Christmas Sugar Cookies Recipe with Easy Icing

Celebrate the holidays with the ultimate Christmas Sugar Cookies Recipe with Easy Icing! These classic cookies feature a delightful texture: soft, thick centers with perfectly crisp edges. Our simple, easy glaze icing ensures beautiful decorations that hold their shape, making them ideal for gifting or festive platters. Get ready to bake a batch of holiday cheer.

Why You’ll Love These Christmas Sugar Cookies

• They boast a wonderful soft, thick texture combined with satisfyingly crisp edges.
• Each bite delivers a rich, buttery vanilla flavor that’s truly irresistible.
• The recipe uses simple, accessible ingredients you likely already have on hand.
• The cookie dough holds its shape perfectly during baking, ensuring your cutouts look fantastic.
• Our easy glaze icing is manageable for all skill levels, making decorating fun, not frustrating.
• These versatile cookies freeze beautifully, offering convenient make-ahead options for busy seasons.

Ingredients

Creating this delightful Christmas Sugar Cookies Recipe with Easy Icing starts with quality ingredients.

For the Cookies

• 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled, plus extra for rolling
• 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 highly recommended for outstanding flavor)

For the Easy Glaze 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

Notes & Substitutions

Ensuring butter is at room temperature is crucial for the final texture of baked goods, as explained by Bon Appétit, because it helps create a smooth, cohesive dough that results in light, evenly baked cookies.

Ensure your butter is truly at room temperature for a smooth, cohesive dough. Cold butter can lead to tough cookies and difficult mixing. Almond extract significantly enhances the flavor profile, adding a delightful bakery-style note; feel free to adjust the amount to your preference or omit it. Light corn syrup in the icing provides a beautiful sheen and helps it set without being overly sticky. For different cookie flavors, swap vanilla and almond extracts for peppermint, lemon, or orange. A pinch of salt in the icing balances the sweetness, preventing it from tasting cloyingly sugary.

Equipment

You will need a few standard kitchen tools to prepare this Christmas Sugar Cookies Recipe with Easy Icing.

• Electric mixer (stand or handheld)
• Large baking sheets
• Parchment paper or silicone baking mats
• Rolling pin (adjustable for even thickness is helpful)
• Cookie cutters (various Christmas shapes)
• Squeeze bottles or piping bags/tips for decorating
• Wire cooling rack
• Mixing bowls and a whisk for the icing

Instructions

Baking these Christmas Sugar Cookies Recipe with Easy Icing is a straightforward process when you follow these steps.

1. Plan Ahead: Set aside enough time. The dough needs chilling, cookies must cool completely, and the icing requires about 24 hours to fully set. If you are enjoying them immediately and don’t need hardened icing, the process takes 3–4 hours.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on high speed. Continue for about 3 minutes until the mixture is light, fluffy, and completely creamy.
4. Add Egg & Flavor: Add the room temperature egg, vanilla extract, and almond extract (if using). Beat on high speed for about 1 minute until well combined. Scrape down the sides and bottom of the bowl as needed.
5. Combine Dough: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined and a soft dough forms. If the dough feels too soft or sticky, add 1 more tablespoon of flour.
6. Roll Out Dough: Divide the dough into two equal parts. Place each portion between two pieces of lightly floured parchment paper. Using a rolling pin, roll the dough evenly to a 1/4-inch thickness. This ensures consistent baking.
7. Chill Dough: Lightly dust one rolled-out dough with flour, place parchment on top, then stack the second rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1–2 hours, or up to 2 days. Chilling is crucial to prevent spreading.
8. Cut & Bake Cookies: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats. Remove one chilled dough piece from the refrigerator. Use cookie cutters to cut out your desired shapes. Gather and re-roll dough scraps, then cut more cookies. Repeat with the second dough piece. You will get many cookies from the re-rolled scraps.
9. Cool Cookies: Arrange cookies about 3 inches apart on the prepared baking sheets. Bake for 11–12 minutes, or until the edges are lightly golden. Rotate baking sheets halfway through if your oven bakes unevenly. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
10. Make Icing: In a medium bowl, stir the confectioners’ sugar, vanilla, corn syrup, 4.5 tablespoons of water, and pinch of salt with a fork. It will be very thick. Switch to a whisk and gradually whisk in another 1/2 tablespoon of water.
11. Adjust Consistency: Lift the whisk and let the icing drizzle back into the bowl. The ribbon should hold its shape for a few seconds before melting back in. If too thick, whisk in more water, 1/2 tablespoon at a time, until this consistency is reached.
12. Tint Icing: If desired, divide the icing into separate bowls and stir in gel food coloring, starting with 1-2 drops. Colors deepen as the icing dries.
13. Decorate Cookies: Use squeeze bottles or piping bags with small tips (like Wilton Tip #4) for decorating. Outline each cookie with icing, then fill in the middle. Add sprinkles immediately after applying icing to ensure they stick.
14. Set Icing: Allow the decorated cookies to sit uncovered for at least 24 hours to let the icing fully set. This makes them stackable and perfect for gifting.
15. Store Cookies: Once the icing has dried, store your beautiful decorated cookies.

Pro Tips for Perfect Christmas Sugar Cookies

• Butter Temperature: Always ensure your butter is truly at room temperature. This is vital for properly creaming with sugar, resulting in a smooth dough and tender cookies that won’t spread excessively.
• Chilling is Key: Do not skip the chilling step for your cookie dough. Cold dough holds its shape much better in the oven, preventing your festive cutouts from spreading and losing their intricate designs.
• Rolling Technique: Roll the dough between two sheets of parchment paper before chilling. This makes the rolling process much easier and cleaner, as chilled dough is harder to roll.
• Even Thickness: Aim for a consistent 1/4-inch dough thickness. This ensures all cookies bake evenly, yielding uniform texture and appearance across your entire batch.
• Icing Consistency: Achieving the right icing consistency is crucial for smooth flood icing. Add water slowly, a half-teaspoon at a time, until the drizzled icing ribbon holds for a few seconds before reabsorbing.
• Troubleshooting: If your dough is too sticky, add a little more flour, 1 tablespoon at a time. If your icing is too runny, whisk in more confectioners’ sugar until it thickens appropriately.

Serving, Storing, & Variations

These delightful Christmas Sugar Cookies Recipe with Easy Icing are versatile for any holiday occasion.

Serving Suggestions

• Arrange them beautifully on holiday platters for parties and gatherings.
• They are ideal for gifting to friends, family, and neighbors in festive tins or bags.
• Pair these delicious cookies with a warm cup of hot cocoa or coffee for a cozy treat.

Storage & Freezing Instructions

• Decorated Cookies: Store finished, fully set cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days.
• Plain Baked Cookies: Freeze undecorated baked cookies for up to 3 months. Layer them with parchment paper in an airtight container or freezer bag. Thaw at room temperature before decorating.
• Cookie Dough: You can freeze rolled-out dough discs for up to 3 months. Thaw in the refrigerator overnight before cutting and baking.
• Icing: Store leftover icing covered in the refrigerator for up to 2 days. Re-whisk and thin with a few drops of water if needed before use.

Flavor Variations for Cookies & Icing

• Cookie Dough: Experiment with different extracts like peppermint, lemon, orange, or maple for unique flavors. A pinch of cinnamon or pumpkin pie spice adds a warm, festive twist.
• Icing: Infuse your glaze with citrus zest, use a different extract (like mint), or drizzle with melted white chocolate ganache for an extra layer of decadence.

Nutrition Information

These values are approximate per serving and can vary based on specific ingredients and serving size for this Christmas Sugar Cookies Recipe with Easy Icing.

Amount Per Serving	Calories
Calories	205
Total Fat	8g
Saturated Fat	5g
Cholesterol	28mg
Sodium	65mg
Total Carbohydrate	32g
Dietary Fiber	0g
Total Sugars	23g
Protein	2g

Based on 24 servings per recipe for 3-inch cookies.

Conclusion

This Christmas Sugar Cookies Recipe with Easy Icing delivers a truly magical holiday baking experience. With soft, buttery cookies and a simple, decorative glaze, you can create festive treats that taste as wonderful as they look. Embrace the joy of homemade baking and create lasting memories with these beginner-friendly cookies. We encourage you to share your beautiful creations with loved ones. Happy baking!

Frequently Asked Questions (FAQ)