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These Christmas sugar cookies are a holiday classic that fill your kitchen with cozy spice and bring everyone together for decorating fun. The dough is lightly spiced for warmth, and the simple icing sets up beautifully so you can stack and gift these festive treats. Perfect for making memories with family during the busiest time of year.
I can never resist sneaking a bite of dough and then standing at the counter decorating these with my kids while the tree lights twinkle. Every year, this recipe starts our cookie tin tradition.
Ingredients
- All purpose flour: gives these cookies their classic shape and soft crumb. Choose a fresh bag for the holidays and always spoon and level to measure
- Baking powder: helps the cookies stay puffy and not too flat. Make sure yours is fresh for perfect results
- Cinnamon, ginger and nutmeg: bring just enough winter spice. Freshly grated nutmeg and good cinnamon really make a difference
- Salted butter: adds richness and balances sweetness. Use high quality butter for the best flavor
- Granulated sugar and brown sugar: give a perfect balance of crispness and chew. Try dark brown sugar if you want a deeper flavor
- Egg: binds everything and adds tenderness. Use a large egg at room temperature to help the dough come together
- Vanilla extract: provides that cozy bakery aroma. Pure vanilla gives truly wonderful results
- Powdered sugar: is key for ultra smooth icing. Sift before using to prevent lumps
- Meringue powder: makes the icing set up for stacking. Check the baking aisle or specialty store
- A pinch of salt: in the icing balances the sweetness
- Water: thins the icing so you can adjust consistency. Add slowly for best results and use clean filtered water if possible
Instructions
- Prepare the dry mix:
- In a large bowl whisk together flour, baking powder, cinnamon, salt, ginger and nutmeg until everything is thoroughly blended and the spices are evenly distributed through the flour
- Cream the butter and sugars:
- Use a mixer to beat the room temperature salted butter with granulated sugar and brown sugar until pale and fluffy. This takes about two to three minutes and should look creamy and light
- Add egg and vanilla:
- Crack in your large egg and pour in the vanilla extract. Mix well until fully incorporated and the mixture looks silky
- Combine dry and wet ingredients:
- Gradually add your dry flour mixture to the butter mixture. I like to stir in thirds, scraping down the sides with a rubber spatula. Mix just until you see no dry streaks. Overmixing can make cookies tough
- Roll out and chill the dough:
- Generously flour your work surface and rolling pin. Roll the dough to about one quarter inch thick. For best results chill the rolled dough on a baking sheet for ten to twenty minutes before cutting shapes. This prevents spreading
- Cut and bake the cookies:
- Use festive cookie cutters to cut shapes. Arrange on a parchment lined baking sheet. Bake at three hundred fifty degrees F for eight to ten minutes until edges are just turning golden. Cool on the baking sheet for two minutes, then transfer to a rack
- Prepare the icing:
- In a clean bowl sift powdered sugar, then whisk in meringue powder, vanilla, a pinch of salt and water. Mix until silky and smooth. The icing should be thick but pipeable. Add water a teaspoon at a time if needed
- Decorate cooled cookies:
- Only decorate once cookies are completely cool. Use piping bags or spread with a spoon. Let cookies dry at room temperature until the icing is fully set. This makes them stackable
My favorite part is the hint of brown sugar in the dough. I remember my mom handing me the first decorated cookie cooled and set on Christmas Eve and it always tasted like magic. Finally having my own little ones add sprinkles makes this recipe extra special at our house.
Storage Tips
Once the icing has completely set, store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked undecorated cookies in layers between parchment. Freeze the icing separately and decorate after thawing. This helps preserve the bright colors and firm texture.
Ingredient Substitutions
If you do not have meringue powder in the icing, try using pasteurized egg whites, but do not skip this step if you want the icing to set firmly. If you prefer a less spiced cookie, you can use only cinnamon or leave out the nutmeg for a milder flavor. Gluten free flour blends work well measure for measure for allergy friendly bakes. For a dairy free version swap plant butter for the salted butter but check salt levels.
Serving Suggestions
Pile these on a holiday dessert tray with hot chocolate and fresh fruit. These are perfect for gifting in tins or cellophane bags. Decorate them with colored sugar, sanding sugar, or edible pearls for a professional touch. If you have little decorators, set up a cookie decorating station with bowls of fun toppings and piping bags.
Cultural and Historical Context
Sugar cookies are a classic in American and European holiday baking with roots in old Pennsylvania German traditions. Their simple base makes them a canvas for creative decorations. In many families, shaping and icing these cookies marks the start of the Christmas season.
Seasonal Adaptations
Use pastel icing and bunny or egg cutters for spring holidays. Swap spicy flavors for almond extract and lemon zest for summer gatherings. Leaf and pumpkin shapes with cinnamon only for cozy autumn trays.
Success Stories
So many home bakers have written to tell me these cookies stay soft but hold their shape better than any other recipe. They become instant favorites at classroom parties and cookie exchanges. Everyone has a story about sneaking one before the icing sets.
Freezer Meal Conversion
This dough freezes beautifully. After making and chilling the dough, flatten it into a disk and double wrap tightly. Thaw overnight in the fridge and roll out to bake fresh anytime. I often make a double batch in early December so we are ready for last minute celebrations.
Enjoy baking, decorating, and sharing these festive sugar cookies. They are sure to become a new tradition in your holiday celebrations.
Recipe FAQs
- → How do I make soft sugar cookies?
Creaming the butter and sugars thoroughly, and not overbaking, helps create a soft texture. Roll dough evenly and bake until edges are just golden.
- → Can these cookies be prepared ahead of time?
Yes, you can bake and ice the cookies in advance. Allow icing to set completely before storing in an airtight container.
- → Can I freeze the cookie dough?
Yes, wrap the dough tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling and baking.
- → How do I add festive colors to the icing?
Add a few drops of gel food coloring to the icing after mixing to create vibrant holiday hues. Mix well for even color.
- → What type of cookie cutters work best?
Use metal or plastic holiday-themed cutters. Dip in flour to prevent sticking, and cut out shapes from chilled dough.