These Christmas sugar cookies are a fan favorite! My sugar cookie recipe guarantees delicious cookies—soft and thick in the center, slightly crisp on the edges, with flat tops perfect for decorating. You’ll only need 7–8 simple ingredients for the dough, and the cookies keep their shape beautifully in the oven. Skip the royal icing and try my easy glaze cookie icing instead—it’s just as fun to decorate with! Grab your rolling pin and favorite cookie cutters, and let’s get baking!
I first shared this recipe back in 2014,
Christmas and decorated sugar cookies just go together. This recipe has been a go-to classic since I first posted it years ago. It’s my favorite sugar cookie recipe, all dressed up for the holidays—and the best part? No royal icing required! The cookie icing I use is simple and fuss-free, which is a lifesaver when you’re baking tons of cookies in December. 😉
Why You’ll Love These Christmas Sugar Cookies
- Soft, thick centers with lightly crisp edges
- Rich, buttery vanilla flavor
- Made with simple ingredients
- Customize with flavors like maple, cinnamon, or peppermint
- Holds its shape while baking
- Icing is beginner-friendly (great for kids!)
- Freezes beautifully
- Easy recipe for bakers of all levels
P.S. If you love sugar cookies but don’t feel like decorating, try my stained glass window cookies, Christmas sparkle cookies, pecan sugar cookies, or drop Christmas sugar cookies instead.
How to Make Christmas Sugar Cookies
You’ll need just 7–8 ingredients for the dough. Since there are so few, each one plays a key role:
- Butter and sugar (creamed together) form the base.
- Egg and flour give structure.
- Vanilla adds flavor (I also love a hint of almond extract—highly recommend trying it!).
- Baking powder helps them rise.
- Salt balances the sweetness.
Pro Tip: Use properly softened butter—it should be cool to the touch (around 65°F/18°C). Poke it with your finger; it should leave an indent without feeling greasy or shiny.
Plan ahead!
After making the dough, it must chill for 1–2 hours (or up to 2 days). Skipping this step means your cookies won’t hold their shape—imagine snowmen turning into blobs! Also, the icing needs at least 24 hours to fully set (though you can eat them sooner).
- Roll it out before chilling. Cold dough is hard to roll, so do it while it’s soft.
- Divide the dough in half—smaller sections are easier to handle.
- Roll it on parchment or a silicone mat so you can easily transfer it to the fridge
Bake the cookies on a lined sheet—this recipe makes about 2 dozen 3-inch cookies.
Easy Cookie Icing
This glaze is a simple alternative to royal icing—thick, opaque, and perfect for decorating. It’s beginner-friendly and dries with a slight sheen.
Why You’ll Love It:
- Only 5 basic ingredients
- Can be tinted any color
- Use a squeeze bottle or piping tip
- Dries firm (but not rock-hard)
- Stacks and transports well
You’ll need: powdered sugar, water, vanilla (or just water for pure white icing), a bit of corn syrup (for shine and stickiness), and a pinch of salt.
Yes, you can create gorgeous cookies without royal icing! For more ideas, check out my decorating video.
Must-Have Cookie Tools
Here’s what I use:
- Mixer: Stand or handheld.
- Baking sheets: My go-to.
- Parchment/silicone mats: For rolling and baking.
- Rolling pin: My favorite (or an adjustable one for even thickness).
- Cookie cutters: I love Ann Clark brand (like this holiday set).
- Food coloring: Gel works best (I use Americolor).
- Squeeze bottle or piping tip (#4): For easy decorating.
These tools make great holiday gifts! For more ideas, see my Holiday Gifts for Bakers guide or Best Cookie Baking Tools list.
Hosting a Cookie Decorating Party?
Check out my How to Host a Cookie Decorating Day guide for tips, supplies, and a prep timeline—perfect for kids’ parties!
(Photo: A broken iced snowflake cookie showing the soft center.
