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Sugar Cookies

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A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Yum!

Makes about 24

1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and sprinkles.

Can be stored in freezer undecorated for 2 months. Dough also freezes well.

Note: Yield varies greatly depending on how thin you roll out the dough and how large your cookie cutters are, but an overall guideline is 24 cookies.

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Reviews of Sugar Cookies:

1-5 of 474 reviews   Next >>

  newbie in Denver  Dec 25, 2013
Would make this again.
I\'m not much of a baker, but these cookies were easy to make and quite yummy. Followed directions as written. My wife and I frosted them, the kids drowned them in sprinkles and colored sugar, and Santa ate a whole plateful. 5 stars

  A cookie baker  Dec 23, 2013
Would make this again.
Have used this recipie for years. I make them min. 1/4\\\" thick and don\\\'t overbake and rarely have any breakage. Always soft unless I over cook them. Use parchment paper to avoid sticking. 5 stars

  Mel in Michigan  Dec 23, 2013
Would make this again.
Nice recipe. Very easy to follow and had a nice time baking along with my children. Did use advice about adding extra flour & the cookies came out great! 5 stars

  Rebecca in White Oak, NC  Dec 19, 2013
Would not make this again.
Added 3 Tbsp Vanilla for double batch. Cookies came out kind of hard. They taste good, but will look for other recipes. 3 stars

  Jenn in Michigan  Dec 15, 2013
Would make this again.
This recipe is awsome for any kind of easy cut- outs. I did not roll it how the directions said to. I rolled them the old fashioned way with flour on each side and it was perfect. Though I could have done either way and it would have worked fine. Key is a good long chill, and really watch them in the oven. No problems with them breaking apart either with a good coat of Pam on the bottom. So glad I stumbled across this wait to decorate cookies for Christmas. 4 stars

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