Easy Christmas Sugar Cookie Macarons

I have to confess something. Every December, I get the urge to bake something that feels a little magical. Something that looks festive on a plate but still gives off that warm “homemade treat” energy. These Easy Christmas Sugar Cookie Macarons hit that sweet spot for me. They’re soft, chewy, sparkly, and honestly, they taste like Christmas in a bite.

They’re also so much more approachable than they look. If you’ve ever been scared of making macarons, I promise you, this recipe will feel like I’m right there in your kitchen cheering you on. You’ll get the cute shells, the sugar cookie flavor, the buttercream filling, and all the Christmas vibes without the stress.

What Are Christmas Sugar Cookie Macarons?

Think of classic French macarons, but dressed up for the holidays. These shells have a soft vanilla-sweet almond flavor, topped with festive sprinkles for sparkle. Inside, you get a creamy sugar cookie-style buttercream that tastes like the frosting you’d swipe off a Christmas cookie when you were a kid. It’s nostalgic and elegant at the same time.

Why These Macarons Feel Special

These cookies feel like a holiday tradition in the making. They’re pretty enough for a Christmas table, but the flavor is warm and familiar. You get the fun of decorating without mixing twenty colors of royal icing. And they’re small enough for gifting, sharing, or just leaving a couple out for Santa.

Why You’ll Love This Recipe

• They taste like classic Christmas sugar cookies but in macaron form.
• They’re beginner-friendly, and I’ll walk you through all the intimidating parts.
• They look fancy without being fussy.
• You can customize the colors, sprinkles, and filling so easily.
• They store well, so you can make them ahead for parties.
• They’re naturally gluten-free thanks to almond flour.

Tools You’ll Need

These aren’t fancy tools, just kitchen friends that make the process smoother.

• Mixing bowls. You’ll need one large bowl for the meringue and one for the dry ingredients.
• Electric mixer or stand mixer. This whips the egg whites into a stable meringue.
• Fine mesh sieve. Helps you get those almond flour and powdered sugar lumps out, giving you smooth shells.
• Silicone spatula. Perfect for folding the batter gently.
• Kitchen scale. This is a big one, because macarons love accurate measurements.
• Piping bags. For piping even shells and neat filling.
• Round piping tip, around ½ inch (12 mm). It helps keep the shells uniform.
• Baking sheets. Use sturdy ones so they bake evenly.
• Silicone baking mat or parchment paper. This keeps the shells from sticking.
• Oven thermometer. Optional, but your macarons will love you for checking the real oven temp.

Ingredients

For the Macaron Shells

• 1 cup (100 g) almond flour
• 1 cup (120 g) powdered sugar
• 3 large egg whites (100 g), room temperature
• ¼ cup (50 g) granulated sugar
• ½ teaspoon vanilla extract
• Optional: red or green gel food coloring
• Festive sprinkles for topping

For the Sugar Cookie Buttercream

• ½ cup (113 g) unsalted butter, softened
• 1½ cups (180 g) powdered sugar
• 1 tablespoon heavy cream
• ½ teaspoon vanilla extract
• ⅛ teaspoon almond extract (optional, but it gives that sugar cookie vibe)
• Pinch of salt

Instructions

Make the Macaron Shells

1. Sift the dry ingredients
2. Sift the almond flour and powdered sugar together into a bowl. If anything chunky remains, toss it, don’t force it through. You want the smoothest flour possible for smooth shells.
3. Whip the egg whites
4. Add your egg whites to a clean bowl. Start whipping until they become foamy. Add the granulated sugar slowly, a spoonful at a time. Keep whipping until you reach stiff peaks. The meringue should stand up straight when you lift the whisk. If it bends, whip a little longer.
5. Add vanilla and coloring
6. Mix in vanilla extract. If you want red or green shells, add a tiny drop of gel coloring. Go slowly, or you’ll end up with neon macarons.
7. Fold the batter
8. Add the almond flour mixture to the meringue in two batches. Fold gently with your spatula. This part feels intimidating, but you’ll get it. You want the batter to flow like thick lava. When you can drop a ribbon of batter and it disappears into itself in about 10 seconds, you’re good.
9. Pipe the shells
10. Transfer the batter to a piping bag fitted with your round tip. Pipe small rounds, about 1½ inches wide, onto your baking mats or parchment. Tap the baking sheet firmly on the counter to release air bubbles.
11. Add sprinkles
12. Sprinkle the tops lightly while the macarons are still wet. If you wait too long, the sprinkles won’t stick.
13. Let them rest
14. Let the shells sit at room temperature until they form a dry skin, usually 30 to 60 minutes. Touch one gently. If it doesn’t stick to your finger, they’re ready.
15. Bake
16. Bake at 300°F (150°C) for 14–16 minutes. The shells should have little “feet” and feel set. If they wobble, give them another minute or two.
17. Cool completely
18. Let the shells cool on the tray before peeling them off.

Make the Sugar Cookie Buttercream

1. Beat the butter
2. Beat softened butter until smooth and creamy.
3. Add powdered sugar
4. Mix in powdered sugar gradually. Add the heavy cream, vanilla, almond extract, and salt. Beat until fluffy.
5. Pipe the filling
6. Pair your macaron shells, then pipe a swirl of buttercream on one half. Add the top shell and press gently.

Maturing (Optional but Amazing)

Let the filled macarons rest in the fridge for at least 12–24 hours. This lets the flavors settle and makes them softer and chewier.

Serving Ideas

• Add a little edible glitter for an extra Christmas sparkle.
• Serve on a festive platter with hot cocoa or peppermint coffee.
• Use a mix of red, green, and plain shells for a pretty trio.

Variations and Customizations

• Make peppermint buttercream by swapping vanilla with peppermint extract.
• Add crushed candy canes inside for crunch.
• Tint half the batter red and swirl it into white batter for a candy-cane effect.
• Use a cinnamon-sugar buttercream for a snickerdoodle vibe.

Storage and Make Ahead

• Store macarons in an airtight container in the fridge for up to 5 days.
• Freeze filled macarons for up to 2 months. Thaw overnight in the fridge.
• You can make shells ahead and freeze them separately before filling.

Pro Tips and Mistakes to Avoid

Here’s the stuff I’d tell you if we were baking together.

• Overmixing and undermixing both cause problems. Aim for that slow-flowing ribbon texture.
• Don’t skip sifting. It’s annoying, but it absolutely makes smoother shells.
• Humidity is the enemy. If it’s a rainy day, the resting step may take longer.
• Use gel food coloring, not liquid. Liquid can ruin the batter.
• If your shells crack, the oven was probably too hot. That’s why I love using an oven thermometer.

Recipe Details

• Yield. 20 to 24 macarons
• Prep time. 30 minutes
• Rest time. 30 to 60 minutes
• Bake time. 14 to 16 minutes
• Total time. About 1 hour 15 minutes

Nutrition (Per Macaron)

• Calories. about 110
• Fat. 6 g
• Carbs. 13 g
• Protein. 2 g

Final Thoughts

I hope you make these Easy Christmas Sugar Cookie Macarons and feel that little spark of holiday joy I feel every time I bake them. If you try them, I’d genuinely love to hear how yours turn out. And if you end up sharing a batch with friends or family, that makes them even sweeter. Enjoy every festive bite.