Table of contents for BH&G Christmas Cookies Classics 2025 in Better Homes and Gardens

CHOCOLATE CHIP COOKIES HANDS ON 30 minutes BAKE 6 minutes per batch at 375°F ½ cup salted butter, softened½ cup shortening or salted butter, softened1 cup packed brown sugar½ cup granulated sugar1 tsp. baking soda¾ tsp. salt2 eggs2 tsp. vanilla2¾ cups all-purpose flour1 12-oz. pkg. semisweet chocolate chips (2 cups) 1. Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Stir in chocolate chips. 2. Drop dough by 2- to 3-tsp. portions 2 inches apart on prepared cookie sheets. Bake just until edges are light brown, 6 to 8 minutes…

TRIPLE CHOCOLATE COOKIES HANDS ON 40 minutes COOL 10 minutes STAND 20 minutes BAKE 9 minutes per batch at 350°F 7 oz. bittersweet chocolate, chopped5 oz. unsweetened chocolate, chopped½ cup salted butter⅓ cup all-purpose flour¼ tsp. baking powder¼ tsp. salt1 cup granulated sugar¾ cup packed brown sugar4 eggs¼ cup finely chopped toasted pecans1 recipe Chocolate Drizzle 1. In a medium bowl combine chopped chocolates and butter. Microwave until melted, about 1½ to 2 minutes, stirring every 30 seconds. Let cool 10 minutes. In a small bowl stir together flour, baking powder, and salt. 2. In a large bowl combine sugars and eggs. Beat with a mixer on medium to high until color lightens slightly, 2 to 3 minutes. Beat in melted chocolate mixture, scraping bowl as needed. Beat in flour…

SESAME WAFERS HANDS ON 40 minutes CHILL 1 hour BAKE 7 minutes per batch at 375°F 1 cup salted butter, softened⅔ cup sugar1 tsp. vanilla1¾ cups all-purpose flour½ cup sesame seeds½ cup ground pecans or almondsMelted chocolate (optional) 1. In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and vanilla; beat until combined, scraping bowl as needed. Beat in flour. Stir in sesame seeds and pecans, working in by hand, if needed. Divide dough in half. Wrap and chill until dough is easy to handle, about 1 hour. 2. Let dough stand at room temperature until slightly softened, if needed, 15 to 30 minutes. Preheat oven to 375°F. Line cookie sheets with parchment paper. On a lightly floured surface roll one portion of dough…

VANILLA BEAN PILLOWS HANDS ON 30 minutes BAKE 12 minutes per batch at 350°F 1½ cups all-purpose flour½ cup powdered sugar¼ cup cornstarch¼ tsp. salt1 vanilla bean, split lengthwise1 cup cold salted butter, cubed¼ to ½ cup Vanilla Bean Sugar 1. Preheat oven to 350°F. Line cookie sheets with parchment paper. In a food processor combine flour, powdered sugar, cornstarch, and salt. Cover and process until combined. 2. Using the tip of a sharp knife, scrape seeds from vanilla bean. Add vanilla seeds and butter to the flour mixture. Cover and pulse until mixture starts to cling, scraping bowl as needed. Gather mixture into a ball. 3. Shape dough into 1¼-inch balls. Place 2 inches apart on prepared cookie sheets. 4. Bake just until edges start to brown, about 12…

BARS Brandied Fruit Bars 26 Cherry Kuchen Bars 50 Chocolate-Buttermilk Brownies 31 Hazelnut Sacher Bars 26 Lemon Bars + variation 29 Nanaimo Bars 28 Oatmeal Jam Bars + variation 30 Pan Lebkuchen 51 Red Velvet Cheesecake Bars 45 Scandinavian Almond Bars 32 Seven-Layer Bars 33 CUTOUTS Bizcochito Stars 48 Browned Butter Cookies 69 Chocolate-Pistachio Cookies 68 Chocolate Watercolor Shortbread 44 Classic Sugar Cookie Cutouts + variation 21 Cream Cheese Sugar Cookies 22 Joe Froggers 64 Lime Zingers 68 Peekaboo Sugar Cookies 22 Plaid Sugar Cookie Cutouts 44 Sesame Wafers 55 Shortbread + variations 12 Sour Cream Sugar Cookies 22 DROP Brandy Snaps 63 Cherry Winks 65 Chocolate Chip Cookies 7 Coconut Macaroons 8 Cowboy Ranger Cookies 38 Florentines 60 Frosted Maple Drops 37 Hermits 57 Lemon Drop Cookies 41 Oatmeal…

OLD-FASHIONED SUGAR COOKIES HANDS ON 35 minutes BAKE 12 minutes per batch at 300°F ½ cup salted butter, softened½ cup shortening2 cups sugar1 tsp. baking soda1 tsp. cream of tartar⅛ tsp. salt3 egg yolks½ tsp. vanilla1¾ cups all-purpose flour 1. Preheat oven to 300°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in egg yolks and vanilla. Beat in flour. 2. Shape dough into 1-inch balls. If you like, roll balls in additional sugar. Place 2 inches apart on prepared cookie sheets. 3. Bake until edges are set (do not let edges brown), 12 to 14 minutes. Cool on cookie…

LIME ZINGERS HANDS ON 40 minutes BAKE 8 minutes per batch at 350°F 3 to 4 limes1 cup salted butter, softened½ cup granulated sugar1 tsp. vanilla2¼ cups all-purpose flour¾ cup finely chopped Brazil nuts or hazelnuts1 recipe Lime Frosting 1. Preheat oven to 350°F. Line cookie sheets with parchment paper. Remove 2 tsp. zest and squeeze 5 Tbsp. juice from limes. Reserve 1 Tbsp. juice for frosting. 2. In a large bowl beat butter with a mixer on medium 30 seconds. Add granulated sugar. Beat until combined. Beat in lime zest, ¼ cup of the juice, and the vanilla. Beat in flour. Stir in nuts. Divide dough in half. 3. On a lightly floured surface roll one portion of dough at a time to ¼-inch thickness. Use 1- to 2-inch…

HAZELNUT SACHER BARS HANDS ON 30 minutes BAKE 32 minutes at 350°F CHILL 20 minutes COOL 10 minutes ¾ cup powdered sugar1 cup salted butter, softened, divided1¼ cups all-purpose flour, divided½ cup toasted hazelnuts or almonds, finely ground¾ cup apricot preserves3 oz. unsweetened chocolate, coarsely chopped1 egg1 egg yolk1 cup granulated sugar¼ tsp. salt1 tsp. vanilla6 oz. semisweet chocolate, melted1 oz. white baking chocolate, melted (optional) 1. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil or parchment paper, extending over edges. Grease foil (if using). 2. For crust, in a small bowl beat powdered sugar and ½ cup of the butter with a mixer on low until smooth, scraping bowl as needed. Beat in ¾ cup of the flour and the ground nuts. Press mixture onto the…

PAN LEBKUCHEN HANDS ON 30 minutes BAKE 15 minutes at 350°F Nonstick cooking spray2 cups all-purpose flour1 Tbsp. pumpkin pie spice½ tsp. baking soda1 egg2 Tbsp. vegetable oil½ cup packed dark brown sugar⅓ cup honey⅓ cup dark molasses (not blackstrap)½ cup chopped almonds½ cup mixed dried fruits or candied orange peels, finely chopped1 recipe Orange GlazeCandied orange peels (optional) 1. Preheat oven to 350°F. Line a 15x10-inch baking pan with foil, extending over edges. Lightly coat foil with cooking spray. In a medium bowl stir together flour, pumpkin pie spice, and baking soda. 2. In a large bowl beat egg and oil with a mixer on medium 30 seconds. Add brown sugar and beat until slightly thickened and increased in volume, 1 to 2 minutes. Beat in honey and molasses…

FRENCH PISTACHIO BUTTERCREAMS HANDS ON 35 minutes CHILL 1 hour 40 minutes BAKE 7 minutes per batch at 350°F 1 cup salted butter, softened, divided1 cup powdered sugar, divided¼ tsp. salt1 egg1½ cups all-purpose flourGranulated sugar1 tsp. brandy or milk1 cup semisweet and/or white chocolate pieces, melted½ cup chopped pistachio nuts 1. In a large bowl beat ¾ cup of the butter, ½ cup of the powdered sugar, and the salt with a mixer on medium until combined, scraping bowl as needed. Beat in egg. Beat in flour. Cover; chill until dough is easy to handle, about 1 hour. 2. Preheat oven to 350°F. Line cookie sheets with parchment paper. Shape dough into ¾- to 1-inch balls. Place 2 inches apart on prepared cookie sheets. Dip the bottom of a…

CHOCOLATE-GLAZED PEPPERMINT COOKIES HANDS ON 45 minutes CHILL 1 hour 15 minutes BAKE 6 minutes per batch at 375°F 1 cup salted butter, softened1 cup sugar½ cup unsweetened cocoa powder1½ tsp. baking powder½ tsp. salt1 egg1 tsp. vanilla½ tsp. peppermint extract2½ cups all-purpose flour1 recipe Chocolate CoatingCrushed peppermint candies (optional) 1. In a large bowl beat butter with a mixer on medium 30 seconds. Add next four ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg, vanilla, and peppermint extract. Beat in flour. 2. Divide dough in half. Shape each portion into a 10-inch roll. Wrap each in plastic wrap or waxed paper. Chill until firm enough to slice, about 1 hour. 3. Preheat oven to 375°F. Line cookie sheets with parchment paper. Use a sharp…