Soft Christmas cookies start with a simple buttery dough that you chill, roll, and cut into any holiday shape you like. They bake in just a few minutes, so the centers stay tender and the edges turn lightly golden, ready for icing or sprinkles.
The recipe makes 24 cookies and takes about two and a half hours, but most of that is chilling time while the dough firms up. It is a classic for cookie swaps, school parties, and decorating afternoons with kids.
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Why These Soft Christmas Cookies Work
The dough has just seven simple ingredients, so there is nothing hard to find and nothing complicated to mix. Creaming the sugar and margarine until light and fluffy traps air, which is what gives the baked cookies their soft, tender texture.
Chilling the dough for 2 hours is the step that makes cutting easy. Cold dough rolls out cleanly, holds sharp edges, and keeps the cookies from spreading into blobs in the oven.
A short bake of 6 to 8 minutes keeps the centers soft. Pulling the pans out while the edges are just lightly golden is the secret to a cookie that stays tender for days.
Ingredients for Soft Christmas Cookies
- 3 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups white sugar
- 1 cup (2 sticks) margarine, softened
- 2 large eggs
- 2 tsp vanilla extract
All-purpose flour. Sift it with the baking powder and salt so the dough mixes evenly. Spoon the flour into the cup and level it instead of scooping.
Baking powder. It gives the cookies a slight lift for a tender bite. Use fresh baking powder for the best result.
Margarine. Use stick margarine at room temperature so it creams smoothly. Butter can replace it for a richer flavor.
White sugar. It sweetens the dough and helps the edges brown lightly. Do not reduce it too much or the cookies will taste flat.
Eggs and vanilla. The eggs bind the dough and vanilla adds warm flavor. Add the eggs one at a time.
How to Make Soft Christmas Cookies
1. Mix the dry ingredients. Sift the flour, baking powder, and salt into a medium bowl and set it aside.
2. Cream the sugar and margarine. Beat them with an electric mixer in a large bowl until smooth and creamy.
3. Add the eggs. Beat in one egg until blended, then the second egg and the vanilla until fully mixed.
4. Add the flour. Mix in the flour gradually, just until a soft dough forms, and do not overmix.
5. Chill the dough. Wrap it in plastic wrap and refrigerate for 2 hours so it is firm enough to roll.
6. Heat the oven. Preheat the oven to 400 degrees F and lightly grease two baking sheets.
7. Roll and cut. Roll the dough on a floured surface to 1/4 inch thick and cut out shapes with cookie cutters.
8. Bake. Place the cookies on the sheets, rerolling the scraps, and bake each batch for 6 to 8 minutes, until the edges are lightly golden.
9. Cool. Let the cookies cool on the sheets for a few minutes, then move them to a wire rack to cool completely.
How to Serve Soft Christmas Cookies
Serve these cookies plain with a glass of milk or hot cocoa, or decorate them with icing and sprinkles once cool. They look lovely on a cookie platter next to madeleine cookies and a tray of fudgy chocolate chunk brownies. For something to pair with coffee, add a slice of French apple cake, and bake the red velvet edible cookie dough for a festive snack.
How to Store and Reheat Soft Christmas Cookies
Once completely cool, store the cookies in an airtight container at room temperature to keep them soft. Layer decorated cookies with parchment so the icing does not smudge.
If they start to feel firm, warm a cookie for a few seconds in the microwave to soften it again. You can also freeze the wrapped dough or the baked, undecorated cookies and thaw them before decorating.
Tips and Variations for Soft Christmas Cookies
Chill the dough fully. Warm dough sticks to the counter and spreads in the oven, so give it the full chilling time.
Use fresh baking powder. Iowa State University Extension suggests replacing baking powder about 6 months after opening, since old powder loses its lift.
Roll to an even thickness. Cookies of the same thickness bake at the same speed, with no burned edges next to raw centers.
Flour lightly. Too much flour on the counter dries out the dough and makes the cookies tougher.
Reroll scraps gently. Press them together and chill them again if they feel warm before you cut more shapes.
Do not overbake. Take the cookies out when the edges are lightly golden because they continue to set on the pan.
Customize the dough. Fold in chocolate chips or nuts, or press sprinkles on top before baking for a quick festive look.
Frequently Asked Questions About Soft Christmas Cookies
Can I make soft Christmas cookies ahead of time?
Yes. The dough keeps well in the refrigerator, so make it a day ahead and bake when you are ready. You can also bake and freeze the cookies before decorating.
How do I keep soft Christmas cookies from spreading?
Chill the dough, bake on cool pans, and avoid greasing the sheets too heavily. Cold dough keeps its shape in the heat of the oven.
Can I use butter instead of margarine?
Yes. Use the same amount of softened butter. It makes the cookies richer in flavor, though the texture is a little crisper at the edges.
Is it safe to eat the raw dough?
No. Raw dough contains uncooked flour and eggs, so bake the cookies fully and keep the raw dough for baking only.
When should I decorate the cookies?
Wait until the cookies are completely cool. Icing on warm cookies melts and slides off.
Best Soft Christmas Cookies
Equipment
- Electric mixer
- Plastic wrap
- Rolling Pin
- Cookie cutters
- Baking sheets
- Wire rack
Ingredients
Main Ingredients
- 3 ¾ cup all-purpose flour sifted
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cup white sugar
- 1 cup stick margarine 2 sticks, softened
- 2 large eggs
- 2 tsp vanilla extract
Instructions
Cooking
- Sift. Sift the flour, baking powder, and salt into a bowl.
- Cream. Beat the sugar and margarine until smooth and creamy.
- Add the eggs. Beat in the eggs one at a time, then the vanilla.
- Add the flour. Mix in the flour just until a soft dough forms.
- Chill. Wrap the dough and refrigerate for 2 hours.
- Roll and cut. Heat the oven to 400 degrees F. Roll the dough 1/4 inch thick on a floured surface and cut out shapes.
- Bake. Bake on greased sheets for 6 to 8 minutes until the edges are lightly golden. Bake in two batches.
- Cool. Rest on the sheets for a few minutes, then move to a wire rack.
