Hanukkah Sugar Cookies Recipe

If you’re looking for a delightful, festive treat to sweeten your holiday celebrations, you’ve got to try this Hanukkah Sugar Cookies Recipe. I absolutely love how these cookies turn out—light, buttery, and perfectly sweet with just the right touch of vanilla. They’re not only a joy to make but also a fantastic way to bring a bit of creative fun into your kitchen, especially with the kiddos. Plus, decorating them with chocolate and sprinkles adds that extra sparkle that makes Hanukkah cookies extra special. Trust me, once you make these, they’ll be a holiday staple in your home too!

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Ingredients You’ll Need

This Hanukkah Sugar Cookies Recipe relies on a few basic pantry staples that work beautifully together to create that classic sugar cookie flavor you’ll instantly love. I always recommend using fresh butter and good-quality vanilla extract or paste—it makes a noticeable difference in taste.

• All purpose flour: The backbone of your cookies; sift it if you want an extra light texture.
• Sugar: I prefer granulated white sugar for that perfect sweet crunch.
• Butter: Melted and unsalted butter enhances flavor and keeps the cookie tender. I always let it cool slightly before mixing.
• Egg: Adds structure and richness; room temperature works best here.
• Vanilla extract or paste: This is what gives the cookies their warm, inviting aroma.
• Chocolate bar: I like using dark chocolate to contrast with the sweet cookie base—perfect for decorating.
• Sprinkles: Choose festive colors or shapes to make your cookies truly shine for Hanukkah.

Variations

I love to switch things up with this Hanukkah Sugar Cookies Recipe depending on the mood or holiday traditions. Feel free to tweak the decorating or even the flavors—it’s all about making this recipe your own.

• Gluten-free version: I swapped regular flour for a gluten-free blend once, and these cookies still came out tender and delicious—just mind the baking time a bit.
• Flavor twist: Adding a pinch of cinnamon or a bit of orange zest to the dough creates a subtle festive flair that my family can’t get enough of.
• Chocolate variation: I sometimes melt white chocolate instead of dark for a sweeter, creamier decoration that pairs beautifully with blue and white sprinkles.
• Dairy-free adaptation: Using a plant-based butter substitute works well here, but be sure it’s melted and cooled to avoid curdling the dough.

How to Make Hanukkah Sugar Cookies Recipe

Step 1: Mix Melted Butter and Sugar Until Smooth

Start by placing your melted butter and sugar into the stand mixer bowl fitted with the flat beater attachment. Beat these together until the mixture is smooth and creamy. This step is crucial because it ensures the sugar begins to dissolve into the butter, resulting in a tender, melt-in-your-mouth cookie. Don’t rush—take about 2 minutes here for the perfect base.

Step 2: Add Egg and Vanilla, Beat Until Combined

Next, crack in the egg and pour your vanilla extract or paste. Keep beating until everything is unified into a glossy batter. I find that using vanilla paste makes for an especially vibrant flavor with those pretty little specks scattered through the dough.

Step 3: Incorporate Flour Gently to Form Dough

Now add the flour and mix just until your batter turns into a dough. Be careful not to overmix here; too much stirring can make the cookies tough, which is something I learned the hard way early on. Aim for a couple of minutes max until the dough holds together.

Step 4: Chill the Dough for One Hour

Shape the dough into a tight ball with your hands and wrap it up in plastic wrap. Pop it in the fridge for an hour to rest. This chilling step is key—it helps prevent spreading during baking and makes rolling out the dough so much easier.

Step 5: Roll Out and Cut Your Cookies

Once chilled, flour your surface lightly and roll out the dough to about 1/4 to 3/8 inch thick—this thickness gives you that lovely soft center with a gently crisp edge. Grab your favorite cookie cutters—Stars of David, dreidels, or simple circles work great—and cut out your shapes. Place them about an inch apart on a baking tray lined with parchment paper. My family loves making a whole plate of mixed shapes to nibble throughout the holiday.

Step 6: Bake Until Edges Are Golden

Bake at 170°C (350°F) with the fan on for 10-12 minutes. Keep an eye on them—the edges should just start to turn golden, but the center will look soft. That’s when you know they’re perfectly done. Overbaking is a common pitfall that I avoid by staying close to the timer.

Step 7: Cool Before Decorating

Let the cookies cool completely on a wire rack before decorating. I can’t stress enough how important this step is—if the cookies are warm, your chocolate decoration won’t set properly and might melt away.

Step 8: Melt Chocolate and Decorate

Melt a few cubes of your chocolate bar by placing a piping bag inside a glass filled with boiling water—this gentle warming method keeps the chocolate smooth and perfect for piping. Snip a tiny hole at the end of the bag and pipe your designs onto the cookies. Sprinkle on your festive Hanukkah sprinkles immediately while the chocolate’s still soft, and let everything set before serving.

How to Serve Hanukkah Sugar Cookies Recipe

Garnishes

I usually garnish these Hanukkah sugar cookies with a few bright blue and white sprinkles to keep with the holiday theme, but honestly, go wild! Silver nonpareils or edible glitter bring an extra festive touch. Sometimes I swirl the melted chocolate in delicate Star of David shapes—that’s always a crowd-pleaser.

Side Dishes

These cookies pair wonderfully with a cozy cup of hot cocoa or freshly brewed tea—perfect for sharing stories or lighting the menorah. I also recommend a side of latkes or a small plate of fresh fruit for a balanced holiday dessert spread.

Creative Ways to Present

For the holidays, I like arranging these sugar cookies on a tiered dessert stand alongside gelt (chocolate coins) and menorah-shaped candies—that presentation really wows guests. Wrapping a bunch of them in clear cellophane tied with blue ribbon also makes for beautiful edible gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and fresh for up to five days, though in my house, they rarely last that long! Just make sure to layer them with parchment paper to keep the decorations intact.

Freezing

If you want to prep ahead, you can freeze the dough ball wrapped tightly in plastic wrap for up to one month. Thaw it overnight in the fridge before rolling and cutting. Alternatively, baked cookies freeze well too—just freeze them flat on a tray, then transfer to a container.

Reheating

To freshen up stored cookies, pop them in a 300°F oven for 3-5 minutes. This warms them just enough to recapture that soft, fresh-baked feeling without melting the chocolate decorations.

FAQs

Final Thoughts

I can’t tell you how many times this Hanukkah Sugar Cookies Recipe has brought my family together around the kitchen counter, smiling and sharing stories while decorating. It’s one of those recipes that’s both nostalgic and joyful, with just enough sweet magic to make the holiday even brighter. So when you make these cookies, know you’re not just baking—you’re creating memories that will live on beyond the holiday season. Go on, grab your rolling pin and cookie cutters, and enjoy a wonderful Hanukkah filled with love, laughter, and the best sugar cookies ever.

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