There’s nothing quite like baking Christmas cookies — the warm ovens, the buttery aroma, the endless trays of sweet little masterpieces. But let’s be honest: baking half a dozen cookie recipes can feel like a marathon of measuring cups and mixing bowls. That’s where this recipe comes in. With a straightforward base dough, you can create six festive favorites — from cozy gingerbread to fudgy chocolate peppermint. It’s a stress-free way to fill your tins, cookie boxes, or dessert trays with a beautiful variety, without having to start from scratch each time. Whether you’re gifting them, sharing with neighbors, or baking everyone’s favorite flavor in one afternoon, this recipe is your shortcut to Christmas cookie magic.

Makes: ~18 cookies (3 of each variety)
Prep time: 30 minutes + chill time
Bake time: 11–13 minutes per batch

Soft gingerbread • Chocolate caramel pretzel • Eggnog snickerdoodle • Chocolate peppermint • Peanut butter cup • Classic chocolate chunk

Base cookie dough

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ¾ cup (160 g) dark brown sugar, packed (light brown sugar also works)
• 2 large eggs
• 1 tsp. vanilla extract
• 3 cups (375 g) all-purpose flour
• 1½ tsp. baking soda
• ½ tsp. salt

Instructions

1. Mix dry ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Cream butter and sugars:
   In a large mixing bowl (stand mixer or hand mixer), beat the butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes. The goal is to whip the sugar into the butter to dissolve the sugar crystals and create a soft, chewy texture to the cookies.
3. Add eggs and vanilla:
   Beat in the eggs and vanilla. Scrape down the sides of the bowl and continue mixing until smooth and creamy.
4. Incorporate dry ingredients:
   Add the flour mixture in two additions, mixing on low speed until just combined.
5. Divide the dough:
   Split evenly into 6 portions (about 160–165 g each) — about 3 cookies per flavor.
6. Customize each portion with the ingredients listed below.
7. Preheat oven to 350°F and line baking sheets with parchment paper.

Cookie variations

1. Soft gingerbread cookies with vanilla icing

Add to 1 portion (~160 g dough)

• 1 tbsp. (17 g) molasses
• ¾ tsp. ground ginger
• ⅓ tsp. cinnamon
• Pinch of cloves
• 2 tsp. (7 g) flour
• Granulated sugar, for rolling

Icing

¼ cup powdered sugar + 2 tsp. milk + ¼ tsp. vanilla extract

Bake & Finish

Thoroughly mix all the ingredients into the dough, roll into balls, coat in sugar, and chill for 30 minutes. Bake at 350°F for 11–13 min, until the edges are set but the centers are still soft.
Icing: Mix all the ingredients in a small bowl. Drizzle when cool.

2. Chocolate caramel pretzel cookies (with Rolos option)

Add to 1 portion (~160 g dough)

• ⅓ cup (55 g) chopped pretzels
  
• ⅓ cup (40 g) chopped Rolos
   or ¼ cup (30 g)  chocolate chips + 1 ½ tbsp. (20 g) soft caramel bits or candies

Bake & Finish

Mix into the pretzels and Rolos, roll into balls, and chill for 30 minutes. Bake for 11-13 min at 350°F, until the edges are set but the centers are still soft, then sprinkle with sea salt while warm.

3. Eggnog snickerdoodle cookies

Add to 1 portion (~160 g dough)

• 2 tsp. eggnog (or milk + drop of rum extract)
• ⅓ tsp. cinnamon
• ⅛ tsp. nutmeg
• 2 tsp. (7 g) flour

Rolling sugar

2 tbsp. sugar + ⅓ tsp. cinnamon + pinch nutmeg

Bake & Finish

Thoroughly mix all the ingredients into the dough, roll into balls, coat in the spiced sugar, and chill for 30 minutes. Bake at 350°F for 11–13 minutes, until the edges are set but thecenters are still soft..

4. Chocolate peppermint cookies

Add to 1 portion (~160 g dough)

• 2 tsp. unsweetened cocoa powder
• 2 tsp. milk
• ⅛ – ¼ tsp. peppermint extract
• 3 tbsp. (25 g) dark or semisweet chips
• 3 tbsp. (25 g) white chocolate chips
• 2 tbsp. (15 g) crushed candy canes

Bake & Finish

Combine all the ingredients, roll into balls, and chill for 30 minutes. Bake 11–13 min at 350°F, until the edges are set but the centers are still soft. 

5. Peanut butter cup cookies

Add to 1 portion (~160 g dough)

• 1 ½ tbsp. creamy peanut butter
• ½ cup (55 g) chopped mini peanut butter cups

Bake & Finish

Chill 30 min. Bake 11–13 min at 350°F, until the edges are set but the centers are still soft. 

Optional: Press a chopped mini peanut butter cup into the center while warm.

6. Classic chocolate chip or chunk cookies

Add to 1 portion (~160 g dough)

• ½ cup (65 g) semi-sweet chocolate chips or chunks

Bake & Finish

Chill for 30 minutes. Bake 11–13 minutes at 350°F, until the edges are set but the centers are still soft. Top warm cookies with extra chunks and a pinch of sea salt.

General notes

• Chill: 30–60 min before baking. Or chill in the fridge overnight, or freeze the dough balls to bake whenever you want a cookie.
• Bake: All cookies at 350°F for 11–13 min on parchment. This will yield soft, chewy cookies; adjust to your preference and oven. Make sure to space the cookies a few inches apart to allow room for them to spread out.
• Cool: 10 min on a baking sheet, then transfer to a cooling rack.
• Store: In an airtight container for 5 days or freeze for 2 months.

With this versatile dough, the possibilities are endless. Mix and match your favorite mix-ins, create new flavor twists, or keep things classic — all from the same buttery, foolproof base for perfect, soft, chewy cookies. These cookies not only simplify your Christmas baking, but they also make gifting effortless and joyful. Wrap up an assortment in festive tins, tie them with ribbon, and share the sweetness of the season. After all, the best kind of holiday baking is the kind that brings people together.

Share some of your favorite Christmas cookies and traditions below. Happy Baking!