Chewy Christmas Sugar Cookies – Best Soft Holiday Recipe You’ll Love

Picture this: the scent of buttery vanilla wafting from your kitchen, mingling with the gentle warmth of cinnamon and nutmeg. You know that feeling when you’re knee-deep in holiday hustle, and suddenly, the oven timer dings? It’s like a little celebration every time—especially when you’re about to pull out a tray of perfectly chewy Christmas sugar cookies. The edges are barely golden, the centers are pillowy and soft, and the sprinkles glisten like tiny jewels under the kitchen lights. Honestly, I’m not sure there’s anything more comforting than biting into one of these cookies while the snow falls outside (or, let’s face it, when you’re hiding from a rainy December afternoon).

The first time I made these chewy Christmas sugar cookies, I was trying to recreate that nostalgic bakery-style softness I remembered from childhood. My grandma used to sneak me extra cookies when she thought no one was looking (she always knew I had a sweet tooth). That moment—when I took my first bite and realized I’d nailed it—was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My family couldn’t stop sneaking cookies off the cooling rack. Even my husband—who claims to “not like sweets”—kept coming back for more. It’s dangerously easy to whip up a batch, and these have quickly become a staple for family gatherings and Christmas gifting.

Honestly, you’re going to want to bookmark this recipe. Whether you’re brightening up your Pinterest cookie board, prepping for a holiday potluck, or just treating your kids after school, these chewy Christmas sugar cookies fit right in. They deliver pure, nostalgic comfort and (in the name of research, of course) I’ve tested them a dozen times. Each time, it feels like a warm holiday hug. Get ready—this is the soft holiday recipe you’ll love, and it might just become your new tradition.

Why You’ll Love This Recipe

• Quick & Easy: These chewy Christmas sugar cookies come together in under 30 minutes. No chilling required (unless you want to), so you can satisfy those last-minute cravings.
• Simple Ingredients: No fancy grocery trips. Just pantry staples—flour, butter, sugar, eggs, and a few festive extras. You probably have everything you need already.
• Perfect for the Holidays: These cookies shine at Christmas parties, cookie swaps, and cozy evenings by the fire. They’re great for gifting or sharing at festive gatherings.
• Crowd-Pleaser: Kids love decorating them, adults rave about their soft texture. My family calls these “the ones that disappear first.”
• Unbelievably Delicious: The combination of creamy butter, fragrant vanilla, and just a hint of spice makes these cookies next-level comfort food. The texture is chewy in the center but never dry, with a delicate sweetness that’s not overpowering.

What sets my recipe apart? I use a touch of cream cheese for extra softness (trust me, it’s the secret ingredient), and a blend of vanilla and almond extract for a richer flavor. You know, sugar cookies can sometimes be bland, but this version is anything but. I’ve spent years tweaking ingredient ratios and testing different techniques, and this is the one my family begs for every holiday. It’s not just another sugar cookie—it’s the best chewy Christmas sugar cookie for anyone who loves soft, dreamy cookies.

Honestly, these cookies are more than a treat—they’re a holiday experience. There’s something magical about baking them with loved ones, sneaking bites of dough, and laughing over spilled sprinkles. They’re comfort food reimagined: easier, softer, and still packed with the soul-soothing satisfaction you crave. Whether you want to impress guests or just turn a simple night into something memorable, these cookies deliver every time.

What Ingredients You Will Need

This chewy Christmas sugar cookie recipe uses simple, wholesome ingredients to deliver bold holiday flavor and that signature soft texture. Most are pantry staples, and a few add that festive flair everyone loves. If you’re like me, you’ll appreciate that you can swap or substitute where needed—no stress!

• For the Cookie Dough:
  • 2 3/4 cups (345g) all-purpose flour (unbleached for best texture)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg (optional, adds a cozy flavor)
  • 1 cup (226g) unsalted butter, softened
  • 2 ounces (56g) cream cheese, softened (makes the cookies extra chewy)
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature (adds richness and chewiness)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional, for a festive twist)
• For Decorating:
  • 1/4 cup (50g) granulated sugar (for rolling)
  • Festive sprinkles or colored sanding sugar (as much as you like!)
  • Royal icing or simple glaze (see variations below, optional)

Ingredient Notes & Tips:

• If you’re after gluten-free cookies, swap the all-purpose flour for a 1:1 gluten-free baking flour (I like King Arthur’s blend).
• Dairy-free? Use plant-based butter and a dairy-free cream cheese (Violife, Earth Balance).
• Don’t skip the cream cheese—it’s my secret for ultra-soft, chewy cookies. If you must, sub with sour cream or Greek yogurt, though the texture will be slightly different.
• For deeper flavor, let the vanilla and almond extracts shine. If you’re not a fan of almond, just stick with vanilla.
• Nutmeg is optional but adds a tiny whisper of holiday warmth.
• Sprinkles are a must for Christmas! I love Wilton’s jimmies and nonpareils for color and crunch.

Honestly, you can mix and match based on what you have. These chewy Christmas sugar cookies don’t mind a little improvising. That’s part of their charm!

Equipment Needed

You won’t need anything fancy for these chewy Christmas sugar cookies—just a few trusty kitchen basics. I’ve made these in tiny apartment kitchens and big family kitchens alike, and they always turn out great.

• Large Mixing Bowl: For creaming butter and mixing dough (stand mixer or handheld mixer both work).
• Medium Bowl: For whisking dry ingredients.
• Electric Mixer: Stand mixer with paddle attachment or a basic hand mixer. I’ve used both; the stand mixer saves your arms if you’re making a big batch.
• Baking Sheets: Heavy-duty aluminum or nonstick sheets. Parchment paper helps prevent sticking and makes cleanup a breeze.
• Cookie Scoop: For even, round cookies (a spoon works too, but the scoop keeps sizes uniform).
• Wire Cooling Rack: To cool cookies quickly and evenly. If you don’t have one, a clean kitchen towel works in a pinch.
• Measuring Cups & Spoons: For accuracy. I always recommend metal sets—they last forever.
• Spatula: Silicone spatulas are ideal for scraping every last bit of dough.

If you’re short on specialty tools (like a cookie scoop), just use a tablespoon or your hands. For parchment, you can use a silicone baking mat. Maintenance tip: hand-wash cookie scoops and wire racks to keep them working for years. Honestly, fancy gadgets are nice, but these cookies are just as good with budget-friendly basics.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats (this keeps cookies from sticking and makes cleanup easy).
2. Mix Dry Ingredients: In a medium bowl, whisk together flour (2 3/4 cups / 345g), baking soda (1 tsp), baking powder (1/2 tsp), salt (1/2 tsp), and nutmeg (1/4 tsp, optional). Set aside. I find whisking helps break up any lumps—don’t skip this!
3. Cream Butter, Cream Cheese & Sugar: In a large bowl, beat the softened butter (1 cup / 226g) and cream cheese (2 oz / 56g) together until smooth and creamy—about 2 minutes on medium speed. Add the granulated sugar (1 1/2 cups / 300g) and beat for another 2 minutes until light and fluffy. If your butter’s too cold, let it sit for 10 minutes at room temp—it should press easily with a finger.
4. Add Eggs & Extracts: Beat in the egg and egg yolk (room temperature is best for even mixing), scraping down the sides as needed. Add vanilla (2 tsp) and almond extract (1/2 tsp, if using). Mix until combined. The dough should smell sweet and aromatic at this stage!
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture in three batches, mixing on low after each addition. Scrape the bowl as you go. The dough will be soft but shouldn’t be sticky—if it is, add a tablespoon of flour.
6. Shape & Roll: Scoop out 1.5 tablespoons (about 30g) of dough per cookie. Roll each ball in granulated sugar (about 1/4 cup / 50g reserved for rolling), then in festive sprinkles or colored sugar if desired. Place on the prepared baking sheets, spacing cookies about 2 inches apart.
7. Bake: Bake for 9-11 minutes, or until the edges are just set and the centers look soft and slightly puffy. (Do not overbake—chewy cookies dry out quickly!) The cookies should be pale with barely-gold edges.
8. Cool: Let cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack. They’ll firm up as they cool, but stay soft inside. If you rush this step, cookies may break—patience pays off!

Prep Notes & Troubleshooting:

• If dough feels sticky, chill for 15-30 minutes before rolling—it’ll handle easier.
• Cookies spread too much? Check your oven temp (an oven thermometer helps) and measure flour precisely.
• For thicker cookies, refrigerate shaped dough balls for 10 minutes before baking.
• Don’t overmix once dry ingredients are added—just until combined.

Pro tip: I always bake one test cookie first. That way, you can tweak baking time or adjust sprinkle amounts. These chewy Christmas sugar cookies are forgiving, but a little testing never hurts!

Cooking Tips & Techniques

Through years (and, honestly, plenty of trial and error), I’ve learned a few tricks to make these chewy Christmas sugar cookies really shine. Here’s what works—and what to watch out for!

• Room-Temperature Ingredients: Butter and eggs blend best when they’re not cold. If you forget, just place eggs in warm water for 5 minutes.
• Don’t Overbake: The magic is in the barely-set center. Pull them out when they still look soft. Trust me—they’ll finish cooking on the tray.
• Uniform Sizing: Use a cookie scoop for even baking. Different sizes mean some cookies will be overdone before others are right.
• Chilling for Thicker Cookies: If you want extra-thick cookies, chill the dough or shaped balls for 20-30 minutes. But honestly, I skip this step unless my kitchen is really warm.
• Mixing: Once you add flour, mix until just combined. Overmixing leads to tougher cookies.
• Sprinkle Strategy: Press sprinkles gently into the dough before baking. Too little, and they roll off; too much, and they melt weirdly.
• Batch Baking: Rotate your trays halfway through baking for even browning. It’s a tiny step, but helps if your oven has hot spots.

I’ve made every mistake—too much flour (dry), overbaked (hard as hockey pucks), or under-creamed butter (flat cookies). Patience, careful measuring, and trusting your nose and eyes make all the difference. Multitasking? Prep dough while the oven preheats, and decorate as you go—makes the process feel less like a chore and more like a holiday party. For consistency, always bake a test cookie first. That way, you get chewy perfection every time.

Variations & Adaptations

These chewy Christmas sugar cookies are super flexible—there’s room for all kinds of festive twists and dietary needs. Here are some favorites I’ve tried (and loved):

• Gluten-Free: Swap the flour for a 1:1 gluten-free blend (I recommend King Arthur). Texture stays soft and chewy—no one ever guesses!
• Dairy-Free: Use vegan butter and dairy-free cream cheese. They come out just as soft, with a slightly different flavor (Earth Balance is my go-to).
• Seasonal Flavor: Add 1 teaspoon ground cinnamon and substitute orange extract for almond—makes them taste like Christmas morning!
• Cooking Methods: These bake up well in both convection and regular ovens; just check early for doneness. For air frying, press dough balls slightly flatter and bake in batches at 325°F (165°C) for 7-8 minutes.
• Taste Preferences: For less sweetness, roll cookies in coconut flakes or chopped nuts instead of sugar. For bold flavor, double the vanilla or almond extract.
• Allergen Substitutions: Omit almond extract for nut allergies, and always check sprinkles for gluten or soy warnings.
• Personal Favorite: Last Christmas, I mixed in 1/2 cup mini chocolate chips and a pinch of cardamom. My kids declared them “the best cookies ever”—and I agree!

Seriously, have fun experimenting. These cookies are forgiving, and each variation brings something new to the holiday table.

Serving & Storage Suggestions

Serve these chewy Christmas sugar cookies at room temperature—perfectly soft and ready to devour! Stack them on a festive platter, tie up bundles for gifts, or let the kids decorate with extra icing and sprinkles. I love pairing them with hot cocoa, mulled cider, or even a glass of cold milk. For a holiday party, arrange with peppermint bark or fudge for a colorful dessert spread.

To store, place cooled cookies in an airtight container at room temperature—they’ll stay soft for up to 5 days. For longer storage, freeze cookies in layers separated by parchment paper (up to 2 months). Thaw at room temp before serving. If you like your cookies warm, microwave for 10-15 seconds. The flavors deepen after a day or two, and the texture stays chewy (sometimes, they’re even better on day two!).

If you’re gifting these, wrap them in wax paper or cellophane bags, tie with ribbon, and include a little note. Trust me—people love homemade cookies, and these are guaranteed to make anyone’s day brighter.

Nutritional Information & Benefits

Each chewy Christmas sugar cookie (about 30g) contains approximately:

• Calories: 120
• Fat: 6g
• Carbohydrates: 16g
• Sugar: 9g
• Protein: 1g
• Sodium: 60mg

Key ingredients like butter and cream cheese provide a little calcium and healthy fats, while the flour offers some B vitamins. If you choose almond extract, you get a tiny boost of antioxidants. These cookies can be adapted for gluten-free and dairy-free diets, making them suitable for most holiday tables. Note: Contains wheat, dairy, and eggs—always check sprinkles for hidden allergens.

From a wellness perspective, these cookies are a treat—meant for sharing, celebrating, and enjoying in the moment. I love that you can adjust sugar or use healthier swaps without sacrificing that classic chewy texture.

Conclusion

If you’re searching for the best chewy Christmas sugar cookies, this is the recipe you’ll want to try. Soft, festive, and effortlessly delicious—they’re everything a holiday treat should be. Customize them with your favorite flavors, sprinkles, or dietary swaps, and make them your own.

I love these cookies because they bring people together. Whether you’re baking with kids, gifting to friends, or just sneaking a midnight snack (no judgment!), they deliver pure holiday joy every time. So grab your mixer, preheat that oven, and let’s make this season sweeter—one chewy cookie at a time!

Let me know in the comments if you try them, share your favorite variations, or tag me on social media with your holiday creations. Happy baking, and may your holidays be as soft and sweet as these cookies!

FAQs

Can I make these chewy Christmas sugar cookies ahead of time?

Absolutely! You can bake them up to 2 days in advance and store in an airtight container, or freeze for up to 2 months. They stay soft and chewy!

Do I have to use cream cheese in the recipe?

Cream cheese helps with the chewy texture, but you can substitute with sour cream or Greek yogurt if needed. The flavor will change slightly, but cookies will still be delicious.

How do I keep my cookies soft after baking?

Store cookies in an airtight container with a slice of bread or an apple wedge—it keeps moisture in and prevents drying out. Works like a charm!

Can I use this recipe for cut-out cookies?

This recipe is designed for drop cookies, but for cut-outs, add an extra 2 tablespoons of flour and chill dough for 1 hour. They’ll hold their shape better!

What’s the best way to decorate these for Christmas?

Roll cookies in festive sprinkles before baking, or drizzle with simple glaze after cooling. Get creative—colored sugars, royal icing, or chocolate drizzle all work great!

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