Recipe

Christmas Sugar Cookies

Buttery cutouts with crisp edges, soft centers, and dough that actually behaves for decorating.

By Matt Campbell

•

4.8

A plate piled with iced Christmas sugar cookies in festive shapes like stars and trees, decorated with simple white icing and colorful sprinkles on a cozy kitchen table with warm holiday lighting

Christmas sugar cookies are a whole mood: flour on the counter, a playlist you swear you will not sing along to, and someone sneaking sprinkles straight from the jar. I love them because they are equal parts cozy carb and creative project. Also because the best ones have that tiny snap at the edge, a soft buttery middle, and enough vanilla to make you do the mid-bite pause.

This is my go-to cutout sugar cookie dough for the holidays. It rolls without cracking, cuts clean, and holds its shape in the oven so your snowflakes do not turn into abstract blobs. We are keeping ingredients accessible and the steps clear, with a few small tricks that make a big difference.

A home kitchen counter with bowls of flour, sugar, butter, eggs, vanilla, and baking powder laid out next to measuring cups and festive cookie cutters under soft warm lighting

Why It Works

Reliable shape: Chill the dough and bake on a cool sheet pan so your cutouts keep crisp lines.
Better flavor: A mix of vanilla and almond extract (optional but recommended) makes these taste like the holidays, not just sweet.
Texture you want: Creamed butter and sugar for tenderness, plus a short bake for soft centers and lightly golden edges.
Decorating-friendly: The cookies are sturdy enough for icing, but still tender when you bite in.

Pairs Well With

Storage Tips

Room temperature: Store plain cookies in an airtight container for about 5 to 7 days. If your kitchen is very humid, expect the texture to soften sooner. Layer parchment between stacks to protect clean edges.

Iced cookies: Once icing is fully set, store airtight at room temp for about 3 to 5 days. This milk-based glaze can stay a bit softer in humid weather, so stack with parchment and keep the container cool and dry.

Freeze baked cookies: Freeze plain cookies in a freezer-safe container (parchment between layers) for up to 2 to 3 months. Thaw covered at room temp so condensation does not get weird.

Freeze the dough: Wrap dough discs tightly and freeze up to 2 to 3 months. Thaw overnight in the fridge, then let sit at room temp for 10 to 15 minutes before rolling.

Extra make-ahead tip: You can also cut shapes, freeze them on a parchment-lined tray until firm, then bag them. Bake straight from frozen, adding 1 to 2 minutes if needed.

Common Questions

How do I keep sugar cookies from spreading?

Three things: chill the dough, use butter that is soft but still cool (not greasy), and bake on a cool baking sheet. If you are reusing a sheet pan, let it cool fully between batches. Keeping your oven truly at 350°F also helps, so preheat well.

Why are my cutouts cracking when I roll them?

The dough is too cold or too dry. Let it sit on the counter for 5 to 10 minutes, then roll again. Also make sure you measure flour correctly: spoon it into the cup and level it off, do not pack it.

Can I make these without almond extract?

Absolutely. Use all vanilla. Almond extract just adds that bakery-style holiday vibe.

What thickness should I roll the dough?

1/4 inch is the sweet spot. Thinner cookies get crisp fast and can dry out. Thicker cookies may lose some definition and need a longer bake. If you want perfectly even cookies, roll between parchment or use rolling pin guides.

How do I know when they are done?

Look for set tops and just barely golden edges. If the whole cookie turns golden, you are drifting into crunchy territory (not bad, just different).

Can kids help with this recipe?

Yes, and it is basically the point. Let them cut shapes and decorate. For less chaos, put sprinkles in a muffin tin so each color has its own lane.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Plastic wrap
Rolling pin
Cookie cutters
Parchment paper
Sheet pans
Cooling rack
Optional for icing: piping bags or zip-top bags, small offset spatula

I used to think sugar cookies were supposed to be a little bland, like their job was just to hold frosting. Then I started treating them like a real recipe, not an ornament. Good butter, enough salt to wake everything up, and a splash of almond extract that makes the kitchen smell like someone knows what they are doing. Now this dough is my annual tradition: relaxed, flour everywhere, and exactly the right amount of chaos.