Christmas Rolled Sugar Cookies
No Chill Christmas Sugar Cookies that stay soft, thick, and hold their shape beautifully. The dough rolls easily, bakes evenly, and gives you clean-edged cutouts that are perfect for decorating. No chilling required, so you can go straight from mixing to baking.
Servings: 24 cookies
Calories: 280kcal
Ingredients
No Chill Sugar Cookie Dough
- 1 cup unsalted butter cool (not room temperature)
- 1 cup Domino granulated sugar
- ½ teaspoon salt
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
Sugar Cookie Icing (or use Wilton White Cookie Icing)
- 2 cups Domino powdered sugar
- ¼ to ½ cup whole milk add more for thinner icing
- 1 tablespoon light corn syrup
- ½ teaspoon almond extract
- Gel food coloring any colors you like
- Wilton Sprinkles or colored sugars optional
Vanilla Buttercream Frosting (optional)
- ½ cup unsalted butter softened
- 2 cups Domino powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- 1 to 2 tablespoons heavy whipping cream to desired consistency
Instructions
Make the Sugar Cookie Dough
- Preheat oven to 325°F. Line baking sheets with parchment paper or silicone mats.
- In a mixing bowl, beat cool butter, sugar, and salt on low speed just until combined (avoid adding air).
- Add cold eggs and vanilla. Mix on low until combined, scraping down the bowl as needed.
- Add flour and mix on low until a dough forms.
- Press the dough with your finger. If it leaves an imprint without sticking, it’s ready to roll.
- Divide dough in half. Lightly flour your surface and rolling pin. Roll dough to 3/8 inch thickness.
- Cut shapes with floured cookie cutters and place on prepared sheets.
- Place cutouts in fridge for 15 minutes if dough gets soft or warm. Otherwise, bake 10 to 14 minutes depending on size. Do not overbake. They should look set with pale edges. Let cookies rest on the sheet 2 to 4 minutes.
- Let cookies cool on the baking sheet for 2–4 minutes, then move to a wire rack to cool completely.
Make the Sugar Cookie Icing OR buy it online
- In a mixing bowl, combine powdered sugar with ¼ cup milk. Mix until smooth.
- Add corn syrup and almond extract. Add more milk as needed (1 tablespoon at a time) until the icing is pourable but not runny.
- Mix 5 minutes for a smooth texture. Corn syrup helps the icing shine and set firmly.
- Tint with gel food coloring and decorate as desired.
Decorate the Cookies with Sugar Cookie Icing
- Use thicker icing for outlines and thinner icing for flooding.
- Pro tip: Set a piping bag in a tall glass with the tip you want to use. Fold the top over the rim. Fill bag with frosting without the mess. Keep unused icing covered.
- Add sprinkles or colored sugar before icing sets.
- Let cookies dry 6–8 hours before stacking or storing.
Vanilla Buttercream Frosting (optional) or buy it online
- Beat butter on medium speed until light and smooth, about 3 minutes.
- Add powdered sugar ½ cup at a time, mixing well after each addition.
- Mix in vanilla and salt.
- Add cream until frosting reaches your preferred spreading consistency.
- Adjust with more sugar for firmness or more cream for softness.
Decorate the Cookies with Buttercream Icing
- If tinting your buttercream other colors, it's best to divide any frosting you need now and add food coloring. I used mainly white frosting, made black and teal frosting for the eyes, mouth and scarf.
- Pro tip: Set a piping bag in a tall glass with the tip you want to use. Fold the top over the rim. Fill bag with frosting without the mess. Keep unused icing covered.
- Frost cookies as desired.
- Add any candies, sprinkles, glitter or whatever to decorate your cookies. It's fun to come up with new ideas!
- Let cookies dry 6–8 hours before stacking or storing.
Notes
notes
- Roll cookies to about 3/8 inch for the softest texture.
- Cool butter, cold eggs, and low-speed mixing prevent spreading.
- For crisp details, press cookie cutters straight down (don’t twist).
Nutrition
Calories: 280kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 53mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 389IU | Vitamin C: 0.004mg | Calcium: 12mg | Iron: 1mg