Holiday baking doesn't have to be complicated. These easy Christmas cookies are soft, buttery sugar cookies with a simple icing that sets up beautifully — perfect for decorating with the family. This Christmas cookies recipe is straightforward enough for kids to help with and tasty enough to become a yearly tradition.
Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes (plus 30 minutes chilling) | Serves: 24 cookies
Ingredients:
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the simple icing:
- 2 cups powdered sugar
- 3-4 tbsp milk
- 1/2 tsp vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Instructions:
1. Make the dough. Beat the butter and sugar together until light and fluffy, about 2 minutes. Mix in the egg and vanilla. In a separate bowl, whisk the flour, baking powder, and salt, then gradually add to the butter mixture until a soft dough forms.
2. Chill the dough. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for 30 minutes. (This keeps the cookies from spreading.)
3. Cut out the cookies. Preheat the oven to 350°F (175°C). Roll the dough to 1/4-inch thickness on a floured surface and cut out shapes with cookie cutters. Place on parchment-lined baking sheets.
4. Bake. Bake 9-11 minutes, until the edges are just set and the centers still look slightly soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the icing. Whisk the powdered sugar, milk, and vanilla until smooth — thick enough to coat a spoon but thin enough to spread. Add food coloring if desired.
6. Decorate and serve. Spread or pipe the icing onto the cooled cookies, add sprinkles, and let the icing set for 30 minutes before stacking or storing.
Tips:
- Don't skip the chill: cold dough holds its shape in the oven, so your trees and stars actually look like trees and stars.
- Keep the icing simple: if it gets too thick, add milk a teaspoon at a time; too thin, add a spoonful of powdered sugar.
- Store smart: keep decorated cookies in a single layer or separated with parchment paper in an airtight container for up to 1 week — or freeze the undecorated cookies for up to 3 months.
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