These Christmas butter cookies are soft, buttery, and easy to shape, with a dough that holds clean edges for cutters and bakes into lightly golden cookies ready for decorating. The base recipe uses pantry staples like unsalted butter, powdered sugar, and flour, and balances vanilla with a subtle touch of almond for that unmistakable holiday cookie flavor. You’ll get smooth dough, a reliable bake time, and clean results every time. Ideal for gifting, decorating, or stacking in cookie boxes.
What Makes This Dough Reliable
The structure of these cookies comes from the right butter-to-flour ratio. With just enough powdered sugar to sweeten without crisping the edges, and flour measured precisely at 280 grams, the dough stays soft but not sticky. The chilling step isn’t just a formality it’s what prevents spreading in the oven and keeps those snowflake and tree shapes crisp.
Using powdered sugar instead of granulated sugar changes the texture entirely. You get a smooth, soft crumb rather than a crunch, and it also blends faster with softened butter. These details matter when baking large batches for the holidays, especially if you’re planning to package them or pipe icing.
The Role of Almond Extract
Almond extract might seem optional, but it gives these cookies that bakery-style aroma. It’s subtle, not overwhelming. A quarter teaspoon is all you need.
If you’re skipping it, increase the vanilla to compensate. But if you’re planning to use royal icing or sandwich two cookies with jam, almond adds a slight depth without clashing with toppings.
For variations like in these Eggnog Thumbprint Cookies, flavor layering with extracts works well because the cookies are meant to complement seasonal fillings.
Why These Ingredients Were Chosen
Unsalted butter is key. It lets you control the salt level, and gives the cookies a clean flavor base for whatever you decorate them with—sugar, sprinkles, icing, or jam.
Powdered sugar blends more easily than granulated, so the dough comes together fast without overworking it. That matters here because too much mixing builds gluten, which makes the cookies tough instead of tender.
All-purpose flour gives the right balance of structure and softness. Avoid low-protein flours, which make the cookies fragile. Stick to unbleached flour if possible, it holds shape better.
If you want to try a spiced version, like something closer to these Gingerbread Chocolate Chip Cookies, swap a tablespoon of flour for cocoa powder and add a pinch of cinnamon.
Common Mistakes and Fixes
If the cookies spread too much, the dough was either overmixed or not chilled long enough. Keep your discs flat and let them chill at least one hour. Longer if your kitchen is warm.
If the dough is sticky while rolling, it’s too warm. Return it to the fridge for 10 minutes.
If the cookies are dry or tough, check how you measured the flour. Use grams. Avoid packing the flour into the measuring cup.
For more ideas on keeping cookies safe for gifting, these Christmas Cookies Packaging ideas can help keep everything fresh and festive.
Variations You Can Try
Add citrus zest for brightness orange works especially well. Use 1 tablespoon zest per batch.
Swap almond extract for lemon or hazelnut extract for something different. Keep the quantity low.
Mix in crushed peppermint candy, about 2 tablespoons, to the dough before chilling for a gentle mint crunch, similar to the style of Gingerbread Ornament Cookies.
For filled cookies, spread raspberry jam or lemon curd between two cookies and dust the tops with powdered sugar.
How To Store And Freeze
These cookies keep their texture at room temperature for up to a week if stored in an airtight tin.
For longer storage, freeze them undecorated. Stack with parchment between layers and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before decorating.
Avoid freezing with icing on top. It softens and weeps once thawed.
Practical Tips From My Baking Sheet
Use metal cutters, not plastic. They press cleaner and lift easier.
Roll dough between two sheets of parchment to avoid extra flour.
Bake one tray at a time in the center of the oven. Rotate halfway through.
Use a thin metal spatula to lift cookies off the baking sheet. Thicker ones may break the edges.
How To Serve and Gift These
Layer in cookie tins with parchment. Use them as place cards on a holiday table with names piped in icing.
Pair with hot cocoa or mulled wine. Wrap in cellophane with ribbon for teacher gifts.
Create a decorating tray for kids using plain cookies and small bowls of sprinkles.
Save This Recipe and Share Your Version
Add this butter cookie recipe to your Christmas Pinterest board to use year after year. It’s one you’ll keep reaching for.
If you decorate yours or try a flavor twist, let me know in the comments. I’d love to hear what you come up with.
Christmas Butter Cookies Recipe
These melt-in-your-mouth Christmas Butter Cookies are a must for your Christmas baking cookies list. Rich, buttery, and perfectly crisp at the edges, this easy butter cookies recipe makes the ideal base for festive sprinkles or a dusting of powdered sugar. Add them to your Xmas cookies tray or wrap them up for edible gifts. A go-to for anyone diving into Christmas baking recipes or looking for simple yet irresistible cookies for Christmas. Save this for your next round of Christmas cookie recipe planning and bring a nostalgic flavor to your Christmas cooking tradition.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon salt
Instructions
- CREAM THE BUTTER AND SUGAR: In a large mixing bowl, use a hand or stand mixer to beat the softened butter with the powdered sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
- ADD WET INGREDIENTS: Add the egg, vanilla extract, and almond extract if using. Mix until the ingredients are fully combined and the texture is smooth.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients while mixing on low speed. Continue mixing just until a dough forms. Avoid overmixing.
- CHILL THE DOUGH: Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- ROLL AND CUT: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to a thickness of about 1/4 inch. Cut shapes using cookie cutters and place them on the prepared baking sheet.
- BAKE: Space cookies about 2 cm apart on the baking sheet. Bake for 9 to 11 minutes until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.
- DECORATE: Once the cookies are fully cooled, dust with powdered sugar or decorate with royal icing. Allow any icing to fully set before storing or stacking.
Notes
The almond extract is optional but adds a subtle holiday flavor. For sandwich cookies, spread jam between two cookies before serving. Store in an airtight container at room temperature for up to 1 week. Freeze undecorated cookies for longer storage.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 130Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gCholesterol 20mgSodium 77mgCarbohydrates 17gFiber 0gSugar 5gProtein 2g
