These Christmas sugar cookies are soft, sweet, and perfect for the holiday season! With fun shapes and festive sprinkles, they bring joy to any gathering.
Honestly, I love decorating these cookies! It feels like a mini art project. Plus, sharing them with friends and family makes the season even brighter! 🎄✨
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for the cookies. If you’re looking for gluten-free options, consider using a gluten-free flour blend specifically designed for baking.
Unsalted Butter: I recommend using unsalted butter for better control over the sweetness. If you want a dairy-free version, you can substitute with coconut oil or a vegan butter. Just make sure it’s softened for easy mixing!
Sugar: Granulated sugar is best for the classic sweet taste. You can use brown sugar for a hint of caramel flavor, but it will change the texture slightly. For a sugar alternative, try coconut sugar or a stevia blend.
Almond Extract: This adds a lovely flavor, but if you’re allergic or don’t have it, just stick with more vanilla extract. You could also try lemon or orange extract for a fun twist!
Meringue Powder: Essential for royal icing! If you don’t have it, you can make a simple icing with just powdered sugar and milk or water, but it won’t have the same structure or shine.
How Do You Get That Perfect Cookie Shape?
Rolling out the dough and cutting it can be tricky for some. Here’s how to make it easier:
- Chill the dough: Refrigerate for at least 1 hour. This firming up helps when rolling and cutting.
- Flour the surface: Dust with flour only enough to prevent sticking, but not too much that it changes your dough texture.
- Keep the thickness consistent: Aim for 1/4 inch when rolling out the dough. You can use dowels on either side of your dough to help with even thickness.
- Use sharp cookie cutters: This helps create clean edges. You can dip them in flour too to make cutting easier.
With these tips, you’ll have beautifully shaped cookies ready for decorating in no time!
Christmas Sugar Cookies
Ingredients You’ll Need:
For The Sugar Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For The Royal Icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 9-10 tablespoons warm water
- Food coloring (red, green, white, black, orange, etc.)
- Sprinkles (optional for decoration)
How Much Time Will You Need?
This recipe will take about 1 hour to prepare the dough, plus an additional hour for it to chill. Baking the cookies will take about 10 minutes, and if you let the decorated cookies dry completely, plan for about 4-6 hours in total, but decorating can take place the next day if you’d like!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside. In a large bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. You can use a hand mixer or a stand mixer for this! Next, beat in the egg, vanilla extract, and almond extract if you’re using it. Gradually add the dry ingredients to the wet mixture. Mix just until everything is nicely combined. Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour (or overnight) to firm up the dough.
2. Shape and Bake Cookies:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use your favorite Christmas-themed cookie cutters to cut out shapes like snowflakes, Christmas trees, and snowmen! Place the cutouts on a parchment-lined baking sheet with about 1 inch of space between them. Bake the cookies for 8-10 minutes, or until the edges just start to turn golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Prepare the Royal Icing:
In a large bowl, mix together the powdered sugar, meringue powder, and warm water. Beat on low speed until all combined, and then increase the speed to high and beat until stiff peaks form, which should take about 5-7 minutes. Divide the icing into small bowls and add your desired food coloring to each. Adjust the consistency if needed: for outlining cookies, use thicker icing, and for flooding (filling in), thin it with a few drops of water until it spreads easily but isn’t too runny.
4. Decorate:
Get creative! Use the thicker icing to outline each cookie first. Next, use the thinned icing to flood inside those borders. While the icing is still wet, you can add details such as facial features, buttons, scarves, snowflake designs, and sprinkles. Allow your decorated cookies to dry completely at room temperature, ideally overnight, before stacking or storing!
Enjoy your beautifully decorated Christmas sugar cookies—perfect for gifting, sharing, or simply enjoying with loved ones during the holidays!
Can I Use Different Types of Flour for This Recipe?
Yes! If you’re looking for a gluten-free option, use a gluten-free all-purpose flour blend. Just make sure it has a binding agent, like xanthan gum, to help maintain the cookie’s structure.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If decorated, let them dry completely first to avoid smudging the icing!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough in advance and refrigerate it for up to 3 days. For longer storage, you can freeze the wrapped discs of dough for up to 3 months. Just thaw in the fridge overnight before rolling and baking.
What Can I Use Instead of Meringue Powder?
If you don’t have meringue powder, you can make a simple icing with just powdered sugar and water or milk. However, it won’t hold its shape as well as royal icing made with meringue powder. For best results, try to use meringue powder if possible!
