Find the best Christmas cookies and be the most popular person at the cookie exchange. From Snickerdoodles to Sugar Cookies and everything in between!
Christmas is our favorite time of year. The kids are happy to be inside spending time by mom in the kitchen and I am thrilled to have them there! Our favorite thing to bake is cookies and we spend lots of time mastering each recipe. For instance, my daughter’s favorite cookie is a decorated sugar cookie (recipe below) and the recipe we use is now absolute perfection. You don’t need to chill the dough (how amazing is that?!?!) and the cookies turn out perfect every time. We used to cover the cookies with my famous Glaze Icing, but have switched to buttercream the last few years. The buttercream frosting is a bit easier for their little hands and they love creating all the red, green, and yellow colors to decorate with! We love to do traditional colors like red and green as well as fun colors like pinks and pale blues!
If you want to make sure your Christmas Cookies turn out PERFECT, try following these simple guidelines.
Sifting Dry Ingredients – Sift dry ingredients like flour, baking powder, baking soda, and cocoa powder. Getting air into them helps make for fluffier cookies. To sift, simply combine your dry ingredients and pour into in a fine-mesh strainer. Tap or shake the strainer until everything’s in your bowl. Even if sifting is not called for, you can whisk the dry ingredients for 30 seconds to fully combine.
Creaming Butter and Sugar – Unlike stirring or mixing, creaming isn’t about combining ingredients, it’s about aerating them. Creaming creates air pockets that expand in the oven, making the dough tender. When you add sugar, that process is more effective. Sugar crystals are formed and the air is efficiently added to the butter and sugar mixture. Butter beats up fluffiest at room temperature, or when slightly softened.
Eggs – Eggs should be added at room temperature. They add moisture to the air pockets and flavor to the dough. To quickly warm eggs, place them in a bowl of warm water for a few minutes. After the eggs have been added you should also add the vanilla extract or sometimes milk (also room temperature) if the recipe calls for it.
Here is the Sugar Cookie recipe I talked about above. It’s a winner!
These are the perfect sugar cookies to make at Christmas! No chilling and easy rolling as well as the perfect flavor! Everyone loves this classic cookie!
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated white sugar
- 1 egg, room temperature
- 1 tsp. McCormick Pure Vanilla Extract
- 1/2 tsp. McCormick Almond Extract
- 2 tsp. baking powder
- 3 cups (360g) all-purpose flour
- Preheat oven to 350° F.
- Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.
- With the mixer on low, slowly add the sugar and then the egg.
- Scrape the bowl with the mixer off.
- Turn mixer back on low and add in extracts.
- Allow all ingredients to combine fully.
- Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated.
- Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
Cutout cookies into Christmas inspired shapes and bake at 350°F for 6-9 minutes.
- Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- Frost with buttercream or glaze icing.