Gordon Ramsay Christmas Cookies Recipe

I assumed Christmas cookies were all about decoration. Pile on the icing, go heavy on sprinkles, and hope no one notices they taste like cardboard. Big mistake.

I didn’t understand the mechanics behind why a sugar cookie spreads, why some turn brittle, and why others taste like sweet flour. Then I got into Gordon Ramsay’s system—no-chill dough, structural balance, and a technique that gives you cookies that hold their shape with a soft snap and buttery finish. This is the version I wish I had years ago.

Here’s how to make cutout cookies that don’t puff, spread, or break apart—plus how to decorate them without turning them into sugar bombs.

Why This Works (And Where Most Go Wrong)

Most Christmas cookie recipes tell you to chill the dough. That’s a band-aid for unbalanced butter-to-flour ratios. Ramsay’s system works without chilling because:

• The flour is dialed in to counteract spreading
• The butter is creamed just enough—not whipped into air
• The dough is rolled before baking, not after refrigeration

People screw this up by using melted butter, overmixing, or thinking more sugar = better flavor. None of that helps if your reindeer cookie comes out shaped like a splat.

Ingredients That Actually Matter

• 225g / 1 cup unsalted butter – Soft, not melted. You want pliable, not liquid. This is the structure setter.
• 1 cup caster/superfine sugar – Dissolves faster, so your dough doesn’t feel grainy.
• 1½ tsp vanilla extract – Pure only. This is your main flavor driver.
• 1 large egg – Room temp. Binds without shocking the butter.
• 3 cups all-purpose flour – Spoon and level. Too much and you’re eating drywall.
• ¾ tsp baking powder – Just enough lift for tenderness, not puffing.
• ¾ tsp salt – Brings out the butter and vanilla.

Icing – Optional, but if you do it, go royal (powdered sugar + egg white or meringue powder). Dries hard, doesn’t smear.

How To Make Gordon Ramsay Christmas Cookies

Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Line two trays with parchment. No silicone mats—they can make cookies brown too fast.

Cream the butter and sugar. 60 seconds on medium speed. It should look like smooth paste, not fluffy cake batter.

Crack in the egg, add vanilla, beat until it looks emulsified. If it separates, your butter was too cold.

In a separate bowl, whisk flour, baking powder, and salt. Slowly add to wet mix on low. When it clumps like Play-Doh and pulls from the sides, stop. Do not overbeat.

Lightly flour your counter. Divide dough into 2 discs, press flat. Roll to 3mm (1/8″) for snappy cookies, 6mm (1/4″) for softer ones. Keep pressure even—use guides or rolling pin bands if needed.

Cut shapes, transfer with an offset spatula onto trays. Space them 2cm apart. Bake for 10 minutes, rotating trays halfway. Edges should be just golden, not brown.

Cool fully on trays. They’ll firm as they cool. Decorate only when room temp.

What Gordon Ramsay Says About This Dish

“Precision is what makes baking work. You can’t wing it.”

– That hit me hard. I used to eyeball flour like a savage. When I finally weighed ingredients, I stopped having dough that cracked or stuck.

“Butter sets the tone—too soft and you lose the plot.”

– If your dough is sticky or you’re dusting with too much flour while rolling, check your butter. It should leave a fingerprint, not sink.

“Keep your cookies light but packed with flavor.”

– Vanilla and salt balance is crucial. I tried it once without salt. Never again. It tasted like hotel shortbread.

What I Got Wrong (And How I Fixed It)

• Used cold butter – Dough stayed lumpy. Wouldn’t roll smooth.
• Scooped flour from the bag – Cookies turned dense and didn’t spread at all.
• Baked too long waiting for browning – They harden after baking. Pull them when the edges turn gold.
• Moved them too early – They fell apart. Let them cool on the tray for at least 5 minutes.

Variations That Actually Hold Up

• Citrus Twist – Add 1 tsp orange zest to the dough for a brighter edge.
• Chocolate Version – Replace ½ cup of flour with cocoa powder. Reduce baking powder to ½ tsp.
• Spiced Christmas – Add ½ tsp cinnamon + ¼ tsp nutmeg. Subtle but festive.

Skip almond extract unless you’re going for marzipan vibes. It overpowers fast.

Pro Tips That Change the Game

• Roll between sheets of parchment – No sticking, no extra flour, and dead-even thickness.
• Use cookie cutter like a stamp, not a twist – Twisting seals the edges and ruins shape.
• Decorate with piping bags or squeeze bottles – More control, less mess.
• Let icing dry 8–12 hours uncovered if gifting or stacking.

Storage + Leftover Moves

• Store: Airtight at room temp for up to 1 week. Layer with parchment.
• Freeze: Baked cookies can freeze for 3 months. Stack with parchment between layers in zip-top bags.
• Reheat: Not recommended. These aren’t meant to be served warm.
• Leftover hack: Crumble into ice cream or yogurt. Or sandwich two around Nutella.

FAQs – Covering What You Might Ask

Q: Can I skip the baking powder?
A: Don’t. Even this small amount helps the cookies stay tender without puffing. Skipping it makes them too firm.

Q: Can I use margarine?
A: No. You’ll get greasy, flat cookies with off flavor. Butter is non-negotiable here.

Q: Why didn’t my cookies hold their shape?
A: Dough too warm, flour undermeasured, or you overbeat after adding flour.

Q: Can I chill the dough if I want to prep ahead?
A: Yes—but roll first, then chill. Trying to roll cold dough = pain.

Q: Can I color the dough?
A: Yes, but use gel food coloring. Liquid will throw off your texture.

Try More Recipes:

• Gordon Ramsay Cowboy Cookies Recipe
• Gordon Ramsay Fondue Cookies Recipe
• Gordon Ramsay Shortbread Cookies Recipe