There’s something about rolling out sugar cookie dough that just feels like Christmas. The simple joy of it, the mess of flour on the counter, it’s a tradition that never gets old.
Ingredients Needed for the Recipe
Gather these simple ingredients, each playing a crucial role in creating the perfect cookie.
- All-purpose flour: The main structure, giving our cookies their shape and soft bite.
- Baking powder: A little lift goes a long way for a perfectly tender center.
- Salt: Balances all the sweetness and makes the flavors pop.
- Unsalted butter, room temperature: The star of the show, really. It creates that rich, melt-in-your-mouth texture and helps cream into a fluffy base.
- Granulated sugar: Sweetens the dough and helps the cookies spread just the right amount.
- Egg, room temperature: Binds everything together and adds moisture.
- Pure vanilla extract: The classic flavor we all know and love.
- Almond extract (optional): My secret weapon. It adds a wonderful, bakery-style depth that’s just fantastic.
Smart Cookie Strategies
This is a recipe that rewards a little bit of planning, I won’t lie.
The dough needs a good chill, and the icing needs time to set, so think of it as a cozy two-act holiday play.
How to make Christmas Sugar Cookies Recipe?
Step 1- Make the Dough Base
First, whisk your dry ingredients—flour, baking powder, and salt—together in a bowl and set them aside.
Now, in a large bowl, beat the room-temperature butter and sugar together on high speed for a full 3 minutes.
Step 2- Combine Wet & Dry
Scrape down the bowl, then add the egg, vanilla, and almond extract if you’re using it.
Mix it all on high until it’s smooth and beautifully combined.
Step 3- Roll First, Chill Later
Here’s the game-changing trick: add the dry ingredients to the wet, mixing on low just until a soft dough forms.
Divide it in half, place each piece on a lightly floured surface, and roll it out to 1/4-inch thickness right now, while it’s soft.
Step 4- The Essential Chill
Layer the two slabs of rolled dough with parchment paper in between.
Wrap the whole stack up and refrigerate it for at least 1-2 hours; this chill is what keeps your reindeer from turning into blobs.
Step 5- Cut and Bake
Preheat your oven to 350°F (177°C) and line your baking sheets.
Cut out your shapes from the chilled dough, re-rolling the scraps, and bake for 11-12 minutes until just lightly golden.
Step 6- Cool Completely
Let the cookies cool on the sheet for 5 minutes before moving them.
Then, transfer them to a wire rack to cool completely; warm cookies and icing are not friends.
Step 7- Whip Up the Easy Icing
For the icing, stir confectioners’ sugar, vanilla, corn syrup, and most of the water together with a fork—it will be very thick.
Switch to a whisk and add the last bit of water until it drizzles off the whisk in a thick ribbon that holds for a second.
Step 8- Decorate and Let Set
Decorate using a squeeze bottle, a piping bag, or simply by dipping.
Let the icing dry and set fully, which takes about 24 hours, before you stack them up for gifting.
Icing Color & Consistency Mastery
If you’re adding color, gel food coloring is your best bet.
Start with just a drop, stir it in completely, and remember the color deepens slightly as it dries.
Tips
- Test your butter by poking it; your finger should make an indent without sliding right through. That’s the perfect “room temperature.”
- Rolling the dough between two pieces of parchment paper eliminates the need for extra flour and keeps the dough tender.
- If your icing thickens up while you’re decorating, a few drops of water whisked in will bring it right back.
- For perfectly shaped cookies, press the cutter down firmly and lift straight up without twisting.
- Place decorated cookies on a baking sheet and pop them in the fridge to speed up the icing’s initial set.
Flavor Twists & Storage
Feel free to play with the flavors beyond almond extract.
A teaspoon of peppermint or maple extract, or even a dash of cinnamon, can make this recipe feel brand new.
Once iced and set, these cookies store beautifully in an airtight container at room temperature for up to 5 days.
You can also freeze them, fully decorated, for up to 3 months, making them the ultimate make-ahead holiday treat.
Christmas Sugar Cookies Recipe
Description
Cut-out Christmas sugar cookies with crisp edges and soft centers. This icing recipe is so simple, making decorating hassle-free!
ingredients
Cookies
Easy Icing
Instructions
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Make the cookie dough
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If too sticky, add 1 more Tablespoon of flour.
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Roll and chill dough
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.
Lightly dust one rolled-out dough with flour, place a piece of parchment on top, then stack the second rolled-out dough on top. Cover with plastic wrap or foil and refrigerate for at least 1–2 hours or up to 2 days.
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Bake cookies
Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Cut chilled dough into shapes using cookie cutters. Re-roll scraps as needed. Arrange cookies 3 inches apart on baking sheets.
Bake for 11–12 minutes or until lightly browned around edges. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
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Make the icing
Using a fork, stir confectioners’ sugar, vanilla, corn syrup, 4.5 Tbsp water, and pinch of salt in a medium bowl. It will be very thick. Switch to a whisk and add up to ½ Tbsp more water until the icing ribbons briefly before melting back into the bowl. Add food coloring if desired. -
Decorate cookies
Decorate cooled cookies by dipping, or using squeeze bottles or piping bags with tips (e.g., Wilton #4). Outline cookies first, then fill in. Add sprinkles immediately after icing. -
Let icing set
Allow icing to dry/set for 24 hours before stacking or gifting. Cookies can be eaten before icing is fully set. Store uncovered while icing dries.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 25mg9%
- Sodium 65mg3%
- Potassium 25mg1%
- Total Carbohydrate 21g8%
- Sugars 13g
- Protein 1g2%
- Calcium 10 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for icing to set completely before layering between parchment in a freezer container. Thaw in fridge or at room temp.
- Make-Ahead & Icing Storage: Cover icing tightly and refrigerate up to 2 days. Bring to room temp before use; thin with drops of water if needed.
- Flavor Variations: Try 1 tsp maple, peppermint, lemon, or coconut extract instead of almond. Or add 1 tsp cinnamon or pumpkin pie spice.
- Corn Syrup: Gives icing sheen and adhesion. Not ideal to skip, but possible in a pinch.
