Best Soft Christmas Cookies Recipe

These cookies came out soft, fluffy, and delicious. The dough was simple to make and easy to work with. However IMO, some adjustments are necessary to make this recipe perfect: 1) Only add 3 cups of flour to the dough, then use 1/2 cup to roll them out. 2) Use butter instead of margerine to give them better flavor and texture. 3) Bake them at 350 degrees instead of 400 to let them puff up and make them softer. Make sure not to roll them too thin or overbake them. They should have only a trace of brown around the edges. Enjoy :)

WONDERFUL! For a perfect, soft sugar cookie, the following small modifications will get you there...use butter instead of marg, and melt it over the stove. It helps to dissolve the sugar, and to help sugars and butters cream better. Use only 3 cups flour. Finally, oven temp at 350 and baking cookies for 8-10 minutes keeps it soft. Lining with parchment paper also helps. Keep an eye out...they will seem too pale to remove from the oven, but just when the center doesn't look "wet" anymore, it is done. They still bake for 2 or so minutes, so they will darken up a little and be perfect. FYI--when rolling these out, keep the dough nice and thick...the cookie will be crisp (still good)if it is too thin.

After many years of failed attempts at sugar cookies, I believed that it was just not in the stars for me to be a sugar cookie maker, I would just buy store made dough and decorate every year. :( To my surprise, I tried this recipe thinking it would turn out like the rest, (too floury, bland, or just plain gross) but they didn't...they were perfect! I used 1 stick salted and 1 stick unsalted butter, 1 c. white sugar/1 c. powdered sugar and left everything else the same. And chilled in fridge overnight. I also used powdered sugar to roll instead of flour (I did NOT want floury cookies!) Baked in conv. oven at 400 for 8-9 min, cooled on baking sheet for appx 1 min then cooled rest of way on rack. Crisp edge yet soft cookie. My husband says he never wants store bought dough again! Thanks for the great recipe!!!

I followed some of the other reviewers suggestions & changed the following: -Used 3 & 1/3 C. Flour -1 C. Salted Butter (Not margarine) -1 C. White Sugar + 1 C. Icing Sugar (Instead of 1 & 1/2 C. White Sugar) -Dusted the countertop with Icing Sugar (Instead of flour) -Baked at 350 for about 9 min Delicious!!! (Didn't even need frostig)

After reading through other suggestions in these comments I lowered the temp to 375 and baked for 7 minutes. They're definitely thicker than 1/4" too because I wanted big, soft cookies. I also used butter instead of margarine, replaced 1/4 cup of sugar with brown sugar and added 1/2 tsp of mint extract with the vanilla because we are all mint lovers in my home. They turned out absolutely perfect! I need to work on my decorating skills though because you can't tell which ones I did vs my 5 year old! This was our first time cutting cookie shapes together and we had a wonderful time making pretty tasty cookies.

This is a great recipe. but caution!... 400 degrees was too hot in my oven. bottoms burned in 5 mins :( so the next batch was 375 degrees and 6 min baking time. came out perfect.

With minor change of using butter instead of margarine, and melting it before creaming with the sugar. And using 3 cups of flour, and oven at 350 degrees for 8-10 mins....perfection! This dough was moist, but not sticky. Very smooth to roll out and baked beautifully. Great with the minor modifications!

I added 1 tsp. of Almond Extract and some lemon zest. I also rolled out the dough with confectionery sugar and baked them @ 375* for 11 minutes. I baked them on parchment paper, they slid right off. Great recipe!

We made these with a few alterations. I used coconut sugar and raw sugar instead of white. I also used the 3 and 1/4 cups of flour, and baked them at 350* for about 8 mins. I super loved the idea of rolling them out on powdered sugar as opposed to flour, and then we made traditional royal icing to decorate them. They’re thick and soft, everything we’ve been looking for in a sugar cookie. Will definitely share! Thanks!

These were great! I made them the first time following the recipe exactly and, like other reviewers, found them to be too floury and overcooked for my taste. I then made them a second time following other reviewers suggestions of reducing the flour to 3C and baking at 350 until no longer appearing wet. This is now my go-to sugar cookie recipe. They taste great plain or iced.

I took the advice of other reviewers and used 3 cups of flour, used real butter instead of margarine and cooked them at 350 degrees for 8-10 min. I made sure not to roll it too thin. The cookie cutter patterns came out perfectly. They came out PERFECT!! They were moist, soft, and tasted delicious!! This will be my go to recipe for holiday cookies!

Absolutely loved it.

I made these cookies for Christmas, and Santa loved them.

Even better than I hoped it would be.

It came out perfect on the first try!

The best cookies

Made it once — already a favorite.

I didn’t put it in the fridge because I was rushing, and At the start the dough was not mixing well and I added a little milk, but it still tasted well and I love the recipe.

Easy recipe and delicious cookies.

Love it! Will try again!!