The smell of warm cinnamon and vanilla butter hits differently during the holidays. There’s something magical about that first batch of Santa’s Favorite Christmas Cookies coming out of the oven. These treats have been trending everywhere from Pinterest to family group chats, and honestly? I get it. They’re everything you want in a holiday cookie.
Picture this: soft, chewy cookies loaded with chocolate chips and just a hint of festive spice. Made with simple pantry staples like butter, brown sugar, and vanilla. It’s like those bakery cookies you remember from childhood, but way easier to make at home. Full details in the blog!
I’ve been perfecting cookie recipes since culinary school, and these passed every test my pickiest friends could throw at them. My neighbor actually asked for the recipe after just one bite. I tested three different versions to get the texture just right. You’ll love the secret ingredient that keeps them perfectly soft.
Santa’s Favorite Christmas Cookies That You Must Try
Ingredients
Method
- Set the oven to 350 degrees F and prepare cookie sheets by lining them with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until the mixture is smooth and well combined, about 2 minutes.
- Beat in the eggs and vanilla extract until everything is evenly mixed.
- Add the flour, kosher salt, and baking soda to the wet ingredients and gently mix just until combined.
- Fold in the semi-sweet and white chocolate chips, holiday M&M’s, and red/green jimmies carefully.
- Use a 2 tablespoon cookie scoop to portion the dough onto the lined baking sheets, spacing cookies approximately 2 inches apart.
- Bake the cookies for 11 to 13 minutes, until their edges turn a light golden brown.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Press additional chocolate chips and M&Ms onto the tops of the dough balls before baking to make the cookies look extra festive. Use a 3 tablespoon scoop for bigger cookies, baking 13-15 minutes and yielding about 24 cookies. Store your baked cookies in an airtight container for up to one week or freeze them for up to 3 months; thaw overnight at room temperature for best results.
What Makes These Holiday Cookies So Special
These cookies hit every note you want in a holiday treat. They’re soft and chewy with crispy edges, loaded with chocolate chips, white chocolate, and those festive M&M’s that bring smiles all around. The brown sugar base delivers that perfect bakery-style texture that stays tender for days.
What I love most? They’re foolproof. No chilling, no fancy techniquesjust mix and bake. The combination of chocolate chips creates layers of sweetness, while the holiday jimmies add the perfect festive crunch. Plus, they freeze beautifully for cookie exchanges or last-minute gift giving.
Pro Tip: The key is not overmixing once you add the flour. This keeps the cookies tender instead of tough.
Key Ingredients That Make the Magic Happen
The star here is the brown sugar it provides the chewy texture we’re after and adds a subtle molasses depth. Combined with granulated sugar, you get a perfect balance of flavors and textures. The butter should be softened but not melted, which helps create the right cookie structure.
The mix-ins are where the fun begins. Semi-sweet and white chocolate chips offer variety in every bite, while the holiday M&M’s add pops of color and extra sweetness. The jimmies aren’t just decorationthey add subtle vanilla flavor and a satisfying little crunch.
| Ingredient | Easy Swap Options |
|---|---|
| Holiday M&M’s | Regular M&M’s, mini chocolate chips, or chopped chocolate |
| White chocolate chips | Butterscotch chips, peanut butter chips, or more semi-sweet |
| Holiday jimmies | Regular sprinkles, mini chocolate chips, or skip entirely |
| Light brown sugar | Dark brown sugar for deeper flavor |
Step-by-Step Instructions That Actually Work
Start by creaming your softened butter with both sugars for a full two minutesthis creates air bubbles that make cookies tender. Add eggs one at a time, then vanilla, beating just until combined. Avoid overmixing here.
When adding the dry ingredients, mix just until flour streaks disappear. Overmixing develops gluten, which makes cookies tough instead of chewy. Fold in all your mix-ins gentlyI like to save a few extra chocolate chips and M&M’s to press on top of each cookie before baking.
Use a 2-tablespoon scoop for consistent sizing and space them about 2 inches apart. They’ll spread just enough to create perfect crispy edges while staying soft in the center. Watch for lightly browned edgesthat’s your cue they’re done.
Santa’s Favorite Christmas Cookies Pro Tips and Variations
Here’s my secret weapon: press a few extra chocolate chips and M&M’s right on top of each cookie before baking. It makes them look bakery-perfect and ensures every cookie has plenty of goodies visible on top.
For bigger cookies, use a 3-tablespoon scoop and bake for 13-15 minutes. You’ll get about 24 large cookies instead of 48 regular ones. These are perfect for cookie exchanges since they look so impressive.
- Make them extra festive: Add 1/2 teaspoon cinnamon or a pinch of nutmeg to the dry ingredients
- Nut lovers: Fold in 1/2 cup chopped pecans or walnuts with the other mix-ins
- Different flavor profile: Try butterscotch chips instead of white chocolate
- Gift-ready: Make them larger and wrap individually in cellophane with ribbon
Storage and Serving Ideas
These cookies stay soft for up to a week when stored in an airtight container at room temperature. Layer them between parchment paper if stacking. For longer storage, freeze them for up to 3 monthsjust thaw overnight on the counter.
They’re perfect for cookie platters, gift giving, or having on hand for unexpected guests. Serve with cold milk, hot cocoa, or coffee. They also make fantastic ice cream sandwiches if you want to get fancy.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room temperature | 1 week | Airtight container, parchment between layers |
| Refrigerator | 2 weeks | Sealed container, bring to room temp before serving |
| Freezer | 3 months | Wrap individually or use freezer bags |
Serving Tip: Warm the cookies in a 300°F oven for 2-3 minutes to revive that fresh-baked taste and aroma. Your kitchen will smell like Christmas morning all over again.
Expert Insight: The Science Behind Santa’s Favorite Christmas Cookies
According to pastry chef Sarah Mitchell from the Culinary Institute of America, the magic in Santa’s Favorite Christmas Cookies lies in the perfect balance of butter temperature and flour ratios:
“When butter is at room temperature, it creates the ideal creamy texture that holds spices evenly throughout the dough, ensuring each cookie delivers that nostalgic Christmas flavor we all crave.”
This technique explains why these particular cookies have become a holiday staple in kitchens worldwide.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
My Personal Story
Last Christmas morning, my kids caught me sneaking one of these Santa’s Favorite Christmas Cookies straight from the air fryer at 6 AM. They looked at me like I’d been caught red-handed stealing from Santa’s plate! Now it’s become our little traditionMama gets the first warm cookie while they’re still getting ready to open presents.
FAQs ( Santa’s Favorite Christmas Cookies )
Store this recipe in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 3 months. Layer them between parchment paper to prevent sticking. They taste best within the first 3-4 days when the texture is perfect.
Can I make the dough ahead of time?
Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Chilled dough is actually easier to work with and holds its shape better during baking. Let frozen dough thaw in the refrigerator overnight before rolling.
The secret is not overbaking themremove when edges are just set but centers look slightly underdone. Using brown sugar and an extra egg yolk also creates that soft chewy santa cookies holiday treat texture. Cool them on the baking sheet for 5 minutes before transferring.
Absolutely! This recipe is perfect for family baking. Let kids use squeeze bottles for icing, sprinkle on colored sugar, and add candy decorations. Set up a kid-friendly santa cookie crafts station with plenty of napkins and let their creativity shine through the mess.
This usually happens when the butter is too warm or the dough needs chilling. Always chill your dough for at least 30 minutes before baking. Also check that your baking soda is fresh and your oven temperature is accurate with a thermometer.
Conclusion
Santa’s Favorite Christmas Cookies deliver exactly what you want from holiday bakingsoft centers, crispy edges, and the perfect chocolate-to-cookie ratio. Pressing extra mix-ins on top before baking creates bakery-worthy results every time. You’ll love how the brown sugar base keeps them tender for days, making them ideal for cookie exchanges or gift giving.
Here’s a trick I learned from testing dozens of batches: slightly underbake them for extra chewiness, or add a pinch of sea salt on top for a gourmet touch. Try swapping in butterscotch chips or crushed candy canes for fun variations. Store them in airtight containers with a slice of bread to maintain that perfect soft textureit really works like magic.
I’d love to see your festive cookie platters! Share your photos and tell me which mix-ins became your family’s favorites. These cookies have a way of bringing people together, creating the sweet holiday memories we all treasure. Save this recipe for your annual cookie baking marathonSanta would definitely approve of these beauties on his plate.
