Classic Christmas Cookies
Soft and chewy classic Christmas cookies made with cream cheese and festive sanding sugar. Easy to make ahead, freeze, and share for the holidays.
Servings: 36 servings
Calories: 97kcal
Ingredients
- 1 stick salted butter softened
- 2 ounces cream cheese softened
- 1½ cups sugar
- 2 large eggs
- 1½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Red & Green Sanding Sugar
Instructions
- In a large bowl add butter, cream cheese, sugar, eggs, vanilla, and almond extract. Using a hand mixer beat until light and fluffy, about 4-5 minutes.1 stick salted butter, 2 ounces cream cheese, 1½ cups sugar, 2 large eggs, 1½ teaspoon vanilla extract, ¼ teaspoon almond extract
- Using a rubber spatula, scrape down the sides of the bowl. Add flour, cornstarch, baking soda, and salt. Turn the hand mixer to a low speed and combine the ingredients until a soft dough forms.2½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ¼ teaspoon salt
- Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.
- Once the dough has been chilled for 2 hours, remove from the refrigerator and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Place the balls on the parchment paper lined cookie sheet, at least 1 inch apart.
- Using a fork, make a criss cross pattern pressing down lightly into the cookie dough.
- Sprinkle with green or red sugar.Red & Green Sanding Sugar
- Bake in the oven at 350 degrees F for 9-11 minutes. Make sure not to overcook these cookies, they should not brown on the edges at all. You want them to be soft, and they should look a bit undercooked when you pull them out of the oven.
- Let cookies cool on the baking sheet for 5 minutes before removing to a wire rack to continue cooling.
Notes
Storage :
- Store: Keep cookies in an airtight container at room temperature for 5-7 days.
- Reheat: Microwave for 5-10 seconds if you like them warm and soft.
- Freeze: Store baked cookies in a freezer-safe container for up to 3 months. Thaw at room temp before serving.
- Make Ahead: Dough can be prepared 2-3 days in advance and kept in the fridge, or frozen for up to 3 months.
- Soften butter and cream cheese fully before mixing to avoid lumps.
- Remove cookies slightly underbaked; they’ll firm up as they cool.
- Use a cookie scoop for even sizes and perfectly round cookies.
- Line pans with parchment or silicone mats for easy cleanup.
Nutrition
Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 113IU | Calcium: 5mg | Iron: 0.5mg
