Introduction: Why These are My Go-To Holiday Cookies
Every holiday season, I find myself craving that classic, melt-in-your-mouth sugar cookie—but without the hour-long chill time and tricky rolling. This recipe for Soft Christmas Cookies is my absolute solution. It delivers on everything you want: a perfectly fluffy interior, a tender crumb, and edges that hold their shape just right for beautiful decorating.
These aren’t your tough, cracker-like cookies; they are pillowy, buttery, and begging for a generous layer of icing and festive sprinkles. Whether you’re making a batch for a cookie swap, leaving them out for Santa, or just enjoying a cozy evening by the fire, this easy recipe is designed for maximum joy and minimal stress.
It’s a simple, straightforward recipe, making it perfect for baking with kids or for when you need a large batch of beautiful cookies fast. Trust me, once you master this technique, you’ll be baking these all season long.
Why I Love This Recipe
- Ultimate Softness: The magic is in the ratio and the slight underbaking—it guarantees that coveted soft texture that keeps people coming back for more.
- Simple Ingredients: Everything you need is likely already in your pantry. No fancy ingredients required, just classic holiday flavor.
- Holds Shape Well: While they are soft, the dough is stable enough to create clean lines with your holiday cookie cutters, from stars to snowmen.
- Perfect for Decorating: The flat, tender surface is an ideal canvas for royal icing, simple glaze, or just a quick dusting of colored sprinkles.
Ingredients List
| Ingredient | Quantity | Notes |
| Unsalted Butter (softened) | 1 cup | Must be truly soft, not melted, for a fluffy texture. |
| Granulated Sugar | 1 cup | For sweetness and tenderness. |
| Large Egg | 1 | Acts as a binder. |
| Vanilla Extract | 121 tsp | Use high-quality vanilla for the best flavor. |
| All-Purpose Flour | 221 cups | Measure correctly (spooned and leveled) to avoid dense cookies. |
| Baking Powder | 21 tsp | Helps achieve the soft, fluffy rise. |
| Salt | 21 tsp | Balances the sweetness. |
| Icing & Sprinkles | As needed | For decorating after baking. |
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Swaps and Notes
- Butter: If you only have salted butter, omit the 21 tsp of added salt in the recipe.
- Extract: You can easily swap out the vanilla extract for almond extract (1 tsp) for a classic holiday twist, or try peppermint extract (21 tsp) for a minty flavor.
- Flour: For a slightly chewier cookie, you can replace about 41 cup of the all-purpose flour with cornstarch.
- Color: For a fun Christmas variation, separate the dough and use gel food coloring to make batches of red and green cookies.
Instructions: How to Make Soft Christmas Cookies
Step 1: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened 1 cup unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes. This step is crucial for incorporating air, which results in a soft cookie.
Step 2: Add Wet Ingredients
Beat in the 1 large egg and 121 tsp vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is fully combined.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the 221 cups all-purpose flour, 21 tsp baking powder, and 21 tsp salt.
Step 4: Mix Dough
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix!Overmixing develops the gluten, resulting in a tougher cookie. Stop as soon as no streaks of flour remain. The dough will be soft.
Step 5: Chill the Dough (Optional but Recommended)
For the best shape, wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes. If you’re short on time, you can skip this step, but the cookies may spread slightly more.
Step 6: Roll and Cut
Preheat your oven to 350°F (175°C). Lightly flour a clean surface. Roll out the chilled dough to about 41 inch thickness. Use your favorite holiday cookie cutters to cut out shapes. Transfer the cutouts to baking sheets lined with parchment paper.
Step 7: Bake
Bake for 8–10 minutes, rotating the pan halfway through. The cookies are done when the edges look set but the centers still look pale and very slightly underdone. Tip: Undercook slightly for extra soft cookies!
Step 8: Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, decorate them with icing, sprinkles, or sanding sugar.
Tips for Success
- Butter Temperature is Key: Your butter must be soft—about 68°F (20°C)—but not shiny or melting. If it’s too cold, it won’t cream properly. If it’s too warm, the cookies will spread.
- Parchment Paper: Always use parchment paper! It prevents sticking and helps the bottoms of the cookies bake evenly without browning too quickly.
- Thick Rolling: For an extra fluffy cookie, roll your dough a little thicker than you think—closer to 83 inch. This limits spread and maximizes the fluffy interior.
- Cool Completely Before Icing: Wait until the cookies are completely cold before adding any icing, or it will melt and run off.
Serving Suggestions and Pairings
These buttery soft Christmas cookies are wonderful on their own, but they truly shine when paired with warm, cozy beverages or other festive treats.
- Hot Beverages: Pair them with a classic cup of hot chocolate, or try them with a batch of my indulgent Hot Chocolate Cookie Cups!
- Cocktail Pairings: For an adult party, serve them alongside a classic Hot Toddy or a creamy homemade eggnog.
- Simple Dessert Platter: Arrange them on a platter with other small treats, like These Easy Coconut Macaroons and some fresh berries for color.
Nutritional Information Per Serving
The following is an estimate for one undecorated cookie (based on 30 cookies per batch).
| Component | Amount |
| Calories | 120 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 60mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | <1g |
| Total Sugars | 8g |
| Protein | 1g |
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Note: Nutritional values will increase significantly when icing and sprinkles are added.
Storage and Leftover Tips
- Countertop Storage: Store undecorated cookies in an airtight container at room temperature for up to 5 days. Once decorated, they will last about 3 days (depending on the type of icing used).
- Freezing Baked Cookies: Flash freeze the cooled, decorated cookies on a baking sheet until solid, then transfer them to an airtight, freezer-safe container, layering them with parchment paper. They will keep for up to 3 months. Thaw overnight at room temperature.
- Freezing Dough (Make Ahead): The dough freezes perfectly for up to 3 months. Shape the dough into a log, wrap it tightly in plastic wrap, and then foil. When ready to bake, let it thaw in the fridge overnight and proceed with rolling and cutting.
More Recipes You Will Love
If you enjoy baking simple, delicious treats, be sure to check out some of my other favorite recipes:
- For another classic cookie with an easy twist: These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- For a celebration-ready cookie: These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy
- A fun seasonal project: The Easter Cookies Everyone Will Be Talking About and Asking the Recipe For
Final Thoughts
The holidays are all about sharing warmth, and nothing does that better than a batch of homemade, perfectly soft cookies. This recipe is more than just ingredients; it’s a guaranteed way to fill your home with the sweet scent of holiday cheer. Get your cookie cutters ready, and prepare for endless compliments!
I’d love to hear how your cookies turned out! Did you use classic red and green icing, or did you try a fun new twist? Leave a comment below!
Happy baking! — Jason Griffith
What kind of festive icing are you planning to use for these soft cookies? I can give you a quick, simple glaze recipe if you need one!
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