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