Description
Festive Christmas Sugar Cookies
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract (optional)
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
For the Royal Icing:
3 cups powdered sugar
2 tbsp meringue powder
5-6 tbsp water (adjust for consistency)
Food coloring (red, green, white, etc.)
Sprinkles or decorative candies
Directions
Prepare the dough: In a large bowl, beat butter and sugar until fluffy. Add the egg, vanilla extract, and almond extract, mixing well. Gradually mix in flour, baking powder, and salt until a dough forms.
Chill the dough: Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven and roll: Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness.
Cut and bake: Use festive cookie cutters to cut out shapes. Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until edges are lightly golden. Let cool completely.
Make the icing: Whisk powdered sugar, meringue powder, and water until smooth. Divide into bowls and color with food coloring. Adjust the consistency for piping or flooding the cookies.
Decorate: Use piping bags to decorate the cookies with icing and add sprinkles or candies for extra flair. Let the icing dry completely before stacking or serving.
Time:
Prep Time: 20 minutes (+1 hour chilling)
Cook Time: 10 minutes per batch
Total Time: ~1 hour 45 minutes
Servings: 24 cookies
Calories: ~140 kcal per cookie
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Step-by-Step Guide
Follow these detailed steps for perfect cookies. First, ensure your butter is truly softened at room temperature for about 30 minutes. Cream it with the sugar for a full 3-4 minutes until light and fluffy; this incorporates air for a better texture. After adding the dry ingredients, mix only until the flour disappears. When chilling, the 1-hour minimum is crucial—overnight is even better for easier rolling. Roll dough between two sheets of parchment paper to prevent sticking and ensure even thickness. Bake one sheet at a time on the middle rack for even heat distribution. Cool cookies on the sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions
These festive cookies are versatile. Arrange them on a decorative platter as a centerpiece for your holiday dessert table. Package them in cellophane bags with ribbon for heartfelt homemade gifts. Crumble them over a bowl of vanilla ice cream for a quick festive sundae. Or, serve them alongside a mug of hot cocoa, peppermint tea, or spiced cider for the ultimate cozy treat.
How-to Summary
In short: Cream softened butter and sugar, then mix in wet ingredients. Combine dry ingredients and mix into wet until a dough forms. Chill the dough thoroughly. Roll out, cut into shapes, and bake at 350°F for 8-10 minutes. Cool completely. Prepare royal icing by mixing powdered sugar, meringue powder, and water. Decorate as desired and let icing set fully.
Frequently Asked Questions
Can I make the dough ahead of time? Absolutely. The dough discs can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge before rolling.
Why are my cookies spreading too much? This is usually due to butter that is too warm or dough that hasn’t chilled long enough. Ensure your dough is firm before baking and your baking sheet is cool when you place new dough on it.
How do I get the icing consistency right? For outlining, you want a thicker “pipeable” consistency. For flooding (filling in), thin the icing with a few drops of water at a time until it smoothly settles in 10-15 seconds.
Can I omit the meringue powder? You can make a simple glaze with powdered sugar and milk or cream, but it won’t dry hard like royal icing. For the classic look, meringue powder is recommended.
How should I store decorated cookies? Store in a single layer in an airtight container at room temperature for up to a week. Place parchment between layers if stacking is necessary.
Common Mistakes to Avoid
- Not creaming the butter and sugar long enough, resulting in dense cookies.
- Rolling dough unevenly, leading to some cookies baking faster than others.
- Decorating warm cookies, which will cause the icing to melt and run.
- Adding too much water to the icing initially, making it too thin to hold its shape.
- Overworking the dough after adding the flour, which can develop gluten and make cookies tough.
Conclusion
Baking and decorating these classic Christmas sugar cookies is a joyful tradition that yields delicious, beautiful results. By following this enhanced guide, paying attention to the chilling time, and mastering the royal icing consistency, you’re set for success. This process is as much about the festive experience as it is about the final treat. So gather your supplies, put on some holiday music, and enjoy creating edible holiday cheer that will delight everyone who sees—and tastes—your handiwork.