Best Ever Christmas Sugar Cookies – hands down my favorite cookie of all time – are soft, tender and great tasting with a hint of almond flavor, decorated with colored buttercream frosting.
Merry Christmas! I hope you all had a wonderful day spent with loved ones. We celebrated the birth of Jesus at our home with family.
And of course we did one of my favorite things. We baked! These Christmas Cookies are a special part of the holiday for me.
My aunt Emily used to make them every Christmas and they are the best. I think I copied her recipe for Mary’s Sugar Cookies on a little card when I was about 10 years old.
We had a lot of cookies to decorate so I recruited as many family members as I could to help out. We had to get them done before more family came over for dinner (my sister-in-law and two nieces). My poor husband was sick in bed all day with a stomach bug. Poor guy!
I even got my mom (Jane) to frost a few. I think she liked decorating my stepdad (Gordon) the most.
My son (Luke) enjoyed sampling the cookies. I think it was the first time that Gordon had decorated cookies and he did a great job!
Believe it or not, I wasn’t even planning on making cookies because we had company coming over and I was afraid we wouldn’t have enough time to get them done. My daughter (Savannah) was the one who wanted to make them and I’m so glad we did! They just taste like Christmas to me.
And they are so fun to decorate!
Everyone got so creative.
They’re almost too cute to eat. Almost.
Ho, ho, ho.
Santa came and went yesterday, but the best present of all is Jesus.
An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. – Luke 2:9-11
Wishing you all a very Merry Christmas and a Happy New Year too!
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Best Ever Christmas Sugar Cookies
For the cookies
- 1 1/2 cups sifted powdered sugar
- 1 cup unsalted butter, softened 2 sticks
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond flavoring
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
For the frosting
- 16 ounces powdered sugar, sifted
- 1 stick unsalted butter, softened 4 ounces or 1/2 cup
- 1/2 teaspoon vanilla
- 4 tablespoons milk (or more, enough to make spreadable)
- Food coloring of choice
For the cookies
- Line large cookies sheets with parchment paper or silicone mats.
- Place flour, soda and cream of tartar in a medium bowl and stir to combine. Set aside.
- Place butter in a large bowl and mix with an electric mixer until creamy. With the mixer on low, gradually add the sugar. Add egg and flavorings. Beat on medium until completely smooth. Turn mixer to low and add the dry ingredients, gradually. Once combined, turn up to medium speed and beat until dough forms. It will be soft. Divide dough in half and wrap in plastic wrap. Refrigerate for about 2 hours.
- Preheat oven to 350°F. Roll out dough on a heavily floured surface. Roll it out a little bit, then turn the dough and add more flour if necessary, so it won't stick to the counter. Keep rolling, turning and flouring until it's about 1/8" thick. Cut into shapes and place on prepared cookie sheets. (Gather up any scraps of dough and knead together. Then roll out again as directed above.)Bake for 10-12 minutes or until light golden brown on the edges. Let cool. Makes 30 (3") cookies.
For the frosting
- Beat butter with an electric mixer until creamy. Gradually add the sugar and beat until smooth. Add vanilla and milk. Divide icing and color, if desired. Frost cooled cookies and decorate with sprinkles.
Note: One year I made them in circles to make it easier. Check out Mary’s Sugar Cookies here:
You might also like Christmas Lights Royal Icing Sugar Cookies
Or if you want a super EASY no-bake cookie, try Easy Chocolate Dipped Peppermint Cookies:
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.