5 Christmas Cookie Recipes To Try This Year

It is officially the countdown to Christmas, and what better way to start of by celebrating National Cookie day on the 4th December with some tasty treats. National cookie day was created by Matt Nader in 1987, and championed by The Cookie Monster from Sesame Street. Since then, every year families and friends all around the world come together to bake cookies and enjoy the Christmas festivities.

So, if you are looking for some amazing Christmas cookie recipes to try this year for National Cookie Day, why not check out our top picks below. Cookies are really easy to make and an all-round favourite for adults and kids alike. So, whether you’re looking for an activity to entertain your little ones, or want to get yourself into the Christmas spirit and enjoy some tasty treats, these Christmas cookie recipes are perfect. Enjoy baking!

Christmas Cookie Recipes:

Holiday Spritz Christmas cookie on a white plate

Holiday Spritz Cookies

These buttery treats are simple and great to make with the kids, to enjoy the Christmas festivities.

Serves: 20 Preparation: 20 mins Cooking: 14 mins

Ingredients:
• 160g of all-purpose flour
• Pinch of salt
• 64g of unsalted butter
• 32g caster sugar
• 1 large egg yolk, at room temperature
• ½ tsp of vanilla extract
• Red and green food colouring
• Royal icing, for decorating
• Sprinkle, for decorating

Method:
1. Preheat your oven to 180°c.
2. In a bowl, combine the flour and salt together.
3. In a large bowl, using an electric mixer beat butter and sugar on a high speed until light and fluffy.
4. Reduce speed to medium and add the egg yolk and vanilla extract until smoothly combined.
5. Reduce mixer speed to low and gradually start to add in the flour mixture, folding until incorporated.
6. Use a spatula to fold the dough to form a ball. If you like, you can add in food colouring to change the colour of the dough before cooking.
7. Use a cookie cutter to make your Christmas shaped cookies. Space cookies 1 inch apart on a baking tray.
8. Bake, for 11 to 13 minutes until cookies are light golden brown around the edges. Let cookies cool for 1 minute on sheets, then transfer to wire racks to cool completely.
9. Decorate cooled cookies as desired with Royal Icing and sprinkles and display on a cake stand for all guests to enjoy.

Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies

Upgrade this holiday classic, with a milk chocolate frosting to share with you family and friends this Christmas.

Servings: 24 Preparation: 50 mins Cooking: 15 mins

Ingredients:
For the cookies:
• 320g of all-purpose flour
• 2 ½ tsp. ground ginger
• 1 ½ tsp. cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. baking soda
• ¼ tsp. ground cloves
• ¼ tsp. salt
• 64g of unsalted butter, at room temp
• 64g of firmly packed dark brown sugar
• 1 large egg
• 1 ½ tsp. pure vanilla extract
• Royal icing, for decorating
• Sugar dusting and white pearl sprinkles, for decorating

For the icing:
• 35g unsalted butter, at room temp
• 85g icing sugar
• 100g of milk chocolate, melted and cooled to room temp

Method
1. Preheat the oven to 180°c and line baking tray with parchment paper.
2. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
3. Using a stand mixer, beat the butter and brown sugar in a large bowl until light and fluffy, for about 3 minutes. Then beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft).
4. Divide the dough in portions and roll each between 2 sheets of parchment paper to the desired thickness. Place in the fridge until firm, for at least 30 minutes or wrap and refrigerate for up to 1 week.
5. Using floured 3-inch hexagon cookie cutters, cut out cookies. Place on prepared baking tray.
6. Bake in the oven for 10 to 12 minutes until cookies are light golden brown around the edges. Let them cool on the baking tray for 5 minutes before transferring to wire racks to cool completely.
7. Meanwhile, make the chocolate frosting. Using an electric mixer, beat butter and icing sugar on a medium speed until light and fluffy. Reduce speed to low and add the melted chocolate, beating until combined.
8. Decorate half of the ginger cookies with royal icing and sugar dusting, as desired. Spread chocolate frosting on remaining cookie halves and sandwich with decorated halves.
9. Display on a cake stand for all guests to enjoy.

Christmas Crinkle Cookies

Christmas Crinkle Cookies

Enjoy these Christmas orange zest, mixed spice cinnamon crinkle cookies for a Christmas twist. Serve with ice cream for an extra treat.

Serves: 30 Preparation: 20mins Cooking: 10 mins

Ingredients:
• 60g cocoa powder, sieved
• 200g of caster sugar
• 60ml vegetable oil
• 2 large eggs
• 180g of plain flour
• 1 tsp. baking powder
• 2 orange zests
• 2 tsp. mixed spice
• 1 tsp. cinnamon
• 50g icing sugar

Method:
1. Use a stand mixer to combine the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
2. Combine the flour, baking powder, orange zest, mixed spice, cinnamon and a pinch of salt in a separate large bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels too soft, put in the fridge to chill for 1 hr.
3. Heat the oven to 190C/170C fan/gas 5 and tip the icing sugar into a shallow dish. Roll heaped teaspoons of the dough into balls (about 20g each), then roll in the icing sugar to coat. Put the balls on one large or two medium baking trays lined with baking parchment, ensuring they’re evenly spaced apart.
4. Bake on the middle rack of the oven for 10 mins, and then transfer to a wire rack to cool – they will firm up as they cool, but still be fudgy in the centre. They will keep for up to four days in an airtight container.

Jammy Star Cookies

Jammy Star Cookies

These Jammy Star Cookies are perfect for Christmas gifts and easy to make so the kids can get involved too.

Serves: 15-20 Preparation: 1hr Cooking: 15-30 mins

Ingredients:
For the cookies:
• 175g cold unsalted butter, cubed
• 250g plain flour, plus extra for dusting
• 100g of golden icing sugar
• 1 tsp. vanilla extract
• 1 egg yolk

For the filling:
• 50g unsalted butter, softened
• 160g icing sugar
• 120g of seedless raspberry or strawberry jam

Method
1. Blitz the butter, flour and a pinch of salt in a stand mixer until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead quickly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins in the fridge. Line two baking trays with baking parchment.
2. Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet.
3. Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, and then transfer to a wire rack to cool completely.
4. Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½ cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
5. Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, and then sandwich a biscuit with a hole cut out on top of each one. They will keep in an airtight container for up to three days.

Melting Snowman Cookie

Melting Snowman Cookie

Get the whole family involved in these simple, fun and festive snowman cookies, perfect if you can’t be bothered to switch on the oven.

Serves: 6 Preparation: 30 mins

Ingredients:
• 200g fondant icing sugar
• 6 white marshmallows
• 6 large cookies
• 24 mini chocolate beans
• 6 pretzel sticks
• Tube black writing icing

Method:
1. Put the icing sugar into a bowl and add cold water a teaspoon at a time until the mixture is runny but thick enough to coat a spoon.
2. Ask an adult to snip the marshmallows in half using wet scissors.
3. Spoon a little icing onto each cookie and attach half a marshmallow. Using a little icing, stick the other half on top at an angle. Drizzle a little more icing onto the cookie to make melting snow.
4. Break the pretzel sticks in half and place on the cookie for arms. Stick orange chocolate beans on for the noses. Stick three chocolate beans on each cookie to represent buttons.
5.
Using the writing icing, pipe small blobs for the eyes and mouth. Leave to set.

We hope you enjoyed these Christmas cookie recipes! Plan on baking your own? Send us your pictures and videos to our social media at @SwanBrandUK!