Tired of Christmas Sugar Cookies that fall short of delicious?
This classic sugar cookie recipe makes the best-tasting cut-out cookie anywhere. We’ll show you why they’re so good!
This is the Christmas sugar cookie recipe I grew up making and is hands down the best cut-out cookies I’ve ever had. No, it’s not my usual clean eating style because during the holidays I don’t mess with traditions.
Yes, we ooh and ahh over all the gorgeous Christmas cookies dressed in royal icing because they’re works of art! I totally appreciate the effort and beauty, but I have yet to eat one, well, worth eating.
Adapted from the Betty Crocker recipe I knew as a child and still love, we take it up a few notches by dipping the cookies in white and dark chocolate.
What Makes This The Best-Tasting Cut-Out Sugar Cookie?
We think these sugar cookies taste better because they’re tender, yet slightly crisp, with a mild almond-buttery flavor.
The sweetness of the cookie itself is understated which is ideal for adding sugar sprinkles or icing without being too sweet.
What really sets this sugar cookie recipe apart is that it’s made with powdered sugar and cream of tartar.
The type of sugar used affects the texture of the cookies and the powdered sugar keeps the texture slightly crisp but not crunchy (there’s a difference).
Cream of tartar creates a unique chewy texture in cookies like Snickerdoodles and gives these sugar cookies a pleasant crisp-tender texture as well.
More than just a cookie to stand up to toddlers turned loose with icing, these sugar cookies taste good.
Our Christmas Cookie Decorating Story
So here’s how it went down at our house when our kids were little.
I don’t like icing, it’s just too sweet. And I don’t like the flavor or texture of most sugar cookies used for decorating, but I wanted to decorate Christmas cookies with the kids and still enjoy some cookies.
So we compromised. We made 2 batches of sugar cookies. One from a package mix, usually hard and crunchy enough to stand up to the inch-thick icing they loaded up with sprinkles, and one from the classic Sugar Cookie Recipe here we could sprinkle with sugar crystals or drizzle with chocolate.
This way, it didn’t matter if the kids overworked the dough (which is a thing) and they could decorate their hearts out. They could also share these with their class if they wanted to. (Our tasty version made perfect teacher gifts!)
Because kids don’t care what sugar cookies taste like, right? A cookie is a cookie to them and I got cookies to enjoy too. Everybody is happy.
As their decorating skills grew more refined, the box mix and royal icing were phased out as they transitioned to making the sprinkled and chocolate-dipped Christmas Sugar Cookies.
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How to Use Chocolate to Decorate Sugar Cookies
As you can see, we don’t frost our cookies, we dip sugar cookies in chocolate or dust with sugar sprinkles. The sugar sprinkles bring back childhood memories for me—ah, I love traditions!
The chocolate drizzle is our way of bringing the sugar cookie into the grown-up world of Christmas party trays and gifts. And they always bring oohs and ahhs too!
Recipe Variations
- sugar sprinkles (we like the larger, coarse crystals)
- royal icing
- different types and combinations of chocolate
- chocolate toppings—crushed nuts, peppermint, nonpareils, toffee, or anything else you can image sprinkling on the chocolate before it cools.
10 Tips for Making the Best Sugar Cookie Cut-Outs
- DON’T get in a hurry and microwave cold butter to soften it for cookies.
Here’s how to quickly soften butter the right way: Cold butter will soften in about 20 minutes if you cut it into small cubes and spread the cubes out on a plate. To soften frozen butter, grate it with a box cheese grater. - DON’T over-mix the dough. Once the dry ingredients are added, mix just enough to incorporate and no more.
- Use shiny pans instead of dark cookie sheets so browning is easier to control and sheet without sides for better air circulation.
- Line cookie sheets with parchment for easy release (parchment is reusable, just let it cool between batches)
- Keep those cookies cool—If the cookie dough warms too much before going in the oven the butter begins to melt and the cookie texture is compromised.
- Dip the cutter in flour occasionally to prevent sticking to the dough.
- Watch the first pan closely to note the exact baking time. The size and shape of cookie cutters make a difference in baking time, as does the oven itself.
- Stamp a single shape per sheet for even baking results. (Don’t put a big Christmas tree next to a small star.)
- Bake cookies up to 24 hours in advance of decorating with chocolate or icing, if desired. Just cool completely.
- Sugar crystals must be added BEFORE baking. Moisten the surface of the cookie with a fingertip moistened with water or milk before applying sprinkles for better adhesion.
Christmas Cut-Out Sugar Cookies
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup butter , softened
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Milk , for brushing on cookies before sprinkles (optional)
- Sugar Sprinkles
- Ghirardelli Melting Chocolate
Instructions
- In the bowl of a stand mixer, mix powdered sugar, butter, egg, vanilla, and almond extract until completely combined and smooth.
- In a separate bowl, stir the flour, baking soda, and cream of tartar together until fully combined. Mix dry ingredients into wet ingredients and stir just until combined (like the flour disappeared).
- Divide dough into two halves and press out into a disc about an inch thick. Cover with plastic wrap and refrigerate at least 2 hours.
- Heat oven to 375°F. Remove one of the discs of dough and roll out with a rolling pin to just a little under 1/4-inch think on lightly floured work surface.
- Use cookie cutters to stamp into shapes placing the stamps as close together as possible to minimize reworking the dough.
If Using Sugar Sprinkles:
- Once the cookies are stamped, use a soft pastry brush or the tip of your finger to gently moisten the top of each cookie. Hold cookie over a small bowl while sprinkling with the sugar and then place on the parchment-lined cookie sheet.
- Bake until cookies are set and edges are barely light brown, 6-7 minutes, based on a smaller 1 1/2 inch sized cutter. (Adjust this time based on the size of the cutters.) Cool on wire racks.
If Dipping Cookies in Chocolate:
- Once the cookies are stamped, baked, and cooled completely decorate with melted chocolate.
- Melt chocolate according to package directions. Dip cookies or use a spoon to drag chocolate over the cookie to create a stripe or other design. Place on a cookie sheet lined with wax paper or parchment to cool. If using more than one flavor of chocolate, allow each flavor to cool before applying another.
Notes
Tips for Making the Best Sugar Cookie Cut-Outs
- DON’T get in a hurry and microwave cold butter to soften it for cookies.
Here’s how to quickly soften butter the right way: Cold butter will soften in about 20 minutes if you cut it into small cubes and spread the cubes out on a plate. To soften frozen butter, grate it with a box cheese grater. - DON’T over-mix the dough. Once the dry ingredients are added, mix just enough to incorporate and no more.
- Use shiny pans instead of dark cookie sheets so browning is easier to control and sheet without sides for better air circulation.
- Line cookie sheets with parchment for easy release (parchment is reusable, just let it cool between batches)
- Place cut-out cookies on cool cookie sheets or on parchment that can slide onto sheet just before baking. If the cookie dough warms too much before going in the oven the butter begins to melt and the cookie texture is compromised.
- Dip the cutter in flour occasionally to prevent sticking to the dough.
- Watch the first pan closely to note the exact baking time. The size and shape of cookie cutters make a difference in baking time, as does the oven itself.
- For best results, stamp a single shape per sheet for more even baking results. (Don’t put a big Christmas tree next to a small star.)
- Bake cookies up to 24 hours in advance of decorating with chocolate or icing, if desired. Just cool completely.
- Sugar crystals must be added BEFORE baking. Moisten the surface of the cookie with a fingertip moistened with water or milk before applying sprinkles for better adhesion.
- Divide the dough so half can stay in the fridge while rolling the other half to keep the dough from becoming too warm.