4 Must-Try Christmas Cookies

Try these delicious cookie recipes for festive holiday baking!

by Farmers' Almanac Staff Updated: December 5, 2022

Try these delicious cookie recipes for festive holiday baking!

4 Must-Try Christmas Cookies

Iced Lemon Cookies

Iced Lemon Cookies

2.50 from 2 votes

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Course Dessert, Snack

Ingredients

2 cups unsalted butter (softened)
1 cup confectioners' sugar
1 tablespoon lemon zest (finely grated)
1 1/2 tablespoons lemon juice (freshly squeezed is best)
2 cups flour
3/4 teaspoon salt
Lemon Glaze, recipe follows

Instructions

Preheat oven to 350 degrees F.
Beat butter and sugar in a large bowl until smooth.
Mix lemon zest and juice with the butter/sugar mixture.
Add flour and salt. Beat until mixed well.
Roll the dough into 1-inch balls. Place on cooking sheets, pressing down the balls to flatten them out.
Bake about 12-14 minutes, until the cookies are slightly brown on the bottom and firm to touch.
Let the cookies cool on baking sheet for a few minutes, then transfer to a rack to allow them to cool completely before adding the glaze. (See recipe)

Keyword 4 Must-Try Christmas Cookies, fancy christmas cookies

Lemon Icing:

Lemon Glaze

2.50 from 2 votes

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Course Dessert

Ingredients

1 tablespoon butter (softened)
1/2 cup confectioners' sugar
1 tablespoon lemon juice

Instructions

In a medium bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth.
Spread this glaze on cooled cookies. Let the glaze set for 15 minutes.

Keyword lemon icing recipe

Simple Christmas Roll-Out Cookies

Jam-Filled Pillow Cookies

2.50 from 2 votes

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Ingredients

8 ounces cream cheese, softened
8 ounces butter, softened
3 cups flour
1 cup sugar
Jelly (or Jam) of your choice or canned fruit filling (poppy seed works well too)
1 1/2 teaspoons vanilla extract

Instructions

Mix the cream cheese, butter, and sugar until fluffy.
Beat in vanilla.
Gradually beat in the flour.
Divide the dough into four portions. Shape each into a circle, wrap in plastic and refrigerate until firm. (About 2 hours)
Preheat oven to 375. On floured surface, roll each section of dough into 1/8 inch thickness.
Cut rolled dough into 2-inch circles with a cookie cutter. Then place the circles onto an ungreased cookie sheet.
Place 1/2 teaspoon of jam into the center of each cookie. Top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie.
Bake for 7-9 minutes (until edges are light brown). Remove and allow to cool on wire racks.

Meringue Christmas Cookies

Meringue Christmas Cookies

2.50 from 2 votes

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Course Snack

Ingredients

4 egg whites
1 c. sugar
1/2 tsp. vanilla extract

Instructions

Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form.
Beat in vanilla.
Drop meringue by rounded teaspoonfuls onto greased cookie sheets.
Bake at 300 degrees for 30 minutes or until lightly browned.
Cool before removing from pan.

Keyword 4 Must-Try Christmas Cookies, Meringue Christmas Cookies

Jan Hagels – Traditional Dutch Christmas Cookies

Jan Hagels

Traditional Dutch Christmas Cookies

2.50 from 2 votes

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Course cookies, Dessert, holiday

Ingredients

1 cup butter or margarine softened
1 cup granulated sugar
1 egg, separated
2 cups all-purpose flour
1/2 tbsp cinnamon
1 tbsp water
1 cup finely chopped walnuts or sliced almonds

Instructions

Heat oven to 350º F. Lightly grease a 15 1/2" by 10 1/2" by 1" pan.
In the bowl of a standing mixer, combine butter, granulated sugar, and egg yolk.
In a separate bowl, sift together flour and cinnamon, and add to the butter mixture on low speed until thoroughly combined (mixture will be crumbly but will come together when pressed into pan).
Press dough into baking pan. Place plastic wrap or wax paper over the dough and use a small rolling pin to roll out dough evenly in pan.
Beat egg white and water until frothy and brush a light layer over dough, then sprinkle with nuts and sanding sugar.
Bake 20-25 minutes until lightly browned. Let rest in pan for 5 minutes.
Bake 20-25 minutes, until very lightly browned.
Using a sharp knife, immediately cut into finger-like strips. Leave to cool and crisp up, before transferring to a wire cooling rack to cool completely.