Christmas Sugar Cookies
These Christmas sugar cookies are the best with a soft texture, sweet buttery taste and decorated with an easy icing. These festive cookies are perfect for the holiday season!
Equipment
Ingredients
- 1 ½ cups (345 g) butter , 3 sticks at room temperature
- 2 cups (390 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 5 cups (650 g) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
Instructions
- Cream butter and sugar. In a large bowl, mix together 1 1/2 cups butter and 2 cups sugar. Beat until creamy. Add in 4 eggs, 1 teaspoon vanilla and 1/2 teaspoon almond extract and mix together until combined.
- Combine dough. In a separate bowl, mix 5 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
- Chill. Split dough in two and place in saran wrap. Refrigerate for 1-2 hours. Do not skip this step.
- Roll out dough. Once dough has chilled, preheat oven to 375°F. Roll out the dough about 1/2 inch thick on a baker's mat or a clean counter top. I like to sprinkle some powdered sugar on the rolling pin so the dough doesn't stick.
- Cut with cookie cutters and then place onto baking sheet lined with parchment paper about 1-2 inches apart. Bake for 6-8 minutes, or until the center is barely set. Do not let the edges or bottoms brown. Watch carefully the last minute of baking. Allow to cool on the pan for a few minutes and then remove to a cooling rack.
- Cool and frost. Allow to cool and then frost as desired.
Notes
Sugar cookie: Our sugar cookie with sour cream is her: soft sugar cookie recipe.
Butter: I did use salted butter. If using unsalted add an extra 1/2 teaspoon salt.
Sugar cookie icing: Whisk together 2 cups powdered sugar, 2 Tablespoons milk, 1 1/2 Tablespoons corn syrup, 1 teaspoon vanilla and a pinch of salt.
Buttercream frosting: Mix together with an electric mixer 3/4 cup butter until smooth. Then mix in 3 1/2 cups powdered sugar, 3-4 Tablespoons heavy cream and a teaspoon of vanilla.
Another optional frosting to use is this cream cheese frosting.
Freezer instructions: I prefer to freeze before icing. Place cookies on a pan and freeze cookies for 30 minutes. Once hard you can stack in a freezer container and freeze for up to 3 months.
Nutrition
Calories: 202kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 31mg, Sodium: 159mg, Potassium: 55mg, Fiber: 1g, Sugar: 12g, Vitamin A: 253IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
