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–+ servings

Classic Christmas Cookies

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Buttery drop cookies packed with semisweet chips and optional crushed candy cane for a festive touch. Perfect for holiday cookie trays, parties, or as gifts.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 170
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
Wet Ingredients
  • 1 cup unsalted butter, softened If using salted butter, add a pinch of salt.
  • 1 1/2 cups white sugar Can substitute up to 1/2 cup for brown sugar for a chewier cookie.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Add-Ins
  • 3 cups semisweet chocolate chips Can use bittersweet or milk chocolate chips for different sweetness.
  • 1/2 cup crushed candy canes Optional; for chunkier texture, crush by hand or pulse in a food processor.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and position racks in the center.
  2. In a small bowl, whisk together the flour, baking soda, and baking powder until evenly combined.
  3. 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).
  4. Beat in the egg, vanilla, and almond extract until well combined, scraping the bowl as needed.
  5. Gradually add the dry ingredients and mix on low until just incorporated — don’t overmix.
  6. Fold in the semisweet chocolate chips and the crushed candy canes if using, distributing them evenly through the dough.
Baking
  1. 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.
  2. Bake for 9 to 11 minutes in the preheated oven. Remove when edges are lightly browned but centers still look slightly soft.
  3. Let cookies rest on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 75mgSugar: 12g

Notes

For softer cookies, store in an airtight container with a slice of bread or apple to retain moisture. Cookies can be frozen for up to 3 months. To freeze unbaked dough, scoop onto a tray, freeze until firm, then bag for up to 3 months.
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