Christmas Sugar Cookies

Q: How far in advance can I make sugar cookies for Christmas?

You can make the cookie dough up to 2 days ahead and store it in the fridge wrapped tightly in plastic. Baked cookies (without icing) last about 1 week at room temperature , while iced cookies stay fresh for up to 5 days in an airtight container. For long-term storage, freeze baked or decorated cookies for up to 3 months .

Q: How long does the icing take to dry?

This easy glaze icing typically takes 24 hours to fully set at room temperature. While you can enjoy the cookies earlier, stack or package them only after the icing is completely firm and dry to avoid smearing.

Q: Can I use margarine instead of butter?

Technically, yes—but you’ll sacrifice both flavor and texture . Margarine contains more water and less fat than real butter, which may lead to spreading and flatter cookies. For best results, stick with unsalted butter .

Q: What’s the best way to get sharp cookie cutter edges?

Roll your dough to ¼ inch thickness , chill it thoroughly before cutting, and use metal cookie cutters with a firm press. Re-chill the cut shapes before baking to help them maintain their sharp outlines.

Q: How do I keep cookies from spreading too much?

This is all about the chilling step . Roll out the dough before chilling, refrigerate for at least 1–2 hours , and keep it cold until ready to cut and bake. Over-mixing and too-warm butter can also cause spreading, so use room-temp butter that’s still cool to the touch—not greasy or melty.

Question 1

How far in advance can I make sugar cookies for Christmas?

Accepted Answer

You can make the cookie dough up to 2 days ahead and store it in the fridge wrapped tightly in plastic. Baked cookies (without icing) last about 1 week at room temperature, while iced cookies stay fresh for up to 5 days in an airtight container. For long-term storage, freeze baked or decorated cookies for up to 3 months.

Question 2

How long does the icing take to dry?

Accepted Answer

This easy glaze icing typically takes 24 hours to fully set at room temperature. While you can enjoy the cookies earlier, stack or package them only after the icing is completely firm and dry to avoid smearing.

Question 3

Can I use margarine instead of butter?

Accepted Answer

Technically, yes—but you’ll sacrifice both flavor and texture. Margarine contains more water and less fat than real butter, which may lead to spreading and flatter cookies. For best results, stick with unsalted butter.

Question 4

What’s the best way to get sharp cookie cutter edges?

Accepted Answer

Roll your dough to ¼ inch thickness, chill it thoroughly before cutting, and use metal cookie cutters with a firm press. Re-chill the cut shapes before baking to help them maintain their sharp outlines.

Question 5

How do I keep cookies from spreading too much?

Accepted Answer

This is all about the chilling step. Roll out the dough before chilling, refrigerate for at least 1–2 hours, and keep it cold until ready to cut and bake. Over-mixing and too-warm butter can also cause spreading, so use room-temp butter that’s still cool to the touch—not greasy or melty.

Ingredients

Instructions

Notes

Nutrition