This is the Christmas Sugar Cookie Recipe you’ve been looking for! A simple and slightly sweet dough made with pantry staple ingredients that’s easy to roll and cut and doesn’t spread in the oven.
Slightly golden and defined edges, with a flat surface, and a soft center makes these the perfect sugar cookies for frosting!
Classic Christmas Sugar Cookie Cut Out Recipe
This fool-proof cut-out sugar cookie recipe takes the hassle out of the holidays and is made with just seven real ingredients. It’s a simple recipe, but they taste AMAZING!
In fact, they taste just like the ones Grandma used to make! I know because this is my grandma’s recipe and it’s stood the test of time having been made annually in our family for over 60 years!
And if you’re making these for Santa, you can prep the dough in advance and then grab your kids and favorite cookie cutters, and gather up all the sprinkles! It’s time to decorate a batch of sugar cookies using this tried-and-true recipe that bakes up perfectly soft, buttery cookies!
Why You’ll Love this Christmas Sugar Cookie Recipe!
Taste: These Classic Christmas Sugar Cookies are a buttery, sweet treat! When topped with your favorite frosting, the result is a sugary cookie that Santa himself would say is his favorite!
Texture: Each bite is soft, tender, and perfectly chewy! With edges that are very lightly crisp and golden to deliver the classic sugar cookie texture and taste!
Christmas Sugar Cookies Frosting – You Choose!
I didn’t attach a frosting recipe to this classic Christmas sugar cookie recipe. I just find that everyone prefers to use their favorite frosting!
I prefer mine with this simple American Buttercream Frosting recipe that’s made with 5 ingredients in only 10 minutes. I then add gel food coloring to give us an assortment of colors to decorate these sugar cookies with.
Others may prefer using royal icing on their sugar cookies! While some head to the store for a can of store-bought frosting to keep things quick and simple.
Classic Christmas Sugar Cookies Recipe Tips
- Portioning – Once the cookie dough is completed, it gets divided in half. Each half is then shaped into a disc and wrapped in cling wrap. The wrapped disks are then chilled in the refrigerator. This method of dividing and wrapping allows the chilling process to be sped up. It also makes for a more manageable size to roll out and cut!
- Chilling – You can’t skip chilling the dough if you plan to use this recipe for cut-out cookies! The chilled dough is what allows for them to be easily cut out with cookie cutters.
- Rolling – I find that the perfect thickness of the dough is to roll it out to be 1/4 inch thick.
- Cookie Cutters – To prevent the dough from sticking to your cookie cutters, spray them with cooking spray or sprinkle them with flour. That way, the cookie cutting goes flawlessly without a sticky mess!
How to Make Cut Out Christmas Sugar Cookies
Step 1: Cream together the butter and sugar until light and fluffy.
Step 2: Add the eggs one at a time and mix until full incorporated.
Step 3: In a separate bowl, sift together the flour, baking powder, and salt.
Step 4: Add the flour mixture to the butter mixture in three additions (about 1 cup each), mixing at low speed after each addition, just until combined. Then increase the speed to medium high and mix until fully incorporated.
Step 5: Shape the dough into a ball and divide it in half, wrap each half of dough in plastic wrap and place in the refrigerator to chill.
Step 6: Remove the chilled dough from the refrigerator and preheat the oven. Flour and clean surface and roll the dough out to be about 1/4-inch thick.
Step 7: Lightly spray cookie butters with nonstick spray or dust with flour and cut out the dough.
Step 8: Place the cut-out cookies on a parchment-lined baking sheet and bake. Remove from the oven and transfer to a wire rack, letting them cool completely before icing.
More Fun Christmas Cookie Recipes:
These Cut Out Sugar Cookies are such a classic treat to look forward to every year! These Christmas Crack Cookies, which are made with toffee bits and saltine crackers, are also worth adding to your holiday baking!
However, for another fun cookie recipe to make with the kids, take a look at these Stained Glass Cookies! Made with cookie cutters and Jolly Ranchers candies!
Classic Christmas Cookies Storage
Place the cookies in an airtight container. Separate the layers with parchment or wax paper to prevent the frosted cookies from sticking together.
Store the cookies at room temperature for up to one week.
Can I Bake The Cut-Out Cookies And Then Store Them In The Freezer To Decorate Later?
Yes, that would work great! I’d recommend placing the unfrosted cookies on a baking sheet and flash-freezing them.
Afterward, transfer the frozen cookies into a Ziploc bag or an airtight container. This way, the cookies don’t all freeze together in one big lump.
The frozen cookies will last for up to 3 months!
Sugar Cookie Recipe Christmas FAQs
Yes, this dough can be used as soon as it’s mixed to make drop sugar cookies. Just use a cookie scoop to drop them on a parchment-lined cookie sheet.
Afterward, bake them for 10 to 13 minutes until the edges are golden brown. You’ll be left with buttery, pillowy, chewy sugar cookies!
A trick my mother and Grandmother taught me was to put a piece of bread in the bag or container with the unfrosted cookies. This trick allows you to make them a couple of days in advance, and yet they’ll still be just as soft as the day they came out of the oven.
Yes, you can omit the additional salt in this recipe and instead just use salted butter. Using unsalted butter with the addition of salt allows more taste control in recipes.
However, I totally understand only having salted butter on hand!
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Sugar Cookie Cut Out Recipe
- In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and sugar on high until light and fluffy.
- Add egg and vanilla and beat until well combined.
- In a separate bowl, sift together flour, baking powder, and salt.
- Slowly add the flour mixture to the butter mixture, lightly mixing between each addition until flour in completely incorporated.
- Roll into a ball, divide in half, then shape each half into a disc and wrap them in cling wrap and chill for 2 hours.
- Preheat oven to 375°F.
- Roll dough out to ¼ inch thickness on a lightly floured board.
- Flour or spray cutter with cooking spray.
- Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes.
- Let cool completely before icing.