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Every holiday season as a child, my mom filled the house with the smell of these Best Soft Christmas Cookies. She cut them into festive shapes and we decorated them with sprinkles and frosting. Now I make them for my own family, keeping the tradition alive and filling our home with sweet nostalgia.
I first made these with my kids for a school cookie swap. Each year we end up baking extra so everyone can bring some home. These cookies never last long at our house.
Ingredients
- All purpose flour: gives these cookies their signature softness and structure. Choose a high-quality brand for tender results
- Baking powder: ensures the cookies puff slightly and stay soft. Fresh baking powder is key for the best rise
- Salt: balances sweetness and deepens flavor. Fine sea salt blends smoothly into the dough
- White sugar: keeps the cookies light and sweet. Make sure your sugar is free of lumps
- Margarine: lends tenderness and moisture. Pick a good quality margarine for best texture or swap in unsalted butter for slightly richer taste
- Large eggs: bind the dough and help it bake up fluffy. Use eggs at room temperature for smooth mixing
- Vanilla extract: infuses warmth and that cozy classic holiday aroma. Pure vanilla offers the best flavor but imitation works too
Instructions
- Prepare Dry Ingredients:
- Sift flour baking powder and salt together in a medium bowl to combine and aerate. This ensures soft cookies
- Cream Sugar and Margarine:
- In a large bowl beat together sugar and margarine until smooth using an electric mixer. This should take about three to five minutes and the mixture will appear pale and fluffy
- Incorporate Eggs and Vanilla:
- Beat in one egg until fully absorbed. Add the second egg along with vanilla extract and beat again until the mixture is creamy
- Add Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients stirring gently just until combined. Be careful not to overmix as this keeps cookies tender
- Chill the Dough:
- Wrap the dough in plastic and chill for at least two hours in the refrigerator. Chilled dough holds its shape better when cut
- Preheat and Prep Pans:
- Set oven to 400 F or 200 C. Grease two large cookie sheets so the cookies release easily after baking
- Shape Cookies:
- On a lightly floured surface roll the dough out to one quarter inch thickness. Use your favorite cookie cutters to create festive shapes and carefully transfer to prepared sheets. Gather up dough scraps and repeat this process for all the dough
- Bake:
- Bake cookies for six to eight minutes in batches. Watch for lightly golden edges that signal doneness. Do not overbake if you want extra soft cookies
- Cool:
- Let cookies cool for a few minutes on the sheet before transferring to a wire rack. This prevents breaking and helps them set fully before decorating
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The vanilla in these is my favorite part. One year my grandmother gifted us homemade vanilla extract and we used it in this recipe. The cookies tasted more magical than ever and now that little bottle brings back such fond holiday memories
Storage Tips
Store cooled cookies in an airtight tin at room temperature for up to seven days. To prevent cookies from becoming stale layer them with parchment paper. You can also freeze the baked cookies tightly wrapped for up to three months. If you want to freeze dough instead wrap well and thaw in the fridge overnight before rolling out.
Ingredient Substitutions
Feel free to use unsalted butter in place of margarine if you prefer a richer flavor. If you want to go egg free a flax egg substitute works as a binder and keeps cookies soft. For dairy free cookies check that your margarine is plant based.
Serving Suggestions
These cookies are perfect for holiday cookie platters or as homemade gifts. Dress them up with icing edible glitter or sprinkles to fit any celebration. Sometimes I like to sandwich two cookies with a thin layer of raspberry jam for a fun twist.
Cultural and Historical Context
Soft sugar cookies like these have roots in European holiday traditions where cookies were often shaped decorated and shared to mark the winter season. The joy of cutting and decorating them is a ritual that brings generations together in the kitchen.
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Nothing feels quite as festive as the afternoon spent together decorating these cookies. The smiles flour-dusted aprons and bites sneaked straight from the cooling rack have become my favorite part of December.
Frequently Asked Questions
- → What gives these cookies their soft texture?
The combination of margarine, precise flour balance, and chilling the dough ensures a tender, soft bite.
- → Can I use butter instead of margarine?
Yes, butter can be substituted for margarine for a richer flavor, though texture may slightly vary.
- → Why does the dough need to be chilled?
Chilling the dough firms it up for rolling and helps cookies keep their shape during baking.
- → How do I know when the cookies are done?
When edges just turn golden, usually after 6-8 minutes, remove from the oven for soft centers.
- → Can I decorate these cookies?
Absolutely, you can add icing, sprinkles, or colored sugar after cooling for a festive touch.
- → What’s the best way to store these cookies?
Store them in an airtight container at room temperature to retain their softness for several days.