The only Christmas sugar cookie recipe you will ever need. These classic cut out cookies are easy to make, fun to decorate, and perfect your holiday party or Christmas cookie exchange.
Ingredients
¾cupbuttersoftened
¾cupgranulated sugar
1teaspoonvanilla extract
1large egg
2cupsall-purpose flour
½teaspoonbaking powder
¼teaspoonsalt
For the Icing:
2 ½cupsconfectioner’s sugar
2-3Tablespoonswhole milk
1Tablespoonlight corn syrup
gel food coloring
sprinkles
Instructions
Using a stand mixer or hand mixer and a large bowl, beat butter, sugar, and vanilla together until smooth and fluffy. Add the egg and mix till combined
In another bowl, whisk to combine the flour, baking powder, and salt.
With the mixer set to low speed, gradually add the flour mixture and mix until combined.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat the oven to 350°F and line a large baking tray with parchment paper or a silicone baking mat.
On a floured surface, roll out the dough to approximately ¼ inch thickness. Sprinkle flour both under the dough and on top of the dough as needed to prevent it from sticking. Use cookie cutters to cut out cookies into your desired shapes, gathering and rolling out scraps as necessary. Use a spatula to carefully transfer cut-out cookies to the prepared baking tray.
Bake for about 10 minutes, or until the edges are just beginning to turn golden brown. Cool on a wire rack to room temperature before decorating.
To make the icing, add the confectioner’s sugar, milk, and light corn syrup to a medium bowl and whisk to combine. Divide icing amongst bowls and color as desired. Transfer to piping bags or squeeze bottles and frost cookies and top with sprinkles if desired.
Notes
Allow icing to fully harden before stacking or storing the cookies. This can take several hours.Store fully dried cookies in an airtight container for up to 5 days.Baked and undecorated cookies can also be frozen for up to 3 months. To freeze, place the cookies between layers of waxed paper in an airtight freezer-safe container. Thaw cookies at room temperature for 1-2 hours before decorating.This dough can be frozen for up to 3 months. Thaw in the refrigerator overnight when ready to use. If still too firm to roll out, allow the dough to sit at room temperature for about 1 hour.If you are finding the dough has become sticky and difficult to work with as you cut your cookies, place it back in the refrigerator for 30-60 minutes to firm up again.