Here’s a classic, festive Christmas cookies recipe—soft, buttery, and perfect for decorating or gifting.
Ingredients (Makes about 24–30 cookies)
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Optional: colored sugar, sprinkles, or royal icing for decorating
Instructions
- Preheat Oven:
Preheat to 375°F (190°C). Line baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. - Cream Butter and Sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and almond extract, mixing well. - Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing until just combined. - Shape Cookies:
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
- Flatten slightly with a fork or glass, or roll out dough and use cookie cutters for shapes.
- Bake:
Bake 8–10 minutes until edges are lightly golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack. - Decorate (Optional):
Once cooled, decorate with royal icing, colored sugar, or sprinkles.
💡 Tips:
- For softer cookies, don’t overbake—they should look slightly undercooked in the center when removed.
- You can add flavor variations like cinnamon, nutmeg, or cocoa powder for a festive twist.
- Dough can be chilled for 1–2 hours or overnight to make rolling and cutting easier.
I can also give a chewy gingerbread Christmas cookie version that’s spiced and perfect for the holidays if you want. Do you want that version?
