Christmas Butter Cookies Recipe

Alright, fellow baking enthusiasts, grab your mixing bowls because we’re diving into the joy of homemade cookie creation that’s all about bringing simple ingredients together for sweet memories. Whether you’re a seasoned baker or just looking for a fun kitchen experiment, these buttery masterpieces with a hint of vanilla and almond are a must-try, with sprinkles thrown in for that extra sparkle!

These Christmas Butter Cookies are a true symbol of the season for me. Their rich buttery taste is “Oh so good!” They are made from softened unsalted butter, granulated sugar, and a hint of vanilla and almond extracts.

And with all-purpose flour as the base, they hold their shape perfectly—making them quite the perfect canvas for decorating them with festive sprinkles and/or icing.

Ingredients

• Unsalted Butter: Essential fat, adds richness, tenderizes the dough.
• Granulated Sugar: Sweetens cookies, provides structure and moisture.
• Egg: Binds ingredients, adds moisture, enhances texture.
• Vanilla Extract: Aromatic flavor, enhances sweetness, adds richness.
• Almond Extract: Optional nutty aroma, elevates flavor complexity.
• All-Purpose Flour: Main structure, provides carbohydrates and protein.
• Baking Powder: Leavening agent, helps cookies rise slightly.
• Salt: Balances sweetness, enhances overall flavor.

Ingredient Quantities

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 1/2 cups (315g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Sprinkles or colored sugar for decoration

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two baking sheets by lining them with parchment paper.

2. In a big mixing bowl, combine the softened butter and granulated sugar. You want to cream them together until they are light and fluffy. That is very important for this cookie. Do not skip this step.

3. Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Combine in a mixer at low speed until really well mixed.

4. In another bowl, mix the all-purpose flour, baking powder, and salt.

5. Slowly mix the dry ingredients into the wet ingredients. Continue mixing until a soft dough forms.

6. Separate the dough into two portions. Enclose each portion in plastic wrap and chill for about 30 minutes, or until firm enough to handle.

7. On a surface dusted with flour, roll out one part of the dough to approximately 1/4-inch thickness. Place the rest of the dough in the fridge to keep it chilled.

8. Cut out desired shapes using cookie cutters and place them on prepared baking sheets, spacing them about 1 inch apart.

9. Sprinkle or color sugar as desired to make the decoration, pressing lightly so that it adheres.

10. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool for 5 minutes on the baking sheets; then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Small mixing bowl
9. Plastic wrap
10. Rolling pin
11. Counter or surface for rolling
12. Flour for dusting
13. Cookie cutters
14. Wire rack
15. Sifter or fine mesh strainer (optional, for flour)

FAQ

• Can I use salted butter instead of unsalted butter?Indeed, but it’s preferable to minimize the salt that is added in the recipe to create a more balanced flavor.
• How should I soften the butter?Let it sit at room temperature for about 30 minutes to an hour until it’s soft to touch but not melted.
• Can I skip the almond extract?The provided text is saying that the almond extract in the recipe is not necessary. You could leave it out or use more vanilla extract if you wanted to. That’s what the sentence means.
• Can I make these cookies ahead of time?Certainly! The dough can be made ahead of time and kept in the fridge for as long as 2 days before it’s time to bake.
• How should I store the baked cookies?An airtight container at room temperature for up to a week is the optimal place to store them for freshness. This storage strategy has the potential to maintain their freshness for a week.
• Can I freeze the cookies?Indeed, these cookies freeze very well. Place them in a container that seals airtight for up to 3 months, and then unthaw at room temperature before serving.

Christmas Butter Cookies Recipe Substitutions and Variations

1 cup (226g) unsalted butter, at room temperature can be exchanged for 1 cup (226g) coconut oil in a dairy-free version.
One can use powdered sugar in place of granulated sugar when a finer texture is desired in a dish. This is because powdered sugar can nearly always be substituted for granulated sugar when making batters or when making delicate-textured dishes, such as certain cookies or light cakes.
1 teaspoon vanilla extract \can\ be substituted \with\ 1 teaspoon \of\ maple syrup \for\ a \different\ flavor profile.
1 teaspoon \of\ vanilla \substituted\ \with\ 1 teaspoon \of\ maple syrup \yields\ \a\ flavor markedly different \from\ \that\ \of\ vanilla.
1/2 teaspoon almond extract (optional) can be replaced with 1/2 teaspoon lemon extract for a zesty twist.
For a gluten-free alternative, replace the 2 1/2 cups (315g) of all-purpose flour with 2 1/2 cups (280g) of a gluten-free flour blend.

Pro Tips

1. Creaming the Butter and Sugar: Ensure that the butter is at room temperature before creaming with the sugar. This will help achieve a light and fluffy texture efficiently, which is crucial for creating tender cookies.