Nothing says Christmas like a platter of beautifully decorated Sugar Cookies! These soft, buttery cookies hold their shape perfectly, making them ideal for festive cut‑out shapes. Whether you're baking with the kids, hosting a cookie exchange, or leaving treats for Santa, this foolproof recipe delivers delicious cookies that taste as good as they look.
The secret to perfect sugar cookies is a tender, slightly dense dough that doesn't spread in the oven. This recipe uses a combination of butter and sugar, plus a touch of almond extract for that classic sugar cookie flavor. The dough chills quickly, rolls out easily, and bakes up with clean edges. Decorate with royal icing, buttercream, or a simple sprinkle of sanding sugar – the possibilities are endless. Make a batch (or two) to share the holiday cheer!
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Why You'll Love This Recipe
- Soft, buttery, and perfectly sweet – classic sugar cookie flavor
- Holds its shape – no spreading or puffing
- Easy to make and decorate with kids or friends
- Perfect for cookie exchanges, gift boxes, or Santa
- Freezes beautifully for make‑ahead baking
Tools You'll Need
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutters (stars, trees, snowflakes, etc.)
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Piping bags and tips (for decorating)
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional, for classic flavor)
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Cream butter and sugar: In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing on low speed until just combined. The dough will be slightly soft but not sticky.
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days). Chilling is essential to prevent spreading.
- Preheat oven: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut: On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use cookie cutters to cut out shapes. Transfer to prepared baking sheets, spacing about 1 inch apart.
- Chill again (optional): For extra crisp edges, chill the cut‑out cookies on the baking sheet for 10-15 minutes before baking.
- Bake: Bake for 8-10 minutes, until edges are just lightly golden. The centers may look slightly underdone – they will firm up as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Pro Tips
- Chill the dough thoroughly: This is the most important step to keep cookies from spreading. Cold dough = clean edges.
- Roll evenly: Use rolling pin guides or dowels to ensure uniform thickness for even baking.
- Use a light hand with flour: Too much flour when rolling can make cookies tough. Flour your surface and rolling pin lightly, and re‑roll scraps only once.
- Bake one sheet at a time: Rotating halfway through ensures even baking. If using multiple racks, swap positions halfway through.
- Decorate after cooling: Completely cooled cookies are essential for icing and decorations to set properly.
Recipe Variations
- Chocolate Sugar Cookies: Replace ¼ cup of flour with ¼ cup unsweetened cocoa powder.
- Lemon Sugar Cookies: Add 1 tablespoon lemon zest and replace almond extract with lemon extract.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Royal Icing: Decorate with a classic royal icing (powdered sugar, meringue powder, water) for crisp, smooth designs.
- Buttercream Frosting: Pipe or spread a simple buttercream for a softer, sweeter finish.
- Sparkle Cookies: Sprinkle sanding sugar or colored sugar on top before baking for a sparkling, easy decoration.
- Spiced Cookies: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients.
FAQs
Why did my cookies spread too much?
The dough was likely too warm when placed in the oven. Make sure to chill the dough thoroughly and chill the cut‑out shapes before baking if your kitchen is warm.
Can I freeze the dough?
Yes! Wrap the discs tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling.
How do I store baked sugar cookies?
Store in an airtight container at room temperature for up to 1 week. If decorated with royal icing, let the icing dry completely before stacking.
Can I freeze decorated cookies?
Yes, once the icing is fully dry, layer cookies between parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature.
What's the best way to roll dough evenly?
Use rolling pin guides (rings that slide onto your rolling pin) or place two same‑height wooden dowels on either side of the dough to guide your rolling pin.
How can I make these cookies dairy-free?
Use a high‑quality vegan butter. The texture will be slightly different but still delicious.
Can I use this recipe for drop cookies?
This recipe is designed for rolled and cut cookies. For drop sugar cookies, look for a different recipe that doesn't require rolling.
Christmas Sugar Cookies
Prep Time: 20 mins | Chill Time: 2 hrs | Cook Time: 10 mins | Total Time: 2 hrs 30 mins
Yield: 24-36 cookies (depending on cutter size)
Calories: 110 per cookie
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ½ tsp almond extract (optional)
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Beat butter and sugar until light and fluffy. Add egg and extracts; mix well.
- Whisk flour, baking powder, and salt; gradually add to butter mixture. Mix until combined.
- Divide dough in half, wrap, and chill at least 2 hours.
- Preheat oven to 350°F. Roll out dough to ¼-inch thickness on floured surface. Cut shapes with cookie cutters.
- Place on parchment-lined baking sheets. Bake 8-10 minutes until edges are lightly golden.
- Cool on wire rack before decorating.
These Christmas Sugar Cookies are the heart of holiday baking. Soft, buttery, and perfectly shaped, they're a joy to make and even more fun to decorate. Whether you keep them simple with a dusting of sparkling sugar or go all‑out with colorful royal icing, these cookies are guaranteed to bring smiles to everyone on your list.
Bake a batch (or three) to share with neighbors, pack into gift boxes, or leave out for Santa. However you celebrate, these cookies will make your holidays a little sweeter.
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