Christmas Sugar Cookies

Making Christmas sugar cookies in all shapes flavors and sizes is one of my favorite holiday traditions. My foolproof mess free sugar cookie recipe creates soft thick centers with lightly crisp edges. The cookies are sweet without being too much and work perfectly for dipping decorating frosting and freezing.

What is better than a full house filled with the festive aroma of freshly baked goods? In my opinion this is one of the best seasons of the year because I get to bake so many treats and my kids are always involved, we learn together in the kitchen and enjoy good food as a family. From Christmas light cupcakes to my Instant Pot gingerbread cake that we can not get enough of baking during the holidays is something I really look forward to every year.

And of course the king of cookies, Christmas Sugar Cookies, can not be missed in any holiday cookie lineup. I use simple ingredients like flour, baking powder, sugar, egg, vanilla, and food coloring to create the cutest cookies. The dough is easy to roll and simple to work with once chilled, and the royal icing comes together in just 5 minutes. When the dough is first mixed, it will be a little sticky, so I always recommend chilling it before rolling. With my step by step instructions, you will enjoy making these Christmas sugar cookies, and I highly recommend baking them with kids for a fun holiday activity.

Why you will love this recipe

• Easy to decorate or enjoy plain: I love how flexible this recipe is. I can make these cookies plain or add frosting depending on the day. The buttery vanilla flavor works well with simple decorations, and I do not need advanced decorating skills to make them look festive and inviting.
• Great for busy baking days: I can have the dough mixed and chilling in the fridge in about 15 minutes. Once rolled out the cookies bake in around 10 minutes. There is no need for detailed decorating before enjoying them.
• Perfect for parties and sharing: Because these cookies are simple to make and the ingredients are affordable, baking a large batch is never an issue. I often bring them to holiday parties, and they also work well as homemade gifts.
• Simple to store and freeze: I keep these cookies at room temperature for several days in an airtight container or store them in the fridge for longer storage. When I bake a large batch, I freeze extras so we can enjoy them later in the season.

What you will need

• Flour and baking powder: I use all purpose flour with baking powder to give the cookies structure while keeping them soft with lightly crisp edges.
• Butter and sugar: I use softened unsalted butter with white granulated sugar to create a light tender dough with a classic sugar cookie texture.
• Egg and milk: I use a room temperature egg and milk to bind the dough and keep it smooth and easy to roll.
• Vanilla and food coloring: I use pure vanilla extract for flavor and gel food coloring for bright festive colors without thinning the dough.

How to make

Make the dough: I whisk the flour, salt, and baking powder together in a large bowl until everything is evenly combined.

Sugar and butter: Then, I beat sugar and butter in my stand mixer until it is light and fluffy. The egg, vanilla, and milk go in next, and I beat them until they are mixed.

Combine: After turning the mixer to low, I gradually add the flour mixture to the bowl of the stand mixer until it is just combined, scraping the sides as needed.

Color the dough: After dividing the dough into three equal parts, I divide it into three bowls and add red and blue food coloring to one and blue to another. Once they are mixed, I roll out each dough disc, wrap it in plastic, and chill it for an hour.

Prep the oven: Once the hour is up, I preheat the oven to 350 degrees F and cover two baking sheets with parchment paper.

Roll out the dough: Next, I cover a flat surface with wax paper and tear each dough ball into 8 pieces. They do not have to be the same size or shape. In fact, they should be random. Then, cover them with wax paper and flatten them with a rolling pin to make them into one large, flat, multi-colored sheet of cookie dough.

Make the shapes: Last, I remove the top wax sheet and make sure it is fully melded and evenly rolled out to about a quarter inch thick. Then, I use cookie cutters to cut into shapes and place them onto the baking sheets, leaving about one and a half inches between them.

Bake and serve: I bake the cookies for 8 to 10 minutes until the edges are lightly golden, then remove them from the oven and let them cool on a wire rack. I decorate them with icing with my kids or serve them just as they are.

Expert tip

Avoid overmixing dough

One key tip I always share when baking cookies is to avoid overmixing the dough. I have seen many people add everything into one bowl and mix too much which can make cookies dense. I mix the wet ingredients first and whisk the dry ingredients separately, then combine them slowly. When I add the flour I switch to a rubber spatula and stir just until most of the white is gone. A few small lumps are perfectly fine and stopping early leads to softer cookies than mixing too much.

More tips to consider:

• I roll the dough to about a quarter inch so the cookies bake evenly. Keeping the thickness the same helps them cook at the same pace.
• If I want crispier cookies I roll the dough thinner. I always watch the edges and remove them once they start turning golden.
• I use food coloring when I want colored dough but it is optional. I also decorate with icing and sprinkles when that works better.
• I place the cookie cutters close together to use as much dough as possible. This helps reduce scraps.
• If the dough starts to crack I let it rest at room temperature for about 15 minutes. This makes it easier to roll again.
• I measure flour using the spoon and level method. This helps prevent cookies from baking up dry or too chewy.

Recipe variations and add-ins:

• Classic vanilla bake: I keep the dough plain and skip food coloring so the cookies stay simple and familiar. I decorate lightly or serve them just as they are.
• Almond bakery style: I swap the vanilla extract for almond extract to add a soft nutty flavor. These pair nicely with simple icing or powdered sugar.
• Marbled color swirl: I divide the dough and color each portion before rolling them together. This creates a pretty swirled look with very little effort.
• Sprinkle topped cookies: I press sprinkles onto the dough before cutting the shapes. This adds color and texture without using icing.
• Mini party cookies: I use smaller cookie cutters and reduce the bake time slightly. These are great for cookie trays and gift boxes.

Serving suggestions:

Here are a few of my favorite ways to serve these Christmas sugar cookies during the holidays. I often decorate them with my royal icing because it is made specifically for this recipe and dries firm enough for stacking gifting or packing without smudging. When I want something richer I frost them with my cream cheese frosting which has a tangy balance.

These cookies also taste great dunked into a warm mug of festive red velvet hot chocolate or served alongside a glass of homemade eggnog for a cozy dessert moment. I love these cookies as dessert snacks or part of a larger holiday spread depending on the occasion. They pair well with other decorated cookies and treats and look especially nice on a platter next to Christmas Wreath Cookies at parties or family gatherings.

How to store leftovers:

• Refrigerate: I keep baked cookies in an airtight container at room temperature for up to 5 days or store them in the fridge for up to 2 weeks when I want them to last longer.
• Freezing: To freeze baked cookies I wrap them tightly in plastic wrap and then in aluminum foil before placing them in freezer bags. I freeze cookie dough by wrapping each dough disc in plastic wrap and storing it in a freezer bag for up to 3 months.
• Defrost: For the best texture and flavor I thaw frozen cookies in the fridge overnight before serving.

Frequently asked questions

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