Best Christmas Sugar Cookies Recipe (2024)

Get ready for the holiday baking season! It's time to bring out my all-time favorite Christmas cut out cookie recipe.

Trust me, this is the ultimate Christmas Sugar Cookie recipe you'll ever come across and you can make it in advance and freeze it for when you have time to bake.

Plus, these sugar cookies are a perfect cookie exchange recipe.

Christmas is just a few days away but you have plenty of time to bake a batch of these Christmas Sugar Cookies and decorate them with your favorite cookie frosting recipe.

Not only does this sugar cookie recipe make the ultimate soft and tender Christmas cookies for decorating with frosting.

It is also a freezable cookie dough recipe so you can mix up a couple of batches of the cookie dough and stick them in the freezer for when you have time to bake and decorate your Christmas sugar cookies.

Christmas isn't the only time this best Sugar Cookie recipe can be used. Any time you need the perfect rolled sugar cookie recipe for birthday parties, tea parties or any time you feel like decorating cookies.

This recipe will make 36-48 cookies. I made a combination of 2 inch and 3 inch Christmas cookies and ended up with 36 cookies. If you are making 2 inch cookies you will end up with more than 48 cookies from this batch of Sugar Cookie dough.

Check out the Ugly Sweater Cookie. The (affiliate link)Ugly Sweater Cookie Cutter from Anne Clark is my new favorite Christmas Cookie cutter. I can't wait to decorate the ugly sweater cookies!

Ingredients

Scroll down to the recipe card where you will find the full ingredient amounts, directions, tips and can print, save or share the recipe.

• softened butter
• powdered sugar
• light corn syrup
• vanilla extract or almond extract
• large egg
• salt
• water
• unbleached all purpose flour

Directions

1. Cream the butter, sugar and corn syrup together in the bowl of a (affiliate link) stand mixer.
2. Beat in the vanilla extract and salt.
3. In a small bowl lightly beat the egg and water together then add to the mixer bowl.
4. Add the flour to the mixer bowl and beat on low until combined.
5. Scrap the bowl and beat on medium until the cookie dough is smooth, about 5 minutes.
6. Remove the dough from the bowl and divide in half.
7. Form each half of dough into a ball, place the ball into a plastic bag and flatten into a disk.
8. Place both disks of cookie dough onto a cookie sheet and chill for at least and hour.
9. Preheat the oven to 350 F. degrees.
10. Roll the chilled dough out to ⅛-1/4 an inch thickness. Cut cookies out with your favorite cookie cutters.
11. Gently place each cookie onto a cookie sheet that has been lined with parchment paper.
12. Bake for 8-12 minutes or until the edges are slightly golden.
13. Decorate as desired.
14. Makes about 36-48 cookies.

Recipe Tips

• Always use completely softened butter when creaming butter and sugar together for cookie dough.
• Don't over beat the cookie dough.
• Use a well floured cookie cutter when making the cut out cookies.
• Don't over dust your surface with flour when rolling out the dough.
• Chill the dough well before trying to roll out the dough.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Don't forget to download your FREE Christmas Cookie Exchange Printables!

More Christmas Cookies