Drop Style Christmas Sugar Cookies Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking soda: Helps the cookies to rise and become fluffy.

Baking powder: Works with the baking soda to give the cookies their light texture.

Unsalted butter: Adds richness and flavor to the cookies.

White sugar: Sweetens the cookies and helps them to brown.

Egg: Binds the ingredients together and adds moisture.

Vanilla extract: Enhances the flavor of the cookies with a sweet, aromatic note.

Almond extract: Adds a unique, nutty flavor that complements the vanilla.

Buttermilk: Adds moisture and helps to create a soft, tender texture.

When creaming together the butter and sugar, ensure the butter is at room temperature for a smoother mixture. This helps to incorporate air into the dough, resulting in lighter and fluffier cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but it may slightly alter the taste and texture.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• unsalted butter - Substitute with margarine: Margarine can be used in equal amounts, but it may affect the flavor and texture slightly.

• white sugar - Substitute with brown sugar: Brown sugar adds moisture and a slight molasses flavor, which can make the cookies chewier.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, making it a good vegan option.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a different but pleasant flavor, though it may slightly alter the sweetness.

• almond extract - Substitute with vanilla extract: Vanilla extract can be used in place of almond extract, though it will change the flavor profile.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup, let it sit for 5 minutes to thicken.

• Allow the cookies to cool completely on wire racks before storing. This prevents condensation and keeps them from becoming soggy.

• Place the cooled cookies in an airtight container. Layer them with parchment paper or wax paper to prevent sticking and maintain their shape.

• Store the container at room temperature for up to one week. Ensure the container is kept in a cool, dry place away from direct sunlight.

• For longer storage, freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe, airtight container or a resealable plastic bag. Label with the date to keep track of freshness.

• Frozen cookies can be stored for up to three months. When ready to enjoy, thaw them at room temperature for about 15-20 minutes.

• If you prefer to freeze the dough instead of baked cookies, scoop the dough into rounded spoonfuls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or bag.

• When baking frozen dough, add an extra 1-2 minutes to the baking time. No need to thaw the dough beforehand.

• To maintain the festive appearance, avoid adding sprinkles before freezing. Instead, add sprinkles just before baking for the best results.

• Preheat your oven to 300°F (150°C). This gentle heat will help maintain the butter's delicate texture in the cookies.
• Place the cookies on a baking sheet, ensuring they are evenly spaced. You can line the sheet with parchment paper to prevent sticking.
• Cover the cookies loosely with aluminum foil. This will help retain moisture and prevent them from drying out.
• Heat the cookies in the oven for about 5-10 minutes. Keep an eye on them to ensure they don't overheat and become too crispy.
• For a quicker method, use a microwave. Place a damp paper towel over the cookies and microwave on medium power for 10-20 seconds. This will help keep them soft.
• If you prefer a slightly crispy edge, you can use a toaster oven. Set it to a low heat setting and warm the cookies for about 5 minutes.
• For an added touch of freshness, sprinkle a tiny bit of water on the cookies before reheating. This will help revive their original texture.
• If you have an air fryer, set it to 300°F (150°C) and heat the cookies for 3-5 minutes. This method is quick and efficient, ensuring even reheating.
• Always let the cookies cool for a minute or two after reheating to allow the butter to settle and the flavors to meld perfectly.

• Oven: Used to bake the cookies at the specified temperature of 375°F (190°C).

• Small bowl: Used to mix together the dry ingredients like flour, baking soda, and baking powder.

• Large bowl: Used to cream together the butter and sugar, and to mix in the other wet and dry ingredients.

• Electric mixer: Helps to cream the butter and sugar until smooth and to blend in the other ingredients efficiently.

• Measuring cups: Used to measure out the flour, sugar, and buttermilk accurately.

• Measuring spoons: Used to measure out the baking soda, baking powder, vanilla extract, and almond extract.

• Spoon: Used to drop rounded spoonfuls of dough onto the cookie sheets.

• Cookie sheets: Used to place the dough on for baking in the oven.

• Wire racks: Used to cool the cookies after they are baked.

• Spatula: Used to flatten the dough slightly before baking and to transfer cookies to the wire racks.

• Sprinkles: Used to decorate the cookies before baking.

Pre-measure ingredients: Measure out all ingredients like flour, sugar, and butter before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly cream the butter and sugar and blend in the dry ingredients efficiently.

Chill the dough: If the dough is too sticky, chill it for 10-15 minutes to make it easier to handle and shape.

Batch baking: Use multiple cookie sheets to bake more cookies at once, reducing overall baking time.

Preheat the oven: Ensure the oven is fully preheated to 375°F (190°C) before baking to ensure even cooking.