Easy Christmas Cookies Icing Recipe

The holidays are here, and nothing says “Christmas” quite like a batch of beautifully decorated Christmas sugar cookies. These aren’t just any cookies; they’re edible works of art, canvases for your holiday creativity. Forget complicated recipes and finicky frostings. This recipe focuses on delivering perfectly soft, subtly sweet sugar cookies with an easy icing that even the kids can master. I’ve been baking these every Christmas for over 15 years, tweaking and perfecting the recipe for consistent results and maximum holiday cheer. The scent of vanilla and butter filling the kitchen is a tradition I cherish, and I’m excited to share it with you.

These Christmas sugar cookies are perfect for cookie exchanges, gifting to neighbors, or simply enjoying with a cup of hot cocoa by the fire. With simple shapes like stars, bells and Christmas trees, each cookie becomes a bite-sized celebration. Get ready to create memories and delicious treats with this foolproof recipe!

This year, let’s ditch the stress and embrace the joy of baking. Whether you’re a seasoned pro or a beginner baker, this recipe will guide you through every step, ensuring a delightful baking experience and mouthwatering holiday cookies.

Ingredients

This recipe relies on simple, readily available ingredients. Understanding the role of each ingredient will help you achieve the best results and make informed substitutions if needed. Remember, the quality of your ingredients directly impacts the flavor of your cookies.

• All-Purpose Flour: The foundation of our cookies. Use unbleached all-purpose flour for the best texture. Bleached flour can sometimes lead to a tougher cookie. Gluten development is key here, so measure accurately using the spoon-and-level method.
• Baking Powder: Provides a little lift, giving the cookies a tender crumb. Make sure your baking powder is fresh; old baking powder loses its potency.
• Salt: Enhances the sweetness and balances the flavors. A pinch of salt is essential in almost every baking recipe.
• Unsalted Butter: Adds richness and flavor. Using unsalted butter allows you to control the overall saltiness of the cookies. Make sure it’s softened to room temperature for easy creaming.
• Granulated Sugar: Sweetens the cookies and helps create a tender texture. The fine granules dissolve easily into the butter, creating air pockets that contribute to a light and airy cookie.
• Egg: Binds the ingredients together and adds moisture. Use a large egg for consistent results.
• Vanilla Extract: Infuses the cookies with a warm, comforting flavor. Use pure vanilla extract for the best taste; avoid imitation vanilla.

Easy Icing:

• Powdered Sugar: The base of the icing. Sift it to remove any lumps for a smooth consistency.
• Milk: Adds moisture to the icing. Start with a small amount and gradually add more until you reach the desired consistency.
• Light Corn Syrup: Adds shine and helps the icing set smoothly. A little goes a long way.
• Vanilla Extract: A touch of vanilla enhances the flavor of the icing.
• Food Coloring (optional): For creating festive colors. Gel food coloring is recommended as it’s more concentrated and won’t thin out the icing as much as liquid food coloring.

Substitution Tips:

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1/4 teaspoon of xanthan gum to help bind the ingredients.
• Vegan: Use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
• Milk Alternative: Use any non-dairy milk in the icing, such as almond milk, soy milk, or oat milk.

Expert Tips

Over the years, I’ve learned a few tricks that guarantee perfect holiday cookies every time. These tips will help you avoid common pitfalls and achieve bakery-worthy results.

• Chill the Dough: This is crucial for preventing the cookies from spreading too much during baking. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or even better, overnight.
• Roll Out Evenly: Unevenly rolled dough will result in cookies that bake at different rates. Use a rolling pin with guides or dowels to ensure a consistent thickness.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake just until the edges are lightly golden. The centers will still look slightly soft, but they will firm up as they cool.
• Cool Completely Before Icing: Icing warm cookies will cause it to melt and run. Let the cookies cool completely on a wire rack before decorating.
• Use a Piping Bag: For precise decorating, use a piping bag fitted with a small round tip. This will allow you to create clean lines and intricate designs.
• Thin Icing for Flooding: If you want to flood the cookies with icing, add a little more milk to thin it out to a consistency similar to glue.
• Practice Makes Perfect: Don’t be discouraged if your first few cookies aren’t perfect. Decorating takes practice. Have fun with it and let your creativity shine.
• Experiment with Flavors: Add a pinch of almond extract, lemon zest, or orange zest to the dough or icing for a unique flavor twist.

Storage & Substitutions

Proper storage is essential for maintaining the freshness and flavor of your Christmas sugar cookies. Here’s how to keep them tasting their best:

Storage:

• Unfrosted Cookies: Store in an airtight container at room temperature for up to 5 days.
• Frosted Cookies: Store in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place parchment paper between layers to prevent the icing from sticking.
• Freezing: You can freeze both unfrosted and frosted cookies. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Substitutions:

• Butter: Use margarine or shortening as a substitute for butter, but be aware that this will affect the flavor and texture of the cookies.
• Sugar: You can substitute some of the granulated sugar with brown sugar for a slightly chewier texture.
• Vanilla Extract: Use almond extract, lemon extract, or another flavoring extract in place of vanilla.
• Milk: Use water or any non-dairy milk as a substitute for milk in the icing.
• Corn Syrup: Use honey or maple syrup as a substitute for corn syrup in the icing, but be aware that this will slightly alter the flavor and color.

For more holiday baking inspiration, check out my recipes for Gingerbread Loaf, Peppermint Bark, and Classic Shortbread Cookies.

FAQ

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. In fact, chilling the dough is crucial for preventing the cookies from spreading too much during baking. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or even better, overnight. The dough can be stored in the refrigerator for up to 3 days.

Why are my cookies spreading too much?

There are several reasons why your cookies might be spreading too much. The most common reasons are using softened butter that is too warm, not chilling the dough long enough, or overmixing the dough. Make sure your butter is softened but still cool to the touch, chill the dough for at least 30 minutes, and mix the dough only until the ingredients are just combined.

How do I get the icing the right consistency?

The key to getting the icing the right consistency is to add the milk gradually. Start with a small amount and gradually add more until you reach the desired consistency. For flooding the cookies, you’ll want a thinner consistency, similar to glue. For outlining and adding details, you’ll want a thicker consistency, similar to toothpaste.

Can I freeze the cookies?

Yes, you can freeze both unfrosted and frosted cookies. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

What kind of food coloring should I use?

Gel food coloring is recommended as it’s more concentrated and won’t thin out the icing as much as liquid food coloring. You can find gel food coloring at most grocery stores or craft stores.

How can I prevent my cookies from sticking to the baking sheet?

Line your baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. This will also make cleanup easier.

My icing is too thick/thin, how do I fix it?

If your icing is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency. If your icing is too thin, add a little more powdered sugar, one tablespoon at a time, until you reach the desired consistency.

And there you have it – a simple, foolproof recipe for delicious Christmas sugar cookies with easy icing! These cookies are perfect for spreading holiday cheer and creating lasting memories with family and friends. Don’t be afraid to get creative with your decorations and personalize each cookie to your liking.

Now, it’s your turn! Gather your ingredients, preheat your oven, and let the holiday baking begin. Share your creations on social media using #ChristmasCookies and inspire others with your festive treats. I can’t wait to see what you bake. Happy baking!

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