Christmas Sugar Cookies are fun, soft treats that melt in your mouth! With a hint of vanilla and a touch of sweetness, they’re perfect for decorating or just munching on.
When I bake these cookies, I always end up with frosting on my nose—it’s a Christmas tradition! 🎄 These cookies are a great way to spread joy, one sprinkle at a time.
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you’re gluten-free, you can use a gluten-free flour blend, just ensure it includes xanthan gum for texture.
Unsalted butter: This gives the cookies a rich flavor and tender texture. For a dairy-free option, use a vegan butter substitute.
Sugar: Granulated sugar is key for sweetness and texture. Coconut sugar can work too but may slightly change the flavor and color.
Egg: It helps bind the ingredients. For a vegan version, you can replace it with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Royal Icing: For royal icing, if you don’t have meringue powder, you could use egg white powder or check for vegan recipes using aquafaba (chickpea water) to achieve a similar effect.
How Do I Get My Cookies the Perfect Thickness and Shape?
Rolling and cutting the dough correctly is essential for consistent cookie shapes. Here’s how:
- After chilling, roll the dough on a lightly floured surface. It should be about 1/4 inch thick—thin enough to bake quickly, but thick enough to hold its shape.
- Use clean, sharp cookie cutters to get nice edges. Press straight down without twisting to get perfect shapes.
- Place the cookies on parchment-lined baking sheets without overlapping, ensuring they have space to spread slightly.
Keep an eye on the baking time; just a few minutes too long can make them crispy instead of soft. Happy baking!
Christmas Sugar Cookies
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For the royal icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/2 cup warm water (adjust as needed)
- Food coloring (red, green, black, pink, brown, white)
Time Needed:
This recipe will take about 30 minutes to prepare, plus 1 hour to chill the dough. Then, you’ll need about 10-12 minutes to bake the cookies. Finally, set aside a few hours (or overnight) for decorating and allowing the icing to dry. Total time: approximately 2-3 hours, including chilling and drying time.
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt; set this mixture aside. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy—this should take about 3-4 minutes. Next, add in the egg, vanilla extract, and almond extract if you’re using it. Mix until it’s all combined. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough is formed and comes together nicely.
2. Chill the Dough:
Divide the dough into two equal portions. Flatten each portion into a disk shape and wrap them carefully in plastic wrap. Refrigerate the wrapped dough for at least 1 hour or until it’s nice and firm.
3. Roll and Cut:
Preheat your oven to 350°F (175°C). On a lightly floured surface, take one disk of chilled dough and roll it out to about 1/4-inch thickness. Use Christmas-themed cookie cutters (like Santa, snowflakes, Christmas trees, snowmen, or reindeer) to cut out fun shapes. Place these cookie shapes on parchment-lined baking sheets, making sure there’s about 1 inch of space between them for baking.
4. Bake:
Bake your cookies in the preheated oven for 8-10 minutes. You want to take them out when the edges just start to turn golden. After baking, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Prepare Royal Icing:
In a large bowl, mix together the sifted powdered sugar, meringue powder, and warm water. Beat this mixture on low speed until everything is combined. Then switch to high speed and continue beating for about 5-7 minutes, until stiff peaks form. Divide the icing into separate bowls, and tint each with your desired food coloring for the decorations.
6. Decorate the Cookies:
Use piping bags fitted with small round tips to decorate your cookies. Start by outlining and flooding the designs, using the icing colors you’ve prepared. Outline Santa’s beard in white and his hat in red, use various greens for the Christmas trees, white and blue for the snowflakes, brown for the reindeer, and go with white and black or red for the snowman. You can add details like eyes, noses, and scarves while the icing is still wet for a smooth blend or let it dry before adding raised decorations. Make sure the icing dries completely for several hours or overnight before storing or stacking them.
These festive Christmas Sugar Cookies are soft and flavorful. They bring joy to holiday celebrations and make delightful gifts for friends and family!
Can I Use Different Flours for This Recipe?
While all-purpose flour is recommended for the best texture, you can use a gluten-free flour blend. Just make sure it’s a blend that works well for baking, ideally one that contains xanthan gum to mimic the structure of traditional flour.
What Can I Use Instead of Meringue Powder?
If you don’t have meringue powder, you can substitute it with egg white powder or use liquid egg whites. Alternatively, for a vegan option, aquafaba (the liquid from canned chickpeas) can be used to create a similar royal icing consistency.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh for longer, consider refrigerating them or freezing them; they can last up to three months in the freezer. Just make sure to separate layers with parchment paper to avoid sticking.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance. Once chilled, wrap it tightly and keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you’re ready to bake, just thaw the dough overnight in the fridge and roll it out as usual.
