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Christmas sugar cookies are a classic sugar cookie recipe that’s easy to make because they are rolled in sugar before baking. You don’t chill the dough or use cookie cutters for this drop sugar cookie recipe. Roll the cookies in red and green sanding sugar for Christmas!
If you’re looking for other types of sugar cookies, try these Christmas cut out sugar cookies or frosted sugar cookies.
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.
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
How to Make Sugar 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.
Total Time Required
- 15 minutes to make the cookie dough
- 12-14 minutes to bake
- 15 minutes to cool
How to Store 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.
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.
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.
Tips
- 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.
More Christmas Treats
- Swirled Peppermint Bark
- Peanut Butter Balls Buckeye Balls
- Stained Glass Church Window Cookies
- Microwave Peanut Butter Fudge
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Christmas Sugar Cookies
Equipment
Ingredients
- 3 cups all purpose flour
- ½ tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter, room temperature, 1 cup
- 1 ½ cups 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.
- 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.
- 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.
- Bake for 12-14 minutes.
Best sugar cookies ever! Have made 3 batches of these so far this season. Freezing some for Christmas was the plan, but everyone who has tried “1”, has tried “3”! This will be my go to cookie from now on. Excellent flavor, crispy on outside, chewy on inside. Followed recipe as written. Wouldn’t change a thing. Perfect as is!
These cookies were super dry and crunchy. Not soft or chewy.
How did you measure the flour?
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
• Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
• Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
• Use the back of a butter knife to level off the excess.