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Christmas Sugar Cookies

Christmas Sugar Cookies

These christmas sugar cookies combine 1 cup butter, 1 cup sugar, 1 egg, vanilla, 2 teaspoons baking powder, salt, and 3 cups flour into a soft cut-out cookie dough. You chill the dough for at least 1 hour, roll it to 1/4 inch thick, cut out shapes, and bake the cookies at 350°F for 8 to 10 minutes. Make these christmas sugar cookies for a cookie exchange, Christmas morning, or holiday cookie platter when you need an easy christmas sugar cookie recipe from scratch.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 hour 28 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 202
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups (345 g) butter (3 sticks at room temperature )
  • 2 cups (390 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 cups (650 g) all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt

Equipment

  • Rolling Pin
  • Cookie cutters
  • Stand mixer or hand mixer
  • Baking sheets

Method
 

  1. Cream the Butter and Sugar
    In a large mixing bowl, beat the softened butter and sugar together for 2 to 3 minutes, until light, fluffy, and noticeably paler in color. If the mixture still looks grainy, continue beating until it becomes soft and airy. Properly creaming the butter and sugar helps create tender cookies.
  2. Add the Wet Ingredients
    Add the egg and vanilla extract, then beat until fully combined. Scrape down the sides and bottom of the bowl with a spatula to make sure all the butter is incorporated into the mixture.
  3. Mix the Dry Ingredients
    In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined. This helps distribute the baking powder throughout the flour and prevents clumps from forming in the dough.
  4. Combine the Ingredients
    Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing. The dough should feel soft and manageable without being sticky. If it feels too sticky to handle, add more flour 1 tablespoon at a time until you reach the right consistency.
  5. Chill the Dough
    Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the butter, making the dough easier to roll and cut. Warm dough tends to stick to the counter and rolling pin, making it harder to work with.
  6. Roll and Cut the Cookies
    Preheat the oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll the chilled dough to approximately 1/4 inch thick, then cut out your desired shapes. Arrange the cookies on an ungreased baking sheet, leaving about 1 inch between each one. If the dough becomes too soft while working, return it to the refrigerator for 10 minutes before continuing.
  7. Bake the Cookies
    Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. The centers may still look slightly underdone when you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Decorate
    Once the cookies have cooled completely, decorate them with your favorite icing. Royal icing, buttercream, or a simple powdered sugar glaze all work well. Allow the icing to set before serving or storing the cookies.

Recipe Notes

Sugar Cookies: You can also use our soft sugar cookie recipe made with sour cream for a tender, soft texture.
Butter: I used salted butter for this recipe. If you use unsalted butter, add an extra 1/2 teaspoon of salt.
Sugar Cookie Icing: Whisk together 2 cups powdered sugar, 2 tablespoons milk, 1 1/2 tablespoons corn syrup, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
Buttercream Frosting: Beat 3/4 cup butter with an electric mixer until smooth. Add 3 1/2 cups powdered sugar, 3 to 4 tablespoons heavy cream, and 1 teaspoon vanilla extract. Mix until creamy and fluffy.
You can also use cream cheese frosting as another delicious decorating option.
Freezer Instructions: I recommend freezing the cookies before decorating them. Arrange the cooled cookies on a baking sheet and freeze for 30 minutes, or until firm. Transfer them to a freezer-safe container, stacking them once frozen. Store for up to 3 months. Thaw before decorating.