Get ready for some fun with these Christmas sugar cookies! They are soft, sweet, and perfect for decorating with colorful icing and sprinkles. Yum!
Making these cookies is like a holiday tradition at my house. I love to create funny shapes, and my kids enjoy adding their special touches. It’s all about fun and sweetness! 🎄🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is your base, giving cookies their structure. If you’re looking for gluten-free options, almond flour or a gluten-free blend works well. Just remember that it may change the texture slightly.
Butter: Use unsalted butter for better control over the cookie’s saltiness. If you’re short on butter, you can swap with 3/4 cup of vegetable oil or a vegan butter alternative for a dairy-free version.
Sugar: Granulated sugar adds sweetness, but for a fun twist, try using brown sugar to give a hint of molasses flavor and a chewier texture. You can also use coconut sugar for a healthier option!
Egg: The egg helps bind everything. For a vegan option, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.
Royal Icing: If you can’t find meringue powder, you can use egg whites instead. Just ensure you’re using pasteurized eggs for safety.
What’s the Best Way to Roll and Cut the Cookie Dough?
Rolling and cutting the dough can be tricky, but with a few tips, you’ll get perfect shapes every time. Here’s what to do:
- Keep your work surface lightly floured to prevent sticking. Too much flour can make dough tough.
- Chill the dough before rolling it out. This makes it easier to handle and helps cookies keep their shape while baking.
- Roll the dough to a uniform thickness, about 1/4 inch, for even baking.
- When using cookie cutters, press down firmly and lift straight up to avoid distortions.
- Space them about an inch apart on the baking sheet, as they will spread a bit while baking.
Follow these tips, and you’ll have beautiful, festive cookies ready for decorating! Happy baking!
Christmas Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Royal Icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 9-10 tablespoons warm water
- Food coloring (red, green, black, orange, and any others desired)
- Sprinkles or edible decorations (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, followed by 1 hour of chilling time, and then about 10 minutes for baking and cooling. Decorating can take additional time depending on your creativity! Overall, you’re looking at a couple of hours of fun.
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for later. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until it’s light and fluffy, which should take about 3-4 minutes. Next, add in the egg, vanilla extract, and optional almond extract, mixing until combined. Gradually add the reserved flour mixture to the butter mixture, mixing on low until everything is just combined. Be careful not to overmix!
2. Chill the Dough:
Divide the dough into two equal portions and flatten each into a disk. Wrap them in plastic wrap and place them in the refrigerator for at least 1 hour. This helps the dough firm up, making it easier to roll out later.
3. Roll and Cut:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use festive Christmas cookie cutters to cut out your desired shapes—like snowmen, trees, and snowflakes. Place the shaped cookies about 1 inch apart on the prepared baking sheets.
4. Bake:
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges just begin to turn golden. Once baked, remove them from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
5. Make the Royal Icing:
In a large bowl, mix together the powdered sugar and meringue powder. Slowly add warm water, one tablespoon at a time, mixing with an electric mixer on medium speed until the icing reaches the desired consistency. The icing should be thick enough to hold its shape for outlining and thinner for flooding (filling). Divide the icing into separate bowls and color with food coloring as desired.
6. Decorate the Cookies:
Using piping bags with small round tips, outline and fill the cookies with the royal icing. Get creative and add sprinkles or edible decorations for extra flair! Allow the icing to dry completely at room temperature, which may take several hours or even overnight.
7. Serve and Enjoy:
Once the icing is dry and set, arrange your beautifully decorated cookies on a festive plate and serve. If you have any leftovers, store them in an airtight container at room temperature for up to one week.
Have fun making and enjoying these festive Christmas sugar cookies, and don’t forget to share with family and friends!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one that includes xanthan gum or add it separately to maintain the cookies’ texture.
How Should I Store Leftover Cookies?
Store any uneaten cookies in an airtight container at room temperature. They will stay fresh for up to one week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months.
What Can I Do If My Icing is Too Thick?
If your royal icing is too thick to pipe easily, simply add a teaspoon of warm water at a time, mixing well until you reach the desired consistency. Remember, for flooding, it should be pourable yet still hold its shape.
Can I Make the Dough in Advance?
Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to roll it out and bake your cookies.
