Get ready to enjoy this Christmas Classic. These Sugar Cookies are thick, chewy, and a definite must-make this Holiday Season.
Finally. A Christmas cookie. The ONE cookie everyone would notice missing if it didn’t make an appearance on our cookie tray. It’s that well-loved and embodies Christmas for us.
It’s pretty to look at, has plenty of sprinkles, and satisfies young and old alike. Last year I made another version of sugar cookies right before the Christmas season hit. It was one of those times where we just couldn’t wait any longer to enjoy a scrumptious cookie and a birthday celebration seemed like the perfect excuse.
So when I realized that we were in the midst of cookie swap and cookie eating season, I didn’t need to think twice as to which cookie to make. This recipe is as classic as it’s going to get. For all of the cookie purists and sugar cookie lovers out there, you will really enjoy the taste and texture of these.
They definitely taste a lot like Christmas!
And here is what I mean by classic. I took our simple recipe for making cut-out cookies and turned them into thicker and therefore much chewier cookies. While we could never say no to fabulous cut-out cookies, we weren’t in the mood for thin and somewhat crispy ones this time around. Instead we wanted something to sink our teeth into without having to give up the thought of indulging in our favorite Christmas cookies!
With that being said, you could totally use this recipe and make cut-out cookies as well. It’s what I’ve been doing for years and it makes for the best cookies ever. Just make sure you bake them for half the time or you might end up with coal, ha.
It turns out this recipe is super versatile. I had no idea that it could make for some of the softest, thickest, and chewiest cookies I have ever made. They’re delish!
In order to achieve the chewiness and have them turn out so nice and puffy, chilling time is mandatory. If you don’t wait long enough these cookies will fall and won’t look quite as pretty, but they’ll still be beyond yummy.
As you can see, I rolled some of mine in sparkling sugar and topped the rest with colorful sprinkles. You can do whatever tickles your fancy. You really can’t go wrong.
Happy baking, friends! ‘Tis the season!
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, slightly beaten
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1. In the bowl of your electric mixer fitted with the paddle attachment, cream together butter, shortening, flour, baking powder and baking soda. Mixture should be coarse and crumbly much like the beginnings of a pie crust.
- 2. In a separate bowl, mix together eggs, sugar, vanilla and salt. Add wet ingredients to the flour mixture and mix until fully incorporated. Remove dough from the bowl, form into a ball and wrap in clear wrap. Refrigerate for a minimum of 4 hours or overnight.
- 3. Line two baking sheets with parchment paper or a silpat liner. Preheat oven to 375 degrees F. Using a large cookie scoop, divide dough into 24 equal portions and roll into balls. Roll as many cookie dough balls as you want into a bowl filled with sprinkles and make sure they're completely covered. Place onto a prepared cookie sheet. Add remaining dough balls and slightly flatten them with the palm of your hand (only if you're adding sprinkles to the top to prevent them from falling off). Sprinkle with desired amount of sprinkles.
- 4. Place in the oven and bake for 13-14 minutes or until edges are slightly browned. Remove from the oven and transfer to cooling racks to cool completely. Enjoy!
- Cookies will keep up to 1 week stored in an airtight container or up to 4 weeks in the freezer.