I am sharing how to make 10 amazing Christmas cookies from just one cookie dough, such as snowball cookies, piped cookies, cut-out cookies, icebox cookies, gingerbread men cookies, Linzer cookies, and even chewy cookies! (chocolate chip, gingerbread, and chocolate)
- It is so buttery and flavorful. - I do not give up on calories to sacrifice the taste!
- It's lightly crispy and not too crunchy.
- Bake ANY cookie with this cookie dough to create your special holiday cookie box for your family and friends.
🎅🏼 You do NOT need to make all of them if you do not have time. Pick just one flavor with a few designs, or have fun with your designs and flavors!
📌 What you'll learn in this post:
In this post, you'll learn essential baking tips, such as:
- How to divide the dough and make different flavors easily
- The secret hack to make chewy cookie dough from butter cookie dough
- The techniques to cut/shape each design.
- My tips about how to bake them to maximize the result!
... and so on!
Let's get started!
📌 How To Make The 10 Christmas Cookies
Make the cookie dough.
- Make 1 batch of the base dough (Find the recipe here).
- Divide the dough and mix the ingredients for 3 flavors: Vanilla, gingerbread, and chocolate.
The dough is very soft at room temperature.
- If you want to roll it right away, use parchment paper so your rolling pin does not touch the dough directly.
- Or chill the dough in a fridge first and roll it later!
Vanilla:
Add vanilla extract to the dough and mix to make the vanilla dough.
- Snowball cookies: Mix with pecans and chill. Form a ball. (Chill.) Bake. Coat powdered sugar after they are cooled down.
- Piped cookies: Pipe circles and chill. Bake. Pipe melted chocolate in the center.
- Wreath cookies: Roll the dough using parchment paper and chill. Cut the dough to make a wreath shape. Decorate with dried cranberries and sprinkles on top. Chill. Bake. Attach a string as a decoration.
- Mini chocolate chip cookies: Add brown sugar and baking soda to the dough and mix. Add chocolate chips and mix. Chill and form balls; 15g | 0.5oz each. (Chill.) Push the top and attach more chocolate chips on top. Bake.
Gingerbread:
Add molasses, ginger, cinnamon, allspice, clove, and all-purpose flour and mix to make the gingerbread dough.
- Mini gingerbread cookies: Add brown sugar and baking soda to the dough and mix. Chill and form balls; 15g | 0.5oz each. Coat granulated sugar around the surface. (Chill.) Push the top and sprinkle more sugar on the top. Bake. Dip some of the cookies in melted white chocolate (& dark chocolate for a marble effect).
- Gingerbread man cookies: Roll the dough using parchment paper and chill. Cut the dough. Add face parts with a toothpick and attach sprinkles. Chill. Bake.
Chocolate:
Add cocoa powder to the dough to make the chocolate dough.
- Mini chocolate cookies: Add brown sugar, baking soda, and milk to the dough and mix. Chill and form balls; 15g | 0.5oz each. (Chill.) Bake. Dip some of the cookies in melted dark chocolate.
- Linzer cookies: Roll the dough using parchment paper and chill. Cut the dough with a circle and star cookie cutters. Chill. Bake. Dust powdered sugar on the top cookie. Pipe jam on the bottom cookie and sandwich them together.
- Star cookies: Use the cut-out stars from the Linzer cookies. Apply egg wash and attach sprinkles. Chill. Bake.
Leftover:
- Dried fruits & nuts icebox cookies: Collect any leftover dough. Mix with diced fried fruits and nuts. Form a log and freeze. Apply egg wash and attach granulated sugar to the surface. Slice (chill) and bake.
Bake!
👩🏻🍳 Chill the cut-out or piped cookie dough completely until right before baking. By doing that, they don't spread too much in the oven. I like to freeze them to maximize the result!
Bake (Preheated) at 345 F | 174 C for about 6 - 15 mins (or more!)
- Adjust the time and temperature depending on the oven and the size and thickness of your cookies.
- Chewy cookies: Be careful not to bake them too long if you want them to be chewy. With my oven, it only takes 6-7 minutes with the size. Keep in mind that even if the cookies are very soft while they are hot, they get a lot harder once they are completely cooled. (If you want them to be crispy, no need to worry about it!) The molasses cookies tend to get baked first, and the chocolate cookies are the last. Today, I baked on the same tray and took out some first and baked the rest, but you can just bake all the flavors on each separate tray to make things a bit easier.
- To enjoy the light and crispy texture, bake the cut-out cookies until you see nice golden caramelization around the edge.
Finish decorating.
- Snowball cookies: Coat powdered sugar after they are cooled down.
- Piped cookies: Pipe melted chocolate in the center.
- Wreath cookies: Attach a string as a decoration.
- Mini gingerbread cookies: Dip some of the cookies in melted white chocolate (& dark chocolate for a marble effect).
- Mini chocolate cookies: Dip some of the cookies in melted dark chocolate.
- Linzer cookies: Dust powdered sugar on the top cookie. Pipe jam on the bottom cookie and sandwich them together.
📌 Uses For Christmas Cookies
Today, I introduced 10 Christmas cookies with 3 flavors. But there is no rule for a cookie box! Change around the flavors as you like, and make your custom holiday cookie box! You can also have fun with any other shapes and designs.
Use this dough for other seasons and events as well, such as fall cookies, spring cookies, and kids' parties!
📌 Frequently Asked Questions
Store them in an air-tight container for up to 4 days at room temperature or 2 weeks in a fridge, but eating them sooner is better. The cookies get stale and dried over time.
Adding silica gels to the container is a great option if you want your cookies to stay crispy.
Additionally, chewy cookies tend to get dried quickly, especially when they are not bagged individually. It also feels much harder when you chill them in a fridge (Because of the butter inside).
Try not to bake them too long to enjoy the fresh taste!
Wrap the dough tightly and store it in a fridge for up to 4-5 days or a few months in a freezer.
I do not recommend that since it contains raw eggs in it. Store in a fridge or freezer for food safety reasons.
YES! Have fun with any flavors and designs you like!
📌 Lastly...
Although I shared a lot of "how to" in this post today, the most important thing at the end of the day is for you to have fun making them and to deliver the love to your special someone. Just imagine getting those special cookies as a gift...!! Anyone would be filled with JOY instantly.
I remember opening my mom's jewelry box when I was little and just gazing at them, feeling sparkles in my heart. I get the same feeling every time I make a cookie box.
There is no doubt it'll take some time and effort to make them. But it'll pay off; these special treats will stay in their memories to cherish for years.
Wishing you a happy Holiday and Merry Christmas if you are reading this around the season.
If you are planning to bake LOTS of cookies this year, also check out how to make slice-and-bake Christmas cookies.
📌 VIDEO: Watch How To Make It!
Watch this video to learn how to make these Christmas cookies visually and have a deeper understanding of all.
Don't forget to subscribe if you liked it 😉
📌 Other Holiday Recipes
- Slice-and-Bake Christmas Cookies
- Shortbread Cookies
- Pumpkin Spice Bread
- Apple Hand Pies
- Flaky Pie Crust
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
10 Christmas Cookies from 1 Dough (Holiday Cookie Box)
Equipment
- Stand mixer with a paddle attachment or a bowl and whisk and spatula
- Rubber spatula
- Baking sheet pans
- Parchment paper
- Cookie cutters
Ingredients
The Base Dough
- 226 g (2 US sticks) Butter (softened)
- 142 g (1 ⅙ cups) Powdered sugar
- ¼ teaspoon Salt
- 1 egg Whole egg
- 1 yolk Egg yolk - Save the egg white for egg wash if you need it.
- 285 g (2 ¼ cups) All-purpose flour
- 85 g (⅞ cup) Almond flour
Vanilla Dough
- 400 g (½ of the whole base dough) The base dough - ½ of the whole base cookie dough
- ½ teaspoon Vanilla extract
1. Snowball Cookies
- 100 g (¼ of the whole vanilla dough) Vanilla dough - ¼ of the whole vanilla dough
- 33 g Toasted pecans
2. Piped Cookies
- 100 g (¼ of the whole vanilla dough) Vanilla dough - ¼ of the whole vanilla dough
- Some Toasted nuts - optional. I used mixed nuts.
- Some Dark chocolate (melted)
3. Wreath Cookies
- 100 g (¼ of the whole vanilla dough) Vanilla dough - ¼ of the whole vanilla dough
- Some Dried cranberries as decoration - optional
- Some Sprinkles
4. Mini Chocolate Chip Cookies
- 100 g (¼ of the whole vanilla dough) Vanilla dough - ¼ of the whole vanilla dough
- 16.6 g (4 teaspoons) Brown sugar
- ⅛ teaspoon Baking soda
- 33 g Chocolate chip
Gingerbread Dough
- 200 g (¼ of the whole base dough) The base dough - ¼ of the whole base dough
- 40 g (2 Tablespoons) Molasses
- ¾ teaspoon Ginger
- ¾ teaspoon Cinnamon
- ⅛ teaspoon Allspice
- ⅛ teaspoon Clove
- 25 g (3 Tablespoons) All-purpose flour
5. Mini Gingerbread Cookies
- 100 g (⅙ of the gingerbread dough) Gingerbread dough - ⅓ of the gingerbread dough
- 16.6 g (4 teaspoons) Brown sugar
- ⅛ teaspoon Baking soda
- Some Granulated sugar for coating
- Some White chocolate as decoration
- Some Dark chocolate as decoration - optional
- Some Dried cranberries as decoration - optional
6. Gingerbread Men Cookies
- The rest of The gingerbread dough
- Some Sprinkles
Chocolate Dough
- 200 g (¼ of the whole base cookie dough) The base dough - ¼ of the whole base cookie dough
- 1 tablespoon + 1 teaspoon Cocoa powder
7. Mini Chocolate Cookies
- 100 g (⅙ of the chocolate dough) Chocolate dough - ½ of the chocolate dough
- 16.6 g (4 teaspoons) Brown sugar
- ⅛ teaspoon Baking soda
- 1.5 teaspoon Milk
- Some Dark chocolate as decoration
8. Chocolate Linzer Cookies
- The rest of The chocolate dough
- Some Jam of your choice
- Some Powdered sugar as decoration
9. Star Cookies
- Some The dough from Linzer cookies
- Some Egg white - for egg wash
- Some Sprinkles
10. Dried Fruits & Nuts Icebox Cookies
- Any Leftover dough
- Some Dried fruits
- Some Toasted nuts - I used mixed nuts.
- Some Egg white - for egg wash
- Some Granulated sugar for coating
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
The Base Dough
- Make 1 batch of my cookie dough recipe. (It makes about 800 g of the dough.)
Vanilla Dough
- Add vanilla extract to the dough and mix.400 g The base dough, ½ teaspoon Vanilla extract
Gingerbread Dough
- Add molasses, ginger, cinnamon, allspice, clove, and all-purpose flour to the dough and mix.200 g The base dough, 40 g Molasses, ¾ teaspoon Ginger, ¾ teaspoon Cinnamon, ⅛ teaspoon Allspice, ⅛ teaspoon Clove, 25 g All-purpose flour
Chocolate Dough
- Add cocoa powder to the dough and mix.200 g The base dough, 1 tablespoon + 1 teaspoon Cocoa powder
1. Snowball Cookies
- Mix with pecans and chill. Form a ball. (Chill.) Bake. Coat powdered sugar after they are cooled down.100 g Vanilla dough, 33 g Toasted pecans
2. Piped Cookies
- Pipe circles and chill. Bake. Pipe melted chocolate in the center.100 g Vanilla dough, Some Toasted nuts, Some Dark chocolate (melted)
3. Wreath Cookies
- Roll the dough using parchment paper and chill. Cut the dough to make a wreath shape. Decorate with dried cranberries and sprinkles on top. Chill. Bake. Attach a string as a decoration.100 g Vanilla dough, Some Dried cranberries as decoration, Some Sprinkles
4. Mini Chocolate Chip Cookies
- Add brown sugar and baking soda to the dough and mix. Add chocolate chips and mix. Chill and form balls; 15g | 0.5oz each. (Chill.) Push the top and attach more chocolate chips on top. Bake.100 g Vanilla dough, 16.6 g Brown sugar, ⅛ teaspoon Baking soda, 33 g Chocolate chip
5. Mini Gingerbread Cookies
- Add brown sugar and baking soda to the dough and mix. Chill and form balls; 15g | 0.5oz each. Coat granulated sugar around the surface. (Chill.) Push the top and sprinkle more sugar on the top. Bake. Dip some of the cookies in melted white chocolate (& dark chocolate to create the marble effect).100 g Gingerbread dough, 16.6 g Brown sugar, ⅛ teaspoon Baking soda, Some Granulated sugar for coating, Some White chocolate as decoration, Some Dark chocolate as decoration, Some Dried cranberries as decoration
6. Gingerbread Men Cookies
- Add brown sugar, baking soda, and milk to the dough and mix. Chill and form balls; 15g | 0.5oz each. (Chill.) Bake. Dip some of the cookies in melted dark chocolate.The rest of The gingerbread dough, Some Sprinkles
7. Mini Chocolate Cookies
- Roll the dough using parchment paper and chill. Cut the dough. Add face parts with a toothpick and attach sprinkles. Chill. Bake.100 g Chocolate dough, 16.6 g Brown sugar, ⅛ teaspoon Baking soda, 1.5 teaspoon Milk, Some Dark chocolate as decoration
8. Chocolate Linzer Cookies
- Roll the dough using parchment paper and chill. Cut the dough with a circle and star cookie cutters. Chill. Bake. Dust powdered sugar on the top cookie. Pipe jam on the bottom cookie and sandwich them together.The rest of The chocolate dough, Some Jam of your choice, Some Powdered sugar as decoration
9. Star Cookies
- Use the cut-out stars from the Linzer cookies. Apply egg wash and attach sprinkles. Chill. Bake.Some The dough from Linzer cookies, Some Egg white, Some Sprinkles
10. Dried Fruits & Nuts Icebox Cookies
- Collect any leftover dough. Mix with diced fried fruits and nuts. Form a log and freeze. Apply egg wash and attach granulated sugar to the surface. Slice. (Chill) Bake.Any Leftover dough , Some Dried fruits, Some Toasted nuts, Some Egg white, Some Granulated sugar for coating
Bake Time
- Bake at 345F | 174C for about 6-15 mins * Adjust the time and temperature depending on the oven and the size and thickness of your cookies.Chewy cookies: Be careful not to bake them too long: With my oven, it only takes 6-7 minutes with the size. Keep in mind that even if the cookies are very soft while they are hot, they get a lot harder once they are completely cooled. If you want them to be crispy, no need to worry about it!To enjoy the light and crispy texture, bake the cut-out cookies until you see nice golden caramelization around the edge.
Video
Andrew says
Unfortunately the conversion to US cups is not correct. When I tried to double the batch it doubled the ounces but not the measurements, and some of the measurements were not correct either if you convert 10 oz to cups etc. my cookies came out a puddle of goo. I will have to try a different recipe for this year.
ayacaliva says
Thank you for your feedback and I'm sorry that happened to you. About the measurements, none of the cup measurements can be doubled in the printable recipe since they are added as a note. Only the oz and g can. I wish that could change as well but that is how the system is designed. 10 oz | 285 g is about 2 1/4 US cups when 1 cup is between 120-125 g. I understand it was confusing, I hope to change that somehow in the future. For now, I will add a note about it in the bottom section.
I appreciate if you can give the rating an update if you give it a try again and really liked it.
Aya
Eleasha says
Best cookies I’ve ever made! Thank you so much for sharing this recipe! I made 40 in total for my Christmas party and used pistachios and chocolate for the decorations! They are going to go down a treat!
ayacaliva says
Wow thank you so much!! I'm so glad you loved it! Thank you for sharing.
Aurore says
Amazing recipe. My go to every Christmas.
ayacaliva says
Thank you!!
Emily says
Great idea and great cookies! Thank you so much for the recipe, it really helped me organize my baking. Made the cookies butter free and they got great reviews.
ayacaliva says
Thank you so much! I'm so glad it was a success!!
Bree says
hi! this is specific but what type of jam did you use?
ayacaliva says
Hello! I used raspberry jam that time!