Description
Classic Christmas Sugar Cookies that are soft, buttery, and perfect for holiday decorating. These cookies are rolled out, chilled, cut into festive shapes, baked to golden perfection, and topped with creamy vanilla icing and fun sprinkles. Ideal for holiday baking traditions and cookie exchanges.
Ingredients
Cookies:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened to room temperature
- 1 cup sugar
- 1 large egg, slightly beaten
- 3 tablespoons whipping cream
- 1 teaspoon vanilla extract (can substitute almond extract)
Icing:
- 1/3 cup Crisco (trans fat free) or 1/3 cup softened butter
- 1 pound powdered sugar
- About 1/4 cup milk
- 1 teaspoon vanilla extract
Cookie Decorations:
- Sprinkles or jimmies
- Sugar pearls
- Decorating pens
Instructions
- Make the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a stand mixer or hand mixer, beat softened butter and sugar until creamy. Add the egg and vanilla, then the whipping cream. On low speed, mix in the flour mixture just until no dry streaks remain.
- Roll out and chill: Divide dough in half. Roll each half between two sheets of parchment paper for easy handling. Transfer parchment sandwiches to the fridge on baking sheets and chill for at least 1 hour or up to overnight.
- Heat oven: Preheat your oven to 400°F (204°C) to get ready for baking.
- Cut out cookie shapes: Remove the top parchment layer from one dough sheet. Use cookie cutters to cut shapes. If dough softens, chill 5-10 minutes before continuing.
- Bake the cookies: Place cutouts onto parchment or Silpat-lined cookie sheets. Bake for 5-8 minutes at 400°F until edges start to slightly color. Remove promptly to avoid overbaking.
- Cool completely: Let cookies cool fully on wire racks before decorating. Repeat cutting and baking with remaining dough, rerolling scraps as needed.
- Make the icing: Beat together Crisco or butter, powdered sugar, milk, and vanilla with a mixer until smooth. Adjust milk amount to reach spreading consistency. Divide icing into bowls for coloring if desired.
- Decorate: Spread icing on cooled cookies with a knife or spatula. Add decorative details with piping bags. For sprinkles to stick, brush cookies with clear Karo syrup before applying toppings.
Notes
- Chilling the dough is crucial for easy rolling and crisp edges.
- Use parchment paper to prevent sticking and simplify rolling.
- If dough gets too soft while cutting, brief chilling helps maintain shape.
- Remove cookies from oven as soon as edges start to color to keep them soft.
- Customize icing colors with food coloring for festive variation.
- Use Karo syrup to adhere sprinkles firmly to cookies.
