Classic Christmas Cookies
I grew up making these Classic Christmas Cookies every December: a buttery drop cookie generously studded with semisweet chips and, if you like, a sprinkle of crushed candy cane for a festive crunch. They’re straightforward, kid-friendly, and the kind of cookie that fills the kitchen with a warm, nostalgic smell — perfect for holiday cookie plates, school parties, or a last-minute hostess gift.
Why you’ll love this dish
These cookies hit the sweet spot between familiar and festive. The base is a classic drop-cookie dough that bakes up soft at the center with lightly browned edges, while the semisweet chips add deep chocolate pockets. Add crushed candy cane and you get a peppermint-kissed finishing note that feels seasonal without being fussy.
“A simple dough, big chocolate chips and just a hint of peppermint — everyone asked for the recipe after the first batch.” — a family-favorite review
Reasons to try them:
- Quick to mix and bake — about 20–25 minutes active time (plus oven time).
- Uses pantry staples with an optional peppermint twist.
- Kid-approved for mixing and decorating.
- Easy to scale for big cookie trays.
If you prefer softer Christmas cookies, check out this technique for keeping cookies tender: Best soft Christmas cookies.
Step-by-step overview
Before you start: this is a classic drop-cookie method. You’ll whisk the dry ingredients, cream butter and sugar, add the egg and extracts, then fold in chips (and optional crushed candy cane). Scoop large spoonfuls onto pans and bake 9–11 minutes until the edges are set and just golden. Expect about 2 dozen cookies depending on how large you drop them.
High-level flow:
- Preheat oven and prepare pans.
- Whisk dry ingredients.
- Cream butter and sugar until light.
- Add egg and extracts, then add dry mix.
- Fold in chocolate chips and candy cane.
- Drop dough and bake until edges are lightly browned.
- Cool briefly on the pan, then finish on a rack.
What you’ll need
- 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 white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups semisweet chocolate chips
- 1/2 cup crushed candy canes (optional)
Notes and substitutions:
- Brown sugar: the original directions mention creaming butter with white and brown sugar. The ingredient list here contains only white sugar — both approaches work. For chewier, slightly deeper-flavored cookies, swap 1/2 cup of the white sugar for brown sugar (light or dark).
- Butter: unsalted is standard so you control salt; add a pinch of salt if using salted butter.
- Chocolate: use semisweet chips for balance; bittersweet or milk chips change sweetness.
- Candy canes: pulse in a food processor for fine shards, or crush by hand for chunkier texture. For a peppermint-free version, leave them out.
For a shortcut or alternative base, you might like this cake-mix shortcut variation: Christmas cake mix cookies.
Directions to follow
- Preheat oven to 375°F (190°C). Position racks in the center of the oven.
- In a small bowl, whisk together the flour, baking soda, and baking powder until evenly combined.
- In a large mixing bowl, cream the softened butter with the white sugar until light and smooth. If you’re using some brown sugar, add it here and beat until the mixture is fluffy (about 2–3 minutes with an electric mixer).
- Beat in the egg, vanilla, and almond extract until well combined. Scrape the bowl as needed. Gradually add the dry ingredients and mix on low until just incorporated — don’t overmix.
- Fold in the semisweet chocolate chips and the crushed candy canes if using. Distribute them evenly through the dough.
- Drop large spoonfuls (or use a 1 1/2–2 tablespoon cookie scoop) onto ungreased baking sheets, spacing cookies about 2 inches apart. For more uniform cookies, chill scooped dough 15 minutes before baking.
- Bake 9 to 11 minutes in the preheated oven. Remove when edges are lightly browned but centers still look slightly soft — they’ll firm as they cool. Let cookies rest on the pan 2–3 minutes, then transfer to a wire rack to cool completely.
Chef tips: rotate pans halfway through baking if your oven runs hot on one side. If using a convection setting, reduce temperature by 25°F (≈15°C) and check earlier.
Best ways to enjoy it
These cookies are versatile:
- Plate them with assorted cookies for a holiday exchange.
- Serve warm with hot cocoa or coffee — the melty chips are irresistible.
- Stack in a clear tin with parchment for gifting (alternate layers with parchment).
- For a dessert course, serve a warm cookie with a scoop of vanilla ice cream and a drizzle of hot fudge.
For a seasonal pairing, try them next to salted caramel bars or shortbread for a mixed cookie platter.
Keeping leftovers fresh
Storage:
- Room temp: store in an airtight container up to 4–5 days. Place a slice of bread or a piece of apple in the container to help retain moisture for softer cookies (replace every day).
- Refrigeration: not necessary and can dry cookies out, but you can refrigerate in an airtight container up to 7 days.
- Freezing: freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temp for 30–60 minutes.
- Freezing dough: scoop dough onto a tray, freeze until firm, then bag the scoops. Bake from frozen — add 1–2 minutes to the bake time.
Food safety: cool cookies completely before sealing in containers to avoid condensation and sogginess. If your kitchen is hot, cool on racks away from steam.
Pro chef tips
- Measure flour correctly: spoon flour into the cup and level — too much flour makes dry, cakey cookies.
- Don’t overcream: beat butter and sugar until light, not bubbly. Overbeating can incorporate too much air and cause excessive spreading.
- Chill for control: if your dough seems soft, a 15–30 minute chill reduces spread and yields thicker cookies.
- Use a cookie scoop for uniform size and even baking.
- Watch the edges: 9–11 minutes is a window — remove the first batch when edges are just golden. Centers will set while cooling.
- For extra shine, press a few extra chocolate chips into the tops as they come out of the oven.
If you like adding fruitiness or a shortbread touch to holiday cookies, try this maraschino cherry shortbread idea for inspiration: Christmas maraschino cherry shortbread.
Creative twists
- Peppermint chocolate: use white chocolate chips with crushed candy cane for a brighter flavor.
- Nutty touch: fold in 1 cup chopped toasted pecans or walnuts for crunch.
- Salted caramel drizzle: warm caramel and drizzle over cooled cookies, finishing with flaky sea salt.
- Citrus lift: add 1 teaspoon orange zest to the dough for a festive orange-chocolate pairing.
- Gluten-free: substitute a 1:1 gluten-free flour blend and check texture — you may need slightly less flour.
- Vegan: use vegan butter, a flax “egg” (1 tbsp ground flax + 2.5 tbsp water), and dairy-free chips.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–25 minutes (depending on whether you chill). Bake time per tray is 9–11 minutes. From start to fully cooled, count on ~45–60 minutes.
Q: The directions say brown sugar but the ingredients don’t list it — which should I use?
A: Either works. The ingredient list here uses 1 1/2 cups white sugar. If you want a chewier cookie with a deeper caramel note, replace up to 1/2 cup of the white sugar with brown sugar (light or dark). Both versions are classic.
Q: Can I freeze the unbaked dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Q: My cookies spread too much — why?
A: Common causes: butter too soft or melted, too little flour, or oven temperature too low. Chill the dough, measure flour properly, and bake on a preheated, middle rack.
Conclusion
If you want more inspiration for holiday cookies and classic variations, these roundups are great resources: 27 Traditional Christmas Cookie Recipes & Ideas | Food Network, 50 holiday and Christmas cookies to bake this year | King Arthur, and a similar classic take on the recipe here: Classic Christmas Cookies – Girl Gone Gourmet.
Happy baking — and don’t forget to reserve a few warm ones for yourself.
Classic Christmas Cookies
Ingredients
Method
- Preheat oven to 375°F (190°C) and position racks in the center.
- In a small bowl, whisk together the flour, baking soda, and baking powder until evenly combined.
- In a large mixing bowl, cream the softened butter with the white sugar until light and smooth. If using brown sugar, add it here and beat until fluffy (about 2–3 minutes with an electric mixer).
- Beat in the egg, vanilla, and almond extract until well combined, scraping the bowl as needed.
- Gradually add the dry ingredients and mix on low until just incorporated — don’t overmix.
- Fold in the semisweet chocolate chips and the crushed candy canes if using, distributing them evenly through the dough.
- Drop large spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart. For more uniform cookies, chill the scooped dough for 15 minutes before baking.
- Bake for 9 to 11 minutes in the preheated oven. Remove when edges are lightly browned but centers still look slightly soft.
- Let cookies rest on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
