There’s something magical about the scent of sugar cookies baking during the holidays – that warm, buttery aroma that fills the kitchen and instantly puts everyone in a festive mood. These Soft Christmas Sugar Cookies have been my go-to recipe for over a decade, ever since my grandma first taught me how to make them when I was barely tall enough to reach the counter. I can still picture her flour-dusted apron as we’d spend snowy afternoons cutting out trees and stars, giggling when our icing decorations turned out lopsided.
What makes these Christmas cut-out cookies so special is their melt-in-your-mouth texture – tender enough to practically dissolve on your tongue, yet sturdy enough to hold all those colorful decorations. Unlike some sugar cookies that turn rock-hard by day two, these stay wonderfully soft thanks to a few secret tricks I’ve perfected through years of holiday baking (and many, many test batches). The almond extract gives them that extra something special, though you can skip it if you prefer classic vanilla.
Now it’s our family tradition to make these buttery festive sugar cookies every December. My kids fight over who gets to add the sprinkles, just like I did with my sister years ago. Whether you’re hosting a cookie swap or just want to fill your own kitchen with holiday cheer, this easy holiday cookie recipe is guaranteed to become part of your Christmas traditions too.
Ingredients for Soft Christmas Sugar Cookies
Gathering your ingredients is the first step to cookie magic! Here’s what you’ll need for the softest, most buttery Christmas sugar cookies – trust me, I’ve learned through years of messy (but delicious) trial and error that these measurements matter:
- 2 ¾ cups all-purpose flour (spooned and leveled – no packing!)
- 1 cup unsalted butter, softened to that perfect “finger-dent” consistency (seriously, don’t rush this!)
- 1 ½ cups granulated sugar – yes, it’s a holiday treat, go big!
- 1 large egg straight from the fridge (cold helps the texture)
- 1 tsp vanilla extract – the good stuff makes a difference
- ½ tsp almond extract (my secret weapon for depth – but totally optional if you’re not a fan)
- 1 tsp baking soda + ½ tsp baking powder – our rising dream team
- 3 tbsp milk (whole milk gives the richest results)
Pro tip from my flour-dusted notebook: Measure your flour correctly by fluffing it first, then gently spooning it into your measuring cup. Too much flour = hockey pucks, too little = spreading disasters. We want that perfect melt-in-your-mouth middle ground!
How to Make Soft Christmas Sugar Cookies
Okay, friends – let’s dive into the fun part! I’ve made this easy holiday cookie recipe so many times I could probably do it in my sleep (and honestly, I think I have after a late-night cookie-decorating marathon). Follow these steps, and you’ll have the most buttery, melt-in-your-mouth Christmas cut-out cookies that’ll make everyone think you’re a baking wizard.
Mixing the Dry Ingredients
First things first – grab your biggest mixing bowl (I always use my grandma’s old yellow ceramic one – don’t ask me why, but food just tastes better in it). Whisk together the flour, baking soda, and baking powder until they’re completely combined. No need to sift unless your flour’s been sitting around forever – just give it a good fluff with the whisk to break up any clumps. This step might seem simple, but getting the dry ingredients evenly distributed is what gives our cookies that perfect tender crumb.
Creaming Butter and Sugar
Now for the magic! In your stand mixer (or with a hand mixer and some elbow grease), beat that softened butter and sugar together until it’s light and fluffy – about 3 minutes. You’ll know it’s ready when the mixture looks almost like pale yellow clouds. Scrape down the sides of the bowl halfway through – those sneaky butter clumps love to hide in the corners! Then beat in the egg, vanilla, and almond extract (if using) until everything’s silky smooth.
Chilling the Dough
Here’s where patience comes in – and trust me, I know how hard it is to wait when cookie smells are filling your kitchen! Gradually mix in the dry ingredients until just combined – don’t overmix! Then wrap that beautiful dough in plastic and chill for at least 1 hour (overnight is even better). This step is non-negotiable if you want cookies that hold their shape instead of spreading into sad little puddles. I like to flatten mine into a disc before chilling – makes rolling so much easier later!
Baking the Cookies
Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper – no sticking nightmares here! Roll the dough between two sheets of parchment or on a lightly floured surface to about ¼-inch thickness. Too thin = crispy cookies, too thick = doughy centers (though honestly, no one in my house complains about extra-thick cookies). Use your favorite holiday cutters, place them about 1 inch apart, and bake for 8-10 minutes until just golden around the edges. They’ll look slightly underdone in the center – that’s perfect!
Decorating Your Soft Christmas Sugar Cookies
The best part! Let the cookies cool completely before decorating – otherwise your icing will melt right off (learned that the hard way). For easy decorating, mix powdered sugar with a tiny bit of milk or water until it’s the consistency of thick glue. Add food coloring if you want, then go wild with sprinkles! Pro tip: add sprinkles immediately after icing before it sets. My kids love using toothpicks to draw designs – last year we had some very… creative-looking reindeer!
Why You’ll Love These Soft Christmas Sugar Cookies
Listen, I know you’ve got a million holiday recipes to choose from, but here’s why these buttery festive sugar cookies deserve a spot on your baking list this year:
- Melt-in-your-mouth magic: That perfect tender texture walks the line between soft and sturdy – no crunchy sugar cookies allowed here!
- Easy decorating canvas: The smooth surface holds icing beautifully, making these the best sugar cookies for decorating with kids (or letting your inner artist shine).
- Crowd-pleasing flavor: That touch of almond extract (optional but amazing) makes people go “wait, what’s that delicious flavor?” every single time.
- Christmas morning vibes: One bite and you’re instantly transported to cozy holiday mornings with loved ones – I swear these cookies contain pure nostalgia.
- Foolproof recipe: Even my disaster-prone cousin can’t mess these up – and that’s saying something!
Seriously, these classic Christmas cookies disappear faster than you can say “Santa” at our house every year.
Tips for Perfect Soft Christmas Sugar Cookies
After making literally hundreds of batches of these Christmas cut-out cookies (some more successful than others!), I’ve picked up some foolproof tricks to guarantee soft, buttery perfection every time. Save yourself from my early cookie disasters with these hard-earned tips!
Rolling thickness is everything – Aim for that sweet spot of ¼-inch thickness. I use two wooden dowels as guides on either side of my rolling pin – no more uneven cookies! Too thin and they’ll crisp up; too thick and the centers stay doughy (not that anyone complains about extra cookie).
Watch the clock like a hawk – These cookies go from “perfectly soft” to “overdone” in about 90 seconds. Pull them when the edges are just barely golden – they’ll finish setting on the baking sheet. Underbaked is always better than overbaked with sugar cookies!
Sticky dough? Don’t panic! If your dough sticks when rolling, chill it longer (up to overnight works great). For emergency situations, place it between two sheets of parchment and roll – no extra flour needed.
Store undecorated cookies in an airtight container with parchment between layers – they’ll stay fresh for up to a week. I always bake a double batch to freeze half – just thaw and decorate when the cookie craving strikes!
Ingredient Substitutions & Notes
Don’t stress if you’re missing something – I’ve tested all kinds of swaps for these Christmas cut-out cookies over the years! Here’s what works (and what doesn’t):
- Milk alternatives: Any milk works – whole, 2%, even almond or oat milk in a pinch. For dairy-free, water thins icing just fine (add slowly!).
- Vanilla vs almond extract: Skip almond if you prefer classic flavor – but trust me, that extra ½ tsp makes people ask for your “secret” recipe!
- Food coloring options: Gel colors give vibrant hues without thinning icing. Natural beet powder works for red – just expect earthy undertones.
Pro tip: Never substitute margarine for butter – it’s the quickest way to sad, flat cookies. Learned that lesson the hard way!
Storing and Freezing Instructions
Okay, cookie lovers, here’s how to keep those Soft Christmas Sugar Cookies tasting fresh – because no one wants stale holiday treats! For decorated cookies, store them single-layer in an airtight container with parchment between layers. They’ll stay perfect for up to 5 days at room temperature (if they last that long!).
Want to get ahead? Here’s my freezer trick: Freeze undecorated cookies stacked with parchment in airtight containers for up to 3 months – just thaw and decorate when needed. The dough balls freeze beautifully too – just roll them up, wrap tight in plastic, and freeze for 2 months. When the cookie craving hits, thaw overnight in the fridge and bake as usual!
Important note: Always store icing separately in squeeze bottles or zip-top bags (snip a tiny corner for decorating). I learned the hard way that pre-decorated frozen cookies turn into a soggy mess – save the sprinkles for after thawing!
Soft Christmas Sugar Cookies FAQ
After years of making these melt-in-your-mouth Christmas cookies (and fielding panicked texts from friends mid-baking), I’ve heard every question imaginable! Here are the answers to the ones that pop up most often:
“Can I freeze the dough?” Absolutely! I always keep a batch in my freezer for last-minute cookie emergencies. Just wrap the dough tightly in plastic (I shape mine into discs first) and pop it in a freezer bag. It’ll keep beautifully for 1 month – thaw overnight in the fridge before rolling. Bonus: chilled dough cuts cleaner shapes!
“Why are my cookies spreading into sad blobs?” Oh honey, we’ve all been there! Usually it’s one of three things: 1) Butter was too soft when creaming (should leave a slight finger indent, not squish), 2) Dough didn’t chill long enough (minimum 1 hour, no cheating!), or 3) Oven wasn’t fully preheated. Next time, try popping the cut cookies in the freezer for 10 minutes before baking – works like magic!
“What’s the best icing for decorating?” For beginners, I love a simple glaze (powdered sugar + milk) – it dries firm enough to stack but stays soft. If you want those picture-perfect cookies, royal icing is the way to go (just add a tiny bit of corn syrup to keep it from cracking). My secret? Use squeeze bottles instead of piping bags – way less messy with kids!
Nutritional Information
Each of these Soft Christmas Sugar Cookies contains about 110 calories – but let’s be real, nobody eats just one! These values are estimates per cookie and may vary based on your specific ingredients and decorations. Remember, holiday treats are meant to be enjoyed – save the calorie counting for January!
Tag us on social media with your cookie creations – we’d love to see your festive decorating skills!
PrintIrresistible Soft Christmas Sugar Cookies in 30 Minutes
Soft Christmas sugar cookies that melt in your mouth. A festive, easy-to-make holiday treat perfect for decorating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3 tbsp milk (for icing consistency if needed)
- Holiday sprinkles, red/green food coloring, and icing (for decorating)
Instructions
- Mix dry ingredients: In a bowl, whisk flour, baking soda, and baking powder together.
- Cream butter and sugar: Beat butter and sugar until fluffy, then mix in egg, vanilla, and almond extract.
- Form dough and chill: Gradually add dry mix into the wet, forming a smooth dough. Chill for 1 hour.
- Cut and bake: Roll out dough, cut into festive shapes, and bake at 375°F (190°C) for 8–10 minutes. Let cool before icing.
- Decorate: Use icing, sprinkles, and food coloring to decorate each cookie.
Notes
- Chilling the dough ensures easy handling and crisp edges.
- Almond extract adds extra flavor but can be skipped.
- Decorate with festive colors for a holiday touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 20mg