Most Googled Holiday Cookie Recipes in the U.S. (2024)

It’s undeniable: Christmas cookies are the best part of the holiday season. Besides, you know, seeing your family and friends, of course.

And as people around the country are gearing up to celebrate the holidays, home bakers are scouring the web for the perfect cookie recipe to celebrate the season.

Every family may have their own unique traditions, but it look like our taste buds have a few things in common. A penchant for gingerbread, for one. Google recently published a cookie-centric map, which shows the top-searched holiday cookies (from Nov. 17th until now) all over the country.

A majority of states, from California to Maine, are searching for gingerbread cookie recipes more than any other type of cookie. Mexican wedding cookies came in second, oatmeal raisin in third and Snickerdoodles rounded out the top four.

To save you a few precious minutes of Googling time, we’ve rounded up fantastic recipes for the eight most looked-for cookies. Because, during the busy holidays, every second counts.

#1: Gingerbread Cookies

3 cups all-purpose flour

1 teaspoon baking soda

2 tablespoons ground ginger

1 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup vegetable shortening, at room temperature

1/2 cup packed light brown sugar

2/3 cup molasses

1 large egg, at room temperature

1. Whisk together flour, baking soda, spices and salt. In a large bowl, using an electric mixer on medium-high speed, cream butter and shortening. Add sugar and beat until fluffy, about 3 minutes. Beat in molasses and egg. Scrape sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form into 2 disks, wrap in plastic wrap and refrigerate for 4 hours or overnight.

2. Preheat oven to 350°F; line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Cut out cookies with a 3-inch cutter and place 1 inch apart on baking sheet. Gather scraps and reroll to form more cookies. Repeat with remaining dough.

3. Bake cookies for 10 to 12 minutes, switching sheets top to bottom and front to back halfway through. Let cool for 5 minutes on baking sheets on wire racks. Transfer cookies to racks to cool. Repeat with remaining cookies.

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#2: Mexican Wedding Cookies

1 cup (140 g*) hazelnuts

1 cup plus 6 tbsp. (310 g) unsalted butter, cut into 1/2-in. chunks, at cool room temperature

1/3 cup plus 2 tbsp. (90 g) granulated sugar

3/4 teaspoon kosher salt

Scant 1 tbsp. (10 g) vanilla-bean paste*

1 tablespoon cognac or brandy

3 cups plus 2 tbsp. (435 g) flour

About 1 1/2 cups powdered sugar for rolling

1. Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until light golden brown and skins start to split, 8 to 10 minutes. Rub warm nuts in a kitchen towel to remove most of skins (it’s okay if some stick). Let cool and chop coarsely.

2. Using a stand mixer with the paddle attachment (or a handheld mixer with beaters; cookies will be slightly crumblier), beat butter, granulated sugar, and salt on medium speed until evenly mixed and fluffy, 4 to 5 minutes.

3. In a small bowl, whisk together vanilla-bean paste and cognac. Scrape into butter mixture and mix to incorporate.

4. On low speed, gradually mix in flour, scraping bowl as needed. Add hazelnuts and mix 30 seconds more.

5. Immediately scoop cookies into 1 1/2-tbsp. (25 g) portions and roll into balls. Chill, covered, at least 4 hours and up to 2 days.

6. Preheat oven to 325° with racks in upper and lower thirds. Stack a baking sheet on a second sheet (to help cookies get evenly golden brown). Repeat with 2 more baking sheets. Line top sheet in each stack with parchment paper and set chilled cookie portions on parchment about 1 in. apart.

7. Bake cookies 20 minutes. Switch positions of pans and rotate each 180°; then bake until medium golden brown, almost like biscotti, 25 to 30 minutes more. Slide parchment with cookies onto cooling racks and let cool completely.

8. Put powdered sugar in a large, wide bowl, then roll cookies in powdered sugar. Repeat, lightly pressing sugar onto cookies to form a thick, fluffy coat.

RELATED: Karlie Kloss Creates New Rice & Spice ‘Klossies’: Cookies With a Ginger Kick

#3: Oatmeal Raisin Cookies

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup butter, softened

1/4 cup canola oil

1/4 cup molasses

1 teaspoon vanilla extract

1 large egg

1 large egg white

7.9 ounces all-purpose flour (about 1 3/4 cups)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups uncooked old-fashioned rolled oats

1 cup raisins

1. Preheat oven to 350°.

2. Place first 5 ingredients (through molasses) in a large bowl; beat with a stand mixer at medium speed until well blended (about 5 minutes). Add vanilla, egg, and egg white, beating well.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in oats and raisins.

4. Drop dough by level tablespoons 2 inches apart onto ungreased baking sheets.

5. Bake at 350° for 12 minutes or until lightly browned. Cool on pan 2 minutes. Remove cookies from pan; cool completely on wire racks.

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#4: Snickerdoodle Cookies

3/4 cup granulated sugar

2/3 cup light brown sugar

1/2 cup butter, softened

1 teaspoon vanilla extract

1 large egg

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon

Cooking spray

1. Preheat oven to 400°.

2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.

4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.

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#5: Cake Mix Cookies

1 (18.25-ounce) package devil’s food cake mix

1 large egg

1/2 (8-ounce) container frozen whipped topping, thawed

1 cup chopped pecans (optional)

1/2 cup sifted powdered sugar

1. Combine first 3 ingredients, stirring well (dough will be sticky). Stir in chopped pecans, if desired. Dust hands with powdered sugar, and shape dough into 3/4-inch balls. Coat balls with powdered sugar, and place 2 inches apart on ungreased baking sheets.

2. Bake at 350° for 10 to 12 minutes or until done; remove to wire racks to cool.

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#6: Chocolate Crinkles Cookies

1 1/2 cups granulated sugar

1/2 cup plus 2 tablespoons butter, softened

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon table salt

Parchment paper

30 chocolate-covered caramel candy (such as Rolo)

Powdered sugar

1. Beat granulated sugar, butter, eggs, and vanilla at medium speed with an electric mixer until mixture is blended and smooth. 2. Stir together flour, cocoa, baking powder, and salt.

3. Gradually add to butter mixture, beating just until blended.

4. Shape dough into a ball, and wrap in plastic wrap. Chill 2 to 4 hours.

5. Preheat oven to 350°. Remove dough from plastic wrap; shape dough into 30 (1-inch) balls (about 1 Tbsp. each), and place 1 inch apart on parchment paper-lined baking sheets.

6. Flatten each ball into a 2-inch disk. Place 1 chocolate-covered caramel candy into center of each disk, and wrap dough around candy to form a ball.

7. Bake 10 minutes or until slightly flattened. Cool on baking sheets 8 minutes. Sprinkle cookies with powdered sugar. Serve cookies immediately.

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#7: Thumbprint Cookies

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, separated

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon salt

3/4 cup walnuts, finely ground

1 tablespoon sugar

1/4 cup apricot or seedless strawberry jam

1. Preheat oven to 350°F and line two large baking sheets with parchment paper. Using an electric mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Beat in egg yolk (reserve white) and vanilla. Reduce speed to low and beat in flour and salt. Continue mixing until dough comes together in a ball.

2. In a bowl, mix walnuts and sugar. Roll dough into 1-inch balls, dip each in egg white, then roll in walnut mixture, turning to coat. Transfer to baking sheets. Using your finger, make a deep indentation in center of each ball. Transfer pans to refrigerator; chill 20 minutes.

3. Fill center of each cookie with some of jam (do not overfill or jam will leak out). Bake, rotating sheets halfway through, until cookies are golden brown, about 10 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool.

#8: Magic Cookie Bars

1 1/2 cups graham cracker crumbs (about 9 cookie sheets)

2 tablespoons butter, melted

1 tablespoon water

1/3 cup semisweet chocolate chips

1/3 cup butterscotch morsels

2/3 cup flaked sweetened coconut

1/4 cup chopped pecans, toasted

1 (15-ounce) can fat-free sweetened condensed milk

1. Preheat oven to 350°. Line bottom and sides of an 8-inch square metal baking pan with parchment paper; cut off excess parchment paper around top edge of pan.

2. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in prepared pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely in pan on a wire rack.

Baking 101 Tip The bars can create a sticky mess in the pan, so it’s crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don’t pack the crumbs too tightly in the bottom of the pan.