Here’s a detailed recipe for Christmas Sugar Cookies with all the steps and tips you need to make them perfect!
Ingredients:
For the Cookies:
- 3 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional, but adds great flavor)
For the Royal Icing (Optional for Decorating):
- 3 cups powdered sugar (sifted for smooth icing)
- 2-3 tablespoons milk or water (for thinning)
- 1 teaspoon vanilla extract (or almond extract if desired)
- Food coloring (red, green, blue, etc., as desired)
- Sprinkles or edible glitter for decoration (optional)
Instructions:
1. Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps the cookies rise evenly.
- In a large mixing bowl or stand mixer, cream the butter and sugar on medium-high speed until it’s light and fluffy, about 2-3 minutes. This creaming process is essential for a soft and airy texture.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.
2. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, mixing on low speed. Be careful not to overmix, as this can make the cookies tough.
- Once the dough starts to come together, stop mixing. The dough should be soft but not sticky; if it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
3. Chill the Dough:
- Divide the dough into two equal portions, then flatten each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight. Chilling helps the dough firm up, making it easier to roll out and cut without sticking.
4. Roll Out and Cut the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. For best results, keep lifting the dough and adding a little flour to prevent sticking.
- Use your favorite Christmas cookie cutters (like stars, trees, snowflakes) to cut out shapes. Transfer each cutout to the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the Cookies:
- Bake each batch for 8-10 minutes, rotating the baking sheets halfway through if necessary. The cookies are done when the edges just begin to turn golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Making the Royal Icing:
- Prepare the Icing:
- In a medium mixing bowl, sift the powdered sugar to ensure it’s lump-free.
- Add 2 tablespoons of milk (or water) and vanilla extract. Whisk until smooth. If the icing is too thick, add a few drops of milk at a time until it’s at a piping consistency.
- Divide the icing into separate bowls if you want multiple colors. Add a few drops of food coloring to each bowl and mix well.
- Decorate the Cookies:
- Transfer each color of icing into a piping bag or zip-top bag with a small corner cut off for easy piping.
- Outline each cookie and then fill it in, using a toothpick to spread the icing if needed. Add sprinkles or edible glitter while the icing is wet.
- Set and Dry:
- Allow the icing to set for at least 1-2 hours or until fully hardened. If you’re gifting or storing the cookies, wait until the icing is completely dry to prevent smudging.
Storage Tips:
- Store cookies in an airtight container at room temperature for up to 1 week.
- If you want to freeze them, place undecorated cookies in a single layer in a freezer-safe container, using parchment paper between layers. They can be frozen for up to 3 months. Decorate after thawing for best results.
These Christmas Sugar Cookies are perfect for decorating, gifting, or enjoying with family. Happy baking and happy holidays!