If Christmas had a flavor, it would taste like these soft Christmas cut-out sugar cookies. Buttery, thick, and just the right amount of sweet, these cookies are the kind you remember from your childhood—the ones that turned ordinary December evenings into magical moments of laughter, frosting, and sprinkles.
There’s something incredibly nostalgic about cutting out tiny tree shapes, layering them in colorful icing, and finishing them with the kind of festive sprinkles that sparkle under the glow of Christmas lights. These cookies aren’t just about taste—they’re a whole experience.
So whether you’re whipping them up for your annual cookie exchange, gifting a plateful to neighbors, or simply having a cozy decorating night with the kids, this recipe is about to become your new holiday staple. Let’s bake some magic!
Why We Love These Classic Christmas Cookies
Honestly, what’s not to love? These sugar cookies strike the perfect balance: soft in the center, lightly crisp at the edges, and sturdy enough to hold all your festive icing dreams. They’re buttery without being greasy, sweet without being cloying, and every bite feels like Christmas morning.
Unlike crunchy sugar cookies that can feel dry or crumbly, this recipe gives you tender cookies that melt in your mouth. Plus, because the dough holds its shape so well, you get picture-perfect trees, stars, snowflakes, and more—just like the cookies in the image you see above.
It’s a feel-good, foolproof recipe that’s totally adaptable to your creativity. Whether you go all-out with intricate designs or keep it classic with dots and swirls, these cookies are as fun to decorate as they are to eat.
What Makes These Sugar Cookies So Special
The secret sauce here is the texture—thick, soft, and never dry. And the combination of vanilla and almond extract gives these cookies a signature holiday flavor. Almond extract, in particular, adds a nostalgic, almost candy-like note that instantly reminds people of festive seasons past.
Also, this dough is extremely forgiving. It rolls out easily, doesn’t stick like crazy, and doesn’t puff up too much in the oven, which means your Christmas trees won’t turn into unidentifiable blobs.
And let’s not forget the icing. Our simple royal icing recipe dries glossy and smooth—just like the cookies in the image. It holds its shape perfectly, making your cookies not just delicious, but downright Instagram-worthy.
Essential Tools You’ll Need
Before we dive in, let’s make sure your baking station is ready. Having the right tools will make your life so much easier and your cookies even better.
Mixing Equipment
- Large mixing bowls
- Hand or stand mixer (a hand whisk can work, but you’ll get tired quick!)
- Rubber spatula
Rolling & Cutting Tools
- Rolling pin
- Cookie cutters (tree, star, round, snowflake)
- Parchment paper
- Baking sheets
Decorating Must-Haves
- Piping bags (or zip-top bags in a pinch)
- Small round piping tips
- Gel food coloring (red and green are a must!)
- Toothpicks (for marbling/swirl effects)
- Sprinkles or nonpareils
Ingredients Breakdown
Let’s break down what you’ll need, and why each ingredient plays a role.
Dry Ingredients:
- All-purpose flour (2 ¾ cups): Provides structure and stability.
- Baking powder (1 tsp): Gives a gentle lift—nothing too puffy.
- Salt (½ tsp): Balances the sweetness and enhances flavor.
Wet Ingredients:
- Unsalted butter (1 cup/2 sticks, softened): Gives that rich, melt-in-the-mouth texture.
- Granulated sugar (1 cup): Sweetens and adds slight crispness to the edges.
- Egg (1 large): Binds the ingredients and adds moisture.
- Vanilla extract (2 tsp): For warmth and depth.
- Almond extract (½ tsp, optional): Adds nostalgic Christmas flavor.
If Needed:
- Milk (1–2 tbsp): Only use if dough feels too crumbly.
For the Royal Icing:
- Powdered sugar (3 cups): The base of your icing.
- Meringue powder (2 tbsp): Helps the icing dry firm and glossy.
- Warm water (4–5 tbsp): To thin the icing to the right consistency.
- Clear vanilla extract (½ tsp): For flavor without changing the icing’s color.
- Gel food coloring: Red and green are non-negotiable for Christmas vibes.
- Sprinkles: Adds charm and crunch.
The Perfect Dough: Soft, Smooth, and Chill-Friendly
Making the dough is simple, but don’t rush it. Start by creaming together the butter and sugar until it’s fluffy and light—that’s your foundation. Then add the egg, vanilla, and almond extract. Make sure everything is well combined before adding your dry ingredients.
Once you mix in the flour, you might find the dough a bit crumbly. That’s totally fine! Just add milk one tablespoon at a time until it comes together. It should feel soft but not sticky.
Then split it into two even discs. Wrap them in plastic and refrigerate for at least an hour. That chill time makes rolling so much easier and ensures your cookie shapes don’t spread in the oven.
Chilling: Why It’s the Secret to Perfect Cut-Outs
We get it—you’re excited. But don’t skip the chill! Refrigerating the dough firms up the butter, which means your cookies won’t puff or lose their shape during baking. It also makes the dough easier to handle and roll out cleanly.
If you’re really planning ahead, you can refrigerate the dough for up to 48 hours or even freeze it for a month. Just thaw it in the fridge overnight before rolling.
Rolling Tips: No Cracks, No Crumbles
Roll your dough on a lightly floured surface to about ¼ inch thickness. Too thin and they’ll get crispy. Too thick and they might not bake evenly. The magic is in that sweet spot.
To avoid cracks and tears:
- Let chilled dough rest for 10 minutes before rolling.
- Roll from the center outward.
- Re-roll scraps just once to avoid tough cookies.
Use a rolling pin with rings or thickness guides if you have one—they’re game changers!
Cookie Cutter Magic: Holiday Shapes That Bring Joy
Now the fun part—cutting out your cookies! This is where you can get creative. In the image, you’ll see classic shapes like:
- Christmas trees
- Stars
- Round ornaments
- Snowflakes
Dip your cutters in flour between uses to keep clean edges. Transfer the shapes carefully to your baking sheet, spacing them about an inch apart.
Baking Them Just Right: Pale, Puffy, and Perfect
Preheat your oven to 350°F (175°C). Bake your cookies for 8 to 10 minutes, watching closely. You don’t want golden brown edges—that means they’re overbaked.
You’re looking for a soft pale edge and a set center. Don’t worry if they seem slightly underbaked—they firm up as they cool.
Cool on the sheet for 5 minutes, then move to a wire rack. This keeps them soft and prevents soggy bottoms.
Let’s Talk Icing: Glossy, Crisp, and Colorful
Alright, now that your cookies are baked and cooled, it’s time to turn them into festive masterpieces. The magic? Royal icing. It’s smooth, it dries glossy, and it holds its shape perfectly—just like the cookies in the photo. If you’ve ever struggled with messy or runny icing, this simple recipe is about to be your best friend.
The best part? You don’t need fancy bakery equipment. Just a bowl, some meringue powder, powdered sugar, and a few drops of water. Oh, and a touch of patience—it’s worth it.
How to Make the Best Royal Icing for Cookie Decorating
Start by combining 3 cups of powdered sugar and 2 tablespoons of meringue powder in a bowl. Meringue powder is key here—it helps the icing dry firm, making stacking and storing easier.
Add 4 to 5 tablespoons of warm water, one at a time, while mixing. You want a medium consistency—not too runny that it drips everywhere, but smooth enough to pipe. Add ½ teaspoon of clear vanilla extract to give it flavor without affecting the color.
Coloring Your Icing:
- Divide your icing into three bowls.
- Leave one white.
- Add a few drops of red gel coloring to one and green to another.
- Mix thoroughly.
Use gel food coloring rather than liquid—it’s more concentrated and won’t thin out your icing.
Pro Tip:
Cover your icing bowls with plastic wrap when not in use. Royal icing dries out fast in the open air.
Decorating Like a Pro (Without Being One)
Decorating sugar cookies isn’t about perfection—it’s about fun, creativity, and good vibes. Here’s how to make your cookies look as charming as the ones in the photo.
For Christmas Tree Cookies:
- Pipe green zig-zags across the tree shape.
- Add tiny red dots for ornaments.
- Use a toothpick to clean up any smudges.
For Swirled Rounds:
- Cover the cookie in white icing.
- Add dots or stripes of red and green.
- Drag a toothpick through them in a swirl motion to create a candy-cane effect.
For Snowflakes and Stars:
- Outline and fill with white.
- Add dots or lines of red and green.
- Use the tip of the toothpick to create marbled or spiked designs.
Tips for Decorating Success:
- Use a small round tip (like #2 or #3) for more control.
- If you don’t have piping bags, snip the corner of a zip-top bag.
- Add sprinkles immediately while the icing is wet.
Want extra shine like the cookies in the photo? Let the icing dry completely—usually 6 to 8 hours—before storing.
Drying Time: When Patience Pays Off
Royal icing doesn’t dry instantly. Let your cookies rest at room temperature (not the fridge!) on a baking sheet or cooling rack. Give them a good 6 to 8 hours, or even overnight, before stacking or packaging.
This drying time is what gives the icing that beautiful smooth, glossy finish you see in professional cookie trays—and in the photo we’re recreating.
Don’t rush it. It’s worth the wait.
Storage & Make-Ahead Tips for Busy Bakers
Want to stay ahead of the holiday chaos? You absolutely can.
Storing Baked Cookies:
- Once iced and dried, store cookies in an airtight container.
- Layer with parchment paper between cookies to prevent sticking.
- They’ll stay fresh for up to 1 week at room temperature.
Freezing Tips:
- Unfrosted cookies freeze beautifully. Just layer them between parchment paper and seal in a freezer-safe container.
- Freeze for up to 2 months.
- Dough disks can also be frozen for 2–3 months—thaw in the fridge overnight before rolling.
Icing Storage:
- Royal icing can be stored for 2–3 days in an airtight container in the fridge.
- Let it come to room temp and re-stir before using.
Soft Christmas Cut-Out Sugar Cookies
- Prep Time: 20 minutes (plus 1 hour chilling)
- Total Time: 1 hour 50 minutes
- Category: Christmas Desserts / Holiday Cookies
Description
✨ Soft, thick, and melt-in-your-mouth—these festive cookies bring all the nostalgic Christmas magic straight to your kitchen! 🎄🍪 Perfect for decorating with family and creating sweet memories. ❤️✨
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
1–2 tablespoons milk (if needed)
For the Royal Icing:
3 cups powdered sugar
2 tablespoons meringue powder
4–5 tablespoons warm water
½ teaspoon vanilla extract (clear if possible)
Gel food coloring (red & green)
Optional: sprinkles or nonpareils
Instructions
Whisk together the flour, baking powder, and salt. (3 minutes) 🥣
Beat butter and sugar until fluffy, then mix in egg, vanilla, and almond extract. (3 minutes) 😊
Add dry ingredients gradually. If crumbly, add milk 1 tbsp at a time until soft. (2 minutes)
Form dough into two disks, wrap, and refrigerate for at least 1 hour. ❄️ (Chill Time: 1 hour)
Preheat oven to 350°F (175°C). Roll dough to ¼ inch thickness on a floured surface. (5 minutes)
Cut into festive shapes—trees, stars, mittens, anything you love! ⭐🎄 (10 minutes)
Place on parchment-lined sheets and bake 8–10 minutes until edges are set but not brown. (10 minutes)
Cool on sheet 5 minutes, then transfer to a rack. (5 minutes)
Make the icing by mixing powdered sugar and meringue powder, then add warm water until smooth. (5 minutes)
Divide and tint icing red, green, and white. Decorate cookies however your Christmas spirit guides you! 🎨✨ (10–20 minutes)
Allow icing to dry 6–8 hours for a glossy finish. 🎁
Notes
For the softest cookies, avoid overbaking — pull them out when the edges are just set and still pale.
Chilling the dough is essential for cookies that hold their shape.
Clear vanilla keeps the icing bright white and extra festive.
These cookies are perfect for gifting, decorating parties, or adding to Christmas cookie boxes.
Nutrition
- Serving Size: 24 cookies
- Calories: ~160 kcal
Troubleshooting Common Cookie Issues
Even the best bakers have a flop or two. Here’s how to fix the most common cookie problems:
Cookies Spreading Too Much:
- Dough wasn’t chilled enough. Always chill for at least 1 hour.
- Oven may be too hot—use an oven thermometer to check accuracy.
Crumbly Dough:
- Add milk one tablespoon at a time until dough comes together.
Icing Too Runny or Thick:
- Too runny? Add a little more powdered sugar.
- Too thick? Add water, 1 teaspoon at a time, until desired consistency.
Cookie Shapes Warped:
- Over-handling the dough can warm it up. If it gets soft, pop it back in the fridge for 15 minutes.
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A Sweet Tradition: Baking with Family & Friends
One of the most heartwarming parts of this recipe is the tradition behind it. These cookies aren’t just delicious—they’re memory makers. Whether you’re baking solo with holiday music blasting or setting up a decorating party with friends and little helpers, this is the kind of recipe that brings people together.
There’s something so cozy about a tray of these cookies, still warm, surrounded by cups of cocoa and the smell of vanilla and sugar lingering in the kitchen. It’s the kind of experience that defines the holiday season.
And when you take that first bite of a soft, buttery, perfectly iced cookie—it’s like a hug in dessert form.
Conclusion: A Recipe That Brings Christmas to Life
These soft Christmas cut-out sugar cookies are more than just a recipe—they’re a piece of the season. With their tender crumb, nostalgic almond-vanilla flavor, and vibrant decorations, they’re the kind of treat that captures the spirit of Christmas on a plate.
They’re easy enough for beginners, fun enough for kids, and impressive enough to gift or serve at your fanciest holiday gathering. Whether you’re frosting trees or swirling peppermint rounds, every cookie tells a story—and becomes part of your own Christmas tradition.
So grab your apron, some sprinkles, and a little holiday cheer—and let’s make this season extra sweet. 🎄🍪
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FAQs: All Your Cookie Questions Answered
1. Can I make these cookies without almond extract?
Yes! Almond extract adds a nostalgic touch, but if you’re not a fan or baking for someone with allergies, simply leave it out or add an extra ½ tsp of vanilla.
2. How long can I store these cookies?
Once decorated and dried, they stay fresh for up to 1 week in an airtight container. You can also freeze them undecorated for up to 2 months.
3. Can I use buttercream instead of royal icing?
Sure! Buttercream is delicious but doesn’t dry hard like royal icing. Great for flavor, but not ideal for stacking or packaging.
4. What’s the best way to get vibrant icing colors?
Use gel food coloring—not liquid. It gives you strong colors with just a few drops and won’t thin your icing.
5. How can I involve kids in the process?
Let them choose cookie cutters, add sprinkles, or decorate with simple dots and lines. Pro tip: Put each color of icing in squeeze bottles for easy (and less messy) decorating.
