Classic Christmas Cookies

Cookie exchanges and Christmas Eve trays call for more than one shape on the plate. These classic Christmas cookies cover eggnog-glazed soft cookies, bright Grinch crinkles with red hearts, peppermint meltaways, soft gingerbread, and green Grinch snowballs—five bakeable doughs with chill times, oven temps, and storage notes. For kiss-topped blossoms instead, see 6 Easy Christmas Kiss Cookies. For traditional white snowballs, see Snowball Cookies (Russian Tea Cakes).

Table of Contents

1. Eggnog Cookies
2. Grinch Cookies
3. Peppermint Meltaways
4. Soft Gingerbread Cookies
5. Grinch Snowball Cookies

Eggnog Cookies

Soft cake-like cookies flavored with eggnog and nutmeg, finished with a simple eggnog glaze.

Yield: About 30 cookies  |  Prep: 20 minutes  |  Chill: 30 minutes
Bake: 10–12 minutes per batch at 350°F  |  Total: About 1 hour 15 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract (optional)
• Glaze: 1 cup powdered sugar
• 2–3 tablespoons eggnog
• Pinch of nutmeg

Instructions

1. Whisk flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
2. Beat butter and sugars until fluffy. Beat in egg, eggnog, vanilla, and optional rum extract.
3. Mix in dry ingredients just until combined. Chill dough 30 minutes.
4. Heat oven to 350°F. Scoop 1 1/2-tablespoon mounds onto parchment-lined sheets, 2 inches apart.
5. Bake 10–12 minutes until edges are set and centers look soft. Cool on sheet 5 minutes, then rack.
6. Whisk glaze ingredients to a thick drizzle; glaze cooled cookies and dust with nutmeg.

Notes / storage: Dough is soft—chilling prevents excess spread. Store glazed cookies airtight up to 4 days; freeze unfrosted up to 2 months.

Grinch Cookies

Bright green soft crinkle-style cookies rolled in powdered sugar, each topped with a red heart sprinkle.

Yield: About 24 cookies  |  Prep: 20 minutes  |  Chill: 1 hour
Bake: 10–12 minutes per batch at 350°F  |  Total: About 1 hour 45 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (optional)
• Green gel food coloring
• 1/2 cup powdered sugar, for rolling
• 24 red heart sprinkles

Instructions

1. Whisk flour, baking powder, and salt.
2. Beat butter, cream cheese, and sugar until smooth. Beat in egg, vanilla, and optional peppermint. Tint a vivid Grinch green with gel color.
3. Mix in dry ingredients. Cover and chill 1 hour until scoopable.
4. Heat oven to 350°F. Scoop 1 1/2-tablespoon balls; roll heavily in powdered sugar. Place on parchment sheets.
5. Bake 10–12 minutes until puffed and crackled but still soft in the center. Immediately press one red heart sprinkle onto each cookie.
6. Cool on the sheet 5 minutes, then transfer to a rack.

Notes / storage: Gel color beats liquid for strong green without thinning dough. These are soft crinkles—not snowball cookies.

Peppermint Meltaways

Tender shortbread-style meltaways with peppermint, finished in powdered sugar and crushed candy cane.

Yield: About 36 small cookies  |  Prep: 20 minutes  |  Chill: 30 minutes
Bake: 11–13 minutes per batch at 350°F  |  Total: About 1 hour 20 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon fine salt
• Coating: 1 cup powdered sugar
• 1/4 cup finely crushed candy canes or peppermint candies

Instructions

1. Beat butter and 1/2 cup powdered sugar until creamy. Mix in peppermint extract.
2. Whisk flour, cornstarch, and salt; mix into butter until a soft dough forms. Chill 30 minutes.
3. Heat oven to 350°F. Roll 1-inch balls; place on parchment sheets.
4. Bake 11–13 minutes until bottoms are barely golden—do not brown deeply.
5. Cool 3 minutes. While warm, roll in powdered sugar mixed with crushed candy cane. Cool fully; roll once more in the sugar mixture.

Notes / storage: Cornstarch is what creates the meltaway crumb. Store airtight up to 1 week; freeze up to 2 months.

Soft Gingerbread Cookies

Soft, chewy molasses gingerbread rounds with warm spice—ideal for icing or powdered sugar.

Yield: About 36 cookies  |  Prep: 25 minutes  |  Chill: 2 hours
Bake: 8–10 minutes per batch at 350°F  |  Total: About 3 hours (mostly chill)

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Optional topping: 1 cup powdered sugar or simple icing (1 cup powdered sugar + 1–2 tablespoons milk)

Instructions

1. Whisk flour, spices, baking soda, and salt.
2. Beat butter and brown sugar until fluffy. Beat in molasses, egg, and vanilla.
3. Mix in dry ingredients. Divide dough, wrap, and chill at least 2 hours.
4. Heat oven to 350°F. Roll dough 1/4-inch thick on a floured surface; cut shapes, or scoop 1 1/2-tablespoon balls and flatten slightly.
5. Bake 8–10 minutes until set at edges but still soft in centers. Cool on sheet 5 minutes, then rack.
6. Dust with powdered sugar or ice when fully cool.

Notes / storage: Pull early for soft centers—they firm as they cool. Freeze dough discs up to 2 months; bake from chilled.

Grinch Snowball Cookies

Green-tinted buttery snowball (Russian tea cake–style) cookies rolled in powdered sugar, finished with a red heart sprinkle—clearly different from the soft Grinch crinkle cookies.

Yield: About 30 cookies  |  Prep: 20 minutes  |  Chill: 30 minutes
Bake: 12–14 minutes per batch at 350°F  |  Total: About 1 hour 20 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (dough)
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract (optional)
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon fine salt
• 3/4 cup finely chopped pecans or walnuts
• Green gel food coloring
• 1 cup powdered sugar, for coating
• 30 red heart sprinkles

Instructions

1. Beat butter and 1/2 cup powdered sugar until creamy. Mix in vanilla, optional peppermint, and enough green gel color for a light mint green.
2. Mix in flour and salt, then fold in nuts. Chill 30 minutes.
3. Heat oven to 350°F. Roll 1-inch balls onto parchment sheets.
4. Bake 12–14 minutes until bottoms are lightly golden and centers are set—snowballs should not spread much.
5. Cool 5 minutes. Roll warm cookies in powdered sugar. Cool fully; roll again. Press a red heart sprinkle onto each cookie while the second sugar coat is still slightly tacky (or dab with a drop of water/icing to adhere).

Notes / storage: Compared with Grinch Cookies above: snowballs are shortbread-nutty and sugar-coated, not cream-cheese crinkles. Link classic snowball posts on the site for the non-green version.

Cookie Exchange Tips

• Grinch Cookies (crinkles) and Grinch Snowball Cookies are intentionally different—cream-cheese crinkle vs buttery nutty snowball.
• Chill sticky doughs; lined sheets prevent scorched bottoms.
• Cool completely before stacking or boxing.

FAQ

Can I freeze the dough?
Yes for eggnog, gingerbread, and snowballs—wrap well up to 2 months; thaw in the fridge before scooping or rolling.

Why did my meltaways spread?
Butter was too warm or chill was skipped; cornstarch dough still needs a short chill.