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

Scale

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

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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