Christmas Sugar Cookies – Soft, Buttery, and Perfect for Decorating
The best part of holiday baking is the tray of sugar cookies that shows up on the table, inviting everyone to grab one. These Christmas sugar cookies are soft in the center, lightly crisp at the edges, and hold their shape beautifully. The dough is easy to handle, and the icing dries to a smooth, shiny finish.
Whether you’re baking with kids or prepping ahead for a party, this recipe is simple, reliable, and festive. Add sprinkles, pipe designs, or keep them plain and buttery—either way, they taste like Christmas.
Christmas Sugar Cookies - Soft, Buttery, and Perfect for Decorating
Ingredients
Method
- Cream the butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape the bowl to make sure everything mixes evenly.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract until smooth.Don’t overbeat—just combine.
- Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
- Bring the dough together: Add dry ingredients to the wet mixture in two additions. Mix on low until a soft dough forms. If it looks crumbly, add 1–2 teaspoons of milk until it holds together.
- Chill: Divide dough into two discs, wrap, and chill for at least 1 hour (or up to 2 days).This step prevents spreading and makes rolling easier.
- Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut: On a lightly floured surface, roll one disc at a time to about 1/4 inch thickness. Cut into shapes with cookie cutters.Re-roll scraps once if needed.
- Bake: Place cookies on the prepared sheets about 1 inch apart. Bake 8–10 minutes, until edges look set and the bottoms are just turning light golden. The tops should stay pale.
- Cool completely: Let cookies rest on the sheet for 2 minutes, then transfer to a rack to cool before icing.
- Make the icing: Whisk powdered sugar, milk, corn syrup, and extract until smooth and glossy.Adjust with a few drops of milk to thin, or more sugar to thicken. Tint with gel colors if you like.
- Decorate: Dip cookies, flood with a spoon, or pipe borders and fill. Add sprinkles while the icing is wet.Let set 4–6 hours at room temperature before stacking.
What Makes This Recipe So Good
- Soft and tender texture: A touch of cornstarch and careful mixing keeps the cookies tender without turning cakey.
- Great for cut-outs: The dough chills well and doesn’t spread much, so stars, trees, and snowflakes keep their clean edges.
- Easy, no-fuss icing: A simple powdered sugar glaze gives a glossy finish that sets firm enough for stacking.
- Make-ahead friendly: The dough, baked cookies, and icing can all be prepared ahead to save time during busy weeks.
- Balanced flavor: Vanilla and almond extract add that classic bakery-style flavor without overpowering sweetness.
Shopping List
- All-purpose flour – 3 cups (plus a little for rolling)
- Cornstarch – 2 tablespoons
- Baking powder – 1 teaspoon
- Fine sea salt – 1/2 teaspoon
- Unsalted butter – 1 cup (2 sticks), softened
- Granulated sugar – 1 cup
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Almond extract – 1/2 teaspoon (optional but recommended)
- Heavy cream or milk – 1–2 tablespoons (for dough texture, if needed)
For the icing:
- Powdered sugar – 2 1/2 cups, sifted
- Milk – 3–4 tablespoons (adjust for consistency)
- Light corn syrup – 1 tablespoon (for shine and set)
- Vanilla or almond extract – 1/2 teaspoon
- Gel food coloring – Optional
- Sprinkles or sanding sugar – Optional
How to Make It
- Cream the butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape the bowl to make sure everything mixes evenly.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract until smooth.Don’t overbeat—just combine.
- Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
- Bring the dough together: Add dry ingredients to the wet mixture in two additions. Mix on low until a soft dough forms. If it looks crumbly, add 1–2 teaspoons of milk until it holds together.
- Chill: Divide dough into two discs, wrap, and chill for at least 1 hour (or up to 2 days).This step prevents spreading and makes rolling easier.
- Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut: On a lightly floured surface, roll one disc at a time to about 1/4 inch thickness. Cut into shapes with cookie cutters.Re-roll scraps once if needed.
- Bake: Place cookies on the prepared sheets about 1 inch apart. Bake 8–10 minutes, until edges look set and the bottoms are just turning light golden. The tops should stay pale.
- Cool completely: Let cookies rest on the sheet for 2 minutes, then transfer to a rack to cool before icing.
- Make the icing: Whisk powdered sugar, milk, corn syrup, and extract until smooth and glossy.Adjust with a few drops of milk to thin, or more sugar to thicken. Tint with gel colors if you like.
- Decorate: Dip cookies, flood with a spoon, or pipe borders and fill. Add sprinkles while the icing is wet.Let set 4–6 hours at room temperature before stacking.
Keeping It Fresh
Store decorated cookies in an airtight container at room temperature for up to 1 week. Use parchment between layers to protect the icing. For longer storage, freeze undecorated cookies for up to 2 months, then thaw and ice later.
You can also freeze the dough: wrap well, freeze up to 2 months, and thaw in the fridge overnight.
Chilled dough is easier to roll, so don’t skip the chill whether you’re baking now or later.
Why This is Good for You
No, sugar cookies aren’t health food, but homemade ones give you control over ingredients and sweetness. You’ll avoid artificial flavors and shortenings often found in store-bought versions. Plus, baking them turns into a shared activity that encourages creativity and connection.
There’s value in mindful treats.
A small cookie enjoyed slowly with tea or hot cocoa can feel more satisfying than a handful of random snacks. If you want to lighten things up, make smaller shapes and focus on flavor, not size.
What Not to Do
- Don’t skip chilling: Warm dough spreads and loses shape, especially with intricate cutters.
- Don’t overbake: If the tops brown, they’ll be dry. Pull them when edges are set and bottoms are barely golden.
- Don’t over-flour the surface: Excess flour makes tough cookies.Lightly dust only as needed and lift/turn the dough while rolling.
- Don’t overload icing with liquid: Thin icing won’t set. Add milk by the teaspoon and test on a spoon edge.
- Don’t stack too soon: Let icing dry completely to avoid smudges and sticking.
Recipe Variations
- Lemon Snowflakes: Swap almond extract for 1 teaspoon lemon zest and 1/2 teaspoon lemon extract in the dough. Add a touch of lemon juice to the icing.
- Spiced Sugar Cookies: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour mixture for cozy warmth.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.Chill a bit longer, and roll between parchment to prevent sticking.
- Brown Butter Twist: Brown the butter, chill until solid, and cream as usual. Expect deeper, toasty notes and slightly crisper edges.
- Colored Dough: Split the dough and knead in gel food coloring. Roll two colors together for marbled candy-cane swirls.
- Royal Icing Option: For detailed piping, use royal icing with meringue powder instead of the glaze.It dries harder and holds fine lines.
FAQ
Can I make the dough ahead of time?
Yes. Refrigerate for up to 2 days or freeze for up to 2 months. Let chilled dough sit at room temperature for 10–15 minutes to soften slightly before rolling.
Why are my cookies tough?
Likely too much flour or overmixing.
Measure flour by spooning and leveling, and stop mixing as soon as the dough comes together. Also go easy on bench flour when rolling.
How do I keep cut-out shapes from spreading?
Chill the dough and the cut shapes. After cutting, pop the tray in the fridge for 10 minutes before baking.
Make sure your butter wasn’t melted and your oven is fully preheated.
What if I don’t have corn syrup for the icing?
You can skip it, but the icing will be less glossy and may not set as firmly. Add a tiny bit more milk to reach the right texture and allow extra drying time.
Can I double the recipe?
Absolutely. Use a stand mixer if possible, and divide the dough into several discs to chill.
Bake one tray at a time for even results.
How thick should I roll the dough?
About 1/4 inch is ideal for soft centers and clean edges. Thinner cookies bake faster and crisp more, so watch the time closely.
Wrapping Up
Christmas sugar cookies feel like a tradition you can taste—simple ingredients, a cozy kitchen, and a plate everyone reaches for. With this reliable dough and easy icing, you’ll get soft, neat, festive cookies every time.
Make them ahead, decorate with family, and share generously. They’re the kind of holiday treat that never goes out of style.
