Best Christmas Sugar Cookies
The perfect Christmas sugar cookie recipe with ideal texture and flavor. These cookies maintain their shape when baked, have a delicious bakery-style taste, and create beautiful decorated treats for the holidays.
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper
- Cookie Cutters
- Rolling Pin
- Wire Cooling Rack
- Piping Bags and Tips
Ingredients
Cookie Dough
- 3 cups all-purpose flour carefully measured and sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter softened but still cool to touch
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk for extra richness
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract the secret flavor enhancer
Royal Icing
- 3 cups confectioners' sugar sifted
- 2 tbsp meringue powder
- 5-6 tbsp warm water
- 1/2 tsp vanilla extract clear, to maintain white color
- gel food coloring assorted colors
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl. For best results, sift the flour first to achieve perfect texture.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed for 1 minute until smooth. Add the sugar and continue beating for 2-3 minutes until light and fluffy.
- Beat in the egg, followed by the egg yolk, mixing well after each addition. Add vanilla and almond extracts, mixing until just combined.
- Gradually add the dry ingredients to the butter mixture on low speed, about 1/2 cup at a time. Stop mixing as soon as the flour disappears to avoid overmixing.
- Divide the dough in half, form each portion into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one portion of dough to 1/4 inch thickness.
- Use cookie cutters to create desired shapes, transferring cut cookies to prepared baking sheets. Place cookies 1-1/2 inches apart.
- Bake for 10-12 minutes, or until cookies are set and just barely starting to turn golden at the edges. They should not brown significantly.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the royal icing: In a large bowl, beat confectioners' sugar and meringue powder. Add water and vanilla, beating on high speed for 5-7 minutes until stiff, glossy peaks form. Divide icing into separate bowls and tint with gel food colors as desired.
- Transfer icing to piping bags fitted with small tips. Outline cookies first, then flood with thinned icing. Add details once base layer is dry. For a professional finish, allow decorated cookies to dry completely (8-12 hours) before stacking or storing.
Notes
For gluten-free cookies: Replace all-purpose flour with a high-quality 1:1 gluten-free flour blend
For dairy-free version: Substitute unsalted butter with plant-based butter sticks (not spread)
No almond extract? Use an additional 1/2 teaspoon of vanilla extract with 1/4 teaspoon of lemon zest
Use the "10-second rule" for royal icing consistency – when you drag a knife through the icing, it should take 10 seconds for the surface to become smooth again.
Undecorated cookies stay fresh in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months.
Cookie dough can be refrigerated for 3 days or frozen for up to 2 months.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 22mgSodium: 25mgSugar: 8g
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