Looking for melt in your mouth Christmas cookies that work for every cookie tray? This one butter and oil dough is tender and delicate, and you can sandwich the cookies with jam, dip them in chocolate or simply dust them with powdered sugar.
The secret is combining butter with oil, which keeps the cookies tender for weeks. One dough, endless shapes, and a full tray for very little money. Is your oven on?
Quick Overview
- What it is: A universal butter dough for Christmas cutout cookies
- Secret trick: Butter plus oil for extra tenderness
- Cost and time: A full tray from pantry basics, ready in about 40 minutes
At a Glance
- Prep time: 10 min (plus 20 min chilling)
- Baking time: 10-15 min
- Servings: about 40 cookies (depending on size)
- Difficulty: Easy
- Trend: Christmas favorite
Ingredients
(US cups, with grams in brackets)
- 1/2 cup plus 1 tablespoon (120 g) butter, softened (1 stick plus 1 tablespoon)
- 1 cup (120 g) powdered sugar
- 1/3 cup (70 g) sunflower or canola oil
- 1 large egg
- 1 teaspoon vanilla extract (or 2 teaspoons vanilla sugar)
- 1 pinch salt
- 2 3/4 cups (350 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
For decorating
- strawberry jam
- melted chocolate
- powdered sugar
Instructions
- Put the softened butter and powdered sugar in a bowl. Beat thoroughly until combined.
- Add the oil, whole egg, salt and vanilla. Beat until smooth again.
- Add the flour mixed with the baking powder to the wet mixture. Work it by hand into a smooth, non-sticky dough.
- Wrap the dough in plastic wrap and chill for 20 minutes (it will be easier to handle).
- Heat the oven to 350°F (180°C). Roll out the dough to about 1/8 inch (3-4 mm) and cut out your favorite shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake at 350°F (180°C) for about 10 to 15 minutes. Watch them: they should stay light, and only the edges may turn slightly pink.
- Once cooled, sandwich them with jam, dip them in chocolate or simply sprinkle them with powdered sugar.
Video Recipe
Tips for Perfect Melt in Your Mouth Christmas Cookies
- Roll out the dough in smaller portions while the rest waits in the refrigerator. The fat will not melt, and the shapes will be cleaner.
- For the most tender cookies, do not bake them until brown. Take them out while still slightly soft to the touch; they firm up on the baking sheet.
Variations
- Cocoa: Replace 1/4 cup (30 g) of the flour with good cocoa powder.
- Lemon: Grate in the zest of half an unwaxed lemon for a fresh flavor.
Frequently Asked Questions (FAQ)
How long do the cookies keep? In a closed tin in a cool place they stay tender for 2-3 weeks, so you can bake them well before Christmas.
Can I freeze the dough? Yes. Raw dough keeps in the freezer for up to 2 months. Thaw it in the refrigerator before rolling and baking.
Can I use only butter? The recipe is written with butter plus oil, which is what gives the tender texture, so we recommend following it as written.
Are these good for a cookie exchange or gifts? Yes. They are sturdy enough once cooled and stack well in a tin. Add the jam or chocolate shortly before packing so the cookies stay crisp.
Happy Christmas baking! These cookies are so good they tend to disappear from the tray first.
The recipe is based on a version by Yza dolce, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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