These Christmas sugar cookies are the ones we make EVERY year during the holidays. We start with our BEST-LOVED sugar cookies (the ones grandma has made for as long as we can remember) then simply add our festive flair to bring the Christmas spirit. They’re a personal favorite and ones we get asked for the recipe EVERY time we make them.
What makes this recipe special is the addition of cream cheese and almond extract, which gives the cookies a rich flavor and extra tender texture. Plus, they hold their shape beautifully for decorating.
For more festive Christmas treats, try Gingerbread Cookies, Christmas Cookies and Italian Christmas Cookies.
Why we think you’ll love it:
- Bring the Christmas spirit! These Christmas cookies are insanely fun to decorate and great for parties and get-togethers.
- Ready in about 30 minutes. They come together in no time, with no chilling required!
- Our tastiest sugar cookie. They are soft and delicious and so addicting – everyone loves this cookie.
Christmas Sugar Cookies Ingredients
Sugar Cookies
- Butter (¾ cup, softened): Adds rich flavor and softness to the cookie dough. We used unsalted butter but salted works. Just make sure it’s softened.
- Cream cheese (8 ounces, softened): Makes the cookies extra tender and adds a subtle tang.
- Sugar (1 cup) & powdered sugar (½ cup): Create sweetness and a melt-in-your-mouth texture.
- Egg (1): Binds the dough together and gives structure.
- Almond extract (1 teaspoon): Adds that signature sugar cookie flavor that’s slightly nutty and festive.
- All-purpose flour (2¾ cups): The base of the dough, giving it structure. Use this tutorial to know How to Measure Flour correctly.
- Baking powder (½ teaspoon): Helps the cookies puff up just slightly.
- Salt (½ teaspoon): Balances the sweetness and enhances flavor.
Frosting & Toppings
- Butter (⅓ cup, softened): Creates a rich, creamy frosting base. (Pro tip: How to Soften Butter Quickly)
- Powdered sugar (4½ cups): Sweetens and thickens the frosting for spreading.
- Milk (¼ cup): Thins the frosting to the perfect consistency.
- Vanilla + almond extract (½ teaspoon each): Add delicious depth and that classic sugar cookie flavor.
- Food coloring: Makes decorating colorful and fun.
- Sprinkles & decorating gel: Add sparkle and personality to each cookie.
How to Make Christmas Sugar Cookies
PREP. Preheat oven to 375°F and grease a cookie sheet.
DOUGH. In a large bowl use an electric mixer (or Kitchen Aid with the paddle attachment) to mix ¾ cup butter, 8 ounces cream cheese, 1 cup granulated sugar, ½ cup powdered sugar, 1 egg, and 1 teaspoon almond extract until creamy.
- In a separate bowl sift 2¾ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt. Add the flour mixture to the creamed mixture. Combine until soft dough forms.
ROLL & CUT. On a lightly floured surface use a rolling pin and roll the sugar cookie dough to about ⅜ inches. (For a crispier cookie roll the dough thinner.) Once the dough has been rolled cut with holiday cookie cutters.
BAKE. Bake for 8-10 minutes or until the bottom of the cookie has just barely browned. Let cool on the baking sheet before transferring them to a wire rack.
For the Frosting
CREAM. Add ⅓ cup butter, 4½ cups powdered sugar, ¼ cup milk, ½ teaspoon vanilla, and ½ teaspoon almond extract to a mixing bowl. Use an electric mixer to combine.
DIVIDE & COLOR. Make all the frosting one color or divide it into separate bowls and mix it with different food coloring.
DECORATE. Frost the cookies. Use colored decorating gel to add embellishments. Add any holiday sprinkles you wish.
Kristyn’s Recipe Tips
- Softened ingredients. Use softened cream cheese and butter for the dough (it keeps the cookies soft and tender.)
- Roll evenly. Use rolling guides or two wooden spoons on each side of your rolling pin to get consistent thickness.
- Avoid over-baking. Take them out just as the edges start to turn golden for the perfect soft sugar cookie texture.
- Store decorated cookies in a single layer or with wax paper between layers to keep them pretty.
- Make ahead! The dough freezes beautifully for stress-free holiday baking.
Christmas Sugar Cookies Recipe
Equipment
- Christmas Cookie Cutters
Video
Ingredients
Sugar Cookies
- ¾ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting & Toppings
- ⅓ cup butter, softened
- 4½ cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring
- Christmas sprinkles, colored decorating gel
Instructions
Sugar Cookies
- Preheat oven to 375°F and grease a cookie sheet.
- In a large bowl mix butter, cream cheese, sugars, egg, and almond until creamy. Use a Kitchen-Aid or hand mixer.
- In a separate bowl sift the flour, baking powder, and salt. Add the flour mixture to the creamed mixture. Combine until soft dough forms. If the dough is too sticky, mix in a bit more flour.
- Lightly flour the counter and roll out the dough to about ⅜ inches. (For a crispier cookie roll the dough thinner.) Once the dough has been rolled cut with holiday cookie cutters.
- Bake for 8-10 minutes. Let cool before decorating.
Frosting
- Add the butter, powdered sugar, milk, vanilla, and almond extract to a mixing bowl. Use an electric mixer to combine.
- Make all the frosting one color or divide it into separate bowls and mix it with different food coloring.
- Frost the cookies. Use colored decorating gel to add embellishments. Add any holiday sprinkles you wish.
Notes
- Use softened cream cheese and butter for the dough—it keeps the cookies soft and tender.
- Roll the dough evenly for consistent baking, and don’t overbake for the perfect chewy texture.
- Add almond extract to the frosting for a subtle holiday flavor twist.
- Store decorated cookies in a single layer or with wax paper between layers to keep them pretty.
- Make ahead! The dough freezes beautifully for stress-free holiday baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap the dough with plastic wrap and refrigerate for 1-2 days or freeze for 2-3 months. See How to Freeze Cookie Dough for tips.
Allow the frosting to set and store cookies in an airtight container at room temperature for 4-5 days, in the refrigerator for 6-7 days, or in a freezer-safe container and freeze for 3 months. If needed, separate layers with parchment paper or wax paper.
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This recipe was originally published December 2020.
These are so yummy! The almond extract gives the perfect flavor, and they come out so tasty.
This Sugar Cookie recipe is the best! Great flavor and a soft cookie. Easy to make! Yummy!
Wanted to try something different from the traditional Betty Crocker cutouts, that dough is difficult to work with. Turns out this dough is somewhat difficult to work with as well, keeps sticking although I had to add flour and added an abundance of flour to roll out. But they are tasty and the frosting is amazing! Kid says they taste like pop tarts!
Thanks for the feedback!! Glad the kiddos enjoyed and thanks for giving this recipe a try!
These look so yummy!!
So cute and festive and easy to make. The cream cheese sends this recipe over the top. I could eat a dozen at one sitting. Lol
I’m not sure but I think that it’s the cream cheese in these that make them stand out above the rest but these cookies are absolutely amazing