christmas sugar cookies

<em>Cut-out Christmas sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making decorating hassle-free!</em>

Christmas Sugar Cookies with Easy Icing

(170 grams) unsalted butter,

(150 grams) granulated sugar

egg*

vanilla extract

almond extract (optional, but makes the flavor outstanding)

baking powder

salt

1 and 1/2 cups (180 grams) confectioners’ sugar

corn syrup*

– 2.5 Tablespoons (30-38 milliliters) room temperature water

salt*

Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn&#8217;t a concern, you&#8217;ll only need about 4 hours to make these.

In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth &#8211; about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet, cover lightly, and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory.

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Bake for 10-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.

For the icing, whisk the confectioners&#8217; sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is much too thin, add 2 more Tablespoons of confectioners&#8217; sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it&#8217;s the right consistency and is ready to use. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.

Decorate the cooled cookies however you&#8217;d like. Squeeze bottles make decorating so easy. You may enjoy right away or you can wait 24 hours for the icing to set and harden&#8211; no need to cover the cookies as the icing sets. Once the icing has set, these cookies are great for gifting or for sending. I find they stay soft for about 5 days at room temperature and up to 10 days in the refrigerator.

Hi Sally! I was wondering if I could substitute the corn syrup with something else maybe honey?

Now I realize what's been missing all my life:  rolling out the dough and THEN chilling it.  Amazing!  Even young kids can make perfectly shaped sugar cookies with this dough, and it makes them so happy that they can do it so well themselves. Thank you!

https://www.youtube.com/watch?v=CjRLX1rbTYo

Cut-out Christmas sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making decorating hassle-free!

Ingredients
Cookies
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg*
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt

Easy Icing
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 teaspoon light corn syrup*
2 – 2.5 Tablespoons (30-38ml) room temperature water
pinch salt*

Get the full recipe: https://sallysbakingaddiction.com/christmas-sugar-cookies/

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#christmascookies #recipes #happyholidays

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Christmas Sugar Cookies with Easy Icing | Sally's Baking Addiction

These Christmas sugar cookies are roll out cookies that are frosted with an easy vanilla buttercream and decorated with sprinkles. A fun and classic holiday cookie that&#x27;s perfect for school parties and gift giving!

Christmas Sugar Cookies

unsalted butter (softened)

sugar

eggs

all purpose flour

Christmas sprinkles

heavy cream (plus more if needed)

gel food colorings

In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes

Add the eggs one at a time, beating well after each addition

Add the vanilla and salt, then slowly mix in the flour until thoroughly combined

Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.&nbsp;

Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/4 inch thick rectangle.

Using a 3-4 inch sized Christmas cookie cutters, cut out as many shapes as you can from the dough.

Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.

Place the pan of cookies in the fridge and chill for 20 minutes

Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.

Cool the cookies completely

Repeat the same process with the other half of the dough that you previously put in the refrigerator.

For the cookies

Place the butter in the bowl of a mixer. Beat for 1 minute or until light and fluffy.

Add powdered sugar, 1 cup at a time, beating after each addition.

Add the vanilla extract and heavy cream. Beat until smooth and creamy.

If the frosting seems too thick, you can add 1 teaspoon of heavy cream at a time until the desired consistency is reached.

If the frosting seems too thin, you can add 1 tablespoon of powdered sugar at a time until the desired consistency is reached.

Divide the frosting into bowls, and add your desired food colors to each bowl; stir to combine.

After the cookies have cooled, spread a layer of frosting over each one and add sprinkles on top.

Serve immediately, or store in an airtight container for up to 5 days.

For the frosting

Cut-out Christmas sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making decorating hassle-free!

Christmas Sugar Cookies With Easy Icing

Hi Sally, I have always used this cookie recipe and it has always been a success! This Christmas I have to do 400 cookies for the 1st week in December. The cookies are for a company who wish to give as tokens throughout the month of December  to their customers. Since it is 400 cookies required for the first week in December,  if I start baking and decorating from next week (November 23rd), can the cookies stay at room temperature all through until Christmas? Or would it spoil? Your advice would be greatly appreciated as I do not wish to sell cookies that will  spoil especially an order that a company is giving to their customers as tokens throughout the month of December.

Hi sally! Great cookies! Great icing! But... I am still really learning how to frost. I have been using a piping bag for decorating more intricate cookies ( we picked an antique truck with a Christmas tree in its bed) and struggling with the details of the cookies. Any chance you have a video tutorial on tips and tricks of using royal icing for pretty designs? Also do you recommend the royal
Icing or the glazed icing for the designs? Thanks so much! Love your site!

The cutest Christmas Sugar Cookie Cut-Outs. The simple Christmas tree cookie design is great for baking with kids. No chill time required!

Christmas Sugar Cookie Cut-Outs

flour,

unsalted butter, softened

Rodelle vanilla extract

lemon juice

tube green frosting

red and green nonpareils sprinkles

star sprinkles

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, baking powder and salt.

In a medium bowl, beat together with an...

In a medium bowl, beat together with an electric mixer the butter and sugar. Once light and fluffy, add the egg yolk and vanilla extract.

Once well incorporated, sprinkle over half the flour...

Once well incorporated, sprinkle over half the flour mixture and beat gently until combined, then sprinkle over the rest. Beat until no streaks of flour remain, but be careful not to over-mix.

Dust a clean counter top with flour, and...

Dust a clean counter top with flour, and dump half of the dough out onto it. Gather it into a ball and press it into a 1/2" thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8-9 shapes. Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and re-roll to cut out 8-9 more shapes and place them on the cookie sheet. You should get roughly 16 cookies.

Place the cookie sheet in the freezer for...

Place the cookie sheet in the freezer for the minutes while you preheat the oven to 350.

Once the oven is hot, bake the cookies...

Once the oven is hot, bake the cookies for 10-12 minutes, until the edges of the cookies just start to turn brown. Let them sit on the sheet a few minutes before moving them a wire rack to cool completely.

Once the cookies are cooled completely, make the...

Once the cookies are cooled completely, make the royal icing: in a small bowl, combine the powdered sugar and lemon juice.

Beat the egg white in a small bowl...

Beat the egg white in a small bowl to loosen them, and then measure out 2 tablespoons of egg whites and add them to the bowl with the sugar.

Whisk together the icing, starting slowly, and trust...

Whisk together the icing, starting slowly, and trust that the sugar will melt and it will become liquid. Resist the urge to add any more liquid to the bowl, and instead just keep whisk slowly.

When the icing comes together, spoon a small...

When the icing comes together, spoon a small amount onto each cookie, and use an off-set spatula to spread it almost to the edges.

Let the royal icing harden completely on the...

Let the royal icing harden completely on the cookies before proceeding.

Using the green frosting tube, make a zig-zag...

Using the green frosting tube, make a zig-zag Christmas tree shape in the center of a cookie. Immediately add the nonpareil sprinkles and press a star candy on top. Because the royal icing is already dry, the sprinkles will only stick to the Christmas tree shape. Repeat with all remaining cookies.

If you're looking for an easy sugar cookie recipe to make for the Christmas season, this option is one of the best. Don't forget to watch the video for tips on how to decorate the cookies with vanilla frosting.

Perfect Sugar Cookies

c. all-purpose flour,

kosher salt

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

milk

heavy cream

pure almond extract

Food coloring

What type of cookie do you bake during the holidays?

this took a bit longer than an hour and 45 minutes for me but thats only because im 11. it is so delicious and easy to make for even kids my age. totally recommended

Great cookie! I’m going to make the icing with the heavy whipping cream. Do I need to refrigerate the cookies after they’ve been frosted since they have the heavy cream?

My go to recipe for sugar cookies ! Always turns out perfect

This is a great cookie recipe, my family and I really enjoyed making them.

First time making sugar cookie and happy  about them, that look so good 😄😀😄😀😄😀

They aren't bad, but I prefer chocolate chip.

Hello this recipe is so easy to do my dough came out great did it in no time got it in the freezer to cold faster but live it this is my new fav

Was really easy and a really good cookie 🍪 😌.
I'm satisfied

https://streaming.hearstdigitalstudios.com/manual_upload/584af717d559304573b246f8/mp4/Sugar_Cookies_FRONT_1481307954_4000_hd_v3.mp4

This is the Only Basic Sugar Cookie Recipe You'll Ever Need.

Soft and chewy cut-out Paleo sugar cookies that no one will know are completely gluten free, dairy free, and vegan! Made with cassava flour and almond flour, these easy sugar cookies are so much fun for the holidays!

Super Paleo Sugar Cookies (Vegan)

flour

almond flour

vegan butter or coconut oil, softened

tbsp ground flaxseed with 4 tbsp water

maple sugar or coconut sugar

tsp vanilla extract

tsp almond extract

tbsp almond or coconut milk

coconut butter, melted

maple syrup

Use a hand mixer to whip the vegan butter and sugar together until creamy and smooth.

Add in the vegan flaxseed egg and vanilla extract (also optional almond extract), and sift in the flours.

Continue to beat all of the ingredients until it&#8217;s a sticky dough.

Form the dough into a flat disk, and place it into plastic wrap, wrap it up and place the dough into the fridge to chill for 30 minutes.

When the dough is ready, lightly dust a clean surface with either cassava or almond flour, as well as the rolling pin, and a little flour on top of the dough disk.

Roll the dough out to be about 1/4&#8243; thick.

Use your favorite cookie cutters and press them into the dough. Peel away the dough scraps and repeat for any remaining dough.

Place the cookies into the fridge to chill for 30 minutes, and preheat the oven to 350F as the cookies are chilling.

Bake the cookies at 350F for 10-12 minutes, or until slightly puffy and golden.

Remove from the oven and let cool completely before removing from the cookie sheet. Place the cookies into the fridge to speed up cooling time so that you can ice them.

When the cookies are ready to ice, you can either melt together the coconut butter and maple syrup for a Paleo icing or mix together the powdered sugar and almond milk. Place the icing into an icing bag or spread directly onto the cookies.

Icing

I think Santa would be VERY happy coming down the chimney to a plate of these beauts :) That is if I don't eat them all first. Sorry, Santa 😂

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Christmas Sugar Cookies with Royal Icing

unsalted butter, softened to room temperature

all-purpose flour

confectioners' sugar

meringue powder

water

gel food colouring (optional)

In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.

Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).

Preheat the oven to 350 F. Line a half sheet baking pan with parchment paper or silicone baking mat.

Remove the dough from refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is 1/4-inch thick. Use Christmas cookie cutters to cut out cookie shapes.

Transfer the cookies onto the lined baking sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

Bake cookies for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cook for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely (preferably overnight, if icing).

Make the Sugar Cookies:

In medium mixing bowl, combine confectioners' sugar with meringue powder.  Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.

To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

Prepare the Royal Icing:

This is the best Christmas sugar cookies recipe. They have a sweet buttery taste plus are soft, chewy and easy to roll out then cut into shapes.

(345 g) butter (, 3 sticks at room temperature)

(390 g) granulated sugar

almond extract

(650 g) all-purpose flour (, spooned and leveled)

fine sea salt

corn syrup

Tablespoons milk (, more as needed)

vanilla extract (, or almond extract)

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar...

Almond extract

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Beat

In a large bowl, mix together butter and sugar. Beat until creamy. Add in eggs, vanilla and almond extract and mix together until combined.

In a separate bowl, mix together flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.

Refrigerate

Split dough in two and place in saran wrap. Refrigerate for 1-2 hours. Do not skip this step.

Preheat

Once dough has chilled, preheat oven to 375°F. Roll out the dough about 1/2 inch thick on a baker&#39;s mat or a clean counter top. I like to sprinkle some powdered sugar on the rolling pin so the dough doesn&#39;t stick.

Bake

Cut with cookie cutters and then place onto baking sheet lined with parchment paper about 1-2 inches apart. Bake for 6-8 minutes, or until the center is barely set. Do not let the edges or bottoms brown. Watch carefully the last minute of baking. Allow to cool on the pan for a few minutes and then remove to a cooling rack.

Frost

Christmas Sugar Cookies are delicious! These no spread cut out sugar cookies are perfect to leave out for Santa or take to a cookie swap.

Best Easy Christmas Sugar Cookies Recipe + Video

unsalted butter (2 sticks, room temperature)

eggs (room temperature)

Best Ever Sugar Cookie Icing

Pearl Sugar Balls (dragees)

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)

Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

I make this recipe every year! My entire family loves them! The icing and the cookies are so good! It’s a tradition for us to decorate them together. Love it!!

These are the best. I use this recipe every year!! Sometimes twice a year!

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