419 christmas cookie recipes

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Pumpkin Spice Cookies with Raisin and Walnut recipe

Award-winning thumbprint cookies with buttery dough rolled in finely chopped nuts, pressed with your thumb, and filled with ruby raspberry jam: elegant holiday baking that won first place.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

A no-bake chocolate hazelnut cheesecake: a buttery cookie crumb base under a creamy, gelatin-set filling swirled with choc-hazelnut spread and cookie pieces, dusted with cocoa. No oven required, just chill and serve.

Raspberry cheesecake cookie pizza with a giant butter cookie crust, cream cheese filling, swirled raspberry preserves, and toasted almonds. A dessert pizza that slices into wedges like a pie.

Vienna crescent cookies with butter, sugar, flour, and ground almonds or pecans, dusted in powdered sugar. Buttery, melt-in-your-mouth Christmas cookies in 4 ingredients.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

No-bake chocolate cookies with melted chocolate chips, crushed graham crackers, coconut, and chopped nuts. Three steps, 15 minutes, zero oven time needed.

Chocolate crinkle cookies with their signature snowy white powdered-sugar crackle. Made with melted unsweetened chocolate and vegetable oil for a fudgy, brownie-like center. Yields 48 holiday-perfect cookies.

Gingerbread bear cookies bake molasses-spiced rolled cookies with ginger, cinnamon, allspice, and cloves. Painted with royal icing for a holiday tradition kids adore.

Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.