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Perfect Christmas Cookie Platter Recipe Easy Homemade Festive Treats

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A nostalgic and easy-to-make Christmas cookie platter featuring buttery sugar cookies and spiced ginger snaps, perfect for holiday gatherings and gifting.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (250g) all-purpose flour (for ginger snaps)
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda (for ginger snaps)
  • ½ cup (115g) unsalted butter, softened (for ginger snaps)
  • ½ cup (100g) brown sugar, packed
  • 1 large egg (for ginger snaps)
  • ¼ cup (85g) molasses
  • ¼ teaspoon salt (for ginger snaps)
  • 2 cups (250g) powdered sugar (for icing)
  • 2–3 tablespoons milk (whole or dairy-free)
  • ½ teaspoon vanilla extract (for icing)
  • Assorted sprinkles, colored sugar, and edible glitter
  • Optional: chopped nuts or dried cranberries

Instructions

  1. Make the Sugar Cookie Dough: In a medium bowl, whisk together 2 ¾ cups flour, baking soda, baking powder, and salt. In a large bowl, cream 1 cup softened butter and 1 ½ cups sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in the egg, almond extract, and vanilla extract until combined. Gradually mix in the dry ingredients until just combined. Wrap dough in plastic and chill for at least 1 hour or overnight.
  2. Prepare the Ginger Snap Dough: In another bowl, whisk 2 cups flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Cream ½ cup butter and brown sugar until fluffy. Beat in egg and molasses. Slowly add dry ingredients until just combined. Cover and chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  4. Roll Out Sugar Cookie Dough: Lightly flour surface and rolling pin. Roll dough to about ¼ inch thickness. Cut into festive shapes with cookie cutters. Transfer to prepared sheets, spacing about 1 inch apart.
  5. Shape Ginger Snaps: Roll dough into 1-inch balls and place on baking sheets. Gently flatten with the bottom of a glass dipped in sugar.
  6. Bake sugar cookies for 8-10 minutes or until edges turn golden. Bake ginger snaps for 10-12 minutes. Rotate pans halfway through baking for even cooking.
  7. Transfer cookies to cooling racks immediately after baking. Let cool completely before icing.
  8. Prepare Icing: Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding more milk or sugar as needed.
  9. Decorate: Spread or pipe icing on cooled cookies. Sprinkle with festive decorations while icing is wet. Let dry for at least 30 minutes.
  10. Arrange cookies on a large festive platter, alternating shapes, colors, and textures for a visually appealing spread.

Notes

Chilling dough overnight improves flavor and texture. Use room temperature ingredients for best results. Rotate pans halfway through baking for even cooking. For gluten-free, substitute all-purpose flour with gluten-free blend plus xanthan gum. For vegan, use vegan margarine or coconut oil, flax egg, and plant-based milk. If dough gets too warm, chill before rolling. Decorated cookies freeze poorly; freeze plain cookies and decorate after thawing.

Nutrition

Keywords: Christmas cookies, holiday baking, sugar cookies, ginger snaps, festive treats, cookie platter, easy cookie recipe

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