Baking
How to Make Christmas Cookies (Easy Iced Sugar Cookies)
How to make Christmas cookies that keep their shape: buttery cut-out sugar cookies with a simple icing that sets smooth. Easy to decorate with kids.
By the Forkful editorial team · Published
Quick answer
Beat softened butter and sugar with an egg, vanilla and a little milk, then mix in flour, a little baking powder and salt. Roll the dough ¼ inch thick and chill it for an hour, cut out shapes, bake at 350°F (175°C) for 10–12 minutes and decorate with a simple powdered-sugar icing once cool.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 4 h 12 min
- Makes
- 24 cookies
Total time includes 3 h 30 min of rising, chilling or cooling.
Searches for "Christmas cookies" grow more than twentyfold on Google every December, and most people are looking for the same thing: a simple dough that keeps its shape in the oven and an icing that is easy to decorate. These cut-out sugar cookies are exactly that.
The secret is to roll the dough first and chill it before cutting, so the shapes stay sharp, and to use only a little baking powder so the cookies bake flat, which makes them perfect for icing. The icing needs no egg whites or piping skills and sets smooth in a few hours.
Ingredients
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- For the cookies
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tbsp milk
- For the icing
- 3 cups powdered sugar
- ¼ cup milk, plus more as needed
- 1 tbsp light corn syrup (for shine, optional)
- ½ tsp vanilla extract
- Gel food colouring and sprinkles (optional)
Instructions
- Whisk the flour, baking powder and salt in a bowl.
- Beat the butter and sugar on medium speed for 2 minutes, until creamy. Beat in the egg, vanilla, almond extract and milk, then mix in the flour mixture on low speed just until a soft dough forms.
- Divide the dough in half. Roll each piece between two sheets of parchment to ¼ inch (6 mm) thick, stack them on a tray and refrigerate for at least 1 hour (or up to 2 days).
- Heat the oven to 350°F (175°C) and line baking sheets with parchment. Cut shapes from the cold dough and place them 1 inch (2.5 cm) apart. Gather, re-roll and chill the scraps.
- Bake for 10–12 minutes, until the edges are just starting to turn golden. Cool on the sheet for 5 minutes, then on a rack until completely cold.
- For the icing, whisk the powdered sugar, milk, corn syrup and vanilla until smooth and thick: a ribbon drizzled on the surface should disappear in about 10 seconds. If it is too thick, add milk a teaspoon at a time, then tint it as you like.
- Spread or pipe the icing onto the cooled cookies and let it set at room temperature for at least 2 hours, or overnight before stacking.
Tips for the best result
- 1Roll the dough before chilling it: a cold, flat sheet is much easier to cut cleanly than a hard ball of dough.
- 2If the shapes go soft while you work, put the tray of cut cookies in the freezer for 10 minutes before baking to keep the edges sharp.
- 3Bake cookies of the same size together so they are ready at the same time.
- 4For thin, crisp cookies, roll the dough to ⅛ inch (3 mm) and bake for 7–9 minutes.
Storage
Keep iced cookies in an airtight container at room temperature for up to 1 week, in a single layer or separated with parchment. Plain baked cookies and wrapped dough freeze for up to 3 months.
Frequently asked questions
Why do my Christmas cookies lose their shape?
The dough was too warm or had too much leavening. Chill the rolled dough before cutting and, if needed, freeze the cut shapes for 10 minutes before baking.
Can I make Christmas cookie dough ahead?
Yes. The rolled dough keeps for 2 days in the fridge, and well-wrapped dough freezes for up to 3 months. Thaw it in the fridge before cutting.
How long does the icing take to dry?
It is dry to the touch in about 2 hours and fully set in 12–24 hours, depending on how thick it is and how humid your kitchen is.
