The scent of Christmas Cookies baking in the oven instantly wraps the home in warmth and nostalgia. Buttery, golden, and delicately sweet — they’re the cookies that define December. As the snow falls outside and carols hum in the background, there’s nothing quite like cutting festive shapes, dusting them with sugar, and decorating them with the ones you love.
I remember my grandmother’s kitchen every Christmas Eve — the counter dusted in flour, trays lined with stars and trees, and the sweet smell of vanilla filling the air. These Christmas Cookies are the same ones she made: simple, soft, and endlessly customizable. Whether you decorate them with royal icing, colorful sprinkles, or leave them plain, this recipe is the heart of the holiday season.
If you’re searching for a foolproof, buttery sugar cookie that keeps its shape, this is the one to bookmark. These cookies roll out beautifully, bake evenly, and taste just as magical as they look.
Classic Christmas Sugar Cookies
Ingredients
- 3 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened or margarine
- 1 ½ cups white sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
Instructions
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until creamy and pale, about 3 minutes.
- Add eggs one at a time, then mix in vanilla extract until smooth.
- Gradually mix dry ingredients into the wet ingredients just until the dough forms. Do not overmix.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- On a floured surface, roll out dough to ¼-inch thickness.
- Cut into festive shapes with cookie cutters and place on baking sheets.
- Bake for 6–8 minutes or until edges just begin to turn golden.
- Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Decorate as desired with icing, sprinkles, or colored sugar once completely cooled.
Notes
Nutrition
Why You’ll Love These Christmas Cookies
- Perfectly Soft Texture: Tender inside with just the right hint of crisp at the edges.
- Festive and Fun: Roll, cut, and decorate in any shape — snowflakes, stars, or candy canes!
- Make-Ahead Friendly: Dough can be chilled or frozen for stress-free holiday prep.
- Crowd-Pleasing Flavor: Buttery vanilla sweetness that even Santa approves of.
- Customizable: Ideal for icing, sprinkles, or even dipped in chocolate.
- Kid-Friendly Baking Project: A joyful way to bake memories with the little ones.
3. Ingredient Breakdown (with Substitutions)
All-Purpose Flour (3 ¾ cups)
- Purpose: Forms the cookie’s structure.
- Substitute: For gluten-free, use a 1:1 gluten-free flour blend (with xanthan gum).
- Pro Tip: Spoon and level your flour to avoid dense dough — never pack it in!
Baking Powder (1 teaspoon)
- Purpose: Helps the cookies rise slightly and stay soft.
- Substitute: If you only have baking soda, add ¼ teaspoon plus a teaspoon of lemon juice.
- Pro Tip: Check expiration — old baking powder won’t lift your cookies properly.
Salt (½ teaspoon)
- Purpose: Balances sweetness and enhances butter flavor.
- Substitute: Sea salt or kosher salt works perfectly.
- Pro Tip: Never skip the salt — it makes the vanilla pop!
White Sugar (1 ½ cups)
- Purpose: Sweetens and creates that tender crumb.
- Substitute: Use coconut sugar for a slightly caramelized twist.
- Pro Tip: Beat well with butter to dissolve sugar crystals and get a creamy texture.
Butter or Margarine (1 cup, softened)
- Purpose: Adds richness, flavor, and that melt-in-your-mouth feel.
- Substitute: Vegan butter for dairy-free; unsalted butter gives you better control of salt.
- Pro Tip: Butter should be soft but not melted — around 65°F for ideal creaming.
Eggs (2 large)
- Purpose: Bind ingredients and add moisture.
- Substitute: 1 flax egg per egg for a vegan version (1 tbsp flaxseed + 3 tbsp water).
- Pro Tip: Room temperature eggs mix more smoothly into butter.
Vanilla Extract (2 teaspoons)
- Purpose: Adds warm, aromatic sweetness.
- Substitute: Almond extract for a nutty holiday flavor.
- Pro Tip: Use pure vanilla extract — the real deal adds depth and bakery-quality flavor.
Step-by-Step Instructions
- Prepare Ingredients: Measure everything ahead of time.
- Sift Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until creamy and pale — about 3 minutes.
- Add Eggs & Vanilla: Beat in eggs one at a time, then mix in the vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients into wet, mixing just until dough forms. Don’t overmix!
- Chill the Dough: Wrap dough in plastic wrap and refrigerate for at least 2 hours. This step prevents spreading.
- Preheat Oven: Set to 400°F (200°C). Line baking sheets with parchment paper.
- Roll Out: On a floured surface, roll dough to ¼-inch thickness.
- Cut Shapes: Use cookie cutters — trees, bells, snowflakes, stars — and place on baking sheets.
- Bake: 6–8 minutes or until edges just start to turn golden.
- Cool: Allow cookies to cool 2 minutes on the pan, then transfer to a wire rack.
- Decorate: Once cool, top with icing, sprinkles, or colored sugar.
Troubleshooting Tip:
If cookies spread too much, your butter may have been too soft or dough too warm — pop it in the fridge for 10 minutes before baking.
Variations & Flavor Twists
- Peppermint Kiss Cookies: Press a chocolate peppermint kiss in the center right after baking.
- Lemon Sugar Cookies: Add 1 teaspoon lemon zest and ½ teaspoon lemon extract for a bright, citrusy twist.
- Cinnamon Spice Cookies: Mix 1 teaspoon ground cinnamon into the dough for cozy warmth.
- Chocolate-Dipped Christmas Cookies: Dip cooled cookies halfway in melted chocolate and add festive sprinkles.
- Frosted Sugar Cookies: Spread a layer of royal icing or buttercream and top with edible glitter for holiday sparkle.
Storage, Freezing & Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps well for up to 10 days in the fridge.
- Freezing Dough: Wrap dough in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before rolling.
- Freezing Baked Cookies: Freeze undecorated cookies between parchment layers. Thaw at room temperature before decorating.
Serving Suggestions
- Classic Presentation: Arrange cookies on a holiday platter with a dusting of powdered sugar.
- Perfect Pairings: Serve with hot cocoa, eggnog, or peppermint mochas.
- Gift Idea: Stack in cellophane bags tied with ribbon and a gift tag — a sweet homemade present.
- Holiday Party Treats: Display a “decorate-your-own” cookie bar for guests to personalize their cookies!
Pro Tips for Success
- Chill dough thoroughly — it’s the secret to cookies that hold their shape.
- Roll dough evenly for consistent baking.
- Use quality butter and pure vanilla for the best flavor.
- Always bake on parchment paper for even browning.
- Let cookies cool fully before decorating to prevent melting icing.
- Test one cookie first to find your oven’s perfect bake time.
FAQs (People Also Ask)
Q1: Why do my Christmas Cookies spread too much?
If your Christmas Cookies spread, the dough was likely too warm. Chill it for 15 minutes before baking, and make sure your butter isn’t melted when mixing.
Q2: Can I make Christmas Cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 2 months. Bake straight from chilled for best shape retention.
Q3: How thick should I roll out Christmas Cookie dough?
About ¼ inch thick. This ensures the perfect balance between a tender center and slightly crisp edges.
Q4: Can I use margarine instead of butter?
Yes, though butter gives a richer flavor. If using margarine, choose one with high fat content (80%) to mimic butter’s texture.
Q5: How do I decorate Christmas Cookies without royal icing?
Try a simple glaze made of powdered sugar, milk, and a few drops of vanilla — then add sprinkles for sparkle!
More Holiday Cookie Inspiration to Bake & Share
If you’re planning a full holiday cookie spread, don’t stop with these Classic Christmas Cookies — add a few more showstoppers to your dessert table! For a peppermint twist, try these melt-in-your-mouth Peppermint Snowball Cookies dusted in powdered sugar — they look like tiny snowflakes and taste just as magical. Or, if you love chewy bars packed with holiday flavor, these Christmas Bar Cookies are a guaranteed crowd-pleaser at cookie exchanges. For something pink, pretty, and perfect for gifting, bake a batch of Mother’s Day Heart Pink Cookies — they’re adorable year-round!
Don’t forget to share your holiday bakes on Facebook and save your favorites to Pinterest so friends and family can join the fun!