The holiday season asks for warmth, and these Best Christmas Baked Goods deliver just that. They are a trio of classic cookies—gingerbread, snickerdoodles, and snowballs—each with a gentle spice and a soft, satisfying texture.
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I designed this recipe to be simple and forgiving, so you can focus on the joy of baking rather than fussing over details. The doughs come together in one bowl, and the cookies bake evenly, filling your kitchen with the scent of cinnamon, nutmeg, and molasses.
Whether you are baking for a cookie exchange or a quiet evening by the fire, these treats are a quiet celebration of the season. They keep well, freeze beautifully, and make thoughtful homemade gifts.
Why You'll Love This Recipe
About the Ingredients
2 1/2 cups (315g) all-purpose flour
Spoon and level for accuracy. For a whole-grain twist, substitute 1 cup with white whole wheat.
1 teaspoon baking soda
Ensure it's fresh; it helps cookies rise evenly.
1/2 teaspoon salt
Fine sea salt works best. Reduce to 1/4 teaspoon if using salted butter.
1 1/2 teaspoons ground cinnamon
Use Ceylon cinnamon for a milder, sweeter flavor; Saigon is more intense.
1 teaspoon ground ginger
Freshly ground ginger is more pungent. Substitute with pumpkin pie spice if needed.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg is fragrant; pre-ground works fine.
1/2 cup (115g) unsalted butter, softened
Use European-style butter for richer flavor. Vegan butter also works.
3/4 cup (150g) granulated sugar
For a deeper flavor, use coconut sugar or light brown sugar.
1 large egg
Room temperature egg blends better. Use a flax egg for a vegan option.
1/4 cup (60ml) molasses
Use unsulphured molasses; dark molasses is robust, light is milder.
1 teaspoon vanilla extract
Pure vanilla is best; imitation works in a pinch.
1/2 cup (60g) powdered sugar, for rolling
For snowballs; use cornstarch-free powdered sugar to avoid clumping.
Tips & Tricks
- Chill the dough for at least 2 hours; it prevents spreading and deepens flavor.
- Use a cookie scoop for uniform size and even baking.
- Don't overmix after adding flour; stop when no streaks remain.
- For snowballs, roll twice in powdered sugar—once warm, once cool—for a snowy coat.
Pro Tips
Step-by-Step Instructions
1. Mix Dry Ingredients
In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
2. Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes. Add egg, molasses, and vanilla; mix until smooth.
3. Combine and Chill
Gradually add dry ingredients to wet, mixing until just combined. Divide dough into three portions (about 1 cup each) for gingerbread, snickerdoodles, and snowballs. Wrap and chill for at least 2 hours.
4. Preheat Oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Shape Gingerbread
Roll one portion into 1-inch balls. Place 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are set and centers are slightly soft. Cool 5 minutes.
6. Shape Snickerdoodles
Roll second portion into balls, then roll in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Bake for 10-12 minutes until lightly golden. Cool.
7. Shape Snowballs
Roll third portion into balls. Bake for 12-14 minutes until lightly browned. While warm, roll in powdered sugar. Cool completely, then roll again.
8. Cool and Store
Transfer all cookies to wire racks to cool completely. Store in airtight containers for up to a week.
Delicious Variations
- Add 1/2 cup chopped pecans or walnuts to the gingerbread dough for crunch.
- For snickerdoodles, swap cinnamon for cardamom for a unique twist.
- Dip half of each snowball in melted dark chocolate for extra indulgence.
How to Store Best Christmas Baked Goods
Refrigerator
Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks.
Freezer
Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 2 minutes to baking time. Baked cookies can be frozen for up to 3 months.
Reheating
To refresh, warm cookies in a 300°F (150°C) oven for 5 minutes. For a soft texture, microwave for 10 seconds.
Frequently Asked Questions
Q: Can I make these cookies without molasses?
Yes, substitute molasses with honey or maple syrup, but the flavor will be milder. Use the same amount, and note that the cookies may be slightly less chewy.
Q: Why did my cookies spread too much?
The dough was likely too warm or the butter too soft. Chill the dough thoroughly and use cold baking sheets. Also, measure flour correctly—too little flour causes spreading.
Q: Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, so handle gently and chill longer.
Q: How do I know when the cookies are done?
Gingerbread and snickerdoodles are done when edges are set and centers are slightly soft; snowballs are done when bottoms are lightly browned. They will firm up as they cool.
Q: Can I freeze the baked cookies?
Absolutely. Freeze in a single layer, then transfer to a bag. Thaw at room temperature or warm briefly in the oven.
I hope these Best Christmas Baked Goods bring warmth to your holiday table. Share your baking moments with me in the comments, and happy holidays!
Best Christmas Baked Goods
Best Christmas Baked Goods: buttery spiced cookies, tender gingerbread, and festive snowballs—easy homemade treats for a cozy holiday.
🧂 Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1/4 cup (60ml) molasses
- 1 teaspoon vanilla extract
- 1/2 cup (60g) powdered sugar, for rolling
📋 Instructions
- 1Mix Dry Ingredients — In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- 2Cream Butter and Sugar — In a large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes. Add egg, molasses, and vanilla; mix until smooth.
- 3Combine and Chill — Gradually add dry ingredients to wet, mixing until just combined. Divide dough into three portions (about 1 cup each) for gingerbread, snickerdoodles, and snowballs. Wrap and chill for at least 2 hours.
- 4Preheat Oven — Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 5Shape Gingerbread — Roll one portion into 1-inch balls. Place 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are set and centers are slightly soft. Cool 5 minutes.
- 6Shape Snickerdoodles — Roll second portion into balls, then roll in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Bake for 10-12 minutes until lightly golden. Cool.
- 7Shape Snowballs — Roll third portion into balls. Bake for 12-14 minutes until lightly browned. While warm, roll in powdered sugar. Cool completely, then roll again.
- 8Cool and Store — Transfer all cookies to wire racks to cool completely. Store in airtight containers for up to a week.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
