The Best Christmas Sugar Cookies Recipe with Easy Icing

Introducing truly the best sugar cookie recipe! These soft and festive Christmas sugar cookies are perfect for holiday baking and a must-have in your seasonal collection. My simple cut-out cookies come together quickly and are ideal for decorating with your favorite icing designs. One of the best parts? No chill time is needed! Buttery, melt-in-your-mouth, and quick to make, this cookie dough has become a go-to for me and my family. This guide will show you how to make cookies that stay soft, hold their shape, and have a beautiful, shiny icing. Grab your favorite cookie cutters and enjoy baking this holiday season!

I’ve tested countless sugar cookie recipes without finding the perfect one… until now. These cookies are the answer! Try them this holiday season and share your experience in the comments—I’d love to hear from you. They have soft, thick centers with slightly crisp edges. Unlike most recipes that require chilling, these don’t—and they’re still the best I’ve ever tasted. The simple frosting dries with a beautiful shine, and makes enough to cover 2 dozen cookies. This easy recipe works for both beginner and experienced bakers, and it’s great for making ahead and freezing.

I love holiday treats like Snowball Cookies, Ginger Molasses Cookies, and Christmas Crack. These decorated sugar cookies make a stunning addition to any Christmas cookie platter.

Whether you’re hosting a cookie-making party or preparing a holiday platter, having a trusted sugar cookie recipe is essential. These cookies are perfect plain or decorated with icing and sprinkles. Ready to start baking? Let’s dive in!

Recipe Ingredients

Let’s talk about what makes this sugar cookie recipe so special—the ingredients! I love recipes that keep things simple, and this one only uses 7 ingredients. I’ve tested and perfected this recipe countless times to find the best combination and ratio. Because of this, I don’t recommend making any substitutions.

For the Sugar Cookies:

Butter: Let it soften at room temperature for about an hour before baking. Ideal room temperature butter is around 65°F (18°C)—cool to the touch but not greasy or shiny. To test, press your finger into the butter; it should leave an indent without sinking deeply. This ensures easy mixing and a smooth, tender dough.

White Sugar: You can’t have sugar cookies without sugar! It sweetens the cookies and contributes to their slight crispness on the edges.

Almond Extract: The star of this recipe! Almond extract adds a unique, nutty flavor that sets these Christmas sugar cookies apart. You’ll love the subtle depth it brings to each bite.

Egg: Make sure your egg is at room temperature for seamless mixing and a soft, fluffy texture.

All-Purpose Flour: Provides structure to the cookies, ensuring they hold their shape while baking. Always remember to spoon and level your flour to avoid overpacking your measuring cup.

Baking Powder: Gives a gentle lift, keeping the cookies soft without over-puffing. My little reminder: “Powder puffs, soda spreads.”

Salt: Enhances and balances all the flavors, making them pop.

For the Icing:

Confectioners’ Sugar: The base for a smooth, glossy icing that sets beautifully.

Pure Vanilla Extract: Adds a warm, subtle sweetness to the icing.

Light Corn Syrup: Essential for achieving a shiny finish that prevents the icing from hardening too quickly.

Milk: For the perfect icing consistency. Any type of milk will work well in this recipe. I’ve tried it with whole milk, 2%, 1%, and even skim, and they all turn out great.

Pinch of Salt: Balances out the sweetness and enhances the overall flavor of the icing.

Gel Food Coloring: Adds vibrant color without altering the consistency of the icing.

How to make Christmas Sugar Cookies

Unlike most cookie doughs that need chilling before cutting out shapes, this recipe skips that step entirely. Ain’t nobody got time for that during the busy Christmas season!

Step One: Whip the Butter and Sugar
In a large mixing bowl, beat the room temperature butter and white sugar on high speed for 2 minutes until the mixture is smooth and creamy.

Step Two: Add Egg and Almond Extract
Add the room temperature egg and almond extract to the bowl. Mix on medium speed for about 1 minute, making sure to scrape down the sides and bottom of the bowl as needed to ensure everything is well combined.

Step Three: Incorporate the Dry Ingredients
Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until the flour is fully incorporated. The dough will be soft—use your hands to bring it together and form a smooth dough.

Step Four: Roll Out the Dough
Place the dough on a lightly floured piece of parchment paper. Using a lightly floured rolling pin, roll the dough out to a 1/3-inch thickness, ensuring even consistency.

Step Five: Cut and Arrange Cookies
Cut the dough into your desired shapes using cookie cutters and place the cookies on a baking sheet, leaving about 3 inches of space between each one. Pro Tip: Make single batches for the best results—doubling the recipe can impact consistency.

Step Six: Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 9 to 11 minutes. If your oven has hot spots, rotate the baking sheet halfway through the baking time. The cookies may look slightly underbaked when you take them out, but they will continue to bake on the sheet as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step Seven: Prepare the Icing
In a large mixing bowl, whisk together the confectioners’ sugar, vanilla extract, light corn syrup, and milk until smooth and lump-free. The icing should be thick initially. Add 1 teaspoon of milk at a time until the icing reaches the desired consistency—when lifted with a whisk or spoon, the icing should fall back into the bowl in ribbons and hold for 3-4 seconds.

Step Eight: Color and Apply the Icing
Mix in your desired gel food coloring until fully combined. For the best application, use a squeeze bottle or try my favorite “Dip, Drip, and Flip” method: dip the top of a cookie into the icing, let the excess drip back into the bowl, and then flip it over onto a piece of parchment paper to dry. This icing recipe makes enough to frost approximately 24 cookies. Add sprinkles if desired.

Step Nine: Let the Icing Set
Allow the cookies to sit until the icing has set completely, which typically takes 12 to 24 hours. Feel free to sneak a taste after about an hour—I find it’s usually set enough to eat by then! Once fully set, these cookies are ready to be served or stored.

Frequently Asked Questions 

How to Prevent Sugar Cookies from Spreading

This recipe is designed to hold its shape without spreading, but here are some extra tips to ensure picture-perfect sugar cookies every time:

• Bake on parchment paper: Greasing a baking sheet can sometimes cause cookies to spread more than you’d like. Instead, line your baking sheet with parchment paper to prevent sticking and help the cookies hold their shape.

• Use fresh ingredients: If your eggs or baking powder aren’t fresh, it can impact how the cookies bake. Make sure your ingredients are up to date to avoid any unexpected spreading.

Expert Tips & Tricks

• Roll dough evenly: For consistent baking, roll the dough to your desired thickness. I find that ¼ inch to ⅓ inch thick is the sweet spot. Using rolling pin guides or placing wooden dowels on either side of the dough helps maintain an even thickness and prevents thinner areas from overbaking.

• Use room temperature ingredients: Room temperature ingredients blend more smoothly, resulting in a consistent dough and better texture. Cold butter or eggs can lead to uneven mixing, which affects the final cookie shape and softness.

• Avoid overbaking: Keep a close eye on your cookies as they bake. They may look slightly underdone when you first remove them from the oven, but they will set as they cool. This ensures a soft and tender cookie.

• Use the excess dough: After cutting out your first round of cookies, gather the scraps and re-roll them to make more cookies. Repeat this until you’ve used up all the dough.

• Cool before frosting: Always let the cookies cool completely before frosting. Applying icing to warm cookies will cause it to melt and run off.

• Add sprinkles immediately: If you’re adding sprinkles, do so right after applying the frosting so they stick properly. If the icing sets, the sprinkles won’t adhere and will slide off.

How to Store, Make-Ahead & Freeze

Storing Baked Cookies: To keep your Christmas sugar cookies fresh, store them in an airtight container at room temperature. Whether decorated or plain, these cookies will stay soft and delicious for up to 5 days at room temperature or up to 7 days in the refrigerator.

Making Ahead: Want to get a jump on your holiday baking? You can prepare the cookie dough up to 3 days in advance. Simply wrap the dough tightly in plastic wrap and keep it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes to make rolling easier.

Freezing Baked Cookies: Decorated or undecorated cookies can be frozen for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag, layering parchment paper between each cookie to avoid sticking. To thaw, leave the cookies at room temperature for a few hours. For decorated cookies, wait until they are fully set before freezing.

Freezing Cookie Dough: You can also freeze the cookie dough for easy make-ahead baking. Shape the dough into a disk, wrap it tightly in plastic wrap, and place it in an airtight freezer bag. The dough can be frozen for up to 3 months. When you’re ready to bake, let it thaw in the refrigerator overnight and bring it to room temperature before rolling and cutting.

Pro Tip for Freezing Dough: To make things even easier, roll out the dough, cut your shapes, and place them on a parchment-lined baking sheet. Freeze the cutouts until solid, then transfer them to an airtight container. When you’re ready to bake, place the frozen shapes directly on a baking sheet and bake—just add an extra minute or two to the baking time.