Description
This Christmas Sugar Cookies recipe features classic cut-out cookies with crisp edges and soft centers, perfect for holiday decorating. The easy icing is simple to make and sets beautifully, allowing for vibrant colors and festive designs. Ideal for gifting or holiday parties, these cookies combine buttery, vanilla-scented dough with a smooth, sweet glaze that hardens to a professional finish.
Ingredients
Scale
Cookie Dough
- 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 makes the flavor outstanding)
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 salt (optional)
- Optional: gel food coloring & sprinkles for decorating
Instructions
- Prepare the Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl and set aside to mix the base for the cookie dough.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until completely smooth and creamy, about 3 minutes, ensuring a light and fluffy texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and optional almond extract on high speed for about 1 minute. Scrape the bowl sides and bottom to incorporate all ingredients evenly.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture on low speed until just combined. The dough will be soft; add an extra tablespoon of flour if it is too sticky for rolling.
- Divide and Roll Dough: Split the dough into two equal parts. Roll each portion out on lightly floured parchment or silicone mats to an even 1/4-inch thickness, ensuring ease in cookie cutting.
- Stack and Chill: Dust one rolled dough lightly with flour, cover with parchment, then place the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for 1–2 hours or up to 2 days to firm up the dough for cleaner cuts.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Cut and Arrange Cookies: Remove the top dough from the fridge, carefully separate if stuck, and cut into shapes with cookie cutters. Re-roll scraps as needed. Place cookies about 3 inches apart on baking sheets.
- Bake: Bake cookies for 11–12 minutes or until edges are just lightly browned. Rotate sheets halfway if your oven has hot spots. Cool cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make the Icing: In a medium bowl, fork-stir confectioners’ sugar, vanilla extract, corn syrup, 4.5 Tbsp water, and optional salt. Whisk in additional 0.5 Tbsp water if too thick until the icing ribbons slightly when drizzled, indicating the right consistency.
- Color and Decorate: Add gel food coloring a drop at a time to tint icing. Decorate cookies using dipping, squeeze bottles, or piping bags, outlining first then filling in. Add sprinkles immediately after icing application if desired.
- Set and Store: Allow icing to dry completely for 24 hours for best finish. Decorated cookies can be stored covered at room temperature for up to 5 days or refrigerated up to 10 days.
Notes
- Cookies have crisp edges with soft, tender centers, ideal for cut-outs.
- The almond extract in the dough enhances the flavor but is optional.
- Icing sets solid in about 24 hours, perfect for gifting and stacking.
- Decorating tips: outline cookies with icing first and then flood for a smooth finish.
- Refrigerate decorated cookies on a baking sheet to speed up icing setting.
Nutrition
- Serving Size: 1 cookie with icing (approx. 40g)
- Calories: 150
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
