Name: Christmas Sugar Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Ingredients: 3 cups all-purpose flour (375 g, spooned and leveled); 1/2 tsp salt; 1 cup unsalted butter (226 g, softened); 1 cup granulated sugar (200 g); 1 large egg (room temperature); 2 tsp vanilla extract; 1/2 tsp almond extract (optional); 2 cups powdered sugar (240 g); 3 tbsp milk (plus more as needed); 1/2 tsp vanilla extract; food coloring (optional)

These Christmas sugar cookies are soft in the middle, firm enough to decorate, and they keep their shape in the oven, so your stars and trees still look like stars and trees. The dough uses no baking powder, which is the main reason the edges stay sharp. Chill the cut shapes for 10 minutes before baking and you are set. Decorate with simple icing or sprinkles.

Why you will love this recipe

No baking powder, so shapes stay sharp
Dough can be made days ahead
Easy icing with pantry ingredients

Christmas Sugar Cookies

Soft cut-out Christmas sugar cookies that hold their shape, with an easy 3-ingredient icing.

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Prep Time 30

Cook Time 10

Chill 1

Total Time 1 40

Servings: 30 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

3 cups all-purpose flour 375 g, spooned and leveled
1/2 tsp salt
1 cup unsalted butter 226 g, softened
1 cup granulated sugar 200 g
1 large egg room temperature
2 tsp vanilla extract
1/2 tsp almond extract optional

Easy icing

2 cups powdered sugar 240 g
3 tbsp milk plus more as needed
1/2 tsp vanilla extract
food coloring optional

Method

Whisk the flour and salt in a bowl.
Beat the butter and sugar for about 2 minutes until light and creamy. Beat in the egg, vanilla and almond extract.
Add the flour mixture on low speed until a soft dough forms. Divide in half, flatten into discs, wrap and chill for 1 hour.
Heat the oven to 350°F (175°C) and line baking sheets with parchment.
Roll each disc on a lightly floured surface to 1/4 inch (6 mm) thick. Cut shapes and place them 1 inch apart. Chill the trays for 10 minutes.
Bake for 8 to 10 minutes, until the edges are set but not brown. Cool on the tray for 5 minutes, then move to a rack.
For the icing, stir the powdered sugar, milk and vanilla until smooth and thick. Tint if you like, then pipe or spread on fully cooled cookies. Let set for about 2 hours.

Notes

Make ahead: the dough keeps in the fridge for 3 days or the freezer for 3 months. Baked, undecorated cookies freeze well for 1 month.

Storage: keep decorated cookies in an airtight tin at room temperature for up to 1 week.

Questions people ask

Why did my sugar cookies spread?

Usually warm dough or too much butter. Chill the cut shapes for 10 minutes before baking and measure flour by spooning it into the cup.

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Can I make these without almond extract?

Yes. Leave it out or add an extra 1/2 tsp vanilla.

More Christmas recipes: Christmas Sugar Cookies · Soft Gingerbread Cookies · Cranberry Orange Banana Bread · Christmas Crack · Cranberry Brie Bites · Homemade Hot Chocolate

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Christmas Sugar Cookies (Cut-Out Cookies That Hold Their Shape)

Why you will love this recipe