These soft Christmas sugar cookies are thick, tender, and perfectly buttery made for cutting, frosting, and piling onto a holiday cookie plate. A touch of milk or sour cream keeps them incredibly soft for days, while chilling the dough helps them hold their shape. Ideal for decorating with kids, gifting, or pairing with a cozy mug of hot cocoa.
Ingredients
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup milk or sour cream (for extra softness)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
- With the mixer on low, gradually add the dry ingredients, alternating with the milk or sour cream. Begin and end with the dry ingredients, mixing just until the dough comes together. Do not overmix.
- Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll one disc of dough at a time to about ¼-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set but not browned. The centers may look slightly soft that’s what keeps them tender.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely.
- Once fully cooled, decorate with royal icing or buttercream if desired, and store in an airtight container.
Variations
- Classic Sprinkle Sugar Cookies: Skip the frosting and simply brush unbaked cookies lightly with milk, then shower with colored sanding sugar or sprinkles before baking for a festive, low-effort finish.
- Lemon-Almond Holiday Cookies: Add 1 teaspoon almond extract and 1 tablespoon lemon zest to the dough. Top cooled cookies with a simple lemon glaze made from powdered sugar, lemon juice, and a splash of milk.
- Peppermint Chocolate Drizzle Cookies: Stir ½ teaspoon peppermint extract into the dough. Once cooled, drizzle with melted dark or white chocolate and sprinkle with crushed candy canes.
Cooking Notes
- Softness depends on baking time: pull the cookies when the edges look set but the centers are still pale and just barely done.
- Rotate the baking sheets halfway through baking if your oven has hot spots to ensure even browning and consistent texture.
- If the dough feels too soft or sticky to cut clean shapes, pop the rolled dough into the fridge or freezer for 5–10 minutes before cutting.
Serving Suggestions
- Serve on a holiday cookie platter alongside gingerbread, chocolate crinkle cookies, and peppermint bark for a festive dessert spread.
- Pair with hot chocolate, coffee, or a mug of spiced tea for a cozy afternoon treat or Christmas Eve nibble.
- Wrap a few decorated cookies in clear bags with ribbon or place in small tins as edible gifts for neighbors, teachers, or coworkers.
Tips
- Measure flour accurately by spooning it into the measuring cup and leveling it off; too much flour will make the cookies dry and tough.
- Use room-temperature butter and eggs so the dough mixes smoothly and incorporates air for a lighter texture.
- If decorating with royal icing, let the cookies sit uncovered for several hours after icing so the designs set completely before stacking or packaging.
Prep Time
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 8–10 minutes per batch
- Total Time: 1 hour 40 minutes
Nutritional Information
- Calories: Approximately 140 per cookie
- Protein: 2 g
- Sodium: 60 mg
Frequently Asked Questions
- Do I have to chill the dough?
– Yes. Chilling helps the dough firm up so the cookies hold their shape and bake up thick and soft instead of spreading thin. - Can I make the dough ahead of time?
– Absolutely. The dough can be chilled for up to 48 hours or frozen for up to 2 months. Thaw in the fridge until just firm but rollable before using. - How do I keep the cookies soft for several days?
– Store them in an airtight container at room temperature with a slice of bread or a piece of tortilla; replace it as it dries out to maintain softness. - Can I halve or double this recipe?
– Yes, this recipe scales well. Halve for a smaller batch or double for a crowd just be sure to chill in smaller discs so the dough firms up evenly.
Conclusion
These soft Christmas sugar cookies deliver everything you want in a holiday classic: thick, tender centers, buttery flavor, and clean edges perfect for decorating. With a simple ingredient list and a few key techniques chilling, gentle mixing, and slight underbaking you’ll get bakery-worthy cookies that stay soft for days, ready to share, gift, and enjoy all season long.
Print
Soft Christmas Sugar Cookies
- Total Time: 1 hour 40 minutes
- Yield: About 30–36 cookies, depending on size 1x
- Diet: Vegetarian
Description
These soft Christmas sugar cookies are thick, tender, and perfectly buttery made for cutting, frosting, and piling onto a holiday cookie plate. A touch of milk or sour cream keeps them incredibly soft for days, while chilling the dough helps them hold their shape. Ideal for decorating with kids, gifting, or pairing with a cozy mug of hot cocoa.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup milk or sour cream (for extra softness)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
- With the mixer on low, gradually add the dry ingredients, alternating with the milk or sour cream. Begin and end with the dry ingredients, mixing just until the dough comes together. Do not overmix.
- Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll one disc of dough at a time to about ¼-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set but not browned. The centers may look slightly soft—that’s what keeps them tender.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely.
- Once fully cooled, decorate with royal icing or buttercream if desired, and store in an airtight container.
Notes
- Using milk will give you a classic soft sugar cookie; using sour cream adds a subtle tang and even more tenderness.
- Chilling the dough is essential for thick, soft cookies that don’t spread excessively in the oven.
- For evenly baked cookies, keep all cutouts roughly the same size and thickness.
- Slight underbaking is intentional—pull them out when edges are set but tops are still pale.
- Store cookies with a slice of sandwich bread in the container; the bread will dry out instead of the cookies, keeping them soft.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 8–10 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (out of ~30)
- Calories: Approximately 140
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: soft Christmas sugar cookies, cut-out sugar cookies, holiday cookies, frosted sugar cookies, easy Christmas cookies
