Print

Best Classic Christmas Sugar Cookies with Easy Royal Icing

christmas sugar cookies - featured image
Print Recipe

These classic Christmas sugar cookies with easy royal icing are soft in the middle with a hint of crunch on the edges, and the icing sets firm enough to stack but soft enough to bite through easily. Perfect for holiday cookie swaps, decorating parties, or leaving out for Santa.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon light corn syrup
  • ½ teaspoon vanilla extract (optional)
  • Food coloring (gel preferred)

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg, vanilla extract, and almond extract to the butter mixture. Beat on low speed until just combined, about 30 seconds.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add about a third at a time, mixing until just combined after each addition. The dough should look crumbly but hold together when pressed.
  5. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (up to 3 days).
  6. Preheat oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness.
  7. Dip cookie cutters in flour before each cut. Place cut cookies on parchment-lined baking sheets, spacing them about 2 inches apart. Re-roll scraps only once.
  8. Bake for 8 to 10 minutes, until edges are just barely golden. Centers should still look pale and slightly soft. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the royal icing: In a medium bowl, whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth. The icing should be thick but flow slightly (consistency of honey). Divide and tint with gel food coloring as desired.
  10. Transfer icing to piping bags or squeeze bottles. Outline each cookie first, then fill in the center with slightly thinner icing (add a few drops of water to thin). Use a toothpick to spread icing and pop air bubbles.
  11. Let decorated cookies sit at room temperature for at least 2 hours, or overnight, until icing is completely set and hard to the touch.

Notes

Chill dough for at least 1 hour to prevent spreading. For best results, use gel food coloring for vibrant colors. Royal icing takes 2-4 hours to set; overnight is ideal. Store decorated cookies in a single layer with parchment between layers. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Christmas sugar cookies, royal icing, holiday cookies, cut-out cookies, decorated cookies, easy sugar cookies

Find it online: https://ariaappetite.com/best-classic-christmas-sugar-cookies-with-easy-royal-icing/