Christmas sugar cookies made with a crisp buttery dough and a simple powdered-sugar icing for quick, pretty holiday treats.
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These Christmas sugar cookies are made from my cut-out sugar cookie dough—soft, buttery, and perfect for clean shapes that don’t spread. They’re decorated with my powdered-sugar icing for a simple glossy finish.
Easy to make and fun to decorate, they’re great for holiday trays, gifts, or a baking afternoon with kids. Add festive sprinkles for a quick Christmas touch.
Why you'll love this recipe
- Crisp & buttery: Perfect base for decorating.
- No-spread dough: Keeps clean cookie shapes.
- Easy icing: Powdered sugar glaze that sets beautifully.
Ingredients you need
- Butter: Unsalted and softened for a smooth cookie dough.
- Powdered sugar: Gives the cookies a soft, melt-in-the-mouth texture.
- Egg: One medium egg at room temperature.
- Flour: All-purpose flour (or a gluten-free blend).
- Vanilla + salt: Boost the flavor of the cookies.
- Icing sugar: For the simple powdered-sugar icing.
- Water: Adjust to get the right icing consistency.
- Sugar or sprinkles: Decorate while the icing is still wet.
Tips for this recipe
- Chill the dough: Refrigerate the cookie dough before cutting to keep clean shapes with no spreading.
- Roll evenly: Aim for 3 mm thickness for even baking and soft centers.
- Freeze before baking: 10–15 minutes in the freezer helps the cookies keep sharp edges.
- Use a scale: Weigh ingredients for consistent texture and perfect cut-out cookies.
- Cool fully before icing: Icing melts on warm cookies, so let them cool completely first.
How to make iced christmas cookies
Place softened butter and powdered sugar in a bowl and beat 2 minutes until creamy.
Add egg and vanilla and mix 1 minute.
Add flour and salt and mix just until the dough comes together.
Shape into a ball, wrap, and chill 30 minutes.
Roll the dough to 3–4 mm, cut out shapes, and transfer to a lined baking sheet.
Bake at 338°F/170°C for 8–10 minutes until lightly golden. Cool on the sheet, then fully on a wire rack before decorating.
Prepare the powdered-sugar icing by mixing sugar and a little water until smooth, tint it with gel food coloring if you like.
Then pipe or spread it onto fully cooled cookies and add sprinkles before it dries.
Recipe Variations
- Chocolate sugar cookies: Swap some flour for cocoa powder to make clean-cut chocolate versions.
- Lemon sugar cookies: Add fresh lemon zest to the dough for a bright citrus flavor.
- Almond sugar cookies: Replace part of the vanilla with almond extract for a stronger aroma.
- Spiced sugar cookies: Mix in a bit of cinnamon or nutmeg for a subtle holiday touch.
- Colored icing cookies: Tint the powdered-sugar icing with gel food coloring for fun designs.
Recipe Questions
Can I make the dough ahead?
Yes, keep it wrapped in the fridge for up to 2 days or freeze for 1 month.
How do I stop cookies from spreading?
Chill the dough after cutting the shapes and use cold baking sheets.
How thick should I roll the dough?
About 3–4 mm for clean edges and cookies that stay soft.
How long does the icing take to dry?
Around 1 hour at room temperature, depending on thickness.
How to store decorated cookies?
Keep them in an airtight container layered with parchment for up to 1 week.
More Christmas Cookies Recipes
- Iced gingerbread cookies
- Gingerbread men
- Mini gingerbread houses
- Candy cane cookies
- White chocolate candy cane cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Iced Christmas Cookies
- Total Time: 38 minutes
- Yield: 40 cookies
Description
How to make iced Christmas cookies with buttery cut-out sugar cookies and smooth powdered-sugar icing (about 40 cookies
Ingredients
Sugar Cookies
- 200 g (1 ¾ stick) unsalted butter, softened
- 160 g (1 ⅓ cups) powdered sugar
- 400 g (1 ⅓ cups) all-purpose flour
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
Icing
- 400 g (3 ⅓ cups) powdered sugar
- 40 g (3–4 tbsp) water
- Food coloring
Instructions
Cookies
- Beat softened butter and powdered sugar for 2–3 minutes until creamy.
- Add eggs and vanilla, mix 1 minute.
- Add flour and salt, mix just until a smooth dough forms.
- Wrap and chill 30 minutes.
Baking
- Roll dough to 3–4 mm and cut shapes with cookie cutters.
- Place on a lined baking sheet.
- Bake at 170°C / 338°F for 8–10 minutes.
- Let cool completely on a wire rack.
Icing
- Mix powdered sugar and water for 5 minutes until smooth.
- Adjust texture: more sugar to thicken, more water to loosen.
Decoration
- Tint icing, fill a piping bag with a small tip.
- Decorate cooled cookies and add sprinkles.
- Dry 1 hour at room temperature.
Notes
Storage: Store iced cookies in an airtight container at room temperature for up to 1 week.
Tips:
- Use a scale for accurate, no-spread cookies.
- Chill the dough to keep clean cut-out shapes.
- Freeze cookie shapes 10–15 min before baking.
- Roll evenly for consistent baking.
- Let cookies cool fully before decorating.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Cuisine: American
Emma
Loved these Christmas cookies! The icing is super easy to make and sets perfectly