Soft Christmas Cookies

This soft Christmas cookie recipe has become a staple in my holiday baking routine, creating the perfect canvas for festive decorating while maintaining that melt-in-your-mouth texture that everyone loves.

I discovered this recipe ten years ago when looking for cookies that wouldn't spread during baking, and they've been my go-to ever since. My nieces and nephews now expect them at every Christmas gathering.

Ingredients

• All purpose flour: Creates the perfect structure without being too dense. Look for unbleached varieties for the best flavor.
• Baking powder: Provides just enough lift without causing the cookies to lose their shape.
• Salt: Balances the sweetness and enhances overall flavor. Use fine sea salt for best results.
• White sugar: Gives these cookies their characteristic texture. Superfine sugar works especially well.
• Margarine: Keeps these cookies tender. Use stick margarine rather than tub varieties for consistent results.
• Large eggs: Bind everything together. Bring to room temperature for best incorporation.
• Vanilla extract: Adds warmth and depth. Pure extract rather than imitation makes a noticeable difference.

Step-by-Step Instructions

Prepare the dry ingredients:

Sift together the flour, baking powder, and salt thoroughly to ensure even distribution and prevent flour lumps in your finished cookies. This step takes just two minutes but makes a significant difference in texture.

Cream butter and sugar:

Beat the margarine and sugar with an electric mixer on medium speed for at least 3 minutes until light and fluffy. The mixture should lighten in color significantly; this important creaming process incorporates air that helps create tender cookies.

Add wet ingredients:

Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Then add vanilla extract and mix until just combined. Overmixing at this stage can lead to tough cookies.

Form the dough:

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. The dough should pull away from the sides of the bowl but still feel slightly sticky. Stop mixing as soon as no dry flour remains.

First chill:

Wrap the dough tightly in plastic wrap and refrigerate for 2 hours. This resting period allows the flour to fully hydrate and makes the dough easier to roll.

Second chill:

After the first chilling period, wrap the dough again and return to the refrigerator for another 2 hours. This double chilling process is crucial for preventing spread during baking.

Cut and bake:

Roll the dough to exactly 1/4 inch thickness on a lightly floured surface. Cut shapes and transfer carefully to prepared baking sheets. Bake in a fully preheated 400°F oven until the edges barely begin to turn golden, about 6 to 8 minutes.

Pin it

Perfecting Your Dough

The secret to these Christmas cookies lies in the temperature of your ingredients. Start with room temperature margarine and eggs to achieve the perfect creaming. Cold margarine won't incorporate enough air, while too soft margarine won't hold its structure. The ideal temperature is about 65°F, where the margarine holds its shape but yields easily when pressed with a finger.

Pin it

Decorating Ideas

These cookies provide the perfect canvas for holiday creativity. For beginners, try a simple glaze made from powdered sugar, milk, and a touch of almond extract. More advanced decorators can use royal icing to create detailed designs. For a quick option, sprinkle with colored sugar before baking. My family tradition involves setting up a decorating station with various colored icings, sprinkles, and candies, allowing everyone to personalize their cookies.

Storage Success

Store baked cookies in airtight containers with parchment paper between layers to prevent sticking. At room temperature, they'll stay fresh for about 5 days. For longer storage, freeze decorated or undecorated cookies in single layers until solid, then transfer to freezer bags. When ready to serve, thaw at room temperature for about an hour without removing from the container to prevent condensation from making them soggy.

The History Behind the Recipe

These soft Christmas cookies have roots in traditional German and Scandinavian holiday baking. Originally called "Butterplätzchen" in Germany, these cookies were designed to keep their shape while providing a tender texture. American adaptations like this one typically use margarine instead of butter for a softer result. In the 1950s, these cookies became especially popular in American homes as holiday cookie exchanges gained popularity.

Frequently Asked Questions

→ Why do I need to chill the cookie dough twice?

Chilling the dough twice helps solidify the fats, preventing spreading during baking. This results in cookies that hold their shape and have a better texture. The first chilling helps the dough firm up after mixing, while the second ensures it's completely cold before rolling and cutting.

→ Can I freeze this cookie dough?

Yes! This dough freezes exceptionally well. You can freeze it in disc form wrapped tightly in plastic wrap for up to 3 months. Alternatively, cut out shapes and freeze them unbaked on a sheet before transferring to a container. Bake directly from frozen, adding 1-2 minutes to the baking time.

→ What's the best way to decorate these cookies?

These cookies work beautifully with royal icing, buttercream frosting, or a simple glaze. For beginners, try a basic powdered sugar glaze (mix powdered sugar with a small amount of milk and vanilla). You can also sprinkle with colored sugar before baking for a simpler decoration.

→ Can I substitute butter for margarine?

Yes, you can use an equal amount of unsalted butter instead of margarine. Butter will give the cookies a richer flavor, while margarine tends to make them a bit softer. If using butter, you may need to adjust the chilling time slightly as butter firms up more quickly when cold.

→ How do I know when the cookies are done baking?

The cookies are done when they're just turning golden around the edges but still look slightly underbaked in the center. They should not brown completely. This slight underbaking is the secret to their softness. They'll continue to set up as they cool on the baking sheet.

→ How long do these cookies stay fresh?

When stored in an airtight container at room temperature, these cookies stay soft for up to 5-7 days. Place parchment paper between layers to prevent sticking if decorated. For longer storage, freeze baked cookies for up to 3 months.