Description

These homemade Christmas sugar cookies hold their shape beautifully, offering a perfect snap with a tender interior. Paired with a hard-setting royal icing, they are ideal for intricate decorating and make-ahead holiday baking.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
3 cups (375g) all-purpose flour, spooned and leveled
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
4 cups (480g) confectioners’ sugar, sifted
2 large egg whites, room temperature (or 2 tbsp meringue powder + 6 tbsp water)
1 teaspoon fresh lemon juice
Gel food coloring (red, green, white, etc.)
Sprinkles (optional)
Luster dust (optional)

Instructions

In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
Divide the dough in half, form into disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 3 days).
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out dough to ¼-inch thickness. Cut into shapes and place on baking sheets 1 inch apart.
Bake for 10-12 minutes until edges are barely golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a clean, grease-free bowl, beat egg whites (or meringue mixture) and lemon juice until frothy.
Gradually add sifted confectioners’ sugar, beating on low then high speed until stiff peaks form.
Divide icing into bowls, add gel food coloring, and transfer to piping bags.
Pipe designs onto completely cooled cookies and add sprinkles immediately if using.
Let cookies dry at room temperature for 2-4 hours until the icing is hard to the touch.

Notes

Ensure butter is at room temperature (pliable like clay) to prevent spreading. Chill dough thoroughly to maintain shape. Use gel food coloring to avoid thinning the icing. Cookies can be frozen before icing for up to 3 months. Store finished cookies in an airtight container with parchment between layers for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 2-
Calories: 120
Sugar: 12
Sodium: 100
Fat: 4
Saturated Fat: 2.5
Carbohydrates: 20
Fiber: 0.5
Protein: 1

Keywords: Christmas cookies, sugar cookies, royal icing, holiday baking, make-ahead cookies, cookie exchange, homemade cookies