Introduction
Christmas Sugar Cookies are a crisp, festive treat, perfect for holiday baking, cookie swaps, or gifting. This classic recipe, featuring a buttery dough cut into holiday shapes and decorated with royal icing, delivers a tender bite with colorful charm. Presented on a white ceramic platter, optionally garnished with sprinkles and ribbon-tied tags, these Christmas Sugar Cookies offer a joyful, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to tradition that brings sweet, crowd-pleasing charm to any occasion.
Ingredients
For the Christmas Sugar Cookies:
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp kosher salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
For the Royal Icing:
- 2 cups powdered sugar
- 1½ tbsp meringue powder
- 3–4 tbsp warm water
- Gel food coloring (red, green, etc.)
Serving:
- Optional: Sprinkles, edible glitter
- Suggested Accompaniments: Hot cocoa, eggnog
- Suggested Pairings: Milk, coffee
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Cookie cutters, piping bags
Step-by-Step Process
- Whisk Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt. This ensures an even rise and texture.
- Cream Butter and Sugar: In a large bowl with an electric mixer, beat softened butter and sugar on medium-high 2–3 minutes until pale and fluffy. Scrape bowl once. This aerates dough for crisp edges.
- Add Egg and Extracts: Beat in egg, vanilla, and almond extract until fully combined. The mixture should be smooth.
- Combine Dough: With mixer on low, add dry ingredients in two batches. Mix only until just combined—overmixing toughens cookies. The dough will be soft.
- Chill Dough: Divide the dough in half; flatten into discs. Wrap in plastic. Chill 1–2 hours until firm. Cold dough prevents spreading and holds shapes.
- Preheat Oven and Roll: Preheat oven to 350°F (175°C). Line baking sheets with parchment. On a floured surface, roll chilled dough to ¼-inch thickness. Use festive cutters (trees, stars, bells). Re-roll scraps once.
- Bake to Golden: Place cutouts 1 inch apart on sheets. Bake 8–10 minutes until edges are lightly golden. Rotate sheets halfway. Do not overbake—centers stay soft.
- Cool Completely: Cool on sheets for 2 minutes, then transfer to a rack. Decorate only when fully cool—warm cookies melt the icing.
- Make Royal Icing: In a bowl, whisk powdered sugar and meringue powder. Add 3 tbsp water; beat on low 5–7 minutes until glossy and thick. Adjust with water for piping (stiff) or flooding (thinner). Divide; tint with gel colors.
- Decorate: Use piping bags with #2 tip for outlines. Flood centers with thinner icing. Add sprinkles while wet. Dry 1–2 hours. Pipe details.
Tips for Better Christmas Sugar Cookies
- chill dough 1–2 hrs—holds shapes
- roll to even ¼-inch—uniform baking
- cool fully before icing—no melting
- use gel colors—vibrant, no thinning
- presented on a white ceramic platter to showcase the designs
- Make the dough 2 days ahead
- Freeze-baked cookies up to 2 months
- enhance aesthetic: tie stacks with ribbon
Variations and Customization
- Chocolate Sugar Cookies: Replace ¼ cup flour with cocoa.
- Lemon Sugar Cookies: Add 1 tsp lemon zest.
- Spiced Sugar Cookies: Add ½ tsp cinnamon.
- Gluten-Free: Use 1:1 GF flour blend.
- Vegan: Use plant butter, flax egg, and aquafaba icing.
- Sandwich Cookies: Fill with jam or frosting.
- Stained Glass: Crush hard candies in cutouts.
- Gingerbread Style: Swap extracts for molasses and spices.
Storage and Serving Tips
- Store iced cookies in single layers at room temperature up to 1 week.
- Refrigerate up to 2 weeks; bring to room temp.
- Freeze undecorated cookies up to 2 months; thaw and decorate.
- Serve at room temperature for the best snap.
- Pair with hot cocoa or milk to complement the sweetness.
- Presented on a white ceramic platter with garnishes for a festive, elegant charm.
Nutritional Information
Based on 36 servings (1 cookie each):
- Calories: 110 kcal
- Total Fat: 4g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 35mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 1g
- Vitamin A: 2% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 0% Daily Value
- Iron: 2% Daily Value
Note: Values without icing (chocolate or sandwich versions increase calories). High in joy.
Conclusion
This Christmas Sugar Cookies recipe delivers crisp, festive perfection with buttery flavor in every bite. It transforms dough into holiday art. Its chill-and-cut method and colorful presentation make it a go-to. The tender crumb and sweet icing delight every nibble. It’s sure to be a cherished recipe, loved for its merry, crowd-pleasing charm.
Christmas Sugar Cookies Recipe: Crisp and Festive
Ingredients
- 2½ cups flour
- ¾ cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- Royal icing
- Gel colors
- Optional: Sprinkles
- Suggested Pairings: Cocoa milk
Instructions
- Whisk flour, baking powder, salt.
- Cream butter and sugar.
- Add egg, extracts.
- Mix in dry; chill 1 hr.
- Roll ¼-inch; cut shapes.
- Bake at 350°F 8–10 min.
- Cool fully.
- Make and tint royal icing.
- Decorate; dry 1–2 hrs.
- Serve on a white ceramic platter.
Notes
- Chill dough for shapes.
- Store at room temperature for 1 week or freeze for 2 months.
- Try chocolate or stained glass variation.
- Pair with eggnog.
