If you’re anything like me, holiday baking is one of those magical traditions that fills the kitchen with warmth and happiness. That’s why I’m super excited to share this Christmas Sugar Cookies with Easy Icing Recipe—it’s just the perfect blend of simple, fun, and utterly delicious. These cookies come out with crisp, festive edges and soft centers that practically melt in your mouth, and the icing? Oh, that icing is smooth, glossy, and so easy to work with that even if you’re not a decorating pro, you’ll feel like one in no time. Trust me, this recipe has become my go-to for holiday cookie swaps and keeping the kiddos happily busy at the same time. Stick around—I can’t wait to tell you everything you need to make these your new Christmas cookie classic!
Why You’ll Love This Recipe
- Perfect Texture: Crisp edges with soft, tender centers that hit the spot every time.
- Easy Icing: This icing recipe is foolproof and perfect for both dipping and piping, making decorating so much easier than you’d expect.
- Make Ahead Friendly: The dough chills well, and cookies store beautifully—so you can prep early without stress.
- Kid-Friendly Fun: Decorating these cookies is a joyous activity for all ages, turning baking into a festive event.
Ingredients You’ll Need
These ingredients come together to create the perfect sugar cookie base with that rich buttery flavor, while the icing stays creamy and smooth for decorating. When shopping, I recommend choosing quality butter and pure extracts—you’ll really taste the difference, especially with the almond extract giving a lovely extra note if you’re up for it.
- All-purpose flour: Fluffy but firm, it creates the ideal balance in texture for these cookies; remember to spoon and level for accuracy.
- Baking powder: Just enough to give the cookies a subtle lift without puffing them up too much.
- Salt: A pinch enhances all the flavors and balances the sweetness perfectly.
- Unsalted butter: Softened to room temperature for easy creaming; unsalted lets you control the salt level better.
- Granulated sugar: Gives that classic sweetness and crunch in the cookie.
- Large egg: At room temperature, it binds everything together tenderly and helps the cookie rise.
- Pure vanilla extract: The heart of warm flavor in these cookies.
- Almond extract (optional): Just a little adds an irresistible depth and festive note that I found makes this recipe truly stand out.
- Confectioners’ sugar: The base for the icing, providing that smooth, silky finish.
- Light corn syrup: Keeps the icing shiny and soft—don’t skip this for the best texture.
- Water: Added gradually to reach that perfect drizzling consistency in the icing.
- Gel food coloring (optional): For decorating, a few drops go a long way without watering down the icing.
- Sprinkles (optional): Because who doesn’t love a little sparkle on Christmas cookies?
Variations
I love how versatile this recipe is, so I encourage you to make it your own! Whether it’s swapping out flavors, adjusting icing colors, or adding fun toppings, these Christmas Sugar Cookies with Easy Icing Recipe can really shine in so many ways.
- Almond-Free Version: When I first made these for a friend with nut allergies, I simply omitted the almond extract—still delicious and just as festive!
- Spiced Up: Adding a bit of cinnamon or nutmeg to the dough can give a cozy twist that my family loves during the cold season.
- Gluten-Free Option: I experimented with a gluten-free flour blend once, and while the texture shifts slightly, the flavor is still spot-on with a little extra chilling time.
- Colorful Icing: Don’t be shy with the gel food colors! I like to mix reds, greens, and whites to make holiday patterns that truly brighten up our cookie trays.
How to Make Christmas Sugar Cookies with Easy Icing Recipe
Step 1: Whisk and Cream for the Perfect Dough
Start by whisking your flour, baking powder, and salt together. Having these dry ingredients mixed well upfront saves time later when you combine everything. Then, in a mixing bowl, cream your softened butter and sugar on high speed for about 3 minutes until it’s silky and fluffy—that’s key for light, tender cookies. When I first tried this, I realized cranking the mixer up made such a difference. Next, beat in the egg, vanilla, and almond extracts until everything’s beautifully incorporated.
Step 2: Mix Dry Into Wet and Chill the Dough
Add the dry ingredients on low speed just until combined. Your dough will feel a bit soft—and that’s okay! If it’s too sticky, sprinkle in a tablespoon more flour. I discovered this little extra step helps avoid frustrating stickiness when rolling out. Divide the dough in half, roll each portion about a quarter-inch thick between floured parchment sheets, stack and cover them, then refrigerate for at least 1–2 hours. This chilling part is essential—it makes the dough easier to handle and keeps your cookies from spreading too much in the oven.
Step 3: Cut Shapes and Bake Carefully
When the dough is nicely chilled, preheat your oven to 350°F (177°C). Line your baking sheets with parchment or silicone mats. Remove one dough sheet and start cutting out your festive shapes with cookie cutters. Don’t toss your scraps! Just re-roll gently and keep going—the dough goes a long way, and I always end up with more cookies than I expect. Place cookies about 3 inches apart on the tray so they get that perfect golden edge. Bake for 11-12 minutes, keeping an eye on browning—your kitchen will start smelling heavenly. After baking, let them rest on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Patience here is key because icing won’t spread nicely if cookies are warm.
Step 4: Whisk Up That Easy, Glossy Icing
Here’s the fun part: the icing! Combine confectioners’ sugar, vanilla, corn syrup, and water with a fork—you’ll notice it’s thick and tough at first. Switch to a whisk and slowly add more water bit by bit until the icing ribbons off nicely; this trick took me a couple tries to perfect, but once you get it, decorating feels like a breeze. If you want colored icing, add gel food coloring drop by drop—the color deepens as the icing dries, so start light. Use piping bags or squeeze bottles for control, or simply dip your cookies if you prefer. Don’t forget to add sprinkles right after icing for that extra festive flair!
Step 5: Let Icing Set and Enjoy!
The icing takes about 24 hours to fully harden if you want that crisp finish, but no shame in eating them right away! If you’re in a hurry or have eager kids like me, trust me, they still taste amazing without the wait. To speed drying, you can place your decorated cookies on a baking sheet in the fridge. Once set, these cookies are great for gifting, displaying on your holiday table, or sending home with guests.
Pro Tips for Making Christmas Sugar Cookies with Easy Icing Recipe
- Soft Butter is Key: Taking the extra time to soften butter to room temperature makes creaming super smooth, which means better texture and easier mixing.
- Don’t Skip Dough Chilling: I learned the hard way that skipping this makes the dough too sticky and cookies spread way too much in the oven.
- Use Parchment Layers When Rolling: Rolling between two sheets prevents sticking and saves you from adding too much flour, keeping cookies tender.
- Piping Versus Dipping: For detailed designs, piping is my go-to; but if you’re short on time, dipping is just as delightful and mess-free.
How to Serve Christmas Sugar Cookies with Easy Icing Recipe
Garnishes
I usually keep it classic with colorful sprinkles and a few festive sanding sugars—sprinkled right after icing while it’s still wet. Sometimes around the holidays, I’ll get fancy with edible glitter or tiny silver dragées to add sparkle. It makes these cookies feel extra special, especially when gifting or placing on dessert tables.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai, peppermint hot cocoa, or a simple glass of cold milk for kids (and adults, no judgment!). If you’re hosting a cookie exchange, I like adding some fresh fruit slices or nuts nearby to balance the sweet richness.
Creative Ways to Present
For holiday gatherings, I pack these cookies in clear cellophane bags tied with ribbons or arrange them on tiered cake stands decorated with pine sprigs and berries. Once, I made a cookie wreath for a party centerpiece by arranging cut-out cookie shapes in a circle on a large white platter—it was a huge hit and looked so festive!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in airtight containers at room temperature for up to 5 days—they stay perfectly soft and fresh. If they start to lose their charm, placing a slice of bread in the container overnight works like magic to bring back the softness.
Freezing
Freezing these cookies before icing works well! I usually freeze the baked cookies in a single layer on a tray before transferring them to freezer bags. When I’m ready to decorate, I let them thaw completely. Icing frozen cookies isn’t ideal, though, so decorate after thawing for best results.
Reheating
While these cookies are perfect as-is, gently warming a cookie wrapped in foil at 300°F for about 5 minutes can revive that fresh-baked warmth—just avoid overheating to keep the icing intact.
FAQs
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Can I use margarine or shortening instead of butter?
Butter adds essential richness and flavor to these Christmas sugar cookies with easy icing recipe, so I recommend sticking with real butter if possible. Margarine or shortening may change the flavor and texture, often leading to less tender, less flavorful cookies.
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How long can I store decorated cookies with icing?
Once your cookies are decorated and icing has fully set, you can store them at room temperature in an airtight container for up to 5 days. For longer storage, keep them refrigerated for up to 10 days, but bring them back to room temp before serving for best texture.
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What is the best way to achieve smooth icing for decorating?
Patience with whisking and adjusting with small amounts of water is key. Aim for a consistency where icing drizzles in ribbons that hold briefly before blending back in. Using gel food coloring instead of liquid keeps icing smooth without thinning it out.
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Can I make these cookies ahead of time?
Absolutely! The dough can be prepared and chilled for up to 2 days before baking, and the baked cookies freeze well too. This flexibility makes this Christmas sugar cookies with easy icing recipe perfect for planning ahead during busy holiday seasons.
Final Thoughts
I absolutely love how this Christmas Sugar Cookies with Easy Icing Recipe brings everyone together—whether it’s the joy of rolling out the dough, decorating with the family, or savoring those sweet, buttery bites by the fireplace. It’s become more than just a cookie in my kitchen; it’s part of our holiday story. Give it a try and see how easy and rewarding holiday baking can be—you’ll be delighted by how often these cookies reappear year after year. Happy baking and happy holidays, friend!
Print
Christmas Sugar Cookies with Easy Icing Recipe
- Prep Time: 2 hr
- Cook Time: 12 min
- Total Time: 2 hr 10 min
- Yield: 24, 24 3-inch cookies and 1.5 cups icing
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Christmas sugar cookies with crisp edges and soft centers, paired with an easy-to-make, smooth icing perfect for hassle-free decorating. The recipe includes chilling the dough for perfect rolling and detailed instructions for achieving vibrant, festive designs with optional gel food coloring and sprinkles.
Ingredients
Dry 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
Wet Ingredients
- 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 makes the flavor outstanding)
Icing Ingredients
- 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)
- Optional: gel food coloring & sprinkles for decorating
Instructions
- Prepare the Dry Mixture: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl and set aside. This ensures even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until completely smooth and creamy, about 3 minutes. This step aerates the mixture for a light cookie texture.
- Add Eggs and Extracts: Beat in the egg, pure vanilla extract, and almond extract (if using) on high speed until fully incorporated, about 1 minute. Scrape down the bowl sides to ensure even blending.
- Combine Wet and Dry Ingredients: Mix the dry ingredients into the wet mixture on low speed until just combined; dough will be soft. Add an extra tablespoon of flour if the dough is too sticky to roll.
- Divide and Roll Dough: Split dough into two equal parts. Place each on lightly floured parchment paper or a silicone mat. Roll each out evenly to about 1/4-inch thickness using a floured rolling pin.
- Layer and Chill: Lightly dust one rolled dough with flour, cover with parchment paper, then place the second rolled dough atop. Cover with plastic wrap or foil, refrigerate for at least 1–2 hours up to 2 days. Chilling stabilizes the dough for better cutting and texture.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (177°C). Line 2–3 baking sheets with parchment paper or silicone mats for easy cookie removal.
- Cut Out Cookies: Remove top dough layer carefully; use cookie cutters to cut shapes, re-rolling scraps as needed to maximize yield.
- Bake Cookies: Place cookies 3 inches apart on sheets and bake for 11–12 minutes until edges are lightly browned. Rotate sheets halfway if your oven has hot spots. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
- Prepare Icing: In a medium bowl, stir together confectioners’ sugar, vanilla extract, corn syrup, water (start with 4.5 Tablespoons), and salt (if using). The mixture will be thick; switch to whisk and add up to 1/2 tablespoon more water until icing ribbons hold shape but soften, indicating proper consistency.
- Color and Decorate: Add gel food coloring as desired, stirring well. Use squeeze bottles or piping bags (Wilton Tip #4 recommended) to outline cookies then fill in centers. Add sprinkles immediately if desired.
- Let Icing Set: Allow decorated cookies to dry at room temperature for 24 hours for fully hardened icing. Refrigeration of the baking sheet can slightly speed this process. Cookies can be enjoyed once icing is dry or sooner if hardened icing isn’t critical.
- Storage: Store decorated cookies covered at room temperature for up to 5 days or refrigerated for up to 10 days to maintain freshness and icing quality.
Notes
- Cut-out Christmas sugar cookies feature crisp edges with tender, soft centers perfect for holiday treats.
- The easy icing recipe keeps decorating simple and mess-free, ideal for all skill levels.
- Use almond extract optionally to deepen the flavor profile of the cookies.
- Chilling the dough is essential for clean cookie shapes and minimal spreading during baking.
- Adding sprinkles right after applying icing ensures they stick effectively.
- Decorating cookies on a baking sheet makes transferring and refrigeration easier for icing set.
Nutrition
- Serving Size: 1 cookie (without icing)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
