Sugar cookies are a Christmas classic! They’re so popular during Christmas that many people simply call them Christmas cookies. Baking them together as a family is a wonderful tradition—everyone gets to roll out dough, cut fun shapes, and decorate with colorful icing.
The Nigerian in me would call them homemade biscuits—because that’s what they’d be called back home!
Why “Sugar” Cookies?
They’re named for a reason: sugar is a key ingredient. It doesn’t just sweeten the cookies; it helps make them crispy. I learned this the hard way when a low-sugar version turned out soft instead of crunchy. Another secret? Baking soda—it’s what gives these cookies that delightful crunch.
Recipe
This recipe makes about 20 cookies, depending on thickness and shape.
Ingredients
- 300 grams all-purpose flour
- 150 grams salted butter
- 100 grams granulated sugar
- 1 teaspoonful baking soda
- 1 teaspoonful baking powder
- 2 medium eggs
- 1 tablespoonful pure vanilla extract
Step-by-Step Instructions
- Mix dry ingredients: Combine flour, baking powder, and baking soda.
- Cream butter and sugar: Beat butter and sugar with a mixer on medium-high speed until creamy (about 5 minutes). Occasionally crape the sides of the mixing bowl to detach ingredients stuck to the sides and bottom .
- Add eggs: Incorporate eggs one at a time, mixing well after each to prevent curdling.
- Add vanilla: Beat in vanilla extract until the mixture looks light and creamy.
- Combine with dry mix: Reduce mixer speed to low and add the flour mixture. If using a hand mixer, I recommend switching to mixing using a spatula. The resulting dough will be sticky.
- Chill the dough: Wrap and flatten the dough in cling film. Refrigerate for at least 2 hours to make rolling easier and enhance flavor.
- Preheat oven: Set to 150°C.
- Roll and cut: Dust your work surface with flour, roll out the chilled dough (make patterns with decorative rolling pins if you desire), and cut into shapes. Thinner dough = crispier cookies.
- Bake: Place cookies on a parchment-lined tray and bake in the oven at 150°C until pale golden; about 15 minutes.
Pro Tips for Perfect Sugar Cookies
- Use butter, not margarine. Soften butter by leaving it at room temperature for 30 minutes (or cut into cubes for faster softening).
- Vanilla essence or 1½ tsp vanilla sugar can be used in place of pure vanilla extract, but I noticed that the pure extract tastes best.
- Bake at low temperature. Lower baking temperatures yield crispier cookies.
Want to Make Them Extra Festive?
Decorate with royal icing, sprinkles, or edible glitter for a true Christmas vibe. These cookies also make great gifts—pack them in a cute tin or wrap in cellophane with a ribbon.
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