Christmas baking isn’t just about filling your kitchen with the smell of butter and vanilla—it’s about creating memories. Picture a cold December evening, the tree twinkling in the corner, and the counter dusted with flour as you and your family cut out stars, snowflakes, and Christmas trees. These Christmas sugar cookies with easy icing are the kind you’ll want to keep making year after year: soft in the center, crisp around the edges, and topped with a glossy icing that looks as good as it tastes.

If you’re hungry for even more festive inspiration, you can browse creative holiday baking ideas at Eleanor Recipes—a wonderful place to spark your imagination before diving into this classic recipe.

In this article, you’ll learn what makes these cookies so special, the ingredients you’ll need, and how to prepare everything step by step. By the end, you’ll be pulling trays of golden-edged cookies from the oven and swirling on colorful icing like a pro.

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What Makes a Great Christmas Sugar Cookie

So, what separates a ho-hum sugar cookie from one that makes people stop mid-bite and say, “Whoa, that’s good”? It comes down to four things: texture, flavor, shape, and looks.

Texture: The best cookies hit that sweet spot—soft in the middle but sturdy enough to decorate. A cookie that crumbles or turns rock-hard won’t cut it.
Flavor: Pure vanilla extract is the classic, but a splash of almond extract or a whisper of peppermint can make them taste like holiday magic. Don’t skip the butter either—it’s what gives sugar cookies their rich, melt-in-your-mouth quality.
Shape retention: Ever cut out a perfect star only to have it bake into a puffy blob? That’s where chilling the dough and rolling it to an even thickness saves the day.
Visual appeal: A Christmas sugar cookie isn’t just about taste—it’s a canvas. A smooth, glossy easy icing sets the stage for sprinkles, glittery sugar, or intricate piping.

If you nail these four elements, your cookies won’t just taste festive—they’ll look the part, too.

Ingredients You’ll Need (Cookies)

Before you preheat the oven, let’s talk shopping list. These are the backbone of your cookie dough:

Unsalted butter: Softened to room temperature for easy creaming.
Granulated sugar: The hero of sweetness, keeping cookies light.
Egg: Binds everything together and gives structure.
Vanilla extract: For that warm, comforting flavor.
All-purpose flour: Your cookie’s backbone.
Baking powder: Helps cookies rise just slightly for softness.
Salt: Balances sweetness so the cookies don’t taste flat.

Optional extras: almond extract for nuttiness, or even a pinch of nutmeg if you want to add subtle warmth.

Simple sugar cookie recipe for Christmas

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Ingredients for the Easy Icing

Now for the magic topping—the easy icing that makes your cookies sparkle. Here’s what you’ll need:

Powdered sugar (confectioners’ sugar): The silky base for icing.
Vanilla extract or clear flavoring: Adds flavor without clouding bright colors.
Light corn syrup: Gives icing its glossy finish and helps it set firmly.
Water: Adjusts consistency, from thick for outlining to thin for flooding.
Food coloring: Gel colors work best for bold, vibrant shades.
Sprinkles or edible glitter: Because what’s Christmas without sparkle?

This icing is forgiving—if it’s too thick, add a drop of water; too runny, sprinkle in more sugar. Before long, you’ll be swirling on festive red, green, and white designs like a seasoned baker.

Equipment & Tools You’ll Want

Before diving into dough, let’s talk gear. You don’t need a professional bakery setup—just a few basics to make the process smoother:

Mixing bowls: One for wet, one for dry ingredients.
Hand mixer or stand mixer: Creaming butter and sugar by hand is possible, but let’s be real—an electric mixer saves your arm.
Rolling pin: Keeps dough even. An adjustable rolling pin is a dream for uniform thickness.
Cookie cutters: Christmas trees, stars, snowflakes—whatever sparks joy.
Baking sheets with parchment paper: Prevent sticking and make cleanup quick.
Cooling racks: Critical for preventing soggy bottoms.
Piping bags or squeeze bottles: For that easy icing control.

Think of these as your holiday toolkit. With them in hand, the cookie-making process is half the stress and twice the fun.

Step-by-Step Recipe Instructions

Ready? Here’s how to transform a bowl of butter, sugar, and flour into festive cookies:

Cream the butter and sugar: Beat softened unsalted butter with granulated sugar until it’s pale and fluffy. This step traps air and gives cookies a light texture.
Add the egg and extracts: Mix in one egg, plus vanilla (and almond if you’re feeling fancy). The mixture should be smooth and slightly glossy.
Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt. Then, gradually add it to the wet mixture. Stir until the dough pulls together.
Chill the dough: Wrap the dough in plastic wrap and pop it in the fridge for at least 1 hour. This is the secret to cookies that hold their shape.
Roll and cut: On a floured surface, roll the dough to about ¼ inch thick. Use cookie cutters to create festive shapes. Reroll scraps carefully so you don’t overwork the dough.
Bake: Place cutouts on parchment-lined sheets, spacing them about an inch apart. Bake at 350°F (175°C) for 8–10 minutes, until the edges are just barely golden.
Cool completely: Transfer to wire racks. If the cookies are even a little warm, the icing will slide right off—patience is key here.

Pro tip: for perfectly rolled sugar cookies, check out this rolled sugar cookie recipe from Allrecipes. It’s a goldmine of baking wisdom.

Making & Applying the Easy Icing

Here’s where the fun (and a little mess) begins.

Mix the icing: In a bowl, sift powdered sugar, then add vanilla, corn syrup, and a tablespoon of water. Stir until smooth. Adjust thickness with more sugar (for stiff icing) or water (for flood consistency).
Divide and color: Split into bowls and add gel food coloring—red, green, gold, or whatever palette makes you feel festive.
Test consistency: Outline icing should hold its shape; flooding icing should spread slightly before settling flat.
Decorate: Use piping bags or squeeze bottles to outline shapes, then flood the centers. Add sprinkles before the icing sets.
Drying time: Let cookies sit uncovered for 4–6 hours (overnight if possible) until the icing is firm to the touch.

Decorating sugar cookies feels like arts and crafts you can eat. With a steady hand—or even a wobbly one—you’ll turn simple cutouts into edible masterpieces.

Tips & Tricks for Success

Even seasoned bakers hit snags, but these tips will keep you ahead of the game:

Chill that dough: Warm dough spreads like melted snow. Chilling is your insurance policy for crisp edges and defined shapes.
Measure flour carefully: Too much flour? Cookies will turn tough. Too little? They’ll spread thin. Use the spoon-and-level method for accuracy.
Cold baking sheets: Never drop dough on a hot sheet straight from the oven—it’ll start melting before the timer even ticks.
Watch the bake: Pull cookies just as the edges turn golden. They’ll finish cooking on the sheet while cooling.

A little attention here saves you from the heartbreak of flat, burnt, or oddly shaped cookies.

How to Store, Make-Ahead & Freeze

Holiday baking is hectic, so here’s how to plan ahead:

Dough storage: Wrap tightly and refrigerate up to 3 days or freeze for 2–3 months. Thaw overnight in the fridge before rolling.
Uniced cookies: Baked sugar cookies can be stored in airtight containers at room temperature for up to a week.
Iced cookies: Once the easy icing has hardened, layer cookies between sheets of parchment to prevent sticking. Store airtight for 5–7 days.
Freezing decorated cookies: Yes, you can! Place in single layers, freeze until firm, then stack carefully.

For a deep dive into freezing and storage, check out Christmas sugar cookies freezing & storage tips from Culinary Hill. It’s like insurance for your cookie stash.

Conclusion

At the end of the day, Christmas sugar cookies with easy icing aren’t just desserts—they’re traditions baked into every bite. With the right ingredients, a little patience, and some festive creativity, you’ll have cookies that taste incredible, look beautiful, and bring joy to anyone who bites into them. So go ahead—dust off that rolling pin, queue up some carols, and turn your kitchen into a holiday workshop.

Christmas Sugar Cookies Recipe with Easy Icing | Soft, Festive & Fun

Author: Eleanor
Total Time: 30 minutes active (plus chilling/drying)
Yield: 24 cookies (depending on cutter size) 1x
Diet: Vegetarian

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Description

Soft in the center, crisp on the edges, and decorated with a glossy easy icing, these Christmas sugar cookies are perfect for holiday trays, gifting, or family baking nights.

Ingredients

Scale

For the Cookies:

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 ½ teaspoons vanilla extract (or 1 tsp vanilla + ½ tsp almond extract)
3 cups (360g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

For the Easy Icing:

2 cups (240g) powdered sugar (confectioners’ sugar), sifted
1 ½ tablespoons light corn syrup
1 teaspoon vanilla extract or clear flavoring
2–3 tablespoons water (adjust for consistency)
Gel food coloring (optional)
Sprinkles or edible glitter (optional)

Instructions

Cream butter & sugar: In a mixing bowl, beat softened butter and sugar until light and fluffy.
Add egg & flavoring: Mix in egg and vanilla (plus almond extract if using).
Combine dry ingredients: Whisk flour, baking powder, and salt. Add gradually to the wet mixture until a dough forms.
Chill the dough: Wrap in plastic and refrigerate for at least 1 hour.
Roll & cut: Roll chilled dough to ¼ inch thick. Cut with cookie cutters into festive shapes.
Bake: Place cookies on parchment-lined sheets. Bake at 350°F (175°C) for 8–10 minutes, until edges are lightly golden.
Cool completely before decorating.
Make icing: Whisk powdered sugar, corn syrup, vanilla, and water until smooth. Adjust consistency as needed.
Color & decorate: Divide icing, tint with food coloring, and pipe onto cooled cookies. Add sprinkles before icing sets.
Dry: Let cookies sit uncovered for 4–6 hours until icing hardens.

Notes

For cleaner edges, keep dough well-chilled.
Icing too thin? Add more powdered sugar. Too thick? Add a drop of water.
Cookies keep 5–7 days in an airtight container or up to 3 months frozen.

Prep Time: 20 minutes (+1 hour chilling)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 65 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 0.5g
Protein: 2 g
Cholesterol: 25 mg

Keywords: Christmas sugar cookies recipe with easy icing, holiday cookies, cut-out sugar cookies, easy cookie icing