Every Christmas, as the snow blankets the ground, a heartwarming memory from my childhood resurfaces. My grandmother and I, wrapped in our warmest aprons, would dance around the kitchen to the tune of holiday carols. The main star of our baking spree? The most delightful, soft Christmas cookies.
These cookies were not just treats, they were tokens of love and festivity. Today, I’m sharing this cherished family recipe, slightly revamped, but with all its original essence intact. Perfect for your family gatherings or a cozy evening by the fireplace!
How to PrepareSoft Christmas Cookies
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Ingredients for Christmas Delight Cookies
- 3¾ cups of fine all-purpose flour
- 1 tsp of rising baking powder
- A hint of salt for taste
- 1½ cups of granulated white sugar
- 1 cup of soft margarine (or use butter for a richer taste)
- 2 wholesome eggs
- 2 tsp of aromatic vanilla essence
Directions for Christmas Cookies
- In a bowl, blend together flour, baking powder, and salt. Keep this mixture aside.
- In another spacious bowl, whisk together the sugar and margarine till you get a creamy texture. Introduce the eggs, one at a time, mixing well after each addition. Pour in the vanilla essence for flavor.
- Gradually add the flour mixture and combine gently. Once the dough is formed, wrap it up and let it rest in the refrigerator for 2 refreshing hours.
- Preheat your oven to a warm 400°F (200°C). Lightly grease two baking trays.
- On a clean surface, dusted with flour, roll out the dough till it’s about ¼-inch thick. Use your favorite cookie cutters to carve out shapes and place them on the trays.
- Bake in the oven until the edges turn a light golden shade, typically between 6 to 8 minutes. Once done, let them cool for a bit on the tray, then transfer to a cooling rack.
Why Are These Cookies Remarkably Soft?
Several factors contribute to their softness: the use of baking powder ensures a fluffy consistency; the choice of margarine (over butter) limits the spread during baking, and the inclusion of two eggs keeps them moist and tender.
Storing Your Christmas Cookies
If you’ve resisted the urge to devour them all, undecorated cookies can be kept in a sealed container at room temperature for a week. If they are adorned with buttercream, keep them similarly but use wax paper between layers. Cookies with cream cheese frosting should be refrigerated.
Is Freezing An Option?
Absolutely! It’s advisable to freeze the cookie dough prior to baking. Form it into one or two flat rounds, seal in wrap, and then in foil. When the baking mood strikes, thaw in the fridge, and follow the baking steps.
Can I use whole wheat flour instead?
Yes, you can substitute all-purpose flour with whole wheat flour, but this may slightly alter the texture and taste of the cookies. It’s recommended to start by replacing half of the all-purpose flour to see how you like the result.
What other flavors can I add?
The beauty of this recipe is its adaptability! Feel free to add citrus zest, almond extract, or even a hint of nutmeg or cinnamon for a festive twist.
How can I decorate these cookies?
The sky’s the limit! Use royal icing, colored sugars, sprinkles, or even fondant. Engage the kids for a fun cookie decorating session!
Can I use butter instead of margarine?
Of course! Butter can be used in place of margarine for a richer flavor. However, the cookies might spread a bit more when baking, so keep an eye on them!
Soft Christmas Cookies
Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white sugar
- 1 cup margarine softened
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Sift flour, baking powder, and salt together in a medium bowl; set aside.
- Beat sugar and margarine in a large bowl with an electric mixer until smooth. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract; add flour mixture and stir until dough is just combined. Wrap dough; chill in the refrigerator for 2 hours.
- Preheat the oven to 400 degrees F. Grease two cookie sheets.
- Roll out dough on a clean floured surface to 1/4-inch thickness. Cut out shapes using cookie cutters; arrange them on the prepared cookie sheets. Gather scraps and repeat this step.
- Bake in batches in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
