How to Make Soft Christmas Cookies
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This recipe for soft Christmas cookies makes a buttery sugar cookie that is a great base for any cut-out cookie. The dough comes together quickly and decorating them is half the fun.
To get started, we’ll sift the dry ingredients. Into a large bowl, sift three and three quarter (3 ¾) cups of flour, one teaspoon of baking powder and a half teaspoon of salt.
In a separate bowl, use the electric mixer to cream together one cup of margarine or softened butter with one and a half (1 ½) cups of sugar until light and fluffy. Beat in two eggs, one at a time. Then finish with two teaspoons of vanilla extract.
Now gradually blend in the sifted dry ingredients until the dough is formed. Then, turn the dough out onto plastic wrap. Cover it tightly, and let it chill in the refrigerator for two hours.
When you are ready to bake the cookies, preheat the oven to four hundred degrees (400ᵅ) Fahrenheit. Place parchment paper or lightly grease several baking sheets.
Remove the dough from the fridge, and remove the plastic wrap and place it on a floured surface. Roll out small portions of the chilled dough to about a quarter inch (1/4”) thickness. Then, cut shapes out using your favorite cookie cutters. You can sprinkle some colored sugar on the cutouts now and place them on the prepared pans about one inch apart. Or after you bake them, you can frost and decorate.
Bake the cookies in the preheated oven until the edges are barely brown. Six to eight minutes. Remove them from the baking sheets to wire racks to cool completely. These look fantastic. These soft Christmas cookies can be stored in your cookie jar for up to a week, if they last that long, and will still be soft and delicious.