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Our Winter Cookie Collection
My kitchen turns into a cookie paradise each December. These recipes I've tweaked over time are finally ready to be yours. The crowd-pleaser is definitely my Christmas M&M Cookies - they're small bites of holiday joy with bright colors and that perfect soft-but-chewy consistency.
Delightful Holiday Cookie Gems
I've tried so many cookie batches through the years and these ones make my family ask for more every Christmas. Those Holiday M&M Cookies vanish right away, always. My Mint Chocolate Chip ones started as a random try but became part of our traditions. The Kitchen Sink Cookies happened when I was clearing my pantry and surprisingly became everyone's favorite.
Must-Have Seasonal Favorites
Certain cookies just feel like Christmas. My grandma's Sugar Cookie formula still works perfectly today - they don't lose shape when you decorate them. The Brown Sugar Molasses Cookies make the whole house smell amazing and that Snickerdoodle recipe? It contains two hidden ingredients that make them impossible to resist.
Keep Extras for Guests
I always want cookies ready when friends stop by unexpectedly. Nearly all of these can be frozen up to 3 months - just wrap them twice to maintain freshness. My best tip is freezing balls of cookie dough that bake perfectly even from frozen. Just don't forget to freeze them on a tray first before putting them in bags.
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Sending Cookie Joy
When shipping cookies to distant relatives I go for tougher varieties like sugar cookies or chocolate chip. I've found it works best to pack them tightly in plastic boxes and send them fast. Nothing compares to watching them open a package of cookies made at home.
Our Iconic Holiday M&M Cookies
The cookie that got everything going! Grab 1 cup soft butter, ¾ cup brown sugar, ½ cup white sugar, 1 egg, 2 tsp vanilla, 2¼ cups flour, ½ tsp each of baking soda, baking powder and salt, 1 cup holiday M&M's, ½ cup chocolate chips and fun sprinkles. Mix butter with sugars, drop in egg and vanilla, stir in dry stuff, add M&M's and chips, then coat in sprinkles. Cook at 350°F for 10-12 minutes until edges turn light golden.
Why Everyone Loves Them
These cookies turn out great every single time - crunchy on the edges, soft in the middle, and no waiting for dough to chill. They're what I make when I need cookies quickly. They also freeze really well as finished cookies or raw dough balls. My little girl enjoys pushing extra M&Ms on top before they go in the oven - they look so festive when done.
Frequently Asked Questions
- → How can I make cookies look perfectly round?
While they're still warm, try swirling the top of a glass over the cookies or gently push the edges in with the back of a spoon. Be sure to do this while they're fresh from the oven.
- → Do I need to chill the dough?
A quick 15-minute chill helps thicken the cookies. For ultra-thick cookies or if your butter was too soft, chill the dough for up to an hour before baking.
- → What’s the best way to measure flour?
Spoon it into the measuring cup lightly, then level off. Alternatively, fluff the flour first, scoop with the cup, then level. Getting the measurement just right ensures tasty cookies.
- → Can I make more cookies by doubling this?
You sure can! Just keep the ingredient ratios exact while increasing the amounts, and you’ll get double the batch.
- → When are my cookies ready to come out of the oven?
Bake for 8-11 minutes until the edges firm up but the center stays soft. They might look slightly undone in the middle, but they'll set as they cool, staying chewy.