Classic Christmas Cookies
Make classic Christmas cookies with this easy recipe. Soft sugar cookies perfect for decorating with festive icing and holiday cookie cutters. Perfect for holiday baking!
Equipment
- mixing bowl
- measuring spoons
- knife
- cutting board
- electric mixer
- whisk
- plastic wrap
- oven
- baking sheet
- parchment paper
- Rolling Pin
- cookie cutters
- wire rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened, 2 sticks
- 1.5 cups granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this dry mixture aside.
- In a large bowl, using an electric mixer on medium speed, cream together the 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the 1 large egg, ensuring it is at room temperature for better incorporation, until it is fully combined with the butter and sugar mixture. Then, stir in the 2 teaspoons of vanilla extract until well blended.
- Gradually add the reserved dry ingredient mixture to the wet ingredients in the large bowl, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling step is crucial for firming up the dough, making it easier to roll and preventing the cookies from spreading excessively during baking.
- When ready to bake, preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. On a lightly floured surface, roll out one disc of chilled dough to an even ¼-inch thickness. Use your favorite Christmas cookie cutters to cut out shapes.
- Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8 to 10 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to keep them soft.
- Let the baked cookies cool on the baking sheets for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. Once fully cooled, they are ready for decorating with frosting or serving as is.
Notes
Avoid overmixing the dough to keep cookies soft. Chilling the dough is crucial for easy rolling and to prevent spreading.