These are the holiday sugar cookies you dream about — soft in the center, just the right amount of buttery crispness on the edges, and perfectly shaped to hold all your whimsical decorations. Whether you’re baking with little hands or just want a platter worthy of a cookie exchange, these cookies are as fun to make as they are to eat. And yes, the easy royal icing recipe is included!
If you love my Pumpkin Chocolate Chip Cookies or Maple Brown Sugar Blondies, you’ll adore these.
📋 Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the easy royal icing:
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla or almond extract
- Food coloring, sprinkles, edible glitter (optional but encouraged!)
🧁 Instructions
1️⃣ In a large bowl, cream the softened butter and sugar until light and fluffy (about 2 minutes).
2️⃣ Beat in egg and vanilla extract until smooth.
3️⃣ In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing on low until just combined.
4️⃣ Divide dough into two disks, wrap in plastic, and chill for at least 1 hour (or overnight).
5️⃣ Preheat oven to 350°F. Line baking sheets with parchment paper.
6️⃣ Roll out chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut into shapes and place on baking sheets.
7️⃣ Bake for 8–10 minutes, until edges are just barely golden. Cool completely before icing.
8️⃣ For the icing: whisk powdered sugar, milk, corn syrup, and extract until smooth. Adjust milk for desired consistency (thicker for outlining, thinner for flooding). Tint with food coloring and decorate!
🎉 Serving Tips
- Arrange on a festive platter with sprigs of rosemary & cranberries for holiday vibes.
- Stack and tie with red-and-white twine for adorable gifts.
- Include on a cookie tray with hot cocoa for a cozy party table.
🌟 Creative Variations
- Add 1/2 teaspoon almond extract for a subtle nutty note.
- Use colored sanding sugar instead of icing for sparkle.
- Swap shapes and colors for other holidays: hearts for Valentine’s, stars for 4th of July.
🧊 Storage
- Store decorated cookies in an airtight container at room temp for up to 5 days.
- Freeze undecorated cookies for up to 2 months; thaw before icing.
Sugar Cookies
Ingredients
For the cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the easy royal icing:
- 2 cups powdered sugar
- 2 –3 tablespoons milk
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla or almond extract
- Food coloring sprinkles, edible glitter (optional but encouraged!)
Instructions
- 1️⃣ In a large bowl, cream the softened butter and sugar until light and fluffy (about 2 minutes).
- 2️⃣ Beat in egg and vanilla extract until smooth.
- 3️⃣ In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing on low until just combined.
- 4️⃣ Divide dough into two disks, wrap in plastic, and chill for at least 1 hour (or overnight).
- 5️⃣ Preheat oven to 350°F. Line baking sheets with parchment paper.
- 6️⃣ Roll out chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut into shapes and place on baking sheets.
- 7️⃣ Bake for 8–10 minutes, until edges are just barely golden. Cool completely before icing.
- 8️⃣ For the icing: whisk powdered sugar, milk, corn syrup, and extract until smooth. Adjust milk for desired consistency (thicker for outlining, thinner for flooding). Tint with food coloring and decorate!
Notes
- Chill the dough to prevent spreading.
- If icing is too thick, add milk a teaspoon at a time.
- Cookies can be made ahead and frozen before decorating.
Let me know if you bake these — tag me on Pinterest or Instagram so I can see your gorgeous cookie creations! Happy holidays! 🎄❤️
