Christmas Sugar Cookies Recipe With Icing

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking soda: Helps the cookies rise and become light and fluffy.

Baking powder: Works with the baking soda to give the cookies a perfect texture.

Unsalted butter: Adds richness and a creamy texture to the cookies.

White sugar: Sweetens the cookies and helps them brown.

Vanilla extract: Adds a warm, sweet flavor to the dough and icing.

Almond extract: Provides a distinct, nutty flavor that enhances the cookies.

Egg: Binds the ingredients together and adds moisture.

Milk: Helps bring the dough together and is used in the icing for consistency.

Powdered sugar: Used in the icing to create a smooth, sweet finish.

Light corn syrup: Gives the icing a glossy finish and helps it set properly.

Assorted food coloring: Optional, but great for adding festive colors to the icing.

When rolling out the dough, ensure it is evenly floured to prevent sticking. Use a rolling pin with adjustable rings to maintain a consistent thickness of ¼ inch. This helps the cookies bake uniformly. If the dough becomes too soft, refrigerate it for 15-20 minutes to make it easier to handle.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but note that it may slightly alter the texture.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• unsalted butter - Substitute with margarine: Margarine can be used in equal amounts but may slightly change the flavor and texture.

• white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique flavor, though it may slightly alter the consistency.

• almond extract - Substitute with vanilla extract: Vanilla extract can replace almond extract for a more neutral flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, suitable for vegan diets.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• powdered sugar - Substitute with blended granulated sugar: Blend granulated sugar in a blender until it reaches a powdery consistency.

• milk - Substitute with coconut milk: Coconut milk can add a slight coconut flavor and is a good dairy-free option.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and visual appeal.

• light corn syrup - Substitute with honey: Honey can be used as a natural sweetener, though it may slightly alter the flavor.

• food coloring - Substitute with natural food coloring: Natural food coloring from sources like beet juice or turmeric can be used for a healthier option.

• Allow the cookies to cool completely before storing. This ensures that the icing sets properly and doesn’t smudge or stick to other cookies.

• Place a sheet of parchment paper or wax paper between layers of cookies if stacking them. This prevents them from sticking together and preserves their decorative icing.

• Store the cookies in an airtight container at room temperature. They will stay fresh for up to one week. If you prefer a softer cookie, you can add a slice of bread to the container; the cookies will absorb the moisture from the bread.

• For longer storage, you can freeze the cookies. First, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Place parchment paper between layers to protect the icing. They can be frozen for up to three months.

• When ready to enjoy, thaw the cookies at room temperature. Do not microwave them as this can cause the icing to melt and the cookies to become soggy.

• If you have leftover icing, store it in an airtight container in the refrigerator. It will keep for up to one week. Stir well before using again.

• For a festive touch, consider adding a sprinkle of edible glitter or a dusting of powdered sugar before serving. This adds a magical finish to your Christmas treats.

• Preheat your oven to 300°F (150°C). This gentle heat will help maintain the texture of your Christmas sugar cookies without drying them out.

• Place the cookies on a baking sheet lined with parchment paper. This prevents sticking and ensures even reheating.

• Cover the cookies loosely with aluminum foil. This step is crucial to keep the icing from melting too quickly and losing its decorative appeal.

• Heat the cookies in the oven for about 5-10 minutes. Keep a close eye on them to avoid over-baking. The goal is to warm them through without altering their delightful texture.

• Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. This helps the cookies firm up again without becoming too soft.

• If you prefer using a microwave, place a few cookies on a microwave-safe plate.

• Cover the cookies with a damp paper towel. This helps retain moisture and prevents the cookies from becoming too hard.

• Microwave on medium power for 10-15 seconds. Check the cookies and repeat in short intervals if necessary. Be cautious, as microwaving too long can make the cookies tough and the icing runny.

• For a quick stovetop method, use a non-stick skillet over low heat.

• Place the cookies in the skillet and cover with a lid to create a mini-oven effect.

• Heat for about 2-3 minutes, flipping the cookies halfway through. This method is great for achieving a slightly crispy edge while keeping the center soft.

• If you have an air fryer, preheat it to 300°F (150°C).

• Place the cookies in a single layer in the air fryer basket.

• Heat for 2-3 minutes, checking frequently to ensure the icing doesn’t melt excessively. This method provides a quick and efficient way to reheat without compromising the cookies' texture.

• Oven: Used to bake the cookies at the specified temperature of 375°F (190°C).

• Small bowl: Used to mix the flour, baking soda, and baking powder together.

• Large bowl: Used to cream together the butter and sugar, and to mix in the other wet and dry ingredients.

• Electric mixer: Helps in creaming the butter and sugar until smooth and in blending the other ingredients.

• Rolling pin: Used to roll out the dough to an even thickness of about ¼ inch.

• Cookie cutters: Used to cut the rolled-out dough into various shapes.

• Baking sheets: Used to place the cut-out cookies on for baking.

• Wire racks: Used to cool the baked cookies.

• Measuring cups: Used to measure the flour, sugar, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking soda, baking powder, and extracts.

• Spatula: Used to transfer the cookies from the baking sheets to the wire racks.

• Spoon: Used to stir the icing ingredients together.

• Separate bowls: Used to divide the icing and mix in different food colorings.

• Pastry bags: Optional, used to pipe the icing onto the cookies for more precise decoration.

• Parchment paper: Optional, used to line the baking sheets for easier cleanup and to prevent sticking.

Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time on baking day.

Use a stand mixer: A stand mixer can quickly cream butter and sugar and blend dough efficiently.

Chill dough: Chill the cookie dough for 15 minutes to make it easier to roll out and cut into shapes.

Pre-make icing: Prepare the icing ahead of time and store it in airtight containers.

Batch baking: Use multiple baking sheets to bake more cookies at once.