for the ultimate cozy treat.
Chai Spiced Butter Cookies
Mmm, there’s something magical about the cozy aroma of chai spices wafting through the kitchen—it instantly transports me to chilly afternoons with a warm mug in hand. I’ve been tweaking this butter cookie recipe for years, and these chai-spiced versions have become my go-to holiday treat, perfect for sharing with neighbors or savoring with a cup of tea. Honestly, I love how the spices mellow as they bake, creating a cookie that’s fragrant without being overpowering.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– All-purpose flour – 2¼ cups
– Ground cinnamon – 1 tsp
– Ground cardamom – ½ tsp
– Ground ginger – ½ tsp
– Ground cloves – ¼ tsp
– Baking powder – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream together 1 cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 2–3 minutes—this step is key for tender cookies.
3. Add 1 egg and 1 tsp of vanilla extract to the butter mixture, and beat on low speed just until combined, scraping down the sides of the bowl with a spatula.
4. In a separate medium bowl, whisk together 2¼ cups of all-purpose flour, 1 tsp of ground cinnamon, ½ tsp of ground cardamom, ½ tsp of ground ginger, ¼ tsp of ground cloves, ½ tsp of baking powder, and ¼ tsp of salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no flour streaks remain; avoid overmixing to keep the cookies from becoming tough.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
7. Use the bottom of a glass or your palm to gently flatten each dough ball to about ¼-inch thickness, which helps them bake evenly.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set—watch closely as they can brown quickly due to the spices.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. For an extra touch, I sometimes dust the cooled cookies with a sprinkle of powdered sugar or serve them with a side of chai-infused whipped cream. Fresh from the oven, these cookies have a delicate, crumbly texture that melts in your mouth, with the warm chai spices shining through in every bite. They’re fantastic on their own, but I love pairing them with a hot latte or gifting them in festive tins—they always disappear fast!
Cherry Almond Butter Cookies
Sometimes the best recipes come from happy accidents in the kitchen, like when I ran out of peanut butter and discovered a jar of cherry almond butter hiding in the pantry. These cookies are my new favorite holiday treat—they’re soft, slightly chewy, and packed with a sweet-tart flavor that feels festive without being overly rich. I love making a double batch to share with neighbors, and they always disappear fast!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Unsalted butter – 1 cup (softened)
– Granulated sugar – ¾ cup
– Brown sugar – ¾ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– Cherry almond butter – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the unsalted butter, granulated sugar, and brown sugar for 3 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, and beat on low speed for 1 minute until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, about 2 minutes.
6. Fold in the cherry almond butter with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.
10. Allow the cookies to cool completely on the rack for at least 15 minutes before serving.
Buttery and tender, these cookies have a delightful crumb with bursts of cherry flavor from the almond butter. I like to serve them slightly warm with a glass of cold milk or crumbled over vanilla ice cream for an easy dessert upgrade—they’re so good, you might want to hide a few for yourself!
Brown Butter Sugar Cookies with Holiday Sprinkles
Holiday baking always brings back memories of my grandma’s kitchen, where the scent of butter and sugar meant something magical was about to emerge from the oven. These brown butter sugar cookies are my modern twist on that tradition—rich, nutty, and perfect for festive gatherings. I love how the holiday sprinkles add that cheerful pop of color, making them as fun to look at as they are to eat.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Brown sugar – ½ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– All-purpose flour – 2 cups
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Holiday sprinkles – ¼ cup
Instructions
1. Place 1 cup of unsalted butter in a light-colored saucepan over medium heat.
2. Cook the butter, stirring constantly with a wooden spoon, for 5–7 minutes until it turns golden brown and smells nutty, then immediately remove from heat to prevent burning.
3. Pour the brown butter into a heatproof bowl and let it cool at room temperature for 30 minutes until solid but soft.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. In a large mixing bowl, combine the cooled brown butter, ¾ cup granulated sugar, and ½ cup brown sugar, beating with an electric mixer on medium speed for 2 minutes until fluffy.
6. Add 1 large egg and 1 tsp vanilla extract to the bowl, mixing on low speed for 1 minute until fully incorporated.
7. In a separate bowl, whisk together 2 cups all-purpose flour, ½ tsp baking soda, and ¼ tsp salt to ensure even distribution.
8. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms, being careful not to overmix for tender cookies.
9. Fold in ¼ cup holiday sprinkles gently with a spatula to avoid crushing them.
10. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
11. Bake the cookies at 350°F for 10–12 minutes until the edges are lightly golden but the centers are still soft.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
The cookies come out with a crisp edge and a soft, chewy center, thanks to the brown butter’s deep, caramel-like flavor. I love serving them stacked on a festive platter or packaging them in clear bags as homemade gifts—they’re sure to spread holiday cheer with every bite.
Raspberry Thumbprint Butter Cookies
Yesterday, while sorting through my grandmother’s old recipe box, I stumbled upon a faded card for these buttery, jam-filled gems—a happy accident that inspired this cozy baking session. They’re wonderfully simple to whip up, perfect for a lazy weekend or a last-minute holiday treat, and I love how the raspberry jam adds a bright, tangy pop against the rich, crumbly cookie. My tip? Don’t skip chilling the dough; it makes all the difference in keeping those thumbprints neat!
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup
– Granulated sugar – ⅔ cup
– Vanilla extract – 2 tsp
– All-purpose flour – 2¼ cups
– Salt – ½ tsp
– Raspberry jam – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat 1 cup of unsalted butter and ⅔ cup of granulated sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy.
3. Add 2 tsp of vanilla extract to the butter mixture and beat for 30 seconds to combine.
4. In a separate bowl, whisk together 2¼ cups of all-purpose flour and ½ tsp of salt.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms and no dry streaks remain.
6. Cover the dough with plastic wrap and refrigerate it for 30 minutes to firm up—this prevents spreading and makes shaping easier.
7. Scoop the chilled dough into 1-tablespoon portions and roll each into a smooth ball between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
10. Fill each indentation with about ½ tsp of raspberry jam, being careful not to overfill to avoid bubbling over.
11. Bake the cookies in the preheated oven for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Buttery and tender, these cookies have a melt-in-your-mouth texture with a sweet-tart raspberry center that’s simply irresistible. For a fun twist, try swapping the jam for lemon curd or chocolate hazelnut spread, or serve them warm with a scoop of vanilla ice cream for an easy dessert.
Dark Chocolate Espresso Butter Cookies
You know those days when only a rich, chocolatey treat will do, but you also need a little caffeine kick? That’s exactly why I keep this recipe for dark chocolate espresso butter cookies in my back pocket—they’re my go-to for book club nights or when I just need a moment of quiet indulgence with my afternoon coffee.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Unsalted butter – 1 cup (2 sticks)
– Granulated sugar – ¾ cup
– Dark chocolate chips – 1 cup
– Instant espresso powder – 1 tbsp
– All-purpose flour – 2 cups
– Baking soda – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper. 2. In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar together on medium speed for 3 minutes, until light and fluffy—this step is key for a tender cookie, so don’t rush it. 3. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, then let it cool slightly for 2 minutes to avoid scrambling the butter. 4. Add the melted dark chocolate and instant espresso powder to the butter mixture, and mix on low speed until fully combined. 5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 6. Gradually add the dry ingredients to the wet mixture, mixing on low just until no flour streaks remain; overmixing can lead to tough cookies, so stop as soon as it’s incorporated. 7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. 8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are set but the centers still look slightly soft—they’ll firm up as they cool. 9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Zesty with espresso and deeply chocolatey, these cookies have a crisp edge and a fudgy, melt-in-your-mouth center that pairs perfectly with a cold glass of milk or crumbled over vanilla ice cream for an easy dessert upgrade.
Summary
Savor the joy of holiday baking with these 20 festive Christmas butter cookies! From classic shapes to creative flavors, there’s a recipe here for every home cook. We’d love to hear which ones become your favorites—please leave a comment below and share this roundup on Pinterest to spread the holiday cheer. Happy baking!
