Description
These Soft Christmas Sugar Cookies are tender, fluffy, and lightly sweetened, perfect for festive celebrations. Made with a mix of cake flour, sour cream, and a blend of butter and vegetable shortening, these cookies stay soft and chewy. Topped with a creamy, colorful vanilla buttercream frosting and sprinkles, they’re a holiday favorite that’s as fun to decorate as they are to eat.
Ingredients
Scale
Cookie Dough
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 large egg
Frosting
- 1 cup unsalted butter
- ½ teaspoon vanilla extract
- 3½ cups powdered sugar
- 2 tablespoons heavy cream
- Red food coloring
- Green food coloring
- Sprinkles
Instructions
- Preheat Oven: Preheat your oven to 325°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
- Cream the Fats and Sugar: In an electric mixer fitted with a paddle attachment, beat together the granulated sugar, unsalted butter, vegetable shortening, and sour cream on medium-high speed for about 3 minutes until the mixture is light, fluffy, and smooth.
- Add Flavorings and Egg: Beat in the large egg, vanilla extract, and almond extract until fully combined, adding moisture and flavor to the dough.
- Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients while mixing on low speed. Continue mixing for about 1 minute until just combined, ensuring the dough is evenly mixed without overworking.
- Shape Cookies: Use a medium cookie scoop to portion dough into balls, then roll them gently in your hands to smooth the surface. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten Dough: Press each dough ball down using the bottom of a cup to create a flat surface for even baking.
- Bake Cookies: Bake in the preheated oven for 10 to 13 minutes until the tops are set and pale yellow. Avoid overbaking to maintain the soft texture.
- Cool Cookies: Let the cookies cool on the baking sheets briefly, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a stand mixer with the paddle attachment, beat the butter and vanilla extract until smooth and combined.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing well after each addition. Thin the frosting by adding heavy cream until you reach your desired spreading consistency.
- Color and Decorate: Divide the frosting into three bowls. Tint one with red food coloring, another with green, and leave the last bowl white. Frost the cooled cookies and finish with sprinkles for festive decoration.
Notes
- Store cookies in an airtight container to maintain freshness.
- These cookies are excellent when shared with friends and family.
- Make sure not to overbake; the cookies should be soft and slightly undercooked for the best texture.
- Use cake flour for a softer crumb; substituting all-purpose flour may change the texture.
- You can substitute vegetable shortening with all butter for a richer flavor, but the texture may be slightly different.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
