These simple, delicious, cool-free Christmas sugar cookies are soft, chewy and buttery. Simply roll the dough into balls, dip in colorful sprinkles, and bake! They are perfect for vacation parties, platters or gifts!
Simple and delicious Christmas sugar cookies
If you are looking for an easy Christmas sugar cookie recipe that offers soft, chewy, delicious butter cookies every time, here you are. This is my go-to recipe and it never fails.
I like these cookies (apart from their deliciousness) because they aren’t as picky as other sugar cookies. You don’t have to cool the dough. No rollout, cut or time-consuming decor. It requires that I always have the basic ingredients on hand. Simply whip the dough, roll into balls, dip in whatever sprinkle you like, and bake! These cute little cookies are perfect for Christmas parties, holiday platters or pop-up cellophane bags for gifts. They are a huge blow wherever I go!
The ingredients you need to make these Christmas sugar cookies:
- All-purpose flour
- butter
- granulated sugar
- Egg
- Vanilla extract
- baking powder
- baking soda
- Salt
- sprinkle
How to make these simple Christmas sugar cookies:
- Beat butter and sugar. Place soft butter and sugar in the mixer and beat until light and fluffy. It should take 3-4 minutes. Don’t skip this step – you want to add air to the mixture. Add the eggs and herbs and continue to beat until the color brightens.
- Combined with dry ingredients. Stir the dry ingredients evenly. Add the wet ingredients and stir until combined.
- Roll in the ball. Dig out the dough (about 2 tablespoons each) and roll into the balls.
- Dip in the sprinkle. Pour the sprinkle you want to use into a shallow bowl. Dip the top and sides of the sugar cookie dough into the sprinkle and place on a parchment lined baking sheet. Avoid sprinkling on the bottom of the cookies – they can melt and burn.
- bake. Bake in a preheated 350 degree oven for 8-10 minutes or until you see a slight crack on it. Be careful not to overbake them – otherwise you won’t end up with soft and chewy cookies. They will continue to set up as they cool down.
Tips and suggestions
Don’t overfish!
The secret to soft and chewy sugar cookies is that when they are still soft they pull them out of the oven! They will continue to set up as they cool, so don’t get put in the oven if they still look a little undernourished. That’s what you want.
Can I freeze this sugar cookie dough?
Yes! I love frozen cooking dough. Roll the dough into balls and dip in the sprinkle. Place on a parchment-lined baking sheet and cool until the balls are firm. Then place them in a freezer bag until ready to bake. For best results, please use within 2-3 months. When preparing to bake, place frozen dough balls on a parchment lined baking sheet and bake as directed, adding 2 minutes to the baking time.
How should I store the remaining sugar cookies?
Make sure the cookies are completely cool before storing. Place in an airtight container and store at room temperature for 2-3 days. After that, they won’t be bad, but the texture and flavor won’t be that good. For longer storage space, place cookies in an airtight container or self-sealed bag in the refrigerator.
How do I prevent sugar cookies from spreading?
- Make sure you use parchment paper on your baking sheet. This will help your cookies maintain their shape.
- Cooling the dough before baking will also help prevent spreading during baking.
- Make sure your oven temperature is accurate. All ovens are baked in different ways, so use an oven thermometer to figure out the heating of the oven and adjust accordingly.
- Check your baking powder. Baking powder will help it blow-out-not go out! Once opened, the baking powder will remain fresh for 9-12 months. To test your baking powder, add 1/2 teaspoon to a cup of hot water. If you make a hoarse sound immediately, that’s great. If not, it’s time to throw it away.
- Avoid crowding baking trays. Give each ball of each dough at least 2 inches in the space around it to bake properly.
Looking for more holiday baking recipes?
Christmas Sugar Cookies
These simple, cool-free Christmas sugar cookies are soft, chewy and buttery. Simply roll the simple dough into the balls, dip in colorful sprinkles, and bake! They are perfect for vacation parties, platters or gifts!
Serve: 36 cookie
Calories: 106KCAL
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Preheat the oven to 350°F. Spread the baking tray with parchment paper or silpat.
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In your stand mixer bowl or a large bowl and a hand mixer, cream butter and sugar until light and fluffy. This should take about 3-4 minutes of beating – don’t skip this step!
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Add the eggs and herbs and beat again until the batter is lightened.
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In a medium mixing bowl, add flour, baking powder, baking soda and salt, and stir. Add to the cream mixture and mix until combined.
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About 2 tablespoons of dough at a time, then roll the top and sides into the sprinkle. Try not to sprinkle a lot of sprinkles on the bottom of the dough balls as they will melt and burn.
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Place the dough balls on a prepared baking sheet 2 inches apart. Bake for 8-10 minutes, or until they break slightly on top. If you want soft and chewy sugar cookies, don’t overbake!
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Let the cookies sit on the baking sheet for 3-4 minutes and transfer to the cooking rack. Store in airtight containers at room temperature for up to 3-4 days. enjoy!
cookie
- 1/2 cup Butter, salt-free
- 1/2 cup White beans, canned
- 1 cup sugar
- 2 Big Egg
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract
- 31/2 cup Flour, universal
- 1 teaspoon baking powder
- 1 teaspoon Salt
- 1/2 cup Coconut oil
- 1/2 cup White beans, canned
Frosting
- 2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 3 Medium beet
- 3 cup spinach
direction:
cookie
Frosting
Calories: 106KCAL | carbohydrate: 14g | protein: 1g | Fatty: 5g | Saturated fat: 3g | Polyunsaturated fat: 0.3g | Monounsaturated fat: 1g | Trans fat: 0.2g | cholesterol: 19mg | sodium: 96mg | Potassium: 13mg | fiber: 0.2g | sugar: 7g | Vitamin A: 165IU | calcium: 7mg | iron: 0.4mg
