Christmas Cookies

Annie's Eats

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

72 comments

posted in: Christmas, Cookies, Dessert, Holiday

12.12

2007

In my opinion, no holiday tin is complete without a few decorated sugar cookies. I know that I just posted another sugar cookie recipe very recently, but I had to share these because they are my absolute favorite sugar cookies ever! The situation with these is similar to with the fudge I posted below. They are one of the many goodies given to our family during the holidays, and I was just blown away by how good they were. I made sure to find out who had given us the cookies and then tracked down the recipe. I have been making these for probably five or six years now and I just love them. They always turn out wonderfully and they keep very well. I typically decorate with store-bought frosting just because the process of making the dough, rolling it out, cutting out shapes and baking the cookies leaves me less than enthusiastic by the time I get to decorating. Even so, they turned out pretty cute :)

Ella’s White Sugar Cookies
Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

Source: passed on to me by family friend Donna

Renea

Those are so cute! I’m saving this recipe.
Ally

Those are beautiful!
MrsPresley

those are so beautifully decorated! it’s so hard, because there are so many ‘best ever’ sugar cookie recipes out there that i want to try. i recently made some using peabody’s recipe – i may need to try your recipe next :)
Gillian

Well guess what I’m taking to my work holiday party! :)
These are just too cute! I’ve been having a hard time finding a good rolled-out sugar cookie recipe so this will be a keeper!
Katie

seriously, they may be “plain” to you, but NOTHING says the holidays more to me than a beatifully frosted sugar cookie. Sometimes it’s the simple things that are the best. :)
Elly

these are so cute! i have to try this recipe.
bakingblonde

Do you sift the flour before or after you measure? These look like THE recipe I have been dying to find!
Bellini Valli

Thanks go to Donna for this incredible recipe. I love your decorating, they would look so special on a holiday treat tray!
~Amber~

Your cookies are sooo cute!! Absolutely adorable.
Renee

I just made these sugar cookies for my daughter’s class for her 6th birthday. I wanted to make sugar cookies so we could have some fun decorating them, but I don’t usually enjoy actually eating sugar cookies, they’re boring and not that flavorful. But your recipe is delicious, even plain, and they are super easy, too! BTW – I got 69 cookies out of one batch! Best sugar cookies ever!!!!
Pingback: Sugar Cookies « EASY AS PIE!
http://bakingatmidnight.blogspot.com Tram

Hi! I made these cookies a few times, and tweaked them for other flavors as well, and I wanted to thank you for sharing the recipe. U can check it out here if you’d like:

http://bakingatmidnight.blogspot.com/2009/05/coo-kees-tea.html

Have a great day!
Pingback: Survivor Cookies «
http://superfinespot.blogspot.com sweetie

Hi annie,

Can i ask if this is recipe calls for 2-1/2 cups sifted flour (as in: sifted, then measured) or 2-1/2 cups flour, sifted (measured, then sifted). I don’t see directions to sift the flour but a few sites who made your recipe reprinted it with variations and I just want to check.

Would be great if you could let me know since I’m planning to make these tonight.

Thanks!
Annie

Hi there,
I know the recipe says 2 1/2 cups sifted flour, but I typically measure, then sift. I’ve never had an issue and I think this dough would be pretty forgiving. Good luck!
:) Annie
http://superfinespot.blogspot.com sweetie

Thanks Annie! Just curious – is the cookie very delicate/crumbly because it calls for powdered sugar and sifted flour? Also, I guess there’s no baking soda or powder so that means they’re pretty flat, right? (I hate the puffy ones!)
Annie

Hi again!
No, this cookie is not crumbly at all. It is soft but sturdy. In fact, I have mailed them many times (decorated with royal icing) and they ship and keep very well. They are definitely not puffy, just as thick/flat as you roll the dough. Sooo yummy! Let me know how they turn out!
:) Annie
http://www.mrshackneyskitchen.com Mrs Hackney

Hi There,

I’m in the process of trying to find the best sugar cookie recipe so want to give these a whirl!

What is the best way to store them after they have been baked? Is it best to leave the on the counter overnight before icing. After icing, is it best to leave on the counter overnight again to make sure they have dried completely. Or can I ice them once cooled? How do you store them? Do they need wrapping in anthing? Sorry for all the questions!! Thanks.
Annie

Hi Mrs. Hackney,
I just keep them in an airtight container after baking, unless I am waiting for frosting to dry. Are you planning on using the royal icing? If so, I let them dry overnight (or at least for several hours) after flooding, and then for a few more after detailing. They keep very well in an airtight container after decorating.
:) Annie
http://jellibeanjournals.blogspot.com Jelli Bean

I just wanted to let you know that I have posted this recipe on my blog, credited and linked to you here. Hope that’s okay.
Pingback: Party Sugar Cookies « Betchacanteatjustone's Blog
Pingback: Sugar cookies and the first time working with royal icing « The Texan living up north
Amy Skinner

I think I am doing something wrong because I am not having great results with this recipe and I am certain it is my fault since so many others have had such success. My problem is that the cookies seem to be very dry (IMO) and I have tried three times now to try and correct it, I upped the extract to 1 1/2 tsp each, totaling three tsp., I roll them out with powdered sugar so as not to have too much flour and only rolling the minimum amount so as not to be too thin or too tough… I can’t think of any other reason why they would be so dry! They do stay nice and are soft while keeping their shape enough to put royal icing on!
Annie

Hi Amy,
Wow, sorry you’re having such trouble! My best guess would be maybe you are measuring your flour on the heavy/dense side. Maybe try spooning it into your measuring cup rather than scooping it. I don’t think the extracts would make enough of a difference either way, and I use quite a bit of flour every time I roll mine out, so I don’t think that should cause problems either. Good luck!
Amy Skinner

Thanks for the response, I measure my flour by volume on a scale so I am not sure that is the problem. It is probably just me, and it still tastes fine nonetheless :) Just have to have a glass of milk with it :)
http://www.noteyephotography.com Sarah

Made these the other day they turned out pretty good, a bit on the almondy side well at least two of use thought so while the other two didn’t. In fact there one of the best sugar cookies i’ve had/made so far just going to use less almond extract next time. I’m making these for Xmas this year I’m also planning on making a chocolate version, subbing some coco powered for the almond extract. I also used the Royal Icing Recipe you have and it turned out quite lovely thanks for sharing these with everyone :)
Amy Skinner

I think I figured out where I was going wrong! I just another batch this morning and they were PERFECT. I think I was over mixing the dough. DUH! This time, I hand mixed the last half cup of flour and mixed the other two cups with a light hand on the lowest speed and the cookies were simply divine! Thanks for helping me make the yummiest cookies ever!
Annie

Yay! Overmixing was my first thought, but I can’t remember now if I suggested that to you or not. Whenever I mix in dry ingredients I do it on low speed only until they are incorporated, but no longer. Glad it worked out for you. It is a great recipe!
http://bakememore.com laurelg1

Just curious, how do these cookies do in the oven? Do they puff or spread a lot? I am on a quest!
Annie

Laurelg1,
They don’t change shape much at all. I have made these cookies countless times and they keep their shape very well. In fact, they are posted as my newest entry today as well, so you can see for yourself!
Heidi

Hey Annie,
Love the website, so fun! ANywho, I am making the sugar cookies right now and having a terrible time as the dough is so sticky…sticks to the counter and cant get it onto the cookie sheet nicely. I put lots of flour on the surface too. ANy suggestions?? Also, for the butter in the recipe do you put it right from the fridge in the mixer of do you put it in the microwave to soften. Thanks…wish me luck!
Annie

Hello Heidi,
It sounds like maybe your dough isn’t chilled enough. I make these cookies all the time, and they never, ever stick to my work surface. Of course I use a sprinkling of flour, but sticking has never been an issue for me. As for mixing in the butter, I usually zap it in the microwave for about 15 seconds so it is the equivalent of room temperature, and it is easier to mix in to the dough.
Lorina

Hi I just found your blog and I love it! I want to try quite a few of your cupcakes. I love baking. I was wondering about your sugar cookies, do they stay soft a day after they’ve been made? I wonder cause I’ve been looking for one that does, some I’ve made are really good but as soon as they’re cold they’re hard as a rock! Thanks!
http://mcmccammon.blogspot.com/ Colette

Annie -
I’m wondering if this recipe doubles well. I made them at Valentine’s and they turned out divine! Thanks for you fabulous website and insights! <3
Annie

Colette,
Yes, it doubles no problem. I do it all the time!
Annie

Lorina,
I think these cookies keep extremely well for several days in an airtight container. I tend to decorate with royal icing, which I think helps to “seal” in some of the moisture as well.
Cheryll

Hi Annie,
I just happen to stumble onto your page and love everything in it! You are very creative and everything looks beautiful! I’m wondering if the almond extract, vanilla (extract?), and salt is measured by tablespoon or teaspoon?
-thank you
Annie

Hi Cheryll,
Those are all measured in teaspoons. Back when I wrote this recipe out, I used T. for tablespoons and t. for teaspoons.
Jenny

Hi Annie,
Just wondering if I can freeze some of this dough if I’m not using all of it right now?
Thanks!
Annie

Yep, should be fine.
Susannah

Hi Annie,
A friend recommended your website for my FIRST foray into baking sugar cookies from scratch and making royal icing. I am very nervous about this. I have a question about the cookiebatter process-when you say cream the butter, does that mean to use unsalted room temp butter and just smash it? Also, on add powdered sugar and blend in egg-do you just dump the sugar in and mix it with an electric mixer??? Sorry, I am a STRUGGLE at baking, but want to make cookies for my daughter’s first bday. I’m sure I will need to ask you more ??? on the royal icing! Any help is appreciated! Thanks!
Annie

Susannah,
See this post – it has more clear directions than my original one (that is a pretty old post).
Erin

Hi Annie,

Just a quick question. I see from previous posts that you can freeze the dough if you do not use it all. Do you know if you can bake the cookies and then freeze them?? I am going to be making a batch for a shower but with timing of everything it would be great if i could bake them the weekend before and then frost and package them closer to the event. Not sure if I should freeze them or just leave them in a airtight container or??? Love your site and all your recipes! Thanks!!
Annie

Erin,
Are you planning to decorate with royal icing? If so, do that the day or so after baking. It will help seal in moisture of the cookies and once decorated they keep well stored airtight at room temp for at least a week (don’t freeze after decorating). If not, I have heard that you can bake the cookies and then freeze them, though I haven’t tried it myself.
Ace

Hi Annie,
I had a question. For whatever reason I can never get my cookies when baked to be perfectly or even close to flat on top. I’ve tried several recipes and I always bake them 1 sheet at a time (as annoying as that is) in the center of the oven and yet they still come out lumpy. So much so that when I decorate and flood, there are little mountains and valleys of icing and they’re not flat at all. Do you have a suggestion to help? I’ve seen those rubber band things you can put on rolling pins to roll dough out evenly, perhaps I need those? Thanks for any help/suggestions. Great website!
-a.
Annie

I’m not really sure how that would happen. If your rolling pin is flat, the surface of your dough should be flat. I have no idea why it would come out lumpy. The only thing I can think of is that the dough isn’t thoroughly mixed so it is uneven somehow.
Ace

I tweaked my recipe a bit and started rolling my dough thicker and I seem to have fixed the problem. I also started mixing my dough a little longer just to make sure it’s all incorporated. Thanks for the tips though.
http://travelingtogether.wordpress.com/ Kendel @ Eating Abroad

I would love to make these cookies for my students but we are a “nut-free school” due to allergies. What would you recommend substituting for the almond extract? Would all (3 1/2 tsp.)vanilla be too strong? Have you tried making these with rose water? Thanks.
Annie

I use imitation almond extract for kids with nut allergies. But I have other flavor variations on the site using vanilla bean and lemon zest (search sugar cookies, revisited).
Lyn Kaye

Thanks for this delish recipe! I never thought about using almost extract, but it gives the cookie a very nice “upscale” taste, since almond is usually a wedding cake flavor! I am sending this to my mom. Also, my first batch was very crumbly, but like Amy, I think I worked my dough a little too much, but your tip about incorporating on a low speed until mixed is great! I am off to make my second batch for conversation heart cookies.
Thanks!
http://zozette.wordpress.com Zozette

Please do thank Ella for this lovely recipe! I’ve been looking for a good sugar cookie recipe to try out for a while now. Gave it a try and got rave reviews! Everyone gobbled them up! My royal flooding needs a little work though. Practice makes perfect! :) Here’s a link to my feeble attempt: http://zozette.wordpress.com/2011/02/11/just-love-yourself-and-youre-set/
I’m trying out the chocolate sugar cookies tomorrow…
http://floptimism.blogspot.com Jess

Hi, Annie!
I just whipped up a batch of this cookie dough, and it’s in the fridge chilling right now. I was just wondering – how do you think these would fare as bar cookies? I wanted to make a few individual cookies to practice decorating with royal icing, but am a little pressed for time and thought maybe I could turn it into more of a cookie cake instead.
Annie

I don’t know, I’ve never tried it. The only way to find out is try it and see!
http://www.weeklycupcake.com Kristen

I made these and they were great! Didn’t have almond so I used extra vanilla and added a little coconut extract. Super simple to whip up which is perfect as my little one didn’t want to sit in his high chair for very long.
http://jackatessa.wordpress.com TeresaJ

Hi Annie! Loved the recipe! I just wanted to let you know I blogged about it today. Thanks! http://jackatessa.wordpress.com/2011/08/27/awesome-sugar-cookies/
Melissa

I just tried this recipe and it’s AMAZING! The cookies were perfect and soft, flavor was great, not too soft or too hard, wnderful taste. Thank you so much, great stuff!
Kim Sheheane

I have a question… Do u use All purpose or self rising flour? Thanks for your time!
Annie

Always all-purpose unless otherwise noted.
Angie

I’ve made these cookies before and they turned out great. For some reason, this time, the dough is just crumbs. I cannot get it to hold together. How long do you suggest chilling? Any ideas of what could be going on?

thanks!
http://manjuseatingdelights.blogspot.com/ Manju

Hi Annie,
I tried out your recipe here and they came out great. I have linked this page for my recipe source.
Do take a look at my blog.
http://manjuseatingdelights.blogspot.com/2011/10/sugar-cookies-for-babys-day-out.html

Thanks again for this wonderful recipe.
Regards,
Manju
Annie

If it’s crumbly and not staying together, it sounds like either it wasn’t quite mixed well enough or maybe you were a little more heavy-handed with measuring the flour/sugar, tipping the dry:wet ingredient ratio. I don’t think a longer chilling time will correct that. You could try mixing in a tiny bit of milk or water.
Linda Morley

Hi Annie

I would really like to try your sugar cookies recipe, could you give me the ingredient list in metric terms???

Regards
Linda
Annie

Please see the FAQ page.
Laura

Hi Annie – I don’t think I’ll have time to make royal icing this week. What other icing/frosting would you suggest with these cookies? I don’t want them to be too sweet! Thanks so much!
http://twitter.com/Janellcp Janell

I dont have almond extract – is there a substitute?
Anonymous

Please see the FAQ page.
Anonymous

I did not create this recipe so I obviously don’t know the rationale that was used when it was designed, but I prefer cut out cookies with no leavening agent because they hold their shape better.
Linlin Cupcake

wow! thanks so much for this recipe. im baking/eating the broken ones as i type. love how this recipe is SO simple! and the dough is so easy to work with! definitely a go-to recipe. and great call on the almond extract. happy holidays :)
Heidi

I have an old stand by sugar cookie recipe that I have used for 5-6 years just as you have this one. I tried yours just a few hours ago and after being disappointed with the results I am mixing up a batch of my recipe. The final cookie in your recipe is more like a shortbread. Its not soft and chewy like a sugar cookie should be, its flaky and flourey (if that’s a word). I guess I just prefer the soft recipe. Now I know. Thanks!
Aliza

Love this recipe… use it all the time! But I find that when I re-roll out the scraps and make more cookies from it, those cookies usually get raised air pockets in them when baking. Do you find this? Do you know how to prevent this? Thanks
Anonymous

The dough probably just needs to be better kneaded back together before reusing. I don’t usually have that problem.
Sierra

Same thing happened here, not what I expected but still fun to make!