These Christmas Cookies are the ultimate festive treat: soft, buttery rounds dusted in sparkling sugar, evoking cozy family gatherings and sweet holiday memories. Whether you’re a seasoned baker or new to holiday baking, this homemade recipe is simple, traditional, and utterly delicious.
Why You’ll Love This Recipe
- Effortless holiday baking—no complicated techniques required
- Soft, melt-in-your-mouth texture that kids and adults adore
- Classic vanilla-sugar flavor that complements any festive spread
- Ready in under an hour, perfect for last-minute cookie trays
- Ideal for decorating—sprinkles, icing, or colored sugar all welcome
- Freezable dough and baked cookies for easy make-ahead planning
- Crowd-pleaser gift boxes that neighbors and coworkers rave about
- Uses pantry staples; minimal shopping before the big Christmas rush
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened (I love Kerrygold for creaminess)
- 1¾ cups (350 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract (Nielsen-Massey recommended)
- ½ teaspoon almond extract (optional, for a nutty hint)
- Colored sanding sugar or festive sprinkles, for rolling/decorating
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this ensures even baking and easy cleanup. - Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside so the cookies hold their traditional shape and gentle rise. - Cream Butter & Sugar
In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes. This airier base makes cookies extra tender. - Add Eggs & Extracts
Reduce mixer speed, add eggs one at a time, scraping the bowl, then stir in vanilla and almond extract. Look for a glossy, cohesive dough. - Combine Wet & Dry
Gradually add dry ingredients to the butter mixture on low speed until just combined—avoid over-mixing to keep your cookies soft and sweet. - Chill Dough
Scoop dough into a ball, wrap in plastic, and chill at least 30 minutes (up to 2 hours). Chilling prevents spreading and intensifies holiday flavors. - Shape & Decorate
Using a cookie scoop or tablespoon, roll dough into 1-inch balls. Roll each ball in colored sugar or top with sprinkles, then place 2 inches apart on prepared sheets. - Bake to Perfection
Bake 10–12 minutes, rotating pans halfway, until edges are set and centers look just baked. They’ll firm up as they cool—watch for a hint of golden sheen. - Cool & Store
Let cookies rest on pans 2 minutes, then transfer to wire racks to cool completely. This keeps bottoms crisp and tops delightfully soft.
Servings & Timing
- Makes 24–30 cookies
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Bake Time: 10–12 minutes per batch
- Total Time: ~1 hour (including chilling and baking)
Variations
- Lemon Zest Twist: Add 1 tablespoon grated lemon zest and swap vanilla for lemon extract.
- Chocolate-Dipped: Dip half of each cooled cookie in melted dark or white chocolate.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum.
- Peppermint Bark: Press crushed peppermint candies into tops before baking.
- Spiced Orange: Replace almond extract with orange extract and add ½ teaspoon ground cinnamon.
Storage & Reheating
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies in zip-top bags for up to 3 months—layer with parchment.
- Thaw frozen cookies at room temperature for 30 minutes; re-crisp in a 300°F (150°C) oven for 3–4 minutes if desired.
FAQs
Q: Can I skip chilling the dough?
A: Chilling is highly recommended—it prevents spreading and enhances flavor. If in a pinch, refrigerate 15 minutes.
Q: My cookies spread too much—help!
A: Make sure your butter was softened but not oily, and chill dough thoroughly before baking.
Q: How can I make these cookies dairy-free?
A: Swap butter for vegan stick butter and use a non-dairy milk-based vanilla extract.
Q: Can I roll these in powdered sugar instead of colored sugar?
A: Absolutely—powdered sugar creates a classic “snowball” effect for a winter twist.
Q: Why are my cookies tough?
A: Likely over-mixing or over-baking. Mix until just combined and remove when centers still look slightly underdone.
Q: What’s the best way to package these as gifts?
A: Layer in a decorative tin or box with parchment paper, and tie with festive ribbon or a sprig of rosemary.
Q: Can kids help?
A: Yes! Let little bakers roll dough balls and add sprinkles for a fun, hands-on holiday activity.
Conclusion
These traditional Christmas Cookies blend simple ingredients into a sweet, festive treat that’s perfect for gifting, decorating, or enjoying with a mug of hot cocoa. From the pillowy centers to the sparkling sugar coating, they capture the heart of holiday baking. Give this recipe a try, leave your feedback below, and don’t miss my related gingerbread men and peppermint bark cookie tutorials!
Christmas Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter softened, Kerrygold recommended
- 1¾ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract Nielsen-Massey recommended
- ½ teaspoon almond extract optional
- Colored sanding sugar or festive sprinkles for rolling/decorating
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar in a stand mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, then vanilla and almond extract, mixing until just combined.
- Gradually mix in dry ingredients on low speed until just incorporated—do not overmix.
- Wrap dough in plastic and chill for at least 30 minutes to prevent spreading.
- Roll dough into 1-inch balls, coat in colored sugar or sprinkles, and place 2 inches apart on sheets.
- Bake 10–12 minutes, rotating pans halfway, until edges are set and centers appear slightly underdone.
- Cool on pans 2 minutes, then transfer to wire racks to cool completely before serving or storing.
Notes
Nutrition
