Christmas Sugar Cookies
A tender, buttery cut-out cookie that holds its shape beautifully, perfect for holiday decorating and festive gifting.
Ingredients
Dry Ingredients
- 2¾ cups 345 g all-purpose flour
- 2.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt fine
Wet Ingredients
- 0.75 cup unsalted butter room temperature
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 1.5 tsp vanilla extract
Instructions
Make the Dough
- Whisk together the dry ingredients in a medium bowl.
- Cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Mix in egg and vanilla until fully combined.
- Gradually add the dry mix and stir until the dough just comes together.
- Divide dough into two discs, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll dough to ¼-inch thickness, cut shapes, and place 1 inch apart on sheets.
- Bake for 8–10 minutes until edges are just golden.
- Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Testing Note (prep): After chilling, the dough rolls without sticking and holds crisp edges.
Testing Note (cooking): Rotating the baking sheet mid-bake ensures even browning in my older oven.
Testing Note (storage): Layer cookies with parchment in an airtight container to maintain their crisp texture.
Nutrition
Serving: 50gCalories: 190kcalCarbohydrates: 25g
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