Description
These Christmas sugar cookies feature crisp edges and soft middles with a rich buttery flavor, making them perfect for holiday baking and decorating. Ideal for all ages, these cookies can be cut into festive shapes and adorned with royal icing for an extra special touch.
Ingredients
Dry Ingredients
- 2¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter, 2 sticks, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Optional
- Royal icing, for decorating
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt thoroughly to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric mixer, cream the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Egg and Extracts: Beat in the large egg until combined, then mix in the vanilla and almond extracts to infuse the dough with flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed until just combined. The dough should be soft at this point.
- Chill the Dough: Divide the dough into two halves, shape each into a ball then flatten into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, allowing the dough to firm up for ease of rolling and cutting.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Roll Out Dough: On a lightly floured surface, roll each chilled dough disk to about ¼-inch thickness. If the dough feels too firm, let it rest at room temperature for a few minutes to soften slightly.
- Cut and Transfer Cookies: Use Christmas-themed cookie cutters to cut desired shapes from the rolled dough. Transfer the cut shapes carefully onto the prepared baking sheets, re-rolling scraps as needed to maximize dough usage.
- Bake Cookies: Bake one sheet at a time for 9 to 11 minutes. Watch for the edges to turn just golden; the centers may appear slightly underbaked but will set upon cooling. Baking times will vary with cookie size.
- Cool Cookies: Let cookies cool on the baking sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely before decorating.
- Decorate: Once cooled, decorate with royal icing or icing of choice to add festive designs, if desired.
Notes
- For best results, chill the dough thoroughly to make rolling and cutting easier.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Royal icing recipe: Mix 3 cups powdered sugar, 2 tablespoons meringue powder, and 4-5 tablespoons water until the desired consistency is reached. Adjust water to make thinner or thicker icing.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze undecorated cookies for longer storage.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American