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Close-up of brightly christmas cookies decorated in various shapes and colors on an ornate silver platter, creating a festive display.

Festive Christmas Sugar Cookies with Easy Icing

Celebrate the holidays with these buttery, soft sugar cookies decorated with colorful icing and sprinkles. This guide makes it easy to bake, ice, and beautifully decorate cookies that taste as amazing as they look.
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Course: Dessert, Holiday Treat
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour, spooned and leveled, plus extra for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4–1/2 teaspoon almond extract (optional)
  • 3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract (optional, for icing)
  • 2 teaspoons light corn syrup
  • 4.5–5 tablespoons room temperature water
  • 1 pinch salt (optional, for icing)
  • gel food coloring (optional)
  • assorted sprinkles or edible glitter (optional)

Equipment

  • stand or handheld mixer
  • Large mixing bowls
  • Rolling Pin
  • assorted cookie cutters
  • Baking sheets
  • parchment paper or silicone mats
  • wire cooling racks
  • piping bags or bottles with tips e.g. Wilton #4

Method
 

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar on high speed for about 3 minutes until smooth and creamy.
  3. Add egg, vanilla, and optional almond extract. Beat until combined.
  4. Gradually add the dry ingredients to the wet mixture. Mix on low until just combined. If dough is sticky, add 1 tbsp flour.
  5. Divide dough in half. Roll each half to 1/4 inch thick on parchment. Stack, cover, and refrigerate for 1–2 hours.
  6. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
  7. Cut out cookie shapes using festive cutters. Re-roll dough scraps as needed.
  8. Place cookies 3 inches apart on sheets and bake for 11–12 minutes or until edges are lightly golden.
  9. Cool cookies on sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  10. To make icing, stir confectioners’ sugar, vanilla, corn syrup, and 4.5 tbsp water. Adjust consistency with more water or sugar.
  11. Divide icing into bowls and color with gel food coloring if desired. Fill piping bags or bottles with icing.
  12. Outline cookies with icing, then flood the centers. Add sprinkles or glitter immediately while icing is wet.
  13. Let decorated cookies dry uncovered for 24 hours to fully set before storing or packaging.

Notes

For white icing, use clear vanilla extract or omit it entirely. If icing is too thick, add water gradually; too thin, add more confectioners’ sugar. For the best shapes, chill your rolled dough well before cutting.