These Classic Christmas Sugar Cookies are a holiday favorite, offering a buttery, tender texture that's perfect for decorating with your favorite icing. Whether enjoyed plain or adorned with festive designs, these cookies are sure to delight.
Did You Know?
Chilling the cookie dough before baking helps prevent the cookies from spreading too much, ensuring they maintain their shape and achieve a tender texture.
Yield
Approximately 24 cookies
Ingredients
For the Cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
For the Royal Icing:
3 cups powdered sugar, sifted
2 tablespoons meringue powder
5-6 tablespoons warm water
1 teaspoon pure vanilla extract or almond extract (optional)
Instructions
Prepare the Dough
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Combine Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If the dough seems too soft, add 1 tablespoon of flour at a time until it reaches a more manageable consistency.
Chill the Dough
Divide the dough into two equal parts. Roll each portion out to about 1/4-inch thickness between two sheets of parchment paper.
Stack the rolled-out dough (with parchment paper) on a baking sheet and refrigerate for at least 1 hour or freeze for 30 minutes.
Chilling is crucial for preventing the cookies from spreading.
Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cut and Bake
Remove one portion of dough from the refrigerator.
Using cookie cutters, cut out desired shapes and place them on the prepared baking sheets, spacing them about 2 inches apart.
Re-roll the remaining dough and continue cutting out shapes. Repeat with the second portion of dough.
Bake for 9-11 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Royal Icing
In a large bowl, combine the sifted powdered sugar and meringue powder.
Add 5 tablespoons of warm water and the extract (if using). Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for about 2 minutes, until the icing is smooth and forms soft peaks.
If the icing is too thick, add more water, 1 teaspoon at a time, until the desired consistency is reached.
For outlining cookies, the icing should be thicker; for flooding (filling in), a slightly thinner consistency is ideal.
Decorate the Cookies
Once the cookies are completely cooled, transfer the royal icing into piping bags fitted with small round tips.
Outline the edges of the cookies with the thicker icing. To flood the cookies, thin the icing slightly by adding a few drops of water, then fill the outlined areas. Use a toothpick to spread the icing evenly and pop any air bubbles.
Allow the icing to set completely before serving or storing.
Nutritional Information (Per Cookie)
Calories: 180, Protein: 2g, Carbohydrates: 28g, Fiber: 0g, Net Carbohydrates: 28g, Fat: 7g, Saturated Fat: 4.5g, Cholesterol: 30mg, Sodium: 60mg, Sugars: 18g
Kitchen Tips, Great Ideas, How to Save Money
-
Use Room Temperature Ingredients: Ensure the butter and egg are at room temperature for easier mixing and a smoother dough.
-
Prevent Overmixing: Mix the dough until just combined to avoid tough cookies.
-
Flavor Variations: Add a teaspoon of lemon or orange zest for a citrus twist.
-
Storage: Store undecorated cookies in an airtight container at room temperature for up to a week. Decorated cookies can be stored in a single layer to preserve the icing.
-
Freezing Dough: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling and baking.
-
Freezing Baked Cookies: Freeze in a single layer until solid, then transfer to a freezer-safe container. Thaw at room temperature before decorating or serving.
-
Consistent Cookie Thickness: Roll out dough evenly to ensure uniform baking.
-
Preventing Spread: Chilling the dough helps cookies maintain their shape during baking.
-
Piping Precision: Use piping bags with small round tips for detailed icing work.
-
Avoid Air Bubbles: Use a toothpick to pop any air bubbles in the icing for a smooth finish.
Let’s Learn About the Flavor Boosting Ingredients
The combination of vanilla and almond extracts provides a classic and rich flavor profile for these sugar cookies. The optional almond extract adds a subtle nutty note that enhances the overall taste, making these cookies a delightful treat for the holiday season.