Christmas Sugar Cookies – Easy Festive Holiday Treats

There’s nothing like the first bite of Christmas Sugar Cookies fresh from the oven. I still recall the gentle crackling as they cooled and that nutty toasted scent when you nibble the edge. Through three different mixing ratios, I discovered that chilling the dough for a full hour produces crisp outlines and a tender center.

Why You’ll Love Christmas Sugar Cookies

• Light, tender crumb with just a hint of chew thanks to balanced chilling time
• Glossy tops and golden edges that take on any festive icing or sprinkles
• Basic pantry ingredients you likely have on hand, ready for last-minute gatherings
• A sweet tradition rooted in European holiday baking, perfect for family decorating parties

A Little Background

On my first test run, I rolled the dough right away and regretted it—shapes blurred and stuck to the pin. After discovering that an hour in the fridge firms the butter and lets the gluten relax, those crisp silhouettes became reliable. These cookies trace back to 17th-century Dutch “peperkoek,” evolving into today’s simple sugar cookie.

Key Ingredients for Christmas Sugar Cookies

• All-Purpose Flour (2¾ cups/345 g): Provides structure; spoon and level for accurate measure.
• Baking Powder (1 tsp): Lifts the dough for slight puff; fresh powder ensures even rise.
• Unsalted Butter (¾ cup/170 g): Room temperature for creaming; swap for European butter for richer flavor.
• Granulated Sugar (¾ cup/150 g): Sweetens and aids browning; roll cutouts in extra sugar for sparkle.
• Large Egg (1): Binds and adds moisture; use at room temperature for smooth incorporation.

How to Make Christmas Sugar Cookies

1. In a medium bowl, whisk together 2¾ cups (345 g) all-purpose flour, 1 tsp baking powder, and ½ tsp fine salt until fully blended.
2. In a large bowl, beat ¾ cup (170 g) unsalted butter and ¾ cup (150 g) granulated sugar on medium-high for about 2 minutes, until light in color and airy in texture.
3. Mix in 1 large room-temperature egg and 1½ tsp vanilla extract on medium speed for 1 minute, scraping down the bowl once to ensure a silky blend.
4. Add the dry ingredients and stir on low until the dough just comes together; avoid over-mixing to keep cookies tender.
5. Divide dough into two discs, flatten slightly, wrap each in plastic wrap, and chill for at least 1 hour or up to overnight until firm.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll one disc to about ¼ inch thickness. Cut shapes and transfer them 1 inch apart onto prepared sheets.
8. Optionally sprinkle shapes with a bit of granulated sugar. Bake 8–10 minutes, or until edges are very lightly golden and centers no longer look wet.
9. Let cookies rest on the hot pan for 5 minutes to set, then transfer to a wire rack to cool completely before decorating or storing.

Pro Tips & Troubleshooting

• Testing Note (prep): If dough feels too soft after chilling, knead gently on parchment—this keeps it cold and workable.
• Solution for soggy bottoms: Rotate baking sheet halfway and swap positions top to bottom for even heat.
• Flavor twist: Add ¼ tsp almond extract or swap half the vanilla for citrus zest to brighten the taste.
• Scaling up: Double the batch and press discs flat before freezing; thaw in the fridge overnight for easy rolling.

Storage & Make-Ahead Guide

Room Temperature: Store in an airtight container layered with parchment for 3–4 days. Refrigerator: Up to 1 week, tightly sealed. Freezer: Unbaked discs wrapped in plastic for up to 3 months; thaw in fridge before rolling. Note: Raw dough contains egg—avoid tasting to reduce food-safety risks.

Serving Suggestions

Pair these cookies with a mug of spiced cider, or use them as edible gift tags by writing names in royal icing. They also hold up beautifully stacked in a festive mason jar.

Frequently Asked Questions

• How can I keep sugar cookies from spreading?: Chill dough at least 1 hour, and bake on a cooled sheet for firm edges.
• What’s the best way to roll cookie dough evenly?: Sandwich dough between parchment and roll to ¼ inch for uniform thickness.
• Can I freeze sugar cookie dough for later?: Yes—wrap discs tightly in plastic for up to 3 months; thaw in fridge before use.
• How do I store decorated Christmas Sugar Cookies? : Place in a single layer in an airtight container, with parchment between layers to protect icing.
• Why are my sugar cookies tough? : Over-mixing or skipping chilling can develop gluten—mix until just combined and always chill.
• Can I substitute butter for margarine? : Butter gives optimal flavor and structure; margarine may yield flatter cookies with less taste.

Final Thoughts

From that first sparkling bake to the last crumb dipped in hot cocoa, these Christmas Sugar Cookies have become my go-to holiday treat. My favorite way to enjoy them is with a dollop of cinnamon-vanilla buttercream—feel free to share your own twists in the comments below!

More Recipes You’ll Love

• Christmas Cookies – another festive cut-out cookie perfect for holiday decorating parties
• Jello Sugar Cookies – a vibrant twist on sugar cookies with soft, chewy texture and fun flavors
• Pumpkin Snickerdoodle Cookies – warm, spiced treats that pair beautifully with winter beverages