These Christmas sugar cookies are a part of the holiday tradition in my family. I’ve made them a few different ways over the years — with colored sugar, topped with mini chocolate chips, or drizzled with chocolate — but they always come out delicious.
This sugar cookie recipe gives you beautiful, golden sugar cookies, that can be soft and chewy or crispy, depending on how long you cook them.
I particularly like this recipe for Christmas because they’re simple drop cookies. My other Christmas dessert recipes are a bit more time-consuming, so this one is a nice break. And since I already have rolled out and shaped gingerbread cookies, the round cookies actually add variety!
Simple, easy, delicious!
If you’re looking for cut-out cookies to cut into fun Christmas shapes, try this easy sugar cookie recipe.
Yields 30 cookies.
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/4 cups white sugar
1 tsp vanilla
- Preheat your oven to 375F.
- In a small bowl, sift together the flour, baking soda and baking powder.
- In a large bowl, cream the butter and sugar until it’s smooth and fluffy. Add the egg and vanilla, and mix until it’s well blended.
- Gradually add the flour mixture to the butter-sugar mixture, and mix until you have a smooth dough.
- Drop tablespoon sized balls of cookie dough onto an ungreased baking sheet, spaced about 2 inches apart (the cookies will spread a lot).
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a light golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling.
- Be sure that the butter is nice and soft. The softer it is, the easier the dough will be to work with.
- When you add the dry ingredients to the wet ingredients, be sure to add them gradually: add a bit, mix until smooth, then add a bit more.
- This makes it easier to blend in the dry ingredients, so that you don’t over-mix the flour — over-mixing the flour can make your cookie kind of tough and hard.
- If you want soft cookies, they’ll have to be very soft when they come out of the oven — but don’t worry, they harden a bit as they cool.
- Feel like decorating your Christmas sugar cookies? Here are a few ideas for the best sugar cookies:
- I always drizzle mine with a bit of chocolate after they cool. I use the leftover chocolate from coating truffles, so it’s super convenient.
- You can roll the cookies in a bit of colored sugar before baking them. Red and green sugar can make it extra festive. Or you can roll them in a sugar/cinnamon mixture for extra flavor.
- If you flatten the cookies a bit before baking them, you can press little candies on the top, or miniature chocolate chips.
- Want to make these easy sugar cookies ahead of time? Here are some tips.
- The dough freezes nicely. You can shape the dough into little balls and freeze them. When you’re ready for the cookies, just thaw the dough a few hours and then bake as directed. Cookies in no time!
- These Christmas sugar cookies stay good for a few days, but after a week or so they’ll start to harden, even if you keep them in an airtight container. That’s why I usually freeze or refrigerate the dough, or I just make them last of all my Christmas desserts. They’re so easy to make that it’s no trouble.