Best Soft Christmas Cookies

I love the hush that falls over the house when I bake these cookies — the kitchen warms, the cedar wreath outside looks extra green, and the whole place smells like butter and vanilla. These soft Christmas cookies come out of the oven pillowy, a little crackled on top, and begging for a warm cup of cocoa. I remember handing a plate of them to my neighbor through a half-open door one December; she took one bite, closed her eyes, and said, “You nailed winter.” That’s the feeling I chase with this recipe: cozy bites that taste like holiday hugs.

Quick Facts

• Yield: About 24 cookies
• Prep Time: 15 minutes
• Cook Time: 9–11 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

These cookies stay soft and tender days after baking — no cardboard crunch here. They have buttery richness, a slightly chewy center from brown sugar and sour cream, and a delicate sugar-crackled top that catches the light and sprinkles. They smell like toasted sugar and vanilla as they bake, and they’re forgiving enough for weeknight bakers and festive enough for cookie swaps. Honestly, they’re so easy even your oven can’t mess them up.

Ingredients

For the Main Dish:

• 2 3/4 cups all-purpose flour
• 2 tbsp cornstarch (helps with softness)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup sour cream (or plain Greek yogurt)
• Colored sanding sugar or sprinkles, for decorating (optional)

For the Sauce / Garnish (if applicable):

• Optional glaze: 1 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla — whisk until smooth, drizzle over cooled cookies.

How I Make It

Step 1:

First, I preheat the oven to 350°F and line two baking sheets with parchment. In a bowl, I whisk together 2 3/4 cups flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. The dry mix smells faintly like flour and promise — that’s a good start.

Step 2:

In my stand mixer (or with a hand mixer), I cream 1 cup butter with 1/2 cup granulated sugar and 1 cup brown sugar until light and fluffy — about 2–3 minutes. You want the butter pale and airy so the cookies puff up. I scrape the bowl, then beat in 2 eggs, 2 tsp vanilla, and 1/2 cup sour cream until silky. If your butter feels too soft, pop the bowl in the fridge for 5 minutes; you still want structure.

Step 3:

I add the dry ingredients in two additions, mixing on low just until they disappear into the dough. The dough should feel soft, slightly sticky, and glossy. If it feels too wet (humidity, I see you), add a tablespoon of flour at a time. This dough smells like warm caramel and vanilla — absolutely irresistible.

Step 4:

I scoop rounded tablespoons of dough (or use a 1.5-tbsp cookie scoop) and place them about 2 inches apart on the prepared sheets. If I want that classic sugar-crackle, I roll the scoops in sanding sugar. I bake each sheet for 9–11 minutes until the edges look set and slightly golden while the center still looks soft. You’ll hear a gentle sigh from the oven when they finish — the tops may crack a little and that’s perfect.

Step 5:

I cool the cookies on the sheet for 5 minutes so they finish setting, then transfer them to a rack to cool completely. If I glaze, I wait until they’re fully cool so the glaze stays pretty. Serve slightly warm or at room temperature with a tall mug of hot cocoa for dipping. Tell your family to step aside; these disappear fast.

Pro Tips

• Chill the dough for 15–20 minutes if your kitchen feels hot — chilled dough spreads less and stays thicker.
• Use room-temperature eggs and butter for proper creaming and a tender crumb.
• If you want ultra-soft centers, pull the cookies at the lower end of the bake time (9 minutes) and let them finish on the sheet.
• Swap sour cream for plain Greek yogurt 1:1 if that’s what you have — same tang and moisture.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Replace sour cream with equal parts plain Greek yogurt — keeps moisture and tang.
• Use 1/2 cup coconut oil (solid) for a dairy-free option; expect a slight coconut flavor and a bit more spreading.
• For gluten-free, swap 1:1 with a trusted gluten-free all-purpose flour blend that contains xanthan gum; the texture will be a hair denser but still soft.
• Reduce sugar by 2–3 tbsp if you prefer a less-sweet cookie; texture stays similar because of the brown sugar.

Variations & Tips

• Peppermint twist: Add 1/2 tsp peppermint extract and top with crushed candy canes for a festive crunch.
• Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set for elegant flavor contrast.
• Spiced holiday: Add 1 tsp ground cinnamon, 1/4 tsp nutmeg, and a pinch of cloves for warm seasonal notes.
• Ginger-molasses: Swap 1/4 cup brown sugar for molasses and add 1 tsp ground ginger for a soft ginger cookie.
• Kids’ version: Mix in 1/2 cup mini chocolate chips or M&Ms before baking for bright color and extra smiles.
• Creative twist: Fold in 1/2 cup crushed toasted pistachios and a teaspoon of orange zest for a grown-up holiday bite.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! You can make the dough and refrigerate it for up to 48 hours. Bring it to scoopable firmness if it gets too cold. Baked cookies store in an airtight container at room temperature for 3–4 days, or freeze baked cookies for up to 3 months.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate sheets halfway through baking if your oven has hot spots. The bake time stays the same, but you may need to bake in batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and chill the dough a bit longer to prevent extra spreading.

How do I know it’s done?

Look for set edges and a slightly soft center. The top should show tiny cracks and the bottom should be just turning golden — remember, carryover heat finishes the middles on the pan.

What if I don’t have ingredient X?

No problem — swap sour cream with Greek yogurt, use plain granulated sugar + a touch more brown sugar if you’re out of one, or sprinkle cookies with powdered sugar instead of a glaze.

How I Like to Serve It

I love arranging these cookies on a big holiday platter with sprigs of rosemary and cranberries for color. They pair brilliantly with hot cocoa, spiced tea, or a milky latte. Bring them to cookie exchanges, leave a plate by the fireplace for Santa, or tuck a few in a jar as neighbor gifts — they make any moment feel like a small celebration.

Notes

• Store cooled cookies in an airtight container with a slice of bread to keep them soft for up to 4 days.
• Reheat single cookies for 7–10 seconds in the microwave for that fresh-from-the-oven feeling.

Final Thoughts

Closing: Now go bake a batch, fill your kitchen with cozy smells, and share the happiness — or keep them all for yourself. You deserve it.