Description
These Classic Christmas Cookies are soft, buttery, and subtly flavored with vanilla and almond extracts, then finished with festive red and green sanding sugar. Perfect for holiday celebrations, they are easy to make with a simple dough that requires chilling before baking to achieve the ideal texture and flavor.
Ingredients
Scale
Wet Ingredients
- 1 stick salted butter, softened
- 2 ounces cream cheese, softened
- 1½ cups sugar
- 2 large eggs
- 1½ teaspoons 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
- Mix Wet Ingredients: In a large bowl, add the softened butter, cream cheese, sugar, eggs, vanilla, and almond extract. Using a hand mixer, beat the mixture on medium speed until it becomes light and fluffy, about 4-5 minutes.
- Add Dry Ingredients: Scrape down the sides of the bowl with a rubber spatula to incorporate all ingredients. Add the flour, cornstarch, baking soda, and salt. Mix on low speed until a soft dough forms, being careful not to overmix.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 2 hours to firm up the dough and enhance flavor development.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Shape Cookies: Scoop dough into balls using a cookie scoop or spoon and place them at least 1 inch apart on the prepared baking sheet.
- Create Pattern: Using a fork, gently press down on each dough ball to make a criss-cross pattern.
- Add Topping: Sprinkle the top of each cookie with red or green sanding sugar to add a festive touch.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes. Do not overbake; cookies should remain soft and appear slightly undercooked when removed from the oven.
- 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
- Storage: Store cookies in an airtight container at room temperature for 5-7 days.
- Reheat: Warm cookies in the microwave for 5-10 seconds if you prefer them soft and warm.
- Freezing: Freeze baked cookies in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
- Make Ahead: Prepare dough 2-3 days in advance and keep refrigerated, or freeze dough for up to 3 months.
- Tips: Fully soften butter and cream cheese before mixing to avoid lumps; slightly underbake cookies as they firm up while cooling; use a cookie scoop for uniform size and shape; line baking sheets with parchment paper or silicone mats for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
