These Christmas Cookies for Holiday Parties are buttery, tender, and hold their shape so every tree, star, and snowflake looks picture-perfect. The dough mixes in minutes, rolls like a dream, and bakes with soft centers and lightly crisp edges. I have baked countless batches for cookie swaps and parties, and these are my reliable showstoppers.
Why You’ll Love This Christmas Cookies for Holiday Parties
- No-spread dough that keeps crisp shapes and clean edges.
- Buttery flavor with soft centers that stay fresh for days.
- Easy to decorate with quick royal icing or a simple glaze.
- Make-ahead and freezer-friendly for stress-free entertaining.
- One base dough with endless festive variations.
Christmas Cookies for Holiday Parties Ingredients & Substitutions
Makes: about 36 cookies, 3-inch shapes
- All-purpose flour 3 cups or 360 g. For gluten-free, use a 1:1 baking blend and add 1 extra tablespoon milk if the dough feels dry.
- Cornstarch 1 tablespoon, optional, for extra tender cookies and less spread.
- Baking powder 1 teaspoon. Skip baking soda to help cookies hold shape.
- Fine sea salt 1/2 teaspoon. If using salted butter, reduce to a pinch.
- Unsalted butter 1 cup or 226 g, softened. Dairy-free works with high-quality plant butter sticks.
- Granulated sugar 1 cup or 200 g. For deeper flavor, swap 2 tablespoons with light brown sugar.
- Large egg 1. For egg-free, use a flax egg and chill dough well before rolling.
- Vanilla extract 2 teaspoons. Add 1/2 teaspoon almond extract for classic bakery flavor, or swap with orange or peppermint extract.
- Milk or heavy cream 1 to 2 tablespoons as needed for a smooth, cohesive dough.
Royal Icing for Decorating:
- Powdered sugar 3 cups or 360 g, sifted.
- Meringue powder 2 tablespoons, plus 4 to 6 tablespoons warm water. Or use 2 tablespoons pasteurized liquid egg whites and water as needed.
- Vanilla extract 1/2 teaspoon. Optional 1 teaspoon light corn syrup for shine and softer bite.
- Food coloring gel and festive sprinkles.
No meringue powder on hand? Make a simple glaze: 2 cups powdered sugar, 3 to 4 tablespoons milk, 1 teaspoon corn syrup, and 1/2 teaspoon vanilla.
Step-by-Step Instructions to Make Christmas Cookies for Holiday Parties
1. Whisk the dry ingredients
In a medium bowl, whisk flour, cornstarch, baking powder, and salt until evenly combined.
2. Cream butter and sugar
In a stand mixer or with a hand mixer, beat butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy. Beat in the egg, vanilla, and almond extract if using, scraping the bowl.
3. Bring the dough together
Mix in the dry ingredients on low speed until mostly combined. If the dough looks floury or crumbly, add milk 1 tablespoon at a time and mix just until it clumps and holds together when pressed. Do not overmix.
4. Chill the dough
Divide dough in half, flatten into discs, wrap, and chill 45 to 60 minutes until firm but rollable. You can chill up to 48 hours.
5. Roll and cut
Preheat oven to 350 F or 177 C. Roll one disc between two sheets of parchment to 1/4 inch thickness. Cut shapes, then transfer to a parchment-lined sheet. Gather scraps, chill 5 minutes, and reroll. For the cleanest edges, pop trays into the freezer for 10 minutes before baking.
6. Bake and cool
Bake 8 to 10 minutes for 3-inch cookies, rotating the pan halfway. Edges should look set with no browning. Cool on the pan 5 minutes, then move to a rack to cool completely.
7. Make the royal icing
Whisk powdered sugar and meringue powder. Beat in warm water and vanilla until thick but pipeable, about 8 to 10 minutes on low. Add water 1/2 teaspoon at a time for outlining and flooding consistencies. Tint with gel colors.
8. Decorate and set
Outline cookies, then flood and decorate with sprinkles. Let icing dry uncovered until surface is set, 4 to 6 hours, or overnight for stacking.
Tips for Success
- Weigh your flour or fluff, spoon, and level to avoid dry dough.
- Softened butter should give slightly when pressed, not greasy.
- Roll between parchment to skip extra flour and prevent sticking.
- Chill cut cookies on the tray for ultra-sharp edges.
- Do not overbake. Pale edges keep centers tender.
- Use pasteurized egg whites or meringue powder for safe icing.
Variations of Christmas Cookies for Holiday Parties
- Peppermint Bark: Add 1/2 teaspoon peppermint extract to dough and dip baked cookies in melted dark chocolate. Top with crushed candy canes.
- Gingerbread Spice: Add 2 teaspoons warm spice mix and 2 tablespoons molasses. Reduce milk as needed.
- Cranberry Orange: Add 1 tablespoon orange zest to dough and glaze with orange icing. Sprinkle with finely chopped dried cranberries.
- Chocolate Cut-Outs: Replace 1/2 cup flour with Dutch-process cocoa and add 1 extra tablespoon milk.
- Gluten-Free: Use a 1:1 gluten-free flour blend and chill cut cookies 15 minutes before baking.
- Dairy-Free: Use plant butter sticks and skip almond extract if the butter is already flavored.
Serving Suggestions: What to Pair with Christmas Cookies for Holiday Parties
- Arrange a cookie board with these cut-outs, chocolate-dipped pretzels, candied nuts, and fresh clementines.
- Serve with hot cocoa, chai, mulled wine, or classic eggnog.
- Offer small bowls of sprinkles and crushed peppermint for a decorate-your-own station.
Storage & Reheating Instructions
- Room temperature: Store decorated cookies in an airtight container up to 5 days. Separate layers with parchment.
- Freeze unbaked: Freeze cut dough on a tray, then transfer to a bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
- Freeze baked: Undecorated cookies freeze up to 2 months. Thaw at room temp, then decorate.
- Set icing for travel: Let decorated cookies dry 12 to 24 hours before stacking for parties.
- Refresh: If cookies soften, warm on a sheet at 300 F for 3 to 4 minutes, then cool.
Memories Made Around the Table
Every December I bake a double batch, queue up carols, and let the kids choose their shapes and sprinkle mixes. I love seeing the platter arrive at the party and everyone reach for the sparkling stars first.
FAQs
Do these cookies hold their shape? Yes. Chilling the dough and trays prevents spread, and using baking powder instead of baking soda helps keep edges sharp.
Can I make the dough ahead? Absolutely. Chill up to 48 hours or freeze discs up to 2 months. Thaw overnight in the fridge, then roll.
What if I do not have meringue powder? Use pasteurized liquid egg whites, or make the simple powdered sugar glaze listed above.
How thick should I roll the dough? About 1/4 inch for soft centers. Go 1/8 inch for crisp cookies and bake 1 to 2 minutes less.
Can I skip almond extract? Yes. Replace with more vanilla, or try orange or peppermint extract for holiday flair.
Final Thoughts
With a reliable no-spread dough, glossy icing, and festive variations, these Christmas Cookies for Holiday Parties will be the hit of your cookie table. Bake ahead, decorate with joy, and watch them disappear.
Christmas Cookies for Holiday Parties That Don't Spread
Equipment
- 1 Stand mixer or hand mixer
- 1 Rolling Pin
- 2 Baking Sheet
- 2 Parchment paper sheets for rolling and baking
- 1 Cookie cutters assorted shapes
- 1 Wire rack
- 2 Piping bags or squeeze bottles for decorating
Ingredients
Cookies
- 3 cup all-purpose flour
- 1 tablespoon cornstarch optional, for extra tender cookies
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg large
- 2 teaspoon vanilla extract
- 0.5 teaspoon almond extract optional
- 1 tablespoon milk or heavy cream add up to 2 tbsp as needed for cohesive dough
Royal Icing
- 3 cup powdered sugar sifted
- 2 tablespoon meringue powder
- 4 tablespoon warm water add more as needed (up to 6 tbsp) for consistency
- 0.5 teaspoon vanilla extract
- 1 teaspoon light corn syrup optional for shine and softer bite
- Food coloring gel and festive sprinkles
Simple Glaze (optional)
- 2 cup powdered sugar
- 3 tablespoon milk add more as needed (3 to 4 tbsp total)
- 1 teaspoon light corn syrup
- 0.5 teaspoon vanilla extract
Instructions
Cookies
- In a medium bowl, whisk the flour, cornstarch, baking powder, and salt until evenly combined.
- In a stand mixer or with a hand mixer, beat the butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy. Beat in the egg, vanilla, and almond extract (if using), scraping the bowl.
- Mix in the dry ingredients on low speed just until mostly combined. If the dough looks floury or crumbly, add milk 1 tablespoon at a time and mix only until it clumps and holds together when pressed. Do not overmix.
- Divide dough in half, flatten into discs, wrap, and chill 45 to 60 minutes until firm but rollable. You can chill up to 48 hours.
- Preheat oven to 350°F (177°C). Roll one disc between two sheets of parchment to 1/4-inch thickness. Cut shapes, then transfer to a parchment-lined baking sheet. Gather scraps, chill 5 minutes, and reroll. For the cleanest edges, chill or freeze trays for 10 minutes before baking.
- Bake 8 to 10 minutes for 3-inch cookies, rotating the pan halfway. Edges should look set with no browning. Cool on the pan 5 minutes, then move to a rack to cool completely.
Royal Icing
- Whisk powdered sugar and meringue powder. Beat in warm water and vanilla until thick but pipeable, about 8 to 10 minutes on low. Add water 1/2 teaspoon at a time to adjust outlining and flooding consistencies. Tint with gel colors.
Decorate
- Outline cookies, then flood and decorate with sprinkles. Let icing dry uncovered until surface is set, 4 to 6 hours, or overnight for stacking.