7 Easy Christmas Cookie Recipes (no Chill, No Stress, All Flavor) You’ll Bake on Repeat

You know what’s magical? Cookies that don’t ask you to chill the dough, babysit butter, or dust your entire kitchen in flour like a gingerbread snowstorm. These are quick, festive, and loaded with holiday flavor—so you can bake, share, and brag a little. Each recipe is fast, forgiving, and highly giftable. Ready to make your cookie tray the most popular guest at the party?

1. Browned Butter Snickerdoodles With Cinnamon-Sugar Sparkle

These snickerdoodles lean cozy and caramel-y thanks to browned butter, but still skip the chill. They’ve got those classic crackly tops and a soft, chewy middle. Perfect for cookie swaps, movie nights, or anytime your home needs to smell like the holidays in 12 minutes flat.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 1/4 cups (250 g) granulated sugar, divided
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups (330 g) all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon

Instructions:

1. Brown the butter: In a light-colored saucepan, cook butter over medium heat, stirring, until it foams and amber bits form and smell nutty, 5–7 minutes. Pour into a bowl and cool 10 minutes.
2. Mix: Whisk 1 cup granulated sugar, brown sugar, browned butter, eggs, and vanilla until glossy.
3. Dry ingredients: In another bowl, whisk flour, cream of tartar, baking soda, and salt. Fold into wet until just combined.
4. Coating: Mix remaining 1/4 cup sugar with cinnamon.
5. Shape and bake: Scoop 1 1/2-tablespoon mounds, roll in cinnamon sugar, and space 2 inches apart on parchment-lined sheets. Bake at 350°F (175°C) for 9–11 minutes until puffed with set edges. Cool 5 minutes, then transfer to a rack.

Pro tip: For extra crinkles, scoop, roll in sugar, then lightly flatten with three fingers before baking. Add a pinch of cardamom to the sugar if you like a little winter spice mystery.

2. Peppermint Hot Cocoa Crinkles (No Chill, Big Fudge)

Think hot chocolate in cookie form with a peppermint finish. They look bakery-fancy with zero effort—just roll, bake, and shower with powdered sugar. Ideal for gifting or plating next to the tree for certain North Pole visitors.

Ingredients:

• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon espresso powder (optional, but deepens chocolate)
• 1/2 cup (85 g) mini chocolate chips
• 1/2 teaspoon peppermint extract
• 1/2 cup (60 g) powdered sugar, for rolling

Instructions:

1. Whisk wet: Combine melted butter, granulated sugar, eggs, vanilla, and peppermint extract until smooth.
2. Whisk dry: In a separate bowl, whisk flour, cocoa, baking powder, salt, and espresso powder. Stir into wet until just combined. Fold in mini chips.
3. Roll: Scoop 1-tablespoon balls and roll generously in powdered sugar.
4. Bake: Arrange on parchment-lined sheets and bake at 350°F (175°C) for 9–10 minutes until crackled and slightly soft in the center. Cool on pan 5 minutes before moving.

Serve it up: Finish with crushed candy canes for crunch. No peppermint extract? Use vanilla only and top with a tiny marshmallow while warm for “hot cocoa” vibes.

3. Chewy Ginger Molasses Drops With Orange Glaze

Soft, spiced, and molasses-rich—these are the cookies that make people close their eyes after the first bite. A citrus glaze brightens the warm ginger and cloves without any dough chilling. Bake these when you want your house to smell like a holiday candle, but edible.

Ingredients:

• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) unsulphured molasses
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Orange Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest

Instructions:

1. Cream: Beat butter and sugar until fluffy, 2 minutes. Mix in molasses, egg, and vanilla.
2. Dry mix: Whisk flour, ginger, cinnamon, cloves, baking soda, and salt. Add to wet and mix just until combined.
3. Scoop: Drop 1 1/2-tablespoon portions onto parchment-lined sheets, spacing 2 inches.
4. Bake: Bake at 350°F (175°C) for 9–11 minutes until edges are set and centers look soft. Cool completely.
5. Glaze: Whisk glaze ingredients until smooth and drizzle over cooled cookies.

Variations: Add 2 tablespoons chopped crystallized ginger for a chewy kick. Swap orange for lemon glaze if you’re feeling bright and zesty.

4. Sugar Cookie Cutouts That Don’t Need Chilling (And Actually Hold Shape)

Cutout cookies without the dreaded “chill for 2 hours” instruction? Yes. These hold their edges, bake evenly, and taste like buttery vanilla. Decorate with simple icing—or keep it minimal with sanding sugar for low-effort sparkle.

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional but lovely)
• 2 3/4 cups (330 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt

Simple Icing:

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla or almond extract
• Pinch of salt
• Food coloring and sprinkles, optional

Instructions:

1. Cream: Beat butter and sugar until light, 2–3 minutes. Mix in egg, vanilla, and almond extract.
2. Dry mix: Whisk flour, baking powder, and salt. Add to wet and mix just until a soft dough forms.
3. Roll: On lightly floured parchment, roll dough to 1/4 inch thick. Cut shapes with floured cutters and transfer to parchment-lined sheets using a spatula.
4. Bake: Bake at 350°F (175°C) for 8–10 minutes until edges are set but not browned. Cool on sheet 5 minutes, then transfer to racks.
5. Decorate: Whisk icing to a thick-but-pourable consistency. Color if desired and decorate cooled cookies.

Pro tip: Roll scraps together only once or twice to avoid tough cookies. For extra flavor, add 1 teaspoon citrus zest to the dough.

5. Salted Toffee Chocolate Chunk Cookies (Pan-Bang Optional)

Big puddles of chocolate, crunchy toffee bits, and a kiss of flaky salt—this one’s the crowd-pleaser. No chill, just instant chew and edge crisp with dramatic cracks. Excellent for last-minute parties when you want “bakery-style” without the bakery.

Ingredients:

• 3/4 cup (170 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg + 1 yolk
• 2 teaspoons vanilla extract
• 2 cups (240 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 1/4 cups (200 g) chopped dark chocolate or chips
• 3/4 cup (100 g) toffee bits (like Heath)
• Flaky sea salt, for topping

Instructions:

1. Mix wet: Whisk melted butter, sugars, egg, yolk, and vanilla until glossy.
2. Whisk dry: Combine flour, baking soda, baking powder, and fine salt. Fold into wet until just combined.
3. Add-ins: Stir in chocolate and toffee.
4. Scoop and bake: Scoop 2-tablespoon mounds onto parchment-lined sheets, spacing 3 inches. Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers slightly underdone.
5. Finish: Sprinkle with flaky salt immediately and cool on sheet.

Pan-bang moment: For extra crinkles, at the 8-minute mark lift the pan a couple inches and gently tap it down. Repeat once more at 10 minutes. It spreads the cookies into those wavy edges—seriously fun.

6. Almond Linzer Thumbprints With Jammy Centers

These thumbprints channel Linzer tart energy without any rolling or chilling. The almond cookie is tender and buttery, with a jewel-like jam center that looks festive on every plate. Great with coffee, tea, or a late-night nibble while wrapping presents.

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups (270 g) all-purpose flour
• 1/2 cup (50 g) finely ground almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• About 1/2 cup raspberry or apricot jam
• Powdered sugar, for dusting

Instructions:

1. Cream: Beat butter and sugar until pale and fluffy, 2–3 minutes. Mix in egg, vanilla, and almond extract.
2. Dry ingredients: Whisk all-purpose flour, almond flour, baking powder, and salt. Add to wet and mix just until combined.
3. Shape: Scoop 1-tablespoon balls, roll smooth, and place on parchment-lined sheets. Press a deep well with a thumb or the back of a 1/2-teaspoon measure.
4. Fill and bake: Stir jam to loosen, then fill each well. Bake at 350°F (175°C) for 10–12 minutes until edges just set and bottoms lightly golden.
5. Finish: Cool, then dust with powdered sugar.

Swaps: Try seedless blackberry, cherry, or even lemon curd. If the wells puff while baking, re-press gently with the measuring spoon right out of the oven.

7. Maple Pecan Shortbread Bars With Chocolate Drizzle

All the buttery bliss of shortbread, none of the fuss. These press-in bars are flavored with real maple and toasted pecans, then finished with a quick chocolate drizzle. They slice clean, travel well, and disappear fast.

Ingredients:

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 ml) pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 2 1/4 cups (270 g) all-purpose flour
• 3/4 cup (85 g) toasted pecans, chopped
• 3 oz (85 g) dark chocolate, melted (for drizzle)
• Flaky sea salt, optional

Instructions:

1. Prep: Line an 8×8-inch pan with parchment, leaving overhang.
2. Mix: Beat butter, sugar, maple syrup, vanilla, and salt until creamy. Add flour and mix just until a soft dough forms. Stir in pecans.
3. Press and bake: Press dough evenly into pan. Dock with a fork a few times. Bake at 325°F (165°C) for 25–30 minutes, until edges are lightly golden.
4. Slice: Cool 10 minutes, then lift out and cut into bars while still warm for clean edges.
5. Finish: Drizzle with melted chocolate and a pinch of flaky salt. Let set.

Make-ahead magic: These stay perfect for days. Swap pecans for pistachios or hazelnuts if that’s your vibe.

Tips for Faster, Better Holiday Cookies

Want to speed through your bake day without sacrificing flavor? A few quick strategies help you stay in the “no chill, no stress” lane while still nailing texture and taste.

• Use room-temp ingredients: Butter and eggs mix faster and trap air for better texture.
• Weigh your flour: Too much flour = dry cookies. If measuring by volume, lightly spoon and level.
• Underbake slightly: Pull cookies when edges set but centers look a touch soft; they finish on the sheet.
• Line with parchment: Ensures even browning and effortless cleanup.
• Batch smart: Double the doughs that freeze well (snickerdoodle, chocolate chunk) and bake off fresh.

Easy Decorating Upgrades

• Flavor your sugar: Toss granulated sugar with citrus zest and a pinch of vanilla powder for rolling or sprinkling.
• Holiday crunch: Crushed candy canes instantly make anything look festive—try on crinkles or shortbread.
• Two-tone icing: For cutouts, pipe a border, flood with thinned icing, then dot another color and drag a toothpick for marbling.

There you have it—seven fast, flavorful Christmas cookies that deliver holiday magic without the wait. Pick one, preheat the oven, and let your kitchen smell like pure cheer. And if your cookie tin mysteriously empties before the party? That’s just a sign you nailed it, trust me.