Soft, buttery, and perfect for decorating, these Classic Christmas Sugar Cookies hold their shape beautifully and bake up golden with tender centers. The best sugar cookie dough for rolling, cutting, and frosting this holiday season!

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through!

Nothing says Christmas like a batch of soft, buttery Classic Christmas Sugar Cookies! These cookies bake up golden on the edges with soft, melt-in-your-mouth centers — perfect for cutting into festive shapes and decorating with frosting and sprinkles.

This dough holds its shape perfectly, so your stars, trees, and snowflakes come out picture-perfect every time. Whether you’re baking with kids, gifting to friends, or filling your cookie trays, these sugar cookies are a timeless holiday favorite.

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp almond extract (optional, for flavor depth)
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

For the Icing (Optional):

2 cups powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Food coloring and sprinkles for decorating

Instructions

Cream butter and sugar together until light and fluffy.
Add the egg, vanilla, and almond extract; beat until smooth.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until combined.
Chill dough for at least 1 hour (this step helps cookies hold their shape).
Preheat oven to 350°F (175°C). Roll dough on a floured surface to about 1/4-inch thickness.
Cut into shapes with cookie cutters and transfer to a parchment-lined baking sheet.
Bake for 8–10 minutes, until edges are just golden. Let cool before frosting.
Decorate with icing and sprinkles, and let set before stacking or storing.

Nutrition (per cookie)


Calories	140
Carbohydrates	17g
Protein	2g
Fat	7g
Sugar	9g

💡 Simply Made Tip:

For bakery-perfect cookies, roll the dough between two sheets of parchment paper — it prevents sticking and gives you an even thickness for smooth, uniform cookies every time.