Make your holiday baking easier with these 30-Minute Festive Sugar Cookies! They’re soft, buttery, and hold their shape perfectly for cut-out designs. This recipe skips the overnight chill and still delivers tender cookies that decorate beautifully. Tested twice the best texture comes from a quick 10-minute chill in the fridge before baking.
At a Glance
Prep Time: 15 minutes | Cook Time: 10 minutes | Total: 30 minutes | Yield: 24 cookies
Perfect for: holiday trays, cookie exchanges, or quick Christmas gifts.
Ingredients
For the cookies:
- 2 ½ cups (310 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
For the royal icing:
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tablespoons milk or water
- 1 teaspoon light corn syrup
- ½ teaspoon vanilla extract
- Food coloring + sprinkles (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use vegan butter + oat or almond milk | Keeps cookies tender and buttery |
| Gluten-free | Use 1:1 gluten-free baking flour blend | Roll gently; dough may be softer |
| No almond extract | Double vanilla or add lemon zest | For nut-sensitive bakers |
| No corn syrup | Use honey or maple syrup | Slightly softer icing finish |
Step-by-Step Instructions
- Make the dough:
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until creamy (about 2 minutes). Add egg, vanilla, and almond extract. Mix in dry ingredients until a soft dough forms. - Roll & cut:
Divide dough in half, roll out on a lightly floured surface to ¼-inch (6 mm) thick. Cut out festive shapes using cookie cutters. Transfer to a parchment-lined baking sheet. Chill for 10 minutes to prevent spreading. - Bake & decorate:
Bake at 350°F (177°C) for 9–11 minutes, just until edges are set but not browned. Cool completely before decorating. Mix icing ingredients to a smooth, pipeable texture. Tint and decorate as desired.
Pro Tips & Variations
- Chill dough briefly for clean edges.
- Use powdered sugar (not flour) for rolling to avoid dryness.
- For crisp edges, bake 1 extra minute. For softer cookies, bake just until set.
- Add ½ teaspoon peppermint extract for a fun holiday twist.
- Royal icing sets best overnight for a glossy finish.
- Store undecorated cookies in an airtight container up to 1 week before icing.
Serving Suggestions
- Arrange on a cookie platter with gingerbread and chocolate crinkles.
- Wrap in clear bags tied with ribbon for gifts.
- Add a cup of hot cocoa or spiced tea for a cozy pairing.
Storage & Reheating
Refrigerate: Up to 7 days in airtight container.
Freeze dough: Up to 2 months, tightly wrapped. Thaw in fridge before rolling.
Freeze baked cookies: Up to 1 month undecorated.
Reheat: Room temp only; don’t microwave icing.
Food safety: Always cool completely before storing to prevent moisture buildup.
FAQs
Q1: Can I skip the chilling step?
A1: A quick 10-minute chill helps prevent spreading and keeps shapes sharp — worth the extra time.
Q2: Can I use brown sugar instead of white?
A2: You can, but cookies will be softer and slightly darker — not ideal for clean cut-outs.
Q3: How long does royal icing take to dry?
A3: Thin layers dry to the touch in 2–3 hours; thicker flood icing sets overnight.
Nutrition (per serving)
Calories: 130; Protein: 2 g; Carbs: 18 g; Fat: 6 g