Hanukkah Sugar Cookies Recipe

If you’re looking for a delightful, festive treat to celebrate the season, this Hanukkah Sugar Cookies Recipe is absolutely the way to go. I honestly can’t get enough of how tender and flavorful these cookies turn out, and decorating them with melted chocolate and sprinkles adds that perfect touch of holiday magic. Whether you’re baking with the kids or just want something sweet to enjoy with your afternoon coffee, these cookies will quickly become a family favorite you look forward to every year.

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Ingredients You’ll Need

These ingredients come together beautifully to create a classic sugar cookie base that’s flavorful yet tender. I love using melted butter because it blends seamlessly, giving the dough that perfect consistency. Choosing good-quality vanilla extract or paste really amps up the flavor.

• All purpose flour: The backbone of your cookies—provides structure without being too dense.
• Sugar: For sweetness and slight crispness on the edges; you can swap in superfine sugar if you want an even smoother texture.
• Melted butter: Using melted butter makes mixing easier and helps achieve a soft yet sturdy cookie.
• Egg: Binds everything together and adds a lovely richness.
• Vanilla extract or paste: Elevates the flavor and compliments the sugar’s sweetness.
• Chocolate bar (dark chocolate recommended): For melting and decorating—using dark chocolate gives a nice contrast to the sweet cookie.
• Sprinkles: Adds festive color and that extra bit of fun in both taste and appearance.

Variations

I love when recipes let me get creative, and this Hanukkah Sugar Cookies Recipe is no exception. You can easily tailor it to suit your taste or dietary needs. Here are some ways I’ve tried it myself, and I bet you’ll enjoy experimenting too.

• Gluten-Free Version: I swapped out the all-purpose flour for a gluten-free baking blend once, and they still baked up soft and tasty—just keep an eye on baking time since it might vary slightly.
• Flavor Twist: Adding a pinch of cinnamon or cardamom to the dough gives a lovely holiday vibe without overpowering the classic sugar cookie taste.
• Decoration Fun: Besides chocolate and sprinkles, I’ve tried colorful royal icing or edible glitter for different looks that wow guests at parties.
• Nut Butter Swap: For a subtle richness, replacing melted butter with almond or peanut butter adds depth, but it changes the texture, so measure carefully.

How to Make Hanukkah Sugar Cookies Recipe

Step 1: Blend Butter and Sugar Until Silky

Start by placing the melted butter and sugar in the bowl of your stand mixer fitted with the flat beater attachment. Beat them together until they’re nicely combined and smooth. One trick I learned the hard way: don’t use melted butter that’s too hot, or it can partially cook the sugar and mess with the texture. Letting it cool to just warm works best.

Step 2: Add Egg and Vanilla for Richness

Next, add in the egg and your vanilla extract or paste. Continue beating until everything is perfectly unified. You’ll notice the mixture becoming creamier—that’s exactly what you want before adding your dry ingredients.

Step 3: Incorporate Flour Without Overmixing

Slowly fold in the flour and mix for just a couple of minutes until the batter starts coming together into a dough. Trust me, mixing too long here is a common mistake I used to make, and it resulted in tougher cookies. Stop as soon as the dough forms a single ball—soft but not sticky.

Step 4: Chill the Dough for Easy Rolling

Shape the dough into one ball and wrap it tightly in plastic wrap. Pop it into the fridge for about an hour. I’ve found this step helps with rolling the dough out later and keeps the cookies from spreading too much while baking.

Step 5: Roll Out & Cut Your Cookies

Once chilled, dust your work surface with flour and roll the dough out to about 1/4 to 3/8 inch thick. I like this thickness because it bakes evenly and holds the shape of the cookie cutters well. Then, cut fun shapes—stars, dreidels, or anything festive. Place them on a baking sheet lined with parchment, spacing them roughly an inch apart.

Step 6: Bake Until Edges Are Gently Golden

Bake the cookies in a preheated oven at 170°C (350°F) with the fan on for 10-12 minutes. I always keep a close eye near the end—when the edges just start turning golden, that’s your cue to take them out so they stay tender yet slightly crisped on the outside.

Step 7: Decorate with Melted Chocolate and Sprinkles

After the cookies cool to room temperature, melt a few cubes of your chocolate bar in a piping bag that’s been resting in a glass of boiling water (this gentle heat melt method keeps the chocolate silky). Cut off a small tip of the bag and decorate your cookies however you like. While the chocolate is still wet, sprinkle on your sprinkles—this is my family’s favorite part because everyone adds their personal touch. Let the chocolate set completely before digging in.

How to Serve Hanukkah Sugar Cookies Recipe

Garnishes

I love topping these sugar cookies with melted dark chocolate and festive sprinkles because it adds that perfect mix of creamy and crunchy. Sometimes I swap sprinkles for chopped nuts or finely chopped dried fruit if I want a more grown-up twist, but the classic sprinkles never disappoint.

Side Dishes

These cookies pair wonderfully with a warm cup of spiced tea or a rich hot chocolate. At Hanukkah gatherings, I like serving them alongside latkes or a light fruit platter to balance the sweetness.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a decorative platter shaped like a menorah, and adding some gold-dusted sprinkles gives them extra festive sparkle. Gift-wise, packaged in a cute tin with a ribbon, they make irresistible edible gifts that friends and family rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature to maintain their crunch and flavor for up to a week. I’ve noticed storing them with a slice of bread inside helps keep them soft longer—it’s a handy old kitchen trick.

Freezing

If I want to prepare in advance, I freeze the unbaked cookie dough ball wrapped in plastic wrap and foil. When I’m ready, I thaw it in the fridge overnight, roll, cut, and bake fresh. Baked cookies freeze well too—just make sure they’re fully cooled and stored airtight.

Reheating

To refresh leftover cookies, popping them in a warm oven for a few minutes brings back that just-baked taste and texture. Avoid microwaving, which can make them chewy or rubbery quickly.

FAQs

Final Thoughts

This Hanukkah Sugar Cookies Recipe holds such a warm spot in my heart because it’s more than just tasty cookies—it’s about the joy of baking together and creating little sweet moments during the holidays. I love sharing it with friends and family, watching their faces light up at each decorated cookie. So go ahead, try this recipe as if you’re inviting me into your kitchen—I promise you’ll be just as hooked as I am!

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