This Classic Christmas Cookies Recipe Is From a Westchester Pro

These classic Christmas cookies are sure to bring good tidings and holiday cheer in Westchester this season.

“I make this recipe a lot. It’s a versatile dough and can be turned into many different cookies. Cut into rounds with a small biscuit cutter, poke a hole into one round, and they make incredible Linzer-type cookies, sandwiched with thickened seedless raspberry jam. Omit the zest if citrus isn’t your thing. Add a smidge of almond extract, if you like it.” Liz Larkin

Classic Christmas Cookies

Recipe by Courtesy of Liz Larkin; aka The Scone LadyCourse: DessertCuisine: AmericanDifficulty: Easy


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This recipe makes four dozen cookies cut with a medium-size cookie cutter.


  • 3 cups all-purpose unbleached flour

  • 1 tsp baking powder

  • 16 Tbsp unsalted butter, room temperature

  • 1 cup granulated sugar

  • Zest of one large navel orange

  • 1 tsp vanilla extract

  • 1 large egg, room temperature

  • 1 egg white, beaten (for egg wash)

  • Sprinkles for decorating


  • In medium bowl, whisk flour and baking powder and set aside.
  • Cream together the butter, sugar, and zest until light and fluffy, about five minutes. Add the egg and vanilla and beat another minute or so.
  • Mix in flour mixture. Blend until dough begins to pull away from sides of bowl. Take the dough out of the mixer and form into a disk shape and wrap in plastic. Refrigerate for about an hour.
  • Preheat oven to 350°F.
  • On a lightly floured counter, roll out the dough to about a quarter-inch thick. Cut out shapes with cookie cutters. Dip cookie cutters into flour to help them release easily from the dough. Place on parchment-lined cookie sheets. Brush with egg wash. Decorate with sprinkles.
  • Bake for 8–12 minutes, depending on size of cookie, or until cookies are just golden brown on the edges.

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