Makes 24 | Prep 20 min | Bake 10 min
Soft, buttery cut-out sugar cookies with a simple sweet frosting and a shower of red and green sprinkles — the classic Christmas baking project. The dough rolls out easily, holds its shape in the oven, and the cookies stay tender at the edges.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar, for frosting
- 2 tbsp milk
- 1/2 tsp vanilla extract, for frosting
- Red and green sprinkles, to decorate
Instructions
- Beat the butter and sugar until light and fluffy, then beat in the egg and vanilla.
- Stir in the flour, baking powder and salt to make a soft dough.
- Roll the dough out, cut into Christmas shapes and chill for 15 minutes.
- Bake at 350°F for 10 minutes until just set at the edges, then cool completely.
- Whisk the powdered sugar with the milk and vanilla, spread over the cookies and decorate with red and green sprinkles.
Tips
- Chill the cut shapes before baking — cold dough keeps sharp edges and the cookies won’t spread into blobs.
- Roll the dough between two sheets of baking paper to avoid adding extra flour, which can make the cookies tough.
- Let the cookies cool completely before frosting, or the frosting will melt and slide off.
Storage
Store frosted cookies in a single layer (or separated by baking paper) in an airtight container at room temperature for up to 5 days. Unfrosted cookies freeze well for up to 3 months.
FAQ
How thick should I roll the dough?
About 1/4 inch is ideal — thick enough to stay soft, thin enough to bake evenly.
Can I make the dough in advance?
Yes, wrap it well and refrigerate for up to 3 days, or freeze for up to 3 months. Let it soften slightly before rolling.
Why did my cookies spread?
The butter was likely too warm or the shapes weren’t chilled. Chill the cut cookies for the full 15 minutes before they go in the oven.