Perfect Soft Sugar Cookies for Christmas

Everyone will love these soft and chewy, festive Christmas Sugar Cookies! Easy to make into frosted sugar cookies, secret Kiss cookies, sprinkle cookies, and thumbprint cookies. Make a big batch of the best sugar cookies you'll ever eat!

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If you're wondering how to make soft and chewy sugar cookies, you've come to the right place. This awesome recipe makes a dough that doesn't need to be chilled and stays perfectly soft and chew for days! After you try it, I think you'll agree that it's the best sugar cookie recipe in the world!

What you'll need to make perfect soft sugar cookies

Equipment

This is a pretty standard cookie recipe, so you will need a cookie sheet or baking sheet and parchment paper or a silicone baking liner (sometimes called a silpat) to line it. Strictly speaking, the liner isn't necessary, and our grandmothers probably didn't use them, but liners do make cleanup quite a bit easier, and they also make it easier to reuse the cookie sheet over and over again in succession without having to get it wet or scrape off cookie crumbs.

You'll need an electric hand held or stand mixer to cream the butter and sugar. The stand mixer makes things easier because you don't have to stand over the ingredients, but mine does not sit out on the counter and so I most often just grab the hand mixer because it's easier.

You'll also need a scoop set. I say you need it because I prefer to use scoop for cookies and cupcakes because it ensures evenly sized individual servings. If your cookies aren't all exactly the same size, they will cook unevenly and some will be underdone and too soft while others are overdone and too hard. A 1-tablespoon scoop is perfect for this recipe and will yield 6 dozen cookies.

Finally, you will need a wire rack to remove the cookies to after they've cooled a bit on the cookie sheet. I have 5 wire racks because 1 is never enough. Mine stack like bunk beds for cookies.

Ingredients

• ¾ cup softened butter - This is 1½ sticks, and I prefer unsalted butter since there is salt in the recipe.
• ¼ cup shortening - A combination of butter and shortening is what makes these cookies stay soft and taste great. You need both.
• 1½ cups sugar - This is plain old white granulated sugar.
• 2 tablespoons brown sugar - This adds moisture to the cookies and gives them a unique flavor.
• 2 large eggs
• 1½ teaspoons vanilla bean paste or an equal amount of vanilla extract -  I have switched over from using vanilla extract to using vanilla paste almost exclusively.
  Vanilla extract is an alcohol-based liquid with the consistency of water. To make it, vanilla beans are soaked in alcohol for a long time (many months). There are no actual vanilla beans in extract.
  Vanilla paste on the other hand is a combination of highly concentrated vanilla extract, vanilla bean powder, and a binder (which can be either xanthum gum or corn syrup, read the label). It is the consistency of Elmer's glue.
  The reason I prefer vanilla paste is that, aside from having actual vanilla beans inside, the paste has a richer, more bold flavor, and it has no alcohol taste which can taint the flavor if you are heavy handed with it (as I often am).
• 2½ cups flour - Plain old white flour will make the best tasting cookies.
• 1 box instant vanilla pudding - This is the secret ingredient for soft cookies!
• 1 teaspoon baking soda - This makes the cookies spread out and stay soft.
• ½ teaspoon baking powder - This makes the cookies puff up and stay soft.
• ½ teaspoon salt

How to make the best soft sugar cookies for Christmas

1. Preheat oven to 350ºF.
2. Line the baking sheet with parchment paper.
3. Cream together butter, shortening, and sugars with an electric or stand mixer, until the mixture is a light and fluffy paste. (Light and fluffy and paste are sort of contradictory terms, but you want it to be an evenly blended, light and fluffy sort of mixture.)
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4. Add in eggs and vanilla bean paste. Continue mixing until these are thoroughly incorporated.
5. In a separate bowl, whisk together the flour, instant pudding mix, baking soda, baking powder, and salt.
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6. Add the flour mixture to the butter mixture a little at a time, mixing between additions until all the flour is incorporated. Don't over mix the dough; over mixing makes any dough tough.
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7. Using a 1-tablespoon scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
8. Bake for 12-15 minutes or until set and lightly golden brown around the edges.
9. Remove cookies from the oven and allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sugar cookie variations

This base recipe can be adapted in 5 different ways. Because one batch makes about 6 dozen cookies, I like to split it among the following:

• Basic sugar cookies (the recipe below)
• Frosted sugar cookies
• Sprinkle cookies
• Thumbprint cookies
• Secret kiss cookies

In addition to these, you could transform the recipe into a myriad of different cookies by mixing in baking chips (chocolate, butterscotch, peanut butter, etc), nuts (slivered almonds, chopped macadamia, walnuts, pecans, etc), or chopped dried fruit (cherries, cranberries, raisins, etc).

You can also add a splash of almond extract to these cookies. Wouldn't that be great with some chopped maraschino cherries? My mouth is watering!

Tips for the best soft sugar cookies

Chilling the dough - There is no need to chill this sugar cookie dough. You can mix it up and use it as is.

To prevent the cookies from spreading too much - A lot of times, the first batch of cookies comes out perfectly but the second baking spreads too much. Do you ever have that problem? The reason it happens is that the baking sheet was too hot when you put the cookies on it, and the butter in the cookies melts before the cookies can bake. To prevent overspreading, use multiple cookie sheets and cool each one completely before adding a second batch of cookie dough.

To keep the cookies soft - Be careful not to over bake the cookies. Remove them from the oven as soon as they are set, when the edges are just beginning to get golden. If you cook them too long, they will get hard.

How to store these soft sugar cookies for maximum softness

You can store these cookies in an airtight container or zippered plastic bag for 4-5 days, and they will still be nice and soft.

If you want to keep them for longer, you can freeze the cookies. Simply let them cool to room temperature then place into an airtight container or a zippered plastic freezer bag and stick them in the freezer. They will stay good for months. To eat, simply place the cookies in the fridge or on the counter overnight.

Tips for the best soft sugar cookies

• Flour - It is super important that you measure the right amount of flour in these cookies. Fluff the flour in the canister using a spoon, and then use the same spoon to gently fill the measuring cup. Do not shake or pack down the flour at all. It needs to be fluffy. Then use the back of a knife to level the top of the measuring cup. If you have too much flour, your dough will not come together nicely.
• Butter - Make sure the butter is the right temperature. Room temperature can be misleading because some houses are colder and some are warmer. You want the butter to be soft enough that your finger can make an dent, but not so soft that your finger goes all the way through.
• Over mixing - Don't over mix the dough after adding the flour. You do need to beat it quite a bit in the beginning to get the light and fluffy creamed butter and sugar mixture, but once the flour is in, mix it as little as possible. Over mixed dough will not spread properly and will lead to tough cookies.

How to store these sugar cookies for maximum softness

You can store these cookies in an airtight container or zippered plastic bag for 4-5 days, and they will still be nice and soft.

If you want to keep them for longer, you can freeze the cookies. Simply let them cool to room temperature then place into an airtight container or a zippered plastic freezer bag and stick them in the freezer. They will stay good for months. To eat, simply place the cookies in the fridge or on the counter overnight.

Frequently asked questions

What should I do if my dough is too stiff?

If your dough is too crumbly or too stiff to work with, you probably added too much flour. Try adding milk, 1 tablespoon at a time and mixing it in.

What should I do if my dough is too runny?

If your cookie dough is too sticky or runny, add flour, 1 tablespoon at a time, and mix it in until the dough is the right consistency. It should be workable but not stick to your hands.

I'm pretty sure these are going to be your new favorite cookie! Give them a try.