These Easy Christmas Cookies are rich, soft, chocolatey, and beautifully festive — the kind of holiday treat that tastes decadent but requires almost no effort. Each cookie bakes up thick and tender with deep chocolate flavor, then gets topped with smooth, glossy chocolate icing that sets perfectly without getting hard or chalky. The finishing touch is a sprinkle of red, green, and white Christmas sprinkles, giving every cookie that classic holiday sparkle. They look bakery-perfect yet take minimal time to make, making them ideal for last-minute baking, cookie boxes, school treats, or cozy Christmas movie nights. If you want a cookie that’s simple, beautiful, and guaranteed to disappear fast, these chocolate Christmas cookies are the perfect choice.
Why You’ll Love These Easy Christmas Cookies
You’ll love this recipe because it gives you soft, chewy cookies with a rich cocoa base and smooth chocolate icing — all without complicated steps or chilling time. The dough mixes quickly, rolls easily, and bakes evenly, making it ideal for beginners and busy bakers. The cookies look stunning with minimal effort and hold up beautifully for gifting, stacking, or packaging. Additionally, the icing is simple to make and delivers a gorgeous shiny finish when topped with sprinkles, edible pearls, or holiday decorations.
Why You Should Try This Recipe
If you want a festive cookie that offers deep chocolate flavor without the hassle of cut-outs or rolling dough multiple times, this recipe is a must. The cookies stay soft for days, making them perfect for parties, dessert boards, or holiday tins. They also pair beautifully with coffee, hot chocolate, and winter drinks, making them an excellent addition to your seasonal recipe collection. Plus, the decorating is flexible — you can keep them simple with sprinkles or get creative with piping, drizzle, or themed holiday designs.
Ingredients You’ll Need
For the Cookies: ½ cup unsalted butter (softened), ¾ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons milk.
For the Chocolate Icing: 1½ cups powdered sugar, ¼ cup cocoa powder, 3 tablespoons milk (plus more if needed), 1 teaspoon vanilla extract, 1 tablespoon melted butter.
For Decoration: Christmas sprinkles, mini pearls, holiday confetti, or colored sugar.
How to Make Easy Christmas Cookies (Step-by-Step)
- Step 1 – Make the Dough: In a mixing bowl, cream softened butter and sugar until fluffy. Add the egg and vanilla and mix until smooth.
- Step 2 – Add the Dry Ingredients: In another bowl, whisk flour, cocoa powder, baking soda, and salt. Add the dry mixture to the butter mixture. Pour in the milk and mix until a soft dough forms.
- Step 3 – Shape the Cookies: Scoop dough into balls (about 1½ tablespoons each). Flatten slightly to form round cookie shapes.
- Step 4 – Bake: Bake at 350°F (175°C) for 9–11 minutes. The cookies should be soft in the center but set around the edges.
- Step 5 – Prepare the Icing: In a small bowl, whisk powdered sugar, cocoa powder, milk, melted butter, and vanilla until smooth and glossy. Adjust with more milk if needed.
- Step 6 – Ice and Decorate: Spread or spoon icing onto the cooled cookies. Immediately add sprinkles before the icing begins to set.
- Step 7 – Let Set: Allow the cookies to rest at room temperature until the icing firms enough for stacking.
Tips for the Best Easy Christmas Cookies
Use room-temperature butter for even mixing. Don’t overbake — soft centers make the best texture. Add milk slowly to avoid overly sticky dough. Let cookies cool fully before icing. Use high-quality cocoa for deeper flavor. Add extra sprinkles immediately — icing sets fast. For thicker icing, add more powdered sugar. For shinier icing, add a teaspoon of corn syrup. Store with parchment between layers to protect decorations. Make a double batch — they disappear quickly.
Variations & Substitutions
- Peppermint Chocolate Cookies: Add crushed candy canes.
- Hot Cocoa Cookies: Add mini marshmallows on top.
- White Chocolate Glaze: Swap icing for melted white chocolate.
- Espresso Boost: Add ½ teaspoon espresso powder.
- Gluten-Free Version: Use 1:1 gluten-free flour.
- Red Velvet: Add red food coloring and reduce cocoa slightly.
- Peanut Butter Drizzle: Drizzle melted peanut butter on top.
- Nutty Crunch: Add chopped walnuts or pecans to the dough.
- Salted Chocolate: Sprinkle with flaky sea salt.
- Holiday Faces: Pipe reindeer or snowman faces like in the photo.
What to Serve With Easy Christmas Cookies
These soft, chocolatey Christmas cookies pair beautifully with a wide range of cozy holiday drinks and seasonal treats. Enjoy them with a mug of hot chocolate topped with whipped cream, a festive peppermint mocha, a warm cup of eggnog, or a comforting spiced chai latte for the perfect winter pairing. They also shine on Christmas dessert boards, especially when arranged alongside snowball cookies, gingerbread men, sugar cookie cut-outs, peanut butter blossoms, or M&M Christmas cookies. For parties and gatherings, serve them with mini brownies, fudge squares, or chocolate-covered pretzels to create a dessert spread that appeals to every guest. They’re equally perfect in festive cookie tins, holiday gift boxes, or edible gift baskets filled with candies, truffles, and marshmallows. If you want a more elegant presentation, pair them with cheese boards, after-dinner espresso, or a glass of dessert wine. No matter how you serve them, these Christmas cookies add a burst of color, flavor, and holiday cheer to any table.
Storage & Freezing Tips
- To Store: Keep the cookies in an airtight container at room temperature for 5–7 days. For best results, place a sheet of parchment paper between each layer to prevent the icing from smudging or sticking. Adding a small piece of bread to the container can help keep the cookies soft and fresh for longer.
- To Freeze (Baked Cookies): Freeze fully cooled cookies in a sealed, freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw them at room temperature. If the icing loses its shine, refresh with a light drizzle of chocolate or a few extra sprinkles.
- To Freeze the Dough: Scoop the dough into balls and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer bag and store for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time to ensure even cooking.
Recipe FAQs
- Why did my cookies spread too much? Butter may have been too soft — chill dough briefly.
- Can I use Dutch-process cocoa? Yes, it gives a richer flavor.
- Can I skip the icing? Yes, but the icing makes them extra festive.
- Can I make the icing thicker? Add more powdered sugar.
- Can I pipe the icing? Yes, use a thick version for drizzling designs.
- Are the cookies soft or crispy? They’re soft and chewy.
- How do I keep them fresh longer? Store airtight with a slice of bread.
- Can kids help decorate? Definitely — sprinkles make it fun.
- Can I double the recipe? Yes, it scales perfectly.
- Do they ship well? Freeze first, then pack tightly.