Christmas Sugar Cookies
This recipe for Christmas Sugar Cookies is perfect to use for making cut out sugar cookies for the holidays! They’re tender, delicious, and keep their shape! When my friend, Kaye, shared her recipe for these Easy Sugar Cookies, I knew I had found a keeper.
I reserve this sugar cookie recipe for the holidays. My family goes nuts for the delicate, buttery homemade sugar cookies.
Christmas Sugar Cookies
I’ve been using this cut out sugar cookie recipe for all my holiday sugar cookies since I first tried it. They keep their shape and taste wonderful. Sometimes you find that sugar ookies taste like they have too much flour, cardboardy and bland. These are soft, tender with the perfect amount of sweetness. These can be cut into all sorts of shapes depending on the occasion.
How to Decorate Sugar Cookies
My decorating skills are a bit limited, but I like to tint the icing and spread it on with an off-set spatula. A few sprinkles make them extra festive. I remember icing dozens of round cookies orange and piping on black lines to make basketballs for Nick’s elementary school class. Now that was tedious! But they were well-loved. And I’ve frosted pink hearts for Valentine’s Day, too.
You can also make a batch of royal icing, and use that to pipe an outline along the edge of the cookie, and flood” the middle with more icing that is thin enough to easily spread across the surface.
Before the frosting has a chance to dry (no matter what recipe you use), add your favorite sprinkles or colored sugars to decorate.
Lately, this versatile classic sugar cookie dough is whipped up for Christmas and Christmas alone. I like using a basic Christmas tree cookie cutter as it’s a simple shape to decorate.
This is one easy sugar cookie recipe the whole family adores—and that doesn’t happen too often around here!
Winner in the Battle for the Best Homemade Sugar Cookies
I invited friends over a couple of years ago to test out a few sugar cookie recipes. Interestingly, the dough that tasted the best didn’t make the winning cookies! Not that either dough was shabby in my humble opinion!
This sugar cookie recipe was the winner, and it’s the recipe I’ve been baking for over a decade. The icing is a riff on royal icing. It’s shiny but doesn’t involve either egg whites or piping (which is far from my strong suit!).
If you don’t like to use corn syrup, go ahead and add a little more milk or even some heavy cream to thin the frosting. The results won’t be as glossy, but they’ll still be delicious!!
Tips for How to Make Sugar Cookies:
- Use the best quality ingredients for the best tasting Christmas Sugar Cookies. Brand name butter or even European butter, Philadelphia cream cheese, and real vanilla extract are key. Watch for sales around the holidays and stock up. Note that generic and store-brand butter often have a higher percentage of water than the more expensive brands.
- PRO-Tip: Have your butter, eggs, and cream cheese at room temperature for easier incorporation.
- Roll your cookies out with a minimal amount of flour so your cookies don’t get tough.
- Alternatively, use powdered sugar to roll out your cookies to avoid adding extra gluten.
- Use a large Silpat Roul’Pat to roll out your dough for easy clean up.
- Roll cookies to a thickness of approximately 1/8 inch. You can make them thinner for a crisper cookie or thicker for a chewier cookie (you can also use a thicker cookie for a Christmas tree ornament. Just make a good-sized hole at the top of your cookie before baking and reopen as needed when they come out of the oven).
- Baking for a little longer will give you a crispy cookie and underbaking will give you a softer cookie.
- Bake your cookies on Parchment Paper Baking Sheets for easy clean up. You can reuse your parchment for a number of batches.
- PRO-Tip: If your dough starts sticking to your cookie cutter, dip the cutter in a bit of flour before using it. Re-chilling the dough will also help.
- PRO-Tip: Keep dough cold so your cookies keep their shape. Refrigerate any leftover dough before reusing. You may also put your Baking Sheet full of unbaked cookies in the fridge to rechill the dough for about 10 minutes if needed before baking.
- Cool the sugar cookies completely before frosting. Dust with sprinkles while the frosting is still wet so they adhere. Place on a rack to dry until the frosting hardens.
- Place the newly frosted cookies on a cooling rack over a baking sheet, then garnish with sprinkles. The excess sprinkles will fall through the rack onto the baking sheet. Collect and reuse the leftover sprinkles if desired.
Can You Freeze Sugar Cookies?
Yes, they freeze well. It’s best to freeze unfrosted sugar cookies in an airtight container for up to 3 months. Defrost, frost, and decorate close to the holidays.
If you freeze frosted cookies, you risk the sprinkles bleeding when the cookies defrost.
More Christmas Cookies You’ll Love:
- Four Christmas Cookies from One Basic Dough from The Gunny Sack
- Hot Chocolate Cookies
- Candy Cane Blossom Cookies
- Stained Glass Cookies
- Toffee Noel Nut Balls
- Holiday Truffle Cookies
- Plus, How to Host a Cookie Exchange
- More Best Holiday Recipes
- 1/2 cup butter, at room temperature
- 3 ounces of cream cheese, at room temperature
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
Frosting (I usually double this):
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 tablespoon corn syrup (makes the frosting glossy)
- 1/4 teaspoon almond extract
- Food coloring of your choice
- Cream butter, cream the butter, cream cheese, and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla. Add flour and baking powder and stir till combined. Put dough on a large piece of plastic wrap and flatten into a disk. Wrap well and chill for at least an hour.
- Preheat oven to 375º.
- On a floured surface, roll out half of the dough to about ⅛ inch thickness. Keep the other half refrigerated till needed. Using cookie cutters of your choice, cut and place on a parchment-lined cookie sheet at least an inch apart. Bake 7-9 minutes till cookies start to brown on edges and are firm. Cool for a couple of minutes, then remove to a cooling rack.
- To make the frosting, whisk together all ingredients. Start with a tablespoon of milk and add a bit more milk and/or corn syrup to thin if needed.
Total time does not include chilling time.
Serving Size:1 cookie
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 37mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g