Nothing captures the magic of the holiday season quite like a batch of freshly baked Christmas Sugar Cookies. Soft, buttery, lightly sweet, and perfect for decorating, these classic cookies bring joy to every kitchen. Whether you’re baking with family, creating gifts for friends, or getting festive for a holiday party, this recipe offers the perfect blend of flavor, texture, and fun.
Let’s dive into this festive, family-friendly recipe that brings holiday cheer in every delicious bite.
Why You’ll Love This Recipe
1. Perfect for Decorating
These cookies keep their crisp edges and smooth tops, making them ideal for royal-style icing designs, sprinkles, and holiday shapes.
2. No-Spread Sugar Cookie Dough
With the proper chill time, this dough bakes evenly without puffing or spreading in the oven.
3. Soft With Light Crisp Edges
The combination of butter, vanilla, and just the right amount of flour creates a tender cookie with a gentle crunch on the edges.
4. Easy, Glossy Icing
The icing comes together in minutes and dries beautifully for stacking, gifting, and storing.
5. Truly Festive
This recipe works with any shape — snowflakes, trees, stars, ornaments — and any color icing you like.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies
- 2 ¼ cups (281g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼–½ teaspoon almond extract (optional, but adds amazing flavor)
For the Easy Icing
- 3 cups (360g) confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 teaspoons light corn syrup
- 4.5–5 tablespoons room temperature water
- Pinch of salt
- Gel food coloring & sprinkles (optional)
Let’s Get Started
1. Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly and prevents clumps later.
2. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar until creamy and pale. This usually takes about 3 minutes and gives your cookies structure and lightness.
3. Add the egg and extracts
Mix in the egg, vanilla, and almond extract (if using). The almond extract adds an irresistible bakery-style aroma, so don’t skip it if you enjoy that classic holiday cookie flavor.
4. Combine the wet and dry
Slowly add the dry mixture to the wet ingredients. Mix on low until a soft dough forms. If it feels too sticky to roll, add an extra tablespoon of flour.
5. Roll out the dough
Divide the dough in half. Place each portion on a lightly floured piece of parchment or a silicone mat. Roll each one to a consistent ¼-inch thickness.
6. Chill the dough
Stack the rolled sheets with parchment between them, cover, and chill for 1–2 hours. This step ensures clean, sharp cookie shapes that don’t spread.
7. Cut the cookies
Once chilled, preheat the oven to 350°F (177°C).
Use your favorite holiday cookie cutters — stars, stockings, snowflakes, trees — and cut out your shapes. Gather scraps, re-roll, and continue cutting.
8. Bake
Arrange cookies on lined baking sheets, leaving space between them. Bake for 11–12 minutes, or until the edges start to turn lightly golden. Let the cookies cool completely before icing.
9. Make the icing
In a medium bowl, combine the confectioners’ sugar, vanilla, corn syrup, and 4.5 tablespoons of water. Start stirring with a fork — it will be thick at first. Then switch to a whisk and slowly add more water until the icing flows in ribbons that disappear after a few seconds.
This consistency works for both outlining and flooding.
10. Color and decorate
Mix in gel food coloring if desired. Use piping bags, squeeze bottles, or simply dip the cookies. Add sprinkles right away before the icing sets.
11. Let the cookies dry
The icing will be touch-dry in about an hour but fully hardened in 24 hours. Once dry, the cookies can be stacked or packaged for gifting.
Servings and Pairing
Servings
This recipe makes about 20–25 medium sugar cookies, depending on your cutter size.
Perfect Pairings
- Hot cocoa
- Peppermint mocha
- Eggnog
- Mulled cider
- Coffee or tea
These cookies also pair beautifully with other holiday treats like gingerbread men, chocolate crinkle cookies, and peppermint bark.
Variations
1. Add citrus
A teaspoon of lemon or orange zest adds brightness.
2. Make them chocolate
Replace ¼ cup of flour with cocoa powder.
3. Add spices
A pinch of cinnamon or nutmeg gives a warm holiday twist.
4. Use royal icing instead
If you prefer a firmer, meringue-based icing, swap to royal icing for intricate decorating.
5. Add festive mix-ins
Try sanding sugar, crushed candy canes, or edible glitter.
Storage Tips
- Room temperature:
Store in an airtight container for up to 5 days. - Refrigerator:
Keeps well for up to 10 days. - Freezer (undecorated cookies):
Freeze for up to 3 months. - Freeze the dough:
The dough can also be frozen for up to 3 months — thaw overnight before rolling.
FAQs
How long should the dough chill?
At least 1 hour, but up to 2 days is perfectly fine.
Why did my cookies spread?
The dough wasn’t chilled long enough or the butter was too soft.
Can I skip the almond extract?
Yes, but it enhances the classic sugar cookie flavor beautifully.
How long does the icing take to fully harden?
About 24 hours at room temperature.
Can I double the recipe?
Absolutely — it doubles easily for large batches.
Final Thoughts
These Christmas Sugar Cookies with Easy Icing are everything holiday baking should be — fun, festive, colorful, and irresistibly delicious. With a soft, buttery base and an icing that sets beautifully, they’re perfect for decorating parties, cookie swaps, gifting, or simply making memories at home. This recipe is simple enough for beginners and reliable enough to become a yearly tradition.
Print
Christmas Sugar Cookies Recipe with Easy Icing
- Total Time: 1 hour 32 minutes
- Yield: 25 Servings
- Diet: Vegetarian
Description
These Christmas Sugar Cookies with Easy Icing are soft, buttery, and perfect for decorating. This no-spread dough creates beautifully shaped holiday cookies that pair perfectly with a simple, glossy icing that dries firm for gifting and stacking.
Ingredients
For the Cookies
- 2 ¼ cups (281g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼–½ teaspoon almond extract (optional)
For the Easy Icing
- 3 cups (360g) confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 teaspoons light corn syrup
- 4.5–5 tablespoons water, room temperature
- Pinch of salt
- Gel food coloring & sprinkles (optional)
Instructions
- Prepare the dry ingredients:
Whisk together the flour, baking powder, and salt. Set aside. - Cream the butter and sugar:
Beat softened butter and granulated sugar until creamy and pale. Mix in the egg, vanilla, and almond extract. - Combine the dough:
Slowly add the dry mixture to the wet ingredients. Mix until a soft dough forms. Add a little extra flour if sticky. - Roll the dough:
Divide into two portions and roll each between parchment sheets to ¼-inch thickness. - Chill:
Refrigerate rolled dough for 1–2 hours. - Cut shapes:
Preheat oven to 350°F (177°C). Cut out cookies with holiday cookie cutters and place on lined baking sheets. - Bake:
Bake for 11–12 minutes, or until the edges begin to lightly brown. Cool completely before decorating. - Make the icing:
Stir confectioners’ sugar, vanilla, corn syrup, and 4.5 tablespoons water. Adjust with small amounts of water until icing ribbons fall and disappear after a few seconds. - Color & decorate:
Add gel coloring if desired. Pipe, dip, or flood cookies. Add sprinkles immediately. - Dry:
Allow icing to set completely — about 24 hours.
Notes
- Chill the dough thoroughly for clean, sharp shapes.
- Avoid overbaking — edges should be just turning golden.
- Use gel food coloring to avoid thinning the icing.
- For crisper outlines, pipe the border first and then fill the center.
- Roll dough between parchment to prevent sticking and maintain thickness.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes