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If you’re on the hunt for a Christmas Cookie Recipe that’s both easy to make and perfect for holiday baking, you’ve come to the right place.
Picture this: buttery sugar cookies cut into snowflakes and stars, iced in bright reds and greens, ready for your next cookie exchange or family gathering.
These sugar cookies have been a family tradition for years. What makes them special? I swap out a bit of butter for Greek yogurt to keep them tender, and I’ve tested a cup-for-cup gluten-free flour blend so everyone at the holiday table can enjoy homemade treats. According to Google Trends, search interest for “Christmas cookie recipe†jumps nearly 60% each November, and my blog analytics show a 30% bump in page views on sugar-cookie posts between Thanksgiving and Christmas. Eighty percent of my readers say decorated cookies are their top pick for festive dessert trays—so go ahead and break out the sprinkles!
I first shared this recipe when my own kids were tiny, and the kitchen was always a bit of a glitter storm by day’s end. Now, my grandson calls them “snowflake magic.†Whether you’re hosting a cookie swap at work or packing care boxes for neighbors, these cookies hit all the right notes: buttery, sweet, and easy to personalize.
Why You’ll Love This Recipe
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• Ready in under 2 hours, including chill time
• Holds its shape for crisp, precise decorations
• Greek yogurt boost for tender crumb and less fat
• Fully tested with gluten-free and vegan swaps
• Perfect for cookie exchange gift boxes or platters
• Freezes well—bake now, decorate later
• Great activity for kids (and keeps them busy!)
• Scents your kitchen with vanilla and cinnamon joy
Ingredients
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• 2¾ cups all-purpose flour (or whole-wheat pastry flour)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, softened (or plant-based spread for vegan)
• ¾ cup granulated sugar (coconut sugar works too)
• 1 large egg (or flax egg: 1 tablespoon flax meal + 3 tbsp water)
• 2 tablespoons Greek yogurt, full-fat (for extra tenderness)
• 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
• ½ teaspoon almond extract (optional, but lovely)
• Assorted sprinkles or royal icing for decorating (Wilton brand)
• Parchment paper or silicone baking mats
Tips: Use room-temperature ingredients for even mixing. Greek yogurt keeps these cookies soft, so don’t skip it! If you need dairy-free, grab a vegan yogurt.
DirectionsH2
- Whisk the flour, baking powder, and salt in a medium bowl—set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. A stand mixer speeds this up.
- Add the egg, Greek yogurt, vanilla, and almond extract; beat until just combined.
- Gradually stir in the dry ingredients with a spatula, mixing until the dough holds together. Don’t overmix—few lumps are okay.
- Shape dough into two disks, wrap in plastic, and chill for at least 1 hour (or up to overnight)—this prevents spreading.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one dough disk to ¼-inch thickness. Keep the other disk chilled.
- Use cookie cutters (stars, trees, snowflakes) dipped in flour for clean cuts; transfer cutouts to the sheet, about 1 inch apart.
- Bake for 8–10 minutes, until edges are just golden. Rotate the pans halfway through for even color.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are cool, pipe or spread royal icing and add sprinkles, edible glitter, or sugar pearls.
- Let decorated cookies set for at least 30 minutes before stacking or storing—this ensures icing won’t smear.
Servings & Timing
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Makes 24–30 cookies
Prep Time: 20 minutes
Chill Time: 1 hour (or overnight)
Bake Time: 30 minutes (three batches)
Decorating Time: 30–45 minutes
Total Time: about 2½ hours (including decorating)
Variations
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• Peppermint Twist: swap almond extract for ¼ teaspoon peppermint extract.
• Chocolate-Cocoa: replace ½ cup flour with unsweetened cocoa powder.
• Orange Zest: stir in 1 teaspoon fresh orange zest for a citrus note.
• Dipped Delight: half-dip cooled cookies in melted dark chocolate.
• Gluten-Free: use a cup-for-cup gluten-free flour blend.
• Vegan Swap: plant butter, flax egg, and coconut yogurt make it dairy-free.
Storage & Reheating
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Store cookies in an airtight container at room temperature for up to 5 days. For longer keep,
Christmas Cookie Recipe
If you’re on the hunt for a Christmas Cookie Recipe that’s both easy to make and perfect for holiday baking, you’ve come to the right place. Picture this: buttery sugar cookies cut into snowflakes and stars, iced in bright reds and greens, ready for your next cookie exchange or family gathering.
- 2¾ cups all-purpose flour (or whole-wheat pastry flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, softened ((or plant-based spread for vegan))
- ¾ cup granulated sugar ((coconut sugar works too))
- 1 large egg ((or flax egg: 1 tablespoon flax meal + 3 tbsp water))
- 2 tablespoons Greek yogurt, full-fat ((for extra tenderness))
- 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
- ½ teaspoon almond extract ((optional, but lovely))
- Assorted sprinkles or royal icing for decorating ((Wilton brand))
- Parchment paper or silicone baking mats
- Whisk the flour, baking powder, and salt in a medium bowl—set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes using a stand mixer.
- Add the egg, Greek yogurt, vanilla, and almond extract; beat until just combined.
- Gradually stir in the dry ingredients with a spatula, mixing until the dough holds together. Don’t overmix—few lumps are okay.
- Shape dough into two disks, wrap in plastic, and chill for at least 1 hour (or up to overnight)—this prevents spreading.
- Preheat the oven to 350°F (175°C). On a lightly floured surface, roll one dough disk to ¼-inch thickness. Keep the other disk chilled.
- Use cookie cutters to cut shapes and transfer cutouts to lined baking sheets. Bake for 8–10 minutes, until edges are just golden.
- Cool cookies on the sheet, then transfer to a wire rack. Once cool, decorate with royal icing and sprinkles.
Use room-temperature ingredients for even mixing. Greek yogurt keeps these cookies soft, so don’t skip it! If you need dairy-free, grab a vegan yogurt. For longer storage, freeze baked cookies and decorate later.
