There’s something about a tray of cut-out sugar cookies cooling by the window that makes it feel like the holidays really started. These are the classic Christmas sugar cookies I bake every year: soft centers, clean edges that hold their shape, and a simple icing that dries shiny for stacking and gifting.
I’ll walk you through the dough that actually behaves, how thick to roll for the best bite, and a fuss-free glaze you can color, pipe, or spread. Pour some cocoa, put on a playlist, and let’s bake a batch that tastes as festive as it looks.
Why these Christmas sugar cookies work
This dough is sturdy enough for snowflakes and stars yet bakes up with soft centers. The secret is the right flour-to-fat ratio, a touch of almond extract for that bakery-cookie aroma, and proper chilling so the shapes don’t spread. You’ll also cream the butter and sugar longer than you think for light, even texture.
The icing is an easy powdered-sugar glaze enriched with light corn syrup for shine and a soft bite that sets dry to the touch. It’s flexible: thin for flooding, or keep it thicker for simple outlines and swirls. Make them simple with white and gold sprinkles, or go all-in with colors and details.
What you’ll need for dough and icing
Classic pantry staples come together here: real butter for flavor, granulated sugar for crisp edges, and just enough baking powder to lift without puffing away the details. For the icing, powdered sugar plus milk makes a quick glaze, and a spoon of corn syrup gives a pretty, satiny finish.
Cookie Dough
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract, optional but recommended
- 1-2 tbsp milk or cream, as needed if dough seems dry
Icing
- 2 1/2 cups powdered sugar, sifted
- 2-3 tbsp milk, plus more to thin as needed
- 1 tbsp light corn syrup, for shine and soft bite
- 1/2 tsp pure vanilla extract
- gel food coloring, optional, assorted colors
- holiday sprinkles or sanding sugar, optional, for decorating
How to make the cookies, step by step
Follow these simple steps for dough that rolls cleanly, bakes evenly, and ices beautifully.
- Whisk the flour, baking powder, and salt in a medium bowl until well combined; set aside.
- In a large bowl using a hand mixer or stand mixer with the paddle, cream the butter and sugar on medium-high until very light and fluffy, 2 to 3 minutes. Beat in the egg, egg yolk, vanilla, and almond extract until smooth, scraping the bowl.
- Add the dry ingredients in two additions on low speed and mix just until a soft dough forms. If the dough looks crumbly, beat in 1 to 2 tablespoons milk until it comes together.
- Divide dough into two equal portions. Shape each into a flat disk, wrap tightly, and chill until firm but rollable, at least 1 hour or up to 3 days.
- Preheat the oven to 350°F (175°C). Line 2 to 3 baking sheets with parchment paper. Dust your counter lightly with flour or roll between two sheets of parchment.
- Working with one disk at a time, roll dough to 1/4 inch thick. Cut into shapes, transferring to prepared sheets with 1 inch spacing. Gather and reroll scraps once.
- For the sharpest edges, place the filled baking sheets in the fridge for 10 minutes. Bake, one sheet at a time, until edges are set and tops look matte but not browned, 8 to 10 minutes depending on size.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing: In a medium bowl, whisk powdered sugar, 2 tablespoons milk, corn syrup, and vanilla until smooth and glossy. Adjust consistency by adding a few drops more milk to thin or a little powdered sugar to thicken.
- Decorate: Tint portions of icing with gel color as desired. Use a squeeze bottle or spoon to outline and flood cookies. Add sprinkles right away. Let dry until set to the touch, 1 to 2 hours, and fully dry before stacking, 6 to 8 hours.
SaveMake-ahead, storage and freezing tips
Cookies keep well in an airtight container at room temperature for 4 to 5 days. Place parchment between layers to protect the icing. For longer storage, freeze plain baked cookies up to 2 months; thaw uncovered at room temperature, then decorate.
You can also get ahead: wrap the dough disks tightly and refrigerate for up to 3 days or freeze for up to 2 months. Let chilled dough sit on the counter 10 to 15 minutes until just pliable before rolling. Iced cookies can be frozen once the icing is fully dry; thaw in the container to prevent condensation from marring the finish.
Common mistakes to avoid
- Skipping the chill. Warm dough spreads and loses its shape. Chill the dough after mixing and again after cutting if your kitchen is warm.
- Over-flouring the surface. Too much bench flour toughens cookies. Lightly dust the counter and roll between two sheets of parchment for clean cuts.
- Rolling too thin or thick. Aim for 1/4 inch. Thinner cookies brown fast and get brittle; thicker ones puff and lose details.
- Overbaking. Pull cookies when edges are just set and matte on top. They should look pale; they firm as they cool.
- Icing that’s too runny. Test with the 10-second rule: drizzle a line across the bowl. If it melts back in about 10 seconds, it’s right for flooding. Add more sugar to thicken or a few drops of milk to thin.
SaveVariations and simple swaps
- Lemon sugar cookies. Swap almond extract for 1 teaspoon lemon zest and 1/2 teaspoon lemon extract in the dough and icing.
- Spiced holiday twist. Whisk 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg into the flour for warm flavor without turning them into gingerbread.
- Gluten-free option. Use a quality 1:1 gluten-free all-purpose baking blend. Add 1 tablespoon milk if the dough seems dry.
- Colored dough. Tint a portion of dough with red or green gel color for marbled candy-cane stripes. Knead gently to avoid overworking.
- Royal icing alternative. If you prefer sharper detailing, use royal icing made with meringue powder instead of the glaze here.
What to serve with Christmas sugar cookies
Set out a cookie platter with hot cocoa, mulled cider, or peppermint tea. These also pair nicely with a bright fruit tray or a bowl of clementines to cut the sweetness. For gifting, add a few chocolate-dipped pretzels or peppermint bark for texture and color contrast. If you’re new here and curious what else is baking, peek at our first post, a quick hello and site welcome.
SaveYour sugar cookie questions, answered
How do I keep cut-out sugar cookies from spreading?
Measure flour correctly, cream butter and sugar well, and chill the dough at least 1 hour. Roll to 1/4 inch on a lightly floured surface, cut shapes, then chill the cut-outs on the baking sheet for 10 minutes before baking. A preheated 350°F (175°C) oven also helps set the edges quickly.
Can I make the dough ahead of time?
Yes. Wrap the dough into two flat disks and refrigerate up to 3 days or freeze up to 2 months. Thaw frozen dough overnight in the fridge, then let it rest at room temperature 10 to 15 minutes until just pliable before rolling.
What’s the best thickness for sugar cookie cut-outs?
Roll to about 1/4 inch thick. This gives soft centers with clean edges and helps the cookies hold their shape. If you prefer crisper cookies, go slightly thinner and reduce bake time by 1 minute.
How long does the icing take to dry?
At room temperature, a thin flood coat dries to the touch in 1 to 2 hours and fully sets in 6 to 8 hours. Humidity slows things down, so allow extra time before stacking or packaging. You can speed it slightly with a fan on low.
Do I need to use almond extract?
No, but a small amount adds classic bakery flavor. If you’re not a fan or have allergies, skip it and increase vanilla to taste, or use lemon extract for a bright twist.
Happy holiday baking
I hope these Christmas sugar cookies become part of your yearly tradition. They’re simple, sturdy, and so much fun to decorate. Tie up a few in cellophane with ribbon, share a plate with neighbors, and save one for yourself with a mug of something warm. Merry baking.
Christmas Sugar Cookies with Easy Icing
Soft-centered, crisp-edged cut-out sugar cookies that hold their shape, plus a shiny, stackable icing. Perfect for decorating and gifting.
Ingredients
Cookie Dough
Icing
Instructions
- Whisk the flour, baking powder, and salt in a medium bowl until well combined; set aside.
- In a large bowl using a hand mixer or stand mixer with the paddle, cream the butter and sugar on medium-high until very light and fluffy, 2 to 3 minutes. Beat in the egg, egg yolk, vanilla, and almond extract until smooth, scraping the bowl.
- Add the dry ingredients in two additions on low speed and mix just until a soft dough forms. If the dough looks crumbly, beat in 1 to 2 tablespoons milk until it comes together.
- Divide dough into two equal portions. Shape each into a flat disk, wrap tightly, and chill until firm but rollable, at least 1 hour or up to 3 days.
- Preheat the oven to 350°F (175°C). Line 2 to 3 baking sheets with parchment paper. Dust your counter lightly with flour or roll between two sheets of parchment.
- Working with one disk at a time, roll dough to 1/4 inch thick. Cut into shapes, transferring to prepared sheets with 1 inch spacing. Gather and reroll scraps once.
- For the sharpest edges, place the filled baking sheets in the fridge for 10 minutes. Bake, one sheet at a time, until edges are set and tops look matte but not browned, 8 to 10 minutes depending on size.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing: In a medium bowl, whisk powdered sugar, 2 tablespoons milk, corn syrup, and vanilla until smooth and glossy. Adjust consistency by adding a few drops more milk to thin or a little powdered sugar to thicken.
- Decorate: Tint portions of icing with gel color as desired. Use a squeeze bottle or spoon to outline and flood cookies. Add sprinkles right away. Let dry until set to the touch, 1 to 2 hours, and fully dry before stacking, 6 to 8 hours.
Notes
- Use room temperature butter and eggs for the best creaming and texture.
- Roll dough between parchment for minimal extra flour and easy cleanup.
- For uniform cookies, use rolling pin guide rings or two 1/4-inch dowels on either side of the dough.
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