These Christmas Sugar Cookies are buttery, tender, and perfect for the holiday season. Decorated with royal icing or buttercream and colorful sprinkles, they're a classic treat that brings joy to any festive gathering.
Why you'll want it now, Classic holiday cookies that are perfect for decorating and gifting.
Why this recipe works
The combination of butter and sugar creates a tender, melt-in-your-mouth cookie, while chilling the dough helps maintain the perfect shape for cutouts.
Equipment
Mixing bowls
Electric mixer
Rolling pin
Baking sheets
Parchment paper
Cooling rack
Cookie cutters
How to make it
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract, mixing until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough in half, wrap each half in plastic wrap, and chill for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
Cut out desired shapes using cookie cutters and place them on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
For the royal icing, whisk together the powdered sugar, meringue powder, and 5 tablespoons of water until smooth.
Divide the icing into bowls and add food coloring as desired.
Decorate the cooled cookies with the icing and sprinkles.
Enjoy decorating and sharing these festive Christmas Sugar Cookies with family and friends!
How you'll know it's ready
The cookies are ready when the edges are just beginning to turn golden and the centers are set.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the cookies a few minutes early, as the fan may bake them faster. Standard oven users, the listed temperature is perfect for you.
Frosting, filling & glaze notes
The royal icing should be thick enough to hold its shape but thin enough to flow smoothly from a piping bag.
Troubleshooting
If the dough is too sticky to roll, chill it longer or add a little more flour.
If cookies spread too much, ensure the dough is thoroughly chilled before baking.
For icing that is too thick, add a bit more water until it reaches the desired consistency.
If icing colors bleed, let each layer dry before applying the next.
Storage
Store decorated cookies in an airtight container at room temperature for up to 1 week.
Make ahead
Prepare the dough in advance and freeze for up to 3 months. Thaw in the refrigerator before rolling and cutting.
Variations
Add a teaspoon of cinnamon for a warm spice variation.
Use different extracts like lemon or peppermint for a flavor twist.
Top with buttercream instead of royal icing for a softer finish.
Frequently asked questions
Can I freeze decorated sugar cookies?
Yes, you can freeze them in a single layer, then stack with parchment between layers once frozen.
How do I prevent my cookies from spreading?
Ensure the dough is well-chilled and avoid overworking it when rolling out.
Can I use salted butter in the recipe?
Yes, but reduce the added salt to balance the flavors.
How long should I let the icing dry?
Allow the icing to dry completely, which can take several hours or overnight, for best results.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
