11 Christmas Sugar Cookie Recipes Worth Baking This Year

If you have rolled sugar cookies before, you know the real work happens before the oven goes on. Cold butter, properly creamed with sugar, gives the dough structure and a tender crumb, while a light hand with the flour keeps the centers soft instead of tough. The versions below take that same foundation and push it in different directions: some are built for decorating, some are slice and bake, and a few go straight from the bowl to the tray with almost no chilling at all.

Start with the Classic Cut Out if you want the cookie that holds any shape you press into it. Go for the Brown Butter version when you want a deeper, nuttier flavor, and pick the Lemon Glazed ones if you like a bright finish on a soft cookie. If you are short on time, the No Chill Drop Cookies get you from mixing bowl to cooling rack in under an hour.

Which Christmas Sugar Cookies Should You Make?

Classic Cut Out Sugar Cookies

This is the recipe to reach for when you want cookies that keep every edge of a snowflake or reindeer cutter sharp after baking. The dough chills long enough to roll cleanly, and the cookies come out with a tender middle and a light snap at the edges.

Ingredients (makes 24 cookies)

• Unsalted butter, softened: 225 g (1 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Vanilla extract: 2 tsp
• All-purpose flour: 375 g (3 cups)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Powdered sugar, for rolling: 60 g (1/2 cup)

Instructions

Step 1: Beat the 225 g of softened butter with the 200 g of sugar in a large bowl for 3 minutes, until the mix turns pale and feels light when you pull the beaters out. You want it fluffy, not runny, so keep the butter cool rather than melted.

Step 2: Beat in the egg and 2 tsp vanilla just until combined, then scrape the bowl. Sift in the 375 g flour, baking powder, and salt, and mix on low until the dough comes together in clumps, about 1 minute.

Step 3: Tip the dough onto a sheet of plastic wrap, press it into a flat disc, and chill it for at least 1 hour. You can leave it overnight if that fits your baking schedule better, and the dough gets easier to roll the longer it rests.

Step 4: Roll the cold dough to 6 mm thickness on a lightly floured surface, using some of the powdered sugar instead of flour if the dough starts sticking. Cut your shapes and lift them onto parchment lined trays with a thin spatula, spacing them 2 cm apart.

Step 5: Bake at 180°C (350°F) for 8 to 10 minutes, pulling the tray when the edges just begin to color. The centers will look underdone, but you want that, since the cookies firm up as they cool on the tray.

Step 6: Rest the cookies on the tray for 3 minutes, then move them to a rack to cool completely before icing. Serve them plain with hot cocoa or pile them on a tray and let everyone decorate their own.

Brown Butter Sugar Cookies

You brown the butter first here, which gives the whole cookie a toasted, almost nutty depth that plain sugar cookies never reach. The centers stay chewy and soft even after a full bake, making these the ones I always hide from the cookie tray.

Ingredients (makes 20 cookies)

• Unsalted butter: 200 g (14 tbsp)
• Light brown sugar: 150 g (3/4 cup)
• Granulated sugar: 100 g (1/2 cup)
• Large egg: 1
• Egg yolk: 1
• Vanilla extract: 2 tsp
• All-purpose flour: 300 g (2 1/2 cups)
• Baking soda: 1/2 tsp
• Salt: 3/4 tsp
• Flaky sea salt, for topping: 1 tsp

Instructions

Step 1: Melt the 200 g butter in a small saucepan over medium heat, swirling the pan now and then. After about 5 minutes it turns golden and smells nutty, and that is when you pour it into a bowl and let it cool for 15 minutes so it thickens slightly.

Step 2: Whisk the cooled brown butter with both sugars until smooth, then add the egg, yolk, and 2 tsp vanilla. You will see the mix turn glossy and a shade lighter as you beat it, which takes 2 minutes by hand.

Step 3: Stir in the 300 g flour, 1/2 tsp baking soda, and 3/4 tsp salt with a spatula until no dry pockets remain. The dough should feel soft and a little greasy, which is exactly right for chewy centers.

Step 4: Scoop the dough into 20 balls using a tablespoon, place them an inch apart on your baking sheets, and press each one lightly with two fingers. Sprinkle the 1 tsp flaky salt over the tops before they go in, since it brings the caramel notes forward.

Step 5: Bake at 175°C (350°F) for 10 to 12 minutes, rotating the pan once halfway through. Pull them when the edges are set but the centers still look slightly shiny, then let the cookies finish on the hot tray for 5 minutes before moving them to a rack.

No Chill Drop Sugar Cookies

These come together in about 20 minutes of active work because the dough goes straight from the bowl onto the baking sheet. They spread more than cut outs, which gives you soft, round cookies with lightly crisp rims, and nobody at a cookie swap will mind that they skipped the fridge.

Ingredients (makes 18 cookies)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 150 g (3/4 cup)
• Large egg: 1
• Vanilla extract: 1 1/2 tsp
• All-purpose flour: 280 g (2 1/4 cups)
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Colored sanding sugar, for rolling: 50 g (1/4 cup)

Instructions

Step 1: Cream the 170 g butter and 150 g sugar in a mixing bowl for 4 minutes, stopping once to scrape the sides. You want the mixture light enough that a spoonful holds its shape in soft peaks, so give it more time rather than less.

Step 2: Add the egg and 1 1/2 tsp vanilla, beating until fully combined. In a separate bowl, whisk the 280 g flour, baking powder, and salt, then tip the dry ingredients into the wet and fold with a spatula until the dough forms a soft mass.

Step 3: Scoop the dough using a medium disher or a rounded tablespoon, rolling each portion between your palms into a ball. Roll each ball in the 50 g sanding sugar, pressing gently so the sugar sticks in an even layer.

Step 4: Space the coated balls 5 cm apart on parchment lined trays, since these cookies spread a fair bit in the oven. Bake at 190°C (375°F) for 9 to 11 minutes, and you will know they are done when the centers puff up and the edges turn lightly golden.

Step 5: Let the cookies sit on the tray for 2 minutes before sliding a spatula underneath them to a cooling rack. Serve them slightly warm if you can, when the sugar coating is still crunchy and the middles taste like the softest part of a birthday cake.

Slice and Bake Sugar Cookies

The neat thing about this dough is that you make it once, roll it into logs, and slice off fresh cookies whenever you want them over the next week. The rounds come out perfectly even and thin, with a uniform bake that makes them ideal for stacking and gift boxes.

Ingredients (makes 30 cookies)

• Unsalted butter, softened: 230 g (1 cup)
• Granulated sugar: 180 g (3/4 cup plus 2 tbsp)
• Large egg: 1
• Vanilla extract: 1 tsp
• All-purpose flour: 340 g (2 2/3 cups)
• Baking powder: 1/2 tsp
• Salt: 1/2 tsp
• Clear sprinkles, for the edges: 60 g (1/3 cup)

Instructions

Step 1: Beat the 230 g butter and 180 g sugar until light, about 3 minutes with a hand mixer. Mix in the egg and 1 tsp vanilla, then add the 340 g flour, 1/2 tsp baking powder, and salt all at once and beat on low until a dough comes together.

Step 2: Divide the dough into two equal pieces and roll each into a log about 5 cm thick and 20 cm long. Pour the 60 g sprinkles onto a plate, roll each log through them until the outside is coated, then wrap the logs in parchment or plastic.

Step 3: Chill the logs for at least 2 hours, or freeze one for another day. You want the dough firm enough that a sharp knife goes through it cleanly without flattening the round, so give it a full 2 hours if your fridge is on the warmer side.

Step 4: Slice the cold logs into rounds just under 1 cm thick, giving you roughly 30 cookies total. Lay them on baking sheets with 2 cm of space between each one, since they puff only slightly as they bake.

Step 5: Bake at 175°C (350°F) for 10 to 12 minutes, until the centers are set and the sprinkle edges look bright and crisp. Cool the cookies on the tray for 2 minutes, then move them to a rack and serve a tall stack on a small plate next to coffee.

Cream Cheese Sugar Cookies

A block of cream cheese in the dough makes these the softest cut out cookies you will bake. They keep that softness for days, so they are the best choice if you are making cookies early for a party or packing them into tins for neighbors.

Ingredients (makes 26 cookies)

• Cream cheese, softened: 115 g (4 oz)
• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 250 g (1 1/4 cups)
• Large egg: 1
• Vanilla extract: 1 1/2 tsp
• All-purpose flour: 360 g (3 cups)
• Baking powder: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Beat the 115 g cream cheese and 170 g butter together until smooth, about 2 minutes, then stream in the 250 g sugar and beat for another 3 minutes. You want the mixture light and airy with no streaks of cream cheese visible.

Step 2: Add the egg and 1 1/2 tsp vanilla, mixing just until combined. Whisk the 360 g flour, baking powder, and salt separately, then add the dry mix to the bowl and fold it in with a spatula until the dough comes together without overworking it.

Step 3: Press the dough into a disc, wrap it well, and chill for 2 hours. The dough is stickier than a plain sugar cookie dough at this stage, so coat your hands with a little flour before you start rolling.

Step 4: Roll the chilled dough to 7 mm thickness on a floured counter and cut your favorite shapes. Transfer them to lined trays with 2 cm between cookies, and gather the scraps back into a ball to reroll once, no more or the cookies turn tough.

Step 5: Bake at 180°C (350°F) for 8 to 10 minutes, until the bottoms are barely golden and the tops look dry. Let them cool on the tray for 5 minutes because they are fragile when hot, then move them to a wire rack and serve once fully cool with a simple icing or on their own.

Chocolate Sugar Cookies

These roll and cut like the classic version, but with a deep cocoa richness that feels more like a chocolate shortbread than a plain sugar cookie. Press a few white chocolate chips into the tops before baking for a snowy finish.

Ingredients (makes 22 cookies)

• Unsalted butter, softened: 200 g (7/8 cup)
• Granulated sugar: 220 g (1 cup plus 2 tbsp)
• Large egg: 1
• Vanilla extract: 1 tsp
• All-purpose flour: 260 g (2 cups plus 2 tbsp)
• Cocoa powder: 40 g (1/2 cup)
• Baking soda: 1/2 tsp
• Salt: 1/4 tsp
• White chocolate chips: 80 g (1/2 cup)

Instructions

Step 1: Cream the 200 g butter and 220 g sugar for 3 minutes until fluffy, then beat in the egg and 1 tsp vanilla. Sift the 260 g flour, 40 g cocoa, 1/2 tsp baking soda, and salt right into the bowl for even distribution.

Step 2: Mix the dry ingredients into the butter on low until the dough comes together, stopping as soon as no dry flour shows. Shape it into a disc, wrap it, and chill for 1 hour so the cocoa has time to hydrate fully and the dough rolls without cracking.

Step 3: Roll the dough to 6 mm thickness and cut your shapes, working quickly so the dough stays cool. Press the 80 g white chocolate chips into the tops of each cookie, using 3 or 4 per shape and pushing them in just far enough that they stay put.

Step 4: Arrange the cookies on parchment lined trays and bake at 175°C (350°F) for 9 to 11 minutes. You will not see much browning on the edges, so check the centers with a light finger; they should feel set but not firm all the way through.

Step 5: Cool the cookies on the tray for 3 minutes, then lift them onto a rack to cool completely. Serve them with cold milk or arrange them in a tin with paper dividers so the chocolate tops do not smudge.

Lemon Glazed Sugar Cookies

A sharp lemon glaze poured over a soft butter cookie is the kind of contrast that keeps you reaching for one more. The zest in both the dough and the glaze gives the whole tray a bright, clean finish that cuts through all the heavier holiday sweets.

Ingredients (makes 20 cookies)

• Unsalted butter, softened: 225 g (1 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Lemon zest: 1 tbsp
• All-purpose flour: 340 g (2 3/4 cups)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Powdered sugar: 180 g (1 1/2 cups)
• Fresh lemon juice: 3 tbsp

Instructions

Step 1: Beat the 225 g butter and 200 g sugar in a bowl for 4 minutes, until the sugar mostly dissolves into the butter. Add the egg and 1 tbsp lemon zest, mixing just to combine, and the zest will perfume the whole bowl.

Step 2: Whisk the 340 g flour, baking powder, and salt in a smaller bowl, then work the dry ingredients into the butter with a spatula until a dough forms. Roll the dough into 20 balls and set them 4 cm apart on your trays.

Step 3: Flatten each ball with the bottom of a glass until it is about 1 cm thick, dipping the glass in flour between presses so it does not stick. Bake at 180°C (350°F) for 10 to 12 minutes, until the tops are set and the bottoms are pale gold.

Step 4: Whisk the 180 g powdered sugar with the 3 tbsp lemon juice in a small bowl until the glaze runs slowly off your whisk. Drizzle it over the cookies while they are still slightly warm, using a fork to flick thin lines across the surface.

Step 5: Let the glaze set for 15 minutes on the tray, then place the cookies on a cake stand or plate. The glaze will crackle a little when you bite, and the lemon comes through on the finish.

Almond Sugar Cookies

Almond extract and a slice of almond on top turn a plain sugar cookie into something that tastes like good marzipan without the extra work. These are also the best dough for a cookie press, since it holds its shape through the piping plate and bakes with defined edges.

Ingredients (makes 28 cookies)

• Unsalted butter, softened: 225 g (1 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Almond extract: 1 tsp
• Vanilla extract: 1/2 tsp
• All-purpose flour: 360 g (3 cups)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Whole almonds: 28

Instructions

Step 1: Cream the 225 g butter and 200 g sugar for 3 minutes until smooth, then beat in the egg, 1 tsp almond extract, and 1/2 tsp vanilla. The almond extract is strong, so measure it carefully rather than pouring straight into the bowl.

Step 2: Mix the 360 g flour, baking powder, and salt into the butter on low until the dough gathers into a ball. If you are using a cookie press, fill the barrel now and press the cookies directly onto ungreased baking sheets, spacing them 2 cm apart.

Step 3: Press one whole almond into the center of each cookie, or leave them plain if you plan to pipe icing over the tops later. For cut out cookies, chill the dough for 1 hour first, then roll and cut as usual.

Step 4: Bake at 180°C (350°F) for 8 to 10 minutes for pressed cookies or 10 to 12 minutes for rolled ones. You want the bottoms to take on just a hint of gold while the tops stay ivory and smooth.

Step 5: Slide the cookies onto a cooling rack and let them sit for 10 minutes. Arrange them on a white plate so the almonds show off, and serve with a small bowl of extra almonds for anyone who wants more crunch.

Peppermint Crunch Sugar Cookies

Crushed candy canes in the dough and pressed into the tops give these cookies a crisp, minty snap that tastes like the holidays in one bite. The peppermint is bold without being toothpaste sharp, because the butter and sugar soften the edge.

Ingredients (makes 24 cookies)

• Unsalted butter, softened: 200 g (7/8 cup)
• Granulated sugar: 200 g (1 cup)
• Large egg: 1
• Peppermint extract: 1/2 tsp
• Vanilla extract: 1/2 tsp
• All-purpose flour: 300 g (2 1/2 cups)
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Candy canes, crushed: 80 g (1/2 cup), plus 2 tbsp for topping

Instructions

Step 1: Beat the 200 g butter with the 200 g sugar for 3 minutes, then add the egg, 1/2 tsp peppermint extract, and 1/2 tsp vanilla. Crush the 80 g candy canes in a sealed bag with a rolling pin until the pieces are no bigger than rice, then fold half of them into the dough.

Step 2: Stir in the 300 g flour, baking powder, and salt with a spatula until the dough forms, then scoop it into 24 balls. The dough will be studded with red and white flecks, which is a good sign you have mixed it evenly.

Step 3: Roll each ball in the remaining crushed candy canes, pressing them on so every cookie gets a sparkly coat. Space the balls 5 cm apart on lined trays and flatten each one slightly with your fingers.

Step 4: Bake at 175°C (350°F) for 10 to 12 minutes, until the edges look set and the candy cane bits on top are just starting to melt into shiny spots. Let them cool on the tray for 5 minutes so the topping hardens before you move them.

Step 5: Once the cookies have cooled, stack them onto a serving plate lined with parchment. Serve them with hot chocolate, and the peppermint will linger pleasantly after each bite.

Gluten Free Sugar Cookies

A blend of almond flour and a good gluten free all-purpose mix makes these cookies tender and sandy, with none of the graininess that some gluten free bakes carry. They roll and cut out almost exactly like the classic version, so you can use every cookie cutter you own.

Ingredients (makes 20 cookies)

• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 180 g (3/4 cup plus 2 tbsp)
• Large egg: 1
• Vanilla extract: 1 1/2 tsp
• Gluten free all-purpose flour blend: 240 g (1 1/2 cups)
• Almond flour: 60 g (1/2 cup)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Xanthan gum: 1/2 tsp, if your blend lacks it
• Powdered sugar, for dusting: 2 tbsp

Instructions

Step 1: Cream the 170 g butter and 180 g sugar for 3 minutes, until light and fluffy, then beat in the egg and 1 1/2 tsp vanilla. Whisk the 240 g gluten free flour, 60 g almond flour, baking powder, salt, and xanthan gum if used in a separate bowl.

Step 2: Add the dry ingredients to the butter all at once and mix on low until the dough clumps together. It will feel slightly stickier than wheat dough, so scrape it onto a sheet of plastic wrap, press it flat, and chill for 30 minutes.

Step 3: Roll the chilled dough between two sheets of parchment to 6 mm thickness, which keeps you from adding extra flour and drying it out. Cut your shapes and peel away the scraps, then lift the cookies gently with a thin spatula onto a lined tray.

Step 4: Bake at 180°C (350°F) for 10 to 12 minutes, until the bottoms are golden and the tops feel dry to the touch. Let the cookies cool on the tray for 5 minutes, since gluten free bakes are crumbly until they set.

Step 5: Dust the cooled cookies with the 2 tbsp powdered sugar for a snowy finish, then serve them on a plate with fresh berries. The almond flour gives each cookie a tender, almost shortbread-like texture that holds up to a mug of tea.

Vegan Sugar Cookies

A full batch of these comes together with pantry staples, no butter or eggs needed, and the cookies still bake up soft with a light crumb. The dough handles easily after a short chill, making it a reliable choice for cut outs even if this is your first time baking vegan.

Ingredients (makes 20 cookies)

• Vegan butter, softened: 170 g (3/4 cup)
• Granulated sugar: 180 g (3/4 cup plus 2 tbsp)
• Unsweetened applesauce: 45 g (3 tbsp)
• Vanilla extract: 1 1/2 tsp
• All-purpose flour: 280 g (2 1/4 cups)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Colored sanding sugar, for topping: 2 tbsp

Instructions

Step 1: Beat the 170 g vegan butter and 180 g sugar for 3 minutes, until the mixture looks light and almost whipped. Mix in the 45 g applesauce and 1 1/2 tsp vanilla, scraping the bowl halfway through so everything emulsifies.

Step 2: Whisk the 280 g flour, baking powder, and salt together, then fold them into the wet ingredients with a spatula until the dough forms a soft ball. Wrap it and chill for 1 hour, which gives the vegan butter time to firm up for rolling.

Step 3: Roll the dough to 6 mm thickness on a floured surface and cut out your shapes, dipping the cutter in flour between presses. Transfer the cookies to parchment lined trays, leaving 2 cm between each one.

Step 4: Sprinkle the 2 tbsp sanding sugar over the tops of the unbaked cookies, pressing it lightly so it sticks. Bake at 180°C (350°F) for 10 to 12 minutes, until the edges are just turning gold and the tops look dry.

Step 5: Leave the cookies on the tray for 3 minutes before moving them to a wire rack, since they are soft when they first come out of the oven. Serve them once fully cool, and the sprinkle tops will catch the light on any holiday table.

The one thing that matters across all these versions is the temperature of your butter. Too warm and the cookies spread into greasy puddles, too cold and the dough fights you at every roll. Aim for soft enough to leave a fingerprint but not shiny or melting, and every recipe here will turn out the way it should.

Pick one version tonight and let the smell of butter and sugar fill the kitchen. That is half the fun of December anyway.