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.
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.
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!
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