Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– ½ cup powdered sugar
– 2 large eggs
– 2 teaspoons alcohol-free vanilla extract
– 3 cups all-purpose flour
– 2 tablespoons cornstarch
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup red, green, and white Christmas sprinkles
Directions:
1. Prepare the Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar for 2–3 minutes until light and fluffy.
3. Add the Eggs and Vanilla: Beat in the eggs one at a time, then mix in the alcohol-free vanilla extract until smooth.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
5. Make the Dough: Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms, then gently fold in the Christmas sprinkles.
6. Chill the Dough: Cover and refrigerate for 20–30 minutes. This helps the cookies hold their shape and keeps them soft and tender.
7. Shape the Cookies: Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Press a few extra sprinkles onto the tops if desired.
8. Bake: Bake for 9–12 minutes, until the edges are set but the centers still look slightly soft. Do not wait for the tops to turn golden; overbaking can make the cookies dry.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. They will finish setting while remaining soft in the middle.
10. Serve: Enjoy these fluffy, buttery Christmas cookies with a glass of milk or a cup of hot cocoa. Store in an airtight container at room temperature for up to 4 days.
Best Soft Christmas Cookies
