These Soft Christmas Cookies are the perfect holiday treat — tender, buttery, melt-in-your-mouth cookies topped with creamy vanilla frosting and sprinkled with festive red, green, and white sprinkles. They’re soft all the way through, lightly sweet, and full of classic Christmas flavor. The frosting sets beautifully without becoming hard, giving each cookie the perfect balance of creamy topping and pillowy-soft base. They look stunning on holiday dessert trays and taste even better than bakery cookies. Whether you’re hosting a party, filling cookie tins, or baking with family, these Christmas cookies bring the magic of the season straight to your kitchen.
Why You’ll Love These Soft Christmas Cookies
You’ll love these cookies because they stay soft for days, hold their shape when baked, and deliver that nostalgic holiday flavor everyone craves. The dough requires no chilling, so the cookies come together quickly and bake evenly every time. The creamy vanilla frosting adds a rich, luscious finish that pairs perfectly with the delicate cookie texture. Additionally, you can decorate them however you like — sprinkles, edible glitter, or crushed peppermint — making them ideal for gifting, parties, and holiday cookie swaps.
Why You Should Try This Recipe
If you’re searching for a foolproof Christmas cookie that’s soft, festive, and incredibly comforting, this recipe is the one to make. The ingredients are simple, the technique is beginner-friendly, and the flavor is absolutely irresistible. These cookies freeze well, travel well, and look beautiful on every holiday table. Because they stay soft and tender, they’re perfect for kids, adults, and anyone who prefers melt-in-your-mouth cookies over crunchy ones. They also pair wonderfully with cocoa, coffee, peppermint lattes, or holiday-themed cocktails.
Ingredients You’ll Need
For the Cookies: 1 cup unsalted butter (softened), 1 cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 tablespoons milk (as needed).
For the Frosting: ½ cup butter (softened), 2 cups powdered sugar, 2 tablespoons heavy cream or milk, 1 teaspoon vanilla extract, pinch of salt.
For Decoration: Christmas sprinkles, edible pearls, colored sugar, crushed peppermint.
How to Make Soft Christmas Cookies (Step-by-Step)
- Step 1 – Prepare the Dough: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla until fully incorporated.
- Step 2 – Combine the Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the butter mixture. If the dough feels too thick or crumbly, add 1–2 tablespoons of milk until it becomes soft and workable.
- Step 3 – Shape the Cookies: Scoop the dough into small balls (about 1½ tablespoons each) and place on a lined baking sheet. Press the tops slightly to create even rounds.
- Step 4 – Bake: Bake at 350°F (175°C) for 9–11 minutes, or just until the edges are lightly golden and the centers appear soft. Do not overbake — they will continue to set as they cool.
- Step 5 – Make the Frosting: Beat butter until creamy, then slowly add powdered sugar, vanilla, and cream. Mix until smooth, thick, and pipeable.
- Step 6 – Frost and Decorate: Once the cookies are completely cool, pipe or spread frosting on top. Immediately add festive sprinkles before the frosting sets.
Tips for the Best Soft Christmas Cookies
Use room-temperature butter for smooth blending. Don’t overmix the dough — it keeps the cookies tender. Add milk only as needed to soften the dough. Avoid overbaking — remove while still pale for the softest texture. Let cookies cool fully before frosting. Pipe the frosting for a bakery-style swirl. Use holiday sprinkles that won’t bleed color. Swap vanilla for almond extract for a classic Christmas flavor. Add cream cheese to the frosting for a tangy twist. Store with a slice of bread to keep cookies ultra soft.
Variations & Substitutions
Almond Christmas Cookies: Replace vanilla with almond extract.
Peppermint: Add crushed candy canes to the frosting.
Sugar Cookie Style: Roll dough in sugar before baking.
Funfetti Version: Mix sprinkles directly into the dough.
Cream Cheese Frosting: Replace butter with cream cheese in frosting.
Chocolate Frosting: Swap frosting for chocolate buttercream.
Gluten-Free Option: Use 1:1 gluten-free baking flour.
Red & Green Dough: Divide dough and color half red and half green.
Cut-Out Cookies: Chill dough and cut into holiday shapes.
Cinnamon Twist: Add a pinch of cinnamon to the dough.
What to Serve With Soft Christmas Cookies
Serve with hot chocolate, chai latte, coffee, peppermint mocha, or a glass of cold milk. Pair them with gingerbread cookies, sugar cookies, or holiday truffles for a complete Christmas dessert spread. Add them to cookie boxes, tins, dessert boards, or holiday gift baskets.
Storage & Freezing Tips
- To Store: Keep cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to protect frosting.
- To Freeze Baked Cookies: Freeze frosted or unfrosted cookies up to 2 months. Thaw at room temperature and add fresh sprinkles if needed.
- To Freeze the Dough: Roll dough into balls and freeze for 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
Recipe FAQs
- Why are my cookies too flat? The butter may have been too warm — chill dough briefly.
- Can I use salted butter? Yes, reduce added salt slightly.
- Do the cookies stay soft? Yes, they stay tender for days when stored airtight.
- Can I frost them the next day? Absolutely — the cookies remain soft and ready to decorate.
- Can I use different sprinkles? Any holiday sprinkles work, as long as they don’t melt easily.
- Can I use a piping bag for frosting? Yes, it creates a beautiful swirl like the photo.
- Can I double the recipe? Yes, it doubles perfectly.
- Can I make them dairy-free? Use vegan butter and plant milk.
- Can I skip the frosting? Yes, but the frosting makes them extra festive.
- Do they ship well? Yes, freeze first, then pack tightly.