If you’re looking for a festive treat that tastes as delightful as it looks, you’ve got to try this Christmas Sugar Cookies with Easy Icing Recipe. I absolutely love how these cookies turn out – tender, buttery, and perfectly sweet – and the icing? It’s just so simple yet gives you that dreamy, glossy finish that every holiday cookie deserves. Stick with me because I’m going to walk you through every detail so you’ll nail these cookies and wow your friends and family this season.
Why You’ll Love This Recipe
- Classic Holiday Flavor: A buttery, tender cookie base enhanced with vanilla and just a hint of almond extract makes every bite full of cozy Christmas vibes.
- Easy Yet Stunning Icing: The icing is super simple to whip up but dries with a perfect sheen and firmness that makes decorating a breeze.
- Perfect for Gifting: These cookies stay fresh beautifully and look like they came from a fancy bakery, so they’re great to share.
- Kid-Friendly Fun: This recipe is easy enough to involve the kids, making holiday baking a sweet family tradition.
Ingredients You’ll Need
These ingredients come together to create that classic sugar cookie texture and flavor we all crave, and the icing is designed for easy mixing and decorating. When it comes to shopping, sticking to quality extracts and fresh butter makes a noticeable difference!
- All-purpose flour: I recommend spooning and leveling the flour for accuracy to keep the cookies tender, not dry or crumbly.
- Baking powder: Just a little lift for those cookies to keep them soft with a tiny bit of rise.
- Salt: A pinch balances the sweet and enhances the flavors in both the dough and the icing.
- Unsalted butter: Room temperature butter is key here—soft but cool to the touch for the right texture.
- Granulated sugar: For that classic sugar cookie sweetness and slight crunch in the bite.
- Egg: Room temperature works best so it blends smoothly into the dough.
- Vanilla extract: The backbone of sugar cookie flavor – don’t skip this!
- Almond extract (optional): A game-changer if you want to elevate the flavor; just 1/4 to 1/2 teaspoon adds a subtle nutty hint that I find irresistible.
- Confectioners’ sugar: The base for the easy icing, it gives you that silky texture.
- Light corn syrup: This gives the icing a beautiful shine and helps it set firm without cracking, trust me — don’t skip it.
- Water: Room temperature to control the icing consistency.
- Gel food coloring & sprinkles (optional): For giving your cookies a festive flair.
Variations
I love how versatile this Christmas Sugar Cookies with Easy Icing Recipe is—you can easily tweak it to suit your taste or dietary preferences. Don’t be afraid to experiment; that’s part of the fun!
- Flavor swaps: Instead of almond extract, try peppermint or lemon extract for a fresh twist—I once surprised my family with peppermint sugar cookies that vanished in no time!
- Spiced cookies: Add pumpkin pie spice or cinnamon to give a warm, cozy flavor that’s perfect for winter nights.
- Gluten-free version: Swap the all-purpose flour for a gluten-free blend and add a teaspoon of xanthan gum; I’ve tried this for friends and got rave reviews.
- Vegan adaptation: Use dairy-free butter and plant-based egg substitutes like flax eggs, and the dough still comes out fantastic.
How to Make Christmas Sugar Cookies with Easy Icing Recipe
Step 1: Whisk and Cream – The Dough Comes Together
First, whisk your dry ingredients—flour, baking powder, and salt—in a bowl. This ensures your leavening and salt are evenly distributed for perfect cookie texture. Then, beat the softened butter and sugar on high speed until smooth and creamy, about 3 minutes. This is key for light, tender cookies. Add in the egg, vanilla, and almond extract, and mix until just combined, scraping down the bowl so everything mixes evenly. Finally, add your dry ingredients on low speed until the dough forms. If it feels too sticky to roll out, add a tablespoon more flour gently—dough softness can vary with humidity and butter temperature.
Step 2: Roll, Stack, and Chill for Perfect Cookies
Divide the dough into two equal balls. On lightly floured parchment or silicone mats, roll each dough ball to about 1/4-inch thickness. I find using a rolling pin with thickness rings helps here! Stack the rolled sheets with flour dusting between, cover tightly, and refrigerate for at least 1-2 hours or up to 2 days. This chilling is crucial—it firms up the dough, making it easier to cut shapes without distortion during baking.
Step 3: Cut Shapes and Bake to a Light Golden Perfection
Preheat your oven to 350°F (177°C) and line baking sheets. Carefully peel apart the chilled dough stack, and cut out your favorite festive shapes. I love making classic stars, trees, and candy canes. Re-roll scraps, but keep it light—overworking can make the cookies tough. Place the cutouts 3 inches apart and bake for 11-12 minutes. You’ll notice the edges just starting to color—that’s your cue! Let cookies cool on the sheet 5 minutes, then transfer to wire racks to cool completely before icing. Patience here means no melted icing!
Step 4: Mix Up the Easy Icing to Shine Bright
Whisk confectioners’ sugar, vanilla, corn syrup, salt, and most of the water together. It looks stiff—don’t worry! Switch to a whisk and add the remaining water slowly until the icing flows off the whisk in a ribbon that holds a moment before melting back in. This tells you the consistency is perfect for both outlining and flooding your cookies. If you want to add gorgeous color, gel food coloring works beautifully—drop in 1-2 drops at a time till you hit your desired hue since colors darken as the icing dries.
Step 5: Decorate and Let the Magic Happen
Whether you dip, spoon, or pipe, this icing makes decorating straightforward and fun. I love outlining first with a piping bag fitted with a small tip, then flooding inside with thinned icing—this technique keeps edges crisp. Add sprinkles right after icing each cookie while it’s still wet for that extra festive sparkle. You can enjoy your cookies as soon as the icing sets, but for that signature firm sheen, let them dry uncovered at room temperature for up to 24 hours. If you want to speed this up, pop the decorated cookies on a baking sheet in the fridge for an hour or so—just don’t forget them!
Pro Tips for Making Christmas Sugar Cookies with Easy Icing Recipe
- Keep Butter at the Right Temperature: I learned the hard way that butter that’s too soft makes sticky dough, so aim for cool-to-touch but soft butter for easy rolling.
- Don’t Skip Chilling the Dough: Chilling helps the cookies hold their shape and prevents spreading during baking—your cutout shapes will look crisp and clean every time.
- Test Your Icing Consistency: That ribbon test is your best friend—too thick and the icing won’t spread, too thin and it’ll run off.
- Patience With Drying Time: Let the icing fully set to avoid smudging; I often decorate the night before a party and store in a cool spot for perfect results.
How to Serve Christmas Sugar Cookies with Easy Icing Recipe
Garnishes
I personally love to add a sprinkle of festive colored sugar or tiny nonpareils before the icing dries—it makes the cookies extra cheerful and sparkly. Sometimes I use edible glitter for a magical dusting, especially if serving kids, because who doesn’t want to eat a little sparkle at Christmas?
Side Dishes
These cookies pair beautifully with a warm cup of spiced tea, hot cocoa topped with marshmallows, or even eggnog during holiday gatherings. If you’re hosting a Christmas brunch, setting out a cookie platter alongside fresh fruit and cheese boards always gets rave reviews.
Creative Ways to Present
One year I packaged these cookies in little cellophane bags tied with red and green ribbons for neighbors—and they were a huge hit! For parties, try stacking cookies in clear glass jars layered with colorful icing or sprinkles visible. You can also use cute holiday-themed trays or cookie tins to make the presentation feel extra special.
Make Ahead and Storage
Storing Leftovers
Once the icing has set completely, I store these cookies in an airtight container at room temperature for up to 5 days, and they hold up wonderfully—still soft and delicious. I’ve also kept them refrigerated for up to 10 days when needing more time, though I prefer them at room temperature for the best texture and flavor.
Freezing
I’ve frozen both the dough and the finished cookies successfully. Dough discs wrapped in plastic wrap freeze well for up to 3 months; just thaw overnight in the fridge before rolling. It’s a huge time saver during busy holidays. For cookies, wait until the icing is fully dry before freezing in layers separated by parchment paper. Thaw at room temperature to keep that perfect texture and shine.
Reheating
I usually don’t reheat sugar cookies because they taste best cooled and fresh, but if you want a warm cookie experience, just warm one gently in the microwave for 10-15 seconds—be careful not to melt the icing. Alternatively, let them come to room temperature after thawing from the fridge or freezer for the best flavor.
FAQs
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Can I make these Christmas Sugar Cookies with Easy Icing Recipe without almond extract?
Absolutely! Almond extract is optional but really enhances the flavor. If you’re not a fan or want a simpler vanilla flavor, just omit it. You can also swap it for other extracts like peppermint or lemon depending on your preference.
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How long does the icing take to dry completely?
The icing typically needs about 24 hours at room temperature to fully set and harden for that perfect sheen and firmness. If you’re in a hurry, refrigerating the decorated cookies can speed this process a bit.
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Can I freeze the decorated cookies?
Yes! Just make sure the icing is completely dry before freezing. Layer cookies between parchment paper in an airtight container, and they’ll keep well for up to 3 months.
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What’s the best way to avoid sticky dough?
Keep your butter cool but soft to the touch when creaming, and dust your rolling surface and rolling pin lightly with flour. If the dough feels sticky, add flour a tablespoon at a time, but don’t add too much or the cookies can get dry.
Final Thoughts
When I first tried this Christmas Sugar Cookies with Easy Icing Recipe, I was surprised at how simple it was to get such bakery-quality results right at home. Now, it’s my go-to whenever the holidays roll around, and my family goes crazy for these little beauties. Whether you’re new to cookie decorating or a seasoned pro, I promise this recipe will give you a Christmas cookie experience that’s both joyful and delicious. So grab your rolling pin, crank up your favorite holiday tunes, and have fun creating memories with these charming sugar cookies!
Print
Christmas Sugar Cookies with Easy Icing Recipe
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 10 minutes
- Yield: 24 three-inch cookies and approximately 1.5 cups of icing 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Christmas Sugar Cookies with soft, buttery texture and a subtle hint of vanilla and almond extract. These cookies are perfectly cut into festive shapes and decorated with easy, glossy icing that dries beautifully, making them ideal for holiday gifting and celebrations.
Ingredients
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 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: gel food coloring & sprinkles for decorating
Instructions
- Prepare cookie dough dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl; set aside for later use.
- Cream butter and sugar: In a large bowl, using a handheld or stand mixer with paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes.
- Add egg and extracts: Beat in the egg, vanilla extract, and optional almond extract on high speed until well combined, about 1 minute. Scrape down the bowl sides and mix again if needed.
- Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be slightly soft; add an additional tablespoon of flour if too sticky.
- Roll out the dough: Divide the dough into two equal parts. On lightly floured parchment paper or silicone mats, roll each dough portion to approximately 1/4-inch thickness. Stack the rolled doughs with parchment between them, cover with plastic wrap or foil, and chill in the refrigerator for at least 1–2 hours or up to 2 days.
- Preheat oven and prepare baking sheets: Heat oven to 350°F (177°C). Line 2 to 3 baking sheets with parchment paper or silicone mats.
- Cut cookies: Remove dough from refrigerator, separate top layer carefully, and use cookie cutters to cut shapes. Re-roll scraps to use all dough.
- Bake cookies: Arrange cookies on baking sheets spaced about 3 inches apart. Bake for 11–12 minutes or until edges are lightly browned. Rotate baking sheets halfway if needed for even baking.
- Cool cookies: Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely before decorating.
- Prepare icing: In a medium bowl, stir confectioners’ sugar, vanilla extract, corn syrup, 4.5 tablespoons water, and pinch of salt using a fork until thick. Switch to a whisk and gradually add up to 1/2 tablespoon more water until icing forms ribbons that hold shape briefly before dissolving; adjust consistency as needed.
- Tint icing (optional): Divide icing into bowls and add gel food coloring 1–2 drops at a time until desired color is reached. Remember icing color darkens as it dries.
- Decorate cookies: Use squeeze bottles or piping bags fitted with a piping tip (e.g., Wilton #4) to outline and flood cookies with icing. Add sprinkles immediately if desired.
- Set icing: Allow icing to dry and set fully at room temperature for 24 hours for best results. Cookies can be enjoyed before complete drying.
- Store cookies: Cover decorated cookies at room temperature for up to 5 days or refrigerate up to 10 days. For freezer storage, see notes.
Notes
- Freezing: Cookie dough can be frozen for up to 3 months before rolling. Freeze dough discs wrapped in plastic wrap, thaw in fridge before rolling. Cookies freeze well for 3 months after icing has fully set; layer with parchment paper in freezer container.
- Make-ahead icing: Store icing tightly covered in refrigerator up to 2 days. Bring to room temperature before use; add water to adjust thickness if hardened.
- Room temperature butter is crucial – it should be cool to the touch, not soft or melted, to avoid sticky dough.
- Flavor variations: Substitute almond extract with maple, coconut, lemon, or peppermint extract; add pumpkin pie spice, cinnamon, or lemon zest for variation.
- Corn syrup in icing provides a smooth sheen and helps it set firmly; it is recommended but can be omitted if needed.
- A small pinch of salt in icing offsets sweetness for balance.
- This recipe yields enough icing for approximately 24 three-inch cookies; the icing quantity can be halved if desired.
- Cookie cutters and piping tips (Wilton tip #4) are helpful tools for decoration.
Nutrition
- Serving Size: 1 cookie (excluding icing)
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
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