Description
Classic Christmas Cookies are soft, buttery treats with a hint of almond and vanilla, decorated with festive red and green sanding sugar. These cookies are easy to prepare and perfect for holiday celebrations, delivering a tender texture that remains soft and lightly underbaked for the best bite.
Ingredients
Scale
Wet Ingredients
- 1 stick salted butter softened
- 2 ounces cream cheese softened
- 1½ cups sugar
- 2 large eggs
- 1½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toppings
- Red & Green Sanding Sugar
Instructions
- Mix Wet Ingredients: In a large bowl, add the softened butter, cream cheese, sugar, eggs, vanilla extract, and almond extract. Using a hand mixer, beat the mixture on medium speed until it becomes light and fluffy, about 4-5 minutes.
- Add Dry Ingredients: Use a rubber spatula to scrape down the sides of the bowl. Add the all-purpose flour, cornstarch, baking soda, and salt. Turn the hand mixer to low speed and mix until a soft dough forms.
- Chill Dough: Cover the bowl with plastic wrap and place it in the refrigerator for 2 hours to chill and firm up the dough.
- Preheat Oven and Prepare Baking Sheet: After chilling, remove the dough from the refrigerator. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Form Cookies: Scoop balls of dough and place them on the parchment-lined baking sheet at least 1 inch apart to allow spreading during baking.
- Create Crisscross Pattern: Using a fork, gently press down on each ball of dough to create a crisscross pattern on the cookie surface.
- Add Topping: Sprinkle red or green sanding sugar over each cookie for a festive finish.
- Bake Cookies: Bake the cookies in the preheated oven at 350 degrees Fahrenheit for 11 minutes. Avoid overbaking; the cookies should not brown on the edges and remain soft and slightly undercooked when removed from the oven.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Soften butter and cream cheese fully before mixing to avoid lumps in the dough.
- Remove cookies slightly underbaked; they will firm up as they cool for a soft texture.
- Use a cookie scoop to ensure even-sized and perfectly round cookies.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for 5-7 days to maintain freshness.
- Reheat cookies in the microwave for 5-10 seconds to enjoy them warm and soft.
- Freeze baked cookies in a freezer-safe container for up to 3 months; thaw at room temperature before serving.
- Prepare dough 2-3 days in advance and keep refrigerated, or freeze dough for up to 3 months for convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
