If you’re on the hunt for a truly delightful holiday treat, this Christmas Sugar Cookies with Icing Recipe is exactly what you need. It’s easy to follow, yields soft yet sturdy cookies perfect for decorating, and that homemade icing? It takes these cookies to the next level of festive fun. I absolutely love how this recipe brings the warmth of cinnamon and nutmeg right into every bite — it instantly feels like Christmas in your kitchen. Keep reading and I’ll walk you through everything to make sure your cookies turn out perfect and picture-worthy!
Why You’ll Love This Recipe
- Simple & Foolproof: I used to struggle finding a sugar cookie that wasn’t too soft or too hard — this recipe strikes the perfect balance every time.
- Flavorful Holiday Spice: A subtle blend of cinnamon, ginger, and nutmeg adds warmth without overpowering the classic sweetness.
- No Chill Dough: You don’t have to wait forever for the dough to chill, so you can get to the fun decorating part faster.
- Perfect Icing Texture: The meringue powder-based icing whips up smooth and dries just right for detailed decorating without cracking.
Ingredients You’ll Need
The magic here comes from simple pantry staples that come together beautifully. I always recommend using fresh spices because it makes such a difference in these Christmas Sugar Cookies with Icing Recipe — it really brightens the holiday flavors.
- All-purpose flour: This creates the perfect sturdy base for cookie shape and chewiness.
- Baking powder: A light leavening agent to give your cookies a soft lift without puffing them up too much.
- Cinnamon: Freshly ground if possible, for that classic warm Christmas scent.
- Salt: Balances the sweetness and enhances the other flavors.
- Ginger: Just a touch to add festive spice without overwhelming the sweetness.
- Nutmeg: Grounds the spice combo with a cozy note.
- Salted butter: Makes the dough rich and adds flavor; if you use unsalted, just add extra salt.
- Granulated sugar: Gives the cookie that sweet crunch.
- Brown sugar: Adds moisture and a subtle caramel note.
- Egg: Binds everything together and contributes to cookie texture.
- Vanilla extract: My secret ingredient — it deepens the flavor beautifully.
- Powdered sugar: For the icing’s smooth, sweet base.
- Meringue powder: Essential for sturdy, glossy icing that dries well.
- Water: To thin the icing to the perfect consistency.
Variations
Feel free to make this recipe your own! Over the years, I’ve tweaked it in little ways depending on what I’m craving or who’s stopping by, and it always turns out great. Don’t be afraid to try your hand at customizing—it’s part of the fun.
- Spiced Up: I sometimes like to add a dash of cardamom or cloves to play with the warm spices, creating a more complex flavor that my family adores.
- Gluten-Free: Substitute your favorite gluten-free flour mix for a gluten-friendly batch; just be mindful to add a bit more binder if needed.
- Vegan-Friendly: Use plant-based butter and an egg replacement like flaxseed meal — the texture changes a bit but it’s still tasty.
- Different Icings: Swap the meringue-based icing for a simple cream cheese frosting if you prefer something tangy and less sweet.
How to Make Christmas Sugar Cookies with Icing Recipe
Step 1: Mix together your dry ingredients
Start by combining the flour, baking powder, cinnamon, salt, ginger, and nutmeg in a medium bowl. Trust me, taking a moment to sift or whisk these together makes your dough more consistent and your cookies more flavorful.
Step 2: Cream the butter and sugars until fluffy
Using a stand mixer with a paddle attachment (or a hand mixer), beat the room-temperature salted butter with both sugars on medium-high speed until light and creamy. This usually takes about 2-3 minutes. You’ll know it’s ready when it’s pale and fluffy—this makes the cookies tender and helps the icing stick better.
Step 3: Add the egg and vanilla
Mix in the egg and vanilla extract until just combined. Be mindful not to overbeat here — just enough to get everything well mixed.
Step 4: Combine your wet and dry ingredients gently
Pour your flour-spice mixture into the mixer bowl and mix on low speed until the dough just comes together. This part is crucial: don’t overmix or you’ll end up with tougher cookies. The dough will be soft but manageable.
Step 5: Roll and cut your cookies
Turn the dough onto a floured surface and roll out to about ¼ inch thickness. I like to roll slowly and keep my surface lightly floured — it keeps the dough from sticking without drying it out. Use your favorite festive cookie cutters, then carefully transfer the shapes to a parchment-lined baking sheet. Pro tip: To avoid stretching the dough, slide a thin spatula under each cookie to lift it gently.
Step 6: Bake and cool your cookies
Bake in a preheated 350°F oven for about 10 minutes, until the edges are just set and the centers still look slightly soft. I used to overbake mine and ended up with hard cookies, so watching these closely is key. Let them cool on the baking sheet for 5-8 minutes before moving to a wire rack so they set up perfectly without breaking.
Step 7: Whip up the icing
While the cookies cool completely, prepare your icing. In the bowl of a stand mixer with a whisk attachment, mix the powdered sugar, meringue powder, vanilla, and salt. While mixing on low, gradually add the water and keep whisking for 4-5 minutes until it turns smooth and glossy. This meringue-based frosting holds its shape beautifully and dries hard enough to stack cookies without smudging.
Step 8: Decorate your cookies
Spoon the icing into a piping bag and cut a tiny hole at the tip for control. Outline your cookies first if you want clean edges, then flood the inside with more icing. It’s okay if your first couple of tries aren’t perfect — decorating these cookies is a joyful experience, not a race!
Pro Tips for Making Christmas Sugar Cookies with Icing Recipe
- Room Temperature Butter: I find that using butter that’s soft but not melting helps the dough come together effortlessly and gives the best texture.
- Don’t Overmix Dough: The moment you add flour, stop mixing as soon as it’s combined—this keeps your cookies tender instead of tough.
- Keep an Eye on Baking Time: Ovens vary—start checking cookies at 8 minutes to avoid overbaking and ensure chewy centers.
- Customize Your Icing Consistency: For outlining, use thicker icing; thin it out slightly for flooding the centers for a smooth finish.
How to Serve Christmas Sugar Cookies with Icing Recipe
Garnishes
I like using small edible glitter, colored sugar crystals, or mini sprinkles on my iced cookies — it adds a fun sparkle, and the kids love the extra touch of color. If you want something natural, crushed peppermint candies or finely chopped nuts work beautifully too.
Side Dishes
Pair these cookies with a warm cup of hot cocoa or a spicy chai latte for a cozy vibe. They also go wonderfully with a simple vanilla or cinnamon-flavored buttercream if you want to offer frosting variety at your holiday party.
Creative Ways to Present
This year, I tried arranging them on a tiered dessert stand layered with fresh pine sprigs and tiny Christmas ornaments — it looked so festive and inviting! Wrapping a stack tied with red ribbon makes a charming edible gift. You can also create cookie decorating kits by including plain cookies, icing in small piping bags, and sprinkles for a fun activity with the family.
Make Ahead and Storage
Storing Leftovers
I usually keep these cookies in an airtight container at room temperature, where they stay fresh and soft for up to a week. Just make sure the container is sealed tightly to avoid drying out the cookies or frosting.
Freezing
If you want to prep in advance, I recommend freezing the unbaked cookie dough portions. You can roll and cut them after thawing for fresh-baked goodness. For baked cookies, freeze without icing in an airtight container or zip-top bag for up to 3 months. Just thaw at room temperature before decorating.
Reheating
Cookies taste best at room temperature, but if you’d like to freshen them up, pop them in a 300°F oven for 5 minutes—skip reheating if iced, as the frosting might soften. This trick revives that just-baked texture beautifully.
FAQs
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Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. I’d recommend adding a little xanthan gum if your blend doesn’t already contain it, to keep the dough from crumbling. The texture might be a bit different, but the flavor remains festive and delicious.
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How long will the icing take to dry?
The meringue powder-based icing usually sets enough to handle in about 1-2 hours at room temperature. For best results, let it dry overnight before stacking or packaging the cookies to avoid smudging.
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Can I use store-bought royal icing instead?
You can, but I love making my own icing with meringue powder because it’s fresher, less sweet, and easier to adjust the consistency as you decorate. Plus, it dries beautifully and tastes cleaner than many store-bought mixes.
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Do I need to refrigerate the cookie dough before rolling?
This recipe is great because you don’t have to! You can roll and cut right after mixing, which saves time and keeps the dough tender. If you want, chilling the dough for 30 minutes can make it easier to handle, but it’s not necessary.
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How do I prevent cookies from spreading too much?
Make sure your butter is at room temperature but not melting, and mix the dough just until combined. Also, chilling the cut cookies briefly before baking can help them keep their shape if you find spreading an issue in your oven.
Final Thoughts
This Christmas Sugar Cookies with Icing Recipe has become a holiday staple in my kitchen — it’s the perfect mix of nostalgia, flavor, and fun decoration time. Whether you’re baking with kids, gifting cookies to friends, or just indulging in a sweet treat by yourself, these cookies bring so much joy. I hope you enjoy making and sharing them as much as I do — baking these is like wrapping the season up in every bite.
Print
Christmas Sugar Cookies with Icing Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Christmas Sugar Cookies with Icing recipe features soft, flavorful cookies infused with warm spices like cinnamon, ginger, and nutmeg. Perfectly complemented by a smooth vanilla meringue icing, these festive treats are ideal for holiday decorating and sharing. The dough is quick to prepare and doesn’t require chilling, allowing you to roll and cut the cookies swiftly before baking to golden edges. These classic cookies can be decorated creatively and stored for up to a week, making them a delightful addition to your Christmas celebrations.
Ingredients
Cookie Dough:
- 2 ¾ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅔ cup salted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Icing:
- 2 ½ cups powdered sugar
- 1 tablespoon meringue powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 5 tablespoons + 1 1/2 teaspoons water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat, and set it aside to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, ginger, and nutmeg to combine all dry spices and leavening evenly.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the room temperature salted butter with granulated sugar and brown sugar on medium-high speed until the mixture is smooth and creamy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, forming a smooth batter base for the dough.
- Combine Dough: Slowly add the flour and spice mixture to the wet ingredients in the mixer bowl and mix just until combined. Avoid over-mixing to prevent a crumbly texture. Immediately turn the dough out onto a floured surface for rolling.
- Roll and Cut: Roll the dough out to a ¼-inch thickness. Use cookie cutters to cut out shapes. Gather scraps, re-roll, and continue cutting until all dough is used.
- Bake Cookies: Place the cut cookies on the prepared baking sheet and bake them on the center oven rack for about 10 minutes, or until the edges have just set.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5–8 minutes to set up slightly, then transfer to wire racks to cool completely before icing.
- Repeat Baking: Continue baking remaining cookies in batches, letting each batch cool completely before decorating.
- Make Icing: In a clean mixing bowl fitted with a whisk attachment, combine powdered sugar, meringue powder, vanilla extract, and a pinch of salt.
- Add Water and Whisk: While the mixer runs, gradually add the measured water and whisk for 4–5 minutes until the icing is smooth and glossy.
- Fill Piping Bag: Spoon the prepared icing into a piping bag, cut a small hole at the tip, and use it to decorate the cooled cookies as desired.
Notes
- Icing Basics: The meringue powder helps to stabilize the icing and create a smooth, spreadable consistency perfect for detailed decorating.
- Decorating: Use a piping bag with a small tip to outline cookies first, then flood the interior with more icing for beautifully decorated designs.
- Storage: Store cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- Tips: Silicone baking mats are a reusable alternative to parchment paper that prevent sticking and help cookies bake evenly.
Mix the dough minimally after adding flour to avoid overdeveloping gluten, which can cause tough or crumbly cookies.
You can substitute unsalted butter for salted, but add an extra 1/4 teaspoon of salt to the dough to balance flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
