Make a batch of this easy and basic cookie dough to make at least 8 different types of Christmas cookies! Including soft chocolate chip cookies, M&M cookies, sprinkle cookies, snickerdoodles, hidden kiss cookies, jam thumbprints, Iced cookies, and cut-out sugar cookies! This recipe is so versatile, so you can get creative and use it to make your favorite cookies.
These incredible Christmas cookies are made with just one cookie dough, but we’re using different mix-ins, decorations, candies, and flavors to make them all different! The cookies are delicious, soft, and they literally melt in your mouth!
Try this fun recipe, and it will become a Christmas family tradition to make them every year! It also freezes very well, and I’m including all the instructions, variations, and tips and tricks below.
Looking for more easy Christmas cookie recipes? That’s what my blog is about! I have everything you need, from Classic Gingerbread Cookies, and Pizzelle Cookies, to fun stuff like these Pistachio Pudding Cookies and Stacked Christmas Tree Sugar Cookies!
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Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour, Baking Powder, and Salt: These are the dry ingredients, and what makes up the bulk of the recipe. Whisk them together in a bowl before you start.
- Unsalted Butter: Make sure to let the butter soften to room temperature before using. I don’t recommend using salted butter here.
- Sugar: Use white granulated sugar.
- Eggs: Always use large eggs that are at room temperature for baking.
- Vanilla extract: I recommend buying high-quality pure vanilla extract. It makes such a big difference! Avoid using imitation vanilla.
How To Make Basic Cookie Dough
- Prep: If you’re planning to bake right away, then preheat the oven to 350°F/180°C.
- Mix Dry ingredients: In a bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In the bowl of a stand mixer, cream together the butter and sugar (here’s how to do it). Add the eggs and vanilla extract, and beat again until well combined.
- Add Dry to Wet: Add the dry ingredients to the wet ingredients, and mix again until just combined. Do not overmix the cookie dough.
- Chill or Bake: Divide into 4 portions, cover with plastic wrap, and chill or freeze until you’re ready to use or start shaping and baking!
I made 8 different types of cookies, but you can definitely get creative and make more! Below are some ideas:
Chocolate Chip, M&M, and Sprinkle Cookies
To make Chocolate Chip Cookies, I used this small cookie scoop (1 tablespoon size), added mini chocolate chips, and made 36 cookies using a quarter of the dough.
To make M&M Cookies, I followed the same instructions as for the chocolate chip cookies, just swapped the chocolate chips with mini M&M candies.
For the Sprinkle Cookies, I rolled each cookie in frothy egg whites followed by sprinkles. Slightly pressed the cookies and baked.
Cut Out Sugar Cookies
To make Cut Out Sugar Cookies, on a lightly floured surface, roll out the cookie dough into a 4th-inch thickness. Using your favorite cookie cutters, cut out shapes, and with the help of an off-set spatula transfer to a baking sheet and bake.
After the cookies have cooled, decorate with royal icing or easy cookie icing.
Jam Thumbprint Cookies
To make Jam Thumbprints, use a small cookie scoop and scoop out dough balls onto a cookie sheet. Using your thumb or the rounded back of a measuring spoon, gently press an indent in the center of the cookie. Repeat with all the cookies, then add a little bit of jam to the center of each cookie and bake.
If you use quarter of the dough to make thumbprint cookies (and use a small 1-inch cookie scoop), you should get about 36 cookies.
Keep in mind that the cookie dough will be a little crumbly, but that’s okay. I mean, it doesn’t have to be perfect and the cookies will be 100% delicious!
Hidden Kiss Cookies
To make Hidden Kiss Cookies, divide the cookie dough into 1 tablespoon portions (I use a small cookie scoop). Unwrap a Hershey’s chocolate kiss, and place it inside the cookie dough then with the help of your fingers wrap the dough to hide the candy so it’s all covered. Roll in powdered sugar, and bake. Remove from the oven, and while still warm, roll in powdered sugar again.
To make Snickerdoodle Cookies, in a small bowl combine granulated sugar with ground cinnamon. Using a small cookie scoop, divide into 1 tablespoon cookie dough balls and roll in the cinnamon sugar. Bake.
Keep in mind that these won’t have the iconic snickerdoodle cracks, if you’re after the classic recipe I have a great Snickerdoodle recipe here. But these are absolutely delicious, I promise!
To make Iced Christmas Cookies, using a small cookie scoop divide into 1 tablespoon portions and bake. After the cookies have completely cooled down, dip or drizzle with this easy cookie icing, place on a wire rack, and immediately decorate with sprinkles. Leave the icing to fully set (I leave it overnight).
Other Christmas Cookies You Should Try
You can get creative and personalize the cookie dough to make your favorite cookies, but I’m sharing a few ideas below:
- Add crushed nuts such as walnuts, pecans, or pistachios.
- Snowball cookies: Roll in powdered sugar before and after baking.
- Chocolate cookies: Add cocoa powder to the dough and mix it in, then shape and bake.
- Peanut butter cookies: Mix some creamy peanut butter in the dough, then roll the dough balls in sugar before baking.
- Bars: Press into a pan with your favorite candies or chocolate chips, and bake.
- Crumb Bars: Press dough into the pan, spread some jam, then crumble some cookie dough on top and bake.
- Funfetti cookies: Mix in sprinkles/funfetti in the dough, along with chocolate chips and bake.
- Slice and bake cookies: Roll into a log, then roll in sprinkles, cover the log tightly with parchment paper, and chill for 2-3 hours or overnight. Slice, and bake!
Storing and Freezing Tips
- Storing: Wrap the dough tightly in plastic wrap, and store in the fridge for up to 3 days.
- Freezing: Wrap the dough tightly in plastic wrap, and freeze for up to 3 months.
- To Thaw: Thaw the cookie dough in the fridge overnight before baking.
Skip the store-bought cookie dough, and make this homemade for the best ever from scratch cookies!
Comments & Reviews
Can I use this dough for Mexican or pecan tassies?
I haven’t tried it myself, but I think that it will work!
Amazing!!! I’m not a great baker but these cookies turned out exactly like the pictures. I added peanut butter chips to the snickerdoodle and I had to hide them from my kids. Yummy