Easy Christmas Sugar Cookies

There is something magical about making classic Christmas sugar cookies with family. These soft buttery cookies hold their shape for perfect cut-outs and are the highlight of holiday fun from baking together to decorating with colorful icing and sprinkles. Because there is no need to chill the dough you can start right when inspiration hits and have cookies cooling before the kitchen even gets too warm.

I have been making these cut-out cookies since I was a teen and they are almost always the first dessert my family asks for during the holidays. The kids take decorating very seriously and it has become our most treasured December tradition.

Ingredients

• Meringue powder: gives the icing its structure and shine look for fresh powder from a cake supply shop
• Powdered sugar: makes the icing smooth and sets firmly for stacking cookies pick a good brand that is soft and lump free
• Warm water: for icing helps dissolve the sugar quickly use filtered water for clarity
• Granulated sugar: brings sweetness and helps create the cookie’s tender crumb make sure it is fresh and not clumped
• Butter: should be room temperature for the best creaming texture unsalted is best so you control the salt
• Egg: binds ingredients and adds richness pick a large egg for best consistency
• Vanilla extract: adds sweet aroma use real extract for depth
• Almond extract: brings a signature festive flavor taste before adding to suit your preference
• All-purpose flour: gives the cookies their structure sift before measuring for accurate results
• Baking powder: provides gentle lift make sure yours is active and not expired
• Salt: balances all the sweet flavors use fine sea salt if possible
• Gel food coloring: produces bright icing colors get gel instead of liquid for best shades
• Sprinkles: are for fun holiday appeal use nonpareils or colored sugar for sparkle

Step-by-Step Instructions

Make the Dough:

Cream softened butter and granulated sugar together using a stand or hand mixer. Beat for at least three minutes until the mixture is fluffy and pale. This is essential for tender cookies.

Beat in Wet Ingredients:

Add the egg vanilla extract and almond extract to the creamed mixture. Beat until just combined so the dough does not get tough.

Mix Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt. Gradually add this to the butter mixture one cup at a time and mix gently in between. The dough should be soft but not sticky.

Roll Out and Shape:

Divide dough into two portions. On a floured surface roll each out to about twelve inches across and one quarter inch thick. Dip cookie cutters into flour and cut shapes pressing down firmly for a clean edge.

Bake:

Place cookie shapes on an ungreased cookie sheet. Bake in a preheated 350 degree oven for 8 to 11 minutes or until the edges turn light golden. Cool on a rack completely before icing.

Prepare Icing:

Beat meringue powder powdered sugar and warm water together on low at first then high speed for five to ten minutes until your icing is glossy and forms stiff peaks. This creates a smooth strong icing.

Tint and Thin Icing:

Portion out icing and tint each bowl with your chosen gel colors. For fine detail use icing at full strength for outlining gaps. For flooding and filling areas thin with water to reach a slow drizzle that disappears into the bowl by the count of twenty.

Decorate Cookies:

Fill piping bags with each color of icing. Outline then flood each cookie with the appropriate colors using a small round tip. Work gently and sprinkle with nonpareils or jimmies while still wet for vivid designs.

Dry and Detail:

Allow iced cookies to dry fully before adding layers or details. Stockings and snowmen dry for four hours before adding the next parts then finish decorating and let all cookies dry overnight for the icing to set perfectly.

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You Must Know

My favorite part is mixing custom icing shades and seeing little hands concentrate on sprinkling sugar just right. One year my nephew spent fifteen minutes adding one sprinkle at a time to his snowman’s scarf. These moments are what make this simple recipe so special for us.

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Storage Tips

Once decorated let cookies dry uncovered overnight then store them in an airtight tin or container with parchment between layers. They keep their flavor and texture for at least a week at room temperature. For longer storage stack cooled un-iced cookies in freezer bags for up to two months and thaw before icing and serving.

Ingredient Substitutions

You can swap half the butter for cream cheese for extra tangy soft cookies. If you need to avoid eggs a flax meal and water mixture or commercial egg replacer often works for the dough though texture will soften. If almond extract is not for you just use extra vanilla or try lemon extract for a bright twist.

Serving Suggestions

Set cookies on a platter with hot cocoa or spiced cider for a holiday treat table. Package in clear bags with a festive ribbon for homemade holiday gifts. These cookies are also perfect for cookie-decorating parties—set bowls of icing and sprinkles on the table and let everyone create their own edible masterpiece.

Cultural Context

Cut-out cookies have roots in European yuletide traditions and made their way into American holiday baking over the past century. The act of cutting shaping and sharing decorated cookies is now a beloved December custom for families of all backgrounds.

Recipe FAQs

→ How do I keep sugar cookies from spreading while baking?

Using the proper amount of flour and rolling the dough to an even, moderate thickness helps cookies maintain their shape. No chilling is needed here, but using cold baking sheets and not over-mixing is key.

→ How do I get vibrant icing colors?

Combine gel food colorings as directed, blending small amounts until the desired shade is achieved. Use a fresh toothpick for each new color to avoid mixing.

→ What is the best way to decorate these cookies?

Outline and flood each shape with thinned royal icing, then add sprinkles or layered designs as the icing sets. Let cookies dry fully before packaging or stacking.

→ Can I make the dough ahead of time?

While this dough is ready to use immediately, you can make it a day ahead and store it in the refrigerator, well wrapped. Allow dough to warm slightly before rolling.

→ How do I store decorated sugar cookies?

Once dry, layer cookies between sheets of parchment in an airtight container. Keep at room temperature for up to a week for best freshness.

→ Can these cookies be frozen?

Both cookies and undecorated cut-outs freeze well in airtight containers. Thaw before icing and decorating for best results.