Christmas Cookies {Cookie Recipe}

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I wanted to share with you my favorite Christmas sugar cookie recipe of all time.

Its sinful.  Its outrageous.  Its just plain delicious.

BEST Sugar Cookie Recipe!

Christmas Cookies {Cookie Recipe}


  • 1-½ cup Butter (I use unsalted)
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 4 teaspoons Vanilla Extract
  • 2 teaspoons Almond Extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder


  1. Heat oven to 350
  2. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  3. Add in 2 eggs and 2 egg yolks and mix until combined.
  4. Add in vanilla and almond extract; mix until combined.
  5. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  6. I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  7. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

BEST Sugar Cookie Recipe!

And not to be ignored, the best glaze icing you will ever find paired with a sugar cookie. (This recipe can be used the exact same way you would use royal icing, but does not ever harden quite as hard as royal icing and the tastes a bit different.  Try Bridget’s royal icing recipe if you want to try a wonderful tradition royal icing!  Or just check her out, she just got back from The Pioneer Woman’s ranch.. she gave cookie decorating tutorials to Ree and pals!)

Amanda’s Awesome Icing

  • 1 cup Confectioners Sugar (powder Sugar)
  • 1 Tablespoon Milk
  • 1 drop Lemon Juice (fresh Or Processed)-this is optional
  • 1 Tablespoon Light Corn Syrup

*Also optional is any additional flavorings… peppermint, strawberry, vanilla, almond extract just to name a few!

Combine powder sugar, corn syrup, and lemon juice in a bowl.  The consistency should be very think and hard to stir.  Now read the following directions to make your icing perfect for decorating cookies!

******This next step is important!******If you need a thicker frosting, say for outlining your cookies, use LESS milk.

Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.

If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.

If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

BEST Sugar Cookie Recipe!

I also offer a tutorial on decorating a sugar cookie here.

Just in case you are wondering what the heck are all those weird red and white cookies?  Well my friends, these were for me!  I love simple holiday designs, and a classic red and white theme is no exception.

I just really wanted to make a set of cookies that represented the holidays for me.

BEST Sugar Cookie Recipe!

As the saying goes, I believe Jesus is the reason for the season!

BEST Sugar Cookie Recipe!

No go forth and bake.  Lots and lots of cookies.  And maybe even a cake or two.

And for the record, I am always available for taste testing consultations. 😉


LA Times cookie contest update!

Thanks to all your votes and support, my sugar cookie recipe was named a winner!

BEST Sugar Cookie Recipe!

(This was a fun font to try and replicate in frosting… its sure not forgiving!)

Out of around 80,000 votes and 50 top placing recipes, ten were picked and tested in the LA Times test kitchen.

And mine was one of them!! (Read about it here)

If you live in the LA area or receive the LA Times, feel free to check out the Food section on Dec. 16th, where the winners will be posted! (Unfortunately, I couldn’t be there because I am vacationing in Florida)




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  1. Rebecca says

    Great recipe! I just used it today to make some cookies for Easter, and they turned out really well. Your website is lovely!

  2. Preeti says

    Hi Amanda,
    I am a big fan of your site. Have made a few of your recipes ( your chocolate cake recipe was a biiiggggg hit).
    I need to make 150 sugar cookies for my son and my usual place ran out of meringue powder and I was running all around town trying to find some ( not many bakeware shops in Abu Dhabi).
    Anyways am sooo glad I saw your recipe and quickly bought corn syrup. Am gonna make some tomorrow to try.
    Just have one question, how long do they take to dry normally??

    Thanks so much. Can’t wait to see more

  3. says

    The opening photo captures the eye with its beauty, and I was surprised at how quickly the recipe followed, but thankfully you touched on the glorious decoration thereafter. Amanda, the graphic representation in red and white is spot on—a reminder at how strong simple can be. Congratulations on becoming a Top 10 Finalist in the LA Times contest! I hope you’ll get to tour the Test Kitchen and meet Noelle, Rene and Russ sometime.

  4. diana leung says

    Hi Amanda

    These look amazing!! I also live in hot and humid tropical climate…but definitely going to try a batch of these cookies!

    I was wondering if I can freeze this recipe in batches. Defrost when I need it and follow the recipe as you stated?



  5. Melanie says

    I just made your cookie dough, followed the recipe to a T, put it in the frige for an hour, but when I pulled it out it was still really sticky, so I put it back in the frige for another hour but it’s still sticky. Can I just add flour to it or will it bland the taste of the cookies? Thanks SO much!

  6. michelle says

    Hooray for you! I have been looking for someone who doesn’t use royal frosting to ice her cookies! I know that royal frosting lasts a long time but the taste of that nasty powdered egg stuff grosses me out. So glad to see you use glaze instead. Gives me confidence. Love your site- especially the servant part.
    Blessings to you,
    Michelle in Central CA

  7. Britni says

    These cookies got RAVE reviews! They took some time, but the process was easy, and now I have sent multiple people to your site. I think its the extracts that make it…and the butter doesn’t hurt =)

  8. jocelyn says

    OMG these cookies are amazing!! made them and everybody loved! well, I made them again…the dough…havent baked yet, but I mistakenly used salted butter, not unsalted. I dont think it’ll make much of a difference…I hope…just added less salt…. what do you think?

  9. Jennie says

    I’m really sorry if this is a stupid question but is it a half cup of butter or one and a half cups of butter?

    Thanks! I love your recipes (even though mine NEVER look as good as yours LOL)

  10. Megan says

    Thank you so much for sharing this recipe…its a family favorite!
    Question…..can I bake ahead and freeze unfrosted? I want to get a jumpstart on my daughters birthday party and that seemed like a logical way to save time.


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