Christmas Sugar Cookies Project

Level: Easy



  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Baking sheet
  • Rolling pin
  • Parchment paper
  • Christmas Cookie cutters
  • Black Angled Icing Spatula, 9-Inch


  • Green Icing Pouch with Tips
  • Red Icing Pouch with Tips
  • Sprinkles Cinnamon Drops
  • Dark Green Sugar Sprinkles
  • Red Colored Sugar
  • Jimmies 6-Mix Sprinkle Assortment
  • Holiday Nonpareils


Step 1 - Preheat oven to 350F.

Step 2 - In a large bowl, cream the butter and sugar with an electric stand mixer or hand mixer until light and fluffy. Beat in egg and extracts.

Step 3 - Mix together flour, baking powder, and salt. Add dry ingredients to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.

Step 4 - On a floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick.

Step 5 - Dip each cookie cutter in flour before each use and cut out your Christmas shapes.

Step 6 - Bake cookies on a baking sheet 8-11 minutes or until cookies are lightly browned. Move cookies to a cooling rack to cool completely.

Step 7 - Use green icing and star tip to pipe "shell" design, starting at the top with 2 shells. Move to second tier of Christmas tree, repeat pattern until completely covered. Top with white nonpareils sprinkles and add a snowflake sprinkle for the star.

Step 8 - Continue decorating each cookie with different icings and sprinkles till each cookie is complete!


  • This recipe makes about 3 dozen 3-inch cookies
  • Make sure your butter is at room temperature so it can easily combine with the sugar.
  • Don't forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped.
  • Be careful not to overmix your dough! As soon as your dough starts to clump together, you're ready to roll.
  • Adding Flavor. The use of two extracts in this recipe really enhances the flavor. To customize your cookies substitute your favorite flavor for the almond and vanilla extract. Almond, lemon, and peppermint are particular favorites for cookies. Adding grated lemon or lime zest also adds rich citrus flavor.
  • Adding Color. Icing colors are perfect for coloring cookie dough. Add a small amount of color at a time to the dough to reach the desired shade. Use a mixer to blend the color well.

Using Cookie Cutters. Dip cookie cutters in flour between almost every cut. This will not only prevent the dough from sticking to your cutter, but the flour on the edges of the cookie will help seal it, which will help your cookies keep their shape in the oven.

  • Make Ahead. Form the dough into a ball, then wrap tightly in plastic wrap. Place in an airtight container and freeze 2 to 3 months. Let thaw completely in the fridge before using.
  • How to Freeze. If your cookies are already baked, layer them, undecorated, in an airtight container or freezer bag with parchment paper or wax paper in between the layers of cookies. Freeze for 3 to 4 months.


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