Finally, avoid adding too much flour. It can be tempting to add more if the dough feels soft, but remember: soft dough = soft cookies. Adding extra flour will make them dry and crumbly. If the dough feels sticky, chill it instead of adding more flour.
Serving Suggestions
When I serve these cookies, I love to pile them high on a big holiday platter surrounded by candy canes and sprigs of greenery. The red and green sugar sparkles under the lights and instantly puts everyone in a festive mood. These cookies pair beautifully with a mug of hot chocolate topped with whipped cream—it’s a combo I treat myself to at least once every December weekend.
Another way I love serving them is alongside other holiday classics like gingerbread men, peppermint bark, and chocolate crinkle cookies. They add a soft, buttery counterpoint to richer or spiced desserts. If you’re hosting a cookie exchange, these always disappear first because they’re the most “classic Christmas” recipe you can offer.
For kids’ parties or school events, I’ve placed these cookies in little cellophane bags tied with red ribbon. They look adorable and taste even better after sitting overnight—the flavors meld together beautifully. If you want to get fancy, add a tag that says “Santa’s Favorite”—because honestly, these are exactly the type of cookies he’d expect on Christmas Eve.
And of course, there’s the cozy option: enjoy them warm from the oven with a glass of cold milk. That classic combo never gets old, and I always sneak at least one cookie this way—quality control, of course.
Variations & Customizations
One variation I tried last year was adding white chocolate chips to the dough, and they created little pockets of creamy sweetness that worked surprisingly well. If you want something slightly richer without changing the classic flavor profile, this variation is a winner.
Another fun twist is rolling the dough balls in colored sugar before pressing them with a fork. This gives them an all-over sparkle rather than the sprinkle-on-top look. I’ve also done half red and half green batches for a stunning holiday cookie platter.
For a flavor boost, you can increase the almond extract slightly—but be careful, it’s strong. I once used a full teaspoon, and the flavor was overpowering. A little goes a long way. You can also sub the almond extract for lemon extract if you want a brighter, citrusy cookie.
Lastly, if you want a more decorative look, you can skip the fork marks entirely and press the dough with a flat glass dipped in sugar, creating smooth, sparkly rounds. They look like soft bakery cookies and are especially pretty with fine sanding sugar.
How to Store, Freeze & Reheat
When I store these cookies, I always use airtight containers with parchment between the layers to keep them soft and prevent sticking. At room temperature, they stay fresh for up to a week thanks to the cream cheese in the dough, which helps retain moisture.
If you want to freeze them, both the baked cookies and the dough freeze beautifully. For baked cookies, let them cool completely, then freeze in single layers before transferring to a freezer bag. They thaw quickly—just a few minutes on the counter—and taste as fresh as the day they were baked.
For freezing the dough, I like to roll it into balls, freeze them on a tray, then store them in a freezer bag. When you’re ready to bake, let them thaw for about 10 minutes, press them with a fork, add sanding sugar, and bake as directed. This makes holiday baking unbelievably easy—perfect for when you need a last-minute treat.
As for reheating, sugar cookies don’t need much. If you like them warm, a quick 5–7 seconds in the microwave brings back that fresh-from-the-oven softness without drying them out. Be careful—more than that, and they can turn rubbery.
Nutrition Information
These cookies are definitely a treat, but part of what I love about them is that they aren’t overly heavy or greasy. Each cookie contains a moderate amount of fat from the butter and cream cheese, but because the recipe uses only one stick of butter, they’re not as rich as shortbread or butter cookies. The sugar provides the classic sweetness we expect from holiday cookies, but the dough isn’t cloyingly sweet thanks to the balance of vanilla and almond.
The cornstarch adds structure without density, so the cookies feel lighter than many traditional sugar cookies. Flour makes up the bulk of the cookie’s volume, contributing to the soft, tender crumb. If you want a slightly lighter version, you can reduce the sugar by ¼ cup without hurting the texture.
And of course, the sanding sugar does add a little extra sweetness, but it also adds that irresistible holiday sparkle. If you’re watching your sugar intake, use less topping or skip it entirely, though honestly—I never do. To me, those colorful sugar crystals are part of the magic.
FAQ Section
1. Can I make the dough ahead of time?
Yes! I often make the dough a day in advance and keep it chilled. The flavors deepen overnight, and the cookies bake beautifully the next day. Just let the dough soften for 10 minutes before shaping.
2. Why did my cookies spread too much?
This usually happens when the butter or cream cheese is too warm. If your dough feels sticky or soft, chill it for at least 15 minutes before baking. It makes a big difference.
3. Can I substitute gluten-free flour?
I’ve tried this recipe with a high-quality 1:1 gluten-free flour blend, and it actually turned out great. The texture is slightly more delicate, but still soft and delicious.
4. Can I freeze the baked cookies?
Absolutely! I freeze them all the time. They thaw quickly and taste like they were baked that morning. Just be careful stacking them so the sugar doesn’t rub off.
5. Can I add icing instead of sanding sugar?
Yes, you can ice them once cooled. I recommend a simple vanilla glaze. Keep in mind that icing will make the cookies sweeter and slightly softer on top.
Conclusion
These Classic Christmas Sugar Cookies bring everything I love about holiday baking—simplicity, nostalgia, and flavor that instantly makes your home feel warmer. Every time I pull a tray from the oven, I’m reminded why this recipe has stayed in my family for so long. Whether you’re baking for loved ones or just treating yourself to a cozy day in the kitchen, these cookies never fail to bring joy. I hope they become part of your holiday traditions the way they’ve become part of mine.