Cut-out Christmas sugar cookies are easy to make, bake and decorate. These festive favorites are perfect for holiday parties for young and old alike.
A basic sugar cookie dough is all that's required and a little imagination for decorating.
This recipe for sugar cookies uses butter, and I especially like using Irish butter, for added flavor and cookies with deliciously soft centers and edges that are just perfectly crispy and what I call 'snappy.'
I love to bite a Christmas cookie and hear that little snap, as if the cookie is declaring to the world, it's perfectly delicious inside.
These classic Christmas cookies are a great way to kick off the holiday baking season.
I know many bakers steer clear of making cookies from scratch. Opening a packet of premade dough is very easy, but in my book nothing beats making your very own sugar cookies from scratch. No additional preservatives or flavor enhancers, just basic natural, baking ingredients to create a flavorful punch.
This is a basic recipe for sugar cookies, and can be used all year round. However, this time they're all decorated for the holidays. You can choose to ice them anyway you wish.
One reason I really love these cookies is because they keep their shape in the oven. This is so important for a festive cookie
And so, let's get to it, and bake up a batch of holiday sugar cookies.
Ingredients for Christmas Sugar Cookies:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- all-purpose flour
- baking powder
- unsalted butter, softened to room temperature
- granulated sugar
- egg, at room temperature
- pure vanilla extract
- royal icing, or white chocolate to decorate
Instructions for Christmas Sugar Cookies:
In a large bowl using a hand mixer beat the butter and sugar together on high speed until completely smooth and creamy, about 2-3 minutes.
Add the egg, vanilla and beat on high speed until combined, about 1 minute.
Add the dry ingredients to the wet ingredients and mix on low until combined.
Dough will be soft.
Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
Once chilled, preheat oven to 350°F (177°C).
Line 2-3 large baking sheets with parchment paper.
Using a cookie cutters in the picture, cut the dough into shapes.
Re-roll the remaining dough and continue cutting until all is used.
Bake for 10-12 mins.
Decorate the cooled cookies with royal icing or tempered white chocolate and sprinkles or edible beads.
Here's the printable recipe with step-by-step photo instructions.
You're welcome to print and share this recipe with friends and family.
Christmas Sugar Cookies
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- ⅔ cup sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- In a large bowl, using a hand mixer or a kitchen stand mixer, beat the butter and sugar together on high speed until completely smooth and creamy (about 2-3 minutes).
- Add the egg, vanilla and beat on high speed until combined, about 1 minute.
- Sift the flour, baking powder and salt together. Gradually add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be soft.
- Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
- Once chilled, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking sheets.
- Dust a work surface with flour and roll out the dough to ¼ inch thickness. Use cookie cutters to cut the dough into the desired shapes. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10-12 mins. If desired, decorate the cooled cookies with royal icing or tempered white chocolate.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Here's an image designed for saving to your Pinterest boards.
Decorating and Storage Tips:
These cookies can be stored in an airtight container for 7 to 10 days. No need to refrigerate them. They'll begin to dry out a little bit after about one week.
I find it's best not to decorate these cookies straight away. Cool them completely first. Store them overnight if necessary in an airtight plastic container or cookie tin. Layer waxed paper or parchment paper between the cookies in the box.
After the cookies are decorated, it's best to let the icing dry completely before trying to store them in a container. Leave them out to air dry for at least 12 hours. This should not cause them to go stale. Lay the cookies on parchment paper or a baking tray to do this. Do not use a baking rack. This would expose the bottom of the cookie to air and cause it to go stale. By putting the cookies on parchment only the top icing is exposed to dry in the air.
If you plan to put these cookies into individual serving bags then do make sure they're completely dry.
I hope you find these tips helpful.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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