These are classic Christmas cookies, made from a simple butter-based dough that holds its shape when baked. They provide a sturdy canvas for decorating with a quick-setting icing and colorful sprinkles, making them a holiday staple.
While the cookies bake quickly, this recipe requires at least an hour of chilling time for the dough, so be sure to plan ahead. The process of rolling, cutting, and decorating is a fun activity for a festive afternoon.
Why this works
- Rolling the dough out before chilling makes it uniformly thick and very easy to handle once cold, resulting in cleaner cuts.
- Using a small amount of baking powder gives the cookies a slight lift without causing them to spread and lose their shape.
- The simple icing uses corn syrup, which helps it set with a pleasant, soft bite and a slight sheen, perfect for stacking or gifting.
Ingredients you'll need
- Unsalted Butter: Using butter that is softened to room temperature, not melted, is essential for the dough's texture.
- Almond Extract: This is optional but provides a characteristic bakery flavor that complements the vanilla.
- Light Corn Syrup: This helps the icing set smoothly with a soft texture, rather than becoming hard and brittle.
- Gel Food Coloring: Gels are recommended over liquid food coloring because they are more concentrated and won't thin out your icing.
Exact quantities are in the recipe card below.
How to make it
Step 1: Make the Cookie Dough
First, whisk your dry ingredients together in a bowl. In a separate, larger bowl, cream the butter and sugar until fluffy. Then, beat in the egg and extracts. Gradually mix the dry ingredients into the wet until just combined.
Step 2: Roll and Chill the Dough
Divide your dough in half. Roll each half between sheets of parchment paper to a 1/4-inch thickness. Stack the rolled dough sheets and chill them in the refrigerator for at least one hour. This step is important for preventing the cookies from spreading.
Step 3: Cut and Bake the Cookies
Once the dough is chilled and firm, preheat your oven. Cut shapes from the cold dough using your favorite cookie cutters and place them on a parchment-lined baking sheet. Bake until the edges are lightly browned, then let them cool completely on a wire rack.
Step 4: Mix the Icing and Decorate
Prepare the icing by whisking together confectioners' sugar, corn syrup, and water until you reach a thick but smooth consistency. Add food coloring if you like. Decorate the cooled cookies and add sprinkles right away, then let them dry.
Serve it with
These cookies are wonderful on their own with a glass of milk or a cup of hot cocoa.
Storage and reheating
Store decorated cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to protect the icing. Freezing decorated cookies is not recommended as the icing may become watery upon thawing.
FAQ
Why did my cookies spread out so much?
Spreading is usually caused by dough that isn't cold enough. Make sure to chill the rolled dough for at least one hour. It can also happen if the butter was too soft or melted when you made the dough.
Can I make the dough ahead of time?
Yes, the unbaked dough can be prepared, rolled out, and stored in the refrigerator for up to 2 days before you cut and bake the cookies.
My icing is too thick or too thin. How do I fix it?
The icing is very forgiving. If it's too thick, whisk in a little more water, about 1/2 tablespoon at a time. If it's too thin, add more confectioners' sugar until you reach the desired consistency.
