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Classic Christmas Cookies are the kind that make the holiday season feel complete—the soft, chewy sugar cookies I bake every year while the tree lights glow. The dough is simple and fun to roll out for festive shapes, and I always finish them with red and green sugar for that nostalgic sparkle. They’re perfect for gifting, adding to a cookie tray, or enjoying warm with a cup of cocoa.
Want more chewy cookie recipes to add to your holiday repertoire? I’ve got the best Thumbprint cookies for you! But if you’re craving something with a little crunch, my shortbread cookies are delicious any time of year.
Ingredients Notes
- Salted butter – Or swap for unsalted butter and add a pinch of salt.
- Cream cheese – Full-fat gives the best soft, chewy texture. You can substitute with butter, though the cookies won’t be quite as tender.
- Sugar – Granulated sugar works best, but light brown sugar adds a richer flavor.
- Eggs – Bind the dough and add moisture.
- Vanilla extract – Classic flavor, or try maple extract for a cozy holiday twist.
- Almond extract – Optional, but it adds a subtle nutty note. You can skip it or use extra vanilla instead.
- All-purpose flour – The base of the dough for structure.
- Cornstarch – Keeps the cookies soft; leave it out for a slightly firmer bite.
- Baking soda – Helps the cookies rise and spread just right.
- Salt – Balances sweetness and enhances flavor.
- Red & green sanding sugar – Adds festive sparkle! Swap colors for other holidays, or dust with powdered sugar for a simple finish.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Swap the sanding sugar for colorful sprinkles, powdered sugar, or a drizzle of melted white chocolate.
- Change sugar colors to match the season-pink for Valentine’s Day, pastels for Easter, or orange and black for Halloween cookies.
- Roll in cinnamon sugar for a soft, chewy snickerdoodle cookies.
- Mix in extras like mini chocolate chips or crushed peppermint candies for added holiday flavor.
- Frost with royal icing and top with crushed candy canes for a peppermint Christmas cookie variation.
- Make frosted sugar cookies instead of sanding sugar-use different cookie cutters for fun holiday shapes like stars, Santa Claus, or reindeer. For a classic cut-out version, try my Best Christmas Sugar Cookies Recipes for even more festive options.
How to Make Classic Christmas Cookies
- Mix the dough: In a large bowl, beat together the butter, cream cheese, sugar, eggs, vanilla, and almond extract until light and fluffy. Add the flour, cornstarch, baking soda, and salt, then mix until a soft cookie dough forms.
- Chill: Cover the bowl with plastic wrap and refrigerate for 2 hours so the dough firms up and bakes evenly.
- Shape & decorate: Roll the dough into balls and place them on a parchment-lined baking sheet. Press lightly with a fork to make a criss-cross pattern, then sprinkle with red or green sanding sugar.
- Bake: Bake at 350°F for 9-11 minutes, until just set. The edges should stay pale (not golden brown) if you want soft, chewy cookies.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Soften butter and cream cheese completely before mixing so your dough is smooth and lump-free.
- Remove from the oven slightly underbaked-they’ll set as they cool, staying soft and chewy rather than turning into crunchy cookies.
- Use a cookie scoop for even-sized cookies that bake up perfectly round and buttery every time.
- Line baking sheets with parchment paper or silicone mats for easy cleanup and no sticking.
- Add a festive twist by pressing a Hershey’s Kiss or chocolate star into the center after baking. If you love that idea, my classic Christmas Sugar Cookie Blossoms are fun, buttery cookies with a candy center.
Frequently Asked Questions
Why did my cookies spread too much?
If your Christmas cookies spread too much, the dough most likely wasn’t chilled long enough or the butter was too soft. Make sure to refrigerate the dough for the full 2 hours before baking so the cookies hold their shape.
How do I keep cookies soft after baking?
Store your holiday cookies in an airtight container at room temperature, and add a slice of bread inside. The bread releases just enough moisture to keep the cookies soft and chewy without affecting their flavor.
Make Ahead & Storage Instructions
- Store: Keep cookies in an airtight container at room temperature for 5-7 days.
- Reheat: Warm in the microwave for 5-10 seconds if you like them soft and fresh-from-the-oven.
- Freeze: Place baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Make ahead: Prepare the dough 2-3 days in advance and refrigerate, or freeze for up to 3 months.
More Easy Christmas Desserts to Try
- Christmas Crunch – A sweet and salty holiday treat with layers of chocolate, toffee, and crunchy toppings.
- Christmas Fudge – Rich, creamy, and perfectly sweet, this fudge is an easy no-bake holiday favorite.
- Crockpot Candy – A simple, melt-in-your-mouth chocolate and peanut butter candy made effortlessly in the slow cooker.
- Christmas Cake Mix Cookies – Quick and easy cookies made from cake mix for soft, festive holiday treats.
- Gingerbread Cookies – If you love the cozy flavors of molasses, ginger, cloves, nutmeg, and warm spices, these classic cookies are a must-bake.
If you’ve tried this Classic Christmas Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Classic Christmas Cookies
Serves — 36
Soft and chewy classic Christmas cookies made with cream cheese and festive sanding sugar. Easy to make ahead, freeze, and share for the holidays.
Prep Time 10 minutes
Cook Time 9 minutes
chill time 2 hours
Total Time 2 hours 19 minutes
Ingredients
- 1 stick salted butter softened
- 2 ounces cream cheese softened
- 1½ cups sugar
- 2 large eggs
- 1½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Red & Green Sanding Sugar
Instructions
- In a large bowl add butter, cream cheese, sugar, eggs, vanilla, and almond extract. Using a hand mixer beat until light and fluffy, about 4-5 minutes.1 stick salted butter, 2 ounces cream cheese, 1½ cups sugar, 2 large eggs, 1½ teaspoon vanilla extract, ¼ teaspoon almond extract
- Using a rubber spatula, scrape down the sides of the bowl. Add flour, cornstarch, baking soda, and salt. Turn the hand mixer to a low speed and combine the ingredients until a soft dough forms.2½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ¼ teaspoon salt
- Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.
- Once the dough has been chilled for 2 hours, remove from the refrigerator and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Place the balls on the parchment paper lined cookie sheet, at least 1 inch apart.
- Using a fork, make a criss cross pattern pressing down lightly into the cookie dough.
- Sprinkle with green or red sugar.Red & Green Sanding Sugar
- Bake in the oven at 350 degrees F for 9-11 minutes. Make sure not to overcook these cookies, they should not brown on the edges at all. You want them to be soft, and they should look a bit undercooked when you pull them out of the oven.
- Let cookies cool on the baking sheet for 5 minutes before removing to a wire rack to continue cooling.
Jenn’s Notes
Storage :
- Store: Keep cookies in an airtight container at room temperature for 5-7 days.
- Reheat: Microwave for 5-10 seconds if you like them warm and soft.
- Freeze: Store baked cookies in a freezer-safe container for up to 3 months. Thaw at room temp before serving.
- Make Ahead: Dough can be prepared 2-3 days in advance and kept in the fridge, or frozen for up to 3 months.
- Soften butter and cream cheese fully before mixing to avoid lumps.
- Remove cookies slightly underbaked; they’ll firm up as they cool.
- Use a cookie scoop for even sizes and perfectly round cookies.
- Line pans with parchment or silicone mats for easy cleanup.
Nutrition Info
Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 113IU | Calcium: 5mg | Iron: 0.5mg
Does anyone know what the uncooked dough weight should be in grams to make the pictured dough balls?
Great question. I don’t measure the dough balls by weight for this recipe, but they’re roughly tablespoon size, which usually lands around 20 to 25 grams each. If you keep them in that range, they’ll bake up just like the ones in the photos.
very similar to one my Grandma made when I was little. So good, soft, & Yummy!!! Thank You for bring back sweet memories. 💕
Awwwwwww love that!! I hope you enjoy them!
Do you have a buttery butter cookie recipe that doesn’t have cream cheese in it? I don’t like anything with cheese. Thank you!!
maybe try these ttps://princesspinkygirl.com/thumbprint-cookies-with-icing/ – they are delicious and no cream cheese in them.
Can a stand mixer be used instead of a hand mixer?
Yes, you for sure can use a hand mixer.