Christmas Cookies

ByCole Matthews
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SPREAD LOVE

why make this recipe

Christmas Cookies are perfect for the holiday season. They not only bring joy but also create wonderful memories with family and friends. Baking these cookies fills your home with a warm, inviting aroma that makes everyone feel festive. Plus, they are easy to make and can be personalized with your favorite ingredients.

how to make Christmas Cookies

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 1 cup chopped nuts (optional)

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, stir together the flour, baking soda, and salt. Set this mixture aside.
  3. In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth. Beat the eggs in one at a time, then stir in the vanilla extract.
  4. Gradually blend the dry ingredients into the creamed mixture. Finally, stir in the chocolate chips and nuts if you are using them.
  5. Drop large spoonfuls of the dough onto ungreased baking pans.
  6. Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.
  7. Let the cookies cool on wire racks before serving.

how to serve Christmas Cookies

You can serve Christmas Cookies warm or at room temperature. They are great on their own or can be paired with a glass of milk or hot cocoa. Feel free to add festive decorations like colorful sprinkles or icing for a more holiday-like presentation.

how to store Christmas Cookies

To keep your Christmas Cookies fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe container or bag.

tips to make Christmas Cookies

  • Make sure your butter is softened to room temperature for easier mixing.
  • Do not overmix the dough after adding the flour to keep the cookies soft.
  • Try to space the cookie dough evenly on the baking sheet for even baking.
  • Experiment with different add-ins like dried fruits or different types of chocolate.

variation

You can easily customize the flavors in your Christmas Cookies. For example, you can add peppermint extract for a minty flavor, or substitute chocolate chips with white chocolate chips or butterscotch chips. You can also try different nuts, such as walnuts or pecans.

FAQs

Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may be slightly different.

What can I do if my dough is too sticky?
If your dough is sticky, you can add a little more flour, one tablespoon at a time, until it reaches the right consistency.

Can I substitute brown sugar with more white sugar?
Yes, you can. However, using brown sugar adds moisture and a deeper flavor to the cookies. If you substitute, the cookies may be less rich.

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Christmas Cookies

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious Christmas Cookies perfect for the holiday season, easy to make and customizable.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 1 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, stir together the flour, baking soda, and salt. Set this mixture aside.
  3. In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually blend the dry ingredients into the creamed mixture. Finally, stir in the chocolate chips and nuts if using.
  5. Drop large spoonfuls of the dough onto ungreased baking pans.
  6. Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.
  7. Let the cookies cool on wire racks before serving.

Notes

Store in an airtight container at room temperature for up to a week or freeze for longer storage. Experiment with different flavors and add-ins for a unique twist.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 140mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: Christmas Cookies, Holiday Baking, Festive Treats

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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