Best Soft Christmas Cookies are the kind of pillowy, tender sugar cookies that taste like pure holiday nostalgia. They bake up thick and soft instead of thin and crispy, then get finished with creamy frosting and festive sprinkles for that classic Christmas-cookie-plate look. The dough is simple, the texture is melt-in-your-mouth, and the decorations are easy to customize for any color scheme or theme you’re baking for in December.
Equipment You Will Need
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling racks
Ingredients List
For the soft Christmas cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (or 1½ vanilla + ½ almond extract)
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
For the frosting
- ¾ cup (170 g) unsalted butter, softened
- 2½ cups (about 285 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract (or 1 vanilla + 1 almond)
- Pinch of salt
- Gel food coloring and Christmas sprinkles, as desired
Step-by-Step Instructions
Start by making the cookie dough. In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 1–2 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, mixing well after each addition, then blend in the vanilla (and almond extract, if using) until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until a soft, thick dough forms and no streaks of flour remain.
The dough should be soft and only slightly sticky, but not wet. If it feels very sticky, you can mix in a tablespoon or two more flour, being careful not to overdo it.
Cover the bowl and chill the dough in the refrigerator for about 30 minutes. This quick chill helps the flavors meld and firms the dough so it’s easier to scoop and helps the cookies bake up thicker and softer instead of spreading too much. While the dough chills, line baking sheets with parchment paper and preheat your oven to 350°F (175°C).
Once the dough has chilled, use a medium cookie scoop or tablespoon to portion out dough. Roll each scoop between your palms into a smooth ball about 1½ inches in diameter and place them on the prepared baking sheets, spacing them a couple of inches apart.
For a more domed, bakery-style look, you can leave the balls as-is; for slightly flatter, more uniform cookies, gently press each ball down just a touch with your fingertips or the bottom of a glass.
Bake one sheet at a time for 9–12 minutes, or until the edges look set and the tops are just barely dry but still pale. The centers may look slightly underdone—that’s what keeps them soft. Avoid overbaking; they should not turn golden brown.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
While the cookies cool, prepare the frosting. In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing on low at first to avoid a sugar cloud, then increase the speed until well combined.
Add 2 tablespoons of cream or milk, the vanilla (and almond, if using), and a pinch of salt. Beat until the frosting is light, fluffy, and spreadable. If it’s too thick, add a bit more cream or milk a teaspoon at a time; if it’s too thin, beat in a little more powdered sugar.
Divide the frosting into separate bowls if you want multiple colors. Tint each portion with gel food coloring, stirring until the color is evenly distributed.
Once the cookies are completely cool, spread a generous layer of frosting on top of each cookie with a knife or offset spatula, or pipe the frosting using a piping bag and your favourite tip for a more decorative look.
Add Christmas sprinkles or sanding sugar immediately after frosting each cookie so they stick before the frosting crusts slightly. Let the frosted cookies sit at room temperature for a bit to allow the frosting to firm up enough for easier stacking and storage.
Expert Tips for Success
Use properly softened butter—cool room temperature, not melted—for both dough and frosting. Butter that’s too soft or melted can cause cookies to spread and lose their soft, thick shape. Creaming the butter and sugar just until light and fluffy (not excessively long) helps create a tender crumb without whipping in too much air.
Chilling the dough, even briefly, makes a big difference in texture and shape. If your kitchen is warm, keep one tray of scooped dough in the fridge while the other bakes so the cookies stay puffy and don’t overspread. Pull the cookies from the oven while they’re still pale and soft; they continue to set on the hot baking sheet as they cool, which keeps the centers plush.
Make sure cookies are completely cool before frosting, or the butter in the frosting will melt and slide. If you’re in a hurry, cool the cookies on racks and then pop the racks in the fridge for a few minutes. For smooth, professional-looking frosting, sift the powdered sugar and beat the frosting until no lumps remain.
Variations and Substitutions
You can easily tweak these soft Christmas cookies to suit different tastes. Swap a bit of the vanilla for almond extract for that nostalgic bakery-cookie flavor, or add a touch of lemon extract for brightness. For a subtle festive twist, stir a pinch of cinnamon or nutmeg into the dough for a lightly spiced sugar cookie.
Play with colors and decorations to match your holiday theme. Tint the frosting red, green, or icy blue, and use different sprinkle mixes—classic red and green jimmies, snowflake quins, metallic dragees, or crushed candy canes for a peppermint crunch. You can also leave some cookies unfrosted and sprinkle them with coarse sugar before baking for a simpler, less sweet option.
If you prefer a tangier frosting, reduce the butter and replace part of it with softened cream cheese for a hybrid cream cheese buttercream. Just remember that cream cheese frosting needs refrigeration. For dairy-free cookies, use a good quality dairy-free butter substitute and plant-based milk in both dough and frosting, keeping an eye on texture as you adjust.
Serving Suggestions
These Best Soft Christmas Cookies are perfect for cookie exchanges, Christmas Eve trays, and gifting. Arrange an assortment of frosted cookies on a large platter with different colors and sprinkles to make a centerpiece-worthy display. Pair them with hot chocolate, coffee, or spiced tea for a cozy, festive treat.
For gifting, place a few cookies in clear cellophane bags tied with ribbon or stack them in holiday tins with parchment between layers to protect the frosting. You can also create a “decorate your own cookie” setup by baking the cookies ahead, then setting out bowls of colored frosting and sprinkles for kids (and adults) to have fun decorating them at a party.
Storage, Freezing, and Make-Ahead Tips
Store frosted cookies in an airtight container in a cool spot or the refrigerator, stacked with parchment or wax paper between layers to keep the frosting and sprinkles intact. At room temperature in a cool kitchen, they’ll stay soft for about 2–3 days; in the fridge, they can last up to about 5 days. Let chilled cookies sit at room temperature for a bit before serving so the texture softens.
These soft Christmas cookies freeze well, especially if you freeze them unfrosted. You can make the dough ahead, scoop into balls, and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time. Baked, unfrosted cookies can also be frozen in airtight containers for up to 2–3 months; thaw and then frost closer to serving.
If you want to freeze fully frosted cookies, first freeze them in a single layer until the frosting is firm, then layer in containers with parchment between layers.
Thaw in the refrigerator, then bring to room temperature. This make-ahead flexibility lets you spread your holiday baking over several days while still serving cookies that taste freshly baked.
