25 Fun & Easy Christmas Cookies to Make with Kids

These 25 fun and easy Christmas cookies to make with kids include colorful sugar cookies, gingerbread shapes, thumbprints, chocolate-chip favorites, peanut-butter blossoms, shortbread, no-bake treats, and refrigerator cookies. The collection offers simple projects for every age, from stirring dough and rolling shapes to adding sprinkles and dipping cooled cookies in chocolate.

Expect buttery, vanilla-scented cookies with crisp edges and tender centers, warmly spiced gingerbread, chewy chocolate-chip bites, rich peanut-butter treats, and sweet little cookies filled with jam or decorated with icing. For the most dependable decorating project, start with the classic cut-out sugar-cookie formula below: it makes approximately 24–36 cookies, depending on cutter size, with about 25 minutes of mixing, at least 1 hour of chilling, 15–25 minutes of rolling and cutting, and 10–12 minutes of baking per tray.

Why You’ll Love These Christmas Cookies

A holiday cookie day should feel festive rather than fussy, and this collection keeps the work manageable. Many recipes use familiar pantry staples, while the variety gives every child a job suited to their age and confidence.

Young helpers can pour measured ingredients, stir dry mixtures, press dough with a fork, and place sprinkles. Older children can roll dough, use cookie cutters, pipe icing, and help keep track of baking trays with adult supervision.

• Best for decorating: cut-out sugar cookies and refrigerator cookies.
• Best for little hands: thumbprints, no-bake treats, and peanut-butter blossoms.
• Best for cozy flavor: gingerbread, shortbread, and chocolate-chip cookies.
• Best for gifting: sturdy iced shapes, dipped cookies, and assorted cookie boxes.

For another cheerful sweet project after the cookie tins are full, try these chocolate-covered madeleine cookies. They add a pretty chocolate finish to a holiday dessert table.

25 Cookie Ideas to Make with Kids

Use the list below as a flexible baking plan rather than trying to make all 25 in one afternoon. Choose two or three styles with different textures, then set out toppings in small bowls so everyone can participate.

1. Classic cut-out sugar cookies: Roll the buttery dough, cut stars and trees, and decorate with icing.
2. Gingerbread people: Add cinnamon, ginger, and molasses for warmly spiced shapes.
3. Jam thumbprints: Let children press a small well into each cookie before filling it with jam.
4. Chocolate-chip cookies: A familiar drop cookie is ideal for first-time bakers.
5. Peanut-butter blossoms: Press a chocolate candy into each warm peanut-butter cookie.
6. Vanilla shortbread stars: Keep the shapes simple and finish with colored sugar.
7. Chocolate shortbread: A cocoa-rich dough pairs beautifully with peppermint pieces.
8. Snowball cookies: Roll tender nutty cookies in powdered sugar after cooling.
9. Oatmeal cranberry cookies: Tart dried cranberries bring festive color.
10. Red velvet cookies: Use white chocolate pieces for a red-and-white finish.
11. Chocolate crinkle cookies: The powdered sugar coating creates a snowy appearance.
12. Spritz cookies: Press buttery dough into holiday shapes with a cookie press.
13. Linzer-style sandwich cookies: Cut a small window in the top cookie and show off the jam.
14. Stained-glass cookies: Fill cut-out centers with crushed hard candy for colorful windows.
15. Raspberry swirl cookies: Spread a thin layer of jam through refrigerator-cookie dough.
16. Pinwheel cookies: Layer vanilla and chocolate dough, chill, slice, and bake.
17. Chocolate-dipped butter cookies: Dip half of each cooled cookie in melted chocolate.
18. Marshmallow cereal wreaths: Shape the sticky no-bake mixture into rings with adult help.
19. Chocolate coconut clusters: Stir coconut into melted chocolate and spoon into small mounds.
20. Pretzel chocolate buttons: Top pretzels with chocolate and festive candies.
21. Rocky road no-bake cookies: Combine chocolate with oats, nuts, or mini marshmallows.
22. Holiday M&M cookies: Press red and green candies into drop-cookie dough.
23. Candy cane cookies: Twist plain and peppermint-tinted dough into striped hooks.
24. Hot cocoa cookies: Add chocolate pieces and a small marshmallow topping.
25. Confetti refrigerator cookies: Roll the dough log in sprinkles, chill, slice, and bake.

If you are building a full holiday menu, balance the sweet table with a comforting main course such as herb-marinated chicken over farfalle. A savory dinner beforehand makes the cookie decorating feel like a special finale.

Ingredients You’ll Need for the Sugar Cookie Example

The dependable cut-out sugar-cookie dough uses only seven ingredients: softened unsalted butter, granulated sugar, one room-temperature egg, pure vanilla extract, all-purpose flour, baking powder, and salt. You will also need a little extra flour for rolling and parchment paper for the baking sheets.

Measure the flour carefully, preferably by weight when possible. Too much flour can make the dough stiff, while properly softened butter helps the sugar cream into a light mixture that is easy to work with.

• 1 cup (227 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups (313 g) all-purpose flour, plus more for rolling
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt

How to Make It Step-by-Step

Step 1: Cream the softened butter and sugar in a mixing bowl for about 2–3 minutes, until the mixture looks pale and fluffy. This is a perfect task for an older child using a hand mixer with an adult nearby, or a younger child can help add the sugar one spoonful at a time.

Step 2: Beat in the egg and vanilla until the mixture is smooth and evenly blended. Scrape down the sides of the bowl so the flavor and moisture are distributed throughout the dough.

Step 3: Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry ingredients gradually, mixing just until a soft dough forms; stop promptly to avoid tough cookies.

Step 4: Divide the dough into two portions and flatten each into a disk. Wrap both disks and refrigerate for at least 1 hour, which helps the dough roll cleanly and reduces spreading in the oven.

Step 5: Heat the oven to 350°F (177°C) and line baking sheets with parchment. Roll one chilled disk to about 1/4-inch thickness on a lightly floured surface, turning it occasionally so it does not stick.

Step 6: Cut the dough into Christmas shapes and place the cookies on the prepared sheets with a little room between them. If the cut shapes feel soft or warm, chill them briefly again before baking for sharper outlines.

Step 7: Bake each tray for 10–12 minutes, watching for set centers and edges that are only very lightly colored. Do not wait for deep browning, because cut-out sugar cookies firm as they cool.

Step 8: Cool the cookies briefly on the baking sheet, then transfer them to a rack and wait until they are completely cool. Decorate with royal icing, glaze, sprinkles, or colored sugar, adding sprinkles while the icing remains wet.

Kid-Friendly Decorating Tips

Set up a decorating station with cooled cookies, small bowls of icing, sprinkles, colored sugar, toothpicks, and parchment under the racks. Divide icing into several colors and use squeeze bottles or piping bags so children can make dots, zigzags, stripes, and simple faces.

Keep designs forgiving. A tree covered in sprinkles, a snowman with candy eyes, or a star with a simple icing outline looks festive without requiring professional piping skills.

For a special dessert spread, pair the cookies with another family baking project such as easy homemade beignets. The contrast between warm, fluffy pastries and crisp decorated cookies gives guests plenty to enjoy.

Pro Tips for Better Results

• Soften butter correctly: It should yield slightly when pressed but not look melted or greasy.
• Chill twice when needed: Refrigerate the dough before rolling and chill cut shapes briefly if they become soft.
• Roll evenly: Aim for about 1/4-inch thickness so cookies bake at the same rate.
• Watch the edges: Remove sugar cookies when the edges are set and barely beginning to color.
• Cool before icing: Warm cookies can melt decorations and make icing slide.
• Plan age-appropriate jobs: Adults should handle the oven, hot trays, melted chocolate, and any candy-making step.

Use parchment-lined sheets and avoid crowding the trays. Bake one tray at a time when possible, since consistent oven airflow makes timing easier to judge.

Storage, Gifting, and Make-Ahead Advice

Store fully cooled decorated cookies in an airtight container, separating layers with parchment if the icing is delicate. Keep different strongly flavored cookies in separate containers when possible so peppermint, gingerbread, and chocolate aromas do not mingle.

The sugar-cookie dough can be prepared, shaped into disks, wrapped, and refrigerated for at least 1 hour before rolling. Once baked and cooled, the cookies are ready for a decorating party, lunchbox treat, or holiday gift box.

For a balanced dessert assortment, include sturdy cookies on the bottom of gift tins and delicate iced cookies on top. A few cookies alongside a slice of luscious lemon meringue pie can turn a simple holiday gathering into a memorable sweets table.

Classic Christmas Sugar Cookies

A reliable, kid-friendly cut-out sugar-cookie recipe with buttery flavor, soft centers, and lightly crisp edges. The dough is easy to roll, cut, bake, and decorate once completely cool.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 2 minutes mins

Servings: 24 servings

Ingredients Method Notes

Ingredients

  

Sugar Cookie Dough

• 1 cup (227 g) Unsalted butter, softened to room temperature
• 1 cup (200 g) Granulated sugar
• 1 large Large egg, at room temperature
• 2 teaspoons Pure vanilla extract
• 2 1/2 cups (313 g) All-purpose flour, plus more for rolling
• 3/4 teaspoon Baking powder
• 1/4 teaspoon Salt

Method

 

Step-by-Step

1. Cream the softened butter and granulated sugar together for about 2–3 minutes, until light and fluffy. Beat in the egg and vanilla until evenly combined.
2. Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients gradually and mix only until a soft dough forms.
3. Divide the dough into two portions, flatten each portion into a disk, wrap, and refrigerate for at least 1 hour. Chilling makes the dough easier to handle and helps the cookies hold their shapes.
4. Heat the oven to 350°F (177°C). Roll one dough disk to about 1/4-inch thickness on a lightly floured surface, then cut Christmas shapes and arrange them on parchment-lined baking sheets.
5. Bake for 10–12 minutes, until the edges are set and only very lightly colored. Cool the cookies briefly on the baking sheet, then transfer them to a rack.
6. Wait until the cookies are completely cool before decorating with royal icing, glaze, sprinkles, or colored sugar. Add sprinkles while icing is still wet so they adhere.

Notes

If the dough becomes soft while rolling or cutting, refrigerate the cut shapes briefly before baking. Do not overbake; the centers firm as the cookies cool. For children, divide icing among small bowls and use squeeze bottles or piping bags.

Final Thoughts

These 25 Christmas cookie ideas make it easy to create a festive baking day that children will remember. Start with the classic sugar-cookie dough if you want a reliable decorating canvas, or choose no-bake treats and simple drop cookies when you need a faster project.

The most important ingredient is patience: let children choose shapes, colors, and toppings, even when the results are delightfully imperfect. A little extra sprinkle here and an uneven icing line there are part of the charm of homemade holiday cookies.

Once every cookie is cooled and packed, save a few for Santa, share a tin with neighbors, and enjoy the edible results together. For a pretty pairing with your cookie platter, explore these peanut-butter Christmas sugar cookies for another festive twist on a family favorite.