Christmas Cookies
These Christmas Cookies are soft, buttery, and sprinkled with festive sugar—perfect for holiday gifting, decorating, and snacking!
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
Cookies keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 120kcal
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