Easy and Delicious Christmas Sugar Cookies Recipe
Okay, folks, let’s get real for a sec. These aren’t your grandma’s perfectly frosted, pristine sugar cookies. Nope. These are the kind you make with flour dusting your eyelashes, frosting smeared halfway up your arm, and sprinkles EVERYWHERE. They’re Easy and Delicious Christmas Sugar Cookies Recipe and they’re about to become your new holiday tradition. Trust me.
My little monsters—I mean, darling children—live for these cookies. Last year, Timmy, my youngest, decided he was Picasso and used an entire tube of red gel frosting to “decorate” his face. I found sprinkles in his hair for a week! And my husband? He sneaks them straight from the cooling rack. I swear, I have to hide half the batch just so we have some to actually put out for Santa. These cookies are pure chaos, pure joy, and pure Christmas magic.
Why You’ll Love This Easy and Delicious Christmas Sugar Cookies Recipe
- Because they taste like Christmas morning, duh!
- They’re so easy even I can’t mess them up too badly (and that’s saying something).
- Sprinkles. Enough said.
- Your kids (or your inner child) will have a BLAST decorating them. It’s basically edible art therapy.
- They make the whole house smell incredible. Better than any fancy-schmancy candle.
How to Make It
Alright, listen up buttercups. First, you gotta cream together the butter and sugar until it’s all light and fluffy. Don’t skimp on the creaming! It’s important! Then, whisk in the egg and vanilla – try not to get any eggshell in there like I always do. Next, in a separate bowl, whisk together the flour, baking powder, and salt. Now, slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or you’ll end up with tough cookies. Nobody wants that.
Wrap that dough in plastic wrap and chill it in the fridge for at least 30 minutes. This is crucial! Otherwise, your cookies will spread like crazy in the oven. Once chilled, roll out the dough on a lightly floured surface to about ¼ inch thickness. Use your favorite cookie cutters to cut out shapes. Bake them in a preheated oven until the edges are lightly golden brown. Let them cool on a wire rack before frosting and decorating to your heart’s content! And don’t forget the sprinkles!
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Ingredient Notes
- Butter: Gotta be softened! I always forget to take it out of the fridge early enough, so I microwave it for like 10 seconds… don’t judge.
- Sugar: Granulated sugar is the MVP here. Brown sugar? I mean you could, but they won’t be sugar cookies, ya know?
- Vanilla Extract: Don’t skip this! It adds that warm, cozy flavor we all crave. I usually just eyeball it. More is more, right?
- Flour: All-purpose is your friend. I’ve tried using whole wheat once. Just… don’t.
- Baking Powder: This is what makes the cookies rise and be all fluffy. Make sure it’s not expired, or your cookies will be flat as pancakes.
- Salt: A pinch of salt enhances all the other flavors. Don’t skip it! I forgot once and the cookies tasted kinda bland.
- Egg: Large egg is what you want. Unless you’re feeling fancy with duck eggs… then go for it!
- Frosting: I like to buy the pre-made stuff because, honestly, who has time? But if you’re feeling ambitious, go for it!
- Sprinkles: ALL OF THEM.
Recipe Steps:
- Cream together butter and sugar.
- Whisk in egg and vanilla.
- Combine flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet ingredients, mixing until just combined.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Roll out dough on a lightly floured surface.
- Cut out shapes with cookie cutters.
- Bake in a preheated oven until lightly golden brown.
- Cool on a wire rack.
- Frost and decorate with sprinkles!
What to Serve It With
These cookies are perfect with a big glass of milk (obviously!). Or, if you’re feeling fancy, a cup of hot cocoa with marshmallows. They also pair well with holiday movies and questionable Christmas sweaters.
Tips & Mistakes
- Don’t overbake the cookies! They should be lightly golden around the edges, but still soft in the center.
- If your dough is too sticky, add a little more flour, a tablespoon at a time.
- Don’t be afraid to get creative with your decorations! Use different colors of frosting, different types of sprinkles, or even edible glitter!
- I once tried to double the recipe without thinking. It took me three hours to roll out all the dough. Learn from my mistakes!
- If you want to give these cookies as gifts, pack them in cute little boxes or tins. Everyone loves a homemade treat!
Storage Tips
Store leftover cookies in an airtight container at room temperature. They’ll stay fresh for about a week… if they last that long. Honestly, I usually end up eating them cold for breakfast with my coffee. Don’t judge me, they’re delicious!
Variations and Substitutions
- Gluten-free: Use a gluten-free flour blend. I’ve had decent results with Bob’s Red Mill.
- Vegan: Use vegan butter and an egg replacer. I’ve tried applesauce as an egg replacer before, and it worked okay, but the texture was a little different.
- Different extracts: Try almond extract, lemon extract, or even peppermint extract for a fun twist. I once accidentally used maple extract instead of vanilla. It was actually pretty good!
- No sprinkles: Okay, fine, you don’t have to use sprinkles. But why wouldn’t you?!
I’ve also skipped baking powder once when I ran out and just hoped for the best. They were flatter but still edible. Don’t recommend it though.
Frequently Asked Questions
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Easy and Delicious Christmas Sugar Cookies Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup confectioners' sugar for icing
- 2 tablespoons milk for icing
- 1 teaspoon food coloring optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until smooth.
- Beat in the vanilla extract, almond extract (if using), and egg.
- In another bowl, mix the flour, baking powder, and salt. Gradually add this to the butter mixture.
- Divide dough into two halves, roll out on a floured surface to 1/4 inch thickness. Cut into shapes with cookie cutters.
- Place cookies 1 inch apart on the prepared baking sheets.
- Bake for 10 minutes or until golden. Allow to cool completely.
- For icing, blend confectioners' sugar with milk and food coloring until smooth and drizzle over cooled cookies.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
