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Holiday Cookies Recipe
Ash Tyrrell

Holiday Cookies Recipe

I just finished baking a batch of these holiday cookies, and my kitchen smells like pure happiness. I love how simple the recipe is, yet the results feel bakery-quality.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 ¾ cups swap with almond flour for a gluten-free version
  • Baking soda – 1 tsp helps the cookies rise just right
  • Salt – ½ tsp balances sweetness
  • Unsalted butter – 1 cup softened (coconut oil works for dairy-free)
  • Granulated sugar – 1 ½ cups you can mix with coconut sugar or stevia for a lighter version
  • Eggs – 2 large room temperature (important for better mixing)
  • Vanilla extract – 1 tsp always use pure vanilla for richer flavor
  • Almond extract – 1 tsp optional (adds a lovely holiday twist)
  • Chocolate chips – 1 cup dark or semi-sweet both work well
  • Crushed candy canes – ½ cup adds festive crunch and flavor
  • Chopped nuts – ¾ cup optional (pecans or walnuts add texture)
  • Colored sprinkles – for decorating and extra cheer

Method
 

  1. I preheated my oven to 350°F (175°C) and lined baking sheets with parchment paper. This step made sure my cookies baked evenly and didn’t stick.
  2. In a bowl, I whisked together the flour, baking soda, and salt. Mixing them first kept the leavening even and prevented clumps later.
  3. Using my mixer, I beat the softened butter with sugar until it turned light and fluffy. This took about 2–3 minutes and made the cookies soft and tender inside.
  4. I cracked in the eggs one at a time, mixing well after each. Then I added vanilla and almond extract. The almond extract gave these cookies a subtle festive note I loved.
  5. I slowly added the dry mix into the wet mix, stirring gently. Then came the fun part—folding in chocolate chips, candy canes, and nuts. The dough smelled amazing already!
  6. I wrapped the dough and let it chill for 30 minutes. This step made the cookies puffier and gave the flavors more depth.
  7. I rolled the dough into little balls and placed them on the baking sheet, leaving space in between. Baking them for 11 minutes gave me golden edges and soft centers.
  8. Once they cooled on a wire rack, I decorated some with sprinkles and a drizzle of chocolate. They looked as festive as they tasted.

Notes

  • Always chill the dough—it keeps cookies chewy and stops spreading.
  • Don’t overbake; take them out when the edges just start to turn golden.
  • Use high-quality vanilla—it makes a huge difference in flavor.
  • For extra fun, let kids help with decorating.