One of our favorite things to do as a family during the holiday season is bake Christmas sugar cookies together. I have the boys help me roll out the dough and pick out what cookie cutters they want to use. I like to do most of the frosting, but I do I leave a few out for them to decorate on their own, too.
My sisters and I have been making these Christmas sugar cookies for a few years now and we believe it is truly the best recipe! We were in search of a recipe that was equally both delicious and beautifully decorated. We got this recipe from our friend Hannah’s grandmother, Marianne Nicola. Thank you, Hannah, for sharing your grandmother’s recipe with us!
The Best Christmas Sugar Cookies and Icing Recipe
Ingredients
COOKIES
3/4 c. butter, softened
1 c. sugar
2 eggs
1/2 tsp. vanilla or almond extract
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
saran wrap
ICING
4 1/2 – 5 c. powdered sugar
1/2 c. milk
1/2 tsp. vanilla or almond extract
Directions
Cookies
First beat the butter and sugar together. Then add the eggs and vanilla (or almond extract). Mix in the dry ingredients: flour, baking powder, and salt. Wrap the dough into two sections with the saran wrap and refrigerate for at least an hour.
When ready to roll out, take out each section one at a time. Roll to about 1/4 to 1/2 inch thick. Use cookie cutters to cut and place on cookie sheet.
Bake at 400 degrees for 6-8 minutes. Let cookies cool on a cooling rack. Makes about 18 cookies.
Icing
Mix 4 1/2 – 5 cups of powdered sugar with 1/2 cup milk, and 1/2 tsp. vanilla (or almond extract) together. Separate into bowls and add gel food coloring, as needed. Place into separate piping bags. Outline the cookie leaving a space along the edge so the frosting doesn’t run off. Then fill in the rest of the cookie. Once the base layer dries, add the details with other colors. For the finishing touch add embellishments like edible pearls or edible pearl dust.
Notes
This recipe is from Hannah Shares’ grandmother, Marianne Nicola.
** Tip: I like to double the recipe and bake all my cookies at once, then freeze them in ziplock bags. I save the frosting step for later when it is closer to Christmas.
Christmas Sugar Cookie Decorations
I like to use tipless bags to pipe on the icing. They are so easy to use and disposable, which means no mess to clean up! First, outline the cookie in the main color you are going to use, and then fill it in with that same color. Then when when it dries, add details with other colors or edible pearls. Last, use a dry pastry brush and brush on edible pearl dust. It adds such a pretty, special touch!
Tools I used for our cookies:
– Gel Food Coloring (this is important! Do not use the watered down kind at the grocery store)
– Tipless icing bags
– Edible pearls
– Pastry Brush Set
– Edible Pearl Dust
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