I always look forward to the moments when the house starts smelling like warm butter and sugar during the holiday season. These Santa’s Favorite Christmas Cookies are a staple in my kitchen because they are soft, chewy, and loaded with festive cheer. I love how the red and green colors pop on the cookie tray, making everyone reach for a second one every single year.

Recipe Details

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty: Easy

Nutrition Information (Per Serving)

Calories: 185 kcal
Protein: 2g
Carbs: 26g
Fat: 9g

Why You’ll Love This Santa’s Favorite Christmas Cookies

There is something incredibly nostalgic about a classic chocolate chip cookie, but these take it to a new level with festive colors and a perfect texture. They offer a delightful crunch on the edges while remaining soft and doughy in the middle. Because they are so easy to whip up, they are the ideal project for a busy holiday weekend with the family. Kids love helping to press the extra chocolate candies on top, and the results look professional enough for any holiday gift basket.

Santa’s Favorite Christmas Cookies Ingredients & Substitutions

1 cup unsalted butter, softened
1 cup granulated white sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons alcohol-free vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup red and green chocolate candies

For a different flavor profile, you can swap the semi-sweet chips for white chocolate chips or dark chocolate chunks. If you prefer a gluten-free version, a one-to-one gluten-free flour blend works well in this specific dough. You can also replace the chocolate candies with crushed peppermint bits if you want a cooling holiday finish, or add half a cup of chopped walnuts for a bit of extra crunch and earthiness.

Step-by-Step Instructions to Make Santa’s Favorite Christmas Cookies

Step 1: Preparation

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and brown evenly on the bottom.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer and is the key to a soft cookie.

Step 3: Add Liquid Ingredients

Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract until the mixture is smooth and well combined.

Step 4: Mix in Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough.

Step 5: Fold in Festive Add-ins

Gently fold in the chocolate chips and about three-quarters of the red and green chocolate candies using a spatula. Save the remaining candies to press into the tops of the cookie dough balls before they go into the oven.

Step 6: Scoop and Bake

Scoop rounded tablespoons of dough and place them about two inches apart on the prepared baking sheets. Press a few extra chocolate candies onto the top of each ball. Bake for 9 to 11 minutes or until the edges are just lightly golden. The centers will still look a little soft, but they will firm up as they cool.

Tips for Success

Always use room temperature butter and eggs to ensure a smooth, emulsified dough that does not separate. If your kitchen is very warm, try chilling the dough for 30 minutes before baking to prevent the cookies from spreading too thin. Using a cookie scoop helps maintain uniform sizes, which ensures that every cookie in the batch bakes at the exact same rate. Finally, let the cookies rest on the baking sheet for five minutes before moving them to a wire rack to finish cooling.

Variations of Santa’s Favorite Christmas Cookies

For a salty-sweet twist, sprinkle a tiny pinch of sea salt over the cookies immediately after they come out of the oven. You can also make a double chocolate version by replacing half a cup of the flour with unsweetened cocoa powder. If you want a more “rustic” look, use chocolate chunks instead of chips and roughly chopped festive chocolate bars for a variety of shapes and sizes within each bite.

Serving Suggestions: What to Pair with Santa’s Favorite Christmas Cookies

These cookies are best served warm with a tall glass of cold milk, which is exactly how the legend says Santa prefers them. For a more adult-friendly holiday treat, pair them with a hot cup of black coffee or a steaming mug of spiced apple cider. They also make a fantastic base for an ice cream sandwich, simply place a scoop of alcohol-free vanilla bean ice cream between two cookies and press them together.

Storage & Reheating Instructions

Store these cookies in an airtight container at room temperature for up to five days to keep them soft. If you want to keep them longer, they freeze beautifully in a freezer-safe bag for up to three months. To enjoy them as if they were fresh from the oven, simply pop a cookie in the microwave for about 10 seconds to soften the chocolate and warm the dough.

Memories Made Around the Table

I still remember the first time I helped my grandmother measure out the flour for our Christmas Eve baking session. We would always make a double batch, one for the neighbors and one for the special plate we left by the fireplace. The house felt so quiet and magical, lit only by the glowing lights of the tree while we worked. Now, every time I smell these cookies baking, I am transported back to that kitchen and the simple joy of waiting for Christmas morning.

FAQs

Can I freeze the cookie dough before baking?

Yes, you can scoop the dough into balls and freeze them on a tray. Once they are solid, transfer them to a freezer bag. You can bake them straight from the freezer, just add an extra two minutes to the total baking time.

Why did my cookies spread so much?

Cookies often spread if the butter was too melted rather than just softened, or if the baking sheet was already hot from a previous batch. Ensure your butter is cool to the touch and let your cookie sheets cool down completely between batches.

Can I use margarine instead of butter?

While you can use margarine, the flavor and texture will be slightly different. Butter provides a rich, creamy taste and helps the cookies achieve those perfectly crisp edges that margarine often lacks.

What if I do not have alcohol-free vanilla?

If you do not have alcohol-free vanilla extract, you can substitute it with the seeds from one vanilla bean or a teaspoon of maple syrup. Both will provide a lovely depth of flavor that complements the chocolate perfectly.

How do I keep my cookies soft for days?

The secret trick is to place a single slice of white bread in the airtight container with the cookies. The cookies will absorb the moisture from the bread, keeping them soft and chewy for much longer than usual.

Final Thoughts

Baking Santa’s Favorite Christmas Cookies is more than just a recipe, it is a holiday tradition that brings warmth and sweetness to the home. Whether you are leaving them out for a midnight visitor or sharing them with your closest friends, these treats are sure to be a hit. I hope they bring as much joy and festive spirit to your kitchen as they do to mine every December.

Santa’s Favorite Christmas Cookies

Print Recipe

Total Time: 25 minutes

Ingredients

1 cup unsalted butter, softened
1 cup granulated white sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons alcohol-free vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup red and green chocolate candies

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and brown evenly on the bottom.
In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer and is the key to a soft cookie.
Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract until the mixture is smooth and well combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough.
Gently fold in the chocolate chips and about three-quarters of the red and green chocolate candies using a spatula. Save the remaining candies to press into the tops of the cookie dough balls before they go into the oven.
Scoop rounded tablespoons of dough and place them about two inches apart on the prepared baking sheets. Press a few extra chocolate candies onto the top of each ball. Bake for 9 to 11 minutes or until the edges are just lightly golden. The centers will still look a little soft, but they will firm up as they cool.

Cook Time: 25 minutes
Diet: Vegetarian