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+ servings
Christmas Sugar Cookies

Christmas Sugar Cookies

The perfect Christmas sugar cookie, this recipe produces soft, buttery cookies with a super simple, delicious frosting that hardens to mimic a royal icing.
Course Dessert
Cuisine American
Keyword christamas, cookies, sugar
Prep Time 2 hours
Total Time 2 hours
Servings 36 cookies
Calories 140kcal
Author Cheryl Malik


  • 1 cup butter , softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sifted confectioners' sugar (the sugar MUST be sifted)
  • 1 tablespoon milk (adding in more if needed for proper spreading consistency)
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla
  • 1 teaspoon food coloring


  • In a large bowl combine butter, sugar, eggs, and vanilla extract. Beat using an electric mixer on high speed until light and fluffy.
  • In another bowl combine the flour, baking powder, baking soda, and salt. Gradually stir this dry mixture into the butter mixture until well blended.
  • Cover bowl with plastic wrap and chill for 2 hours. Do not skip this!
  • Preheat oven to 400°F. Line cookie sheets with parchment paper (do not grease cookie sheets, and use parchment paper ONLY).
  • On a very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet.
  • Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing.
  • For the frosting: in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, but you will likely need more milk for the perfect spreading consistency).
  • Whisk in the corn syrup and vanilla extract until the icing is smooth and glossy. If the icing is too thick add in a small amount more of corn syrup.
  • Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved, always starting with a smaller amount and adding gradually.
  • Paint the icing over the cookies using a brush, or dip tops of cookies into icing. Allow to set on waxed paper.


You can use almond extract in the cookie dough and icing, if you like. Replace 1 teaspoon vanilla in cookie dough with 1/2 teaspoon vanilla and 1/2 teaspoon almond; in icing, replace 1/2 teaspoon vanilla with 1/4 teaspoon almond. Or try peppermint for a nice wintry flavor!
Adapted from Food.com.


Serving: 6g | Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 23mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 7mg | Iron: 1mg | Net Carbs: 20g