Sweet Christmas Sugar Cookies covered in dark and white chocolate with candy cane sprinkles on top! These are perfect party Christmas cookies!
Christmas is all about the cookies, and of course the gifts and family time, but those cookies! There’s nothing better than getting the whole family involved and creating a big giant mess in the kitchen with lots of frosting covered fingers and flour everywhere, am I right?
A simple sugar cookie dough is what works best for Christmas cookies, it’s easy to make and can be decorated, sandwiched or dipped in so many different ways. You can even make fun reindeer cookies or gingerbread man style Linzer cookies or you can keep things simple and just dip your cookies in some really good quality dark chocolate and sprinkle crushed candy canes on top. It’s a win-win situation and all bases are covered.
ingredients needed for Christmas sugar cookies
- All purpose flour
- Baking powder
- Vanilla extract
- Dark chocolate chips
- White chocolate chips
- Candy canes
Making the sugar cookie dough
- Mixing the ingredients
This is a classic cream style recipe. The dry ingredients are mixed together while the butter and sugar are creamed together to create a light airy batter. A dd the egg and make sure to scrape down the sides of the bowl frequently.
- Add the dry ingredients
Combine the flour mixture into the creamed butter and egg and mix until a dough formed and pulls away from the sides of the bowl.
- Chilling the sugar cookie dough
I always like to let my cookie dough relax and firm up in the fridge. This helps prevent them spreading too thin as they bake and ending up flat.
- Baking the dough
Once the cookies have been cut out using a 3 inch cookie cutter and placed on a baking pan, you can begin to bake them. They bake quickly so keep an eye on them and as soon as they turn golden around the edges, take them out of the oven and let cool before dipping in the chocolate.
FAQ’s about this Christmas sugar cookie recipe
Sugar cookies should be about one quarter inch thick.
A silpat mat or parchment paper work best and will guarantee to be non-stick.
As you are rolling out the cookie dough, make sure to dust the table with four to prevent sticking.
No they are not soft baked but also not hard like a gingersnap.
more great holiday cookies
Double Chocolate Christmas Sugar Cookies
- 2 cups all purpose flour
- ½ tsp baking powder
- 1 stick butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups dark chocolate chips
- 1 ½ cups white chocolate chips
- 2 candy canes crushed in a snack bag with a rolling pin
- Preheat the oven to 350° F.
- Combine the flour and baking powder in a bowl.
- Using a hand or stand mixer, beat the butter and sugar until creamy and light.
- Add the vanilla and egg and beat for a further 2-3 minutes.
- On low speed gradually add the flour until the dough forms into a ball.
- Cover with plastic wrap and chill for 30 minutes.
- Cut the dough in half and using a rolling pin, roll the dough out on a well floured surface until about 1/4 inch thick.
- With a 2-3 inch cookie cutter, cut out circles from the dough and transfer them to a baling sheet lined with parchment paper.
- Repeat until all of the dough has been used.
- Bake in the oven for 13 minutes and then let cool while you melt the chocolate.
- In microwave safe bowls melt 1 1/2 cups dark chocolate chips in one bowl and 1 1/2 cups white chocolate chips in another.
- Dip one half of each cookie into the dark chocolate and place back onto the parchment paper.
- Sprinkle some of the crushed candy cane on top of the chocolate.
- Drizzle the un-dipped half with the white chocolate.
So gorgeous! I love that they’re chocolate dipped.
gorgeous Gerry- I love how these have the best of all Christmas Cookie worlds!
The year has gone by SO FAST. It’s crazy. But I always have time to take a cookie break! :-)
PRETTIEST COOKIES EVER. I’m ready for holiday baking!
OMG don’t remind me how close christmas is. Instead, feed me!
These are picture perfect!!!
Love these cookies, and cheers to double chocolate!
These look fabulous, how many does the recipe make?