Tuesday, December 17, 2024

These cookies are perfect for a holiday cookie-decorating party or as a fun family activity!

Classic Christmas Sugar Cookies

Ingredients

For the Cookies

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• ½ tsp almond extract (optional for extra flavor)
• 2 tbsp milk

For the Royal Icing (for decorating)

• 4 cups powdered sugar
• 3 tbsp meringue powder (or 2 large egg whites)
• 6-8 tbsp warm water (adjust for desired consistency)
• Food coloring (optional)
• Sprinkles and other decorations (optional)

Instructions

For the Cookies

1. Prepare the dough: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
2. In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the egg, vanilla extract, and almond extract (if using), and beat until well combined.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a dough forms.
4. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to make the dough easier to roll out.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out one portion of the dough to about ¼-inch thickness. Use your favorite Christmas-shaped cookie cutters (stars, trees, snowflakes, etc.) to cut out shapes.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack before decorating.

For the Royal Icing

1. In a large bowl, whisk together the powdered sugar and meringue powder (or egg whites). Add the warm water a little at a time until the icing reaches the desired consistency (thicker for outlining, thinner for flooding).
2. If desired, divide the icing into bowls and tint with food coloring.
3. Transfer the icing to piping bags (or ziplock bags with the corner snipped) and decorate your cookies. Add sprinkles or decorations while the icing is still wet.
4. Let the icing set for a few hours before serving or storing.

Tips

• For a softer cookie, roll the dough thicker (around ¼-inch) and bake for the shorter time.
• If you want crispier cookies, roll the dough thinner and bake a little longer.
• Royal icing dries hard, making it perfect for detailed decorating and gifting.