Classic Christmas Sugar Cookies (Soft, Buttery, Ready to Decorate)

These classic Christmas sugar cookies are the ones every holiday baking day is built around. The dough is soft and buttery, rolls out without sticking, and bakes into cookies that hold their shape, so stars stay stars and trees stay trees. They are sweet but not too sweet, with crisp edges and tender centers, and they take icing beautifully. Bake a batch, set out the sprinkles, and let everyone decorate their own.

If you love holiday baking, pair these with Chewy Chocolate Chip Cookies and Cardamom Chai Cookies for a cookie tray with something for every taste.

Why This Recipe Works

• Chilled dough holds its shape: Thirty minutes in the fridge firms the butter just enough that cut-outs keep their edges instead of spreading into blobs.
• Butter, not shortening: Real butter gives the classic rich flavor and tender crumb that makes these taste homemade, not store-bought.
• A little almond extract: A touch of almond alongside the vanilla adds that bakery-style depth without tasting like almond cookies.
• They are built for decorating: The flat, firm tops take royal icing and sprinkles cleanly, and the cookies stay sturdy enough to hang, stack, or gift.

Ingredients

• 2 3/4 cups (345 g) all-purpose flour, plus extra for rolling
• 1 teaspoon (4.6 g) baking powder
• 1/2 teaspoon (3 g) fine salt
• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, at room temperature
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) almond extract (optional)
• Royal icing and sprinkles, for decorating (optional)

(full list in card)

How to Make Classic Christmas Sugar Cookies

Step 1: Mix the dough

Whisk the flour, baking powder, and salt in a bowl. In a separate large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract if using, then mix in the flour mixture just until a soft dough forms.

Step 2: Chill the dough

Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap. Chill for 30 minutes, until firm enough to roll without sticking. Do not skip this step; warm dough spreads in the oven.

Step 3: Cut and bake

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll one disk to 1/4-inch (6 mm) thickness on a lightly floured surface, cut into shapes, and place 1 inch apart on the sheets. Bake for 9 to 11 minutes, until the edges are just set and barely golden.

Step 4: Cool and decorate

Let the cookies cool on the sheet for 5 minutes, then move them to a rack to cool completely. Decorate with royal icing and sprinkles once fully cool, and let the icing set before stacking or storing.

Tips

• Roll evenly: Uneven dough bakes unevenly, so aim for a steady 1/4-inch thickness and re-roll scraps only once or twice.
• Keep the dough cold: If the dough softens while you cut, return it to the fridge for 10 minutes. Cold dough is the secret to sharp shapes.
• Do not overbake: The cookies should look pale with barely golden edges when they come out; they firm up as they cool.
• Decorate on a rack: A rack under the cookies catches icing drips and lets air circulate so the icing sets faster.

Storage

Refrigerate leftovers in an airtight container for up to 1 week, or freeze for up to 3 months. Decorated cookies keep for up to 5 days at room temperature once the icing has fully set. Layer them between sheets of parchment paper so the icing does not stick.

Frequently Asked Questions

Why did my sugar cookies spread?

The dough was likely too warm, or the butter was too soft when mixed. Chill the cut shapes for 10 minutes before baking, and make sure the butter is softened, not melted.

Can I make the dough ahead?

Yes. Refrigerate the wrapped disks for up to 3 days, or freeze for up to 3 months. Thaw frozen dough overnight in the fridge, then let it sit at room temperature for 10 minutes before rolling.

Do I have to use almond extract?

No, it is optional. The cookies are classic with vanilla alone; almond extract just adds a subtle bakery flavor. Leave it out if you prefer a pure vanilla cookie.

How do I keep the icing from smudging?

Let the cookies cool completely before icing, and let the icing dry fully, usually 4 to 6 hours, before stacking. Store decorated cookies in a single layer when possible.

Recipe Card