10 Best Christmas Cookie Recipes to Make the Holidays Sweeter

The tree is lit, the presents are wrapped, and the smell of freshly baked cookies is in the air. You know what that means: Christmas is here! Even before Santa makes his trip to every household, you've likely already started gathering ideas for baking Christmas cookies this season. Whether you're planning to serve cookies as a Christmas dessert or you want to package them up in a pretty Christmas cookie box, the key is to have a good variety of cookie recipes to choose from. "Christmas cookies should be a celebration of color and texture, and a mix of shapes and sizes," Ree Drummond says. Luckily, we've rounded up our best Christmas cookie recipes all in one place.

Here, you'll find classic Pioneer Woman cookie recipes like loaded holiday slice-and-bake cookies, chocolate crinkle cookies, and Ree's sugar cookie stars. Plus, there are some new unique Christmas cookies like snickerdoodle bar cookies and cookies inspired by a cup of hot chocolate. Looking for an activity to get the kids involved in the holiday fun? Get out your cutest Christmas cookie cutters and try one of the many ideas for decorating cookies using Christmas sprinkles, frosting, and candy.

For a traditional taste, there are plenty of gingerbread cookies, thumbprints, and classic German Christmas cookies from around the world. We can't think of a better homemade Christmas food gift! So what are you waiting for? Cookie baking season has officially begun. 

1. Chocolate Toffee Cookie Bars

These chewy brown sugar cookie bars are a year-round treat, but you can make them with red and green M&M's to bring out all the holiday cheer during the Christmas season.

Ingredients

FOR THE TOFFEE:

• Cooking spray

• 1/2 c. 

  unsalted butter

• 1 c. 

  packed dark brown sugar 

FOR THE COOKIE BARS:

• 1 c. 

  unsalted butter

• 1 c. 

  packed dark brown sugar

• 1 c. 

  granulated sugar

• 3 

  large eggs, room temperature

• 2 tsp. 

  vanilla extract

• 2 c. 

  all-purpose flour

• 2 tbsp. 

  cornstarch

• 1 tsp. 

  baking powder

• 1 tsp. 

  kosher salt

• 1 1/4 c. 

  red and green M&M's, divided 

• 3/4 c. 

  semisweet chocolate chips, divided

 Directions

1. 1
   For the toffee: Line a 9-by-9-inch baking pan with foil. Spray the foil with cooking spray.
2. 2
   In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil, stirring constantly until the mixture forms a golden caramel and the temperature reaches 290°F, 4 to 5 minutes. 
3. 3
   Carefully pour the mixture into the prepared pan, allowing it to spread. Let the toffee cool and harden for about 20 minutes.
4. 4
   Place the toffee sheet in a large zip-top plastic bag and use a rolling pin to break the toffee into small pieces. There should be about 1 ½ cups of toffee pieces.
5. 5
   For the cookie bars: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with parchment paper, letting the excess extend over the sides of the pan; spray the parchment with cooking spray.
6. 6
   In the bowl a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until the mixture has lightened in color and texture, 2 to 3 minutes. Reduce the mixer speed to low. Add the eggs, one at a time, and the vanilla, and beat until smooth, scraping the sides and bottom of the bowl as needed.
7. 7
   In another medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the butter mixture in 3 parts, mixing on low speed until fully incorporated after each addition. Scrape the sides and bottom of the bowl as needed. Using a rubber spatula, fold in 1 cup of M&Ms, ½ cup of chocolate chips, and 1 cup of toffee pieces.
8. 8
   Spoon the batter into the prepared pan, pressing into an even layer. Sprinkle the remaining ½ cup of toffee pieces, ¼ cup of M&M’s, and ¼ cup of chocolate chips over the top of the batter.
9. 9
   Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
10. 10
    Let the cookie bars cool at least 30 minutes before slicing.
11. 11
    Store the cookie bars in an airtight container at room temperature for up to 1 week.

2. Eggnog Cut-Out Cookies

Not only are these cut-out cookies made with real eggnog and nutmeg for that Christmas flavor, but the marbled decorating technique is sure to become a holiday favorite!

Ingredients

• 3/4 c. 

  unsalted butter, softened

• 3/4 c. 

  granulated sugar

• 2 

  large egg yolks, room temperature

• 1 tsp. 

  vanilla bean paste or vanilla extract

• 3 c. 

  all-purpose flour, plus more for dusting

• 1 tsp. 

  baking powder

• 1/2 tsp. 

  kosher salt

• 1/2 tsp. 

  ground nutmeg

• 1/3 c. 

  prepared eggnog, room temperature

• Easy cookie icing

• Red food coloring

• Green food coloring

Directions

1. 1
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, 3 to 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. Add the egg yolks and vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.
2. 2
   In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. 3
   With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the eggnog, beginning and ending with the flour mixture, beating just until combined after each addition.
4. 4
   On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
5. 5
   Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
6. 6
   Working with 1 disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out until ¼-inch thick. Use a 2- to 3-inch cookie cutter to cut the dough into shapes. Using a thin spatula, transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.
7. 7
   Bake until the tops are dry and the edges begin to turn golden, 10 to 12 minutes. Let cool for about 10 minutes on the pan, then move the cookies to a cooling rack to cool completely. Repeat with the remaining dough and the scraps, re-rolling only once for smooth cookies.
8. 8
   Mix a batch of easy cookie icing (choose the thicker border icing). It should fall off the whisk in a thick stream and the fallen ribbon of icing should hold its shape for about 10 seconds before sinking back into the bowl of icing. Remove 2 tablespoons of icing each to 2 small bowls. Stir in 1 or 2 drops of red food coloring into one bowl and 1 or 2 drops of green food coloring into the other bowl until the desired colors are reached. Spoon the colorful icing into two separate zip-top bags or piping bags. Use a pair of scissors to snip ⅛ inch off the tip of each bag.
9. 9
   Add additional 1 tablespoon of water, 1 teaspoon at a time, to the remaining white icing until it is at a flooding consistency; the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. Divide the thinned white icing between two 9-inch baking pans, spreading the icing into an even layer. Drizzle the red icing all over one pan of icing and drizzle the green icing over the second pan. One at a time, put the cookies face-side down in the icing. Take the cookies out one at a time, twisting and shaking gently to let any extra icing drip off, and return to the cooling rack.
10. 10
    Allow the cookies to dry completely, 8 hours or overnight. Store the cookies in an airtight container at room temperature for up to 1 week.
11. 
    

3.Gingerbread Cookie   Sandwiches

These soft cut-out cookies have all the signature sugar and spice that you know and love, plus the addition of orange buttercream and jellied cranberry sauce. Customize yours with any shape cookie cutter.

Ingredients

FOR THE COOKIES:

• 3 1/4 c. 

  all-purpose flour, plus more for dusting

• 1/4 c. 

  cornstarch

• 2 tsp. 

  ground ginger

• 2 tsp. 

  ground cinnamon

• 1 tsp. 

  baking soda

• 1/2 tsp. 

  kosher salt

• 1/4 tsp. 

  ground cloves

• 1/4 tsp. 

  ground allspice

• 1/4 tsp. 

  ground nutmeg

• 1/2 c. 

  unsalted butter, room temperature

• 3/4 c. 

  packed dark brown sugar

• 1/2 c. 

  unsulphered molasses

• 1 

  large egg, room temperature

• 1 tsp. 

  vanilla extract

FOR THE FILLING:

• 3/4 c. 

  unsalted butter, softened 

• 2 tsp. 

  tightly packed orange zest

• 1 tsp. 

  vanilla extract

• 1/4 tsp. 

  kosher salt

• 3 c. 

  powdered sugar, plus more for dusting

• 1/2 c. 

  jellied cranberry sauce

• Directions

  • 1. 1
       For the cookies: In a medium bowl, whisk together the flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg.
    2. 2
       In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the egg and vanilla and beat well.
    3. 3
       Reduce the mixer speed to low and add the flour mixture to the butter mixture in 3 batches, mixing until just combined after each addition.
    4. 4
       On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 1 to 2 hours.
    5. 5
       Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
    6. 6
       Working with 1 disk of dough at a time and keeping the second disk refrigerated, generously flour a work surface and roll the dough out until ⅛-inch thick. Using a circle or shaped cutter (about 2- to 3-inches wide), cut shapes from the dough. Place the cookies on the prepared baking sheets, about 2 inches apart. Cut small shapes from the centers of one-half of the cookies. (You can add this dough to the re-roll pile, or bake off little mini cookies.)
    7. 7
       Bake the cookies until they're set but still soft, 10 to 12 minutes. Let cool for 5 minutes on the pans, then remove the cookies to racks to cool completely.
    8. 8
       For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, orange zest, vanilla, and salt on medium speed until well combined and creamy. Reduce the speed to low and gradually add the powdered sugar, mixing until just combined. Scrape the bottom and sides of the mixing bowl. Increase the speed to medium-high and beat until fluffy, about 1 minute. Transfer the frosting to a zip-top bag and use a pair of scissors to cut off about 1/4 inch at the bottom corner.
    9. 9
       In a small bowl, place the cranberry sauce. Whisk the sauce until it is loosened up.
    10. 10
        Pipe a ¼-inch thick ring of frosting on the underside of a whole cookie. Fill the center with a thinner layer of frosting. Top the thin layer with the cranberry sauce. Place a cookie with a cutout on top of the filling so that the flat undersides are sandwiched together. Repeat with remaining cookies. 
    11. 11
        Serve, dusted with powdered sugar, if you like.
    12. 12
        The cookies can be stored in an airtight container at room temperature for up to 2 days and in the refrigerator for 1 week.

4. Cinnamon Roll Cookies

Ree makes her cinnamon rolls every Christmas, but if you're looking to switch things up, then cinnamon roll cookies are a great place to start! They even have the maple glaze.

Ingredients

FOR THE COOKIES:

• 1 c. 

  unsalted butter, softened

• 4 oz. 

  cream cheese, room temperature

• 1 c. 

  granulated sugar

• 1 

  large egg yolk, room temperature

• 1 tsp. 

  vanilla extract 

• 3 1/4 c. 

  all-purpose flour

• 1/4 c. 

  cornstarch

• 1 tsp. 

  baking powder

• 1/4 tsp. 

  kosher salt

FOR THE FILLING:

• 3/4 c. 

  light brown sugar, packed

• 6 tbsp. 

  all-purpose flour

• 1 tbsp. 

  ground cinnamon

• 6 tbsp. 

  unsalted butter, melted

FOR THE GLAZE:

• 1 c. 

  powdered sugar

• 1 tbsp. 

  unsalted butter, melted

• 1/2 tsp. 

  maple extract

• 1 

  to 2 tablespoons warm water

Directions

• 1. 1
     For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, cream cheese, and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg yolk and the vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.
  2. 2
     In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix on low speed until fully combined.
  3. 3
     Remove the dough to a sheet of parchment paper and press the dough into a 5-inch square. Place another sheet of parchment paper over the square and use a rolling pin to roll the dough into a 14-by-10-inch rectangle. Chill the dough in the refrigerator until firm, 15 to 20 minutes.
  4. 4
     For the filling: In a small bowl, stir together the brown sugar, flour, and cinnamon. Pour in the melted butter, stirring until the butter is evenly distributed and the mixture forms a paste.
  5. 5
     Remove the dough from the refrigerator and remove the top piece of parchment paper. Using a small spatula, carefully dollop the filling all over the dough. Gently spread the filling into an even layer, reaching the edges of the dough as best you can.
  6. 6
     Working slowly, carefully roll the dough from the long side into a tight log, removing the bottom layer of parchment as you roll. Carefully wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
  7. 7
     Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
  8. 8
     Remove the dough from the refrigerator and, using a sharp knife, slice into ½-inch-thick rounds. Place the cookies 2 inches apart on the prepared baking sheet. Rewrap and refrigerate the remaining cookie dough until ready to slice and bake.
  9. 9
     Bake until lightly browned, 10 to 12 minutes. Let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Repeat with the remaining cookies.
  10. 10
      For the glaze: In a medium bowl, combine the powdered sugar, melted butter, and maple extract. Add the warm water, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing.
  11. 11
      Use a spoon to drizzle the glaze onto the cookies, or for a more even look, use a zip-top bag: Spoon the glaze into the bag and snip ⅛ inch off the end. Allow to set for 15 minutes.
  12. 12
      Store the cookies in an airtight container at room temperature for up to 1 week.

5. Mint Fortune Cookies

For a seasonal twist on fortune cookies, this recipe uses peppermint extract and green food coloring to make the treats even merrier. Plus, you can write your own fortunes for a fun surprise!

Ingredients

• 3/4 c. 

  granulated sugar

• 3 

  large egg whites, room temperature 

• 1/4 tsp. 

  peppermint extract

• 1/4 tsp. 

  kosher salt

• 6 tbsp. 

  unsalted butter, melted

• 3/4 c. 

  all-purpose flour

• 1 tbsp. 

  cornstarch

• Green gel food coloring

Directions

• 1. 1
     Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat. Cut out 30 strips of paper for the fortunes, about 2 ½ inches by ½ inch, and write a message on each one.
  2. 2
     In a large bowl, whisk together the sugar, egg whites, peppermint extract, and salt until the egg whites are frothy, 30 seconds to 1 minute. Add in the melted butter and mix until well combined. Stir in the flour and cornstarch until no lumps remain. Add 1 or 2 drops of green food coloring, if you like.
  3. 3
     If the baking sheets are lined with parchment paper, dab some batter underneath the corners of the paper to help it adhere to the baking sheet.
  4. 4
     Using a measuring spoon, scoop 2 (1-tablespoon) portions of the batter onto the prepared baking sheets, using the back of a spoon or an offset spatula to spread each into a 4-inch circle. Only bake 2 cookies at a time, as they set up quickly.
  5. 5
     Bake the cookies, one baking sheet at a time, until lightly golden on the edges, 7 to 9 minutes. 
  6. 6
     Working quickly, use a spatula to flip the cookies over. Place one paper fortune in the center of each cookie. Fold the cookie in half to form a half-moon shape. Then, using the rim of a cup, press the folded side of the cookie over the rim to form a fortune cookie shape.
  7. 7
     Meanwhile, place the  second baking sheet with 2 portions of batter into the oven and repeat the baking and folding process. When the first baking sheet is cool, scoop 2 more (1-tablespoon) scoops of batter onto the cooled baking sheet. Continue cycling the baking sheets into the oven with more portioned batter until all the batter is used.
  8. 8
     Allow the cookies to cool completely before storing in an airtight container at room temperature for up to 1 week. 

6. Espresso Biscotti

This biscotti is just begging to be dunked into a steaming cup of joe! These make a perfect holiday gift, and they're unbelievably easy to make. The espresso powder gives the biscotti a deeply golden-brown color and rich coffee flavor while the dual chocolate dip and drizzle add some festive flair. Add them to your list of Christmas cookies!

These golden brown cookies are dipped in chocolate so they look pretty enough to gift to your friends. Try pairing them with a festive mug for a present that's perfect for coffee lovers!

Ingredients

• 1/2 c. 

  unsalted butter

• 1/2 c. 

  granulated sugar

• 1/2 c. 

  packed light brown sugar

• 3 

  large eggs, room temperature and divided

• 2 tsp. 

  vanilla extract

• 3 c. 

  all-purpose flour

• 2 tbsp. 

  espresso powder or instant coffee

• 1 1/2 tsp. 

  baking powder

• 1/4 tsp. 

  kosher salt

• 2 

  (4-oz.) 60% bittersweet chocolate bars, chopped

• 2 oz. 

  white chocolate, chopped

Directions

• 1. 1Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
  2. 2In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until creamy, 3 to 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on low speed, add 2 of the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl and increase the speed to medium, beating until well combined, 1 to 2 minutes.
  3. 3In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt.
  4. 4With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined after each addition.
  5. 5On a lightly floured work surface, place the dough. Divide the dough in half and place each half on the prepared baking sheet. Use oiled hands to form each half into an 8-by-4 ½-inch rectangle, about ½-inch thick. Lightly beat the remaining egg and brush the surface of the dough with the egg wash.
  6. 6Bake until lightly browned, 25 to 30 minutes. Keep the oven on. Allow the biscotti to cool for 15 minutes or until cool enough to handle. Transfer the biscotti slabs to a cutting board and slice them, starting from one short side, into ¾-inch slices. Place the biscotti, cut-side up, back on the baking sheet.
  7. 7Bake the biscotti for 10 minutes, then flip it. Bake the other side until lightly golden and dry, 10 minutes more. Place the biscotti onto a wire rack to cool completely.
  8. 8In a microwave-safe glass measuring cup, place the bittersweet chocolate. Microwave at 50% power until the chocolate is melted, 1 to 2 minutes, stirring every 15 seconds.
  9. 9Line a baking sheet with parchment or wax paper. Dip one end of each biscotti into the melted chocolate, submerging about 2 inches. Place the dipped biscotti onto the lined baking sheet.
  10. 10In a small microwave-safe bowl, place the white chocolate. Microwave at 50% power until the chocolate is melted, about 1 minute, stirring every 15 seconds. Spoon the white chocolate into a zip-top bag. Use a pair of scissors to snip about 1/8 inch off one bottom corner. Drizzle the white chocolate over the dipped portion of the biscotti.
  11. 11Allow the chocolate to set completely, at least 1 hour. Store the biscotti in an airtight container at room temperature for up to 1 week.

7. Italian Peach Cookies

Italian peach cookies, also known as pesche dolci, are traditionally made for celebrations like weddings or baptisms, but these pastel-colored beauties are just as perfect as an Italian Christmas dessert. 

It doesn't get cuter than these little peaches. The classic vanilla cookies, known as pesche dolci, are filled with buttercream flavored with peach preserves.

Ingredients

FOR THE COOKIES:

• 3 1/2 c. 

  all-purpose flour

• 1 tbsp. 

  baking powder

• 1/4 tsp. 

  kosher salt

• 1/2 c. 

  unsalted butter, softened 

• 2 c. 

  granulated sugar, divided

• 2 

  large eggs, room temperature

• 2 tsp. 

  vanilla extract

• 3/4 c. 

  whole milk, room temperature and divided

• Red food coloring

• Yellow food coloring

• Mint or basil leaves, optional

FOR THE PEACH BUTTERCREAM:

• 1/4 c. 

  unsalted butter

• 1/2 tsp. 

  vanilla extract

• Pinch kosher salt

• 1 c. 

  powdered sugar

• 2 tbsp. 

  peach preserves

Directions

• 1. 1For the cookies: Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
  2. 2In a medium bowl, whisk together the flour, baking powder, and salt.
  3. 3In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup of granulated sugar on medium speed until creamy, 3 to 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on low speed, add the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl and increase the speed to medium, beating until well combined, 1 to 2 minutes.
  4. 4With the mixer on low speed, gradually add the flour mixture to the butter mixture alternating with ¼ cup of milk, beginning and ending with the flour mixture, beating just until combined after each addition.
  5. 5Using a 1-teaspoon measuring spoon, scoop scant teaspoonfuls of cookie dough onto the prepared baking sheet, leaving about 1 ½ inches of space between each cookie. Roll each scoop with your palms until a smooth ball forms and place it back on the prepared baking sheet. Gently press each cookie ball so the tops are smooth and form a rounded disk. Cover any remaining dough in the bowl with plastic wrap.
  6. 6Bake until lightly golden on the bottom and the cookie springs back when poked, 10 to 12 minutes. Let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool slightly, 5 minutes. Repeat rolling and baking with any remaining dough.
  7. 7While the cookies are still slightly warm, use a small knife to cut a ¼ teaspoon-sized circle into the underside of each cookie. Use a ¼-teaspoon measuring spoon to hollow out a small hole in the bottom of each cookie.
  8. 8For the peach buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, vanilla, and salt on medium speed until smooth. Reduce the speed to low and gradually add the powdered sugar. Scrape the bottom and sides of the bowl and add the peach preserves. Increase the speed to medium-high and beat until fluffy, about 1 minute.
  9. 9Use a small offset or rubber spatula to spread a small amount of the peach buttercream into each hollowed out hole on the underside of the cookies. Spread a thin layer on the bottoms of the cookies just so that the sandwich cookies stick together. Press cookie bottoms together to form sandwiches.
  10. 10Divide the remaining ½ cup of milk between 2 small bowls. Add 1 or 2 drops of red food coloring to 1 bowl of milk to dye it pink. Add 1 or 2 drops of yellow food coloring to the second bowl of milk to dye it yellow. Place the remaining 1 cup of granulated sugar into a medium bowl.
  11. 11Quickly dip one side of a sandwich cookie in the yellow milk and the other side into the pink milk, allowing excess milk to drip off the cookie; this is just a brief dip. Roll the cookie in the granulated sugar until well coated. Repeat with the remaining cookies.
  12. 12Place mint or basil leaves between the sandwich cookies to resemble a peach stem. Or, use a plastic leaf and warn your guests!
  13. 13The cookies can be stored in an airtight container at room temperature for up to 2 days, and in the refrigerator for 1 week.
  14. 
      

8. Baklava Bites

This sweet and nutty treat uses frozen phyllo shells as the crunchy, flaky base. Then, each one is drizzled with honey syrup.

9. Cookie Cake

Soft, chewy, pizza-sized cookie cake may be a birthday party staple, but you don’t need a special occasion to make this one at home. A low and slow bake in a cast-iron skillet gives this giant chocolate chip cookie its gold standard texture. It’ll seem a little underdone when pulled from the oven, but will become perfectly set as it cools. The fluffy chocolate frosting with sprinkles is another must-have. No need for pro-level piping skills here; use any design you like, or write a name or message (like I *heart* cookies!) across the top.

A cookie that feeds a crowd? Yes, please! This oversized cookie cake is made in a 12-inch cast-iron skillet so there's plenty to go around. Plus, you can switch out the rainbow sprinkles for red and green sprinkles during the holiday season.

Ingredients

FOR THE COOKIE:

• 2 1/2 c. 

  all-purpose flour

• 1 tbsp. 

  cornstarch

• 1 1/4 tsp. 

  baking powder

• 3/4 tsp. 

  kosher salt

• 1 c. 

  unsalted butter, softened, plus more for greasing the skillet

• 1 1/4 c. 

  light brown sugar

• 2 

  large eggs

• 2 tsp. 

  vanilla extract

• 1 1/2 c. 

  semisweet chocolate chips, plus more to top the cookie

• 1/2 c. 

  toffee bits

FOR THE FROSTING:

• 1/2 c. 

  unsalted butter, softened

• 1 3/4 c. 

  powdered sugar

• 1/4 c. 

  unsweetened cocoa powder

• Pinch of kosher salt

• 2 tsp. 

  vanilla extract

• 2 tbsp. 

  whole milk, divided

• Multicolored sprinkles, for decorating

• Directions

  • 1. 1For the cookie: Preheat the oven to 325°F. Line the bottom of a 12-inch cast-iron skillet with parchment paper. Lightly grease the top of the paper and sides of skillet with butter. Set aside.
    2. 2In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside. 
    3. 3In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, stopping to scrape the sides of the bowl as needed. Stir in the vanilla. With the mixer on low, gradually add the flour mixture, beating until just incorporated. Stir in the chocolate chips and toffee bits. 
    4. 4Press the cookie dough into an even layer in the prepared skillet. Top with a few more chocolate chips, if you like. Bake until the cookie is lightly golden and no longer glossy,  30 to 35 minutes. Transfer the skillet to a wire rack to cool completely, about 30 minutes.
    5. 5For the frosting: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 3 minutes. Add the powdered sugar, cocoa powder, salt, vanilla, and 1 tablespoon of milk. Beat on low until incorporated. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Beat in the remaining 1 tablespoon of milk if the frosting is too thick. Transfer the frosting to a ziptop bag with a 1/2-inch hole cut in the corner. 
    6. 6Run a knife along the sides of the cookie cake to loosen from the skillet. Using a spatula, lift to remove from the skillet; discard parchment paper. Transfer the cookie cake to a serving platter. Decorate the edges with frosting and colorful sprinkles. 

10. Nutella Thumbprints

The Nutella in the center makes these Christmas cookies extra wonderful! Play around with the sprinkles—you can roll the dough in some, or just sprinkle them on top after filling for a different look. I like to do some of both!

Anyone who loves chocolate-hazelnut spread will appreciate these rich and scrumptious cookies. To make them even more festive, you can get creative with decorating using various types of sprinkles.

Ingredients

• 1 1/2 c. 

  all-purpose flour

• 1/2 c. 

  Dutch-process unsweetened cocoa powder

• 1/2 tsp. 

  kosher salt

• 1/2 tsp. 

  baking powder

• 3/4 c. 

  unsalted butter, at room temperature

• 1/2 c. 

  packed light brown sugar

• 1/2 c. 

  granulated sugar

• 1 

  large egg, at room temperature

• 1 tsp. 

  vanilla extract 

• White nonpareils or other sprinkles, for decorating

• 1/2 c. 

  Nutella (or other chocolate-hazelnut spread)

• Directions

  • 1. 1Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder.
    2. 2In a separate large bowl, beat together the butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, mixing well and scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, mixing until just combined after each addition.
    3. 3Pour a layer of nonpareils or other sprinkles onto a large flat plate (or use a few different kinds of sprinkles on multiple plates). Scoop the dough into 20 portions, about 2 tablespoons each. Roll into balls, then roll half of the balls in nonpareils or sprinkles and arrange 2 inches apart on the baking sheets. Using your thumb, make a small indentation in the center of each dough ball, pressing about three-quarters of the way down (do not press all the way to the baking sheet). Refrigerate until firm, about 1 hour.
    4. 4Preheat the oven to 350°F. Bake the cookies, rotating the pans halfway through, until the centers have puffed up slightly and the edges are set, 12 to 15 minutes. Using the back of a small measuring spoon, gently press the centers of the cookies to indent them again. Let cool 5 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
    5. 5Using 2 small spoons or a piping bag, fill the center of each cookie with about 1 teaspoon of Nutella. Sprinkle the filling of the undecorated cookies with nonpareils or sprinkles.

1.