Christmas Sugar Cookies Recipe with Easy Icing
Cut-out Christmas sugar cookies with crisp edges and soft centers, decorated with a simple, quick-setting glaze.
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.