Best 12 Christmas Sugar Cookies Recipes

CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

ELAINE'S HOLIDAY CUT OUT SUGAR COOKIES - CHRISTMAS

Steps:

• Preheat oven to 375.
• Cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Add flour, baking powder and salt. Mix well.
• Refrigerate for at least 1 hour, to chill dough before rolling.
• Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
• Cut shapes, and put on an ungreased baking sheet.
• Bake 10-12 minutes.
• Cool on rack.
• Frost with your favorite frosting, icing, or glaze.

THE BEST CHRISTMAS SUGAR CUTOUT COOKIES

Steps:

• Sift together flour and baking powder in separate bowl.
• In second bowl, beat together sugar and egg until it becomes lemon-colored.
• Add butter, orange juice and vanilla.
• Mix until thoroughly incorporated.
• Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
• Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
• When ready to roll, set oven to 400 deg F.
• Cover baking sheets with parchment paper (can be reused from batch to batch).
• Sprinkle powdered sugar onto rolling surface as you would flour.
• Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
• Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
• Once baking sheet is full, place into oven and set timer for 6 minutes.
• Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
• When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
• Cool to room temperature and frost with favorite frosting.
• If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
• 1 cup confectioners sugar.
• 2 tsp milk.
• 2 tsp light corn syrup.
• 1/4 tsp vanilla.
• food coloring.

GRANDMA'S CHRISTMAS SUGAR CUTOUT COOKIES

Steps:

• Sift dry ingredients together.
• Add shortening or margarine using a fork to combine with dry ingredients.
• Add unbeaten eggs and vanilla.
• Mix well.
• Add ground pecans for added flavor. (This is how Grandma always mixed hers).
• Whisk the dry ingredients together, add alternately with the eggs and vanilla.
• Mix well.
• Roll out thin on floured board and cut with floured cookie cutters.
• Decorate with sugar.
• Bake at 375°F for 8 minutes.
• Makes about 6 dozen.

EASY CHRISTMAS SUGAR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough to about 1/4-inch thickness. Cut with about 2 1/2- to 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 6 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• Spread frosting on cooled cookies. Decorate as desired with icing, sprinkles and sugars. Store cookies in tightly covered container.

CHRISTMAS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave-safe bowl, melt white coating; stir until smooth. Stir in food coloring; drizzle over cookies.

EASY VEGAN CHRISTMAS SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix ground flax seed and water in a bowl; let sit until thickened, about 10 minutes.
• Cream vegan margarine and coconut sugar together until smooth, about 3 minutes. Add flax mixture and vanilla extract; mix until well combined. Stir in flour, baking powder, and salt; mix well until a soft dough forms. Wrap dough in plastic wrap and chill for 30 minutes.
• Roll out dough to 1/4 to 1/2-inch thickness on a floured surface. Dip cookie cutter in flour, cut out cookies, and place them on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, about 10 minutes. Chill completely before adding frosting.
• Combine confectioners' sugar, soy milk, vanilla extract, and food coloring in a bowl. Dip cookies in frosting and place on a wire rack until frosting is set, about 30 minutes.

MERRY MAKER CHRISTMAS SUGAR COOKIES

Steps:

• Mix sugar and butter.
• Add eggs and flavorings; mix well.
• Mix dry ingredients together, and blend in to other mixture.
• Divide dough into several parts.
• Tint each a different color.
• Make as many different colors as you like, but make sure they are really different to get the strongest contrast.
• Refrigerate dough for two or three hours.
• Take each color of dough and roll into small balls.
• Place an assortment of different colors next to each other, making sure no two of the same colors touch.
• Roll together, until about 1/8-inch thick.
• Cut as many cookies as possible from dough, because if you reroll it, it will smear together.
• Or, you can make a few at a time by rolling only a few balls at a time.
• Bake cookies at 375°F for 7-8 minutes, or until lightly golden on a lightly greased cookie sheet.
• These cookies freeze well.

CHOCOLATE-STUFFED CHRISTMAS SUGAR COOKIES

Steps:

• In large bowl, beat sugar, butter, shortening and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.
• Heat oven to 400° F. Roll half of dough into 13x9-inch rectangle on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into 13x9-inch rectangle on floured waxed paper. Place over mint-covered dough. Cut dough between mints with pastry wheel or knife; press edges of each "package" with fingers or fork to seal. Place 2 inches apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate tops of each package with icings to form ribbon and bow.

CHRISTMAS SUGAR COOKIES

Steps:

• 1. Sift together flour, baking powder, and salt.
• 2. Cream butter, add sugar gtadually umtil light and fluffy, add egg, vanilla, and milk.
• 3. Add dry ingredietns, mixture will be stiff. I really appreciate my stand mixer now because it stands up to the stiffer doughs, not like my whimpy hand mixer.
• 4. Divide dough in half, wrap in plastic wrap and put in fridge for at least 1 hour.
• 5. When ready to roll out, preheat oven to 375 degrees.
• 6. Take out one dough ball and leave other in fridge until ready for it.
• 7. I can't tell you how thin to roll out. Thinner cookies are more cruspy, thicker ones are softer. I can tell you that if you are going to make filled ones, make a double batch, because each cookie requires 2 cookies.
• 8. To make filled cookies, place one cookie on a cookie sheet sprayed with non stick spray.
• 9. Put a rounded teaspoon of strawberry jam in the middle.(Or jam that you like)I put in my home made strawberry jam that I made in June.
• 10. Put another sugar cookie on top, and seal with the tines of a fork all around.
• 11. Bake in a preheated 375 degree oven for 8 to 10 minutes

CHRISTMAS SUGAR COOKIES--OR ANYTIME

Steps:

• Mix the shortening, sugar, vanilla, and eggs till light and fluffy.
• Add the rest of the ingredients.
• Chill 3-4 hours or overnight (I do mine overnight).
• On a well-floured surface, roll thin.
• Cut in shapes.
• Place on ungreased baking sheet.
• Sprinkle sugar on top of them.
• Bake 350-375 degrees (depending on oven) for 6-8 minutes depending on your thickness.
• Cool on a rack.
• You may also decorate them with and icing; there are a couple of good ones on Zaar.

CHRISTMAS SUGAR COOKIES

Steps:

• 1. Cream butter and sugar.
• 2. Add in egg and almond extract. Beat to combine.
• 3. Add in your flour, salt, and baking powder.
• 4. Beat until thoroughly mixed.
• 5. Turn onto a piece of plastic wrap, wrap and chill for 30 minutes.
• 6. Roll out to between 1/8-1/4". I use the silicone rolling pin guides; they look like thick rubber bands.
• 7. Use a floured cookie cutter of your choice.
• 8. Transfer shapes to a parchment lined cookie sheet. Leave 1-2" between cookies. They don't spread but they will cook more evenly this way.
• 9. Bake at 350 on parchment lined cookie sheets for 8-12 minutes, depending on how you like your cookies. I prefer mine somewhat crisp (they will soften a tad after being decorated), so I bake mine until they are not colored much on top but the bottoms are golden.
• 10. Allow to sit on cookie sheet for 5 minutes. Then remove to a cooling rack.
• 11. Next, make the decorator frosting. I don't like the taste of Royal Icing which is traditionally used for decorating cookies. I use this modified version of buttercream and it hardens well... and tastes delicious!
• 12. Beat butter, almond extract, salt and 1 tablespoon milk until combined.
• 13. Add all the powdered sugar.
• 14. Then begin adding more milk as needed, 1 teaspoon at a time until you get a good piping consistency. You can adjust as needed adding more powdered sugar or milk. I tinted mine lightly with Wiltons cornflower blue gel colors.
• 15. Using a 12" decorating bag and a #3 round decorating tip to pipe the lines on the snowflake. I piped straight from tip to tip first. Then place a dot in the center, at the intersection of the lines. Then begin making the side lines to each arm of your snowflake. After piping the snowflake, I gently turn it over in a small shallow bowl of white sparkling sugar, giving it a light "sparkle".
• 16. Allow to dry/harden on a sheet pan.
• 17. Pack in an airtight container, stacked with wax paper between layers. Cookies stay fresh for several days at room temperature.
• 18. You can bake the cookies ahead and freeze them undecorated in airtight containers. Then decorate when desired. No need to defrost, you can begin decorating frozen cookies. Just be sure to leave the container open as cookies come to room temperature, so they don't create condensation in the container.