Get ready for the most magical time of year with these classic Christmas sugar cookies recipe! This festive treat features irresistibly soft centers, lightly crisp edges, and perfectly flat tops ideal for decorating. You only need simple, accessible ingredients, and the dough holds its shape beautifully after baking. Our easy glaze icing removes all the fuss of royal icing, making it beginner-friendly. This beloved recipe has delighted families for years, and we’ve updated it for even better results.
Why You’ll Love These Christmas Sugar Cookies
These incredible Christmas sugar cookies recipe will quickly become a holiday tradition! Here’s why they’re simply the best:
- Perfect Texture: Enjoy a soft, thick cookie with just a slight crispness around the edges.
- Irresistible Flavor: Each bite offers a rich, buttery vanilla taste that’s absolutely delicious.
- Simple Ingredients: You’ll only need basic pantry staples to bring this recipe to life.
- Holds Shape Perfectly: These cookies maintain their festive cut-out shapes without spreading too much.
- Easy Icing: Our no-fuss glaze is incredibly simple for anyone to master, even beginners.
- Freezer-Friendly: Make them ahead of time and freeze for stress-free holiday baking.
- No-Icing Option: If you prefer, these cookies are also delicious enjoyed plain!
Ingredients
Making these delightful cookies requires just a few basic items. Ensure your ingredients are at room temperature for the best results, especially the butter and egg. For the festive icing, you’ll need confectioners’ sugar and a few other staples to create that beautiful glaze.
- 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled), plus more as needed for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
- 3 cups (360g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
- 2 teaspoons light corn syrup
- 4.5–5 Tablespoons (67–75ml) room temperature water
- Pinch salt (for icing)
- Optional: Gel food coloring & sprinkles for decorating
Notes & Substitutions
Room temperature butter is crucial for a creamy, well-combined dough. Understanding the science behind butter temperature in baking reveals how it ensures smooth mixing and prevents a lumpy texture. For an extra special flavor, the almond extract truly makes these cookies shine, but feel free to swap it. Try peppermint for a festive twist, lemon for brightness, or maple for a cozy feel. The light corn syrup in the icing helps create a beautiful shine and a sturdy, non-sticky finish. A small pinch of salt in the icing balances the sweetness perfectly. If you want to halve this easy Christmas sugar cookies recipe, use a small egg or crack a large egg, whisk it, and use half.
Equipment
You won’t need any fancy gadgets for this Christmas sugar cookies recipe, just a few kitchen essentials.
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Large baking sheets
- Parchment paper or silicone baking mats
- Rolling pin (an adjustable one helps maintain even thickness)
- Various Christmas cookie cutters
- Gel food coloring (if decorating)
- Squeeze bottles or piping bags (Wilton Tip #4 works well)
- Cooling rack
Instructions
Making this Christmas sugar cookies recipe is a fun and rewarding process. Remember to plan ahead, as the dough needs chilling time and the icing requires time to set.
Prepare for Baking
Allocate sufficient time for this project. The cookie dough needs at least 1-2 hours to chill, cookies need to cool completely, and the icing needs up to 24 hours to fully set for stacking. If you plan to enjoy them right away without hardened icing, you’ll only need about 3–4 hours.
Make the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on high speed for about 3 minutes until completely smooth and creamy.
- Add the room temperature egg, vanilla extract, and almond extract (if using). Beat on high speed for about 1 minute until well combined. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be a bit soft. If it seems too soft or sticky, add 1 more tablespoon of flour.
Roll and Chill Dough
- Divide the dough into two equal parts. Place each portion onto a piece of lightly floured parchment paper or a silicone baking mat.
- With a lightly floured rolling pin, roll each dough portion out to an even 1/4-inch thickness.
- Lightly dust one rolled-out dough with flour, then place a piece of parchment paper on top. Stack the second rolled-out dough on top.
- Cover the stack with plastic wrap or aluminum foil and refrigerate for at least 1–2 hours, or up to 2 days. This chilling step is vital for shape.
Cut and Bake Cookies
- Once chilled, preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
- Carefully remove one piece of chilled dough from the refrigerator. If it’s sticking to the bottom parchment, gently run your hand underneath to help release it.
- Using your favorite Christmas cookie cutters, cut the dough into festive shapes.
- Re-roll any dough scraps and continue cutting more shapes until all the dough is used. Repeat with the second piece of dough. You’ll get many cookies from the re-rolled scraps!
- Arrange the cut-out cookies on the prepared baking sheets, spacing them about 3 inches apart.
- Bake for 11–12 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through if your oven has hot spots.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
Make the Easy Icing
- In a medium bowl, use a fork to stir together the confectioners’ sugar, vanilla, corn syrup, 4.5 tablespoons (67ml) of room temperature water, and the pinch of salt. It will be very thick initially.
- Switch to a whisk and whisk in another 1/2 tablespoon (8ml) of water.
- Test the consistency: If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing should hold its shape for a few seconds before melting back into the rest. This indicates the correct consistency. If it’s too thick, whisk in a little more water (1/2 teaspoon at a time) until it’s perfect.
Decorate the Cookies
- If desired, tint the icing with gel food coloring. Start with 1–2 drops, stir, and add more to reach your desired shade. Remember, colors can deepen as the icing dries.
- Transfer the icing to squeeze bottles or piping bags fitted with small tips (like Wilton Tip #4). You can also dip the cookies directly into the icing.
- Outline each cookie with icing, then fill in the centers.
- If adding sprinkles, apply them immediately after icing each cookie, before the icing sets.
Let Icing Dry/Set
- Allow the decorated cookies to dry completely. The icing takes about 24 hours to fully set, especially if you plan on stacking them.
- There’s no need to cover the decorated cookies while the icing sets. For a slightly faster set, you can decorate them directly on a baking sheet and then place the entire sheet in the refrigerator.
Pro Tips for Perfect Christmas Sugar Cookies
Achieving beautiful, delicious cookies every time is easy with these simple tips.
- Measure Flour Precisely: Using the spoon and level method to measure flour helps avoid dense cookies from too much flour.
- Butter Temperature Matters: Your butter should be soft enough to poke easily, but not melted or greasy.
- Chill Rolled Dough: Always chill the dough after rolling it out, not as a big ball. This prevents tough cookies and makes cutting easier.
- Don’t Over-Mix: Mix the dough only until combined to keep your cookies tender.
- Even Thickness: Roll the dough to a consistent 1/4-inch thickness for uniform baking.
- Parchment is Key: Use parchment paper when rolling and baking for easy transfer and cleanup.
- Avoid Over-Baking: Bake until edges are just lightly golden to ensure soft centers.
- Icing Consistency: Test the icing with the “ribbon test” to get the perfect flow.
- Color Deepens: Be aware that icing colors often deepen as they dry, so start with lighter shades.
- Speed Up Setting: Briefly chilling decorated cookies can help the icing set a bit faster.
Serving, Storing, & Variations
These delightful Christmas sugar cookies recipe are perfect for sharing! Serve them fresh or once the icing has fully dried.
- Storage: Store decorated cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days.
- Freezing Baked Cookies: You can freeze plain or decorated cookies for up to 3 months. Layer them with parchment paper in an airtight container. Thaw in the refrigerator or at room temperature.
- Freezing Cookie Dough: Freeze flattened discs of unbaked dough for up to 3 months. Thaw in the fridge, then bring to room temperature before rolling. After rolling, chill the dough for 45-60 minutes before cutting and baking.
- Make-Ahead Icing: Store the prepared icing, tightly covered, in the refrigerator for up to 2 days. Bring it to room temperature and thin with a little water if needed before using.
- Flavor Variations: Get creative with other extracts in the dough, like lemon, coconut, or peppermint. You can also add warm spices like cinnamon, nutmeg, or pumpkin pie spice for a different holiday twist.
Nutrition
Here’s an estimated nutritional breakdown for one 3-inch cookie with icing. Please note these values are approximate and can vary based on specific ingredient brands and exact measurements.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 150-180 |
| Total Fat | 7-9g |
| Saturated Fat | 4-5g |
| Cholesterol | 20-25mg |
| Sodium | 30-40mg |
| Total Carbs | 20-25g |
| Sugars | 15-20g |
| Protein | 1-2g |
Frequently Asked Questions (FAQ)
- Can I use both vanilla and almond extract in the cookies?
Yes, we highly recommend using both for an exceptionally rich and enhanced flavor in this Christmas sugar cookies recipe.
- What if my dough is too sticky for rolling?
Add 1 more tablespoon of flour to the dough; also, double-check that your butter wasn’t too soft or melted when you started.
- Do I need meringue powder for the icing?
No, this is a simple glaze icing, which does not require meringue powder like traditional royal icing.
- Can I freeze the cut-out cookie dough before baking?
Yes! Freeze the unbaked shapes on a tray until solid, then transfer them to an airtight bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
- Will these cookies hold intricate cutter shapes?
Absolutely, these cookies hold intricate shapes wonderfully, especially if the cut-out dough is thoroughly chilled before baking.
- Can I substitute brown sugar for granulated sugar in this recipe?
For the best results with a brown sugar version, it’s best to use a specific brown sugar cut-out cookie recipe as the liquid ratios will differ.
- What can I use instead of corn syrup for the icing?
Honey can be a substitute, or you can omit the corn syrup entirely, but it helps significantly with both shine and the icing’s ability to stick.
- How long does the easy glaze icing take to fully dry?
Allow a full 24 hours for the icing to set completely before you stack or transport your decorated cookies.
Conclusion
This Christmas sugar cookies recipe truly makes holiday baking simple and joyful. With soft, buttery cookies and an incredibly easy glaze icing, you’ll create festive masterpieces without any fuss. Remember to follow our tips for chilling the dough and using room temperature ingredients for the best results. We hope these delightful cookies become a cherished part of your family’s holiday traditions. Enjoy baking and sharing these homemade treats with loved ones!
