You know that feeling when you bite into a Christmas cookie expecting soft, chewy goodness and get a hard, crunchy disappointment instead? Yeah, me too. It’s like a tiny holiday heartbreak.
I’m going to show you how to make the softest, most delicious Christmas cookies you’ve ever had. These are the ones people will talk about all year. I promise, this recipe is so easy, you literally can’t mess it up.
This is the only recipe you’ll ever need for cookies that stay soft for days.
What You’ll Need
Okay, let’s talk ingredients. Getting these right is half the battle, but don’t worry, it’s all simple stuff you can find anywhere. The key is using the exact amounts. Baking is kind of like science, but way more delicious.
The secret to these cookies being so soft is a little bit of cornstarch and using both baking powder and baking soda. It sounds weird, but trust me on this. It creates a texture that’s almost like a Lofthouse cookie, but a thousand times better because it’s homemade.
For the Softest Sugar Cookies
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Cornstarch | 2 tsp |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | ¾ cup |
| Large egg | 1 |
| Vanilla extract | 2 tsp |
A quick note on the butter: it needs to be softened to room temperature. And I mean actually room temperature. If you press it with your finger, it should leave an indent easily but not feel greasy or melted. Leave it on the counter for an hour or two before you start. Please don’t microwave it!
For the Easy Buttercream Frosting
This frosting is super simple and tastes amazing. It pipes really well for decorating, but you can also just spread it on with a knife if you’re not feeling fancy.
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup (1 stick) |
| Powdered sugar | 2 cups |
| Milk or heavy cream | 2 tbsp |
| Vanilla extract | 1 tsp |
| Pinch of salt | 1 pinch |
Pro Tips for Cookie Success
I’ve made thousands of cookies in my life, and I’ve made every mistake in the book so you don’t have to. Here are the three most important things to know.
- Don’t Skip the Chill. I know, I know, you want cookies now. But chilling the dough for at least one hour is the most important step. It solidifies the butter, which means your cookies won’t spread into thin, sad blobs in the oven. It also makes the dough way easier to roll out and cut.
- Measure Your Flour Correctly. This is a huge one. Don’t just scoop the flour out of the bag with your measuring cup. That packs it in and you’ll end up with way too much flour, which makes your cookies dry and tough. Instead, use a spoon to fluff up the flour in the bag, then spoon it into your measuring cup and level it off with a knife.
- Watch for the “Puff,” Not the Brown. These cookies are done when they look slightly puffed up and matte, not shiny. The edges should be set, but the centers might look a tiny bit underdone. That’s what you want! They will finish baking on the hot pan after you take them out. This is the secret to keeping them soft. If you wait for them to get golden brown, they’ll be crunchy.
Tools You’ll Actually Use
You don’t need a bunch of fancy kitchen gadgets for this. Here’s the basic stuff that will make your life easier.
- Stand Mixer or Hand Mixer: You can mix this by hand, but a mixer makes creaming the butter and sugar so much easier.
- Mixing Bowls: At least one big one for the dough and a medium one for the dry ingredients.
- Whisk & Spatula: For mixing the dry stuff and scraping the bowl.
- Measuring Cups & Spoons: Essential for getting the amounts right.
- Plastic Wrap: For chilling the dough.
- Rolling Pin: Any kind will do.
- Cookie Cutters: Your favorite holiday shapes!
- Baking Sheets: Two is ideal so one can be in the oven while you’re prepping the next batch.
- Parchment Paper: This is a lifesaver. It prevents sticking and makes cleanup a breeze.
The Step-by-Step Guide to Perfect Cookies
Alright, let’s do this. Just follow along, and you’ll have amazing cookies in no time.
Step 1: Mix the Dry Stuff
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Whisking helps get rid of any clumps and mixes everything together evenly. Just set this bowl aside for now.
Step 2: Cream the Butter and Sugar
In a large bowl with your stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed for about 2-3 minutes. It should look light, pale, and fluffy. This step whips air into the butter, which helps make the cookies light and tender.
Step 3: Add the Egg and Vanilla
Add the large egg and vanilla extract to the butter mixture. Mix on low speed just until they’re combined. Scrape down the sides of the bowl with a spatula to make sure everything is mixed in. Don’t overmix here.
Step 4: Combine Wet and Dry
With the mixer on its lowest speed, slowly add the dry ingredient mixture to the wet ingredients. Add it in about three parts, mixing just until the flour disappears after each addition. The dough will be very soft and a little sticky. That’s totally normal.
Step 5: Chill the Dough (The Important Part!)
Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap them tightly in plastic wrap. Put them in the refrigerator for at least one hour. You can even leave them in there for up to two days if you want to make the dough ahead of time.
Step 6: Get Ready to Bake
When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This will save you so much scrubbing later.
Step 7: Roll and Cut
Take one disk of dough out of the fridge. On a lightly floured surface, roll it out to about ¼-inch thickness. If the dough is cracking, just let it sit at room temperature for 5-10 minutes to soften up a bit. Cut out your shapes with cookie cutters and place them on the prepared baking sheet, about an inch apart.
Step 8: Bake ’em Up
Bake for 8-10 minutes. Remember what I said in the pro tips: they should look puffed and matte, not brown. The bottoms will be very lightly golden, but the tops will still be pale. That’s the secret to a soft cookie.
Step 9: Cool Down
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. They are very delicate when they’re warm, so be gentle. You must let them cool completely before you even think about frosting them.
Making the World’s Easiest Frosting
While your cookies are cooling, you can whip up the frosting. It takes like five minutes.
Step 1: Beat the Butter
In a mixing bowl, beat the softened butter with a mixer until it’s smooth and creamy.
Step 2: Add Sugar and Vanilla
Slowly add the powdered sugar, mixing on low speed until it’s mostly combined. Then add the vanilla extract and a pinch of salt. The salt just balances out the sweetness, so don’t skip it.
Step 3: Get the Right Consistency
Add the milk or cream one tablespoon at a time, mixing until the frosting is smooth and spreadable. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar.
Once the cookies are 100% cool, you can decorate them! This is the fun part. Go wild with the frosting and sprinkles.
Substitutions and Fun Variations
Want to mix things up? It’s easy to play around with this recipe.
- For a hint of almond: Add ¼ teaspoon of almond extract along with the vanilla. It gives it that classic bakery flavor.
- For a little spice: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients.
- For citrusy cookies: Add 1 tablespoon of fresh lemon or orange zest to the butter and sugar mixture.
- Gluten-Free? You can try a 1-to-1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious.
Leftovers and Storage
These cookies stay soft for a surprisingly long time.
Store the decorated cookies in an airtight container at room temperature for up to 5 days. Here’s a little trick: place a slice of bread in the container with them. The cookies will absorb moisture from the bread and stay even softer. Just replace the bread slice if it gets hard.
You can also freeze the baked, undecorated cookies for up to 3 months. Just thaw them at room temperature before frosting.
Make-Ahead Magic
The holidays are busy. The best thing about this recipe is that you can do most of the work ahead of time.
The cookie dough can be made and stored in the fridge for up to 3 days. Just wrap it really well in plastic wrap.
You can also freeze the dough. Shape it into disks, wrap in plastic wrap, and then place in a freezer-safe bag. It will keep for up to 3 months. Just let it thaw in the fridge overnight before you plan to roll it out.
Frequently Asked Questions
Q1. Why did my cookies spread so much?
Ans: Your dough wasn’t cold enough, or your butter was too soft and melty when you started. Chilling the dough is the best way to prevent this.
Q2. Can I use salted butter?
Ans: You can, but you should reduce the salt in the recipe to ¼ teaspoon. I prefer unsalted butter because it gives you more control over the flavor.
Q3. How do I keep my cookie cutters from sticking to the dough?
Ans: Just dip the edge of the cookie cutter in a little bit of flour before you press it into the dough. It works like a charm.
Q4. Can I freeze the frosted cookies?
Ans: Yes! Let the frosting set completely (this can take a few hours), then place the cookies on a baking sheet in the freezer until they’re solid. After that, you can stack them in an airtight container with layers of parchment paper in between.
Wrapping Up
See? That wasn’t so bad, was it? You now have the ultimate recipe for soft Christmas cookies that will make everyone think you’re a professional baker. The best part is sharing them with people you love.
There’s nothing better than the smell of these cookies baking and the fun of decorating them with family or friends. So go turn on some holiday music, get your ingredients out, and make some memories.
I’d love to see how your cookies turn out! Leave a comment below and tell me how it went, or if you have any questions. Happy baking
