The Best Sugar Cookies: A Classic Holiday Cookie for Christmas Week
I’ve been using this cookie dough for all my cut-out cookies since I first tried it. These sugar cookies keep their shape and taste wonderful. My decorating skills are a bit limited, but I like to tint the icing and spread it on with an off-set spatula. A few sprinkles make them extra festive. I remember icing dozens of round cookies orange and piping on black lines to make basketballs for Nick’s elementary school class. Now that was tedious! But they were well loved. And I’ve iced pink hearts for Valentine’s Day, too. But lately, this dough is whipped up for Christmas and Christmas alone. This is one recipe the whole family adores—and that doesn’t happen too often around here!
Battle of the Sugar Cookies
I invited friends over a couple years ago to test out a couple sugar cookie recipes. It was interesting that the dough that tasted the best, didn’t make the winning cookies! Not that either dough was shabby in my humble opinion! This sugar cookie recipe was the winner and the recipe I’ve been baking for over a decade. The icing is a riff on royal icing. It’s shiny, but doesn’t involve either egg whites or piping (which is far from my strong suit!). If you don’t like to use corn syrup, go ahead and add a little more milk or even some heavy cream to thin the frosting. The results won’t be as glossy, but they’ll still be delicious!!
- ½ cup butter, at room temperature
- 3 ounces of cream cheese, at room temperature
- 1 cup sugar
- 1 egg
- ½ teaspoon vanilla
- 2 cups flour
- ½ teaspoon baking powder
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon corn syrup (makes the frosting glossy)
- ¼ teaspoon almond extract
- Food coloring of your choice
- Cream butter, cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla. Add flour and baking powder and stir till combined. Put dough on a large piece of plastic wrap and flatten into a disk. Wrap well and chill for at least an hour.
- Preheat oven to 375º.
- On floured surface, roll out half of dough to about ⅛ inch thickness. Keep other half refrigerated till needed. Using cookie cutters of your choice, cut and place on parchment lined cookie sheet at least an inch apart. Bake 7-9 minutes till cookies start to brown on edges and are firm. Cool for a couple minutes, then remove to cooling rack.
- To make the frosting , whisk together all ingredients. Add a bit more milk and/or corn syrup to thin if needed.
More Christmas Week Recipes and the HUGE Giveaway!
Welcome to Day 4 of Christmas Week. This annual event was started in 2012 and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter! Click over to my Mini Red Velvet Cupcakes Post to enter this holiday giveaway. Open to those in the US and Canada.
Recipes from Day 4 of Christmas Week! Please visit all our talented participants:
- Pistachio Roca from Cravings of a Lunatic
- Slow Cooker Eggnog Granola from Cupcakes and Kale Chips
- Hot Cocoa Brownies from Crumb: A Food Blog
- Coconut Oil Chocolate Chip Cookies from Food Done Light
- Cranberry Chai Tea Cookies from Farm Fresh Feasts
- Chanukah Gelt Cookies from Mother Would Know
- Peppermint Pinwheel Cookies from Food Lust People Love
- Rocky Road Fudge by My Catholic Kitchen
- Best Sugar Cookies from That Skinny Chick Can Bake
- Salted Caramel Chocolate Thumbprints from Mind Over Batter
- Gingerbread Chocolate Sandwich Cookies from Lauren Kelly Nutrition
- Habanero Orange Marmalade from Everyday Southwest
- Upside Down Sticky Apple Pie from From Gate to Plate
- Homemade Instant Hot Cocoa Mix from Flour on my Face
- Chocolate Raspberry Walnut Rugelach from The Little Ferraro Kitchen
- S’mores Hot Chocolate from Hezzi-D’s Books and Cooks