Christmas simply isn’t Christmas without the ritual of baking sugar cookies. The flour-dusted countertops, the smell of vanilla and butter wafting through the house, and the joy of cutting out festive shapes—it is the heart of holiday tradition. But finding the perfect recipe can be tricky. You want a cookie that holds its shape perfectly when baked (no headless snowmen!) yet remains soft and tender to the bite, not rock hard.
This recipe is the “Best” because it strikes that elusive balance. It produces a dough that is easy to work with and yields a cookie with crisp edges and a soft, buttery center. It’s a sturdy canvas for royal icing or buttercream, yet delicious enough to eat plain. Whether you are baking for Santa or a cookie swap, these cut-outs are foolproof.
Why You’ll Love This Recipe
No-Spread Guarantee
The biggest frustration with sugar cookies is putting a distinct star shape in the oven and pulling out a shapeless blob. This recipe uses a specific ratio of butter to flour and skips the leavening overload to ensure your intricate snowflakes and reindeer look exactly as they should.
Soft & Chewy Texture
Many cut-out cookies sacrifice texture for looks, ending up dry and cracker-like. Thanks to the use of almond extract (the secret bakery ingredient) and a precise baking time, these stay tender and flavorful for days.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1.5 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
- Cream butter and sugar until smooth (don’t overbeat). Add egg and extracts.
- Whisk flour, baking powder, and salt together. Gradually add to wet ingredients until dough forms.
- Divide dough in half. Roll each half between two sheets of parchment paper to 1/4 inch thick.
- Refrigerate the rolled dough (on the paper) for at least 1 hour.
- Preheat oven to 350°F (175°C). Cut shapes from the cold dough and place on baking sheet.
- Bake for 8-11 minutes until set (do not let brown). Cool completely.
Ingredient Highlights & Substitutions
Essential Ingredients
Unsalted Butter: Use room temperature butter. If it’s too soft or melted, the cookies will spread. Unsalted allows you to control the flavor.
Granulated Sugar: Provides the sweetness and the crisp edge.
Egg: Acts as the binder.
Vanilla & Almond Extract: This combination is the hallmark of a high-quality sugar cookie. The almond extract adds a subtle cherry-like sweetness that elevates the flavor profile significantly.
All-Purpose Flour: The structural backbone.
Baking Powder: Just a tiny amount is used—enough to give a slight lift without distorting the shape.
Smart Substitutions
- Extracts: If you have a nut allergy, skip the almond extract and double the vanilla. Or try lemon zest for a citrusy twist.
- Frosting: These pair well with Royal Icing (for smooth, hard-drying detail) or American Buttercream (for a soft, fluffy bite).
- Butter: Do not substitute with margarine or shortening if you want the best flavor. Real butter is non-negotiable for the classic taste.
Step-by-Step Instructions
Prep Phase
Cream the butter and sugar in a stand mixer for about 2 minutes until smooth and combined, but not overly fluffy (too much air leads to spreading). Add the egg and extracts, mixing until incorporated.
In a separate bowl, whisk the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixer on low speed. Stop as soon as the dough pulls away from the sides of the bowl. Do not overmix!
Crucial Step: Divide the dough into two disks. Roll each disk out between two sheets of parchment paper to your desired thickness (1/4 inch is ideal). Place the rolled-out dough (still in the parchment) onto a baking sheet and refrigerate for at least 1 hour. Cutting shapes from cold dough is infinitely easier and ensures sharp edges.
Cooking Phase
Preheat oven to 350°F (175°C). Remove one sheet of dough from the fridge. Peel off the top parchment layer. Use your cookie cutters to cut shapes. Transfer the shapes to a parchment-lined baking sheet, spacing them about 1 inch apart (they won’t spread much).
Bake for 8 to 11 minutes. Pro Tip: Do not wait for them to turn brown! They are done when they lose their wet sheen and are just barely set. If the edges turn brown, they will be crunchy.
Let them cool on the baking sheet for 5 minutes before moving to a rack. Wait until they are completely cool before decorating.
Pro Tips for Perfect Results
Technique Secrets
Roll Before Chilling: Most recipes tell you to chill the ball of dough and then roll it out. This is a struggle because the cold dough is hard. Rolling the dough while it’s soft and then chilling it makes the process effortless and mess-free.
Keep it Cold: If the dough gets soft while you are cutting shapes, pop it back in the fridge for 10 minutes. Cold dough = sharp shapes.
Common Mistakes to Avoid
- Over-flouring: Since we roll between parchment paper, you don’t need to add extra flour to the counter. This keeps the ratio perfect and prevents dry cookies.
- Warm Baking Sheets: Never place cold dough on a hot baking sheet from a previous batch. It will melt the butter before the cookie sets.
Serving Ideas & Pairings
Presentation & Plating
Arrange your decorated cookies on a festive tiered tray. If using royal icing, let them dry overnight so they can be stacked in tins or cellophane bags for gifts. A red or green ribbon turns a simple stack of cookies into a beautiful present.
Pairing Suggestions
These are the quintessential tea or coffee companion. For a fun thematic link, serve them alongside other sweet treats. If you love baking with cinnamon and sugar flavors, try these Cinnamon Roll Sugar Cookies for a swirled variation that looks just as impressive on a cookie plate.
Frequently Asked Questions
Q1? How far in advance can I bake these?
Undecorated cookies can be frozen for up to 3 months. Baked and decorated cookies stay fresh in an airtight container at room temperature for about a week.
Q2? My dough is crumbly. What happened?
You likely measured the flour by scooping the cup into the bag, packing it down. This adds too much flour. Add a teaspoon of milk to bring the dough together.
Q3? Can I make thick cookies?
Yes! For a softer, bakery-style cookie, roll the dough to 3/8 inch thick. Just add 1-2 minutes to the baking time.
| Icing Type | Texture | Best Used For |
|---|---|---|
| Royal Icing | Hard, smooth, matte | Intricate designs, flooding, shipping |
| Buttercream | Soft, creamy, fluffy | Swirls, rustic look, flavor |
| Glaze | Thin, shiny, sweet | Quick dipping, simple finish |
| Fondant | Chewy, moldable | Professional, sculpted toppers |
Conclusion
This Christmas Sugar Cookie recipe eliminates the stress of holiday baking. By rolling the dough before chilling and using parchment paper, you remove the mess and the frustration. You are left with delicious, perfectly shaped canvases ready for your artistic touch. It’s a recipe that invites creativity and creates memories, one sprinkle at a time.
