Classic Soft Christmas Cookies
These soft and chewy Christmas cookies are a holiday favorite, featuring a delightful blend of spices and a soft texture, perfect for sharing with family and friends.
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 baking sheets
- 1 parchment paper
- 1 cookie cutter optional
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup powdered sugar for dusting, optional
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to over-mix.
- Using a rubber spatula, scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 8-10 minutes or until the edges are lightly golden. The centers may look soft; that’s okay, as they will continue to set while cooling.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- If desired, dust the cooled cookies with powdered sugar for an extra festive touch.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to one week.
Feel free to add festive decorations such as sprinkles or chocolate chips for added flavor and visual appeal.
For a variation, you can add dried fruits or nuts to the dough.