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Christmas Sugar Cookies Decorating Recipe
Ben Carraoli

Christmas Sugar Cookies Decorating Recipe

I just pulled a tray of freshly baked Christmas sugar cookies 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.
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. In a medium bowl, whisk together flour, baking powder, and salt. Mixing them first helps distribute the leavening evenly so every cookie bakes consistently.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.