Christmas cookies are simple vanilla flavored cookies topped with colorful sugar sprinkles. These are basic cut-out cookies that looks very festive and nice. Usually these are made during Christmas time only, but you can bake them anytime also when you feel like doing some baking at home.
You can just make these cookies during holidays or when kids are around. The taste is light and mildly sweet in this recipe, it's not not heavy at all. Vanilla flavor is soft only and not overpowering. Also the sprinkles give little crunch and color which makes it more fun to eat.
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About Christmas Cookies
Christmas cookies are basic sugar cookies made using flour, butter, sugar and vanilla extract. The dough is rolled and cut using different shaped cutters, which makes baking little more interesting. These cookies are very common during festive season as they are easy to make and also easy to decorate.
The texture of these cookies is crisp once cooled down. When they come out of the oven, they may look soft but after cooling it turns crisp. The edges turn light golden while the center stays pale, which is how sugar cookies usually should look.
The flavor is mildly sweet with clean vanilla taste. In this recipe no strong spices are added, these cookies go well with toppings like royal icing, sugar sprinkles or even melted chocolate. You can also add little citrus zest or almond essence into the dough if you want small variation.
I usually make these cookies in December when there is time to bake slowly. Rolling and cutting shapes does take time, but I enjoy doing it. I keep some cookies plain and decorate the rest, so everyone gets what they like only.
Sugar Cookies have many variations like the one I posted here with royal icing. Sugar Cookies can be made by hand shaping them or by cutting them with cookie cutter like I've done here. I made use of the christmas cookie cutter set for these cookies.I always love cutout sugar cookies, this time I tried adding sugar sprinklers on top and they looked so pretty, no wonder mittu loved it so much.
Christmas Cookies Ingredients
- Flour - I have used this as the main base for the cookies, it helps to hold shape well. I sometimes mix little wheat flour but texture may change.
- Butter - This gives richness and crisp texture to the cookies. I have used chilled butter, you can use room temperature if you are hand whisking.
- Powdered sugar - I used powdered sugar as it blends easily with butter.
- Egg - I just added one egg to bind the dough and give structure. You can try eggless version but dough handling will be bit different.
- Vanilla extract - I added for flavor and classic cookie taste. You can use any mild essence if you like.
- Baking powder - I added it for the rise and it gives a light texture. Use fresh baking powder.
- Colored sugar sprinkles - I have used this for topping, it adds crunch and festive look. You can skip it or replace with icing.
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How to make Christmas Cookies Step by Step
1.Measure and add flour to a sieve, then add baking powder and salt.
2.Sieve it well for even mixing
3.Now in another mixing bowl, add butter and powdered sugar
4.Whisk it well until creamy, I used electric handmixer. Then add an egg
5.Whisk it for a minute, then addvanilla essence or any essence of your choice
6.Now add flour mixture,combine and gather to form a soft dough.
7.Now your basic cookie dough is ready. Cling wrap it and refrigerate
8.Now get ready with your cookie cutters and sugar sprinklers. I used half of this dough for sugar cookies. Then on a butter paper keep the dough and place another butter paper on it so that the dough is like a sandwich between the 2 butter papers. Roll out the dough to ¼ inch thickness.
9.Then cut using your favourite shaped cookie cutters. Collect the scraps, roll again until you finish the entire dough.If you feel sticky then slightly flour the cookie cutters before using it. Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 minutes while the oven was preheating.
10.Sprinkle the colored sugar over the cookies. Once the oven is preheated, bake the cookies at the same temperature for 10-12 minutes or until the edges start turning golden brown. Cool down completely on a wire rack. The cookies may look soft, once cooled down it becomes crisp.
Enjoy!
Expert Tips
- Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
- Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
- Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually keep good gap.
- Rolling - I roll the dough between butter papers so the dough doesn't stick. don't use too much flour while rolling.
- Cutting shapes - I just dip the cookie cutter lightly in the flour, this helps get clean shapes with sticking.
- Decorating - I add the sprinkles just before baking so they stick well. For icing, wait till the cookies cool completely.
Serving and Storage
Serve these cookies as snack or with cup of tea or coffee. This also goes well with tea in the evening. Store leftover cookies in airtight container. They stay good for upto a week at room temp. If cookies have icing, keep them in single layer so they don't stick together.
FAQS
1.Can I make this without egg?
Yes you can try eggless version, but texture will be little different. You might need some milk to bind the dough.
2.Why did my cookies spread too much?
Mostly the dough was not chilled enough. Chilling is important for cut-out cookies, so don't skip it.
3.Can I make the dough ahead?
Yes, you can make it and put in fridge for a day, just keep it wrapped so it doesn't dry.
4.Can I add cocoa or chocolate?
Yes you can add little cocoa powder or choco chips. Adjust flour bit if needed.
5.Do these cookies stay crisp?
Yes once cooled and stored properly, they stay crisp for many days. Just keep away from moisture.
If you have any more questions about this Christmas Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Christmas Cookies | Christmas Sugar Cookies
Ingredients
- 1 and ½ cups maida
- ⅓ cup chilled butter
- ¾ cup powdered sugar
- 1 no egg
- ½ teaspoon vanilla essence
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- colored sugar sprinkles as needed
Instructions
- Measure and add flour to a siever,then add baking powder and salt.
- Sieve it well for even mixing
- Now in another mixing bowl, add butter and powdered sugar
- Whisk it well until creamy, I used electric hand mixer. Then add an egg.
- Whisk it for a minute,then addvanilla essence or any essence of your choice.
- Now add flour mixture,combine and gather to form a soft dough.
- Now your basic cookie dough is ready. Cling wrap it and refrigerate.
- Now get ready with your cookie cutters and sugar sprinklers. I used half of this dough for sugar cookies. Then on a butter paper keep the dough and place another butter paper on it so that the dough is like a sandwich between the 2 butter papers. Roll out the dough to ¼ inch thickness.
- Then cut using your favourite shaped cookie cutters. Collect the scraps, roll again until you finish the entire dough. If you feel sticky then slightly flour the cookie cutters before using it.
- Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 mins while the oven was preheating.
- Sprinkle the colored sugar over the cookies. Once the oven is preheated, bake the cookies at the same temperature for 10-12 minutes or until the edges start turning golden brown.
- Cool down completely on a wire rack. The cookies may look soft, once cooled down it becomes crisp.
Notes
- Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
- Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
- Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually keep good gap.
- Rolling - I roll the dough between butter papers so the dough doesn't stick. don't use too much flour while rolling.
- Cutting shapes - I just dip the cookie cutter lightly in the flour, this helps get clean shapes with sticking.
- Decorating - I add the sprinkles just before baking so they stick well. For icing, wait till the cookies cool completely.
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