christmas sugar cookie recipe season sneaks up, and suddenly you need a crowd pleaser for school parties, office trays, and cozy movie nights. I’ve been there, staring at a blank baking sheet with exactly zero plan and a hungry group on the way. These cookies are my stress-free answer. They’re soft in the center, lightly crisp at the edges, and the dough is easy to roll without sticking all over your counter. Plus, they hold their shape so your stars look like stars and not mystery blobs. If you want fuss-free cookies that actually taste like butter and vanilla, you’re in the right place. 
Why You’ll Love These Christmas Sugar Cookies
I love a cookie that’s not trying too hard. This recipe gives you that melt-in-your-mouth bite, a clean vanilla flavor, and just enough sweetness so the icing doesn’t push it over the top. The dough handles like a dream once it chills, and you can reroll the scraps without turning the cookies tough. I’ve tested them with different cutters too, and they still come out neat around the edges.
They’re simple enough for a weeknight, but special enough for a platter. Kids can help with cutting and decorating, and adults appreciate that the flavor tastes like an old-fashioned bakery cookie. If you’re planning a holiday dessert spread, these are that familiar anchor everyone reaches for first.
Craving more seasonal ideas to round out your cookie tray? I put together a big list of ideas in my post on the best cookies for fall and Thanksgiving, and many of them work beautifully through December too.
“I baked these for a cookie exchange and they were gone first. Soft centers, clean shapes, and the vanilla flavor tastes like a coffee shop cookie. I’m saving this recipe forever.”
How to Make Christmas Sugar Cookies
Here’s the way I mix, chill, and bake so the cookies come out tender and pretty every time. Nothing fancy, no complicated steps, and you don’t need special tools besides cutters and a rolling pin.
Ingredients
- 2 and 3/4 cups all-purpose flour, plus a bit for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- Optional: 1/2 teaspoon almond extract for a hint of bakery-style flavor
Directions
- Whisk the dry ingredients: flour, baking powder, and salt. Set aside.
- Cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, vanilla, and almond extract if using. Mix just until combined.
- On low speed, add the dry ingredients. Stop when a soft dough forms. Do not overmix or the cookies can get tough.
- Divide the dough in half, pat each into a disc, and wrap. Chill the dough for at least 1 hour. This keeps shapes sharp and makes rolling easy.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
- Roll dough on a lightly floured surface to about 1/4 inch thick. Cut shapes and place on baking sheets, leaving a little space.
- Bake 8 to 10 minutes, removing when the edges look set and just barely turning golden. You want pale tops for a soft bite.
- Cool on the sheet for 2 minutes, then move to a rack. Decorate once fully cool.
If you’re more of a visual learner, you’ll notice this method keeps things simple and repeatable. Whether you’re prepping for a party or a tin for your neighbor, this is my go-to christmas sugar cookie recipe because it’s reliable and flexible.
Tips for Making the Best Sugar Cookies
Over the years, a few tiny tweaks have made a huge difference for me. These are the little things that help you get bakery-level results without any drama.
- Measure flour correctly. Fluff, spoon into the cup, and level. Too much flour makes dry cookies.
- Use room temperature butter. It should press easily but not be shiny or oily.
- Chill the dough. I chill, roll, cut, then chill the cut shapes 10 minutes before baking. Sharper edges, less spread.
- Roll evenly. Aim for 1/4 inch thickness so all cookies bake at the same rate.
- Don’t overbake. If the edges are golden brown, you’ve gone too far. Pull them when they look set and pale.
- Reroll with care. Press scraps together gently. Too much kneading toughens the dough.
Want a lighter dessert option to pair with your cookie plate? Try these fun and not-too-sweet chocolate strawberry yogurt clusters for balance on the dessert table.
How to Decorate Sugar Cookies
Let’s talk icing. If you want smooth, shiny cookies that dry firm enough to stack, a simple powdered sugar glaze is your best friend. Mix 2 cups powdered sugar with 2 to 3 tablespoons milk and 1 teaspoon vanilla, then stir until smooth. Start thick and thin with tiny drops of milk. You can pipe borders with a thicker icing, then thin it slightly to flood the centers. If you prefer a tangy finish, swap milk for lemon juice.
Easy Icing Ideas
Color a few small bowls of icing with gel food colors. Use squeeze bottles for quick outlining, or a small zip-top bag snipped at the corner for a tiny opening. Sprinkle while the icing is wet so everything sticks. For sparkle, try coarse sanding sugar. For a clean look, let layers dry between colors to avoid bleeding.
If you want another cozy flavor for your cookie box, check out my cinnamon roll cookies. They’re swirly, soft, and look adorable beside decorated sugar cookies.
How to Store Sugar Cookies
Once iced and fully dry to the touch, store your cookies in an airtight container at room temperature for 3 to 4 days. I like to layer them with parchment so the designs stay neat. For longer storage, freeze undecorated cookies up to 2 months. Thaw at room temperature and decorate fresh. You can also freeze the dough discs for several weeks and thaw in the fridge overnight before rolling.
Shipping cookies? Choose shapes with fewer delicate points, and make sure icing is fully dry before packing. Stack with parchment and bubble wrap around the tin. Send them early so they arrive before the big party.
Planning a full holiday menu? You might like these dessert recipes everyone loves for the holidays. They give you options if you’re building a dessert board or hosting a cookie exchange.
Common Questions
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 2 days or freeze up to 2 months. Thaw in the fridge overnight, then roll and bake.
Q: Do I need to use almond extract?
A: Not at all. It adds that bakery note, but the cookies taste great with just vanilla.
Q: Why did my cookies spread?
A: The dough was likely too warm or the butter too soft. Chill the dough and even chill the cut shapes before baking. Also check that your baking powder is fresh.
Q: How thick should I roll the dough?
A: Aim for about 1/4 inch. Thinner cookies bake fast and can get crisp. Thicker cookies may need a minute or two more.
Q: Can I double this recipe?
A: Absolutely. Work with half the dough at a time so it stays cool and manageable.
Ready to Bake and Share Some Cheer
This is the christmas sugar cookie recipe I lean on when I want cookies that look cute and taste buttery and soft every time. If you love trying a couple versions to see what you prefer, I also respect the greats: this classic guide from Sally’s Baking Addiction, a straightforward method from Sugar Spun Run, and a rolled version people swear by on Allrecipes. Mix, chill, and bake your first batch, then decorate with anyone who wanders into the kitchen. And if you need a second tray, well, that’s the magic of a reliable recipe. Happy baking and have the best cookie season ever. 
Christmas Sugar Cookies
Ingredients
Method
- Whisk the dry ingredients: flour, baking powder, and salt. Set aside.
- Cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, vanilla, and almond extract if using. Mix just until combined.
- On low speed, add the dry ingredients. Stop when a soft dough forms. Do not overmix or the cookies can get tough.
- Divide the dough in half, pat each into a disc, and wrap. Chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
- Roll dough on a lightly floured surface to about 1/4 inch thick. Cut shapes and place on baking sheets, leaving a little space.
- Bake 8 to 10 minutes, removing when the edges look set and just barely turning golden.
- Cool on the sheet for 2 minutes, then move to a rack. Decorate once fully cool.