Christmas Sugar Cookies with Easy Icing

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

  • 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

Instructions

  1. Whisk the flour, baking powder, and salt in a medium bowl until well combined; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  9. 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.
  10. 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.

Recipe from Healthy Food Nest · healthyfoodnest.com