This delightful Christmas Sugar Cookie Pie is the most fun and festive holiday dessert! Loaded with red, white, and green Jimmies in a soft and tasty melt-in-your-mouth sugar cookie base.
This treat is topped with peppermint buttercream and garnished with holiday candies like Candy Canes, colorful Holiday M&M's, and yummy Hershey Kisses!
Making cookies is always a highlight of the holiday season for me. Christmas sugar cookies are a classic staple during the holidays. Sugar cookies are so versatile, you can make them in all sorts of shapes, sizes, and colors!
Sugar cookie dough is super easy to make, and we use it for so many different types of cookies and cookie bars.
This sugar cookie pie will take your Christmas cookies to the next level! It's also a great recipe to hang onto for an alternative to birthday cake!
Loaded with all sorts of Christmassy candy, it's a great recipe for baking with kids. Let them decorate the top with holiday colors and their favorite toppings.
For more holiday baking inspiration, check out these Gingerbread Crunch Cookies, these delicious Eggnog Cookies with Eggnog Buttercream, or these super easy, adorable No-Bake Nutter Butter Reindeer Cookies!
Shopping List
Wet Ingredients. Butter, Egg, Peppermint Extract, Vegetable Oil
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt
Topping. Peppermint Frosting, Christmas Jimmies or Sprinkles, Mini Candy Canes, any other candies (Optional)
How to Make Christmas Sugar Cookie Pie
Pre-heat your oven to 325 degrees F. Spray a 9-inch pie plate with cooking spray, or lightly grease it so that the sugar cookie crust doesn't stick to the dish.
In a large mixing bowl, using a hand mixer or a large bowl in a stand mixer on medium speed, cream together the Butter and Granulated Sugar until light and fluffy.
Add Egg and Peppermint Extract and continue to cream them together until fully mixed.
Drizzle the Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to fully mix the ingredients together.
Add the flour mixture, All Purpose Flour, Baking Soda, and Cream of Tartar into the butter mixture and stir until just combined.
Hand stir in the holiday Jimmies.
Press the cookie dough into the prepared pie dish or pie pan. You can of course use a baking dish if you prefer for these Sugar Cookie Bars. The time will adjust slightly because the cookie bars won't be as thick.
Bake at 325 degrees F for 33–38 minutes. It is done when the edges are golden brown and the center is set.
After removing the cookie pie from the oven, allow it to cool to room temperature. Once fully cooled, top with buttercream frosting.
Decorate with Candy Canes evenly around the outer of the cookie pie.
Decorate with Holiday M&M's, Candy Canes, and Hershey Kisses. Slice and serve!
Storage & Freezing
Storage: Store your cooled cookie pie in an airtight container, or covered in plastic wrap, in the refrigerator for up to 7 days. This cookie pie is best enjoyed within 2-3 days of being freshly baked.
Freezing: This cookie pie can be stored in a sealed container and frozen for up to 3 months.
Substitutions & Variations
- Candy. You can use any of your favorite candies in this Christmas pie, like white chocolate chips, mini peanut butter cups, rainbow sprinkles, M&Ms, etc.
- Frosting. Use any kind of frosting you like. Chocolate Frosting would be a decadent treat, or you could make any color of frosting with this Almond Frosting recipe. Alternatively, to add a few warm spices, this Eggnog Frosting is also delicious!
- Sugar Cookie Pie Crust. Make the sugar cookie dough as instructed, but when you press it into the pie dish, make a large well in the center so that the crust comes up at the sides slightly, and fill with your favorite pie filling instead of frosting!
- Decorations. You can use all sorts of frosting, icing, candies, and chocolate to add flavor and texture to this cookie pie, but you can also place them in any way you want. Put the toppings on randomly, or make them symmetrical, or even make a picture on top, it's up to you!
- Extract. Vanilla Extract or Almond Extract is a great substitution for Peppermint in this recipe.
Pro Tips
What makes a good cookie? Does it have a soft center, crispy edges, and chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available make sure to stir and lift ingredients before scooping them into a measuring cup.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful
Have you tried this Christmas Sugar Cookie Pie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookie pie turned out! I would also love to read your comments below. Let me know what you thought of this Christmassy cookie pie! It really does help!
More Easy Recipes for the Holidays
- Peanut Butter Reindeer Cookies
- Eggnog Snickerdoodle Cookies
- Grinch Sugar Cookies
- Almond Sugar Cookies
- Peanut Butter Blossoms
- Oreo Sugar Cookies
- Gingerbread Crinkle Cookies
- Eggnog Cookies
- Classic Pecan Pie Bars
- Pie Crust Cookies
- Easy Iced Oatmeal Cookies
- No Bake Nutter Butter Rudolph Cookies
- Cranberry Orange Cookies
- Grasshopper Christmas Tree Cookies
Christmas Sugar Cookie Pie
Ingredients
- ½ cup Granulated Sugar 100g
- ½ cup Butter Softened
- 1 Egg Large
- ½ teaspoon Peppermint Extract
- ½ cup Powdered Sugar 65g
- ¼ cup Vegetable Oil
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ⅓ cup Christmas Jimmies or Sprinkles
- 1 cup Prepared Peppermint Frosting
Instructions
- Pre-heat oven to 325 F Degrees. Spray a 9-inch pie plate with cooking spray.
- In a large mixing bowl or using a stand mixer, cream Butter and Granulated Sugar together until light and fluffy.
- Add Egg and Peppermint Extract and continue to cream them together until fully mixed.
- Drizzle Vegetable Oil into the butter mixture and add Powdered Sugar. Scrape the sides of the bowl as needed to fully mix the ingredients together.
- Add dry ingredients of All Purpose Flour, Baking Soda, and Cream of Tarter into the butter mixture and stir until just combined.
- Hand stir in holiday Jimmies.
- Press the sugar cookie mix into the prepared pie dish.
- Bake at 325 F degrees for 33-38 minutes. It is done when the edges are golden brown and the center is set.
- Remove from the oven and allow to cool to room temperature.
- Top with buttercream frosting and decorate with Holiday M&M's, Candy Canes, and Hershey Kisses. Slice and serve!
Notes
- Storage: Store your cooled cookie pie in an airtight container, or covered in plastic wrap, in the refrigerator for up to 7 days. This cookie pie is best enjoyed within 2-3 days of being freshly baked.
- Freezing: This cookie pie can be stored in a sealed container and frozen for up to 3 months.
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