Hello, friends! I’m so excited for today’s post, because my mom and I are sharing our favorite Christmas Sugar Cookie recipe! We are joining a Christmas Cookie Blog Swap, so be sure to scroll down to see all of the bloggers participating in the loop (and be sure to check out their recipes!). And if you’re coming here because Mysha from Remington Avenue sent you over, welcome, I’m so happy you’re here!
Ok on to this cookie recipe 🙂 If you’ve been following me for a loooong time, you might remember that I shared this exact recipe several years ago. It’s our family’s favorite recipe, my mom and I make them every single Christmas. The thing that’s so nice about this Christmas Sugar Cookie recipe is that there’s no chilling required – you don’t have to chill the dough at all! Not only do they taste delicious, but they’re also PERFECT for decorating. They don’t rise in the oven, they stay in the exact same shape as the cookie cutter – which is what you want when you’re decorating sugar cookies!
Without further ado, here is our recipe…
Christmas Sugar Cookie Recipe
- 1 cup granulated white sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 3 cups all purpose flour
- 2 teaspoons baking powder
- Preheat oven to 350 degrees F
- Cream the butter and sugar with a mixer (we used a KitchenAid mixer but a regular mixer will do!)
- Beat in the egg, vanilla extract and almond extract
- In a separate bowl, combine the baking powder and flour. Add this mixture a little at a time to the wet ingredients (keep mixing while you are adding it in). If the dough becomes too stiff for your mixer, you can finish kneading the dough by hand.
- Divide the dough into two batches. Roll the dough onto floured parchment paper, but be sure not to roll it too thin! The dough should be 1/4 inch thick.
- Bake for 6 to 8 minutes, depending on your oven. Let cool completely before decorating.