Christmas Sugar Cookies Decorating Recipe | Easy & Fun Ideas
I just pulled a tray of freshly baked Christmas sugar cookies decorating recipe out of the oven, and the smell instantly filled my kitchen with holiday cheer. There’s something so special about rolling out soft dough, cutting it into snowflakes and stars, and decorating each cookie with colorful icing. It’s one of my favorite Christmas traditions, and every year I tweak the recipe just a bit to make it even better.
The cookies come out buttery, soft in the center, slightly crisp on the edges — and best of all, they hold their shape perfectly. Let me walk you through how I made them, along with some tips I learned along the way. You can also enjoy a fun twist on classic desserts with this Fruity Pebbles Cheesecake Tacos Recipe for something colorful and festive.
Ingredients
Here’s everything you’ll need to make these delicious Christmas sugar cookies — along with why each ingredient matters.
- 1 cup unsalted butter, softened at room temperature – Unsalted butter gives you better control of flavor. Make sure it’s soft but not melted, so your dough stays easy to roll and doesn’t spread too much.
- 1 cup granulated sugar – Regular white sugar gives these cookies the right sweetness and texture. Avoid coarse sugar, which can make the cookies grainy.
- 1 large egg – The egg binds the dough together and adds structure, keeping the cookies firm enough for decorating.
- 1 teaspoon vanilla extract – This adds a warm, sweet aroma that pairs beautifully with the buttery dough.
- 3 cups all-purpose flour – Properly measured flour (spooned and leveled) keeps the dough light and balanced. Too much flour can make cookies dry.
- 1 tablespoon baking powder (aluminum-free) – Helps the cookies rise slightly without puffing up too much. Aluminum-free baking powder prevents any metallic taste.
- ¼ teaspoon salt – A pinch of salt enhances all the flavors and balances the sweetness.
Note: This recipe makes around 40 medium-sized cookies, depending on your cutter shapes.
Variations
Here are a few fun twists and dietary swaps to make the recipe your own:
- Dairy-free version: Replace butter with a plant-based alternative or vegan butter. The texture stays similar and the flavor remains rich.
- Sugar-reduced version: Substitute part of the granulated sugar with a natural sweetener like monk fruit or erythritol, but note the cookies may brown less.
- Flavor add-ins: Add ½ teaspoon almond extract or a bit of orange or lemon zest for a festive twist.
- Gluten-free option: Use a 1:1 gluten-free baking blend. The dough may be slightly softer, so chill it briefly before rolling.
- Festive mix-ins: Gently press in colored sprinkles or mini chocolate chips before baking for an easy decorative touch.
You can also pair these cookies with creamy desserts like Strawberry Oreo Cheesecake Cup for a complete holiday dessert table.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Equipment You Need
- Mixer (stand or handheld): To cream the butter and sugar until fluffy.
- Rolling pin: For rolling dough evenly to the right thickness.
- Cookie cutters: To create fun Christmas shapes like stars, trees, and snowflakes.
- Baking sheets lined with parchment or silicone mats: Prevent sticking and ensure even browning.
- Wire cooling rack: Let cookies cool completely before decorating.
How to Make Christmas Sugar Cookies
Let’s break down each step so your cookies turn out perfect every time.
Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Mixing them first helps distribute the leavening evenly so every cookie bakes consistently.
Cream Butter, Sugar, and Vanilla
In a large bowl, beat the softened butter and sugar until light and creamy. Then add the egg and vanilla extract, mixing until smooth. Creaming properly is key to achieving that soft, delicate crumb.
Add Dry Ingredients
Gradually mix the dry ingredients into the wet mixture. Don’t overmix — stop once the flour disappears. Overmixing can make the cookies tough. The dough should be soft but not sticky.
Roll and Cut the Dough
Divide the dough into two portions. Roll one out on a lightly floured surface to about ¼ inch thick. Use your favorite cookie cutters to make holiday shapes. Re-roll scraps to use all the dough.
Bake
Transfer cookies to a parchment-lined baking sheet and bake at 350°F for about 10 minutes, or until the edges just start turning golden. You’ll know they’re ready when they look set but still pale on top.
Cool Completely
Let cookies rest on the baking sheet for a few minutes, then move them to a cooling rack. They need to be completely cool before decorating, or your icing will melt right off!
Additional Tips for Making This Recipe Better
Here are some tips I learned after making these cookies several times:
- I always measure my flour by spooning it into the cup and leveling it off. Scooping directly from the bag packs too much flour and makes the dough dry.
- I take the butter out of the fridge about 30 minutes before baking so it softens perfectly. If it’s too warm, the cookies spread too much.
- I chill the dough for 15 minutes before cutting shapes if my kitchen is warm — it helps the cookies hold sharp edges.
- I roll the dough between two sheets of parchment paper instead of flouring the counter. It keeps the dough smooth and makes cleanup easier.
- I let the cookies cool completely before decorating — this makes icing flow better and keeps designs crisp.
How to Serve Christmas Sugar Cookies
These cookies are made for showing off! Arrange them on a festive platter lined with parchment paper, or pack them into clear gift boxes tied with ribbons for gifting. Decorate with royal icing, buttercream, or simple glaze — use piping bags to add details like snowflakes, ornaments, and candy cane stripes. Sprinkle with colored sugar, crushed peppermint, or edible glitter for a sparkling finish. Serve them with hot cocoa or eggnog for the perfect holiday treat.
Nutritional Information
Here’s an approximate breakdown per cookie (without icing):
- Calories: 96
- Protein: 1g
- Carbohydrates: 12g
- Fat: 5g
Make Ahead and Storage
Storing Baked Cookies
Once decorated and the icing has set, store cookies in an airtight container at room temperature for up to a week. Layer parchment paper between cookies to prevent sticking.
Freezing Baked Cookies
You can freeze the baked cookies for up to two months. Place parchment paper between each layer and store them in a sealed freezer-safe container. Thaw at room temperature before serving.
Freezing Cookie Dough
Wrap dough tightly in plastic wrap, then place it in a zip-top freezer bag. It will stay good for up to two months. When ready to bake, thaw in the fridge overnight, then roll out and bake as usual.
Why You’ll Love This Recipe
Here’s why this sugar cookie recipe will become a holiday favorite in your home:
- Foolproof and easy: The dough comes together quickly and doesn’t require long chilling. Great for beginners!
- Holds its shape beautifully: Your stars, trees, and reindeer won’t puff or spread.
- Perfect for decorating: Smooth, flat tops make the ideal canvas for icing and sprinkles.
- Customizable flavor: You can play with extracts, citrus zest, or spices to make them unique.
- Fun holiday activity: Rolling, cutting, and decorating is a joyful family project that brings everyone together.
Baking and decorating Christmas sugar cookies is more than just a recipe — it’s a tradition that fills the home with warmth, laughter, and sweet smells. Whether you’re baking them for a holiday party, gifting them to loved ones, or simply enjoying them with a mug of hot cocoa, these cookies are guaranteed to make the season brighter.
Christmas Sugar Cookies Decorating Recipe
Ingredients
Method
- In a medium bowl, whisk together flour, baking powder, and salt. Mixing them first helps distribute the leavening evenly so every cookie bakes consistently.
- In a large bowl, beat the softened butter and sugar until light and creamy. Then add the egg and vanilla extract, mixing until smooth. Creaming properly is key to achieving that soft, delicate crumb.
- Gradually mix the dry ingredients into the wet mixture. Don’t overmix — stop once the flour disappears. Overmixing can make the cookies tough. The dough should be soft but not sticky.
- Divide the dough into two portions. Roll one out on a lightly floured surface to about ¼ inch thick. Use your favorite cookie cutters to make holiday shapes. Re-roll scraps to use all the dough.
- Transfer cookies to a parchment-lined baking sheet and bake at 350°F for about 10 minutes, or until the edges just start turning golden. You’ll know they’re ready when they look set but still pale on top.
- Let cookies rest on the baking sheet for a few minutes, then move them to a cooling rack. They need to be completely cool before decorating, or your icing will melt right off!
Notes
- I always measure my flour by spooning it into the cup and leveling it off. Scooping directly from the bag packs too much flour and makes the dough dry.
- I take the butter out of the fridge about 30 minutes before baking so it softens perfectly. If it’s too warm, the cookies spread too much.
- I chill the dough for 15 minutes before cutting shapes if my kitchen is warm — it helps the cookies hold sharp edges.
- I roll the dough between two sheets of parchment paper instead of flouring the counter. It keeps the dough smooth and makes cleanup easier.
- I let the cookies cool completely before decorating — this makes icing flow better and keeps designs crisp.