Soft Christmas Cookies

 Soft Christmas Cookies:

Here’s a festive and foolproof recipe for **Soft Christmas Cookies** – pillowy, melt-in-your-mouth treats that can be decorated any way you like for the holiday season.

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## Soft Christmas Cookies Recipe

### Why You’ll Love Them

These cookies are thick, soft, and buttery with a hint of vanilla – the kind that stay tender for days and are perfect for frosting and sprinkles. They’re a holiday staple because they’re easy to make, kid-friendly, and fun to decorate together.

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### Ingredients

#### For the Cookies

* **2 ¾ cups all-purpose flour** – Provides structure.

* **1 teaspoon baking powder** – Helps them puff up slightly.

* **½ teaspoon baking soda** – Keeps them soft and tender.

* **½ teaspoon salt** – Balances sweetness.

* **¾ cup unsalted butter, softened** – For rich flavor and soft texture.

* **1 cup granulated sugar** – Sweetness and lightness.

* **1 large egg** – Binds the dough.

* **2 teaspoons vanilla extract** – Classic flavor base.

* **½ cup sour cream** – The secret to soft, moist cookies.

#### For the Frosting

* **3 cups powdered sugar** – Smooth, sweet base.

* **⅓ cup unsalted butter, softened** – Creamy richness.

* **2–3 tablespoons milk or heavy cream** – To adjust consistency.

* **1 teaspoon vanilla extract** – Flavor boost.

* Food coloring & sprinkles – For decorating.

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### Instructions

1. **Make the dough**

   * In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

   * In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).

   * Mix in the egg and vanilla. Stir in sour cream until smooth.

   * Gradually add the dry ingredients and mix until a soft dough forms.

2. **Chill the dough**

   * Divide dough in half, wrap in plastic, and refrigerate at least 1 hour (or overnight). This makes it easier to roll and cut.

3. **Roll & cut**

   * Preheat oven to 350°F (175°C).

   * Roll dough out on a lightly floured surface to about ¼-inch thickness.

   * Use Christmas cookie cutters (trees, stars, bells, etc.) to cut shapes.

4. **Bake**

   * Place cookies on a parchment-lined baking sheet.

   * Bake for 8–10 minutes, until edges are just set but not browned (they’ll stay soft).

   * Cool completely before frosting.

5. **Frost & decorate**

   * Beat powdered sugar, butter, milk, and vanilla until smooth and spreadable.

   * Tint frosting with food coloring if desired.

   * Frost cookies and top with festive sprinkles.

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### Pro Tips

* For extra flavor, add a hint of almond extract to the dough or frosting.

* Don’t overbake – take them out when they look just set for maximum softness.

* Store in an airtight container with parchment between layers; they stay soft for up to a week.

* Freeze unfrosted cookies for up to 3 months, then thaw and decorate fresh.

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### Serving Ideas

* Pack in holiday tins for gifting.

* Arrange on a platter with other festive cookies (gingerbread, shortbread, peppermint bark).

* Make it a family tradition: set up a decorating station with different frostings and sprinkles for kids (and adults!).

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Would you like me to also give you a **no-ch

ill, quick version** of these cookies for when you need a last-minute Christmas batch?