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These classic Christmas sugar cookies bring holiday magic to your kitchen. Theyre everything a good sugar cookie should be soft and buttery in the middle with just a bit of crunch around the edges. I love how they keep their shape perfectly whether youre making stars snowflakes or reindeer. The simple glaze icing makes decorating fun and stress-free perfect for getting the whole family involved in holiday baking.
Why This Recipe Works
These cookies have become my go-to holiday recipe for good reason. That buttery vanilla flavor is absolutely irresistible and the texture is spot on every time. What I really love is how approachable they are whether youre new to baking or have been making Christmas cookies for years. The icing is way less fussy than traditional royal icing but still looks beautiful on your cookie platter.
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Everything You Need
- For Perfect Cookie Dough:
- 1 cup unsalted butter (2 sticks) softened but still slightly cool
- 1 cup granulated sugar
- 1 large egg room temperature
- 2¼ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder fresh is important
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract the good stuff
- ¼ teaspoon almond extract optional but amazing
- For The Perfect Glaze:
- 3 cups powdered sugar sifted
- 3-4 tablespoons water or milk
- 2 tablespoons light corn syrup makes it shiny
- ½ teaspoon pure vanilla extract
- Pinch of salt
- Gel food coloring various colors
- Nice To Have:
- Holiday sprinkles
- Sanding sugar
- Metallic dragees
- Extra flavors like peppermint or citrus
- For Different Flavors Try:
- ½ teaspoon peppermint extract
- Zest of 1 orange or lemon
- 1 teaspoon maple extract
- ½ teaspoon coconut extract
Lets Make Some Magic
- Get Your Dough Started:
- First things first grab your butter it should be soft enough to leave a slight indent when pressed but not greasy or melty. Beat it with your sugar until its light and fluffy about 3-4 minutes dont skip this step its crucial for soft cookies. Add your egg vanilla and that optional almond extract if youre using it mix until everything looks smooth and happy.
- Mix The Dry Team:
- In another bowl whisk together your flour baking powder and salt. Now heres the trick add this to your butter mixture in three parts mixing gently between each addition. Stop as soon as the flour disappears overmixing makes tough cookies. Your dough should look soft but not sticky.
- Roll Before You Chill:
- Split your dough in half this makes it easier to handle. Roll each piece between two sheets of parchment paper until its about ¼ inch thick. Pop these rolled-out sheets in the fridge for at least an hour or up to two days if youre planning ahead. Chilling is super important it helps your cookies keep their shape no blob cookies allowed.
- Time To Cut And Bake:
- Heat your oven to 350°F and line your baking sheets with parchment. Pull one sheet of dough from the fridge and cut out your shapes working quickly while the dough is cold. Space them about 2 inches apart theyll spread just a tiny bit. Pop them back in the fridge for 10 minutes before baking this extra chill time really helps them stay crisp and neat.
- Watch Them Bake:
- Slide them into the oven for 10-12 minutes. Look for edges that are just barely starting to turn golden the centers will still look quite pale. Let them cool on the pan for 5 minutes before moving to a cooling rack they need this time to set up.
- Make That Shiny Glaze:
- While your cookies cool sift your powdered sugar this prevents lumpy icing. Mix in your corn syrup vanilla and enough water to make it thick like honey. Divide into bowls and add gel colors if youre using them. The icing should hold a line for a few seconds when you drizzle it back into the bowl thats how you know its the right consistency.
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Tips For Cookie Success
Rolling your dough before chilling is my favorite trick it's so much easier than trying to roll cold dough. If your dough starts getting soft while youre cutting shapes pop it back in the fridge for a few minutes. Always use parchment or silicone mats never grease your cookie sheets. For extra flavor try mixing different extracts a little peppermint makes them taste extra Christmassy or some orange zest adds brightness. Let your decorated cookies dry completely overnight before stacking them or the icing will stick together.
Make Them Look Amazing
Decorating is where you can really have fun. I love using squeeze bottles for icing they give you so much control perfect for beginners. Start with a simple border then flood the middle let that set a bit before adding details. Sprinkles look best when added right after icing while its still wet. Try different techniques like marbling (drag a toothpick through two wet icing colors) or simple dots and lines. These cookies keep well in an airtight container for about a week but they rarely last that long in my house. You can even freeze the undecorated cookies for up to three months just thaw them completely before icing.
Frequently Asked Questions
- → Why does the dough need to chill?
Chilling prevents cookies from spreading while baking and makes the dough easier to handle when cutting shapes.
- → Can I make these ahead of time?
Yes, the dough freezes well for 3 months, and decorated cookies keep for 5 days at room temperature or 10 days refrigerated.
- → Why use corn syrup in the icing?
Corn syrup gives the icing shine and helps it stick to cookies better. It can be omitted if needed, but the result won't be as glossy.
- → How do I know when the icing is the right consistency?
When lifted, the icing should hold its ribbon shape for a few seconds before melting back into the bowl.
- → How long does it take for the icing to set?
The icing needs 24 hours to completely set. You can refrigerate to speed this up slightly.