Description
These Soft Christmas Sugar Cookies are perfectly tender and lightly sweetened, making them an ideal holiday treat. Made with cake flour and a blend of butter and shortening for extra softness, these cookies bake up into delicate rounds that are easily topped with creamy, colorful frosting and festive sprinkles. Perfect for sharing during the holidays or decorating with family.
Ingredients
Scale
Cookie Dough
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 large egg
Frosting
- 1 cup unsalted butter
- ½ teaspoon vanilla extract
- 3½ cups powdered sugar
- 2 tablespoons heavy cream
- Red food coloring
- Green food coloring
- Sprinkles
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt until well combined to prepare the base dry mixture for the cookies.
- Cream Butter, Shortening, Sugar, and Sour Cream: Using an electric mixer with a paddle attachment, beat together the granulated sugar, softened butter, vegetable shortening, and sour cream on medium-high speed for about 3 minutes. Mix until the mixture is smooth, light, and fluffy, which adds air for a soft texture.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the creamed mixture, mixing until fully blended for flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet mixture, mixing on low speed until just combined—this should take about 1 minute. Avoid overmixing to keep cookies tender.
- Form Cookie Balls: Using a medium cookie scoop, portion out the dough and roll each portion into smooth balls with your hands. Place them evenly spaced (about 2 inches apart) on the prepared baking sheets.
- Flatten Cookie Dough: Press each dough ball gently with the bottom of a cup to flatten slightly, which helps the cookies bake evenly and maintain a soft center.
- Bake the Cookies: Bake in the preheated oven for 10 to 13 minutes or until the tops are set and pale yellow. Be careful not to overbake to retain their soft texture; slightly underbaking is ideal.
- Cool Cookies: Let the cookies cool completely on the baking sheets, then transfer them to a wire rack to cool thoroughly before frosting.
- Prepare Frosting: In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract together until combined and smooth.
- Add Powdered Sugar and Cream: Slowly add the powdered sugar one cup at a time. Thin the frosting with heavy cream to reach your desired spreadable consistency.
- Color and Decorate: Divide the frosting into three bowls. Tint one with red food coloring, another with green, and leave one white. Use the colored frosting to decorate your cooled cookies, then top with festive sprinkles. Serve and enjoy!
Notes
- Store the cookies in an airtight container to maintain freshness for up to 5 days.
- These cookies can also be frozen unfrosted for up to 3 months; thaw completely before frosting.
- Adjust the amount of food coloring to achieve desired vibrant colors.
- For a dairy-free version, substitute butter with dairy-free margarine and heavy cream with coconut cream.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
