I keep Christmas sugar cookies with easy icing in my notes for the days when I want a cookie that feels homemade instead of rushed. I pay attention to the small details here because chocolate, sugar, dairy, and timing can swing from wonderful to merely fine very quickly.
I keep the measurements steady because small changes show up in the texture. My goal is not to fuss with Christmas sugar cookies with easy icing; I want the mixing, chilling, baking, or finishing steps to land the way they should.
This batch gives 24 servings, with 2 min of prep and 12 min of cooking or baking time listed in the source. I read the whole recipe once before starting, then I set out the finishing ingredients so I am not hunting for them with sticky hands.
Why I keep coming back to this
- I like that this cookie has a clear payoff without requiring restaurant equipment.
- I can measure most of the ingredients before I start, which keeps the process calm.
- The recipe gives enough visual cues that I can check texture instead of trusting the clock alone.
- I can make parts ahead when the dough, batter, filling, or topping needs time to settle.
- The flavor is familiar, but the finish still feels special enough to share.
- Leftovers hold up well when I store them with a little care.
What I pay attention to in the ingredients
- 2 1/4 cups all-purpose flour.I use this for the main structure, so I spoon and level it. The note I keep with it: 281g.
- 1/2 teaspoon baking powder.I use this for the lift, so I check that it is fresh. step stays smooth.
- 1/4 teaspoon salt.step stays smooth.
- 3/4 cup unsalted butter, softened.I use this for flavor and a tender bite. The note I keep with it: 12 Tbsp; 170g.
- 3/4 cup granulated sugar.The note I keep with it: 150g.
- 1 large egg, at room temperature.I use this for binding and lift, especially when it is at room temperature. step stays smooth.
- 2 teaspoons pure vanilla extract.step stays smooth.
- 1/4-1/2 teaspoon almond extract.The note I keep with it: optional.
- 3 cups confectioners’ sugar.The note I keep with it: 360g.
- 1/2 teaspoon pure vanilla extract.The note I keep with it: omit and replace with water for stark white icing.
- 2 teaspoons light corn syrup.step stays smooth.
- 4.5-5 Tablespoons water.The note I keep with it: 67-75ml.
- pinch salt.step stays smooth.
- optional: gel food coloring and sprinkles for decorating.step stays smooth.
How I make it
Step 1 — I use this step as my
I use this step as my checkpoint: Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough.
Step 2 — I use this step as my
I use this step as my checkpoint: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Step 3 — I use this step as my
I use this step as my checkpoint: In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the.
Step 4 — I use this step as my
I use this step as my checkpoint: Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a.
Step 5 — I use this step as my
I use this step as my checkpoint: Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper.
Step 6 — Shape the batch
I use this step as my checkpoint: Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents.
Step 7 — Heat the oven and prep
I use this step as my checkpoint: Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking.
Step 8 — Bake and check
I use this step as my checkpoint: Arrange cookies on baking sheets about 3 inches apart. Bake for 11-12 minutes or until lightly browned around.
Step 9 — I use this step as my
I use this step as my checkpoint: Using a fork, stir the confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons (67ml) of water, and optional.
Step 10 — I use this step as my
I use this step as my checkpoint: If you’re tinting the icing another color, stir in the food coloring. You can pour some icing into.
Step 11 — I use this step as my
I use this step as my checkpoint: You can dip the cookies into the icing or use squeeze bottles or piping bags (reusable or disposable).
Step 12 — I use this step as my
I use this step as my checkpoint: Feel free to enjoy cookies before icing completely dries. Icing dries in 24 hours. No need to cover.
Step 13 — I use this step as my
I use this step as my checkpoint: Cover and store decorated cookies for up to 5 days at room temperature or up to 10 days.
Tips from my kitchen
- Measure before mixing.I set out every ingredient first, especially when melted chocolate, whipped egg whites, or frosting is involved.
- Use the visual cues.I trust words like set edges, glossy peaks, or clean toothpick more than the timer by itself.
- Scrape the bowl.I scrape down the sides and bottom whenever butter, sugar, cocoa, or cream cheese is in the mix.
- Cool before finishing.I let cookies, cakes, and fillings cool as directed so frosting, caramel, icing, or chocolate does not slide off.
- Label make-ahead parts.If I chill dough or store a topping, I write the bake temperature and time on the wrap.
Variations I have actually made
- Dark chocolate:I use bittersweet chocolate or darker cocoa when I want a less sweet edge.
- Extra salt:I finish with a tiny pinch of flaky salt when the dessert leans rich.
- Nutty version:I add toasted nuts or swap the listed nut for one I already have.
- Citrus lift:I add a little orange zest to chocolate batters when I want brightness.
- Mini batch shape:I make smaller portions for trays, watching the bake time closely.
Storing and make-ahead notes
I store cooled cookies or candies in an airtight container once the topping has set. If a drizzle or coating is soft, I separate layers with parchment so the finish stays neat.
For make-ahead work, I separate the recipe into dry, wet, and finishing parts. Dry ingredients can usually be measured early; chilled doughs and cooled cakes need covers that touch or seal well; crisp cookies need dry storage. I do not stack anything with a soft topping until I know it has set.
How I like to serve it
I serve cookies after they are fully cool so the texture has settled. For biscotti, coffee is my first choice; for soft cookies, I like cold milk or a small espresso.
I also think about temperature before serving. Some chocolate desserts taste deeper after a short rest at room temperature, while crisp cookies and meringues are best kept dry until the last minute. I would rather wait 10 minutes than serve a slice or cookie with the wrong texture.
Frequently asked questions
Can I make this ahead?
Yes. I look at the chilling, cooling, and storage notes first, then make the part that holds best. Doughs, dry mixes, unfrosted cakes, and unfilled shells are usually the safest make-ahead pieces.
How do I know it is done?
I use the recipe’s visual cue before the clock. Set edges, a clean toothpick, glossy peaks, firm chocolate, or a chilled center tell me more than minutes alone.
Can I change the chocolate?
Usually, yes, as long as I keep the same amount. Darker chocolate makes the dessert less sweet, while milk or white chocolate makes it sweeter and softer.
Why did the texture change after storage?
Most texture changes come from moisture or temperature. I cool completely, cover well, and avoid stacking anything sticky until the finish has set.
Can I halve the recipe?
For many cookies and candies I can halve cleanly, but cakes, choux, and meringues are more sensitive. I prefer making the full batch and freezing extras when the method depends on structure.
If you make Christmas sugar cookies with easy icing, leave a note with what worked in your kitchen. I always like hearing the little changes that made a batch easier.
Christmas sugar cookies with easy icing
Description
Christmas sugar cookies with easy icing with practical first-person notes for mixing, baking or chilling, storing, and variations. I include the texture cues I watch for and the small details that help the recipe turn out consistently.
Ingredients You’ll Need
Instructions
- Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely set. If enjoying right away and hardened icing isn't a concern, you'll only need about 3-4 hours to make these.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.).
- Arrange cookies on baking sheets about 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
- Using a fork, stir the confectioners' sugar, vanilla, corn syrup, and 4.5 Tablespoons (67ml) of water, and optional salt together in a medium bowl. It will be very thick and almost impossible to stir. Switch to a whisk and whisk in 1/2 Tablespoon (8ml) more of water. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use. If it's too thick (sometimes it is), whisk in another 1/2 Tablespoon (8ml) of water or a little more until you reach the proper consistency.
- If you're tinting the icing another color, stir in the food coloring. You can pour some icing into different bowls if using multiple colors. When tinting icing, use only 1-2 drops at first, stir it in, then add more as needed to reach your desired color. Remember, color darkens as icing dries.
- You can dip the cookies into the icing or use squeeze bottles or piping bags (reusable or disposable) fitted with piping tips (I usually use Wilton Piping Tip #4). Decorate your cookies as desired. If using the squeeze bottles or piping tips, I usually outline cookies with icing first, then fill in the middle. If adding sprinkles on top of the icing, add them right after applying icing on your cookie.
- Feel free to enjoy cookies before icing completely dries. Icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help slightly speed up the icing setting. Once the icing has dried, these cookies are great for gifting or for sending.
- Cover and store decorated cookies for up to 5 days at room temperature or up to 10 days in the refrigerator.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Trans Fat 0.2g
- Cholesterol 15mg5%
- Sodium 32mg2%
- Potassium 15mg1%
- Total Carbohydrate 16g6%
- Sugars 7g
- Protein 1g2%
- Calcium 10 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Measure first. I set out ingredients before mixing so I do not rush a temperature-sensitive step.
Watch texture. I use the visual cues in the instructions, not only the timer.
Cool before finishing. Frosting, caramel, chocolate, and icing behave better on cooled bases.
Store thoughtfully. I separate sticky layers with parchment and keep crisp items away from moisture.
Frequently Asked Questions
Yes. I look at the chilling, cooling, and storage notes first, then make the part that holds best. Doughs, dry mixes, unfrosted cakes, and unfilled shells are usually the safest make-ahead pieces.
I use the recipe's visual cue before the clock. Set edges, a clean toothpick, glossy peaks, firm chocolate, or a chilled center tell me more than minutes alone.
Usually, yes, as long as I keep the same amount. Darker chocolate makes the dessert less sweet, while milk or white chocolate makes it sweeter and softer.
Most texture changes come from moisture or temperature. I cool completely, cover well, and avoid stacking anything sticky until the finish has set.
For many cookies and candies I can halve cleanly, but cakes, choux, and meringues are more sensitive. I prefer making the full batch and freezing extras when the method depends on structure.
You may also like...
