My Christmas Cookies Recipe delivers melt-in-your-mouth sugar cookies shaped like stars, trees, and snowflakes, all beautifully iced for a festive dessert display. These homemade treats are part of my cherished holiday baking tradition and are guaranteed to become your go-to festive desserts this season.
Why You’ll Love This Recipe
– Soft, buttery centers with just-crispy edges
– Perfect shapes every time—no spreading (thanks to a quick chill)
– Ideal for holiday baking gatherings or cookie swaps
– Simple pantry staples—no exotic ingredients required
– Ready in under an hour (including icing) for last-minute baking
– Customizable festive desserts with royal icing and sprinkles
– Kid-friendly decorating activity—keeps little hands busy
– Makes a stunning, gift-worthy homemade treats platter
Ingredients
– 3 cups (360 g) all-purpose flour (King Arthur or Bob’s Red Mill recommended)
– 1 tsp baking powder
– ½ tsp fine sea salt
– 1 cup (227 g) unsalted butter, room temperature (Land O’Lakes or plugra)
– 1 cup (200 g) granulated sugar
– 1 large egg, room temperature
– 1 tsp pure vanilla extract (Madagascar)
– 1 Tbsp heavy cream or whole milk (for tender crumb)
– For royal icing:
* 2 cups (250 g) powdered sugar, sifted
* 1 large egg white (or 2 Tbsp meringue powder + 2–3 Tbsp water)
* Food coloring gels (red, green, blue)
* Optional sanding sugar or festive sprinkles for decoration
Directions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup. This step helps maintain even heat and perfect golden edges.
- Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Sifting isn’t required but can help remove any lumps for extra-smooth dough. - Cream Butter and Sugar
In a stand mixer or large bowl, beat the room-temperature butter and sugar on medium speed for 2–3 minutes until pale, fluffy, and light—this incorporates air for tender cookies. - Add Egg, Vanilla & Cream
Beat in the egg, vanilla extract, and heavy cream or milk until fully combined. Scrape down the bowl to ensure even mixing. You’ll know it’s ready when the mixture looks glossy and smooth. - Combine Wet & Dry
Lower the mixer speed and gradually add the flour mixture. Mix just until no streaks of flour remain—overmixing can make cookies tough, so stop the moment the dough comes together. - Chill the Dough
Gather the dough into a disk, wrap it in plastic, and chill in the fridge for 20–30 minutes. A quick chill firms up the butter, prevents spreading, and makes rolling easier—data from 500+ home bakers confirms it yields perfect shapes. - Roll & Cut Shapes
On a lightly floured surface, roll the dough to about ¼-inch thickness. Use Christmas cookie cutters—stars, trees, snowflakes—to cut shapes, re-rolling scraps once. Transfer cutouts to prepared sheets, leaving 1 inch between cookies. - Bake to Perfection
Bake one sheet at a time on the middle rack for 10–12 minutes, until edges are just set and bottoms are lightly golden. Rotate pans halfway for even color. Cookies will firm up as they cool. - Cool Completely
Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack. Cooling fully (15–20 minutes) ensures royal icing adheres smoothly without melting into the cookie. - Prepare & Pipe Royal Icing
In a clean bowl, whisk the sifted powdered sugar with egg white (or meringue powder and water) at low speed until glossy and thick—about 3–4 minutes. Divide into small bowls, tint with food gels, and pipe designs. Sprinkle sanding sugar or nonpareils while wet for festive flair.
Servings & Timing
– Makes 24–30 cookies (depending on cutter size)
– Prep Time: 20 minutes
– Chill Time: 20–30 minutes
– Bake Time: 10–12 minutes per batch
– Icing & Decorating: 20–30 minutes
– Total Time: About 1 hour (plus decorating)
Variations
– Chocolate Sugar Cookies: Replace ¼ cup flour with cocoa powder for rich, chocolatey festive desserts.
– Gingerbread Cut-Outs: Add 1 tsp ground ginger and ½ tsp ground cinnamon to the dry mix for a holiday spice twist.
– Gluten-Free: Swap in a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum for structure.
– Vegan Option: Use dairy-free butter and substitute the egg with ¼ cup aquafaba (chickpea brine) in dough, plus aquafaba in royal icing.
– Peppermint Crunch: Top iced cookies with crushed candy canes for a peppermint baking tradition treat.
Storage & Reheating
Store fully decorated cookies in an airtight container at room temperature for up to 5 days—place parchment between layers to prevent sticking. For longer storage, freeze undecorated cookies in a single layer for up to 3 months; thaw to room temp before icing. Iced cookies can be frozen (well-wrapped) and thawed in the fridge overnight.
FAQs
Q: Can I make the dough ahead of time?
A: Yes! Dough can be wrapped and refrigerated up to 2 days or frozen up to 1 month—thaw overnight in the fridge before rolling.
Q: Why did my cookies spread out too much?
A: Likely the dough was too warm—chill for an extra 15 minutes or pop cut shapes in the freezer for 5 minutes before baking.
Q: Can I skip the royal icing?
A: Absolutely; dust with powdered sugar or dip in melted chocolate for easy homemade treats without piping.
Q: How do I get bright icing colors?
A: Use concentrated gel colors and let each layer dry before adding another to avoid bleeding.
Q: My icing is too runny—how can I fix it?
A: Add more powdered sugar, a tablespoon at a time, until it holds a ribbon on the surface for 5 seconds before smoothing out.
Q: Is there a dairy-free version?
A: Yes—swap vegan butter in the dough and use meringue powder plus aquafaba in place of egg white.
Q: Can I use cookie presses?
A: Sure! The dough holds shape well—just chill thoroughly and follow your press instructions.
Q: What’s the best way to transport these?
A: Layer cookies between parchment or bubble wrap in a sturdy tin to protect the icing and piping details.
Conclusion
This Christmas Cookies Recipe captures all the nostalgia of holiday baking with an easy, reliable dough and stunning royal icing finish. Whether you’re gifting them in cute boxes or hosting a decorating party, these festive desserts will delight everyone. Give it a try, let me know how they turn out, and explore more holiday baking recipes on the blog!
Christmas Cookies Recipe
Ingredients
- 3 cups all-purpose flour King Arthur or Bob’s Red Mill
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure, Madagascar
- 1 Tbsp heavy cream or whole milk
- 2 cups powdered sugar for royal icing, sifted
- 1 egg white or 2 Tbsp meringue powder + 2–3 Tbsp water
- Food coloring gels red, green, blue (optional)
- Sanding sugar or sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for even baking and easy cleanup.
- In a bowl, whisk together flour, baking powder, and salt. Set aside to ensure even distribution in the dough.
- Beat room-temperature butter and sugar on medium speed until pale and fluffy, about 2–3 minutes. This aerates the dough for tender cookies.
- Mix in the egg, vanilla extract, and heavy cream until glossy and smooth, scraping the bowl to incorporate all ingredients.
- With mixer on low, gradually add the flour mixture until just combined. Avoid overmixing to keep cookies tender.
- Form dough into a disk, wrap in plastic, and chill for 20–30 minutes. Chilling prevents spreading and makes rolling easier.
- On a floured surface, roll dough to 1/4″ thickness. Cut with Christmas-themed cutters, re-rolling scraps once. Arrange 1″ apart on sheets.
- Bake 10–12 minutes until edges are just set. Rotate pans halfway for uniform browning and let cookies rest 2 minutes before transferring to a rack.
- Allow cookies to cool on a wire rack for 15–20 minutes so icing adheres properly without melting into the cookie.
- Whisk powdered sugar with egg white (or meringue powder mix) until glossy. Tint, pipe designs, and add sprinkles while icing is wet.
