Description
This classic Christmas Sugar Cookies recipe features a tender and buttery cookie base, perfect for holiday decorating. Paired with an easy-to-make icing that dries to a beautiful sheen, these cookies are ideal for festive celebrations, gifting, or enjoying with family. The dough is simple to prep and chill, making rolling, cutting, and baking straightforward. Customize flavors with optional almond extract and decorate with your favorite colors and sprinkles to make your holiday treats truly special.
Ingredients
Scale
Cookies
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled, plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional but recommended for outstanding flavor)
Easy Icing
- 3 cups (360g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
- 2 teaspoons light corn syrup
- 4.5–5 Tablespoons (67–75ml) room temperature water
- Pinch of salt
- Optional: gel food coloring and sprinkles for decorating
Instructions
- Prepare workspace and plan timing: Ensure you have allotted enough time and counter space. The dough must chill for 1–2 hours, cookies cool completely after baking, and icing takes 24 hours to set fully. For immediate enjoyment, a total of 3–4 hours is needed though icing hardness may vary.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside for later incorporation.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes, until smooth and creamy.
- Add eggs and extracts: Add the egg, vanilla extract, and if using, almond extract. Beat again on high speed until thoroughly combined, about 1 minute. Scrape down the bowl edges and mix again to ensure even incorporation.
- Combine dry and wet ingredients: Add the flour mixture to the wet ingredients and mix on low speed until a soft dough forms. If dough is too sticky for rolling, add 1 additional tablespoon flour.
- Divide and roll out dough: Split dough into two equal halves. Place each on lightly floured parchment or silicone mats and roll out to approx 1/4-inch thickness using a floured rolling pin. Use additional flour as needed to prevent sticking.
- Layer and chill dough: Dust one rolled dough lightly with flour, cover with parchment, then layer the second dough on top. Cover with plastic wrap or foil and refrigerate for at least 1–2 hours or up to 2 days.
- Preheat oven and prepare baking sheets: Set oven to 350°F (177°C). Line 2–3 baking sheets with parchment paper or silicone baking mats.
- Cut cookies: Remove dough from fridge and separate layers carefully. Use cookie cutters to cut shapes. Re-roll scraps as many times as needed to use all dough. Arrange cookies 3 inches apart on prepared baking sheets.
- Bake cookies: Bake for 11–12 minutes until edges are lightly browned. Rotate pans halfway through bake time if your oven has hot spots.
- Cool cookies: Let cookies cool on sheets for 5 minutes before transferring to wire racks to cool completely. Do not cover while cooling.
- Make the icing: Stir confectioners’ sugar, vanilla, corn syrup, 4.5 tablespoons water, and a pinch of salt in a medium bowl with a fork until thick. Switch to a whisk and add an additional 1/2 tablespoon water to reach piping consistency. Add more water if needed, whisking until icing drizzles in ribbons that hold shape briefly. Add food coloring if desired, stirring in gradually.
- Decorate cookies: Use cookie-dipping, squeeze bottles, or piping bags fitted with tips (Wilton #4 recommended) to ice cookies. Usually outline first then fill center. Add sprinkles immediately after icing application if desired.
- Set icing: Allow icing to dry for 24 hours for best results. Cool decorated cookies uncovered; refrigeration can speed up drying if needed.
- Store: Keep decorated cookies covered at room temperature up to 5 days or refrigerate for up to 10 days. Plain or decorated cookies freeze well up to 3 months once icing has set.
Notes
- You can freeze cookie dough after dividing into discs wrapped in plastic for up to 3 months; thaw in refrigerator and bring to room temperature before rolling.
- Freeze iced cookies (with hardened icing) layered with parchment paper up to 3 months; thaw in fridge or at room temperature.
- Store unused icing tightly covered in refrigerator up to 2 days; bring to room temperature and thin with water if needed before use.
- Room temperature butter is critical—should be cool to the touch yet soft enough to cream easily.
- Optional flavor variations include maple, coconut, lemon, or peppermint extracts, plus spices like cinnamon or pumpkin pie spice.
- Corn syrup in icing adds adhesion and sheen; omit only if necessary.
- The icing yield covers about 24 cookies and can be halved if less is needed.
- Use gel food coloring sparingly as color darkens when icing dries.
- For faster icing set, decorate on a baking sheet and refrigerate.
Nutrition
- Serving Size: 1 cookie with icing (approximate)
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
