Is there anything better than the smell of sugar cookies baking up in the oven just as it’s beginning to really feel like Christmas? I mean, okay, maybe that first cup of decent hot chocolate, or when you finally get cozy socks as a grownup. But for me, these Easy Christmas sugar cookies are the real start of the holiday spirit. The first time I tried to make them, I was about twelve and I got flour on literally everything—including the dog (he was not amused). Now, it’s my go-to when I want to fill the house with that warm, buttery, almost magical smell (plus, the dough’s great for sneaking bites…though I probably shouldn’t admit that, eh?).
Why You’ll Love These (Or Why I Keep Making Them Anyway)
I make these when I’m tired, when my nephews are over and bouncing off the walls, and when I just want to destroy some flour stress. My family goes crazy for these—especially my aunt who claims she’s got a special nose for when they’re finished. They’re melt-in-your-mouth soft, and decorating is honestly half the fun (even if you end up with more sprinkles on the floor).
You know those recipes that just work without fussing around with three separate bowls or specialty ingredients? This is that type. I used to stress about using the “perfect” brand of butter (I mean, apparently we are supposed to care?), but honestly, any unsalted one from the supermarket shelf seems just dandy. Oh, and if you’ve ever overbaked a batch and faced the shame of crisp, brown sugar cookies—no judgment. Happened to me last year. I ate them anyway.
What You’ll Need (And What You Can Get Away With)
- 2 and 1/4 cups all-purpose flour (give or take a sprinkle—my mom never measured beyond ‘about right’)
- 1/2 tsp baking powder (don’t panic if you’re out; I’ve skipped it in a bind and lived to tell the tale)
- 1/4 tsp salt (sometimes I use salted butter and skip this—shhh)
- 3/4 cup unsalted butter, room temp (or, honestly, margarine when the fridge is bare… tastes a bit different, but it still works)
- 3/4 cup sugar (granulated, but I tried raw sugar once; bit crunchier—your call!)
- 1 large egg (I’ve used two small bantams before. They were cute and the cookies turned out fine!)
- 2 tsp vanilla extract (or almond for a twist; my Gran swears by vanilla, but I cheat sometimes)
- Decorations: Sprinkles, sanding sugar, colored icing—whatever you’ve got, or just leave them plain if you’re a purist or have cookie fatigue
So, How Do I Actually Make These?
- Cream butter and sugar together. Use a stand mixer if you’ve got one feeling fancy, or a wooden spoon if you’re going old-school. The mixture should be all fluffy and pale—basically, you want to catch some air in there. (This is where I usually sneak a taste. Spoiler: it never tastes like cookies… yet.)
- Add the egg and vanilla. Crack in your egg, pour in the vanilla, and mix until well-blended. Don’t worry if it looks a bit weird at this stage—it always does. Smells great, though.
- Mix in the dry stuff. Flour, baking powder, salt—toss them all together, then mix into wet stuff in thirds. The dough will start looking like actual dough and get a bit tougher, so use your hand (clean, of course) if your spoon gets stuck. If it feels a bit sticky, add a little more flour. If it’s dry, a splash of milk saves the day.
- Chill the dough. Form it into a puck (or log, whatever shape fits in your fridge—perfection not needed), wrap in cling film or a sandwich bag, and chill for half an hour. Truth be told, I’ve skipped this when rushed and they just get a little fatter. Not the end of the world.
- Roll and cut out fun shapes. Preheat your oven to 350°F (175°C). Dust a surface with flour and roll out dough to about a quarter inch thick. Go wild with shapes—stars, trees, dodgy looking snowmen (mine always look alarmed). A glass makes a decent cutter if you’re stuck.
- Bake them off. Pop cut shapes onto a lined baking tray and bake for 8 to 10 minutes. Keep an eye—edges should just barely be golden. If they go brown, call them ‘toffee cookies’ and move on. Let them cool on the tray; they’re fragile when hot.
- Decorate! Once cooled, slap on icing, add heaps of sprinkles, try to write names if your hand’s steady (mine is never), or just stare at them admiringly with a cup of tea. Or hot cocoa! I found some neat decorating ideas over at Sally’s Baking Addiction if you fancy a peek.
Small discoveries (and a few cookie struggles)
- Actually, I find the dough easier to work with if it sits at room temp for five minutes after chilling.
- My cookies always turn out fluffier when I don’t overmix once the flour goes in (learned that the hard way twice last year).
- If you don’t bother with lining your trays, that last batch will probably stick. Ask me how I know—not fun scraping off misshapen Santas, honestly.
- You can freeze the dough ahead and slice off cookies as needed; they bake just the same but take maybe a minute longer.
Twists and Change-Ups (Plus One Complete Fail)
Sometimes I get whimsical and stir in a pinch of cinnamon or a bit of orange zest. Once, I chopped up some dried cranberries and threw those in, which surprisingly worked. One experiment with peppermint extract, though, made them taste exactly like toothpaste, so won’t be repeating that. I think chocolate chips make them cute but very un-traditional—tread carefully if you’ve got family purists!
What if I don’t own every fancy kitchen gadget?
Here’s the thing: a fancy mixer is nice, but I’ve made these with a whisk and some elbow grease. No cookie cutters? Use a glass rim, a clean jar lid—the bottom of a mug in a pinch. For rolling, a wine bottle’s just a rolling pin in disguise (I may or may not have learned this in university). If you want full cookie nerd gear, this baking sheet rocks, but, any flat oven tray works.
How long will these last? (Answer: Not long in my kitchen)
In theory, store ‘em in an airtight tin up to 5 days at room temp. They actually taste better the next day—softer, somehow? But, I have to admit, I’ve rarely had leftovers last more than 24 hours around my crew. Dough freezes well for a couple months, but baked cookies, not so much—they dry out unless you’re obsessive with packaging.
How I Serve Them (And a Tiny Family Tradition)
I like to arrange cookies on a big plate with sliced satsumas in the middle (adds some color). My uncle always insists on dunking them in coffee (honestly, not my thing, but to each their own). Sometimes we do a “decorate your own” station on Christmas Eve with extra bowls of sprinkles and candies. Messy? Absolutely. Worth it? Every time.
If I Could Go Back: My Hard-Earned Pro Tips
- Don’t skip chilling the dough—one year I did because I was running late and the cookies spread so much they looked like little pancakes. Still delicious, just…not very Christmassy.
- Use parchment paper or a silicone sheet. Skipping this once meant I was chiseling cookies off the pan. Not my finest hour.
- Double the recipe if you think you’ll want leftovers; I never do, and always regret not having more.
- If you’re leaving the kitchen, bring a timer. I’ve burned at least two batches by ‘just popping upstairs for a tick.’ Rookie move.
Frequently Asked Questions (aka Blame My Friends and Mum For These!)
- Can I make these gluten-free? Sure thing! I like this gluten-free blend. Results can be a bit crumblier but still yum.
- Do I have to use unsalted butter? Nope, salted is totally fine—just skip the added salt like I sometimes do.
- Do the cookies freeze well? The dough does, yes! Freeze as a log. Baked cookies are better fresh, but you do you.
- What’s the best way to decorate? I say: use whatever colors and shapes you like. Some folks love royal icing, but I’m lazy and usually just mix up powdered sugar with milk and slap it on.
- Why are my cookies spreading too much? Probably the butter’s too soft or you skipped chilling (been there, done that). Just embrace the, um, “rustic” look.
And, completely unrelated—did you ever notice how cleaning up after Christmas baking always takes like three times longer than making cookies in the first place? Not sure what kitchen physics is at work there. But, it’s all worth it when everyone crowds round for just-baked cookies.
So, that’s my slightly-chaotic, always-festive, never-fancy take on Easy Christmas Sugar Cookies. Hope you enjoy making (and scoffing) them as much as my gang does. And if all else fails, just eat the dough—kidding. Kind of.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Assorted holiday sprinkles or colored sugar (optional)
Instructions
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1Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter and sugar until light and fluffy.
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3Beat in the egg, vanilla extract, and almond extract until well combined.
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4In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly and decorate with sprinkles or colored sugar if desired.
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6Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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