Baking cookies is such a wonderful way to celebrate the holidays—bringing families together and creating those cherished memories. Plus, it’s a mindful, creative activity that gives you a sense of calm and control during the busy season.
Gingerbread Men Cookies
Makes 4 dozen cookies
First, let’s get those spices to really shine by simmering them with molasses and brown sugar. Then, we’ll whip up the cookie dough right in the saucepan—no extra bowl needed! Cold butter cools the mixture, and skipping baking powder ensures your gingerbread men hold their perfect shape.
Ingredients
For the Cookies:
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, cut into 16 pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon kosher salt
For the Decorating Icing:
1 (1-pound) box powdered sugar
4 teaspoons powdered egg whites (not reconstituted)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Gel food coloring (optional)
Sprinkles and sanding sugar, for decorating
Special Equipment:
Rolling pin; assorted 2- to 3-inch cookie cutters; metal offset spatula; pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)
Directions
In a large saucepan over medium heat, bring the molasses, brown sugar, and spices to a boil, stirring occasionally. Remove from heat and stir in baking soda—the mixture will foam. Add the butter, a few pieces at a time, allowing each to melt before adding the next. Stir in the egg until combined, then add 3 3/4 cups flour and the salt, mixing until a dough forms.
Preheat the oven to 325°F. Transfer dough to a lightly floured surface and knead briefly, dusting with remaining flour as needed until soft and pliable. Divide dough in half; wrap one half in plastic wrap and keep at room temperature.
Roll out the remaining dough into a 14-inch round, about 1/8 inch thick. Cut out cookies with cutters and transfer to buttered baking sheets, spacing about 1 inch apart.
Bake for 10–12 minutes, rotating sheets halfway through, until edges are slightly darker. Cool on wire racks. Repeat with remaining dough, re-rolling scraps once.
For the icing, beat together the powdered sugar, egg whites, lemon juice, vanilla, and 1/3 cup water with an electric mixer on moderate speed for 1 minute. Increase to high speed and beat until stiff peaks form, about 3–4 minutes. If spreading rather than piping, thin the icing with water, 1 teaspoon at a time.
If desired, tint portions of icing with food coloring. Spoon into pastry bags or resealable bags, snip a small corner, and pipe designs. Decorate with sprinkles or sanding sugar and allow icing to dry completely, about 1 hour.
Do Ahead: Cookies keep in an airtight container at room temperature for up to 3 weeks.
Classic Sugar Cookies
Makes 2–3 dozen cookies
The perfect sugar cookie is buttery, crisp, and delicately flavored with vanilla. This simple roll-and-cut recipe delivers timeless flavor and nostalgia—each bite tastes like home.
Ingredients
For the Cookies:
2 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Decorating Icing:
1 (1-pound) box powdered sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Gel food coloring (optional)
Special Equipment:
3- to 4-inch cookie cutters; plastic piping bags or resealable bags; sanding sugar and dragées for decoration (optional)
Directions
Whisk together the flour and salt in a small bowl. In a large mixing bowl, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes with a stand mixer or 6 minutes with a hand mixer. Beat in the egg and vanilla. Reduce speed to low and mix in the dry ingredients until just combined.
Form dough into two balls and flatten each into a 6-inch disk. Wrap in plastic and chill until firm, at least 1 hour.
Preheat oven to 350°F. On a lightly floured surface, roll one disk to 1/4 inch thick. Cut out cookies and transfer to baking sheets, spacing 1 inch apart. Bake until edges are lightly golden, about 10–12 minutes. Cool on racks.
Gather and chill scraps, then re-roll once to make additional cookies.
For the icing, beat together all ingredients except food coloring for 1 minute on medium speed, then 3–4 minutes on high until stiff peaks form. To spread icing, thin with water, 1 teaspoon at a time. Tint with food coloring if desired, then pipe or spread onto cookies. Decorate and allow icing to dry completely, about 1 hour.
Do Ahead: Dough can be chilled up to 3 days. Baked cookies keep for up to 1 week in an airtight container layered with parchment.
M&M Cookies with Chocolate Chips
Makes 24 cookies
A classic soft and chewy cookie that’s colorful, comforting, and impossible to resist—perfect for bake sales, cookie swaps, or simply sharing a sweet moment at home.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg, at room temperature
1/2 tablespoon vanilla extract
1 cup mini chocolate chips
1 cup M&M’s
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl or stand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, scraping down the sides as needed. Mix in the egg and vanilla until combined.
Gradually add the dry ingredients and mix until just incorporated. Stir in the chocolate chips and M&M’s.
Scoop dough into large balls, about 3 tablespoons each, and place 2 inches apart on the prepared sheet. Bake for 8–10 minutes, or until edges are light golden brown (do not overbake). Let cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.