Name: Classic Christmas Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract (optional); Royal icing or glaze for decorating; Sprinkles, sanding sugar, or colored sugars for garnish

Soft, buttery, and sweet, these classic Christmas sugar cookies are a nostalgic holiday staple in my kitchen. I love how they hold their shape perfectly, making them ideal for festive cutouts like stars, trees, and gingerbread figures. Whether I’m baking them with kids or prepping for a holiday party, they always deliver that cozy, Christmas charm.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (optional)

Royal icing or glaze for decorating

Sprinkles, sanding sugar, or colored sugars for garnish

Directions

I start by whisking the flour, baking powder, and salt together in a medium bowl.

In a separate large bowl, I cream the butter and sugar together until they’re light and fluffy—this takes about 2-3 minutes.

Then I beat in the egg, vanilla, and almond extract (if I’m using it).

I gradually mix the dry ingredients into the wet ingredients until a dough forms.

I divide the dough in half, shape it into discs, wrap each in plastic wrap, and chill in the fridge for at least 2 hours (or overnight if I’m planning ahead).

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

On a lightly floured surface, I roll the dough to 1/4-inch thickness and cut out my favorite holiday shapes.

I place the cookies 1 inch apart on the baking sheets and bake them for 8-10 minutes, just until the edges start turning golden.

After cooling on the baking sheet for 5 minutes, I transfer them to a wire rack to cool completely.

Once cool, I decorate them with icing and sprinkles, then let everything set before storing.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 20 minutes (plus at least 2 hours chilling)

Cook time: 10 minutes

Total time: About 2 hours and 30 minutes

Calories per cookie: 130 kcal

Variations

I sometimes skip the almond extract for a more straightforward vanilla flavor.

For a citrus twist, I add 1 teaspoon of orange or lemon zest to the dough.

I use colored sanding sugars for a quick decoration option if I don’t have time for icing.

If I want chocolate sugar cookies, I swap 1/4 cup of flour for cocoa powder.

For a gluten-free version, I substitute a 1:1 gluten-free flour blend.

Storage/Reheating

I store the decorated cookies in an airtight container at room temperature for up to one week. If I make a large batch, I freeze the undecorated cookies between layers of parchment in a freezer-safe container for up to 2 months. When I want to enjoy them again, I let them thaw at room temperature before decorating or serving.

FAQs

How do I keep the cookies from spreading in the oven?

I make sure the dough is well chilled and avoid overworking it. I also let the cut-out cookies chill on the baking sheet for a few minutes before baking.

Can I freeze the sugar cookie dough?

Yes, I wrap the dough tightly in plastic wrap and freeze it for up to 3 months. When I’m ready to bake, I thaw it overnight in the fridge.

Can I make these cookies without a stand mixer?

Absolutely. I often use a hand mixer or even mix by hand with a sturdy spoon. Just be sure to cream the butter and sugar thoroughly.

What’s the best way to decorate these cookies?

I use royal icing for intricate designs or a simple glaze for quicker decorating. Sprinkles and sanding sugars stick best if added while the icing is still wet.

How far in advance can I make these cookies?

I like to bake and freeze the cookies up to a month in advance, then decorate them a day or two before serving.

Conclusion

These classic Christmas sugar cookies are more than just a sweet treat—they’re part of my holiday tradition. With their buttery texture and perfect shape-holding dough, they’re ideal for festive decorating and gifting. Whether I’m baking with kids or prepping for a party, I always make sure to include a batch (or two) of these timeless cookies during the holiday season.

Recipe: