Looking for Christmas cookie exchange recipe ideas? We've got 'em! Your friends and family are going to love these so much, they'll request them every year!
If you’re feeling the Christmas cookie exchange pressure, we’re here to help. A lot goes into picking out the perfect recipe: It must be just as delicious as it is pretty, easy to bake yet able to make a good first impression, and, of course, festive-looking or festive-flavored—no generic cookies allowed! We kept that in mind when putting together our master list of cookie exchange ideas. Any of these recipes would be a knockout at a Christmas cookie exchange party!
There is a lot of variety in this list of Christmas cookie recipes. We included all the traditional Christmas cookies (think cherry snowballs, speculaas and thumbprints), plus lots of modern cookie recipes (hello, eggnog cookies and reindeer Nutter Butters!) in case you want to shake things up. All are festive for the season and very well-reviewed, and most are attainable for even newer bakers.
Whatever cookie exchange recipes you choose, always give yourself enough time to make them without feeling rushed. I like to chill cookie dough for 24 hours so the flour can hydrate, resulting in a more flavorful and tender cookie. If your recipe needs to be decorated, wait for the cookies to cool completely to room temperature first. Depending on the recipe, decorate the cookies the night before or the morning of the cookie exchange. Anyone wanting to host a stress-free Christmas cookie exchange should follow this formula!
1/60
Holly Wreaths
From the Recipe Creator:
I've never come across another spritz cookie like this—one calling for cream cheese as an ingredient. It helps keep these wreaths moist for a long time, while also adding delicious flavor. —Dee Lein, Longmont, Colorado
These spritz cookies add a festive flair to any holiday cookie platter. We use the star piping tip to form gorgeous wreaths, then decorate them with Red Hots to create the iconic berries. Make sure you know how long cookies last so you eat them up while they’re fresh and taste their best!
2/60
Gingerbread Crinkle Cookie Sandwiches
From the Recipe Creator:
If you love crinkle cookies, try this wintry variation before the holidays. Gingerbread crinkle cookies sandwich a vanilla bean buttercream for a new way to enjoy gingerbread cookies this December. —Susan Bronson, Rhinelander, Wisconsin
Our editorial team went nuts for these cookies when they hit the site. If the cookies already wowed one group, I’m confident they’ll have the same effect on plenty more.
3/60
Peppermint Stick Cookies
From the Recipe Creator:
With cool mint flavor and a festive look, these whimsical creations will make you feel as if you're in the North Pole. The chilled dough is easy to shape too. —Nancy Knapke, Fort Recovery, Ohio
This recipe would make a beautiful and fun batch of cookies to send to a faraway loved one. Our cookie packaging ideas will help you prep the treats for the mail.
4/60
Chocolate Thumbprint Cookies
From the Recipe Creator:
My group of friends had a weekly movie night during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific chocolate thumbprint cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, West Warren, Massachusetts
5/60
Whipped Shortbread Cookies
From the Recipe Creator:
These whipped shortbread cookies melt in your mouth. Mostly I make them for the holidays, but I also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
6/60
Italian Rainbow Cookies
From the Recipe Creator:
My family has made these classic Italian cookies for generations, and this homemade version is so much better than that of any average bakery. They remain a much-anticipated treat during the holidays. —Cindy Casazza, Hopewell, New Jersey
7/60
Christmas Cutout Cookies
From the Recipe Creator:
Rich and buttery Christmas cutout cookies like these never last long at a party. They’re one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
Cutout cookies are a staple on Christmas dessert trays. Keep our best cookie platter tips in mind as you choose which other types of cookies to include in the spread.
8/60
Almond Raspberry Stars
From the Recipe Creator:
The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania
9/60
Hidden Mint Morsels
From the Recipe Creator:
Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin
10/60
Butterscotch Gingerbread Cookies
From the Recipe Creator:
Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and then delivered them to neighbors. —Kara Cook, Elk Ridge, Utah
11/60
White Chocolate Cranberry Cookies
From the Recipe Creator:
These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. —Donna Beck, Scottdale, Pennsylvania
12/60
Dipped Gingersnaps
From the Recipe Creator:
I get tremendous satisfaction making and giving time-tested Yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
13/60
Eggnog Cookies
From the Recipe Creator:
Eggnog stars in both the cookie and the frosting in this newfound recipe, imparting a subtle holiday flavor. —Amanda Taylor, Glen Ewen, Saskatchewan
14/60
Harveys Coconut Macaroons
From the Recipe Creator:
As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. —Norbert Koblitz, Lake Tahoe, Nevada
15/60
Torcetti
From the Recipe Creator:
Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. These cookies are melt-in-your-mouth good without being overly sweet. —Joy Quici, Upland, California
16/60
Italian Butter Cookies
From the Recipe Creator:
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
17/60
Cherry Snowballs
From the Recipe Creator:
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this treat by a recipe she clipped out of a newspaper more than 30 years ago. —Evy Adams, West Seneca, New York
18/60
Chocolate Cherry Cookies
From the Recipe Creator:
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
19/60
Church Window Cookies
From the Recipe Creator:
These church window cookies are a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana
20/60
Shortbread Sandwich Cookies
From the Recipe Creator:
I layer a creamy coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them. —Bertha Seyer, Oak Ridge, Missouri
21/60
Speculaas
From the Recipe Creator:
In Holland, it’s a tradition to mold this Dutch speculaas dough into the shape of St. Nicholas and serve the cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen
22/60
White Chocolate Raspberry Thumbprints
From the Recipe Creator:
When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
23/60
Pizzelle Cookies
From the Recipe Creator:
These lovely golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida
24/60
Chocolate Caramel Kiss Cookies
From the Recipe Creator:
I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss for a different festive flavor. —Kristen Heigl, Staten Island, New York
25/60
Cinnamon Roll Cookies
From the Recipe Creator:
I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
26/60
Max Nutter Butters
From the Recipe Creator:
These Nutter Butters are transformed into Max the dog, the Grinch's best bud, with a little help from pretzel antlers, candy eyes, caramel ears and a Red Hot nose! —Margaret Knoebel, Milwaukee, Wisconsin
27/60
Big Soft Ginger Cookies
From the Recipe Creator:
These nicely spiced, big and soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
28/60
Candy Cane Cookies
From the Recipe Creator:
These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin
29/60
Chocolate Gingersnaps
From the Recipe Creator:
When my daughter Jennifer was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
30/60
German Christmas Cookies
From the Recipe Creator:
This little spice cookie tastes very European and is similar to pfeffernüsse, or “peppernut.” We make ours with cozy spices, anise flavoring, almonds and candied citron. —Carole Mueller, Florissant, Missouri
31/60
Cappuccino Flats
From the Recipe Creator:
These coffee-flavored cookies are so delicious that they make my own kitchen seen like a gourmet bakery! —Jacqueline Cline, Drummond, Wisconsin
32/60
Frozen Snowflake Gingerbread Cookies
From the Recipe Creator:
These snowflake cookies will melt in your mouth as soon as they hit your tongue. Experiment with your favorite colors and give your cookie trays an unexpected twist. —Taste of Home Test Kitchen
33/60
Baklava Thumbprint Cookies
From the Recipe Creator:
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, and then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
34/60
Buttery Spritz Cookies
From the Recipe Creator:
This tender spritz cookie recipe is quite eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
35/60
Chocolate Crinkle Cookies
From the Recipe Creator:
When I baked these moist, fudgy cookies for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
36/60
Cranberry Slices
From the Recipe Creator:
The holidays wouldn't be complete without a plateful of homemade cookies to give to family and friends. Try these for gifts. —Stacy Duffy, Chicago, Illinois
37/60
Red Velvet Spritz Cookies
From the Recipe Creator:
I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado
38/60
Heart-Shaped Cookies
From the Recipe Creator:
This specialty cookie takes a little extra effort, but the delectable results are well worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. —Jane Pearcy, Verona, Wisconsin
39/60
Santa Star Cookies
From the Recipe Creator:
Cookie baking can't get any more fun than when you are making—and decorating—these adorable Santa cookies. But they're not too cute to eat! —Taste of Home Test Kitchen
40/60
Raspberry Ribbon Cookies
From the Recipe Creator:
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
41/60
Christmas Lights Cookies
From the Recipe Creator:
What better way to brighten chilly winter days than with light-shaped cookies? My classic dough recipe has been a holiday tradition in our family for years. —Carolyn Moseley, Dayton, Ohio
42/60
Grinch Cookies
From the Recipe Creator:
Baking cookies around the holidays is a big deal in our house. Some are a must every year and we also come up with new recipes. This one is simple, delicious and fun to make with the kids! —Angela Lemoine, Howell, New Jersey
43/60
Alfajores Cookies
From the Recipe Creator:
This alfajores recipe combines shortbread cookies with a rich dulce de leche filling for a decadent treat. The version is inspired by many cherished family recipes for a lovely rendition. —Jennifer Schwarzkopf, Oregon, Wisconsin
44/60
Cranberry Lime Macaroons
From the Recipe Creator:
It wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season. —Alisa Costa, Chatham, New York
45/60
Drizzled Gingerbread Biscotti
From the Recipe Creator:
After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house. —Susan Board, Palmer, Alaska
46/60
Scottish Shortbread
From the Recipe Creator:
My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba
47/60
Cherry Blossom Cookies
From the Recipe Creator:
Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin
48/60
Chocolate Sugar Cookies
From the Recipe Creator:
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida
49/60
Ice Cream Kolachkes
From the Recipe Creator:
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
50/60
Peanut Butter Spritz Fingers
From the Recipe Creator:
My family loves this peanut butter fingers recipe because the treats satisfy the need for chocolate and for something crunchy, sweet and nutty—all in just one bite! —Irma Lowery, Reedsburg, Wisconsin
51/60
Chocolate Macadamia Meltaways
From the Recipe Creator:
I came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. —Barbara Sepcich, Galt, California
52/60
Gingerbread Yule Logs
From the Recipe Creator:
I was never fond of gingerbread until I rolled it up with Nutella. These logs are a fabulous addition to any cookie platter. —Terri Gilson, Calgary, Alberta
53/60
Peppermint Meltaways
From the Recipe Creator:
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I put these peppermint cookies in bright holiday containers to give to family and friends. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
54/60
Mexican Wedding Cookies
From the Recipe Creator:
As part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding cookies into small gift boxes for the guests at my sister's wedding. Most folks said the cookies never made it home! We bake them around the holidays too. —Sarita Johnston, San Antonio, Texas
55/60
Holiday Cornflake Cookies
From the Recipe Creator:
I can't seem to make enough of these cornflake wreaths around the holidays. The cookies firm up quickly, so you'll need to place the Red Hots right away. —Kathleen Hedger, Fairview Heights, Illinois
56/60
Snowy Mountain Cookies
From the Recipe Creator:
I was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat the white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island
57/60
Dipped Chocolate Logs
From the Recipe Creator:
When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois
58/60
Folded Hazelnut Cookies
From the Recipe Creator:
We first made these cookies when my boys were small, and they always ended up covered in flour and with Nutella on their faces. Such good memories! —Paula Marchesi, Lenhartsville, Pennsylvania
59/60
Raspberry Pistachio Thumbprints
From the Recipe Creator:
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious but also pretty enough to give for gifts—if you manage to share them! —Laura Murphy, Columbus, Mississippi
60/60
Coffee Maple Spritz
From the Recipe Creator:
I like spritz cookies because they're easier to make than rolled cutouts, but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
