Christmas butter cookies: just the words evoke a sense of warmth, nostalgia, and the sweet anticipation of the holiday season. Imagine biting into a delicate, buttery cookie, its edges crisp and its center melting in your mouth, all while the scent of vanilla and sugar fills the air. Is there anything more quintessentially Christmas?

These aren’t just any cookies; they’re a tradition passed down through generations. While the exact origins are debated, similar butter cookies have graced European tables for centuries, often associated with celebrations and special occasions. Each family adds their own unique touch, from secret ingredients to intricate decorating techniques, making every batch a cherished heirloom.

What is it about Christmas butter cookies that makes them so irresistible? Perhaps it’s the simple elegance of the ingredients butter, sugar, flour, and a touch of vanilla combined in perfect harmony. Or maybe it’s the endless possibilities for customization. From classic sugar sprinkles to royal icing masterpieces, these cookies are a blank canvas for your creativity. But above all, I think it’s the feeling of connection they create. Sharing a plate of homemade butter cookies with loved ones is a simple yet profound way to spread joy and create lasting memories during the most wonderful time of the year. So, let’s get baking!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional, but highly recommended!)
2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon salt
Assorted sprinkles, sanding sugar, or colored sugar for decorating
Royal Icing (recipe follows)

Royal Icing Ingredients:

4 cups (1 pound) powdered sugar, sifted
3 tablespoons meringue powder
6-8 tablespoons warm water
Gel food coloring (various colors)

Instructions:

Making the Cookie Dough:

Cream the Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! Properly creaming the butter and sugar incorporates air, which helps create a tender cookie. I like to use my stand mixer with the paddle attachment for this, but a hand mixer works just as well. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Add the Egg and Extracts: Beat in the egg until well combined. Then, stir in the vanilla extract and almond extract (if using). The almond extract adds a lovely, subtle flavor that complements the vanilla beautifully, but it’s totally optional if you’re not a fan.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is important for consistent baking.
Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until the dough just comes together. It will be slightly sticky.
Form the Dough into a Disc and Chill: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial! It allows the gluten to relax, which prevents the cookies from spreading too much in the oven. It also makes the dough much easier to handle and roll out.

Rolling, Cutting, and Baking the Cookies:

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. Silicone mats provide even more insulation and help prevent the bottoms of the cookies from browning too quickly.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Keep the surface lightly floured to prevent the dough from sticking. If the dough is too cold and hard to roll, let it sit at room temperature for a few minutes to soften slightly.
Cut Out Shapes: Use your favorite cookie cutters to cut out shapes from the dough. I love using Christmas-themed cutters like stars, trees, and gingerbread men, but you can use any shapes you like.
Place Cookies on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about ½ inch of space between each cookie.
Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily. The baking time will vary depending on the size and thickness of your cookies.
Cool Completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Make sure the cookies are completely cool before decorating.

Making the Royal Icing:

Combine Powdered Sugar and Meringue Powder: In a large bowl, whisk together the sifted powdered sugar and meringue powder. Sifting the powdered sugar is important to remove any lumps, which will ensure a smooth icing. Meringue powder helps the icing harden properly and gives it a nice shine.
Add Water: Gradually add the warm water, one tablespoon at a time, mixing on low speed until the icing reaches a thick, pipeable consistency. You may need slightly more or less water depending on the humidity. The icing should be thick enough to hold its shape but thin enough to pipe easily.
Divide and Color the Icing: Divide the icing into separate bowls, depending on how many colors you want to use. Add a few drops of gel food coloring to each bowl and mix well until you achieve the desired color. Gel food coloring is preferred over liquid food coloring because it’s more concentrated and won’t thin out the icing as much.
Adjust Consistency (if needed): If the icing is too thick, add a few drops of water at a time until it reaches the desired consistency. If it’s too thin, add a little more powdered sugar.
Prepare Piping Bags: Transfer the icing to piping bags fitted with small round tips. You can also use squeeze bottles for easier decorating.

Decorating the Cookies:

Outline the Cookies: Use the piping bags to outline the edges of the cookies with the royal icing. This creates a border that will prevent the flood icing from running off the edges.
Flood the Cookies: Thin the remaining icing slightly by adding a few drops of water at a time until it reaches a flood consistency. This consistency should be thin enough to spread easily but not so thin that it runs off the edges of the cookies. Use a toothpick or scribe tool to spread the flood icing evenly within the outlined areas.
Add Decorations: While the flood icing is still wet, add sprinkles, sanding sugar, or other decorations. You can also pipe additional details with the royal icing, such as dots, lines, or patterns.
Let the Icing Dry: Let the icing dry completely before stacking or storing the cookies. This usually takes several hours, or even overnight. The drying time will depend on the humidity and the thickness of the icing.

Tips for Success:

Use High-Quality Ingredients: The quality of your ingredients will affect the taste and texture of your cookies. Use good-quality butter, vanilla extract, and other ingredients for the best results.
Don’t Overmix the Dough: Overmixing the dough will develop the gluten in the flour, which can result in tough cookies. Mix until the dough just comes together.
Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven. It also makes the dough much easier to handle and roll out.
Roll Out the Dough Evenly: Roll out the dough to an even thickness to ensure that the cookies bake evenly.
Don’t Overbake the Cookies: Overbaking the cookies will make them dry and crumbly. Bake until the edges are lightly golden brown.
Let the Cookies Cool Completely Before Decorating: Decorating warm cookies will cause the icing to melt and run. Make sure the cookies are completely cool before decorating.
Use Gel Food Coloring: Gel food coloring is more concentrated than liquid food coloring and won’t thin out the icing as much.
Adjust the Consistency of the Icing: The consistency of the icing is important for achieving the desired results. Adjust the consistency as needed by adding water or powdered sugar.
Have Fun! Decorating cookies is a fun and creative activity. Don’t be afraid to experiment with different colors, designs, and techniques.

Storing the Cookies:

Store the decorated cookies in an airtight container at room temperature for up to a week. You can also freeze the undecorated cookies for up to 3 months. Thaw the cookies completely before decorating.

Troubleshooting:

Cookies Spreading Too Much: This is usually caused by not chilling the dough long enough or by using too much butter. Make sure to chill the dough for at least 2 hours, or preferably overnight. You can also try using slightly less butter in the recipe.
Cookies Too Tough: This is usually caused by overmixing the dough. Mix until the dough just comes together.
Icing Too Thin: Add more powdered sugar to thicken the icing.
Icing Too Thick: Add a few drops of water at

Conclusion:

And there you have it! These Christmas butter cookies are more than just a recipe; they’re a ticket to creating cherished holiday memories. From the delightful aroma that fills your kitchen to the satisfying crunch and melt-in-your-mouth texture, every aspect of these cookies is designed to bring joy. I truly believe this recipe is a must-try this holiday season, and here’s why:

Firstly, the simplicity of the ingredients and the straightforward instructions make it accessible to bakers of all skill levels. Whether you’re a seasoned pro or just starting out, you’ll find this recipe easy to follow and incredibly rewarding. Secondly, the taste is simply divine. The rich, buttery flavor, enhanced by a hint of vanilla and a touch of almond extract, is the epitome of holiday indulgence. These cookies are not overly sweet, allowing the natural flavors to shine through.

But the best part? The versatility! While the recipe as written is perfect as is, feel free to get creative and personalize your Christmas butter cookies. For a festive touch, try adding a sprinkle of colored sugar before baking. Or, once cooled, dip them in melted chocolate and decorate with sprinkles, crushed peppermint candies, or even edible glitter. You could also sandwich two cookies together with a layer of buttercream frosting or raspberry jam for an extra special treat.

Serving suggestions are endless! These cookies are perfect for gifting to friends, family, and neighbors. Package them in festive tins or cellophane bags tied with ribbon for a thoughtful and homemade present. They also make a wonderful addition to any holiday dessert platter. Serve them alongside a cup of hot cocoa, spiced cider, or even a glass of eggnog for the ultimate Christmas indulgence. For a fun activity with kids, set up a cookie decorating station with various frostings, sprinkles, and candies and let them unleash their creativity.

Don’t be afraid to experiment with different flavor combinations too! Try adding a pinch of cinnamon or nutmeg to the dough for a warmer, spicier flavor. Or, substitute the almond extract with lemon or orange zest for a brighter, citrusy twist. You could even add chopped nuts, dried cranberries, or chocolate chips to the dough for added texture and flavor.

I’m confident that you’ll love these Christmas butter cookies as much as I do. They’re the perfect way to spread holiday cheer and create lasting memories with your loved ones. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious treats.

I can’t wait to hear about your baking adventures! Please, please, please try this recipe. Once you do, I encourage you to share your experience in the comments below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy baking, and Merry Christmas!
Christmas Butter Cookies: The Ultimate Holiday Recipe

Classic buttery sugar cookies, easy to cut out, bake, and decorate with royal icing and sprinkles. Perfect for holidays or any occasion!

Prep Time30 minutes

Cook Time8 minutes

Total Time160 minutes

Category: Dessert

Yield: 24-36 cookies

Save This Recipe

Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended!)
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Assorted sprinkles, sanding sugar, or colored sugar for decorating
- Royal Icing (recipe follows)
- 4 cups (1 pound) powdered sugar, sifted
- 3 tablespoons meringue powder
- 6-8 tablespoons warm water
- Gel food coloring (various colors)
Instructions
1. In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally.
2. Beat in the egg until well combined. Then, stir in the vanilla extract and almond extract (if using).
3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
5. Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
8. Use your favorite cookie cutters to cut out shapes from the dough.
9. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about ½ inch of space between each cookie.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. In a large bowl, whisk together the sifted powdered sugar and meringue powder.
13. Gradually add the warm water, one tablespoon at a time, mixing on low speed until the icing reaches a thick, pipeable consistency.
14. Divide the icing into separate bowls, depending on how many colors you want to use. Add a few drops of gel food coloring to each bowl and mix well until you achieve the desired color.
15. If the icing is too thick, add a few drops of water at a time until it reaches the desired consistency. If it’s too thin, add a little more powdered sugar.
16. Transfer the icing to piping bags fitted with small round tips. You can also use squeeze bottles for easier decorating.
17. Use the piping bags to outline the edges of the cookies with the royal icing.
18. Thin the remaining icing slightly by adding a few drops of water at a time until it reaches a flood consistency. Use a toothpick or scribe tool to spread the flood icing evenly within the outlined areas.
19. While the flood icing is still wet, add sprinkles, sanding sugar, or other decorations. You can also pipe additional details with the royal icing, such as dots, lines, or patterns.
20. Let the icing dry completely before stacking or storing the cookies. This usually takes several hours, or even overnight.
Notes
- Use high-quality ingredients for the best flavor and texture.
- Don’t overmix the dough, as this can result in tough cookies.
- Chilling the dough is crucial for preventing spreading.
- Roll out the dough evenly for consistent baking.
- Don’t overbake the cookies.
- Let the cookies cool completely before decorating.
- Use gel food coloring for vibrant colors.
- Adjust the consistency of the icing as needed.
- Have fun and get creative with your decorations!
- Store decorated cookies in an airtight container at room temperature for up to a week. Undecorated cookies can be frozen for up to 3 months.

Christmas Butter Cookies: The Ultimate Holiday Recipe