Holiday & Seasonal
Christmas Sugar Cookies
Buttery cut-out sugar cookies with easy royal icing for holiday decorating. Keeps its shape perfectly, tastes amazing, and looks stunning on any cookie platter.
The Cookie That Defines the Holiday Season
These Christmas sugar cookies are the recipe I reach for every single holiday season. The dough is buttery and rich with a soft vanilla-almond flavor that is genuinely delicious on its own, and the texture is perfectly tender with just enough structure to serve as a canvas for decorating. The secret ingredient is half a teaspoon of almond extract — it does not make the cookies taste like almonds, but it amplifies the butter and vanilla in a way that transforms everything.
Baker’s Tips
- Chill the dough for at least 1 hour before rolling — cold dough holds its shape, cuts cleanly, and does not spread in the oven.
- Pull cookies from the oven when the edges are barely golden and centers still look pale and underdone — they firm up considerably as they cool.
- You need two icing consistencies from the same batch: stiff peaks for piping outlines, and thinned to honey-like for flooding interiors. Always use gel food coloring, not liquid.
- Re-roll scraps only once — each re-roll develops more gluten and makes cookies tougher.
Variations
- Marbled Cookies: Flood two or three colors onto a cookie at the same time and swirl with a toothpick for a stunning effect — red, white, and green look especially festive.
- Citrus Sugar Cookies: Add the zest of one lemon or orange to the dough for a bright, fragrant twist.
- Cinnamon Sugar Cookies: Roll the scraps in cinnamon sugar and bake as-is for a quick snack cookie that requires no decorating at all.
For another holiday classic, try my gingerbread cookies.
Ingredients
Sugar Cookie Dough
Royal Icing
Decorations
Instructions
- 1
Make the Cookie Dough
In a medium bowl, whisk together flour, baking powder, and salt. In a stand mixer with the paddle attachment, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Beat in the egg, vanilla, and almond extract. Gradually add dry ingredients on low speed until just combined.
- 2
Chill the Dough
Divide dough in half and shape each portion into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days). The dough must be cold to hold its shape during cutting.
- 3
Roll and Cut Shapes
Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to 1/4-inch (6mm) thickness. Cut shapes with cookie cutters and place on parchment-lined baking sheets, spacing 1 inch apart. Re-roll scraps once, chilling briefly if dough becomes soft.
- 4
Bake
Bake for 8-10 minutes until edges are barely golden — centers should look slightly underdone. Do not overbake. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- 5
Prepare the Royal Icing
In a stand mixer fitted with the whisk attachment, combine sifted powdered sugar and meringue powder. Add 6 tablespoons warm water. Beat on low until combined, then increase to medium-high for 5-7 minutes until stiff, glossy peaks form. Add water by the teaspoon if too thick.
- 6
Prepare Icing Consistencies
For outlining (piping consistency), the icing should hold a stiff peak. For flooding (filling in), thin a portion with water until it flows like honey — a drizzled line should disappear into the surface within 10 seconds. Divide and tint with gel food coloring.
- 7
Decorate the Cookies
Pipe outlines with stiff icing using a small round tip. Let set 10 minutes. Flood interiors with thinned icing, using a toothpick to spread into corners. Add sprinkles, details, and second colors while wet. Let dry completely, 4-6 hours or overnight, before stacking.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 150 calories |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Carbohydrates | 23g |
| Sugar | 14g |
| Protein | 1.5g |
| Sodium | 55mg |
| Fiber | 0.2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why do my sugar cookies lose their shape when baking?
The dough was too warm. Always chill for at least 1 hour, and if the dough feels soft while cutting, pop the sheet in the freezer for 10 minutes before baking.
Can I make the dough and freeze it?
Yes! Wrap discs tightly and freeze for up to 3 months. You can also cut shapes, freeze on a sheet, then store in bags and bake from frozen — just add 1-2 minutes to the bake time.
How far in advance can I decorate Christmas sugar cookies?
Decorated cookies stored in airtight containers between parchment layers will stay fresh for up to 2 weeks at room temperature.
Reader Reviews
Based on 175 reviews
