Classic Christmas Sugar Cookies with Simple Glaze Icing
There is no holiday tradition quite as cherished as baking and decorating Christmas sugar cookies. This recipe is designed to deliver the perfect cookie foundation: a tender center, crisp edges, and a firm structure that holds its shape beautifully under the cutter. Unlike many recipes that result in cookies that spread, these maintain their precise holiday shape, making them ideal canvases for festive artistry. Paired with a simple, quick-setting glaze icing that requires no egg whites or fancy meringue powder, this recipe takes the stress out of holiday decorating. The option to include almond extract transforms the flavor from simply sweet to truly outstanding, offering a nostalgic taste that everyone will adore. These cookies are perfect for gifting, baking with family, or simply savoring with a cup of cocoa as you enjoy the magic of the season.
Why You’ll Love This:
- Perfect Shape Retention: This dough is specifically engineered to prevent spreading. The combination of ingredients and the mandatory chilling time ensures that your trees, stars, and snowflakes maintain their crisp, defined edges straight out of the oven.
- The Best Texture: The cookies achieve a wonderful duality: they have the desired snap at the edges while remaining soft and delightfully chewy in the center, satisfying both lovers of crisp and soft cookies.
- Quick and Easy Icing: The glaze recipe uses only a handful of common pantry ingredients and avoids the complexities of traditional royal icing. It sets firm enough for stacking and gifting (though it takes a full 24 hours to cure completely), making decorating hassle-free.
- Flavor Boost Option: The optional addition of almond extract provides a warm, nutty depth that elevates the simple vanilla flavor. This subtle complexity is what makes these cookies truly irresistible and memorable.
Perfect Occasion:
These Christmas Sugar Cookies are fundamentally tied to holiday celebration. They are the ideal choice for a family baking activity, as the simple dough and easy icing are perfect for decorators of all ages. They are excellent for filling gift boxes or tins for neighbors, teachers, and friends, as the cookies are sturdy and the icing sets firmly. Their charming, customizable shapes make them a delightful addition to any Christmas party platter or cookie exchange. Because the dough can be made up to two days in advance, they fit perfectly into a busy holiday schedule, allowing you to space out the baking and decorating process.
Decoration and Serving Tips:
- Achieve Smooth Edges: After cutting the shapes, briefly place the cookie sheet with the cut-outs back in the refrigerator for 5-10 minutes before baking. This extra chill helps firm the butter, ensuring the shapes stay super crisp.
- Glaze Dipping Technique: For a simple, quick coating, dip the entire surface of the cooled cookie into the bowl of icing. Allow the excess to drip off before setting the cookie on the rack. This provides a clean, even base layer.
- Piping Details: If using piping bags or squeeze bottles, outline the cookie first with icing, wait a few minutes for the outline to set, and then “flood” the center by filling it in completely. This keeps the icing neatly contained within the boundary.
- Sprinkle Timing: If adding sprinkles, sanding sugar, or nonpareils, do so immediately after applying the icing to the cookie. The icing sets quickly, and the sprinkles must adhere while it is still wet.
- The Stacking Test: Although the icing feels dry to the touch within a few hours, for perfect, non-smudging results when stacking or gifting, allow the cookies to dry completely for a full 24 hours at room temperature.
Ingredients:
- For the Cookies: The dough requires all-purpose flour (2 1/4 cups), which must be spooned and leveled for accuracy, along with baking powder (1/2 tsp) and salt (1/4 tsp). The flavor base uses softened unsalted butter (3/4 cup) and granulated sugar (3/4 cup), creamed together until smooth. One large egg, vanilla extract (2 tsp), and the optional almond extract (1/4 or 1/2 tsp) provide richness and flavor.
- For the Easy Icing: This simple glaze is based on confectioners’ sugar (3 cups). The texture is stabilized and made shiny by light corn syrup (2 tsp). The liquid component is room temperature water (4.5–5 Tablespoons), which is added incrementally. Vanilla extract (1/2 tsp) adds flavor, though it should be omitted if a stark white color is desired, and a small pinch of salt balances the sweetness.
Instructions:
Step 1: Make the Cookie Dough
In a medium bowl, whisk the all-purpose flour, baking powder, and salt together. Set this dry mixture aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on high speed until completely smooth and creamy, which should take about 3 minutes. Add the room temperature egg, vanilla, and almond extract (if using), and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be a bit soft. If the dough seems excessively soft or sticky, add 1 more Tablespoon of flour.
Step 2: Chill the Dough
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out evenly to a 1/4-inch thickness. Lightly dust one of the rolled-out doughs with flour and place a piece of parchment on top. Place the second rolled-out dough on top. Cover the stacked dough with plastic wrap, then refrigerate for at least 1–2 hours and up to 2 days. Chilling the dough is essential for preventing the cookies from spreading during baking.
Step 3: Cut and Bake
Once chilled, preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If the dough is sticking to the bottom parchment, run your hand briefly underneath it to help release it. Use cookie cutters to cut the dough into shapes. Re-roll the remaining dough scraps and continue cutting until all the dough is used. Arrange the cookies on the baking sheets about 3 inches apart. Bake for 11–12 minutes or until they are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through the bake time. Allow the cookies to cool completely on a wire rack before decorating—do not decorate warm cookies.
Step 4: Make the Easy Icing
In a medium bowl, stir the confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons (67ml) of water, and optional salt together with a fork. The mixture will be very thick and initially difficult to stir. Switch to a whisk and whisk in another 1/2 Tablespoon (8ml) of water. To check for proper consistency (the “ribbon test”), lift the whisk and let the icing drizzle back into the bowl. The ribbon of icing should hold its shape for a few seconds before melting back into the rest of the icing. That is the ideal consistency. If it’s still too thick, whisk in another 1/2 Tablespoon (8ml) of water or a little more until the right consistency is reached. If you’re tinting the icing another color, stir in the food coloring. Use only 1–2 drops at first, as the color darkens as the icing dries.
Step 5: Decorate and Set
Decorate the cookies as desired. You can dip the cooled cookies directly into the icing or use squeeze bottles or piping bags fitted with piping tips. If using piping tools, it is best to outline the cookies with icing first, then fill in the middle (flood) once the outline sets slightly. If adding sprinkles or other sugar decorations on top of the icing, add them right after applying the icing while it is still wet. Allow the icing to dry and set at room temperature. The icing takes a full 24 hours to completely harden, which is necessary for stacking and shipping. Once the icing has dried, the cookies are ready for gifting or storing. Cover and store decorated cookies for up to 5 days at room temperature or up to 10 days in the refrigerator.
Make Ahead Options
This recipe is extremely friendly for making ahead, which greatly simplifies your holiday schedule. The cookie dough can be prepared, rolled, and stored in the refrigerator for up to 2 days. The baked and cooled cookies can be stored in an airtight container at room temperature for several days before frosting. The easy icing glaze can be made ahead of time, covered tightly, and stored in the refrigerator, though it may need a quick whisk and a few drops of water to restore its ideal consistency before decorating.
Storage Tips for Christmas Sugar Cookies
- Decorated Cookies (Room Temperature): Once the icing has fully set (ideally 24 hours), the decorated cookies can be stored in an airtight container at room temperature for up to 5 days.
- Decorated Cookies (Refrigerated): For longer storage, you can keep the decorated cookies in the refrigerator for up to 10 days.
- Plain Cookies (Freezing): Un-iced, baked cookies freeze excellently. Cool them completely, wrap them tightly in plastic wrap, and store them in an airtight container or freezer bag for up to 3 months. Thaw them overnight before icing.
- Dough (Freezing): You can also freeze the raw, rolled dough. Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before cutting and baking.
Tips for the Best Sugar Cookies
- Measure Flour Accurately: Always spoon the flour into your measuring cup and level it off. Scooping directly from the bag compacts the flour, leading to too much flour, which results in dry, crumbly dough that can crack.
- Cream Butter and Sugar Properly: The creaming step should result in a mixture that is light, fluffy, and smooth—this incorporates air, giving your cookies a better lift and texture. Ensure the butter is fully softened to room temperature first.
- Do Not Skip Chilling: Chilling the rolled dough is mandatory. It re-hardens the butter, preventing the cookies from spreading into blobs during baking.
- Bake Until Lightly Browned: The cookies should only show a hint of gold around the edges. Over-baking will lead to a dry, hard cookie.
- Cool Completely: Ensure the cookies are completely cool on the wire rack before applying any icing. Applying icing to a warm cookie will cause the glaze to melt, run, and lose its gloss.
Sugar Cookie Variations & Substitutions:
- Citrus Zest Flavor: For a bright, fresh flavor, add 1 tablespoon of finely grated lemon or orange zest when creaming the butter and sugar. This is a lovely complement to the vanilla.
- Alternative Extracts: If you prefer to omit the almond extract, you can substitute it with lemon extract, coconut extract, or increase the vanilla extract slightly.
- Add a Nutty Crunch: Before baking, sprinkle the tops of the cut-out dough with finely chopped pecans or walnuts for a subtle crunch and nutty flavor.
- Make Them White Chocolate Dipped: Instead of the glaze, dip the cooled cookies halfway into melted white chocolate. This provides a clean, elegant look that is easy to achieve.
What to Serve with Christmas Sugar Cookies:
The sweet, comforting flavor of these cookies makes them perfect alongside classic holiday beverages. Serve them with a mug of creamy hot cocoa, a cup of strong Christmas blend coffee, or a cozy spiced tea. For an adult pairing, they are delightful with a glass of eggnog (with or without a splash of rum) or a small glass of milk punch, enhancing the festive sweetness.
Christmas Sugar Cookies FAQs:
- Why do my cookies spread so much?
Cookies spread primarily because the butter was too warm when the dough was mixed, or the dough was not chilled long enough. Ensure your butter is only softened, not melted, and always chill the rolled dough for at least 1-2 hours before cutting and baking. - What is the easy icing’s ribbon test?
The ribbon test determines if the icing is the right consistency for decorating. You lift the whisk and let the icing drizzle back into the bowl; if the ribbon of icing holds its shape for a few seconds before melting back into the bowl, it is ready. If it disappears immediately, it is too thin; if it doesn’t disappear at all, it is too thick. - Can I substitute all-purpose flour for cake flour?
This recipe already uses all-purpose flour. You should stick to the specified type of flour, as using cake flour (which has lower protein) might result in a more fragile cookie that loses its shape easily. - Is corn syrup necessary for the icing?
The light corn syrup is not absolutely necessary, but it is highly recommended. It helps stabilize the glaze, giving it a smoother, shinier finish and preventing it from being grainy. - Can I freeze the decorated cookies?
Freezing decorated cookies is generally not recommended, as condensation during thawing can cause the icing color to bleed or the texture to become sticky. It is best to freeze the dough or the un-iced, baked cookies.
Christmas Sugar Cookies Recipe with Easy Icing
Ingredients
For the Cookies
- 2 1/4 cups 281g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup 12 Tbsp; 170g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract optional
For the Easy Icing
- 3 cups 360g confectioners’ sugar
- 1/2 teaspoon pure vanilla extract omit for stark white
- 2 teaspoons light corn syrup
- 4.5 –5 Tablespoons 67–75ml room temperature water
- Pinch of salt
- Optional: gel food coloring & sprinkles
Instructions
- Make Dough: Whisk flour, baking powder, and salt. Cream butter and sugar. Add egg, vanilla, and almond extract. Mix in dry ingredients until just combined.
- Chill Dough: Divide dough in half. Roll each half out to 1/4-inch thickness between parchment sheets. Stack and refrigerate for at least 1–2 hours.
- Bake: Preheat oven to 350°F. Cut dough into shapes. Bake for 11–12 minutes or until edges are lightly browned. Cool completely on a wire rack.
- Make Icing: Whisk confectioners’ sugar, vanilla, corn syrup, salt, and 4.5 Tablespoons water until thick. Whisk in more water (1/2 Tbsp at a time) until the icing holds a ribbon for a few seconds before melting back in. Color as desired.
- Decorate: Outline and flood cookies. Add sprinkles immediately. Let icing dry completely (approx. 24 hours for hard set).
Notes
- Chilling: Do not skip the chilling time; it prevents the cookies from spreading.
- Icing Set Time: The icing needs 24 hours to completely harden for stacking and gifting.
- Storage: Store decorated cookies at room temperature for up to 5 days once the icing is dry.
