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Christmas Sugar Cookies

Christmas sugar cookies are soft-centered cutout cookies baked until their edges are set and just beginning to turn golden. Chill the dough, decorate the cooled shapes with smooth icing and red and green sprinkles, then let the icing set.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling and setting 2 hours 5 minutes
Total Time 2 hours 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Make the cookies
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp fine salt
Make the icing
  • 2 cups powdered sugar
  • 2 tbsp milk 2 to 3 tablespoons total
  • 1 tbsp light corn syrup
  • 0.33 cup sprinkles red and green

Equipment

  • 1 hand mixer
  • 2 rimmed baking sheets

Method
 

Make the cookies
  1. In a large bowl, beat the butter and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
  2. Beat in the egg and vanilla until combined.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture in 2 additions, mixing on low just until the dough comes together.
  5. Divide the dough in half, flatten each half into a disk, and wrap the disks.
  6. Refrigerate the wrapped dough for at least 1 hour.
  7. Heat the oven to 350°F.
  8. Line 2 rimmed baking sheets with parchment paper.
  9. Roll each disk between sheets of parchment to 1/4-inch thickness.
  10. Cut the dough with 3-inch cookie cutters and transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart.
  11. Reroll scraps as needed.
  12. Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just beginning to turn golden.
  13. Let the cookies cool on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack and cool completely.
Make the icing and decorate
  1. Whisk the powdered sugar, 2 tablespoons of the milk, and corn syrup in a medium bowl until smooth.
  2. Add up to 1 more tablespoon of milk a little at a time until spreadable.
  3. Spread icing over the cooled cookies.
  4. Add the sprinkles while the icing is still wet.
  5. Let the icing set for about 1 hour.

Notes

Keep the dough chilled until rolling for cleaner cutout shapes. Store decorated cookies in an airtight container at room temperature for up to 5 days; freeze them in an airtight container for up to 2 months. For a dairy-free swap, use plant-based butter and milk.