1) Preheat and Prepare
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper (or a silicone mat). Parchment helps prevent sticking and keeps the bottoms from browning too quickly.
2) Cream the Butter and Sugar (Key for Flat Tops)
In a large bowl, beat softened butter + sugar for 2–3 minutes until pale and fluffy. This step builds structure without adding extra air that causes puffiness.
Butter temperature tip: Your butter should be soft enough that your finger makes an indent, but it should not look greasy or melted. Too warm = spreading. Too cold = tough dough.
3) Add Egg and Flavorings
Beat in the egg, then mix in vanilla and almond extract (if using). Mix just until combined.
4) Combine Dry Ingredients Separately
In a separate bowl, whisk together:
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flour
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baking powder
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salt
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cornstarch
Whisking evenly distributes the baking powder so your cookies bake uniformly.
5) Mix the Dough
Add dry ingredients to wet ingredients in two additions, mixing on low speed. When the dough starts to come together, stop mixing.
If the dough looks a little dry or crumbly, add 1 tablespoon milk at a time (up to 2 tbsp). You’re aiming for dough that is soft, smooth, and rollable, not sticky.
Important: Overmixing develops gluten and makes cookies tough. Mix only until the flour disappears.
6) Roll the Dough (No Chill Needed)
Lightly flour your counter and rolling pin. Roll dough to 1/4-inch to 3/8-inch thick.
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1/4 inch = classic thick sugar cookie
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3/8 inch = extra thick, extra soft (great for icing)
If you want perfectly even cookies, use rolling pin guides or two stacked chopsticks on each side.
7) Cut and Transfer
Cut shapes and transfer to the lined baking sheet using a thin spatula if needed. Place cookies about 1.5 inches apart.
Gather scraps, gently press together (don’t over-knead), and reroll until dough is used up.
8) Bake
Bake for 8–11 minutes depending on thickness and your oven.
How to know they’re done:
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The tops look set (not wet or shiny)
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The edges are just barely turning a pale golden color
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The centers look matte
For soft cookies, do not overbake. They will continue cooking slightly on the hot sheet after you remove them.
9) Cool Correctly
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before icing.
Why These Cookies Stay Soft and Hold Their Shape
1) Cornstarch
Cornstarch makes the crumb tender and soft—like a bakery cookie—without turning it cakey.
2) Baking Powder (Not Baking Soda)
Baking powder gives gentle lift and structure, helping cookies hold shape without spreading.
3) Proper Butter Temperature
Softened (not melted) butter creates a stable dough that doesn’t flow in the oven.
4) Dough Thickness
Thicker dough prevents overbaking and gives a soft center.
Decorating Options (Choose Your Style)
Option A: Easy Vanilla Glaze (Fast Decoration)
Perfect if you want pretty cookies without intense piping.
Glaze Ingredients
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2 cups (240 g) powdered sugar
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2–3 tbsp milk
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1 tsp vanilla extract
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Pinch salt
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Gel food coloring (optional)
How to Make
Whisk until smooth. Dip the tops or spoon glaze over cookies. Add sprinkles before it sets.
Option B: Royal Icing (Best for Detailed Cookies)
Royal icing dries firm, making it perfect for stacking and gifting.
Basic royal icing uses powdered sugar + meringue powder + water. You can make a thick “outline” icing and a thinner “flood” icing for smooth designs. Let layers dry between colors for clean details.
Tip: Use gel coloring, not liquid, to avoid thinning the icing.
Tips for Cookie Success (Holiday-Pro Edition)
Keep Your Dough from Sticking
Roll between two pieces of parchment paper instead of flouring heavily. Too much flour can dry cookies.
Want Sharper Edges?
Freeze cut cookies on the baking sheet for 8–10 minutes before baking. This is optional (still “no-chill”), but it’s a great trick if your kitchen is warm.
Keep Cookies Soft for Days
Store cookies in an airtight container with a slice of bread. The bread releases moisture and helps cookies stay soft.
Avoid Browning
Use light-colored baking sheets and parchment paper. Dark sheets brown bottoms faster.
Storage and Make-Ahead
Store Baked Cookies
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Room temperature, airtight: 5–7 days
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Freeze (un-iced): up to 3 months
Freeze Dough
Freeze dough as a disc wrapped tightly. Thaw in the fridge overnight, then roll and cut.
Freezing Decorated Cookies
Royal-iced cookies freeze surprisingly well if fully dry. Layer between parchment and freeze in an airtight container.
Conclusion
These soft and thick Christmas sugar cookies are everything you want for holiday decorating: flat tops, clean edges, no chill dough, and a texture that stays tender long after the baking frenzy is over. Whether you’re making a classic red-and-green sprinkle batch, elegant snowflake cookies with royal icing, or a cookie box full of colorful trees and stars, this recipe gives you the dependable base you need—delicious, beautiful, and stress-free.
