Christmas Cookie Recipe
This Christmas Cookie Recipe is your easy ticket to festive dessert bliss—soft, buttery sugar cookies that are effortless to make and perfect for holiday baking gatherings.
Every December, I pull out my grandma’s cookie cutters and festive sprinkles, turning my kitchen into a winter wonderland. These Christmas cookies are more than just a festive dessert—they’re a family tradition that brings everyone to the table. You know what makes them special? The dough is super forgiving, so even first-time bakers can whip up homemade treats that look impressively decorated. Whether I’m hosting a cookie exchange or sneaking a few sweet treats after school pickup, these sugar cookies never disappoint.
Why You’ll Love This Recipe
• Ready in under two hours (including chill time)
• Easy to make—no fancy gadgets required
• Perfect for cookie exchange parties or homemade gift boxes
• Dough stays stable, so cookies hold their shape for decorators
• Classic, buttery flavor that pairs beautifully with vanilla or almond icing
• Ideal for holiday baking with kids—kid-friendly steps
• Versatile base for decorated cookies, sprinkle cookies, or festive thumbprints
• Freezable dough for stress-free winter season prep
Ingredients
• 2¾ cups (330g) all-purpose flour (King Arthur Flour)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup (2 sticks/226g) unsalted butter, room temperature (Land O’Lakes)
• 1 cup (200g) granulated sugar (C&H)
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract (Nielsen-Massey)
• ½ teaspoon almond extract (optional, for a nutty twist)
• 2–3 tablespoons milk or half-and-half (for softer dough, optional)
Tip: Weigh your flour for consistent results—fluff, spoon, then level.
Directions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Here’s the thing: a cool baking sheet keeps cookies from overbrowning.
2. In a bowl, whisk together flour, baking powder, and salt; set aside. Fluff, sift, or simply stir well to avoid lumps.
3. In a stand mixer fitted with the paddle, cream butter and sugar on medium speed for about 3 minutes—look for a pale, silky texture. Scrape down the sides once.
4. Add egg, vanilla, and almond extract, beating until just combined. If the mixture looks curdled, pause and scrape the bowl—then mix again.
5. With the mixer on low, gradually add the flour mixture, stopping when you see just a few streaks of flour. If it feels too stiff, add 1 tablespoon milk.
6. Turn the dough onto a lightly floured surface and knead gently until smooth. Divide into two disks, wrap in plastic, and chill for at least 1 hour (or up to overnight).
7. Roll each disk between two sheets of parchment to a ¼-inch thickness. Use festive cookie cutters—stars, trees, gingerbread men—to cut shapes, transferring cookies to the trays. Chill shaped cookies for 10 minutes (this helps them hold crisp edges).
8. Bake one tray at a time for 8–10 minutes, rotating halfway through. Look for pale edges—avoid golden brown centers for tender cookies. Let cool on the sheet for 5 minutes, then transfer to a rack.
9. Once fully cooled, decorate with your favorite royal icing or buttercream. I like using squeeze bottles for neat lines and small brushes to paint on sprinkles.
Servings & Timing
Yields: Makes about 24 medium cookies
Prep Time: 20 minutes
Chill Time: 1 hour (plus optional overnight rest)
Bake Time: 8–10 minutes per batch
Total Time: Approximately 2 hours (including decorating)
Variations
• Peppermint Swirl: Add ½ teaspoon peppermint extract and swirl in pink food coloring.
• Chocolate Sugar Cookies: Substitute ¼ cup cocoa powder and add 2 tablespoons additional flour.
• Gluten-Free Friendly: Swap 1:1 gluten-free flour blend (Bob’s Red Mill).
• Vegan Twist: Use margarine in place of butter and a flax “egg” (1 tbsp flax + 3 tbsp water).
• Almond Joy: Press shredded coconut and chopped almonds on top before baking.
• Citrus Zest: Stir in 1 teaspoon lemon or orange zest for a bright, tangy note.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days—layer with parchment to keep decorations intact. For longer life, freeze baked cookies (fully cooled) in freezer-safe bags for up to 3 months. Thaw at room temperature for about 30 minutes before serving. Dough can be frozen for a month; thaw overnight in the fridge, then roll and bake as usual.
Notes
I learned that chilling shaped cookies prevents spreading—a little patience goes a long way. Room-temperature butter creams more evenly, so plan ahead. If your dough feels sticky, a quick rest in the fridge helps. For smoother icing, sift your powdered sugar twice. And hey, if you end up with extra cut-outs, have a kid decorate while you sip your cocoa—double win!
FAQs
Q: My cookies spread too much. What went wrong?
A: Likely dough was too warm or rolled too thin—chill both dough and cookie sheets before baking.
Q: Why are my cookies tough?
A: Overmixing flour or baking too long can lead to toughness—mix just until combined and watch the timer closely.
Q: How do I get bright, crack-free icing?
A: Use room-temperature egg whites (or meringue powder) and let each layer dry before adding detail.
Q: Can I make this dough ahead?
A: Absolutely—wrap disks tightly and refrigerate up to 2 days, or freeze for a month.
Q: What’s the best way to transport decorated cookies?
A: Layer them between parchment in a sturdy box—add tissue or bubble wrap around the sides.
Q: Can I use salted butter?
A: Yes, just skip the extra salt in the ingredients list.
Q: How do I prevent cookies from sticking to cutters?
A: Dip cutters in flour between uses, or spray lightly with nonstick cooking spray.
Q: Any tips for uniform shapes?
A: Roll to the same thickness using guides (e.g., dough-rolling sticks), and press gently but firmly with cutters.
Conclusion
These festive Christmas cookies hit all the sweet spots: easy to make, endlessly customizable, and bursting with holiday cheer. You’ll love how they bring friends and family together—perfect for cookie exchanges or cozy evenings by the fire. Give this recipe a whirl, and don’t forget to leave a comment below sharing your decorating triumphs or tips!
Christmas Cookie Recipe
Ingredients
- 2¾ cups all-purpose flour (King Arthur Flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, room temperature (Land O’Lakes)
- 1 cup granulated sugar (C&H)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract (Nielsen-Massey)
- ½ teaspoon almond extract (optional, for a nutty twist)
- 2-3 tablespoons milk or half-and-half (for softer dough, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Here’s the thing: a cool baking sheet keeps cookies from overbrowning.
- In a bowl, whisk together flour, baking powder, and salt; set aside. Fluff, sift, or simply stir well to avoid lumps.
- In a stand mixer fitted with the paddle, cream butter and sugar on medium speed for about 3 minutes—look for a pale, silky texture. Scrape down the sides once.
- Add egg, vanilla, and almond extract, beating until just combined. If the mixture looks curdled, pause and scrape the bowl—then mix again.
- With the mixer on low, gradually add the flour mixture, stopping when you see just a few streaks of flour. If it feels too stiff, add 1 tablespoon milk.
- Turn the dough onto a lightly floured surface and knead gently until smooth. Divide into two disks, wrap in plastic, and chill for at least 1 hour (or up to overnight).
- Roll each disk between two sheets of parchment to a ¼-inch thickness. Use festive cookie cutters—stars, trees, gingerbread men—to cut shapes, transferring cookies to the trays. Chill shaped cookies for 10 minutes (this helps them hold crisp edges).
- Bake one tray at a time for 8–10 minutes, rotating halfway through. Look for pale edges—avoid golden brown centers for tender cookies. Let cool on the sheet for 5 minutes, then transfer to a rack. Once fully cooled, decorate with your favorite royal icing or buttercream.
