Christmas is a time of joy and these festive cookies perfectly fit the bill.
These cookies are simple sugar cookies (without the sugar topping), but their flavor is so satisfying and they check all the right boxes for cookie lovers. The royal icing isn’t difficult to make and truly puts them into a class all of their own. They are just begging for a cold glass of milk! Santa will be so happy!
How to Make Homemade Christmas Cookies
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The Tools and Ingredients You Will Need
There are just a hand-full of ingredients for these cookies, so quality is important. For the tools, you can find most of them at your local craft merchant, kitchen gadget store, or online.
The Tools
Rolling Pin – We love our marble rolling pin.
Parchment paper – Or silicon mats, which is what we recommend.
Baking sheet – You’ll need two. Or, you’ll need to bake the cookies in batches.
Christmas cookie cutters – Found at most craft stores, or online.
Thin icing spreader – An offset spatula works well. But, a coffee stirrer works wonderfully, too!
Icing bottles – Found at baking supply stores or online.
The Ingredients for the Cookies
Butter – Unsalted, room temperature.
Sugar – Granulated.
Vanilla extract – Or almond extract. Go with good quality.
Egg – Large.
Flour – All-purpose.
Salt – Table salt works best.
Baking powder – Check the expiration date.
The Ingredients for the Royal Icing
Powdered sugar – Also known as Confectioners’.
Warm – Warm tap water if fine, or heat it in the microwave.
Meringue powder – Found at some craft stores, baking supply stores, or online.
Color gels – Found at some craft stores, baking supply stores, or online.
EXPERT TIP: Be sure to chill the dough before rolling it and cutting it. If the dough is too warm, the cookies will easily become misshapen.
Tips for Making Perfect Homemade Christmas Cookies
Chill the Dough – After preparing your sugar cookie dough, chill it in the refrigerator for at least 1-2 hours (or overnight) before rolling it out. Chilling helps the dough firm up, making it easier to cut out shapes and preventing the cookies from spreading too much while baking.
Use a Reliable Royal Icing Recipe – For decorating, use our royal icing recipe that includes egg whites or meringue powder for stability. This will ensure your icing dries hard and holds its shape, allowing for detailed designs. Adjust the consistency by adding water for flooding or powdered sugar for piping. See NOTES for a recipe with egg whites.
Outline and Flood Technique – Start by outlining your cookies with a thicker consistency of royal icing using a piping bag. Once the outline is set, use a thinner icing to flood the center of the cookie, using a coffee stirrer or toothpick to spread the icing evenly and eliminate air bubbles for a smooth finish.
Let Icing Dry Completely – Allow your decorated cookies to dry completely before stacking or packaging them. This can take several hours or even overnight, depending on humidity. To speed up the process, place the cookies in a cool, dry area to help the icing set firmly without smudging.
EXPERT TIP: You’ll need to mix the royal icing mixture until it is thick enough that a ribbon will appear across the surface when you drag a spoon over it. This takes about 6 yo 7 minutes of mixing.
How To Store
It’s important to allow the iced cookies to completely dry before serving them. The icing will be fully set after a couple of hours.
Store cooled cookies in an airtight container for 1 to 2 weeks.
These sugar cookies with royal icing will stay fresh without needing to be refrigerated. The meringue powder in the icing is key to keeping the cookies fresh.
Other Holiday Dessert Recipes to Try
There is so much to love about the holidays and these delectable desserts are right up near the top of the list!
- Yule Log (Buche de Noel)
- Christmas Bundt Cake
- Gingerbread Cake with Lemon Sauce
- Red Velvet Sandwich Cookies
- Biscotti
- Red Velvet Cake
- Chocolate Toffee with Almonds
- Pecan Pie Cheesecake
These are all guaranteed to get you into the holiday spirit, without a doubt. But, in the meantime, aren’t these cookies calling your name?
Nothing spells the holiday season much more than these festive Christmas cookies.
Not only are they a hit with kids and adults, they make wonderful gifts, too.
The recipe can easily be doubled to make an extra large batch. Make these delicious cookies and spread the Christmas joy.
Merry Christmas!
Ready to make the best cookies this side of the North Pole? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Christmas Cookies
Equipment
- Stand mixer or hand mixer
- 2 cookie sheet pans
- 2 silicon mats or parchment paper
Ingredients
- 2 sticks unsalted butter room temperature, 8 oz
- ⅔ cup sugar
- 1½ tsp vanilla extract
- 1 large egg
- 2½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp baking powder
For the Royal Icing
- 4 cups confectioners' sugar
- 3 tbsp meringue powder
- ½ cup hot water
- ½ tsp vanilla extract
Instructions
- Beat the butter with the sugar in a stand mixer with the paddle attachment (or with a hand mixer) until light and creamy, about 4 to 5 minutes.2 sticks unsalted butter, ⅔ cup sugar
- Beat in the vanilla and then the egg.1½ tsp vanilla extract, 1 large egg
- With the mixer on medium-low, slowly add the flour, salt, and baking powder. Beat until fully mixed.2½ cup all-purpose flour, ½ tsp salt, ¼ tsp baking powder
- Remove the dough and smooth it into a ball with your hands. Divide the dough into three discs, cover with plastic wrap, and refrigerate for 30 minutes (or up to overnight).
- Preheat oven to 350°F.
- Working 1 portion at a time, roll the dough out on a lightly floured surface to about ¼ to ½-inch thickness. Cut the cookies with the cutters. Gather the scraps and reroll to cut more cookies. Place the cookies on two sheet pans lined with a silicone mat or parchment paper. Bake until the edges are just starting to turn a light brown, about 13 to 15 minutes.
- Allow the cookies to cool completely before icing them.
Make the Royal Icing
- In a large bowl, add the confectioners' sugar, meringue powder, hot water, and vanilla extract.4 cups confectioners' sugar, 3 tbsp meringue powder, ½ cup hot water, ½ tsp vanilla extract
- Use an electric mixer on medium speed and beat until thick, about 7 minutes. You'll know it's ready when you can drag a spoon across the top of the icing and a ribbon remains on the surface.
- Divide the icing and stir in desired food coloring gels. Ice cookies with a small spatula, coffee stirrer, or toothpick. Decorate with icing bottles.
