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Christmas Sugar Cookies with Easy Icing Recipe

★★★★★

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

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.

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 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)

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

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