Sugar Christmas Cookies
40aprons.com/christmas-sugar-cookies/This Christmas sugar cookies recipe has been a family favorite for decades. These cookies are buttery and perfectly sweet, and once you try the deliciously rich buttercream frosting, you’ll never go back to royal icing. These will become the cookie standard in your family for every holiday, as it has for mine!
Recipe Makes (Approximate): cookies
Equipment
- Stand mixer with paddle attachment or electric hand mixer
- Mixing bowls
- rolling pin
- Cookie cutters for various shapes
- Two baking sheets
- parchment paper or silicone baking mats
- offset spatula or butter knife for frosting
Ingredients
For the Christmas Cookies
- 1 cup butter (softened)
- 1 ½ cups sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Frosting
- ½ cup butter (softened)
- 16 ounce package powdered sugar
- 3 tablespoons half-and-half
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Colored granulated sugar for topping (optional)
Instructions
Make the Cookies
- Cream 1 cup butter with 1 1/2 cups sugar, gradually adding the sugar and beating until light and fluffy. Add 2 eggs one at a time, beating after each addition. Stir in 1 1/2 teaspoons vanilla extract.
- Combine 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add flour mixture to creamed butter mixture, stirring well. Cover and refrigerate for at least 8 hours.
- Work with one-fourth of dough at a time, storing remainder in refrigerator. Roll dough to 1/4- to 1/8-inch thickness on a lightly floured surface. Cut with assorted cookie cutters and place on ungreased cookie sheets.
- Bake at 400°F (205°C) for 8 to 9 minutes. Cool cookies slightly on cookie sheets, then transfer to wire racks to cool completely.
Make the Frosting
- Combine 1/2 cup softened butter and 1 (16-ounce) package powdered sugar, creaming until light and fluffy. Add 3 tablespoons half-and-half and 1 teaspoon vanilla extract. Beat until frosting reaches spreading consistency.
- Color frosting with food coloring if desired. Spread frosting onto cooled cookies. Sprinkle with colored granulated sugar if desired.
Recipe Notes
Make it Vegan: Use vegan butter, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), and use non-dairy milk in the frosting.
Chilling: The 8-hour chill time is essential for cookies that hold their shape. The dough can be refrigerated for up to 3 days before baking.
Rolling Tips: Work with one-fourth of the dough at a time, keeping the rest chilled. If dough gets too soft while rolling, return it to the refrigerator for 15 minutes. Use plenty of flour on your work surface to prevent sticking.
Don't Overbake: Pull cookies from the oven when they're just barely golden on the edges at 8 to 9 minutes. They'll look slightly underdone but will continue cooking as they cool. Overbaked cookies will be dry instead of tender.
Frosting: Make sure cookies are completely cool before frosting or the frosting will melt. Let frosted cookies sit for 30 minutes to set before stacking or packaging.
Storage: Store unfrosted cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Store frosted cookies in a single layer at room temperature for 3 to 4 days.
Freezing Dough: Wrap dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator before using. You can also freeze cut, unbaked cookies and bake from frozen, adding 1 to 2 minutes to baking time.
Nutrition Information (Approximate)
Serving Size: 6gCalories: 199calProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 0.3gCholesterol: 30mgSodium: 110mgPotassium: 21mgTotal Carbs: 30gFiber: 0.3gSugar: 21gNet Carbs: 30gVitamin A: 254IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
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