The only Christmas sugar cookie recipe you’ll ever need. These classic cut-out cookies are simple to make, fun to decorate, and ideal for holiday parties or cookie exchanges.
Get out your cookie cutters and rolling pin — it’s my favorite time of year: holiday baking season!
Below is my go-to cut-out sugar cookie recipe and an easy glaze icing you can use to decorate. These cookies are buttery and sweet, crisp at the edges and tender in the center. They hold their shape well in the oven, so they’re perfect for detailed decorating. The simple glaze dries shiny and makes decorating quick and satisfying.
These decorated cookies also make wonderful homemade gifts. Arrange them in a treat box or cellophane bag for coworkers, neighbors, family, or friends — a sweet holiday surprise that’s sure to brighten someone’s day.
Ingredients
Ingredient notes and substitutions are listed here. Exact measurements and full instructions appear in the recipe card below.
For the sugar cookies:
- Butter – softened (remove from the fridge 30–60 minutes before starting)
- Granulated sugar
- Vanilla extract – use pure vanilla for best flavor
- Egg – room temperature
- All-purpose flour
- Baking powder
- Salt
For the icing and decorating:
- Confectioners’ sugar
- Whole milk
- Light corn syrup – optional for a shiny finish
- Gel food coloring – optional, or use sprinkles for color
- Sprinkles – optional
Substitutions and Variations
- Skip frosting and sprinkle sanding sugar on the cookies before baking for a festive look.
- Swap part of the vanilla with almond, peppermint, or lemon extract (reduce vanilla to ½ teaspoon and add ¼–½ teaspoon of the other extract) to vary the flavor.
How to Make Classic Sugar Cookies
Step-by-step instructions with photos are provided here. See the printable recipe card below for full details and quantities.
Step 1: In a large bowl using a stand or hand mixer, beat the softened butter, granulated sugar, and vanilla until smooth and fluffy. Add the egg and mix until combined.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 3: With the mixer on low, gradually add the dry ingredients until the dough is just combined.
Step 4: Wrap the dough in plastic and chill in the refrigerator for at least 2 hours.
Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
Step 6: On a lightly floured surface, roll the dough to about 1/4-inch thickness. Dust the surface and top of the dough with flour as needed to prevent sticking. Cut shapes with cookie cutters, gathering and rerolling scraps as needed. Use a spatula to transfer cut cookies to the prepared sheets.
Step 7: Bake about 10 minutes, or until the edges just begin to turn golden. Cool completely on a wire rack before decorating.
Step 8: To make the glaze, whisk confectioners’ sugar, milk, and light corn syrup in a bowl until smooth. Divide into small bowls and color as desired. Spoon or pipe the icing onto cooled cookies and add sprinkles before the icing sets. Let the icing harden fully before stacking or storing — this can take several hours.
And don’t forget to leave a few out for Santa!
Storage
Countertop: Store fully dried cookies in an airtight container for up to 5 days.
Freezer: Baked, undecorated cookies freeze well for up to 3 months. Layer them between sheets of waxed paper in an airtight container and thaw at room temperature for 1–2 hours before decorating.
Expert Tips
- Yield varies with cutter size. Use similarly sized cutters on each sheet for uniform baking.
- Double the recipe if you need more cookies.
- If the dough becomes sticky while cutting, chill it 30–60 minutes to firm up again.
- If you enjoy cookie dough safely, consider making an egg-free edible sugar cookie dough separately to snack on while you bake.
Recipe FAQ
Yes. Freeze the dough for up to 3 months and thaw overnight in the refrigerator before using. If it’s still firm, let it sit at room temperature about 1 hour before rolling.
Chill the prepared baking sheet with cut cookies in the refrigerator for 15–20 minutes before baking to reduce spreading.
Yes. Chilling is important for easy rolling, clean cuts, and cookies that hold their shape.
More Christmas Cookie Ideas
- Gingerbread Men Cookies
- Hidden Kiss Pudding Cookies
- Classic Chocolate Peanut Butter No-Bake Cookies
- Christmas Cookie Bars
- One Cookie Dough, Four Christmas Cookies
- Italian Amaretti Cookies
- Soft Frosted Christmas Cookies
- Christmas M&M Snowball Cookies
Classic Christmas Sugar Cookies
Author: Jaclyn
Ingredients
- ¾ cup butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Icing:
- 2½ cups confectioners’ sugar
- 2–3 tablespoons whole milk
- 1 tablespoon light corn syrup (optional)
- Gel food coloring (optional)
- Sprinkles (optional)
Instructions
- Beat butter, sugar, and vanilla until smooth and fluffy. Add the egg and mix to combine.
- Whisk the flour, baking powder, and salt together in a separate bowl.
- With the mixer on low, gradually add the dry ingredients until just combined.
- Wrap the dough and chill for at least 2 hours.
- Preheat the oven to 350°F and line baking sheets.
- Roll dough to ¼ inch, cut shapes, and transfer to the baking sheet.
- Bake about 10 minutes or until the edges barely brown. Cool completely.
- Whisk confectioners’ sugar, milk, and corn syrup to make icing. Color as desired, frost cookies, add sprinkles, and allow icing to harden before storing.
Notes
Store dried cookies in an airtight container for up to 5 days.
Freeze baked, undecorated cookies for up to 3 months, layering with waxed paper. Thaw 1–2 hours before decorating.
Dough can be frozen up to 3 months; thaw overnight in the refrigerator before rolling.
If dough becomes sticky while cutting, chill it 30–60 minutes to firm it up.
Nutrition
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Calories: 133 kcal
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