Christmas Sugar Cookies with Easy Icing (Perfect for Decorating)

Christmas Sugar Cookies Ingredients

With so few ingredients, every one of them matters. Use real butter, fresh leavening, and good quality vanilla for the best flavor and texture.

For the sugar cookies

• 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled, plus extra for rolling
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 to 1/2 teaspoon almond extract (optional, but highly recommended for classic Christmas sugar cookies flavor)

For the easy cookie icing

• 3 cups (360g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract (replace with water if you want bright white icing)
• 2 teaspoons light corn syrup
• 4.5–5 Tablespoons (67–75ml) room temperature water
• Pinch of salt
• Optional: gel food coloring and sprinkles for decorating

Step-by-Step: How to Make Christmas Sugar Cookies

1. Whisk the dry ingredients

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream butter and sugar

2. In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth, pale, and creamy, about 3 minutes. Scrape down the sides of the bowl as needed.

3. Add egg and flavorings

3. Add the egg, vanilla extract, and almond extract (if using). Beat on high speed for about 1 minute, until everything is fully combined. Scrape down the bowl again to be sure nothing is sitting at the bottom.

4. Bring the dough together

4. Switch the mixer to low speed and gradually add the dry ingredients to the butter mixture. Mix just until a soft, slightly sticky dough forms. If the dough feels very sticky, add 1 more Tablespoon of flour and mix briefly.

5. Roll out the dough before chilling

5. Divide the dough into 2 equal portions. Place one portion on a lightly floured sheet of parchment paper or a lightly floured silicone baking mat.
6. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. It doesn’t have to be a perfect rectangle or circle – just keep the thickness even.
7. Repeat with the second portion of dough on a separate sheet of parchment or baking mat.

6. Chill the rolled-out dough

8. Lightly dust one rolled-out sheet of dough with flour and place a piece of parchment paper on top. Carefully stack the second sheet of rolled dough on top.
9. Transfer the stacked dough to a baking sheet, cover with plastic wrap or foil, and refrigerate for at least 1–2 hours and up to 2 days. Chilling is essential so your Christmas sugar cookies keep their cut-out shapes in the oven.

7. Cut out and bake

10. Preheat the oven to 350°F (177°C). Line 2–3 baking sheets with parchment paper or silicone baking mats.
11. Remove one sheet of chilled dough from the refrigerator. If it sticks, gently slide your hand under the dough to loosen it from the parchment.
12. Use holiday cookie cutters to cut out shapes. Re-roll the dough scraps and continue cutting until you’ve used it all. Repeat with the second sheet of dough.
13. Arrange cookies on prepared baking sheets, leaving about 3 inches of space between them.
14. Bake for 11–12 minutes, or until the edges are just starting to turn very light golden. If your oven has hot spots, rotate the baking sheet halfway through baking.
15. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before icing.

8. Make the easy icing

16. In a medium bowl, combine the confectioners’ sugar, vanilla extract, corn syrup, 4.5 Tablespoons (67ml) water, and a pinch of salt. Start stirring with a fork – it will be very thick at first.
17. Switch to a whisk and keep whisking until smooth. If the icing is too thick, add up to 1/2 Tablespoon more water at a time. The icing should be thick but pourable. When you lift the whisk, a ribbon of icing should fall back into the bowl and sit on top for a few seconds before slowly blending in.
18. If you want colored icing, divide it into separate bowls and tint each with gel food coloring, adding a tiny amount at a time until you reach the desired shade.

9. Decorate and let set

19. Transfer the icing to squeeze bottles or piping bags fitted with small round tips, or simply dip the tops of the cookies into the icing.
20. Decorate the cooled cookies with outlines, floods, dots, and lines as you like. Add sprinkles right after icing each cookie so they adhere well.
21. Let the iced cookies sit at room temperature until the icing sets completely, about 24 hours. After that, your Christmas sugar cookies can be stacked, packaged, or shipped.