18 Best Christmas Cookie Recipes 2022

Christmas Cookie Recipes For You To Bake

Christmas cookie recipes are not as difficult as you think. To the contrary, even an amateur can make these fun and delicious Christmas cookies. Evoke your Christmas memories that are so warm by trying to cook these sweet cookies.

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White Chocolate Dipped Ginger Cookies

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• Flour (2 1/4)
• Salt (1/2 teaspoon)
• Ground cinnamon (1 teaspoon)
• Ground nutmeg (1/4 teaspoon)
• Granulated sugar (1/2 cup and 3 tablespoons)
• Egg, large (1)
• Vanilla extract (2 teaspoons)
• Shortening (3 tablespoons)
• Baking soda (1 teaspoon)
• Ground ginger (2 teaspoons)
• Ground cloves (1/4 teaspoon)
• Softened unsalted butter (3/4 cup)
• Light-brown sugar, packed (1/2 cup)
• Molasses (1/4 cup)
• White chocolate chips (3 cups)
• Tinted royal icing or candy melts, preferably green and red

These cookies taste great with green tea, so you can enjoy green tea benefits as well as their fantastic taste. To make them, first, take a bowl and whisk flour, salt, cinnamon, nutmeg, baking soda, ginger, and cloves. Do it for about twenty seconds. Then set the mixture aside.

As you know, cookies aren’t really healthy snacks, but who can resist their amazing taste? To proceed, you will need an electric stand mixer, and it must be equipped with a paddle attachment. Use it to cream butter, brown sugar, and granulated sugar (1/2 cup). When the mixture is well-combined, blend in egg. Next, add vanilla and molasses. Then add dry ingredients on low speed. Mix until well-blended. Finally, take plastic wrap and cover the bowl with it. Chill the mixture for about 1 hour.

When the mixture is almost chilled, the oven must be preheated to 350 degrees F for about ten minutes. Meanwhile, scoop pieces of dough out. Each piece must be about 1.5 tablespoons. Shape the pieces into balls. Take the granulated sugar that remained (3 tablespoons) and roll the balls in it.

Now line baking sheets with parchment paper and transfer the balls to them. Make sure the balls do not stick together. Bake the balls for about eight to ten minutes. Let them cool for several minutes and then cool them completely on a wire rack.

Next, set the microwave oven on high, take a bowl and melt shortening (1 tablespoon) and white chocolate chips (1 cup). The intervals must last for about ten seconds. When the mixture is smooth and a bit runny, take cookies and dip half of each one in the mixture. Remove excess chocolate from cookies and place them on parchment paper. Allow them to set.

Now decorate the cookies. Follow package instructions and melt green and red candy melts. Take a piping bag and pour the mixture in it. Finally, pipe decorations and let them set.

Gingerbread Men Recipe

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• Softened unsalted butter (10 tablespoons)
• Molasses, unsulphured (2/3 cup)
• Vanilla extract, pure (1 teaspoon)
• Baking soda (1 teaspoon)
• Ground ginger (1 tablespoon)
• Allspice (1/2 teaspoon)
• Royal icing
• Dark or light brown sugar, packed (3/4 cup)
• Egg, large (1)
• Flour (3.5 cups)
• Salt (1/2 teaspoon)
• Ground cinnamon (1 tablespoon)
• Ground cloves (1/2 teaspoon)

Set a mixer equipped with a paddle attachment on medium and beat butter for about 1 minute until creamy and smooth. Mix in molasses and brown sugar and beat until creamy and homogenous. Then set the mixer on high and add vanilla and egg. Keep mixing for about 2 minutes. Do not mind if the butter separated.

Next, take another bowl and whisk together flour, salt, cinnamon, cloves, baking soda, ginger, and allspice until well-blended. Set the mixer on low and add in wet ingredients. Mix thoroughly until the dough becomes a bit sticky and thick. Divide it into two halves and wrap each part with plastic wrap to form a disk. Chill disks overnight or no less than for three hours. Chilling is a must.

Next, the oven must be preheated to 350 degrees F. Take parchment paper and line two or three baking sheets with it. Set aside.

Take one disk, flour your hands, work surface, and rolling pin. Repeat it during the process if necessary. Using the rolling pin, make the disk become ¼ inch thick. Then cut the dough into shapes and place on baking sheets. The remaining dough can be re-rolled and the process can be repeated.

Now bake the dough for nine to ten minutes. Let them cool for five minutes and cool them completely on special cooling rack. When cookies are cool, decorate and enjoy!

Four Christmas Cookies From One Basic Dough

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• Softened butter (1.5 cups)
• Granulated sugar (2.5 cups)
• Eggs (4)
• Flour (4 and 3/4)
• Salt (1 teaspoon)
• Shortening (2/3 cups)
• Light brown sugar (1/2 cup)
• Vanilla (4 teaspoons)
• Baking soda (2 teaspoons)

• Basic sugar cookie dough (2 cups)
• Sprinkles and buttercream frosting, if desired (2 cups)
• Granulated sugar (1/2 cup)

• Basic sugar cookie dough (2 cups)
• Chocolate chips, semi-sweet (1/2 cup)
• Melted chocolate chips, semi-sweet (3/4 cup)
• Melted for drizzle chocolate chips, semi-sweet, if desired (1/4 cup)

• Basic sugar cookie dough (2 cups)
• Dried cranberries (1/2 cup)
• White chocolate chips (1/2 cup)

• Basic sugar cookie dough (2 cups)
• Flour (2 tablespoons)
• Candy canes, crushed (4 tablespoons)
• Peppermint buttercream frosting (2 cups) plus more crushed candy canes, if desired

Basic Sugar Cookie Dough: It is among the easiest Christmas cookie recipes. First, mix shortening and butter. Add in sugar and cream till the mixture becomes fluffy and light-colored. 2 or 3 minutes will suffice. Next, blend in vanilla and eggs. Now take another bowl and whisk baking soda, salt, and flour. Combine the two mixtures. Divide dough into 4 equal parts and transfer it to 4 bowls, about two cups each. Add the remaining ingredients different for each bowl. Scoop balls in a tablespoon size. The dough must be put in a freezer for several hours to become firm. When the dough is ready, bake it for about nine-eleven minutes. The temperature must be 375 degrees F. Sugar Cookies: Make the balls coated in granulated sugar. Chocolate Cookies: Add the remaining ingredients to the basic sugar cookie dough. White Chocolate Cranberry Cookies: Blend the reaming ingredients into the basic sugar cookie dough. Peppermint Sugar Cookies: Add the reaming ingredients into the basic sugar cookie dough.

Christmas Maraschino Cherry Shortbread Cookies

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• Softened butter, unsalted (1 cup)
• Vanilla extract (1/2 tablespoon)
• Salt (1/2 teaspoon)
• Chocolate chips (2/3 cup)
• Powdered sugar (1/2 cup)
• Flour (2 cups)
• Chopped maraschino cherries (3/4 cup)

First, mix salt and flour. Then cream butter and powdered sugar and add in vanilla. Combine it with salt and flour and keep mixing till you notice large clumps. Add maraschino cherries and chocolate chips. The dough is ready. Form it into a 2-inch thick log shape and press well. Wrap the dough with plastic wrap and put it in the refrigerator to chill an hour or two. Now use parchment paper to line baking sheet. The oven must be preheated to 325 degrees F. The log must be cut into thick slices, about ¼ inch. Place the slices on baking sheet and leave some space between them. Bake the dough for about ten to fifteen minutes. Wait for five minutes and transfer the cooking to a rack. Wait till they cool and enjoy.

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Red Velvet Crinkle Cookies

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• Flour (3 cups)
• Baking powder (2 teaspoons)
• Salt (3/4 teaspoon)
• Granulated sugar (1 and 1/3 cups)
• Buttermilk or milk (1 tablespoon)
• Lemon juice (2 teaspoons)
• White chocolate chips (1 cup)
• Cocoa powder, unsweetened (1/4 cup)
• Baking soda (1/4 teaspoon)
• Unsalted butter, room temperature (3/4 cup)
• Eggs (3)
• Vanilla or vanilla bean paste (1 and 1/2 teaspoon)
• Food coloring, preferably red (5 teaspoons)
• Powdered sugar (1 cup)

It is among our most favorite Christmas cookie recipes. Take a bowl and whisk flour, baking powder, salt, cocoa powder, and baking soda for about half a minute. Next, use a mixer equipped with a paddle attachment to whip granulated sugar and butter. When the mixture is fluffy and pale, add in 1 egg and blend thoroughly. Repeat this step 2 more times. Beat in vanilla bean paste, red food coloring, milk, and lemon juice. Then blend in dry ingredients and mix on low until well-blended. Now add white chocolate chips. Use plastic wrap to cover the bowl. Chill the mixture for two hours. The dough must become firm. Next, the oven must be preheated to 350 degrees F. Put powdered sugar in a bowl. Take the dough and scoop it out. Shape it into balls. The process will be easier if you butter your hands. The size of the balls should be about two and a half tablespoons. Coat balls with powdered sugar by rolling them. Line baking sheets with parchment paper and place the balls on them. Flatten a bit and bake for about 13-14 minutes. Wait for a couple of minutes and cool them on a wire rack. The cookies can be stored in a hermetic container.

Mint Chocolate Swirl Bark

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• Chopped white chocolate (7 oz)
• Vegetable or canola oil (1/4 teaspoon)
• Chopped chocolate, semi-sweet (8 oz)
• Candy melts, preferably green (1 oz)
• Peppermint extract (1/2 teaspoon)
• Andes mints, chopped, if desired (1/3 cup)

It is probably one of the most delicious Christmas cookie recipes. Take parchment paper and line a baking sheet. Next, melt candy melts with white chocolate. You can use a microwave oven to do it. The chocolate must be stirred every twenty seconds. Otherwise, it will seize. When the mixture is smooth, blend in peppermint extract and oil. Now melt semi-sweet chocolate, as well. Pour it onto the baking sheet. Spread it out and top it with the first mixture in lines. The layers must be swirled and you can use a knife or toothpick to do it. Top with Andes mints if you wish. Finally, let the barks set for about 45 minutes. If you want to speed up this process, transfer the barks to the refrigerator. When the chocolate becomes hard, break it into pieces and enjoy.

White Chocolate Dipped Peppermint Sugar Cookies

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• Flour (2 and 3/4 cups)
• Salt (1/2 teaspoon)
• Granulated sugar (1.5 cups)
• Egg (1)
• Vanilla extract (1 teaspoon)
• White chocolate chips (2.5 cups)
• Candy canes, crushed, or peppermint bits (1/3 cup)
• Baking soda (1 teaspoon)
• Cream of tartar (1/2 teaspoon)
• Unsalted butter, room temperature (1 cup)
• Egg yolk (1)
• Peppermint extract (3/4 teaspoon)
• Shortening (2.5 tablespoons)

First, prepare the cookies. The oven must be preheated to 350 degrees F. Take a bowl and whisk cream of tartar, baking soda, flour, and salt. Do it for about 20 seconds. Next, use a mixer equipped with a paddle attachment to cream butter and sugar. Add egg, peppermint and vanilla extract and egg yolk. Then set the mixer on low and mix in the dry ingredients. Next, shape dough into balls by scooping it out. Their size must be about 1.5 tablespoons. Line a baking sheet with parchment paper, place the balls on it and bake for about ten to eleven minutes. Cool them on a wire rack. Now prepare the coating. Put shortening and chocolate chips in a bowl and melt in a microwave oven. Make sure the intervals are no longer than twenty seconds. Dip cookies in chocolate and top them with peppermint bits. Let them set and enjoy!

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Chewy Oatmeal M&M Cookies

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• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g)dark brown sugar, packed
• 1/4 cup  (50g) granulated sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 1 and 2/3 cups (140g) old-fashioned rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (160g) mini M&Ms (or regular size)

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and vanilla and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&Ms. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator. Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.

Soft & Chewy Cranberry White Chocolate Chip Cookies

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• 3/4 cup unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract (I like to use Madagascar Bourbon)
• 1 egg
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• Pinch salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand. Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you'd like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into Tablespoon-sized balls. Place onto the cookie sheets about 1-2" apart from one another. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. If you'd like to make them prettier, garnish cookies with additional white chips on top of still-warm cookies before serving.

Italian Ricotta Cookies

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• 3 1/2 cups (495g) all-purpose flour
• 2 tsp baking soda
• 3/4 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 3/4 cups (370g) granulated sugar
• 1 tsp lemon zest
• 15 oz. ricotta, whole milk or fresh (1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs

• 1 Tbsp butter (salted or unsalted), melted
• 3 3/4 cups (460g) powdered sugar
• 2 Tbsp fresh lemon juice, or 1 1/4 tsp almond extract and more milk as needed
• 1 tsp vanilla extract
• 4 - 6 Tbsp milk

For the cookies: In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling. Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do). Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer. For the glaze: In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).

Peppermint Shortbread Cookies

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• 2 1/2 cups all purpose flour
• 3/4 cups sugar
• 1 cup butter, cubed (and cold)
• 1 1/4 cups Andes peppermint crunch chips (found in baking aisle or here)
• 1 tsp extract (vanilla, almond, or peppermint)
• red food coloring (optional)
• more sugar to coat cookies before baking if desired

Combine flour and sugar in a large bowl. Use a pastry blender to cut in butter. You want very fine crumbs. Stir in extract, food coloring, and Andes peppermint crunch chips. Use your hands to knead the dough until it comes together and forms a ball. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours. Preheat oven to 325F. Line a baking sheet with parchment paper. Cut slices of cookie dough about ¼ inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake. Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Store in airtight container for 3 days or freeze for up to 3 months.

Buttery Jam Thumbprint Cookies

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• 1 cup salted butter, softened
• 1/2 cup confectioners' (powdered) sugar, plus ¼ cup more for dusting
• 2 teaspoons pure vanilla extract
• 1/4 tsp table salt
• 2 cups all purpose flour
• 1/2 cup fruit preserves (I used raspberry, blackberry, and peach)

Preheat oven to 325°F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don't over mix. Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression. Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack. When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.

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Italian Christmas Cookies

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• Cookies
• 4 eggs
• 1 cup sugar
• 1/2 cup butter
• 2 tsp. vanilla
• 3 1/2 cup flour
• 4 tsp.baking powder
• Icing
• 2 cup sifted confectioner’s sugar
• 2 tsp. vanilla
• 6 tsp. water

Cookies: in a bowl sift together the flour and baking powder, set aside. In a large mixing bowl, cream together the butter and sugar.Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture. Knead until dough is firm and not sticky, adding more flour if necessary. Refrigerate 1 hour. Cut off small amount of dough and roll on floured surface into 6 inch strips. Twirl into shape and place on greased cookie sheets. Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing. Icing: Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. Top with sprinkles, while glaze is still wet.

Funfetti Shortbread Bites

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• 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces
• 2/3 cup (142g) granulated sugar
• 1/2 tsp almond extract
• 2 1/4 cups (318g) all-purpose flour
• 2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired

Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely then transfer to an airtight container and store at room temperature.

Lofthouse Sugar Cookies

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• 2 sticks (1 cup) butter, softened
• 1 cup sour cream
• 1 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 6 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt (omit if using salted butter)

• 2 sticks (1 cup) butter, softened
• 1 teaspoon vanilla, coconut, almond, or peppermint extract
• 4 cups powdered sugar
• 5 tablespoons milk
• Food coloring and sprinkles, optional

To make the cookies: Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside. In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color. Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined. In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mixing well after each. To form drop cookies: using damp hands, roll dough into 2" balls and place 2" apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat. To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until ¼" thick. Using a biscuit cutter, cut cookies and place 2" apart on the prepared cookie sheet. Bake cookies in preheated oven for 5-7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting. To make the frosting: In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and extract of choice until smooth. Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.

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Frosted Peppermint Brownie Cookies

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• 1/2 cup (4 oz) unsalted butter, diced into 4 pieces
• 1 cup (6 oz) good quality semi-sweet chocolate chips
• 2 oz unsweetened baking chocolate, roughly chopped
• 1 1/4 cups (175g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 large egg yolk
• 2/3 cup packed (148g) light brown sugar
• 1/3 cup (74g) granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract

• 4 oz cream cheese, softened
• 4 Tbsp unsalted butter, softened
• 1/2 tsp peppermint extract
• 2 cups (236g) powdered sugar
• Crushed peppermint candy canes, for topping

To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes. Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture. Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling. Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes (cookies should look slightly under-baked they'll continue to cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes. For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.

FAQ: Christmas Cookie