When it comes to making, baking, and eating cookies, there’s something magical about the right kind of sugar cookies. They’re light, chewy, and the perfect cookie because you can decorate them for any and every occasion. I’ve spent a good deal of time tracking down, testing, and trying recipes, including this one. Because, when you find the perfect one, you stick with it. And you share it with your friends because there’s nothing worse than a bad sugar cookie.
But, because the holidays are fast approaching, let’s make sure that they’re the perfect Christmas cookie, shall we?
Now, while I love decorating Christmas cookies as much as the next gal, there’s an easier way to decorate your cookies. Plus, there’s a whole lot less mess. And that’s whether your kids help or you park them in front of yet another Christmas movie. In any case, my kids love getting to help decorate these cookies – and I love that it’s simple and looks beautiful when done. I also love that there’s no icing involved, but that’s mostly because then I’m not tempted to sneak tastes of it while I’m baking.
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- 1.5 cup unsalted sweet cream butter
- 1.5 cup sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 4.5 cup flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1 container Christmas sanding sugar
- Preheat your oven to 350 degrees. You could line your cookie trays with parchment, but join the cookie revolution! Instead, use these amazing silicone baking sheets.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and cream of tartar. Set it aside for now.
- Using a standing mixer, cream together the butter and sugar.
- Add in the eggs, one at a time, until thoroughly mixed.
- Mix in the vanilla.
- Slowly, add the dry ingredients to the butter and sugar mixture. Mix well so that it's very thoroughly combined.
- Use my favorite cookie scoop to make evenly-sized balls of dough. With that scoop, you'll barely need to roll them.
- Put that ball on the cookie sheet, and repeat until all the dough is molded into balls.
- Pour the sanding sugar into a large bowl.
- Roll each dough ball through the sanding sugar and place it back onto the cookie sheet. Cookies should be spaced 2-3 inches away from each other.
- Once all of the dough balls have been coated in the sanding sugar, use your palm to lightly push the balls down. They should now be a thick disk shape.
- Bake in the preheated oven for 11-13 minutes, or until lightly browned.
- Allow cookies to cool, then enjoy with a tall glass of milk or eggnog!
The sugar cookies should be slightly underbaked when removed from the oven. This is on purpose - they'll continue to firm up as they cool. So pull them out just as they begin to brown, or they'll overbake and get hard.
Serving Size1 cookie
Amount Per Serving Calories 122 Total Fat 6g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 23mg Sodium 77mg Carbohydrates 15g Fiber 0g Sugar 6g Protein 2g
Easy peasy, right? No chilling dough, forgetting it’s there, and then desperately hoping it’ll still turn into good-tasting cookies. You just bake them right up and enjoy them right then. Or, you can serve them up on a plate to family, friends, or neighbors this holiday season.
Stop struggling to make regularly-shaped cookies with the most amazing cookie scoops ever.
Revolutionize baking cookies! Get my favorite silicone baking mats and never buy parchment paper again.