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Soft Christmas Cookies

Soft Christmas Cookies

  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    3 h
Georgie Bowers

Georgie Bowers

Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
  3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
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Reviews

TARA1972
2231

TARA1972

12/22/2003

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.

MARLALP
841

MARLALP

12/25/2003

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 :)

SOUTHERNBELLE0908
599

SOUTHERNBELLE0908

12/22/2003

these cookies puffed up nicely and held their shape when using cookie cutters. Very buttery and not overly sweet. They tasted wonderful with just a bit of colored sugar sprinkled on top. I did add some cinnamon, nutmeg, and a tablespoon of molasses and used half white sugar and half brown sugar to one batch to make snicker-doodles and they turned out great. This is a wonderful sugar cookie recipe that can be used as base for many kinds of cookies. I am a professional pastry chef and have access to many recipes and this is one of the best I have come across.

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