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Sugar cookies are kind of a Christmas miracle—they’re super fun to decorate, and they also taste amazing! This recipe for Easy Christmas Sugar Cookie Cutouts lets you take a shortcut to all the fun. Made with Betty Crocker™ Sugar Cookie Mix, the dough easily comes together in minutes. Once your sugar cookies are out of the oven, give them a five-star finish with a classic icing made from powdered sugar, milk and vanilla. It’s easily tinted, covers smoothly and dries firmly so you can stack your Christmas cookie cutouts after they dry without worrying about smudging. Before they dry, don’t forget to shake on candy sprinkles and colored sugars for an extra festive finish. This recipe for sugar cookie cutouts will be perfect for filling up your Christmas cookie boxes or for leaving out a treat for Santa Claus. Be sure to try them with a great big glass of milk!

easy christmas sugar cookie cutouts

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Easy Christmas Sugar Cookie Cutouts

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This recipe is a classic that came out of the Betty Crocker Test Kitchens a while ago, but in our book, a recipe that stands the test of time is the only kind worth having! We recently baked up a batch of these cookies to give them a refreshed recipe image, and we can attest that these are an exceptionally fun option for bakers who want to make something that’s achievable but still stretches their skills. The base for these cookies is delightfully short and treads the perfect line between being tender and having a satisfying little snap. Once they’re out of the oven and cooled, the real fun begins. First they get brushed with a thin icing that forms a lovely, smooth canvas for decorating. Once that’s set, creativity takes center stage, and you can test your hand at decorating with royal icing and all the sprinkles, sugars and nonpareils you can find in your pantry. The editor who took on the task of decorating these was intimidated at first, having a complicated history with royal icing, but found the recipe included below easy to work with to create beautiful cookies. Set aside some time to devote to making these cookies when the Christmas spirit really sets in—we promise they’ll bring you the comfort and joy of the season!

christmas butter cookie cutouts

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Christmas Butter Cookie Cutouts

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If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily.  The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it’s a relaxing activity, too. Pull out all your favorite cookie cutters, whether they’re classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch—this recipe yields 60 cookies. When it’s time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes—it’s all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you’ll end up with cookies that are as delicious as they are beautiful.

classic christmas sugar cookie cutouts

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Classic Christmas Sugar Cookie Cutouts

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Bring a touch of elegance and delicious tradition to your holiday baking with these exquisite Linzer Star Christmas Cookies. These beautiful sandwich cookies are a beloved classic, instantly recognizable by their delicate star-shaped cutout tops, revealing a vibrant peek of sweet, fruity jelly beneath. Perfect for Christmas cookie exchanges, festive gatherings, or simply enjoying with a warm cup of cocoa, these cookies are a true holiday showstopper.Our recipe guides you through creating a tender, buttery cookie dough enriched with finely ground almonds and a hint of cinnamon and lemon zest, offering a sophisticated flavor profile that perfectly complements the bright tang of red currant jelly. The iconic star shape makes them a visually stunning addition to any holiday dessert platter, while their melt-in-your-mouth texture and balanced sweetness make them utterly irresistible. Learn how to bake these traditional Christmas cookies and create edible stars that will delight everyone this festive season!

linzer star christmas cookies

linzer-star-christmas-cookies

Linzer Star Christmas Cookies

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If you need a foolproof and easy sugar cookie recipe, you’ve come to the right place! This recipe starts with Betty Crocker™ Sugar Cookie Mix and ends with beautifully decorated Christmas cookies. Grab your baking helpers because little hands can totally get in on the fun when baking up a batch of these sweet treats. There’s no limit on what fun-shaped cookies you can make—candy canes, snowmen, ornaments, trees, stockings, snowflakes and so much more. Plus, your little kitchen-helpers will have a blast decorating these extra-easy Christmas Sugar Cookies!

easy christmas sugar cookies

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Easy Christmas Sugar Cookies

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Our homemade sugar cookies have been a Betty Crocker favorite for decades. First appearing in the 1950 Betty Crocker Picture Cook Book made with granulated sugar, the recipe was later perfected with powdered sugar and became Mary’s Sugar Cookies in the 1961 Betty Crocker Cookbook. Since then, this much-loved, highly reviewed easy sugar cookie recipe has been a constant in every Big Red edition and in many other cookbooks, including the beloved 1963 Betty Crocker Cooky Book—a favorite many of us grew up baking from.Over the years, little has changed—because some things are just right as they are. These cookies are melt-in-your-mouth good, easy to make, and perfect for decorating. Whether you're baking festive cutouts or everyday treats, this classic sugar cookie recipe is sure to impress family and friends.

classic sugar cookies

Our classic sugar cookie recipe is buttery, tender, easy to make, and perfect for decorating. Learn how to make these sugar cookies everyone will love.

To decorate the Christmas trees as shown in the photo, dip the trunk of the tree in milk chocolate-flavored melting candy wafers (melted according to package instructions). Place on a waxed paper covered surface to set. Color some of the frosting with green food color and place in a piping bag fitted with a flower petal decorating tip (such as #104). Pipe frosting in swoops to mimic branches. Sprinkle with candy sprinkles as desired.

You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses. This simple step helps create clean, defined shapes without tearing the dough. It’s a technique we like to use to ensure consistent, professional-looking results.

Use cookie sheets that are at least 2 inches smaller than the inside of your oven to allow heat to circulate evenly around them. Be sure to arrange the oven racks before preheating and bake on the middle oven rack for the most consistent results. We recommend baking one cookie sheet at a time to ensure even browning and avoid under- or over-baked cookies.

Short on time or ingredients? Betty’s got your back! Take a shortcut to scratch with one of these low-fuss recipes:&nbsp;<a href="https://nam02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.bettycrocker.com%2Frecipes%2Felf-hat-cookie-bars%2F405dadb2-a337-4207-b21c-4ce915b33f21&amp;data=05%7C02%7CContent.Hub%40genmills.com%7C524017b924014664e6b308dd03ea215b%7C0c33cce8883c4ba5b61534a6e2b8ff38%7C0%7C0%7C638671026327204952%7CUnknown%7CTWFpbGZsb3d8eyJFbXB0eU1hcGkiOnRydWUsIlYiOiIwLjAuMDAwMCIsIlAiOiJXaW4zMiIsIkFOIjoiTWFpbCIsIldUIjoyfQ%3D%3D%7C0%7C%7C%7C&amp;sdata=DrPorWfbN%2FoMOAyvkYB6t5utiOs7liKFcH3dpp8gK4Y%3D&amp;reserved=0">Elf Hat Cookie Bars</a>&nbsp;or&nbsp;<a href="https://www.bettycrocker.com/recipes/ugly-christmas-sweater-cookies/03aafbc4-c6f3-44f7-8438-99d41a88611a">Ugly Christmas Sweater Cookies</a>. They’re both made&nbsp;<a href="https://nam02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.bettycrocker.com%2Fproducts%2Fcookiemix%2Fsugar&amp;data=05%7C02%7CContent.Hub%40genmills.com%7C524017b924014664e6b308dd03ea215b%7C0c33cce8883c4ba5b61534a6e2b8ff38%7C0%7C0%7C638671026327251123%7CUnknown%7CTWFpbGZsb3d8eyJFbXB0eU1hcGkiOnRydWUsIlYiOiIwLjAuMDAwMCIsIlAiOiJXaW4zMiIsIkFOIjoiTWFpbCIsIldUIjoyfQ%3D%3D%7C0%7C%7C%7C&amp;sdata=PCGCtMA1So9jBFP%2F9etaQ1M2p1qjbFovOLoE3ZnIsRc%3D&amp;reserved=0">Betty Crocker™ Sugar Cookie Mix</a>&nbsp;and are every bit as merry as the classic recipe.

To reduce spreading of the cookies while baking, cut the cookie dough into shapes as desired and arrange on a cookie sheet. &nbsp;Place in the freezer for 15 minutes. Bake as directed.

If you don’t have cooling racks, transfer warm cookies to a chilled cookie sheet lined with a clean kitchen towel or a cooled wooden cutting board. This helps stop the baking process quickly and keeps the cookies from overbaking. Based on our test kitchen experience, proper cooling is key to maintaining the soft texture and shape of cutout cookies.

Before we dive into making this sugar cookie recipe, let’s start with the ingredients you’ll need.CookiesPowdered Sugar: Also called confectioner's sugar, powdered sugar ensures your cookies are tender, sweet, and fluffy.Butter: Over the years, we’ve experimented with shortening and margarine, but butter remains our top choice. Soften it by leaving it on the counter until your finger makes an imprintVanilla and Almond Extracts: These flavorings create a balanced, nutty sweetness. Vanilla enhances both the dough and icing, while almond extract adds a subtle, marzipan-like noteOther Ingredients for Cookie Dough: Gold Medal™ All Purpose Flour, large egg, baking soda, and cream of tartar.IcingPowdered Sugar: The go-to sugar to make smooth icing as it dissolves readily with the other ingredients.Milk: Combines with powdered sugar and vanilla to create a spreadable icing.Other Ingredients for Icing: Vanilla, optional decorating items like food coloring, candy sprinkles, or colored sugar.

Recipe Ingredients 

Through the years, the cookware you'll need has remained largely unchanged. Here's a breakdown of what you’ll need for making this sugar cookie recipe with icing.Electric Mixer: Both an electric hand mixer or stand mixer fitted with a paddle attachment work well to mix these cookies. A wooden spoon or rubber spatula will also work—choose whichever is most convenient for you.Rolling Pin: A rolling pin helps spread dough evenly for uniform baking. While available in wood, plastic, and marble, a wooden pin is durable and easy to use.Cookie Sheet: Through our over 75 years of baking, we’ve found that the best cookie sheets are shiny metal ones. They reflect heat efficiently, ensuring cookies bake and brown evenly.Other Cookware You’ll Need: Large bowl, dry measuring cups, measuring spoons, rubber spatula, plastic wrap, cookie cutters, cookie spatula, cooling rack, medium bowl, and a mixing spoon.

Cookware You’ll Need

Here’s a quick overview of how to make sugar cookies.<h3>1. Make the Cookie Dough</h3>Beat the wet ingredients until well blended, then stir in the dry ingredients. Avoid overmixing to prevent tough cookies.<h3>2. Chill Dough</h3>Chilling the dough helps the cookies hold their shape and makes it easier to handle.<h3>3. Roll Out Dough and Cut Cookies</h3>Dust the counter and rolling pin with flour to prevent sticking. Roll the dough evenly—too thin makes cookies fragile, too thick leads to uneven baking. Use cookie cutters to cut shape, then slide a floured spatula underneath each cutout for easy transfer to the cookie sheet. Bake same-size cookies on the same sheet for even results.<h3>4. Bake Cookies</h3>Bake cookies one sheet at a time for even heat distribution. Remove when edges of cookies are lightly browned—they’ll continue to set as they cool.<h3>5. Make and Add Icing</h3>Mix icing until smooth and spreadable. Spread icing (plain or tinted) over the cooled sugar cookies and decorate with sprinkles, candies, or colored sugar.

How to Make Sugar Cookies

We’ve heard from you that you like to try variations to make your homemade sugar cookies look as good as they taste.Decorating Before Baking: Sprinkle cookies with colored sugars before baking. Or, as Sugarcookiequeen shares, “I’ll frost 1/2 of them and the other half I’ll put melted butter and cinnamon and sugar on before I bake…”.Use Different Frostings and Icings: Royal icing gives cookies that polished look.&nbsp; <a href="https://www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606">Buttercream frosting</a> is creamy and easy to top with sprinkles or candy.Decorate for Holidays: Get festive with themed cookies—hearts for Valentine’s, snowflakes for Christmas, or eggs for Easter.If you love thick, soft, bakery-style cookies—try our <a href="https://www.bettycrocker.com/recipes/frosted-soft-sugar-cookies/efea9f94-da08-4d44-8cb9-f32d0a39a302">Frosted Soft Sugar Cookies</a>. They won’t disappoint.

Possible Variations 

Here are the best methods we’ve tested for storing your homemade sugar cookies.<h3>Room Temperature</h3>Store cookies in a covered container with wax paper between layers to prevent sticking, for up to 3 days.<h3>Refrigerator</h3>No need to store baked sugar cookies in the fridge, but you can make the dough ahead of time. Shape dough into 2 disks and wrap tightly in plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature for up to 15 minutes before rolling out.&nbsp;<h3>Freezer</h3><ul><li>Baked, Unfrosted Cookies: Store in an airtight food container up to 12 months.</li><li>Baked, Frosted Cookies: Store in an airtight food container with wax paper between layers for up to 3 months.</li></ul><h3>Thawing</h3><ul><li>Frozen Baked, Unfrosted Cookies: Thaw at room temperature for 1 to 2 hours. Frosting a frozen cookie may prevent the icing from sticking.</li><li>Frozen Baked, Frosted Cookies: Thaw at room temperature in their container for 2 to 3 hours or until fully thawed.</li></ul>

Storing and Reheating

With over 350 reviews and counting, our sugar cookie recipe is a longtime favorite among bakers. Many bakers say they’ve been making it for years—and keep coming back to it—because of its consistency and reliability. Each batch turns out just right, with cookies that hold their shape and have a perfectly tender crumb. The combination of vanilla and almond extracts is often praised for adding a delicious depth of flavor, making these cookies especially memorable.Bakers also love the sugar cookie recipe’s ease and versatility. Even with small adjustments—like skipping the chilling step or swapping extracts—bakers report great results. Many have made it a family tradition, especially around the holidays, because the dough is so easy to work with and sturdy enough for decorating. Whether you're baking with kids, preparing festive treats, or simply looking for a dependable go-to recipe, this one continues to stand the test of time.

Why Betty Users Love This Recipe

To keep sugar cookies soft, avoid overmixing the dough—this can make them tough. Don’t overbake either; take them out when the edges are just lightly browned, so they stay soft as they cool.Once baked, store the cookies in a covered food container at room temperature for up to 3 days. For extra softness, add a slice of bread to the container—the cookies will absorb the moisture and stay tender longer.

How can I keep sugar cookies soft?

Yes, you can make this easy sugar cookie recipe’s dough in advance. Refrigerate the dough for up to 24 hours before baking. If it chills for more than 4 hours, let it sit at room temperature for 5 to 15 minutes before rolling, depending on how firm it is. For longer storage, shape dough into disks, wrap in plastic wrap, and seal in a freezer bag. Freeze the dough disks for up to 6 months

Can I make sugar cookie dough in advance?

Cream of tartar is used in this sugar cookie recipe to help create a soft, chewy texture. It also activates baking soda, helping the cookies rise just enough while holding their shape. If you don’t have cream of tartar, you can substitute it with 2 teaspoons of lemon juice or white vinegar for every 1 teaspoon of cream of tartar—the results may vary slightly but still work well.

Why is cream of tartar used in sugar cookies?

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Classic Sugar Cookies

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If you’re looking for a new favorite Christmas cookie, we’ve got you covered with this Classic Spritz Cookies recipe.&nbsp;The word “spritz” comes from the German word spritzen which means “to squirt.” This refers to squirting or pushing the buttery cookie dough through a cookie press. Cookie presses typically comes with several different metal plates, which means it’s ultra-easy to create many different designs with one easy to prepare cookie dough. This makes our recipe the perfect choice for anyone who wants to add more variety to their Christmas cookie trays.One of the many reasons spritz cookies have become a Christmas staple is how easy it is for kids to join in on the fun. Your little elves can create an array of shapes from Christmas trees, to festive snowflakes, or even bells with an easy-to-use cookie press. These cookies are so much fun to make that your family will be requesting them every holiday season.

classic spritz cookies

Discover the joy of baking Classic Spritz Cookies. Easy to make and delightful to eat, these buttery Christmas cookies are sure to be a family favorite.

Substitute rum extract for the almond extract or vanilla for a fun holiday twist.

There's no need to grease the baking sheet as the buttery cookies should easily release from the pan.

Because spritz cookies don’t spread a lot you can press them out more closely (about 1-1/2 inches apart) on an ungreased baking sheet. Using a press can take some practice. Hold the press flat on the baking sheet without tilting it. Use consistent, even pressure to push the dough onto the pan—don’t overload each cookie.

Hand-wash your cookie press, using a small bottle brush to be sure you’ve cleaned all the nooks and crannies. Allow all the parts to dry completely before storing them away.

Want to take a shortcut to scratch? Betty’s got your back! Try this easy <a href="https://www.bettycrocker.com/recipes/eggnog-spritz-cookies/40a0c089-5556-452e-851f-eb4ffe5e1e0f">Eggnog Spritz Cookies</a> recipe, made with <a href="https://www.bettycrocker.com/products/cookiemix/sugar">Betty Crocker™ Sugar Cookie Mix</a>. It’s every bit as merry with half the fuss.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

You probably already have all the ingredients you'll need to make these Classic Spritz Cookies.Butter: Adds a rich, buttery flavor that is essential to the cookie's taste, and the high fat content creates a tender, melt-in-your-mouth texture.Sugar: Provides sweetness and helps to create a slightly crisp edge while maintaining a soft interior.All-Purpose Flour: Gives the cookies bulk and structure.Other Ingredients You’ll Need: Salt, egg, almond extract, food color, currants, raisins, candies, colored sugar, nuts, and candied fruit.

Recipe Ingredients

We will show you step-by-step how to make these Christmas spritz cookies. So, no matter if this is your first time or you’re an experienced baker and master at using a cookie press, the results will be beautiful and tasty every time. Refer to the full recipe for all the specifics, but here’s a sneak peek on how to make this recipe for spritz cookies.<h3>1. Make the Dough</h3>This spritz cookie recipe starts by mixing butter, sugar, and egg with the dry ingredients. It’s best to use a recipe that’s been well-tested for cookie presses. The dough, which is quite buttery, needs to be soft and just the right consistency to easily press through the design plates.<h3>2. Fill the Cookie Press</h3>A cookie press is a pastry tool that forms cookies by pressing the cookie dough through a metal plate with holes. The shape of the hole is what creates the spritz cookies designs. Using a cookie press is what gives spritz cookies their unique look.Fill the cylinder of the cookie press with the dough and follow the manufacturer’s direction to press the cookies onto an ungreased cookie sheet. The best spritz cookie recipe will make enough dough to give you the chance to change the metal plates of the cookie press to get creative with your designs.<h3>3. Decorate the Cookies</h3>Before baking, if desired, sprinkle currants, candies, colored sugar, or other toppings onto your cookies.<h3>4. Bake</h3>Bake the cookies and cool them on a rack. Enjoy!

How To Make Classic Spritz Cookies

One of the easiest ways to add a little pizzazz to your spritz cookie recipe is to simply add a few drops of gel food coloring to the dough as you’re mixing it together. Christmas trees are a popular shape for a traditional spritz cookies recipe, and green food coloring in the dough will bring those cookies to life. After the dough is pressed out onto the cookie sheet, you can “decorate” your trees with colorful candy ornaments.Decorate with nuts, dried fruit, colored sugar, or sprinkles onto or pressed into the unbaked cookies once they’re on the cookie sheet. If you’d like to add some decoration to the cookies after they’ve baked, just dab a bit of corn syrup onto the cookie and press edible glitter, red cinnamon candies, nonpareils, currants, or any other decoration you desire. Melted dark, milk, semisweet, or white chocolate can also be drizzled over baked cooled cookies.

How to Decorate Spritz Cookies

While these Classic Spritz Cookies are a great go-to spritz cookie recipe, the world of spritz cookies is large with many different varieties. Here are some to have in your back pocket.<a href="https://www.bettycrocker.com/recipes/chocolate-spritz-reindeer-cookies/ae02edf0-7c69-4f8b-ab6a-d55c5beeca0a">Chocolate Spritz Reindeer Cookies</a>: For some fun Christmas spritz cookie magic, these cookies are made with chocolate cookie dough with pretzels and candies for the ears and eyes.<a href="https://www.bettycrocker.com/recipes/snickerdoodle-spritz-cookies/84987ac1-cee3-4d9c-84d7-056e4f08761c">Snickerdoodle Spritz Cookies</a>: If you’re looking for the iconic cinnamon sugar cookie flavor of a snickerdoodle, but you also want the “wow” factor of a traditional spritz cookie recipe.Our Classic Spritz Cookie recipe is so versatile that you can change their flavor with the simple addition of one or two extra ingredients.Spice Spritz: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice with the flour.Chocolate Spritz: Stir 2 ounces unsweetened baking chocolate, melted and cooled, into the butter-sugar mixture. Omit food color.Eggnog Spritz: Substitute rum extract for the almond extract or vanilla for a fun holiday twist.

Different Types of Spritz Cookies

While you may not have too many leftovers from this spritz cookies recipe, you’ll want to store what you do have either at room temperature or in the freezer. We don’t recommend refrigerating them, (blame it on the butter) they will just get dry.&nbsp;Room TemperatureSpritz cookies are best kept at room temperature. Place cookies in between layers of waxed paper to protect decorations and frosting and store in an airtight container. The cookies will stay fresh for up to 4 days.FreezerArrange the cookies in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1 to 2 hours, or until the cookies are firm to the touch. Then transfer them to an airtight container. Cookies can be stored for up to 3 months. For the best taste, cookies should be removed from their container to thaw at room temperature before eating.

Storing Your Spritz Cookies

This traditional spritz cookie recipe has only a few ingredients, butter and sugar being two of the most important. With that said, these cookies taste like a combination of sugar cookies and buttery shortbread cookies.Of course, there are many variations of spritz cookie recipes and each will likely introduce other ingredients and flavors. Chocolate is often added to spritz cookies to take them in a completely different direction flavor-wise. Spices, like cinnamon and/or nutmeg are also often included. While nuts make a nice addition to spritz cookies, they tend to get stuck in the cookie press, so they are best added after the dough has been pressed onto the cookie sheet.

What do Classic Spritz Cookies taste like?

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Classic Spritz Cookies

Be ready for a big baking day by making your cookies ahead of time. Make and bake cookies as directed in recipe. Place baked unfrosted cookies between layers of waxed paper and place in freezer container. Seal tightly and freeze up to 3 months. Thaw cookies, covered, in container at room temperature 1 to 2 hours before decorating.

Some of the best holiday memories are made when we’re gathered together, baking a traditional treat like sugar cookies with icing. As the ingredients are mixed together, the dough is rolled and the decorations are completed, it’s good to know that some holiday traditions can continue to be carried on with laughter, creativity and love. Set aside an afternoon to enjoy every part of the process. Then sit back and delight in all the colorful cookies you’ve created. To prep for a fun day of baking, check out these handy <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-classic-sugar-cookies">sugar cookie guidelines</a> for getting a perfect batch of sugar cookie cutouts every time. Whether you’re bringing your creations to a cookie exchange, adding them to holiday gifts, using them as decorations or saving them for the perfect dessert at your holiday meal, these sugar cookies will be special because you made them yourself. And that’s always the best holiday gift of all.

Lightly flouring the work suface is key to rolling out sugar cookies but another way to roll the dough is between two sheets of waxed paper or baking parchment paper. Lift off the top piece of paper and cut out the dough with your favorite cutters (try to cut the dough out with as little space between as you can, to minimize scraps). To decrease the chance of the cookies spreading too much, pop the baking sheet with the cut-outs into the fridge for a few minutes before sliding them into the oven.

Flat baking sheets are the best choice for making cut-out cookies. The flat sheets allow the air to circulate around the cookies, so they bake evenly and become the right shade of light golden brown. Lining baking sheets with baking parchment makes clean up a breeze.

It’s important to keep the dough chilled, so work in batches as you roll the dough out. Mix the dough just until well blended, then divide it in half. Cover the dough and refrigerate at least 3 hours before rolling. While rolling one half of the dough, keep the other in the refrigerator until ready to use.

For longer storage, consider making a <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-royal-icing">hard-drying royal icing</a> to glaze and decorate cookies you’d like to keep for trimming the tree.

Use a light hand when re-rolling dough scraps, gently pressing them together and rolling them out quickly. If the dough is overworked your cookies will be tough.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

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Enjoy a colorful twist on traditional snickerdoodle cookies. This is an attractive dessert for Christmas or any other holiday.

classic christmas snickerdoodles

For traditional snickerdoodles, use granulated sugar instead of the red and green sugar.

Variation Tip

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Classic Christmas Snickerdoodles

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The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike.Our recipe distinguishes itself by adding the HERSHEY'S KISSES&nbsp;after&nbsp;baking. This ensures perfectly baked cookies and allows the chocolates to adhere to the warm cookies without melting excessively, maintaining their shape and signature look.

classic peanut butter blossom cookies

Betty Crocker’s classic peanut butter blossoms bake up perfectly. Tender peanut butter cookies topped with HERSHEY’S KISSES—the perfect combination.

Pressing the HERSHEY’S KISSES down about halfway through the cookies will ensure they will be held in place but without creating large cracks in the cookies that will cause them to break.

Want to take a shortcut to scratch? Betty’s got your back! Try this easy <a href="https://www.bettycrocker.com/recipes/christmas-peanut-butter-blossoms/9a1e7e8a-6599-45e1-a640-6e0cce689388">Christmas Peanut Butter Blossoms</a> recipe, made with <a href="https://www.bettycrocker.com/products/cookiemix/peanutbutter">Betty Crocker™ Peanut Butter Cookie Mix</a>. It’s every bit as merry with half the fuss.

Use a cookie scoop to keep your dough balls all the same size. Cookies bake best when they are uniform in size and shape.

If you are planning on baking these for a Christmas-cookie marathon, take a look at our <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/tips-for-holiday-power-baking" target="_blank">Tips for Holiday Power Baking</a> for help making your baking day a fun and family-favorite tradition.

Here’s a look at the ingredients you’ll need to make these irresistible PB blossoms.Granulated and Brown Sugar: After testing both sugars individually, we decided using both types gave the cookies the richest flavor and perfect soft-and-chewy texture.Creamy Peanut Butter: The smooth nature of creamy peanut butter provides the best peanut butter blossom appearance and success when the chocolates are pressed into the baked cookies.Salted Butter: Salted butter gives the richest flavor in these cookies, but be sure it’s softened—without being melted—for the best results.Chocolate Candies: At taste panels, we thought the milk chocolate HERSHEY’S KISSES, with their iconic shape, really made these cookies stand out. But there are so many other chocolate candy options like dark chocolate, white chocolate or even caramel-filled chocolates – give one a try.Other Ingredients You’ll Need: Gold Medal™ All Purpose Flour, an egg, baking soda, and baking powder.

Check out the list below for the important kitchen items you’ll need for this peanut blossom cookie recipe.Electric Mixer: Whether you use a hand or stand mixer, we discovered during testing that mixing this stiff dough was a lot easier with an electric mixer.Cookie Scoop: For the fastest prep and a consistent yield, we love to use a #70 spring-loaded cookie scoop for making the dough balls. If you don’t have a cookie scoop, rolling 1 level tablespoon of dough should be just about right for 1-inch dough balls.Cookie Sheet: Betty’s test kitchen loves shiny metal cookie sheets with a smooth surface and no sides. They reflect heat the best for cookies to bake evenly and brown properly.Other Cookware You’ll Need: Large bowl, dry measuring cups, rubber or silicone scraper, small bowl, cookie spatula and a cooling rack.

Here are our favorite tips for making the best Peanut Butter Blossoms. Follow the recipe for all the specifics.<h3>1. Unwrap the Candies</h3>Remove the wrappers from the HERSHEY’S KISSES before you start making the dough. This way you are ready to top the cookies with the candies immediately after they come out of the oven.<h3>2. Make the Dough</h3>Beat the sugars with the wet ingredients using an electric mixer until creamy—no streaks of butter or peanut butter should be visible. Stir in the dry ingredients until completely blended into the dough.<h3>3. Shape Dough and Roll in Sugar</h3>Measure the dough and roll each portion into a ball. If you measure carefully, you’ll get 36 balls. Roll the balls in additional granulated sugar—you’ll need about 1/4 cup.<h3>4. Bake and Add HERSHEY’S KISSES</h3>Bake cookies one sheet at a time, on the center rack in the oven. Bake until the edge of the cookies, where they meet the cookie sheet, are light golden brown. Remove from the oven and immediately press a HERSHEY’S KISS into each hot cookie. Pro Tip—Press the candies slightly more than halfway through the cookies so they will stay in place once cooled.

How to Make Peanut Butter Blossoms

With a simple twist, you can change up these peanut butter HERSHEY’S KISS cookies to make them different every time.Roll Cookies in an Eye-Catching Sugar: We love to roll the cookies in coarse sparkling sugar or colored decorating sugar, for a festive touch.Switch Up the Candy: Try using a HERSHEY’S HUG or a chocolate star candy in place of the HERSHEY'S KISS for a fun twist.Try these delicious variations of the beloved peanut butter blossoms recipe next time you’re baking.<a href="https://www.bettycrocker.com/recipes/peanut-butter-blossom-bars/9f7cf80e-688d-4f38-bae7-245a7f6b1deb">Peanut Butter Blossom Bars</a>: Skip rolling the dough by making a pan of these scrumptious cookie bars instead.<a href="https://www.bettycrocker.com/recipes/christmas-peanut-butter-blossoms/9a1e7e8a-6599-45e1-a640-6e0cce689388">Christmas Peanut Butter Blossoms</a>: Try this merry version of the recipe, which turns the HERSHEY’S KISSES on each cookie into little Christmas trees.<a href="https://www.bettycrocker.com/recipes/almond-butter-blossoms/a42df293-6939-407e-948f-b5e0167adab6">Almond Butter Blossoms</a>: Swap in almond butter for the peanut butter in this fun rendition of a blossom cookie.

Possible Variations

Here’s some top ways our kitchen experts love to serve these cookies.Add the Perfect Drink: Serve these cookies with a glass of cold milk or a mug of hot chocolate. The dairy flavor in these drinks brings out the richness of the cookies.Pair with Ice Cream: We love to serve a few of these cookies with a bowl of vanilla ice cream; it makes the cookies taste even more decadent.Serve with Other Cookies: Our kitchen team knows the secret to creating a beautiful cookie tray is variety. Combine <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes">cookies</a> of different shapes, colors, sizes and textures for the best visual impact.Serve the peanut blossoms with <a href="https://www.bettycrocker.com/recipes/classic-sugar-cookies/90993177-b5fe-4cc7-a6b6-8f58913d36e8">Classic Sugar Cookies</a>, which can be made in any shape and any color. <a href="https://www.bettycrocker.com/recipes/classic-spritz-cookies/aa68df04-bd64-4f1b-8421-0df82064bca4">Spritz Cookies</a>, with their bumpy tops sprinkled with colored sugar, or check out our <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/christmas-cookies">Christmas Cookies collection</a> for even more festive inspiration.

Serving Peanut Butter Blossoms

Use these great tips for storing baked blossom cookies.<h3>Room Temperature Storage</h3>Cookies can be stored once the chocolate candies have hardened again in an airtight food-storage container. Place waxed or cooking parchment paper between layers if stacking. Store up to 3 days.<h3>Freezer Storage</h3>Store as directed above, using an airtight freezer food storage container. Store up to 1 month.<h3>Thawing</h3>Remove frozen cookies from container, placing them on a plate. Let stand uncovered about 20 minutes or until both the cookie and chocolates have thawed. We do not recommend thawing in the microwave or the oven as the chocolates will melt before the cookies are thawed out.

Our fans give this recipe almost a perfect 5-star rating. Here’s what they’re saying about it.With over 250 reviews and counting, makers say this is a trusted peanut butter blossoms recipe that has consistent results every time. It’s a hit with their families for both everyday snacks and treats as well as one they love to make each holiday season.Our community reports this recipe is easy enough for even novice bakers. Lemeyzay says, “Made the peanut butter blossom cookies for the first time with this recipe. Everything was quick and easy (the hardest part was unwrapping the kisses).”Time and time again, Betty Crocker fans tell us these are some of their most made cookies, with consistent praise for the flavor. Reviewers note it’s a perfect combination of peanut butter and chocolate taste. We wholeheartedly agree!

Over years of testing, we have found these helpful tips for keeping PB Blossoms from being dry and crumbly.Use <a href="https://www.bettycrocker.com/how-to/ingredients-and-preparation/how-to-soften-butter">Softened Butter</a>: It should be soft enough to leave an imprint of your finger when you gently press into it. If your butter isn’t soft enough, it can be hard to mix into the dough.Mix in Butter Thoroughly: Be sure to mix until you don’t see streaks of ingredients remaining in the dough.Measure Flour Correctly: Spoon flour into the measuring cup and level it off. Don’t scoop the flour with the measuring cup—it gets compacted that way, causing over measuring which leads to dry, hard cookies.

How can I prevent dry and crumbly cookies?

There are a few simple ways to keep the chocolate candies from melting.Add the HERSHEY’S KISSES Immediately After Baking: Putting the cookies back in the oven with the candies on them can cause the chocolates to melt.Cool Cookies on Cooling Rack: After placing the candies on the hot cookies, transfer them to a cooling rack. Leaving them on the hot pan can cause the chocolate to soften too much. You want the HERSHEY’S KISSES to soften, but keep their shape, so they stick to the cookies once cooled.

How can I prevent the HERSHEY’s KISSES from melting?

Try our favorite test kitchen tips for making peanut butter blossom cookies ahead of time.Freeze the Dough: Prepare the dough through Step 3—except place all the cookie balls on one cookie sheet covered with cooking parchment paper. Freeze uncovered about 2 hours or until firm. Transfer the balls to a resealable food storage freezer bag. Store up to 3 months.Thawing the Dough Balls and Baking the Cookies: Place the frozen balls 2 inches apart on cookie sheets. Cover loosely and let stand at room temperature about 30 minutes or until thawed. Bake as directed.

Can I make peanut blossoms ahead of time?

classic-peanut-butter-blossom-cookies

Classic Peanut Butter Blossom Cookies

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Somewhere along the line, <a href="https://www.bettycrocker.com/recipes/jeweled-fruitcake/4e40d284-e807-42e4-9bb7-1bcfb0301e68" target="_blank">fruit cake</a> got a bad reputation—unfounded or not. And whatever you may think of this stalwart, we won’t argue with you. We’ll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It’s a daring move and that’s exactly why it works. The bold flavors and colors—did we mention the sugar-sweet maraschino cherries and candied green cherries?—are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new—and much more delicious—definition.

fruit cake cookies

Simmering the dried fruit in brandy helps to plump and soften, while also providing extra flavor.


No brandy? Try bourbon! Or for a nonalcoholic option, replace brandy with orange juice.

To toast almonds, heat the oven to 350°F. Spread nuts in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Pat maraschino cherries dry before chopping (and sometimes after) to avoid inadvertently adding extra liquid to the batter. 


Candied green cherries are usually only available around the holidays but have a long shelf life—stock up! 


Using a cookie scoop is very helpful with this recipe since the dough is slightly sticky. Otherwise, a measuring tablespoon with a small spatula will help. 


For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.

fruit-cake-cookies

Fruit Cake Cookies

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