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

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 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

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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