Christmas cookies are so easy with just three “ingredients”! PLUS, I’ve got two free printables to package them up festively!
Love Christmas Cookies? Try melted snowman cookies, peppermint sugar cookies, or gingersnap cookies next!
Table of Contents
- 3 Ingredient Christmas Cookies
- Chocolate Drizzled Turtle Cookies
- How To Make Turtle Christmas Cookies
- Easy Turtle Cookies Recipe
- White Chocolate Peppermint Cookies
- How To Make Peppermint Christmas Cookies
- White Chocolate Dipped Peppermint Sugar Cookies Recipe
- Palmiers Ingredients
- How To Make Palmiers Christmas Cookies
- Palmiers Recipe
- Easy Coconut Macaroons
- How To Make Macaroon Christmas Cookies
- Easy Coconut Macaroons Recipe
- Free Printable Cookie Covers Here:
3 Ingredient Christmas Cookies
Today, I’m sharing four easy 3-ingredient cookie recipes perfect for holiday baking! They’re simple to make but easy to customize with your favorite add-ins.
Whether you’re short on time, expecting guests, or just craving a quick treat, these recipes have you covered. Plus, don’t miss the fun packaging ideas and TWO free printables at the end!
Chocolate Drizzled Turtle Cookies
- Chocolate-Chip Cookie Dough: Make your own or buy some store-bought!
- Turtle Candies: Gently press the turtles into the cookies while they’re still warm.
- Chocolate Chips: Used for the drizzle. Dark, milk, or semi-sweet works!
- Shortening (Optional): Helps thin the chocolate for an even and glossy drizzle.
How To Make Turtle Christmas Cookies
- Bake Cookies: Pre-heat oven. Bake cookies on a lined baking sheet.
- Add Turtles: Press a turtle candy on top of each. Let them cool completely.
- Drizzle Chocolate: Melt chocolate chips and drizzle over cookies.
- Set and Enjoy: Let the chocolate harden at room temp. Enjoy!
Easy Turtle Cookies
Only three ingredients to have all the flavors you know and love from classic turtle candies!
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 (16-ounce) package refrigerated (ready to bake) chocolate-chip cookie dough see note 1
- 1 (4.7-ounce) package turtles candies I used DeMet’s Original Turtles found at Smith’s/Kroger
- 1/2 cup chocolate chips milk, dark, or semi-sweet
- 1/4 teaspoon shortening optional
Instructions
- Preheat the oven according to cookie package directions. Bake cookies on parchment or silicone lined sheet pans according to package directions.
- Remove from the oven and let cool for 2 minutes, then press a turtle candy into the center of each cookie. Let cool 3 minutes, then remove from cookie sheets to cooling racks. (Cool completely, about 30 minutes.)
- Once cooled, place the chocolate chips (and shortening if desired; makes it a little easier to drizzle) in a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until the chocolate is melted and smooth.
- Spoon the melted chocolate in a drizzle over each cookie.
- Allow to set up at room temperature. Best enjoyed within 2–3 days.
Video
Recipe Notes
Note 1: Not a fan of store-bought cookies? You can use this cookie recipe to make a homemade cookie dough.
Nutrition
Serving: 1serving
Nutrition information is automatically calculated, so should only be used as an approximation.
White Chocolate Peppermint Cookies
White Chocolate Peppermint Cookies- Sugar Cookies: Buy pre-made cookies or make your own.
- White Chocolate Chips: Microwave in short bursts and stir often to avoid burning.
- Shortening (optional): Add it only if the chocolate feels too thick or clumpy.
- Crushed Candy Canes: Place candy canes in a sealed plastic bag and crush.
How To Make Peppermint Christmas Cookies
- Bake: Cook the cookies and let them cool.
- Prep Toppings: Smash candy canes and melt the chocolate.
- Dip & Decorate: Cover cookies in chocolate, add candy canes, and let them dry.
White Chocolate Dipped Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Sugar Cookies: Soft sugar cookies get a dip in smooth, melted white chocolate and a sprinkle of crunchy peppermint for the perfect mix of creamy, sweet, and minty.
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 (16-ounce) package refrigerated (read to bake) sugar cookies or you can use already baked sugar cookies from a bakery or your favorite recipe! See note 1
- 1 (11-ounce) bag white chocolate chips
- 2 tablespoons shortening optional
- 1/3 cup crushed candy canes
Instructions
- Preheat the oven according to cookie package directions. Bake cookies on parchment or silicone-lined sheet pans according to package directions.
- Allow the cookies to cool completely on wire cooling racks. While cooling, prepare a large sheet pan lined with parchment paper. You can also crush the candy canes: Place unwrapped candy canes in a plastic bag, seal it, and hit it with a rolling pin until crushed.
- Add the white chocolate chips and shortening (if desired, makes it easier/smoother) in a microwave safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until chocolate is melted and smooth. Once cookies are completely cooled, you can dip them in the white chocolate.
- Dip half of each completely cooled cookie in white chocolate mixture. Slide the bottom of the cookie against the edge of the bowl to get rid of excess chocolate and immediately transfer to a large sheet pan lined with parchment paper. (If the white chocolate is getting hard to work with, just put it back in the microwave for 15–20 seconds.)
- Immediately, add the crushed peppermint to the melted white chocolate. Allow cookies to harden at room temperature.
Recipe Notes
Note 1: You can use this peppermint cookie recipe as a from-scratch stand-in for the sugar cookie base!
Storage: Store these cookies in an airtight container at room temp for up to 5 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months—just layer them between parchment paper and store in a freezer-safe bag.
Nutrition
Serving: 1serving
Nutrition information is automatically calculated, so should only be used as an approximation.
Palmiers Ingredients
- Cane Sugar: Press the sugar firmly into pastry to ensure it sticks while baking.
- Kosher Salt: Balances the sweetness and enhances the overall flavor.
- Puff Pastry: Thaw puff pastry in the fridge or at room temp until easy to work with.
How To Make Palmiers Christmas Cookies
- Prep: Heat the oven, line a tray, and mix sugar with salt.
- Roll: Spread sugar on a surface, lay pastry on top, add more sugar, and roll to press it in.
- Fold & Slice: Fold the pastry into a log, cut slices, and place on the tray. Sprinkle extra sugar on top.
- Bake: Bake until golden, flip, and bake the other side.
- Cool: Let them cool and enjoy!
Palmiers
These Palmiers are buttery, crisp, and coated in caramelized sugar. Just roll puff pastry in sugar, fold, slice, and bake to golden perfection. Fancy-looking but secretly so easy!
Equipment
Ingredients
- 2 cups cane sugar
- 1/4 teaspoon kosher salt
- 2 sheets puff pastry defrosted (you can find these in the frozen dessert aisle near frozen pies)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper and set aside.
- Combine the sugar and salt. Pour 1/4 of that mixture on a flat surface and unfold one sheet of thawed puff pastry onto the sugar. Add another 1/4 of the sugar mixture on top spread it evenly.
- Using a rolling pin, roll the dough until it’s 13 by 13 inches and the sugar is really pressed into the puff pastry on top and bottom.
- Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold those two halves together.
- Slice that log of dough into 3/8-inch slices and place the slices on the prepared sheet pan. Sprinkle leftover sugar mixture on top of the sliced cookies.
- Repeat with the other puff pastry.
- Bake the cookies for 6–8 minutes or until caramelized and brown on the bottom, then flip over with a spatula and bake another 5–7 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Recipe Notes
Storage: Store leftover Palmiers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge and reheat in the oven to bring back their crispiness.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 15g | Protein: 0.7g | Fat: 2.9g | Saturated Fat: 0.85g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.85g | Cholesterol: 1.2mg | Sodium: 52.8mg | Potassium: 30.6mg | Fiber: 0.1g | Sugar: 10.1g | Iron: -1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Coconut Macaroons
- All-purpose flour: Helps bind the ingredients together, creating structure.
- Sweetened flaked coconut: Get sweetened, this cuts down on needing to add other ingredients.
- Sweetened condensed milk: Use full-fat for the best results.
How To Make Macaroon Christmas Cookies
- Mix: Stir flour, coconut, and salt in a bowl. Add the condensed milk and mix until combined.
- Shape Cookies: Scoop small balls of dough onto a lined baking sheet.
- Bake: Bake at 350°F for 11-14 minutes, until the tops turn golden.
- Cool: Let cookies cool completely.
- Optional Chocolate Dip: Melt chocolate, dip the bottoms of the cookies, and drizzle some on top. Let them set.
Easy Coconut Macaroons
My mom made these for my sister’s wedding a couple of years ago, and they were a huge hit! They’re great with or without the chocolate, but you know I’ll always choose to add chocolate.
Equipment
- Parchment paper or silicone baking mats
Ingredients
- 2/3 cup all-purpose flour
- 5-1/2 cups sweetened coconut flakes
- 1 (14-ounce) can full-fat sweetened condensed milk not evaporated milk!
- 1/4 teaspoon salt optional
- 1/2 tablespoon vanilla extract optional
- 2/3 cup milk chocolate chips optional, melted
Instructions
- Preheat oven to 350°F. Line two large sheet pans with parchment paper or silicone liners and set aside.
- In a large bowl, stir together the flour, coconut, and salt. Stir in the sweetened condensed milk (and vanilla if desired), using your hands until completely combined. Do not overmix. Use an ice cream scoop to get about golf-ball-sized cookies. Place cookies on the prepared sheet pans.
- Bake for 11–14 minutes or until coconut is lightly toasted on top. Remove and allow to cool completely.
- To Dip in Chocolate: if you want to dip these in chocolate, add the chocolate chips to a microwave-safe bowl and microwave in bursts of 15 seconds, stirring between bursts for 10 seconds until the chocolate is melted and smooth.
- Dip the bases of the completely cooled cookies in the milk chocolate and transfer to a parchment-paper-lined tray. Using a spoon, drizzle remaining chocolate over the cookies.
- Allow to set up at room temperature.
Recipe Notes
Storage: Cookies best within 1–2 days of making. These cookies freeze and defrost really well without the chocolate!
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.08g | Cholesterol: 3.54mg | Sodium: 29.46mg | Potassium: 29.96mg | Fiber: 0.42g | Sugar: 9.29g | Vitamin A: 8.33IU | Calcium: 11.92mg | Iron: 0.17mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Free Printable Cookie Covers Here:
Click on the links below and save to your computer to print!
Thanks for this recipes. Love it
You’re welcome!
love these reeipes
Thank you! 🙂