Description
Celebrate the holidays with these best cookie recipes perfect for your holiday cookie exchange. Featuring classic sugar cookies, rich chocolate crinkle cookies, and festive peppermint chocolate chip cookies, this collection offers delightful treats that are easy to bake and sure to impress. Each recipe includes tried-and-true ingredients and baking instructions to create the perfect batch of cookies for gifting or sharing with loved ones.
Ingredients
Scale
For Classic Sugar Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Holiday sprinkles or colored sugar
For Chocolate Crinkle Cookies:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for rolling)
For Peppermint Chocolate Chip Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Classic Sugar Cookies: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the flour, baking soda, and baking powder to combine. In a larger bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and optional almond extract until fully incorporated. Gradually add the dry ingredients, mixing just until combined. Roll the dough into 1-inch balls, then roll them in holiday sprinkles or colored sugar. Place the cookies on ungreased baking sheets, spaced about 2 inches apart. Bake for 8 to 10 minutes or until the edges are set and slightly golden. Remove from oven and transfer cookies to wire racks to cool completely.
- Chocolate Crinkle Cookies: In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil until smooth. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the flour, baking powder, and salt until just combined forming a dough. Cover the dough and chill in the refrigerator for at least 1 hour to firm up, which helps achieve the signature crinkle texture. Preheat the oven to 350°F (175°C). Shape the chilled dough into 1-inch balls and roll each ball generously in powdered sugar. Place the coated dough balls on parchment-lined baking sheets, leaving space between each cookie. Bake for 10 to 12 minutes until the cookies have spread and developed the characteristic crackled surface. Remove from oven and cool on wire racks.
- Peppermint Chocolate Chip Cookies: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt to combine. In a large bowl, cream the softened butter with both the brown sugar and granulated sugar until light and fluffy. Beat in the eggs, vanilla extract, and peppermint extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until fully combined. Fold in the semi-sweet chocolate chips and crushed peppermint candies or candy canes. Drop rounded spoonfuls of dough onto baking sheets lined with parchment paper, spacing them approximately 2 inches apart. Bake for 9 to 11 minutes until the edges are golden but the centers remain soft. Allow the cookies to cool on the sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- Make ahead: Freeze cookie dough balls in an airtight container or zip-top bag to bake fresh cookies on demand.
- Store baked cookies in airtight containers with parchment paper between layers to prevent sticking.
- Package cookies in decorative tins or holiday-themed bags for gifting or cookie exchanges.
