Christmas Sugar Cookie Recipe season is here, and there’s nothing quite like the smell of freshly baked sugar cookies filling your kitchen. After years of testing different recipes in my Midwest kitchen, I’ve discovered the secret to sugar cookies that actually hold their shape – no spreading, no disappointment, just perfect cookies every single time.
I still remember those December afternoons at Grandma’s farmhouse, where we’d spend hours cutting out stars, trees, and bells from homemade dough. The kitchen table would be dusted with flour, and we’d carefully transfer each shape to the baking sheet, only to watch in dismay as some recipes turned our perfect stars into blobs. That’s when Grandma taught me her secret – the right flour combination and proper chilling time. Now, every Christmas, when I pull out my worn cookie cutters and mix up this dough, I’m transported back to that cozy farmhouse. The best part? This recipe includes an incredible frosting that’s easier than royal icing but tastes even better. Your kitchen’s about to smell incredible!
What Makes This Christmas Sugar Cookie Recipe So Special
This Christmas Sugar Cookie Recipe has earned its permanent spot in my recipe box for good reason. After making countless batches for family gatherings, church cookie exchanges, and neighborhood gifts, I’ve learned exactly what makes these cookies stand out from all the rest.
Here’s why this recipe works every time:
- Perfect texture balance – soft, chewy centers with slightly crispy edges that everyone loves
- Shape retention guarantee – the combination of cake flour and proper chilling means your stars stay stars and your trees stay trees
- Pantry-friendly ingredients – no specialty items or last-minute grocery runs needed
- Make-ahead convenience – freezes beautifully for up to 3 months, perfect for busy holiday schedules
- Superior frosting – this butter-based icing beats royal icing in both flavor and ease of application
- Customizable thickness – roll thicker for softer cookies or thinner for a crispier bite
Every Christmas, my grandchildren request these cookies specifically. They know that Nonna’s sugar cookies will look just as beautiful coming out of the oven as they did going in.
Ingredient Spotlight
Cake flour forms the foundation of this recipe’s success – its lower protein content prevents the cookies from spreading and creates that tender, melt-in-your-mouth texture I love. I always keep a box in my pantry specifically for these cookies.
All-purpose flour works alongside the cake flour to provide just enough structure so the cookies hold their shape during baking without becoming tough or hard.
Butter flavored shortening is Betty’s secret weapon for cookies that maintain their shape – shortening has a higher melting point than butter, which means the dough stays put in the oven while still delivering rich flavor.
Salted butter brings the rich, creamy flavor that makes these cookies irresistible, and I prefer it over unsalted because the touch of salt enhances all the other flavors beautifully.
Cream of tartar works with the baking powder to create the perfect rise and contributes to that slightly tangy flavor depth that makes these Christmas Sugar Cookies memorable.
Vanilla extract infuses the entire cookie with warm, sweet aroma – I’ve learned that using a full 3 teaspoons makes all the difference in creating that classic sugar cookie flavor.
Heavy cream in the frosting creates a smooth, spreadable consistency that’s easier to work with than royal icing and tastes significantly better, especially when you’re decorating dozens of cookies.
Clear imitation vanilla keeps your frosting bright white for the prettiest presentation, though regular vanilla extract works perfectly fine if you don’t mind a slightly off-white color.
How to Make the Best Christmas Sugar Cookies
Step 1. I always start by whisking together the cake flour, all-purpose flour, baking powder, and cream of tartar in a large bowl – this ensures the leavening agents are evenly distributed throughout the flour mixture.
Step 2. Betty’s technique is to beat the sugar, softened butter, and shortening together until the mixture becomes light and fluffy, which takes about 2-3 minutes with a hand mixer and creates the perfect texture foundation.
Step 3. After adding the vanilla extract and whole egg, I beat until everything is fully combined, then add the egg white and continue mixing – this gradual addition prevents the mixture from becoming too loose.
Step 4. With the mixer on low speed, I gradually incorporate the dry ingredients into the wet ingredients, mixing just until no flour pockets remain, being careful not to overmix which can make cookies tough.
Step 5. Through years of making this Christmas Sugar Cookie Recipe, I’ve learned that chilling the dough for 2-3 hours is absolutely essential – this step prevents spreading and makes the dough much easier to roll and cut.
Step 6. When the dough is properly chilled, I roll it out on a floured surface to about ½ inch thick, which gives you that perfect balance of soft center and slightly crispy edges.
Step 7. Using floured cookie cutters, I cut out my desired shapes and place 6 cookies per baking sheet – I always bake one sheet at a time for the most even results.
Step 8. Betty always watches her cookies carefully at the 9-10 minute mark, looking for edges that are firm without any browning, then lets them cool on the baking sheet for 2-3 minutes before transferring.
Step 9. For the frosting, I beat together the softened butter and powdered sugar, add the vanilla, then drizzle in heavy cream while the mixer runs until the frosting reaches a fluffy, spreadable consistency.
Step 10. I’ve found that adding sprinkles immediately after frosting is key – the frosting develops a slight crust within minutes, so sprinkles need to go on right away while the surface is still tacky.
Keeping This Christmas Sugar Cookie Recipe Fresh
I typically store unfrosted cookies in an airtight container at room temperature, where they’ll stay fresh and delicious for up to 5 days. The key is making sure the container seals completely to prevent the cookies from becoming soft or stale. If you want to keep that perfect texture balance of chewy centers and slightly crisp edges, room temperature storage works best.
Betty’s freezing method has saved me countless times during the busy holiday season. I freeze unfrosted cookies in freezer-safe containers or bags for up to 3 months, separating layers with parchment paper to prevent sticking. The frosting also freezes beautifully for up to 3 months in an airtight container – just let it come to room temperature and give it a quick stir before using.
Once decorated, these Christmas Sugar Cookies should be stored in an airtight container in the refrigerator, where they’ll keep for up to a week. I’ve learned that storing them at room temperature causes the frosting to become too soft, especially in warmer kitchens. For the best texture, I remove them from the refrigerator about 15-20 minutes before serving.
Perfect Partners for Christmas Sugar Cookies
- Hot chocolate or spiced cider – These classic holiday beverages complement the sweet, buttery flavor of the cookies perfectly, and my grandchildren always request this pairing for our decorating sessions.
- Christmas Cranberry Meatballs – For a complete holiday party spread, these sweet and savory meatballs balance the sweetness of the cookies and create a well-rounded appetizer table.
- Fresh fruit platter – A colorful arrangement of strawberries, grapes, and orange slices provides a refreshing contrast to the rich sweetness of the cookies and makes your holiday spread more balanced.
- Deviled Egg Christmas Trees – These festive appetizers add a savory element to your dessert table and create a fun, themed holiday spread that guests love.
- Coffee or spiced tea – Nothing beats dunking a Christmas sugar cookie in a warm cup of coffee or chai tea, especially on cold December mornings when you’re wrapping gifts.
- Christmas Salad – A light, fresh salad helps balance the richness of these sweet cookies during holiday meals and adds beautiful color to your table.
- Vanilla ice cream – For an extra-special dessert, try sandwiching softened vanilla ice cream between two cookies and rolling the edges in crushed candy canes – my family calls these “Nonna’s ice cream sandwiches.”
- Black Forest Trifle – Serve these cookies alongside this stunning dessert for an impressive holiday dessert spread that offers variety in texture and flavor.
FAQs
Can I substitute the cake flour with all-purpose flour?
I don’t recommend it for this Christmas Sugar Cookie Recipe – cake flour’s lower protein content is essential for preventing spread and creating that tender texture. If you’re in a pinch, you can make a substitute by removing 2 tablespoons from each cup of all-purpose flour and replacing it with cornstarch.
Why didn’t my cookies hold their shape?
The most common issue I see is not chilling the dough long enough – make sure you give it the full 2-3 hours in the refrigerator. Also, check that your oven temperature is accurate and that you’re rolling the dough to a full ½ inch thickness.
Can I make the dough ahead of time?
Absolutely! Betty often makes the dough up to 3 days in advance and keeps it refrigerated, which actually makes it even easier to work with. You can also freeze the dough for up to 3 months – just thaw it overnight in the refrigerator before rolling.
What’s the best way to get clean cookie cutter edges?
I dip my cookie cutters in flour before each cut, which prevents the dough from sticking and gives you those crisp, clean edges. Also, make sure you’re pressing straight down without twisting the cutter.
Can I use regular frosting instead of this recipe?
You certainly can, but I promise this butter-based frosting is worth making – it’s easier than royal icing, tastes better, and sets up nicely without becoming rock-hard like some frostings do.
How do I make colored frosting?
Many home cooks find success with gel food coloring, which creates vibrant colors without thinning the frosting. I add the coloring drop by drop until I reach my desired shade, mixing thoroughly between additions.
Why are my cookies too hard?
To prevent this issue, watch your baking time carefully and remove the cookies when the edges are just firm – they’ll continue cooking slightly on the baking sheet. Rolling the dough slightly thicker also helps maintain a softer texture.
The Best Christmas Sugar Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, and cream of tartar. Set aside.
- In another large mixing bowl, beat together the sugar, butter, and shortening with a hand mixer until light and fluffy, about 2-3 minutes.
- Add vanilla extract and the whole egg to the butter mixture. Beat until combined. Add egg white and continue beating until well combined. Use a rubber spatula to scrape the sides of the bowl.
- Turn the hand mixer on low and gradually add the dry ingredients to the wet ingredients. Mix until no flour pockets remain, being careful not to overmix.
- Cover the mixing bowl with plastic wrap and refrigerate for 2-3 hours. This step is essential for preventing spreading.
- Preheat oven to 375°F and line 2 baking sheets with parchment paper.
- Remove cookie dough from refrigerator and roll out on a floured surface to about ½ inch thick. Cut out desired shapes with floured cookie cutters.
- Place 6 cookies on each prepared baking sheet. Bake one sheet at a time for 10-12 minutes, until edges are firm without browning.
- Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat together 1 cup softened butter and 4 cups powdered sugar in a medium bowl. Add vanilla extract. With the mixer running, drizzle in heavy cream until frosting reaches desired consistency. Beat until fluffy.
- Spread frosting onto cooled cookies and decorate with sprinkles immediately, before the frosting sets.
