The wonderful aroma of baked cookies fills the kitchen as baking Christmas cookies is one of everyone’s favourite holiday activities! Are you looking for an easy recipe for holiday sugar cookies? Look no further, the recipe below produces delicious, tender cookies with a rich flavour that are sturdy enough to decorate.

(makes 36 cookies)

Ingredients:

2 ½ cups (12 ½ ounces) all-purpose flour
¾ cup (5 ¼ ounces) superfine sugar
¼ teaspoon salt
16 tablespoons unsalted butter, cut into ½-inch pieces and softened
1 ounce cream cheese, softened
2 teaspoons vanilla extract

Instructions:

  1. In a large bowl, whisk flour, sugar, and salt together until combined. Using a mixer, add 1 piece of butter at a time and mix until the dough looks crumbly – about 1 to 2 minutes. Add cream cheese and vanilla, mix until it begins to form large clumps – about 30 seconds.  
  2. Form dough into 2 flat disks. Wrap dough with a large piece of plastic wrap and refrigerate until firm enough roll – at least 30 minutes or up to 2 days. (Dough can be frozen for up to 2 weeks. Thaw dough in the refrigerator completely before rolling.)
  3. Roll out each disk to ⅛ inch thick on a floured surface. (You may need to flour the rolling pin as well.) Refrigerate until firm – about 10 minutes.
  4. Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  5. Cut dough into desired shapes with cookie cutters. Carefully place each 1 inch apart on the prepared baking sheet.
  6. Bake cookies, one sheet at a time, on the middle rack until edges begin to turn light golden brown – about 10 minutes. Rotate sheet halfway through baking. Let cookies cool on sheet for 3 minutes, then transfer onto racks to cool cookies completely.
  7. Optional: Decorate with coloured sugars or icing for a festive touch!

Adapted From: The Perfect Cookie

What are you waiting for? Grab the ingredients at your local grocery store and make some cookies for your friends, loved ones, and Santa this Christmas season!

By: Kristy L.
Photographer: Kristy L.
12/21/2017

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