Christmas Cookies Decorated for Cookie Exchange Parties (unique Designs!) You’ll Actually Want to Trade

Cookie exchanges are the Super Bowl for home bakers: one night, dozens of flavors, zero judgment if you snag seconds. These five recipes deliver big holiday sparkle with unique, showy decorations that still taste incredible. Think crisp edges, plush centers, and decorations that actually stick (and don’t smudge in the gift tin). Ready to wow your cookie crew?

1. Stained-Glass Window Sugar Cookies That Catch the Tree Lights

These beauties look like tiny cathedral windows—shiny, jewel-toned centers that glow against buttery vanilla sugar cookie frames. They’re surprisingly simple: crush candy, cut the center, bake, and watch the magic happen. They hang perfectly on the tree too, if you punch a little hole up top.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional but lovely)
• Assorted hard candies (Jolly Ranchers or Life Savers), separated by color
• Royal icing or melted white chocolate for detailing (optional)

Instructions:

1. Whisk the flour, baking powder, and salt in a bowl. In a separate bowl, beat the butter and sugar until light and fluffy, 2–3 minutes. Beat in the egg, vanilla, and almond.
2. Mix in the dry ingredients until a soft dough forms. Divide into two discs, wrap, and chill for 1 hour to firm up.
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Crush candies by color in separate bags until pea-sized.
4. Roll dough to 1/4 inch thick. Cut large shapes (stars, trees, bells), then use a smaller cutter to remove the centers. Transfer to baking sheets.
5. Fill each cutout center with a thin, even layer of crushed candy (don’t mound). If you want to hang them, use a straw to cut a hole at the top.
6. Bake 8–10 minutes, until edges are just set and candy is melted and glossy. Cool completely on the sheet so the “glass” hardens.
7. Optionally pipe royal icing details around the window frames or dots along the edges for extra pop.

Pro tip: Keep colors separate to avoid muddy centers. For a frosted look, mix opaque candies with clear ones. These stack best with parchment between layers, and a sprinkle of edible glitter? Chef’s kiss.

2. Peppermint Bark Pinwheel Shortbread With Candy Cane Crunch

All the joy of peppermint bark—dark chocolate, creamy white, and candy cane—rolled into festive pinwheels that slice like a dream. The swirls look fancy in the tin, and the buttery shortbread keeps everything melt-in-your-mouth.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 tablespoons unsweetened cocoa powder
• 3 ounces dark chocolate, melted and cooled
• 3 ounces white chocolate, melted and cooled
• 1/2 cup finely crushed candy canes

Instructions:

1. Whisk flour and salt. In a mixer, cream butter and powdered sugar until fluffy, 2 minutes. Beat in vanilla and peppermint.
2. Mix in the flour just until combined. Split dough in half.
3. To one half, mix in cocoa powder and melted dark chocolate. To the other, mix in melted white chocolate. If sticky, chill 15 minutes.
4. Roll each dough between parchment into a 10×12-inch rectangle. Peel off top parchment, stack white dough on top of chocolate dough.
5. Sprinkle half the candy cane evenly over the top and gently press. From the long side, roll into a tight log. Chill well, at least 2 hours, until very firm.
6. Preheat oven to 325°F (165°C). Slice 1/4-inch rounds with a sharp knife, rotating the log every few cuts to keep it round. Arrange on lined sheets.
7. Bake 12–15 minutes, until edges are set. While warm, sprinkle the remaining crushed candy cane lightly on top so it adheres. Cool completely.

Serving move: Dip half of each cookie in melted dark chocolate and set on parchment. It seals in the minty crunch and looks seriously boutique. Swap peppermint for orange extract if mint isn’t your thing.

3. Gingerbread Forest Cutouts With Royal Icing Plaid

Classic gingerbread gets a chic makeover with sharp edges and a tart, lemony royal icing plaid you can pipe even if you don’t consider yourself “artsy.” They’re sturdy for exchanges, with warm spice that tastes like December itself.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 2/3 cup molasses (not blackstrap)
• 1 large egg
• 1 teaspoon vanilla extract

Royal Icing (Lemon Plaid):

• 3 cups powdered sugar, sifted
• 2 tablespoons meringue powder (or 1 pasteurized egg white)
• 4–5 tablespoons water, plus more as needed
• 1 teaspoon lemon juice
• Gel food coloring: forest green, cranberry red

Instructions:

1. Whisk flour, spices, baking soda, salt. Cream butter and brown sugar until fluffy. Beat in molasses, egg, vanilla until glossy.
2. Add dry ingredients on low just until combined. Divide into two discs, wrap, and chill at least 2 hours (overnight is best).
3. Preheat oven to 350°F (175°C). Roll dough to 1/4 inch on a lightly floured surface. Cut trees, moose, stars—go full forest. Bake 8–10 minutes until edges are set. Cool completely.
4. For icing: Beat powdered sugar, meringue powder, water, lemon juice 2–3 minutes until thick and shiny. Adjust water to thick piping consistency. Divide into three bowls: leave one white; tint one green, one red.
5. Pipe a base: Flood a few cookies with thin white icing (thin with a teaspoon of water). Let set 30 minutes.
6. Plaid time: With thicker green and red, pipe parallel stripes across the cookie. Turn the cookie and add stripes the other way for a neat plaid. Add a few white accent lines for depth.

Tips: Keep a damp towel over your icing bowls to prevent crusting. For ultra-sharp edges, freeze cutouts 10 minutes before baking. Swap lemon juice for orange if you want sweeter icing.

4. Hot Cocoa Crinkle Sandwiches With Toasted Marshmallow Buttercream

These are the cozy sweater of cookies: fudgy, crinkly chocolate rounds with a fluffy marshmallow filling that tastes like campfire cocoa. They stack beautifully, and the dusting of confectioners’ sugar looks like fresh snow.

Ingredients (Crinkles):

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips, melted and cooled
• 1/2 cup powdered sugar (for rolling)

Ingredients (Toasted Marshmallow Buttercream):

• 7-ounce jar marshmallow creme
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1/2 cup mini marshmallows, toasted

Instructions:

1. Whisk flour, cocoa, baking powder, salt. In another bowl, whisk oil and sugar until sandy. Beat in eggs and vanilla, then the melted chocolate.
2. Stir in dry ingredients. Chill dough 1 hour until scoopable.
3. Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls and roll generously in powdered sugar. Arrange on lined sheets.
4. Bake 9–11 minutes until puffed with clear cracks but still soft in the center. Cool completely.
5. For buttercream: Beat butter until creamy. Mix in marshmallow creme, powdered sugar, vanilla, salt until fluffy. If using mini marshmallows, briefly torch or broil until toasted, cool, then fold in.
6. Pair similar-sized cookies. Pipe or spread buttercream on one, cap with the other, and gently press.

Make-ahead note: Crinkle cookies freeze like a dream. Sandwich the day of the party for the best texture. Add a tiny ring of crushed graham crackers around the filling for s’mores vibes.

5. Pistachio-Cranberry Linzer Stars With Sparkling Jam Centers

These are the showstoppers—nutty, tender, and glittering with cranberry jam peeking through star windows. The pistachio adds color and subtle sweetness, and a dusting of sparkling sugar makes them extra giftable. They taste like a bakery special, but you can absolutely pull them off at home.

Ingredients:

• 1 cup shelled unsalted pistachios
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cardamom (optional but excellent)
• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup cranberry or raspberry jam (seedless if preferred)
• Powdered sugar and/or sparkling sanding sugar, for finishing

Instructions:

1. Pulse pistachios in a food processor to a fine meal (don’t overdo or it’ll turn pasty). Whisk with flour, baking powder, salt, cardamom.
2. Cream butter and sugar until pale. Beat in egg, vanilla, almond. Add dry ingredients and mix just until a soft dough forms. Divide, wrap, chill 1 hour.
3. Preheat oven to 350°F (175°C). Roll dough to 1/8–1/4 inch. Cut equal numbers of large stars; cut a small star window out of half.
4. Bake 8–10 minutes until edges are barely golden. Cool completely.
5. Warm jam slightly to loosen. Spread a thin layer on the whole-star cookies. Dust the windowed stars with powdered sugar (or dip edges in sanding sugar for sparkle), then gently place on top.

Variations: Orange marmalade plus a pinch of ginger in the dough is fantastic. Or go pomegranate jelly for a deep ruby center. Store layered with parchment to protect the windows.

How To Win the Cookie Exchange (Without Bribery)

– Package smart: layered parchment, tight tins, and a festive label with flavors and allergens.

– Decorate for the road: hard-set icing and chocolate shells travel best. Soft buttercreams? Chill before packing.

– Batch strategy: bake doughs in advance and freeze; decorate the night before for the freshest look.

Decoration Essentials You’ll Use on Repeat

– Royal icing: dries hard, perfect for details and plaid. Keep consistency thick for lines, thinner for flooding.

– Edible glitter and sanding sugar: instant shine; add while icing is wet.

– Gel colors: brighter hues without watering down your icing.

There you go—five cookies that taste like pure holiday cheer and look like they came from a boutique bakery. Pick one or bake them all for a knockout cookie exchange box. Your friends will ask for the recipes—feel free to say, “It’s a family secret,” or send them here. Happy baking and happy swapping!