Everyone needs an Easy Sugar Cookie Recipe! These are buttery and literally melt-in-your-mouth delicious and my go-to sugar cookie dough. You can bake them soft or crisp. These Christmas Sugar cookies have been part of my holiday cookie-decorating tradition for years!

Sugar cookies recipe decorated on a platter for Christmas

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I love festive holiday treats like melt-in-your-mouth Snowball Cookies, soft Chocolate Chip Cookies, and of course Baklava. These beautifully decorated sugar cookies are a beautiful addition to the Christmas cookie platter.

I love simple dishes that use minimal ingredients. During the holidays, I love baking, but I don’t love the cleanup afterwards. This recipe for Christmas sugar cookies gives me the best of both worlds — perfect cookies and an easy clean-up. You also don’t have to chill the dough so you can cut and bake the cookies right away, saving you time. I’m so excited to share this recipe with you! 

One of my favorite Christmas traditions is cookie decorating, and my family has been doing this since the kids were tiny. The kids love the creative freedom to do what they want with their cookies, and of course, they are even more excited to eat them!

Whether you are planning a cookie-making party for your Christmas party or for the holiday cookie platter, you need a sugar cookie recipe that you can rely on. These cookies taste amazing, keep their shape, and are perfect for eating plain or decorating them with sugar cookie icing and sprinkles. Let’s get started! 

Christmas Sugar cookies decorated with frosting and festive holiday sprinkles

Tips For The Best Christmas Sugar Cookies

Sugar cookies may seem simple, but there are a lot of bad recipes out there! After much trial and error, I feel confident that I have mastered the art of the sugar cookie. Here are all the best tips and tricks I have gathered throughout the years to get the best flavor and texture: 

Tip #1: Soften your butter

Butter should be softened at room temperature. If the butter is too soft or partially melted, you will end up with a sticky dough that is difficult to roll out.

Tip #2: Rolling Out Sugar Cookies Dough

Roll your dough out directly on a silicone baking mat or piece of parchment paper so you do not have to transfer your delicate shapes onto a baking sheet later. You can cut your shapes out right atop the mat and make your life a bit easier.

Tip #3: How Thick Should Sugar Cookies be Rolled Out?

Roll your dough out to about ¼-inch thick. This is the sweet spot. You’ll have cookies thick enough to keep their shape, while also thin enough to promote even baking. 

Sugar cookies rolled to 1/4-inch thickness

Tip #4: Avoid Crumbly Dough

Crumbly dough makes for misshapen cookies that are prone to uneven baking. To prevent this, don’t overmix your dough. You want the dough to be as smooth as possible. However, if you do get a crumbly texture, add ½ tbsp of water, or milk to the batter and incorporate it until it remoistens the dough.

Tip #5: Avoid Overbaking

10 minutes might seem like a very short baking time for cookies. But, trust me, do not overbake them! At around 10 minutes, the edges of the cookies should just start to turn golden brown. This is the time to pull them! If you continue baking, you risk compromising that signature tenderness of a perfect sugar cookie. 

How to make perfectly baked Sugar Cookies without over-baking

How to Make Cut-Out Sugar Cookies

  • Combine your flour, baking powder (make sure to use aluminum free baking powder) and salt together in a small bowl and set the dry mixture aside. 
  • Using a stand mixer or handheld mixer, cream together your butter and sugar then add egg and vanilla extract and beat until smooth and creamy.
  • Add the flour to the butter mixture in thirds, mixing until incorporated between additions.
  • Divide the dough into two equal parts and dust your work surface with flour to keep the dough from sticking. You can also dust the top of the dough lightly. Use a rolling pin to roll out each piece to an even ¼-inch thickness. Lift the dough gently to ensure it’s not sticking to your counter before cutting out shapes.
  • Use a cookie cutter to cut out your favorite shapes or freeze your dough for later use. Note that larger cookies will take slightly longer to bake. Transfer the cookies to a cookie sheet, keeping them 1 inch apart (they do expand a bit in the oven).
  • Bake the cookies at 350˚F for 10 minutes or until the edges are just starting to turn golden. That’s your cue to pull them out. Let the cookies cool on the baking pan for 5 minutes so they are easier to move without cracking then transfer to wire racks and let the cookies cool completely before decorating.
Step by step photos how to make sugar cookies by creaming together butter and sugar, adding flour, dividing dough and cutting shapes

Storing Sugar Cookies

The great part about this recipe is that it can be made a couple of days in advance and the cookies will still retain their freshness. Below, I will share how you should store them and also how you can freeze your dough or baked cookies for later munching! 

  • Storing Cookies at Room Temperature: Store baked sugar cookies on the counter in an airtight container. They will keep for up to a week. Remember, if you have decorated your Christmas Sugar Cookies, let the frosting firm up, and then store them between layers of parchment paper to prevent sticking and/or destroying your designs. 
  • To freeze baked sugar cookies: allow cookies to cool completely, then stack the cookies in an airtight container between layers of parchment paper. Freeze cookies for up to 2 months. When you are ready to eat them, thaw at room temperature. 
  • To freeze your sugar cookie dough: roll it into a ball or a log. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. The dough will keep for up to 2 months before you need to use it. When you are ready to bake, allow the dough to thaw in the refrigerator overnight. Then, bring it to room temperature for 1 hour before you shape your cookies and bake them. 
Baked sugar cookies ready for baking

How to Decorate Christmas Cookies

To decorate sugar cookies, I love to use our 3-ingredient cookie icing from our Gingerbread Cookie Recipe, or you can make a royal icing, and add food coloring. To pipe the frosting, transfer to a squeeze bottle or little zip bags (handy and inexpensive for cookie decorating parties).

If you prefer, you can purchase an icing decorating kit with pre-made frostings in a variety of colors, which makes it easy. Don’t forget the Christmas sprinkles and crushed candy canes.

Decorated Christmas cookies with sprinkles and frosting

Decorated Christmas cookies have a way of making the holidays more merry and bright, even if you aren’t the best at decorating. The perfectly imperfect ones are the most endearing anyway.

Christmas Sugar Cookies make my heart so happy because they unlock sweet memories over the years, like the cookie decorating party in the photo above when my husband and I hosted the family Christmas Eve party.

I’d love to hear about your special Christmas traditions around cookies in the comments below.

These are our best-loved (and reviewed) Christmas cookies to fill up your holiday cookie tray. These are well-loved by all ages and you’re sure to find some new favorites in this list. Looking for more Christmas recipes and inspiration? Check out our Christmas archives here.

Christmas Sugar Cookies Recipe 

4.97 from 585 votes
Sugar cookies recipe decorated on a Christmas cookie platter
Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious. I am positive these Christmas cookies will win you over. 
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 40 cookies

Instructions

  • Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder and salt in a small bowl and set aside. 
  • Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.
  • To the butter mixture, add flour in 3 parts until fully incorporated. 
  • Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes. 
  • Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.
  • Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely and decorating with cookie icing

Nutrition Per Serving

96kcal Calories12g Carbs1g Protein5g Fat3g Saturated Fat16mg Cholesterol17mg Sodium43mg Potassium1g Fiber5g Sugar148IU Vitamin A16mg Calcium1mg Iron
Nutrition Facts
Christmas Sugar Cookies Recipe 
Amount per Serving
Calories
96
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
16
mg
5
%
Sodium
 
17
mg
1
%
Potassium
 
43
mg
1
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
148
IU
3
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookies, Dessert
Cuisine: American
Keyword: sugar cookies
Skill Level: Easy
Cost to Make: $
Calories: 96
Natasha's Kitchen Cookbook
4.97 from 585 votes (497 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Mary
    December 20, 2021

    For your easy sugar cutout cookie recipe should you refrigerate your doe before rolling out?

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Mary, this recipe does not require that step! I hope you love it!

      Reply

  • I
    December 17, 2021

    Natasha, I’m going to be making 7 dozen of these for a gathering. Would it be ok if I made the dough in advance and kept it in the refrigerator until ready to use?
    If so, how many days in advance?
    I don’t want to make the dough and freeze it or make the cookies and freeze them. Thank you in advance.

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Irina, that will work great to make the dough ahead and refrigerate it. Just make sure it reaches room temperature before you shape your cookies and bake them.

      Reply

  • A.J.
    December 16, 2021

    Ooof. I added slightly less than the tbsp (which really seems like a lot!), and we could really taste in the cookies. We definitely did NOT use baking soda by mistake, I bake frequently and know the difference. I suspect this has to be an error. My kids won’t even eat them.

    Reply

    • Natasha
      December 17, 2021

      Hi A.J. I’m not sure what else it could be. I’ve made this recipe many times exactly per the recipe and haven’t had that issue. In baking in general, the rule of thumb is 1 tsp of baking powder per cup of flour so 3 tsp = 1 Tbsp.

      Reply

  • Mary DiMattesa
    December 15, 2021

    Hi Natasha,
    Can you please share your royal icing recipe to go along with your wonderful cookies?

    Reply

    • Natasha's Kitchen
      December 15, 2021

      Hello Mary, I don’t have it on my website yet but here is a royal icing recipe from my friend Sally.

      Reply

  • Gabrielle
    December 14, 2021

    Went against my better judgment and stuck with the recipe using a whole tablespoon of baking powder. The cookies tasted horrible from that

    Reply

    • Natasha
      December 16, 2021

      Hi Gabrielle, did you use baking soda by mistake? You should not be able to taste the baking powder. Also, I highly recommend buying baking powder that does not contain aluminum. Some people are sensitive to the taste of it and can detect it.

      Reply

  • john
    December 13, 2021

    Hi, I made these and they are horrible. Too much Baking Powder in your recipe! I think the 5 star reviews are either bots or people that cannot taste food correctly.

    Reply

    • Natasha
      December 14, 2021

      Hi John – did you possibly use baking soda by mistake? Baking soda is 3-4x stronger than baking powder and will ruin these cookies in that quantity. We make these every year and I haven’t had any issues with the quantity of baking powder.

      Reply

    • Sarcee
      December 14, 2021

      Hi john you probably just leave this wonderful lady and her website alone. The cookies are fantastic and you should keep your thoughts to yourself. 🙂

      Reply

    • Suki
      December 23, 2021

      Hello!! I was thinking of making this with my little cousin and I don’t want anything to go wrong. We can’t use eggs, so is there a substitute for the egg that is just as effective? Or will ignoring the egg be fine? I heard banana is a great substitution but then the cookies will have a banana-y taste. Thank you, otherwise, just reading this is telling me that they’re gonna turn out amazing!

      Reply

      • Natashas Kitchen
        December 24, 2021

        I haven’t tried an egg replacement to substitute for egg in this recipe. If you experiment, let me know how you liked the recipe.

        Reply

  • Amanda Abbott
    December 12, 2021

    I just made these with my kids and they turned out great! What a wonderful recipe! This will definitely be my go-to from now on! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Wonderful to hear that, Amanda. Thank you for your awesome review! I’m glad you just found a new favorite with this recipe.

      Reply

  • Susan
    December 11, 2021

    I made these for the first time last night. They are buttery and delicious. This dough was the least sticky and easiest to roll out and cut that I have ever made. This will be my sugar cookie recipe from now on!

    Reply

    • Natashas Kitchen
      December 11, 2021

      That’s so great! It sounds like you have a new favorite, Susan!

      Reply

  • melissa
    November 20, 2021

    What do i do if i put all the flour at once? How can I fix it?

    Reply

    • Natasha
      November 22, 2021

      Hi Melissa, it would just be more difficult to blend it in. As long as you can get it to blend in (you may need to mix a little longer), it should be ok.

      Reply

  • melissa
    November 20, 2021

    Hey Natasha, I was wondering if you can put the dough for the cookies into the fridge?

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Melissa, yes, that will work great to make the dough ahead and refrigerate it. Just make sure it reaches room temperature before you shape your cookies and bake them.

      Reply

      • Alla Fenin
        December 11, 2021

        How long can the dough be refrigerated for? Also, how far in advance can I make the cookies for a decorating party? One day sealed tight or longer? Thank you!! These are definitely my favorite go-to sugar cookies Natasha! Thank you for opening your kitchen to us all. 😁

        Reply

        • Natashas Kitchen
          December 11, 2021

          Hi Alla, please see the notes in the recipe on how to store these cookies.

          Reply

  • Madelene
    November 13, 2021

    Hi Natasha!
    Love your recipes. I want to try this recipe before Christmas to make sure it goes well, but I noticed there is no recipe for the royal icing. Might you have one? Thanks in advance.

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Hi Madelene, I don’t have it on my website yet but here is a royal icing recipe from my friend Sally.

      Reply

  • Tia Alexandria
    November 6, 2021

    Can you add almond extract cookies because I have some almond extract and I’ve been reading that it makes sugar cookies more flavorful

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Hi Tia, I haven’t tested that yet but I imagine that will be fine. Please share with us how it goes if you try that.

      Reply

  • Audrey
    November 1, 2021

    Made the cookies and they were super duper dry. Had to add lots of water but not enough bc after they were cooked still super crumbly and dry. Just out here trying to make mushroom shaped cookies.

    Reply

    • Natasha
      November 2, 2021

      Hi Audrey, dry sugar cookies are usually due to overbaking (also make sure you are using conventional oven modes and not convection). These would work fine for a mushroom cutout, but not a 3-d mushroom shape like our Meringue mushrooms (I’m not sure if that’s what you meant).

      Reply

  • Ashlee
    October 29, 2021

    I followed this exact recipe and they tasted like baking powder. My whole family tried a bite and spat it out. When I was making them I thought a tablespoon of baking powder was a lot as my moms recipe only calls for 1 tea spoon. I don’t know what I could have done wrong because most other reviews have good results

    Reply

    • Natasha
      October 30, 2021

      Hi Ashlee, normally you should not be able to taste baking powder (unless way too much was used or sometimes people say they can taste aluminum in it so avoid baking powder with aluminum). I wonder if maybe you accidently used baking soda instead of baking powder. You would be able to taste baking soda if you accidentally used that which is a common mistake. I hope that helps.

      Reply

      • Donna Quigley
        December 11, 2021

        Hi Natasha, I love this recipe, but I use 1 tsp baking powder. The recipe above says 1 Tbsp baking powder! Too much, surely? It’s no wonder Ashlee and family spat out the sugar cookie if it tasted of baking powder. 😜

        Reply

    • Ryan
      December 9, 2021

      I had this issue with any recipe I made using baking powder for a while. Check your container of baking powder to see if there are small balls or clumps of baking powder formed. If there are, run your baking powder through a sifter and break up all the clumps. This fixed it for me!

      Reply

    • JEREMIAH PAKKI
      December 10, 2021

      Please check if you’re using US standard sizes. In some cultures like India, tablespoon equals 5 times US standard tablespoon.

      Reply

  • Ronda Buckingham
    August 23, 2021

    I made these sugar cookies today and they were so delicious! They baked without spread and were soft on the inside with a little crunch along the edges. I’ve made many many sugar cookie recipes, and this one BY FAR surpasses the, all! Thank you…I love your site and your videos!

    Reply

    • Natashas Kitchen
      August 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Ronda!

      Reply

  • Rebecca Pope
    May 14, 2021

    Hello! I have a question:
    I have seen 3 ingredient recipes for sugar cookies; they exclude the baking powder, egg, & keep the vanilla optional. What do these changes do to the cookies? I’m looking for ones that a chewy or soft rather than crispy.

    Reply

    • Natasha
      May 15, 2021

      Hi Rebecca, these are not chewy but they will be soft if they are baked for less time.

      Reply

  • Amreen
    April 10, 2021

    Hey there Natasha
    The sugar cookies turned out amazing!!
    But since the batter makes so many cookies is there a way maybe to freeze them and then bake them some other time?

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Amreen, I answer that question actually in the recipe. Check out the portion, How to Freeze Sugar Cookie Dough.

      Reply

  • Viviana Bobadilla
    March 19, 2021

    When will the recipe for the royal icing be up?

    Reply

    • Natasha's Kitchen
      March 19, 2021

      Hi Viviana, I don’t have it on my website yet but here is a royal icing recipe from my friend Sally.

      Reply

  • Rita
    March 5, 2021

    Ur the best non stop cooking every minute baking cooking thank u for recipes

    Reply

    • Natashas Kitchen
      March 6, 2021

      You’re welcome, Rita! I’m so glad you’re enjoying our recipes.

      Reply

  • Stlvia
    February 15, 2021

    WOULD LOVE ROYAL ICING RECIPE FOR COOKIES

    Reply

    • Natashas Kitchen
      February 15, 2021

      Thank you for that suggestion! We have it on our to-do list!

      Reply

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