Soft Christmas Cookies

These Soft Christmas Cookies are a holiday dream come true – tender, chewy, and perfect for decorating with loved ones. Made with a hint of brown sugar and a touch of vanilla, these sweet treats are sure to become a new holiday tradition in your household.

Ready Time

1 hrs 15 mins

Yields

4 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup white granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Colored sugar or sprinkles for decorating, optional

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set it aside for now.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until a dough forms.

Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, decorate with colored sugar or sprinkles.

Now, you should have 4 soft and delicious Christmas cookies ready to be devoured!

Notes

For the best results, make sure to use room temperature butter, as it’ll help the dough come together better.

Also, don’t overmix the dough, or the cookies might end up tough.

To get the perfect texture, chill the dough for at least 30 minutes.

This will help the butter firm up and the flour absorb the liquid, resulting in a soft and tender cookie.

When rolling out the dough, keep it on the thicker side (about 1/4 inch) to ensure the cookies don’t spread too much during baking.

And, don’t overcrowd the baking sheet – leave some space between the cookies so they have room to breathe.

Keep an eye on the cookies while they’re baking, as they can go from undercooked to overcooked quickly.

You want them to be lightly golden around the edges.

If you’re decorating the cookies, do it immediately after they’ve cooled, as the colored sugar or sprinkles will stick better to a fresh-baked cookie.