Holiday baking recipes: Timeless cookies to share with family

The scent of warm butter, sugar and spices fills the kitchen, and simple cookies have a way of bringing family together across generations. Gather everyone in a festive Christmas sweater and let the baking begin: these classic recipes are easy to follow, shareable and ideal for gifting.

Quick reference: Featured cookie list

• Vanilla wreaths (Vaniljekranse)
• Pepper nuts (Pebernødder)
• Brown spice cookies (Brunkager)
• Butter sugar cookies (Jødekager)
• Marzipan thumbprints
• Chocolate‑dipped shortbread

Vanilla wreaths recipe

Ingredients (for ~30): All-purpose flour, Cold butter, Powdered sugar, Egg yolk, Vanilla extract or seeds, Pinch of salt.

Method (stepwise): Cream butter and powdered sugar until pale; add egg yolk and vanilla. Fold in flour and salt to form a smooth dough; chill 30–60 minutes. Pipe or roll into small crescent or wreath shapes and place on a parchment-lined tray. Bake at 175°C (350°F) for 8–10 minutes until edges are lightly golden; cool on a rack.

Variations & finishing: Use vanilla bean seeds for stronger aroma or add lemon zest. Dust with powdered sugar when cooled or dip half in tempered chocolate. Quick tip: Keep dough cold for clean shapes and press lightly before baking if piped.

Pepper nuts recipe

Ingredients (for ~80): Flour, Butter, Sugar or brown sugar, Eggs, Baking powder, Ground cinnamon, Ground cloves, Ground cardamom, Nutmeg, Optional black pepper, Pinch of salt.

Method (stepwise): Beat butter and sugar, add eggs, then stir in sifted dry ingredients and spices to a firm dough. Roll into walnut-sized balls and space on a tray. Bake at 180°C (350°F) for 8–10 minutes until lightly browned; cool completely. Variation: Add chopped nuts or a thin sugar glaze. Store in an airtight tin; flavours improve after a few days.

Brown spice cookies recipe

Ingredients (for ~40): Butter, Brown sugar or muscovado, Golden syrup, Flour, Ground cinnamon, Ground ginger, Ground cloves, Cardamom, Optional citrus peel, Baking soda.

Method (stepwise): Melt butter with sugar and syrup; cool slightly and stir in spices and peel. Combine with flour and baking soda to form a pliable dough; chill 1 hour. Roll thin, cut shapes and bake at 175°C (350°F) for 6–8 minutes until edges darken. Variation: Top with sliced almonds or brush with apricot jam and coarse sugar.

If you want matching looks while sharing plates with friends, consider fun options like an ugly christmas sweater for party baking or choose kids christmas sweater so little helpers feel included.

Butter sugar cookies (Jødekager)

Light, snap‑ready rounds that work well on a shared platter or in small gift tins. These cookies are quick to shape and respond well to simple toppings like pearl sugar or a thumbprint of jam.

Ingredients (for ~50): Butter, granulated sugar, Egg, All‑purpose flour, Baking powder, Vanilla, Pinch of salt, Pearl sugar for topping.

Method: Follow these steps for reliable results.

1. Cream the butter and sugar until pale and fluffy. Add the egg and vanilla and mix until combined.
2. Sift in flour and baking powder and fold gently to a soft dough. Avoid overworking to keep texture tender.
3. Shape small pieces into flattened rounds by hand or roll out and cut with a small cutter. Press pearl sugar lightly into each top.
4. Bake at 180°C (350°F) for 8–10 minutes until the edges show a hint of gold. Transfer to a wire rack to cool.

Tip: Chill the dough briefly if it becomes sticky; pearl sugar retains its crunch through baking and makes a classic finish.

Marzipan thumbprints

Almond‑forward morsels that pair beautifully with bright jam or a dark chocolate drizzle. These are great for making ahead and arranging on gift plates.

Ingredients (for ~30): Ground marzipan or almond paste, Butter, Powdered sugar, Egg white, A little flour, Choice of jam or melted chocolate for filling.

Method: A simple technique yields consistent cookies.

1. Cream butter and powdered sugar until smooth. Crumble the marzipan and beat into the mixture with the egg white.
2. Add enough flour to form a pliable dough that holds shape but remains tender.
3. Roll into balls and press a shallow well with your thumb. Fill wells with jam before baking, or bake first and then top with melted chocolate.
4. Bake at 175°C (350°F) for 10–12 minutes until the edges are set. Cool before finishing.

Tip: If the marzipan is very soft, chill it briefly before mixing to avoid a greasy dough.

Chocolate‑dipped shortbread

Classic buttery shortbread elevated by a chocolate dip and a finishing sprinkle. Gentle handling and a low oven temperature keep them pale and tender.

Ingredients (for ~24): Butter, Powdered sugar, Rice flour or cornstarch, All‑purpose flour, Pinch of salt, High‑quality chocolate for dipping.

Method: Build a delicate crumb and finish with a glossy coat.

1. Cream butter and powdered sugar until smooth. Add sifted flours and salt and mix to a crumbly dough.
2. Press into a log or chill and slice into rounds. For a rustic look, shape by hand and flatten slightly.
3. Bake at 160–170°C (325–340°F) for 12–15 minutes until just set and pale. Cool completely.
4. Dip half of each cookie in melted chocolate, place on parchment, and chill briefly to set. Add flaky salt, crushed candy cane, or toasted coconut while chocolate is wet.

Tip: Use a low oven temperature and light coloring to preserve the tender shortbread texture; handle gently to avoid breakage.

Essential baking techniques and equipment

Small adjustments have big effects when baking holiday cookies. Keep these practical points in mind to streamline the process and improve results.

• Butter temperature: Cold for piped shapes; softened for creamed doughs.
• Chilling dough: Most short doughs benefit from 30–60 minutes; richer spice doughs may chill an hour or more.
• Rolling thickness: Aim for 2–3 mm for crisp cookies and 4–6 mm for chewier results.
• Spice blend: Try ratios like 2 parts cinnamon : 1 part ginger : 1 part cloves for balanced warmth.
• Sweetener choices: Granulated sugar gives snap; brown sugar adds chew and depth of color.
• Oven calibration: Check accuracy with an oven thermometer and bake on the middle rack; rotate trays for even color.
• Equipment checklist: Mixing bowls, Kitchen scale, Piping bags or cutters, Baking trays, Parchment, Cooling racks, Small spatula.

Keep the atmosphere cheerful while you bake by wearing a festive top. A lightweight christmas sweater makes it easy to feel part of the celebration without overheating, and relaxed christmas loungewear works well for longer sessions in the kitchen. For more options, see the selection of christmas sweater and explore comfortable christmas loungewear that suits group baking days.

Recipe variations and flavor twists

When the kitchen smells of cinnamon and citrus, small changes can make each batch feel new. Try adding finely grated orange zest and a touch of ground cardamom to vanilla wreaths for a bright lift. For pepper nuts, fold in a tablespoon of cocoa and a few drops of orange extract to create a chocolate‑orange note that pairs beautifully with a dark coffee. Brown spice cookies become almond‑forward when you stir in 50–75 g of ground almonds or scatter sliced almonds on top before baking. For the shortbread, swap half the all‑purpose flour for rice flour to sharpen the crumb and bring out the butter.

Vegan and gluten‑free swaps work surprisingly well with a few adjustments. Use plant butter and a commercial egg replacer for creamed doughs, and replace 1:1 with a tested gluten‑free blend plus a teaspoon of xanthan gum for structure. Expect small differences in texture. Crisp cookies stay crisp, while richer spice cookies may be a touch denser. Keep notes as you experiment so you can repeat the best results.

Make ahead, storage and food safety

Baking ahead keeps the frantic days before gatherings calm. Most spice cookies hold their aroma and texture when made up to one week in advance and stored in an airtight tin. Dense dry cookies such as pepper nuts and brown spice cookies are excellent for advance baking. Place layered parchment between stacks to avoid sticking and store in a cool, dry place away from direct heat.

Perishable fillings and glazes benefit from refrigeration. If you add cream cheese frosting or a fresh fruit curd, chill the finished cookies and label the container with the best‑before date. Bring chilled cookies back to room temperature by leaving the container closed on the counter for 20–30 minutes to avoid condensation that softens crisp cookies.

Freezing is a baker’s quiet secret. Most shaped doughs freeze well for up to three months if wrapped tightly in plastic and then placed in a freezer bag. Thaw overnight in the refrigerator before shaping and baking. Baked cookies can also be frozen on a tray then transferred to an airtight box to preserve shape. Reheat frozen baked cookies for a few minutes at low temperature to refresh crispness.

Packaging, gifting and serving suggestions

Presentation is part of the ritual. Layer cookies in a tin with parchment for a classic look. For a more modern touch, use clear boxes with kraft paper backing and a sprig of dried orange or cinnamon for scent. When assembling mixed assortments, balance textures: include one crisp spice cookie, one buttery shortbread, one jam‑filled marzipan option and one chocolate element. Aim for three to five pieces per person for a tasting platter, depending on dessert plans.

Labeling is helpful and thoughtful. Include the cookie name, a short ingredient note and a best‑before date. Simple labels guide hosts and guests, and they are essential if allergens are present. If you want to set the mood for a shared baking day, slip on a cozy christmas sweater or comfortable christmas pajamas while you arrange tins and platters. The warmth from the oven and the fabric together create a small, perfect moment of comfort.

Troubleshooting common problems and fixes

Flat cookies. Check that butter was not too warm and that leavening amounts are accurate. Chill the dough and test bake one tray. Too dry or crumbly. Add a teaspoon or two of milk or a small extra yolk to bring dough together. Soggy bottoms. Use a preheated baking sheet and avoid crowding trays. Spices not pronounced. Lightly toast whole spices in a dry pan, then grind fresh to boost aroma.

Frequently asked questions

Which holiday cookies keep best for gifting by mail?

Dense dry cookies such as pepper nuts and brown spice cookies travel well. Wrap individually in parchment and cushion in a sturdy box. For long transit, freeze baked cookies and thaw before shipping if possible.

Can I freeze cookie dough and bake later? For how long?

Yes. Most doughs freeze up to three months when wrapped airtight. Thaw overnight in the refrigerator before shaping. Some sliced log doughs can be baked from frozen with a minute or two extra baking time.

How do I scale recipes for large batches without losing texture?

Weigh ingredients precisely, mix in stages to avoid overworking gluten and chill larger dough batches longer. Do test bakes to fine tune oven timing before full runs.

What are simple swaps for common allergens?

Eggs can be replaced with commercial replacers or flaxseed slurry for certain cookies. Nuts may be substituted with seed butters or toasted seeds. For gluten, use a tested gluten‑free blend and add a binder like xanthan gum if needed.

How to maintain crispness when storing cookies with softer varieties?

Store crisp cookies separately in an airtight container with a paper towel to absorb moisture. Keep soft cookies in a sealed container to preserve their tenderness.