Description
Classic Christmas sugar cookies with a tender, buttery texture, perfectly complemented by a smooth, sweet, easy-to-make icing. These cookies are ideal for holiday decorating and gifting, featuring a simple dough that chills for perfect rolling and cut-outs, then baked to a delicate golden edge with a soft center. The icing can be tinted with food coloring and decorated with sprinkles to add festive cheer.
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)
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
- Plan Your Timing: Ensure you have enough time and counter space; dough chilling, cookie cooling, and icing setting require several hours. For hardened icing, allow 24 hours; for quicker enjoyment, 3-4 hours suffice.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer with a paddle attachment, beat softened butter and sugar on high speed for about 3 minutes until smooth and creamy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) on high speed until fully combined, scraping sides as needed.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and mix on low speed until just combined. If dough is too soft to roll, add an additional tablespoon of flour.
- Divide and Roll Dough: Split dough into two equal parts. On lightly floured parchment paper or silicone mat, roll each to an even 1/4-inch thickness. Dust with flour as needed.
- Stack and Chill Dough: Dust one rolled dough lightly with flour, place parchment on top, then layer the second rolled dough atop. Cover with plastic wrap or foil and refrigerate for 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 or silicone mats.
- Cut Cookies: Remove chilled dough top piece carefully. Use cookie cutters to cut shapes. Re-roll scraps and repeat with second piece.
- Arrange and Bake: Place cookies about 3 inches apart on sheets. Bake 11-12 minutes until edges lightly brown. Rotate pans if oven has hot spots. Cool on sheet for 5 minutes, then transfer to wire racks.
- Make Icing: Stir confectioners’ sugar, vanilla, corn syrup, 4.5 Tbsp water, and salt (if using) with a fork until thick. Switch to a whisk and add up to 0.5 Tbsp more water to reach a consistency where icing drizzles in a ribbon that holds shape briefly.
- Color Icing: Add gel food coloring 1-2 drops at a time, stirring to desired hue. Divide into bowls if using multiple colors.
- Decorate Cookies: Dip cookies, or pipe with squeeze bottles or bags fitted with small tips. Outline first, then flood. Add sprinkles immediately if desired.
- Set Icing: Let icing dry for 24 hours for a hardened finish. Cookies can be refrigerated on a baking sheet to speed up setting. No need to cover during drying.
- Store Cookies: Keep decorated cookies covered at room temperature up to 5 days or refrigerate up to 10 days.
Notes
- Almond extract is optional but enhances cookie flavor beautifully.
- If dough is sticky or too soft, add flour incrementally to stabilize.
- The icing should be slightly thick but pourable; adjust water slowly for best results.
- Gel food coloring is preferred for vibrant colors without thinning the icing.
- Cookies can be decorated before icing is fully dry but allow 24 hours for best set.
- Store iced cookies in airtight containers to maintain freshness.
