These Christmas sugar cookies are soft, buttery, and perfect for decorating. The recipe produces cookies that hold their shape while baking, with lightly crisp edges and tender centers. The icing is simple to prepare and dries to a glossy finish without becoming too hard, making it suitable for both beginners and experienced bakers. These cookies are ideal for holiday gatherings, gifts, or family baking days.

Why You’ll Love This Recipe

Soft, thick centers and slightly crisp edges
Classic buttery vanilla flavor with a hint of almond
Easy-to-make dough using only simple ingredients
Holds its shape while baking
Icing that is smooth, shiny, and easy to decorate
Freezes and ships well

Ingredients

Cookies
2 ¼ cups (281g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)

Icing
3 cups (360g) confectioners’ sugar
½ teaspoon vanilla extract
2 teaspoons light corn syrup
4–5 tablespoons (67–75ml) water, room temperature
Pinch of salt
Optional: gel food coloring and sprinkles

Instructions

In a large bowl, cream the butter and sugar until smooth and fluffy, about 3 minutes. Add the egg, vanilla, and almond extract, and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Divide the dough into two portions. Roll each portion between two sheets of parchment paper to about ¼ inch thickness. Chill the rolled dough for 1–2 hours.
Preheat the oven to 350°F (177°C). Use cookie cutters to cut shapes from the chilled dough. Arrange the cookies on lined baking sheets about 3 inches apart.
Bake for 11–12 minutes, or until the edges are lightly golden. Cool completely on a wire rack before decorating.
To make the icing, whisk together confectioners’ sugar, vanilla, corn syrup, salt, and water until smooth and glossy. Adjust with more water if needed for consistency.
Decorate cooled cookies using piping bags or squeeze bottles. Allow the icing to set for 24 hours before stacking or packaging.

Storage

Store decorated cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. Undecorated cookies and cookie dough can be frozen for up to 3 months.