Classic Christmas Sugar Cookies
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Adapted from: Traditional American holiday baking
Prep Time: 30 minutes + chill time | Cook Time: 10–12 minutes per batch | Yields: ~36 cookies
These are the real thing — buttery, hold-their-shape-perfectly sugar cookies that are prized as much for their structure as their flavor. They're ideal for holiday cut-outs and royal icing decoration.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 Tbsp pure vanilla extract
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Mix in the egg and vanilla extract until fully combined.
- Gradually add the flour mixture to the butter mixture, stirring until the dough just comes together. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll each portion to ¼-inch thickness.
- Cut into shapes with your favorite cookie cutters. Place on the prepared baking sheets about 1 inch apart.
- Bake for 10–12 minutes, until the edges are just barely golden. The centers may look underdone — they'll firm up as they cool.
- Cool completely on the baking sheet before decorating or transferring.
Pro Tips
- For the cleanest cut shapes, chill the cut cookies on the baking sheet for 10 minutes before baking.
- This dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
- Royal icing (powdered sugar + meringue powder + water) hardens perfectly for detailed decoration.
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