Best Kitchen Sink Christmas Cookies Recipe
If holiday cheer could be wrapped up, baked, and placed into the palm of your hand, it would surely exist as the Best Kitchen Sink Christmas Cookies. Overflowing with everything wonderful—crunchy pretzels, sweet toffee bits, melty chocolate, vibrant candy-coated pieces, tangy cranberries, and more—these cookies are the spirit of Christmas in every bite. They’ll transform your kitchen into a place where laughter, sweetness, and a dash of nostalgia come together, proving once and for all that the best recipes are the ones you can truly make your own!
Ingredients You’ll Need
What I love about these cookies is how the simple ingredients work like magic together, each bringing its own specialty to the mix. One glance at the lineup and you’ll know why these are called “kitchen sink”—but don’t let the long list fool you, every single item here matters for that perfect combo of chewy, crunchy, and festive!
- Unsalted butter (1 cup, softened): Gives the cookies their signature richness and helps create that perfect melt-in-your-mouth texture.
- Brown sugar (1 cup, packed): Adds deep, caramel-like sweetness and a chewy center.
- Granulated sugar (1/2 cup): Balances the brown sugar with a touch of classic sweetness.
- Large eggs (2): Bind everything together and add tenderness.
- Vanilla extract (2 teaspoons): Rounds out the flavors and infuses a cozy warmth.
- All-purpose flour (2 1/4 cups): The sturdy foundation that keeps all the mix-ins supported.
- Baking soda (1 teaspoon): Ensures the cookies have just the right amount of lift and chew.
- Baking powder (1/2 teaspoon): Teams up with baking soda for fluffier cookies with lightly crisp edges.
- Salt (1/2 teaspoon): Amplifies all those sweet flavors and balances the cookie just right.
- Semi-sweet chocolate chips (1 cup): The classic cookie addition, giving every bite a melted chocolate payoff.
- White chocolate chips (1/2 cup): Adds creamy sweetness and a beautiful contrast.
- Toffee bits (1/2 cup): Infuses irresistible caramel crunch throughout.
- Crushed pretzels (1/2 cup): Bring delightful saltiness and crunch to each cookie.
- Holiday-colored candy-coated chocolates (1/2 cup): Not only festive, they add pops of chocolate and color perfect for Christmas.
- Shredded sweetened coconut (1/2 cup): Toasty, chewy, and subtle—unexpected but wonderful.
- Dried cranberries (1/2 cup): Offer pops of tartness for a lively flavor contrast.
- Chopped pecans or walnuts (1/2 cup): Lend hearty nuttiness and more texture; use your favorite!
- Flaky sea salt (for sprinkling): A final touch that makes every flavor sing.
How to Make Best Kitchen Sink Christmas Cookies
Step 1: Cream the Butter and Sugars
Start the party by beating together your softened butter, brown sugar, and granulated sugar until the mixture looks creamy and light. Don’t rush this step—creaming properly introduces air and sets you up for cookies that are tender yet have a little lift.
Step 2: Add Eggs and Vanilla
Mix in the eggs, one at a time, making sure each is fully incorporated. Then splash in that vanilla extract. These ingredients bond the dough together and infuse it with comforting, familiar warmth—it’ll already smell amazing at this point!
Step 3: Combine Dry Ingredients
Grab a separate bowl and whisk together your flour, baking soda, baking powder, and salt. This step ensures all the leaveners are evenly distributed, so your Best Kitchen Sink Christmas Cookies bake up just the way you want: thick, chewy, and not too crumbly.
Step 4: Mix Wet and Dry
Now, slowly blend the dry ingredients into the wet mixture. Mix just until combined—this is the secret to keeping cookies tender instead of tough. You’re aiming for a satisfying, soft dough that’s ready to hold plenty of goodies.
Step 5: Fold in All the Fixings
This is where the fun really begins! Gently fold in your chocolate chips, white chocolate chips, toffee bits, crushed pretzels, candy-coated chocolates, coconut, cranberries, and nuts. Each addition brings new excitement and flavor. There’s something magical about seeing the bowl packed to the brim with so many holiday hues and textures.
Step 6: Scoop and Shape
Grab a heaping tablespoon of dough for each cookie and drop it onto your baking sheets, making sure to leave about 2 inches between them. Give each ball a slight press to flatten—these cookies are ready for their signature finish.
Step 7: Sprinkle with Flaky Sea Salt
Just before they hit the oven, sprinkle a pinch of flaky sea salt over each cookie. This tiny step transforms the flavor, balancing all those sweet, chewy, and crunchy bites with a touch of savoriness that keeps people reaching for just one more.
Step 8: Bake!
Bake at 350°F (175°C) for 10 to 12 minutes. The goal is golden edges but soft, just-set centers, so watch them near the end—they’ll firm up as they cool. Resist the urge to overbake for maximum gooeyness!
Step 9: Cool and Enjoy
Let the cookies rest on the baking sheets for about 5 minutes before moving them to a wire rack. This extra pause gives the cookies time to set up just right. Try one warm—there’s nothing like it!
How to Serve Best Kitchen Sink Christmas Cookies
Garnishes
You can have fun finishing your Best Kitchen Sink Christmas Cookies with a few extra flourishes! A dusting of powdered sugar makes them look snowy and magical, while a drizzle of melted chocolate or a sprinkle of extra holiday candies right as they come out of the oven adds spirit and sparkle. For an extra-special presentation, top each cookie with a few festive sprinkles.
Side Dishes
Cookies this jam-packed deserve equally inviting sides! Serve with mugs of hot cocoa topped with whipped cream, festive spiced tea, or creamy eggnog. For a fun dessert platter, pair these cookies with small bowls of vanilla ice cream or a pitcher of cold milk—guaranteed joy for kids and adults alike!
Creative Ways to Present
Wrap them in clear treat bags tied with red and green ribbon for adorable gifts, or stack them in a pretty tin lined with tissue paper for a classic touch. Arrange cookies on a festive tray surrounded by sprigs of holly or rosemary for holiday dinner parties. You can even sandwich marshmallow fluff or ice cream between two cookies for an over-the-top holiday treat!
Make Ahead and Storage
Storing Leftovers
Keep your Best Kitchen Sink Christmas Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delightful for up to 5 days, making them perfect for holiday snacking or last-minute visitors. Slip in a slice of white bread to help maintain softness even longer!
Freezing
If you’d like to get ahead on holiday baking, these cookies freeze beautifully. Freeze the dough (already scooped) on a baking sheet, then transfer to a freezer bag. Or freeze baked cookies in layers separated by parchment. They’ll keep for up to 3 months—just thaw on the counter before serving.
Reheating
To enjoy warm cookies anytime, pop one or two in the microwave for about 10-15 seconds. If reheating a whole batch, lay them on a baking sheet and warm in a 300°F (150°C) oven for 5-8 minutes. They’ll taste bakery-fresh—soft, gooey, and absolutely irresistible!
FAQs
Can I use different mix-ins in my Best Kitchen Sink Christmas Cookies?
Absolutely! The beauty of these cookies is their flexibility. Swap in potato chips, butterscotch chips, dried cherries, or even mini marshmallows based on what you love or what’s handy. Just keep the overall amount of mix-ins about the same for perfect cookies every time.
Why do my cookies spread too much in the oven?
Cookies might spread if your butter was too soft or melted, or if there wasn’t quite enough flour. To help, chill the dough for 20-30 minutes before baking, or try weighing your flour for precision. Your cookies will come out thick and chewy, just as intended!
Can I make the dough ahead of time?
Yes, making the dough in advance is a huge timesaver for the holidays! Store covered in the refrigerator for up to 3 days or freeze for longer storage. Let it soften slightly before scooping if it’s really cold.
Are these cookies suitable for nut allergies?
You can absolutely omit the nuts and add more of your favorite mix-ins if serving to someone with a nut allergy. The cookies will still be fantastic—packed with crunch and flavor from pretzels, chips, and all the other goodies.
Do I have to use both baking soda and baking powder?
For the best texture, both leaveners work together. Baking soda gives chewiness, while baking powder helps with a bit of lift. However, if you’re out of one, you can experiment using just baking soda and slightly flatter cookies, or only baking powder for a softer result. But the classic combo is tried-and-true!
Final Thoughts
The Best Kitchen Sink Christmas Cookies aren’t just a treat—they’re a memory in the making. Whether you’re looking for a festive bake to share, a way to use up all your half-empty holiday bags, or simply a cookie to make you smile, this recipe will become a fast favorite. Gather your ingredients, call in some help from the family, and enjoy every delicious, joy-filled bite!
Print
Best Kitchen Sink Christmas Cookies Recipe
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Best Kitchen Sink Christmas Cookies are a delightful mix of sweet and salty flavors, loaded with a variety of mix-ins like chocolate chips, toffee bits, pretzels, and more. Perfect for holiday gatherings or cookie exchanges!
Ingredients
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Additional Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup toffee bits
- 1/2 cup crushed pretzels
- 1/2 cup holiday-colored candy-coated chocolates
- 1/2 cup shredded sweetened coconut
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Add mix-ins: Fold in chocolate chips, white chocolate chips, toffee bits, pretzels, candy-coated chocolates, coconut, cranberries, and nuts.
- Bake: Scoop heaping tablespoons of dough onto prepared baking sheets, flatten slightly, sprinkle with sea salt, and bake for 10 to 12 minutes.
- Cool and serve: Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- These cookies are highly customizable—swap in potato chips, butterscotch chips, or different dried fruits depending on what you have on hand.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
