Christmas Sugar Cookies – Classic, Soft, and Perfect for Decorating
There’s something about a plate of sugar cookies that makes a home feel festive. These Christmas Sugar Cookies are soft in the center, lightly crisp at the edges, and sturdy enough for decorating. They bake up evenly, hold their shape, and taste like buttery vanilla goodness.
Whether you’re making them for a cookie exchange, Santa’s plate, or a cozy night in, this recipe is straightforward and reliable. You’ll get bright, clean shapes and a cookie that actually tastes as good as it looks.
Christmas Sugar Cookies - Classic, Soft, and Perfect for Decorating
Ingredients
Method
- Whisk the dry ingredients. In a bowl, whisk flour, cornstarch, baking powder, and salt.Set aside. This ensures even leavening and no clumps.
- Cream butter and sugar. In a large bowl, beat butter and sugar on medium speed for 2–3 minutes until light and fluffy. Don’t rush this step; it builds structure and better texture.
- Add egg, yolk, and extracts. Mix in the egg and egg yolk until smooth, then add vanilla and almond extract.Scrape the bowl so everything blends evenly.
- Add dry ingredients. On low speed, add the dry mixture in two additions. Mix just until combined. If the dough looks a bit crumbly, add up to 2 tablespoons milk, 1 teaspoon at a time, until it comes together.
- Divide and chill. Split the dough in half, flatten into disks, and wrap.Chill for at least 1 hour and up to 2 days. Chilling prevents spreading and makes rolling easier.
- Roll and cut. Preheat oven to 350°F (175°C). Line baking sheets with parchment. On a lightly floured surface, roll dough to 1/4 inch thickness for soft centers, or 1/8 inch for crisper cookies.Cut with holiday cutters and place on prepared sheets about 2 inches apart.
- Freeze briefly. For the sharpest edges, pop the cut shapes into the freezer for 10 minutes before baking. This step keeps the details intact.
- Bake. Bake 8–11 minutes, depending on thickness. The edges should look set with only the faintest gold. Do not overbake if you want soft cookies.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely before decorating.
- Decorate. Use royal icing for a glossy, hard set that’s stackable, or buttercream for a softer, richer finish.Add sprinkles before the icing sets.
Why This Recipe Works
This dough balances butter and sugar for a tender crumb without spreading in the oven. A touch of cornstarch keeps the texture soft, while chilling the dough makes it easier to roll and cut.
Using both vanilla and almond extract gives a bakery-style flavor that stands out under frosting. The low bake temperature helps the cookies stay pale with just a hint of golden edge. Most importantly, the dough is forgiving, so it works whether you bake thick, thin, plain, or decorated.
What You’ll Need
- 2 3/4 cups (345 g) all-purpose flour
- 2 tablespoons cornstarch (for tenderness and clean edges)
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened to cool room temp
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk (adds richness and softness)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 1–2 tablespoons milk or cream (only if dough seems dry)
For Decorating
- Royal icing (powdered sugar, meringue powder, water, vanilla)
- or Simple buttercream (butter, powdered sugar, vanilla, a splash of milk)
- Gel food coloring and sprinkles
How to Make It
- Whisk the dry ingredients. In a bowl, whisk flour, cornstarch, baking powder, and salt.
Set aside. This ensures even leavening and no clumps.
- Cream butter and sugar. In a large bowl, beat butter and sugar on medium speed for 2–3 minutes until light and fluffy. Don’t rush this step; it builds structure and better texture.
- Add egg, yolk, and extracts. Mix in the egg and egg yolk until smooth, then add vanilla and almond extract.
Scrape the bowl so everything blends evenly.
- Add dry ingredients. On low speed, add the dry mixture in two additions. Mix just until combined. If the dough looks a bit crumbly, add up to 2 tablespoons milk, 1 teaspoon at a time, until it comes together.
- Divide and chill. Split the dough in half, flatten into disks, and wrap.
Chill for at least 1 hour and up to 2 days. Chilling prevents spreading and makes rolling easier.
- Roll and cut. Preheat oven to 350°F (175°C). Line baking sheets with parchment. On a lightly floured surface, roll dough to 1/4 inch thickness for soft centers, or 1/8 inch for crisper cookies.
Cut with holiday cutters and place on prepared sheets about 2 inches apart.
- Freeze briefly. For the sharpest edges, pop the cut shapes into the freezer for 10 minutes before baking. This step keeps the details intact.
- Bake. Bake 8–11 minutes, depending on thickness. The edges should look set with only the faintest gold. Do not overbake if you want soft cookies.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely before decorating.
- Decorate. Use royal icing for a glossy, hard set that’s stackable, or buttercream for a softer, richer finish.
Add sprinkles before the icing sets.
Keeping It Fresh
Store plain cookies in an airtight container at room temperature for up to 1 week. If decorated with royal icing, they’ll keep their texture and stack easily for storage or gifting. For buttercream, store in a single layer or chill briefly to firm before stacking with parchment between layers.
To freeze: Freeze baked, undecorated cookies for up to 3 months.
Thaw at room temperature before decorating. You can also freeze the dough disks or cut shapes; thaw in the fridge until rollable, or bake the frozen shapes a minute or two longer.
Why This is Good for You
These cookies bring more than sugar and butter to the table. They’re a tradition you can share with family and friends, and that joy matters.
Baking together builds skills for kids—measuring, patience, creativity—and creates memories that last longer than any gift. Plus, because this dough is sturdy, you can decorate thoughtfully without frustration, which makes the whole experience more relaxing and fun.
Common Mistakes to Avoid
- Skipping the chill. Warm dough spreads and blurs shapes. Chilling is non-negotiable for clean edges.
- Overbaking. If you wait for visible browning across the top, they’ll be dry.
Pull them when edges are set and centers look matte.
- Too much flour on the counter. Excess flour toughens the dough. Use just enough to prevent sticking, or roll between parchment sheets.
- Soft butter that’s too warm. Butter should be cool-room temp—pliable but not greasy. Over-soft butter leads to spreading and greasy texture.
- Overmixing after flour is added. Mix until just combined to avoid dense cookies.
- Decorating warm cookies. Icing will melt and run.
Let them cool fully.
Recipe Variations
- Lemon Snowflakes: Swap almond extract for 1 teaspoon lemon zest and 1/2 teaspoon lemon extract. Finish with a dusting of powdered sugar.
- Spiced Vanilla: Add 1 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for cozy warmth.
- Peppermint Twist: Replace almond extract with 1/2 teaspoon peppermint extract. Decorate with crushed candy canes pressed into soft royal icing.
- Chocolate Sugar Cookies: Replace 1/2 cup flour with Dutch-process cocoa and increase sugar by 2 tablespoons.
- Gluten-Free: Use a 1:1 gluten-free baking blend that includes xanthan gum.
Dough may need an extra tablespoon of milk.
- Dairy-Free: Use a quality vegan butter stick (not spreadable tub) and check icing ingredients.
FAQ
Can I make the dough ahead?
Yes. Chill the dough for up to 48 hours, or freeze it for up to 3 months. If frozen, thaw in the fridge overnight before rolling.
If it’s too firm, let it sit on the counter for 10–15 minutes.
Why did my cookies lose their shape?
Usually the dough was too warm or too soft. Chill the cut shapes before baking, don’t skip the cornstarch, and make sure butter isn’t overly warm when you start. Also check your oven temperature with an oven thermometer.
Do I have to use almond extract?
No, but it adds that signature bakery note.
If you prefer, keep it all vanilla or try lemon or peppermint. Just keep the total extract amount similar.
What icing should I use?
Use royal icing if you want crisp designs that dry hard and are easy to stack. Use buttercream if you prefer a softer, richer topping.
You can even do a thin royal icing base and buttercream details on top.
How thick should I roll the dough?
For soft cookies, 1/4 inch thickness is ideal. For crisper cookies or very detailed shapes, go closer to 1/8 inch and watch the bake time closely.
Can I add sprinkles before baking?
Yes. Press sanding sugar or nonpareils lightly onto the cut dough before baking.
For larger sprinkles, it’s better to add them to wet icing after baking.
How do I color the icing?
Use gel food coloring for vibrant hues without thinning the icing. Add a tiny bit at a time with a toothpick and stir well to develop the color.
Final Thoughts
These Christmas Sugar Cookies are simple, dependable, and festive. They hold their shape, taste buttery and bright, and welcome any level of decorating—from quick sprinkles to intricate designs.
Bake a batch, put on some music, and let the season feel a little sweeter. With this base recipe, you’ll have a holiday favorite you can make your own year after year.
