Christmas Sugar Cookies

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Nothing is more festive to me than a properly sprinkled, Christmas-shaped sugar cookie. The only thing better than eating the classic Christmas treat is making them.

I plan to incorporate homemade cookies into some of my Christmas presents this year, so to prepare I went in complete bake mode this Sunday. Between these sugar cookies, to chocolate peppermint bark, to white chocolate cranberry oatmeal cookies, I spent all day in the kitchen (all the while watching Elf).

My sugar cookie recipe comes from none other than Betty Crocker herself. Well, her cook book anyway. I went to work on the sugar cookies first, knowing the dough had to refrigerate for at least two hours before rolling it out and making shapes (the best part).

I made a big batch for my holiday gift exchange this coming week, and froze the rest to keep them from going stale before Santa comes. Overall, they are pretty easy to make and don’t take very long, aside from the refrigeration time. For best results, bake while spreading Christmas cheer by singing loud for all to hear.

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-1 1/2 cups of Powdered Sugar

– 1 cup of Butter, Softened

-1 teaspoon Vanilla Extract

-1/2 teaspoon Almond Extract

-1 Egg

-2 1/2 cups of All-Purpose Flour

-1 teaspoon Baking Soda

-1 teaspoon Cream of Tartar

-Granulated Sugar, Sprinkles, or any other Decorative Element of Your Choice

-Fun cookie cutters

-Rolling pin

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1. Beat together powdered sugar, butter, vanilla, almond extract and egg with an electric mixer until smooth and blended. Then, stir in flour, baking soda, and cream of tartar. Cover and refrigerate at leas two hours.

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2. Preheat oven to 375 degrees. Betty Crocker recommends greasing a cookie sheet with shortening or cooking spray. Erin (that’s me) forgot to do this, but had no problems using a non-stick cookie sheet. 

3. Lightly flour countertop or surface and divide the dough in half. Roll out the dough until about 1/4 inch thick. Cut the dough into fun and festive shapes using your cookie cutters. Make sure the cookie cutters are around the same size, so they can all bake evenly, without the small ones being burn and the large ones being undercooked.

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4. Decorate your dough shapes however you pleased! I used a combination of granulated sugar and sprinkles to decorate mine. I even left some plain (I like them like that!).

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5. Place the cookies about two inches apart on the cookie sheet. Bake from 7-8 minutes, until the edges are golden brown. When finished, leave to cool on a cooling rack.

Happy holiday cookie making, friends!


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