Christmas sugar cookies: 10 easy recipes and pro decorating hacks

These cheerful red, white and green cookies capture the spirit of the season in every bite. Soft, buttery and striped like a miniature holiday tree, they look impressive yet are surprisingly simple to make. Read on for an easy, step-by-step guide to baking striped Christmas sugar cookies that hold up for gifting and party platters.

What makes these Christmas sugar cookies special

These are classic sugar cookies updated with festive stripes. The trick is layering colored dough, chilling it, then slicing to reveal neat red, white and green bands. The result is a cookie that looks professional with little fuss.

Key benefits:

• Visual impact with simple ingredients.
• Make-ahead dough that slices cleanly after chilling.
• Custom shapes — cut trees, stars, or any holiday motif.

Ingredients for striped holiday cookies

Measure ingredients precisely for consistent texture. This batch yields about 30 medium cookies.

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, slightly softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• Red and green gel food coloring

Prep times, yield and oven basics

• Prep time: about 40 minutes active
• Cook time: 7–10 minutes per batch
• Total time: about 3 hours 50 minutes (includes chilling)
• Yield: ~30 cookies
• Oven temperature: 350°F (175°C)

Step-by-step: make the sugar cookie dough

Start with a classic cookie base. Keep steps simple and the dough chilled for clean stripes.

Dry and wet components

1. Whisk together flour, baking powder and salt. Set aside.
2. Cream the butter and sugar until light and smooth in a mixing bowl.
3. Add the egg, then the vanilla and almond extract. Beat until combined.
4. On low speed, add the flour mixture until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time.

How to create the red, white and green stripes

Layering is the visual secret. Roll thin sheets and stack them like a lasagna.

Divide and color

1. Divide the dough into three equal portions.
2. Leave one portion plain (white). Color the others with red and green gel until you reach the shade you want.

Shape and chill the layered block

1. Line three large sheets of parchment paper.
2. Roll each colored portion to about 1/8-inch thickness on its parchment.
3. Trim each sheet to the same rectangle size to match the inner dimensions of a storage container.
4. Stack the layers in the container in the order you prefer. Press gently to fuse them.
5. Cover and refrigerate until firm, at least 3–4 hours or overnight. Chilling is essential for clean slices.

Slicing, cutting shapes and baking tips

Work cold and slice only what you need for each batch to avoid sticky dough.

Slicing the layered dough

1. When firm, remove the layered block from the container.
2. Using a sharp knife, slice the block into even slabs about 1/8-inch thick.
3. Slice only enough slabs for one baking sheet at a time. Keep the remainder chilled.

Cutting shapes efficiently

1. Lightly flour a parchment-lined work surface and place a slab on it.
2. Press cookie cutters straight down to preserve the striped pattern.
3. Use a large cutter, then nest a smaller cutter into the excess dough to minimize waste.
4. Gently press any separated stripes back together with a fingertip if needed.

Baking and cooling

1. Preheat oven to 350°F and line baking sheets with parchment.
2. Arrange cookies 1–2 inches apart and bake 7–10 minutes, until the bottoms are just turning golden.
3. Let cookies rest on the sheet 5 minutes, then transfer to a rack to cool completely.

Presentation and serving ideas for striped Christmas cookies

• Decorate with royal icing or leave plain to showcase the stripes.
• Layer cookies in a tin with parchment between layers for gifting.
• Pair with hot cocoa, spiced tea or coffee for a festive platter.

Common problems and quick fixes

• If dough tears while slicing, chill it longer until firm and try again.
• Sticky dough? Dust the work surface lightly with flour or chill the slab on the counter for a few minutes before cutting.
• Colors bleeding? Use gel colors and avoid overworking the dough.

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Dr. Elise Monroe

Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.