Soft Christmas Cookies
These Soft Christmas Cookies are buttery, pillowy, and full of classic holiday flavor! Made with simple pantry staples, a touch of vanilla, and a hint of almond extract, they bake up golden on the edges and soft in the center every time. Topped with a smooth vanilla icing, they’re perfect for decorating, gifting, or enjoying with a warm mug of cocoa. A nostalgic, crowd-pleasing cookie that brings comfort and cheer to every Christmas celebration!
Ingredients
For the Cookies:
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 4 tablespoons milk
For the Icing:
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and almond extract.
- Gradually mix in dry ingredients, alternating with milk, beginning and ending with the dry ingredients.
- Drop rounded tablespoons of dough onto the baking sheets, spacing them 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden but centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the icing: whisk powdered sugar, milk, and vanilla until smooth.
- Once cookies are cool, spread or drizzle icing over the tops. Allow to set before serving.
Notes
- Chill the dough for 30 minutes to prevent spreading.
- For softer cookies, avoid overbaking—remove them when the centers are still slightly pale.
- Add food coloring or sprinkles to the icing for a festive touch.
- Store in an airtight container for up to 5 days, or freeze unfrosted cookies for up to 2 months.