Easy Christmas Cookies for Beginners: 6 No-Fail Recipes With Few Ingredients

Table of Contents

1. Quick Picks: Which Cookie Should You Bake First?
2. Before You Start: 7 Beginner Rules for Perfect Christmas Cookies
3. Equipment You Need (and What You Can Skip)
4. 1. 3-Ingredient Peanut Butter Blossoms (Easiest)
5. Ingredients
6. Steps
7. 2. No-Bake Chocolate Oatmeal Cookies (No Oven Needed)
8. Ingredients
9. Steps
10. 3. One-Bowl M&M Christmas Cookies (Best for Bulk and Cookie Boxes)
11. Ingredients
12. Steps
13. 4. Chocolate Crinkle Cookies (Look Fancy, Easy to Make)
14. Ingredients
15. Steps
16. 5. 4-Ingredient Whipped Shortbread (Pinterest Favorite)
17. Ingredients
18. Steps
19. 6. No-Chill Cut-Out Sugar Cookies With Easy Icing
20. Cookie Ingredients
21. Easy Icing
22. Steps
23. Troubleshooting: Why Did My Christmas Cookies…?
24. How to Store and Freeze Christmas Cookies
25. Christmas Cookie Box and Bulk-Baking Plan
26. Easy Christmas Cookies for Kids
27. Frequently Asked Questions
28. What are the easiest Christmas cookies to make for beginners?
29. How do you make basic Christmas cookies from scratch?
30. What are some 3-ingredient Christmas cookies?
31. Can I make Christmas cookies without a mixer?
32. Do I have to chill Christmas cookie dough?
33. How far ahead can I make Christmas cookies?
34. Why are my Christmas cookies hard?

If you’ve never made Christmas cookies before, this guide is for you. Every recipe below uses ingredients you probably already have. It only requires basic tools and is very hard to mess up. You won’t need a stand mixer, piping skills, or a day off. Each recipe includes precise measurements in both cups and grams, oven temperature, baking time, and a tip for beginners.
There’s also a quick “start here” guide, a troubleshooting table, and a storage chart to ensure your first Christmas cookies are a success.

Quick Picks: Which Cookie Should You Bake First?

Cookie	Difficulty	Ingredients	Mixer needed?	Chill time	Best for
3-Ingredient Peanut Butter Blossoms	Easiest	3 + candy	No	None	Total beginners, kids
No-Bake Chocolate Oatmeal Cookies	Easiest	7	No	None	No oven, last-minute
One-Bowl M&M Christmas Cookies	Easy	9	No	None	Cookie boxes, bulk baking
Chocolate Crinkle Cookies	Easy	8	No	2 hours	Looks impressive, gifts
4-Ingredient Whipped Shortbread	Easy	4 + sprinkles	Hand mixer	None	Melt-in-your-mouth, gifting
No-Chill Cut-Out Sugar Cookies	Beginner+	8	Hand mixer or spoon	None	Decorating with kids

New to baking? Start with the Peanut Butter Blossoms. Then move on to the M&M cookies, and save the cut-out sugar cookies for when you feel confident.

Before You Start: 7 Beginner Rules for Perfect Christmas Cookies

• Measure the flour correctly. Spoon the flour into the cup and level it off with a knife. Do not scoop it directly from the bag, as this can pack in up to 25% more flour and make the cookies dry and hard. A kitchen scale (grams) is even better.
• Soften the butter well. “Soft” means it dents when pressed but isn’t shiny or greasy. Let it sit out for about 45-60 minutes.
• Use room-temperature eggs. Place cold eggs in warm water for 5 minutes.
• Always use parchment paper. The cookies won’t stick and they will bake more evenly.
• Bake one tray at a time on the middle rack. Baking two trays at once makes them bake unevenly.
• Remove the cookies when their centers still look a little soft. They continue to bake for a few minutes on the hot tray. Over-baking is the biggest mistake beginners make.
• Use a cold baking sheet for each batch. Dough spreads on a hot tray.

Equipment You Need (and What You Can Skip)

• Must-have: large bowl, wooden spoon or spatula, measuring cups and spoons, baking sheet, parchment paper, wire rack (or a clean plate)
• Nice to have: hand mixer, cookie scoop (about 1½ tbsp), kitchen scale
• No hand mixer? Recipes 1, 2, 3 and 4 need only a bowl and a spoon.

1. 3-Ingredient Peanut Butter Blossoms (Easiest)

These are the easiest Christmas cookies you can make: three ingredients, one bowl, and a chocolate kiss on top. They don’t contain flour, so they’re naturally gluten-free. Check your candy label if that matters.

Makes: about 18 cookies | Prep: 10 min | Bake: 8–10 min

Ingredients

• 1 cup (250 g) creamy peanut butter. Use a regular brand like Jif or Skippy, not natural oil-separating peanut butter.
• 1 cup (200 g) granulated sugar, plus 2 tbsp extra for rolling
• 1 large egg
• 18 Hershey’s Kisses, unwrapped

Steps

1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Stir the peanut butter, sugar, and egg together in a bowl until smooth.
3. Roll the dough into 1-inch balls, then roll each ball in the extra sugar. Space them 2 inches apart.
4. Bake for 8–10 minutes, until the cookies are puffed and slightly cracked. They’ll look underdone, and that’s correct.
5. Right away, press one Kiss into the center of each cookie.
6. Cool for 10 minutes on the tray. Then move them to the fridge for 15 minutes so the Kisses set and keep their shape.

Beginner tip: Unwrap all the Kisses before the cookies go in the oven. You only have about a minute to press them in.

2. No-Bake Chocolate Oatmeal Cookies (No Oven Needed)

These are perfect when your oven is full or you don’t have one. They’re made on the stovetop and set in about 30 minutes.

Makes: about 24 cookies | Cook: 10 min | Set: 30 min

Ingredients

• ½ cup (113 g) butter
• 2 cups (400 g) granulated sugar
• ½ cup (120 ml) milk
• ¼ cup (20 g) unsweetened cocoa powder
• ½ cup (125 g) creamy peanut butter
• 1 tsp vanilla extract
• 3 cups (270 g) quick oats
• Red and green sprinkles for topping

Steps

1. Line a tray with parchment and have all ingredients measured and ready.
2. In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa. Stir until it comes to a full rolling boil.
3. Boil for exactly 1 minute without stirring, then take the pan off the heat. Use a timer.
4. Stir in the peanut butter and vanilla until melted, then mix in the oats.
5. Drop spoonfuls onto the parchment, add sprinkles immediately, and let them set for 30 minutes.

Beginner tip: If your no-bake cookies stay sticky, you boiled them for too short a time. If they’re dry and crumbly, you boiled them too long. One minute at a full rolling boil is the key.

3. One-Bowl M&M Christmas Cookies (Best for Bulk and Cookie Boxes)

This is a chewy drop cookie made with melted butter, so you don’t need a mixer or any chilling. Red and green M&M’s make it festive instantly. Experienced home bakers often recommend this as the first holiday cookie to try.

Makes: about 18 cookies | Prep: 10 min | Bake: 9–11 min

Ingredients

• ½ cup (113 g) unsalted butter, melted and slightly cooled
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1⅔ cups (210 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (180 g) red and green M&M’s, plus extra for the tops

Steps

1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk the melted butter with both sugars until smooth. Whisk in the egg and vanilla.
3. Add the flour, baking soda, and salt, and stir until just combined. Fold in the M&M’s.
4. Scoop 2-tablespoon balls onto the tray, 2 inches apart. Press 3–4 extra M&M’s on top of each ball.
5. Bake for 9–11 minutes, until the edges are golden and the centers still look soft.
6. Cool on the tray for 5 minutes before moving them.

Bulk tip: Double or triple the recipe. You can freeze the scooped dough balls and bake them straight from frozen, adding 1–2 minutes.

4. Chocolate Crinkle Cookies (Look Fancy, Easy to Make)

These look like they’re dusted with snow and are made with cocoa powder, so there’s no chocolate to melt. They’re the most “wow” cookie for the least skill.

Makes: about 24 cookies | Prep: 15 min | Chill: 2 hours | Bake: 10–12 min

Ingredients

• ½ cup (45 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (60 g) powdered sugar for rolling

Steps

1. Whisk the cocoa, sugar, and oil together. Beat in the eggs one at a time, then the vanilla.
2. Stir in the flour, baking powder, and salt. The dough will be very sticky, and that’s normal.
3. Cover and chill for at least 2 hours (or overnight).
4. Heat the oven to 350°F (175°C). Roll 1-inch balls and coat them thickly in powdered sugar.
5. Bake for 10–12 minutes, until puffed and cracked. Cool for 5 minutes on the tray.

Beginner tip: If the powdered sugar melts away, coat the balls in granulated sugar first, then roll them in powdered sugar. The crackles will stay bright white.

5. 4-Ingredient Whipped Shortbread (Pinterest Favorite)

Whipped shortbread is one of the most-pinned beginner Christmas cookies. It’s light, buttery, melts in your mouth, and looks bakery-made.

Makes: about 30 small cookies | Prep: 15 min | Bake: 12–15 min

Ingredients

• 1 cup (226 g) salted butter, softened
• ½ cup (60 g) powdered sugar
• 1½ cups (190 g) all-purpose flour
• ¼ cup (30 g) cornstarch
• Christmas sprinkles or halved maraschino cherries for topping

Steps

1. Heat the oven to 325°F (160°C) and line a baking sheet with parchment.
2. Beat the butter and powdered sugar with a hand mixer for 2 minutes until fluffy.
3. Add the flour and cornstarch and beat for 4–5 more minutes. The dough should look like whipped frosting.
4. Drop teaspoon-size mounds onto the tray (or pipe them with a star tip). Top with sprinkles.
5. Bake for 12–15 minutes, until the bottoms are barely golden and the tops are still pale.
6. Cool completely on the tray. These cookies are delicate while warm.

Beginner tip: Don’t cut the whipping time short. Those extra minutes are what make the texture melt in your mouth.

6. No-Chill Cut-Out Sugar Cookies With Easy Icing

This is the classic decorated Christmas cookie from Pinterest, without the usual 2-hour chill. The dough holds its shape, so your trees and stars come out looking like trees and stars.

Makes: about 24 (3-inch) cookies | Prep: 20 min | Bake: 8–10 min

Cookie Ingredients

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for a bakery flavor)
• 3 cups (375 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• ¼ tsp salt

Easy Icing

• 2 cups (240 g) powdered sugar
• 2–3 tbsp milk
• 1 tbsp light corn syrup (for shine; optional)
• ½ tsp vanilla
• Gel food coloring (red and green)

Steps

1. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
2. Beat the butter and sugar until creamy, about 2 minutes. Beat in the egg and the extracts.
3. Add the flour, baking powder, and salt, and mix until a soft dough forms. If it feels sticky, add flour 1 tablespoon at a time.
4. Roll the dough to ¼ inch thick between two sheets of parchment. This means there’s no flour mess and no sticking.
5. Cut shapes and place them 1 inch apart. Bake for 8–10 minutes, until the edges are just set but not browned.
6. Cool completely, at least 1 hour, before icing.
7. Icing: Whisk the powdered sugar, milk, corn syrup, and vanilla. It should flow like thick honey. Tint with gel coloring, spoon it into a zip-top bag, snip a tiny corner, and decorate.

Decorating for beginners: Skip piping outlines. Dip the top of each cookie into the icing, let the excess drip off, and add sprinkles right away. It’s easy, neat, and great for kids.

Troubleshooting: Why Did My Christmas Cookies…?

Problem	Likely cause	Fix
Spread flat	Butter too soft or melted, hot baking sheet, too little flour	Use cool trays; spoon and level the flour; chill the dough 15 minutes
Came out hard or dry	Too much flour or over-baked	Measure flour with the spoon-and-level method; take cookies out while the centers look soft
Didn’t spread at all	Too much flour or old baking soda or powder	Check expiry dates; weigh the flour
Burnt bottoms	Dark pan or bottom rack	Use a light-colored pan with parchment, on the middle rack
Cut-outs lost their shape	Dough too warm	Freeze the cut shapes on the tray for 10 minutes before baking
Icing too runny	Too much liquid	Add powdered sugar 1 tablespoon at a time
Kisses melted flat	Pressed into cookies that were too hot, or left in a warm kitchen	Refrigerate the cookies for 15 minutes after pressing the Kisses in

How to Store and Freeze Christmas Cookies

Cookie	Room temp (airtight)	Freeze baked	Freeze dough
Peanut Butter Blossoms	5 days	3 months	Yes (balls)
No-Bake Oatmeal	5 days	3 months	No
M&M Cookies	5 days	3 months	Yes, bake from frozen
Chocolate Crinkles	5 days	3 months	Yes, roll in sugar after thawing
Whipped Shortbread	1 week	3 months	Not recommended
Iced Sugar Cookies	1 week (once the icing is dry)	3 months, undecorated	Yes (wrapped disc)

Tip: Store soft and crisp cookies in separate containers. Soft cookies make crisp ones go soft.

Christmas Cookie Box and Bulk-Baking Plan

Want to make several kinds of cookies for gifts, a cookie exchange, or a crowd? Here’s a stress-free plan:

• Two weeks ahead: Make and freeze the M&M dough balls and the peanut butter blossom dough balls.
• Three days ahead: Bake the sugar cookies. Ice them and let them dry overnight.
• Two days ahead: Make the crinkle dough, chill it, and bake.
• One day ahead: Make the whipped shortbread and the no-bake cookies. Bake the frozen dough balls.
• Packing: Put the sturdiest cookies (M&M, sugar) on the bottom and the delicate ones (shortbread) on top. Use parchment between layers.

Six recipes give you about 140 cookies, enough for 10–12 gift boxes.

Easy Christmas Cookies for Kids

The best recipes to make with kids and toddlers:

• Peanut Butter Blossoms: Kids roll the balls and press in the Kisses (once the cookies have cooled slightly).
• No-Chill Sugar Cookies: Kids can cut shapes, dip the tops in icing, and add sprinkles.
• M&M Cookies: Kids can press the candies on top.
• An adult should handle the oven and the hot stovetop for the no-bake cookies.

Frequently Asked Questions

What are the easiest Christmas cookies to make for beginners?

Three-ingredient peanut butter blossoms and no-bake chocolate oatmeal cookies are the easiest. They only require a bowl or pan, no mixer, and no chilling. Next up are one-bowl M&M cookies.

How do you make basic Christmas cookies from scratch?

Most basic Christmas cookies start with butter, sugar, egg, vanilla, flour, and a leavening agent (baking soda or powder). Cream the butter with the sugar or melt it, add the egg, mix in the dry ingredients, shape, and bake at 350°F for 8-12 minutes.

What are some 3-ingredient Christmas cookies?

Peanut butter cookies (peanut butter, sugar, egg) are classic. Add a Hershey’s Kiss to make them blossoms. Whipped shortbread only requires butter, powdered sugar, and flour, plus optional cornstarch.

Can I make Christmas cookies without a mixer?

Peanut Butter Blossoms, no-bake cookies, M&M cookies, and crinkle cookies are all mixed by hand with a spoon or whisk.

Do I have to chill Christmas cookie dough?

Not always. Five of the six recipes here don’t need to be chilled. Crinkle cookies do, because their dough is very sticky when warm and difficult to roll.

How far ahead can I make Christmas cookies?

Most baked cookies will keep in an airtight container for 5-7 days and in the freezer for up to 3 months. This means you can start baking as early as the beginning of December.

Why are my Christmas cookies hard?

This is usually caused by adding too much flour or overbaking. Spoon the dough to flatten it and remove the cookies when the center still looks soft.

If you remember just three things from this guide: measure your flour carefully, use parchment paper, and take the cookies out a minute earlier than you think. Start with Peanut Butter Blossoms this weekend, and by mid-December, you’ll be filling cookie boxes like a pro.

What’s the first cookie you’re baking? Let us know in the comments and save this post to your Christmas baking board on Pinterest.