There’s nothing quite like the warm aroma of Christmas Sugar Cookies wafting through my kitchen, a scent I’ve chased through countless test batches. The first time I mixed the dough, it felt almost too soft—so I added a touch more flour and discovered the ideal balance. On another chilly afternoon, I learned that an extended rest brings out deeper vanilla and almond notes. These Christmas Sugar Cookies emerge from my mixer with tender centers and faintly crisp rims, a result of all those trial runs.
Why You’ll Love Christmas Sugar Cookies
- Edges that bake to a gentle golden hue while the center stays soft and tender
- Silky dough scented with vanilla and a whisper of almond for depth
- Built-in chill time enhances flavor and makes rolling manageable
- A festive tradition that dates back centuries, perfect for decorating together
A Little Background
When I first stumbled on this Christmas Sugar Cookies formula, I tried chilling the dough for just 30 minutes—and ended up with shapes that blurred in the oven. After testing multiple times, I discovered that at least a one-hour rest (or even overnight) transforms the dough, keeping every candy-cane cutout crisp and defined. These cookies echo a centuries-old European tradition, where iced biscuits were shared at winter markets under twinkling lights.
Key Ingredients for Christmas Sugar Cookies
- All-purpose flour: Builds structure; swap up to ½ cup with whole wheat pastry flour for nuttiness
- Unsalted butter: Adds lift and flavor; bring to room temperature for smooth creaming
- Granulated sugar: Sweetens and helps crisp the edges; fine sugar works best
- Large egg: Binds the dough; for extra richness use a pasture-raised egg
- Vanilla extract: Lifts the flavor; choose pure, not imitation, for clarity
- Almond extract (optional): Offers a hint of marzipan; use sparingly to avoid bitterness
How to Make Christmas Sugar Cookies
- Combine 2½ cups (312g) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a bowl; whisk until evenly blended.
- In a mixer, beat 1 cup (230g) unsalted butter and 1 cup (200g) granulated sugar on medium speed for 3–4 minutes until pale and fluffy, then scrape down the bowl.
- Add 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract; beat another 1–2 minutes until the dough is silky smooth.
- Slowly mix in dry ingredients until a soft dough forms; divide into two disks, wrap each, and chill for at least 1 hour (up to overnight).
- Preheat the oven to 350°F (175°C). Roll dough to ¼-inch thickness on a lightly floured surface; cut shapes and place 1 inch apart on parchment-lined sheets.
- Bake 8–10 minutes, rotating pans halfway if needed, until edges are set but centers remain pale. Transfer cookies to wire racks to cool completely—listen for a faint crackle as they cool.
- For the icing, whisk 3 cups (360g) powdered sugar, 2–3 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Divide and tint with gel colors, then pipe onto cooled cookies. Let set at room temperature for 2 hours.
Pro Tips & Troubleshooting
- After several batches, I found that chilling the dough thoroughly yields sharper cookie outlines when baked.
- If cookies brown too quickly, lower the oven by 10°F or swap racks halfway through baking to ensure even color.
- Stir a pinch of cinnamon into the dough for a warm holiday twist, or swap almond extract for lemon zest.
- Doubling is straightforward—split dough between trays and extend chilling time by 30 extra minutes for consistency.
Storage & Make-Ahead Guide
Store unsweetened cookies in an airtight container at room temperature for up to 3 days; keep iced batches in the fridge for up to a week. When I tucked a batch into the fridge for 5 days, they still had that satisfying snap at the edges. For longer stashes, freeze uniced cookies for up to 3 months—thaw at room temperature before icing. Always use clean utensils and avoid double-dipping to maintain freshness and food safety.
Serving Suggestions
Arrange your cookies on a festive platter alongside cinnamon sticks and star anise for garnishes. Pair with a frothy mug of spiced hot chocolate or evergreen-infused tea, and invite friends to decorate extra shapes together around the table.
Frequently Asked Questions
- How long should I chill sugar cookie dough before rolling? For crisp edges and defined shapes, chill the dough at least 1 hour or up to overnight.
- Why did my sugar cookies spread too much? Dough that’s too warm or over-creamed butter can cause spreading; ensure the dough is chilled and avoid overmixing.
- How can I keep sugar cookies soft? Store with a slice of bread in an airtight container—the moisture from the bread helps retain a tender crumb.
- Can I decorate cookies ahead of time? Yes, you can ice and store cookies in the fridge up to 1 week. Bring to room temperature before serving.
- What’s the best way to make royal icing stiff enough for piping? Use sifted powdered sugar and add meringue powder or corn syrup for stability; let the icing rest for 5 minutes before piping.
- How do I freeze sugar cookies? Freeze uniced cookies in single layers on a tray, then transfer to freezer bags for up to 3 months. Thaw at room temperature before decorating.
Final Thoughts
These Christmas Sugar Cookies have become my go-to for holiday gatherings—each batch carries the warmth of my kitchen tests and tasting notes. I love stacking them by color or shape for a playful dessert tower, and I’d be thrilled to see how you make them your own. Share your creations and tips below!
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – a rich, buttery crumb that balances the crispness of sugar cookies
- Holiday Cut-Out Sugar Cookies – another roll-and-cut favorite perfect for festive decorating sessions
- Christmas Monster Cookies – colorful candy and oats bring a playful texture alongside classic sugar shapes
- Easy Christmas Cookies – streamlined steps and simple shapes for last-minute holiday baking
Christmas Sugar Cookies
Ingredients
- 2.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 3 cups powdered sugar
- 2 tbsp milk add more as needed for consistency
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- In the bowl of a stand mixer, cream butter and sugar on medium speed for 3–4 minutes, scraping the sides occasionally, until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until the dough is smooth and uniform.
- Gradually add the dry ingredients and mix until a soft dough forms. Divide the dough in half, flatten each into a 1-inch-thick disk, wrap in plastic, and chill for 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Cut into shapes and place cookies 2 inches apart on prepared sheets.
- Bake for 8 minutes, rotating the pan halfway through, until the edges just begin to turn golden. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide and color as desired.
- Pipe or spread icing onto cooled cookies. Allow the icing to set at room temperature for 2 hours before serving.