Soft and Chewy Christmas Cookies
Ingredients:
3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Optional: colored sugar, sprinkles, or chocolate chips for decoration
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
4. Add eggs and vanilla:
Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
5. Combine wet and dry ingredients:
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Shape the cookies:
Scoop out dough (about 1–2 tablespoons per cookie) and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand or the bottom of a glass if desired.
7. Decorate:
Sprinkle colored sugar, sprinkles, or chocolate chips on top before baking.
8. Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Cool:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
For extra soft cookies, do not overbake; the centers should remain slightly underdone when you remove them from the oven.
You can chill the dough for 30 minutes to 1 hour if you want thicker cookies.
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
