17 Christmas Soft Cookies Recipes to Bake This Season

Get ready to fill your home with the cozy scents of the holidays! These 17 Christmas soft cookies are the ultimate bake-session delight—perfect for sharing or savoring by a crackling fire. From gingerbread to sugar-dusted snowballs, this roundup has every chewy, tender treat you’ll want to whip up this season. Let’s preheat those ovens!

Classic Soft Chocolate Chip Cookies

Get ready to bake the softest, chewiest chocolate chip cookies of your life. These buttery beauties are packed with semi-sweet chips and have that perfect golden edge. No complicated steps, just pure cookie heaven.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Wet Ingredients

• 1 cup unsalted European-style butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large pasture-raised egg, at room temperature
• 1 teaspoon pure vanilla extract

Mix-ins

• 2 cups semi-sweet chocolate chips (preferably high-quality)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter with both sugars using a hand mixer on medium speed until light and fluffy, about 2 minutes. Tip: Scrape the bowl halfway to ensure even creaming.
4. Add the egg and vanilla, and beat on low until just combined—don't overmix.
5. Gradually add the dry ingredients to the wet, mixing on low until no streaks of flour remain. Fold in the chocolate chips with a rubber spatula.
6. Chill the dough for 30 minutes (this prevents spreading and deepens flavor). Meanwhile, portion the dough into 1.5-tablespoon balls.
7. Place dough balls 2 inches apart on prepared sheets. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look slightly underbaked. Tip: Rotate the pan halfway for even browning.
8. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.

Zest these cookies with a sprinkle of flaky sea salt right out of the oven—the savory-sweet contrast is killer. They stay soft for days, but honestly? They never last that long. Dunk one in cold milk and thank me later.

Red Velvet Soft Cookies

Vibrant crimson meets molten white chocolate: these red velvet cookies are everything you crave. Soft, chewy, and crowned with a tangy cream cheese frosting—they're a viral-worthy twist on a classic.

Serving: 18 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tablespoons Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup European-style unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon vanilla bean paste
• 1 tablespoon red gel food coloring
• 1/2 cup buttermilk
• 1 cup white chocolate chunks
• 4 oz full-fat cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Beat in egg, vanilla bean paste, and red gel food coloring until well combined.
5. Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry. Mix just until combined—overmixing leads to tough cookies.
6. Fold in white chocolate chunks. For thicker cookies, chill dough for 30 minutes now.
7. Using a 1.5-tablespoon cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart. (Tip: scoop level for uniform size.)
8. Bake for 10-12 minutes, until edges are set and centers are slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
9. For frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; beat until creamy. (Tip: use room-temperature cream cheese for lump-free frosting.)
10. Once cookies are cool, spread or pipe frosting onto each cookie.

Yield the perfect balance of fudgy centers and crisp edges. The cream cheese frosting cuts through the sweetness, making each bite irresistible. Stack them on a platter or serve alongside a cold glass of milk.

Peppermint Chocolate Soft Cookies

Viral-worthy soft cookies with a cool peppermint kick and melty chocolate chunks. These are the holiday treat that actually delivers—crispy edges, gooey centers, and a crunch of candy cane on top.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup clarified butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup crushed candy cane pieces

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat clarified butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: ensure butter is softened for proper creaming.
4. Add eggs and peppermint extract; beat until well combined, scraping down sides as needed.
5. Gradually add dry mixture to wet mixture, mixing on low until just combined. Do not overmix.
6. Fold in chocolate chips with a spatula until evenly distributed.
7. Using a 1.5-tablespoon cookie scoop, drop dough onto prepared sheets, spacing 2 inches apart.
8. Bake for 9–10 minutes, until edges are set and centers look slightly underdone. Tip: underbaking ensures soft, fudgy texture.
9. Immediately upon removing from oven, gently press a pinch of crushed candy cane into the top of each cookie.
10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dense, fudgy, and packed with cool mint bursts, these cookies are a winter wonderland in every bite. Serve them with a hot cocoa or pack them in festive tins for gifts—they stay soft for days.

Gingerbread Soft Cookies

Holiday vibes meet year-round cravings with these Gingerbread Soft Cookies. Imagine a pillow of spiced molasses dough rolled in crackling sugar — chewy centers, crisp edges, and a punch of ginger that says 'hello.' No chilling required for this 30-minute wonder.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup organic dark brown sugar, packed
• 1/4 cup unsulphured molasses
• 1 pasture-raised large egg, lightly beaten
• 1 teaspoon pure vanilla extract

For Rolling

• 1/3 cup granulated sugar

Instructions

1. Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and fine sea salt. Set aside.
3. In a large bowl, use an electric mixer on medium speed to cream the unsalted butter and organic dark brown sugar until light and fluffy, about 2 minutes. Scrape down the sides as needed.
4. Add the unsulphured molasses, lightly beaten pasture-raised egg, and pure vanilla extract. Beat on medium until combined, about 30 seconds. The mixture may look slightly separated — that's okay.
5. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until no dry streaks remain. Do not overmix. The dough will be soft and slightly sticky.
6. Place the granulated sugar in a shallow bowl. Using a 1.5-tablespoon cookie scoop, portion the dough into balls (about 1.5 inches). Roll each ball between your palms to smooth, then roll in the granulated sugar to coat entirely.
7. Place the dough balls 2 inches apart on the prepared baking sheets. If you want thicker cookies, gently press the tops to flatten slightly; for rounder domes, leave them as balls.
8. Bake for 10 to 12 minutes, rotating the sheets halfway through, until the cookies are puffed and the edges are set but the centers still look slightly soft and crackled. Tip: underbaking is key to keeping them soft.
9. Let the cookies cool on the baking sheets for 5 minutes — they will continue to set. Then transfer to a wire rack to cool completely. Tip: for extra chewy texture, slide the parchment onto the rack instead of moving each cookie.
10. Repeat with remaining dough, using cool baking sheets. These cookies stay soft for up to 5 days in an airtight container. Tip: add a slice of sandwich bread to the container to retain moisture.

Zesty ginger and warm molasses melt into every bite — these cookies are like a hug from the inside out. Serve them with chai latte for an afternoon pick-me-up, or crumble over vanilla ice cream for an easy sundae. However you stack them, they'll disappear fast.

Frosted Sugar Soft Cookies

Kick off your cookie cravings with these Frosted Sugar Soft Cookies—pillowy vanilla clouds topped with glossy buttercream and a rainbow of sprinkles. They're the ultimate treat for any celebration or just because.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• 2 ¾ cups (345g) all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon sea salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract
• ¼ cup (60ml) whole milk, at room temperature

For the Frosting

• ½ cup (1 stick) unsalted butter, softened
• 3 cups (360g) confectioners' sugar, sifted
• 3 tablespoons heavy cream, plus more if needed
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• Festive sprinkles for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Tip: Use room-temperature butter to ensure proper creaming.
4. Add the lightly beaten egg and vanilla extract to the butter mixture, beating until combined. Scrape down the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, alternating with the room-temperature milk, beginning and ending with the flour. Mix on low just until no streaks remain—do not overmix.
6. Chill the dough for at least 30 minutes. This prevents spreading and ensures a soft, thick cookie.
7. Scoop rounded tablespoons of dough (about 1.5 inches) onto the prepared baking sheets, spacing 2 inches apart. Gently flatten each ball slightly with your palm.
8. Bake for 9–11 minutes, until the edges are set and lightly golden but the centers still look soft and underdone. Tip: For ultimate softness, pull the cookies when the center is just barely puffed; they'll continue baking on the hot sheet.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Do not frost while warm.
10. For the frosting: In a large bowl, beat the softened butter on medium-high until creamy, about 2 minutes. Gradually add the sifted confectioners' sugar, beating on low until incorporated.
11. Add the heavy cream, vanilla extract, and salt. Beat on high for 2–3 minutes until light and fluffy. If too thick, add cream 1 teaspoon at a time.
12. Once cookies are fully cooled, frost each generously with a butter knife or offset spatula. Immediately top with festive sprinkles before the frosting sets.
13. Allow the frosting to firm up at room temperature, about 15 minutes, before serving. Store in an airtight container at room temperature for up to 3 days.

Unbelievably soft and bursting with vanilla buttercream, each cookie is a mini celebration. Serve them at birthday parties, bake sales, or just to brighten a Tuesday afternoon—sprinkles included.

Cinnamon Swirl Soft Cookies

Ditch the boxed mix – these Cinnamon Swirl Soft Cookies are the ultimate from-scratch treat. With a tender, buttery base and a ribbon of cinnamon sugar glaze baked right in, they’re dangerously addictive and ready in under 30 minutes.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 2 tbsp granulated sugar (for swirl)
• 1 1/2 tsp ground cinnamon (for swirl)
• 1 cup confectioners' sugar (for glaze)
• 2 tbsp whole milk (for glaze)

Instructions

1. In a medium bowl, whisk together flour, cornstarch, baking soda, cream of tartar, and fine sea salt.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
3. Add egg and vanilla extract; beat until combined.
4. Gradually add flour mixture to butter mixture, mixing on low just until no dry streaks remain. Do not overmix.
5. In a small bowl, stir together 2 tbsp granulated sugar and 1 1/2 tsp cinnamon for the swirl.
6. In another bowl, whisk confectioners' sugar with milk until smooth for the glaze; set aside.
7. Scoop dough into 1.5-tablespoon balls. Roll each ball in the cinnamon sugar mixture, then place on a parchment-lined baking sheet 2 inches apart. Press gently to flatten slightly.
8. Using the handle of a wooden spoon or your finger, make a shallow indentation in the center of each dough ball. Spoon a small amount of glaze into the indentation. Use a toothpick to swirl the glaze into the dough.
9. Chill the shaped cookies for 15 minutes to prevent spreading.
10. Preheat oven to 350°F. Bake cookies for 9-11 minutes, until edges are set and lightly golden but centers still look soft and puffy.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Crack one open while it’s still warm – the center is incredibly tender and the cinnamon swirl adds a bakery-quality touch. Serve with a cold glass of oat milk or even crumbled over vanilla ice cream for a next-level dessert.

Peanut Butter Soft Cookies

Skip the bakery aisle and make these Peanut Butter Soft Cookies instead—they're chewy, salty-sweet, and studded with melty chocolate chips.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted European-style butter, softened
• 3/4 cup creamy peanut butter (no-stir)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and fine sea salt. Set aside.
3. In a large bowl, beat softened butter and creamy peanut butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
4. Add granulated sugar and light brown sugar, beating until light and fluffy, about 2 minutes. Scrape down sides as needed.
5. Add the lightly beaten egg and vanilla extract, mixing until just combined. Do not overmix.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Overmixing will toughen the cookies.
7. Fold in semi-sweet chocolate chips with a spatula until evenly distributed.
8. For best texture, chill the dough for 30 minutes if it feels too soft—this prevents excessive spreading.
9. Scoop rounded tablespoons of dough (about 1.5 inches) and roll into balls. Place 2 inches apart on prepared baking sheets.
10. Dip a fork in granulated sugar (to prevent sticking) and press a crisscross pattern into each dough ball, flattening slightly to about 1/2-inch thick.
11. Bake for 10-12 minutes, until edges are set and lightly golden but centers still appear slightly soft. They will continue to set on the sheet.
12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat finishes the centers perfectly.

Once cooled, these cookies stay soft for days—store them in an airtight container with a slice of bread to maintain moisture. Or serve warm with a glass of cold milk for the ultimate comfort combo.

Oatmeal Raisin Soft Cookies

Forget dry, crumbly cookies. These oatmeal raisin softies are chewy, spiced, and packed with plump raisins — basically the cookie your grandma wished she made.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups (180g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon ground Ceylon cinnamon
• 1/2 teaspoon fine sea salt

Wet Ingredients & Sweeteners

• 1/2 cup (113g) European-style unsalted butter, softened
• 1 cup (200g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract

Mix-ins

• 1 1/2 cups (135g) old-fashioned rolled oats
• 1 cup (150g) plump golden raisins

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat the softened butter with both sugars on medium speed until light and fluffy, about 2-3 minutes.
4. Add the beaten egg and vanilla extract, then beat until combined, scraping down the sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
6. Fold in the oats and golden raisins with a spatula until evenly distributed.
7. For the best texture, cover the dough and chill in the refrigerator for 30 minutes. This prevents excessive spreading and enhances flavor.
8. Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared sheets.
9. Bake one sheet at a time for 10-12 minutes, rotating halfway through, until the edges are golden and the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Maybe enjoy one warm with a glass of cold milk — or crumble them over vanilla ice cream for an instant upgrade. Either way, these cookies stay soft for days.

White Chocolate Cranberry Soft Cookies

Zap your cookie game with these soft, bakery-style white chocolate cranberry cookies. Bursting with tart dried cranberries and creamy white chocolate chips, they're lightly sweetened and irresistibly chewy. Ready in under 30 minutes—no mixer required, and they stay soft for days!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
3. In a large bowl using a hand mixer or stand mixer, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Tip: Use European-style butter for richer flavor.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
6. Fold in white chocolate chips and dried cranberries with a spatula. Tip: For extra soft cookies, chill the dough for 30 minutes before baking.
7. Scoop rounded tablespoonfuls (about 2 tablespoons) of dough onto the prepared sheets, spacing them 2 inches apart. Use a cookie scoop for uniform size.
8. Bake for 10-12 minutes, until the edges are golden but the centers are still pale and soft. Tip: Rotate the pans halfway for even baking.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Don't skip this step—the cookies firm up as they cool.

Every bite delivers a perfect balance of sweet white chocolate and tart cranberries. The soft, chewy texture makes these cookies irresistible—serve them warm with a glass of cold milk or pack them for a road trip snack. Enjoy the subtle crunch from the slightly caramelized edges.

Vegan Chocolate Chip Soft Cookies

All you need is one bowl and 10 minutes to prep these vegan chocolate chip soft cookies. They're chewy, rich, and totally dairy-free—using coconut oil and almond milk for that perfect soft texture.

Serving: 18 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup coconut oil, melted
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk, at room temperature
• 1 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a separate bowl, combine melted coconut oil, granulated sugar, brown sugar, vanilla extract, and almond milk. Whisk vigorously until smooth and glossy.
4. Pour the wet mixture into the dry ingredients and stir with a spatula just until no streaks of flour remain. Do not overmix — overworking the dough will make the cookies dense.
5. Fold in the dairy-free chocolate chips until evenly distributed. For a bakery-style look, reserve a few chips to press onto the dough balls before baking.
6. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheet. For softer cookies, chill the dough for 20 minutes at this point.
7. Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly underdone. They will continue to set as they cool.
8. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Use room-temperature almond milk to help the coconut oil stay emulsified — if it's too cold, the oil can clump.

Crispy on the edges and pillowy soft in the middle, these cookies hit every sweet tooth note. Serve them warm with a cold glass of oat milk, or crumble over vegan vanilla ice cream for an indulgent sundae.

Gluten-Free Soft Sugar Cookies

Vibrant, soft, and utterly addictive — these gluten-free sugar cookies are about to become your new obsession. Made with almond flour and topped with a glossy powdered sugar glaze, they deliver the perfect balance of tender crumb and sweet simplicity. Skip the gluten, keep the joy.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• 2 ½ cups fine almond flour
• ½ cup organic cane sugar
• ½ tsp cream of tartar
• ½ tsp baking powder
• ¼ tsp sea salt
• ½ cup pasture-raised unsalted butter, softened
• 1 pasture-raised large egg, lightly beaten
• 1 tsp pure vanilla extract

For the Glaze

• 1 cup confectioners' sugar
• 2–3 tbsp whole milk or heavy cream
• ½ tsp pure vanilla extract

Instructions

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Glazed or not, these cookies deliver a tender crumb and buttery sweetness that's hard to resist. Their soft, melt-in-your-mouth texture makes them perfect for holiday cookie swaps, afternoon tea, or a simple indulgence—no one will guess they're gluten-free. Use leftover glaze to decorate with sprinkles or a pinch of flaky salt for extra flair.

Conclusion

Don’t let the holiday season pass without baking a batch (or two!) of these soft, chewy Christmas cookies. From classic gingerbread to unique snowball surprises, there’s a recipe to make your kitchen smell like the North Pole. We’d love to hear which one becomes your new family favorite—share in the comments and save this list for later on Pinterest!