These drop style Christmas sugar cookies are perfect for the holiday season. They are easy to make and require no rolling or cutting, making them a quick and fun baking project. The addition of almond extract gives them a unique flavor that sets them apart from traditional sugar cookies.
If you don't usually keep almond extract or buttermilk in your pantry, you might need to pick these up at the supermarket. Almond extract adds a distinct, nutty flavor to the cookies, while buttermilk helps to create a soft and tender texture.
Ingredients for Drop Style Christmas Sugar Cookies
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.
Technique Tip for Perfect Cookies
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How To Store or Freeze These Cookies
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.
How To Reheat Leftovers
- 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.
Essential Tools for Making These Cookies
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.
Time-Saving Tips for Making These Cookies
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.
Drop Style Christmas Sugar Cookies Recipe
Ingredients
Main Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 tablespoons buttermilk
- Sprinkles for decoration
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients. Add buttermilk and mix until dough is soft but not too sticky.
- Drop rounded spoonfuls of dough onto ungreased cookie sheets. Flatten slightly and add sprinkles on top.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.
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