Ingredients

Cookie Base Essentials

• Unsalted Butter (cold, cut into cubes): Using cold butter, honestly, it makes all the difference for a tender crumb and helps prevent spreading. I tried softened once, and the cookies were flat little discs, oops!
• Granulated Sugar: This isn’t just for sweetness, it provides structure and that slight crispness on the edge. Don’t use less, trust me, you want that holiday sweetness.

• Large Egg: The binder! It brings everything together. I’ve heard of flax eggs, but for these cookies, a real egg just works.

• All-Purpose Flour: The foundation. Measure it by weight if you can, or spoon it into the cup and level it off. Too much flour makes dry, tough cookies, and nobody wants that.

Flavor & Sweetness

• Vanilla Extract (pure): This is where the magic happens! Pure vanilla gives such a warm, inviting aroma and flavor. I always use a good quality one, imitation just doesn’t hit the same.
• Almond Extract (optional, but recommended): Just a tiny splash! It adds a subtle depth that makes these Christmas Sugar Cookies taste extra special without screaming “almond.”

Decoration Fun

• Powdered Sugar: For the simple glaze. It dissolves beautifully for a smooth, opaque finish. I always sift mine to avoid lumps.
• Milk or Cream: Just a touch to thin the glaze. Whole milk works great, but a splash of cream makes it extra rich.

Optional Sparkle

• Holiday Sprinkles: Because what are Christmas Sugar Cookies without a little sparkle? I always have a crazy array of festive colors on hand.

Instructions

Creaming the Butter & Sugar:

First things first, grab your cold, cubed butter and granulated sugar. I toss them into my stand mixer, or a large bowl if I’m feeling old-school with a hand mixer. Beat them together on medium speed until they look light and fluffy, about 3-5 minutes. You’ll see the color lighten, and it should feel airy. This step is crucial for that tender cookie texture, don’t rush it, or your cookies won’t be as light as they should be. I used to under-cream, and my cookies were always a bit dense.

Adding Egg & Extracts:

Next up, crack in that large egg. Beat it in until it’s just combined, no more, no less. Then, pour in your vanilla extract and that little splash of almond extract if you’re using it. Mix until everything is incorporated. The mixture should smell wonderfully sweet and fragrant at this point, honestly, it’s one of my favorite kitchen smells! I once overmixed here and the dough got a bit sticky, so just combine and stop.

Gradually Adding Flour:

Now, slowly add your all-purpose flour, about a third at a time, mixing on low speed after each addition. Mix just until the flour disappears into the dough. Overmixing flour develops gluten, making for tough cookies, and we’re after tender, melt-in-your-mouth cookies here! The dough will be crumbly at first, then come together. It should feel soft, not sticky, to the touch. Oops, I forgot to mention, scraping down the bowl sides helps!

Chilling the Dough:

Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and pop it into the fridge for at least an hour. Honestly, I’ve chilled it for up to two days when life happens! This chilling step is non-negotiable for sturdy Christmas Sugar Cookies that hold their shape. If you skip it, your cookies will spread like crazy in the oven. I’ve made that mistake more times than I care to admit.

Rolling & Cutting:

Once chilled, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out half the dough to about 1/4-inch thickness. Grab your favorite cookie cutters stars, trees, gingerbread men, whatever your heart desires for your holiday baking! Cut out your shapes and carefully transfer them to the prepared baking sheets. Don’t crowd them, leave a little space for breathing room.

Baking & Cooling:

Bake for 8-10 minutes, or until the edges are just barely golden. You want them to still be pale in the center for a soft cookie. My oven runs a little hot, so I usually check at 8 minutes. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This is critical before decorating! Warm decorated cookies will melt your beautiful glaze, and that’s just a sad sight.

Christmas Sugar Cookies: Storage Tips

Once your beautiful Christmas Sugar Cookies are completely cooled and decorated, you’ll want to store them properly to keep them fresh. I usually layer them between sheets of parchment paper in an airtight container. Honestly, I’ve tried just tossing them all in a container once, and the decorations smudged and stuck together so don’t do that, lol. They’ll stay fresh at room temperature for about 3-5 days. If you want them to last longer, you can freeze them! Place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, again with parchment between layers. They’ll keep for up to 3 months. Just thaw at room temperature before serving. I always bake a double batch of these for unexpected holiday guests.

Christmas Sugar Cookies: Ingredient Substitutions

I’ve experimented with a few swaps over the years. For the butter, I tried using a plant-based butter once for a friend, and it worked… kinda. The texture was a little different, slightly less rich, but still passable for these cookies. If you don’t have all-purpose flour, a 1:1 gluten-free baking blend can work, but again, the texture might be a touch more crumbly. As for extracts, if you don’t have almond, don’t sweat it, just add a little extra vanilla. I’ve even tried a tiny bit of orange zest in the dough for a citrusy twist, and that was a pleasant surprise! For the glaze, water can substitute for milk, but it won’t be as creamy or opaque. Be brave and try what you have on hand, but know that the original recipe for these Christmas Sugar Cookies is my tried-and-true for a reason!

Serving Suggestions for Your Christmas Sugar Cookies

These delightful Christmas Sugar Cookies are fantastic on their own, but they’re even better with a little something extra. I love serving them with a steaming mug of hot cocoa topped with whipped cream it’s such a classic holiday pairing, and the warmth balances the sweet cookie perfectly. For an adult twist, a glass of eggnog or even a coffee spiked with a little Kahlua makes for a lovely treat. They’re also wonderful arranged on a festive platter with other holiday treats like gingerbread men and shortbread for a full cookie spread. Honestly, a plate of these, a good holiday movie, and a cozy blanket? Yes please, that’s my ideal evening. They just bring that special holiday cheer.

Cultural Backstory

Sugar cookies, especially during the holidays, have such a rich history! They trace their origins back to 17th-century Nazareth, Pennsylvania, where German Protestant settlers created a simple, buttery cookie called the Nazareth Sugar Cookie. Over time, as ingredients became more accessible and baking became a beloved home tradition, these cookies evolved into the decorated, cut-out treats we adore today. For me, they connect me to generations of bakers. My grandma used to tell me stories about her own mother making them from scratch, painstakingly decorating each one. It’s not just a recipe, it’s a thread woven through family history, a sweet tradition passed down that I now get to share with my own kids. Making Christmas Sugar Cookies feels like carrying on that legacy.

Frequently Asked Questions

→ Can I make Christmas Sugar Cookies dough ahead of time?

Absolutely! I often make the dough a day or two in advance. Just wrap it tightly and keep it in the fridge. It actually helps the flavors meld, and the dough is often easier to roll when it’s well-chilled. It’s a lifesaver during busy holiday prep!

→ What’s the secret to soft cookies?

The biggest secret is not overbaking them! Pull them from the oven when the edges are just set and barely golden, but the centers still look a little pale. Also, using cold butter and not overworking the dough helps keep them tender. I learned this the hard way after many crispy batches.

→ Why do my cookies spread too much?

Ah, the dreaded spread! This usually happens if your butter was too warm, or if you skipped chilling the dough. Make sure your butter is cold and firm when you start, and always give that dough at least an hour in the fridge. Sometimes too much flour can also cause spreading if the dough isn’t properly hydrated.

→ How do I store decorated Christmas Sugar Cookies?

Once the icing is completely dry and set, layer them in an airtight container with parchment paper between layers. This stops them from sticking and smudging. They’ll stay fresh at room temp for about 3-5 days. I usually sneak one or two right away, though!

→ Can I add spices to these Christmas Sugar Cookies?

Definitely! I’ve played around with adding a pinch of cinnamon or a tiny bit of nutmeg to the flour mixture for a warmer flavor profile. You could even try a touch of ginger for a gingerbread-sugar cookie hybrid. Experiment away, it’s your kitchen!