Christmas Sugar Cookies Recipe
During this time of year, one of the easiest ways to spread cheer throughout the house is with several batches of Christmas Sugar Cookies.
‘Tis the season for all kinds of goodies and sweet treats. We’ll be baking all kinds of sugary sensations and dosing out delicacies in between savory holiday feasts. During this time of year, one of the easiest ways to spread cheer throughout the house is with several batches of Christmas Sugar Cookies.
Cookies are a wonderful leave-out dessert that everybody can help themselves to as they bustle around the house preparing for the big occasion.
Keep a plate on the coffee table with a bowl of popcorn while you watch your favorite Hallmark movie, or make it a festive cookie decorating activity for the whole family.
However, you choose to make them, I have the perfect recipe for crispy, iced sugar cookies that you are going to love.
My recipe below is for my favorite type of Christmas sugar cookie, but I understand that everybody is different. That’s why I’ve also included some tips for customization so you can make your holiday cookies in your own way.
The most important thing is to nail the decor, but don’t be afraid to branch out and get creative. You can always eat the ones you don’t like and destroy the evidence! I also include some important tips because some parts of this recipe should not be customized or replaced. Read on to get started. Happy holidays and have fun!
Sugar Cookies as Christmas Tree Ornaments
Although I definitely recommend eating these Christmas sugar cookies, you may think they are too pretty to ignore. If after decorating your cookies you are so thrilled with your handiwork that you want to hang them up on the tree, you’ll be out of luck.
Decide in advance if this is something you’d like to do. Then make a decent size hole (1/8″-1/4″) at the top of the cookie before you bake it. Make sure the hole isn’t too close to the edge of the cookie.
How Soon Before Christmas Can You Make Cookies?
The beauty of Christmas is it lasts all season long, so you can make Christmas sugar cookies any time you like. But if you want them ready for Christmas, you want to make sure they don’t go stale from making them too early.
Cookies love to be stored in a cool dry place and they will last longer if you keep them away from moisture and heat. If you can keep them in an airtight container, that is best for preserving Christmas sugar cookies as long as possible. You can also freeze them to make them last longer.
If you don’t seal them up, they can go stale pretty quickly. You may have only a few days on your cookies, but if you take precautions to preserve them, they can last weeks. But you will eat them way before that happens anyway.
The best time to make an advance batch of Christmas cookies is some time during the week before the big day. If you can fit it in among your Christmas Eve traditions, that is the most ideal.
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How do You Decorate Christmas Sugar Cookies?
You can do sugar cookies in all kinds of different ways. One of the many variations in Christmas sugar cookies comes in how you decorate them. You make all kinds of decisions as you make your Christmas sugar cookies that either affect the appearance, texture, or flavor of the cookies. The thing that makes these cookies radiate
Christmas cheer is the decoration. Unfortunately, this is the most intimidating part of cookie making and it could deter shy bakers from giving it all they’ve got.
Sprinkles or Icing? Your choice!
The most important thing you can do when decorating your Christmas sugar cookies is commit. Whether you use sprinkles or icing, the important thing is total coverage. You want a smooth glassy layer of delicious icing (my recipe), or a rough sugary coat of sparkly sprinkles to tickle your tongue as you bite down.
You can leave portions of your cookie bare as you craft your design, but my favorite way to decorate is to create a canvas of icing and then add to the design on top of that. To do this, make a piping bag or fill a squeeze bottle with colored royal icing. Make an outline along the top edge of the cookie then fill in the center by squeezing out a generous portion. Spread the icing with a butter knife to cover any bare spots.
Keep The Cookie Jar Fresh
Cookie Jars are nice for decor, especially holiday-themed jars. However, if your cookie jar is not airtight you should take additional measures to protect the cookies. Fit the inside of the cookie jar with a resealable bag and then fill it up. These cookies use granulated sugar so they are likely to be crispier. For softer chewier cookies, try blending brown sugar in with the granulated sugar. The more brown sugar you use, the chewier your cookies will turn out.
Does it Matter if I Use Cake Flour Instead of All-Purpose Flour?
With substitutions on the sable for decor and sugar, you may wonder about the importance of all-purpose flour. This recipe, and cookie recipes in general call for all-purpose flour. If you don’t have this on hand, you may be considering cake flour as an alternative.
This can be a problem. While some people do choose to use cake flour for their cookies, it’s not a suitable replacement. Because cake flour lacks the proteins found in all-purpose flour it does not do a great job of holding the cookies together. They will be structurally less sound and therefore, they’ll fall apart more easily.
Considering these cookies must be solidly built to allow for the most optimal decorating conditions, steer clear of alternative flours, and have Alexa add all-purpose flour to your shopping list.
These sugar cookies are delicious, perfect for Christmas, and an excellent craft to do alone or with others. Your only limitation is your own imagination and willingness to experiment. Start making these early, so that when Christmas Eve rolls around, you’ll have saved the best for Santa Claus.
CHRISTMAS SUGAR COOKIES
Ingredients;
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg, at room temperature
- Royal Icing, White Chocolate to decorate
Instructions;
- In a large bowl, using a hand mixer beat the butter and sugar together on high speed until completely smooth and creamy, about 2-3 minutes.
- Add the egg, vanilla and beat on high speed until combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be soft.
- Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
- Once chilled, preheat the oven to 350°F
- Line 2-3 large baking sheets with parchment paper.
- Using cookie cutters in the picture, cut the dough into shapes.
- Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10-12 mins.
- Decorate the cooled cookies with royal icing or tempered white chocolate.
Royal Icing Ingredients;
- 4 egg whites
- 4 cups sifted confectioners’ sugar
- 1 teaspoon lemon extract
Instructions;
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs).
- Gradually add sugar and lemon extract. Beat at high speed until thickened.
These Christmas Cookies are fun and festive and easy to make. We love decorating them every year. Wow your holiday quests with these Christmas Sugar Cookies!
OTHER HOLIDAY RECIPES YOU WILL LOVE:
No Bake Holiday Marshmallow Bars
Christmas Holly Cupcakes
Gingerbread Cookies
M&M Sugar Cookie Fudge
Christmas Sugar Cookies.
Ingredients
For Cookies
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg, at room temperature
- Royal Icing, White Chocolate to decorate
Royal Icing Ingredients;
- 4 egg whites
- 4 cups sifted confectioners' sugar
- 1 teaspoon lemon extract
Instructions
For The Cookies;
- In a large bowl, using a hand mixer beat the butter and sugar together on high speed until completely smooth and creamy, about 2-3 minutes.
- Add the egg, vanilla and beat on high speed until combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be soft.
- Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
- Once chilled, preheat the oven to 350°F
- Line 2-3 large baking sheets with parchment paper.
- Using cookie cutters in the picture, cut the dough into shapes.
- Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10-12 mins.
- Decorate the cooled cookies with royal icing or tempered white chocolate.
For The Royal Icing;
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs).
- Gradually add sugar and lemon extract. Beat at high speed until thickened.
- Decorate when cookies are cooled with icing or tempered white chocolate and sprinkles of your choice.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
