Best Soft Christmas Cookies
Buttery cut-out cookies from a simple chilled dough that bake soft and tender in under 10 minutes.
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.
Notes
Substitutions: Butter can replace the margarine. Fold in chocolate chips or nuts.
Tips: Chill fully, roll to an even thickness, and do not overbake.
Storage: Airtight at room temperature for a few days. Freeze the dough or undecorated cookies. Do not eat the raw dough.