Christmas Cookie Recipe

Take a break from the Christmas madness to make Christmas Cookies! These sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked.

NO CHILL time, make them soft OR crispy. Ice them my EASY way, dip in chocolate, dust with icing sugar or serve them plain!

Christmas Cookies (Vanilla Biscuits / Sugar Cookies)

Recipe video above. These cookies are made for cutting out into shapes because they hold their shape when baking! They are plain, sweet vanilla biscuits that are perfect for icing and decorating as you please – and wonderful served plain too. NO CHILL!

Prep: 25min

Yield: 40

Serving Size: 1 serving

Nutrition Facts: calories 96 kcal, Carbohydrate 12 g, Protein 1 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 16 mg, Sodium 46 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 225g / 1 cup unsalted butter (, softened (or use salted, skip salt))
• 1 cup caster/superfine sugar ((granulated/ordinary white sugar ok too))
• 1 1/2 tsp vanilla extract
• 1 large egg ((55-60g / 1.9-2oz))
• 3 cups flour (, plain / all purpose)
• 3/4 tsp baking powder
• 3/4 tsp salt
• Icing for Sugar Cookies

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.’, ‘name’: ‘Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)’, ‘name’: ‘Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add egg and vanilla, beat until completely combined.’, ‘name’: ‘Add egg and vanilla, beat until completely combined.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add flour, baking powder, and salt.’, ‘name’: ‘Add flour, baking powder, and salt.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Start mixing slowly, then beat until the flour is incorporated – it will be clumpy.’, ‘name’: ‘Start mixing slowly, then beat until the flour is incorporated – it will be clumpy.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs.’, ‘name’: ‘Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Roll out to 0.3cm / 1/8″ (for thinner, crispier cookies) or 0.6cm / 1/4″ (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn’t stick.’, ‘name’: ‘Roll out to 0.3cm / 1/8″ (for thinner, crispier cookies) or 0.6cm / 1/4″ (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn’t stick.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: “Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn’t fit in the oven in the fridge).”, ‘name’: “Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn’t fit in the oven in the fridge).”, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.’, ‘name’: ‘Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Allow cookies to cool completely on trays (they will finish cooking on the trays).’, ‘name’: ‘Allow cookies to cool completely on trays (they will finish cooking on the trays).’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-0-9’}
11. {‘@type’: ‘HowToSection’, ‘name’: ‘Decorating options:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Icing – see Icing for Christmas Cookies recipe.’, ‘name’: ‘Icing – see Icing for Christmas Cookies recipe.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Melt chocolate then dip the surface into chocolate.’, ‘name’: ‘Melt chocolate then dip the surface into chocolate.’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Dot with icing sugar and decorated with silver balls’, ‘name’: ‘Dot with icing sugar and decorated with silver balls’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Dust with icing sugar’, ‘name’: ‘Dust with icing sugar’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve plain! They are sweet vanilla biscuits so they are wonderful eaten just as they are!’, ‘name’: ‘Serve plain! They are sweet vanilla biscuits so they are wonderful eaten just as they are!’, ‘url’: ‘https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/#wprm-recipe-41684-step-1-4’}]}

Christmas Sugar Cookies Recipe with Easy Icing

Cut-out Christmas sugar cookies with crisp edges and soft centers. This icing recipe is so simple, making decorating hassle-free!

Prep: 2h

Total: 2h10min

Yield: 24

Ingredients:

• 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled), plus more as needed for rolling and work surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
• 3 cups (360g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
• 2 teaspoons light corn syrup*
• 4.5–5 Tablespoons (67–75ml) room temperature water
• pinch salt*
• optional: gel food coloring & sprinkles for decorating

Instruction:

1. Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely set. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 3–4 hours to make these.
2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
3. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
5. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
6. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
7. Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
8. Arrange cookies on baking sheets about 3 inches apart. Bake for 11–12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
9. Using a fork, stir the confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons (67ml) of water together in a medium bowl. It will be very thick and almost impossible to stir. Switch to a whisk and whisk in 1/2 Tablespoon (8ml) more of water. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use. If it’s too thick (sometimes it is), whisk in another 1/2 Tablespoon (8ml) of water or a little more until you reach the proper consistency.
10. If you’re tinting the icing another color, stir in the food coloring. You can pour some icing into different bowls if using multiple colors. When tinting icing, use only 1–2 drops at first, stir it in, then add more as needed to reach your desired color. Remember, color darkens as icing dries.
11. You can dip the cookies into the icing or use squeeze bottles or piping bags fitted with piping tips (I usually use Wilton Piping Tip #4). Decorate your cookies as desired. If using the squeeze bottles or piping tips, I usually outline cookies with icing first, then fill in the middle. If adding sprinkles on top of the icing, add them right after applying icing on your cookie.
12. Feel free to enjoy cookies before icing completely dries. Icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help slightly speed up the icing setting. Once the icing has dried, these cookies are great for gifting or for sending.
13. Cover and store decorated cookies for up to 5 days at room temperature or up to 10 days in the refrigerator.

How To Make The Best Sugar Cookies

FAQ

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