There’s something so comforting about rolling out dough and hearing that soft crackle as a cookie cools—my kitchen smelled of nutty butter and sweet vanilla the first time I tried these Easy Christmas Cookies, and every batch since has taught me a new trick. After over half a dozen test runs (note: chilling the dough for at least 60 minutes keeps shapes crisp), I’m excited to share exactly what I learned, from silky-smooth dough to tender edges that brown just right.
Why You’ll Love Easy Christmas Cookies
- Reliable hold: cuts maintain their shape, thanks to a well-tested chilling step.
- Balanced sweetness: no cloying sugar, just a subtle vanilla lift.
- Kid-friendly decorating: firm but tender texture is icing-perfect.
- Classic holiday tradition: a recipe rooted in simple, time-honored flavors.
A Little Background
My first holiday cookie marathon started as chaos—dough sticking to every surface—until I rediscovered a grandmother’s tip about extra flour and a quick chill (testing note: rolling between parchment speeds things up). Over years, these Easy Christmas Cookies became my go-to for festive gatherings, blending nostalgia and reliability in every buttery bite.
Key Ingredients for Easy Christmas Cookies
- All-Purpose Flour (2 ½ cups): provides structure—spoon and level for best results.
- Baking Powder (1 tsp): adds gentle lift without puffy rise.
- Unsalted Butter (¾ cup, room temp): use European-style for a richer mouthfeel.
- Granulated Sugar (1 ¼ cups): sweetens and helps cookies spread just enough.
- Egg & Vanilla (1 egg + 1 tsp): for binding and fragrant aroma—pure vanilla extract shines.
How to Make Easy Christmas Cookies
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt until evenly combined.
- In a stand mixer, cream ¾ cup room-temp unsalted butter with 1 ¼ cups granulated sugar on medium-high for about 3 minutes, until light and fluffy.
- Add 1 large egg, 1 tsp vanilla extract, and mix on medium until glossy and smooth, about 1 minute.
- Reduce speed to low, gradually add dry ingredients, mixing until a soft dough forms; divide in half, wrap each disk in plastic, and chill at least 1 hour.
- Preheat oven to 350°F (175°C). Roll chilled dough to ¼” thickness on a lightly floured surface, cut shapes, and place 1″ apart on parchment-lined sheets.
- Bake 8–10 minutes, until edges are just turning golden; let rest 2 minutes on the pan, then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Always weigh flour for consistency—testing revealed volume variances can dry dough.
- If edges brown too fast, lower oven to 325°F and extend bake time by 1–2 minutes.
- Stir in finely chopped peppermint or orange zest for a seasonal twist.
- To halve, mix in a bowl by hand; for doubling, beat in batches to avoid overworking the mixer.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days, layering with parchment. For longer life, freeze flat in a sealed bag up to 3 months—thaw on the counter. Dough disks can be refrigerated up to 2 days (wrap tightly) or frozen 1 month. Always wash hands and sanitize surfaces before dough handling to ensure safety.
Serving Suggestions
Arrange cookies on a festive platter with a side of spiced hot cocoa or peppermint mocha. Tie stacks with twine for neighbor gifts, or let guests decorate with colored icing and sprinkles for a hands-on treat.
Frequently Asked Questions
- How do I keep sugar cookies soft? Answer: Store in an airtight container with a slice of bread to maintain moisture.
- Can I freeze cut-out cookie dough? Answer: Yes—freeze shapes on a tray then transfer to a bag; bake frozen, adding 1–2 minutes.
- What flour is best for crisp edges? Answer: All-purpose yields the right balance; cake flour gives too tender a crumb.
- How long do Christmas cookies last? Answer: Up to 5 days at room temp, 2 weeks refrigerated, 3 months frozen.
- Can I swap butter for margarine? Answer: Butter is recommended for flavor and structure; margarine may spread more.
- How do I prevent cookies from spreading? Answer: Chill dough thoroughly and avoid over-creaming the butter and sugar.
Final Thoughts
These Easy Christmas Cookies deliver crisp shapes and tender centers with every batch. My favorite way is to dip half in dark chocolate and sprinkle sea salt on top—pure holiday magic. If you give them a try, I’d love to see your decorated creations; tag me and share how they turned out!
More Recipes You’ll Love
- Gingerbread Cookie Recipe – warming spices add depth alongside sugar cookies
- Sugar Cookie Recipe – classic rolled-and-cut technique perfect for decorating
- Churro Cheesecake Donut Cookies – a playful twist for your holiday cookie platter
Easy Christmas Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1¼ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
Make Dough
- In the bowl of a stand mixer, beat 1 cup unsalted butter and 1¼ cups sugar together until light and fluffy, about 3–4 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract; beat until smooth.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- With mixer on low, gradually add dry ingredients to the butter mixture until a soft dough forms.
- Divide dough into two disks, wrap in plastic, and chill for at least 2 hours.
Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll chilled dough to ¼-inch thickness on a floured surface. Cut into shapes, placing 1 inch apart on prepared sheets.
- Bake for 8–10 minutes, until edges start to turn golden.
- Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.