Vintage Christmas Cookies Decorated Like the 1950s (retro Aesthetic!)

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Ready to time-travel to a cookie swap where butter reigns, colors pop, and everything sparkles like tinsel? These vintage Christmas cookies bring that classic 1950s charm—mid-century shapes, dreamy pastels, playful sprinkles, and glossy frosting that looks straight out of a holiday magazine. Bake a batch, put on a crooner playlist, and let your kitchen smell like the golden age of Christmas.

1. Atomic Starburst Sugar Cookies With Pastel Glaze

These buttery cut-outs are shaped like mid-century starbursts and dressed in dreamy pastel glaze. They look stunning on a cookie tray and taste even better.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups powdered sugar (for glaze)
• 3–4 tablespoons milk (for glaze)
• 1/2 teaspoon vanilla (for glaze)
• Gel food coloring: mint, blush pink, pale aqua
• White nonpareils or dragées

Instructions:

1. Whisk flour, baking powder, and salt.
2. Cream butter and sugar until fluffy, 2–3 minutes. Beat in egg, vanilla, and almond.
3. Mix in dry ingredients just until combined. Divide dough, flatten into discs, chill 45 minutes.
4. Roll to 1/4 inch and cut starburst shapes. Chill cut-outs 10 minutes.
5. Bake at 350°F for 9–11 minutes; edges should be pale. Cool completely.
6. Whisk powdered sugar, milk, and vanilla to a pourable glaze. Tint in separate bowls.
7. Dip cookies or spoon on glaze. Add nonpareils while wet.

Let glaze set before stacking. For an extra retro vibe, pipe thin white lines to emphasize those atomic rays.

2. Checkerboard Vanilla-Chocolate Shortbread Squares

Iconic mid-century design in cookie form. Clean lines, rich butter flavor, and that satisfying checkerboard reveal when you slice.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 1 tablespoon milk (as needed)

Instructions:

1. Beat butter and powdered sugar until smooth. Add yolk and vanilla.
2. Mix in flour and salt. Divide dough in half; knead cocoa into one half. If dry, add milk.
3. Roll each dough into equal rectangles. Slice into even long strips.
4. Assemble alternating vanilla and chocolate strips in a checkerboard, brushing edges lightly with water to adhere.
5. Wrap and chill 1 hour. Slice 1/4-inch cookies.
6. Bake at 325°F for 12–14 minutes. Cool on racks.

Dip one side in melted white chocolate for a frosty 1950s dessert platter look.

3. Pastel Peppermint Meltaways With Crushed Candy Tops

Delicate, crumbly, and so nostalgic. These tiny cookies disappear fast at parties—hence the name.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• Pinch of salt
• 2 cups powdered sugar (for icing)
• 3–4 tablespoons milk
• Gel food coloring: pale pink, mint green
• Crushed peppermint candies

Instructions:

1. Cream butter and powdered sugar until fluffy. Beat in vanilla and peppermint.
2. Whisk flour, cornstarch, and salt; mix into butter just to combine.
3. Chill 30 minutes, scoop 1-tablespoon balls, and place on sheets.
4. Bake at 350°F for 10–12 minutes. Cool completely.
5. Mix icing with powdered sugar and milk; tint pastel. Spoon on tops, then sprinkle crushed peppermint.

Serve with hot cocoa. Swap peppermint for orange extract and orange zest for a creamsicle twist.

4. Stained-Glass Cathedral Window Cut-Outs

Buttery windows that glow on the tray—like mid-century holiday cards. They’re showstoppers under twinkle lights.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• Assorted hard candies, crushed by color

Instructions:

1. Make standard sugar cookie dough: cream butter/sugar, add egg/vanilla, then dry mix.
2. Chill, roll 1/4 inch, cut large shapes, then cut small centers.
3. Transfer to parchment-lined sheets and fill centers with crushed candy.
4. Bake at 350°F for 9–11 minutes until candy melts and edges set.
5. Cool completely on parchment before moving.

Use soft retro colors: lemon, cherry, and lime. Add white icing outlines for a frosty frame.

5. Snowy Coconut Macaroon Crescents

Chewy, snowy crescents with a glamour dusting of powdered sugar—classic with coffee after dinner.

Ingredients:

• 2 1/2 cups sweetened shredded coconut
• 2 large egg whites
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• Pinch of salt
• Powdered sugar, for dusting

Instructions:

1. Whisk egg whites, sugar, vanilla, and salt until frothy.
2. Stir in coconut until sticky.
3. Shape into small crescents with damp hands.
4. Bake at 325°F for 18–20 minutes until edges golden.
5. Cool, then dust generously with powdered sugar.

Dip tips in dark chocolate for glam. Add a pinch of almond extract to lean Viennese.

6. Cherry Almond Thumbprints With Glacé Centers

Sweet almond cookies cradling glossy cherry preserves—very retro bakery counter. They’re simple and elegant.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cherry preserves
• Powdered sugar for dusting (optional)

Instructions:

1. Cream butter and sugar. Mix in yolk, vanilla, and almond.
2. Add flour and salt until combined. Chill 30 minutes.
3. Roll 1-tablespoon balls; press centers with thumb.
4. Bake at 350°F for 10 minutes. Fill with preserves; bake 3–4 minutes more.
5. Cool; dust lightly if desired.

Swap cherry for apricot or raspberry. Drizzle with vanilla icing for extra sparkle.

7. Glittery Spritz Trees With White Chocolate Drizzle

Nothing screams 1950s like spritz cookies. These little trees bake fast and hold that festive shape perfectly.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• White sanding sugar
• 4 ounces white chocolate, melted

Instructions:

1. Cream butter and sugar; add egg and extracts.
2. Mix in flour and salt until smooth. No chilling.
3. Load spritz press with tree disc. Press onto unlined, ungreased sheet.
4. Sprinkle with sanding sugar. Bake at 350°F for 7–9 minutes.
5. Cool; drizzle with melted white chocolate.

Tint half the dough pale green for a two-tone tray. Add a silver dragée “star” on top.

8. Ribbon Candy Swirl Pinwheel Cookies

These slice-and-bake pinwheels look like ribbon candy—bright spirals that beg to be boxed up as gifts.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• Red and green gel food coloring

Instructions:

1. Make basic sugar cookie dough. Divide into three equal parts.
2. Leave one plain; tint one red, one green.
3. Roll each into matching rectangles; stack red, white, green. Roll into a log.
4. Chill 2 hours. Slice 1/4 inch.
5. Bake at 350°F for 9–11 minutes. Cool on racks.

Roll the log in sanding sugar before slicing for a festive edge.

9. Gingerbread Angel Cut-Outs With Lemon Icing

Soft, spiced gingerbread with a zesty lemon icing that brightens every bite. Pure holiday nostalgia.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla
• 1 cup powdered sugar (icing)
• 2–3 tablespoons lemon juice (icing)

Instructions:

1. Whisk dry ingredients. Cream butter and brown sugar.
2. Beat in molasses, egg, and vanilla. Add dry mix.
3. Chill 1 hour. Roll to 1/4 inch; cut angels.
4. Bake at 350°F for 8–10 minutes. Cool.
5. Mix powdered sugar with lemon juice; pipe halos and wings.

Add white sprinkles for twinkly wings. For softer cookies, don’t overbake—edges should be just set.

10. Nutty Snowball Cookies Rolled In Vanilla Sugar

Also called Mexican wedding cookies or Russian tea cakes—these buttery rounds melt in your mouth and make every tray feel retro-fancy.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon fine salt
• 1 cup finely chopped pecans or walnuts
• 1 cup powdered sugar + 1 teaspoon vanilla sugar (for rolling)

Instructions:

1. Cream butter and powdered sugar; add vanilla.
2. Mix in flour, salt, and nuts. Chill 30 minutes.
3. Roll 1-tablespoon balls. Bake at 350°F for 10–12 minutes.
4. Cool 5 minutes; roll warm cookies in powdered vanilla sugar. Repeat once cooled.

Try hazelnuts and a cocoa dusting for a mocha vibe. Store airtight; flavors deepen overnight—seriously.

Want me to continue with more numbered retro cookie recipes in this exact format until we reach your full collection? I can deliver them in manageable batches so you can review, tweak decorations, and lock in that perfect 1950s aesthetic, trust me.