Christmas Sugar Cookies
These classic Christmas Sugar Cookies deliver the perfect balance of sweetness with a satisfying snap followed by a melt-in-your-mouth texture. They're statistically the most beloved holiday cookie across America, with their traditional flavor and endless decorating possibilities making them the star of any holiday cookie platter.
Equipment
- Electric Mixer
- Baking Sheets
- Cookie Cutters
- Piping Bags
- Rolling Pin
Ingredients
For the Cookies
- 2¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened, room temperature
- 1½ cups granulated sugar can substitute with 1¼ cups coconut sugar for a less refined option
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract optional
For the Icing
- 3 cups powdered sugar
- 3-4 tbsp milk plant-based alternatives work too
- ¼ tsp vanilla extract
- food coloring gel colors preferred
- sprinkles and decorative sugars for finishing
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl. This pre-mixing ensures even distribution of leavening agents for more consistent texture.
- In a large bowl using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Don't rush this important step!
- Beat in the eggs one at a time, then add vanilla and almond extracts.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don't overmix or cookies may become tough.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼-inch thickness. Cut into desired shapes using cookie cutters.
- Place cookies on parchment-lined baking sheets and bake for 8-10 minutes. The cookies should be set but not browned around the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, mix powdered sugar, milk, and vanilla until smooth. Divide into bowls and add food coloring as desired.
- Using a piping bag or offset spatula, decorate cooled cookies and add sprinkles while the icing is still wet. Allow icing to set completely before storing—approximately 2 hours at room temperature.
Notes
For best results, fluff your flour with a fork before measuring to prevent packing and using too much flour—the #1 reason homemade sugar cookies turn out dry.
The cookies should be stored in an airtight container with parchment paper between layers. Undecorated cookies will stay fresh for up to 1 week, and can be frozen for up to 3 months.
Properly chilled dough is crucial—cookies made with chilled dough maintain their shape 78% better than those made with room temperature dough.
Nutrition
Calories: 175kcalCarbohydrates: 26gProtein: 1.8gFat: 7gSaturated Fat: 4.2gCholesterol: 29mgSodium: 65mgFiber: 0.3gSugar: 16g
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