Cookies Recipe For Christmas! These are my very favorite Christmas cut-out sugar cookies! My sugar cookie recipe promises tasty cookies with soft centers and crunchy edges. You’ll appreciate this simple glaze frosting as well. It’s a great alternative to royal icing and makes decorating a breeze!
Let’s start the holiday baking season with some traditional decorated Christmas cookies. Nothing beats homemade Christmas sugar cookies, and I’m confident you’ll like this recipe. We’re sprucing up my traditional sugar cookies for the holidays. Cookies Recipe For Christmas!
Believe me when I say this is a sugar cookie recipe you must try. It took me a long time to find the correct soft-centered, slightly crisp-edged recipe. While baking, the cookies retain their cookie-cutter shape and have a great smooth surface for decoration. Because there are no unusual ingredients, this dish is simple and approachable to anyone. Cookies Recipe For Christmas
I adore royal icing, although it may be finicky at times. You must have a very exact consistency in order for the royal icing to pipe and set properly- this takes time. Cookies Recipe For Christmas
Instead, use this simple glaze of cookie icing.
However, delicious frosted sugar cookies may be made without even using royal icing! Instead, make my simple glaze frosting. The recipe is posted below, and I also have a website dedicated to quick cookie frosting. Confectioners’ sugar, water, vanilla extract, a touch of corn syrup, and a pinch of salt are all required. The corn syrup makes the frosting sparkly, and the confectioners’ sugar-to-water ratio maintains it thick. Because the frosting dries stiff and slightly crunchy, you can simply stack and transport these Christmas sugar cookies. Cookies Recipe For Christmas
Use a squeeze bottle to make decorating easier. They’re a little less difficult to use than pipe tips.
This is a recipe that demands advance planning. The cookie dough must first chill. Chilling is an essential stage. Make sure the cooked cookies are totally cold before decorating them. The frosting will melt if they are not entirely cold. The frosting requires at least 24 hours to thicken completely on top of the cookies. If you like sugar cookies but don’t want to mess with frosting, try my stained glass window cookies instead. Cookies Recipe For Christmas
The Most Delicious Sugar Cookie Recipe
I’ve got you covered this year if you’re seeking excellent cut-out Christmas sugar cookies that maintain their shape and don’t spread in the oven, come together effortlessly with no odd ingredients, and taste wonderful. Cookies Recipe For Christmas
If you want a flawless (and I mean that literally) simple sugar cookie frosting that isn’t royal icing, one that dries firm but not break-your-teeth hard, I’ve got you covered there as well. Cookies Recipe For Christmas
This immaculate sugar cookie recipe will join the gingerbread men, meringues, and hot chocolate bombs on my Christmas cookie tray (am I the only one who has them on my cookie list this year?) I’d like to gently advise that you do the same; I don’t believe you (or your visitors or present recipients!) will be sorry. Cookies Recipe For Christmas
Why You’ll Enjoy This Simple Sugar Cookie Recipe:
- My recipe produces cookies that do not spread in the oven, resulting in perfectly defined forms and clean cookie-cutter edges.
- These soft inside sugar cookies have a traditional, buttery taste (and instructions for adding other flavors, if desired). Cookies Recipe For Christmas
- The recipe contains directions for quickly customizing the cookies to make them thicker and softer or thinner and crisper.
- Includes a simple, sparkly, and completely failsafe (you can’t mess this up!) sugar cookie frosting that you will adore. While royal icing has its uses (and I have a terrific royal icing recipe if you’re looking for it or want to use it here), I prefer this oh-so-easy frosting.
How to Make the Best Sugar Cookies
- When cutting out your sugar cookies, keep your cuts as close together as possible to obtain the most cookies out of the dough. Reroll any scraps until you’ve used up all of your dough. Keep in mind that each re-roll adds more flour to the dough, so you want to get the most out of the first roll as possible. Cookies Recipe For Christmas
- Bake cookies of approximately the same size on the same baking sheet. Otherwise, the tiny ones would burn and the huge ones will not bake completely.
- For thinner, crisper sugar cookies, roll cookie dough thinner (about 18′′) and bake until the edges of the cookies begin to turn golden brown.
- Roll dough to approximately 14′′ thickness for thicker, soft sugar cookies, and bake until cookies are gently brown around the edges. Allow them to cool completely on the cookie rack before attempting to transfer them while they are still warm.
- When creating the sugar cookie icing: It’s difficult to go wrong with this one since if you make it too thin, simply add more powdered sugar. Simply add extra milk if it’s too thick! Look for a consistency in which the icing that drips from the whisk keeps its shape for a few seconds before dissolving back into the icing dish. Cookies Recipe For Christmas
Can I create the sugar cookie frosting ahead of time?
Yes, you may color my quick sugar cookie frosting (if desired) and keep it in an airtight jar at room temperature or in the refrigerator for up to a week before using it. When storing the sugar cookie frosting, always lay a piece of plastic wrap immediately on the surface to help prevent crusting (or keep it in a plastic bag and twist to keep the air from reaching the icing). You will very certainly need to mix (or, if you stored it in piping bags, massage) it before using. cookie icing, Cookies Recipe For Christmas!
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Cookies Recipe For Christmas
Christmas cut-out sugar cookies with crisp borders and soft centers. My frosting recipe is so easy that it makes decorating a breeze!
- Make sure you have enough time (and counter space!) to complete these cookies.
- The cookie batter must chill, the cookies must cool fully, and the frosting must firm for 24 hours.
- If you don’t mind eating them straight away and don’t mind stiff frosting, you’ll just need around 4 hours to create them.
- In a large mixing basin, cream the butter for about 1 minute with a handheld or stand mixer fitted with the paddle attachment.
- Add the sugar and beat on high speed for 3 to 4 minutes, or until light and fluffy.
- As required, scrape down the sides and bottom of the basin. Add the egg, vanilla, and almond extract and beat on high for 2 minutes, or until well combined. As required, scrape down the sides and bottom of the basin.
- In a medium mixing basin, combine the flour, baking powder, and salt. Reduce the mixer to low and add approximately half of the flour mixture, mixing just until incorporated.
- Continue mixing until barely blended with the remaining flour. If the dough is still too soft, add 1 Tablespoon more flour until it is a good rolling consistency.
- Separate the dough into two equal portions. Roll out each part to about 1/4′′ thickness on parchment paper.
- Stack the pieces (wrapped in paper) on a baking sheet, cover gently with plastic wrap, and chill for at least 1-2 hours and up to 2 days. Chilling is required.
- Bake for 10-12 minutes, or until the top and edges are very lightly tinted. Rotate the baking sheet halfway through the baking time. Allow cooling for 5 minutes on the baking sheet before transferring to a wire rack to cool fully before frosting. As the cookies cool, there is no need to cover them.
- In a medium mixing basin, combine the confectioners’ sugar, vanilla, corn syrup, and 2 Tablespoons of water to make the icing. It will be really thick. Lifting the whisk and allowing the icing to dribble back into the bowl will cause the ribbon of icing to keep shape for a few seconds before melting back into the icing.
- When it reaches that consistency, you know it’s ready to use. If it’s too thick (as it sometimes is), whisk in 1/2 teaspoon more water. Add gel food coloring as desired.
- If you’re using numerous colors, divide the frosting into different basins. If you are not going to decorate the icing right away, cover it firmly and store it in the refrigerator for up to 2 days.
- Decorate the cooled cookies as desired. Decorating using squeeze bottles is a breeze.
- Allow frosting to dry/set: You may eat the cookies before the icing has entirely dried. The icing takes 24 hours to dry. There’s no need to cover the adorned biscuits while the frosting sets.
- If it’s easier, decorate the cookies directly on a baking sheet so you may place the entire baking sheet in the refrigerator to help the frosting set faster.
- These cookies are perfect for giving or shipping once the frosting has dried.
Cover and keep frosted cookies at room temperature for up to 5 days or in the refrigerator for up to 10 days.
- Instructions for Freezing: Plain or decorated sugar cookies freeze well for up to 3 months. Allow the frosting to be completely set before placing it between parchment paper sheets in a freezer-safe container. Defrost in the refrigerator or at room temperature to thaw. Before rolling out the cookie dough, you may freeze it for up to 3 months. Prepare the dough to step 3, then split it into halves, flatten each half into a disc, wrap each in plastic wrap, and freeze. Thaw the discs in the refrigerator for about 1 hour, then bring them to room temperature. Roll out the dough as suggested in step 4, then chill it in the refrigerator for 45 minutes to an hour before using.
- A room temperature egg is ideal so that it may be readily spread throughout the cookie batter. If a recipe calls for room temperature or melted butter, always use room temperature eggs.
- Corn Syrup: This is what gives the frosting its incredible sheen. If you don’t mind sparkly, glossy frosting, you may leave it out.
- Salt: I realize salt isn’t a common component in cookie frosting, but my taste testers and I loved a sprinkle of salt. I use approximately an eighth teaspoon. OR, add 1/4 teaspoon salt to the cookie dough’s dry ingredients. However, I prefer it used in the frosting.
- Amount Per Serving
- Calories 96
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 16mg6%
- Sodium 46mg2%
- Potassium 20mg1%
- Total Carbohydrate 12g4%
- Sugars 5g
- Protein 1g2%
- Vitamin A 147 IU
- Calcium 7 mg
- Iron 1 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.