Easy Christmas Sugar Cookie Recipe

There are a few things I absolutely love about the holiday season: the twinkling lights, the chaos of wrapping presents, and the smell of butter and sugar baking in the oven. But more than anything, I love the cookie swap. Every year, my best friend, Sarah, throws a massive one, and the competition is fierce. Everyone brings their A-game. I’m talking gingerbread men with royal icing bowties and peppermint bark that looks like it belongs in a magazine.

I used to bring something different every year, trying to find my “signature.” One year it was a disastrous attempt at macarons that looked more like colorful hockey pucks. But then, I remembered my Grandmother’s recipe for classic sugar cookies. It was the one she made every Christmas Eve, the one my sister and I would sneak from the cooling rack when she wasn’t looking.

The first year I brought them to Sarah’s party, I was nervous. Are they too simple? Too plain? I set the platter down next to an elaborate Yule log. By the end of the night, my platter was empty, and the Yule log was mostly untouched. The secret, according to my grandmother, wasn’t some fancy technique—it was the texture. She always said a perfect sugar cookie should be soft and tender in the center with just a hint of a crisp edge. It shouldn’t be a crunchy, hard biscuit. It should feel like a little piece of edible nostalgia. It’s a feeling, you know?

These cookies are all that and a bag of Christmas sprinkles. I’ve made this recipe so many times that I could probably do it in my sleep. I’ve tweaked it, I’ve nearly burned it, and I’ve finally perfected it. This is the one I want to share with you.

Why You’ll Love This Christmas Sugar Cookie Recipe

It’s a no-fuss, simple recipe. You don’t need a stand mixer (though it helps) or any special tools. Everything comes together in one bowl with simple pantry staples .
Perfect texture, every time. We’re aiming for that sweet spot: soft, chewy centers with slightly crisp edges. No dry, crumbly cookies here.
No chilling required (for this version!). This is my lazy baker’s secret. While chilling dough is great for cut-out cookies, this drop-style version is ready to go straight into the oven, making it perfect for last-minute baking .
They’re a blank canvas for fun. You can keep it classic with red and green sanding sugar like I do, or get creative with icing, sprinkles, or even a cheeky candy cane piece in the center.
They’re perfect for sharing. This recipe makes a solid batch, ideal for gifting, cookie exchanges, or just keeping all to yourself with a big glass of milk.

Ingredients for the Best Christmas Sugar Cookies

Here’s what you’ll need to make this simple Christmas sugar cookie recipe. The key is starting with good ingredients and making sure your butter is properly softened.

For the Cookie Dough:

1 cup (2 sticks) unsalted butter, softened: This is non-negotiable. It needs to be at a cool room temperature—soft enough to leave a dent when you press it, but not so soft it’s greasy or melted . I’ve used salted butter in a pinch, but I find it throws off the balance of sweetness. If that’s all you have, just skip the added salt.
1 cup granulated sugar: This is the perfect amount for a sweet but not cloying cookie.
1 large egg: This acts as the binder and helps with the cookie’s structure and chewiness.
1 ½ teaspoons vanilla extract: This adds warmth and depth. I use pure vanilla extract for the best flavor, not the imitation stuff.
2 ¼ cups all-purpose flour: This is the backbone of our cookie. Be sure to spoon it into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make your cookies dry.
½ teaspoon baking soda: This is our leavening agent. It gives the cookies just a tiny bit of lift without making them cakey.
½ teaspoon salt: A crucial ingredient! It cuts through the sweetness and enhances all the other flavors.
For Decorating:
- Red and Green Sanding Sugar: This coarse sugar doesn’t melt in the oven, so your cookies will have a beautiful, crunchy, sparkly topping. You could also use festive sprinkles, colored sugar, or leave them plain to frost later. I personally love the look and texture of the sanding sugar .
- Save

Step-by-Step Instructions

This is the fun part! I’m going to walk you through it step-by-step, just as if we were in my kitchen together. Here’s how to make my grandmother’s famous Christmas sugar cookies.

Preheat Your Oven and Prep Your Pans: First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This is crucial because it prevents sticking and ensures even baking. Don’t grease the pan if you’re using parchment.
Cream the Butter and Sugar: In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together. Beat it on medium speed for about 2-3 minutes. You want to go until the mixture is light, pale, and fluffy. This step is super important because it creates air pockets that help the cookies bake up tender . The color should look noticeably lighter.
Add the Wet Ingredients: Crack in your egg and pour in the vanilla extract. Beat until everything is fully combined. The mixture might look a little curdled here, and that’s okay! Just give it a good mix.
Whisk the Dry Ingredients: In a separate, smaller bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda is evenly distributed throughout the dough so you don’t end up with a funky-tasting cookie.
Combine Wet and Dry: Gradually add your dry ingredients to the wet butter mixture. I usually do this in three additions, mixing on low speed after each one. Mix just until a soft dough forms. This is the biggest secret! Stop mixing as soon as you don’t see any more streaks of flour. Overmixing at this stage develops gluten, which will result in tough, dense cookies .
Shape the Cookies: Scoop out tablespoons of dough (about 1.5 ounces) and roll them into balls with your hands. Place them on your prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Add the Signature Look: This is my favorite part. Take a fork and gently press down on each dough ball in a criss-cross pattern. This flattens them slightly and gives them that classic, old-fashioned sugar cookie look . If the fork starts sticking, dip it in a little bit of flour or sugar.
Sprinkle with Magic: Generously sprinkle the tops of each cookie with your red and green sanding sugar. Don’t be shy! The sparkle makes them feel so festive.
Bake to Perfection: Pop them in the oven and bake for 9-11 minutes. The trick is to pull them out when the edges are just set and barely turning a light golden brown. The centers should still look pale and a little soft . This is how you guarantee that soft, tender texture. Trust me, they will continue to bake and set up on the hot baking sheet.
Cool and Enjoy: Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit so they won’t fall apart when you move them. Then, transfer them to a wire rack to cool completely. And that’s it! Your perfect Christmas sugar cookies are ready to be devoured.

Pro Tips & Tricks for Cookie Success

I’ve made this recipe more times than I can count, and I’ve learned a few things along the way. Here are my best tips to ensure your cookies are a hit.

The Earlobe Test: This was my grandmother’s rule of thumb. Your butter should be softened to the point where your finger presses into it easily, like it’s a warm earlobe. If it’s too hard, you’ll get a lumpy dough; if it’s melted, your cookies will spread into thin, crispy pancakes.
Don’t Overbake! I can’t stress this enough. The #1 mistake with sugar cookies is overbaking them. The difference between a chewy cookie and a crunchy one is often just a minute or two. The residual heat from the pan will finish the job. I always set my timer for 9 minutes and check them .
Invest in a Cookie Scoop: I use a 1.5-tablespoon cookie scoop, and it’s a game-changer. It gives me uniform-sized cookies that bake evenly. No more oddly shaped cookies that are burnt on the edges and raw in the middle!
Use Sanding Sugar for Sparkle: Regular granulated sugar will dissolve and melt into the cookie during baking. For that beautiful, crunchy, festive sparkle, you need to use sanding sugar or decorating sugar .
Room Temperature Egg: Just like the butter, using a room-temperature egg helps it emulsify better into the dough, creating a smoother texture. Just place your egg in a bowl of warm water for a few minutes while you get your other ingredients ready.

Variations & Substitutions

This recipe is incredibly versatile. Here are a few simple ways to change it up.

Add a Little Spice: For a “spiced” sugar cookie, add ½ teaspoon of cinnamon and a pinch of nutmeg to the flour mixture. This gives a wonderful warmth that’s perfect for the holidays .
Stained Glass Cookies: This is a fun one, especially for kids. After you’ve shaped your cookies, use a small round cookie cutter (or the cap of a bottle) to cut a hole out of the center of the unbaked cookies. Place a hard candy, like a Life Saver or Jolly Rancher, in the hole. As it bakes, the candy melts, creating a beautiful “stained glass” window in the center of your cookie .
Gluten-Free Version: Need a gluten-free option? You can easily swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure it’s a blend that includes xanthan gum for the best texture .

Serving Suggestions

These classic Christmas sugar cookies are a star all on their own. They’re perfect on a Santa plate on Christmas Eve or piled high on a platter for a holiday party .

For the perfect pairing, serve them with a tall glass of cold milk, a mug of rich hot cocoa, or a cup of eggnog . They also make fantastic edible gifts. Just wrap a few in a cellophane bag, tie it with a ribbon, and you have a thoughtful, homemade present.

FAQ’s

H3: Why are my sugar cookies flat and spread out?
This usually means your butter was too warm! Make sure you’re using softened butter, not melted. Chilling the dough for about 30 minutes before baking can also help prevent spreading.

H3: How do I keep my cookies soft?
Don’t overbake them! Take them out when the edges are just set and the centers are still pale. Also, storing them in an airtight container with a slice of bread helps maintain moisture .

H3: Can I freeze the cookie dough?
Absolutely! You can freeze the rolled dough balls on a baking sheet until solid, then transfer them to a freezer bag. Bake them straight from frozen, adding a couple of minutes to the baking time .

H3: Can I use a different extract besides vanilla?
Yes! Almond extract is a wonderful addition. You can replace the vanilla entirely with almond extract, or use a combination of both. Peppermint extract is also a fun, festive swap .

H3: Can I use salted butter instead of unsalted?
You can, but I recommend unsalted for this recipe. Salted butters vary widely in their salt content, which can affect the flavor. If you only have salted butter, simply omit the salt from the recipe.

H3: How long do these cookies last?
Stored in an airtight container at room temperature, they will stay fresh and delicious for up to a week .

Related recipes

Time to Bake Some Memories!

I truly hope you give this Christmas sugar cookie recipe a try. It’s more than just a recipe; it’s a little piece of my family history and holiday tradition. Seeing that platter of perfectly soft, buttery, sparkly cookies just makes me feel happy.

Whether you’re making them for a cookie exchange, for Santa, or just to have around the house for a cozy winter’s night, I know you’ll love them. They’re simple, beautiful, and absolutely delicious. So, preheat your oven, grab your mixing bowl, and let’s fill the house with the smell of Christmas.

If you make them, I’d love to hear how they turn out! Share your results and tag me in your photos—there’s nothing that makes me happier than seeing these cookies bring joy to another kitchen. Happy baking!