Description
These classic Christmas Sugar Cookies are soft, buttery, and perfect for decorating! Whether you’re making them for a holiday party or a fun baking night with the kids, these cookies hold their shape beautifully and taste absolutely delicious.
Ingredients
Units
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For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, but adds great flavor)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Royal Icing:
- 2 cups powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
- 1 teaspoon vanilla extract
- Food coloring (red, green, and other holiday colors)
- Sprinkles for decorating (optional)
Instructions
- Make the Cookie Dough:
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
- Add the egg, vanilla extract, and almond extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the Dough:
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (this helps the cookies hold their shape).
- Roll & Cut the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness.
- Use Christmas-themed cookie cutters (trees, stars, snowflakes) to cut out shapes.
- Place cookies on the prepared baking sheets, leaving about 1 inch between them.
- Bake the Cookies:
- Bake for 8-10 minutes, or until the edges are just lightly golden.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate with Icing:
- In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk for thinner icing or more sugar for thicker icing.
- Divide the icing into separate bowls and color with food coloring.
- Transfer icing to piping bags or use a spoon to decorate cooled cookies. Add sprinkles while the icing is still wet.
- Let icing set for at least 1 hour before stacking or serving.
Notes
- The dough can be made ahead and stored in the fridge for up to 3 days.
- If you prefer softer cookies, bake them for the shorter time. For crispier edges, bake a bit longer.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Calories: 140
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg