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Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)

10 mins Cook
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NomNom Recipes 9

Take a break from the Christmas madness to make Christmas Cookies! These sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked.

NO CHILL time, make them soft OR crispy. Ice them my EASY way, dip in chocolate, dust with icing sugar or serve them plain!

Christmas Cookies! (Vanilla Biscuits/Sugar Cookies) - NomNomWow
Christmas Cookies! (Vanilla Biscuits/Sugar Cookies) – NomNomWow

 Christmas Cookies

What I call “Christmas Cookies” are simply vanilla biscuits cut out in Christmas shapes and iced with colourful festive frosting. They taste like shortbread cookies, but not quite as buttery or crumbly. They are as classic as vanilla biscuits can be.

This particular biscuit recipe is made for cutting out shapes – in this case, Christmas shapes. Most cookies spread snd puff up so they bear little resemblance to the shape you expected!

But these hold their shape perfectly – as you can see by the sharp ridges and corners in the photo below.

What you need for Christmas Cookies

The beauty of these Christmas cookies is that they’re made from pantry staples.

How to make Christmas Cookies

Unlike most cookie doughs suitable for cutting out shape, there’s no chill time required for this recipe. Ain’t nobody got time for chilling during Christmas madness – right??!

Bonus: the dough is easy to handle and can be scrunched up and rolled up again over and over until you’ve used up every scrap.

Because these are sweet vanilla biscuits, they are flavoured enough and sweet enough to serve plain. But if you are inclined to ice them, pop over to my Icing for Christmas Cookies (PS I also share my quick ‘n easy way to ice them!)

A sight that will catapult anyone into serious Christmas spirit!!

Make these for Santa, your family, or (if you’re really feeling the holiday spirit) maybe even to gift to someone.

Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)

Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)

Take a break from the Christmas madness to make Christmas Cookies! These sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked.
prep time
25 mins
cooking time
10 mins
total time
35 mins



  • 225g / 1 cup unsalted butter , softened (or use salted, skip salt)

  • 1 cup caster/superfine sugar (granulated/ordinary white sugar ok too)

  • 1 1/2 tsp vanilla extract

  • 1 large egg (55-60g / 1.9-2oz)

  • 3 cups flour , plain / all purpose

  • 3/4 tsp baking powder

  • 3/4 tsp salt


  • Icing for Sugar Cookies


Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.
Beat butter and sugar in a large bowl until creamy (1 minute on speed 5) Add egg and vanilla, beat until completely combined.
Add flour, baking powder, and salt.
Start mixing slowly, then beat until the flour is incorporated – it will be clumpy.
Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs.
Roll out to 0.3cm / 1/8" (for thinner, crispier cookies) or 0.6cm / 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn't stick.
Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn’t fit in the oven in the fridge).
Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.
Allow cookies to cool completely on trays (they will finish cooking on the trays).


Icing – see Icing for Christmas Cookies recipe


Number of cookies will depend on cut out size and how thick you roll your dough. It fills 3 baking trays. Swapping trays halfway – this means that you put both trays in the oven with one in the middle of the oven and the other underneath. Halfway through the bake time, switch them around so the one underneath moves to the top shelf, and the tray on top moves to the shelf underneath. This ensures they both bake evenly because the top shelf bakes faster than the shelf underneath. Source – adapted from this Sugar Cookies recipe by Sugar, Spun, Run. Storage – Keeps in an airtight container for a week. After this, they are still edible and totally delicious but they do start to dry out a touch (I think….I may be a bit too picky when I’m estimating shelf life of food for recipes I share!!). I would never describe them as stale, but they are better in Week
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