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Few things make a holiday spread look as cheerful as these Christmas sugar cookies layered with red white and green stripes. This method transforms humble pantry staples into festive treats worthy of any cookie exchange and every family gathering. The dough is tender and rich with almond and vanilla then chilled and sliced for perfectly neat stripes. Each bite tastes as good as they look and these cookies have become my go to for class parties neighbors cookie tins and especially Christmas Eve with my family.
One year I made these with my little ones and we laughed our way through the layering and cutting. Now it is a tradition and a favorite memory.
Ingredients
- All purpose flour: gives structure and tenderness to the cookies Look for unbleached flour with a soft texture for best results
- Baking powder: helps cookies puff slightly for a soft bite Make sure yours is fresh by checking the expiration date
- Salt: boosts and balances all the flavors Use fine sea salt for even mixing
- Unsalted butter: lends richness and helps the cookies hold their shape European style butter gives an extra touch of creaminess
- Sugar: sweetens and helps with the crisp edges Opt for superfine if possible for easy creaming
- Egg: binds the dough and adds just a bit of moisture Choose large eggs at room temperature for even mixing
- Vanilla extract: rounds out the flavor with warm notes Pure extract gives the best classic taste
- Almond extract: lifts everything with a subtle nutty aroma Use pure almond extract and never imitation for holiday baking
- Red and green gel food coloring: gives the cookies their iconic stripes Gel kind is best for vibrant color without making the dough sticky
Instructions
- Make the Dry Mix:
- Whisk together the flour baking powder and salt until fully combined and set aside This step keeps the cookies light and even
- Cream the Butter and Sugar:
- Beat room temperature butter and sugar together with a mixer until light pale and fluffy This usually takes about three minutes and is key for a tender crumb
- Add the Wet Ingredients:
- Add the egg vanilla and almond extract to the creamed butter mixture Beat on high until thoroughly combined scraping down the bowl sides as needed
- Incorporate the Dry Mix:
- With the mixer on low add the dry flour mixture in two to three batches until just combined If the dough is too soft sprinkle in a bit more flour until it rolls easily
- Divide and Color the Dough:
- Split the dough into three equal pieces Keep one plain for white Add red coloring to one and green to another Knead in the color until no streaks remain
- Shape and Chill the Stripes:
- Roll each colored dough between parchment paper sheets to one eighth inch thickness Measure and trim rectangles to fit your chosen container for stacking
- Layer for Stripes:
- Line a container with plastic wrap Layer the red white and green rectangles pressing gently to stick Cover and refrigerate at least four hours or overnight so the colors set firm
- Slice and Cut Shapes:
- Unmold the chilled dough block and cut even slices about one sixth to one eighth inch thick If the dough strips separate gently press back together with your fingers
- Cut Cookies:
- Use your favorite cookie cutter to cut shapes pressing close together to minimize scraps Arrange cookies on a parchment lined baking sheet
- Bake and Cool:
- Bake at three hundred fifty degrees for seven to ten minutes just until barely golden on the bottom Cool on the baking sheet five minutes then transfer to a rack to cool totally
My favorite part is that almond extract It makes the whole kitchen smell like Christmas and takes the cookies to a bakery level I always think of my grandmother letting us pour in the almond and how excited we were for cookie day
Storage Tips
Once cooled store cookies in an airtight container for up to one week To keep them extra soft place a slice of sandwich bread in the container Do not refrigerate the baked cookies as they dry out but both sliced dough and stacked blocks can chill for several days
Ingredient Substitutions
If you are sensitive to almond flavor leave out the almond extract and add extra vanilla for a purely classic taste For dairy free swap in plant based butter but stay away from oil or margarine for best texture
Serving Suggestions
These cookies are perfect on a holiday dessert board with fudge peppermint bark or truffles They also make lovely edible gifts wrapped in cellophane bags or tins For a really special touch let kids help dip in white chocolate and add sprinkles
Cultural and Historical Notes
Sugar cookies are rooted in American Christmas traditions with recipes dating back to colonial times The layered stripe technique adds a modern twist but brings all the nostalgia of classic rolled cookies Decorating and baking with family remains a cherished holiday ritual
Seasonal Adaptations
Switch up colors for other events Try autumn shades for Thanksgiving Use blue and white for winter or Hanukkah
Success Stories
Readers have shared sweet stories of bringing these cookies to school bake sales and office parties with rave reviews One mom told me she sends them overseas to family and they arrive in perfect condition The vibrant layers make every gathering more festive
Freezer Meal Conversion
Once dough is sliced place the layers between sheets of parchment and seal well in a freezer bag The dough can be frozen up to three months Thaw overnight in the fridge then slice and bake as usual Fresh cookies ready in a snap
These colorful cookies bring big smiles every year and are even better shared. Have fun with the stripes and let your holiday creativity shine.
Common Recipe Questions
- → How do you achieve vibrant striped layers?
Color portions of the dough with gel food coloring, roll flat, stack in layers, and chill thoroughly before slicing.
- → Why does the dough need to be chilled?
Chilling firms the dough, ensuring clean slices, sharp layers, and easy cutting into shapes without sticking or blurring colors.
- → Can I substitute almond extract?
Yes, you can use more vanilla extract, or leave it out entirely if you prefer a pure vanilla flavor.
- → How thick should I slice the dough?
Slice the dough in thin even slices, about 1/6 to 1/8 inch thick, to promote even baking and beautiful striped cookies.
- → What is the best way to store these cookies?
Keep the cookies in an airtight container at room temperature for several days, or freeze for longer storage.
- → Can I make these cookies in advance?
Yes, the dough can be prepared and chilled overnight, or the cookies can be baked ahead and stored until serving.