The Best Christmas Sugar Cookie Recipe - Brown Sugar Food Blog (2024)

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This is the best sugar cookie recipe that is perfect for Christmas Cookie decorating or for just eating.

These cookies are soft and buttery, which is why they are the Best Christmas Sugar Cookie Recipe. Make them and see.

Welcome back to my 25 Days of Christmas blog series where I am sharing with you appetizers, desserts, and dish ideas that are perfect for the holiday season. To make sure I keep you engaged and interested, I also said that I would share with you stories about my family or myself as it relates to the holidays. To be honest, a family story doesn’t come to mind and that is a good thing because I would like to discuss with you guys some common mistakes when baking cookies, that most of us may not know and could help us in this season of extreme cookie baking.

So if you are anything like me, you love baking. But you particularly love baking around the holidays. The holidays (in my opinion) is the perfect conduit for loading up on all things sugar. I mean that is why we go on extreme diets and detox at the beginning of the year, right? So why not live a little? You won’t do this again for another eleven months. Now that I have convinced you that you shouldn’t feel bad about eating a ton of cookies, let’s make sure that you are implementing best practices to create the perfect batch of cookies.

Tips for making the Best Christmas Sugar Cookies

  1. Be sure to measure all ingredients accurately. I know this seems to be common sense but often times we may feel that it’s okay if we have a little extra flour, sugar, salt, or baking powder or soda. The truth is, having a little extra of one ingredient can take what is supposed to be an awesome cookie, into a cookie that is too hard or too soft. Be sure to measure everything accurately for best results.
  2. You overworked the dough. This mistake is particularly important when making this sugar cookie recipe because it can be very easy to do. Flour contains gluten, which is a protein that can become tougher and tougher the more the dough is worked. It is important when combining the dough for this recipe, you bring the dough together just until combined. No need to knead this cookie dough like bread.
  3. You’re using cold butter. First of all, when you make cookies (unless the recipe says different) you should always use room temperature and unsalted butter. The reason you want room temperature butter is that it is easier to cream the butter with the sugar. This process is important because when you cream the butter it allows air to get incorporated into the butter and sugar, which makes for a light cookie. The reason you want to use unsalted butter is that it controls the salt in the cookie. Sometimes I use salted butter but I will use half of the salted butter and half of the unsalted just so I don’t have to worry about adding the salt to the recipe. It really just depends on your preference. Also, I must say this…DO NOT USE MARGARINE IF THE RECIPE CALLS FOR BUTTER! Margarine are those sticks of “butter” wrapped in foil. Margarine also contains oil, which can completely ruin a cookie or any baked good. Also, it is higher in saturated fat. There are some things you can bake and get away with it, but I NEVER USE MARGARINE when I am baking. To learn more about the pros and cons of using butter versus margarine, read this post by the Huffington Post. For best results, use a high-quality butter such as Finlandia Imported Butter. I used this brand when making this sugar cookie recipe, and I might sound crazy, but I definitely tasted a difference. The buttery flavor really came through the cookie. I definitely use this brand as much as I can.

    4. Use fresh leavening agents. This is a common killer in most fail baked goods without people knowing. Whenever you are baking, you should always make sure you aren’t using old and stale baking soda and baking powder. If it has been longer than 6 months since you have purchased either of these ingredients, do not use them. Pitch them and buy a fresh batch. Every now and then, I get mean comments (yep) from people who have made something of mine and said it came out horrible. I test all of my recipes, at least, twice before I post the recipe. In addition, I write down everything I am putting my dishes for accuracy. So, when I get an unfortunate comment such as this, I always ask about the baking powder and soda. Most of the time, that is the culprit of a failed recipe.
    5. You opened the door too often. This is something that I can sometimes be guilty of doing. It is important to trust the recipe and trust the process. If you are too anxious, turn on your oven light and just continue to peek through the glass door. Every time you open the door, the internal temperature of the oven drops, which can cause the cake or cookies to deflate and lose its body.

There are more rules and tips you should follow when making cookies. For the full article, click here.

I hope that you have learned something new that will help you create some of the best cookies this season. Now, I can tell you all day long about how to make the Best Christmas Cookie recipe, but I cannot tell you how to decorate them. I mean look at my attempt at these pictures. Pretty crappy, huh? I will be the first to say, I am not a decorator. You will not find beautiful cakes on this blog like you will on The Cake Blog, or detailed decorate baked goods like My Bakingdom.

If you are into that, those two blogs are perfect for you. What you will continue to get on my blog is good food that looks good enough that will make you want to make it yourself. So the best thing about this sugar cookie recipe is the recipe itself. You can decorate these cookies however you want and use whatever cookie cutters you want. For an easy tutorial on how to decorate Christmas cookies, click here. Have fun! This sugar cookie recipe is simply the canvas, you will make them a work of art.


The Best Christmas Sugar Cookie Recipe - Brown Sugar Food Blog (7)

The Best Christmas Sugar Cookie Recipe

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 40 mins
  • Yield: 20-32 1x
Print Recipe


This is the Best Christmas Sugar Cookie Recipe that is the perfect canvas for your cookie decorating desires. Using Finlandia Imported Butter, you will love this sugar cookie recipe.

  • 16 oz. Finlandia Imported Butter, unsalted and room temperature
  • 2 c. sugar
  • 2 eggs
  • 2 tsp. Vanilla extract
  • 4 c. flour
  • 1 tsp. Baking powder
  • 1 tsp. Salt


  1. In a large bowl, add the butter and begin to cream the butter using a handheld or standing mixer. Add the sugar to the butter and mix until well combined. Add the two eggs, one at a time, and add the vanilla extract and mix well.
  2. Add the baking powder, salt, and one cup of flour at a time until well mixed. Continue to mix until a ball of cookie dough is formed. Form the cookie dough into one ball and separate into two balls. Wrap in plastic wrap and place in the refrigerator for, at least, one hour.
  3. Preheat oven to 325 Degrees. Line a cookie sheet with parchment paper.
  4. Coat the surface with powdered sugar. Unwrap one ball of dough and begin to work to flatten the dough using a rolling pin. Roll the cookie dough to about ¼ inch thick. Use the desired cookie cutters and place the cookie on the baking sheet about 1 inch apart. Bake for 8-10 minutes. Allow to cool for 5-10 minutes and move to a cooling rack until ready to decorate.
  5. For tips on how to decorate cookies, click here.
  • Prep Time: 1 hour 30 mins
  • Cook Time: 10 mins
  • Category: Dessert

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  1. The Best Christmas Sugar Cookie Recipe - Brown Sugar Food Blog (9)Camille says

    Hi Nichole, I am really excited to try this recipe. However, you did not state how much flour is needed in the ingredient list.


    • The Best Christmas Sugar Cookie Recipe - Brown Sugar Food Blog (10)Nicole Nared-Washington says

      In the recipe it says 4 cups of flour. I hope you found it :-).


The Best Christmas Sugar Cookie Recipe - Brown Sugar Food Blog (2024)


Can I use brown sugar instead of white sugar for sugar cookies? ›

So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

What happens if you only use brown sugar in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Are chocolate chip cookies better with light or dark brown sugar? ›

For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it contains more molasses.

What is the best brown sugar for cookies? ›

Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

What happens if you use sugar instead of brown sugar? ›

Sort of, but brown sugar and white sugar have different effects on your cookies, pastries, brownies, and breads. The molasses content of brown sugar leads to baked goods that are softer and moister. You can still swap them, but you'll need to use less brown sugar in a recipe that calls for white.

What happens if you use dark brown sugar instead of light brown sugar in cookies? ›

Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture.

What is the ratio of brown sugar to white sugar in cookies? ›

Here's the ratio to use for the same great-tasting results every time: For every 1 cup brown sugar called for in the recipe, use 1 cup granulated sugar plus 2 tbsp. molasses. Stir together and use immediately according to your recipe.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the best sugar for baking cookies? ›

Granulated sugar: Derived from either sugarcane or sugar beets, this is the most commonly used sugar in baking, and for good reason. It's neutral in flavor and has medium-sized, uniform crystals that are small enough to dissolve into batters and large enough to create air pockets when creamed with butter.

What is the best flour for cookies? ›

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

What is the best flour for chocolate chip cookies? ›

Whenever you're wondering what type of flour to choose when baking chocolate chip cookies, the safest answer is always all-purpose flour. It will always provide you with the desired results, ensuring your cookies go out of the oven just as you imagined them.

Is it OK to use dark brown sugar in chocolate chip cookies? ›

Dark brown sugar works well, but imparts a stronger molasses taste. Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. All-purpose gluten free flour works very well too.

What type of brown sugar is best for chocolate chip cookies? ›

Use dark brown sugar – For a chewier cookie, use dark brown sugar instead of light brown sugar. Use browned butter – Instead of melted butter you could swap and use browned butter instead.

What does cornstarch do in cookies? ›

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

What can I use instead of white sugar in sugar cookies? ›

7 Natural Sugar Substitutes to Try in Your Cooking & Baking
  1. Honey. Honey is not only sweet, but it's packed with an array of health benefits! ...
  2. Maple Syrup. Maple syrup contains a fair bit of sugar, so consume it rather minimally. ...
  3. Applesauce. ...
  4. 4. Fruits. ...
  5. Molasses. ...
  6. Cane Sugar. ...
  7. Coconut Palm Sugar.

Does using brown sugar instead of white make a difference? ›

White and brown sugar can be used in different ways in baking and cooking. While they can sometimes be used interchangeably, doing so may affect the color, flavor, or texture of your final product. The molasses in brown sugar retains moisture, so using it will result in baked goods that are softer yet denser.

What does brown sugar do in baking? ›

What Brown Sugar Does in Baking. Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister.

What is the difference between white sugar and brown sugar when used in a recipe? ›

The molasses contained in brown sugar retains moisture, so when used it results in softer but denser baked goods. For example, cookies made with brown sugar will be more moist and dense, while cookies made with white sugar will expand more, allowing more air into the dough and resulting in a more spongy texture.


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