If you’ve ever had that last-minute panic late on December 23rd, where you realize you promised cookies for the class party or neighborhood cookie swap—welcome to my life. There are legends in my family about the year I made 100 Christmas sugar cookies in one night, powered by way too much coffee and (oddly) a playlist of '80s holiday hits on repeat. My kitchen was a disaster, my apron had flour in pockets I didn’t know existed, and yet—these cookies actually turned out great. Not perfect circles, mind you, but tasty and full of holiday cheer. That’s the sweet spot, right?
Why I Make These Every Single Christmas
I whip these up when I want my kitchen to smell like Christmas, or honestly, anytime the kids start pestering for something sweet and they want to do the cookie cutters (I suspect for the royal icing, but I'm not asking questions). My family goes a bit bananas for these, particularly Uncle Dave who claims he doesn’t have a sweet tooth but, come on, his plate usually looks like a cookie mountain. And when I’m short on time or patience (which is most weekdays, honestly), these are the ones I default to, because the dough isn’t fussy and you don’t need to chill it for ages—though you totally can if you want those crisp edges. Oh, and yes, there’s always a little drama when someone wants to use all the red sprinkles before anyone else gets to them. Siblings, right?
Here’s What You Need (and What You Can Sub)
- 2 ¾ cups (350g) all-purpose flour – My grandmother would only use Gold Medal brand, but I swear, store brand works just fine.
- 1 cup (225g) unsalted butter, softened – If you’re out, half butter and half margarine isn’t the end of the world. I’ve tried it in a pinch.
- 1 ¼ cups granulated sugar – I’ve forgotten and used half brown sugar once. It kinda worked, made things chewier?
- 1 egg, large
- 2 teaspoons vanilla extract – Get fancy with almond extract if you’re feeling bougie, but I rarely bother.
- ½ teaspoon almond extract (optional) – Only if I’m feeling fancy or there is some lurking at the back of the cupboard.
- ½ teaspoon salt
- ½ teaspoon baking powder
- Extra flour for rolling
- Your favorite sprinkles, colored sugars, or icing – Or just leave them plain. Totally your call.
Cookie Chaos: How I Actually Make These
- Set up the basics. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Or, if you’re like me and can’t find the parchment, just butter those pans lightly and cross your fingers.
- Mix up the fun stuff. In a big, kind of battered bowl, cream together the butter and sugar until light-ish and fluffy. I play some music here—it’s better for morale. Then, beat in the egg, vanilla, and almond extract if you’re using that.
- Bring in the dry team. In a separate bowl (or honestly, just measure right into the wet bowl if you’re skimping on dishes), whisk together the flour, baking powder, and salt. Slowly add the dry to the wet, bit by bit, mixing between additions. Don’t panic if the dough looks crumbly at first—it always comes together in the end. At this stage, I usually sneak a bit of dough, though I probably shouldn’t—old habits.
- Roll and cut. Sprinkle a good handful of flour across your work surface, grab half the dough, and flatten it out (press it with your hands to warm it up if it’s stubborn). Roll it until it’s about ¼-inch thick. If it sticks, just dust with more flour—no shame. Cut with whatever Christmas shapes you’ve got; I once used a shot glass as a circle cutter and honestly, it works in a pinch.
- Bake ‘em up. Place the shapes about an inch apart on your trays. Add sprinkles now if you want the melty-in cookies, or wait and ice later for crunchy decorations. Bake 8 to 10 minutes, watching the first batch closely; my oven’s got a few hot spots, so I rotate halfway through. Don’t overbake! Slightly pale with just-golden edges is best.
- Cool (ish) & decorate. Let them sit on the pan for a couple minutes before moving to a rack—otherwise, they break. And yes, I’ve learned that the hard way. Once they’re actually cool? Go wild with icing, or just eat 'em plain if you’re a purist or in a hurry like me half the time.
Notes from Many Messy Christmases
- If your dough is too sticky, a few more spoonfuls of flour sorts it out. Don’t stress, seriously. (Just don’t dump in a whole cup or it’ll turn into a brick.)
- I’ve skipped the almond extract plenty of times. Can’t say anyone noticed, except maybe Aunt Sue, but she’s picky.
- If you leave these for an extra minute, the edges get crunchy—which is great for dunking in hot chocolate but not so great if you want soft cookies.
Sometimes I Mix It Up—Experiments (Some Good, Some... Less So)
- Adding a dash of cinnamon felt inspired—tasted like snickerdoodles. Good move.
- Once swapped the butter for coconut oil—eh, not as great. Texture went funny, not a fan; couldn’t convince the kids either.
- Used gluten-free flour blend (Bob's Red Mill, the blue bag)—worked surprisingly well, just maybe add an extra splash of milk if the dough’s crumbly.
- Coloured the dough itself with red and green gel. Festive and fun! Just a warning: Pink hands for two days.
What You Need (But Not Really)
- Mixing bowls—obviously
- Electric mixer helps, but I’ve managed with a wooden spoon and some elbow grease when the power went out (true story)
- Rolling pin—or wine bottle. No shame in improvising at all; honestly, I think the wine bottle rolls smoother anyway.
- Cookie cutters—if you have ‘em; if you don’t, shot glasses or freehand snowmen are, in my humble opinion, more personal (and a great laugh)
- Baking sheets (or that old pizza pan that warps a bit; still works)
How Long Do These Last? (If At All)
Store in an airtight container at room temp, and they’ll taste fine for about 4-5 days, though honestly, in my house it never lasts more than a day! You can also freeze the dough—just wrap it up really tight. Oh, and here’s a helpful freezer guide from King Arthur Baking that I wish I’d known earlier. Baked cookies freeze too, but somehow they always taste better fresh (don’t ask why, it’s one of those kitchen mysteries).
How We Serve ’Em (And a Bit About Home Rituals)
Okay, personal preference: I like them best with milky tea, while watching some corny Christmas movie (sometimes even The Christmas Chronicles). The kids go for classic hot chocolate, two marshmallows minimum. Once, my neighbor brought over a platter stacked high for our little holiday block party—we ended up trading recipes at midnight while the cookies mysteriously disappeared.
Pro Tips (Trust Me, I’ve Messed Up)
- Don’t skip chilling the dough if your kitchen is very warm. I once tried to rush and everything stuck to the counter, what a pain.
- If you use dark baking sheets, check them early—they brown faster, learned that the hard way.
- Sprinkle flour under the dough, but don’t go overboard. Too much and the cookies dry out. It’s a balance (I forget this at least once a year).
FAQ—The Things Folks Actually Ask Me
- Do I have to chill the dough? Nope, not always. If your dough isn’t sticky, go right ahead. But if it’s super soft, chuck it in the fridge for twenty minutes (or, let's be real, until you remember it).
- Can I double the batch? Oh, absolutely. Actually, I find it works better if you do, but make sure your mixer can handle it—mine nearly gave up the ghost once.
- What if I overbake them? Well, they’ll be crunchy, but not inedible. Just say they’re “biscotti style” and everyone will be impressed (or fooled?)
- Can I use gluten-free flour? Yup, see my notes above. Just expect a bit of a different texture. Still good though.
- How thick should I roll the dough? Oh boy—the million dollar question. About a quarter-inch is my target, but honestly, it’s okay if you waver a bit. The ones too thin just get eaten first, so, win win?
And, one last little aside: The best cookies, I think, are the ones made with a healthy dash of chaos and a bit of laughter—so if yours look a little wonky, welcome to the club. Happy Christmas baking!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- Colored sprinkles or icing for decorating
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract.
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3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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4Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the bottom of a glass.
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5Decorate with colored sprinkles or bake plain and decorate with icing after cooling.
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6Bake for 8-10 minutes or until the edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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