Christmas Sugar Cookies

 Peetz Christmas Sugar Cookies

Christmas Sugar Cookies

Christmas Sugar Cookies are a must on everyone’s baking list during the holiday season. Dig out all the Christmas cookie cutters you have been collecting over the years. In anticipation of times spent with family and friends, these cookies are a two-step process.

First, bake your cookies, until the edges are golden brown. Cool. Next , you are ready to whip up a batch of our Best Ever Royal Icing.

Fill your kitchen with fun, laughter, and special memories by baking these delicious holiday cookies.

Don’t forget to leave some out on Christmas Eve for that hard-working Santa Claus. Ho! Ho! Ho!

Christmas Sugar Cookies

Christmas Sugar Cookies

Servings 4 dozen cookies


  • 1 1/4 cups Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend plus extra for rolling cookies on the counter
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter at room temperature and cut into 1/2 inch pieces
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 recipe Best Ever Royal Icing


  • In a medium bowl, whisk together Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend with the baking powder.
  • In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and the sugar for 2 minutes.
  • Add the eggs and vanilla extract. Beat for 1 minute.
  • Sprinkle over the dry ingredients.  
  • Beat just until combined.
  • Divide dough in half. Shape into a round and flatten into a disk.
  • Wrap each disk in plastic and refrigerate for one hour.
  • Line two baking sheets with parchment paper.
  • Remove dough from fridge and sprinkle some Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend on the countertop.
  • Roll sugar cookie dough to  1/8 of an inch thick.
  • Cut out cookies and place on the baking trays, keeping space between.
  • Place the filled cookie trays in the refrigerator for 15 minutes.
  • Preheat oven to 350 F.       
  • Once chilled, place cookies in the oven and bake for 10 to 12 minutes.
  • Remove from oven and let cool for 2 minutes before transferring to plate.
  • Let cool completely before decorating with Best Ever Royal Icing.
Tried this recipe?Let us know how it was!

How does using room temperature butter make a difference in cookie recipes?

Butter needs to be at room temperature to enhance the creaming process. Creaming is achieved when beating butter with sugar. The warm butter allows the sugar crystals to enter creating pockets. When baked, these pockets help the cookie  dough to rise. And voila! Light and airy cookies.

So, leave your butter on the counter until it is warm enough to hold the imprint of your finger. If you are rushed for time, you can also place whole sticks of butter in the microwave for 10 seconds.

 How can I make these cookies dairy free?

We recommend Vegan Buttery Sticks from Earth Balance as a butter replacement. This plant-based substitute does the trick. It is used by many professional bakers in Canada.

Can I use this recipe to make drop cookies?

Yes, you can. Simple roll the cookies into 1- inch rounds. Next, place on the baking tray and press down with a fork or decorative Christmas press. Refrigerate for 15 minutes and then bake.

Why do you suggest refrigeration before baking?

The process of chilling the cookies slighting before placing in the oven makes the cookies hold the shape better. The edges of rolled cookies are just that much crisper.

Christmas Sugar Cookies

2 Replies to “Christmas Sugar Cookies”

  1. Recipe proportions must be wrong .was more like a thick cake batter . .after adding 3/4 cup almond flour was able to shape into crescents…..still not possible to roll out and use cookie cutter even with the addition .

    1. H Darlene

      thank you for taking the time to write me and provide feedback. I have not made this recipe in a couple of years, I will have to make it and update it accordingly, curious that it was so wet, did you perhaps use Xtra large eggs instead of large, or was the butter or alternate fat to warm or measured heavy, do you think chilling the dough, for an evening would have made a difference, sorry i couldn’t be more help but i have see and feel the daugh to correct it. Be sure to contact me directly at

      once again thank you for your time and constructive feedback

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