Best Soft Christmas Cookies Recipe
A foolproof recipe for ultra-soft Christmas cookies with tips, variations, and storage to keep them ...
80
total time
24 servings
servings
150 kcal
calories
Introduction
Classic rolled sugar cookies are a beloved baking tradition for holidays, parties, and everyday sweet moments. These tender, buttery cookies hold their shape well, making them ideal for rolling, cutting, and decorating with royal icing or simple glazes. The recipe presented here focuses on reliable techniques, balanced ingredient ratios, and practical tips so bakers of all skill levels can achieve consistent results. You will learn how to select the best butter, measure flour properly, chill dough to prevent spreading, roll uniformly to an even thickness, bake to a pale golden edge, and finish with smooth, vibrant icing. The method keeps flavors straightforward — pure vanilla and a touch of almond if desired — allowing decorative details to shine. This article covers ingredients, equipment, step-by-step dough preparation, rolling and cutting strategies, baking and cooling cues, decorating options, storage advice, and troubleshooting for common problems like cracking, spreading, or dry cookies. Whether you are making festive shapes for a holiday cookie exchange or simple rounds for afternoon tea, these guidelines streamline the process while encouraging creativity. Read on for a complete ingredient list, precise instructions, and expert tips to help you bake perfect classic rolled sugar cookies every time. With confidence always.
Gathering Ingredients
Gathering high-quality ingredients is the first step to outstanding rolled sugar cookies. Start with unsalted butter at room temperature so it creams smoothly with sugar; salted butter can be used but adjust any added salt in the recipe. Use fine granulated sugar for even sweetness and a tender crumb. Choose an all-purpose flour that is fresh and properly stored; spooning flour into the measuring cup and leveling it produces more reliable results than scooping. Baking powder or baking soda should be within their active dates, though many rolled cookie recipes rely primarily on baking powder for slight lift. Eggs should be large and at room temperature to blend easily into the dough. Flavorings matter: pure vanilla extract gives the cleanest flavor, while a small amount of almond extract complements the buttery base without overpowering it. Consider optional add-ins like lemon or orange zest for citrus notes, or freeze-dried fruit powder for natural color in dough or icing. If you plan to color dough, use gel or paste food coloring to avoid thinning the dough. Measuring accuracy, ingredient temperature, and the quality of core components will determine final texture and flavor, so assemble everything before starting for best results every time.
Equipment & Workspace
Setting up the right equipment and a tidy workspace streamlines the entire cookie-making process. Essential tools include a stand mixer or a hand mixer for creaming butter and sugar until light and fluffy; a sturdy mixing bowl; a scale for precise measurements; and measuring cups and spoons for convenience. Use a silicone baking mat or parchment paper on your baking sheets to prevent sticking and promote even browning. A heavy baking sheet without warping distributes heat more evenly than thin pans. For shaping, keep a rolling pin with smooth surfaces, or consider using a dowel or guide rings to maintain uniform dough thickness. Cookie cutters in assorted shapes and sizes allow creativity, while metal cutters typically give cleaner edges than plastic versions. An offset spatula or flat pancake turner helps transfer cut shapes to the baking sheet without distortion. Wire racks are important for cooling to avoid condensation under warm cookies. Keep plastic wrap, wraps, or airtight containers at hand for chilling dough and storing finished cookies. A small bench scraper is useful for lifting dough scraps and cleaning the work surface. Organize workspace with all tools within reach to maintain tempo during rolling, chilling, and decorating stages, reducing downtime.
Dough Preparation — Cooking Process
Making the dough requires attention to temperature, mixing speed, and order of ingredients to ensure a supple, rollable texture. Begin by creaming room-temperature unsalted butter with granulated sugar on medium speed until pale and fluffy; this usually takes three to five minutes with a stand mixer and slightly longer with a hand mixer. Add the egg and vanilla (and almond, if using) and beat until incorporated. In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Gradually add dry ingredients to the wet mixture on low speed until the dough comes together; avoid overmixing once the flour is added to prevent a tough cookie. If the dough feels sticky, chill it briefly for ten to twenty minutes to firm up before rolling. Conversely, if the dough is firm from chilling, allow it to soften slightly at room temperature for five to ten minutes so it becomes pliable. Divide dough into manageable portions to speed chilling and to maintain even temperature across batches. Wrap each portion tightly in plastic wrap, pressing flat to create even discs that chill faster. Proper dough handling at this stage leads to cleaner edges, fewer cracks, and consistent baking results. Always.
Rolling & Cutting
Rolling and cutting are where precision and patience produce attractive cookies with uniform bake times. Lightly flour your work surface and rolling pin, or roll between two sheets of parchment to minimize sticking and reduce extra flour absorption. Aim for even thickness — typically one eighth to one quarter inch — using guide rings or ruler marks on the pin; consistent thickness helps cookies bake uniformly. Keep unused dough refrigerated and roll one portion at a time to maintain controlled temperature and workable texture. Press cutters straight down without twisting to keep sharp, clean edges; twisting seals edges and creates uneven profiles. After cutting, use a thin spatula or dough scraper to lift shapes gently and transfer them to prepared baking sheets, leaving about an inch between cookies. Re-roll scraps only once or twice to avoid tough cookies from overworked gluten. For detailed shapes, chill cut pieces briefly on the baking sheet for five to ten minutes before baking to reduce spreading and preserve detail. Bake a small test cookie when trying new shapes or thicknesses, then adjust time and temperature as needed based on color and firmness. Consistent rolling technique leads to cleaner edges and better decorating results consistently.
Baking & Cooling
Proper baking and cooling are key to perfect texture and appearance in rolled sugar cookies. Preheat the oven to the specified temperature before baking. Place cookies on the middle rack and avoid overcrowding to maintain airflow and even heat distribution. Watch cookies closely during the final minutes of baking — rolled sugar cookies are done when edges show a faint golden tint but centers remain pale; they will firm up while cooling. Rotate pans halfway through the bake if your oven has hot spots. Remove sheets from the oven when the cookies look set and allow them to cool on the baking sheet for two to five minutes; this brief rest helps minimize breakage during transfer. Then use a thin metal spatula to move cookies to a wire rack to cool completely. Cooling on racks prevents condensation that can soften decorations and encourages a crisp underside. For frosted cookies, ensure cookies are completely cool before applying royal icing or glaze, and allow decorations to dry at room temperature until set. If stacking decorated cookies, insert layers of parchment or tissue between them. Proper bake timing and gentle cooling preserve shape, texture, and the appearance of any applied decorations every time.
Decorating & Final Presentation
Decorating transforms simple rolled sugar cookies into personalized works of edible art, and presentation influences enjoyment as much as flavor. Royal icing is the classic choice for crisp outlines and smooth flood fills; prepare a medium-consistency icing for outlines and a slightly thinner flood consistency to fill shapes. Use piping bags fitted with small round tips for controlled lines, and transfer flood icing in a squeeze bottle or piping bag to fill areas. Work from simple outlines to fills, letting outlines set slightly to create a dam that prevents floods from running. For marbled or wet-on-wet effects add dots of contrasting color while flood icing is still wet and drag a toothpick to blend. If you prefer a softer look, use a simple glaze of powdered sugar, milk, and vanilla and dip cookies for an easier finish. Add texture with sanding sugar, sprinkles, or edible glitter while icing is wet. For multi-layered decorations, allow each layer to dry completely before adding the next to avoid smudging. For final presentation, arrange cookies on a platter with linen napkins or seasonal greenery for cohesive display. Box cookies in parchment-lined containers for gifting and include a note with storage instructions for best results.
Storage, Make-Ahead & Troubleshooting
Storing and planning ahead extend freshness and make sugar cookie projects manageable for events. For short-term storage, place completely cooled, undecorated cookies in an airtight container at room temperature for up to five days; separate layers with parchment or tissue to prevent sticking. Decorated cookies with dried royal icing can be wrapped gently and stored similarly for about one week. For longer storage, freeze undecorated dough discs wrapped tightly for up to three months; thaw overnight in the refrigerator before rolling. Baked cookies freeze well when fully cooled: flash-freeze on a sheet, then transfer to freezer bags with parchment between layers; thaw at room temperature before decorating. Make-ahead tips include baking plain rounds a day or two before decorating and keeping icing covered to prevent crusting. Troubleshooting common issues: if cookies spread, chill dough longer, lower oven temperature slightly, or add a tablespoon of flour. If cookies are dry, avoid overbaking and check flour measurement. To fix icing cracks, apply a thin additional layer once the base is dry. If colors bleed, ensure icing is sealed and dry before stacking. With thoughtful storage and simple adjustments, you can prepare batches ahead and retain quality for gifting and holiday serving needs.
Classic Rolled Sugar Cookies
Learn how to bake perfect classic rolled sugar cookies with step-by-step instructions, rolling and decorating tips, storage guidance, and troubleshooting.
total time
80
servings
24 servings
calories
150 kcal
ingredients
- 🧈 1 cup unsalted butter, softened
- 🍚 1 cup granulated sugar
- 🥚 1 large egg
- 🌿 1 tsp vanilla extract
- 🌰 1/2 tsp almond extract (optional)
- 🌾 2 1/4 cups all-purpose flour
- 🧂 1/2 tsp baking powder
- 🧂 1/4 tsp salt
instructions
- 1. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- 2. Beat in the egg, followed by the vanilla extract and almond extract if you choose to use it, blending until fully incorporated.
- 3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.
- 4. Gradually add the dry ingredients into the butter mixture, stirring until a smooth dough forms without any dry patches.
- 5. Divide the dough into two equal portions and shape each into a disk; wrap each disk tightly in plastic wrap.
- 6. Refrigerate the wrapped dough disks for at least 1 hour to firm up, or up to overnight for best results.
- 7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 8. Lightly flour your work surface and rolling pin, then roll out one disk of dough at a time to approximately 1/4-inch thickness.
- 9. Use cookie cutters to cut shapes from the dough, placing each cut-out cookie onto the prepared baking sheets.
- 10. For crisper edges, place the baking sheet with cut-out cookies in the refrigerator for 10 minutes before baking.
- 11. Bake cookies for 8-10 minutes, or until the edges just start to turn golden brown.
- 12. Allow cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
- 13. Once fully cooled, decorate your cookies with icing, sprinkles, or enjoy them plain as a classic treat.
- 14. To store, keep decorated or plain cookies in an airtight container for up to one week, or freeze the dough disks for up to three months for future baking.
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