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Decorated Christmas sugar cookies with icing on a cooling rack

Christmas Sugar Cookies

Soft cut-out Christmas sugar cookies that hold their shape, with an easy 3-ingredient icing.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 40 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cookies
  • 3 cups all-purpose flour 375 g, spooned and leveled
  • 1/2 tsp salt
  • 1 cup unsalted butter 226 g, softened
  • 1 cup granulated sugar 200 g
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract optional
Easy icing
  • 2 cups powdered sugar 240 g
  • 3 tbsp milk plus more as needed
  • 1/2 tsp vanilla extract
  • food coloring optional

Method
 

  1. Whisk the flour and salt in a bowl.
  2. Beat the butter and sugar for about 2 minutes until light and creamy. Beat in the egg, vanilla and almond extract.
  3. Add the flour mixture on low speed until a soft dough forms. Divide in half, flatten into discs, wrap and chill for 1 hour.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
  5. Roll each disc on a lightly floured surface to 1/4 inch (6 mm) thick. Cut shapes and place them 1 inch apart. Chill the trays for 10 minutes.
  6. Bake for 8 to 10 minutes, until the edges are set but not brown. Cool on the tray for 5 minutes, then move to a rack.
  7. For the icing, stir the powdered sugar, milk and vanilla until smooth and thick. Tint if you like, then pipe or spread on fully cooled cookies. Let set for about 2 hours.

Notes

Make ahead: the dough keeps in the fridge for 3 days or the freezer for 3 months. Baked, undecorated cookies freeze well for 1 month.
Storage: keep decorated cookies in an airtight tin at room temperature for up to 1 week.