The very first time I made these Soft Christmas Cookies, the entire kitchen felt like it was wrapped in a warm holiday hug. The smell of real butter melting into sugar, the hint of vanilla drifting through the air, and that nostalgic softness you can literally feel as the dough comes together—it all made me fall in love with this recipe instantly. As I rolled and shaped each cookie, I couldn’t help smiling because they reminded me of the classic bakery-style Christmas cookies I adored as a kid. And when they came out of the oven, tender and pillowy with just the slightest golden edge, I knew this recipe was destined to be a yearly tradition.
Why You’ll Love This Recipe
You’ll love this recipe because these cookies are everything you want during the holidays: soft, buttery, melt-in-your-mouth perfection that never turns dry or crumbly. They hold their shape beautifully but still taste like the kind of cookie you can’t stop reaching for. And because the dough is so forgiving and easy to handle, you can decorate them however you want—frosting, sprinkles, powdered sugar, or simply plain and warm right out of the oven. They’re the kind of cookies that make people ask, “How did you make them this soft?” and you’ll smile because you’ll know exactly why they work.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Frosting (optional): 2 cups powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla
- Optional sprinkles or decorations for topping
The softened butter is the heart of this recipe—don’t rush this step. Softened butter creams beautifully with sugar and creates that airy, tender crumb we want in a soft cookie. Vanilla extract adds warmth, while the baking powder gives just enough lift without turning the cookies cakey. If you prefer almond extract, you can swap a tiny splash for part of the vanilla—it adds an old-fashioned bakery flavor that I love. And if you want even softer cookies, try substituting 2 tablespoons of flour with cornstarch; it gives them a silky, melt-in-your-mouth texture.
Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
- Rolling pin
- Cookie cutters
You don’t need anything fancy for this recipe, but having parchment paper makes all the difference—it keeps the bottoms soft and prevents over-browning. I’ve made these cookies using both a hand mixer and a stand mixer, and both work perfectly; the only important thing is that the butter creams fully. Cookie cutters are optional, but they really bring the festive charm. And if you don’t have a rolling pin, an empty wine bottle honestly works in a pinch—I’ve done it more than once!
Step-by-Step Instructions
I always start this recipe by beating the softened butter with sugar until it turns light and fluffy. This step usually takes longer than people expect, and I’ve learned not to rush it. When the butter and sugar are whipped long enough, the mixture turns pale and airy, which is exactly what creates that classic soft texture in the finished cookies. The moment I see it transform from yellow and grainy to cloud-like, I know it’s ready.
Then I add in the egg and vanilla. This is when the dough starts to smell like pure holiday joy. As soon as the egg goes in, the mixture becomes silky and smooth. I scrape down the bowl—always!—because I’ve made the mistake of leaving unmixed streaks of butter at the bottom, and that leads to uneven dough later. Once everything is blended, it truly looks like the base of the perfect Christmas cookie.(See the next page below to continue…)