My grandma’s Christmas cookies were my absolute favorite thing she made. Now, her egg custard was a close second but there was something about only being able to get these cookies one day of the year.
These cookies are the kind you tuck into holiday tins for friends, enjoy with afternoon coffee, or sneak warm off the cooling rack when no one's looking.
Why You'll Love This Recipe
- Classic, nostalgic flavor that tastes like Christmas at Grandma's
- A soft and slightly chewy cookie with pops of cherry and nutty crunch
- Easy to mix by hand and perfect for holiday gifting
- Freezer friendly and great for cookie exchanges
Ingredients (with Notes)
- All-purpose flour - Gives the cookies structure and keeps them soft.
- White granulated sugar - Sweetens and helps them bake up lightly golden.
- Baking powder & baking soda - Helps the cookies rise and stay tender.
- Salt - Balances the sweetness.
- Shortening - Creates that classic, soft old-fashioned texture.
- Eggs - Helps bind the dough.
- Milk - A small amount adds moisture and helps everything come together.
- Vanilla extract - Adds warmth and depth.
- Maraschino cherries - Drained and chopped to keep the dough from turning pink while adding sweet, festive bites.
- Walnuts - Adds crunch and nuttiness.
- Pitted dates - Chopped for chewy sweetness in every bite.
Instructions
Preheat your oven to 350°F and line your cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the shortening and work it into the dry ingredients using a fork or clean hands until the mixture resembles soft crumbs. Set aside.
In a small bowl, whisk together the eggs, milk, and vanilla.
Pour the wet mixture into the dry ingredients and stir with a spoon until a thick dough forms.
Stir in the walnuts and chopped dates.
Place the drained cherries on a paper towel to remove extra moisture, then chop them into small pieces. Add the cherries to the dough and gently fold them in so the color doesn't smear.
Use a tablespoon of dough or a cookie scoop to form balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 9 to 11 minutes or until the bottoms begin to turn golden. (You can see how the cookie below is showing a little golden around the edges. This is perfect.)
Let the cookies rest on the baking sheet for one minute before transferring them to a cooling rack.
Tips & Notes
- Make sure the cherries are well drained to keep the dough from turning pink.
- Shortening keeps the texture soft and tender, just like Grandma made them.
- A cookie scoop helps keep the cookies the same size for even baking.
FAQs
It will change the texture slightly and make the cookies spread a bit more, but it will still work. Grandma used Crisco, so I use Crisco.
Yes. The cookies will still bake beautifully without walnuts.
Absolutely. Freeze baked cookies or freeze the dough in scoops to bake later.
Storage & Freezing
Store the cookies in an airtight container at room temperature for 3 to 5 days. To freeze, place cooled cookies in a freezer bag or airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.
Serving Suggestions
These make wonderful additions to Christmas cookie trays and holiday dessert buffets. Enjoy them with a mug of coffee, hot cocoa, or spiced tea. They're also perfect for gifting in a festive tin lined with parchment paper.
More Christmas Recipes
If you need more Christmas recipes, I have so many fun cakes, pies, side dishes, and enough cookies to celebrate “12 Days of Cookies.” Here are recent Christmas recipes you’ll love…
Recipe
Grandma’s Christmas Cookies
Video
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup white granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup shortening I used Crisco
- 2 eggs
- 2 tablespoons milk I used whole but 2% will work.
- 1 teaspoon vanilla extract
- ½ cup maraschino cherries drained & stems removed, then chopped
- 1 cup walnuts chopped
- 1 cup pitted dates chopped
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a large mixing bowl, add 2 ½ cups all-purpose flour, 1 cup white granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix together to combine.
- Add ¾ cup shortening to the dry mixture. Use a fork or clean hands to work it into the mixture until it looks crumbly. Set aside.
- In a small mixing bowl, whisk together 2 eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until a thick dough forms.
- Stir in 1 cup chopped walnuts and 1 cup chopped, pitted dates.
- Place ½ cup maraschino cherries (stems removed and drained) on a paper towel to remove excess moisture, then chop them into small pieces. Gently fold the chopped cherries into the dough, being careful not to smear the color.
- Use a cookie scoop or tablespoon to scoop out about 1 tablespoon of dough per cookie. Place dough balls on the prepared baking sheet, leaving about 2 inches between each one.
- Bake for 9 to 11 minutes, or until the bottoms of the cookies begin to turn golden. Let them rest on the baking sheet for one minute before transferring them to a cooling rack.
- Store in an airtight container for 3 to 5 days.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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