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Christmas Sugar Cookies

A tray of decorated Christmas sugar cookies in festive shapes like trees, candy canes, snowflakes, and Santa hats.

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Classic Christmas sugar cookies with soft centers, crisp edges, and an easy glaze icing. Perfect for decorating, gifting, or holiday celebrations.

Ingredients

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  • 2 1/4 cups (281g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (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 to 1/2 teaspoon almond extract (optional)
  • 3 cups (360g) confectioners’ sugar (for icing)
  • 1/2 teaspoon vanilla extract (for icing)
  • 2 teaspoons light corn syrup (for icing)
  • 4.55 tablespoons (67–75ml) warm water (for icing)
  • Pinch of salt (for icing)
  • Optional: gel food coloring, sprinkles for decorating

Instructions

  1. Whisk the flour, baking powder, and salt in a bowl. Set aside.
  2. Beat butter and sugar together until smooth and creamy, about 2 minutes.
  3. Add egg, vanilla extract, and almond extract. Mix until combined.
  4. Gradually add dry ingredients. Mix until soft dough forms.
  5. Divide dough into two portions. Roll each to 1/4-inch thickness on parchment.
  6. Stack rolled-out dough with parchment between layers. Chill for 1–2 hours.
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment.
  8. Cut chilled dough into shapes using cookie cutters.
  9. Place cookies 3 inches apart on sheets. Bake for 11–12 minutes until edges are lightly browned.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. To make icing, stir together confectioners’ sugar, vanilla, corn syrup, salt, and 4.5 tbsp water. Add more water to reach correct consistency.
  12. Tint icing with gel food coloring as desired.
  13. Decorate cooled cookies with icing using squeeze bottles or piping bags.
  14. Allow icing to dry at room temperature for 24 hours before stacking or storing.

Notes

  • Chilling dough is essential to prevent spreading.
  • Gel food coloring is preferred to maintain icing consistency.
  • Cookies can be frozen before or after baking for up to 3 months.
  • Decorated cookies can be stored for up to 5 days at room temperature.
  • To avoid sticky dough, ensure butter is room temperature—not too soft or melted.

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