Christmas Sugar Cookies Recipe Easy Make-Ahead Holiday Cookies

Introduction

The unmistakable smell of buttery sugar cookies drifting through the house is my favorite sign that Christmas is close. Honestly, nothing gets me in the holiday spirit faster than rolling out dough, sneaking a taste, and seeing my kids’ faces light up as they decorate their own cookies. These aren’t just any Christmas sugar cookies—they’re my go-to, make-ahead version that lets you get festive without the last-minute rush.

I stumbled onto this recipe years ago when, like many of us, I was overwhelmed juggling work, shopping, and school concerts. I needed a cookie that could be made ahead, stashed in the freezer, and still taste bakery-fresh on Christmas morning (or, let’s be honest, for breakfast on the 23rd). That’s when these easy make-ahead holiday cookies became a family tradition. Each year, we whip up a big batch, cut out stars and trees, and let the dough rest in the fridge so we can bake whenever we have a spare moment.

What I love most is how forgiving this Christmas sugar cookie recipe is. You can chill the dough overnight, freeze it for weeks, or even roll and cut your cookies in advance. The result? Perfectly tender, melt-in-your-mouth cookies that hold their shape—ideal for decorating with royal icing, sprinkles, or whatever makes you smile. Whether you’re baking with little helpers, prepping for a cookie exchange, or just need a sweet treat for Santa, these easy make-ahead holiday cookies will save your sanity and bring pure joy to your kitchen. I’ve tested and tweaked this recipe more times than I can count, so you can trust it’ll work for you, too.

Why You’ll Love This Recipe

I’ve baked dozens of sugar cookie recipes over the years, but this Christmas sugar cookie recipe is a true holiday lifesaver. Here’s why I think you’ll be coming back to it every December:

• Quick & Easy: The dough comes together in about 15 minutes, and you can make it ahead—no scrambling on Christmas Eve.
• Simple Ingredients: You won’t need to hunt down fancy stuff. Everything is likely already in your pantry or fridge.
• Perfect for All Occasions: Whether it’s a snowy afternoon bake-a-thon with kids, a cookie exchange, or just a cozy night in, these cookies fit the bill.
• Crowd-Pleaser: Soft, buttery, and just sweet enough—everyone (even picky eaters and grumpy uncles) loves them.
• Unbelievably Delicious: They’ve got that classic, nostalgic taste but stay tender and fresh, even days later.

What really sets these apart is how well the dough behaves. I learned early on that chilling the dough is non-negotiable for cookies that actually keep their festive shapes. Blending in just the right amount of vanilla and almond extract makes them taste like something from a fancy bakery without the fuss. And because you can freeze both the dough and the baked cookies, you’re free to bake whenever the mood (or your holiday schedule) strikes.

This recipe isn’t just about cookies—it’s about making memories. You’ll love that you can hand over a tray of blank cookies and let your kids (or guests) go wild with icing and sprinkles. They’re sturdy enough for decorating but soft enough to melt in your mouth. I’ve even used these as edible holiday gifts (tied up with a bow), and the raves never stop. If you’re looking to make Christmas a little less stressful and a lot more delicious, this easy make-ahead holiday cookie recipe is your new secret weapon.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that classic Christmas sugar cookie flavor and texture you crave—without any unnecessary complicating. Here’s what you’ll need for a big batch:

• For the Cookie Dough:
  • 2 3/4 cups (345g) all-purpose flour (for structure—King Arthur is my personal favorite for cookies)
  • 1 teaspoon baking powder (helps with just the right lift)
  • 1/2 teaspoon salt (balances the sweetness)
  • 1 cup (227g) unsalted butter, softened (room temperature is a must for a fluffy dough)
  • 1 cup (200g) granulated sugar (not too sweet, just right)
  • 1 large egg (room temperature for easy mixing)
  • 2 teaspoons vanilla extract (go for pure vanilla for the best flavor)
  • 1/2 teaspoon almond extract (optional, but it gives a lovely, festive note—if you have nut allergies, just leave it out)
• For Rolling & Cutting:
  • Extra all-purpose flour (for dusting your work surface and rolling pin)
• For Decorating:
  • Your favorite royal icing or buttercream (I use Wilton’s meringue powder for a foolproof icing)
  • Assorted sprinkles, sanding sugar, colored sugars, or edible glitter (totally up to you!)

Ingredient Tips:

• If you’re gluten-free, swap in a measure-for-measure gluten-free flour blend—Bob’s Red Mill works great.
• No almond extract? Substitute orange zest for a lovely citrus undertone.
• Lactose-intolerant? Use vegan butter; the texture changes a bit but still works well.
• If you want to amp up the holiday flavor, a pinch of nutmeg or cinnamon in the dough is cozy (though not traditional).
• Don’t skip the chilling step—softened butter and a cold dough make all the difference for cutting shapes.

These Christmas sugar cookies are as flexible as your holiday schedule. Feel free to get creative with flavorings, or stick with the classic vanilla-almond combo for timeless nostalgia. Either way, you’re in for a treat.

Equipment Needed

Good news: you don’t need a fancy kitchen or high-end gadgets for these easy make-ahead holiday cookies. Here’s what I use (and what you can sub in if you’re missing something):

• Mixing Bowls: At least two—one for dry, one for wet. Stainless steel or glass work best; plastic can retain odors (ask me how I know!).
• Hand Mixer or Stand Mixer: Either works—I love my KitchenAid, but a hand mixer is fine for this dough.
• Measuring Cups & Spoons: For accuracy. If you have a kitchen scale, even better (especially for flour).
• Rolling Pin: Any sturdy type will do. If you don’t have one, a clean wine bottle rolls dough in a pinch.
• Cookie Cutters: Stars, trees, snowflakes—whatever shapes shout “Christmas” to you. Even a glass rim works for simple circles.
• Baking Sheets: I use rimmed, light-colored sheets for even baking. If yours are dark, just check cookies a minute earlier.
• Parchment Paper or Silicone Baking Mats: Prevents sticking and helps with quick cleanup. Parchment is my go-to.
• Wire Cooling Rack: For cooling cookies so they stay crisp underneath.
• Spatula: Thin, flexible spatulas make transferring cookies easy (less breakage!).

If you’re just starting out, don’t worry about buying everything at once. I made these with thrift-store finds for years. And if you’re using a hand mixer, give it a break between batches—holiday dough can be thick! Wash your rolling pin and cookie cutters right away; dried dough is a pain to clean off later.

Preparation Method

1. Mix the Dry Ingredients:
   • In a medium bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
   • Tip: If your flour is lumpy, sift it first for a smoother dough.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, beat 1 cup (227g) unsalted butter with 1 cup (200g) granulated sugar on medium speed for 2-3 minutes, until light and fluffy.
   • The mixture should look pale and airy—this step gives the cookies their tender texture.
   • If you notice butter sticking to the bowl, scrape it down with a rubber spatula.
3. Add Egg and Flavors:
   • Beat in 1 large egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract (if using) until combined.
   • The dough may look slightly curdled at first—no worries, it’ll smooth out when you add the dry mix.
4. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the butter mixture, beating on low speed just until no streaks of flour remain.
   • Don’t over-mix—stop as soon as the dough comes together.
5. Chill the Dough:
   • Divide dough into two equal pieces. Shape each into a flat disc and wrap tightly in plastic wrap.
   • Refrigerate for at least 2 hours, or up to 3 days. (I sometimes freeze the discs for up to 2 months—just thaw overnight in the fridge before rolling.)
   • This is the magic step for make-ahead Christmas sugar cookies.
6. Roll and Cut:
   • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
   • On a lightly floured surface, roll out one dough disc at a time to 1/4-inch (6mm) thickness.
   • Cut into festive shapes. Re-roll scraps as needed, but try not to overwork the dough or the cookies can get tough.
   • Transfer cookies to baking sheets, spacing about 1 inch (2.5cm) apart. If the dough gets sticky, chill again for 10 minutes before cutting.
7. Bake:
   • Bake for 8-10 minutes, or until the edges are just starting to turn golden. For softer cookies, pull them at 8 minutes; for crispier, go the full 10.
   • The tops should look matte, not shiny.
   • If you’re baking multiple trays, rotate halfway through for even coloring.
8. Cool:
   • Let cookies sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
   • Warm cookies are fragile, so use a thin spatula and gentle hands.
9. Decorate:
   • Once fully cool, decorate with royal icing, buttercream, and sprinkles as you like.
   • Let icing set before stacking or storing.

Troubleshooting: If your cookies spread too much, your butter was probably too warm, or the dough wasn’t chilled enough. If they’re tough, you may have over-mixed or added too much flour. Don’t sweat it—icing covers a lot of “oops!”

Cooking Tips & Techniques

Here’s where experience from many a late-night bake-a-thon comes in handy! These Christmas sugar cookies can be practically foolproof if you keep these pointers in mind:

• Chill Is Key: Don’t rush chilling the dough. Cold dough keeps your cookies from spreading and losing their shapes. I sometimes chill the cut shapes on the baking sheet for another 10 minutes before baking—especially if my kitchen’s warm.
• Measuring Flour: Spooned and leveled flour is more accurate than scooping straight from the bag. Too much flour = dry cookies.
• Don’t Over-Bake: The cookies will look a bit pale on top when done—don’t wait for browning. They’ll finish setting as they cool. Over-baking is the #1 way to lose that tender, soft bite.
• Even Thickness: Use rolling pin rings or two wooden dowels as guides if you struggle with keeping dough even. It really helps with consistent baking.
• Decorating Strategy: If you’re using royal icing, outline first and let it set before flooding with color. If you’re in a hurry (or have impatient kids), sprinkles stick well to soft icing or a light brush of corn syrup.
• Batch Baking: If you’re making lots, only take one disc of dough out of the fridge at a time. Warmer dough gets sticky and hard to handle.

I’ve had my share of cookie fails—misshaped trees, icing rivers, and cookies glued to the pan. But honestly, it’s all part of the fun. These make-ahead holiday cookies are super forgiving, and with a little practice, you’ll get them just the way you like. The most important ingredient? Patience (and a little extra flour for dusting!).

Variations & Adaptations

Christmas is all about making traditions your own, so don’t be afraid to tweak this easy make-ahead holiday cookie recipe to suit your crew:

• Gluten-Free: Use a 1-to-1 gluten-free flour blend. The cookies might be a tad more crumbly but still delicious. I’ve done this for my sister-in-law and no one noticed the swap!
• Dairy-Free: Substitute vegan butter sticks for regular butter and check that your decorations are dairy-free as well. The cookies are a bit softer but hold up.
• Spiced Sugar Cookies: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the dry ingredients for a warm, cozy twist (great for adults and spiced latte lovers).
• Lemon or Orange Zest: Grate in the zest of one lemon or orange for a citrusy, bright holiday note. This is my mom’s favorite version—so fresh!
• Chocolate Dipped: After baking, dip half of each cookie in melted dark or white chocolate, then sprinkle with crushed peppermint or festive nonpareils.
• Mini Cookie Bites: Use mini cutters and watch the bake time (just 5-7 minutes). Perfect for snacking or topping hot chocolate.

For nut allergies, skip the almond extract or use a little extra vanilla. If you want to experiment with shapes, go ahead—just keep the thickness even for even baking. These cookies are a blank canvas for your holiday creativity!

Serving & Storage Suggestions

For that classic holiday moment, serve your Christmas sugar cookies on a big platter, maybe dusted with a little extra powdered sugar or surrounded by candy canes. They’re best enjoyed at room temperature—soft but sturdy enough for little hands.

Pair them with mugs of hot cocoa, spiced cider, or even a glass of cold milk (Santa’s favorite, obviously). If you’re hosting a cookie swap, stack them in bakery boxes tied with ribbon. For gifts, pop them in cellophane bags with a festive tag.

Storage:

• Room Temperature: Store cookies in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
• Freezer (Baked): Freeze undecorated cookies for up to 2 months. Thaw at room temp, then decorate.
• Freezer (Dough): Freeze wrapped dough discs for up to 2 months. Thaw overnight in the fridge before rolling and baking.

Pro tip: Flavors deepen as cookies rest, so they’re often even tastier a day after baking. If your cookies dry out, a quick 5-second zap in the microwave softens them right up.

Nutritional Information & Benefits

Each Christmas sugar cookie (undecorated, about 2.5 inches) contains approximately:

• Calories: 120
• Fat: 6g
• Carbohydrates: 15g
• Protein: 1g
• Sugar: 7g

While these easy make-ahead holiday cookies aren’t exactly health food, they do have some redeeming qualities. Using real butter and eggs provides a bit of protein and healthy fat, and you can control the size and decorations. For gluten-free or dairy-free folks, adapting the recipe is simple (see above), so everyone can join in the fun. If nut allergies are a concern, just leave out the almond extract. For me, the biggest “wellness” benefit is the joy and togetherness these cookies bring—sometimes that’s more important than cutting every calorie.

Conclusion

There’s just something magical about a tray of homemade Christmas sugar cookies on the counter—they signal that the holidays are here, and the kitchen is full of love. This easy make-ahead holiday cookie recipe has saved my sanity more than once and turned rushed Decembers into sweet, memory-making moments. Whether you decorate with a steady hand or let the kids go wild with sprinkles, these cookies are proof that simple traditions can be the most special.

I hope this recipe helps you create your own holiday memories, minus the stress. Feel free to play with the flavors, shapes, and decorations to suit your family and friends. Honestly, that’s the best part. If these cookies bring a little extra joy to your table, I’d love to hear about it—leave a comment, share your favorite variations, or tag me with your cookie creations. Wishing you a cozy, cookie-filled Christmas season!

FAQs

How far in advance can I make the Christmas sugar cookie dough?

You can prepare the dough up to 3 days ahead and keep it wrapped in the fridge. For longer storage, freeze it for up to 2 months—just thaw overnight in the fridge before baking.

Why do my sugar cookies lose their shape when baked?

This usually happens if the dough is too warm or wasn’t chilled long enough. Make sure to chill the dough at least 2 hours or even chill the cut cookies on the baking sheet for 10 minutes before baking.

Can I decorate these cookies with buttercream instead of royal icing?

Absolutely! Buttercream is delicious and easy for kids to use, but just know it doesn’t set hard like royal icing, so stacking may be trickier.

Are these cookies suitable for gluten-free or dairy-free diets?

Yes! Use a measure-for-measure gluten-free flour blend for gluten-free, and vegan butter for dairy-free. Just watch the texture—the cookies might be a bit more delicate.

How do I keep sugar cookies soft after baking?

Store them in an airtight container with a slice of bread or apple—the extra moisture keeps the cookies tender for days. If they dry out, a quick microwave zap softens them up.

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