If you’re on the hunt for the perfect festive treat, you absolutely have to try my Christmas Sugar Cookies with Easy Icing Recipe. These cookies are delightfully buttery, tender, and bring back that warm holiday feeling with every bite. Plus, the icing is super simple but gives the cookies that magical, glossy finish that everyone loves. Trust me, once you take a bite, you’ll understand why these have become a holiday staple for my family and friends.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these staples in your pantry already.
- Easy to Customize: From extracts to icing colors, you can personalize these cookies any way you want.
- Perfect Icing Consistency: The icing dries beautifully glossy but not overly hard, making these cookies a joy to eat.
- Great for Gifting: These cookies keep well and look stunning when decorated – your friends and family will be impressed!
Ingredients You’ll Need
All these ingredients blend together to create that classic sugar cookie texture and flavor you know and love. I always suggest using real vanilla and fresh butter — it makes a noticeable difference.
- All-purpose flour: I like to spoon and level it for accuracy — this keeps the dough from getting tough.
- Baking powder: Just a little helps the cookies have that perfect lightness.
- Salt: It balances the sweetness wonderfully; don’t skip it!
- Unsalted butter: Room temperature is key for easy creaming and fluffy dough.
- Granulated sugar: Gives the cookies that sweet crunch and texture we want.
- Egg: Use at room temperature for smooth mixing.
- Pure vanilla extract: The heart of the cookie’s flavor profile.
- Almond extract (optional): Just a small splash adds a lovely, nostalgic note I can’t resist.
- Confectioners’ sugar: For that perfectly smooth, sweet icing texture.
- Light corn syrup: This little secret gives the icing its signature sheen and keeps it from cracking.
- Water: Adjust to get just the right icing consistency.
- Pinch of salt (for icing): It cuts down the sugar overload and brightens the flavor.
- Gel food coloring and sprinkles (optional): For adding your personal creative touch.
Variations
One of the things I adore about these Christmas Sugar Cookies with Easy Icing Recipe is how easy it is to tweak them to your taste! I like to switch up the extracts or even add subtle spices depending on my mood or the season.
- Extract swap: I’ve tried maple and peppermint extracts, and each time the cookies get a fun twist—peppermint especially amps up the Christmas vibe.
- Spice it up: Adding a teaspoon of cinnamon or pumpkin pie spice makes these cookies warm and cozy, perfect for chilly holiday evenings.
- Gluten-free option: I’ve replaced all-purpose flour with a gluten-free blend without losing that crumbly goodness—just make sure your blend contains xanthan gum.
- Colorful icing: Divide the icing into separate bowls and use gel colors for vibrant, festive cookies that get kids excited to help decorate.
How to Make Christmas Sugar Cookies with Easy Icing Recipe
Step 1: Prepare and Chill the Dough
Start by whisking your dry ingredients together: flour, baking powder, and salt. This ensures they’re evenly combined, so the cookies rise uniformly. Then, cream your softened butter and granulated sugar at high speed until you get a smooth, creamy mixture—about three minutes. This step is crucial because it incorporates air, making your cookies light and tender. Next, beat in your egg, vanilla, and almond extract. Once everything is mixed, slowly add your flour mixture in, blending on low speed. The dough will be soft but not sticky. If it feels too sticky, add a tablespoon of flour.
Divide the dough in two, roll each half into quarter-inch thickness between lightly floured parchment papers or silicone mats, stack them with parchment between, cover tightly, and chill in the fridge for at least 1-2 hours. This chilling step is what helps your cookies keep their shape and makes rolling out a breeze.
Step 2: Cut and Bake the Cookies
Preheat your oven to 350°F (177°C) and line your baking sheets. Carefully peel apart the chilled dough layers, then use your favorite cookie cutters to create festive shapes. Don’t worry if you feel like there’s “not enough dough” — those scraps, once re-rolled, yield plenty more cookies! Place them on the baking sheets about 3 inches apart to give them room to bake evenly.
Bake for 11-12 minutes until you see the edges turning just lightly golden. This is where my oven’s hot spots sometimes play a trick, so I recommend rotating the sheet halfway through. Let the cookies rest on the pan for 5 minutes after baking, then transfer to a wire rack until completely cool before you tantalize them with icing.
Step 3: Whip Up the Easy Icing
Making the icing is where things get really fun. Stir together your confectioners’ sugar, vanilla, corn syrup, a pinch of salt, and most of the water to start. It will seem ridiculously thick at first—that’s normal! Switch to a whisk and add the remaining water slowly, testing the consistency as you go. You want the icing to hold a soft ribbon shape when drizzled from the whisk but still be pourable enough to flood your cookies.
If you want to get creative, split your icing into bowls and add gel food coloring a drop or two at a time. Remember, the color deepens as it dries, so start light. Whether you dip cookies, flood with a spoon, or pipe delicate patterns, this icing holds up beautifully.
Step 4: Decorate and Set
I like to outline each cookie with icing first using a piping bag fitted with a small round tip (Wilton #4 works great), then fill in the center with more icing. This keeps the edges neat and prevents icing from dripping off the sides. If you want to add sprinkles, time it right after flooding while the icing is still wet. Then place the cookies somewhere safe to dry for 24 hours. If you’re impatient like me, you can enjoy them sooner, but the icing sets best with time.
Pro Tips for Making Christmas Sugar Cookies with Easy Icing Recipe
- Room Temperature Butter: Don’t confuse softened with melted! The butter should be cool but soft to the touch—this is the secret to smooth dough that rolls out nicely.
- Don’t Skip Chilling: This helps the dough firm up so your cookies keep their shape and don’t spread too thin while baking.
- Icing Consistency Test: When drizzling icing from a whisk, it should hold a ribbon shape for a few seconds before melting back in — this is your sweet spot for easy decorating.
- Use Parchment for Rolling: Rolling cookie dough between two sheets prevents sticking and saves you a messy counter cleanup—my favorite trick for stress-free baking!
How to Serve Christmas Sugar Cookies with Easy Icing Recipe
Garnishes
For my Christmas sugar cookies, I typically stick to classic red and green sprinkles or edible glitter to catch the light. Sometimes I’ll add tiny silver or gold sugar pearls for a touch of elegance. The best part? You can match your garnishes to your holiday decor or party theme!
Side Dishes
These cookies pair wonderfully with a cozy mug of hot cocoa or peppermint-spiked coffee. If you’re serving at a party, a plate of fresh fruit or cheese works well to balance out the sweetness. During my last Christmas brunch, the mix of sweet cookies and sharp cheeses was a hit – truly unexpected but delicious!
Creative Ways to Present
One year, I baked a batch of these cookies and arranged them in a beautiful holiday tin layered between parchment paper. Another time, I stacked them with tissue paper and wrapped the whole pile with a festive ribbon for gifting. For parties, I use themed cookie platters or a cookie tree display that gets everyone talking!
Make Ahead and Storage
Storing Leftovers
After decorating, I store these cookies in an airtight container at room temperature, layering parchment paper between stacks to prevent sticking. They’ve stayed fresh and tasty for up to 5 days this way, which I always find more than enough since they rarely last that long!
Freezing
I’ve frozen both plain dough and decorated cookies. For dough, I wrap it tightly in plastic and freeze for up to 3 months; thaw overnight in the fridge before rolling. For decorated cookies, wait until the icing sets completely, then freeze in a single layer with parchment between, also up to 3 months. Just thaw gently in the fridge to avoid condensation on the icing.
Reheating
These sugar cookies are best enjoyed fresh or at room temperature. If you like them warm, a quick 10-second zap in the microwave does the trick, but avoid overheating so the icing doesn’t melt or soften too much.
FAQs
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Can I make these Christmas sugar cookies without almond extract?
Absolutely! Almond extract adds a wonderful depth but is optional. You can simply leave it out or replace it with another favorite extract like maple, peppermint, or lemon, depending on your taste preferences.
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How long does the icing take to dry?
For best results, allow the icing to dry undisturbed for about 24 hours at room temperature. This ensures a firm, glossy finish that won’t smudge when handled or stacked.
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Can I use powdered sugar instead of confectioners’ sugar for the icing?
I recommend using confectioners’ sugar because it dissolves smoothly and creates that silky texture in the icing. Regular powdered sugar won’t give the same smooth finish and may feel grainy.
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What if my dough feels sticky while rolling?
If the dough sticks to your rolling pin or mat, lightly dust with more flour to prevent sticking. Also, chilling the dough longer helps firm it up and makes rolling easier.
Final Thoughts
Making these Christmas Sugar Cookies with Easy Icing Recipe has truly become one of my most cherished holiday traditions. I love how the process brings me into the festive spirit, and honestly, my family can’t get enough of them! If you’re thinking about baking something special this season, I wholeheartedly recommend giving these a try. You’ll end up with beautiful, tasty cookies that look like they came from a bakery but are made with all your love. I can’t wait for you to make these and share the joy — happy baking!
Print
Christmas Sugar Cookies with Easy Icing Recipe
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 24 three-inch cookies and 1.5 cups icing
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Christmas Sugar Cookies are soft, buttery, and perfectly sweet, made with simple ingredients and topped with an easy, glossy icing that hardens beautifully for decorating. Ideal for holiday celebrations, these cookies offer a tender crumb with subtle vanilla and optional almond extract flavoring. The recipe includes step-by-step instructions for making the dough, chilling, baking, and preparing the versatile icing that can be tinted and decorated with sprinkles. Perfect for gifting or festive gatherings.
Ingredients
Cookies
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled, plus more 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 to 1/2 teaspoon almond extract (optional, but recommended for outstanding flavor)
Easy Icing
- 3 cups (360g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (or 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: gel food coloring and sprinkles for decorating
Instructions
- Prepare the dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set this mixture aside for later use in the dough.
- Cream butter and sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed until the mixture is completely smooth and creamy, about 3 minutes.
- Add eggs and extracts: Add the large egg, pure vanilla extract, and almond extract (if using) to the creamed butter and sugar. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again to ensure even incorporation.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be soft; if too sticky, add an extra tablespoon of flour to help with rolling.
- Roll out dough and chill: Divide the dough into two equal parts. Place each portion between pieces of lightly floured parchment paper or silicone baking mats. Roll out each piece to about 1/4-inch thickness using a lightly floured rolling pin. Stack the rolled-out sheets with parchment in between, cover with plastic wrap or foil, and refrigerate for at least 1–2 hours or up to 2 days to chill and firm up.
- Preheat oven and prepare baking sheets: Once dough is chilled, preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone mats.
- Cut and arrange cookies: Remove the top sheet of dough and carefully peel off the parchment. Use a cookie cutter to cut desired shapes. Re-roll any scraps and continue cutting until all dough is used. Place cookies about 3 inches apart on prepared baking sheets.
- Bake the cookies: Bake the cookies for 11–12 minutes or until edges are lightly browned. Rotate baking sheets halfway through baking if your oven has hot spots. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing: In a medium bowl, stir together confectioners’ sugar, vanilla extract, corn syrup, 4.5 tablespoons of water, and a pinch of salt using a fork until very thick. Switch to a whisk and add another 1/2 tablespoon water, whisking until the icing reaches a flowy consistency that holds its shape briefly when drizzled back.
- Color the icing (optional): If desired, separate icing into bowls and stir in gel food coloring a drop or two at a time until the desired color intensity is achieved. Remember the color darkens as it dries.
- Decorate the cookies: Use squeeze bottles, piping bags fitted with fine tips, or dip the cookies directly into the icing. Outline cookies first if using piping tools, then fill in with icing. Add sprinkles immediately after icing application if desired.
- Let icing set: Allow icing to dry and harden for up to 24 hours at room temperature. There is no need to cover cookies while setting. For faster setting, decorating cookies directly on a baking sheet and chilling briefly in the refrigerator can help.
- Store the cookies: Once completely dry, store decorated cookies at room temperature in an airtight container for up to 5 days or in the refrigerator for up to 10 days.
Notes
- Freezing: Plain or decorated sugar cookies freeze well for up to 3 months. Freeze decorated cookies only after the icing has fully set, layered between parchment sheets. Cookie dough can also be frozen in discs for up to 3 months; thaw in the refrigerator then bring to room temperature before rolling.
- Make-Ahead Icing Storage: Store icing covered tightly in the refrigerator for up to 2 days. Bring to room temperature, then thin with a few drops of water before use if it thickened.
- Room Temperature Butter: Butter should be cool, not overly soft or melting. This ensures proper dough texture and manageable rolling.
- Flavor Variations: For different flavors, swap almond extract with maple, coconut, lemon, peppermint extracts, or add spices like cinnamon or pumpkin pie spice. Lemon zest can enhance lemon extract versions.
- Corn Syrup in Icing: Provides a shiny finish and improves icing adhesion; recommended but optional.
- Salt in Icing: A small pinch balances the sweetness and enhances flavor.
- Icing Yield: The recipe makes about 1.5 cups of icing, enough for approximately two dozen 3-inch cookies, with extra for multicolor decorating if divided.
Nutrition
- Serving Size: 1 cookie (3-inch diameter)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
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