Christmas Sugar Cookies
This simple sugar cookie dough uses butter and cream cheese for tender, buttery cookies. The dough needs to be chilled for at least 1 hour prior to rolling out and shaping with cookie cutters.
The cookies are baked for 9-11 minutes until the bottom edges start to turn lightly brown then are completely cooled before icing.
A thick icing is made with powdered sugar, corn syrup, milk, and vanilla then colored with a few drops of food coloring. This thicker icing is used to pipe a border around each cookie for perfectly iced cookies.
The same icing is thinned out with a little more milk to make it a spreadable consistency then used to fill each cookie to the border. The icing can be topped with sprinkles or colored sugar then left to dry before storing or stacking.
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Christmas Sugar Cookies
50
2-inch cookies20
minutes9
minutes1
hour30
minutesEasy cut-out cookies that taste great and hold their shape after baking. They can be decorated with a simple icing and sprinkles.
Ingredients
- For the Cookies
1 cup (16 tablespoons) butter, softened
4 oz cream cheese, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3 cups flour
- For the Icing
4 cups powdered sugar
3 tablespoons corn syrup
7-8 tablespoons milk, divided
1 teaspoon vanilla
Optional: 4-5 drops of gel food coloring
Directions
- In a large bowl, combine butter, cream cheese, and sugar. Stir in egg, vanilla, and almond extract until smooth.
- To the same bowl, add salt, baking powder, and flour then mix until well combined. Shape the dough into a thick disk then wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 F. Line a baking pan with parchment paper.
- Break the dough in half and place half of the dough on a floured surface. Roll out the dough to 1/4-inch thick and cut with cookie cutters then place on the prepared pan. Repeat with the remaining dough.
- Bake for 9-11 minutes until the cookie edges start to turn lightly brown. Transfer the cookies to a wire rack to cool completely before icing.
- For the Icing: In a medium bowl, add powdered sugar, corn syrup, 6 tablespoons milk, and vanilla then stir until smooth. If the icing is too thick and lumpy, slowly add up to 1 tablespoon of milk more. Stir in 4-5 drops of gel food coloring, if using, and mix well.
- Transfer about 1/4 cup of the icing to a Ziplock bag and cut off a very small corner. Pipe a border around each cookie.
- Add any leftover border icing back into the bowl and stir in the remaining 1 tablespoon of milk to thin. Transfer the filling icing to a squeeze bottle or another Ziplock bag.
- Place about 1 tablespoon of icing on a cookie and use a toothpick or knife to spread the icing to the border. Decorate with sprinkles or colored sugar and set aside until the icing is dry. Repeat with the remaining cookies.
Notes
- Store in an airtight container at room temperature for up to 4 days.
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