Who doesn’t love a Christmas cookie?! Bake now. Enjoy later. I don’t know if it is possible to approach the first of November without contemplating the holidays. As soon as I acknowledge that date on the calendar and blink twice, I find I’m in the throes of Christmas decorating and festive outings. In fact, I have a dear friend who officially declares the first Saturday in November as the start of the holiday season, so I don’t feel out of line when I start bouncing gift ideas long before I purchase the turkey. Having learned the hard way, if I want to enjoy the season, it’s best to get ahead of it.
Back in January, I made my typical after-Christmas sale retail rounds and found some cute Christmas cookie gifting boxes. Truth be told, I may have gone a little overboard with my purchase even though I had a pretty good reason at the time. You see, there’s been a long stretch when I didn’t bake cookies at all. I realize now it coincided with our new-to-emptynester phase. With everyone gone I thought, Who’s going to eat them? That’s all changed with the grands back in town. They love to help me bake, and what we don’t eat we freeze and box up as gifts.
Boy, did those Christmas cookie gifting boxes come in handy. There’s just something about a pretty little box of homemade cookies adorned with a rustic ribbon and stamped tag that makes for a wonderful gift. It’s the perfect way to spread a little joy to neighbors or to be shared as a hostess gift at holiday gatherings.
Beyond the box, I find that a beautiful new serving platter laden with homemade cookies makes an extra thoughtful gift for those special someones. And you can make the presentation even prettier by wrapping the platter in a large cello bag and adding fancy serving tongs or unique measuring spoons before tying it off with a spectacular ribbon. I’ve also personalized my gifts with a handwritten recipe card and note. Being creative this way has never felt so fulfilling.
Did you know cookies freeze beautifully? Get in the holiday spirit by tackling this fun task now. After baking, simply allow the cookies to cool on a baking rack, then stack them three high in rows before placing them neatly in a gallon-sized freezer bag. Remember to label and date the bags, then stack them flat in the freezer ready for when you need them. They also make quick treats for unexpected guests who drop by, or when you’ve been tapped to bring dessert last minute.
A tip I’ve learned to help keep this activity in the fun zone, especially with little helpers, is to limit baking sessions to one recipe. Because, after all, you’re baking up sweet memories. And that’s a gift in itself.
Angela’s Oatmeal Chocolate Chip Cookies
Makes 4 dozen cookies
Ingredients
2 1/2 c. oatmeal
2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 sticks butter (room temperature)
1 c. granulated sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
12 oz. chocolate chips
1 c. walnuts (chopped)
Directions
Preheat the oven to 375°. Measure the oatmeal and place in a food processor, then blend to a fine powder and set aside in a medium bowl. Add flour, salt, baking powder, and baking soda to the blended oats. In a large bowl, use a hand mixer to cream the butter and both sugars.
Add the eggs and vanilla and mix until well combined. Add the dry ingredients to the creamed sugar and mix until well combined. Fold in chocolate chips and nuts. Roll into balls and place on a cookie sheet about 2 inches apart. Bake for 10 minutes. Remove the cookies from the oven and immediately place on a rack to cool.
Cocoa-Cinnamon Pecan Cookies
Makes 4 dozen cookies
Ingredients
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 c. butter (softened)
1/4 c. granulated sugar
1/4 c. confectioners’ sugar
2 eggs
2 tsp. vanilla
1 10 oz. bag cinnamon chips
1 c. pecans (chopped)
Directions
Preheat the oven to 350°. In a medium bowl, combine flour, cocoa powder, cinnamon, and salt, then set aside. In a large mixing bowl, beat butter with both sugars until well combined. Add eggs and vanilla and mix until creamy. Add the combined dry ingredients to the sugar mixture and mix until well incorporated.
Fold in cinnamon chips and nuts. Using a small scoop, drop cookies onto a cookie sheet about 2 inches apart and bake for 12 minutes or until cookies are set but not browned. Remove the cookies from the oven and immediately place on a rack to cool.
Nana’s Wagon Wheel Cookies
Makes 3 dozen cookies
Ingredients
1/2 c. shortening
2 c. granulated sugar
4 large eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 c. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. salt
1 c. walnuts (chopped)
1 c. confectioners’ sugar
Directions
Preheat the oven to 350°. In a large mixing bowl, cream together shortening and sugar until well blended. Add eggs and vanilla, mixing until combined. In a separate bowl, sift dry ingredients of flour, cocoa powder, baking powder, and salt. Add dry ingredients to the sugar mixture and mix until well combined. Add nuts, then cover and chill dough for one hour. Place confectioners’ sugar into a small bowl. Roll dough into walnut-size balls and then roll in the confectioners’ sugar, covering all sides. Place the cookies on the cookie sheet at least 2 inches apart and bake for 10 minutes, or until cookies appear crackled on top. Remove the cookies from the oven and immediately place on a rack to cool.
These Christmas cookie recipes originally appeared in the November 2025 issue of HomeLife Magazine. For more holiday recipes, check out these Christmas dinner recipes.
