Feastical

The Ultimate Soft Christmas Cookies: Your New Holiday Tradition

Hey friends, Beau here from Feastical! Is there anything that smells more like the holidays than a fresh batch of sugar cookies cooling on the wire rack? That sweet, buttery aroma just wraps around your home like a cozy, edible blanket. It’s the scent of anticipation, of family arriving, and of pure, unadulterated joy. If your holiday baking list feels a little incomplete without that classic, tender, melt-in-your-mouth cookie, you’ve landed in the right kitchen.

Today, we’re not just making any sugar cookies. We’re crafting the Best Soft Christmas Cookies you’ll ever taste. We’re going big with a double batch because, let’s be real, one batch is never enough. They disappear faster than wrapping paper on Christmas morning! And because I love a little culinary adventure, we’re adding two secret weapons: a kiss of almond extract and a pop of citrus zest. These aren’t just cookies; they’re buttery, soft canvases waiting for your holiday magic. So, tie on your favorite apron, dust off that rolling pin, and let’s create some delicious memories together.

A Cookie Cutter Christmas Memory

My love for these cookies started long before Feastical was even a twinkle in my eye. It began in my grandma’s kitchen, a place that always smelled like cinnamon and unconditional love. Every December, her Formica countertops would disappear under a mountain of flour, and my job was the “official dough taster” and sprinkle distributor.

I remember one year, I was so determined to roll the dough perfectly that I ended up covered in more flour than the cookies. I proudly presented my slightly lopsided, thick-as-a-brick Santa cookie to my grandpa. He took one bite, his eyes crinkled into a smile, and he declared it the best one he’d ever had—”more cookie to love,” he said. That’s the magic of these soft Christmas cookies. They aren’t about perfection. They’re about the laughter, the little flour-handprints on everything, and the love you knead into every single batch. That’s the real recipe, right there.

Gathering Your Cookie Crew (The Ingredients!)

Here’s your shopping list for this double-batch delight. Remember, baking is part science, part soul. Using quality ingredients makes a world of difference in flavor!

• 7½ cups all-purpose flour: The foundation of our cookie. It gives structure. For a slightly lighter cookie, you can swap 2 cups with cake flour, but all-purpose works beautifully.
• 2 tsp baking powder: This is our leavening agent, the little miracle worker that gives these cookies their signature soft, pillowy rise and prevents them from spreading too thin.
• 1 tsp salt: Never skip the salt! It’s the flavor enhancer that makes the sweet notes pop and balances everything out. I use fine sea salt.
• 3 cups white sugar: For sweetness and that classic sugary crunch on the outside. For a deeper flavor, you could use half white, half light brown sugar.
• 2 cups (4 sticks) butter, softened: The heart and soul of the cookie. Use real butter, unsalted and softened to room temperature. This means you can press your finger into it and leave a slight indent. This is non-negotiable for that perfect creamy, fluffy texture when creaming with the sugar.
• 4 large eggs: They bind everything together and add richness. Make sure they’re at room temperature too! It helps everything emulsify smoothly.
• 4 tsp vanilla extract: Pure vanilla extract, please! It adds a warm, comforting depth. This is our first flavor layer.
• 1 tsp almond extract (optional but highly recommended): This is our first “festive twist.” It adds a warm, nutty, almost marzipan-like note that screams holidays. If you have a nut allergy, simply leave it out—the cookies will still be amazing.
• Zest of 1 orange: Our second secret weapon! The bright, citrusy oils in the zest cut through the richness and add a incredible festive freshness. Use a microplane for the finest zest.
• Colored sanding sugar or icing, for decorating: The fun part! Sanding sugar gives a gorgeous sparkle, while icing lets you get truly artistic.

Let’s Bake: The Step-by-Step Magic

Alright, team. Let’s get our hands dusty. Follow these steps, and you’ll be a cookie hero in no time.

1. Whisk the Dry Team: In your largest bowl, whisk together the flour, baking powder, and salt. This isn’t just mixing; we’re aerating the flour and ensuring our leavening is evenly distributed. No one wants a bitter bite of baking powder! Set this aside.
2. Cream the Butter & Sugar: In another large bowl (or your stand mixer fitted with the paddle attachment), cream together the softened butter and sugar. Now, listen up: don’t rush this step. Beat it on medium-high speed for a good 3-5 minutes until it’s light, pale yellow, and fluffy. This incorporates air, which is key for texture. It should look like delicious, sugary clouds.
3. Incorporate the Wet Ingredients: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. This prevents the mixture from breaking. Now, pour in the vanilla and almond extracts and add the orange zest. Mix until everything is smooth and wonderfully fragrant.
4. Bring It All Together: With your mixer on low speed, gradually add the dry ingredients to the wet. Mix just until the flour disappears. Pro Chef Hack: Overmixing at this stage develops gluten, which can make cookies tough. A few stray flour bits are okay—they’ll get worked in during the next step.
5. Chill Out (The Dough, That Is): This is the most important step for perfect, cut-out cookies! Divide the dough into two manageable portions, flatten them into 1-inch thick discs (this helps them chill faster), and wrap them tightly in plastic wrap. Chill for at least 2 hours, or ideally overnight. This solidifies the butter, preventing cookie-spread in the oven, and allows the flavors to meld beautifully.
6. Roll & Cut: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll one disc of dough to a ¼-inch thickness. Use your favorite holiday cookie cutters! Dip them in flour between cuts to prevent sticking. If the dough gets too warm and soft, pop it back in the fridge for 15 minutes.
7. Bake to Perfection: Place the cut-outs on ungreased or parchment-lined baking sheets. If you’re going the sugar-sprinkle route, do it now before baking. Bake for 10-12 minutes. You want the edges to be just barely starting to turn a light golden brown. The centers should still look soft and set, not wet. They will continue to cook on the hot baking sheet. This is the secret to a soft cookie!
8. Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is the ultimate test of willpower. Try to resist eating them all straight away!

How to Serve These Holiday Stars

Presentation is part of the fun! For a classic look, arrange a platter with a mix of shapes and decorations. They look stunning stacked high on a vintage cake stand. For a cozy, personal touch, pile a few into a small festive mug and give it as a gift with a hot chocolate packet. These cookies are the perfect partner for a cold glass of milk, a mug of rich hot cocoa, or a warm cup of coffee. They’re also the star of any cookie exchange—just be prepared to hand out this recipe!

Get Creative: Recipe Variations

Feel like mixing it up? Here are a few of my favorite twists on this classic:

• Lemon-Poppy Seed Joy: Swap the orange zest for lemon zest and add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture and bright, sunny flavor.
• Spiced Chai Twist: Add 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of ground cardamom, and ¼ teaspoon of ground cloves to the dry ingredients. It’s like a warm chai latte in cookie form!
• Chocolate Dipped Delight: Melt your favorite semi-sweet or dark chocolate and dip half of each cooled cookie in it. Let them set on parchment paper for an elegant and decadent finish.
• Funfetti Festive: Omit the almond and orange. After mixing, fold in ½ cup of colorful holiday sprinkles or nonpareils right into the dough for a fun, colorful surprise inside and out.
• Gluten-Free & Dairy-Free Friendly: Use a 1:1 gluten-free flour blend and replace the butter with a high-quality plant-based butter stick (not tub style). The texture will be slightly more delicate but still delicious.

Beau’s Chef Notes

This recipe has evolved so much over the years. I started with my grandma’s base, which was fantastic but a bit plain. The almond and orange additions were a happy accident—I was making amaretto sours one night and had the extracts and citrus out. I thought, “Why not?” and it was a game-changer. The dough can also be frozen for up to 3 months! Just double-wrap the discs in plastic and then in foil. Thaw in the fridge overnight before rolling. And a funny story: I once accidentally used salted butter and forgot to adjust the salt. Let’s just say they were… memorable. In a very salty way. We all have kitchen flops, and that’s okay! It’s how we learn.

FAQs & Troubleshooting

Q: My cookies spread too much and lost their shape! What happened?
A: This is almost always due to dough that’s too warm. Ensure your butter was softened, not melted, and that you do not skip the chilling step. Chilling is mandatory for cut-out cookies. Also, make sure your baking powder isn’t expired.

Q: My cookies are tough. How can I make them softer?
A> Tough cookies are usually from overmixing the dough after adding the flour. Mix just until combined! Also, be careful not to over-flour your rolling surface. Roll gently and use just enough flour to prevent sticking.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough discs can be refrigerated for up to 3 days. You can also freeze them for up to 3 months. This makes holiday prep a breeze.

Q: My icing is making the cookies soggy. Help!
A> Always ensure your cookies are completely cool before you ice them. Any residual heat will melt the icing and make it seep into the cookie. For royal icing, a thin “flood” layer should set into a hard shell and not make the cookie soft.

Best Soft Christmas Cookies

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• Author: BeauCollier

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Description

These cookies are the heart of holiday baking—soft, buttery, and full of warmth. A touch of almond extract and bright citrus zest makes them unforgettable. Perfect for decorating with kids, gifting to neighbors, or piling high on your festive table. Let these sweet little stars be the tradition that fills your home with joy, laughter, and the irresistible smell of Christmas.

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Ingredients

Scale 1x2x3x

• 7½ cups all-purpose flour

• 2 tsp baking powder

• 1 tsp salt

• 3 cups white sugar

• 2 cups (4 sticks) unsalted butter, softened

• 4 large eggs, room temperature

• 4 tsp vanilla extract

• 1 tsp almond extract (optional)

• Zest of 1 orange

• Sanding sugar or icing for decorating

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Instructions

• Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, and salt.

• Cream Butter & Sugar: Beat butter and sugar until fluffy (3–5 min).

• Add Wet Ingredients: Mix in eggs one at a time, then vanilla, almond extract, and zest.

• Combine: Gradually fold in dry mix until just combined. Don’t overmix!

• Chill Dough: Divide into discs, wrap, and refrigerate at least 2 hours (or overnight).

• Roll & Cut: Preheat oven to 350°F (175°C). Roll dough to ¼-inch thick, cut into shapes.

• Bake: Place on lined trays, bake 10–12 min until edges are lightly golden.

• Cool & Decorate: Rest on tray 5 min, then transfer to wire rack before decorating.

  • Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, and salt.

  • Cream Butter & Sugar: Beat butter and sugar until fluffy (3–5 min).

  • Add Wet Ingredients: Mix in eggs one at a time, then vanilla, almond extract, and zest.

  • Combine: Gradually fold in dry mix until just combined. Don’t overmix!

  • Chill Dough: Divide into discs, wrap, and refrigerate at least 2 hours (or overnight).

  • Roll & Cut: Preheat oven to 350°F (175°C). Roll dough to ¼-inch thick, cut into shapes.

  • Bake: Place on lined trays, bake 10–12 min until edges are lightly golden.

  • Cool & Decorate: Rest on tray 5 min, then transfer to wire rack before decorating.

Notes

• Chill the dough—this prevents spreading and keeps shapes sharp.

• Use real butter for best flavor and texture.

• Roll dough evenly for cookies that bake consistently.

Nutrition

• Calories: 110 Cal per cookie, approx.
• Fat: 5g
• Carbohydrates: 15g

Nutritional Information (Approximate)

Alright, let’s keep it real—these are a holiday treat! But it’s good to know what you’re enjoying. This info is per cookie (based on a yield of 8 dozen).

• Calories: 110 kcal
• Carbohydrates: 15g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 19mg
• Sodium: 65mg
• Sugar: 7g

Remember, the holidays are about balance and joy. Enjoy a cookie (or three!) guilt-free.

Final Thoughts from My Kitchen to Yours

There you have it, friends—my all-time favorite recipe for Soft Christmas Cookies. This double batch is made for sharing, for gifting, and for leaving out for Santa (with a carrot for Rudolph, of course). But more than the ingredients or the steps, what matters most is the time you spend making them. So put on some holiday music, call your loved ones into the kitchen, and embrace the beautiful, floury mess of it all. These cookies are a labor of love, and I know they’ll become a cherished part of your holiday traditions, just like they are in mine.

From my Feastical family to yours, happy baking and happiest holidays!