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–+ servings

Homemade Christmas Cookies

These are buttery, melt-in-your-mouth cut-out sugar cookies that somehow make you look like a holiday pro even if you can’t frost a straight line. Made with butter, sugar, an egg, vanilla, and flour (plus a touch of baking powder), they hold their shape for decorating and taste dangerously good plain.
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Prep Time 25 minutes
Cook Time 10 minutes
Course Dessert
Servings 40 cookies (2–3 inch cutters)

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup 8 oz unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour spoon into cup and level — about 360 g if you weigh
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon salt
  • Optional: 1 tablespoon cornstarch for extra tender cookies
  • Optional: 1/4 teaspoon almond extract for extra flavor
  • Optional decorating: store-bought icing or simple 3-ingredient cookie icing and sprinkles

Instructions

  • Preheat Oven: Preheat the oven to 350°F and place a rack in the center. Line a baking sheet with parchment paper or a silicone mat so cookies don’t stick.
  • Mix Dry Ingredients: In a small bowl, whisk together the 3 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. If you’re using cornstarch, add it here. Whisking helps the leavening mix evenly.
    3 cups all-purpose flour, 2 teaspoons aluminum-free baking powder, 1/4 teaspoon salt, Optional: 1 tablespoon cornstarch
  • Cream Butter and Sugar: In a large bowl, beat the 1 cup softened butter with 1 cup granulated sugar using a stand mixer or hand mixer until light and creamy, about 2–3 minutes.
    1 cup 8 oz unsalted butter, softened to room temperature, 1 cup granulated sugar
  • Add Egg and Flavor: Add the large egg and 1 teaspoon vanilla extract (and 1/4 teaspoon almond extract if using). Beat until fully combined and smooth.
    1 large egg, 1 teaspoon vanilla extract, Optional: 1/4 teaspoon almond extract
  • Add Dry Ingredients: Add the dry flour mixture to the butter mixture in three parts, mixing briefly after each addition until the dough just comes together. Stop as soon as you have a smooth, slightly tacky dough — don’t overmix.
  • Chill Dough (Optional): If the dough feels soft or sticky, wrap it and chill in the refrigerator for 15–30 minutes. Chilling makes the dough easier to roll and helps cookies keep sharp edges while baking.
  • Divide and Roll: Divide the dough into two equal pieces. Lightly flour your work surface (or roll the dough between two sheets of parchment). Roll each piece to about 1/4-inch thickness for best results.
  • Cut Shapes: Use cookie cutters to cut shapes. Gently lift or slide the shapes onto the prepared baking sheet, spacing cookies about 1 inch apart so they don’t touch.
  • Bake: Bake in the preheated 350°F oven for about 10 minutes for 2–3 inch cookies at 1/4-inch thickness, or until the cookie edges just begin to turn golden. Larger or thinner cookies may need 1–3 minutes more. Remove when edges are just starting to color.
  • Cool: Let the cookies cool on the baking sheet for about 4–5 minutes so they firm up, then transfer them to a wire rack to cool completely before decorating.
  • Decorate: Once fully cool, decorate with your chosen icing and sprinkles. Let icing set before stacking to avoid smudging.
    Optional decorating: store-bought icing or simple 3-ingredient cookie icing and sprinkles