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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.
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.
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.
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 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.
This is the first time I’ve tried this recipe except I used Halloween colors for my sons daycare‘s Halloween party and they turned out fantastic! They’re soft they’re chewy data great flavor and I’m super excited about them!
I made these for the December challenge on Instagram. They are delicious easy and so festive! I love the combination of flavors and they really make my cookie tins look so festive .
Everybody loves these cookies. So easy to make and very festive. I made them for the Christmas challenge.
3 cups of flour for 12-14 cookies? Is this correct?
Hi Alli! It really depends on how large the cookie cutters are that you use. I tend to use the large 4-5 inch ones so it makes less overall cookies.
These are good for a cookie exchange. Simple, easy, pretty fast and as Gaby said – they look festive. I had some leftover red and green jimmies I sprinkled on top and those were cute, too!
This is my second year making them. We love the festive colors and it’s a great addition to our cookie tins. Not to mention they are super yummy!
Very tasty. I added slightly more almond extract for my taste. I will definitely make these again
Can you freeze this dough?
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.
Can a non stick cookie sheet work also?
I would still recommend using a silicone baking mat or parchment paper!
What is the serving size?