Christmas Sugar Cookies
These classic Christmas Sugar Cookies are cut-out favorites with almond and vanilla notes, perfect for holiday decorating and gifting.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour spooned and leveled (312 g)
- 1 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter softened (113 g)
- 0.75 cup granulated sugar (150 g)
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 2 Tbsp heavy cream
Instructions
Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt; set aside.
Wet Ingredients
- In a stand mixer bowl, beat unsalted butter and granulated sugar on medium speed for 2 minutes until light and fluffy.
- Add egg, vanilla extract, and almond extract; mix until combined.
- Gradually add the flour mixture in two additions, mixing on low speed until no dry streaks remain.
- Stir in heavy cream until dough forms into a soft ball.
- Divide dough into two disks, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- Roll chilled dough to 1/4-inch thickness on a floured surface; cut into shapes.
- Place cookies 1 inch apart on prepared sheets and bake for 8–10 minutes, until edges begin to just turn golden.
- Let cookies rest on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough overnight improves shape retention and flavor.
Roll between parchment sheets to avoid sticking without extra flour.
Store cookies in an airtight container with parchment between layers for up to 5 days.