Soft Christmas Cookies Recipe – Cozy, soft bites that melt in your mouth

Introduction

The kitchen smelled like butter and vanilla as I rolled out the dough, and the tiny clink of cookie cutters felt like a seasonal metronome. Right away I knew these Soft Christmas Cookies would be a new family staple. This always takes me back to Sunday dinners. If you like no-fuss treats, you might also enjoy my take on 4-ingredient no-bake Christmas crunch cookies for an easy platter mix.

Why You’ll Love This

• Soft, tender centers with just-set edges — no dry crumbs.
• Easy to make ahead and chill for rolling.
• Kid-approved decorating time, great for family fun.
• Budget-friendly pantry ingredients most cooks already have; try a festive twist from this chewy cranberry-orange cookie idea for variety.

Quick Recipe Snapshot

• Servings: 24–30 cookies
• Prep time: 20 minutes (plus 1 hour chill)
• Cook time: 8–10 minutes per batch
• Total time: About 1 hour 30 minutes
• Skill level: Easy
• Taste: sweet + buttery

Warm confidence: follow these steps and you’ll have soft, flattering cookies every time.

Ingredients You’ll Need

• 2 3/4 cups all-purpose flour
  • Chef note: spoon into the cup, level off.
• 1 tsp baking soda
  • Chef note: fresh = best lift.
• 1/2 tsp baking powder
  • Chef note: helps gentle rise.
• 1 cup unsalted butter, softened
  • Chef note: unsalted controls salt.
• 1 1/2 cups granulated sugar
  • Chef note: gives tender crumb.
• 1 egg
  • Chef note: room temperature blends easier.
• 1 tsp vanilla extract
  • Chef note: real vanilla for depth.
• 1/2 tsp almond extract (optional)
  • Chef note: small touch boosts flavor.
• 3 tbsp sour cream
  • Chef note: keeps cookies soft.
• 1/4 tsp salt
  • Chef note: balances the sweetness.
• 2 cups powdered sugar (for icing)
  • Chef note: sift for smooth icing.
• 1–2 tbsp milk (for icing)
  • Chef note: add slowly to adjust thickness.
• 1 tsp vanilla extract (for icing)
  • Chef note: aromatic lift.
• Gel food coloring
  • Chef note: stronger color, less runny.
• Sprinkles (optional)
  • Chef note: add after icing sets.

How to Make It

1. First, preheat the oven to 350°F (175°C). Line baking sheets with parchment.
2. Next, whisk the flour, baking soda, and baking powder in a bowl until even. Smell should be clean and flour soft.
3. Then, in a large bowl, cream the softened butter and sugar until light and fluffy; it should look pale and airy.
4. After that, beat in the egg, vanilla, almond (if using), sour cream, and salt until smooth. The batter will feel silky.
5. Now, gradually add the flour mix to the wet ingredients and stir until just combined; don’t overwork the dough.
6. Then chill the dough for 1 hour; it firms up and rolls easier. Meanwhile, clear a floured surface.
7. Next, roll the chilled dough out about 1/4 inch thick and cut shapes. Lay cookies on the sheet, spaced.
8. Bake 8–10 minutes, until cookies look set and edges barely color; centers will stay pale and soft. Smell of butter and vanilla will come through.
9. Finally, cool completely before icing. For icing, whisk powdered sugar, 1 tbsp milk, and vanilla until smooth; add more milk for thinner glaze. Tint with gel colors and decorate with sprinkles.

Kitchen Tips (From My Kitchen)

1. Time-saver: Chill dough in flattened disk—chills faster.
2. Common mistake + fix: If dough spreads, chill longer and reduce oven temp by 10°F.
3. Simple variation: Add 1/2 tsp ground cinnamon for a warm note.

Serving Ideas

• Serve at holiday brunch with hot cocoa and citrus slices.
• Pack into tins for neighbors — decorate with festive icing.
• Offer alongside rich cookies like gooey butter for contrast; I like pairing with gooey butter cookies.
• Garnish with finely chopped nuts or candied orange peel for an adult plate.

Storing & Leftovers

• Fridge: store in an airtight container for 3–4 days.
• Freezer: freeze baked cookies for up to 2 months, layered with parchment.
• Reheat: warm gently 5–8 seconds in microwave to soften without drying.
  Leftover idea: sandwich two cookies with a thin layer of jam for a quick treat.

FAQs

Q: Can I make these ahead?
A: Yes — you can make dough and freeze for a month; thaw in fridge, roll, and bake.

Q: Any good substitutions for sour cream?
A: Use full-fat Greek yogurt 1:1 for similar tang and texture.

Q: How do I know they’re done?
A: Look for set tops and pale edges; centers should still feel slightly soft to the touch.

Q: Can I freeze these cookies?
A: Absolutely—baked cookies freeze well and thaw quickly at room temp.

Final Thoughts

These Soft Christmas Cookies are cozy, forgiving, and perfect for little helpers at the counter. Try different icing colors and a sprinkle of citrus zest to make them your own. I hope you love them as much as my family does — Soft Christmas Cookies.

Conclusion

For another classic soft cookie take, compare notes with the Best Soft Christmas Cookies Recipe – Allrecipes and for a fun cut-out sugar cookie method see Soft Cut Out Sugar Cookies {Easy, Fun, and Festive}.

Soft Christmas Cookies

Cozy, soft bites that melt in your mouth, perfect for holiday gatherings and kid-approved decorating.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 30 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 100

Ingredients Method Notes

Ingredients

  

Cookie Ingredients

• 2 3/4 cups all-purpose flour spoon into the cup, level off.
• 1 tsp baking soda fresh = best lift.
• 1/2 tsp baking powder helps gentle rise.
• 1 cup unsalted butter, softened unsalted controls salt.
• 1 1/2 cups granulated sugar gives tender crumb.
• 1 pc egg room temperature blends easier.
• 1 tsp vanilla extract real vanilla for depth.
• 1/2 tsp almond extract (optional) small touch boosts flavor.
• 3 tbsp sour cream keeps cookies soft.
• 1/4 tsp salt balances the sweetness.

Icing Ingredients

• 2 cups powdered sugar sift for smooth icing.
• 1-2 tbsp milk (for icing) add slowly to adjust thickness.
• 1 tsp vanilla extract (for icing) aromatic lift.
• Gel food coloring stronger color, less runny.
• Sprinkles (optional) add after icing sets.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk the flour, baking soda, and baking powder in a bowl until even.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the egg, vanilla, almond extract (if using), sour cream, and salt until smooth.
5. Gradually add the flour mix to the wet ingredients and stir until just combined.
6. Chill the dough for 1 hour.

Baking

1. Roll the chilled dough out about 1/4 inch thick and cut shapes.
2. Lay cookies on the sheet, spaced.
3. Bake 8–10 minutes, until cookies look set and edges barely color.
4. Cool completely before icing.

Icing

1. Whisk powdered sugar, 1 tbsp milk, and vanilla until smooth.
2. Add more milk for thinner glaze.
3. Tint with gel colors and decorate with sprinkles.

Notes

Time-saver: Chill dough in flattened disk—chills faster. Common mistake: If dough spreads, chill longer and reduce oven temp by 10°F. Simple variation: Add 1/2 tsp ground cinnamon for a warm note.