Easy Christmas Sugar Cookies with Royal Icing

There is something truly magical about the aroma of fresh sugar cookies wafting through the house during the holidays. These Easy Christmas Sugar Cookies with Royal Icing are a quintessential part of the festive season. Whether you are baking for a cookie exchange, leaving a treat for Santa, or just spending a cozy afternoon with the family, this recipe is designed to be stress-free and delicious.

The beauty of this recipe lies in its simplicity. We use a “no-spread” dough formula, meaning your stars, trees, and gingerbread men will come out of the oven looking exactly like the cutters you used. Paired with a smooth, glossy royal icing that dries hard enough for stacking, these cookies are as beautiful as they are tasty.

Recipe Information

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Servings: 24 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 195 kcal
• Protein: 2g
• Carbohydrates: 31g
• Fat: 8g
• Fiber: 0.5g
• Sugar: 22g
• Sodium: 95mg

Why Make This Easy Christmas Sugar Cookies with Royal Icing

This recipe is a holiday staple because it balances a rich, buttery flavor with a texture that is sturdy yet soft to the bite. Unlike many sugar cookie recipes that require hours of chilling or complicated techniques, this version is streamlined for busy home bakers who want professional-looking results without the headache.

Furthermore, royal icing is the secret weapon for holiday decorating. It provides a clean, smooth canvas that allows you to get creative with colors and sprinkles. These cookies also have a fantastic shelf life, making them the perfect edible gift for friends, teachers, and neighbors.

How to Make Easy Christmas Sugar Cookies with Royal Icing

Making these cookies is a delightful process that involves mixing a simple dough, cutting out your favorite holiday shapes, and finishing them with a sweet, colorful glaze.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 4 cups powdered sugar (for icing)
• 3 tablespoons meringue powder (for icing)
• 5-7 tablespoons warm water (for icing)
• Gel food coloring

Directions

Step 1: Cream the Butter and Sugar

In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed. Continue mixing for about 2-3 minutes until the mixture is light, fluffy, and pale in color.

Step 2: Add Wet Ingredients

Add the egg, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.

Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Do not overmix, as this can make the cookies tough.

Step 4: Chill and Roll

Divide the dough into two disks and wrap them in plastic wrap. Chill in the refrigerator for at least 30 minutes. Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to create your holiday shapes.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the cookies 1 inch apart on the sheets. Bake for 8-11 minutes, or until the edges are just barely set. Do not let them brown. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Prepare the Royal Icing

In a clean bowl, whisk the powdered sugar and meringue powder. Add 5 tablespoons of warm water and beat with a mixer on medium-high speed for about 5-7 minutes until stiff peaks form. Add more water, a teaspoon at a time, until you reach a “honey-like” consistency for flooding.

Step 7: Decorate

Divide the icing into small bowls and stir in your desired gel food colors. Transfer the icing to piping bags. Outline the cookies first, then fill in the centers. Use a toothpick to pop any small air bubbles. Let the icing dry completely (about 4-6 hours or overnight) before stacking.

How to Serve Easy Christmas Sugar Cookies with Royal Icing

These cookies look stunning when arranged on a festive platter. For a classic holiday experience, serve them with a cold glass of milk or a hot mug of cocoa topped with whipped cream. If you are hosting a party, you can set up a “decorating station” where guests can add their own sprinkles and edible glitter to freshly iced cookies.

How to Store Easy Christmas Sugar Cookies with Royal Icing

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to one week. If you need to stack them, ensure the icing is completely hard and place a sheet of parchment paper between the layers. You can also freeze the undecorated baked cookies for up to three months.

Expert Tips for Perfect Easy Christmas Sugar Cookies with Royal Icing

One of the best tips is to use room temperature ingredients; this ensures the dough emulsifies perfectly. If your dough becomes too soft while rolling, pop it back into the fridge for 10 minutes. For the icing, always use gel food coloring rather than liquid drops, as liquid can change the consistency of the royal icing and make it too runny.

Delicious Variations

You can easily customize this recipe by swapping the vanilla extract for lemon or orange zest for a citrusy twist. For a chocolate version, replace 1/2 cup of flour with unsweetened cocoa powder. If you prefer a softer frosting, you can use a simple buttercream instead of royal icing, though keep in mind they won’t be stackable.

Frequently Asked Questions

Q: Why did my sugar cookies spread in the oven?

Usually, spreading happens if the butter was too warm or if the dough wasn’t chilled enough. Make sure your dough is cold when it hits the hot oven.

Q: Can I use egg whites instead of meringue powder?

Yes, you can use pasteurized egg whites, but meringue powder is generally safer and more stable for a hard-drying royal icing.

Q: How long does it take for royal icing to dry?

It takes about 6 to 12 hours for royal icing to dry completely hard, depending on the humidity in your kitchen.

Q: Can I make the dough in advance?

Absolutely! You can keep the raw dough in the refrigerator for up to 3 days or in the freezer for up to a month.

Q: Do I have to use almond extract?

No, it is optional. However, it provides that classic “bakery style” flavor that many people love in Christmas cookies.

Conclusion

Baking Easy Christmas Sugar Cookies with Royal Icing is a wonderful way to embrace the holiday spirit. With a reliable dough that holds its shape and a beautiful icing finish, you are sure to impress your friends and family. Put on some holiday music, grab your favorite cookie cutters, and enjoy the process of creating these sweet, edible pieces of art. Happy baking!

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