Written by Sarah Miller
Classic Soft Christmas Cookies are, let’s be honest, basically the reason some of us survived childhood winters. You know when you’re craving a cookie that won’t crack your teeth in half or taste like dusty old gingerbread? Yeah, been there. A batch of these pillowy cookies is the fix. Plus, let’s not pretend you haven’t found yourself lost among all the delicious soft cream cheese spritz cookies online, then realized all you want is a classic, not something with goat cheese or, gasp, chili powder.
If you need more festive inspiration, I’ve got friends who swear by these deliciously spiced gingerbread loaf treats too.
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What Makes These Christmas Cookies So Soft?
Everyone wants to know the secret, right? For me, making Classic Soft Christmas Cookies is more about what you don’t do than what you do. Honestly, it’s not quantum physics, but there are a couple tricks. Creaming butter and sugar together until it’s light and fluffy is the real MVP. Don’t skimp on this part—your arm will hate you, but your tastebuds will be singing carols.
I’ve found (after plenty of tragic cookie experiments) that using just the right amount of flour is key. If it looks like it could double as a hockey puck, you’ve gone too far. Also, always pull them out of the oven just a tad sooner than you think. Trust yourself. Even if they look soft, as they cool, they will firm up a little bit.
Oh, and a splash of sour cream or cream cheese? Game changer. It’s like a well-kept secret among grandmas everywhere.
| Tip | Description |
|---|---|
| Don’t Skimp on the Butter | Using enough butter will ensure your cookies remain soft and chewy! |
| Avoid Too Much Flour | Measure flour properly to prevent dense cookies. Use the spoon-and-level method. |
| Chill the Dough | Chilling helps the cookies maintain their shape and improve texture. |
| Underbake Slightly | Take them out of the oven when they are slightly underbaked for the best softness. |
| Store with Bread | Add a slice of bread in the storage container to keep them moist! |
How to Store Soft Christmas Cookies
Okay, let’s get real—nobody wants dry, crumbly Christmas cookies on the second day. The trick is to keep them in an airtight container. I usually stack them with parchment paper between layers so they don’t get stuck together. If you’re a perfectionist (or just like avoiding chaos), it actually helps them keep that cloud-like texture.
My grandma sometimes tossed in a slice of white bread into the container. Weird, but the cookies pull the moisture from the bread, keeping everything soft and fresh. Just swap out the bread if it starts looking sad. I’d avoid the fridge unless you want rock-hard cookies. Seriously, just don’t. Find a cool counter spot instead and you’ll be golden.
Can You Freeze Soft Christmas Cookies?
Oh, for sure! Freezing is my favorite trick for spreading holiday joy into, well, February. Here’s how I roll with it:
First, let the cookies cool completely. Don’t rush it or you’ll have a frozen mess—lesson learned. I wrap each cookie in plastic wrap or pop them into zip-top freezer bags. If you’re adding frosting, chill the cookies first so things set up nicely.
When it’s time to indulge (because of course it is), let the cookies thaw at room temp. Honestly, they taste just as heavenly as the day you baked them. Frosted or plain, it doesn’t matter. They’ll be soft, sweet, and dangerously easy to eat.
Tips & Tricks for Making the Best Soft Cookies
Ah, this is the juicy part! Maybe just a few solid pointers to get you through those hectic holiday bake-athons (seriously, who isn’t multitasking with laundry and phone calls while baking?):
- Do NOT overbake. Pull cookies when the edges are barely set.
- Chill the dough for 30 minutes if you have time—it keeps things from spreading too much.
- Use parchment paper. Cleaning stuck cookies is basically a holiday nightmare.
Don’t feel bad if your first batch are, uh, less-than-Instagram-worthy. If they taste good, that’s the only review that matters.
More of Our Favorite Cookie Recipes
Whew! Okay, so you’ve mastered Classic Soft Christmas Cookies. Want some other easy and festive options? I’m all about variety (and excuses to keep the oven running). For a quick crowd-pleaser, try a batch of delicious-cute snowman cake pops or get creative with your platter by making delicious fun mini cheese balls to add a little savory balance at your next party.
Common Questions
Should I chill the dough before baking?
I say yes if you have the patience. It keeps the cookies thick and chewy.
Why are my cookies tough and dry?
Eh, probably too much flour or too much time in the oven. Scoop lightly and set a timer.
Can I frost the cookies the next day?
Of course! Let them cool, store overnight, and frost whenever you’re ready.
What’s the best way to decorate them fast?
Spread on a quick glaze, toss on sprinkles, done. Don’t stress the details.
Can I make these gluten-free?
Totally possible if you use a good one-to-one gluten-free baking flour. Texture may vary a bit, but I’ve had decent luck.
Thanks for Baking Along!
Alright, if you’re craving nostalgic, cloud-soft treats this year, Classic Soft Christmas Cookies truly deliver. Don’t overthink it; a little patience and a few tried-and-true tricks will get you there. And hey, if you want extra ideas, check the Best Soft Christmas Cookies Recipe or try these Soft-Baked Cutout Sugar Cookies – A Latte Food for even more holiday magic.
Promise, your cookie tin will thank you. Now—go bake, have fun, and make some sweet memories!
Classic Soft Christmas Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure to use enough butter for softness.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Use the spoon-and-level method to measure.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or cream cheese Optional, but enhances softness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in sour cream or cream cheese if using.
- Chill the dough for at least 30 minutes.
Baking
- Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets.
- Bake for 8-10 minutes or until the edges are set but the centers are slightly underbaked.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack.