Christmas Butter Cookies — A Timeless Holiday Classic
Irresistible, buttery, and simple — these Christmas Butter Cookies deliver perfectly crisp edges, tender, melt-in-your-mouth centers, and a blank canvas for festive decorating. Whether you’re making them for a cookie swap, gifting, or a cozy afternoon with cocoa, this recipe is reliable enough for beginners and flexible enough for baking pros.
Ingredients & Why They Matter
Below you’ll find the full ingredient list with each ingredient’s role explained so you understand how the recipe works and can easily customize it.
- 2 1/2 cups all-purpose flour (312g) — provides the structure. Use spoon-and-level measuring to avoid dry, crumbly cookies.
- 1 cup unsalted butter, softened (227g) — the star ingredient for rich flavor and a tender crumb. Softened (not melted) butter traps air when creamed with sugar, creating lightness.
- 3/4 cup granulated sugar (150g) — sweetens and helps with spread and crispness; creaming with butter creates tiny air pockets for texture.
- 1 large egg — binds ingredients, adds moisture, and supports structure.
- 1 tsp pure vanilla extract — amplifies flavor and gives a warm, familiar aroma.
- 1/2 tsp fine sea salt — balances sweetness and enhances the butter’s flavor.
- 1/2 tsp baking powder — gives a gentle lift for a tender, slightly puffed cookie.
- Optional decorations — colored sugar, sprinkles, or royal icing for holiday designs.
Step-by-Step Instructions
- Preheat: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy. This step incorporates air for a better texture.
- Add egg & vanilla: Beat in the egg until fully incorporated, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Form the dough: Slowly add the dry mix to the wet ingredients on low speed until just combined. Avoid overmixing — stop when no streaks of flour remain.
- Chill (optional but recommended): For cleaner cookie shapes and less spread, chill the dough for 30–60 minutes. If you’re short on time, a 15-minute quick chill in the freezer helps.
- Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Press gently with the bottom of a glass or the tines of a fork to flatten slightly, or use festive cookie cutters on a lightly floured surface and transfer cutouts to the sheet.
- Bake: Bake for 10–12 minutes, or until the edges are just golden. Watch closely — timing varies by oven and cookie thickness.
- Cool: Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate: Once cool, decorate with royal icing, melted chocolate, or colored sanding sugar. For royal icing, allow designs to set for at least 30 minutes (longer for layered details).
Why This Recipe Is Loved
These cookies strike a perfect balance between crispy edges and a tender center. They are forgiving, easy to scale, and ideal for decorating — making them a holiday favorite for families and bakers who want consistent results.
Pro Tips for Perfect Cookies
- Use room-temperature butter: Properly softened butter creams with sugar more evenly, creating the ideal structure.
- Measure flour correctly: Spoon flour into the measuring cup and level off to prevent dry, dense cookies.
- Chill for shape: Chilling reduces spread and keeps cookie-cutter designs crisp.
- Don’t overbake: Remove cookies when edges are lightly golden; centers will firm while cooling.
- Customize textures: For slightly softer cookies, replace 2 tbsp of flour with cornstarch.
- Make ahead: Dough freezes well — shape into logs or balls, wrap tightly, and freeze for up to 3 months.
Serving Suggestions
Serve these Christmas Butter Cookies on a holiday platter with a variety of textures and flavors:
- Pair with a warm mug of hot cocoa or mulled cider for cozy contrast.
- Arrange alongside gingerbread and spiced shortbread for a cookie swap tray.
- Package in cellophane with ribbon as homemade gifts — include a printed copy of the recipe for a personal touch.
- Serve with a scoop of vanilla ice cream and a drizzle of honey for a simple dessert upgrade.
Variations & Allergies
Gluten-free: Replace the flour with a 1:1 gluten-free baking flour that contains xanthan gum; chill dough longer to avoid crumbling. Dairy-free: Use a high-quality vegan butter and check that decorations are dairy-free.