Nothing says holiday magic quite like homemade Christmas cookies fresh from the oven. These fudgy soft Christmas cookies dusted with powdered sugar bring that perfect balance of rich chocolatey goodness and delicate sweetness, making them a holiday favorite you’ll want to bake again and again.
Whether you’re baking with family or looking for a quick festive treat, this recipe is straightforward and yields cookies that are tender with a fudgy center, lightly crisp edges, and a snowy coating of powdered sugar that adds a beautiful holiday touch.
Why You’ll Love This Recipe
- Rich, fudgy texture that melts in your mouth.
- Soft and chewy bite with lightly crisp edges.
- Simple ingredients you likely have on hand.
- Perfectly dusted with powdered sugar for a festive look.
- Great for gifting, sharing, or enjoying with hot cocoa.
Ingredients
Here’s what you need to make these delicious fudgy Christmas cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup powdered sugar, for dusting
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 35 minutes
- Servings: 24 cookies
- Calories: Approximately 150 per cookie
How to Make Fudgy, soft, and dusted in powdered sugar — Christmas cookies done right!
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract until combined.
- In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips, if using.
- Using a tablespoon or cookie scoop, drop rounded dough balls onto the baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes, until the edges are set but the centers still look slightly soft. Remove from oven and let cool on the sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. Once cooled, generously dust the tops with powdered sugar using a fine sieve or sifter.
- Serve immediately or store for later enjoyment.
Tips for the Best Results
- Soften butter to room temperature for easier creaming and a better texture.
- Do not overbake; cookies will firm up as they cool to remain fudgy inside.
- Use a fine sieve to dust powdered sugar evenly without clumps.
- For extra festive flair, add red and green sprinkles before baking.
- Chill the dough for 15 minutes before baking if you want thicker cookies.
Storage and Reheating
Store your Christmas cookies in an airtight container at room temperature for up to 5 days. If you prefer, refrigerate for up to 1 week but bring them back to room temperature before serving for the best taste.
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Thaw at room temperature and warm in a 300°F oven for 5-7 minutes to refresh their fudgy softness.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure your cocoa powder and other ingredients are gluten-free as well.
Do I have to use chocolate chips?
No, chocolate chips are optional. You can leave them out or substitute with chopped nuts or white chocolate chips for a different flavor.
Why are my cookies not fudgy?
Overbaking is the most common reason for dry cookies. Remove them from the oven when edges are set but centers still look slightly soft. They will firm up while cooling.
Can I double this recipe?
Absolutely! Just double all ingredients and bake on multiple sheets, rotating halfway through baking for even cooking.
