Need a classic cookie recipe that makes enough for everyone on your list? Look no further than these addictive and festive Christmas Sugar Cookies. 

christmas sugar cookies

I have a Christmas binder full of recipes that I’ve been adding to for about 10 years! Ever since I started doing the Christmas Treat Boxes, I wanted to have a spot to hold onto the recipes that were KEEPERS and be able to pull them out year after year. This recipe was ripped from an old Real Simple magazine and the page has yellowed with time. It’s so good I think because it is a traditional sugar cookie, but it actually tastes good! The vanilla is really what makes it. Use good vanilla extract (i.e. real) here because it will make or break these cookies. 

The other reason I love this recipe is that I can make one batch of this dough and it makes a TON of cookies – especially if I use my smaller cookie cutters. BONUS: they only take 4-5 minutes in the oven to bake. My favorite way to do this is to make this dough ahead of time (like, December 1) and then just keep it in the freezer until it gets closer to Christmas or holiday party time. Then I just thaw it in the fridge overnight, roll and bake! It makes it feel a lot easier and I end up with enough tasty happy cookies for everyone. 

christmas sugar cookies

I just use colored sugar to decorate these, but you could go all out and use frosting or sprinkles. And, yes, I’m calling these “Christmas Cookies” but they would really work for any time of year depending on the shapes you want to cut them into. I’ve seen super cute wedding cake cookies for bridal showers, and I’ve used this recipe for Valentine’s Day cookies too. If it isn’t the holidays, these are so good dipped in melted chocolate. Of course, you could do that for Christmas, too, it’s up to you and your creativity. 


Mixed Berry Hand Pies
Serves 8
Flakey dough envelopes a fresh tart berry filling - perfect for early spring and for celebrating Pi Day on 3/14.
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Prep Time
1 hr 30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Total Time
2 hr
For the Crust
  1. 2 ½ cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 tablespoon sugar
  4. 5 tablespoons organic nonhydrogenated shortening (such as Spectrum organic), chilled
  5. 10 tablespoons cold unsalted butter, cut into ¼ inch pieces
  6. 6 - 8 tablespoons ice water
For the Mixed Berry filling
  1. 1/3 cup granulated sugar
  2. 2 Tablespoons cornstarch
  3. 1 Package (6 ounces) Blackberries
  4. 1 Package (6 ounces) Raspberries
  5. 1/2 cup Blueberries
  6. 1/2 teaspoon lemon zest
  7. 1 large egg
  8. 1 teaspoon water
  9. Coarse Sugar or Sanding Sugar
  1. Make the pie dough. Make sure to chill the shortening a few hours or the day before you want to use it. In the bowl of a food processor, pulse the flour, salt, and sugar.
  2. Sprinkle the butter and shortening pieces all over the top and pulse again until the mixture looks like coarse crumbs.
  3. With the machine running, through the feed tube add the water one tablespoon at a time until the dough starts to come together. In drier climates like Central Oregon, you will need a little more water. Don’t over blend - when the dough is getting clumpy it’s done!
  4. Remove to a work surface and form into two discs. Wrap with plastic wrap and refrigerate for at least an hour. You can make the crust a week ahead or even freeze up to 3 months ahead and thaw overnight in the fridge.
  5. Mix together the berry filling. In a mixing bowl, add the cornstarch and the sugar together. Add the berries and the lemon zest and gently fold the berries to mix everything together.
  6. In a small bowl, whisk together the egg and the water well. Set aside until you are ready to assemble the pies.
  7. When the crust has chilled an hour, preheat the oven to 400 degrees F.
  8. Remove one of the discs and roll on a lightly floured countertop to a rectangle roughly 10 x 14. Trim the edges so you have a straight rectangle, then cut into 4 large squares.
  9. Spoon about 2 tablespoons of the berry filling onto one half of each square, then brush the edges of the square with the egg wash. Fold over crimp with a fork to seal the edges. Cut three vent holes in the top of each pie, and brush the top with egg wash. Sprinkle generously with the sanding sugar.
  10. Bake 20-25 minutes, until golden brown. Repeat with the other disc of dough to make a total of 8 hand pies.
  11. I had extra berry filling and saved the pie scraps from trimming. If you have leftovers, spoon the filling into a pie plate or small casserole dish and top with the leftover pie scraps. Brush with egg wash and sprinkle with sugar, and bake 25-35 minutes until golden brown and bubbling.
  12. Let cool slightly on a wire rack before serving with ice cream or eating out of hand. Delish!
  1. You can make this pie dough ahead and freeze it until you are ready to bake it. Put in the fridge overnight to thaw and then roll, cut, assemble and bake as directed.
  2. This is my FAVORITE pie dough - I use it for all my pies. The mixture of organic shortening and butter is flakey and flavorful.
Adapted from Sweet Home by Rebecca Miller Ffrench and
Adapted from Sweet Home by Rebecca Miller Ffrench and
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