My sister is really the best sugar cookie, cake and cupcake baker I know. So every year around Christmas she get’s a text “what is your favorite sugar cookie recipe?” And she sends it then we make it! And then I loose it and I try searching on Pinterest for one similar and nothing compares. Her recipe is honestly the best. The best part is there is no “refrigerate for an hour before rolling out”. Because I have made that recipe before and did not have an hour to wait! So I am sharing her sugar cookie recipe on my blog as a selfish reason, so I know where to find it every year!! And bonus part we have a FREE Christmas Sugar Cookie printable for you at the bottom of this post. You get a recipe and a piece of Christmas art to hang in your home or to attach to a plate of cookies that you give as a Christmas gift.
My sister sent this recipe to me (for the last time) and reminded me that she has tried a lot of recipes and this sugar cookie is bar far her favorite! She got it from a friend that make it every year too! I added almond extract instead of vanilla, but you could do either. We also used some sugar cookie cut-outs that my mom passed onto us. So fun to use the cut-outs that we used as children.
I’ve learned that the kids really love using piping bags too- Ella and Lola are pro’s! Finn can do it…it just takes a little more help. I love how creative piping allows all of us to get! And they seem a little more ” put together”. Like the neighbor may eat them because an adult supervised, ha! We usually pipe all the cookies, even if it’s just outlining until we reach the middle. That’s how I frosted the mittens above. Then, to finish them off, we used the star technique and made the mittens look nice and fluffy on the bottom. To make a star, use the star tip 1M. Hold the bag straight up, with the tip slightly above the cookie, squeeze the bag to form a star. Use light pressure for a smaller star, and more pressure for a bigger one. Stop squeezing before pulling tip away. Then we added some super sparkly sprinkles for fun!
- Sugar Cookie Ingredients-
- 1 1/2 cup sugar
- 1 cup unsalted butter (softened)
- 1 cup sour cream
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 1/2 cups flour
- Cream Cheese Frosting Ingredients-
- 1/2 cup room temperature unsalted butter
- 8 oz cold cream cheese
- 1 teaspoon almond extract
- 2 cups powdered sugar
- 1-2 tablespoons of milk
- Sugar Cookie Directions-
- Cream the sugar, butter, sour cream, egg and almond extract until smooth, about 2 minutes. Add in baking soda, salt and flour.
- Roll out on a floured surface about 1/4-1/2" thick. Cut out desired shapes. Place on an un-greased baking sheet. Bake at 425 degrees for 5-8 minutes until golden brown on the bottom.
- Cream Cheese Frosting Directions
- Mix the butter, cream cheese and almond extract for about 2 minutes, until smooth. Slowly add in the powdered sugar. Add in 1 tablespoon of milk to thin as needed. If it is too thin (could be butter was too soft) add more powdered sugar.
- * Refrigerate cookies after frosting.
You can print this recipe HERE- Sugar Cookie Recipe FREE Printable
Thank you to @apletters for creating this printable for us! She can make a custom printable for you too. This would make the perfect Christmas gift for a family recipe. See how to have a custom recipe made HERE. Order soon to get here in time for Christmas!
I printed mine on some card stock paper and ripped a raw edge. Just use a ruler or hard edge to rip the paper and protect the recipe from getting ripped. I framed it in THIS (mine was 5×7) gold frame.
We had some time before church on Sunday (the only perk to day light savings and kids waking up early!) I snapped some pictures of the kids cutting out the sugar cookies. I learned from my sister to send them back to “sugar cookie factory” if they are too thin! She would send them back to the kids and make it fun for them! Because who wants a thin sugar cookie?? Nobody. Well, maybe someone but those aren’t the kind of sugar cookies we make here!
Snap shot of Christmas Sugar Cookies 2018
The tree was my favorite! We used the star tip 1 M. It’s easiest to pipe the tree with the cookie turned upside down. Starting at the bottom of the cookie, pipe a row of swoops to form the bottom row of branches. Repeat with a second and third row, finishing at the top of the cookie. Top the tree by piping a star!
We cooked all these cookies on these darling and colorful baking trays from Our Place. I love that we can cook, frost and then serve them all on one pan! It also works as a griddle on the stovetop!! The pan also comes with an Oven Mat that’s a reusable parchment alternative. I’m giving these as gifts this year!
It’s all in the details! Yes, that is a darling pink cookie, but piping a pretty bow is the perfect way to add a finishing touch! We literally just cut the tip off the bag for this one- made a small round hole. Hold the bag at an angle with the tip touching the cookie. Start at center of the bow, squeeze bag up and around the left then back to center to form a loop, do the same on the right side. To make the streamers coming off, start back at the center squeezing and moving tip away from the bow. Repeat for second streamer. We hope you love these sugar cookies as much as we have over the years, our technique improves every year too! But really its about the memories we make together. (and the tasty treat!)
Find more of my favorite Christmas Cookies below-