Description
Classic Christmas Cookies are soft, chewy sugar cookies with buttery vanilla flavor, a hint of almond, and cream cheese for extra tenderness. Finished with festive red and green sanding sugar, they are perfect for holiday cookie trays, Christmas parties, gifting, and family baking.
Ingredients
Scale
- 1 stick salted butter, softened
- 2 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Red and green sanding sugar, as needed for decorating
Instructions
- Add the softened butter, cream cheese, granulated sugar, eggs, vanilla extract, and almond extract to a large mixing bowl. Beat with a hand mixer for about 4 to 5 minutes, until light, smooth, and fluffy.
- Scrape down the sides of the bowl with a rubber spatula. Add the all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed just until a soft cookie dough forms. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for 2 hours so it becomes firm enough to shape and spreads less during baking.
- After chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the chilled dough into evenly sized balls and arrange them on the prepared baking sheet at least 1 inch apart.
- Use a fork to gently press a criss-cross pattern into the top of each dough ball. Sprinkle the cookies with red or green sanding sugar.
- Bake at 350°F for 9 to 11 minutes. Remove the cookies while the edges are still pale and the centers appear slightly underbaked for the softest texture.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Make sure the butter and cream cheese are fully softened before mixing to prevent lumps in the dough.
- Do not overbake the cookies. They should remain pale around the edges and will continue to set while cooling.
- Use a cookie scoop to create evenly sized cookies that bake at the same rate.
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking and simplify cleanup.
- Store cooled cookies in an airtight container at room temperature for 5 to 7 days.
- Warm individual cookies in the microwave for 5 to 10 seconds for a softer, freshly baked texture.
- Freeze baked cookies in an airtight freezer-safe container for up to 3 months and thaw at room temperature before serving.
- The cookie dough can be prepared 2 to 3 days ahead and refrigerated or frozen for up to 3 months.
- For variations, replace sanding sugar with sprinkles, powdered sugar, royal icing, crushed peppermint, cinnamon sugar, or a drizzle of melted white chocolate.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 97 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 17 mg