Easy Christmas Sugar Cookies
Perfect soft and chewy Christmas sugar cookies that hold their shape when cut out. These festive cookies are ideal for holiday celebrations, gifting, or leaving for Santa!
Equipment
- Stand Mixer or Hand Mixer
- Rolling Pin
- Christmas Cookie Cutters
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Wire Cooling Rack
- Piping Bags or Squeeze Bottles
Ingredients
For the Cookies
- 3 cups all-purpose flour 375g
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened, 226g
- 1 cup granulated sugar 200g
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
For the Icing
- 3 cups powdered sugar 360g
- 3-4 tbsp milk
- 2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- food coloring as desired
- sprinkles for decorating, optional
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add egg, vanilla extract, and almond extract (if using), and beat on high speed until completely combined, about 1 minute. Scrape down the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft but not sticky.
- Divide the dough into two equal parts. Place each portion on a piece of parchment paper or a lightly floured silicone mat. Roll each portion to a ¼-inch thickness.
- Stack the rolled dough pieces (with parchment paper between them) on a baking sheet and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Remove one portion of dough from the refrigerator. Using Christmas-themed cookie cutters, cut into shapes. Re-roll remaining dough once and create more cutouts. Repeat with second dough portion.
- Arrange cookies on baking sheets about 2 inches apart. Bake for 8-10 minutes, until edges are just beginning to turn golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing: In a medium bowl, whisk together powdered sugar, 3 tablespoons of milk, corn syrup, and vanilla until smooth. Add more milk if too thick.
- Divide icing into separate bowls and add food coloring as desired. Transfer to piping bags with small round tips or squeeze bottles.
- Once cookies are completely cool, decorate with icing. Add sprinkles while the icing is still wet if desired.
- Allow the icing to set completely, about 2-4 hours depending on thickness and humidity.
Notes
For a dairy-free option, substitute the butter with plant-based butter sticks (not spreadable tub varieties).
If you prefer a less sweet cookie, reduce sugar to ¾ cup.
Almond flour can replace up to ½ cup of the all-purpose flour for a nuttier flavor profile.
For egg allergies, substitute with 3 tablespoons of aquafaba or a commercial egg replacer.
Store fully decorated cookies in an airtight container with parchment between layers for up to 5 days.
Dough can be refrigerated for up to 3 days before baking or frozen for up to 3 months.
Baked, undecorated cookies can be frozen for up to 3 months.
If you prefer a less sweet cookie, reduce sugar to ¾ cup.
Almond flour can replace up to ½ cup of the all-purpose flour for a nuttier flavor profile.
For egg allergies, substitute with 3 tablespoons of aquafaba or a commercial egg replacer.
Store fully decorated cookies in an airtight container with parchment between layers for up to 5 days.
Dough can be refrigerated for up to 3 days before baking or frozen for up to 3 months.
Baked, undecorated cookies can be frozen for up to 3 months.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSodium: 75mgFiber: 0.5gSugar: 12g
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