Wholesome Soft Christmas Cookies

It started with a last-minute school bake sale and a seven-year-old in glitter socks declaring she’d only bring cookies “with sprinkles that look like Christmas exploded.” That same night, my elderly neighbor Marge stopped by with a box of vintage cookie cutters, each shaped like tiny reindeer or sleighs, and suddenly our kitchen turned into a snow-dusted workshop.

While her cat perched on the counter completely unimpressed three generations huddled over mixing bowls, measuring flour and arguing over red versus green sprinkles. One of my friends, visiting from Tokyo, stood wide-eyed at our chaotic frosting session, laughing, “This is what December in America tastes like.”

Soft Christmas Cookies became the centerpiece of that night, baked in batches that disappeared faster than we could decorate them. We used extra almond extract for a nutty aroma, and everyone had a “cookie job” from the creamer to the scooper to the sprinkle fairy. Someone spilled a bowl of sugar, the cat stepped on a dough ball, and a cookie shaped like Santa’s boot came out looking like a sea turtle.

Still, the moment we bit into the golden, buttery rounds tender in the middle, crisp on the edges we knew they were keepers. That tray of Soft Christmas Cookies didn’t just feed a bake sale; it fed a memory.

So now, when the house smells like vanilla and warm sugar, it always means someone’s either coming home, or staying longer than planned. These cookies aren’t just a sweet bite they’re December, baked into every soft, colorful round.

Short Description

These Soft Christmas Cookies are melt-in-your-mouth buttery treats with crisp edges, colorful sprinkles, and a hint of almond perfect for holiday gatherings or cookie exchanges.

Key Ingredients

• 2 ¾ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 ½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups festive sprinkles
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt

Tools Needed

• Hand or stand mixer
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line baking sheets with parchment paper so the cookies release easily after baking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter with sugar on medium-high for about 2 to 3 minutes, until fluffy and pale.

Step 4: Add Egg and Extracts
Beat in the egg, vanilla, and almond extract until everything is fully incorporated and smooth.

Step 5: Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture, mixing just until no flour pockets remain. Avoid overmixing to keep the texture soft.

Step 6: Fold in Sprinkles
Gently stir in the festive sprinkles, distributing them evenly through the dough.

Step 7: Shape and Bake
Scoop rounded tablespoons of dough and place on the prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes, until edges are lightly golden and centers look set.

Step 8: Cool and Serve
Let cookies rest on the baking sheet for 2 to 3 minutes before transferring to a wire rack. Serve once cool or slightly warm.

Why You’ll Love This Recipe

Buttery and soft texture with golden edges

Crowd-pleasing and easy to make in batches

Beautiful with colorful sprinkles for festive flair

Freezer-friendly for make-ahead baking

Customizable with your favorite extracts or mix-ins

Mistakes to Avoid & Solutions

Overmixing the dough: Mix just until combined. Overmixing can lead to dense cookies.

Using cold butter: Ensure butter is softened for proper creaming. Cold butter won’t incorporate air.

Skipping the parchment paper: Cookies can stick or overbrown without it.

Crowding the baking sheet: Leave enough space for spread—2 inches is ideal.

Baking too long: Watch closely. The cookies should look slightly underbaked in the center when pulled out for a soft bite.

Serving and Pairing Suggestions

Serve on a holiday cookie platter with cocoa or tea

Pack in decorative tins for edible gifts

Pair with mulled wine or peppermint lattes

Plate with whipped cream-topped hot chocolate

Display at cookie decorating parties or holiday brunches

Storage and Reheating Tips

Store in an airtight container at room temp for up to 5 days

To freeze, layer cookies between parchment and freeze for up to 2 months

Reheat gently in a 300°F oven for 3–5 minutes if you’d like them warm again

Avoid microwaving, as it can dry them out

For longer freshness, toss a slice of bread in the cookie container to keep them soft

FAQs

1. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days. Let it sit at room temp for 15 minutes before scooping.

2. Can I skip the almond extract?
You can! Sub with more vanilla, but the almond adds a festive depth.

3. How do I make these gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum. Texture may vary slightly.

4. Can I freeze the dough instead of the baked cookies?
Absolutely. Scoop dough balls onto a tray, freeze, then store in a zip bag for baking on demand.

5. How do I keep the sprinkles from bleeding?
Use jimmies or quins instead of nonpareils, which tend to bleed during mixing and baking.

Tips & Tricks

Use a cookie scoop for uniform size and even baking

Chill the dough for 15 minutes if it feels too soft to handle

Add a touch of lemon or orange zest for a citrusy kick

For a crinkle-top look, sprinkle sugar on top before baking

If decorating post-bake, drizzle with icing and add edible glitter

Recipe Variations

Chocolate Chip Version
Swap sprinkles for 1 cup mini chocolate chips. Everything else stays the same.

Citrus Snow Cookies
Add 1 tablespoon grated orange zest to the dough, omit almond extract, and roll in powdered sugar before baking.

Peppermint Twist
Replace almond extract with ½ teaspoon peppermint extract and fold in crushed candy canes instead of sprinkles.

Jam Thumbprints
Chill dough slightly, then roll into balls. Press a thumbprint into each and fill with raspberry jam. Bake as directed.

Frosted Soft Cookies
Skip the sprinkles in the dough. After baking and cooling, top with buttercream frosting and holiday sprinkles.

Final Thoughts

Making these Soft Christmas Cookies always brings a parade of chaos, color, and joy to our kitchen. There’s something about the scent of almond extract mingling with melted sugar, the glittery mess of sprinkles on every surface, and the sound of laughter from whoever happens to be around.

Whether it’s a group of friends from out of town, neighbors popping by with tea, or kids whispering secrets while sneaking warm cookies, this recipe holds space for all kinds of December magic. Baking them each year feels like unwrapping a tradition that’s both old and new.

These cookies prove that the most meaningful holiday rituals often begin with unexpected moments like a child asking for “the messiest cookie ever” or a neighbor sharing a dusty tin of cookie cutters.From your oven to your table, may these Soft Christmas Cookies spark joy, connection, and maybe a few sweet messes too.