Christmas Sugar Cookies
The canvas for your holiday creativity
These are the cookies you remember from childhood—soft, buttery, holding their shape perfectly whether they're Christmas trees, stars, or slightly wonky snowmen. They're the cookies that bring everyone into the kitchen, covered in flour and arguing about frosting colors. That's the real recipe: sugar, butter, and togetherness.
recipe.ingredients
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp almond extractOptional but magical
- For royal icing: 4 cups powdered sugar
- 3 tbsp meringue powder
- 5-6 tbsp water
- Food coloring as desired
recipe.preparation
- 1
Whisk flour, baking powder, and salt in a bowl. Set aside.
- 2
Beat butter and sugar until light and fluffy, about 3 minutes. This is where the magic starts.
- 3
Add egg, vanilla, and almond extract. Beat until combined.
- 4
Gradually add flour mixture, mixing on low until just combined. Don't overmix or cookies will be tough.
- 5
Divide dough in half, flatten into discs, wrap in plastic. Refrigerate at least 1 hour (or overnight).
- 6
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- 7
Roll dough to ¼ inch thickness on floured surface. Cut shapes and transfer to prepared sheets.
- 8
Bake 8-10 minutes until edges are just barely golden. Cool on pan 5 minutes, then transfer to rack.
- 9
For icing: Beat powdered sugar, meringue powder, and water until stiff peaks form. Divide and color as desired.
- 10
Decorate cooled cookies. Let icing set completely (4-6 hours) before stacking.
recipe.modeChef
The Perfect Cut-Out
Professional bakers have tricks to ensure cookies that hold their shape and taste amazing. These are the secrets from pastry school.
- Chill the dough between batches if it gets too soft
- Dip cookie cutters in flour for cleaner cuts
- Roll between parchment sheets to avoid adding extra flour
- Freeze cut cookies for 10 minutes before baking for sharper edges
recipe.tips
- •Add a tiny pinch of cinnamon to the dough—you won't taste it directly, but it adds warmth
- •Thin the icing with a few drops of water for 'flooding' large areas smoothly
- •Use a toothpick to create marbled effects while icing is still wet
recipe.specialTrick
The bakery secret for cookies that stay soft for weeks: replace half the granulated sugar with powdered sugar, and add 2 tablespoons of cream cheese to the dough. The powdered sugar prevents spreading and the cream cheese keeps them incredibly soft while adding a subtle tanginess that makes the sweetness more interesting. Store in an airtight container with a slice of bread—it keeps the moisture perfect.