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Christmas cookie recipe, Christmas cookies, cookie recipe, made from scratch cookie recipe

Christmas Butter Cookies

A delicious velvety, buttery cookie topped with a simple powder sugar icing and lots of fun festive sprinkles. Handed down from my Grandmother, this Butter Cookie recipe will be a fun new tradition for your family. Be sure to remember to set some out for Santa, he will for sure be thankful for them!

Total Time 1 hour


  • 2 cups of flour
  • 1 ½ cups of sugar
  • 2 sticks of butter softened
  • 1 teaspoon baking soda
  • 2 Eggs
  • 2/3 cup cornstarch 5 ½ ounces
  • 1 teaspoon vanilla


  • Powder Sugar
  • Water


  1. Preheat oven to 325 degrees and line a few baking sheets with parchment paper.
  2. Cream together the butter and sugar. Add in egg one at a time making sure to beat well in-between each one then, add vanilla.
  3. Add all dry ingredients slowly making sure to mix well.
  4. Chill dough for 30 minutes or put in freezer and chill for 15 minutes.
  5. Cover a flat surface with flour and add some to dough before rolling out.

  6. With a rolling pin, roll chilled dough out and add flour as needed so it does not stick to the rolling pin. Roll dough until about 1/2 inch thick. If you want to make the jelly cookies too, set aside half the dough or desired amount. Use all the cookie shapes you want and press them into the dough.

  7. After you have made all your cookies roll the dough back into a ball and roll it out again. Do over until no dough left.
  8. Place your cookies on a cookie sheet and bake for 10-12 minutes or until edges start to brown.
  9. While cookies are cooling start making your icing. Fill about 5-8 bowls with powder sugar and add a little water to each bowl. The amount of bowls will depend on how many different colors you want to use. Mix water and sugar together until it reaches a semi thick consistency.
  10. Add your choice of food coloring to each bowl and mix well.
  11. Remove cookies from oven and let cool completely before icing.
  12. Spoon icing onto cookies and use spoon to spread the icing around. Set decorated cookies on the parchment paper; add sprinkles to cookies if desired.
  13. After cookies have dried store in an air tight container for up to one week.

Recipe Notes

If you need to make your icing thicker add more sugar, for thinner icing add more water. Icing is easier to spread when it is a little thicker. Set iced cookies on a paper plate when adding the sprinkles so it is not a super huge mess to clean up.