The first time I sliced into these Christmas Sugar Cookies, the kitchen filled with a rich buttery smell and I caught a hint of almond dancing on the steam. My third trial taught me how chilling the dough overnight deepens that nutty toasted scent, and the edges bake up just silky smooth with a tender bite. Over multiple tests, I learned exactly how long to wait for the dough to rest and how to tell when they’re done by the soft bubbling around the sides.

Why You’ll Love Christmas Sugar Cookies

Hold their shape beautifully—ideal for intricate holiday designs.
Balanced vanilla-almond flavor that’s never too sweet.
Edges turn golden while centers stay tender with slight bite.
A slice of nostalgic Christmas tradition in every cookie.

A Little Background

Last December, I tried this recipe under fluorescent kitchen lights and watched as the dough firmed up in the fridge—night and day made a difference. It turns out these sugar cookies trace their roots back to simple European butter cookies, and the addition of almond extract is what really gives them that festive flair.

Key Ingredients for Christmas Sugar Cookies

All-Purpose Flour (2½ cups / 312 g): Provides structure; measure by spooning and leveling.
Granulated Sugar (¾ cup / 150 g): Sweetness and helps with slight crisping around edges.
Unsalted Butter (½ cup / 113 g): Room temperature for creaminess; I prefer European-style for richness.
Egg & Extracts (1 large egg, 1 tsp vanilla, ½ tsp almond): Binds dough and layers in warm, nutty notes.
Heavy Cream (2 Tbsp): Adds moisture and tender crumb; can swap for milk in a pinch.

How to Make Christmas Sugar Cookies

In a medium bowl, whisk together 2½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp kosher salt; set aside.
In the bowl of a stand mixer, beat ½ cup unsalted butter and ¾ cup granulated sugar on medium speed for 2–3 minutes until light and fluffy.
Add 1 large egg, 1 tsp vanilla extract, and ½ tsp almond extract; mix on medium until just combined, scraping down the sides.
With the mixer on low, incorporate the flour mixture in two additions, stopping when no dry streaks remain.
Pour in 2 Tbsp heavy cream and mix on low until the dough comes together in a soft ball.
Divide dough in half, flatten into disks, wrap tightly in plastic, and chill for 1 hour (prep testing note: chilling an extra 30 minutes made cutting finer shapes much easier).
Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
On a lightly floured surface, roll dough to ¼-inch thickness; cut into festive shapes and place 1 inch apart on prepared sheets.
Bake for 8–10 minutes or until edges are set and bottoms turn light golden (cooking testing note: I learned that popping one sheet into the oven and one in the fridge balances heat for consistent browning).
Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.

Pro Tips & Troubleshooting

Technique discovery: For crisper edges, chill cut cookies on the baking sheet for 10 minutes before baking.
Problem: Dough sticking to rollers; Solution: Layer between two sheets of parchment when rolling.
Flavor variation: Stir in 1 tsp finely grated lemon zest with extracts for a bright twist.
Scaling advice: Dough doubles easily—just chill an extra 30 minutes to keep it manageable.

Storage & Make-Ahead Guide

Store cooled cookies in an airtight container at room temperature for up to 5 days. Cookie dough can be wrapped and refrigerated for 2 days or frozen up to 3 months—thaw in the fridge before rolling. Always wash hands and surfaces after handling raw eggs, and discard any dough left out over 2 hours to keep things safe.

Serving Suggestions

Arrange these Christmas Sugar Cookies on a wooden board with sprigs of pine or cranberries for a festive display. Pair with spiced tea or eggnog to accentuate the nutty vanilla-almond notes. They also make sweet edible gifts when wrapped in cellophane and tied with ribbon.

Frequently Asked Questions

How do I keep sugar cookies from spreading? Chill the cut shapes on the baking sheet for 10 minutes before baking to help them hold form.
Can I freeze sugar cookie dough? Yes—wrap discs tightly and freeze up to 3 months; thaw in the fridge before rolling.
Why are my sugar cookies dry? Avoid overbaking; pull them out when edges are set but centers look slightly underdone.
How long do baked sugar cookies last? Stored airtight at room temperature, they stay fresh for up to 5 days.
What’s the best way to roll out cookie dough? Place dough between two parchment sheets and roll to ¼-inch for easy handling and minimal sticking.
Can I substitute almond extract? Yes—you can use an extra ½ tsp vanilla or swap in orange extract for a citrus note.

Final Thoughts

These Christmas Sugar Cookies are my go-to for holiday gatherings—especially when iced in jewel tones. My favorite is a stack of three, sandwiching a thin layer of raspberry jam for a surprise bite. I’d love to see how your shapes turn out—share your photos and tips in the comments!

More Recipes You’ll Love

Cranberry Pistachio Shortbread Cookies – the nutty tart flavors complement the sweet vanilla in Christmas Sugar Cookies
Apple Butter Snickerdoodles – cinnamon-sugar warmth pairs perfectly for a cozy holiday platter
Pumpkin Snickerdoodle Cookies – autumnal spice twist for more festive cookie variety
Coconut Macaroons – chewy tropical option to mix textures on your holiday tray