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I recently shared a recipe for my delicious vanilla sugar cookies, and with Christmas just around the corner, I decided to take that same trusty dough and turn it into something festive: gorgeous, decorated Christmas cookies!
But these cookies aren’t just about their looks… They’re packed with flavor, too.
Using a recipe I love and know works every time, I skipped the traditional icing and opted for decorative tubes I picked up at the supermarket.
Let me tell you, they made the whole decorating process so much easier and faster, and the results were stunning (just wait until you see the photos!).
If you’re looking for a way to create beautiful, festive cookies without spending all day in the kitchen, this is the recipe for you.
Check it out below and get ready to impress your friends and family with these easy and tasty Christmas cookies!
Sugar Christmas Cookies Recipe
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I share one delicious recipe every day on TikTok! Don’t miss out on the fun and tasty ideas. Click below to follow me and stay inspired!
Follow Me NowIngredients:
- 2 1/3 cups all-purpose flour (and more as needed for rolling and work surface);
- 1/4 teaspoon salt;
- 3/4 cup (1 1/2 sticks) unsalted butter, softened;
- 3/4 cup sugar;
- 1 large egg;
- 2 teaspoons vanilla extract.
Step 1: Prepare the Dry Ingredients
In a bowl, combine the flour and salt, give it a quick mix, and set aside.
Tip: The flour should be spooned into the measuring cup and leveled off. Never scoop directly from the bag and press it down, as this packs in too much flour!
Step 2: Cream the Butter and Sugar
In a large bowl, beat the butter and sugar for about 2 minutes until smooth and creamy. You can use a stand mixer with the paddle attachment or a handheld mixer.
Step 3: Add the Wet Ingredients
Add the egg and vanilla extract, then beat on high speed for about 1 minute. Scrape down the sides and bottom of the bowl, and beat again until fully incorporated.
Step 4: Combine Dry and Wet Ingredients
Add the flour and salt mixture prepared earlier, beating on low speed until fully combined. The dough will be slightly soft, but that’s okay. If needed, you can add 1 additional tablespoon of flour.
Step 5: Roll Out the Dough
Lightly flour a sheet of parchment paper or a silicone baking mat, and transfer the dough onto it. Divide the dough into two equal portions. Use your hands to slighlty press down the dough. Now, using a floured rolling pin, roll out the dough to about 1/4 inch thickness.
The shape doesn’t matter as long as the thickness is consistent. If the dough is too sticky, sprinkle a little more flour while rolling.
Step 6: Chill the Dough
Lightly flour the surface of one rolled-out dough, then place a sheet of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough on top, and cover everything with plastic wrap or aluminum foil.
Refrigerate for at least 2 hours or up to 2 days. Chilling the dough will help it firm up, making it easier to shape and cut.
Step 7: Cut Out the Cookies
Once the dough is chilled, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat.
Carefully remove the top dough from the refrigerator to avoid breaking it. Using a cookie cutter, cut the dough into your desired.
You can re-roll the dough scraps as needed to maximize the number of cookies. If the dough becomes too soft, place it back in the refrigerator for a few minutes before continuing.
Repeat the process with the second piece of dough.
Step 8: Bake the Cookies
Carefully place the cookies onto the baking sheets, spacing them about 3 inches apart. Bake for 9 to 12 minutes or until the edges are lightly browned.
Remove the cookies from the oven and let them cool on the baking sheet for about 2 to 3 minutes before transferring them to a wire rack to cool completely. The cookies will be slightly soft when you take them out, but don’t worry—they’ll firm up as they cool.
Step 9: Let’s decorate the cookies!
Now comes my favorite part… Decorating! Once the cookies have cooled (about an hour of resting is enough), it’s time to let your creativity shine.
I picked up a few decorative dye tubes at the grocery store for just around $4, and they worked perfectly for this! They’re super easy to use and saved me so much time.
From here, it’s all about your personal style. I kept things simple with quick outlines for a clean, festive look, but feel free to get as creative as you’d like. The decoration is entirely up to you – have fun with it!
Step 10: Enjoy your Christmas Cookies!
I have to admit that I loved the end result! I was a little worried, because I didn’t know if I would be able to decorate the cookies beautifully, but it looks like the end result was really good!
What did you think of these cookies? I REALLY hope you loved it!
Before you leave, don’t forget to save this recipe to your Pinterest boards. Believe me, you’ll want to have this festive recipe on hand!
Merry Christmas!
Cut Out Sugar Christmas Cookies
Ingredients
- 2 ⅓ cups All-purpose Flour (and more as needed for rolling and work surface)
- ¼ tsp Salt
- ¾ cup Unsalted butter softened (1 ½ sticks)
- ¾ cup Sugar
- 1 large Egg
- 2 tsp Vanilla extract
Instructions
- In a bowl, combine the flour and salt, give it a quick mix, and set aside.
- In a large bowl, beat the butter and sugar for about 2 minutes until smooth and creamy. You can use a stand mixer with the paddle attachment or a handheld mixer.
- Add the egg and vanilla extract, then beat on high speed for about 1 minute. Scrape down the sides and bottom of the bowl, and beat again until fully incorporated.
- Add the flour and salt mixture prepared earlier, beating on low speed until fully combined. The dough will be slightly soft, but that’s okay. If needed, you can add 1 additional tablespoon of flour.
- Lightly flour a sheet of parchment paper or a silicone baking mat, and transfer the dough onto it. Divide the dough into two equal portions. Use your hands to slighlty press down the dough. Now, using a floured rolling pin, roll out the dough to about 1/4 inch thickness.
- The shape doesn’t matter as long as the thickness is consistent. If the dough is too sticky, sprinkle a little more flour while rolling.
- Lightly flour the surface of one rolled-out dough, then place a sheet of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough on top, and cover everything with plastic wrap or aluminum foil. Refrigerate for at least 2 hours or up to 2 days. Chilling the dough will help it firm up, making it easier to shape and cut.
- Once the dough is chilled, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Carefully remove the top dough from the refrigerator to avoid breaking it. Using a cookie cutter, cut the dough into your desired.
- You can re-roll the dough scraps as needed to maximize the number of cookies. If the dough becomes too soft, place it back in the refrigerator for a few minutes before continuing. Repeat the process with the second piece of dough.
- Carefully place the cookies onto the baking sheets, spacing them about 3 inches apart. Bake for 9 to 12 minutes or until the edges are lightly browned.
- Remove the cookies from the oven and let them cool on the baking sheet for about 2 to 3 minutes before transferring them to a wire rack to cool completely. The cookies will be slightly soft when you take them out, but don’t worry—they’ll firm up as they cool.
- Now comes my favorite part… Decorating! Once the cookies have cooled (about an hour of resting is enough), it’s time to let your creativity shine. From here, it’s all about your personal style. I kept things simple with quick outlines for a clean, festive look, but feel free to get as creative as you’d like. The decoration is entirely up to you – have fun with it!
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