Christmas Sugar Cookies with Easy Icing

Christmas Sugar Cookies
Soft, buttery, and perfectly shaped for the holidays, these Christmas Sugar Cookies are the ultimate treat for your festive baking season. With their tender centers, slightly crisp edges, and smooth icing, they’re a joy to bake and decorate with family.

Prep Time: 2 hours | Cook Time: 12 minutes | Total Time: 2 hours 10 minutes

Ingredients
Cookies:

• 2 ¼ cups (281g) all-purpose flour, plus more for rolling
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• ¼–½ teaspoon almond extract (optional)

Easy Icing:

• 3 cups (360g) confectioners’ sugar
• ½ teaspoon vanilla extract (omit for stark white icing)
• 2 teaspoons light corn syrup
• 4½–5 tablespoons (67–75ml) room temperature water
• Pinch of salt
• Optional: gel food coloring and sprinkles

Instructions
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla, and almond extract, and beat until combined. Gradually add the dry ingredients on low speed until a soft dough forms. Divide dough into two parts. Roll each portion out to ¼-inch thickness between parchment sheets. Stack, cover, and refrigerate for 1–2 hours (up to 2 days).
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Cut out cookie shapes using your favorite cutters, re-rolling scraps as needed. Place cookies 3 inches apart on the sheets. Bake 11–12 minutes, until lightly golden at the edges. Cool completely before icing.
For the icing, whisk together confectioners’ sugar, vanilla, corn syrup, and 4½ tablespoons water. Add a few drops more water as needed until a thick, smooth consistency forms. Tint with gel coloring if desired. Dip or pipe onto cooled cookies. Allow icing to set for 24 hours for a glossy, stackable finish.

Pro Tips
Use room temperature butter and egg for the best dough texture. Roll the dough before chilling—it’s much easier to handle. For perfectly shaped cookies, refrigerate cut-outs for 10–15 minutes before baking. The icing sets beautifully overnight, making these ideal for gifting or shipping.

Nutrition (per cookie)

Disclaimer: Nutrition facts are estimated and may vary depending on ingredients used and preparation methods.

Christmas Sugar Cookies

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• Author: carlosramirez
• Total Time: 132 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Soft, buttery, and perfectly shaped for the holidays, these Christmas Sugar Cookies are the ultimate treat for your festive baking season.

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Ingredients

• 2 ¼ cups (281g) all-purpose flour, plus more for rolling
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• ¼–½ teaspoon almond extract (optional)
• 3 cups (360g) confectioners’ sugar
• ½ teaspoon vanilla extract (omit for stark white icing)
• 2 teaspoons light corn syrup
• 4½–5 tablespoons (67–75ml) room temperature water
• Pinch of salt
• Optional: gel food coloring and sprinkles

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Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes.
3. Add the egg, vanilla, and almond extract, and beat until combined.
4. Gradually add the dry ingredients on low speed until a soft dough forms.
5. Divide dough into two parts. Roll each portion out to ¼-inch thickness between parchment sheets.
6. Stack, cover, and refrigerate for 1–2 hours (up to 2 days).
7. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
8. Cut out cookie shapes using your favorite cutters, re-rolling scraps as needed.
9. Place cookies 3 inches apart on the sheets.
10. Bake 11–12 minutes, until lightly golden at the edges. Cool completely before icing.
11. For the icing, whisk together confectioners’ sugar, vanilla, corn syrup, and 4½ tablespoons water.
12. Add a few drops more water as needed until a thick, smooth consistency forms.
13. Tint with gel coloring if desired. Dip or pipe onto cooled cookies.
14. Allow icing to set for 24 hours for a glossy, stackable finish.

Notes

Use room temperature butter and egg for the best dough texture. Roll the dough before chilling—it’s much easier to handle. Refrigerate cut-outs for 10–15 minutes before baking for perfectly shaped cookies.

• Prep Time: 120 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American