These classic sugar cookies are soft and buttery with lightly crisp edges and just enough vanilla. The dough rolls out easily, holds its shape while baking and makes a great base for all those Christmas trees, stars and snowflakes you actually want to decorate.

They’re also easy to make ahead during the busy holiday season. Keep them simple with sanding sugar or decorate them with your favorite buttercream or royal icing once they’ve cooled completely.

Prep Time: 25 minutes
Chill Time: 1 hour
Bake Time: 8–10 minutes
Yield: About 30 cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

1. In a large bowl, beat the softened butter and sugar until light and creamy, about 2–3 minutes.
2. Beat in the egg, vanilla extract and almond extract, if using, until combined.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms.
5. Divide the dough in half and shape each half into a flat disk. Wrap and refrigerate for at least 1 hour.
6. Preheat oven to 350°F. Line baking sheets with parchment paper.
7. On a lightly floured surface, roll one disk of dough to about 1/4-inch thick.
8. Cut into shapes with cookie cutters and place about 1 inch apart on the prepared baking sheets.
9. Bake for 8–10 minutes, just until the edges are set. For soft cookies, don’t wait for them to brown.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Good to Know

If the cut cookies become warm or soft while you’re working, pop the entire baking sheet into the refrigerator for about 10 minutes before baking. Cold dough helps those Christmas shapes keep their nice clean edges.

Storage

Store undecorated or fully set decorated cookies in an airtight container at room temperature for up to 5 days. The baked cookies can also be frozen for up to 2 months.

Easy Decorating Icing for Sugar Cookies

Yield: Enough for about 30 cookies

Ingredients

• 3 cups powdered sugar, sifted
• 2 tablespoons light corn syrup
• 3 tablespoons whole milk, plus more as needed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• Pinch of salt
• Gel food coloring, as desired

Instructions

1. Whisk the powdered sugar, corn syrup, 3 tablespoons milk, vanilla, almond extract and salt until completely smooth.
2. Check the consistency by lifting the whisk and letting a ribbon of icing fall back into the bowl. For flooding, the ribbon should disappear back into the icing in about 10–15 seconds.
3. If it’s too thick, add milk 1/4 teaspoon at a time. A tiny amount makes a surprisingly big difference.
4. For outlining, keep some icing slightly thicker. It should pipe smoothly without spreading or losing its shape.
5. Divide into bowls and tint with gel food coloring. Avoid liquid food coloring because it can thin the icing too much.
6. Transfer to piping bags or squeeze bottles. Outline each cookie first, then fill the center with the slightly thinner flooding icing.
7. Add sprinkles while the icing is still wet.
8. Leave the cookies uncovered at room temperature for 6–8 hours or overnight before stacking or packaging.

Good to Know

For one-consistency icing, aim for about a 12-second consistency. Drag a knife through the bowl and count how long it takes the line to disappear. Around 12 seconds is thick enough to control but thin enough to fill in smoothly, which makes decorating much easier.

Keep unused icing covered with plastic wrap pressed directly against the surface because it starts crusting quickly.

Estimated Nutrition (Per Cookie)

Calories: 175
Protein: 2 g
Net Carbs: 27 g
Fat: 6 g
Fiber: <1 g