Snowflake Sugar Cookies for Your Cookie Exchange

Is there anything that says holiday baking quite like a classic sugar cookie? I’ll answer that for you: nope! But let’s be real, sometimes the thought of rolling, cutting, and decorating can feel a little overwhelming, especially during this busy season. These Snowflake Sugar Cookies for your cookie exchange are here to change your mind. They’re surprisingly simple, wonderfully crisp around the edges, and hold their beautiful shape perfectly. Plus, decorating them is half the fun. So grab your favorite apron, and let’s make something wonderful together.

Why You’ll Love This

You’re going to fall head over heels for this recipe, I just know it. For starters, the dough is a dream to work with. We’re using a simple cream-the-butter-and-sugar method that yields a cookie that’s not too soft and not too crisp—it’s just right. The flavor is a perfect, timeless vanilla that serves as the ideal blank canvas for your royal icing and sprinkles. These cookies are the ultimate holiday treats, impressive enough for any Christmas party food table but simple enough that you won’t spend your entire day in the kitchen. They truly are the best, easiest Christmas dessert to add to your list of Christmas food ideas.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened: The base for our rich, tender dough.
• 1 cup granulated sugar: For that classic sweetness we all love.
• 1 large egg, room temperature: Helps bind everything together.
• 2 tsp pure vanilla extract: The essential flavor that makes a sugar cookie sing.
• 3 cups all-purpose flour: The foundation for our sturdy yet tender cookie.
• 1 1/2 tsp baking powder: Gives the cookies a slight lift.
• 1/2 tsp salt: Balances the sweetness and enhances all the other flavors.

Let’s Get Cooking Step by Step

1. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium-high speed for about 2-3 minutes. You want it to be light and fluffy. This step is key for texture!
2. Beat in the egg and vanilla extract until the mixture is smooth and well-combined. Scrape down the sides of the bowl to make sure everything is incorporated.
3. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures our leavening is evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears and a soft dough forms. Don’t overmix!
5. Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (and up to 2 days). This chilling step is non-negotiable for cookies that hold their shape.
6. When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use your favorite snowflake-shaped cookie cutters to cut out shapes, placing them about 1 inch apart on the prepared baking sheets.
8. Bake for 7-9 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.

Tips For Success With Sugar Cookies

• Room temperature butter is everything. It should be cool to the touch but leave a slight indentation when you press it. This makes creaming it with the sugar so much easier.
• Don’t skip the chill time. I know it’s tempting to rush, but cold dough is what gives you those sharp, clean edges on your snowflakes.
• If your dough gets too soft while you’re rolling, just pop it back in the fridge for 10-15 minutes. No big deal!
• For even baking, try to make your cookies all about the same size and thickness.
• And my best tip? Have fun with it. Get the kids involved, put on some Christmas music, and don’t stress if a snowflake breaks. It’s a tasty mistake.

Enhancing Your Cookies: Variations & Substitutions

This dough is a fantastic starting point for all sorts of delicious experiments. For a little citrus zing, add the zest of one lemon or orange to the dough when you add the vanilla. If you’re a chocolate lover, you could replace 1/4 cup of the flour with unsweetened cocoa powder for a chocolate sugar cookie base. For a gluten-free version, a 1:1 gluten-free baking flour blend works wonderfully in place of the all-purpose flour. And if you want to add a bit of sparkle before baking, try brushing the cookies with a tiny bit of milk and sprinkling with coarse sugar.

Perfecting the Recipe: Oven Temperatures

Ovens can be tricky beasts, and a few degrees can make a big difference in your holiday baking. I highly, highly recommend using an oven thermometer to check that your oven is truly at 375°F. If your cookies are spreading too much, your oven might be running a bit cool. If they’re browning too quickly on the bottom, it might be too hot. Every oven is different, so keep an eye on your first batch—they are your guide. The perfect cookie will have set edges and a slightly soft center when it comes out.

Storage & Reheating Instructions

Once your decorated cookies are completely cool, you can store them in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days. For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature whenever that cookie craving hits. No need to reheat, but if you love a warm cookie, 5-10 seconds in the microwave will do the trick.

Frequently Asked Questions

• Can I make the dough ahead of time? Absolutely! You can make the dough, wrap it tightly, and keep it in the refrigerator for up to 2 days before you roll and bake. You can also freeze the dough discs for up to 3 months; just thaw overnight in the fridge before using.
• My dough is too crumbly. What did I do wrong? This usually means it was overmixed or there’s a bit too much flour. Next time, try fluffing your flour with a spoon before measuring it, and mix just until the dough comes together. If it’s already crumbly, you can try kneading in a teaspoon of milk until it becomes workable.
• What’s the best icing for decorating? A simple royal icing or a powdered sugar glaze works perfectly. Royal icing dries hard, which is great for stacking and gifting, while a glaze gives a lovely sweet finish. Both are fantastic options for these easy Christmas treats.
• Can I use this recipe for other shapes? Of course! This is your go-to dough for any cut-out cookie, making it a versatile star for all your Christmas dessert ideas. Hearts for Valentine’s, pumpkins for Halloween—it works for everything.