These soft and buttery sugar cookies, sprinkled with festive red and green sugar crystals, are an essential addition to your holiday baking lineup. Easy to decorate and perfect for gifting or enjoying with family.

Why You’ll Love This Recipe

Rich, buttery flavor with a tender center and slightly crisp edges. Sally’s Baking+2My Country Table+2
Simple ingredient list — ideal for home baking and beginner bakers. Sally’s Baking+1
Great for decorating or customizing with seasonal sprinkles or colored sugars.
Makes excellent gifts or holiday cookies for sharing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Egg
Pure vanilla extract (and optionally almond extract)
All‑purpose flour
Baking powder
Salt
Red and green sanding sugar (for decoration)

Directions

Preheat your oven to the temperature specified in the detailed recipe card.
In a mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the egg, vanilla (and almond extract if using) and mix until incorporated.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined. Sally’s Baking+1
Divide the dough if necessary, chill in the refrigerator for 1–2 hours so that the cookies hold their shape while baking. Sally’s Baking
Roll dough into balls (or use a cookie scoop), place on a lined baking sheet spaced apart, then flatten slightly. Sprinkle or roll each cookie in red or green sanding sugar.
Bake for the time stated in recipe card until edges are lightly golden but centers remain soft.
Allow cookies to cool completely on the baking sheet before transferring to a wire rack.

Servings and timing

Servings: Yields approximately 24–30 cookies (depending on size)
Timing: Prep time ~20 minutes + chilling time 1–2 hours + bake time ~10–12 minutes per batch
Total time: Approx. 1 ½ – 2 hours including chilling (plus cooling time)

Variations

Use peppermint extract instead of vanilla for a seasonal twist.
Roll the cookie dough in colored sugar before flattening to add texture.
Shape the cookies using festive cookie cutters (trees, stars, snowmen) and decorate with icing.
Make them gluten‑free by substituting a one‑for‑one gluten free flour blend.

Storage/reheating

Store in an airtight container at room temperature for up to 5 days; if undecorated, they can last up to 7 days. My Country Table
For gifting, layer cookies between parchment sheets to prevent sticking.
No reheating needed — serve at room temperature for best texture.

FAQs

Why did my cookies spread too much during baking?

If the dough wasn’t chilled, or butter was too soft, cookies can spread. Properly chilled dough and correct butter temperature are key. Southern Living+1

Can I skip chilling the dough?

You can, but chilling helps the cookies hold shape and improves texture. Without chilling, they may flatten more and have less defined edges.

What’s the best butter temperature for creaming?

The butter should be cool to the touch and about 65 °F (18 °C) — soft but firm. Over‑soft butter can cause spreading. Southern Living

Can I roll the cookies thinner or thicker?

Yes — thinner yields crispier texture; thicker yields a softer, more cake‑like center. Adjust bake time accordingly.

What decorating options are best for holiday cookies?

Colored sanding sugar, non‑pareils, royal icing, melted chocolate drizzle — all work well. The simple red/green sugar approach is quick and festive.

Can I freeze the cookie dough?

Yes — you can freeze the dough balls (pre‑rolled) for up to 3 months; bake directly from frozen, extending bake time by 1–2 minutes.

Are there vegan or dairy‑free alternatives?

Yes — use vegan butter substitute and a flax‑egg or commercial egg replacer; ensure decorations are dairy‑free as well.

How can I make the cookies softer rather than crisp?

Slightly under‑bake (remove when centers are just set), and store in an airtight container while still warm to retain soft texture.

Why is the icing or sugar decoration cracking?

If the cookies or icing haven’t fully cooled before stacking or storing, condensation can cause cracking — always cool thoroughly.

Can I turn this into a cookie gift box?

Absolutely — stack cookies with parchment sheets between, tie with ribbon, and include a label for gifting.

Conclusion

These Holiday Sugar Butter Cookies are a timeless and versatile addition to your seasonal baking. With buttery flavor, soft centers, and festive decoration options, they’re ideal for sharing, gifting, or simply enjoying with a warm beverage. A classic recipe that never goes out of style.

Holiday Sugar Butter Cookies: Classic Soft Butter Cookies Dusted with Festive Red and Green Sugars – A Must‑Have for Holiday Baking

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Holiday Sugar Butter Cookies are classic soft and buttery cookies sprinkled with festive red and green sugars, perfect for celebrating the season. These cookies are easy to make and a staple for holiday baking trays.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Red and green colored sanding sugar

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Add the egg and vanilla extract, and beat until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll dough into 1-inch balls and roll each ball in red or green sanding sugar.
Place on prepared baking sheets, spacing about 2 inches apart.
Flatten each ball slightly with the bottom of a glass or your fingers.
Bake for 10–12 minutes, or until the edges are just starting to turn golden.
Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.