Description
Classic Christmas Cookies are soft, buttery treats infused with vanilla and almond extracts, adorned with festive red and green sanding sugar. These cookies are easy to prepare, chilled to perfection, and baked until soft and chewy, making them perfect for holiday celebrations and gifting.
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
Topping
- Red & Green Sanding Sugar
Instructions
- Combine Wet Ingredients: In a large bowl, add the softened butter, cream cheese, sugar, eggs, vanilla extract, and almond extract. Using a hand mixer, beat all ingredients together until the mixture is light and fluffy, which should take about 4-5 minutes.
- Add Dry Ingredients: Using a rubber spatula, scrape down the sides of the bowl to ensure even mixing. Add the all-purpose flour, cornstarch, baking soda, and salt to the bowl. Turn the hand mixer to low speed and combine until a soft dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and place it in the refrigerator for 2 hours to allow the dough to firm up and flavors to meld.
- Prepare for Baking: After chilling, remove the dough from the refrigerator and preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Form Cookies: Scoop dough balls onto the parchment-lined baking sheet, spacing them at least 1 inch apart to allow for spreading.
- Create Pattern and Add Sugar: Using a fork, gently press down on each dough ball to create a crisscross pattern. Sprinkle the tops generously with red or green sanding sugar for a festive touch.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies at 350 degrees Fahrenheit for 11 minutes. Be careful not to overbake; the cookies should not brown around the edges and should appear slightly undercooked in the center when removed.
- Cool Cookies: Allow the cookies to 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 any lumps in the dough.
- Remove cookies from the oven slightly underbaked; they will firm up as they cool to achieve a soft texture.
- Use a cookie scoop for evenly sized and shaped 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.
- Baked cookies can be frozen in a freezer-safe container for up to 3 months; thaw at room temperature before serving.
- Dough can be prepared 2-3 days in advance and stored in the refrigerator or frozen for up to 3 months for future use.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
