Description
Classic Christmas Cookies are soft, buttery treats flavored with vanilla and almond extracts and topped with festive red and green sanding sugar, perfect for holiday celebrations and cookie exchanges.
Ingredients
Scale
Dairy & Eggs
- 1 stick salted butter softened
- 2 ounces cream cheese softened
- 2 large eggs
Sugars & Extracts
- 1½ cups sugar
- 1½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- Red & Green Sanding Sugar
Dry Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Mix Wet Ingredients: In a large bowl, add the softened butter, cream cheese, sugar, eggs, vanilla extract, and almond extract. Beat with a hand mixer on medium-high speed until light and fluffy, about 4-5 minutes.
- Add Dry Ingredients: Using a rubber spatula, scrape down the sides of the bowl. Add the all-purpose flour, cornstarch, baking soda, and salt. Turn the hand mixer to a low speed and combine until a soft dough forms.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Shape Cookies: Scoop dough into balls using a cookie scoop or spoon, placing them at least 1 inch apart on the prepared baking sheet.
- Decorate: Using a fork, gently press a criss-cross pattern on each cookie ball. Sprinkle the tops with red and green sanding sugar for a festive touch.
- Bake: Bake the cookies in the preheated oven at 350 degrees Fahrenheit for 11 minutes. Avoid overbaking; cookies should look slightly undercooked and should not brown on the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Soften the butter and cream cheese fully before mixing to avoid lumps in the dough.
- Remove cookies from the oven when they are slightly underbaked; they will firm up as they cool, ensuring a soft texture.
- Use a cookie scoop for uniform cookie sizes and perfect round shapes.
- Line baking pans with parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Store cookies in an airtight container at room temperature for 5-7 days.
- 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.
- The dough can be prepared 2-3 days ahead and refrigerated or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 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
