Okay, friends, let’s talk Christmas! Is there anything better than the smell of cookies baking when it’s chilly outside? For me, it’s a total must-do every year. And you know what *really* makes my holiday season? Super soft cookies. Forget those crunchy, dry things! I’m all about melt-in-your-mouth goodness, and that’s exactly what these Soft Christmas Sugar Cookies are all about.
I’ve been tweaking this recipe for ages (seriously, ask my family – they’ve taste-tested *so* many batches!), and I’m finally ready to share it with you. Trust me, even if you’re not a super experienced baker, you can totally nail these. They’re easy, festive, and oh-so-delicious. Get ready to become a holiday baking hero!
Why You’ll Love These Soft Christmas Sugar Cookies
Seriously, you’re gonna be obsessed! These cookies aren’t just cute; they’re little bites of holiday happiness. Here’s why you *need* to make them:
Perfectly Soft Texture
Let’s be real, nobody wants a crunchy sugar cookie! These are pillow-y soft, almost like a little cake. The secret? Cake flour! It makes all the difference, trust me.
Deliciously Festive Flavor
Vanilla is great, but the *real* magic comes from a touch of almond extract. It gives these cookies that warm, cozy, holiday feeling. My favorite part is how the almond isn’t overpowering. It just gives a little “oomph!”
Easy to Make
Don’t let fancy cookies intimidate you! This recipe uses simple ingredients and easy-to-follow steps. If I can do it (and I’m kinda clumsy in the kitchen sometimes, haha!), you totally can too!
Ingredients for Your Soft Christmas Sugar Cookies
Alright, let’s gather our goodies! Before you even *think* about preheating that oven, make sure you’ve got everything ready to go. Trust me, nothing’s worse than realizing you’re out of butter halfway through! Here’s the complete list for these amazing Soft Christmas Sugar Cookies:
Cookie Dough Ingredients
- 3 cups cake flour. And listen, cake flour is KEY here, okay? Don’t even *think* about using all-purpose!
- 1 teaspoon baking powder – this is what makes them nice and fluffy!
- ½ teaspoon baking soda – just a little to balance things out
- ¼ teaspoon kosher salt. I always use kosher salt, but regular table salt is fine too, just a *tiny* bit less.
- 1 cup granulated sugar – for that perfect sweetness.
- ½ cup unsalted butter, softened. Make sure it’s *actually* soft, not melted! I usually leave mine out for about an hour.
- ½ cup vegetable shortening – This is my secret weapon! It keeps things extra tender.
- ½ cup sour cream – Yep, sour cream! It adds moisture and a little tang that’s just *chef’s kiss*.
- 2 teaspoons vanilla extract – the good stuff, please!
- ½ teaspoon almond extract – don’t skip this! It makes them taste like Christmas magic.
- 1 large egg – to bind it all together.
Frosting Ingredients
- 1 cup unsalted butter, softened – again, *softened*!
- ½ teaspoon vanilla extract – can’t have frosting without vanilla!
- 3 ½ cups powdered sugar – also called confectioners’ sugar. Don’t use granulated sugar for frosting, okay?
- 2 tablespoons heavy cream – to make it nice and smooth. You can use milk if you’re out of cream, but cream is better!
- Red food coloring – gel food coloring is the best, in my opinion, because it’s more vibrant.
- Green food coloring – same as above!
- Sprinkles! Gotta have sprinkles! Use whatever festive sprinkles your heart desires!
Step-by-Step Guide: Making Soft Christmas Sugar Cookies
Okay, here’s where the magic happens! Don’t worry, I’ll walk you through it. Just take it one step at a time, and you’ll have a batch of beautiful, Soft Christmas Sugar Cookies in no time!
Preparing the Dough
First things first, preheat your oven to 325°F (that’s about 160°C) and line two baking sheets with parchment paper. This will save you from a sticky mess later! In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set that aside for now.
Now, in a large bowl (or the bowl of your stand mixer – if you have one), cream together the sugar, softened butter, vegetable shortening, and sour cream. Beat it on medium speed for about 3 whole minutes. You want it light and fluffy! Next, add the egg, vanilla extract, and almond extract, and mix until *just* combined. Don’t overmix!
Here’s the important part: slowly add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Seriously, don’t overmix! Overmixing makes tough cookies, and we want softies! The dough will be a little sticky, and that’s okay!
Baking the Soft Christmas Sugar Cookies
Grab your medium cookie scoop (or just use a spoon!) and form the dough into balls. Roll them in your hands to make them nice and smooth. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them. Now, using the bottom of a glass or a measuring cup, gently press down on each cookie to flatten them slightly.
Bake for 10-13 minutes, until the edges are set and the tops are pale yellow. The key here is *don’t overbake*! They should still be soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important! If they are still warm they will fall apart!
Making the Frosting
While the cookies are cooling, let’s make the frosting. In a large bowl, beat the softened butter and vanilla extract until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Once all the powdered sugar is added, add the heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thick, add a little more cream. Too thin? Add more powdered sugar!
Now, divide the frosting into three bowls. Add red food coloring to one bowl, green food coloring to another, and leave the third bowl white. Mix well until you get your desired shades.
Decorating Your Soft Christmas Sugar Cookies
Once the cookies are completely cool, it’s time to decorate! Frost the cookies with your favorite colors and then, sprinkle away! This is the fun part, so get creative! Let the frosting set for a bit before serving. And that’s it! You’ve made Soft Christmas Sugar Cookies! Enjoy!
Tips for the Best Soft Christmas Sugar Cookies
Want to take these Soft Christmas Sugar Cookies from good to *amazing*? Here are a few tricks I’ve learned over the years. These are my secrets, so listen up!
Don’t Overbake!
Seriously, this is the #1 rule! Overbaked sugar cookies are dry and crumbly, and nobody wants that. Pull them out of the oven when they’re still pale and soft. They’ll firm up as they cool. Trust me on this!
Room Temperature Ingredients
Your butter and egg *need* to be at room temperature. Cold ingredients don’t mix together properly, and that affects the texture of the cookies. I usually take mine out of the fridge an hour or two before I start baking.
Ingredient Notes and Substitutions for Soft Christmas Sugar Cookies
Okay, so sometimes you’re missing an ingredient, or maybe you wanna switch things up a bit. No worries! Here are a few notes and swaps you can make for these Soft Christmas Sugar Cookies without totally messing things up. I got you!
Cake Flour
Alright, I know I already harped on this, but seriously, cake flour is key! It has less gluten than all-purpose flour, which is what gives these cookies that super-soft, melt-in-your-mouth texture. If you’re *really* in a pinch, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and then adding 2 tablespoons of cornstarch. But honestly? Just use cake flour if you can! It’s worth it!
Extract Variations
Vanilla and almond are my go-to’s for that classic Christmas cookie flavor, but feel free to experiment! A little bit of lemon extract can add a nice zing. Or, if you’re feeling adventurous, try orange or peppermint extract. Just don’t go overboard! A little goes a long way!
Storing Your Soft Christmas Sugar Cookies
So, you’ve baked a batch of these amazing Soft Christmas Sugar Cookies, and somehow you have leftovers (wow!). To keep them soft and yummy, store them in an airtight container at room temperature. I like to put a piece of parchment paper between layers so the frosting doesn’t get messed up. They’ll stay fresh for about 3-5 days… if they last that long!
Frequently Asked Questions About Soft Christmas Sugar Cookies
Got questions? I got answers! Here are a few things folks often ask me about these Soft Christmas Sugar Cookies.
Can I freeze these cookies?
Absolutely! If you wanna get a head start on your holiday baking, you can totally freeze these. I recommend freezing them *before* you frost them. Just let the baked cookies cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. They’ll keep for up to 2-3 months. When you’re ready to frost, just thaw them completely at room temperature.
Can I use salted butter instead of unsalted butter?
Okay, so I *always* use unsalted butter in baking because it gives you more control over the saltiness. But if all you have is salted butter, it’ll *probably* be okay. Just reduce the amount of kosher salt in the dough to ⅛ teaspoon. But trust me, unsalted is best!
How do I prevent the frosting from being too runny?
Ah, the dreaded runny frosting! The key is to add the heavy cream (or milk) *slowly*. Seriously, just a tablespoon at a time! Mix well after each addition, and stop when you reach your desired consistency. If it *does* get too runny, don’t panic! Just add a little more powdered sugar, a tablespoon at a time, until it thickens up.
Nutritional Information for Soft Christmas Sugar Cookies
Okay, so here’s the deal: I’m not a nutritionist, and every batch of these Soft Christmas Sugar Cookies is a little different depending on the brands I use and how heavy-handed I am with the sprinkles (oops!). So, the nutritional info below is just a *very* rough estimate. Don’t take it as gospel, okay?
Just know that these are cookies… delicious, festive cookies! So, enjoy them in moderation, and don’t stress too much about the numbers. Happy baking!
Enjoy Your Soft Christmas Sugar Cookies!
Alright, that’s it! You’re officially ready to bake up a batch of these amazing Soft Christmas Sugar Cookies. I really hope you love them! If you try the recipe, please let me know what you think in the comments below! Happy baking, friends!
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Fail-Proof Soft Christmas Sugar Cookies: 1 Secret Tip
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 3 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft Christmas sugar cookies are perfect for the holidays. This recipe will help you create delicious and festive treats.
Ingredients
- 3 cups cake flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, room temperature
- 0.5 cup vegetable shortening
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 1 large egg
- 1 cup unsalted butter
- 0.5 teaspoon vanilla extract
- 3.5 cups powdered sugar
- 2 tablespoons heavy cream
- red food coloring
- green food coloring
- Sprinkles
Instructions
- Preheat the oven to 325 degrees F and line two baking sheets with parchment paper and set aside.
- Mix together the cake flour, baking powder, baking soda, and salt in a medium sized bowl.
- Combine the sugar, butter, vegetable shortening, and sour cream in an electric mixer and mix on medium high speed for about 3 minutes.
- Add the egg, vanilla, and almond extract and mix until combined.
- Slowly add the flour mixture to the egg sugar mixture and mix on low until combined, about 1 minute.
- Form the dough into balls using a medium cookie scoop then roll them with your hands to make smooth balls.
- Place dough balls on the prepared cookie sheets, leaving 2 inches between them.
- Press the dough balls down with the bottom of a cup.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. Make sure you do not overcook.
- Cool the cookies on the pan then transfer to a wire rack until they have completely cooled.
- Make the frosting by adding the butter and vanilla extract in a stand mixer fitted with the paddle until combined.
- Add the powdered sugar one cup at a time. Then thin it out with milk or heavy cream to desired consistency.
- Divide the frosting between three bowls and add red food coloring to one, green to another, and leave one white.
- Mix and frost then top with sprinkles and enjoy.
Notes
- Blend the sugar and butter mixture for 3 minutes for a fluffy result.
- Be careful not to overcook the cookies.
- Use cake flour for best results.
- Milk may be used in place of heavy cream for the frosting.
- Store the cookies in an airtight container.
- These can also be frosted with royal icing, but the recipe uses a classic Vanilla Buttercream.
- You can substitute unsalted butter for salted butter just make sure to omit the additional kosher salt the recipe calls for.
- These cookies are best stored in an airtight container or wrapped individually in plastic wrap.
- They can be stored at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 381kcal
- Sugar: 24g
- Sodium: 75mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 56mg
