Christmas cookie

Sweet pastries eaten during the Christmas season Christmas cookiesA variety of decorated North American style Christmas cookiesTypeSugar biscuits and cookies Christmas cookies or Christmas biscuits are traditionally sugar cookies or biscuits (though other flavours may be used based on family traditions and individual preferences) cut into various shapes related to Christmas.

[edit] Traditional holiday cookie tray Modern Canadian and American style Christmas cookies Modern Christmas cookies can trace their history to recipes from Medieval Europe biscuits, when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the west. By the 16th century Christmas biscuits had become popular across Europe, with Lebkuchen being favoured in Germany and pepparkakor in Sweden, while in Norway krumkake were popular. The earliest examples of Christmas cookies in the United States were brought by the Dutch in the early 17th century. Due to a wide range of cheap imported products from Germany between 1871 and 1906 following a change to importation laws, cookie cutters became available in American markets. These imported cookie cutters often depicted highly stylised images with subjects designed to hang on Christmas trees. Due to the availability of these utensils, recipes began to appear in cookbooks designed to use them. In the early 20th century, U.S. merchants were also importing decorated Lebkuchen cookies from Germany to be used as presents. In Canada and the United States, since the 1930s, children have left cookies and milk on a table for Santa Claus on Christmas Eve, though many people simply consume the cookies themselves. The cookies are often cut into the shape of candy canes, reindeer, holly leaves, Christmas trees, stars, or angels.

[edit] Gingerbread[edit] Gingerbread has existed in some form since sugars and spices were brought back to Europe, from soldiers in the Crusades. However, it was not until Queen Victoria and Prince Albert included it with a variety of other German Christmas traditions that the gingerbread cookies became primarily associated with Christmas. Gingerbread cookies are also traditional in Alsace.

Bredele[edit] Bredele are Christmas cookies in the Alsatian cuisine of France.

Chocolate crinkle[edit] Chocolate crinkles Chocolate crinkles are Christmas cookies from Saint Paul, Minnesota, United States. The cookie's name is derived from a crackle of its cookie because while baking the dough expands and flattens while the coated powdered sugar cracks, giving it a crinkle effect, making it resemble a snowflake. Thus, the cookie is an icon for a Christmas treat for it reminds one of winter due to its resemblance of soil covered with snow.

Fattigmann[edit] A traditional cookie which dates from the Middle Ages in Norway, Fattigmann cookies are deep fried in unsalted fat.

Kerstkransjes[edit] Kerstkransjes are traditional Christmas cookies from the Netherlands. They are round with a hole in the middle. The most usual type uses almond chips as decoration.

Krumkake[edit] Five cone shaped krumkaker Krumkaker are traditional cookies from Norway. They were originally baked over open fires using decorative irons; however modern cooks use electric or stovetop irons to bake these wafer-thin biscuits. Krumkaker owe their name, which means "bent cake" or "twisted cake", to the fact that they are wrapped in a cone shape.

Pepparkakor[edit] Pepparkakor are crisp, thin gingersnap biscuits from Sweden, traditionally cut out in flower and heart shapes.

Pfeffernüsse[edit] Two batches of pfeffernüsse: sugar-coated in bowl, cocoa-coated in box. Pfeffernüsse originate in Scandinavia and date from medieval times when spices were used exclusively in holiday baking.

Repostería[edit] Repostería is a Mexican type of shortbread-like cookie that is lightly baked and dipped into a cinnamon sugar blend until the cinnamon sugar surrounds the cookie. These are often served with coffee or hot spiced Mexican chocolate.

Sandbakkels[edit] Sandbakelse and tins Sandbakelse are sugar cookies from nineteenth century Norway. The dough is pressed into tins, and then baked in an oven.

The simple sugar biscuit has become a seasonal mainstay because it offers a blank canvas for festive creativity. Its neutral flavour and firm yet tender crumb hold up well under icing, sprinkles and cutting tools, making it ideal for both novice and seasoned bakers. In the UK, the tradition of handing out custom‑cut biscuits after church services or at office parties cemented its role as a social gesture – a small, shareable treat that signals goodwill without the heaviness of a cake. Over time, families have layered the basic recipe with local twists – a dash of mixed spice, a hint of orange zest, or a drizzle of caramel – keeping the staple fresh while preserving its recognisable shape and texture.

When selecting a store‑bought mix, look for a short‑list of ingredients: plain flour, butter, caster sugar and a modest leavening agent. Avoid mixes that contain too much cornflour or extra stabilisers, which can make the dough crumbly and difficult to roll. For a richer flavour, pick a blend that includes a small amount of brown sugar or natural vanilla, rather than relying solely on artificial extracts. If you plan to colour the dough, opt for a white base – coloured mixes can bleed into the icing. Finally, check the recommended resting time; a chilled dough, even for 30 minutes, yields cleaner cuts and crisper edges after baking.

Start by chilling the rolled dough before cutting – a firm sheet is less likely to warp under the pressure of festive cookie cutters. After baking, allow biscuits to cool completely on a wire rack; any residual heat will melt royal icing and cause smudges. For a smooth finish, use a piping bag fitted with a fine tip and work from the centre outwards, preventing air bubbles. To keep biscuits crisp for weeks, store them in an airtight tin with a parchment sheet between layers, and add a single slice of bread to absorb excess moisture. This method preserves both texture and colour, ensuring your Christmas spread looks as fresh on the 26th as it did on the 24th.