Every December I promise myself I’m going to start my Christmas baking early and be organized for once. Then suddenly it’s December 20th and I still haven’t made a single cookie for the dozens of people on my gift list.
This recipe has saved me more times than I can count. These cookies stay soft for days, they’re foolproof to make, and they look absolutely gorgeous when decorated. I can make three batches in one afternoon and have enough for teachers, neighbors, and family.
Last year my teenage son’s friends kept showing up at our house specifically asking if I’d made “those Christmas cookies yet.” I ended up making five batches because word had spread through his entire friend group.
The secret is the sour cream, which keeps them incredibly soft and gives them this perfect tender texture that’s nothing like those hard sugar cookies you buy at the store.
Why You’ll Love This Recipe
These cookies stay soft for over a week when stored properly, which makes them perfect for making ahead or giving as gifts that will still taste fresh.
The dough is easy to work with and doesn’t require chilling, so you can mix it up and start cutting cookies right away when you’re in a hurry.
They hold their shape beautifully when baked, so intricate cookie cutter designs come out looking perfect instead of all puffed up and distorted.
The flavor is classic sugar cookie but with a subtle tang from the sour cream that makes them more interesting than regular sugar cookies.
They freeze beautifully, both baked and unbaked, so you can make them weeks ahead of time or keep dough ready to bake fresh cookies anytime.
Recipe Tips for Success
Don’t overbake these cookies. They should look set but still pale when you take them out. They’ll continue cooking slightly on the hot pan.
Use parchment paper instead of greasing your pans. It prevents sticking and makes cleanup so much easier during busy baking sessions.
Roll the dough evenly to 1/4 inch thickness for consistent baking. Too thin and they’ll get crispy, too thick and they won’t bake through.
Work with half the dough at a time, keeping the rest covered so it doesn’t dry out while you’re rolling and cutting.
What You’ll Need
For the Cookies:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened 1
1/4 cups sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup sour cream
For the Icing:
2 cups powdered sugar
2-3 tbsp milk
1 tsp vanilla or almond extract Food coloring (optional) Sprinkles for decoration
Step by Step Instructions
1. Preheat and prep
Preheat your oven to 350°F and line baking sheets with parchment paper.
2. Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer.
4. Add wet ingredients
Beat in the egg, vanilla extract, and almond extract until well combined.
5. Add sour cream
Slowly mix in the sour cream until the mixture is smooth and well combined.
6. Combine with dry ingredients
Gradually mix in the flour mixture until a soft dough forms. Don’t overmix.
7. Roll and cut
On a floured surface, roll the dough to 1/4 inch thickness. Cut with holiday cookie cutters and place on prepared baking sheets.
8. Bake
Bake for 8-10 minutes, until the edges are barely golden. Don’t overbake.
9. Cool and decorate
Let cookies cool completely on the baking sheet, then decorate with icing and sprinkles as desired.
Variations to Try
Add lemon zest to the dough for a bright citrus flavor that’s perfect for winter celebrations.
Try different extracts like orange or rum extract instead of almond for unique flavor combinations.
Make chocolate versions by replacing 1/2 cup of flour with unsweetened cocoa powder.
Add mini chocolate chips or dried cranberries to the dough for extra texture and flavor.
Use different colored sugars instead of icing for a simpler but still festive decoration.
Serving Suggestions
Arrange them on festive plates for holiday parties or package them in clear bags tied with ribbon for gifts.
They’re perfect alongside hot chocolate, coffee, or a glass of cold milk.
Set up a cookie decorating station with different colored icings and sprinkles for a fun family activity.
Pack them in tins with parchment paper between layers to prevent sticking when giving as gifts.
Storage and Freezing
Store decorated cookies in airtight containers with parchment paper between layers for up to 10 days.
Undecorated cookies can be frozen for up to 3 months and decorated after thawing.
The cookie dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 2 months.
Freeze cut-out cookies on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.
Make Substitutions
Can I use Greek yogurt instead of sour cream?
Plain Greek yogurt works as a substitute, but use the full-fat version for best texture and flavor.
What if I don’t have almond extract?
You can use all vanilla extract, or try lemon extract for a different but delicious flavor.
Can I make these gluten-free?
A good gluten-free flour blend should work, though the texture might be slightly different.
What about reducing the sugar?
You can reduce the sugar by about 1/4 cup without affecting the texture too much.
Can I use salted butter?
Yes, just reduce the added salt to 1/4 teaspoon to compensate.
Frequently Asked Questions
Why are my cookies spreading too much?
Make sure your butter isn’t too warm and your dough isn’t too soft. Chill the dough for 30 minutes if needed.
How thick should I roll the dough?
About 1/4 inch thick is perfect. Thicker cookies won’t bake evenly, thinner ones will get too crispy.
When should I add the icing?
Wait until the cookies are completely cool, or the icing will melt and run off.
Can I make the icing ahead of time?
Yes, but cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
How do I get clean edges when cutting?
Dip your cookie cutters in flour between cuts to prevent sticking and dragging.
Why are my cookies hard instead of soft?
Don’t overbake them, and make sure you’re measuring flour correctly by spooning it into the cup and leveling off.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes | Servings: 36 cookies | Calories: 145 per cookie
