Christmas Sugar Cookies With Royal Icing

Picture a platter of sugar-dusted stars and trees, their glossy icing gleaming like stained glass, the kitchen smelling of warm vanilla and butter.

Imagine the gentle snap at the edge, the tender center giving way, and swirls of ruby, evergreen, and snowy white that make the table feel instantly festive.

These cookies are my quiet December ritual—the kind of comfort that turns a gray afternoon bright and brings little hands (and big ones) to the counter.

They’re perfect for busy weeknights when you want a make-ahead treat, for Sunday suppers that need a sweet finish, or for gifting teachers and neighbors with something homemade and heartfelt.

Last year, when schedules collided and spirits dipped, a chilled batch of dough and quick royal icing saved our family cookie exchange—and the laughter that followed felt like Christmas arriving early.

We’ll keep it simple, colorful, and reliably delicious.

Ready? Let’s cook!

Why You’ll Love It

• Delivers classic buttery, vanilla-almond holiday flavor
• Holds crisp shapes; minimal spread for sharp, clean edges
• Mixes quickly; dough chills for easy make-ahead
• Decorates beautifully with smooth, glossy royal icing
• Freezes well; perfect for gifting and prepping ahead

Ingredients

• 1 cup unsalted butter, softened — room temp for easy creaming (choose high-fat European-style if possible)
• 3/4 cup granulated sugar — fine grain dissolves better (use pure cane for consistent sweetness)
• 1 large egg, room temperature — helps emulsify (select Grade A)
• 2 teaspoons vanilla extract — key flavor (use pure, not imitation)
• 1/2 teaspoon almond extract, optional — subtle nutty note (use sparingly; potent)
• 2 1/2 cups all-purpose flour, spooned and leveled — prevents dense dough (pick unbleached)
• 1/2 teaspoon baking powder — gentle lift (check freshness date)
• 1/2 teaspoon fine sea salt — balances sweetness (avoid coarse crystals)
• 2 cups powdered sugar, sifted — lump-free icing (look for 10x confectioners’)
• 2 to 3 tablespoons meringue powder — sets royal icing (Wilton or CK works well)
• 4 to 6 tablespoons water, room temperature, divided — adjust icing consistency (use filtered)
• 1/2 teaspoon vanilla extract, for icing — enhances flavor (match cookie vanilla)
• Gel food coloring, assorted — vivid hues without thinning (AmeriColor/chef-grade)
• 2 tablespoons holiday sprinkles, optional — festive crunch (choose bake-safe non-bleeding)

Step-by-Step Method

Make the Dough

Whisk flour, baking powder, and salt in a bowl. Cream butter and sugar until light and fluffy, 2 to 3 minutes. Beat in egg, vanilla, and almond extract. Add dry ingredients in two additions on low. Mix just until a soft dough forms and pulls from the bowl. Avoid overmixing to keep cookies tender.

Chill Until Firm

Divide dough in half. Pat into two flat disks. Wrap each tightly and refrigerate until firm, about 1 hour. Keep dough cold to maintain sharp shapes and minimize spread. Re-chill between batches if it softens. Prepare baking sheets with silicone mats or parchment while dough chills.

Preheat & Prepare

Preheat oven to 350°F (175°C). Set out two lined baking sheets. Lightly flour your work surface only if needed. Gather cookie cutters, rolling pin, and a fine sieve for later. Arrange a cooling rack nearby. Keep one dough disk in the fridge while you start with the other.

Roll Evenly

Place dough between two sheets of parchment. Roll to 1/4 inch thickness for even baking. Rotate and lift parchment to prevent sticking. Aim for uniform thickness to avoid over- or underbaked spots. Remove the top parchment before cutting. Dust lightly if necessary, but avoid excess flour.

Cut & Transfer

Stamp shapes with cookie cutters. Lift away scraps instead of lifting shapes to keep edges clean. Slide a spatula under cutouts and transfer to lined sheets, spacing slightly apart. Gather scraps, press together, and re-roll between parchment. Return dough to the fridge if it softens.

Bake to Set

Bake one sheet at a time for 8 to 10 minutes. Pull when edges are just set and barely golden. Avoid browning to keep centers soft. Rotate the sheet halfway if your oven bakes unevenly. Let cookies cool on the sheet for 5 minutes to firm up before moving them.

Cool Completely

Transfer cookies to a cooling rack using a spatula. Cool fully until no warmth remains, about 20 to 30 minutes. Ensure surfaces are dry before icing. Warm cookies can melt icing and cause bleeding. Organize decorating tools—piping bags, tips, toothpick, and sprinkles—while cookies cool.

Make Royal Icing

Sift powdered sugar to remove lumps. Whisk with meringue powder. Add 4 tablespoons room-temperature water and vanilla. Beat 2 to 3 minutes until glossy with soft peaks. Adjust consistency with a few drops of water if too thick. Keep icing covered with plastic wrap touching the surface.

Color & Bag

Divide icing into bowls. Tint with gel food coloring a drop at a time for vibrant hues. Stir gently to avoid air bubbles. Fit piping bags with small round tips (No. 2 or 3). Fill bags and twist tops closed. Reserve some icing uncolored for white details if desired.

Outline Cleanly

Thicken a portion of icing slightly for outlining by adding a bit more powdered sugar. Pipe outlines around each cookie shape, maintaining steady pressure. Let outlines set a few minutes to create a barrier. Work in batches and keep unused icing covered to prevent crusting.

Flood Smoothly

Thin icing with water to a 10–12 second ribbon for flooding. Fill the outlined centers, starting near edges. Use a toothpick or scribe to nudge icing into corners and pop air bubbles. Gently wiggle the cookie to self-level. Add wet-on-wet details immediately if layering colors.

Add Details

Pipe contrasting lines, dots, or simple patterns once the base has set slightly. For sharper designs, let the base dry 15 to 20 minutes before adding details. Sprinkle holiday sprinkles on wet icing so they adhere. Avoid overloading decorations to keep surfaces smooth.

Dry & Store

Let iced cookies dry at room temperature until the surface is set, 2 to 4 hours. Avoid humidity and direct airflow. Once dry to the touch, stack with parchment between layers or package. Store airtight up to 5 days. Freeze undecorated cookies up to 2 months; thaw before icing.

Ingredient Swaps

• Dairy-free: Use vegan butter sticks; make sure they’re 80% fat. For icing, water is fine—no dairy needed.
• Gluten-free: Substitute a 1:1 gluten-free baking flour blend (with xanthan gum). Chill well and roll slightly thicker.
• Egg-free: Replace egg with 3 tablespoons aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes).
• Nut-free: Omit almond extract; add 1/2 teaspoon extra vanilla or 1/4 teaspoon butter or lemon extract.
• No meringue powder: Use 1 large pasteurized egg white in place of the meringue powder + some water; whip to soft peaks with powdered sugar, then thin.
• No stand mixer: Hand mixer or vigorous whisking works; soften butter well.
• Budget/availability: Regular table salt for sea salt; powdered sugar = granulated sugar blended until fine; gel food coloring can be skipped—use sprinkles only.
• Flavor twists: Swap vanilla for peppermint, orange, or maple extract; add 1/2 teaspoon cinnamon to the dough for a festive spin.

You Must Know

• Doneness • If edges turn more than pale straw, pull sooner; aim for matte tops with no sheen and only a whisper of color on the rim. Why: over-browning dries them out. Visual anchor: edges just barely golden, centers set but soft at 8–10 minutes.
• Troubleshoot • If dough sticks, dust parchment very lightly (1 tsp flour per sheet) and chill cut shapes 10–15 minutes before the oven. Why: reduces spread and warped edges. Sensory anchor: dough should feel cool-firm, not tacky.
• Scale • For double batches, weigh flour (300 g per cup; total 300 g × 2.5 = 750 g per batch) and portion dough to 500 g disks for even rolling. Why: consistent thickness and bake. Thickness anchor: 1/4 inch; use 2 stacked paint stir sticks as guides.
• Flavor Boost • For deeper holiday aroma, add 1 tsp orange zest + 1/4 tsp ground cardamom to the dry mix, and swap half the vanilla in icing with 1/4 tsp almond extract. Why: brightens sweetness without extra sugar. Sensory anchor: zest should perfume the dough when rolling.
• Make-Ahead • To spread work, hold unbaked cut shapes frozen on trays up to 2 months; bake from frozen adding 1–2 minutes. Hold royal icing airtight at room temp 24 hours; re-stir and adjust with 1–2 tsp water if thickened. Why: maintains texture and gloss.

Serving Tips

• Arrange assorted shapes on a tiered platter with festive ribbon accents.
• Serve alongside hot cocoa, spiced cider, or peppermint tea for cozy pairing.
• Package two cookies in clear bags with twine for party favors.
• Create a decorate-your-own station with extra icing and sprinkles.
• Pair vanilla-almond cookies with fresh berries for a colorful dessert board.

Storage & Make-Ahead

Keep undecorated cookies airtight at room temperature up to 5 days.

Refrigeration isn’t necessary for cookies, but royal icing keeps in the fridge 1 week, covered with plastic touching the surface.

Dough can be made ahead and chilled 2 days.

Freeze undecorated cookies or dough up to 2 months.

Thaw before icing/baking.

Reheating

For gentle reheating, warm cookies briefly.

Microwave 5–10 seconds covered with a damp paper towel.

Oven at 300°F for 3–5 minutes.

Or stovetop in a covered skillet on low.

Avoid overbaking.

Grandma’s Tin Tradition

Sometimes, as the icing sets and the kitchen turns sugary-sweet, I reach for Grandma’s dented red cookie tin—the one that clicks shut with a snug, familiar snap.

Its lid smells faintly of vanilla and tinny peppermint, and the painted poinsettias are scratched from decades of Decembers. I line the bottom with crisp parchment, then slide in stars and trees, their royal icing glossy as fresh snow.

I learned her ritual: a slice of bread tucked in the corner to keep cookies tender, a note dated in looping cursive, and one imperfect cookie saved for sampling.

When I stack layers, the tin fills with soft clinks and sugar-dusted whispers. Later, opening it releases a hush of sweetness—memories warming the room before the first bite.

Final Thoughts

Ready to bake some holiday magic? Give these sugar cookies a try as written, or tweak the flavors and designs to make them your own—then share your creations!

Frequently Asked Questions

How Can I Package Decorated Cookies for Mailing Without Damage?

I wrap each cookie in bubble wrap, tuck it in a heat-sealed bag, nestle pairs back-to-back, cushion with crinkle paper, then double-box. I fill every gap, label “fragile,” and ship fast so sweetness arrives unshattered.

What Altitude Adjustments Are Needed for These Cookies?

Increase flour 2–4 tablespoons, reduce sugar slightly, add 1–2 tablespoons extra liquid, and lower leavening to 1/4 teaspoon at 5,000–7,500 feet. I bake cooler, watch edges blush gold, and let icing dry longer—crisp outlines, tender centers.

How Do I Fix Icing That Won’T Dry Glossy?

Boost meringue powder slightly, beat until glossy soft peaks, then thin drop-by-drop to a 10–12 second ribbon. Keep bowls covered, avoid humid rooms, and dry with gentle air flow. Your icing will set like glass, luminous and smooth.

Can I Make These Cookies Gluten-Free and Still Roll Cleanly?

Yes—you can. I swap in a quality 1:1 gluten-free flour with xanthan, chill the dough thoroughly, and roll between parchment. The dough feels cool, pliant, and smooth, cutting crisp shapes that bake tender and buttery.

Which Cookie Cutters Work Best for Intricate, Delicate Shapes?

Choose sharp metal cutters with fine edges; they slice delicate details cleanly. I favor copper or stainless steel, dusted lightly with flour. Press straight down, wiggle barely, then freeze cutouts briefly—shapes release crisp, like lace lifted from snow.