Christmas Sugar Cookies with Easy Icing Recipe

Introduction

These Christmas Sugar Cookies with Easy Icing are a festive and delightful treat perfect for holiday celebrations. Crispy on the edges and soft in the center, they are topped with a smooth, customizable icing that adds a sweet finishing touch. Make these for a fun baking project and a delicious gift idea.

Ingredients

• 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)
• 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. Step 1: Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using), and beat until combined, about 1 minute, scraping down the bowl as needed.
3. Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until combined. If the dough feels too soft or sticky, add 1 tablespoon more flour.
4. Step 4: Divide the dough into two equal parts. Roll each portion out on lightly floured parchment paper to about 1/4-inch thickness. Stack the rolled dough pieces with parchment between them, cover with plastic wrap or foil, and refrigerate for at least 1–2 hours or up to 2 days.
5. Step 5: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove one dough layer from the fridge and cut into shapes with cookie cutters. Re-roll scraps as needed and repeat with the second dough layer.
6. Step 6: Place cookies about 3 inches apart on baking sheets. Bake for 11–12 minutes, until edges are lightly browned. Rotate sheets halfway if oven has hot spots. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
7. Step 7: For the icing, whisk together confectioners’ sugar, vanilla, corn syrup, and 4.5 tablespoons water with a fork until thick. Switch to a whisk and add additional 1/2 tablespoon water until the icing drizzles slowly and holds shape briefly.
8. Step 8: Add gel food coloring if desired, mixing carefully to reach your preferred shade. Divide into bowls for multiple colors if decorating.
9. Step 9: Decorate cookies by dipping or using piping bags or bottles. Outline cookies with icing first, then fill the centers. Add sprinkles immediately after icing if desired.
10. Step 10: Allow icing to dry completely for 24 hours at room temperature. You may refrigerate decorated cookies on a baking sheet to speed drying.

Tips & Variations

• For stark white icing, omit vanilla extract in the icing and use water instead.
• Add almond extract to the dough for enhanced flavor, but it is optional.
• Use gel food coloring sparingly, adding just 1–2 drops at a time for best results and to avoid thinning icing.
• To speed up icing drying, refrigerate decorated cookies uncovered on a baking sheet.

Storage

Store decorated cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. Let refrigerated cookies come to room temperature before serving. Icing sets best when left undisturbed for 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling the dough helps it firm up, making it easier to roll and cut. Skipping this step may lead to sticky dough that is harder to handle and can cause shapes to lose definition during baking.

How long does the icing take to dry?

The icing takes about 24 hours to fully dry and harden at room temperature. You can refrigerate the cookies to speed up this process slightly, but avoid covering them while drying to prevent smudging.

Christmas Sugar Cookies with Easy Icing Recipe

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★★★★★

4.7 from 144 reviews

• Author: Mariam
• Total Time: Approximately 4 hours (including chilling and cooling; plus 24 hours for icing to fully set if hardened icing desired)
• Yield: About 24–30 medium cookies depending on cutter size 1x

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Description

These classic Christmas Sugar Cookies are tender, buttery, and perfectly sweet, topped with a smooth, glossy homemade icing that’s easy to customize with your favorite colors and sprinkles. Ideal for holiday decorating and gifting, they require chilling time for the dough and icing to set fully, delivering festive charm with every bite.

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Ingredients

Scale 1x2x3x

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 recommended)

Icing

• 3 cups (360g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract (or omit and replace with water for a stark white icing)
• 2 teaspoons light corn syrup
• 4.5–5 Tablespoons (67–75ml) room temperature water
• Pinch of salt (optional)
• Gel food coloring (optional, for decorating)
• Sprinkles (optional, for decorating)

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Instructions

1. Prepare and plan: Allow enough time and counter space since the dough needs chilling, cookies must cool fully, and icing requires 24 hours to set. If you want quicker enjoyment without hardened icing, plan for about 3–4 hours total.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Cream butter and sugar: Using a stand or handheld mixer with a paddle attachment, beat softened butter and granulated sugar on high speed for about 3 minutes until smooth and creamy.
4. Add eggs and extracts: Add the large egg, vanilla extract, and optional almond extract to the butter mixture and beat on high speed about 1 minute until combined. Scrape down sides and bottom of the bowl as needed.
5. Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be slightly soft; if too sticky, add an extra tablespoon of flour.
6. Divide and roll out dough: Split dough into two equal portions. Place each on lightly floured parchment paper or silicone mat and roll out to about 1/4-inch thickness, using additional flour if sticky.
7. Layer and chill: Dust one rolled-out dough lightly with flour, cover with parchment paper, then place the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for 1–2 hours or up to 2 days.
8. Preheat oven and prepare baking sheets: Remove dough from fridge and preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
9. Cut shapes and bake: Remove top dough layer carefully, using hand to ease up if sticking. Use cookie cutters to cut shapes, re-rolling scraps as needed. Place cut cookies about 3 inches apart on prepared sheets. Bake for 11–12 minutes or until lightly browned on edges. Rotate sheets halfway if oven has hot spots.
10. Cool cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before decorating.
11. Make the icing: In a medium bowl, stir confectioners’ sugar, vanilla extract, corn syrup, and 4.5 tablespoons water with a fork (icing will be thick). Switch to a whisk and add up to 1/2 tablespoon more water gradually until the icing drizzles with a ribbon that holds shape briefly before melting back.
12. Add color: If using food coloring, stir in 1–2 drops at a time until the desired color is reached. Divide icing into multiple bowls for different colors if desired.
13. Decorate cookies: Dip cookies into icing or use piping bags or squeeze bottles to outline and fill in shapes. Add sprinkles immediately after icing application if desired.
14. Let icing dry: Icing will take up to 24 hours to fully harden. No need to cover while drying. Placing decorated cookies on a baking sheet in the refrigerator can slightly speed drying.
15. Store: Keep decorated cookies covered at room temperature for up to 5 days or refrigerated for up to 10 days.

Notes

• Chilling dough is crucial to prevent spreading and maintain crisp edges.
• If dough is sticky, dust more flour during rolling to ease handling.
• Almond extract enhances flavor but can be omitted if undesired.
• Adjust water in icing gradually to achieve perfect consistency for decorating.
• Use parchment or silicone mats to avoid sticking during baking and cooling.
• Cookies must cool completely before icing to avoid melting or running.
• Decorate cookies on a baking sheet for ease of transfer and icing drying.
• Leftover dough scraps can be re-rolled for more cookies.
• For a brightly white icing, omit vanilla in icing and replace with water.

• Prep Time: 20 minutes
• Cook Time: 11-12 minutes per batch
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Christmas cookies, sugar cookies, holiday baking, iced cookies, festive cookies, cookie decorating, classic sugar cookies