Cookies and Christmas go together, don’t you think? There are so many amazing Christmas cookie recipes. I’m not much of a cookie decorator, but baking them is something I enjoy. Today, I’m sharing a favorite cookie recipe. Our soft and chewy Christmas Sugar Cookies are easy to make.
You can’t go wrong with classic sugar cookies for Christmas. I prefer them to be soft and chewy and this recipe delivers! I also like quick and easy recipes and since there is no kneading or rolling needed for this recipe, you can make a batch of them in no time. Decorate them in fun and festive Christmas designs.
Once the cookies have baked and cooled, it’s easy to decorate them with simple Christmas designs. Gloria decorated these for us.
These were decorated using gel frosting tubes. Make sure that the cookies are completely cooled if you use gel frosting, otherwise, it will spread.
These would be fun to make with children and give them sprinkles and frosting to decorate them.
This recipe is one that I’ve had for ages. I can’t credit the source, but I’m guessing I found it in a magazine back in the 80s. I’ve tweaked it a little over the years and now it’s one of my favorite simple cookie recipes.
Soft and Chewy Sugar Cookies
Delicious soft sugar cookies that are easy to make and decorate.
- 1 Cup Butter Softened
- 1 1/3 Cups Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 Cups All Purpose Flour
- Sprinkles for Decorating
- Gel Frosting
Pre heat oven to 350 degrees.
Line cookie sheets with silicone liner or parchment paper.
Cream butter and sugar on medium speed using an electric mixer.
Add egg to mixture and beat on medium for about a minute.
Add vanilla extract and beat on medium until incorporated into mixture.
Sift together flour, salt, baking powder, and baking soda.
Add dry ingredients a little at a time to mixture, beating on medium between each addition.
Using a scoop or your hands, take about 2 TBS of the dough and roll into balls.
Place cookie dough balls on parchment paper. Sprinkle lightly with flour.
Flatten and use a round cookie cutter to form circles. Remove excess dough and transfer cookies to prepared pans.
Oven temperatures vary. Check cookies at 10 minutes. Continue baking for 2 additional minutes if needed.
Allow to cool completely before decorating. Store in an air tight container for several days.
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