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
Scale
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
