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
- 1/4 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