Christmas Sugar Cookies are a classic holiday tradition, and this recipe makes soft, thick cutout cookies that hold their shape beautifully. The dough rolls out easily, the edges stay clean, and each cookie bakes up tender with just the right hint of vanilla and almond.
If you're looking for a reliable, easy sugar cookie recipe for decorating during the holiday season, this one is a great place to start.
Why You'll Love This Recipe
• The cookies stay soft and don't spread
• These holiday sugar cookies are great for decorating with royal icing
• Simple ingredients you likely already have
• Dough is easy to roll and cut using your favorite cookie cutters
• Great for cookie trays and make-ahead baking
Ingredients in Sugar Cookies
Ingredients to make soft sugar cookies are pretty basic - you'll need these ingredients.
- 3 cups (360 g) all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cornstarch
- 1 cup (226 g) unsalted butter, cold and cubed
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Ingredients in Royal Icing
Royal icing is the perfect sugar cookie icing and it has a beautiful sheen. It's easy to make and uses these simple ingredients.
- 4 cups (480 g) powdered sugar
- 3 tablespoon meringue powder
- •6-8 tablespoon warm water
- •1 teaspoon vanilla or ½ teaspoon almond extract
Gel food coloring - brown, red, green, and black
See recipe card for amounts and recipe directions.
How to Make Christmas Sugar Cookies
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and cornstarch and set aside.
- Add the cold cubed butter and sugar to the bowl of a stand mixer or use an electric hand mixer to beat on medium speed for 1 to 2 minutes, or until smooth.
- Beat in the egg, egg yolk, vanilla extract, and almond extract until combined.
- Add the flour mixture in two additions, mixing on low just until the dough comes together. If the dough is sticky, add 1 to 2 tablespoons flour.
- Roll the dough between two sheets of parchment paper to ¼-inch thickness. Remove the top sheet and cut out shapes with cookie cutters. For this recipe, a 4" gingerbread man cookie cutter was used for the cookie cutouts.
- Repeat the steps with the remaining dough.
- Transfer the cut cookies to the prepared baking sheets and bake for 7 to 9 minutes, or until the edges are set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
How to Make Royal Icing
- Combine the powdered sugar and meringue powder in a bowl.
- Add 6 tablespoons warm water and mix on medium speed for 2 to 3 minutes until thick and glossy.
- Add vanilla or almond extract. Adjust with additional water, ½ teaspoon at a time, until the icing reaches piping or flooding consistency.
- Tint with gel food coloring if desired and keep covered with plastic wrap touching the surface until ready to use.
- Decorate cooled cookies and allow them to dry completely.
Quick Tips
• Roll dough between layers of parchment paper to avoid adding extra flour
• Keep cookie cutters dusted with flour or powdered sugar
• Bake one sheet at a time for best results
• If cookies brown too quickly, lower the oven temperature
• Only decorate once cookies have cooled completely
Essential Cookware and Utensils for Making Cut-Out Sugar Cookies
Making sugar cookies can be a lot of fun and having the right tools at your dispense will help create your favorite sugar cookie recipe quickly and easily.
Here is a list of essential cookware and utensils:
- Electric Mixer (stand mixer fitted with a paddle attachment or a hand mixer)
- Baking Sheet - at least two baking sheets lined with parchment paper to quickly make these sugar cookies in batches
- Rolling Pin - a rolling pin is essential for rolling out the cookies to the correct thickness
- Cookie Cutters - your favorite cookie cutters appropriate for the season
- Wire rack - A wire rack to transfer your cookies to for them to cool completely before decorating
What's Needed to Decorate Sugar Cookies?
How to Store Sugar Cookies
Store in an airtight container at room temperature for up to 5 days.
To freeze: Place cookies in single layers separated with parchment in an airtight freezer bag or container. Freeze for up to 3 months.
To thaw: Place the container on the counter and let the cookies come to room temperature before opening to avoid condensation.
To freeze undecorated: Unfrosted cookies can be frozen for up to 3 months in a freezer-safe container. Allow the container to reach room temperature before opening to prevent condensation from forming on the cookies.
FAQ's
What are some popular Christmas cookie shapes?
Christmas sugar cookies are often cut into festive shapes such as stars, bells, Santa, snowmen, trees, reindeer, snowflakes, and angels. You can easily make a reindeer by flipping an angel upside down and decorating the legs as antlers! Here are some of my favorite Christmas cookie cutters!
Do you have to chill sugar cookie dough?
Chilling sugar cookie dough is optional with this recipe because the cold butter in the dough already helps the cookies hold their shape. If you prefer extra crisp edges or want to make sure the cutouts stay as sharp as possible, a short chill can help firm the dough and prevent any spreading in the oven.
Can You Freeze Sugar Cookies?
Yes, you can freeze both frosted and unfrosted sugar cookies. To freeze unfrosted sugar cookies, let the cookies cool completely and transfer them to a freezer-safe Ziploc bag.
Then, place the Ziploc bag in a seal-tight container and freeze for up to 3 months.
To freeze frosted sugar cookies, allow the frosting on the cookies to set completely before handling. Transfer the cookies to a freezer-safe Ziploc bag with parchment paper between layers and then place the zippered bag in a seal-tight container.
This Christmas Sugar Cookie Recipe will last in the freezer for 3 months, just like any other frosted sugar cookie.
TIP: Lightly dust the top of the completely set icing with cornstarch to prevent the frosting from sticking to the underside of the other cookies.
How early can I make Christmas sugar cookies?
You can make Christmas sugar cookies up to 3 months ahead of time if you freeze them properly. Once baked and cooled, place them in layers in a freezer-safe bag and place the bag in a labeled freezer-safe airtight container.
You can store these undecorated or decorated cookies. If storing decorated cookies, lightly dust the tops of the hardened cookie icing with cornstarch, place them in layers with parchment paper, and freeze them for up to 3 months.
When ready to serve, allow the cookies to come to room temperature before opening the container.
More Christmas Cookie Recipes
• Kolaczki Cookies - Buttery and filled with jam, a classic holiday favorite.
• Pecan Crescent Cookies - Soft, nutty, and coated in powdered sugar.
• Gingerbread Cookies - Warm spices and perfect for decorating.
• Gooey Butter Cookies - A soft, sweet cookie that melts in your mouth.
📖 Recipe
Christmas Sugar Cookie Recipe
Ingredients
Sugar Cookies
- 1 cup unsalted butter - cold and cut into small cubes
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract - optional
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cornstarch
Royal Icing
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 6-8 tablespoons warm water
- 1 teaspoon vanilla extract or ½ teaspoon almond extract
Instructions
Sugar Cookie Directions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Whisk together the flour, baking powder, salt, and cornstarch in a large bowl and set aside.
- Add the cold cubed butter and sugar to the bowl of a stand mixer and beat on medium speed for 1 to 2 minutes or until smooth.
- Mix in the egg, egg yolk, vanilla extract, and almond extract.
- Add the flour mixture in two additions, mixing on low speed just until the dough comes together. If the dough is sticky, add 1 to 2 tablespoons flour.
- Roll the dough between two sheets of parchment to ¼-inch thickness. Remove the top sheet and cut out shapes with cookie cutters.
- Transfer the cut cookies to the prepared baking sheets and bake for 7 to 9 minutes, or until the edges are set but not browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Royal Icing Directions
- Combine powdered sugar and meringue powder in a bowl.
- Add 6 tablespoons warm water and mix on medium speed for 2-3 minutes until thick and glossy.
- Add vanilla or almond extract. Adjust icing with additional water, ½ teaspoon at a time, to reach piping or flooding consistency.
- Tint with gel food coloring if desired. Keep icing covered with plastic wrap touching the surface to prevent crusting.
- Decorate cookies once fully cooled.
- Allow icing to dry completely before stacking.
Notes
- Roll dough between parchment for even thickness.
- Dip cookie cutters in flour for cleaner edges.
- Store decorated cookies in an airtight container for up to 5 days.
- Dust iced cookies with cornstarch befores stacking and freezing to prevent color bleed.
- Freeze unfrosted cookies in a freezer-safe container for up to 3 months. Let the container come to room temperature before opening to prevent condensation on the cookies.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
Jamie says
Do only use white icing or do you put food coloring in your royal icing
I color my royal icing, and I use white to brighten my white colored icing.