These Christmas sugar cookies are a holiday staple. The dough is simple to prepare and results in soft cookies that hold their shape, making them a great base for decorating with icing and sprinkles.
From mixing to cooling, you can have these cookies ready in about an hour. They are sturdy enough for decorating projects with family and have a pleasant, buttery flavor that everyone enjoys.
Why this works
- This dough is formulated to minimize spread, so your festive shapes stay sharp and defined after baking.
- It uses common pantry ingredients you likely already have on hand, especially during the holiday season.
- The finished cookies have a smooth, flat surface that provides an ideal canvas for all your decorating ideas.
Ingredients you'll need
- Unsalted Butter: Let it sit on the counter for about an hour to soften. Properly softened butter is key to a light, fluffy dough.
- Flour: For an accurate measurement, spoon the flour into your measuring cup and then level off the top with a knife. This prevents dense cookies.
- Baking Powder: Check the expiration date on your container. Fresh baking powder ensures the cookies have the right texture.
- Vanilla Extract: Pure vanilla extract will provide a richer, more complex flavor than imitation vanilla.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the Dough
First, get your oven preheating to 350°F (175°C) and line your baking sheets. Whisk the dry ingredients—flour, baking powder, and salt—in one bowl. In a separate, larger bowl, beat the softened butter with sugar until it's light and fluffy.
Step 2: Combine Wet and Dry Ingredients
Beat the egg and vanilla into your creamed butter and sugar mixture. Then, working in batches, gradually add the dry ingredients. Mix on low speed just until a soft dough forms.
Step 3: Roll and Cut the Cookies
Divide your dough in half to make it more manageable. On a lightly floured countertop, roll out one section of dough to a 1/4-inch thickness. Use your favorite Christmas cookie cutters to cut out shapes.
Step 4: Bake and Cool
Arrange the cut-out cookies on your prepared baking sheets. Bake for about 10 minutes, just until the edges turn a pale gold. Let them rest on the hot pan for a few minutes before transferring them to a wire rack to cool completely.
Serve it with
These cookies are wonderful on their own or as part of a holiday dessert platter with Christmas Candy and a mug of hot cocoa.
Storage and reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough, tightly wrapped, for up to 3 months; thaw it in the refrigerator before rolling and baking.
FAQ
Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes to soften slightly before rolling.
Why did my cookies spread so much?
Spreading is often caused by butter that is too soft or melted. Make sure your butter is at room temperature but not greasy. Chilling the cut-out cookies on the baking sheet for 10 minutes before baking can also help.
How can I get clean shapes with my cookie cutters?
For crisp, clean edges, dip your cookie cutter in a small dish of flour before each cut. This prevents the dough from sticking to the cutter.
