Christmas Sugar Cookies: A Classic Holiday Treat with a Festive Twist

For as long as I can remember, these Classic Sugar Cookies have been a beloved tradition for every holiday, and this year, they’re getting a festive Christmas makeover! Whether you’re gathering with family, decorating with friends, or enjoying a quiet moment, these cookies bring a touch of sweetness to the season.

A Recipe Passed Down with Love

This classic sugar cookie recipe comes straight from my Grandma Nan. She is a master at baking thick, buttery cookies topped with fluffy vanilla buttercream that would make anyone swoon. As a kid, decorating these cookies was pure magic, and as an adult, I’ll admit—eating five in one sitting is still part of the charm. The best part? The memories we created as a family cutting, baking, and frosting together.

Now, these cookies are dressed up for Christmas. Think snowflakes, trees, stars, and of course, a dusting of edible glitter for that holiday sparkle!

The Secret to Perfect Sugar Cookies

Room-temperature ingredients are key to making these cookies soft and fluffy. If you forgot to set out your butter and eggs ahead of time (it happens!), a few quick bursts in the microwave can help. Whipping the butter and sugar together creates that light, cakey texture we all love, so don’t skip this step.

Another tip? Sift your dry ingredients. I know it’s tempting to skip, but evenly distributing the baking powder and salt ensures a smooth dough without any unpleasant lumps.

Here’s the quick rundown:

• Gradually mix in the sifted dry ingredients.
• Cream room-temperature butter and sugar until fluffy.
• Add egg, milk, vanilla, and almond extract. (Don’t love almond? Just up the vanilla by ½ teaspoon!)

Rolling, Cutting, and Shaping: The Fun Part

Rolling out the dough and cutting cookies is arguably the most fun part of this process—especially if you’re making these with kids. My childhood memories of carefully arranging cookie cutters to get the most shapes out of the dough still make me smile. Pro tip: Roll your dough thicker for a softer, cakier cookie or thinner if you prefer a bit of crunch.

Not sure how many cookies you’ll get? It depends on the thickness of your dough and the size of your cutters, but there’s no wrong way to shape these festive treats.

Timing is Everything: Don’t Overbake

Every oven is different, so keep a close eye on your cookies. Smaller, thinner cookies might bake in 6 minutes, while thicker ones could take up to 12. The sweet spot? When the edges are just barely golden and the centers have set without being shiny. Remember, they’ll firm up as they cool.

The Icing on the (Cookie) Cake

Once your cookies are cooled, it’s time for frosting! Grandma Nan’s original buttercream recipe called for an egg white, but meringue powder is a fantastic substitute if you’re wary of uncooked eggs. You can make the frosting without the egg white or meringue powder, too, and it will still be super delicious. If your frosting is too thick, you can always add a milk splash to get the perfect spreadable consistency.

Decorating is where you can let your creativity shine. Use a butter knife for a simple spread or piping bags for intricate designs. And don’t forget the sprinkles, edible glitter, or a drizzle of colored icing to make these cookies extra festive.

Print Recipe

Classic Sugar Cookies

A super simple recipe for the most delectable, buttery sugar cookie you’ll ever eat! Plus easy, fluffy vanilla buttercream to frost them with!

Prep Time30 minutes mins

Cook Time8 minutes mins

Course: Dessert

Servings: 24 cookies

Equipment

• Kitchenaid Mixer
• Measuring Cups and Spoons
• Rubber Spatula
• Rolling Pin
• Cookie Cutters
• Baking Sheets
• Parchment Paper

Ingredients

Sugar Cookie Dough

• 1 Cup Salted Butter room temperature
• 3/4 Cup Sugar
• 1 Egg room temperature
• 1 tsp Vanilla extract
• 1/4 tsp Almond Extract
• 2 tbsp Milk
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 3 Cups All-purpose Flour sifted

Vanilla Buttercream Frosting

• 6 tbsp Salted Butter room temperature
• 3 Cups Powdered Sugar
• 1 tsp Vanilla Extract
• 2 tbsp Milk If needed
• 2 tsp Meringue Powder + 2 Tbsp Water optional

Instructions

Sugar Cookie Dough

• Preheat oven to 400 degrees
• Line two baking sheets with parchment paper
• In a large bowl sift together the flour, baking powder, and salt.
• In your Kitchenaid mixer with the paddle attachment, add 1 cup of room-temperature butter and 3/4 cup of sugar. Cream together for 3-5 minutes on medium speed so it becomes light and fluffy.
• Add in room temperature egg, milk, vanilla extract, and almond extract. Mix until combined.
• Pour in half of the flour, mix, and then add in the second half. This way it doesn’t go flying all over your kitchen! Mix until the dough comes together and there are no dry parts left.
• Shape the cookie dough into a ball and place it on a well-floured counter. Lightly flour the top of the cookie dough, as well as your rolling pin. Roll the dough out in a circle until it is about 1/4-1/2 inch thick. I prefer really thick, cake-like cookies so I usually keep the dough thicker.
• Using the cookie cutters of your choice, cut out all your cookies and place them on the parchment-lined baking sheets, leaving 1/2″ of space between each cookie.
• Gather up the leftover dough, re-shaping it into a ball, roll it out again and continue to cut cookies until there is no more dough left.
• Bake one sheet at a time at 400 degrees on the center rack of your oven. Smaller cookies only need about 8 minutes, while larger cookies will take closer to 12 minutes. You will know they are done when the edges of the cookies are just slightly brown. These cookies are best when they are just baked, so if you have any doubt take them out sooner than later. The bottoms of the cookies should be just slightly brown when you look at them.
• Place them on a cooling rack while you make the frosting!

Vanilla Buttercream Frosting

• Either using your Kitchenaid mixer with the whisk attachment, or in a large bowl with a handheld mixer, put 6 tbsp of room-temperature butter 1 tsp of vanilla,( optional 2 tsp of meringue powder, and 2 tbsp of water). Whip together until combined.
• Mix in the powdered sugar in one cup at a time. Whip together until fluffy! If you feel the frosting is too stiff you can also add in up to 2 tbsp of milk until it reaches the consistency you want.
• If you would like to make different colors of frosting for your cookies, divide it out into separate bowls and color as desired! You can also get even fancier and use a piping bag and tip of choice to pipe designs!
• Wait to frost the cookies until they are completely cooled, or the frosting will melt off!
• Frost, share with some friends, and enjoy!

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