Recipe

Holiday Sugar Cookies

Soft-centered, crisp-edged cutout sugar cookies with a quick vanilla bean glaze that sets smooth and glossy.

By Matt Campbell

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4.8 (214)

A platter of holiday-shaped sugar cookies glazed in white vanilla icing on a warm kitchen table with a soft linen napkin and twinkle lights in the background

Holiday cookies are supposed to feel festive, not like a tiny flour-based panic attack. These classic cutout sugar cookies keep it simple: a buttery dough that rolls without cracking, cookies that hold their shape, and a vanilla bean glaze that dries smooth so you can stack them for tins, swaps, or midnight snacking.

I’m going for the sweet spot here: crisp edges, tender centers, and enough flavor that you still want one even when the sprinkles are gone. If you have kids helping, great. If you have a “helpful” adult hovering, give them the sprinkles and keep them away from the dough.

Butter, sugar, eggs, flour, vanilla, baking powder, and salt arranged with measuring cups

Why It Works

Reliable dough: Chilling makes it easy to roll and cut cleanly, with less sticking and less spreading.
Better texture: This flour-forward dough helps you get crisp edges without turning the whole cookie into a total crunch-fest.
Glaze that sets: Powdered sugar plus milk and vanilla dries to a smooth finish, so cookies can be stacked and packed. Set time depends on thickness and humidity.
Accessible and flexible: No obscure ingredients, and you can keep the decorating as simple or extra as you want.

Pairs Well With

Storage Tips

Room temperature: Store fully cooled, fully glazed cookies in an airtight container for up to 7 days, with best texture in the first 5 days. Layer with parchment to prevent sticking and keep the glaze pretty.

Freeze baked cookies: Freeze unglazed cookies in a single layer until firm, then transfer to a freezer bag or container for up to 2 months for best quality. Thaw at room temp, then glaze.

Freeze cookie dough: Wrap the dough disc tightly and freeze up to 2 months. Thaw overnight in the fridge, then roll and cut as usual.

Cookie box tip: Let glaze set at least 2 hours before packing, longer if your kitchen is humid.

Common Questions

Do I really need to chill the dough?

Yes, if you want clean edges and less spreading. A minimum 1 hour chill makes rolling easier and helps the cookies keep their shape in the oven. If your kitchen is warm, go for 2 hours.

How thick should I roll sugar cookie dough?

My happy place is 1/4 inch. Thinner gives you snappier cookies, thicker can stay a bit doughy in the center. If you want super-soft cookies, roll closer to 5/16 inch and add 1 minute of bake time.

Why did my cookies spread?

Usually one of three things: butter was too soft, dough was not chilled enough, or the baking sheet was warm. Chill cut cookies on the tray for 10 minutes before baking if you suspect spreading.

My dough is cracking or feels dry. What now?

Two common culprits: the dough is over-chilled or you added too much flour while rolling. Let the dough sit at room temp for 5 to 10 minutes, then try again. If it is still crumbly, knead it in the bowl with your hands for 10 to 15 seconds to bring it back together (no need to overwork it).

Can I make these ahead for a party?

Absolutely. Bake the cookies up to 3 days ahead and glaze 1 day ahead, or freeze baked unglazed cookies and glaze after thawing.

Can I flavor the cookies or glaze?

Yes. Add 1/2 teaspoon almond extract (and reduce vanilla slightly), or add 1 teaspoon citrus zest for a brighter vibe. For the glaze, swap in a few drops of peppermint extract, or add lemon zest for a fresh twist.

How do I thin or thicken the glaze?

To thin, add milk a teaspoon at a time. To thicken, add a spoonful of powdered sugar. A thicker glaze sets faster, and humid kitchens slow everything down a bit.

A hand rolling chilled sugar cookie dough on a lightly floured surface with holiday cookie cutters nearby

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
Rolling pin
Plastic wrap
Cookie cutters
2 baking sheets
Parchment paper
Wire cooling rack
Small whisk and bowl for glaze

The first time I made cutout cookies as an adult, I tried to do everything at once: dough, icing, twenty shapes, and a soundtrack that made me feel like I was in a holiday movie. What I actually made was a mess. Flour on the floor, cookies stuck to the counter, and icing that never set. This recipe is what I wish I had then: chill the dough, roll it thicker than you think, bake until the edges just turn golden, and use a glaze that behaves. It still feels fun, just with fewer dramatic plot twists.