Christmas Sugar Cookies Recipe: Soft, Classic, and Easy to Make

Okay, you guys, it’s that time of year again, and I am SO excited to finally share my favorite christmas sugar cookies recipe with you! This is the one I make every single holiday season, no exceptions, no substitutions. We’re talking soft sugar cookies with crisp edges, a tender middle, and just enough vanilla and almond extract to make your whole kitchen smell like Christmas morning. I’ve made a lot of cookies in my day (hello, chocolate chip cookies obsession), but these classic Christmas cookies hold a seriously special place in my heart. Grab your favorite cookie cutters and let’s get into it!

Why This Christmas Sugar Cookies Recipe Is the Best

Can we talk about why this is hands-down the best sugar cookies recipe in my entire rotation? It’s simple, really. We’re using basic ingredients you probably already have, no weird grocery store run required, and the dough comes together so easily with an electric mixer and a little patience. No tough cookies here, friends — these stay soft for days when stored right, and they hold their shape beautifully for cutout sugar cookies, which honestly is the dream when you’re making christmas tree cookies for the whole family.

I’ve tried so many versions over the years, chasing that perfect cookie that’s soft in the middle with just enough structure to decorate. This one wins every single time. It’s become such a christmas tradition in our house that my kids actually request it over store-bought dough, which, be still my heart, be still my heart!

Simple Ingredients You Already Have

One of the best things about this easy sugar cookie recipe is how simple the ingredient list actually is. We’re talking unsalted butter (softened butter, please — room temperature is non-negotiable here), sugar, eggs, vanilla extract, a splash of almond extract if you’re feeling fancy, and your basic dry ingredients like all purpose flour, baking powder, and a pinch of salt. That’s it! No weird specialty items, no “wait, what even is this” ingredients.

I always keep these on hand during the holiday season because, let’s be honest, you never know when a cookie emergency is going to strike. A surprise cookie exchange? A christmas party invite with twelve hours notice? This dough has saved me more times than I can count. And if you love stocking up on festive baking staples, my hot chocolate mix recipe is another one worth keeping in your pantry all season long.

Mixing Up the Sugar Cookie Dough

Alright, let’s get into the fun part — actually making this sugar cookie dough! In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment), cream together your softened butter and sugar until it’s light and fluffy. This step matters so much more than people realize, so don’t rush it! In a separate bowl, whisk together your flour mixture — all purpose flour, baking powder, and salt — so everything’s evenly distributed before it hits the wet ingredients.

Add your egg yolk, vanilla extract, and almond extract to the butter mixture on medium speed, then slowly incorporate the flour mixture until you’ve got a soft, slightly sticky dough. If it’s sticking to everything in sight, don’t panic — that’s totally normal at this stage. We fix that in the next step, I promise! This dough comes together so much easier than, say, the dough for my gingerbread house recipe, which is an entirely different beast.

Why Chilling the Dough Matters

Here’s the deal — I know chilling time feels like the most annoying step in any recipe, but trust me on this one. You absolutely cannot skip it if you want the best results with cutout cookies. Wrap your sugar cookie dough in wax paper or plastic wrap and pop it in the fridge for at least an hour. This firms everything up so it’s way easier to roll out, and it also prevents your cookies from spreading into weird blobby shapes in the oven.

I learned this the hard way last year when I was impatient and skipped the chill dough step entirely. Let’s just say my christmas trees looked more like puddles. Lesson learned! Patience really is key here, and honestly, this is a great time to go whip up a batch of sugar cookie icing while you wait.

Rolling and Cutting Out Your Cookies

Once your dough is nice and chilled, dust a lightly floured surface and grab your rolling pin. Roll the dough out to about a quarter inch thick — any thinner and you risk crisp edges turning into straight-up crunchy, any thicker and the centers won’t bake evenly. Then comes the best part: pulling out all your favorite cookie cutters! Stars, christmas trees, snowmen, stockings, whatever makes your heart happy this holiday season.

If you’re doing a small batch of cut-out sugar cookies for just your family, great, but this dough also doubles beautifully if you’re hosting a cookie exchange or cookie swaps with friends. Just keep layers of parchment paper between your rolled-out dough scraps if you need to stack and chill again. It really is an easy way to keep everything organized while you work through the whole batch.

Baking to Golden Brown Perfection

Preheat your oven and line your baking sheet (or cookie sheet, same thing, no judgment on what you call it) with parchment paper. Arrange your cutouts or dough balls — if you’re doing drop cookies instead of cutouts — with a little space between each one. Bake just until the edges of the cookies turn the faintest golden brown. We are NOT looking for deeply browned cookies here; we want soft cookies with just a hint of color around the border.

Pull your sheet pan out of the oven and let the cookies rest on it for a few minutes before transferring to a wire rack. This little resting period helps them finish setting up without falling apart, which matters so much for keeping that soft, chewy texture we’re going for. Honestly, the smell at this point in the process is almost better than with my butterscotch blondies, and that’s saying something.

Decorating With Icing and Festive Sprinkles

Now for the ah-mazing part — decorating! Whether you’re into royal icing with a piping bag for detailed designs, or you just want a simple glaze made from powdered sugar, icing sugar, a splash of milk, and lemon juice, this is where these decorated cookies really come alive. If you’re using royal icing made with raw egg whites, make sure you’re using a pasteurized product for food safety, and keep a bowl of warm water nearby to thin your icing as needed.

I love using gel food coloring to get those rich, vibrant holiday colors without thinning out the icing too much. Pile on the green sprinkles for your christmas trees, use jimmies for a fun pop of color, or go classic with white and silver for a more elegant cookie exchange spread. Make sure the top of the cookies is completely cooled before icing, or everything will slide right off. Ask me how I know.

Storing Your Classic Sugar Cookies

So you’ve made this incredible batch of christmas sugar cookies and now you need to actually store them without ruining all your hard work. My number one tip: let the icing fully set before stacking anything, and always store cooled cookies in an airtight container (or air-tight container, however you want to spell it, ha!) with layers of parchment paper between each layer. This keeps the frosting from smudging and keeps the cookies themselves nice and soft.

These chewy sugar cookies keep well at room temperature for about five days, which makes them perfect for prepping ahead of a big christmas eve gathering. Honestly, they’re one of my favorite cookies to make ahead right alongside treats like my Christmas crack recipe for the ultimate holiday dessert table. Next time you’re planning a cookie tray, this classic sugar cookies recipe absolutely deserves a spot front and center!

Classic Christmas Sugar Cookies Recipe

Yield: 30 Servings

15 minutes: 15 minutes

30 minutes: 30 minutes

1 hour (chilling): 1 hour

Total Time: 1 hour 45 minutes

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These classic Christmas sugar cookies are soft, buttery, and perfect for decorating, holding their shape beautifully when baked so they're ideal for frosting and festive sprinkles. Whether you're hosting a cookie decorating party or filling holiday tins for neighbors, this recipe is a must-have for the season.

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Ingredients

For the Cookies

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional, but recommended)

For the Icing (optional)

• 2 cups powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Food coloring and holiday sprinkles, as desired

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
3. Add the egg, vanilla extract, and almond extract (if using), and beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft.
5. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use Christmas-themed cookie cutters to cut out shapes, and place them on the prepared baking sheets about 1 inch apart.
8. Bake for 8–10 minutes, or until the edges are just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cookies are fully cooled, whisk together powdered sugar, milk, and vanilla for the icing until smooth. Divide and tint with food coloring as desired. Decorate cookies with icing and sprinkles, then let the icing set before storing.

Notes

Chilling the dough is essential — don't skip it, or your cookies may spread too much. Re-roll scraps gently to avoid tough cookies. Store decorated cookies in an airtight container at room temperature for up to 1 week, or freeze undecorated cookies for up to 3 months.