I make these Christmas Cookies every year with my kids, and it’s become our favorite holiday tradition. The cream cheese keeps them tender, and the hint of almond extract gives them that classic bakery flavor. They always bring a little extra joy to the season.
Why This Recipe Works
I make these Christmas Cookies every year, and they never fail to bring a little extra cheer to the kitchen. Here’s what makes them so special:
- Soft and Buttery: The mix of butter and cream cheese gives these cookies a soft, rich texture that melts in your mouth. They’re tender like these Lemon and Raspberry Thumbprint Cookies, but with that classic holiday flavor.
- Perfect for Decorating: The dough holds its shape beautifully, so your stars, trees, and snowflakes come out picture-perfect. The icing dries smooth and glossy, making them as fun to decorate as they are to eat.
- Balanced Flavor: The vanilla and almond extracts work together to create a warm, cozy flavor that feels just right for the holidays. It’s simple, but it tastes like Christmas.
- Make-Ahead Friendly: The dough chills quickly and keeps well, so you can prep it ahead of time and bake when you’re ready. It’s a lifesaver during the busy holiday season.
- Crowd Favorite: These cookies always disappear fast at parties and cookie swaps. They’re light and sweet, a little like Meringue Cookies, but with a buttery bite that keeps everyone coming back for more.
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Ingredients
- Butter – Softened butter gives these cookies their rich, buttery flavor and tender texture. Make sure it’s fully softened so it creams smoothly with the sugar.
- Cream Cheese – Just a little cream cheese adds moisture and a subtle tang that keeps the cookies soft for days. If you don’t have it, you can use an extra tablespoon of butter, but the flavor will be slightly different.
- Sugar – Regular granulated sugar sweetens the dough and helps it bake up with light golden edges.
- Egg and Egg Yolk – The whole egg binds the dough, while the extra yolk adds richness and helps create a soft, chewy center.
- Baking Powder – A small amount gives the cookies a gentle lift without making them puff too much, so they keep their shape when baked.
- All-Purpose Flour – The base of the dough that provides structure. Measure carefully and don’t pack it into the cup for the best texture.
- Vanilla Extract – Adds warmth and depth to the flavor. Pure vanilla works best here.
- Almond Extract – Optional but highly recommended for that classic Christmas cookie flavor. It pairs beautifully with the vanilla.
- Powdered Sugar – The base for the icing, creating a smooth, sweet finish that’s perfect for decorating.
- Meringue Powder – Helps the icing set with a glossy, firm finish. You can substitute with 3 egg whites if you prefer, and skip the added water.
- Vanilla Extract (for icing) – Adds flavor to the icing so it’s not just sweet but also aromatic.Water – Thins the icing to your desired consistency. Add a little at a time until it’s smooth and spreadable.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Cream Butter & Sugar: In a large mixing bowl, beat softened butter, cream cheese, and sugar together until light and creamy. This step builds the base for soft, flavorful cookies.
- Add Wet Ingredients: Mix in the egg, egg yolk, vanilla extract, and almond extract (if using). Blend until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Chill Dough: Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for 15–30 minutes. Chilling helps the dough firm up for easy rolling.
- Roll & Cut: On a lightly floured surface, roll the dough to about 1/4 – 3/8 of an inch thickness. Use your favorite cookie cutters to cut out shapes.
- Prepare for Baking: Place cookies on a parchment-lined baking sheet, leaving about 2 inches between each one. Refrigerate again for 30 minutes to help them keep their shape while baking.
- Bake: Preheat oven to 350°F. Bake cookies for 13–15 minutes, or until the edges are just turning golden. Let them cool completely before decorating.
- Make Icing: In a clean bowl, combine powdered sugar, meringue powder (or egg whites), vanilla extract, and water. Beat for about 3 minutes until smooth and glossy. Add a little more water if needed to reach your desired consistency.
- Decorate: Spread or pipe icing onto cooled cookies. Let them sit until the icing sets completely before stacking or storing.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Flavor Options: I like to swap the almond extract for lemon or orange extract when I want a brighter flavor. You can also add a pinch of cinnamon or nutmeg for a cozy holiday touch.
- Decorating Fun: Sprinkle colored sugar, crushed candy canes, or edible glitter on the icing before it sets. I like to let kids decorate their own – it’s messy but always fun.
- Shape Variety: Use any cookie cutters you have so stars, trees, snowflakes, or even simple circles. The dough holds its shape well so you can get creative with it.
What to Serve with Christmas Cookies
Desserts
- These Christmas Cookies are perfect for a holiday dessert table. We like to serve them alongside the creamy layers of Biscoff Iced Box Cake for a mix of textures and flavors.
- They also pair beautifully with rich, festive treats like Tiramisu Cheesecake or the smooth, no-bake White Chocolate Cheesecake – No Bake Dessert.
- For something light but elegant, try adding a few cookies to a platter with Hazelnut Pavlova. The crisp meringue and nutty flavor balance the buttery sweetness of the cookies perfectly.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough up to two days in advance and keep it wrapped in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 10 minutes so it’s easier to roll out.
Why do I need to chill the dough twice?
The first chill helps the dough firm up for rolling, and the second chill keeps the cookies from spreading in the oven. Skipping either step can cause the cookies to lose their shape while baking.
Can I use store-bought icing instead of making my own?
You can, but homemade icing gives you better control over consistency and flavor. It also sets nicely for decorating and stacking.
How thick should I roll the dough?
About 1 inch thick works well for soft, tender cookies. If you prefer a crisper texture, roll the dough slightly thinner and reduce the baking time by a minute or two.
Can I color the icing?
Yes. I love using liquid food coloring to add a vibrant color to the icing. You can divide the icing into bowls and tint each one for different designs like you can see I have.
What’s the best way to decorate these cookies?
Let the cookies cool completely before icing. Use piping bags for detailed designs, and add sprinkles or colored sugar before the icing sets.
How long do they keep?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them (iced or un-iced) for up to 2 months. Thaw at room temperature and reheat gently if you like them warm.
More Sweet Recipes You’ll Enjoy
- Best Walnut Shaped Cookies (Oreshki) – These classic walnut-shaped cookies are filled with creamy dulce de leche and have a crisp, buttery shell that melts in your mouth.
- Cinnamon Roll Crepes – Soft, thin crepes swirled with a cinnamon-sugar filling and topped with a sweet glaze for a breakfast or dessert treat.
- Farmers Cheese Rugelach – Tender, flaky pastry made with farmer’s cheese and rolled with a sweet filling for a traditional, irresistible cookie.
- Nutty Dulce De Leche Cake – A rich, layered cake featuring dulce de leche and crunchy nuts for a decadent dessert that’s perfect for any celebration.
I hope you loved this recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Christmas Cookies
I make these Christmas Cookies every year with my kids, and it’s become our favorite holiday tradition. The cream cheese keeps them tender, and the hint of almond extract gives them that classic bakery flavor. They always bring a little extra joy to the season.
Ingredients
For the Cookies:
- 2 sticks butter softened
- 2 oz cream cheese softened
- 2 cups sugar
- 1 egg plus 1 egg yolk
- 1 tsp baking powder
- 4 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp almond extract optional but recommended
For the Icing:
- 1 lb powdered sugar
- 3 tbsp meringue powder
- or substitute with 3 egg whites, no water needed
- 1 tbsp vanilla extract
- ⅓ cup water plus more if needed
Instructions
How to Make Christmas Cookies
- In a large bowl, beat the butter, cream cheese, and sugar until light and creamy.
- Add the egg, egg yolk, vanilla extract, and almond extract, and mix until fully combined.
- Sift the flour together with the baking powder. Gradually add the dry ingredients to the batter, mixing until a dough forms.
- Divide the dough into two portions. Shape each portion into a disc, wrap tightly, and refrigerate for 15–30 minutes.
- Roll the chilled dough to about 1/4 to 3/8 -inch thickness and cut out cookies using cookie cutters.
- Place the cookies on a parchment-lined baking sheet, leaving about 2 inches of space between each one.
- Refrigerate the cookies for 30 minutes. This step is essential for keeping their shape while baking.
- Bake at 350°F for 13–15 minutes, or until set.
How to Make Cookie Icing
- Combine all icing ingredients including the meringue powder in a bowl and beat for about 3 minutes, until smooth and glossy.
- If the icing becomes too thick, add additional water a little at a time until the desired consistency is reached.
- Spread or pipe icing onto cooled cookies. Let them sit until the icing sets completely before stacking or storing.
Notes
- Soften the butter and cream cheese fully before mixing. This helps the dough blend smoothly and creates a soft, even texture.
- Cream the butter, cream cheese, and sugar until pale and fluffy. Proper creaming gives the cookies a light, tender crumb.
- Chill the dough twice. The first chill makes rolling easier, and the second keeps the cookies from spreading in the oven.
- Roll the dough evenly. Aim for consistent thickness so all cookies bake at the same rate.
- Use parchment paper or silicone mats. They prevent sticking and help the cookies bake evenly.
- Don’t overbake. Pull the cookies out when the edges are just starting to turn golden for a soft, melt-in-your-mouth texture.
- Adjust icing consistency as needed. Add a few drops of water for flooding or more powdered sugar for piping details.
- Let cookies cool completely before icing. Warm cookies will cause the icing to melt and lose its shape.
- Store decorated cookies in a single layer until the icing sets, then stack with parchment between layers.
- Freeze unbaked dough or baked cookies for up to two months. Thaw in the fridge overnight before baking or decorating.