1

Best Soft Christmas Cookies

by

These Best Soft Christmas Cookies bake up thick, tender, and melt-in-your-mouth with cozy vanilla-almond aroma. The dough comes together fast, needs no chilling, and is perfect for sugar rolling or frosting with sprinkles. Simple, festive, and irresistible for gifting, cookie swaps, or a cozy night in by the tree.

Ingredients

  • Dry Ingredients
  • – 2 3/4 cups all-purpose flour
  • – 1 tsp baking soda
  • – 1/2 tsp baking powder
  • – 1/4 tsp salt
  • Wet Ingredients
  • – 1 cup unsalted butter, softened
  • – 1 1/2 cups granulated sugar
  • – 1 large egg
  • – 1 1/2 tsp vanilla extract
  • – 1/2 tsp almond extract (optional)
  • – 3 tbsp sour cream or milk
  • For Rolling (optional)
  • – Extra granulated sugar
  • Optional Frosting
  • – 2 cups powdered sugar
  • – 2 tbsp butter, softened
  • – 1–2 tbsp milk
  • – 1/2 tsp vanilla extract
  • – Food coloring and sprinkles (optional)

2

Instructions

  1. Preheat the Oven: Preheat to 350°F (180°C). Line baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  3. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes.
  4. Add Egg and Extracts: Beat in the egg, vanilla, and almond extract until smooth.
  5. Add Sour Cream or Milk: Mix in sour cream or milk until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients and mix just until a soft dough forms. Do not overmix.
  7. Shape the Cookies: Scoop tablespoon-sized balls (about 1 tbsp/25 g). Roll in sugar if desired; arrange on sheets, spacing 2 inches apart.
  8. Bake: Bake 8–10 minutes, until edges are set and centers look puffed and soft. Do not overbake.
  9. Cool: Let cool on the sheet for 5 minutes, then transfer to a wire rack.
  10. Optional Frosting: Beat powdered sugar, butter, milk, and vanilla until smooth (adjust milk for spreadable consistency). Tint, spread on cooled cookies, and decorate with sprinkles.

Variation

  1. Frosted Bakery-Style: Keep cookies plain or sugar-rolled, then generously frost with vanilla butter glaze and top with festive sprinkles.
  2. Snickerdoodle Twist: Roll dough balls in 3 tbsp sugar mixed with 1 tsp cinnamon. Optional: add 1/4 tsp cream of tartar to the dry ingredients for a tangy edge.
  3. Peppermint Confetti: Fold in 1/3 cup finely crushed candy canes, then drizzle cooled cookies with melted white chocolate and more peppermint bits.

Cooking Notes

  1. Butter should be softened to cool room temp—pliable but not greasy to trap air during creaming.
  2. Bake until edges set but centers remain pale and puffy; carryover heat finishes the bake for a soft interior.
  3. High-altitude: add 1–2 tbsp flour and reduce baking soda to 3/4 tsp; bake at 365°F (185°C) if needed for better lift.

Serving Suggestions

  1. Tint frosting in holiday colors and finish with nonpareils, sanding sugar, or edible glitter.
  2. Pair with hot cocoa, eggnog, or coffee for a cozy dessert board.
  3. Pack in cookie tins with parchment layers for gifting or cookie exchanges.

Tips

  • Use a 1-tbsp scoop for uniform cookies; weigh at around 25 g each for consistency.
  • If cookies are spreading, chill the dough balls for 15–20 minutes and bake on cool sheets.
  • Store airtight at room temp up to 4 days, or freeze baked cookies (unfrosted) up to 2 months.

Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 30 minutes

Nutritional Information (Per 1 cookie)

  • Calories: 120 kcal
  • Protein: 1.4 g
  • Sodium: 65 mg

Frequently Asked Questions

  1. Do I need to chill the dough?
    Not usually. If the dough feels warm or sticky, chill for 20–30 minutes for neater shaping and less spread.
  2. Can I freeze these?
    Yes, freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes. Baked (unfrosted) cookies freeze well for 2 months.
  3. Can I skip the almond extract?
    Yes. Replace with more vanilla or try lemon extract for a twist.
  4. How do I keep them soft?
    Do not overbake, cool on the sheet briefly, then store airtight. Add a slice of bread to the container to retain moisture.

Conclusion

Soft, tender, and perfectly festive, these Christmas cookies deliver bakery-style flavor with minimal effort. The no-chill dough, cozy vanilla-almond notes, and easy frosting make them ideal for decorating, gifting, and sharing. Bake a batch, add sprinkles, and watch them disappear in a holiday heartbeat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
1

Best Soft Christmas Cookies

  • Author: ChefSophia
  • Total Time: 30 minutes
  • Yield: About 30 cookies (1 tablespoon each)
  • Diet: Vegetarian
Print Recipe

Description

These Best Soft Christmas Cookies bake up thick, tender, and melt-in-your-mouth with cozy vanilla-almond aroma. The dough comes together fast, needs no chilling, and is perfect for sugar rolling or frosting with sprinkles. Simple, festive, and irresistible for gifting, cookie swaps, or a cozy night in by the tree.

Ingredients

  • Dry Ingredients
  • – 2 3/4 cups all-purpose flour
  • – 1 tsp baking soda
  • – 1/2 tsp baking powder
  • – 1/4 tsp salt
  • Wet Ingredients
  • – 1 cup unsalted butter, softened
  • – 1 1/2 cups granulated sugar
  • – 1 large egg
  • – 1 1/2 tsp vanilla extract
  • – 1/2 tsp almond extract (optional)
  • – 3 tbsp sour cream or milk
  • For Rolling (optional)
  • – Extra granulated sugar
  • Optional Frosting
  • – 2 cups powdered sugar
  • – 2 tbsp butter, softened
  • – 1–2 tbsp milk
  • – 1/2 tsp vanilla extract
  • – Food coloring and sprinkles (optional)

Instructions

  1. Preheat the Oven: Preheat to 350°F (180°C). Line baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  3. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes.
  4. Add Egg and Extracts: Beat in the egg, vanilla, and almond extract until smooth.
  5. Add Sour Cream or Milk: Mix in sour cream or milk until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients and mix just until a soft dough forms. Do not overmix.
  7. Shape the Cookies: Scoop tablespoon-sized balls (about 1 tbsp/25 g). Roll in sugar if desired; arrange on sheets, spacing 2 inches apart.
  8. Bake: Bake 8–10 minutes, until edges are set and centers look puffed and soft. Do not overbake.
  9. Cool: Let cool on the sheet for 5 minutes, then transfer to a wire rack.
  10. Optional Frosting: Beat powdered sugar, butter, milk, and vanilla until smooth (adjust milk for spreadable consistency). Tint, spread on cooled cookies, and decorate with sprinkles.

Notes

  • Spoon and level flour to avoid dense cookies; too much flour makes them dry.
  • For extra tender cookies, use sour cream; milk gives a slightly lighter texture.
  • If dough feels sticky or warm, chill for 20–30 minutes for easier rolling.
  • Cookies set as they cool—pull them when centers look just set for soft texture.
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 9g
  • Sodium: 65mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0g
  • Protein: 1.4g
  • Cholesterol: 20mg

Keywords: Christmas cookies, soft sugar cookies, holiday cookies, frosted sugar cookies, no chill cookies, vanilla almond cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆