30 Best New Year Cookies to Bake for Friends and Family

Ring in January with a cookie platter packed with color, crunch, and comforting aromas. The following 30 recipes range from timeless classics to a few sparkly newcomers, so there’s something for every palate at the party. Bake one big batch or mix and match for a full dessert buffet—either way, the house will smell incredible. Aprons on, mixers ready, let’s get those ovens pre-heated.

1. Sparkling Sugar Cookies

Soft-centered and gently crisp at the edges, these sugar cookies rely on a touch of cream cheese for tenderness. Roll the dough balls in colored sanding sugar before baking to create a festive, jewel-like crust. They maintain their shape well, making them perfect for star or champagne-flute cutters. A quick whisk of powdered sugar and milk drizzled on top adds an extra pop of sweetness.

2. Gingerbread Star Cookies

Molasses, brown sugar, and a blend of ginger, cinnamon, and cloves give these stars their deep holiday flavor. Chill the dough to keep the edges sharp, then bake until the centers are set but still soft. Once cooled, outline with a simple royal icing for a snow-kissed look. They stay fresh for up to a week in an airtight tin, perfect for gifting.

3. Classic Chocolate Crinkles

Rich cocoa dough is rolled in confectioners’ sugar, then baked so the tops crack open, revealing fudgy interiors. A brief chill keeps the cookies thick and chewy rather than flat. Serve slightly warm for brownie-like centers and crisp shells. They freeze beautifully, so feel free to make a double batch.

4. Butter Spritz Rosettes

Spritz cookies call for a cookie press, but the payoff is dozens of delicate rosettes in minutes. The high butter content yields a melt-in-the-mouth texture that pairs nicely with coffee or bubbly. Add a drop of food coloring to divide the dough into pastel shades if you’d like extra flair. Bake until the bottoms are just turning golden for best flavor.

5. Almond Crescent Cookies

Ground almonds give these Viennese-style crescents their signature nutty aroma. Shaping the dough into half-moons may seem fussy, but the rustic look is part of their charm. Toss the cookies in confectioners’ sugar while still warm so the coating clings. They’re even better the next day after flavors meld.

6. Raspberry Linzer Hearts

Hazelnut-almond dough provides a toasty base for tart raspberry preserves. Sandwich two cookies together, leaving a small heart window on the top piece. A final shower of powdered sugar gives a snow-dusted finish that’s ideal for midnight toasts. Store between layers of parchment to keep the jam from sticking.

7. Pistachio-Cranberry Biscotti

These twice-baked beauties balance crunchy pistachios with chewy sweet-tart cranberries. Orange zest in the batter brightens every bite. After the first bake, slice on the diagonal and return to the oven until crisp throughout. Dip one end in white chocolate for an elegant finishing touch.

8. Peppermint Shortbread Wedges

Classic buttery shortbread meets crushed candy canes for a cool, minty crunch. Pat the dough into a circle, score, then bake until pale gold. The candy melts slightly, creating ruby-red streaks across the surface. Once cooled, break into wedges for a crisp, crumbly cookie that pairs nicely with hot cocoa.

9. Salted Caramel Thumbprints

A simple vanilla cookie dough forms the base, with indents pressed by thumb or teaspoon before baking. Drop in luscious caramel sauce and sprinkle with sea salt as they emerge from the oven. The salty-sweet balance keeps guests reaching for seconds. Chill the caramel slightly first to keep it from running.

10. Lemon Snowball Cookies

These melt-away bites combine finely ground almonds with fresh lemon zest for a citrus lift. Roll the warm cookies in powdered sugar twice for an opaque, snowy coat. The texture is tender, almost sandy, so handle gently. A squeeze of lemon juice in the dough adds zing without making it sticky.

11. Matcha White-Chocolate Chips

Ceremonial-grade matcha lends earthy notes and a vibrant hue to a classic drop cookie. White-chocolate chips balance the subtle bitterness with creamy sweetness. Chill the dough for half an hour to prevent overspreading and keep the centers chewy. They taste even better the next day as the tea flavor deepens.

12. Maple Pecan Sandies

Brown sugar and real maple syrup make these short, buttery cookies extra fragrant. Toasted pecan pieces add a pleasant crunch throughout. After baking, a thin maple glaze sets into a glossy sheen without being overly sweet. Serve with a cup of spiced tea for peak coziness.

13. Chocolate-Hazelnut Rugelach

Cream cheese dough produces delicate, croissant-like layers with very little effort. Spread a thin layer of chocolate-hazelnut spread, sprinkle toasted hazelnuts, then roll and slice. A quick brush of egg wash yields a burnished, crisp exterior. These small crescents look intricate but travel well for cookie swaps.

14. Orange-Cardamom Pinwheels

Two contrasting doughs—one scented with orange zest, the other with ground cardamom—create a striking swirl. Chill the rolled log thoroughly before slicing so the spirals stay sharp. Bake until rims turn light gold for a tender bite with warm spice notes. They’re particularly good alongside champagne cocktails.

15. Coffee-Toffee Chocolate Chip

Espresso powder deepens the chocolate flavor while adding subtle roasted notes. Bits of buttery toffee melt into caramel pockets that stay chewy once cooled. Use a mix of dark and milk chocolate chips to keep each bite interesting. Slightly under-bake for soft centers and crisp edges.

16. Red Velvet Cookies

These cookies channel the cake’s rich cocoa and mild tang thanks to a small splash of vinegar. Cream cheese chips dotted throughout echo the classic frosting. A drizzle of melted white chocolate dresses them up for the holiday table. Keep portions small—they’re as decadent as brownies.

17. Coconut Macaroon Kisses

Sweetened shredded coconut binds with egg whites to create chewy mounds that brown beautifully. The moment they come out of the oven, press a chocolate kiss into the center so it softens slightly. The result is a two-bite cookie with tropical flair and a chocolate payoff. They’re naturally gluten-free as well.

18. Classic Black-and-White Cookies

Though often bakery-sized, these mini versions are easier to share at parties. The cakey vanilla base is flavored lightly with lemon extract for brightness. After cooling, coat half in chocolate glaze and half in vanilla for that iconic look. Let the icing set before stacking layers with parchment in between.

19. Honey Sesame Coins

These thin, crunchy coins combine nutty sesame seeds with floral honey for a delicate sweetness. A quick chill firms the dough, making it easy to slice uniformly. Brush with warm honey right after baking for shine and extra flavor. Perfect alongside green tea or after a rich dinner.

20. Chai-Spice Snickerdoodles

Swap standard cinnamon for a mix of cardamom, ginger, and cloves to evoke cozy chai. Cream of tartar keeps the crumb tender and slightly tangy. Roll each ball generously in the spice sugar, then bake until the tops crack and the edges set. They stay soft for days, making them ideal for gifting.

21. Browned-Butter Bourbon Pecan Cookies

Browned butter brings nutty depth, while a splash of bourbon adds a subtle oak note without overpowering. Chopped toasted pecans lend satisfying crunch to every bite. Chill the dough at least an hour so flavors mingle and cookies bake up thick. A sprinkle of turbinado sugar before baking adds a delicate crust.

22. Raspberry-Pistachio Thumbprints

Ground pistachios color the dough naturally and amplify the nutty taste. Press shallow wells into each ball, then spoon in seedless raspberry jam. Bake until edges just set to keep the centers vibrant. A dusting of powdered sugar completes the red-and-green palette.

23. Dulce de Leche Alfajores

These South American favorites feature cornstarch-heavy dough for an airy, delicate crumb. Spread thick dulce de leche between two cookies, then roll the edges in finely shredded coconut. The caramel softens the shells over time, creating a melt-in-the-mouth feel. Store in the fridge, but serve at room temperature for full flavor.

24. Ube Crinkle Cookies

Ube halaya or extract lends a striking purple color and subtle vanilla-yam flavor. Like chocolate crinkles, the dough is rolled in confectioners’ sugar before baking, forming bright white fissures. Slightly crisp on the outside, the centers remain tender and cake-like. They’re a fun conversation starter on any cookie tray.

25. Tahini-Chocolate Swirl Cookies

Nutty sesame paste partners beautifully with dark cocoa in this modern mash-up. Divide dough in half, flavor one portion with cocoa, then twist the two together for a marbled look. A pinch of flaky salt on top enhances both flavors. They hold their shape well, making them easy to package.

26. Cherry-Chocolate Biscotti

Semi-sweet chocolate chunks and tart dried cherries keep each bite lively. After the second bake, dip the bottoms in melted chocolate for a crisp shell that won’t crumble. They’re sturdy enough to mail and absolutely perfect for dunking into coffee. Store in an airtight tin for up to two weeks.

27. Mint-Fudge Brownie Cookies

These glossy, crackled cookies boast the fudgy texture of a brownie in tidy cookie form. Peppermint extract in the batter plus crushed candy on top provides a refreshing finish. Bake just until the tops lose their shine for gooey centers. Let them cool completely before stacking to avoid smudging.

28. Oatmeal Cranberry White-Chocolate Drops

Rolled oats add chew, while dried cranberries bring bright pops of tartness. White-chocolate chips balance the fruitiness with creamy sweetness. A hint of orange zest ties everything together. They stay soft thanks to brown sugar and a touch of applesauce in the dough.

29. Saffron Pistachio Lace Cookies

A pinch of saffron threads steeped in butter gives these wafer-thin cookies a light floral aroma and lovely golden hue. Pistachio bits add color and crunch. The batter spreads a lot, forming lacy holes as it bakes, so leave ample space on the sheet. Cool on the pan until firm to prevent tearing.

30. Gluten-Free Peanut Butter Blossoms

Made without flour, these cookies rely on peanut butter, sugar, and egg for a soft, chewy base. Roll the dough in coarse sugar for sparkle, then bake until puffed. Press a chocolate candy into the center while still warm so it adheres without melting completely. Even gluten-eating guests will grab more than one.