This post may contain affiliate links. Please read our disclosure policy.
I tested this Christmas sugar cookie recipe six times to create a soft and chewy drop cookie that keeps its shape without chilling. The mix of vanilla and almond extract gives that classic sugar cookie flavor everyone loves. Rolling the dough in festive sugar makes them beautiful and effortless. If you want a dependable holiday cookie that tastes incredible with minimal work, this is the recipe you can trust.
Best sugar cookies ever! Excellent flavor, crispy on outside, chewy on inside. Wouldn’t change a thing. Perfect as is!
-Kim
I tested this Christmas sugar cookie recipe six times because I wanted a drop cookie that keeps its shape without any chilling and still bakes up soft and chewy. I experimented with butter temperature, flour ratios, and different amounts of cornstarch to help the cookies hold their structure.
Once I found the perfect balance the cookies baked with beautiful edges, a tender center, and that classic sugar cookie flavor that everyone loves. The combination of vanilla and almond extract is what makes these taste like the real holiday deal.
These cookies are designed for home bakers who want something fast, festive, and reliable. You do not need a mixer for long and you can skip chilling completely which saves time during the busy holiday season. Rolling the dough in red and green sanding sugar gives every cookie a bright sparkle without any decorating skills needed. This recipe is simple to follow and still gives you a professional level result.
I also tested various bake times to make sure the cookies stay soft even after cooling. Twelve to fourteen minutes is the sweet spot for edges that set without turning crisp. I wanted a drop sugar cookie that feels nostalgic, tastes buttery and sweet, and bakes perfectly even if it is your first time making them. When you follow my method you will get consistent results with every batch.
If you’re looking for other types of sugar cookies, try these Christmas cut out sugar cookies or frosted sugar cookies.
What Are Drop Cookies?
Drop cookies are cookies made by scooping and dropping dough directly onto a baking sheet instead of rolling or cutting shapes. They bake up quickly and do not need chilling or special techniques. This method keeps the process simple and fast which is perfect for holiday baking. They spread slightly in the oven and create soft centers with lightly golden edges.
Why You’ll Love This Christmas Sugar Cookie Recipe
You will love how quickly this dough comes together with no chilling required. These cookies keep their shape, stay soft in the center, and bake with a festive sparkle from the sanding sugar. The almond extract adds the nostalgic flavor of classic holiday sugar cookies. This is the recipe that makes you feel confident even when the holiday season gets busy.
Best Christmas Cookies Recipe Ingredients
- all purpose flour: flour is necessary to build structure in cookies
- cornstarch: gives the cookies an ultra soft texture because it makes the crumb more delicate. Adding cornstarch also helps keep the cookies from browning.
- baking soda: helps to leaven and lift the dough, affects browning and flavor
- salt: enhances the other flavors in the cookies
- unsalted butter: adds flavor and and tender texture
- granulated sugar: adds sweetness, flavor and encourages browning
- egg: binds the ingredients together
- vanilla and almond extract: adds good flavor, don’t skip the almond extract!
- red and green sanding sugar
What Type of Sprinkles To Use
Use red and green sanding sugar or other Christmas sprinkles to make this fun Christmas cookie! You can typically find all the colors of sanding sugar at Michaels.
How To Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.
How to Make Easy Christmas Cookies
- Pre-heat the oven to 350º F. In a small mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter and sugar, with an electric mixer. Add in the egg and extracts, beat again to combine.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula.
- Place 1/4 cup sugar in a bowl for rolling the cookies. I used 2 separate bowls, one with red sugar and another with green sugar. Use a cookie scoop to form balls. Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet.
- Bake for 12-14 minutes.
Baking Time Suggestions
For the red and green sugar cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 12-14 minutes.
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Christmas Cookies Recipe Variations
Gluten Free Sugar Cookies: I have made these colored sugar cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. Follow this recipe for gluten-free christmas cookies.
Best Tips for Easy Christmas Cookies
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form cookie dough balls.
- Bake cookies on a silicone baking mat.
Serving Suggestions for Best Christmas Cookies
Serve these cookies with mugs of hot chocolate, eggnog, or warm apple cider. They are the perfect addition to cookie tins, dessert boards, and holiday parties. You can pair them with chocolate crinkle cookies or peanut butter blossoms for a beautiful cookie tray. They stay soft for days, making them perfect for gifting or bringing to gatherings.
How to Store Christmas Cookies
Store drop Christmas cookies in an airtight container on the counter for up to 5 days.
How to Freeze Sugar Cookie Dough
- Form the dough balls. Place them on a baking sheet lined with silicone mat. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
- Freeze the cookie dough for up to 3 months.
- To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Roll the balls in sugar and bake for 12-14 minutes. Frozen cookies may need to bake for 1-2 minutes longer than non frozen cookies.
Christmas Sugar Cookies Recipe FAQs
I do not recommend it. This dough is soft and rolls best in sanding sugar which melts slightly and adheres well while baking. Other toppings like nuts, crushed candy, or coarse sugar do not stick consistently and can create uneven browning. For the most reliable results stick with sanding sugar.
No. This dough is meant for drop cookies and will spread slightly as it bakes. For cut out cookies you need a dough with more structure so the shapes hold clean edges. Stick with this version when you want soft chewy cookies with a simple scoop and bake method.
More Christmas Treats
- Swirled Peppermint Bark
- Peanut Butter Balls Buckeye Balls
- Stained Glass Church Window Cookies
- Microwave Peanut Butter Fudge
Tap stars to rate!
Christmas Sugar Cookie Recipe
Ingredients
- 3 cups (360g) all-purpose flour
- ½ tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature, 2 sticks
- 1 ½ cups (297g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Red and green sanding sugar
Instructions
- Pre-heat the oven to 350ºF. In a small mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.3 cups (360g) all-purpose flour, 1/2 tsp cornstarch, 1 tsp baking soda, 1/2 tsp salt
- In a mixing bowl, beat the butter and sugar, with an electric mixer for 1 minute. Add in the egg and extracts, beat again to combine, 30 seconds.1 cup (226g) unsalted butter, 1 1/2 cups (297g) granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/8 tsp almond extract
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula.
- Place 1/4 cup colored sugar in a bowl for rolling the cookies. I used 2 separate bowls, one with red sugar and another with green sugar. Use a cookie scoop to form balls. Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake in batches as needed.Red and green sanding sugar
- Bake for 12-14 minutes.
Great flavor and chewy! I make smaller balls and baked them at 350 for 10 minutes…turned out perfectly!