Description
These Soft Christmas Cookies are a holiday classic! They’re incredibly tender, subtly flavored with vanilla and almond, and topped with a simple, sweet icing. Perfect for decorating with the family, gifting to friends, or simply enjoying with a cup of cocoa on a cozy winter evening. This recipe makes cookies that are delightfully soft, not cakey, and the icing adds just the right touch of sweetness.
Ingredients:
For the Cookies:
- 3 ¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 4 tablespoons milk
For the Icing:
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (2-3 minutes).
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract and almond extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined. Be careful not to overmix.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Step 8: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: While the cookies cool, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to reach your desired consistency.
Step 10: Once the cookies are completely cool, ice them with the prepared icing. Decorate with sprinkles, colored sugar, or crushed candy canes, if desired. Allow the icing to set before serving or storing.
Why You’ll Love This Recipe
These cookies are melt-in-your-mouth soft, making them perfect for kids and adults alike. The subtle almond flavor adds a special touch, and the simple icing is easy to customize with your favorite holiday sprinkles. They are also great for making ahead of time and freezing, so you can have them ready for any holiday gathering.
Serving Suggestions:
- Serve these cookies with a warm mug of hot chocolate or coffee.
- Arrange them on a festive platter as part of a holiday dessert buffet.
- Package them in decorative tins for gifting to friends and neighbors.
- Enjoy them as a sweet treat after a holiday meal.
Tips:
- Use room-temperature ingredients for best results.
- Don’t overmix the dough, as this can result in tough cookies.
- Spoon and level the flour when measuring to avoid dry cookies.
- If the dough is too sticky, chill it for 30 minutes before shaping the cookies.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Freeze the cookies for up to 2 months. Thaw completely before icing.
Preparation Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Nutrition Information: (approximate, per cookie, without icing)
Calories: 150
Protein: 2g
Sodium: 50mg
Conclusion
These Soft Christmas Cookies are a delightful addition to any holiday celebration. Their soft texture, subtle flavors, and customizable icing make them a crowd-pleaser. Whether you’re baking with family or gifting to friends, these cookies are sure to bring joy and festive cheer. Happy Baking!
Questions and Answers About This Recipe
Q1: Can I use salted butter instead of unsalted butter?
A: While it’s best to use unsalted butter for more control over the salt content, you can substitute salted butter. Just reduce the amount of salt in the recipe to ¼ teaspoon.
Q2: Can I make these cookies ahead of time?
A: Yes, you can! The baked cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. You can also prepare the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Let the dough come to room temperature before shaping the cookies.
Q3: Can I use different extracts in the cookies?
A: Absolutely! Feel free to experiment with other extracts, such as peppermint, orange, or lemon. Adjust the amount to your liking.
Q4: How can I make the icing more colorful?
A: You can add a few drops of food coloring to the icing to create different colors. Gel food coloring works best, as it won’t thin out the icing too much.
Q5: My cookies spread too much while baking. What did I do wrong?
A: There are a few reasons why your cookies might have spread too much. First, make sure you cream the butter and sugar until light and fluffy. This incorporates air into the dough, which helps the cookies hold their shape. Also, ensure you are using the correct amount of flour and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help prevent spreading.
