Christmas Sugar Cookie Recipe

There is nothing quite like the smell of almond extract and warm butter filling a kitchen on a cold December afternoon. I remember the first time I tried making a cut out Christmas Sugar Cookie years ago.

I was so excited to use my new snowflake cutters, but as soon as the tray hit the oven heat, my beautiful flakes melted into sad, sugary puddles. It was a total disaster, and I spent the rest of the night scraping burnt sugar off a baking sheet while wondering where I went wrong.

That heartbreak sent me on a mission to find the ultimate dough. I realized that most recipes rely too much on leavening, which causes that dreaded puff and spread. After dozens of batches, I found that the secret isn't just in what you add, but in how you handle the temperature.

We want a cookie that behaves in the oven but feels like silk on the tongue. This version is the result of all those late night kitchen "mistakes" that finally turned into a holiday tradition.

If you are looking for a cookie that is as fun to eat as it is to decorate, you are in the right place. We are going for a balance of sweetness and structure. The addition of almond extract gives it that professional bakery depth, while the cornstarch ensures the crumb is fine and delicate.

Let's get into the details so your stars actually look like stars this year.

Vital Specs for Holiday Baking

The Physics of the Snap: Adding cornstarch to the flour blend physically interrupts gluten formation, creating a short, tender crumb that shatters instead of bending. This ensures the cookie holds a sharp edge during the bake while remaining soft to the bite.

When you are planning your baking day, remember that the thickness of your dough dictates the final texture. I usually roll mine to exactly 1/4 inch. If you go thinner, you will get a crunchier, more cracker like result.

If you go thicker, you will need to add a minute or two to the timer to ensure the center isn't doughy.

Components for a Sturdy Dough

Understanding your ingredients is the first step toward a successful bake. We aren't just mixing things together, we are building a structural foundation. This is where the magic happens.

For the best results, stick to the weights provided. Volume measurements for flour can vary wildly depending on how you scoop it, which often leads to dry, sandy cookies. Using a scale changed my baking life, and I promise it will change yours too.

Essential Gear for Best Results

• Electric Hand Mixer or Stand Mixer: Necessary for creaming the butter and 200g granulated white sugar properly. You want to incorporate air without over warming the fat.
• Rolling Pin with Spacers: This is my favorite trick. It ensures every single Christmas Sugar Cookie is the exact same thickness, so they all finish baking at the same time.
• Parchment Paper or Silicone Mats: Never grease your pans for these cookies. Greasing encourages spreading. Parchment provides a "grip" for the dough.
• Fine Mesh Sieve: You must sift the 240g powdered sugar for the icing. Even tiny clumps will clog your piping tips and cause a mess.
• Offset Spatula: Great for moving delicate shapes from the counter to the baking sheet without stretching the dough.

Chef Tip: Freeze your metal cookie cutters for 10 minutes before using them. The cold metal slices through the dough more cleanly, preventing the edges from sticking and tearing.

Achieving the Perfect Cookie Texture

1. Cream the Base: Beat the 225g unsalted butter and 200g granulated white sugar for 3 full minutes. You are looking for a pale, fluffy texture that looks like thick frosting.
2. Emulsify the Liquids: Add the 1 large egg, 10ml pure vanilla extract, and 2.5ml almond extract. Beat until just combined. Note: Ensure the egg is at room temperature so it doesn't curdle the butter.
3. Whisk Dry Ingredients: In a separate bowl, whisk 375g all purpose flour, 30g cornstarch, 2g baking powder, and 3g fine sea salt.
4. Combine Slowly: Turn your mixer to the lowest setting and gradually add the flour mixture. Stop the second you see no more white streaks. Note: Overmixing here will make your cookies tough like bread.
5. The First Chill: Divide the dough into two disks, wrap in plastic, and refrigerate for 1 hour. This allows the flour to hydrate and the butter to firm up.
6. Roll and Cut: On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut your shapes and place them 1 inch apart on the prepared sheets.
7. The Flash Freeze: Place the cut shapes (on the tray) in the freezer for 10 minutes before baking. This is the ultimate secret to preventing spread.
8. The Matte Finish Bake: Bake at 350°F for 10 minutes. Look for the edges to be set and the tops to look matte and opaque. They should not be brown.
9. Prepare the Icing: Whisk 240g powdered sugar, 30ml whole milk, 15ml light corn syrup, and 1.25ml vanilla extract until smooth. Adjust with a few drops of milk if it's too thick.
10. Decorate and Set: Pipe your designs onto the cooled cookies. Let them sit at room temperature for at least 4 hours (or overnight) to allow the icing to harden completely.

If you find this process rewarding, you might also enjoy the simplicity of The Classic Shortbread recipe, which uses similar butter forward techniques but with a much denser, richer finish.

Fixing Common Dough and Icing Problems

Why Your Dough Is Crumbly

If your dough looks like wet sand and won't hold together, you likely over measured the flour or your egg was too small. This makes it impossible to roll without it cracking at the edges.

Why Your Cookies Spread

Usually, this happens because the butter was too soft when it hit the oven. If the dough feels greasy or sticky to the touch, it needs more time in the fridge. That 10 minute flash freeze before baking is non negotiable if you want sharp lines.

Solving Icing Consistency Issues

Similar to the technique used in our Soft Christmas Cookies recipe, the temperature of your kitchen can actually change how your icing behaves. If it's a humid day, you might need a tiny bit less milk than the recipe calls for.

Common Mistakes to Avoid ✓ Using "soft" butter that is actually shiny or melting (it must be cool to the touch). ✓ Skipping the sift for the powdered sugar (clumps are the enemy of piping). ✓ Peeking at the oven too much (heat loss causes uneven baking).

✓ Rolling the dough too thin (leads to brittle, easily broken cookies). ✓ Forgetting to let the cookies cool completely before icing (the icing will melt).

Flavor Twists and Dough Variations

For a festive spin, you can replace the vanilla extract in the dough with lemon or orange zest. This brightens the heavy butter flavor and makes them feel a bit more sophisticated. If you are a fan of citrus notes, you should definitely check out these Christmas Cookies Recipes which focus on a bright, zesty profile.

If you want to try a different format, you can make Christmas Sugar Cookie Bars. Instead of rolling and cutting, press the entire batch of dough into a lined 9x13 inch pan. Increase the bake time to about 20-25 minutes.

Once cooled, spread the icing over the top in one thick layer and cut into squares. It is a much faster way to feed a crowd without the hassle of individual decorating.

If you are scaling this recipe up for a massive cookie exchange, remember that sugar and spices should only be increased by 1.5x for a double batch, rather than a full 2x, to prevent the flavor from becoming overwhelming. Liquids, however, should be scaled exactly.

Storage Tips and Zero Waste

You can store these cookies in an airtight container at room temperature for up to 5 days. If you haven't iced them yet, they actually freeze beautifully. I often bake the bases two weeks before Christmas, freeze them in a single layer, and then thaw them for a decorating party later.

They will stay fresh in the freezer for up to 3 months.

Don't throw away your dough scraps! After cutting your shapes, you will have bits of dough left over. Gather them up, knead them gently just once, and roll them out again. However, try not to do this more than twice, as the dough will become tough from the extra flour and handling.

If you have tiny bits left that aren't enough for a cookie, bake them as "taster bites" for yourself no one needs to know!

Presentation and Holiday Gifting Ideas

When it comes to gifting, these cookies are the star of the show. I love stacking them in clear cellophane bags tied with a velvet ribbon. Because the icing contains corn syrup, it dries with a hard, flat finish, which means you can stack them without the designs smearing.

Just make sure they are 100% dry before you put them in a container.

For a truly impressive platter, mix these with different textures. They pair incredibly well with something crunchy, like a Classic Christmas Toffee recipe. The contrast between the soft sugar cookie and the hard, buttery toffee is always a hit at parties. You can also play with the icing colors sticking to a simple palette of white and gold often looks more elegant than using every color in the box. Whatever you do, make sure to save at least one for yourself with a cold glass of milk. You've earned it!