Ann Roger’s Christmas Cookies

A slice of sweet, buttery nostalgia (with cherries on top)

I can still hear the rustle of wax paper and Bing Crosby crooning from the radio when I make these cookies. Every December, like clockwork, my mom would pull out her old recipe tin—you know the kind, metal, dented, with a rainbow of handwritten cards inside—and out would come this gem: Ann Roger’s Christmas Cookies.

I don’t know who Ann Roger was, not exactly. Maybe a neighbor. Maybe someone from church. But her name was on that little card in my mom’s writing, and year after year, her cookies showed up like clockwork. Bright red and green cherry bits. Buttery dough. A little crunch from chopped nuts. And somehow, they tasted like the season itself.

So now, I make them. And I thought maybe, just maybe—you’d want to make them too.

Why You’ll Fall for These Cookies

• Old-fashioned charm — These aren’t trendy. They’re timeless.

• Slice-and-bake ease — Dough today, cookies tomorrow (or whenever).

• Not too sweet — Just enough to pair with tea, coffee, or cocoa.

• Cheerful as all get out — Those cherries sparkle like ornaments.

What You’ll Need (and a few things you can fudge)

• Butter (1 cup) — Room temp, always. I use unsalted, but salted’ll work in a pinch.

• Powdered sugar (1 cup) — Gives ’em that melt-in-your-mouth texture.

• Egg (1) — Try to let it come to room temp. Cold eggs + soft butter = weird lumps.

• Vanilla (1 tsp) — The real stuff if you have it. No biggie if you don’t.

• Flour (2 1/4 cups) — Good old all-purpose.

• Chopped nuts (1 cup) — I like walnuts. Pecans are lovely too. Skip ’em if you need to.

• Candied cherries (2 cups) — Red, green, or both. Chop ’em up roughly.

Note: If you’re not a fan of candied cherries, I still think you should try these once. You might be surprised. They’re not cloying here—just sweet little pops of color and flavor.

Alright, Let’s Make Some Magic

1. Cream it up

In a big ol’ bowl, cream together the softened butter and powdered sugar. You can use a mixer, but a sturdy wooden spoon works too if you’re feeling old-school. Get it nice and smooth.

2. Add the egg & vanilla

Mix that in until the batter looks glossy and a little fluffy. If you’re using a spoon, switch arms halfway through. Trust me.

3. Flour, nuts, cherries

Add the flour slowly, stirring gently. Once it starts to come together, toss in your chopped nuts and cherries. The dough’ll be thick, kind of chunky, and honestly, it’ll smell like the holidays already.

4. Shape & chill

Divide the dough in half and roll each into a log—about two inches thick. Wrap ’em up tight in plastic wrap and refrigerate for at least an hour. You can leave them overnight or even freeze them for later.

5. Slice & bake

Preheat your oven to 325°F. Unwrap the dough, slice into 1/4-inch rounds, and place on a parchment-lined baking sheet. Leave a little space between them—they don’t spread much, but they do need breathing room.

Bake 13–15 minutes, just until the edges are the palest golden brown. Let them cool a bit on the pan before transferring to a rack. They’ll firm up as they sit.

Little Twists, If You’re in the Mood

• Add orange zest — Just a teaspoon for a hint of citrus.

• Dip in chocolate — Melt some semi-sweet or dark and dip half the cookie.

• Try almond extract — Swap half the vanilla for almond for a different vibe.

Honestly, though? The classic version holds up beautifully. It’s gentle, buttery, and tastes like something made with love.

Storage & Sharing Tips

These cookies are the best for gifting. They keep well for 4–5 days in a tin or airtight container. And you can freeze the dough logs for up to two months. When you’re ready, just slice straight from frozen and bake a couple extra minutes.

Wrap a few in wax paper or tuck them into a reused jam jar—tie on a ribbon and you’ve got yourself a thoughtful, homemade gift that feels like a hug.

From My Kitchen to Yours

I know there are fancier cookies out there. Cookies with browned butter and sea salt and three kinds of chocolate. But these? These are the ones that remind me what it feels like to be home for the holidays. Cozy. Sweet. Familiar.

If you make them, I hope they bring a little of that to your kitchen too. And if you do? Drop a note. Tell me what you thought. Tell me if your kids snuck three off the cooling rack before dinner. Tell me if you remembered your own mom’s old recipe tin.

I’d love to hear it.