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
Scale
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
