These Christmas sugar cookies are a holiday favorite—thick, soft, and topped with a creamy buttercream that dries to a light crust so you can stack them. Make them with family for a fun and festive baking activity.
I’ve loved these Christmas sugar cookies since childhood and bake them every year, sometimes with seasonal variations. The dough stays soft thanks to sour cream, and the buttercream frosting is rich and buttery while forming a slight crust so decorations stay in place.
Cut Out Christmas Sugar Cookies
Decorate these cookies as simply or elaborately as you like. My mom used a butter knife and let us kids shake on sprinkles, while I sometimes pipe details and add candies like chocolate chips or mini Reese’s for extra flavor. They’re versatile and a crowd-pleaser.
Ingredients for Sugar Cookies:
- All-Purpose Flour – Provides the right texture for these cookies. (No gluten-free substitutions tested.)
- Salted Butter – If you use unsalted butter, add 1/4 teaspoon salt per stick.
- Sour Cream – The key to soft cookies; use full fat for best results.
- Eggs – Add moisture and structure so the cookies don’t crumble.
- Baking Soda – Reacts with the sour cream to give the cookies lift.
- Salt – Enhances flavor.
- Vanilla Extract – Use pure vanilla for the best taste.
How to make Sugar Cookies:
Time needed: 3 hours and 10 minutes
- Make the dough
In a stand mixer, cream the butter and sugar. Beat in the eggs, sour cream, and vanilla. Add one cup of flour combined with the salt and baking soda, mix, then continue adding flour one cup at a time until incorporated.
- Chill
Divide the dough in two, shape each portion into a flat disk, wrap in plastic, and refrigerate for at least 1 hour (you can chill up to 2 days).
- Prep
Preheat the oven to 350°F (175°C).
- Roll out
On a lightly floured surface, roll one disk to about 1/3 inch thickness. Cut shapes with cookie cutters, placing them close together to minimize scraps. Transfer cookies to an ungreased baking sheet 2 inches apart. Combine scraps, re-roll, and repeat until all dough is used.
- Bake
Bake one pan at a time in the center of the oven for 10 minutes. Cookies should look slightly puffed and remain pale—do not brown.
- Cool
Let cookies rest on the pan for about 5 minutes, then transfer to a wire rack to cool completely. When cooled, frost and immediately add sprinkles or candies.
Tips for the BEST Soft Sugar Cookies:
- Chill the dough. Chilling prevents excessive spreading and makes rolling easier.
- Roll to the right thickness. Keep dough about 1/3 inch thick for soft, tender cookies.
- Use minimal flour when rolling. Dust the surface lightly and cut cookies close together. Recombine scraps and roll again.
- Flour the cutter. Dip the cookie cutter in flour and shake off excess if the dough sticks.
- Don’t overbake. Ten minutes is usually enough; cookies should remain pale and not brown.
- Frost the bottom if needed. If a cookie is a bit overbaked, flip it and spread frosting on the bottom—the moisture will soften it over time.
- Add decorations immediately. Apply sprinkles or candies right after frosting so they adhere before the frosting sets. Decorate over a rimmed sheet or towel to catch stray sprinkles.
FAQs
This recipe uses full-fat sour cream and a 1/3-inch roll thickness, and cookies are baked only briefly. Those factors keep the texture soft.
If the bottoms are browned, flip the cooled cookies and spread frosting on the bottom. The frosting’s moisture is absorbed over time and softens the cookie.
Shaping the dough into flat disks and wrapping prevents overworking, firms the dough for easy rolling, and shortens chill time.
Full-fat sour cream yields the best texture and flavor for these cookies.
Store frosted cookies at room temperature in an airtight container. Once the frosting has set, place parchment between layers to stack them safely.
Tools used to make these cookies:
- Half-sheet pan – Ideal for baking cookies evenly and useful for many other baking tasks.
- Cookie cutters – Choose shapes you like for holiday decorations.
- Stand mixer or electric hand mixer – Makes creaming butter and mixing the frosting much easier.
- Piping bags and tips – Useful if you plan to pipe details on trees, stockings, or other designs.
Looking for more Christmas cookies?
- Chocolate peppermint blossoms
- White chocolate–dipped gingersnaps
- Rudolph red-nose cookies
- Fudgy chocolate crinkle cookies
- Chocolate chip snowball cookies
- Peanut butter blossoms
Christmas Sugar Cookies
1 hr 20 mins
50 mins
1 hr
3 hrs 10 mins
Ingredients
For the dough:
- 1 cup butter, soft
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla
- 6 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
For the frosting:
- 9 tablespoons butter
- 5–7 cups powdered sugar
- 6 tablespoons heavy whipping cream
- 2 teaspoons vanilla
- Food coloring (optional)
- Sprinkles and assorted candies
Instructions
For the dough:
- In a stand mixer, cream butter and sugar. Beat in eggs, sour cream, and vanilla. Add 1 cup flour with salt and baking soda, mix, then continue adding flour 1 cup at a time until combined.
- Divide dough in two, shape into flat disks, wrap, and chill at least 1 hour.
- Preheat oven to 350°F (175°C).
- Roll one disk on a lightly floured surface to 1/3-inch thickness. Cut shapes and place on an ungreased baking sheet 2 inches apart. Recombine scraps, roll, and repeat.
- Bake each pan in the center of the oven for 10 minutes. Cookies should remain pale and slightly puffed.
- Cool on the pan for 5 minutes, then transfer to a wire rack. When cooled, frost and decorate.
For the frosting:
- Beat the butter with an electric mixer. Add half the powdered sugar and mix on low, then beat in vanilla and cream. Add remaining sugar until you reach the desired consistency.
- Add food coloring if desired and decorate cookies. Apply sprinkles right away so they stick before the frosting sets.
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