Christmas Sugar Cookies

There’s nothing more festive than a batch of classic Christmas Sugar Cookies! This is the recipe I make every year with my friends and family, it’s a holiday tradition we never skip. The cookies are soft, buttery, and lightly flavored with vanilla and almond, making them absolutely irresistible. They’re perfect for decorating with my easy royal icing recipe!

Iced sugar cookies are one of my favorite things to bake this time of year. The dough holds its shape perfectly, so all those fun cookie cutter designs come out just right; no spreading, just crisp, clean edges every time. Adding a pop of color to the icing, like green for trees or red for candy canes, makes them even more festive. These sweet, buttery cookies always bring a little extra magic (and sparkle!) to the holidays.

Key Ingredients & Test Notes

• All-Purpose Flour: Forms the base of the cookie dough, creating structure while keeping the cookies tender and soft. A flour with a protein content around 10–11% works best. I like to use King Arthur or Gold Medal flour for consistent results.
  • Test Note: Weigh the flour with a kitchen scale for accuracy. Too much flour can make the cookies dry and tough.
• Unsalted Butter: Provides richness, flavor, and a tender texture. Using room-temperature butter ensures it creams smoothly with the sugar for a soft dough.
  • Test Note: Don’t over-soften the butter to the point that it is oily or melted; too soft and the dough may spread too much during baking.
• Granulated Sugar: Sweetens the cookies and helps create a slightly crisp edge while keeping the center soft.
• Egg: Adds structure, moisture, and helps bind the ingredients together.
• Vanilla Bean Paste or Pure Vanilla Extract: Provides a warm, classic flavor that compliments the buttery cookie.
  • Test Note: Vanilla bean paste adds little flecks of vanilla and a more pronounced flavor, but pure vanilla extract works perfectly if that’s what you have on hand.
• Almond Extract: Adds a subtle, nutty note that enhances the sweetness and richness of the cookies. My mom always added almond extract to her Christmas cookies and I’m continuing to keep that nostalgic flavor alive.
• Baking Soda + Baking Powder + Cream of Tartar: Work together to give the cookies a slight lift while keeping them soft and tender. Cream of tartar helps maintain the classic slightly chewy texture of cut-out sugar cookies.
• Sprinkles (optional): Adds a festive touch when decorating with royal icing.
  • Test Note: Add sprinkles immediately after icing the cookies before it sets so they stick properly.
• Royal Icing: Creates smooth, pipeable icing for decorating.
  • Test Note: Allow cookies to cool completely before decorating and let icing set for at least 1 hour before stacking to prevent smudging.

How to Make Christmas Sugar Cookies

1. Whisk dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
2. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until smooth and fluffy.
3. Add egg and extracts: Beat in the lightly beaten egg, vanilla bean paste (or extract), and almond extract until fully combined.
4. Incorporate dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix until a soft dough forms, about 1–2 minutes.
5. Chill the dough: Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to firm up.
6. Prep for rolling: Preheat the oven to 325°F (160°C) and line baking sheets with parchment paper. Divide the chilled dough in half, keeping one portion wrapped in the fridge until ready to use.
7. Roll out dough: Lightly dust your work surface with flour or confectioners’ sugar. Roll out one portion of dough to about ¼-inch thickness.
8. Cut shapes: Lightly coat cookie cutters in flour or confectioners’ sugar, then cut out shapes from the dough.
9. Chill cut cookies: Transfer the cut cookies to the prepared baking sheets, spacing them 2–3 inches apart. Place the trays in the freezer for 10 minutes to help the cookies hold their shape during baking.
10. Bake: Bake on the middle oven rack for 9–11 minutes, or until the edges are just starting to turn light golden. Avoid overbaking to keep cookies soft.
11. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes. Use a large offset spatula to transfer them to wire racks to cool completely.
12. Repeat: Roll, cut, chill, and bake the remaining half of the dough.
13. Decorate: Prepare the royal icing and pipe onto cooled cookies. Add sprinkles, if desired, and let the icing set for at least 1 hour before stacking or storing.

Helpful Tips

• Plan ahead: This cookie recipe works best with a little prep. The dough needs to chill in the fridge for at least 2 hours, but you can also make it the night before. You’ll also need to allow time for the cookies to cool completely before decorating with icing.
• Use room-temperature butter: Softened butter creams more easily with sugar, creating a smooth dough and tender cookies.
• Avoid overmixing the dough: Once the flour is added, mix just until combined to keep cookies soft and tender.
• Dust lightly: Use flour or confectioners’ sugar to dust your work surface and cookie cutters, this keeps the dough from sticking and makes cutting shapes easier.
• Chill for shape: Pop the cut cookies in the freezer for 10 minutes before baking. This helps them hold their shape and prevents spreading.
• Decorate immediately: Add sprinkles right after piping the icing so they stick while it’s still wet.

Leftovers & Storage

• Room temperature: Store cooled Christmas sugar cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
• Freezing dough: You can freeze the cookie dough before baking. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before rolling and cutting.
• Freezing baked cookies: Baked cookies can also be frozen. Let them cool completely, then layer with parchment paper in an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before decorating or serving.
• Iced cookies: If cookies are already decorated with royal icing, freeze them in a single layer in an airtight container. Allow to thaw at room temperature while still covered to prevent condensation.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!