Christmas Cookie Recipes
Nothing captures the warmth and joy of the holiday season quite like classic Christmas cookies baked from scratch. These soft, tender cut-out cookies are perfect for festive gatherings, cookie exchanges, and decorating with family. The dough is easy to handle, rolls smoothly, and holds its shape beautifully in the oven. Once baked, the cookies stay soft for days, making them ideal for preparing ahead of time during the busy holiday season.
Whether you decorate them with royal icing, buttercream, or a simple sprinkle of colored sugar, these cookies are a timeless holiday favorite that brings both tradition and creativity to your Christmas celebrations.
Ingredients
- 3¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Directions
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, stirring until a soft, smooth dough forms.
- Wrap the dough tightly in plastic wrap and refrigerate for about 2 hours, or until firm enough to roll easily.
- Preheat the oven to 400°F (200°C) and lightly grease baking sheets or line them with parchment paper.
- Roll the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into shapes using cookie cutters.
- Place cookies onto the prepared baking sheets, leaving a small space between each cookie.
- Bake for 6–8 minutes, or until the edges are just beginning to turn lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating.
Preparation Details
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Servings: 48