Soft & Chewy Christmas Sugar Cookies You’ll Crave All Season

These cookies aren’t just desserts—they’re holiday currency. Soft, chewy, buttery, and dressed to impress, they’re the kind of Christmas sugar cookies that disappear off the plate faster than you can say “pass the sprinkles.” We’re going big with five festive variations that all start from the same dreamy, no-fuss base dough. Think bakery-soft middles, lightly crisp edges, and flavors that make you the hero of every cookie swap.

Ready to bake your way into legend status? Let’s roll (literally).

1. Classic Bakery-Soft Sugar Cookies That Melt in Your Mouth

Start here. This is the base recipe—soft, chewy, and perfectly sweet with vanilla-kissed nostalgia. They’re easy to decorate, freeze beautifully, and pair with hot cocoa like old friends. If you’ve ever wanted that “perfect sugar cookie” moment, this is it.

Ingredients:

• 2 3/4 cups (345 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 cup (225 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon sour cream (for extra softness)
• Optional for rolling: 1/3 cup (65 g) granulated sugar or coarse sanding sugar

Instructions:

1. Whisk the dry team. In a bowl, whisk flour, baking soda, baking powder, and salt until combined.
2. Cream like you mean it. In a large bowl, beat butter and sugar on medium-high until pale and fluffy, 2–3 minutes. Beat in egg, egg yolk, vanilla, and sour cream until smooth.
3. Bring it together. Add dry ingredients to wet on low speed just until a soft dough forms. Don’t overmix—chewy cookies need gentle hands.
4. Chill for control. Cover and refrigerate 30–60 minutes. Dough should be slightly firm but scoopable.
5. Prep to bake. Heat oven to 350°F (175°C). Line 2 baking sheets with parchment. Scoop 1 1/2 tablespoon portions (about 30 g each); roll into balls. Roll in sugar if using.
6. Bake to soft perfection. Space 2 inches apart and bake 9–11 minutes, until edges are set and centers look soft and puffy with tiny cracks. Don’t wait for browning—pull them while pale.
7. Settle and cool. Let cookies rest 5 minutes on the sheet to finish setting, then transfer to a rack to cool.

Serve as-is or sandwich with jam for a quick win. For ultra-chewy texture the next day, store in an airtight tin with a slice of bread. Add almond extract (1/4 teaspoon) for a bakery-style twist that tastes like Christmas in a bite.

2. Sparkling Cut-Outs With Vanilla Glaze and Holiday Sprinkles

It’s not Christmas without cut-outs. These cookies hold their shape, stay soft (not cardboard-crispy), and take glaze like a dream. Think snowflakes, trees, stars—whatever cookie cutter you’ve got, these deliver festive magic.

Ingredients:

• Base Dough: Use the full batch from Recipe 1
• For rolling: All-purpose flour for dusting
• For the vanilla glaze:
• 1 1/2 cups (180 g) powdered sugar
• 2–3 tablespoons milk (plus more as needed)
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Holiday sprinkles, crushed candy canes, or sanding sugar

Instructions:

1. Chill and prep. Make the base dough and chill 1 hour. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Roll and cut. Lightly flour your surface and roll dough to 1/4 inch thick (thicker dough = softer cookies). Cut shapes with cookie cutters, gathering and re-rolling scraps as needed.
3. Bake easy. Transfer to sheets and bake 8–10 minutes, just until edges are barely set and bottoms remain pale. Cool completely before glazing.
4. Mix the glaze. Whisk powdered sugar, milk, vanilla, and salt into a pourable glaze that ribbons off the spoon. Add milk a teaspoon at a time if too thick.
5. Decorate. Dip or spoon the glaze over cookies. Add sprinkles immediately so they stick. Let set 30–60 minutes.

Want clean edges? Chill cut shapes for 10 minutes before baking. For glossy, Instagram-ready cookies, add 1 teaspoon corn syrup to the glaze. Flavor swaps: sub almond extract for vanilla or add 1/2 teaspoon lemon zest for brightness.

3. Brown Butter Maple Sugar Cookies With Sea Salt Snow

These are cozy sweater cookies. Browning the butter adds nutty toffee notes, and the maple brings wintery warmth. A pinch of flaky salt on top? Chef’s kiss. They’re fancy without trying too hard—perfect for gifting or pairing with a spiked latte.

Ingredients:

• 2 1/2 cups (310 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 cup (225 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons pure maple syrup (Grade A amber if you can)
• Optional: 1/2 teaspoon ground cinnamon
• For topping: 1/4 cup (50 g) turbinado sugar + flaky sea salt

Instructions:

1. Brown the butter. In a light-colored saucepan, melt butter over medium heat, stirring, until golden brown bits form and it smells nutty, 5–7 minutes. Immediately transfer to a bowl to cool 15–20 minutes.
2. Combine dry. Whisk flour, baking soda, baking powder, salt, and cinnamon if using.
3. Mix the dough. Beat browned butter with granulated and brown sugar until thick and glossy, about 1 minute. Add egg, yolk, vanilla, and maple syrup; mix until smooth.
4. Add dry to wet. Mix on low just until a soft dough forms. Chill 30 minutes.
5. Bake. Preheat oven to 350°F (175°C). Scoop 2-tablespoon balls, roll in turbinado sugar, and place 2 inches apart on lined sheets. Bake 10–12 minutes until edges set and centers are puffed but soft.
6. Finish with flair. While warm, sprinkle a tiny pinch of flaky sea salt on top. Cool on sheet 5 minutes, then move to a rack.

They’re incredible slightly warm. For richer maple flavor, swap 2 tablespoons granulated sugar for maple sugar. Add chopped toasted pecans for crunch. And trust me: don’t skip the flaky salt—it makes the maple pop.

4. Peppermint Bark Sugar Cookies With Dark Chocolate Drizzle

These cookies taste like holiday movie marathons in edible form. You get the soft sugar cookie base, cooling peppermint, and a shiny dark chocolate drizzle with crunchy candy cane confetti. They look festive with minimal effort—ideal for last-minute party trays.

Ingredients:

• Base Dough: Use 1 full batch from Recipe 1
• 1/2 teaspoon peppermint extract (add to dough)
• 3 ounces (85 g) dark chocolate, finely chopped (or chocolate chips)
• 1 teaspoon neutral oil (like canola) for glossy drizzle
• 3–4 candy canes, crushed (about 1/2 cup)
• Optional: 1/4 cup mini chocolate chips to fold into the dough

Instructions:

1. Flavor the dough. Make the base dough and mix in peppermint extract (and mini chips if using). Chill 30–60 minutes.
2. Bake the rounds. Heat oven to 350°F (175°C). Scoop 1 1/2 tablespoon portions, roll into balls, and press gently to flatten to 1/2 inch. Bake 9–11 minutes until set at edges and soft in the centers. Cool completely.
3. Crush the candy canes. Place in a zip bag and gently tap with a rolling pin until you get small sparkly bits (not dust).
4. Make the drizzle. Microwave chocolate with oil in 20-second bursts, stirring until smooth and glossy.
5. Decorate. Drizzle chocolate over cooled cookies and immediately sprinkle with crushed candy cane. Let set 20–30 minutes.

Go half-dip for a chic look: dunk one side in chocolate and sprinkle just that half. Want even more mint? Add a tiny extra 1/8 teaspoon peppermint to the chocolate. Store airtight—peppermint can soften the chocolate over time, but the flavor gets even cozier.

5. Eggnog Frosted Sugar Cookies With Nutmeg Cloud Icing

These are the holiday party showstoppers. Soft sugar cookies topped with fluffy eggnog frosting and a dusting of nutmeg—basically drinkable eggnog in cookie form. They’re rich, creamy, and wildly festive without being cloying.

Ingredients:

• Base Dough: Use 1 full batch from Recipe 1
• 1/4 teaspoon ground nutmeg (fold into dough)
• For the frosting:
• 1/2 cup (115 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 3–4 tablespoons eggnog (cold, more as needed)
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• Ground nutmeg and/or cinnamon for dusting

Instructions:

1. Spice the dough. Make the base dough and mix in nutmeg. Chill 30 minutes.
2. Bake. Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions and lightly press to flatten to 1/2 inch. Bake 10–12 minutes until just set. Cool completely.
3. Whip the frosting. Beat butter until creamy, 1 minute. Add powdered sugar, vanilla, and salt. Beat on low to start, then add 3 tablespoons eggnog and whip 2 minutes until light and fluffy. Add another tablespoon eggnog if needed for a spreadable, cloud-like texture.
4. Frost and finish. Spread a generous swoop on each cookie. Dust with nutmeg or a cinnamon-nutmeg blend.

For extra eggnog vibes, add a drop (seriously, just a drop) of rum extract to the frosting. If transporting, chill frosted cookies 15 minutes to set. These pair beautifully with coffee or, you know, more eggnog.

Tips For Perfect Soft & Chewy Sugar Cookies Every Time

Chill the dough. It controls spread and keeps edges neat. Even 30 minutes helps.

Don’t overbake. Pull them when centers still look soft and edges are barely set. They’ll finish on the sheet.

Measure accurately. Spoon and level flour; too much turns soft into cakey.

Use room temp eggs and softened butter. They blend better and create that tender crumb.

Parchment-lined sheets. Even baking, easy cleanup, zero sticking.

Make-Ahead, Storage, and Freezer Notes

Dough in advance: Chill up to 72 hours. For longer, freeze scooped dough balls up to 2 months; bake from frozen, adding 1–2 minutes.

Baked cookies: Store airtight at room temp 3–4 days. For max softness, tuck in a slice of bread and replace as it dries.

Glazed/frosted: Let glaze set fully before stacking. For frosting, chill briefly to firm up before transporting.

Decoration Shortcuts That Look Fancy

• Dip and dust: Half-dip in white chocolate; dust with crushed peppermint or gold sanding sugar.
• Two-tone glaze: Divide glaze and tint one half; swirl together on the cookie for a marbled effect.
• Snowfall finish: A tiny sifter + powdered sugar = instant winter magic on cooled cookies.

There you go: five ways to win Christmas with one silky-soft sugar cookie base. Whether you’re into classic bakery vibes, sparkly cut-outs, cozy brown butter, peppermint crunch, or eggnog clouds, you’ve got a cookie for every craving and every party plate.

Now cue the carols, preheat that oven, and bake a batch (or three). Your kitchen is about to smell like pure holiday joy.