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Christmas Sugar Cookies with Easy Icing Recipe

4.8 from 120 reviews
  • Author: Emily
  • Prep Time: 2 hr
  • Cook Time: 12 min
  • Total Time: 2 hr 10 min
  • Yield: 24 cookies (3-inch size) and about 1.5 cups of icing 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Christmas Sugar Cookies recipe features crisp-edged, soft-centered cut-out cookies paired with an easy, smooth icing perfect for decorating. The dough is chilled for optimal rolling and shaping, while the simple icing hardens in 24 hours, making decorating hassle-free and ideal for gifting during the holiday season.

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)

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)
  • Optional: gel food coloring & sprinkles for decorating

Instructions

  1. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  2. Cream butter and sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat softened unsalted butter and granulated sugar on high speed until the mixture is completely smooth and creamy, about 3 minutes. This ensures the cookies will have a tender texture.
  3. Add eggs and extracts: Add the egg, pure vanilla extract, and optionally the almond extract to the creamed butter and sugar. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
  4. Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until combined. The dough will be slightly soft; if it is too sticky to roll, add an additional tablespoon of flour.
  5. Divide and roll out dough: Split the dough into two equal parts. Place each portion on lightly floured parchment paper or a silicone baking mat. Roll out each portion with a floured rolling pin to about 1/4-inch thickness. If dough sticks, lightly flour the surface and rolling pin.
  6. Layer and chill dough: Lightly dust one rolled dough sheet with flour, cover with parchment, then place the second rolled sheet on top. Cover with plastic wrap or foil and refrigerate for at least 1–2 hours or up to 2 days to firm up the dough for easy cutting.
  7. Preheat oven and prepare baking sheets: Heat your oven to 350°F (177°C) and line 2–3 large baking sheets with parchment paper or silicone mats to prevent sticking.
  8. Cut cookie shapes: Remove dough from refrigerator carefully. Use cookie cutters to cut shapes from the top piece of dough. Re-roll scraps and continue cutting until all dough is used. Repeat with the second piece. Arrange the cookies on baking sheets about 3 inches apart.
  9. Bake: Bake the cookies for 11–12 minutes, or until edges are lightly browned. Rotate the baking sheets halfway through if your oven has hot spots for even baking. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Make the icing: In a medium bowl, use a fork to stir together confectioners’ sugar, vanilla extract, light corn syrup, and 4.5 tablespoons (67ml) of water along with a pinch of salt if using. The mixture will be very thick—switch to a whisk and add an additional 1/2 tablespoon (8ml) of water. Whisk until the icing forms ribbons that hold shape for a few seconds. Adjust with more water if needed to reach a smooth, pipeable consistency.
  11. Color the icing: If desired, add gel food coloring to tint the icing. Start with 1–2 drops, stir in, and add more as needed. The icing color will darken as it dries.
  12. Decorate cookies: Use squeeze bottles, piping bags with small tips (such as Wilton #4), or dip cookies into the icing to decorate. Outline the cookies first, then fill in the centers. Add sprinkles immediately after icing application if desired.
  13. Allow icing to set: Let iced cookies dry at room temperature for 24 hours for icing to harden fully. For faster setting, place decorated cookies on a baking sheet and refrigerate. Once dry, cookies are perfect for gifting or storing.
  14. Store: Store decorated cookies covered at room temperature for up to 5 days or refrigerate up to 10 days.

Notes

  • Chilling the dough is essential for easy rolling and clean cookie edges.
  • The icing sets hard after 24 hours, allowing for stacking and gifting without damage.
  • Almond extract is optional but enhances flavor if used.
  • You can vary cookie shapes and colors to suit any holiday or occasion.
  • If the dough is sticky, add small amounts of additional flour when rolling out.
  • Decorate cookies soon after baking when completely cooled.
  • Use gel colors sparingly to maintain the correct icing consistency.

Nutrition

  • Serving Size: 1 cookie (about 30g)
  • Calories: 120
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://emilyquickdinners.com/christmas-sugar-cookies-with-easy-icing-recipe/