Christmas Sugar Cookies Decorated

Christmas Sugar Cookies Decorated

Soft, buttery cutout sugar cookies that hold their shape and a simple glossy icing for easy decorating. Festive results with minimal fuss.

Ingredients

Cookies

  • 2 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter softened to cool room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract optional but recommended
  • 1-2 tbsp milk only if dough seems dry

Icing

  • 3 cups confectioners' sugar sifted
  • 3-4 tbsp milk plus more to thin
  • 1 tbsp light corn syrup for shine and soft bite
  • 1 tsp pure vanilla extract
  • gel food coloring assorted holiday colors
  • assorted sprinkles and sanding sugar

Instructions

  1. Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Beat the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes. Beat in the egg, vanilla, and almond extract until combined.
  3. Add the dry ingredients in two additions, mixing on low just until a soft dough forms. If crumbly, mix in 1 to 2 tablespoons milk until it comes together.
  4. Divide dough in half, pat into two discs, and wrap. Chill for 30 minutes to 1 hour until slightly firm but rollable.
  5. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
  6. On a lightly floured surface, roll dough to 1/4 inch thick. Cut shapes with cookie cutters, re-rolling scraps as needed. Transfer to prepared sheets, spacing 1 inch apart.
  7. Bake each sheet for 8 to 10 minutes, until edges look set and tops are matte but still pale. Cool on the sheet for 5 minutes, then move to a rack to cool completely.
  8. Make the icing: In a bowl, whisk confectioners' sugar, 3 tablespoons milk, corn syrup, and vanilla until smooth. Adjust with more milk a teaspoon at a time for a thick outline consistency; thin a portion further for flooding.
  9. Decorate: Pipe outlines with thick icing, then fill with thinner icing. Use a toothpick to nudge icing into corners and pop bubbles. Add sprinkles while the icing is wet. Let dry 4 to 6 hours or overnight until set for stacking.

Notes

  • Keep half the dough chilled while you roll and cut the other half for cleaner edges.
  • For marbled icing, add tiny dots of a second color to wet icing and swirl gently with a toothpick.
  • Use squeeze bottles or small zip-top bags with a tiny snip at the corner if you don’t have piping tips.
  • A light dusting of flour on the rolling pin prevents sticking without toughening the dough.

Recipe from Healthy Food Nest · healthyfoodnest.com