Description
These rustic, drop-style Christmas sugar cookies offer a simplified approach to a holiday classic. By eliminating the rolling pin, you achieve a pillowy, soft, and buttery texture that remains perfectly tender. They are an ideal choice for bakers of all experience levels looking to spend less time in the kitchen and more time decorating these festive treats with their family. This recipe delivers consistent, delicious results without the need for chilling the dough, ensuring you can enjoy them in half the time of traditional cut-out cookies.
Ingredients
1 cup unsalted butter, softened
1.5 cups granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking powder
0.5 tsp fine sea salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Cream the room temperature butter and granulated sugar in a large mixing bowl until the texture is light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until evenly combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually combine the dry ingredients into the wet mixture, stirring until just incorporated to avoid over-handling.
Scoop rounded tablespoons of dough and place them two inches apart on the prepared baking sheet.
Bake for 10 minutes or until the edges are just set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. For a festive look, decorate with icing and sprinkles once completely cooled.
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg