Best Christmas Sugar Cookies Recipe

Christmas sugar cookies that are soft, buttery, and hold their shape for decorating—this cookie recipe delivers just that! Whether you prefer a no-chill, quick method or a chilled dough for crisp edges and precise cutouts, both approaches work with these proportions.

Made with room temperature butter, granulated sugar, an egg, and vanilla, this cookie recipe yields about 24–30 two- to three-inch cookies depending on cutter size. Read on for the full ingredients list, step-by-step method, decorating tips, and storage hacks so your cookies look and taste perfect!

Ingredients – Christmas Sugar Cookies

For the cookies

• 1 cup (227 g / 8 oz) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract (or 1 tbsp almond extract for a nutty variation)
• 2 3/4 cups (335 g) all-purpose flour — for firmer, cut-out cookies use 2 3/4 cups; for slightly softer cookies use up to 3 cups (375 g)
• 1–1 1/2 tsp baking powder (see note below on amounts)
• 1/4–1/2 tsp salt

Yield: about 24–30 two- to three-inch cookies (varies by cutter size).

For the icing (basic glossy flood icing)

• 3 cups (360 g) confectioners’ (powdered) sugar, sifted
• 1 tsp vanilla extract (or a drop of vanilla paste)
• 2–3 tsp light corn syrup (adds shine)
• 4 1/2–5 tbsp milk (start with less and thin to flood consistency)
• Pinch of salt
• Gel food coloring (for vibrant colors) and sprinkles, optional

Icing notes: For piping, use thicker icing (less milk); for flooding, thin to a ribbon-like consistency that levels in ~20–30 seconds. Store leftover icing in an airtight container in the fridge for up to 5 days; bring to room temperature and stir before use.

Notes & substitutions

• Butter: use unsalted butter and measure salt separately. For dairy-free, substitute a high-quality vegan butter (results may vary).
• Flour: measure by spoon-and-level or weigh for best results — weight is more consistent than cups.
• Baking powder: the recipe uses 1 tsp for a subtle lift; if you prefer a slightly more tender crumb, increase to 1 1/4 tsp. Avoid large tablespoon measures unless clarified by a tested formula (1 tbsp would be unusually high for this amount of flour).
• Egg & temperature: using room temperature egg and room temperature butter helps the dough come together smoothly and improves texture.
• Gel food coloring is recommended for vivid hues without thinning the icing.

Method

Follow these step-by-step instructions to make the cookie dough, roll and cut the cookies, bake, and finish with icing. Steps are written for clarity — use a stand mixer or hand mixer as convenient.

• 1. Prep: Bring 1 cup unsalted butter and 1 large egg to room temperature before starting. Preheat the oven to 350°F (see Baking & Timing section). Line baking sheets with parchment paper.
• 2. Cream butter and sugar: In a large bowl or the bowl of a stand mixer, beat the room temperature butter and 1 cup granulated sugar on medium speed for 2–3 minutes, until pale and fluffy. Proper creaming incorporates air and yields airy, tender cookies.
• 3. Add egg and extract: Beat in the egg and 1 tsp vanilla extract (or almond extract if using) on low speed until combined, scraping the bowl once.
• 4. Combine dry ingredients: Whisk together the 2 3/4–3 cups all-purpose flour, 1–1 1/2 tsp baking powder, and 1/4–1/2 tsp salt in a separate bowl. For consistent results, spoon flour into the cup and level, or better yet, weigh it (2 3/4 cups ≈ 335 g; 3 cups ≈ 375 g).
• 5. Mix dough: Gradually add the dry ingredients to the wet on low speed, mixing until just combined. Do not overmix — stop when no streaks of flour remain and the cookie dough holds together.
• 6. Troubleshooting / texture fixes: If the dough is crumbly, add 1/2 tablespoon milk or water and mix briefly; if it’s too sticky to roll, chill the dough 15–30 minutes or roll between two sheets of parchment paper.
• 7. Chill or no-chill options: For quick baking, proceed immediately (no-chill method) — dough will be slightly softer and may spread a bit less if rolled thicker. For precise shapes and less spread, form into a disk or log, wrap in plastic wrap, and chill at least 1 hour (or up to 48 hours). Bring chilled dough to room temperature 10–15 minutes before rolling if needed.
• 8. Roll and cut: Lightly flour your work surface or roll the dough between two sheets of parchment. Roll to 1/4″–1/3″ (6–8 mm) thickness — 1/4″ is ideal for detailed cut-outs and slightly crisper edges; 1/3″ yields a softer interior. Use rolling pin guides or dowels for even thickness.
• 9. Transfer to pans: Use a thin spatula to transfer cut shapes to parchment-lined baking sheets, spacing cookies about 1″ apart. If the shapes distorted slightly, gently re-form with a small knife.
• 10. Bake: Bake as directed in Baking & Timing (350°F — thin cookies 6–8 minutes, thicker 9–11 minutes). Let cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely before icing.
• 11. Icing: Prepare the sugar cookie icing (see Ingredients). Use thicker icing for piping outlines and thinner, floodable icing for filling. Add gel food coloring a drop at a time for vibrant colors; stir in 2–3 tsp light corn syrup for shine if desired.
• 12. Finishing & storage: Let decorated cookies sit until icing is fully set (12–24 hours) before stacking. Store in an airtight container with parchment layers at room temperature for up to 5 days, or freeze baked cookies for 2–3 months.

Tips: Use active, short mixing bursts and scrape the bowl often. Measuring flour by weight reduces variability; keep butter at room temperature for easiest creaming. Set aside extra icing in an airtight container for touch-ups.

Baking & Timing

Preheat oven to 350°F (175°C) and position a rack in the center of the oven. For best results, verify your oven temperature with an oven thermometer so the stated times match your actual temperature.

• Pan prep: Line baking sheets with parchment paper (preferred) or a silicone mat—do not grease pans if you want the clean edges that are ideal for decorating.
• Oven 350 guidance: Bake on the middle rack and rotate pans halfway through if your oven has hot spots.
• Timing: Thin cookies (rolled to ~1/4″) typically take 6–8 minutes; thicker cookies (~1/3″) need about 9–11 minutes. Keep a close eye on the final minute—baking even 30–60 seconds longer can change texture.
• How to tell when they’re done: Edges should be set and just starting to turn golden; centers may look slightly soft but will finish setting as the cookies cool.
• Cool completely before decorating: Transfer cookies to a wire rack and cool completely before applying icing—this prevents melting and ensures a smooth, glossy finish. “Cool completely” generally means 20–30 minutes depending on cookie thickness and room temperature.

Safety & tips: Use oven mitts and a sturdy spatula when handling hot pans. If using a convection oven, reduce bake time by ~10–15% or lower the temperature by 20°F, and check doneness a minute or two early.

Storage & Make-Ahead

Short-term storage

• Allow decorated cookies to cool completely and for icing to dry (12–24 hours) before stacking or packing.
• Store cookies at room temperature in an airtight container with parchment paper layers between stacks to prevent sticking—keeps well for up to 5 days.
• If cookies have perishable decorations (cream-based fillings, fresh fruit), refrigerate and consume within 2–3 days.

Freezing baked cookies

• Wrap cooled cookies in a single layer of parchment paper, then place in a freezer-safe container or heavy-duty zip-top bag. Frozen baked cookies keep for 2–3 months.
• To thaw, remove from the freezer and let cookies come to room temperature in the airtight container to avoid condensation forming on the icing.

Freezing dough & pre-cut shapes

• For make-ahead convenience, shape dough into a flat disk or roll into logs, wrap tightly in plastic wrap, then in foil, and freeze up to 2–3 months.
• Pre-cut shapes: flash-freeze cut cookies on a parchment-lined sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time if needed—watch closely.
• Thaw dough or frozen cutouts overnight in the refrigerator before rolling/baking when possible.

Gifting and transporting decorated cookies

• Use a sturdy airtight container and place parchment layers between tiers. Let icing set fully (12–24 hours) before wrapping.
• For long-distance shipping, cushion cookies with tissue or bubble wrap and keep them in a rigid box to prevent breakage.

Materials & tips: Recommended supplies include airtight containers, plastic wrap for dough logs, parchment paper for layering, and freezer-safe containers or heavy-duty zip bags. If you plan to freeze, label containers with the date and contents. Save time by prepping dough ahead and keeping extra sprinkles and food coloring on hand for last-minute decorating.

Want a printable checklist? Save or print this recipe and make-ahead timeline to organize holiday baking and gifting.

Becky

Becky is the voice behind Life in Velvet, an organised, intentional living blog focused on practical food, calm homes, thoughtful projects, and everyday systems that make real life feel easier. A mum of 3 living in the UK, Becky writes from lived experience, sharing what works, what doesn’t, and the decisions that make family life run more smoothly.

With a background in marketing and content writing, and over a decade of blogging experience, she brings a thoughtful, structured approach to everything from baking and home projects to routines and decision-making. Life in Velvet is where planning meets creativity, with ideas designed for real homes and real life.