Last Christmas Eve, I found myself covered in flour and laughter as my daughter, Lucy, tried to roll cookie dough with her tiny hands while our son, Max, kept sneaking sugar sprinkles into his mouth. My husband, Dan, was at the counter, pretending to “supervise,” but he was mostly in charge of taste-testing.
The kitchen smelled like sweet vanilla and warm butter—a scent that felt like home. We had carols playing softly in the background, and even though the house was a little messy, I remember thinking: this is what joy looks like.
These cookies have been a staple in our family for years. I first made them when we were newlyweds living in a small apartment with a squeaky oven door and no fancy mixer. They came out a bit uneven back then, but still deliciously soft. Over the years, I’ve adjusted the recipe so it’s now foolproof—lightly crisp on the edges, melt-in-your-mouth tender in the center, and just the right amount of sweetness.
Now, baking these Classic Christmas Cookies has turned into our family’s holiday tradition. Even after long days at work, I find peace in creaming butter and sugar together—it’s my kind of therapy. And honestly, no Christmas feels complete without that first bite of a warm cookie right out of the oven.
Short Description
These soft and buttery Classic Christmas Cookies are festive, simple, and perfect for holiday gatherings. They’re delicately sweet, golden around the edges, and easy enough for the whole family to make together.
Key Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3–4 tablespoons buttermilk
- Colored sugar or sprinkles (optional)
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Wire cooling racks
- Flat-bottom glass (for flattening cookies)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together flour, baking soda, and baking powder. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat softened butter and sugar until smooth and fluffy. It should look pale and airy—this gives your cookies their light texture.
Step 4: Add Wet Ingredients
Beat in the egg, vanilla extract, and almond extract. Mix until fully incorporated.
Step 5: Combine the Dough
Gradually blend in the dry ingredients. Add buttermilk one tablespoon at a time until the dough is soft but not sticky. If it feels sticky, sprinkle in a teaspoon of flour at a time until it firms up slightly.
Step 6: Shape the Cookies
Roll rounded teaspoonfuls of dough into small balls and place them on your baking sheet, leaving space between each. Flatten each ball gently using the bottom of a glass.
Step 7: Decorate
Sprinkle the tops with colored sugar or festive sprinkles if you’d like.
Step 8: Bake and Cool
Bake for 8–10 minutes, just until the edges turn light golden. The centers should still look slightly soft. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Why You’ll Love This Recipe
Soft and Buttery: Every bite melts in your mouth with a delicate texture.
Simple Ingredients: You probably already have everything in your pantry.
Kid-Friendly: Easy enough for little hands to help with rolling and decorating.
Versatile: Perfect plain or with festive toppings.
Make-Ahead Friendly: The dough can be chilled and baked later.
Mistakes to Avoid & Solutions
Overbaking: Cookies bake quickly—remove them when the edges just start to brown. They’ll firm up as they cool.
Sticky Dough: If your dough sticks to your hands, add 1 tablespoon of flour at a time until manageable.
Dry Cookies: Too much flour can make them dense. Measure using the spoon-and-level method, not scooping directly from the bag.
Uneven Baking: Make sure all cookie balls are the same size for even results.
Flat Cookies: If your butter was too warm, chill the dough for 10–15 minutes before baking.
Serving and Pairing Suggestions
Enjoy these cookies with a mug of hot cocoa or a warm cup of coffee.
Serve on a festive platter during family gatherings or cookie exchanges.
Pair with eggnog or peppermint tea for a true Christmas treat.
Add them to holiday dessert boxes alongside fudge, truffles, or sugar cookies.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 3 months. Stack with parchment paper between layers.
Reheating: Warm in the microwave for 10 seconds to bring back that just-baked softness.
Make-Ahead: You can freeze the dough balls and bake straight from the freezer—just add 1–2 extra minutes to the baking time.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, just reduce added salt in the recipe (if any) to balance the flavor.
2. Can I substitute buttermilk?
You can mix 3 tablespoons of milk with ½ teaspoon of lemon juice or vinegar as a quick substitute.
3. Do I need to chill the dough?
Not required, but chilling helps prevent spreading if your kitchen is warm.
4. Can I add different extracts or spices?
Absolutely! Try orange zest, cinnamon, or even peppermint extract for variety.
5. Why are my cookies too brown?
Your oven may run hot, use an oven thermometer or lower the temperature by 10°F next time.
Tips & Tricks
For perfectly shaped cookies, use a cookie scoop for uniform dough balls.
Always start with room-temperature butter, it creams better and gives the best texture.
Don’t skip the resting time after baking; the cookies continue to set as they cool.
Double the batch—these cookies disappear fast!
Recipe Variations
Lemon Sugar Cookies: Replace almond extract with ½ teaspoon lemon extract and add a bit of zest.
Cinnamon-Spice Cookies: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry mix.
Frosted Christmas Cookies: Spread a thin layer of vanilla icing and top with colored sprinkles once cooled.
Chocolate-Dipped Cookies: Dip half of each cooled cookie in melted chocolate and let them set on parchment paper.
Final Thoughts
After dinner on Christmas Day, when the dishes are cleared and the lights from our tree shimmer softly across the room, I always find a small plate of these cookies missing from the counter, thanks to my kids and Dan. It’s a quiet, sweet reminder of the magic these little treats bring. Baking them feels like pressing pause on the chaos of life, just long enough to enjoy something simple and wonderful.
No matter how hectic December gets, these cookies remind me that joy doesn’t come from perfection—it comes from moments like Lucy’s messy sprinkles, Max’s sugar-covered smile, and the warmth that fills our kitchen. That’s the real sweetness of Christmas.
Classic Christmas Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 3 –4 tablespoons buttermilk
- Colored sugar or sprinkles optional
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or leave them ungreased.
- In a small bowl, whisk together flour, baking soda, and baking powder.
- In another bowl, beat softened butter and sugar until smooth and fluffy.
- Add the egg, vanilla, and almond extract, mixing until fully combined.
- Gradually add the dry ingredients, then pour in buttermilk one tablespoon at a time until the dough is soft but not sticky.
- Roll teaspoonfuls of dough into small balls, place on the baking sheet, and flatten gently with the bottom of a glass.
- Sprinkle with colored sugar or festive sprinkles. Bake for 8–10 minutes until the edges are lightly golden.
- Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
