Christmas Sugar Cookies

These are the easiest Christmas Sugar Cookies! This recipe is really simple to make, the sugar cookies are soft and buttery, and they keep their shape while baking. Nothing is better than making homemade Christmas Sugar Cookies and decorating them is SO MUCH FUN!!

Now that Christmas is next week, I just had to share my Christmas Sugar Cookies recipe. I love baking Christmassy things! Some of my favourite recipes for Christmas are my Hot Chocolate Bombs, my Christmas Tree Brownies and my Chocolate Lava Cakes.

These are my absolute favourite Christmas Sugar Cookies recipe. I’m always surprised at how simple they are to make and it you only need a few ingredients that you probably already have in your kitchen!

This cookie dough is really easy to roll and always keeps its shape in the oven. This recipe is made for cutting out shapes. This is what I love about these sugar cookies – you can cut them into whatever shape you like!  

For the icing, I don’t faff about making my own royal icing. I just use either icing sugar or royal icing powder and mix it with water until its smooth and creamy. This may be me being lazy so if you want to make your own royal icing then be my guest!!

Why you’ll love these Christmas sugar cookies:

  • They’re really easy to make
  • They don’t spread in the oven – they keep their shape
  • They are soft and buttery
  • You can make these either soft and thick or thin and crispy
  • They’re really fun to decorate

What ingredients are needed to make Christmas sugar cookies?

This recipe uses only really simple ingredients that you’re likely to already have at home. You’ll be happy to know that you only need a few ingredients to make this recipe!

  • Butter
  • Sugar
  • Vanilla extract
  • Egg
  • Flour
  • Baking powder
  • Salt

This recipe requires PLANNING AHEAD

To make these Christmas sugar cookies you need to chill the dough. If you don’t your sugar cookies won’t hold their shape. Chilling the dough is NOT optional, it’s required.

Once you’ve baked the sugar cookies, you will need to allow the cookies to chill. If you don’t then the icing will melt, and it will be a bit of a disaster.

The icing can take a few hours to set so you will need time to allow the icing to harden, especially if you want to add a few layers of icing.

Making the cookie dough

The cookie dough will be a little bit sticky when you first make it but when you roll out the dough on a floured surface and chill the dough you will find that it’s easier to manage. I divide my dough in half and then roll it out. Wrap the rolled-out dough in plastic wrap and then chill in the fridge for 1-2 hours. You can also chill it overnight if you prefer.

How do you get the sugar cookies to keep their shape?

The key to making sugar cookies that keep their shape is only adding a bit of baking powder and chilling the cookie dough.

This recipe contains no bicarbonate of soda and only ½ tsp of baking powder. I found that adding any more baking powder and adding bicarbonate of soda made the sugar cookies puff up too much and they lost their shape in the oven.

You will also have to chill the dough once you have rolled it out. I like to roll the dough out before chilling the dough as I then find it really easy to then use the cookie cutters to form my cookies.

Want some more Christmassy recipes?

Tips for making Christmas Sugar Cookies

  • Use room temperature eggs. As a general rule of thumb, when a recipe calls for butter at room temperature, also use eggs that are at room temperature.
  • Chill the dough. Once you have formed the dough, roll it out on a floured surface and chill for 1-2 hours in the fridge. If you don’t chill the dough, the sugar cookies will lose their shape.
  • Don’t waste the dough. Re-roll the dough once you cut your cookies as there is a lot of dough. Each time you re-roll the dough, add a bit more flour so that the dough doesn’t become sticky.
  • Cookie thickness. I tend to roll the dough to a thickness of about ¼ inch as I like my sugars to be on the softer side. If you like your cookies to be crispier then roll the dough a bit thinner.
  • Bake cookies that are around the same time together. As you’re probably going to cut the cookie dough into a few different shapes, bake the sugar cookies that are the same size together. Otherwise, the small ones will burn, and the large ones will be underbaked.
  • Making the sugar cookie icing. I just mix icing sugar or royal icing powder with water. If you make it too thin add some more icing sugar or royal icing powder. If it’s too thick, just add more milk.

Step by Step Instructions: Christmas Sugar Cookies

Step 1

Combine the butter and sugar in a large bowl, until creamy and well-combined. This is easier if you have a food or hand mixer.

Step 2

Add the egg and the vanilla, mix together until fully combined.

Step 3

In a separate bowl, whisk together the flour, baking powder and the salt.

White Chocolate and Raspberry Cookies

Step 4

Gradually add the dry ingredients into the wet ingredient, until combined. If the dough is too sticky for rolling, add a tablespoon of flour.

Step 5

Divide the roll in two and on a lightly floured surface, roll to about ¼ inch. Wrap the rolled-out dough in plastic wrap and chill in the fridge for at 1-2 hours and up to 2 days.

Step 6

Once the dough has chilled, preheat the oven to 175C/ 160C Fan/ 350F.

Step 7

Take the dough out of the fridge and using a cookie cutter, cut the dough into your shapes. Re-roll the remaining dough and continue cutting until all is used.

Step 8

Place the cookies on your baking trays and bake for 8-10 minutes, or until lightly browned around the edges.

Step 9

Allow the cookies to cool for 5 minutes before transferring to a cooling rack and allow the cookies to fully cool before decorating them.

Step 10

Mix the icing sugar or royal icing with water until creamy and smooth. Decorate your sugar cookies as you wish and allow the icing to set.

Step 11

Store the sugar cookies in an airtight container and store for up to 4 days.

Why not try these other Christmas recipes next?

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Christmas Sugar Cookies

Christmas Sugar Cookies


Description

These are the easiest Christmas Sugar Cookies! This recipe is really simple to make, the sugar cookies are soft and buttery, and they keep their shape while baking.


Ingredients

Scale
  • 175g unsalted butter, room temperature
  • 150g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 275g plain flour
  • ½ tsp baking powder
  • ½ tsp salt

Instructions

  1. Combine the butter and sugar in a large bowl, until creamy and well-combined. This is easier if you have a food or hand mixer.
  2. Add the egg and the vanilla, mix together until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder and the salt.
  4. Gradually add the dry ingredients into the wet ingredient, until combined. If the dough is too sticky for rolling, add a tablespoon of flour.
  5. Divide the roll in two and on a lightly floured surface, roll to about ¼ inch. Wrap the rolled-out dough in plastic wrap and chill in the fridge for at 1-2 hours and up to 2 days.
  6. Once the dough has chilled, preheat the oven to 175C/ 160C Fan/ 350F.
  7. Take the dough out of the fridge and using a cookie cutter, cut the dough into your shapes. Re-roll the remaining dough and continue cutting until all is used.
  8. Place the cookies on your baking trays and bake for 8-10 minutes, or until lightly browned around the edges.
  9. Allow the cookies to cool for 5 minutes before transferring to a cooling rack and allow the cookies to fully cool before decorating them.
  10. Mix the icing sugar or royal icing with water until creamy and smooth. Decorate your sugar cookies as you wish and allow the icing to set.
  11. Store the sugar cookies in an airtight container and store for up to 4 days.

Notes

  • Use room temperature eggs. As a general rule of thumb, when a recipe calls for butter at room temperature, also use eggs that are at room temperature.
  • Chill the dough. Once you have formed the dough, roll it out on a floured surface and chill for 1-2 hours in the fridge. If you don’t chill the dough, the sugar cookies will lose their shape.
  • Don’t waste the dough. Re-roll the dough once you cut your cookies as there is a lot of dough. Each time you re-roll the dough, add a bit more flour so that the dough doesn’t become sticky.
  • Cookie thickness. I tend to roll the dough to a thickness of about ¼ inch as I like my sugars to be on the softer side. If you like your cookies to be crispier then roll the dough a bit thinner.
  • Bake cookies that are around the same time together. As you’re probably going to cut the cookie dough into a few different shapes, bake the sugar cookies that are the same size together. Otherwise, the small ones will burn, and the large ones will be underbaked.
  • Making the sugar cookie icing. I just mix icing sugar or royal icing powder with water. If you make it too thin add some more icing sugar or royal icing powder. If it’s too thick, just add more milk.

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