Christmas Sugar Cookies
Making cookies for Santa is almost a universal tradition. All you need is the perfect cookie base for your kids to create their perfect cookie for Santa. These not only don’t spread, but they are delicious! We always enjoy eating all the extra cookies on Christmas Eve.
My favorite part of these cookies is how easy they are to make. It’s such a great way to be able to involve your kids in Christmas traditions. I always have mine help measure all the ingredients. Their favorite part is laying out all the cookie cutters all over the dough to get them perfect before cutting the cookies out.
The key to these sugar cookies is keeping the dough thick when you roll them out and not baking them too long. It makes a big batch so pay attention and only make what your family needs for the holidays. We love digging into these on Christmas Eve for dessert! Not just a fun tradition but a tasty one!
Ingredients
Why You Will Love These Sugar Cookies
Versatile: I know I named them Christmas Sugar Cookies, but these can be cut into whatever shapes you have. These are great for a birthday party to match the theme, hearts for Valentines Day, or make them just because!
Easy: These cookies are so easy the kids can make them start to finish. It’s as simple as dumping ingredients and turning on the mixer. I usually help roll the dough out so it doesn’t get too thin. Overall this recipe is easy peasy!
Delicious: People these days are all about aesthetics even at the expense of taste. You don’t have to compromise either with these cookies. They don’t spread which creates beautiful cookies and they are seriously so tasty!
How to Make Sugar Cookies
Step 1: In a stand mixer cream together the butter and sugar. Add in the eggs and vanilla. Next add in the sour cream.
Step 2: In a medium sized bowl whisk together the flour, salt, and baking soda.
Step 3: Add the flour to a stand mixer about a cup at a time till fully combined.
Step 4: Roll dough out onto floured surface. I keep mine about 1/2 inch thick. Cut with cookies cutters.
Step 5: Place cut out dough onto a parchment lined baking sheet. Bake at 375 degrees for 7-8 minutes. They will be done, Do not overtake!!! They will be pale in color.
Step 6: Let cool on the baking sheet for about 5 minutes. Move cookies onto a cooling rack until they are fully cooled down. Ice the cookies with desired icing!
Tips
- This recipe makes an average of 35 cookies depending on the size of your cookie cutters. Cut recipe in half or thirds depending on your needs.
- Roll the dough thick so your cookie keeps a soft pillowy texture.
- Only roll out 1/3-1/2 of the dough at a time.
- Do not over bake these cookies. They should barely be browned when you take them out. Do not bake over 8 minutes even for large cookies.
- They taste best with a buttercream frosting!
Christmas Sugar Cookies
Making cookies for Santa is almost a universal tradition. All you need is the perfect cookie base for your kids to create their perfect cookie for Santa. These not only don't spread, but they are delicious! We always enjoy eating all the extra cookies on Christmas Eve.
Ingredients
- 2 sticks butter
- 2 cups sugar
- 2 eggs
- 3 tsp vanilla
- 1 cup sour cream
- 1 tsp salt
- 2 tsp baking soda
- 6 cups AP Flour
Instructions
- In a stand mixer cream together the butter and sugar.
- Add in the eggs and vanilla. Next add in the sour cream.
- In a medium sized bowl whisk together the flour, salt, and baking soda. Add the flour to a stand mixer about a cup at a time till fully combined.
- Roll out the dough onto a floured surface. I keep my dough about a 1/2 inch thick. Cut with cookie cutters and place onto a parchment lined baking sheet.
- Bake at 375 degrees for 7-8 minutes. They will be done, do not overbake! They will be pale in color. Let them sit on the baking sheet for a few minutes and then transfer to a cooling rack till completely cooled before icing them.
Notes
- Its important not to roll these out too thin. This will cause the cookies to overbake and not have they soft texture.
- If your cookie cutters are all different sizes, try to bake the small cookies at the same time and the large at the same time. This will help not overbake smaller cookies.
- I always use a simple american buttercream icing and put it into a piping bake with tip. It tastes better in my opinion than royal icing.
- This recipe makes a large amount of cookies. I make this amount for parties and our Christmas Eve because I make them for all the extended family as well. Cut the recipe in half or thirds depending on your needs.
