The Ultimate Christmas Sugar Cookie Recipe: Chewy and Soft
If you're looking for the best sugar cookie recipe for Christmas, this one has earned a permanent spot in our farmhouse kitchen. These classic cut-out sugar cookies bake up buttery and tender, hold their shape beautifully, and are perfect for decorating with buttercream or royal icing, or enjoying plain with a mug of something warm. They're just the kind of decorated holiday cookie that belongs in every home baker's recipe tin.
Each year, as frost dusts the garden beds and the kitchen fills with the scent of vanilla and sugar, we pull out our favorite cookie cutters and start rolling dough. If these cookies become a favorite in your home too, you'll also love our frosted cookie bites, extra-soft sourdough sugar cookies, and no-fail classic chocolate chip cookies for year-round baking.
Quick Look: Classic Christmas Sugar Cookies
?️ Time: 10 minutes hands-on + 1 hour chill + 8-10 min bake
? Cost: $5-8 depending on pantry stock
? Bake Temp: 350°F
? Topping: Buttercream or royal icing + sprinkles
✨ Texture: Soft and chewy center with crisp, golden edges
?? Skill Level: Beginner-friendly and fun for kids
? Best For: Holiday decorating, cookie trays, gifting, and family traditions
?️ Pro Tip: Keep dough thickness even (¼") and don't overbake-edges should just turn golden!
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Why You'll Love This Recipe
- Soft and Chewy Texture: These cookies strike the perfect balance-crispy edges with soft centers that stay tender for days.
- Perfect for Cut-Outs: They roll out like a dream and don't spread in the oven, so your snowflakes, stars, and reindeer all keep their shape.
- Kid-Friendly & Fun: The dough is easy to work with, and decorating becomes a memory-making moment the whole family loves.
- Simple, Pantry Staples: No fuss ingredients-just flour, sugar, butter, and love. You likely have everything on hand already.
- Freezer-Friendly: Bake ahead and freeze, or make the dough in advance for stress-free holiday prep.
Ingredient Notes + Substitutions
Here's a peek at what you'll need to make these Christmas sugar cookies from scratch:
- Baking Powder & Salt: Just enough for lift and balance.
- Salted Butter: The base of that rich, buttery flavor. Make sure it's fully softened for smooth creaming.
- Granulated Sugar: Classic white sugar gives just the right sweetness.
- Eggs: These help with structure and softness-don't skip!
- Vanilla Extract: Go for a high-quality pure vanilla for the best flavor. You can also add a splash of almond extract if you like that bakery-style twist.
- All-Purpose Flour: Spoon and level it for accuracy, too much flour makes tough cookies.
How to Make These Chewy Sugar Cookies
Once you've gathered your ingredients, here are a few tips from my kitchen to yours:
- Let the butter and eggs come to room temp before starting. Cold ingredients don't cream properly, and you'll want that dough nice and fluffy.
- Cream until light and fluffy. Don't rush this step! It sets the stage for soft cookies.
- After mixing, chill the dough for at least an hour. This helps prevent spreading and makes rolling much easier.
- Roll out on a floured surface and keep the dough thickness even. ¼ inch is ideal for cookies that are soft but sturdy enough to decorate.
- Watch closely in the oven. Don't overbake! Pull them when the edges just begin to turn golden. They'll finish setting as they cool.
Variations + Decorating Ideas
- Try almond extract: Just ¼ to ½ teaspoon adds a subtle, nutty depth.
- Citrus twist: Add a teaspoon of orange or lemon zest for a fresh flavor perfect for winter.
- Natural food dyes: We use our homemade buttercream with plant based coloring.
- Royal icing option: For detailed designs, a classic royal icing works beautifully, especially for gifting!
Sugar Cookie FAQ
It all comes down to ingredient temperature, dough consistency, and baking time. Start with room temperature butter and eggs, chill your dough before rolling, and don't overbake-pull them as soon as the edges just begin to turn golden. A consistent ¼" thickness is key, too.
The basics include unsalted butter, sugar, eggs, vanilla extract, flour, baking powder, and salt. Some bakers add almond extract for flavor or cream of tartar for softness and tang. (This recipe keeps it simple-just pantry staples for a classic holiday cookie.)
Overmixing the dough, skipping the chill time, using too much flour, or baking too long can all lead to tough, dry cookies. Another big one? Not rolling the dough evenly. Uneven thickness means some cookies burn while others stay raw in the middle.
Cream of tartar is often used to make cookies softer and slightly tangy, like in snickerdoodles. It helps prevent sugar crystallization, resulting in a more tender texture. This particular recipe doesn't call for it-proof that you can still get soft, sturdy cookies without it!
Yes! Wrap dough tightly in plastic wrap and place it in a freezer-safe bag. It'll keep well for up to 3 months. Let it thaw overnight in the fridge before rolling and cutting.
They do! Thanks to the chilled dough and the right flour ratio, these cut-outs don't spread or puff. Your stars, trees, and snowflakes will stay crisp and clean after baking.
Absolutely. The dough can be made up to 3 days in advance and stored in the fridge. Baked cookies can also be frozen and decorated later for stress-free holiday prep.
Storage Tips To Keep The Cookies Perfect Until Enjoying
Freeze Decorated Cookies: Place in a single layer to freeze, then stack between parchment once solid-perfect for cookie trays and gifting.
Room Temperature: Store undecorated cookies in an airtight container for up to 1 week.
Freezing Dough: Flatten into disks, wrap tightly, and freeze up to 3 months.
Freezing Cookies: After baking and cooling, layer cookies between sheets of wax paper in a sealed container. Thaw at room temp before decorating.
Classic Sugar Cookies
Ingredients
- 2 cups white sugar
- 1 ½ cups unsalted butter softened
- 4 eggs large
- 2 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Slowly add this to the wet mixture on low speed until just combined.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour, but up to 3 days is fine!
- Preheat your oven to 350°F (190°C) and line a baking pan with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into shapes using favorite cookie cutters.
- Place the cookies on the prepared baking sheet, about 1 inch apart, and bake for 8-10 minutes, or until the edges are golden brown.
- Cool on a wire rack before decorating.
Notes
Nutrition
The Joy of Winter on the Homestead
There's something special about baking in a farmhouse surrounded by snowy woods. The smell of cookies in the oven fills our old kitchen with warmth. As the kids work on decorating with natural food coloring and sprinkles, I can't help but smile-it's the essence of a cozy winter.
Even if you're not in the countryside, this recipe can bring the same feeling of connection and joy to your home.
These are the same sugar cookies my kids and I bake every December, and I’ll never tire of them. The dough rolls out beautifully, the edges stay sharp, and they’re soft without being cakey, exactly how a Christmas cookie should be. I always double the batch because between decorating and sneaking bites, half disappear before they’re even frosted.
Hi Eryn. Is that sweet rolling pin with tree cut outs available anywhere?
It was a rolling pin I purchased at Target last year from the Magnolia line. I'm not sure they still have it. I'm sorry!