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Christmas Sugar Cookies
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
80 minutes
Classic Christmas cookies: buttery, tender, perfect for icing. Santa's top pick!
Ingredients:
  • For the cookies:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened to room temp
  • 1 cup sugar
  • 1 large egg, slightly beaten
  • 3 tablespoons whipping cream
  • 1 teaspoon vanilla extract (can substitute almond extract)
  • For the icing:
  • 1/3 cup Crisco (transfat-free) or a 1/3 cup of 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:
  • Prepare the cookie dough: Combine flour, baking powder, and salt in a medium bowl. In a stand mixer or using a hand mixer, cream together softened butter and sugar until creamy. Add egg and vanilla, then mix in the whipping cream. With the mixer on low, incorporate the flour mixture until no dry streaks of flour are visible.
  • Divide the dough in two and roll out each half between two sheets of parchment paper. This will make the sticky dough easier to work with. Sandwich the cookie dough between the parchment and place in the fridge. If needed, place them on baking sheets for easy storage in the fridge. Chill for at least one hour or up to overnight.
  • Preheat the oven to 400°F.
  • Shape the cookies: Remove the top parchment layer from one cookie dough sheet. Cut out shapes using cookie cutters. If the dough softens, chill in the fridge for 5-10 minutes before proceeding.
  • For best results: Place cookies on a parchment or silpat-lined sheet. Bake at 400°F for 5-8 minutes until the base starts to turn golden. Cool completely. Repeat with remaining batches. Feel free to re-roll scraps for more cookies. Enjoy!
  • Prepare the icing by combining Crisco or butter, powdered sugar, milk, and vanilla extract in a stand mixer or with a hand mixer until smooth. If needed, gradually add milk to adjust the consistency. Divide the icing into separate bowls and mix in food coloring for different colors.
  • Frost the cookies using a butter knife or offset spatula, adding decorative designs with piping bags as desired. For sprinkles to adhere, brush cookies with clear Karo syrup before sprinkling.

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